Archive for the ‘Harvest’ Category


Whole roasted black sea bass, Tautog.

Spring vegetable stuffed  black sea bass.

I love this town! Fresh fish almost literally falls from the sky right into your lap! We went right into the garden and gathered some savories – garlic scapes, peashoots, and onion bulbils, the partially developed onions resultant from the huge flowers the onions have borne all spring.


Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Stuffed the fish liberally, oiled it, seasoned heavily with salt and pepper, a few lemon slices, et voila – into the bag, en papillote.



en papillote

en papillote

The grill is hot, big bed of coals. Oil the bag very well or it will burst into flames. Cover the grill somewhat tightly, while it needs some air, too much will cause a conflagration! Ten minutes. Remove from heat, remove from bag, remove from bone. Serve with cold white wine – Mearsault?! Good Stuff!





Good Stuff! Tautog en papillote!

Good Stuff! Black sea bass en papillote!









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Nemo – Found

Niceness on the half shell

Niceness on the half shell

019What’s for dinner? Trudge through a foot of salt slush and grab yourself some cold water oysters. Very cold water oysters. Bottoms up! Good Stuff!

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Greening of the Menu

Plans are laid to be broken and reissued!

Big garden, no time for modest plans. Weeding is already overwhelming, but we are eating a salad everyday. Good Stuff!

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Made with gobi masala recipe from subcontinental spread on recipe blog

Plated with basmati rice and Samosas

Celebrate the bounty of your local farmstands whenever you can pull it off. FL in January is like NY in September. It is just going off! Found some beautiful romanesco, slightly overpriced, but we will get three meals from one head. Assembled with the aloo gobi masala recipe from the recipe blog, this is a perfect sub for the cauliflower. Served with, perish the thought, beef samosas. Recipe to be found today on the recipe blog. A brilliant meal with maybe thirty minutes of preparation less resting time and simmering time. Enjoy on a cold evening. Good Stuff!



How cool is that?

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Speckled Spectacle

Finally got a bait under the blues

Plated with garam masala seared okra and rosti

After weeks of throwing spoons, wildeyes, and plugs at Matanzas inlet, finally got through the blues and recognized the tentative strike of the aptly named weakfish, or speckled seatrout. What a beautifully iridescent blue angel. Ate it neat and tidy with some cast iron seared local okra and rosti. Good Stuff!

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Pan seared filet mignon with roast potatoes and garlic and barely sauteed, quartered local brussel sprouts

Some come for the sun, some the family, and some for the food. Fresh local vegetables amount to kale, kale, and kale up home. Admittedly it’s not been long since the brussel sprouts either. Fresh Florida cabbages of all sorts are making their way to our table. These were quartered and sauteed with caramelized onions. Finished with chicken stock and butter, they could accompany just about any dish. 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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