Archive for September, 2011

Gettin’ Crabby!

The dog days of summer are upon us. Languid breezes chase us outside and sweep in a mighty appetite. These hot days mark the height of the local blue crab season. You will find them in most local markets and, if you are very fortunate, in the back of your neighbor’s pickup! Rinse them very well and throw them in the biggest pot you own with some of the season’s first corn, early potatoes, some sliced lemon and seasoning. Lots of seasoning. There are many brands of seasoning, we will use any spice mix at hand, steak rub, crazy salt, anything goes. While there is little labor at the beginning of the crab boil, the work comes at the end. The cleanup, and the salvaging of all crabmeat. Clean all crabs the day you cook them, right after dinner. Refrigerate immediately and use for crab cakes or crab salad. Good Stuff!

Crab Cakes


1 pound crab meat

2 eggs

1 small onion, chopped

1 red bell pepper, chopped

2 Tablespoons parsley, chopped

11/2 cup bread crumbs or diced stale bread

1 Tablespoon crabboil spice


Sautee the pepper and onion lightly and chill. Mix crab and bread, let sit for a few minutes and add remaining ingredients. Allow mix to set for twenty or thirty minutes and then assemble into cakes by hand, patting and handling gently. Fry in hot oil on both sides and drain well before serving.


Crab Salad


½ pound crabmeat

2 Tablespoons minced red onion

1 Tablespoon chopped cilantro

1 teaspoon olive oil

1 lime, juiced

salt and pepper to taste

1 avocado, split, and pit removed


Combine first six ingredients. Drizzle some olive oil over avocado halves. Season with salt and pepper and fill each with crab salad. Good Stuff!


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We All Say Tomato!

We All Say Tomato

Chef Chris Kozlowski


The dog days of August have left us. While we in Montauk are spared the attendant heat and discomfort for the most part, we do receive the warmth and distinct comfort of summer’s local bounty. Sugar sweet corn, savory tomatoes, hot and mild peppers of all varieties… the list goes on. If your fruits and vegetables come from the farmstand, look for today’s harvest. It really makes a difference, particularly with the corn. Take it home, wash it, cut it, and eat it all raw. Good Stuff!


Heirloom Tomato Salad


1 nice sized tomato, sliced

¼ pound fresh mozzarella, sliced

4 leaves fresh basil

1 ear fresh sweet corn, cut from the cob

Extra virgin olive oil

Aged balsamic vinegar

Salt and pepper


Mince one leaf of the basil and toss with the corn and a splash of olive oil. Season heavily. Assemble layer upon layer of tomato, mozzarella, and basil. Garnish with corn salad and balsamic vinegar. Season once more.


This summer Italian salad is a great side with dinner, or a meal all in itself.


4 cups large chopped stale bread, lightly toasted.

2 large ripe tomatoes

1 cucumber

2 Tablespoons chopped fresh basil

½ red onion, chopped

1 Tablespoon red wine vinegar

½ teaspoon Dijon mustard

3 Tablespoons extra virgin olive oil

salt and pepper


In a large bowl, combine vinegar, mustard and oil, season heavily and stir. Add all remaining ingredients and toss well. Allow to set for several minutes before serving. Exactly how long is a matter of preference.


Fresh Minute Salsa

An entertaining favorite, this salsa assembles in seconds in the food processor.


2 large firmish tomatoes

1 clove garlic

2 or more jalapenos, coarse chop

½ medium red onion, coarse chop

1 handful washed cilantro

1 lime, juiced

½ teaspoon olive oil

salt and pepper


Process onion, jalapeno, and garlic for a few seconds, add remaining ingredients, pulse briefly, and serve. Good Stuff!




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