Post Stuffington Frittata

Leftover sausage mushroom stuffing. Or just chopped ham, scallions, peppers. Fry up in a little butter. Blend 4-6 eggs with 1 tbs. low-fat plain yogurt, season with salt and pepper. Add to the fry pan. Stir until eggs are set on the bottom. Add a few slices of swiss or cheddar cheese. Pop under the…

Thanksgiving Braised Short Ribs

Turkey is boring. We prefer this rich late autumn feast instead.  Serves 8. 6 + lbs. short ribs cut 1/2″ thick and of like sizes. This recipe takes a whole bottle of red wine, so a French Beaujolais works well. It’s not too expensive, but good enough to be the main ingredient. The meat has…

Next Stop Stuffington Post

Thanksgiving next on the holiday list. Despite Christmas ads and displays. Already. Here are Stuffington Post classics.

All Hallow’s Chili

Hearty late October supper for 8+ In a large stock pot brown in a little olive oil on medium high flame: 1 vidalia onion, chopped 1 red onion, chopped Season with garlic powder, ground pepper, salt to taste. Stir. Add: 1 lb. ground chuck Brown and stir. Season with more salt, pepper, garlic power. Add:…

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….