Posts Tagged ‘basil’

Plated with crisp potato, tomato vinaigrette, and braised Tuscan kale

Assembled ingredients

Fresh Cod and a deep craving. My wife has been asking for Asian flavors, went for one of my favorite dishes from an old Pac Time/Pac East menu. Made a tomato vinaigrette with some marinara, added some ginger, coriander, cardamon, and clove along with some Chinese black vinegar. One peeled tomato cut in quarters for the plate. Some braised Tuscan kale, used guanciale for the fat and spices, some ginger, basil, and shallot. And the star, barely cooked cod, about mid-rare. Cooked the potato crisps ourselves, but they work just as well from the can. Good Stuff!



Guanciale with ginger and shallot.



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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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Seasoning the Season

Fresh herbs from the garden and beyond

Herbs chopped fine and covered with olive oil

We got a greenhouse up just before the cold spell and we are still harvesting peppers and tomatoes. The herbs, however, did not merit the attention and we harvested them all the other day before a freeze. The basil was long gone and we had to purchase some. Drats! Go heavy on the parsley and light on the rosemary and sage. Chop by hand, the food processor will usually bruise the herbs. Cover with extra virgin olive oil and refrigerate, indefinitely. Use the herbs to season everything, grilled meats and fish, sauteed or steamed vegetables, soups, and sauces. Good Stuff!

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Back to the Garden


bearing much fruit

The Garden is cooking right along, free tomato plants are now six feet high and bearing much fruit. Beets are overwhelming us. The wife finds enough strawberries each day for her granola. All on a daily watering, an infrequent feeding, and an occasional poisoning. Good Stuff!

beets, carrots, strawberry cage

basil lemongrass

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Fresh tomatoes and lots of extra virgin olive oil. Peel and seed the tomatoes first. Cook much onion in much EVOO with much garlic, do not brown. Add prepped tomatoes and simmer for hours. Add fresh basil and parsley when you turn off the heat. Cool and reheat for best consistency. Good Stuff!

From the boiling water into the ice bath as soon as the skin starts to flake off.

Simmering, all evening.

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