Tasting New York

NewYork
summer
Tasting
grilling
July/August/September 2007
Marlin Tacos
by chef michael schnupp of
blue marlin seafood grille & co.
Grilled Marlin Tacos
ingredients and methods makes 3 tacos
Marlin
One 8 oz piece Marlin, To Taste Blackening Season
Season the marlin with the blackening season, grill and cut into bite size pieces.
Blackening Season
1 T Cumin, 1 T Cayenne, ½ T Coriander, 1 T Paprika, 2 T Kosher Salt, 2 T Brown Sugar
½ T Black Pepper, cracked
Mix all the ingredients together
Taco Shells
3 Corn Tortillas, Vegetable Oil
Fill a sauce pan ¾ of the way with oil. When the oil is hot carefully place the corn tortilla
shells into the oil. Using a ladle push down in the middle of the shell so it forms a cup.
Fry for a few minutes so it turns crispy. Remove and place on a paper towel upside
down so the oil drains and let cool.
To Finish
tastingny.com
Place the grilled marlin in the shells, cover with taco sauce and cheddar cheese to
your liking. Bake in the oven until the cheese melts. Additional garnishes may include
chopped onions, salsa, guacamole, sour cream and shredded lettuce.
Blue Marlin Seafood Grille & Co.
2245 Empire Boulevard Webster, NY
u
585.671.5560
u
www.bluemarlinseafoodgrille.com
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summer
grilling
Toasted Spice Rub
Good for beef, chicken and pork.
Ingredients
¼ cup Fennel Seeds
1 T Coriander Seeds
1 T Peppercorns
1 T Red Pepper Flakes
¼ cup Chili Powder
2 T Kosher Salt
2 T Cinnamon
Method
tastingny.com
Leaving the pan dry, toast the
fennel seeds, coriander seeds and
peppercorns in a small, heavy pan over
medium heat until the fennel starts to
turn light brown. Remove from the
heat add the red pepper flakes and
toss. Transfer the spice mixture to a
plate to cool. Put in a blender with
the chili powder, salt and cinnamon
then blend until the spices are evenly
mixed.
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Spice Rubs
fa
Spice Rubs Facts
Rubs are a combination of
herbs, peppers, spices or
seasonings blended together
and used to coat the surface
of the meat.
• Sprinkle rubs on the surface of the meat just before grilling
•
You may also apply several
hours before cooking just refrigerate until you're ready to cook it
• Flavors become more
pronounced the longer the rub is on the meat
BBQ Cajun Spice Rub Kabobs
BBQ Cajun Spice Rub Kabobs
serves 2
Ingredients
8 oz Beef Tenderloin, cubed, 2 T Cajun Spice Rub, To Taste Salt and Pepper,
4 oz Onions, quartered, 4 oz Green Peppers, quartered,
2 Cherry Tomatoes, left whole, 2 Wooden Skewers, soaked in water
Method
Sprinkle the Cajun spice rub on the beef then season with salt and pepper. Skewer
the beef along with the onions and peppers in any desired fashion. Finish off with the
cherry tomatoes on the end. Grill on both sides until your desired liking.
Cajun Blackening Spices
Good for beef, chicken, fish and pork.
Ingredients
5 t Paprika, 1 t Ground Dried Oregano, 1 t Ground Dried Thyme,
1 t Cayenne Pepper, ½ t Black Pepper, finely ground, ½ t White Pepper, finely ground,
½ t Garlic Powder
tastingny.com
Mix together in a bowl until blended.
grilling
Method
summer
Grilled Tilapia With Tomato &
Mozzarella Salad And Sautēed Vegetables
by martin butera of butera's restaurant
photo by lara fois
summer
grilling
Grilled Tilapia With Tomato & Mozzarella Salad
and Sautéed Vegetables
serves 2
Grilled Tilapia
Ingredients
Two 7-9 oz fillets Tilapia, To Taste Salt and Pepper
Method
Season the tilapia with salt and pepper and grill to your liking.
The Vegetables
Ingredients
3 T Olive Oil, ¼ cup Shiitake Mushrooms, sliced, ¼ cup Zucchini, sliced,
¼ cup Peppers, sliced, ¼ cup Squash, sliced, Carrots, sliced, 2 T Garlic,
2 T Onions, ¼ cup Broccoli, 8 oz Chicken Stock
Method
Sauté the shiitake mushrooms with the zucchini, peppers and squash in the olive oil until
brown and caramelized. Add the chopped garlic and onions then cook for 2 minutes
Drain and add broccoli, carrots and chicken stock. Season with salt and pepper to taste.
Cook until the broccoli is tender.
Tomato & Mozzarella Salad
Ingredients
1 Pint Grape Tomatoes, cut in half, 1 lb Fresh Mozzarella, cubed
2 T Basil, chiffonade, To Taste Salt and Pepper, 1 T Balsamic Vinegar, 1 oz Olive Oil
Method
Mix the grape tomatoes, fresh mozzarella and basil together in a bowl. Season with the
salt and pepper, balsamic vinegar and olive oil.
Butera's Restaurant
R
egional cuisine by definition means using
what is market fresh and that’s what Butera’s
is all about. Opened in 1991 Martin Butera,
his wife Laurie and Martin's brother Gary left the
corporate environment to pursue the restaurant
world. Butera’s focus is on the regional cooking
styles of Italy covering everything from Tuscany
to Southern Italy. Showcasing various areas of Italy
is driven on what is available Chef Martin explains,
“Northern Italian cuisine is very heavy on butter and
cream because of it’s cattle base while Sicily is more
tomato, fish and pasta driven.” So by understanding
the different regions it makes for creating more
authentic dishes. When creating new dishes you
have to combine fresh food, unique tastes and think
about what your customers would like. Just because
you have a certain idea in mind does not always give
you free range to act upon it, you have to think about
your customers first.
With summer here Chef Martin has the following
suggestions when it comes to summer cooking,
follow your personal tastes’. Most people know what
flavors they like so start with that. For grilling meats,
“I prefer using spice rubs for additional flavor.” Also
stick to lighter starches like cous cous rather than
heavier starches such as rice.
With restaurants in Woodbury, Massapequa and their
new location in Smithtown it looks like Butera’s is
continuing to set the bar on their own type of region,
so check it out for yourself!
Butera's Restaurant of Woodbury
7903 Jericho Tpke
Woodbury, NY 11797
516.496.3633
Cafe Butera
4958 Merrick Rd
Massapequa Park, NY 11762
516.795.3821
Butera's at Massapequa
4964 Merrick Rd
Massapequa Park, NY 11762
516.795.1929
Butera's Restaurant of Smithtown
65 East Main Street (Route 25)
Smithtown, NY
631.979.9113
www.buteras.com
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summer
grilling
Facts of Marinades
To tenderize, a marinade
must contain an acidic
ingredient, such as lemon
juice, vinegar, yogurt, wine
or salsa. Enzymes found in
fresh pineapple, papaya and
ginger function as natural
tenderizers.
•
Allow about 1/3 to
1/2 cup of marinade for
each pound of beef. The marinade will penetrate
the beef about 1/4 inch from the cut surface
• Always marinate in the refrigerator, never at room temperature
tastingny.com
•
Marinating in a zip-lock plastic bag keeps the meat coated and makes cleanup easy
• Never place a cooked item in a marinade that has
been in contact with raw meat. Always boil it first if you want to use it as a sauce
Asian Satay Marinade
Works best with beef, chicken and pork
(marinating time 1 hour).
Ingredients
½ cup Soy Sauce
½ cup Rice Wine Vinegar
½ cup Chunky Style Peanut Butter
1 Lemon, juiced
2 T Honey
1 T Sesame Oil
1 T Ginger, grated
2 cloves Garlic, minced
Method
Combine and mix all the ingredients together.
Store the marinade in an airtight container for
a ½ hour in the refrigerator before using.
Mexican Marinade
Works best with beef, chicken, lamb and pork
(marinating time 1-2 hours).
Ingredients
¼ cup Cider Vinegar
¼ cup White Vinegar
¼ cup Olive Oil
¼ cup Cilantro, chopped,
6 cloves Garlic, minced
1 Lime, juiced
2 T Cumin
1 T Black Peppercorns
1 t Salt
Method
Combine all ingredients and mix well. This
marinade works best if it is made a day in
advance so the flavors can blend.
Strawberry Daiquiri
makes 1
Peach Margarita
makes 1
Chi-Chi
makes 1
Ingredients
Ingredients
Ingredients
1 cup Ice
2 oz Light Rum
½ oz Triple Sec
1 oz Lime Juice
½ t Sugar
5 Strawberries, saving 1 for garnishing
1 cup Ice
1 ½ oz Tequila
¼oz Triple Sec
¼oz Peach Schnapps
¼oz Lime Juice
1 Peach, skinned and pitted
½ cup Ice
2 oz Vodka
½ oz Blue Curacao
½ oz Cream of Coconut
½ cup Pineapple
1 scoop of Vanilla Ice Cream
2 slices Pineapple
Method
Method
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Combine all the ingredients
in a blender. Blend well at
high speed and pour into a
glass and garnish with a
strawberry.
Method
Pour the ingredients into a
blender. Blend until smooth
and pour into a chilled
margarita glass.
Pour all ingredients into a
blender. Blend until smooth
and pour into a chilled
margarita or highball glass.
Garnish with the pineapple
slices.
Summer Cocktails
photo by elena moiseeva
A
lso called comino, this ancient spice is shaped
like a caraway seed. Cumin is the dried fruit
of a plant in the parsley family. Its aromatic,
nutty-flavored seeds come in three colors: amber
(the most widely available), white and black (both
found in Asian markets). White cumin seeds are
interchangeable with amber, but the black seed has a
more complex, peppery flavor.
Cumin is available in seed and ground forms. As with
all seeds, herbs and spices, it should be stored in a
cool, dark place for no more than 6 months. Cumin
is particularly popular in Middle Eastern, Asian and
Mediterranean cooking. Among other things, it's used
to make curries, chili powders and kümmel liqueur.
Source: www.answers.com
Cumin
tastingny.com
The Spice Corner
Peanut Butter S’Mores Tart
by chef instructor kathryn martino from the
culinary academy of long island
Peanut Butter S’Mores Tart
makes 1- 9” tart
Tart Shell
Ingredients
1 ½ cups Chocolate Wafer Cookies, finely ground, 5 T Butter, melted,
¼ t Vanilla Extract, 1 t Salt
Method
Mix all of the ingredients in a bowl making sure all the crumbs are moistened and bind
together. Press evenly in the bottom of a 9” tart pan. Use the bottom of a measuring
cup or glass to pack the crumbs evenly and firmly. Refrigerate the crust for 20 minutes
to let the butter chill. While chilling, preheat the oven to 350 degrees. Bake the shell for
15 minutes then cool completely.
Peanut Butter Mousse
Ingredients
½ cup Smooth Peanut Butter, ½ cup Cream Cheese, room temperature,
2 T Milk, room temperature, 3 T Confectioner’s Sugar, sifted, 1 t Vanilla Extract
1 t Salt, 1/3 cup Salted Peanuts, chopped
Method
tastingny.com
Combine all the ingredients except the chopped peanuts and beat lightly with an electric mixer until smooth. Spread evenly over the bottom of the cooled tart shell and
sprinkle with the salted peanuts. Chill while preparing fudge ganache layer.
For the remaining recipes
please see the additional recipe card.
Additional Recipes
For
Peanut Butter
S’Mores Tart
Did You Know?
The stars design on the chocolate
garnish comes from a product
called a contact sheet. The design
is made from cocoa butter and
is completely edible. Contact
sheets can be bought in gourmet
chocolate shops or online and
comes in a variety of images.
tastingny.com
About The School
The Culinary Academy of Long
Island, Inc. is the Island’s premier
vocational school for training in
the fast-growing Culinary Arts
field. Call today to discover
the rewarding careers open to
you in such high-paying areas
as restaurants, hotels, hospitals
and catering. Enroll now and
in nine short months, you
can look forward to a bright future
as a valued culinary professional.
Visit www.culinaryacademy.
edu to learn more about their
culinary p r o g r a m . Y o u
c a n a l s o c a l l 516.364.4344
or 212.675.6655 for more
information.
Fudge Ganache
Ingredients
½ cup Heavy Cream,
½ cup Semisweet Chocolate, finely chopped
1 T Butter, room temperature
Method
Scald the heavy cream in a small saucepan. Pour
over the chopped chocolate and stir gently
from the center out, adding in the butter after
the heavy cream and chocolate are halfway
combined. Be careful not to overmix ganache
or the texture will be grainy. Evenly spread the
ganache over the chilled peanut butter layer.
Refrigerate until set and firm.
Finishing Touch
Ingredients
1 9 oz can Marshmallow Crème
Method
Preheat the broiler function on the oven. Place
spoonfuls of the marshmallow crème over the
surface of the tart and spread evenly to the
edges of the tart, swirling a spatula upwards
to create peaks. Place the tart shell under the
broiler to brown the top of the marshmallow.
This could also be done with a kitchen torch.
When the tart is cool, carefully remove from
the tart pan and refrigerate. Bring to room
temperature before serving.
... in season
photo by william berry
ideas and tips for seasonal items
Corn
Pick evenly formed ears with straight rows of bright,
shiny kernels. When you peel back the husk a little
and poke a kernel near the top with your fingernail, a
slightly cloudy juice should squirt out.
Watermelon
The sweetest have a yellowish underside due to where
they sat and ripened in the sun. Lift it up, a juicy one
should be heavy for its size.
Cherries
Select those that are firm, plump, bright and glossy,
with a full red or purple color. The degree of darkness
depends on the variety. The two types of cherries are
sweet and sour. Refrigerate as soon as possible.
Cantaloupe
The best have a yellowish color with large webbing or
netting on the skin. They should be slightly soft at the
stem end, but otherwise firm. Shake a juicy melon and
you can hear the seeds rattle inside.
tastingny.com
Tomatoes
Pick those that are firm, smooth and heavy for their
size with deeply colored, unblemished skins.
Mac & Cheese
"Grown-Up"
by lounge 47 restaurant
“Grown Up” Mac & Cheese
serves 6-8
Ingredients
1 ½ lbs Elbow Macaroni, 1 stick Butter, 2 Yellow Onions, finely diced
¼ t Ground Cumin , 1 Bay Leaf, ½ t Cayenne, ½ cup Flour
3 T Mustard Powder, 6 cups Milk, 3 cups Heavy Cream
1 ¼ lb Sharp Cheddar, grated, 10 slices American cheese, broken
1 cup Parmesan, grated, 3 dashes Truffle Oil, To Taste Salt
Method
Boil the pasta in salted water until al dente. In a separate pot, melt the butter, add the
onions, cumin, bay leaf and cayenne then cook on low heat till tender without browning.
Whisk in flour and mustard then continue cooking on low heat for 2 minutes. Stir in
the milk and cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove
the bay leaf, whisk in the cheeses until melted, season with salt (if needed) and add the
truffle oil. Fold in cooked macaroni and warm through. Ladle into individual bowls and
top with crispy bread crumbs.
Crispy Bread Crumb Topping
Ingredients
3 cups Panko Bread Crumbs, 1 stick Butter, melted,
1 stem Rosemary, chopped, To Taste Salt
tastingny.com
Method
Bake the panko bread crumbs on a cookie sheet in a 300 degree oven until barely
golden. Toss with rosemary, melted butter and salt.
Lounge 47
J
ust one stop outside Manhattan, Long Island City has
transformed from just another zip code in Queens to the
new place to live and even spend an evening. I personally
stopped into Lounge 47 one day for lunch and had such an
enjoyable time that Tasting New York had to talk about it.
Min Chen
Min Chen and Lloyd Canning opened Lounge 47 on Vernon
Boulevard four years ago. Given their multicultured backgrounds
they created a “down to earth” menu accented with very tasteful
flavors. Most know for their Samosas (potato and sweet-pea
filled deep-fried pastry with a mint dipping sauce), Tacitos de
Ropa Vieja (pulled pork tacos with onions, cilantro and picadillo)
and ‘Grown-Up’ Mac & Cheese (see recipe), these are all big
crowd pleasers. Their hard work and constant dedication since
the opening of the restaurant has paid off.
tastingny.com
With a younger generation moving into town you’ll always find
something going on at this neighborhood attraction. The real
draw is the outdoor courtyard seating in the back which makes
it the ideal summer evening hang-out. So while in LIC stop by,
order their “LIC” Iced Tea (a Long Island Ice Tea with a peach
“twist”) sit in the courtyard and enjoy.
Lounge 47
47-10 Vernon Boulevard
between 47th Avenue and 47th Road
Long Island City
718.937.2044
onepanlesscooking
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Ant
ipa
st
Literally meaning "before the meal," this
Italian term refers to hot or cold hors
d'oeuvres. An assortment of antipasti could
include appetizers such as cheese, smoked
meats, olives, fish and marinated vegetables.
serves 5
Ingredients
12oz Assorted Cheeses, cubed
8 oz Assorted Cured Meats, cubed
4 oz Pimento Stuffed Green Olives
4 oz Celery, small diced
10Cherry Tomatoes cut in half
1 8 oz jar Roasted Peppers
4 oz Extra Virgin Olive Oil
ToTaste Salt and Pepper
2 oz Basil, chopped
Method
Gently mix the first six ingredients together
in a bowl. Drizzle the extra virgin olive oil
on top then season with salt and pepper.
Transfer to a serving dish and garnish with
the basil.
Assorted Cheese Suggestions
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Provolone, Fresh Mozzarella. Gorgonzola,
Pecorino, Fontina, Asiago
Assorted Cured Meat Suggestions
Mortadella, Smoked Ham, Salami, Prosciutto,
Pepperoni
Veal Medallions with Peach Schnapps,
Baby Bella Mushrooms and Sliced Peaches
by chef joseph canella of bourbon street restaurant
Veal Medallions with Peach Schnapps,
Baby Bella Mushrooms and Sliced Peaches
sreves 1
Ingredients
1 oz Olive Oil
Two 3 oz Veal Medallions
To Taste Salt and pepper
1 oz Shallots
5 Baby Bella Mushrooms, sliced
1 oz Peach Schnapps
½ Peach, sliced
1 oz Veal Stock
1 oz Whole Butter
Method
Heat the olive oil in a sauté pan until hot. Season the veal medallions with salt and pepper
and sauté until desired temperature. If the veal starts to char finish in a preheated 350
degree oven. Remove the veal from the pan add the baby bellas and shallots then
deglaze with the peach schnapps and reduce for 1 minute. Stir in the sliced peaches and
pour in the veal stock. Remove from the heat and whisk in the butter.
Did You Know?
tastingny.com
This dish also works well with chicken and pork medallions.
Plus you can grill the veal or the additional items listed here.
Bourbon Street Restaurant
40-12 Bell Blvd. Bayside, NY u
718.224.2200
u
www.bourbonstreetny.com
Summer Skewers with
Lemon Yogurt Dip
in the kitchen
kidscooking with children
photo by april turner
Summer Skewers with Lemon Yogurt Dip
Ingredients
Assorted Fruits and Vegetables
(choose all of your favorites)
Blueberries, Blackberries, Raspberries, Strawberries, Oranges
Kiwi, Mangos, Papaya, Red and Green Grapes, Red and Yellow Cherry Tomatoes
Method
Cut according to your liking and skewer
Lemon-Yogurt Dip
makes 2 cups
Ingredients
2 cups vanilla low-fat yogurt
4 oz Cream Cheese, softened
1 cup Lemon Juice
Method
Mix all the ingredients in a bowl and refrigerate 20 minutes before serving.
tastingny.com
Parents and Kids tasks
Parents cut up the fruit. Kids assemble the skewers, measure and make the yogurt dip.
photos provided by wolffer vineyards
Pascal Zugmeyer
Wölffer Estate Vineyard
139 Sagg Road
Sagaponack, NY
631.537.5106
www.wolffer.com
W
Wölffer Vineyards
tastingny.com
hether traveling though the hills
of Tuscany, the mountains of
Provence or the valleys of Spain wine
is unquestionably the quest at hand.
However, if a trip to Europe is not in your
foreseeable future, don’t fret, because
Wölffer Estate awaits you. Snuggled
along the South Shores of Long Island
this 50 acre farmhouse oasis offers not
only a fabulous selection of wine but its
stunning surroundings will transport you
to a world of tranquility and relaxation
beyond your imaginings…and all just a
short drive away.
Obtained by Christian Wölffer in 1987,
these imported vines of France were
planted by 1988 and set to cultivate.
Include to this merge winemaker
Roman Roth’s expertise and the 1991
first harvest of Wölffer was born. Over
the years it has been said that “as the
vines get older, the wine gets better,”
and this has truly been the case with this
vineyard. Their “New/Old World Style”
of winemaking consents to just the right
balance of flavors and acidity that mold
together each of their different wine
varietals.
by lara fois
Over the years it has been the up front
work of Pascal Zugmeyer, Wölffer’s
Tasting Room Manager, which has
afforded their wines the opportunity
to shine. His extensive knowledge as a
sommelier and passion for wine brings
full circle the relaxed, individualized
tasting experience that you will get
when visiting. Chardonnay and Merlot
are at the forefront of this vineyard,
but be sure to indulge, if you will, in the
cabernet franc and the charming dessert
wines that they also offer.
Be sure as well to keep in mind a few
tips that Pascal has to offer. First, don’t
be afraid to try wines. Trust those in
your wine stores, understand your
own tastes and have fun sharing your
discoveries with family and friends. Also
keep in mind that in uncovering the
right pairing you ought to take a bite of
food and a sip of wine and at the end
you should have a marriage of tastes in
your mouth.
Whatever your guilty pleasure may be
make it a point either this summer or
any time of the year to have a Wölffer
experience. I can assure you sure that it
will be one that you will never forget!
The
Wine Corner
by lara fois
Chateau St. Jean is a winemaking estate
located at the foot of the Sugarloaf Ridge
in Sonoma Valley near Kenwood, California.
Founded in 1973, Chateau St. Jean has long
been recognized as a leader in Vineyard
Designated wines. Recently promoted
winemaker Margo Van Staaveren has played
a pivotal role in every facet of the winemaking
process at Chateau St. Jean dating back to
1979. A superb winemaker, she draws on
the benefit of this vast experience to insure
that all wines meet the highest standards of
quality and consistency.
tastingny.com
Our credo, 'only the finest,' says it all, "she
explains. "From grapes to glass, Chateau St.
Jean doesn't compromise on quality, and it
shows in the wines."
She also played a pivotal role in the
production of the premier 1990 release of
the Cinq Cepages Cabernet Sauvignon. A
Bourdeaux-style blend of “five varieties,“
that was awarded the prestigious “Wine
of the Year” award from Wine Spectator
in 1996. The elegance and class of this
beautiful vineyard and its mouth-watering
wines make it a must visit the next time you
find yourself amongst the rolling hills of the
Sonoma Valley.
2005 Chardonnay, Sonoma County
Interested in a taste of one of this vineyards
productions…why not pick up a bottle of
its 2005 Chardonnay.
The inviting aromas of sweet pear and
apple along with tropical notes and a touch
of toasty vanilla blend on the palate of this
traditional Sonoma County Chardonnay.
Refreshing and balanced, this wine has
vibrant acidity with pleasing flavors of pear,
honeysuckle and roasted almonds that lead
to a very clean, appealing finish.
Visit www.chateaustjean.com for more
information.
NewYork
Tasting
July/August/September 2007
Volume 6 Issue 3
PHOTOSPROVIDEDBYWOLFFERVINEYARDS
visit tastingny.com to contact us
Tasting New York is debbie kinahan, lara fois, michael schnupp, rachel schiffman, rene brown and peter fois.
©2007 By Tasting New York, LLC. / All Rights Reserved