For we lucky East Enders bay scallop season is still in full swing. Sweet, fresh, innocent and tender, get 'em while you can folks. Freshly shucked with a pinch of salt and a dribble of citrus is a great way to go. But why stop there? Time to start thinking about using these cuties in more substantial preparations, adding a little heft. Why not go … [Read more...]
HERB ROASTED STRIPED BASS RECIPE
When planning a fish entree for entertaining, are you surprised that I have a few opinions and preferences on the topic? The last thing you want to serve is a slick slippery slice of something that's downed in minutes. No, fish requires extra effort to sustain interest, enjoyment and sparkling conversatoin. So I lean … [Read more...]
SCALLOPS ON THE HALF SHELL
Who could say no to fresh, sweet bay scallops served on the half shell? Ones plucked from the clean clear waters of the Peconic Bay that very morning, proudly sold by the shy 10 year-old boy who'd dredged up his impressive haul from his father's boat? Not I! In addition to a container of freshly shucked (but not … [Read more...]
PICKLED SEABEANS (SALICORNIA)
Down at East Hampton's Three Mile Harbor, already mentioned about 100 times in S.D. posts about clams and oysters and the like, I've long eyed the lush clumps of Salicornia. This stalky succulent thrives in the salt marshes at water's edge, and now, at long last, I've been turned onto a great new recipe … [Read more...]
CLAM CHOWDER: BUTTONWOODS RHODE ISLAND RECIPE
Button what? This recipe for Clam Chowder is my Dad's specialty, one he's honed and perfected since his days as a wee lad at his family's summer cottage in the historic summer colony of Buttonwoods, Rhode Island. Note: In Buttonwoods, the cottages are cottages, as opposed to the "Cottages" (i.e. palaces) of nearby Newport. At … [Read more...]
Miso Butter Clams
Until recently all baked clam recipes I was familiar with were pretty much variations on a theme -- butter, breadcrumbs, some sort of swine, herbs from the fine family of Italian flavors. Nothing wrong with that. Until... this recipe for Miso Butter Clams entered my life. The Blue Ribbon restaurants in NYC … [Read more...]
FRIED OYSTERS
Spectacular treats need not always be complicated. This recipe for Fried Oysters is simplicity itself. You can (and I have) purchase oysters already shucked in refrigerated containers. But fresh from the sea and opened moments before a brief swim in a hell's cauldron of boiling oil, the results soar miles above what … [Read more...]
OYSTERS A LA HARRIMAN
A recipe with oysters, lobster bisque, soft shell crabs and white truffles? No, not Diamond Jim Brady. Ready? Andy Warhol! How and when? In 1959 Andy partnered with decorator pal Suzy Frankfort for the Wild Raspberries cookbook. Only 34 copies were made; no publisher picked it up. Happily the Warhol Foundation re-issued copies in '97. Illustrations by the artist, recipes … [Read more...]
FRIED BABY BLUEFISH
I don't know Italian so while I'd like to title this post Bambino Bluefish Fritti, Fried Baby Bluefish is a safer route. Our original goal was to make the tiny, crispy whitebait you can snack on the at the Italian sea side (or more close to home, restaurants like Felidia). Flash fried whole, they're like little … [Read more...]
SASHIMI LIBERACE: ORIGINAL GOURMET RECIPE
Oh my, there's just so much to say about this recipe, let's get to the most important part first. This is a truly spectacularly delicious sashimi, as luscious and surprising as what you might find at a Nobu or Blue Ribbon. Liberace, one of the earliest raw fish eaters -- who'd have thought? (Insert your own joke here.) But back in 1970 -- 1970! -- the … [Read more...]