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Archive for the ‘Seafood’ Category

Wonton of Fun

Assembled ingredients

 

Layed out wonton doughs with water nearby to seal

Always looking for uses for the amazing Mayport shrimps we’re getting in FL. Got some slices of fresh pork side and chopped ’em both up, coarsely. Did not bring the food processor so had to manually chop. By all means used ground pork, or a meat grinder, or a food processor. Don’t be like me,  be like Mike, or Paula Dean, or whomsoever you please. We had them steamed the first time we did this, then fried the leftovers the next day. Potstickers, you know. This time, no foolin’ around, fried them all. Served with fresh local vegetables, most assuredly – Good Stuff!

Potstickers

1 pound peeled raw shrimp

1 pound fatty pork (well, I guess you could use lean)

2 Tablespoons fresh ginger

1 Tablespoon garlic

4 Tablespoons shallot

1/2 cup chopped cilantro

1 1/2 teaspoons tapioca

1 teaspoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon salt

1 Tablespoon hot sauce

black pepper

1 package wonton wrappers or dumpling wrappers

ponzu for dipping – soy, ginger, garlic, scallion, lime juice, hot sauce, and cilantro combined to taste.

Combine all ingredients in the food processor or meat grinder and coarsely puree.

Steaming on the left and frying on the right

Tasty shrimp and pork potstickers with braised spinach and ponzu

Lay out wrappers and wet one half of the edge to help seal. Put 1 teaspoon of stuffing into each wrapper, fold over and seal or crimp with a fork. Steam dumplings in one layer in the steamer for five minutes. Remove from steamer right to some hot olive oil and brown both sides for about two minutes each. Serve hot with fresh vegetables and ponzu. Good Stuff!

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Sweet Maine shrimp

 

Several weeks every winter we are served a special fruit of the sea. Sweet Maine shrimp are available now and I heartily recommend them to every table. They are fresh and can be eaten raw. These dishes can be lovingly prepared with any shrimp, but do take the opportunity to try these sweet morsels while they are available.

Hurricane Shrimp

Loosely adapted from Chef George, this dish takes just minutes, short cooking time being a seeming necessity for this delicate crustacean. Dry whole thyme works just fine.

 

1 pound sweet Maine shrimp

¼ cup fresh chopped garlic

1 Tablespoon chopped fresh thyme

2 Tablespoons honey

¼ cup white wine

2 Tablespoons butter

 

Sautee the garlic without browning in a small amount of olive oil over high heat. Add shrimp and cook briefly, 1-2 minutes, do not reduce heat. Add wine and cook for 1-2 minutes. Cover and remove from heat, set aside for 1-2 minutes. Add thyme and butter, season with salt and pepper, and serve over hot rice. Good Stuff!

 

Worcestershire BBQ

 

A Cajun mainstay, this sauce takes some amount of preparation but keeps well and makes one of the best shrimp dishes you’ll ever encounter. As revealed by Chef Kris, an erstwhile mentor, this sauce is lightly thickened with finely ground black pepper.

 

½ cup sliced fresh garlic

4 ribs celery, finely diced

2 Tablespoons chopped fresh rosemary

¼ cup Chopped fresh parsley

2 cups Worcestershire sauce

½ cup fresh lemon juice

1 lemon, sliced thin and seeded

½ stick butter

1 Tablespoon finely ground black pepper, preferably fresh ground

 

Sautee garlic and celery for a short time, the celery should still have some snap. Add Worcestershire sauce and bring to a boil, reduce to a simmer for one hour or until one quarter has reduced away. Add sliced lemons, juice, parsley,and rosemary, simmer for 5 or so minutes more and remove from heat. Finish with the butter and black pepper. Season to taste, heavily, with salt and remove to store. To serve lay one portion shrimp in bottom of an individual oven safe dish. Cover with ¼ to ½ cup sauce and a dab of butter. Place all prepared dishes, uncovered, into a 400 degree oven until they are rapidly boiling, around 4-7 minutes. Serve with hot rice, crusty bread, and cold Dixie beer! Good Stuff!

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Open Season

Any Montauk resident knows that these are the best times of the year. We will see fewer visitors and less traffic. The days are longer later every year, it seems. October marks the end of the Blackfish offseason and we welcome their return wholeheartedly.

The third Monday in November is, tentatively, the opening day of bay scallop season. Another winter seafood staple that is sorely missed all summer long, Peconic bay scallops are shellfish royalty. Available year-round is our brilliant long island duck meat. Breasts, legs, smoked, confit. All perfect to warm the heart this winter. Serve these proteins with some of the fresh vegetables still available at our local farmstands, kales, brussel sprouts, broccoli and cauliflower. Good Stuff!

Chickpea Crusted Blackfish Fillet

 

1 pound blackfish fillet

4 Tablespoons chickpea flour (wondra works well, also.)

1 Tablespoon chopped fresh parsley

½ teaspoon chopped fresh thyme

Salt and pepper to taste

1 Tablespoon bacon fat or olive oil for cooking

1 Tablespoon butter

 

Dry the fish well, season with chopped herbs, salt, and pepper. Press the bone side of the fillets in the chickpea flour and allow to set for a minute or two. Repeat for a thick crisp crust. Add the fat or oil to a very hot, dry pan. Carefully place the fish, floured side down, into the hot fat. When all pieces of fish are in the pan, add butter and place pan into a preheated 400 degree oven. Serve with steamed local cauliflower and braised, garden-fresh arugula. Good Stuff!

 

Cracklin’ Bay Scallops

 

1 pound bay scallops

4 Tablespoons cornmeal

1 teaspoon salt

½ teaspoon pepper

1 Tablespoon bacon fat or oil for cooking

 

Dry the scallops. Mix the cornmeal, salt and pepper. Dredge only the ends of the scallops in the cornmeal mix. They can all be dusted and staged for cooking. Cook only the ends of the scallops. Cook them hot and fast. Bay scallops are exquisite raw and do not require much cooking time. For a quick sauce, shred a pickle on your cheese grater and mix it with mayonnaise, lemon, and Worcestershire. Serve with scrambled eggs and grilled broccoli spears. Good Stuff!

Duck and Crisp Apple Salad

 

1 leg duck confit, boned and pulled

½ pound fresh local arugula

1 crisp local apple

1 Tablespoon balsamic vinegar

pepper to taste

 

Slice the apple and toss with the balsamic vinegar and pepper. Heat the pulled duck meat until quite warm, add marinated apples. Toss well then add to arugula, toss well. Serve with a crisp garnish, fried wontons, onions, or in our case, crisp fried artichoke hearts. Good Stuff!

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Fall Flavors

Falling for Flavor

Chef Chris Kozlowski

 

Autumn is upon us and it brings a welcome cool respite. From the tomatoes and corn we’ve enjoyed so immensely all summer to the hearty, sometimes heavier fare of fall.

Not only do the sides change, but our hero proteins are back with a vengeance. Bluefish and striped bass, cool water shellfish, cabbages, and broccoli, and soon, brussel sprouts. All piled aside local potatoes. It is, quite possibly, the best time of the year for the home cook in Montauk.

 

Oven Roasted Whole Striped Bass

 

A thirty couple inch bass is the perfect amount of food for four to six, filleted or whole. To cook whole, scale and gut the fish, wash well, and stuff the stomach cavity with fresh herbs and lemon slices. Rub the whole fish well with olive oil, salt, and pepper and stand up on its belly on a cookie sheet. Roast for twenty-thirty minutes or even more, depending on the size of your fish. Clear juices will run freely form the fish and the temperature at the backbone should be just over one hundred fifty degrees. Allow the fish to rest for several minutes before carving for service.

Baby carrots, beets, broccoli florets, and potatoes may all be roasted alongside the fish for a complete meal. Good Stuff!

 

Cream Braised Brussel Sprouts

 

1 pound local brussel sprouts

½ cup hearty meat or chicken stock

½ cup heavy cream

2-3 shallots, minced

 

Sautee the minced shallots in bacon fat, reserve. Peel loose and damaged leaves from brussel sprouts, trim off the stem end, if they are larger you may score the stem end with a shallow x cut to speed cooking. Steam the brussel sprouts until they are al dente, that is, to the teeth, not quite cooked. Add the still steaming sprouts to the shallots with the stock and bring to a boil. Reduce heat to a fast simmer and reduce the stock. Add cream and reduce, as well. Season heavily and serve with a huge red wine. Good Stuff!

 

Broccoli Frittata

 

½ local broccoli

½ cup chopped onion, lightly sauteed

1 baked potato, sliced thin

3 farm fresh eggs, beaten

¼ cup asiago or cheddar cheese, shredded

 

Preheat oven to 400 degrees. Dice and lightly steam the broccoli. Allow to cool before combining with all other ingredients. Cook over very low heat on one side, flipping gently when underside is firm and starting to brown. Finish in hot oven for 5-7 minutes. Remove and allow to cool for a few minutes before service. Serve with a salad of fresh sprouts or salad greens. Good Stuff!

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Fried Calamari

Spread to dry before frying or freezing

Toasty golden brown with lemon slices

1 pound cleaned squid (thinly sliced body tubes, tentacles or a combination)

2 egg

2 tablespoon yogurt or milk

1 cup cornstarch

2 cup fine dry unseasoned bread crumbs

½ teaspoon salt

¼ teaspoon cayenne

Vegetable oil

 

  1. First, dry the rings and tentacles well by patting with paper towel. Coat the calamari in cornstarch, shaking them well to get rid of any excess. A sieve can be helpful for this step.
  2. Then immerse them in a mixture of the eggs and milk.
  3. Lastly, dredge them in the bread crumbs mixed with salt and cayenne, coating them well, and shaking off any excess. A deep narrow bowl can be helpful for this step.
  4. The calamari can actually be refrigerated and even frozen at this point, but we let it dry on the counter for about 15 minutes and fry.
  5. Meanwhile, heat the oil to 375 degrees. Fry the rings (in batches) about 1 minute, or until they are golden.
  6. Remove and drain on paper towels.
  7. If you have a deep fryer it’s best, but otherwise, make sure the oil is deep enough to cover the calamari.
  8. Serve immediately with lemon wedges, sambal mayo, and spicy marinara sauce.

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Oysters Florentine

Shucked and Ready for Creamed Arugula, note care taken with liquor

Assembled Ingredients

Fresh, free protein. Foraged through the frozen harbor. Had to literally break a path through the ice to get to the flats. An adventure worth any discomfort. After filling up on raw oysters and clams, we put this dish together for dinner. A hot, hot oven is wanted for this dish, but if your oven is not that hot, finish for a few minutes under the broiler. Serve with Champagne! Good Stuff!

Oysters Florentine

1 bunch fresh, twice washed, chopped arugula

Sautee the arugula with a minced clove of garlic, cook completely, cool,and drain

Finished Bechamel Ready for Arugula

Trayed and Stuffed, Ready for the Broiler

any excess liquid. Drink this, do not discard! Reserve the cooked arugula.

2 cloves garlic, minced

1 medium shallot, minced

2 Tablespoons herb oil, bacon fat, olive oil, or a mix of them all

1 Tablespoon flour

3/4 cup hot meat stock

Oysters Florentine

2 Tablespoons cream

1/4 cup parmesan or asiago, shredded

salt, pepper, and freshly ground nutmeg to taste

Sautee the garlic and shallot in the fat until soft. Add the flour and toast shortly. Add the hot stock stirring constantly. Bring to a boil and add cream. Return to a boil and remove from heat. Add cheese, mix well, add arugula and season. Add a Tablespoon or more to each carefully shucked oyster. The liquor, or juice, in each oyster is important to the taste and texture of this dish. Bake at 500 degrees for 15 minutes and finish in the broiler, if necessary. Good Stuff!

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Sweet Maine Shrimp

Quickly Steamed in Wine and Herbs

Tagliatelle with Sweet Maine Shrimp and Local Arugula

Several weeks every winter we are served a special fruit of the sea. Sweet Maine shrimp are available now and I heartily recommend them to every table. They are fresh and can be eaten raw. We cooked them shortly with sauvignon blanc and herbs. When we next prepared this we removed the heads and roe before cooking, but once again cooked them with the shells. Served over homemade tagliatelle with braised local arugula, certainly Good Stuff!

2 pounds sweet Maine shrimp

1/2 cup fresh sliced garlic

1/4 cup extra virgin olive oil

1/2 cup chopped parsley

1 tablespoon chopped basil

1/2 tablespoon chopped oregano

1/2 teaspoon chopped thyme

1 cup white wine

2 tablespoons butter

Saute the garlic swiftly in hot olive oil over high heat, do not brown. Add the shrimp and cook for 1-2 minutes stirring gently. Add the wine and herbs and cover. Cook for 2-3 minutes. Uncover, season with salt and pepper and butter. Serve hot and fast! Good Stuff!

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