Ticket: Recipes

Ôªø Ticket: Recipes




	Ann's Holiday Ice Cream Treats Baklava Bass Fillets with Olive-Caper Tomato Sauce Bass Fillets with Olive-Caper Tomato Sauce Bean Pate Berkshire Pork Tenderloin Blueberry Financier Blueberry Mango Cheesecake Pie Braised Lamb Shanks Braised Red Cabbage The Ultimate Breakfast Burrito Broiled Shrimps With Herbed Garlic Butter Butternut Squash Soup (Chef John Randazzo) Butternut Squash Soup (Chef Richard Soriano) California and Tuna Sushi Roll Carrot, Sweet Potato and Ginger Soup Champagne Vinaigrette (for Vegetable or Fish) Chicken Lob Chilean Sea Bass with Potato Latkes Chilled Lobster Salad with Roast Corn, North Fork Potatoes and Lemon Grapeseed Oil Dressing Chilled Poached Leeks with Crispy Salmon and Lobster Sauce Chocolate Bakery Items Chocolate Truffles Crab Cakes Creole Jambalaya Crispy Prawns with Spicy Thai Mango Salad and Cool Cucumber Sauce Drunken Shrimp Duck with Citrus Sauce English Scones with Raisins Filet Mignon Fish of the Seven Seas Flan Caramel Fusilli Alla Puttanesca Garlic Knots Gold's Famous Fish Gourmet Tail Gate Grandma’s Pizza Grilled Butterflied Leg of Lamb Grilled Calamari with medley of Sweet Roasted Peppers Grilled Calamari Salad Grilled Whole St. Peters with Shepherd Salad Granola Crunch Parfait Hand Made Ricotta Gnocchi/ Wild Mushrooms/ Proscuitto/ Reggiano Heuvos Rancheros Kim's Broccoli slaw Kobe Rib Eye La Cote De Boeuf Mirabelle Lightly Curried Winter Aquash Soup Lobster Ravioli Loin of Veal Alla Marsala Lump Crabmeat and Avocado Salad Marinated Heirloom Tomatoes Molten Chocolate Cake with Tropical Fruit Salad Moules (Mussels) Marinière Medallions of Local Monkfish with Harbes Fresh Corn Sauté Michael's Meatballs Mini Pumpkins Stuffed with Honey-Orange Pumpkin Stew Moules (Mussels) Marinière Mousakka with a Traditional Greek Salad Nori White Tuna and Soba Salad Oven Roasted Cornish Game Hen with Stuffing and Mashed Potatoes (Kosher) Bamboo-Steamed Oysters with Preserved Lemon, Tomato-Fennel Fondue and Fresh Horseradish Oil Panko Yellowfin Tuna With Avocado Pan-Fried USDA "Prime" Filet Mignon accompanied by Mushroom Garlic Butter Sauce Pan-Seared Cod with Caramelized Cauliflower, Tomato Confit, Cauliflower Puree, Brown Butter and Capers Pan Seared Lotte with Warmed Cucumber and Spiced Cashews with Spinach Sauce Pan Seared Peconic Bay Scallops with Local Organic Mesclun Greens Pepper Crusted Pan Seared Tuna with Wilted Spinach & Spicy Mayo Teriyaki Personal Peach & Blueberry Pie Pistou de Roquette (Arugula Pesto in the Provencal style) Preparing the Chocolate Pumpkin Risotto with Amaretto Cookies Quiche Lorraine Red Snapper with Pistachio Gazpacho (Cold Soup) Roast Goose Roast Pork Loin Roasted Pork Loin Roulade Roasted Tomato and Red Pepper Bisque with Crispy Chorizo Garnish Roulade of Dover with Kumamoto oyster Sauteed Shrimp, Tomatoes and Garlic with Corn Chipotle Tamale Sauteed Swordfish Provencal Seafood Paella Seafood Stew Seared Diver Scallop with Local Cauliflower and Butternut Squash Puree Seared Duck with Vegetables Seared Long Island Duck Breast Seared Montauk Tuna with Sweet Soy & Farm stand Veggies Sesame-Crusted Tilapia With Wasabi Soy Ponzu Shrimp with Couscous Salad Shrimp and Scallops Creole Slow Poached Lobster Cocktail with Chunky Mango & Bell Pepper Sauce Spaghetti alla Carbonara Start with Dessert Apple Pie and Sausage Sticky or Sweet Rice Struffoli Sugar Cookies with Royal Icing Summer Corn Vichyssoise with Lobster and Basil Oil Summer Tomato Gazpacho Super Bowl Pizza Fun Sweet Potatoes with Maple Syrup Infusion Thanksgiving Recipes Tips for Grilling Tiramisu Traditional Falafel with Tahini Sauce Trinity of Lamb Tuna Cipollini Style Turkey Carving Twinkie Tiramisu Veal Oscar Vegetable Stir Fry The W Salad Warm Beet Napoleon with Shaved Fennel & Orange Salad with Hazelnut Vinaigrette Warm Goat Cheese Tart White Chocolate & Raspberry Bread Pudding with White Chocolate Sauce Wild Mushroomswith Garlic Butter Ann's Holiday Ice Cream Treats - Chef Ann Amernick Pumpkin Parfait Ingredients: 6 ounces MaggieMoo's Pumpkin Pie ice cream (or any pumpkin ice cream) 2 ounces whipped cream 1 ounce caramel sauce 1/2 teaspoon cinnamon 3 tablespoons pecans Decorative goblet Instructions: Place a 3 ounce scoop of ice cream in the base of the goblet and cover with half of the caramel sauce and half of the pecans. Put half of the whipped cream on top and then repeat starting with the ice cream, etc. Finish with a dusting of cinnamon. Peppermint Brownie Ingredients: 1 brownie homemade or store bought 3 ounces MaggieMoo's Pink Peppermint Stick ice cream (or any peppermint stick ice cream) 1 teaspoon crushed peppermint sticks Instructions: Place a 3 ounce scoop of ice cream on top of brownie and cover with fudge sauce. Top with a teaspoon of crushed peppermint sticks. Pumpkin Fresh Escape Ingredients: 6 ounces MaggieMoo's Pumpkin Pie ice cream (or any pumpkin ice cream) 1 ounce crushed Heath or toffee bar 1 ounce caramel sauce 1 ounce pecan halves Waffle bowl Instructions: Mix the ice cream and other ingredients - use a frozen granite if you have one. Place in a waffle bowl and serve. Baklava - Chaplain Sanaa Nadim, with the help of Mt. Sinai Village Deli, and Manal and Anwar Khder Ingredients 1 box phyllo dough 7 ounces walnuts (chopped) 7 ounces coconut 2 sticks sweet butter Syrup: 1 cup water 2 cups sugar 1/2 teaspoon lemon juice Instructions Preheat oven to 375 degrees Combine syrup ingredients and boil for 5 minutes. Cover to keep warm and set aside. Combine walnuts and coconut. Melt butter and brush on a cookie sheet (at least 9" x 13"). Lay out 4 to 5 phyllo leaves, and brush between each with melted butter. Spoon out a heap of nut mixture across center of phyllo dough. Slowly fold phyllo dough toward the center, then continue rolling up nut mixture while brushing with butter. Cut diagonal lines into the top layer to form diamond shapes. Bake in 375 degrees oven for 45 minutes until golden brown in color. While still hot, cover with warm syrup and let stand overnight before serving. You can use pistachio nuts, raisins or any other preferred mixture in the center. Refrigerated baklava will keep for weeks and it can be frozen, although it will lose some of the crunch. Argentinean Grilled Eggplant & Burgundy Skewered Beef Kabobs - Chef Robert Rizzuto of NYIT's deSeversky Center Argentinean Grilled Eggplant 3 eggplant, small (4 to 6 ounces each), Italian 2 cloves garlic, minced 3 tablespoons olive oil 1 teaspoon oregano, dried 1 teaspoon basil, dried 1/2 teaspoon thyme, dried 1 teaspoon paprika, hot or sweet 1/2 teaspoon red pepper flakes, hot Salt and freshly ground black pepper, to taste 1. Preheat the grill to high. 2. Cut the eggplants in half lengthwise; do not trim off the stem ends. Mix the garlic and oil in a small bowl. Brush the mixture over the cut sides of the eggplants. Combine the herbs and spices in a small bowl and set aside. 3. When ready to cook, arrange the eggplants, cut sides down, on the hot grate and grill until nicely browned, 3 to 4 minutes. Lightly brush the skin sides of the eggplants with the oil mixture. Turn the eggplants with tongs and brush the tops with the remaining oil. Sprinkle with the dried herb mixture and salt and black pepper to taste. Continue cooking the eggplants, cut sides up, until the flesh is soft, 6 to 8 minutes more. Serve immediately. Burgundy Skewered Beef Kabobs 16 wood skewers (about12 inches long) soaked in water for an hour. Can also use metal skeweres 1 cup Burgundy red wine 1/4 cup plus 2 tablespoons olive oil 4 cloves garlic, chopped 1 medium onion, diced 2 tablespoons chopped fresh rosemary 2 tablespoons Dijon mustard 1 tablespoon juniper berries crushed 4 pounds beef sirloin, cut into 2-inch cubes 2 medium zucchini 2 red bell peppers, halved, seeded 2 yellow bell peppers, halved, seeded 2 medium red onions, peeled 24 shiitake mushrooms, wiped clean 1/4 cup balsamic vinegar Salt and freshly ground pepper 1. In large bowl, combine wine, 1/4 cup olive oil, garlic, onion, rosemary, crushed peppercorns, mustard and juniper berries. Mix well. Add beef cubes, toss to coat well, cover with plastic wrap and refrigerate for 4 to 6 hours. After marinating, thread beef and vegetables onto skewers. Reserve marinade. 2. Preheat grill to high. 3. Grill skewers for 2 to 3 minutes per side (8 to 10 minutes total cooking time for medium-rare doneness), basting frequently with remaining marinade. Remove from grill and serve. Serves 6 Bass Fillets with Olive-Caper Tomato Sauce - Branzino alla Livornese This very simple and lively sauce is made in minutes, with only a few ingredients. You should never question (be afraid) simplicity when you cook; working with a few good quality ingredients and handling them with respect is one of the keys to great cooking. Makes 6 servings Ingredients 6 sea bass or striped bass fillets, each about 8 ounces and at least 1-inch thick 3 tablespoons extra virgin olive oil, plus more for drizzling into the finished sauce 6 garlic cloves, peeled and sliced thin 2 small yellow onions, diced fine 1 cup Cerignola or other large, firm green olives, pitted and halved 1/4 cup tiny capers, drained 3 cups canned Italian tomatoes (preferably San Marzano), with their liquid, seeded and crushed 1/4 teaspoon crushed red pepper Vegetable oil All-purpose flour, optional 1/2 cup Vegetable Stock or water Wild-caught striped bass are the best for this recipe, but you can use fillets from any firm-fleshed ocean fish. Whatever fish you choose, the shape and thickness of the fillets is important. Each fillet should be about 1 inches thick and narrow enough to fit all six fillets in the pan with the sauce. If your pan isnt large enough to hold all the fillets, cook the sauce first, then divide between two skillets of fillets. As with any dish, you can take this recipe in a lot of different directions. I sometimes prepare it using scallions in place of the onions, or black olives and capers in place of the green olives. Rather than add the olives and caper to the tomatoes, I like to cook them along with the onions for a minute or two to bring out their flavor. This "layering" of flavors is one of the little tricks we professional chefs use to get the most out of our ingredients. Pat the bass fillets dry and season them with salt and pepper. Heat the olive oil in a large skillet over medium heat. Scatter the sliced garlic over the oil and cook until lightly browned, about 2 minutes. Add the onions and cook until wilted, about 4 minutes. Stir in the olives and capers and cook until they are sizzling and fragrant, about 2 minutes. Pour in the tomatoes, season them with crushed red pepper and bring to a boil. Lower the heat so the sauce is simmering and cook until lightly thickened, about 5 minutes. Pour enough vegetable oil into a separate, large heavy skillet to fill about 1/2 inch. Heat over medium-high heat until rippling. If the type of bass you're using is flaky, or if you like a delicate crust and a slightly thicker sauce, dredge the fillets in flour to coat them lightly. Add the bass fillets skin side up and cook until well browned. Turn the fillets and cook until the skin side is lightly browned, about 2 minutes. Spoon off excess oil from the skillet and add the Livornese sauce to the skillet. Bring to a boil, adjust the heat to simmering and cook until the fish is cooked through, about 5 to 10 minutes depending on the thickness and shape of the fish. A minute or two before the fish is done, drizzle in some olive oil. Serve the fillets on warmed plates, spooning some of the sauce over each. Bean Pate This recipe is enough for 32 shrimp - adjust accordingly. Spices and seasoning do not increase as directly as other ingredients. Example: 4 times the recipe would be 2 cups of orange marmalade but only 3 tablespoons of cilantro or perhaps only 1 teaspoon of chili powder. Make one recipe without adjustment so you know what the taste is. Then youll have a better idea when you increase it. 2 Tablespoons Tequila 1 Tablespoon finely chopped cilantro 1/2 cup vegetable oil 2 cloves garlic, peeled and finely minced 2 teaspoons finely minced fresh ginger 2 Tablespoons Dijon Mustard 1/2 cup orange marmalade 1/4 teaspoon red pepper flakes 1 teaspoon Ground Cumin 1/2 teaspoon ground Chili Powder 2 Tablespoons Orange Juice Concentrate Grated Zest and Juice of 2 limes about 11/2 T. zest and 1/3 cup juice 32 Large cooked Shrimp with or without tails depending on the presentation (in a cordial glass leave tail on, in a trifle dish either with or without tails) Mix all ingredients for the marinade together in a non-corrosive bowl. Let marinade rest for 3 hours or over night. 2 hours before party remove marinade and mix well, add the shrimp, making sure they are all well covered. Marinate for 2 hours refrigerated and leave at room temperature for one hour before serving. Decorate with orange crowns and /or orange slices. Puree in food processor serve chilled Garnish with dill and radish slices Berkshire Pork Tenderloin Recipe: Makes 4 servings Pork Tenderloin 4 whole pork tenderloins, skinned & cleaned 4 grilled scallions, trimmed 2 tbsp cooking oil Salt & pepper Preheat the oven to 400 degrees. Pat the pork dry. Generously salt & pepper the pork. In a hot sauté pan with oil, sear the pork until browned. Brush the pork with the BBQ sauce. Place the pork in the oven and cook to desired temperature. For medium-well, cook 12 to15 minutes. Honey Chipotle BBQ Glaze 1/2 cup BBQ sauce, favorite store-bought brand 1/4 cup honey 1/2 finely diced chipotle in adobo, with sauce Combine all three ingredients in bowl and mix well. Bourbon Bacon Creamed Corn 2 tbsp unsalted butter 1/4 cup finely diced shallots 1/4 cup diced red pepper 2 cups fresh cut corn, frozen corn if fresh is not available 3/4 cup cooked applewood smoked bacon, crumbled 2 tbsp bourbon 1 cup heavy cream 1 tsp fresh thyme Salt & pepper to taste Sauté the shallots and red peppers in butter on medium heat for about 2 minutes. Add the corn and bacon and sauté for another 2 minutes. On high heat, deglaze the pan with the bourbon and let simmer. Add the heavy cream and the thyme. Reduce on medium-high heat for 4 minutes. Salt & pepper to taste. To Plate Spoon the creamed corn onto plate. Slice the pork on a bias into medallions. Fan the pork on top of the creamed corn. Garnish with a grilled scallion and serve. Blueberry Financier Ingredients 1 cup browned butter 1 cup blueberries 3 1/2 cup Confectioners Sugar 1/2 cup All Purpose Flour 1/2 cup Almond Flour 7 Egg Whites Whisk together both flours, confectioners sugar and egg whites until smooth. Slowly add the warm brown butter. Place in small ring molds or cup cake pans and bake at 300 for approximately 20 minutes or until golden brown. Toasted Almond Sauce 1 cup Toasted Almonds 2 cup Heavy Cream 1/2 cup Sugar 4 Egg Yolks Simmer Toasted Almonds and Cream until all the flavor is extracted from the Almonds Aprx. 20 minutes. Slowly add the cream to the Egg yolks while consantly whisking. Place on med. low heat until the sauce coats the back of the spoon. Meringue 2 Egg Whites 4 Tbs. confectioners sugar Whisk Egg whites until soft peaks, slowly add sugar and whisk on high speed until stiff and glossy. Presentation: Place a pool of sauce in the middle of the plate. Remove warm financier and place on the sauce. Top with a scoop of your favorite lemon sorbet and coat with the meringue, then caramelize with a blow torch. Blueberry Mango Cheesecake Pie - Juanita Cooke of Cooke's In of Huntington Preheat oven to 350° Ingredients 2 - 8 ounce packages of cream cheese at room temperature 1 large dollop of sour cream 1 cup sugar 2 eggs 1 - 12 ounce bag of frozen blueberries 2 teaspoons cornstarch dissolved in a small amount of water 1/2 cup sugar mixed with a dash to 1/2 teaspoon of cayenne pepper (Add more pepper if you want a zing) 2 mangos 1 teaspoon vanilla 1 - 10 inch Keebler's graham cracker pie shell (using this shell you will have extra filling so you can put excess in a custard cup) (or use 2 - 9 inch Keebler's graham cracker pie shells) Cook blueberries with 1/2 cup of sugar/pepper mixture on low heat until some of the water has evaporated. Add cornstarch to thicken slightly and cool. Place room temperature cream cheese, sour cream, sugar, eggs and vanilla in a food processor. Be sure to mix well. Add peeled mangos scraping as much as you can off the skin. Mix in mango. Pour a layer of the cream mixture into the pie shell. Swirl half of the blueberry mixture on top Add another layer of cream mixture. Top with the remaining blueberries. Bake for 35 minutes or until set. Splenda, the sugar substitute can be used to replace the sugar and the mixture can also be baked in cupcake papers. To make a sugar free crumb crust, blend sugar free cookies with enough melted butter to hold the crumbs together then press into a pie tin. Braised Lamb Shanks Serves 6 Ingredients 6 lamb foreshanks 1 oz flour Kosher salt Freshly ground black pepper 1/2 cup and 3 tablespoons olive oil 2 celery stalks, 1/4 inch diced 1 carrot, 1/4 inch diced 1 large Spanish onion, 1/4 inch diced 1/2 cup tomato paste 5 sprigs thyme 1 bay leaf 1 tablespoon black peppercorns 1 whole head garlic, cut in half 4 cups red wine 1 teaspoon sugar 4 cups demi-glace or brown sauce 1 cup chicken stock Preheat oven to 325¬ƒF. Season the lamb shanks with salt and pepper. Dredge in flour and shake off excess. In a sautˆ© pan over medium-high heat, brown the shanks well in 1/2 cup oil on both sides, about 1 minute for each of 3 sides. Transfer the shanks to a roasting pan. Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot and onion to the pot and cook until very soft, 8-10 minutes. Add the tomato paste and cook 1-2 minutes. Add the thyme, bay leaf, peppercorns and garlic and cook another 2-3 minutes. Add the red wine and sugar, raise the heat to high and bring to a boil. Lower the heat to medium and add the demi-glace or brown sauce and chicken stocks. Leave over medium heat while you brown the shanks. Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface and use the liquid as a sauce. Braised Red Cabbage - Chef John Randazzo from Payard of Manhasset Yeilds: 6 Portions Ingredients 2 heads of red cabbage, sliced thin to medium 2 pears, medium, diced 1 white onion, diced 1/2 cup of bacon diced or chunks 3/4 cup of apple cider vinegar 2 cups of port wine 1 cup of red wine 1/4 cup of sugar Salt and pepper to taste Render brown. Add onion and pear. Sweat onion and pear. Add cabbage. Sweat. Sprinkle 1/4 cup of sugar. Deglaze with the vinegar. Reduce sec. Add wines. Reduce an sec. Take off heat. Cool Down. Remove bacon. The Ultimate Breakfast Burrito - Keith Davis, owner of The Golden Pear Café Yield: 1 Burrito Ingredients: 2 large eggs 1 twelve inch (12") flour tortilla 1/4 cup grated cheddar cheese 1/4 cup diced, fully cooked chorizo sausage 2 tablespoons mild, fresh salsa 2 teaspoons fresh chopped scallion 1 teaspoon sweet butter Salt & black pepper to taste Method: Crack the eggs into a bowl and whisk together. Heat 1 teaspoon of butter in a non-stick sauté pan. Add the chorizo and sauté over medium-high heat for about 1-minute until hot. Add the eggs, cheese, scallion, salsa, salt & pepper and sauté, folding gently to cook eggs thoroughly. Warm the tortilla in a microwave on the medium setting for 30-seconds. Lay the tortilla on a flat surface. Spoon the egg mixture into the center of the tortilla. Fold the outer edges of the tortilla toward the center and then beginning with the edge closest to you, roll up the tortilla to finish the burrito. Cut in half on a bias and transfer to a plate. Broiled Shrimps With Herbed Garlic Butter - Chef Eberhard Müller, owner of Satur Farms Serves four Ingredients 16 pieces shrimps (U-15) in their shells, split lengthwise to the tail, and de-veined 2 Tbs. chicken stock 2 Tbs. heavy cream 1 Tbs. dry White wine (preferably Riesling or Sauvignon Blanc) 1 Tbs. mixed fresh herbs chopped (Parsley, Chives, Tarragon an Chervil) 2 Tbs. herbed Garlic Butter (recipe to follow) Salt, Pepper, Lemon juice to taste Preheat oven to 450 degrees Place shrimps, cut side up, in an ovenproof platter or pan. Season with salt and a few turns from the pepper mill. Cover the shrimps with herbed garlic butter. Pour the cream and the stock around the perimeter of the shrimps and place the platter in preheated oven. Cook for 4 minutes. Check, when they start to turn opaque and firm to the touch remove from oven. Place equal amounts of shrimps on four preheated plates. Place the platter or pan with liquid on the stove and bring to a quick boil. Add the minced herbs, check the seasoning and pour over the shrimps. Serve immediately. Herbed Garlic Butter Ingredients 8 oz. sweet Butter (at room temperature) 1 Garlic clove peeled and minced finely 1/2 small onion chopped finely 1/2 Tbs. kosher salt 1/2 lemon juice 1 Tbs. dry White wine (preferably Riesling or Sauvignon Blanc) 1 Tbs. ea. chopped flat leaf parsley, curly parsley, Chives, Tarragon an Chervil Fresh ground pepper Cream the butter, either by hand or in a mixer. Mix the minced garlic clove with the kosher salt on a cutting board and scrape with the back of a knife until you obtain a fine paste. Add to the creamed butter, together with all the other ingredients. Mix until well blended. Butternut Squash Soup - Chef John Randazzo from Payard of Manhasset Ingredients 4 lbs of squash 1 white onion, diced medium 1 cup of bacon, diced medium 2 oz. of cinnamon 2 oz. of nutmeg 2 oz. of all spice 2 oz. of mace 2 oz. of brown sugar (all spices listed above to be ground) 1 oz. of clove 1 cup of bacon 3 cups of chicken stock 1 quart of cream Preheat oven to 400 degrees. Cut squash in half and deseed. Roast butter nut squash with butter and spices. Remove from oven when pulp is soft to touch. Remove pulp and save in a pot with 1 tablespoon of olive oil, sweat onion, bacon and squash pulp. Cover with chicken stock and cream. Puree and pass through a chinois. Garnish with nutmeg crme fraiche or nutmeg whipped cream. Butternut Squash Soup - Chef Chef Richard Soriano from Cipollini of Manhasset (Makes six servings): Ingredients 2 apples 5 leeks 3 carrots 1/2 pound of butter 2 jumbo butternut squash 1/2 pound of mascarpone cheese 1&1/2 gallons of chicken stock Re-hydrated golden raisins 3 leaves of sage 1 cup heavy cream Method: Sweat down the leeks, apples, carrots, and butternut squash until they are nice and soft. Add the chicken stock and cook for about 45 to 60 minutes, then puree mixture in a blender. Add mascarpone cheese and 1 cup of heavy cream. Cook another 10 to 15 minutes, then pour through a fine mesh sheet. Serve with the re-hydrated golden raisins and sage. California and Tuna Sushi Roll - Chef David Huang of the Garden City Hotel Nigiri Sushi Tuna (tuna over rice) Salmon (salmon over rice) California Roll Crab stick, avocado, cucumber, flying fish roe, seaweed and sesame Seeds Spicy Tuna Roll Tuna (scraped tuna), cucumber, Spicy Mayo (recipe below), scallions, flying fish roe, seaweed, and sesame seeds For "Spicy Mayo" : Mayonnaise, hot sauce (Sriacha chili sauce) & sesame oil. In addition you may add spicy bean paste to enhance the flavor. Vegetable Hand Roll: Ingredients: mixed julienne vegetables & seaweed (red & yellow peppers, cucumber, asparagus and carrots). Rainbow Roll: (California roll topped with choice of the following) Avocado Tuna, salmon & avocado Fresh mixed fruit Banana Kiwi How to prepare sticky rice: Note: You will need a rice cooker. Ingredients: 1-cup rice (short grain white rice) 1-cup water 1/4 cup sushi rice sauce (see recipe below) Sushi rice sauce: (For every cup of rice, you will need 1 cup of sushi rice sauce) 6 parts rice vinegar 4 parts sugar 1 part salt 1 part sweet cooking wine (Mirin) Stir well until sugar & salt is dissolved. In addition you may add fresh fruit juice such as orange, lemon or lime to enhance the flavor. Method: Wash and soak the uncooked rice for approximately 10 minutes. Drain rice for 15 minutes. Place the rice in rice cooker with equal parts rice & water. Turn on cooker and rice will be ready in about 25 minutes. Let simmer in cooker for an additional 15 minutes. After the rice is cooked place it in a mixing bowl and add sushi rice sauce into the bowl, gently mix well. Cover the rice with a damp towel and let sit for about 20 minutes; afterwards you will be ready to make your sushi. Carrot, Sweet Potato and Ginger Soup - Chef Jason Silverman of Cirella's at Saks Fifth Avenue Ingredients 5 large sweet potatoes, peeled and rough chopped 5 large carrots, peeled and rough chopped 1 medium yellow Spanish onion, diced 3 ribs celery, rough chopped 1 piece fresh ginger, peeled (approx. 5 inches) 6 quarts chicken or vegetable stock (approx.) 2 tablespoons vegetable oil Pinch of fresh grated nutmeg Pinch of cinnamon Pinch of cayenne pepper Salt and pepper to taste Preparation 1. Heat oil in a large saucepot or Dutch oven. 2. Add mire pious (carrots, celery and onion) and season with salt and pepper. 3. When vegetables have softened (but not browned) add dry spices and ginger, and sautˆ© briefly. 4. Add sweet potatoes and stock, and bring to a boil. 5. Reduce to a simmer and cook until potatoes and carrots are very soft for approximately 30 minutes. 6. Remove ginger and puree with immersion blender. 7. Season soup to taste with salt and pepper. Then, if necessary, adjust both sweetness and acidity with sugar or honey and/or orange juice. 8. Soup can also be strained and made luxuriously smooth with the addition of one cup of heavy cream. Soup is extremely high in vitamins (especially beta-carotene) and can be served both hot or cold. When preparing for cold service use only vegetable stock or even water. Chilean Sea Bass with Potato Latkes - Chef Scott Szekretar of H20 Seafood Grill Ingredients 7 oz Sea Bass 2 cups Olive Oil 1 cup Baby Spinach 2 oz Small Dried Parsnips 1 oz Chopped Fresh Garlic 2 Medium Shredded Yukon Gold Potato 1 Medium Onion-finely diced (grated) 2 eggs All Purpose Flour Prepared Horseradish (Squeeze and grate) 3 oz Peeled Roasted Garlic 3 Medium Plum Tomatoes-diced 1/2 Cup Basil Leaves Salt & Pepper Juice from 1 fresh Lemon 1 Cup of White Wine Margarine Chives Preheat oven to 350 degrees Fahrenheit. In sauté pan add enough olive oil to c oat bottom of the pan. Season fish and cook on fleshy side 1st for approximately 2 minutes, or until golden brown. Turn fish over and put in oven for 20 minutes at 325 degrees. Peel & dice 1 medium sized parsnip & toss with some olive oil and place in oven for 5 minutes until caramelized and soft. In a small mixing bowl, grate 2 large Yukon gold potatoes with 1 medium onion and eggs and all purpose flour. Season with salt & pepper. Fold in Horseradish to taste. Roast off some peeled garlic cloves in a good amount of olive oil until soft and cooked through. Dice Plum tomato, chiffinade basil, squeeze one lemon and add the roasted garlic. This will be the garnish for the top of the fish. When we are ready to plate Sea Bass, sauté baby spinach with a small amount of olive oil and garlic, take sea bass out of oven and place on top of plated spinach. Top with garlic and tomato. Chilled Lobster Salad with Roast Corn, North Fork Potatoes and Lemon Grapeseed Oil Dressing - Chef Michael Meehan Yield: four appetizers 1 lb. lobster meat shelled and sliced 4 Yukon gold potatoes roasted, cooled and diced 2 ears sweet corn roasted in husk, cooled and cut from cob 1 small red bell pepper cut into fine dice Micro greens to garnish (available at Sang Lee Farm) Lemon grapeseed oil dressing Salt and pepper to taste For the dressing: 1/4 Cup fresh lemon juice 3/4 Cup grapeseed or pure olive oil 1 teaspoon dijon mustard Salt and pepper to taste Place lemon juice in mixing bowl Add dijon mustard Slowly drizzle in oil Season with salt and pepper to taste To assemble: Place lobster and vegetables in mixing bowl. Lightly dress and season with salt and pepper. Place in center of appetizer plate. Garnish with assorted micro greens. The richness of the lobster and citrus/mustard components in the dressing call for barrel fermented, "La Barrique" Chardonnay. Chilled Poached Leeks with Crispy Salmon and Lobster Sauce - Chef Steven Biscari-Amaral Ingredients 4 oz Salmon Bellies 2 ea Leek Stalks 1 cup Chicken Stock 1 sprig thyme 1sprig Italian parsley 1 ea bay leaf 1 ea basil sprig 1/2 cup lobster sauce Poach whole leeks in chicken stock and herbs, chill for 1 hour Crisp salmon bellies in a hot non-stick pan Heat up lobster stock and place on an 8" plate Cut leeks in half lengthwise and place on sauce Slice the crispy salmon belly in fine strips and sprinkle over leeks Garnish with herbs Chef Steve recommends:serve with Wölffer Reserve '01 Chardonnay, Sagaponak, LI. While there is no "recipe" for chocolate, there are many creative things you can do with it. Preparing the Chocolate Start off by using chocolate melting chips that you can find in any craft store. (Do not use regular chocolate chips or candy bars the chocolate will not harden.) Heat chips in a double boiler over medium heat (do not boil water), mixing constantly until the chocolate is smooth and creamy (no lumps). Melting chips can also be melted in the microwave but should be watched and stirred constantly. Put the chips in a microwave-safe bowl and heat for 20-30 second intervals, stirring between each interval until the chocolate is smooth and creamy. Take care not to burn the chocolate (burnt chocolate becomes chunky and won't melt). Chocolate Dipped Strawberries Make sure the strawberries and washed and fully dried before dipping. Water and chocolate do not mix! To make the strawberry tuxedos like the ones Grant created on the Meal Ticket, dip the strawberry in the chocolate by rocking it from side to side to create the chocolate V at the top of the strawberry. Put the chocolate dipped strawberries on a wax-papered cookie sheet, place them in the refrigerator and let them cool for about 5 minutes. Put some melted white chocolate in a zip-lock bag and cut a tiny tip off the bag. Squeeze the white chocolate from the bag and "draw" the tuxedo lapels, line and buttons. You can also drizzle the chocolate across the strawberry to create a fancy gourmet look, or draw hearts, christmas trees, shamrocks, etc. White chocolate can be mixed with candy coloring to create different color accents. Place in the refrigerator for about 2 minutes to let the decorations cool. Black and White Bakery-Style Cookies To make those popular black and white bakery cookies, take store-bought sugar cookies and dip half of the cookie in melted milk chocolate (or dark chocolate, if you prefer). Put the dipped cookies on a wax-papered cookie sheet and let them cool in the refrigerator for about 5 minutes. Take them out and dip the other half of the cookie in white chocolate and let them cool in the refrigerator for another 5 minutes. You can decorate your cookies using any cake decorating icing or gel. And remember...the best part of creating chocolate is eating the end result! Chocolate Truffles - Owner and Chef Guy Reuge of Mirabelle in St. James Ingredients 8 ounces extra bitter chocolate (Valhrona Manjari 64%) 2 cups heavy cream 2 ounces soft butter 1 tablespoon rum 6 ounces extra bitter chocolate 1 cup unsweetened cocoa powder 1. Add chocolate (cut in small pieces) and cream together and cook over medium-low heat until the chocolate is entirely dissolved in the cream and reaching the boiling point, stirring the whole time. 2. Remove from the heat and add the butter and rum. 3. Keep a whisk in the mixture, and put the casserole in the fridge. Keep mixing the ganache every 5 minutes until it's completely cool down and start to thicken. 4. Remove the mixture from the fridge, and transfer in a pastry bag fitted with a medium strait tip. 5. Line a sheet tray with parchment paper, and lay down the truffles the size of a "Hershey Kiss". Refrigerate, and let the truffle harden. 6. Melt the remaining chocolate, and prep another sheet tray with parchment paper. 7. Remove the truffles from the fridge, and roll them in the palm of your hand to give them a round shape, and refrigerate again. 8. When the truffles are hard again, roll them in the melted chocolate, and with a fork or chocolate fork drain them of any excess chocolate, and transfer them to the new sheet tray. Refrigerate again. 9. When the truffles are hard roll them in cocoa powder, sift them, and place them in little boxes to give as presents. Willie Jack Degel - chef and owner of Uncle Jack's Steakhouse in Bayside and Manhattan prepares his famous Uncle Jack's Signature Crab Cakes Ingredients 6 ounces jumbo lump crabmeat 2 ounces claw crab meat 2 tbsp. mayonnaise 1 tsp. freshly chopped garlic 1/2 tsp. freshly chopped shallots 1 tsp. of Worcestershire sauce 2 dashes Tabasco sauce 1 tbsp. Dijon mustard 1 tsp. Coleman's Dry mustard 1/2 tsp Old Bay seasoning 1 tbsp. chopped basil 1 tbsp. chopped parsley 3 whole large eggs Panko bread crumbs to bind Kosher sat and cracker pepper to taste Carefully blend ingredients without breaking up crabmeat. Form into patties and sauté in a pan with oil for three minutes on each side until golden brown. Champagne Vinaigrette (for Vegetable or Fish) - Barbecue Chef Robert Rizzuto prepares Champagne Vinaigrette Ingredients 1/2 qt. Extra Virgin Olive Oil 5 oz. Champagne Vinegar 2 each Shallots Minced 10 cloves Garlic minced 3 tbsp. Fresh chopped Thyme 2 Tbsp. Fresh chopped basil 2 Tbsp Fresh chopped chives 2 tsp Kosher salt 1/2 tsp Fresh ground black pepper Combine the ingredients and whisk together. You can marinate the vegetables anywhere from 10 minutes to 2 hours before grilling. Chicken Lob - Penn Hongthong, Chef and author of Simple Laotian Cooking Lob is a traditional Laotian dish. We serve lob on holidays and special occasions. It is one of the few dishes that is served with wine. Lob can be made with chicken, fish, duck, and wild game. The most common lob is beef. It is always served with sticky rice and accompanied with fresh and bitter vegetables such as lettuce of any kind, green cabbage, Chinese cabbage, bok choy, cucumber, cauliflower, radish, long green beans, watercress, mustard greens, broccoli rape, escarole and grilled bitter melon. Preparation varies depending on the meat used: fish lob is made raw. beef lob is made raw to medium-well. wild game lob is cooked medium-well. chicken lob is cooked just about well done, but not too well done. Whatever kind of meat you decide to use must be fresh and very lean. Mincing it yourself is recommended, if you must, use extra-lean ground beef, chicken, or turkey. Before you start, make sure you have rice powder. Rice Powder Rice powder is so easy to make that even a beginner can look like a pro. Put cup plain uncooked rice in an old unwanted pan. Place on top of the stove on high heat. Stir and shake the pan occasionally until the rice is dark brown, 8 minutes. I recommend doing this outside on a grill in the summer because it creates a lot of smoke. Let cool 10 minutes. Transfer to a coffee grinder and grind until it turns to powder, 15 seconds. Store in an airtight container for few months or refrigerate for a year. Makes 1/3 cup Ingredients 1 pound extra-lean ground chicken or turkey 2 tablespoons lime or lemon juice teaspoon salt 1 tablespoons fish sauce teaspoon crushed hot pepper (optional) 1 teaspoon kalanga powder 2 kaffir lime leaves, minced 1 tablespoon rice powder 1 stalk scallion, chopped cup chopped cilantro cup chopped mint Cook the chicken in nonstick wok (do not use oil) on medium heat. Stir constantly until the chicken is just about cooked, 10 minutes, (do not brown or overcook). Transfer to a large mixing bowl and let cool 10 minutes. Add lime juice, salt, fish sauce, pepper, kalanga powder, kaffir lime leaves, and rice powder. Crumble the meat with both hands (use gloves if desired) and mix well. Add scallion, cilantro, and mint. Mix lightly so as not to bruise the herbs. Accompany with fresh vegetables and serve with sticky rice. Serves 2 Creole Jambalaya - Chef Vincent Barbuto of Big Daddy's in Massapequa Ingredients 2 Tbs. Olive oil 3 cloves minced garlic 1 1/2 cup chopped trinity (celery, onion, pepper) 2 fresh jalapenos (optional) 2 cups diced smoked meats (ham, turkey, andouille) 1/2 cup white wine 2 cup plum tomatoes 2 Tbs. Parsley 1 Tbs. Black pepper 1 Tbs. White pepper 1 Tbs. cayenne pepper 2 Tbs. salt 1 Tbs. cumin 1 cup cooked chicken (pre roasted) 1 cup cooked beef 1/2 lb. Shrimp 1/2 lb. Crawfish tails 1 bunch chopped scallions 8 cups cooked rice (* note - before you begin you will need to cook about 4 cups of rice and have chicken and beef cooked off) In large skillet heat olive oil on medium heat, add garlic and lightly brown. Halt browning process by adding trinity, jalapenos, and smoked meats. Cook down about 5 minutes until onions are clear and the meat has browned slightly. Add wine to deglaze and scrape bottom of pan to deglaze any bits of caramelized food. Add plum tomatoes and spices, cook down until tomatoes break up approx. 30 minutes When mixture looks thick, like a hearty tomato sauce, add the chicken, beef, shrimp, and crawfish, cook just until the shrimp are cooked. Add chopped scallions, and cooked rice, heat another minute or two. Crispy Prawns with Spicy Thai Mango Salad and Cool Cucumber Sauce - Chef Zane Smith of Wild Honey Dining & Wine Prawn Ingredients 10 large prawns (tails on) 1 cup rice flour (for dredging the prawns) Canola oil (for frying) Mango Salad Ingredients 2 mangos (large diced) 1/2 head of Napa cabbage (shredded) 1/2 red bell pepper (small diced) 1/2 yellow bell pepper (small diced) 1/2 English cucumber 1/2 medium size carrot (grated) 1 garlic clove (minced) 1/4 cup fish sauce 1/3 cup fresh lime juice 1/3 cup warm water 3 tbs. sugar 1 tbs. Sambal chili sauce or 1 Serrano chili (minced) Crushed peanuts Cilantro leaves Cucumber Sauce Ingredients 1/2 English cucumber (diced) 1/2 cup plain yogurt 1 garlic clove (minced) 1 tbs. mint (minced) Salt Pepper Preparation Combine fish sauce, lime juice, water, sugar, carrot, garlic, Sambal chili sauce or Serrano chili in a large bowl, stirring to dissolve sugar. Combine mango, cabbage, cucumber and peppers in a large bowl. Pour the fish sauce mixture over the salad and mix thoroughly. Let marinate for at least 1 hour. Make cucumber sauce by mixing all ingredients in a food processor until smooth. Salt and pepper to taste. Transfer to a container and move on to the prawns. In a large sauté pan heat enough canola oil to fry the prawns (about one-quarter of an inch of oil should be enough). While the oil is heating, dredge the prawns in rice flour and set aside. Fry the prawns until crispy and cooked through, being careful not to burn them. Transfer the prawns to a plate covered with paper towels. To plate the dish put a good size portion of the mango salad in the middle of the plate, arrange 5 prawns around the salad and drizzle the cucumber sauce over the prawns. Garnish the top with crushed peanuts and cilantro leaves. Drunken Shrimp 1 can 14 oz. Pinto or Kidney Beans 1 clove garlic crushed 1 cup ricotta or cream cheese 1/4 cup melted butter Juice of half a lemon Salt and Pepper to taste 1 tablespoon chopped dill 2 tablespoons of chopped parsley Puree in food processor serve chilled Garnish with dill and radish slices Duck with Citrus Sauce-Chef Michael Dean Ross of Jedediah Hawkins Inn Citrus Sauce: 4 Long Island duck breasts 2 tablespoons chopped thyme 2 tablespoons marjoram 1 tablespoon olive oil Salt and pepper 1/2 cup sugar 2 tablespoons water 1 teaspoon light corn syrup 1 quart tangerine juice 1/4 cup champagne vinegar Arrowroot to thicken Citrus segments For the duck: Combine duck breasts, chopped herbs and olive oil in a non-reactive bowl and toss to marinate for 2-3 hours. In a Teflon-coated pan, sear duck breasts skin side down over a medium flame for 6-8 minutes until the skin has a crisp golden brown color. Turn the breasts over and place in a 350 degree oven for an additional 5 minutes. Remove the breasts from the pan and let them rest at room temperature for 5 minutes before slicing. For the sauce: Combine sugar, water and corn syrup in a sauce-pot. Cook over low heat, stirring until sugar is dissolved. Cook until golden brown without stirring. Remove from the heat, add champagne vinegar and 1 quart of tangerine juice. Return to high heat. Let sugar dissolve again and add remaining tangerine juice. Reduce by 1/3. Thicken slightly with arrowroot and strain. English Scones with Raisins - Chef Keith Davis of The Golden Pear Cafes Ingredients 7 cups all purpose flour 1 cup sugar 3 tablespoons baking powder 2 1/2 teaspoons salt 1 cup (2 sticks) unsalted butter, very cold (cut into small pieces) 3 1/4 cups half and half, very cold 1 1/2 cups raisins Egg Wash: 1 egg yolk 3 tablespoons half and half Preparation 1. Mix all dry ingredients in mixing bowl on low speed. 2. Stop mixer and add the butter pieces. 3. On low-med speed cut butter into dry ingredients for 5-7 minutes. 4. Add half and half until dough just starts to come together. 5. Turn out scone dough onto floured work surface. 6. Gently knead the raisins into the dough. 7. Form the dough into a tower. 8. Roll out the dough until it is about 1 ¬‡ inches high. 9. Cut dough with a fluted or straight edge 3 ¬‡ inch cookie cutter. 10. Place on greased cookie tray or tray lined with parchment paper. 11. Prepare egg wash by whisking together the egg and half and half. 12. Egg wash tops of scones. 13. Bake at 350º for 20 minutes, turn dough 180º and bake for an additional 15-20 minutes. 14. Remove from tray and cool on wire rack. 15. Serve with clotted cream and your favorite jam or butter. 16. Sprinkle tops of scones with sugar or cinnamon (optional). Filet Mignon-Morton's Steakhouse Serves 6 Ingredients Six 14-ounce filet mignons, each 2 to 2-1/2 inches thick Vegetable oil cooking spray Seasoned salt 6 tablespoons au jus Preperation 1. Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. 2. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill. 3. Season the steaks lightly on both sides with seasoned salt. If using a charcoal grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 6 to 8 minutes for medium-rare or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 6 to 8 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 9 minutes. Turn, using tongs, and broil the other side for 8 to 10 minutes for medium-rare or until the desired degree for doneness. 4. To serve, spoon some of the au jus over the steaks, if desired. Fish of the Seven Seas-Peter Lessing of Lessing Restaurants Inc. Ingredients: 30 – 40 scallops 16 – 20 shrimp, peeled and deveined 1 calamari tube, cleaned and sliced 2 ounces salmon, skin on 2 ounces cod 1 ounce tilapia 2 tablespoons jumbo lump crab 1/4 cup fennel, thinly sliced 1 – 2 plum tomatoes, peeled and seeded 1 ounce green beans, sliced lengthwise 1 slice lemon, 1/4” thick 1 teaspoon marjoram 1 tablespoon basil, thinly sliced in chiffonade Salt and pepper to taste 1 12"x 12” piece Fata® Paper (professional cooking foil) 1 leek string Method: Preheat oven to 350°. Place paper on flat surface. Starting with vegetables, layer ingredients on top of each other with lemon on top. Season with salt and pepper. Bring sides of paper up to meet and tie with leek string. Place purse on nonstick or sprayed pan and bake for 20 minutes. Place on plate and serve immediately. For more information on Fata® Paper (professional cooking foil): J. B. Prince & Co. 36 East 31st Street New York, NY 10016 800.473.0577 www.jbprince.com Flan Caramel - Executive Chef Rodrigo Bernal of the Palm Court Restaurant CARAMEL Ingredients: 4 tbs Sugar 1 tbs Water Cook slowly until sugar melts (caramelizes) to desired consistency and color. Remove from heat. Pour into ceramics (small porcelain dishes to cook in oven) and set aside. FLAN Ingredients: 1 cup Sugar 4 cups Half & Half 8 Whole Eggs 1/4 tsp Vanilla Extract Bring half and half to a boil with sugar and vanilla extract. Whisk eggs and slowly add to half and half preventing curdling. Keep cooking mix until it is the consistency of heavy cream. Pour over caramel in ceramics and cook in a water bath in oven for 15 minutes at 325 degrees. Cool flans and serve with desired garnish fruit or whipped cream. Fusilli Alla Puttanesca - Lidia Bastianich of Lidia's Italian American Kitchen From Lidia: Puttana is Italian for a lady who renders her services under cover of the night; '-esca' is a suffix that means 'in the style of'. This dish is quick to make, full of flavor and, as the story goes, one that was often prepared by the ladies when they got hungry between their 'appointments.' The story could be true or it could be allegorical, but in either case, the name stuck. This is a perfect illustration of how the flavor of a dish is the sum of its parts. Thirty years ago, when I opened my first restaurant in this country, the olives that were available to me were pimiento stuffed green olives and watery canned black olives. We made do with what we had, but what a difference it made when we could get imported olives, San Marzano tomatoes and great olive oil! Enjoy. Makes 6 servings Salt One 35-ounce can Italian plum tomatoes (preferably San Marzano) 3/4 cup Cerignola or other firm green olives 1 pound fusilli 5 to 6 tablespoons extra virgin olive oil 6 garlic cloves, peeled 6 anchovy fillets 3/4 cup oil-cured Gaeta or other black olives, pitted 1/2 teaspoon crushed red pepper 1/4 cup tiny capers, rinsed and drained 1/4 cup chopped fresh Italian parsley 1/2 cup grated pecorino Romano cheese Some people dislike anchovies but it would be a shame to leave them out of this dish. They add such wonderful flavor and, most likely, people won't even know they are there. They dissolve during the cooking and add complexity to the other assertive flavors in this dish. I like to crush canned tomatoes with my hands, so I can feel when they are the right size and how tender or firm they are. That helps me to better judge the cooking time. If you prefer, you can mash them with a wire whisk or use a food processor. If you choose to process them, use just a few quick bursts- otherwise you'll chop them too fine and incorporate a lot of air into the tomatoes and they will turn pink. You can add basil to this sauce if you like, or stick to the traditional Italian-American accent of fresh parsley. I choose Pecorino Romano cheese for this dish. It is made from sheep's milk and is much sharper than Parmigiano-Reggiano, which is made from cow's milk. But, if you prefer, you may use the Parmigiano-Reggiano. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Pour the tomatoes and their liquid into a bowl. Mash them with your hands or a sturdy wire whisk until they are coarsely crushed. Whack the green olives with the flat side of a heavy knife or a small saucepan, remove the pits and slice the olives coarsely. Set the tomatoes and olives aside. Stir the fusilli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes. Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Whack the garlic with the flat side of a knife; add it to the pan and cook, shaking the pan, until lightly browned, about 2 minutes. Add the anchovies and press with the back of a spoon to break them up. Toss in the green and black olives and cook until sizzling, about 2 minutes. Pour in the tomatoes and their liquid and add the red pepper. Bring to a boil, adjust the heat to a lively simmer and cook 5 minutes. Stir in the capers. If your skillet is large enough to hold the sauce and pasta, scoop out the cooked pasta with a large wire skimmer and drop it directly into sauce. If not, drain the pasta, return it to the pot and add the sauce. Place over medium heat, stir in the parsley and remaining olive oil. Remove from the heat and stir in the grated cheese. The Famous Bryant & Cooper Salad Ingredients 12 Jumbo Shrimp, boiled (chopped into 1/2" pieces) 3 Cups String beans, cooked (chopped into 1" pieces) 4 - 5 Beefsteak tomatoes (chopped into 1" pieces) 1 Onion (chopped into 1/4" pieces) 6 Strips Pimento, minced 8 Strips bacon cooked and crumbled 1/4 Cup red vinegar 1/4 Cup olive oil In a large bowl mix shrimp, string beans, tomatoes, onions and pimento together. Then add red vinegar and olive oil, mix well. Seasoned with salt and pepper to taste. Toss and serve with slotted spoon to drain. Top with crumbled bacon. Gourmet Tail Gate-Chris Palmer of Maxwell & Dunnes Steakhouse Omelet Makes one 3 extra large eggs 3 tbsp heavy cream 1/4 cup jumbo lump crabmeat 1/4 cup asparagus crowns 1/4 cup cheese Salt and pepper Butter Non-stick pan No-burn rubber spatula Tacos Latinos: Chorizo sausage Chicken breast Skirt steak Garlic Cilantro 3 tbsp butter 1 onion sliced 1 green pepper Soft corn tortilla Arepas 2 cups guacamole 2 cups sour cream Grandma’s Pizza -Nancy Patacca of Ralph’s Pizza in Bayville Sauce: 36 ounces imported tomatoes from Italy 5 cloves garlic chopped fine 3 ounces olive oil 1 teaspoon salt 12 leaves chopped fresh basil Mix all the sauce ingredients in a bowl before you spread the sauce on the dough. Dough ingredients: 4 cups unbleached high-gluten flour 2 teaspoons salt 1 envelope instant yeast 1 cup warm water plus 3 tablespoons of flour to dissolve the yeast 16 x 16 inch baking pan greased with oil 1/2 pounds fresh mozzarella cheese sliced Dough This mixture will make approximately 28 ounces of dough. It can be prepared by hand or with an electric mixer and can be used for any type of pie, calzone or garlic knots. Combine 1 cup of warm water, salt, yeast and 3 tablespoons of flour and mix well to dissolve the yeast. Let it rest for five minutes. Attach dough hook to electric mixer and put 4 cups of flour in bowl. Combine the yeast mixture into the flour at a medium speed for five to seven minutes. The dough should be elastic and sticky. Sprinkle some flour on dough and roll it into a ball. Let it rest for two hours. The dough can be made two – three days in advance. After two hours - dust your counter with flour and roll out the dough with a rolling pin. Form dough onto the greased 16 x 16 inch pan. Oil the top of the dough and let it rest for one hour. Preheat oven to 450 degrees. Top the dough with sauce mixture and bake until light brown. Take out of the oven and add the mozzarella cheese. Place the pie back in the oven until golden brown. Grilled Butterflied Leg of Lamb - Barbecue Chef Robert Rizzuto Ingredients 1.5 cups soy sauce 4 cloves garlic, crushed 1 Tbsp fresh chopped ginger 1 oz balsamic vinegar 1 oz. honey 3 each scallion chopped (whites and a little green) .25 cups chopped fresh chives 1-cup olive oil 4 pounds boneless, lean leg of lamb salt to taste freshly ground black pepper Cooking Instructions Whisk together all the marinade ingredients (This can be made in advance and stored in the refrigerator for up to 5 days.) Place the marinade over the lamb in a plastic or stainless steel container. Let marinate from 5-24 hours turning the meat over several times to be sure that all of the lamb is in contact with the liquid. Preheat the grill for indirect grilling. Arrange the coals in a circle, leaving the middle empty or light the burners on one side of the grill. Remove the lamb from the container and discard the leftover liquid. Generously season the lamb with salt and pepper. Place the lamb on the grill away from the direct heat, either in the center of the circle of coals or on the opposite side of the grill. Close the lid. Cook the lamb until a thermometer measures 140?F in the center of the meat or to the desired doneness, about 10 to 15 minutes per side. Remove the lamb from the grill and let it rest on a platter for 10 minutes to rest before slicing. May be served spring vegetables such as new potatoes snow peas and carrots Grilled Calamari with medley of Sweet Roasted Peppers - Chef Ramiro Santos Ingredients 1 large squid tube cleaned and skinned 1 sweet red pepper 1 sweet green pepper 1 sweet yellow pepper 1 medium red onion (half) Olive oil White wine (dry) Balsamic vinegar Salt and pepper Piri-piri sauce (cayenne pepper sauce substitute) Half stick of unsalted butter Preparation Cut squid horizontally as if making rings but do not cut all the way through. Season with salt and pepper and set aside. Roast peppers in an open flame until the skin is charred, place them in a bowl and seal with plastic wrap. The skin will inflate and separate from the peppers. Remove the skin and core along with the seeds. Cut them in lengths and set aside. Save the juice and set aside. Peel the red onion and cut in lengths or rings, as for a salad. In a salad bowl, mix peppers with onions, juice from the peppers, olive oil and balsamic vinegar to taste, and season with salt and pepper. Set aside. Place the squid on a pre-heated grill and grill lightly on both sides (squid will get hard if over grilled). In a saut? pan, heat a touch of white wine and piri-piri sauce. Incorporate butter to a velvety consistency. Place on the bottom of serving plate, fan the calamari in the center and mount the medley of peppers on top of the calamari and serve. Bon appetit!!! Grilled Calamari Salad -Chef Karlo Dobric of Cipollini at the Americana in Manhasset Grilled Calamari Salad Serves two Ingredients: 1 pound fresh, cleaned calamari 2 tablespoons extra virgin olive oil 1 teaspoon fresh lemon juice Salt & pepper to taste 1 teaspoon chopped mixed herbs such as parsley, oregano, dill 1/2 pound baby arugula leaves 1/2 pint cherry tomatoes Method: Preheat grill to high. Grill calamari for 60 – 90 seconds on each side. Remove from grill and slice into 1/4 inch rounds; place in bowl while still warm. Add olive oil, lemon juice and herbs – toss briefly. Add arugula to bowl – toss briefly. Serve immediately with tomatoes as garnish. Grilled Whole St. Peters with Shepherd Salad - Ayhan Hassan, owner of Ayhan's Shish Kebab Grilled Whole St. Peters Serves 2 Ingredients 1/2 Lb. St. Peters Fish 1 1/2 Cup Olive Oil Juice from 1 Whole Lemon 1/2 Teaspoon Salt 1/2 Teaspoon Oregano, Dried Directions: Score fish on both sides, rub fish all around with spices. Grill on an open flame for 10 minutes per side. Shepherd Salad Serves 3 - 4 Ingredients 1 Medium Tomato, Diced 1 Medium Cucumber, Diced 1/4 Cup Onions, Diced 1/4 Cup Parsley, Chopped 1/4 Cup Crumbled Feta Cheese 1/4 Cup Kalamata Olives 1/4 Cup Red Wine Vinegar Salt And Pepper To Taste Directions: Mix all ingredients, toss with dressing. Serve chilled. Granola Crunch Parfait - Cheffe Colette, owner of The Inn Spot and The Inn Spot on the Bay Ingredients 2 cups rolled oats 2 tbsp honey 1 tsp oil Fresh squeezed apple juice 1/2 cup shredded coconut 1/2 cup demerara sugar 1 cup berries Whipping cream or natural yogurt Directions Toss dry ingredients together, mix liquids in large bowl and add dry ingredients. Spread on a non-stick sheet. Bake at 250 for an hour. Layer the granola and fruit, and top with fresh whipped cream or yogurt. Handmade Ricotta Gnocchi with Wild Mushroom with Prosciutto and Reggiano - Tom Schaudel of Jedediah Hawkins Inn in Jamesport For the Gnocchi: 1 Lb. ricotta cheese, drained 1 Cup flour 1 Whole egg 1 Tbsp truffle oil, optional Salt and pepper to taste Mix all ingredients together and form a ball. Wrap in saran and refrigerate for three hours. Roll out gnocchi, cut and place on a floured surface. Bring a pot of salted water to a boil. Drop in the gnocchi. When the gnocchi float to the top, remove with a slotted spoon and place in ice water. When they are cooled, they can be lightly coated in oil and stored in the refrigerator and reheated when needed. For the Sauce: 1 Tbsp olive oil 2 Tbsp chopped shallots 2 Cups of wild mushrooms, cleaned and sliced 2 oz. proscuitto, chopped 1/4 Cup sherry 1 1/2 Cups heavy cream 1 Tbsp truffle oil Salt and pepper to taste 4 oz. Preserved tomatoes 2 oz. Sliced reggiano Heat olive oil in sauté pan until very hot. Add the shallots and cook for two minutes, shaking the pan to cook evenly. Add the mushrooms and continue to cook until the mushrooms soften. Add the proscuitto and cook for an additional minute. Add the sherry and reduce by 2/3. Add the heavy cream and reduce by 1/3. Add the truffle oil, adjust the seasoning with salt and pepper. Toss with the reheated gnocchi. Transfer to bowls and place 1 oz. of preserved tomato on each in the center, and place some reggiano slices on top. Heuvos Rancheros - Cheffe Colette, owner of The Inn Spot and The Inn Spot on the Bay Ingredients 2 whole eggs 1 flour tortilla 1/4 cup Picante sauce 1/2 cup Monterey Jack cheese 3 large vine ripe tomatoes diced 2 small red onions diced 1 lime 1 bunch cilantro chopped 1 jalape?o seeded and diced 1/4 cup sour cream 1/4 cup black beans 1 tsp powdered cumin 1 bunch scallions Salsa: Mix together tomatoes, red onions, juice from lime, cilantro, cumin and jalape?o pepper in a bowl. Let sit. Fry egg in pan sunny-side up. Shape tortilla in pan to create a bowl. Put eggs in tortilla and cover with cheese. Bake in oven until cheese is melted and tortilla is golden brown. Serve with black beans, salsa, chopped scallions and sour cream. Garlic Knots - Nancy Patacca co-owner of Ralph’s Pizza in Bayville For pizza dough: 4 cups of unbleached high-gluten flour 2 teaspoons of salt 1 envelope of instant yeast 1 cup of warm water (plus 3 tablespoons of flour to dissolve the yeast) For garlic knots: 5 -10 cloves garlic, chopped (amount of garlic and fineness of chopping to taste) Oregano to taste – fresh or dried 1/4 – 1/2 cup olive oil Optional: red pepper flakes Make pizza dough Combine the 1 cup of warm water, salt, yeast and 3 tablespoons of flour and mix it well to dissolve the yeast. Let it rest for five minutes. With the electric mixer, attach the dough hook, put the 4 cups of flour in a bowl. Combine the yeast mixture into the flour at a medium speed for 5 to 7 minutes. The dough should be elastic and sticky. Sprinkle some flour and roll it into a ball. Let it rest for two hours. This dough can be made 2 – 3 days in advance. (If dough is made in advance and refrigerated, let it come to room temperature before proceeding with the next step.) Roll dough in a circle approximately 1” thick. With a pizza cutter, cut a continuous strip of dough - like a pinwheel - approximately 1” wide. Cut the strip into lengths approximately 6” long. Wrap each strip around your hand once, then gently wrap one end over and through the other to form a loose knot. Place knots on ungreased baking sheet, not allowing them to touch. Let the knots rise in a warm place for 1 hour or until doubled in size. While dough is rising, add chopped garlic and oregano (and optional red pepper flakes) to oil; marinate for 1 hour. Preheat oven to 425°. When dough is ready, brush knots with oil / herb mixture using a pastry brush. Bake the garlic knots in a 425° oven for 12 minutes. Remove and serve. Gold's Famous Fish - Steve Gold of Gold's Pure Food Products Company Ingredients 6 ounces of fish filet per person bag of potato chips squeeze bottle of wasabi sauce or horseradish sauce cooking spray Spray pan w/nonstick spray and place fish skin side down Generously coat top of fish w/Horseradish sauce or wasabi sauce. Crush potato chips and cover fish. Bake uncovered in 350 degree oven. Baking time is determined by the thickness of the fish and the preference of doneness desired (i.e. pinkness of flesh). Should be approximately 15 minutes. Gold's Mock Stuffed Cabbage - Steve Gold of Gold's Pure Food Products Company Ingredients 2 Bottles Cabbage Borscht 1-1/2 lbs of ground meat or turkey 1 tbsp garlic powder 1 tbsp onion powder 2ozs. white horseradish 1 egg beaten 1/2 cup matzoh meal of bread crumbs 1/2 cup of rice (optional) Heat two jars of borscht to simmer. Add all ingredients to meat and mix well. Form into small meatballs (walnut size) and gently place into simmering borscht. Cover and cook for about an hour. Makes about 8 servings. Gourmet Tail Gate-Chris Palmer of Maxwell & Dunnes Steakhouse Omelet Makes one 3 extra large eggs 3 tbsp heavy cream 1/4 cup jumbo lump crabmeat 1/4 cup asparagus crowns 1/4 cup cheese Salt and pepper Butter Non-stick pan No-burn rubber spatula Tacos Latinos: Chorizo sausage Chicken breast Skirt steak Garlic Cilantro 3 tbsp butter 1 onion sliced 1 green pepper Soft corn tortilla Arepas 2 cups guacamole 2 cups sour cream Kim's Broccoli Slaw Ingredients 1 package Broccoli Works (Mannis) 2 package Ramen noodles broken 1/3 cup slivered almonds toasted 1/3 cup sesame seeds toasted 1/3 cup sunflower seeds toasted 1/4 cup sugar 1/4 cup balsamic vinegar 1/2 cup olive oil 2 tablespoons tamari or soy sauce Mix together all ingredients. Kobe Rib Eye ingredients 3-16 oz Kobe Rib Eye Steaks Kosher salt Cracked black pepper Rub steaks with kosher salt and cracked pepper. Let salt melt into steak. Cook until desired temperature: rare; medium; well-done; etc. Shrimp Sauce 2 Tbsp. blended oil 1 Tbsp. chopped garlic 1/2 Tbsp. chopped shallots 1/2 cup dry sherry 3 cups shrimp stock 1/2 cup crushed tomatoes 1 tsp. chopped basil 1 cup heavy cream Sauté garlic and shallots and roux to add consistency. Autumn Salad Yellow and red vine tomatoes Toasted pumpkin seeds Candied walnuts Golden raisins Nantucket cranberries Fresh arugula Crumbled imported goat cheese Apple Cider Honey Vinaigrette 1 cup blended oil 1/4 cup apple cider vinegar 1/4 cup golden honey 1/4 tsp. cinnamon 1/4 tsp. salt/pepper Combine everything except oil in a bowl; slowly whisk in oil to thicken. La Cote De Boeuf Mirabelle - Chef Guy Reuge of Mirabelle From Chef Guy Reuge: "This recipe can be quite good or simply fantastic depending on the quality of the piece of beef being used. At Mirabelle we use a very special beef organically raised for a handful of restaurants throughout the country (Per Se, Bastide, French Laundry, etc...) by a small farm in Pennsylvania, called Four Story Hill Farm. The beef racks are specially dried aged for us 21 to 28 days, and the meat beside being very tender has also the most beautiful taste." Ingredients 1 32 ounces rib eye with bone in 1/3 cup clarify butter 1 teaspoon chopped fresh thyme 1 large Idaho potato 1/2 cup sliced shallots 2 ounces butter 1 cup red wine 1/3 cup port wine 1 cup precooked spinach 1/2 cup sliced shiitake mushrooms 1/4 cup heavy cream salt, pepper, and sea salt Carve the potato into a long cylinder, and slice it very thin with a Japanese mandoline. Transfer the potato slices in a bowl, add the thyme, salt and pepper, and the clarify butter. Mix well and mount the slices in two tin cups all the way to the rim. Place the cups on a sheet tray, and cook in a F.325 oven until the potatoes looked nicely roasted. Let rest for few minutes, and unmold, reserve. In a casserole add 1 ounce of butter let it melt over medium heat, and add the shallots. Cook gently while stirring with a wooden spoon until the shallots turned golden. Deglaze with shallots with the wine and the port wine. Reduce until the liquid become syrup like, and reserve. Season the beef with salt and pepper, and sear it over high heat on both sides to crust them well. Put the beef in a F. 375 oven for about 10 to 12 minutes in order to cook the meat medium-rare. Let the beef rest for 10 minutes before serving. At serving time, reheat in a casserole spinach and shiitake mushrooms with the cream, and season. Emulsify 1 ounce of butter in the wine reduction and season. Carve the beef, place it over the spinach ragout, and the potatoes on the side, pour the sauce over the beef, and sprinkle a few grains of sea salt over the meat before serving. Lightly Curried Winter Aquash Soup - Todd Jacobs, chef/owner of Tierra Mar restaurant and Atlantica catering Ingredients 1/4 cup Unsalted Butter 2 Spanish Onions (thinly sliced) 1 tbsp Kosher Salt 1 small Long Island Cheese Pumpkin 1 small Long Island Butternut Squash 1 small Long Island Delicate Squash 2 tsp Curry Powder 2 tbsp Long Island Honey 6 cups Bottled or filtered water Salt & Pepper to taste Cut off ends of squash, peel & split both squash and pumpkin in half and scoop out seeds and pulp. Dice pumpkin & squash into 2 inch cubes. Melt butter in stainless steel pot. Add onions and season with salt. Cook over medium heat until translucent. Add pumpkin & squash cook until lightly carmaelized. Add curry powder and honey, stir to coat well. Add water and bring to a simmer. Cook until both pumpkin and squash are tender. Puree with hand blender, adjust seasoning to taste and serve warm. Lobster Ravioli - Chef James Gardener of Intermezzo Ingredients 1/4 cup Olive Oil 2 tbsp. of salted butter 1-2 Shallots chopped 4 oz fine cognac 1 cup heavy cream 1/2 cup lobster base broth 1/2 cup chicken stock 4 Oven dried tomatoes 6 fresh pasta ravioli 3 oz. lump crabmeat 1/4 cup Pickerino Romano cheese Garnish with fresh chopped scallions pinch crushed white pepper pinch kosher salt Instructions Cut and brown shallots in butter. Deglaze with cognac. Add heavy cream, lobster broth, chicken stock, and oven dried tomatoes. Simmer sauce down to a good consistency. At the very end, add 3 oz of lump crab meat and pour sauce over the ravioli. Add fresh black pepper, pinch crushed white pepper, a pinch of kosher salt to taste. Boil 2 quarts of water and add 1/4 cup of oil and a pinch of salt. Add ravioli one at a time so they do not stick. When the ravioli floats, you will know that it is done. Cover with the lobster sauce and add Pickerino Ramano cheese and garnish with fresh chopped scallions. Loin of Veal Alla Marsala - Chef Marco Jordon of Brunello Ingredients: 28 ounces loin of veal 1 carrot diced 2 shallots diced 1 bottle Marsala wine (750 ml) 4 cups porcini mushroom stock 6 cups veal demi glacé (reduced to sauce consistency) 3 sprigs thyme 1 bay leaf 2 cloves crushed garlic 10 black peppercorns 2 tablespoons cold sweet butter Instructions: To prepare veal demi-glacé: In a blender mix together mushroom stock, veal stock, carrot, peppercorn and garlic. Add bay leaf, then simmer in a saucepan for up to five hours to reduce thickness. This can also be purchased in gourmet stores. To prepare veal: Sprinkle both sides of loin of veal with salt & pepper. Sear in hot skillet of oil for 6 - 7 minutes turning constantly for equal brownness all around. Place veal in 350-degree oven for 8 - 10 minutes. When done, place back in skillet and brown to crispness. Add a splash of Marsala wine, fresh thyme and shallots. When shallots are brown, add about 1 cup of demi-glacé. Heat to a simmer. Serve with potatoes and sautéed spinach. Lump Crabmeat and Avocado Salad seedless cucumber, micro lettuces, sesame crackers, wasabi remoulade - Owner and Chef Matthew Hisinger of Panama Hattie's Ingredients (Serves 6) 1 lb. jumbo lump crabmeat 3 each ripe avocado 2 tbs bruinoise red and yellow peppers, red onion 6 pc sesame crackers 3 tbs wasabi aioli 1 each cucumber sliced thin 1tsp black sesame seeds 1tsp slivered chives 5 each cherry tomatoes Salt and pepper 1 tbs fresh lime juice Preparation Mix picked crabmeat with aioli, chives, salt and pepper. Cut avocados in half. Scoop out meat. Mash slightly with a fork with lime juice, brunoise vegetables, salt and pepper. On a plate, fan sliced cucumbers. Place avocados in center. Place crab on the avocado. Place sesame cracker on top with herbs or baby lettuce garnish. Around the outside of the plate, dot aioli alternating with cherry tomatoes. Sprinkle black sesame seeds and serve. Marinated Heirloom Tomatoes w/ Balsamic Reduction & Shaved Reggiano - Chef Jason Weiner of Almond Yield: 4 salads 1/4 Cup Sugar 1 Cup Balsamic Vinegar 4 or 5 Heirloom Tomatoes of different size, shape, and color 3 Cloves Garlic (minced) 1 Shallot (sliced) 1/2 Cup Extra Virgin Olive Oil 1 Tablespoon Chopped Chives Salt & Black Pepper 1 Small Chunk Reggiano Parmesan In a small saucepot, combine the sugar and all but 2 oz. of the balsamic vinegar. Put on low heat and allow to gently simmer until it takes on a syrupy consistency. This should take about 10 minutes. Allow to chill to room temperature. Meanwhile, while the Balsamic is reducing, cut the tomatoes into wedges and lay them on a plate. In a small bowl combine the remainder of the Balsamic Vinegar, the Oil, the Garlic, and Shallots. Whisk together. Drizzle the marinade on the tomatoes. Artfully arrange the tomatoes on four chilled plates. Season the tomatoes to taste with salt & pepper. Garnish with chopped chives. With a vegetable peeler shave some pieces of cheese on to the tomatoes. Drizzle the Balsamic Reduction on to the tomato plates Medallions of Local Monkfish with Harbes Fresh Corn Sautè - Chef Matthew Smith of Red in Huntington 4 7 oz. filets of Monkfish cut filets on an angle into medallions for a total of 16 pieces. Flour for dusting. Harbes fresh corn sautè Ingredients 4 ears local corn roasted & cut from the cob 1 red onion diced 1/2 red pepper diced 2 scallions sliced juice of 1 lime 1 pinch cumin fresh cilantro- chopped salt & pepper seasoned to taste 2 sauté pans heated over medium-high heat with olive oil. Monkfish seared in one pan on each side til golden. Approximately 2 min. per side. Second pan reserved for corn sauté ingredients. Sauté vegetables for 2-3 minutes. Add cumin & lime. Toss & sauté 1 minute longer. Finish with cilantro & seasoning. Michael's Meatballs - Michael Amante Serves 6 as entrèe, 12 as appetizer Ingredients 3 pounds ground sirloin 3 large eggs 1 medium Spanish onion, finely diced 8 cloves garlic, finely diced 1/2 cup Chianti red wine 3 tablespoons extra-virgin olive oil 1/2 cup Parmigiano-Reggiano, grated 1/2 cup pecorino Romano, grated 1 cup Italian parsley, finely chopped 2 tablespoons dried oregano 4 tablespoons fresh basil, finely chopped 1/4 cup pine nuts 1/4 cup golden raisins 1/4 cup raisins 1 cup bread crumbs Salt and pepper to taste 1 x 32 ounce jar of your favorite tomato sauce, preferably Rao's Instructions Combine all ingredients thoroughly in a large mixing bowl. Make a small patty and cook in a frying pan to check seasoning. Adjust seasoning accordingly. Make 12, 7 ounce balls (roughly the size of a tennis ball). Oil a baking sheet and place meat balls on sheet. Broil in oven, turning every few minutes to ensure that they are browned on all sides, about 12-15 minutes. Serve 1-2 meat balls in a large bowl with a few spoonfuls of your favorite tomato sauce. Serve immediately. Mini Pumpkins Stuffed with Honey-Orange Pumpkin Stew - Chef Eberhard Mller, owner of Satur Farms in Cutchoque and Executive Chef at Bayard's in Manhattan Serves 4 Ingredients 4 mini pumpkins (Jack Be little or such) 2 1/2 cups pumpkin diced inch dice 1 small onion peeled and chopped finely 2 Tbs. sweet butter 2 1/2 cups fresh orange juice 1 orange zest 1 Tbs. honey 1/2 Tbs. grated fresh ginger plus 4 small pieces 1 sprig rosemary Salt, pepper and lemon to taste Instructions Preheat oven to 400? Cut a lid into each mini pumpkin on the stem side. Scoop out the seeds and discard. Season the inside of each pumpkin with salt and pepper from the mill. Place a small dollop of butter in each pumpkin as well as a piece of ginger and orange zest. Put the lid back on to each pumpkin. Place in an oven-proof dish in the preheated oven. Cook for 1 hr. and 20 minutes. In a sauce pan large enough to hold the diced pumpkin, melt the butter and add the chopped onion. Cook over low heat until the onion is soft yet without color. Add the grated ginger and the honey. Mix carefully. Now add the diced pumpkin and mix again. Add 2 cups of the fresh orange juice and cook covered for 8 to 10 minutes. Add the rosemary, salt and pepper and check the pumpkin for doneness. They should be tender yet still have a slight bite. Add the remaining 1/2 cup of orange juice. Adjust the seasoning maybe with a splash of lemon juice salt and pepper. Remove the lids from the mini pumpkins. Remove the orange zest as well as each piece of ginger and discard. Now spoon equal amounts of pumpkin stew into each pumpkin. Place a lid on each pumpkin and garnish with a sprig of rosemary. Serve as an appetizer or as a side dish with roasted turkey, goose, venison or pork roast. Molten Chocolate Cake - Chef Brian Fishman of Sweet Karma Baking Company 12 oz semisweet chocolate 13 oz butter 12 oz whole eggs 5 oz egg yolks 5 oz sugar 4 oz cake flour, sifted Preheat oven to 425 degrees F. Apply butter to metal ring molds and place on parchment lined baking sheet. Melt the butter and chocolate together, reserve and keep warm. In an electric mixer fitted with the whip attachment, beat the eggs, yolks and sugar on speed 2 until thick. Add chocolate/butter mixture on speed 1. Mix until incorporated. Fold in sifted flour. Portion mixture into buttered ring molds. Bake for 2 minutes 20 seconds, turn, then 2 minutes (check for doneness). Cool completely before removing rings. Cakes will be re-heated in a microwave to reveal a liquid center. Tropical Fruit Salad 1 papaya, diced small 2 kiwi, diced small 1 mango, diced small 8 large strawberries, diced small 1 cup wild blueberries, fresh or frozen 1 cup sugar 1/4 cup water 1 scraping vanilla bean 1 tablespoon rum 2 oz butter 1/2 cup passion fruit juice or orange juice Place sugar and water in a pot. Cook on high until an amber caramel is achieved. Add butter and swirl. Gently melt and remove from heat and add rum. Then add the passion fruit juice. Cook just until caramel is dissolved. Pour warm caramel sauce over prepared fruit and allow flavors to mingle. Refrigerate until cold. Moules (Mussels) Marinière-Chef Alexander Petard of Bistro Citron Serves 6 Ingredients: 5 to 6 pounds of mussels (Prince Edward from Canada) 4 shallots 6 sprigs curly parsley 10 tablespoons butter 1 cup dry white wine (Muscadet, France) 1 sprig thyme Salt and pepper to taste Method: Wash and scrub the mussels. Finely chop shallots, parsley, thyme. In a heated saucepan, add mussels, butter, white wine, salt, pepper, parsley and thyme then cover. Cook on high heat for 10 minutes, shaking the pan often. Adjust the seasoning if necessary and serve. Mousakka - Chef Ayhan Hassan of Ayhan's Shish Kebab Serves 4 Ingredients 6 Tablespoons Olive Oil 1 Medium Onion, Diced 1 1/2 Lb. Lamb, Ground 1/2 Cup White Wine 1 1/2 Cup Tomatoes, Diced 1/2 Cup Parsley, Chopped 1/4 Teaspoon Oregano, Diced 1/2 Cup Bread Crumbs 2 1/2 Lb. Eggplant, Sliced 1/4 Cup Grated Cheese (Romano) 2 Lb. Potatoes, Sliced Salt And Pepper To Taste Fry onion, ground lamb and tomatoes, cook till tender. Add white wine, parsley, oregano, bread crumbs, set aside. Heat oil, fry eggplant, and potatoes. In dip baking pan (12" x 16" x 2") Layer potatoes, first spread half of the mixture, sprinkle grated cheese. Then, layer eggplant slices spread remaining mix, sprinkle cheese again. Top it with bechamel sauce. Bake at 375 degrees till light brown, 30-40 minutes. Bechamel Topping 2 Egg Whites 2 Tablespoons Butter Or Margarine 2 Tablespoons Flour 1 1/2 Cup Hot Milk Salt And Pepper To Taste Directions Melt butter in heavy sauce Pan. Fry flour until hot, add hot milk slowly and mix. Fast whip egg whites, add to mixture. Salt and pepper to taste. Traditional Greek Salad Serves 4 1 Head Of Iceberg Lettuce, Quartered 1 Cup Red Ripe Tomatoes, Diced 1/3 Cup Carrots, Shredded 1/3 Cup Red Cabbage Shredded 1/3 Cup Scallions, Chopped 1/3 Cup Scallions, Chopped 1/3 Cup Fresh Dill, Chopped 12 Kalamata Olives 1/3 Cup Celery, Diced 1/2 Cup Feta Cheese, Crumbled 1 Cup Ayhan's Mediterranean Vinaigrette Dressing 4 Pieces Pepperoncini Directions Toss vegetables in large bowl with Ayhan's vinaigrette dressing. Garnish top of salad with feta cheese, olives and pepperoncini. Chill & serve with a smile. Nori White Tuna and Soba Salad-Scott Szekretar from H20 Seafood Grill Nori White Tuna and Soba Salad Yields: 2 servings Ingredients: 10 oz. white tuna filet 2 ea. nori sheet 4 oz. soba noodles 1 oz. scallions 1 oz. sesame oil 2 oz. soy sauce .5 oz. sriracha hot sauce 2 oz. mayonnaise 2 tbsp. wasabi paste Directions Mix mayonnaise and wasabi well. Cook soba in boiling water 6 minutes, strain and cool. Prepare salad with five "S" words. Wrap tuna with nori. Lightly sear tuna in a pan. Slice tuna. Place salad on plate, tuna and sauce on top with scallion garnish. Oven Roasted Cornish Game Hen with Stuffing and Mashed Potatoes (Kosher) - Chef Mike Savitsky, of Morrell in Woodbury Ingredients Cornish Hen 1 pound Hen-bone in Wash with cold water & lemon juice Marinade for Hen - Marinate for 2 hours 1 oz Brown Sugar 2 oz Orange Juice 1 Medium Shallot-Julienne 1 oz Olive Oil Fresh Garlic 1 Lime Sauce: Honey Pomegranate Glaze Combine: Honey Pomegranate Glaze Pomegranate Molasses Fresh Lime Orange Juice Bring to simmer Reduce until glaze consistency Finish with Margarine Stuffing for Hen 1 Sweet Potato (peeled & diced) Small Red Onion (peeled & diced) 1 Granny Smith Apple (peeled & diced) 2 oz Medium dried Fig 1 pcs. Scallion 4 Sprigs chopped Cilantro 1 tablespoon honey Juice of 2 lemons 2 oz bread crumbs Season with salt & pepper, pinch of nutmeg & all spice Garnish Hen with Toasted Almonds and Dried Apricots Mashed Potatoes Peel & Wash 4 Idaho Potatoes 2 oz Cauliflower Florettes Pinch of salt Bring to boil both Potato & Cauliflower Cook until tender Drain and finish with 3 oz margarine Salt and Pepper to taste Whip Instructions Preheat oven to 350 degrees Fahrenheit. In a saute pan, heat oil and combine sweet potato, red onion, Granny Smith Apples, & dried figs. Saute until sweet potatoes are tender. Finish with scallions, cilantro, honey, and juice from 2 lemons. Season with salt & pepper, nutmeg, & all spice. Adjust consistency with bread crumbs and let cool. Remove hens from marinade and stuff with cooled stuffing. Place hen in oven for approximately 40 minutes or until cooked through. Peel & cut Idaho Potatoes, cauliflower florettes and add to boiling water with a pinch of salt. Cook until tender, drain, finish with margarine. Season with salt & white pepper. Whip until smooth. Honey Pomegranate Glaze (Sauce): combine molasses, honey, fresh limes and orange juice. Bring to simmer and finish with margarine. Reduce until glaze consistency. Remove hens from oven and let stand for 5 minutes to rest the hen. Serve with the mashed potatoes and top with the Honey Pomegranate Glaze Bamboo-Steamed Oysters with Preserved Lemon, Tomato-Fennel Fondue and Fresh Horseradish Oil - Chef Steven DeBruyn, of Garden City Hotel Restaurants Serves 4 3 to 6 Oysters per person Ingredients Tomato-Lemon Fondue 6 Roma tomatoes, seeded and diced 1/3’Äù 2 Fennel bulbs, diced 1/3’Äù 2 Tsp grated lemongrass from the bottom part (save tops to put in bamboo basket) 1 Tbsp preserved lemon rind, rinsed and chopped 2 Tbsp butter and extra virgin olive oil Horseradish Oil 2 Tbsp freshly grated horseradish 1 Cup grape seed oil Method Sweat the fennel in butter and extra virgin olive oil on a low flame in a covered pan. Once the fennel is tender, add the tomatoes and the lemongrass and cook for another 5 minutes. Add the chopped preserved lemon and season with salt and pepper and set aside. Open the oysters, remove the top shell and loosen the oyster. Place the oysters on the lemongrass stalks in the steamer basket. Top each oyster with a teaspoon of the fondue. Place on top of another steamer rack in a shallow saute pan with water; cover the top basket and steam for 2-3 minutes. Drizzle each oyster with some horseradish oil, put basket cover on and serve. Panko Yellowfin Tuna With Avocado - Chef Rodrigo Bernal of the Palm Court Restaurant at the Carltun in Eisenhower Park Ingredients 6 oz. yellow fin tuna 1/4 avocado 1 seaweed sheet Salt/pepper 1/2 of one lemon 1/2 cup all purpose flour 1egg 1 cup Panko (Japanese Bread crumbs) Instructions Put tuna in seaweed sheet, cut avocado lengthwise and place next to tuna, squeeze lemon juice over avocado add spices and wrap, put in flour then transfer to egg mix and finished with panko. Barbeque Sauce 1 tbs scallions 2 tsp garlic 1 tbs ginger 1 tbs spice sauce (SAMBAL OLEK) 1/2 cup soy 2 tbs sake DRY 2 tbs sweet sake MIRIN 1 tbs lemon juice 4 tbs sugar 1/2 tsp cornstarch Mix all ingredients except cornstarch, boil for 3 minutes add cornstarch to desire consistency. Presentation 3 tbs Olive oil Sear tuna with olive oil on a low flame to desire consistency. First sear all sides then keep turning. Slice tuna in inch slices and served with baby basmati rice or regular basmati rice add sauce and garnish. Pan-Fried USDA "Prime" Filet Mignon accompanied by Mushroom Garlic Butter Sauce - Owner and Chef Gillis Poll of Bryant & Cooper Steak House Serves 8 Ingredients 5 LBS Mushroom caps thinly sliced 2 LBS Butter cut into small cubes 1 CUP Fresh Garlic thinly sliced 1/3 GAL Water Salt & Pepper Bring water to a boil in saucepan. Add mushrooms; cook for about ten minutes. Strain water from saucepan leaving about 1 cup of water. Bring back to fire and simmer. Add garlic and cook for another five minutes gradually adding and stirring butter until completely melted. Add salt and pepper to taste. Pan-Seared Cod with Caramelized Cauliflower, Tomato Confit, Cauliflower Puree, Brown Butter and Capers-Executive Chef Craig Attwood of The Gatsby Ingredients: Cod filet 6 to 7 oz. each 2 Heads of cauliflower 6 Plum tomatoes 1/2 Cup of capers 3 Tbsp butter 3 Tbsp vegetable oil 1 Lemon 5 Sage leaves Salt and pepper Cauliflower preparation: Take one head and slice the cauliflower in 1/2 in. pieces, blanch in salted boiling water and shock it in ice water. Cauliflower puree: Cut the cauliflower into florets about the same size. Cover in cream, simmer until tender. Strain the cauliflower from the cream. Puree in a blender or food processor until smooth. Finish with extra-virgin olive oil. Salt and pepper and keep warm. For the tomatoes: Using the same boiling water, blanch the tomatoes for 30 seconds then shock them in ice water. Peel the skin, cut them in half and take the seeds out. Place the tomatoes in a bowl with extra-virgin olive oil, salt, pepper and thyme. Lay the tomatoes on a sheet tray with foil. Cook at 200 degrees for 4 hours. Let cool. For the cod: Season the cod with salt and white pepper. Heat a sauté pan medium to high heat, add 3 Tbsps. oil and place fish skin-side down. Sear fish for 30 seconds and place it on the bottom rack for about 4 minutes depending on the size. Turn the fish over and drain it on a towel. Quickly wipe the pan and put it back on the stove on a medium heat. Add the butter and when it starts to brown add the cauliflower. Caramelize the cauliflower then add the tomatoes, capers and sage. Season with salt and pepper and finish with fresh lemon. To plate: Take your warm puree and place it in the middle of the plate. Place the cod on top and top it with your cauliflower tomato mixture. Spoon some brown butter around the plate and garnish with a sage leaf if you like. Pepper Crusted Pan Seared Tuna with Wilted Spinach & Spicy Mayo Teriyaki - Anthony Colombo of Cirella?s at Saks Fifth Avenue at Walt Whitman Mall Ingredients: 1 lb. piece tuna loin (long cylinder shape) 1 lb fresh baby spinach 2 oz. teriyaki sauce 1 pt. mayo 2 oz. tomato ketchup 1 oz. Frank?s Hot Sauce 1 chopped fresh tomato Red onion, pickled ginger for garnish Coarsely ground black pepper for crust Procedure: Combine mayo, ketchup and hot sauce in separate dish and set aside Pre-heat saut? pan for tuna loin Saut? tuna loin for several seconds on each side, remove from pan Add spinach and teriyaki sauce to pan for about 30 seconds until spinach is wilted Place spinach on bottom of plate Slice tuna loin and place on top of spinach Garnish with tomato, onion and ginger Serve with spicy mayo sauce on side. Personal Peach & Blueberry Pie - Chef Brian Fishman of Sweet Karma Baking Company Pie Dough 1 1/4 Lbs hi-gluten flour 6 Oz cake flour 1/2 Oz salt 9 Oz butter 9 Oz shortening 1 Cup milk In an electric mixer fitted with the paddle, combine the dry ingredients, cut the butter and shortening, and add. Mix on slow speed until the butter and shortening have been cut up into pea-sized pieces. Add the milk all at once and mix just until it comes together. Refrigerate dough for at least 2 hours. On a floured surface roll dough to approximately 1/4 inch. Cut with desired cutter. Allow dough to rest in the refrigerator for 15 min. before forming individual pies, this will prevent the dough from shrinking as much during baking. Peach and Blueberry Filling 5 Peach halves diced 1/2 Cup blueberries 1/4 Cup light brown sugar 1 Tbsp all purpose flour 1 Tsp vanilla extract 1 Tbsp melted butter A pinch of cinnamon A pinch of ground ginger Combine all ingredients in a bowl and use as described in preparation of personal pies. Assembly of Personal Pies Roll dough into 4 six-inch circles (reserve remaining dough in freezer for later use). Brush lightly with melted butter. Sprinkle with vanilla cake crumbs, leaving a 1-inch border. Divide filling evenly, mound in center. Fold edges over, going in a circle pattern (almost like a dumpling). Place on a baking sheet lined with wax paper. Refrigerate prepared tarts for 15 minutes. Preheat oven to 325? F. Brush dough with milk and sprinkle with granulated sugar. Bake until golden brown, approximately 30 minutes. Rotating once during baking, check for doneness by sliding a wide spatula underneath the pies and look at the color of the dough on the bottom. If it is not golden brown, let the tarts cook a little while longer. Cool before removing for service. Serve warm topped with vanilla ice cream. Pistou de Roquette (Arugula Pesto in the Provencal style)-Deborah Rivera of The Greenporter Restaurant and Hotel in Greenport For the Arugula Pesto: 1 pound bag fresh arugula, preferably from Satur farms or Sang Lee on the North Fork 3 cloves garlic 1/2 cup high quality grated parmesan cheese 1/2 cup toasted pine nuts 1/2 cup extra virgin olive oil salt Ingredients for the pasta dish: 1/2 pound orecchiette pasta 1 cup grape tomatoes, sliced in half 2 cups half & half optional: additional grated cheese Directions for the Pesto: Combine first 5 ingredients in food processor as follows: First the arugula, then drizzle half of the oil, then the garlic, then the cheese and last - the pine nuts. Pulse to a coarse grate; you do not want to over blend the mixture. The consistency should be a coarse bright green paste. Taste for salt. You may want to add more cheese or more salt. Do not add pepper as one of the qualities of fresh arugula is its peppery flavor. Store in jars or plastic container for up to one month. Directions for the Orecchiette: Boil half pound of orecchiette until al dente; set aside. In large sauté pan, heat 4 tablespoons of olive oil. Add grape tomatoes. Add 4 heaping tablespoons of pesto mixture to the tomatoes and stir for one minute. Add half and half. This mixture is only to be warmed - not cooked. Cooking the fresh arugula will change the color and the taste and reduce the freshness of the flavor. Immediately stir in the cooked oreccchiette. Add additional grated cheese or salt to taste. Serve immediately. This pasta dish is perfect for a romantic dinner as a first or second course or as a side dish with grilled filet mignon. Preparing the Chocolate - Grant Newsteder of Got Chocolate Inc. Start off my using chocolate melting chips that you can find in any craft store. (Do not use regular chocolate chips or candy bars the chocolate will not harden.) Heat chips in a double boiler over medium heat (do not boil water), mixing constantly until the chocolate is smooth and creamy (no lumps). Melting chips can also be melted in the microwave but should be watched and stirred constantly. Put the chips in a microwave-safe bowl and heat for 20-30 second intervals, stirring between each interval until the chocolate is smooth and creamy. Take care not to burn the chocolate (burnt chocolate becomes chunky and won't melt). Pumpkin Risotto with Amaretto cookies-Peter Lessing of Lessing Restaurants Inc. Ingredients: 1 cup risotto with 2/3 liquid absorbed 6 ounces saffron chicken broth ¾ tablespoon butter, softened 3 tablespoons diced onion ¾ cup pumpkin puree Salt and pepper to taste 2 Jack B Little Pumpkins, roasted and hollowed out 1 Amaretto biscotti, shaved Procedure: Sauté onions in butter Add stock and bring to boil Add risotto and cook for 45 seconds Add pumpkin puree and cook another 45 seconds or until heated through Transfer to Jack B Little Pumpkins Top with shaved amaretto biscotti Quiche Lorraine - Chef Alexander Petard of Bistro Citron in Roslyn Serves 6 Ingredients: Dough: 2 cups flour 1/2 cup butter 1 egg Salt 3 tablespoons of water Filling: 8 ounces slab bacon 1-1/3 cup heavy cream 4 eggs 1 cup grated gruyere Salt, white pepper and ground nutmeg to taste Method: Make the dough, shape it like a ball and let it rest for 2 hours. Preheat the oven to 450°. Line a buttered tart mold with the pastry. Dice the bacon into small cubes, sauté until lightly browned. Drain and spread over the bottom of the shell. Beat the eggs with the cream. Add the gruyere and season with salt, pepper and nutmeg. Turn the mixture into the tart shell. Cook for about 30 minutes. Red Snapper with Pistachio Gazpacho (Cold Soup) - Bravo’s latest Top Chef Ilan Hall Serves 2 Ingredients: 1 fresh red snapper filet 1/2 cup green pistachios 1/2 finely chopped sweet Vidalia onion Extra virgin olive oil 3/4 cup bottled or tap water 2 tablespoons champagne vinegar Sea salt Pink Hawaiian sea salt Method: For Gazpacho: Peel pistachios. Mix pistachios and Vidalia onion in blender with 1/4 cup bottled water and blend. Add remaining water and 2 tablespoons extra virgin olive oil, 2 tablespoons champagne vinegar and dash of salt. Blend to taste, strain if desired. For Red Snapper: Heat 2 tablespoons extra virgin olive oil in cast iron pan on high heat. Cut snapper in two sections, pat with sea salt. Cook in pan on one side 3 - 4 minutes until crispy. Flip snapper for last minute of cooking. To Serve: Pour gazpacho into bowl. Place snapper on top gazpacho. Sprinkle Hawaiian sea salt over snapper to taste. Drizzle with snapper olive oil to taste. Roast Goose - Chef Robert Rizzuto of the New York Institute of Technology's deSeversky Center Roast Goose 12 pound goose, (with neck and giblets; reserve liver for another use) 3 medium onions 2 stalks celery 2 piece carrots Preheat oven to 425 degrees. Discard loose fat from goose. With a cleaver or heavy knife cut goose neck into 2-inch pieces. Quarter 1 onion and quarter celery crosswise. Rinse goose inside and out and pat dry. Pierce skin of goose all over with a fork to allow fat to drain and help skin to become crisp. Season goose with salt and pepper. Fold neck skin under body and fasten with a small skewer. Fill body cavity with quartered onion and celery and tie legs together loosely with kitchen string (or insert legs through slit in lower skin flap if provided). Cut remaining 2 onions and carrots into 2-inch pieces. Transfer goose, breast side up, to a rack set in a deep flameproof roasting pan (at least 2 inches, not non-stick) and scatter onion and carrot pieces, neck pieces, and giblets in pan. Roast goose in middle of oven 30 minutes. Reduce temperature to 325 degrees and carefully pour boiling water over goose (juices may splatter). Roast goose, skimming off fat (save fat for another use) and basting with pan juices using a metal bulb baster every 20 minutes, 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees and juices run clear. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose harm, loosely covered with foil. With a slotted spoon discard vegetables, neck pieces, and giblets. Glazed Brussel Sprouts 16 each Brussel Sprouts 3 each sprigs fresh thyme 3 each cloves garlic skin on smashed open 1 cups vegetable stock 1 /4 lb butter 1 oz sugar Procedure: Melt butter in a stainless steel frying pan. Add Brussel sprouts and sauté until light brown. Add the thyme and the garlic and sauté 3- 4 minutes. Add sugar and coat the Brussel sprouts. Add of the stock and cook until the liquid is almost dry. Add more of the stock and follow the same procedure until the vegetables are al dente. Season salt and pepper and serve. Wild Rice 2 cups wild rice pure 1/2 carrot diced 1/4 inch 1 stalk celery diced 1/4 inch 1/4 onion diced 1/4 inch 1 clove garlic minced 1 oz olive oil 4 cups vegetable broth Salt and pepper TT Procedure: In a sauté pan heat olive oil. Add garlic and lightly brown. Add the onion, celery and carrot and saut for 2-3 minutes add the rice and coat with the oil. Add the stock bring to a boil and cover and place in a 350 degree oven for 45 minutes. Remove and keep warm. Orange Sauce 2 each orange cut in half juice and rind reserved 1 each lemon cut in half, juice and rind reserved 1 each lime cut in half, juice and rind reserved 3 oz sugar 6 oz water 4 oz white wine 2 oz red wine vinegar 20 oz brown sauce Procedure: In a saucepan, place the sugar and water. Cook till turns to a syrup of light brown in color. Add the orange, lemon and lime juice and rinds. Reduce by half Add the wine and vinegar. Cook for 3-4 minutes. Add the brown sauce. Cook for another 10 minutes Strain and serve. Puree of Celery Root and Butternut squash 1 hd celery root peeled cut into 1 inch dice 1 piece butternut squash, peeled seeded and cut into 1 inch cubes 3/4 quart milk 2 each orange cut in half juice reserved 1 each lemon cut in half, juice reserved 1 each lime cut in half, juice reserved 1 each cinnamon stick 3 oz sugar 6 oz water Procedure: Place the fruit rinds, water, cinnamon stick and juice in a saucepan and bring to a boil and simmer for 15 minutes. Strain and place in another pan with sugar and cook till golden brown. Place the celery root and squash in a saucepan with milk and bring to simmer. Cook till the vegetables are tender. Strain and place in a food processor. Process and heat the syrup back up and pour in slowly through the feed tube until all the syrup is incorporated. Remove and keep warm. Pan Seared Lotte with Warmed Cucumber and Spiced Cashews with Spinach Sauce Ingredients 1 tablespoon of rice wine vinegar juice of one lemon 1/2 teaspoon shallots minced 1 pinch each of fresh thyme, parsley and chives chopped 4 tablespoons of extra virgin olive oil 1/4 cup of olive oil 6 bunches of spinach washed and stemmed 1 cup heavy cream 1 cup of sugar 1 teaspoon of cayenne pepper 1 cup of unsalted cashew 2 pieces of cucumber peeled and diced 3 pieces of scallion green part only cut into rounds 7 ounces of cleaned lotte (monk) fish kosher salt and ground white pepper to taste Method: Herb Oil Mix together the rice vinegar, lemon juice, shallots, herbs and olive oil. Season to taste with salt and white pepper let stand at room temperature for 30 minutes. Spinach Sauce Simmer the heavy cream in a pan over medium heat until it reduces by 2/3. In boiling salted water blanch and shock the spinach. Squeeze out any excess water. Using a blender, in small batches blend with the cream until smooth, cool it down over ice in a metal bowl. Spiced Cashews In a stainless pot, melt the sugar over a low heat, stirring often with a wooden spoon. When the sugar turns a blond color, add the cayenne pepper and cashews, continually stirring the nuts until evenly coated. Pour onto a non-stick cookie sheet to cool. When cool rough chop the nuts. Warmed Cucumber Salad Toss the diced cucumber, cashews, and 1/2 of the herb oil together. After 5 minutes, strain the salad then in a saut pan over medium heat, gently warm the mixture. Lotte Slice the fish into medallions and season with the herb oil, salt and pepper. In a saut pan over high heat with 2 tablespoons of olive oil saut the lotte 2 minutes on each side. To assemble the plate: On a flat plate pool the spinach puree in the center Place the cucumber salad in the center of the spinach puree Lay the lotte over the top of the cucumber, then with a pastry brush lightly brush the lotte with the herb oil. Garnish with some sliced scallions. Roast Pork Loin - Chef John Randazzo from Payard of Manhasset Yields: 6 Portions Marinade 1/2 cup sugar 1 cup of salt 1 bunch of sage 10 peppercorns 10 cloves of garlic 6 shallots 1/2 bunch of thyme 1 gallon of apple cider Heat 1/2 gallon of cider with the sugar and salt. Bring to boil. Add peppercorns, garlic, shallots, thyme. Steep for 1/2 hour. Combine with other 1/2 gallon of cider. Place Loin of pork in marinade for 24hrs. Remove pork from marinade. Salt and pepper all sides and sear pork. Roast pork loin to medium rare. Remove from oven. Pork will carry over to medium. Let Rest and slice. Roasted Pork Loin - Chef Thomas Mulzoff of Lazy Clam in Smithtown Ingredients: 4-5 lb pork loin, boneless center cut 10 slices of prosciutto ham 6-12 pieces of roasted red peppers 1 bag of fresh spinach About 1 lb of fontina cheese shredded Bread crumbs as needed Salt and pepper to taste Instructions: Preheat oven to 500. Slice pork loin lengthwise at about a 30 degree angle to "unroll." Keep loin in one piece about 1/4 inch thick. Lightly pound loin for uniform cooking. Stuff flattened pork loin with ham, red peppers, fresh spinach, cheese, bread crumbs and salt and pepper. Place in preheated oven and reduce temperature to 350. Bake for 45 minutes to one hour or until internal temperature is 165 degrees. When done, slice and serve. Roasted Tomato and Red Pepper Bisque with Crispy Chorizo Garnish - Deborah Rivera of The Greenporter Restaurant and Hotel in Greenport Tomatoes contain lycopene which is good for circulation to all parts of the body. Red peppers contain capsicum which elevates endorphins thus stimulating the senses. Ingredients: 6 plum tomatoes, roasted whole on a sheet pan in a 400 degree oven for approximately 25 minutes - drizzled with olive oil and herbs. 4 fire-roasted red peppers, you may use jarred or roast your own directly on a stovetop or in your broiler or grill top. 4 cups of chicken stock, homemade or canned. 1/2 teaspoon of Spanish smoked paprika or pimentón as it is called in Spain. salt olive oil 1/2 pint of half and half Method: You will need a food processor or blender and a sauté pan for chorizo. Combine your roasted and peeled tomatoes and red peppers in the food processor. Drizzle in the olive oil. Add the chicken stock, then add the paprika and add salt to taste. In a sauté pan, place julienne chorizo and fry to a crisp. Set aside. Do not add the half and half until you are ready to serve the soup. Heat the puréed soup in a stock pot and add two to three tablespoons of half and half per one cup serving and stir. Pour into decorative soup bowls and garnish with crisp chorizo. Roulade of Dover with Kumamoto oyster-Chef Richard Farnabe of Prime in Huntington Ingredients: 4 portions Dover sole filet 4 portions Kumamoto oysters Toothpicks 1 bunch cilantro 1 pc ginger 1 pc lemongrass 1 tablespoon red curry paste 8 ounce coconut milk 4 ounce shitake mushrooms 1 tablespoon olive oil Method: Place Kumamoto oyster and fresh cilantro in center of Dover sole filet roll and place toothpick through to hold. Sweat shallots, lemongrass, ginger and curry paste and add coconut milk. Bring to a boil and steep for fifteen minutes. Sauté shitake mushrooms in olive oil and poach Dover sole roulade in coconut milk for two minutes. Sauteed Shrimp, Tomatoes and Garlic with Corn Chipotle Tamale - Chef Jeanine DiMenna of Page One in Glen Cove Corn Chipotle Tamale Ingredients: 6 corn husks 1 cup yellow corn meal 1/2 cup fresh or frozen corn 1 1/2 cups chicken stock 1/2 tablespoon sugar 1 chipotle pepper chopped 1 small onion diced 3 tablespoons butter 1/4 teaspoon cumin Salt and pepper to taste Preparation: Soak corn husks in water for one hour. Dice onions and saut? in one tablespoon butter. Add corn and chipotle pepper, and saut? for 30 seconds. Add chicken stock, butter and cumin, then bring to a boil. Add corn meal and stir until mixture is well incorporated. Add salt and pepper to taste, then remove from heat. Serving: Tear two strands from each corn husk: These will be used as ties. Lay out the corn husks in a single layer and spoon two tablespoons of filling onto the center of each. Pull the sides of the husks together, so that the mixture is covered: Tie it together with the strands. Place in steamer and cook for 20-30 minutes. Remove from heat and keep warm until serving. Sauteed Shrimp, Tomatoes and Garlic Ingredients: 12 16/20 shrimp peeled and de-veined 2 cloves garlic 2 tomatoes diced 1 teaspoon cumin 2 tablespoons butter 1/4 cup chicken stock Salt and pepper to taste Preparation: In a hot sautee pan, add butter and shrimp, and sautee until opaque in color. This should take two minutes. Add garlic and tomatoes. Add cumin, then de-glaze with chicken stock. Add salt and pepper to taste. Cut tamales lengthwise and open each like a potato. Place shrimp on top and pour remaining liquid in equal portions over each. Yields six tamales. Seafood Paella - Chef Ramiro Santos of Pier 95 in Freeport Ingredients: 2 tablespoons olive oil 1/2 cup minced Spanish onions 1 minced garlic clove 1/2 cup long grain rice Crushed saffron treads 2 cups clam juice 1/4 cup frozen peas thawed 1 roasted sweet red pepper cut into strips (save the juice) 1/2 Maine lobster 4 jumbo shrimp peeled and deveined 4 sea scallops 4 little neck clams scrubbed and clean 5 medium mussels scrubbed and clean Preparation: On a stove add to a medium pot olive oil, onions and garlic. Sautˆ© until translucent. Stir in the rice, add saffron and clam juice. Cook until rice is al dente (firm to the bite) and add the seafood, roasted peppers and juice. Cover and cook until clams and mussels open. Discard if not open. Add peas, adjust seasonings and cover. Let stand for 5 minutes. Transfer to a serving dish and serve. Sauteed Swordfish Provencal - Chef Maurice Benavides of Molly Malone's Pub & Restaurant Ingredients: 8 oz. Fresh center cut swordfish 1 Whole fresh tomato (diced) 4 oz. Spanish onion (diced) 4 oz. Mushrooms (diced) 1 oz. White cooking wine 3 Leaves of fresh basil 1/2 Teaspoon of minced garlic 1 oz. Olive oil Black pepper to taste Pan sear swordfish until golden brown on both sides Add garlic, tomatoes, onions, mushrooms, basil & white wine California Salad Ingredients: Baby greens Orange sections Kalamata black olives Sliced red onion Tomatoes (sliced) 3 Jumbo shrimp Raspberry vinaigrette dressing Seafood Stew - Michael Amante Serves 6 Ingredients: 3 tablespoons extra-virgin olive oil 3 cloves garlic, finely diced 1 Spanish onion, finely diced 1 green bell pepper, diced 1 jalapeno, seeded and diced 1 teaspoon red pepper flake 1 cup fish stock or clam juice 1/4 cup Chianti wine 2 x 28 cans San Marzano Plum tomatoes, roughly chopped 2 tablespoons tomato paste 1-1/2 tablespoons sugar 1 teaspoon dried oregano 1 teaspoon fresh basil, chopped 2 bay leaves 1 russet potato, peeled and diced 12 clams with shell, scrubbed well 1/2 pound swordfish (1/2 -3/4 inch thick) 1/2 pound fresh tuna (1/2 -3/4 inch thick) 1 pound medium shrimp, peeled and de-veined Salt and pepper to taste Garnish 1/2 cup fresh cilantro, chopped 3 limes, cut into wed