"Out East" Eats - Hamptons Inspired Menu

The other day, I received a very thoughtful gift from my sister in law. It was a beautiful cookbook celebrating one of our favorite places in the world.

My Newest Cookbook, Photo: NK

"Just because" gifts are always extra sweet, but this one happened to be amazing. Silvia Lehrer's book, Savoring The Hamptons, includes an exhaustive listing of the many noted restaurants, wineries, and specialty food and produce purveyors in the Hamptons, along with easy recipes that they have either created and inspired. 

The East End of Long Island is a place that holds special meaning for me and my family. When are lucky enough to be "out east" we tend to stay away from the vibrant social scene that the area is known for, opting instead for a lazy day on the beach, a quick visit to the North Fork to check out a winery, and at night, family meals at home, cooking and grilling with the best fresh ingredients the pristine local land and sea can offer.

For today's post, I thought it might be nice to adapt a few recipes from Savoring The Hamptons as a way to share a taste of one of my all time favorite destinations.

Beautiful Zucchini Blossoms fresh from our neighbor Freddie's Hamptons Garden, NK

Hamptons Inspired Menu 

Angel Hair Pasta with Tomato Coulis

Fava Bean and Buffalo Mozzarella Salad
Roasted Striped Bass Fillets with Capers and Croutons

Out East Appetizer:

Let's start simple with an easy and light pasta dish with a quick cooking fresh tomato sauce. Coulis is like the quick-cooking cousin of the raw sauce we explored a few weeks ago, Crudaiola. It's basically a fresh preparation that is only slightly cooked. Anything can create a Coulis - berries are a popular ingredient in dessert coulis, usually used as toppings. Back to our tomato version - in just five minutes, a light tomato puree develops to create a super fresh tasting sauce. You'll have just enough to gently coat slender stands of angel hair. Use the freshest tomatoes you can find and don't forget to de-seed. 

Angel Hair Pasta With Tomato Coulis

Adapted from Savoring The Hamptons by Silvia Lehrer 

Serves 4 as an Entree, 6 or more as an Appetizer

Ingredients:

8 Roma Tomatoes or 8 Plum Tomatoes

2 Tablespoons Extra Virgin Olive Oil

2 Shallots, chopped finely

2 Garlic Cloves, chopped finely

3 Tablespoons fresh Basil chiffonade

2 Tablespoons flat leaf Italian Parsley, finely chopped

Salt and Black Pepper to taste

1 LB Angel Hair Pasta 

Kosher Salt (for boiling pasta water)

1/2 Cup grated Parmigiano-Reggiano Cheese, for serving 

Method:

Set a large pot of salted water to boil for the pasta. 

To prepare the Coulis, make an X on the bottom of your tomatoes. 

Prepping the Tomatoes for Blanching, Photo: NK

Peeling the Tomatoes is easy after a cold water bath, Photo: NK

Boil up some water in a small saucepan and plunge tomatoes one by one into the boiling water for 40 to 50 seconds. When you pull them out, transfer them to a bowl of ice water to stop the cooking. When cool enough to touch, peel, seed and coarsely chop the tomatoes.

In a saucepan, heat up the Oil over medium heat and sauté the Shallots for up to 2 minutes until they are translucent. 

Add the Garlic and continue to sauté for 40 to 50 seconds until tender. 

Add the Tomatoes, Basil, Parsley, Salt and Pepper to taste. Lower heat a bit to a simmer and cook for 5 minutes. Taste and adjust seasonings if you like. 

Once your pasta water is boiling, prepare pasta according to the box instructions or until al dente. 

Drain and toss with the Tomato Mixture. Serve with grated cheese and sprigs of Parsley to garnish. 

Enjoy! 

Angel Hair with Tomato Coulis, Photo: NK

Out East Side Dish:

What goes well on the side of this light and fresh pasta dish? 

In keeping with our Italian theme, thought I'd try out one of Tuscan inspired sides in my book, Fava Bean and Mozzarella Salad. I adapted the recipe using creamy, buttery, Buffalo Mozzarella. Fava Beans are more readily available in Spring so if you aren't able to find them fresh in Summer (I wasn't), feel free to use canned Fava Beans as we do below. They came out very tasty. Of course fresh is ideal both for taste and because fresh Fava has a lovely green color. If preparing the Fava Beans fresh, simply bring a pot of salted water to a boil, drop in the beans, and return the pot to a boil for about a total of 2-4 minutes. Drain them in colander and rinse with cold water. Split the pods open and slip the beans out of their pods. Also, Marjoram and Lemon are a classic Italian flavor combination. If you haven't explored yet, I suggest you check it out.

Fava Beans and Buffalo Mozzarella Salad

Adapted from Savoring The Hamptons by Silvia Lehrer 

Serves 3-4

Ingredients:

1 can Fava Beans, rinsed well in cold water and dried

1/2 Garlic Clove, finely chopped

8oz Mozzarella di Bufala chopped into small bite sized chunks

1 Tablespoon fresh Marjoram or 1/2 Teaspoon Dried Marjoram

Zest of 1 Lemon

2 -3 Tablespoons freshly squeezed Lemon Juice

1 Tablespoon Extra Virgin Olive oil 

Kosher Salt and freshly ground Pepper

A few pinches Chopped Italian Parsley (Optional) for serving

Method:

Place the Garlic, Mozzarella, Marjoram, Lemon Zest, Lemon Juice, Oil, Salt and Pepper to taste in a mixing bowl and stir to incorporate. Add the Fava Beans and toss gently. Taste, and feel free to adjust ingredients to your preference, perhaps you like it more lemony?

Prepping the Buffalo Mozzarella, Photo: NK

Preparing this one day ahead will allow flavors to blend well. Try to let it sit at least 4 or 5 hours if you can't prepare in advance. Give it a toss, garnish with optional Parsley and serve at room temperature. If your guests are bean shy, you can always serve a smaller dollop of bean salad on top of a bed of greens or herb salad. 

Fava Bean and Buffalo Mozzarella Salad, Photo: NK

Enjoy! 

Out East Entree:

Few fish are more East End than Striped Bass, or Striper, as it's affectionately called on the Forks. Once again, I chose an Italian-inflected preparation of this local catch from my cookbook, opting for a roasted Bass enhanced with capers, olives, and crunchy croutons. Enjoy it with a dry Chardonnay -the book suggests North Fork Macari Vineyard Reserve Chardonnay. 

Roasted Striped Bass Fillets with Capers and Croutons

Adapted from Savoring The Hamptons by Silvia Lehrer 

Serves 4

Ingredients:

1 Garlic Clove, finely chopped

Kosher Salt and Black Pepper

4 portions of Striped Bass Fillets, 6 to 8 oz each

1/2 bunch Scallions, white and green parts, cut into 1 inch pieces on the diagonal

1/4 Cup finely chopped Italian Parsley

Fresh Fillets of Striped Bass, Photo: NK

1/2 Cup diced Roma Tomatoes (about 1.5 to 2)

3 Tablespoons Capers

2-3 Tablespoons Extra Virgin Olive Oil

3/4 Cup store bought Croutons - unseasoned if possible. 

16 to 20 Nicoise or Kalamata Olives, Pitted

Method:

Preheat Oven to 400 degrees.

Lightly oil an oven proof serving platter large enough to hold all fillets in one layer. 

Place the platter in the oven while it is preheating.

Lightly rub the flesh side of the Fillets with Garlic, Salt, and Pepper to taste. 

Garlic, Salt, and Pepper Rub, Photo: NK     

Combine the Scallions and Parsley in a bowl and set aside. 

Scallion ans Parsley, Photo: NK

When ready to cook, remove the platter from the oven and place the fish, skin side down, on it. Reduce the oven temperature to 375.

Scatter the Parsley and Scallion mixture over the Fish Fillets and then scatter the Tomatoes and Capers on top.  Drizzle Fillets all over with Extra Virgin Olive Oil. 

Bake for 14 minutes.

Remove fish from the oven and scatter the Croutons and Olives over the fish. 

Adding the Capers and Croutons, Photo: NK

Return fish to the oven and bake another 3 to 5 minutes longer until Fillets are springy to the touch.  

Roasted Striped Bass Fillets with Capers and Croutons, Served Alongside Butter Lettuce and
Vidalia Onion Salad Over a Bed of Thinly Sliced Raw Zucchini, Photo: NK 

Serve straight out of the oven on the hot platter, seasoning with a little extra Salt and Pepper.

Photo: NK

Easy Entertaining - Grilled Tuna with Miso Shallot Caramel

Every girl (or guy) needs a few company recipes that look and taste impressive but can be put together in well under an hour and without, you guessed it, neuroses-inducing stress. Today, I am sharing one of my go-tos for last minute entertaining. This Asian-inflected entree works well if you are looking for a universally likable seafood dish. A summer-ready recipe, the Tuna can be prepared on the grill (or indoor grill pan) while the Caramel glaze comes together quickly on the stove top.

Grilled Tuna with Miso Shallot Caramel, shown with Brown Rice and Scallions,
a garnish of Wasabi Microgreens, and a Simple Salad of Julienned Zucchini, Photo: NK

Today's recipe is only lightly adapted from none other than my fave gal, Martha, and is easily accessorized with quick additions like sesame rice, some wasabi micro-green garnish (as shown), or even some pickled Daikon if you have a day's notice.   


Click Here for my favorite Daikon and Carrot Pickles Recipe - a great side for this dish.
The carrots can be omitted, if you prefer, but the recipe remains unchanged otherwise. Here's how they look:

Pickled Daikon, Photo: NK

Now, for the main event:


Grilled Tuna with Miso Shallot Caramel
Adapted from Martha Stewart
Serves 6 to 8 (large portions) 


Ingredients:
2 Tablespoons Sugar
2 large Shallots, chopped finely
1 Tablespoon Miso Paste (we used yellow but any type will do - you can even omit it)
2 Tablespoons Soy Sauce
1 Teaspoon Worcestershire Sauce
1/4 Cup Marsala Cooking Wine
3 teaspoons Sesame Seeds 
3 Lbs Tuna Steaks cut into 6 steaks (roughly 8 oz portions, each 1 inch thick)
Salt and freshly ground Black Pepper


Method:
If using a charcoal grill, begin it it now. All other methods, you can heat your grill lateral


Make the Miso-Shallot Caramel by placing Sugar and 2-3 tablespoons of water in a small saucepan. Cook over medium-high heat until the sugar is dissolved and turns amber in color - about 10 minutes.


Add Shallots to the sugar mixture and toss to coat. Cook, stirring, until Caramel turns back into a liquid state again, about 1-2 minutes. 

Adding the yellow Miso paste, Photo, NK

Add Miso, Soy Sauce, Worcestershire, and Marsala Wine and stir to combine. Reduce heat to medium and stir until syrupy, about 8 minutes.  Remove from the heat and transfer the mixture to a heat proof bowl.


Heat up your grill or grill pan until very hot. While heating, season your Tuna Steaks with Salt and Pepper on both sides. Place Tuna Steaks on a hot grill and cook on one side for 2 minutes, until browned. 

Beautiful Yellowfin Tuna, Photo: NK

Turn over and cook on the other side for 1 to 2 minutes more. 


Remove to a large cutting board and immediately brush with Miso Caramel on tops and sides. 


Slice each Tuna Steak diagonally into pieces of your desired size. Garnish with Sesame Seeds and serve. You may put all the tuna slices on an a large platter over your chosen garnish (I like a simple salad with thinly sliced onion and julienned raw zucchini), or you can certainly plate individually as shown above. I chose to slice each Steak in half before serving, rather than to serve in strips. Creative license is welcomed! 


Enjoy!

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Summer Gets Spicy - Old Bay Baked Chicken Wings

Anyone who knows me would agree that I'm a major spicy food hound. While my main obsession is hot sauce, I actually like all types of spices - anything that adds flavor complexity or an extra kick is welcomed by me. 

Old Bay Baked Buffalo Chicken Wings, Photo: NK

A Line Up of the Usual Suspects, Photo: NK

Today's recipe is an slightly different take on traditional buffalo wings. Old Bay Seasoning, an iconic spice blend most often used on seafood, gives these wings an extra zesty undertone of added flavor that enhances their inherent hot sauce goodness. Old Bay has a cult following and an interesting history too. Click here to learn more: The Old Bay Story   

Our recipe calls for baked wings making them slightly lighter, while letting the wings sit in spices overnight helps infuse flavor. These will be a hit with your friends and family, and as you might expect, they are sure way to any man's heart. My husband gobbled these up in no time oohing and ahhing all the way through. Men sure can be simple creatures, in a good way, and sometimes keeping food simple is the way to go.

Old Bay Buffalo Wings 
Adapted from Serious Eats

Old Bay Seasoning, Photo: NK

Serves 3-4

Ingredients:
1.5 Tablespoons of Old Bay Seasoning 
1 teaspoon Baking Powder
1 teaspoon Salt
2 Lbs Chicken Wings and Drums
2 Tablespoons Unsalted Butter, melted 
2.5 Tablespoons Frank's Red Hot sauce
2 Tablespoons Worcestershire sauce

Method:
The day before (if possible)
In a bowl, mix together Old Bay, Baking Powder, and Salt.

Pat the Chicken Wings dry and place Wings in a large bowl.

Sprinkle in the Old Bay mixture and toss to evenly coat.

Lay the wings on a wire rack leaving space in between them.

Place the rack on top of a foil lined baking sheet. 
Refrigerate for 8 hours or overnight.

Prepping the Wings, Photo: NK

The day of
Preheat the oven to 425.
Place the baking sheet and rack into the oven and cook until browned and crisp. 35 to 45 minutes.

In a large bowl, combine Butter, Hot Sauce and Worcestershire. Mix.
Add Wings to the bowl and toss thoroughly to coat with sauce.
Serve immediately with a beer and lots of napkins!
Enjoy! 

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Getting Pickled - Mango and Pickled Pearl Onion Salsa

As far back as I can recall, one of my favorite childhood snacks was my grandma Dolly's pickled carrots. She called them "Dolly's Dillies," and they were just delicious. What I wouldn't give for my Mima to make them for me one more time. Pickling is great because it is an an easy way to infuse extra flavor in vegetables while making them last longer - 
and it's not just about the cucumber any more.

Red Pearl Onions, Photo: NK

Today's pickling inspiration came from these beautiful red pearl onions. I recently visited The Tipsy Parson, a Southern-inflected restaurant in Chelsea, where pickled pearl onions served as a component in a very good savory watermelon salad. The visual contrast between the red watermelon and the purplish little onions was wonderful, as was and the unexpected pop of vinegary taste they added.


Sure enough, upon further research, I found out that master chef Thomas Keller had an easy recipe for pickling these lovelies. 
Quick Pickled Pearl Onions - Thomas Keller


I've reproduced Keller's recipe below making no changes to it at all. I mean, he's Thomas Keller. Keller uses his Pickled Pearl Onions as an accompaniment to grilled chicken, but I'll be doing something a little different. 


Pickled Pearl Onions
Recipe by Thomas Keller 


Ingredients: 
1 Cup Pearled Onions - either white or red (approximately 16)
1/2 Cup Water
1/2 Cup Red Wine Vinegar
1/2 Cup Sugar 
1 1/2 Tablespoons Mustard Seeds
1/2 Tablespoon Coriander Seeds
1/2 teaspoon Black Peppercorns


Method:
In a medium saucepan of boiling salted water, cook the onions until just tender, about 8 minutes.


Drain, rinse under cold water, and drain again.


Meanwhile, in another medium sauce pan, bring the 1/2 Cup Water are Vinegar to a boil along with the Sugar, Mustard Seeds, Coriander Seeds and Peppercorns.

Pickle Mixure, Photo: NK

Continue to boil until Sugar is dissolved, about 2 minutes. 
Pour the liquid over the Onions and let sit in the refrigerator for at least an hour or up to 2 days. Drain before serving.


* Drained Onions can also be stored in the refrigerator for up to 2 weeks.

Finished Pickled Pearl Onions, Photo: NK

Now - what to do with these little guys? I decided on adding them to a sweet/savory salsa that work work as a topping for either meat or poultry. Here goes:


Mango and Pickled Pearl Onion Salsa
Recipe by Neurotic Kitchen 


Ingredients: 
1 Recipe Pickled Pearl Onions - see above
1 fairly ripe Mango, cut into 3/4 inch cubes
3 Scallions, chopped into thin rings, white and green parts
2 teaspoons Rice Vinegar
1/2 teaspoon Olive Oil
1 dash of Tabasco Sauce - optional 
1/4 teaspoon Kosher Salt
Black Pepper to taste


Method:
Cut Pearl Onions in half.
Toss all ingredients in a bowl and mix to combine. 
Check for desired seasoning and add Salt or Pepper if needed

Drained Pearl Onions, Photo: NK

Here's our Salsa, as colorful as it is flavorful - 

Finished Mango and Pickled Pearl Onion Salsa, Photo: NK

Uses: This Salsa is great over a firm white fish or white meat, such as pork or chicken. 

Pork Tenderloin Topped with Mango and Pickled Pearl Onion Salsa + a side of Zucchini Crudo, Photo: NK

Enjoy! 


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