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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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