The top toques and fabulous foodies of the Hamptons share their recipes for a delicious holiday. From curated cocktails to family favorites, read on for the dish of the season!
Joe’s Spaghetti Vongole
Citarella Gourmet Market, Joe Gurrera, Owner and Original Fishmonger; 2 Pantigo Road, East Hampton; 2209 Montauk Highway, Bridgehampton; 20 Hampton Road, Southampton
1. Rinse the cockles or clams thoroughly, making sure no sand remains. Set aside.
2. Bring a large pot of water to a boil. Add the spaghetti and salt and cook according to the package instructions until al dente. Drain and set aside in a large serving bowl or pasta pot.
3. Meanwhile, coat the bottom of a large, heavy saucepan or Dutch oven with the olive oil. Add the garlic and heat the pan over low, stirring frequently, until the garlic just starts to turn golden, about 3 minutes. Add the cockles and wine and cover the pan. Steam until the shells open, about 8 minutes, discarding any that do not open. (You can continue to cook the unopened ones for a few more minutes because some may take a little longer.)
4. Gently spoon the open cockles in their shells and the cooking liquid over the pasta in the reserved bowl or pot. Add the parsley and gently toss until the pasta is thoroughly coated with the broth. Sprinkle with pepper flakes if desired. Divide the pasta between 4 shallow bowls and top with the cockles in their shells and a few spoonfuls of broth. Serve immediately
Chef and Tv Host Alex Guarnaschelli
1. Pour 3 cups of water into a 7-quart slow cooker. Add the ham, cut-side up, as well as the parsnips and carrots. Pour the maple syrup and apple juice over the ham, and sprinkle the brown sugar over the top. Cook on high, uncovered, for 30 to 45 minutes, then cover the slow cooker and cook on low until the ham is tender, 3 to 4 hours. Hams vary in size and tenderness, so be patient. When it’s tender, the meat should come off the bone with very little resistance. Taste a small piece for tenderness.
2. Transfer the ham and vegetables to a deep serving platter (reserve the liquid in the pot). Use a pair of kitchen shears or scissors to cut the slices of ham off the bone and let them fall onto the platter. Stir both kinds of mustard and the vinegar into the cooking liquid left in the slow cooker and taste for seasoning—the sauce may or may not need salt. Pour the liquid over the ham and vegetables, and serve.
Lobster Ragu
Centro Trattoria & Bar, Chef-Owner Salvatore Biundo, 336 W. Montauk Highway, Hampton Bays
1. Take a 1 ¼ lb. lobster and boil it with sage and lemon.
2. Remove from water and crack body and tail in half.
3. Saute fresh sliced garlic in extra-virgin olive oil.
4. Flour the two halves of the lobster and add to the saute pan.
5. Add white wine.
6. Add filetto di pomodoro and basil.
7. Simmer for 20 minutes.
8. Add your choice of pasta (we prefer black squid ink linguini or fettuccini).
9. Top with some fresh breadcrumbs and extra-virgin olive oil. Enjoy!
Served With Harissa-Garlic Yogurt And Israeli Salad, Finished With Grilled Lemon And Ras El Hanout Extra-Virgin Olive Oil
Lulu Kitchen & Bar, Executive Chef Philippe Corbet, 126 Main St., Sag Harbor
Harissa Yogurt
Lulu Israeli Salad
1. Pan-sear the lamb with salt and pepper. Cook in oven at 400F for 15 minutes for medium rare. Let rest 5 to 10 minutes before cutting and plating.
2. Mix all yogurt ingredients and salad ingredients together and reserve.
T Bar Steak & Lounge, Chef Ben Zwicker, 268 Elm St., Southampton
1. Gently mix ingredients together, as if dressing a salad.
2. Top with slivers of deep-fried wonton or spring roll wrappers.
Manna At Lobster Inn, Chef Thomas Bogia, 5 Inlet Road W., Southampton
Lobster Bisque
1. Roast the lobster bodies, fish bones and mire poix (onion, carrot, celery) at 400F for 30 to 40 minutes.
2. Deglaze the pan with the alcohol, combine all in one large cooking pot, add 2 gallons of water, bring to a boil.
3. Once boiling, reduce to low heat and simmer for a minimum of 2 hours or up to 24. The longer you cook your stock, the more flavor it will have.
4. Once finished cooking, strain out carcasses, shells and veggies, and season with salt and pepper to your liking. To help thicken the soup, you can either use a roux (recipe follows) or simply corn starch (for those who are gluten free). You can make the bisque ahead of time and store up to a week in the fridge or freeze.
1. Melt butter and stir in flour.
2. Cook for 1 to 2 minutes on low-medium heat to not burn flour, then add to your simmering soup to thicken. (If using corn starch, it is best to follow the instructions on the box.)
1. When ready to make the poutine, cook french fries till crispy.
2. Once crisp, put in oven-safe serving dish, top with cheese curds and lobster meat, then cover with the bisque (reserve ½ cup for garnish) and the shredded cheese.
3. Bake at 400F for 10 to 15 minutes. Top with last bit of gravy and chopped parsley.
Old-School Lobster Garganelli
The Bell & Anchor, Executive Chef Sam MCcleland, 3253 Noyac Road, Sag Harbor
1. Bring 3 cups of water to a boil in a large stockpot. Add 2 lobsters, cover and steam for 8 minutes. Remove from heat, carefully remove lobsters and cool. Reserve remaining liquid in the pot for the sauce. When lobsters are cool enough to handle, remove claw and tail meat, chop and reserve.
2. Return the lobster shells and bodies to the pot with the reserved liquid on medium heat. Add cup chopped basil, corn cobs, chopped onion, saffron, heavy cream and a healthy pinch each salt and pepper. Bring to a boil, then reduce heat to a heavy simmer for 20 minutes. Remove from heat and strain liquid.
3. In a clean pan, return liquid to a low boil adding the remaining basil and corn kernels. Cook for 3 minutes, then reduce heat to low; add lobster meat, cooked pasta and butter. Stir until butter melts. Adjust seasoning if necessary and serve immediately.
1. In a food processor, grind the onion, fennel and carrot until fine.
2. In a large saucepan, heat the olive oil over low heat. Add the ground vegetables, pepper flakes and garlic and simmer for about 30 minutes, or until the moisture evaporates, stirring occasionally.
3. Brown the chicken and veal, then add tomato puree, wine and stock to the saucepan. Stir to mix and simmer over medium to high heat, stirring occasionally, for 1 1⁄2 hours or until the sauce thickens and is reduced by one quarter. Season to taste with salt and pepper.
4. Bring a large pot of lightly salted water to a boil and cook the pasta for 6 to 8 minutes, until al dente.
5. Drain the pasta and add it to the sauce. Stir in the butter and sprinkle with Parmesan cheese and serve.
Ed’s Lobster Bar, Chef-Owner Ed Mcfarland, 1742 Bridgehampton-Sag Harbor Turnpike, Sag Harbor
1. Put flour in a bowl.
2. Mix with salt.
3. Make a well.
4. Put all ingredients in center.
5. Mix with your hand.
6. Slowly fold flour in with hand until everything comes together.
7. Take a portion of gnocchi mixture and roll into cylinder about 1 inch thick.
8. Cut into 1-inch pieces.
9. In a large pot of boiling water, cook approximately 10 pieces of gnocchi until they float.
10. At the same time in a saute pan, saute squash over medium heat.
11. Add butter and sage.
12. Let brown lightly.
13. Toss with gnocchi and serve.
1. Toss squash with olive oil.
2. Pan-roast squash for 30 minutes.
3. Remove from oven.
4. Keep on side and reserve.
Almond Restaurant & Bar, Executive Chef Jason Weiner, 1 Ocean Road, Bridgehampton
Salad
Walnut Vinaigrette
1. Whisk together vinegar, mustard, pepper, sugar, yolk and cheese in a bowl, then whisk in oils in a slow stream until emulsified.
2. In a mixing bowl, gently toss the endive, clementine and chives with the vinaigrette. You may not need to use all the vinaigrette. Place on a chilled serving platter. Garnish with the nuts and cheese.
Jean-Georges at Topping Rose House, Chef Jean-Georges Vongerichten, 1 Bridgehampton-Sag Harbor Turnpike, Bridgehampton
Salad
Dressing
1. Arrange salad in even layers on a plate in the order listed.
2. Combine and mix all ingredients for dressing well. Shake well before each use.
Martha Stewart, Tv Personality, Entrepreneur and Lifestyle Expert
Pate Sucree
Applesauce Filling
Glaze
1. Make the pate sucree: Pulse flour, granulated sugar and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal, with a few pea-size pieces of butter remaining, about 10 seconds. Drizzle in 2 Tbsp. ice water, then slowly add egg yolks, pulsing until dough just holds together, about 30 seconds. Test dough at this point by squeezing a small amount together. If it is too dry, drizzle in up to 2 Tbsp. more ice water, 1 Tbsp. at a time. Turn out dough onto a piece of plastic wrap, shape into a rectangle and wrap tightly. Refrigerate until firm, at least 1 hour or up to 2 days. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
2. On a lightly floured piece of parchment, roll out dough to a 14-by-17-inch rectangle. Using a paring knife, lightly trace a 1-inch border around perimeter of dough (this border will be folded up over the filling to form the tart crust). Transfer dough on parchment to a rimmed baking sheet and refrigerate at least 1 hour.
3. Make the applesauce filling: In a large pot, combine McIntosh apples, 2 lbs. quartered red apples, the lemon juice and 1 ? cups water. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover and cook, stirring occasionally, until apples are completely soft, about 40 minutes. To remove skins, pass apples through a medium-mesh sieve or a food mill fitted with the fine disk. (Applesauce can be stored in refrigerator up to 1 week or in freezer up to 3 months.)
4. Preheat oven to 375F. Spread 2 cups applesauce evenly over chilled dough, leaving a 1-inch border (reserve remaining applesauce for another use).
5. Halve, core and thinly slice crosswise remaining 1 lb. red apples with a very sharp knife or a mandoline, reserving scraps for glaze. Shingle 6 slices into a 3-inch square on top of filling in one corner of tart. Brush with lemon juice to prevent apples from browning. Repeat process with remaining apple slices, placing them as closely as possible to the previous 3-inch square of apples and alternating the direction of the shingling in a grid pattern (you should have 4 rows of 5).
6. Fold edges of dough up and over filling to create the crust. Brush outer edges with egg wash and sprinkle generously with sanding sugar. Bake, rotating halfway through, until crust is deep golden brown all over, 45 to 55 minutes. Transfer sheet to a wire rack to cool completely.
7. Make the glaze: In a medium saucepan, cook reserved apple scraps, 1?2 cup water, granulated sugar, apple brandy, quince paste and salt over low heat until scraps are very soft, about 20 minutes. Whisk in butter until melted, then strain mixture through a fine-mesh sieve, pressing on solids. Brush apples on cooled tart with glaze to coat; let dry. Serve tart at room temperature.
Nick & Toni’s, Beverage Director Chimene Macnaughton, 136 N. Main St., East Hampton
Choose a festive highball or Collins glass and build the drink over ice: Add Campari and Cran- Rosemary Juice, then float Champagne to the top. Garnish with rosemary sprig; torch slightly if desired. For options outside Champagne when selecting your bubbles, look for blanc de blanc style methode Champenoise. A cremant or cava works better than prosecco; the quality of the mousse and better bubbles will give this drink the lift it needs to balance the bitterness of the Campari and cranberry.
Combine unsweetened cranberry juice, 2 Tbsp. water and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring to dissolve sugar, then immediately remove from heat. Add 2 rosemary sprigs and let steep 4 minutes. Strain into a liquid measuring cup or 12-oz. resealable jar. Let cool to room temperature and use immediately, or seal and refrigerate up to 2 weeks.
Photography by: From top:
Photo Courtesy of Citarella
Photo by Johnny Miller
Photo Courtesy of Restaurant
Photos Courtesy of Restaurant
Photo Courtesy of Restaurant
Photo Courtesy of Restaurant
Photo by Jason Penne
Photo Courtesy of Restaurant
Photo Courtesy of Restaurant
Photo Courtesy of Restaurant
Photo Courtesy of Restaurant
Photo Courtesy of Martha Stewart
Photo by Edward Howell/Unsplash
