Autumnal Roast Chicken

Consistently succulent methodologies borrowed from Alfred Portale and Jacques Pépin. Moist with crispy skin. Secret is drying thoroughly and refrigerating with sea salt in the cavity. Then, rotating in the oven. Serves 4-6. 4 lb. farm fresh whole chicken with giblets. Rinse chicken and giblets. Put chicken in a deep roasting pan with paper towels on the…

Burmese Lamb Stew

Finally. Cool Autumn air. Great for hearty Burmese Lamb Stew. Serves 6 – 8 or a few dinners for 2. Even better leftover. Prepare spices before cooking. In one small bowl, mix together 4 tsp. garlic powder, 1/2 tsp. salt, 2 tsp. ground coriander, 2 tsp. ground ginger, 2 tsp. turmeric. In another small bowl,…

Mattituck Panini

On ciabatta or baguette slice, place a thick heirloom tomato slice from a North Fork farm stand. Add fresh mozzarella cheese and two leaves fresh basil. Top with another bread slice. Toast in a panini press. Serve with a lemon fizz – a little fresh squeezed lemon juice & seltzer. Eat on a roadside picnic…

North Fork Frittata

Lush farm stands line Long Island’s North Fork. Late summer treasures make for a fertile frittata. Serves 2. Preheat broiler to high heat. In an oval fry pan, in a little butter and olive oil, over medium high heat, brown sliced seasonal red/white/green onions to taste. Add sliced poblano/serrano/chile peppers. Add a chopped heirloom tomato or…

Roasted Corn-on-the-Cob

Got sweet white corn from Krupski’s farm stand in Cutchogue. Then at Harbes family farm in Mattituck, they were serving roasted corn. How did they make that? Preheat oven to 450 degrees. Shuck the corn of husks and silk. Make sheets of aluminum foil big enough to wrap around the corn. Place corn on each sheet….

Cicchetti

Small Plates. Crostini with parma ham asiago cheese and a native tomato slice. Bake for 5 minutes at 350 degrees. Mini margherita. Top with fresh basil after baked. Crostini with cheddar and black bean paste. Add salsa after baked as above. Mini mex. Crostini with fresh mozzarella ball and bruschetta. Pop in the oven as…

Scampi w/ Couscous & Bruschetta

Clean and devein 8 large shrimp per person. Pat dry. Toss with olive oil to coat. Season with garlic powder, chopped garlic, the more the better, oregano and red pepper flakes to taste. Place on a cookie sheet so not touching. When the oven broiler is hot, place on top rack and broil for 6…

Pan Seared Pork Chops

Serves 2. Dredge 2 thick bone-in pork chops in flour. Shake off excess flour. Season/rub with salt, pepper, thyme, garlic powder on each side. In a heavy skillet, with no oil, sear the pork chops on high heat until golden brown on each side. Remove to plate. Reduce heat to medium low and add olive…

Silky Salmon

Fresh slightly rare and smooth as silk. Filets of organic salmon best. Drizzle olive oil on a baking dish or regular oven friendly plate. Place the salmon filets over the oil. Top with a favorite Asian sauce or lemon slices with pepper and garlic powder or dill weed. Drizzle a little more olive oil on…

Ragoût de Veau au Riz Jaune

VEAL STEW WITH YELLOW SAVORY RICE About 3 lbs. veal stew meat cut into 1″ chunks. Serves four. In a stock pot, brown the pieces of veal on all sides in a little olive oil. Brown in stages so meat isn’t touching. Deglaze after each stage with a 1/3 cup chicken broth and pour into…