Watermelon Feta Salad

The simplicity of this salad makes the preparation easy and quick. First take off each end of the watermelon and cut it in half. Turn so that the center of the melon is against the cutting board and take off the rind. Then proceed to cut it into cubes.  Next slice the shallot and lastly cube the cheese. Add the oil, honey, mint and season to taste.

Ingredients

Watermelon – 1/2 each diced into 1’’ pieces
Sheep Milk Feta Cheese – 2 cups  diced into 1’’ pieces
Shallot – 1 each sliced thin
Mint - 1/2 bunch chiffonade (thin shreds)
Extra Virgin Olive Oil – ¼ cup
Honey – 2 tbsp
Salt and pepper – to taste

Method

Cut watermelon into ½ inch cubes. Do this by first cutting the watermelon in half. Then laying the flat side on the cutting board take off the rind carefully. Slice vertically to make planks. Lay the planks down, cut ½ inch so you have spears and then repeat to make cubes.  Place watermelon in a bowl.

Cube the feta cheese, slice the shallot as thin as possible. Add to bowl. 

Mince the herbs and sprinkle on top – add olive oil, honey and vinegar.

Mix using your hands. Taste and season if necessary – I love mine with a lot of black pepper. 

Crispy and Tender Octopus, Spicy Arugula, Red Pepper Romesco

Growing up I had a love hate relationship with octopus. As a kid I fancied myself an adventurous eater, I thought ordering octopus was a step in the right direction. Unfortunately my initial experiences with octopus did not turn out so well... it would be either too tough, or too mushy. Then I tasted a perfectly cooked piece of octopus and I needed to perfect this ingredient, soft, moist, crunchy. The key is to prepare the octopus in a flavorful broth, cooking it low and slow allows the flavor to infuse into the meat. Then you must sear the octopus in a bit of oil, butter and herbs, developing a delicious and aromatic crust. This recipe includes the rich preparation of octopus juxtaposed with crunchy jicama, spicy arugula and a velvety puree of well seasoned roasted vegetables and Marcona almonds. 

I hope you truly enjoy this recipe. I encourage you to try it, it will be well worth it. And as always, have fun when you are cooking and make the recipe yours. Follow your senses, follow your nose and tongue... it is far better than any recipe you will ever read. 

Ingredients

Braised Octopus
Octopus - 2 each cleaned 
Tomato - 1 each cut in half
Lemon - 1 each cut in half
Onion - 1 each sliced
Thyme - 3 sprigs
Bay Leaf - 1 each
Star Anise - 1 each
Juniper Berries - 2 each
White Wine - 3 cups
Seafood Stock - 3 cups

Extra Virgin Olive Oil - 1/4 cup (to crisp after braise)
Butter - 1 tbsp
Rosemary and Thyme - 1 sprig each

Romesco Sauce
Roasted Red Pepper - 3 whole peppers with seeds and skin removed
English Cucumber - 1/2 peeled
Tomato - 1/2 cup diced
Marcona Almonds - 1/4 cup soaked
Shallot - 1/2 sliced
Smoked Paprika - 2 tsp
Olive Oil - about 1/3 cup
Sherry Vinegar - 2 tbsp (to taste) 
Lemon - 1 squeeze (to taste)
Honey - to taste (about 1 tbsp)
Salt and Pepper - to taste

Arugula, Jicama and Cucumber Garnish
Jicama - 1 cup small dice
Cucumber - 1 cup small dice
Arugula - 1 handful 
Olive Oil - 2 tbsp
Shallot - 1 tbsp
Lemon Juice - 1/2 juiced
 

Method

Octopus - In a medium sized stock pot sweat the tomato, onion and lemon. When the vegetables become aromatic add the herbs, spices and both tomato and white wine.  Bring to a boil, turn down and add the octopus. Cover and place in the oven at 350 for 90 min. or until the octopus becomes very tender. Remove from the pot and let cool. 

To crisp, heat a pan over medium high heat and add olive oil, place seasoned octopus in the pan and cook for about 90 seconds on each side, or until it is golden and crispy. After the first side is cooked add some thyme to the pan for additional aroma. 

Romesco Sauce - roast the red pepper over an open flame, place in a bowl, cover it with plastic wrap to let them steam. When they are cooled off a bit, peel the pepper and separate from the seeds. Do not wash them! That will get rid of all of the flavor. In a blender put the pepper, cucumber, shallot, almonds and a bit of vinegar. Blend on high. When smooth begin to drizzle the olive oil in. If it is too thick add a bit of water. Season with salt, pepper, lemon juice and sherry vinegar. Pass through a chinois (sieve) and then fold in the chopped herbs. 

Garnish - dice the vegetables, season with salt and pepper and toss in shallot, olive oil and lemon juice. 

To Plate -  Place the garnish of jicama and cucumber on the bottom of the plate. Randomly place the octopus tentacles around the plate. Pour the Romesco Sauce around the octopus and serve.  

Scallops New Style

Sea Scallosp, Ponzu, Pomegranate and Citrus Make the Perfect Bite

Scallops never cease to amaze me. Only something this delicious can be such a prominent part of man's religious, architectural, and artistic development since 400 BC. My love for scallops has followed suit. While searing a scallops brings out the natural sugars, a raw preparation highlights the unparalleled silky and fresh texture. 

This simple preparation lightly cooks the scallop with a drizzle of hot oil while letting its texture shine. Citrus notes of ponzu and lime compliment the fresh crunch of pomegranate, bite of flowering chive and unctuous nature of fine olive oil. 

Serves 4

Ingredients

Scallops - 8 each 
Pomegranate - seeds of 1/2 each
Seasonal Micro-greens
Chive Blossoms
Salt and Pepper - to taste
Extra Virgin Olive Oil - 1/8 cup

Dressing (makes extra)

Ponzu - 1/2 cup
Lime - Juice of 1 lime
Lime Zest - 1 each
Honey - 1 tbsp
Salt and Pepper - to taste

Method

First remove the side muscle from the scallop. Feel around the edge and simply peel it off. Next, lay the scallop on its side (lateral slices, against the grain) and slice into thin discs. Lay these discs onto the plate you plan on serving on. 

Make the dressing by combining the ponzu, lime juice, zest, honey. Whisk together and then season with salt and pepper. 

When you are ready to serve, get a pan very hot and then add the extra virgin olive oil into it. When it is shimmering, carefully spoon the oil over the scallop to lightly cook it. Next, spoon the dressing over the scallop. Top the scallop with a touch of fleur de sel.  Carefully decorate the plate with pomegranate seeds and micro herbs and serve. 

With this dish you will see why people have worshiped the scallop since their discovery. 


 

Seafood Saturday - Scallops, Gazpacho, Sea Bass Oh My

A Refined Seafood Saturday

Although I grew up in the mountains, the ocean and seafood is forever in my heart.  I fell in love with seafood because cooking it is an art. It is tactile, ever changing and requires love, attention and practice. One must respect the delicate nature of the food, while applying just enough heat, transforming it to a completely new flavor and texture.

For the opening weekend of summer, a seafood is a must. I was inspired to being the meal with a light heirloom gazpacho with sweet sea scallops and finish with a rich Chilean sea bass, with fresh early summer peas, zucchini and mint.

As a private chef timelines change every second. I strategically designed this meal to be flexible, knowing that 1 of the 15 guests may very well arrive late, or the walk through the sculpture garden may take longer than expected. Having a cold or room temperature first course, allowed me to focus on the execution of the second. Choosing a fatty fish like Chilean sea bass gives allows me to ‘precook’ the fish, keep it warm but also keep it moist. Use these tip to save on time and stress.

Seared Sea Scallop With Heirloom Gazpacho

Serves 8

When I present a dish, I like to educate those who are about to taste it. As a result, I often serve soups table side. In the center of the plate lies the elements of the dish. In this case the gazpacho. Pouring table side keeps the temperature, enhances presentation and saves time.

Gazpacho

Tomato – 3 lbs vine ripened (peeled, seeded and chopped)
English Cucumber – 2 each
Red Bell Pepper – 2 each
Jalepeno – 1 small seeded and minded
Garlic – 2 cloves minced
Shallot -2 each minced
Extra Virgin Olive Oil – ½ cup
Lime – 2 each juiced
Sherry Vinegar – 1 tbsp
Cumin – 1 tsp
Salt and Pepper – to taste

To peel the tomatoes make a small ‘x’ at the base. Drop into boiling water for 15 seconds and then into an ice bath. Peel. Next cut in half and gently squeeze to remove seeds. Now add all the ingredients into the blender and puree. If there is not enough liquid add some water. Don’t be afraid to press the ingredients down with the back of a ladle to help with the blending. Once blended run through a strainer. If this is too thin simply add some of the pulp back. If you like it thicker, just blend, don’t strain. Give it one last taste and then place in a pitcher in the refrigerator.

Deconstructed Gazpacho Salad

English Cucumber – ½ each (small dice)
Red Bell Pepper – 1each (small dice)
Shallot – ½ each minced (minced)
Sherry Vinegar – 2 tbsp
Olive Oil – 2 tbsp
Honey – drizzle
Salt and Pepper – to taste

Cut all the vegetables into a small dice and then season with vinegar, oil, honey, salt and pepper. Cover and put in the refrigerator until ready to serve.

Pan Seared Sea Scallops

Fresh Scallops – 2 per person
Olive Oil – just a tad to lubricate the pan
Salt and Pepper – to taste

Cooking a scallop properly requires proper technique. The trick is to not touch them. Heat a pan over medium high heat.  Cook them mostly on one side to develop a beautiful crust and then just  ‘kiss it’ on the other to finish it off.

Season the scallops lightly with sea salt and pepper. Add a dash of oil to the hot pan, when it is shimmering it is ready for the scallops. Nice side down place the scallops in the pan giving them an inch of separation form the next one on each side.

Let the scallop cook with out touching until you see the edges caramelize and turn brown (about 2 min). Flip so it 'kisses' the pan and then immediately remove.

The Method

When you are ready to serve, place a spoon full in the center of the plate. Top with the scallops. Pour the gazpacho table side!

Chilean Sea Bass, Peas, Zucchini and Mint, Basil Oil

Serves 8

Chilean Sea Bass is a rich, fatty fish. In the not so recent past, it was over fished. At that point I never ate it. Now the fish and sustainable ways of catching them are making a resurgence. Now every once in a while I can taste one of my favorite fishes. Because it is so fatty, it is perfect for parties. It can sit for a while and not dry out... in fact it makes it even more juicier as the heat evenly melts the fat.

For this recipe, first cut your fish. Get a pot of boiling water on the stove for blanching the vegetables. The rest is simple.

Zucchini and Peas

Fresh Peas – 3 cups
Zucchini – 3 cups diced
Mint – 1/3 cup minced
Chives – 1/4 cup minced
Thyme – 2 sprigs picked
Extra Virgin Olive Oil – ¼ cup
Lemon – 1 each juice
Salt and Pepper – to taste

Preheat the oven to 350 F set to convection.

Dice zucchini  and mince the herbs. Place the zucchini on a baking tray, be sure it is only one layer. Drizzle it with some oil and season it with salt and pepper and thyme. Cook at 350 F for 7 min in a convection oven, or until tender but not too soft.

For the peas, blanch them in salted boiling water for 2 min or until they turn bright green. Shock in an ice bath and drain.

When ready to serve, toss zucchini and peas into a hot sauté pan. Add olive oil, and herbs, season with salt and pepper and lemon juice to taste.  You can keep these warm. Just not for too long otherwise they will turn a funky color.

Basil Oil

Basil – 1 bunch
Ice – 4 cubes
Extra Virgin Olive Oil – 1 cup
Lemon – 1 each juiced

Blanch the basil for 30 seconds in boiling water. Shock and squeeze the water out. Put the basil, ice and oil in a blender and blend till bright green, add the lemon to preserve the color.

Sea Bass

Sea Bass – 2.5 lbs cut into 5 oz servings
Salt and Pepper – to taste
Olive Oil – to coat pan

Cut the sea bass into 5 oz squares. This is about 3 inches by 3 inches if it is thick.  Season the fish with salt and pepper.

In a non stick pan over medium high heat, place the fish skin side down. Cook until skin is crispy. About 7 min. Flip the fish and put it in the oven for 5 min.

The Finish

To finish make sure that the vegetables are hot, place them in the center of the plate. Perch the fish on top of the veg then drizzle basil oil around the plate.

Summer Salads - Energizing Healthy Abundance

As a kid I spent my summers on Martha's Vineyard. I remember summer meals that consisted of plentiful salads representing the summers bounty. The images and fresh flavors of the island are still imprinted in my mind. As I walk through Hampton's and North Fork farm stands I let the produce and ingredients speak to me; conjuring memories that represent the early summer harvest.

A summer salad is abundant, light, flavorful and versatile. It can devoured as a snack or even main indulgence. I want to spend as much time outside as possible during the summer, so as you will see these salads are quick to prepare but rich in flavor. 

Stay outside. Stay seasonal. Stay simple.

Watermelon Feta Salad

Serves 8

Watermelon – 1/2 each diced into 1’’ pieces

Sheep Milk Feta Cheese – 2 cups  diced into 1’’ pieces

Shallot – 1 each sliced thin

Mint - 1/2 bunch chiffonade (thin shreds)

Extra Virgin Olive Oil – ¼ cup

Honey – 2 tbsp

Salt and pepper – to taste

The simplicity of this salad makes the preparation easy and quick. First take off each end of the watermelon and cut it in half. Turn so that the center of the melon is against the cutting board and take off the rind. Then proceed to cut it into cubes.  Next slice the shallot and lastly cube the cheese. Add the oil, honey, mint and season to taste.

Grilled Shrimp, Pepper and Arugula Salad

Serves 8

 Jumbo Shrimp – 1 lb (oxymoron I know)

Arugula – 1 bunch

Orange Bell Pepper – 2 each small diced

Dressing

Sherry Vinegar – ¼ cup

Extra Virgin Olive Oil -3/4 cup

Honey – 2 tbsp

Lime – 2 each juiced

Thyme – 2 sprigs picked

Salt and Pepper – to taste

Preheat the grill on medium high heat. Season the shrimp with salt pepper and olive oil, and cook for 3 min. then flip and cook until the shrimp are curing. They will continue to cook so pull them off a bit early. Place the shrimp in a large mixing bowl. Dice the bell pepper and add to shrimp then top with arugula.

In a small mason jar, mix vinegar, oil, honey, lime and thyme. Shake and then add just enough dressing to coat the shrimp. Toss softly and serve.

Simple Field Green Salad

Serves 8

Mesclun Mix  (or whatever is local) – 8 small handfuls

Radish – 5 ea. Sliced

Blueberries – ½ cup

Cherry Tomato – 1 cup each (halved)

Dressing (made in bowl)

Lemon – 1 each juiced

Sherry Vinegar – 1 tbsp

Olive Oil – 1/8 cup

Salt and Pepper – to taste

Prepare ingredients for salad; slice the radish, wash the blueberries, split the tomatoes.

Lightly season the lettuce with salt and pepper. Now add the dressing around the side of the bowl. Wash your hands and mix gently, coating all the lettuce. If it is too sour, or your blueberries aren’t in season,  add a touch of honey to sweeten it up.

Sweet and Smoky Grilled Chicken and Vegetables

Serves 8

Boneless Skinless Chicken Thigh – 4 each

Boneless Skinless Chicken Breast – 4 each

Cherry Tomato – 2 cups

Zucchini – 2 each

Red Onion – 1 ½  each

Bell Pepper – 2 each

16 skewers

Marinade

Soy Sauce – ½ cup

Honey – 1/8 cup

Sesame Oil – 3 tbsp

Extra Virgin Olive Oil – ¼ cup

Ginger – 3 tbsp minced

Garlic – 3 tbsp minced

Lime Juice – 3 each juiced

Salt and pepper – 2 tsp each

Everyone loves grilling, this simple dish imparts tremendous flavor with simple ingredients. By grilling slightly larger the bite sized pieces, each piece to become slightly more smoky and much more flavorful as the marinade covers more surface area. 

To begin, cut up the vegetables into 'two bite' size. For the tomatoes, leave them whole. Next cut up the chicken into bite sized pieces. Remember that the vegetables will cook faster than the chicken. We want each to be properly cooked when we pull it off the grill so size is important. 

Now skewer each ingredient. Alternate vegetables with chicken. In a separate bowl mix the marinade ingredients and cover with the chicken. Let marinate for a few hours.

Over a medium high heat, place the skewers on the grill. For the dark meat cook for about 7 min on the first side. Then roll the skewers over and cook for another 5 min. For the white meat, pull them off the grill just a bit earlier.

Fish Tacos - The GreenGabe Way

In my mind summer means tacos and surf. Fortunately, the salty ocean and refreshing tacos are in my near future. I have to say, there is nothing better than getting out of the ocean and eating two, three or even four of these insanely good tacos. They are delicious and just happen to be unbelievably healthy. 

My tacos pair the freshness of crisp cabbage, tender kale and juicy citrus with the buttery mouth feel of flaky cod. I promise that they are sure to impress and suit the mood for a sit down dinner or back yard BBQ. 

A quick tip - if you are craving a lobster taco, which happens often for me, use monkfish. This meaty fish will convince you that its a delicious lobster tail taco without breaking the bank. 

Ingredients

Serves 4 (8 tacos)

Citrus Slaw

Tuscan Kale - 1/2 bunch (finely shredded) 
Cabbage 1/2 head (finely shredded) 
Orange - 1 each (supreme and cut into 1/4'' pieces) 
Grapefruit - 1 each (supreme and cut into 1/4'' pieces) 
Cilantro - 1/4 cup chopped

Lime - 2 each juiced
Extra Virgin Olive Oil - 2 Tbsp
Honey - 1 Tbsp
Salt and Pepper - to taste
 

Taco

Cod (or monkfish) - 1 1/2 lb cut into 3 in long slices. To fit in the taco
Salt and Pepper - to taste
Extra Virgin Olive Oil - 2 Tbsp
Cilantro - 1/4 cup 
Lime - 1 each juiced

Corn Tortillas - 8 each

The Method

Ok... let's work smarter not harder. This recipe should be a breeze and take no time at all. 

The Slaw

First we need to make the slaw. Making it first and letting it marinate allows the flavors to meld together and for the kale to break down and become a bit more tender. Thinly slice the cabbage and kale (remember to take off the stems). Now quickly chop up the cilantro. 

Next we must supreme the citrus. This simply means taking off the rind (video) Once that is finished just chop the slices up into small bite sized pieces. Simple. 

To finish the slaw we just toss the cabbage, kale, citrus and cilantro into a mixing bowl and add olive oil, honey and lime juice. Mix it up, taste it and season with salt and pepper. Move the bowl to the fridge and let is sit.

The Fish

First get a seasoned cast-iron or non-stick pan hot over medium heat. Also wrap your tortillas in a moist towel and toss it in a warm place (it could be the oven or even in a pan on low).

Now we are ready to prepare the fish. The goal of the fish is to have pieces that will fit nicely into a taco... so measure the corn tortilla and cut away. When you cut be sure to use the entire blade and really focus on slicing not sawing or pressing... let the knife do the work! 

Season all sides of the fish with a bit of salt and pepper... add the oil to the pan and make sure it is shimmering. Once the oil is hot, lay the fish into the pan and do not touch it. 

The key to fish is letting it cook most of the way on one side. You will see a crust form and the fish being to change color on top. Once the edges are a nice golden brown, flip the fish, squeeze the lime over it, sprinkle it with cilantro and remove it from the pan. 

The Finish

Using the corn tortilla as a base, lay the seasoned fish in the center, golden side up. Give the slaw a quick mix and add a small handful on top of the fish. Serve with a lime wedge and enjoy!