October 1 ... Skate wing, razor clam, dogfish and chorizo chowder. Stewed collard slaw with lemon aioli. Cheddar-chestnut cornbread sticks. Pears poached in apple cider and Calvados with fig jam and vanilla bean ice cream.
Collards ... Strip out the stems, roll the leaves in bundles and slice thinly. Simmer in chicken stock and white wine for two hours. Drain thoroughly (drink the liquor, if no one beats you to it) and cool. Fold in finely chopped onion, celery and lemon aioli.
October 2 ... Brunswick stew with local wild squirrel and rabbit. Field green salad. Pecan pie. Apple cider.
Brunswick stew ... is classic backwoods fare using pretty much whatever small four-footers one can snare, trap or shoot: Except beavers and skunks, which are too 'gamey' and not in a good way given their perfumes.
October 3 ... Grilled and wine-braised bison steaks (locally raised). Roasted root vegetables. Grilled Caesar salad. Shrimp and spinach gougeres. Pineapple and rum upside down cake.
Roasted root vegetables ... Coarsely chop potatoes, turnips, carrots, parsnips and onions. Sprinkle with kosher salt and freshly ground black pepper. Toss with EVO. Roast in oven.
October 4, 2014 ... Roasted Rock Cornish hens. Parsnip puree. Garlicky green beans with feta and crumbled chestnuts. Grilled tuna pate on crostini. Maple flan with raspberry sauce.
October 5 ... Duck confit. Tuscan white beans. Spinach salad with sun-dried tomatoes and olives. Tenuta Luce Della Vite “Lucente” Toscana IGT - 'Super Tuscan' blend of about 50% Merlot, 25% Sangiovese and 25% Cabernet Sauvignon.
October 6 ... Turtle meat and frog leg gumbo served over lemon-coconut basmati rice. Corn on the cob. Squash blossom salad. Vouvray. Horchata de chufa granita.
October 7 ... Strozzapreti with shrimp, spinach and preserved lemon. Grilled loukaniko with mostarda. Wild mushroom deviled eggs. Fig crostata.
October 8 ... Fresh cavatelli (pasta) with veal Bolognese and aged Gouda. Grilled summer squash steaks with various herb-infused extra-virgin olive oils. Finan haddie brandade with garlic and herb crostini. Melon and mint gelato with creme fraiche.
October 9 ... Three-meat loaf (beef, pork, bacon). Oven frites. Tomatoes with green goddess dressing. Bluefish tapenade on crostini. Coconut dusted oranges in lime jello.
October 10 ... Bacalao fettucine alfredo. Grilled romaine salad with lemon-caper vinaigrette. Pear and cranberry crisp.
October 11 ... Tuscan lamb shanks with white beans. Garden salad. Raspberry trifle.
October 12 ... Bun bo hue, spicy Vietnamese beef and noodle soup. Cucumbers in Greek yogurt. Saki. Lemon frosted carrot cake.
October 14 ... Shrimp and tasso stuffed baked summer squash. Wilted chard and cherry tomato salad salad with Creole vinaigrette. Wild mushroom oven frites with mushroom ketchup. Red velvet cake.
October 15 ... Comte and aged gouda souffles in ramekins. Broiled haddock. Salad of mixed garden greens. Anadama crostini. Bush berry compote over freshly-made vanilla bean ice cream.
October 16 ... Roasted black cherry tomatoes and grilled sea bass over linguine with Parmesan. Sorrel, Swiss chard and spinach shredded salad. Apple pan dowdy. Chablis.
October 17 ... Duck a l'orange, lower bayou dirty rice, Cajun stewed greens, coconut flan, Jax beer.
October 18 ... Crab and shrimp cakes w/curried aioli, mock turtle soup, corn on the cob, peppermint-frosted devil's food cake.
October 19 ... Boeuf Bourguinon (Julia Child). Garden salad. Warm caramel apple monkey bread with vanilla ice cream.
October 20 ... Weiner schnitzel. Brussel sprout sauerkraut. Potato latkes. Apple strudel.
October 21 ... Picadillo Cubano. Stewed black beans and rice. Isla Bonita chopped green salad. Flying fish and conch limbos with lime aioli. Upside down pineapple rum cake.
October 22 ... Grilled lemon-parsley veal chops. Grilled romaine salad. Saffron rice pilaf. Vernaccia di San Gimignano (dry Italian white).
October 23 ... Duck, andouille and shrimp gumbo over white rice. Raspberry shortcake. Chardonnay.
October 24 ... Applewood grilled marinated tuna steaks. Potato gratin. Creole stewed hearty greens. Pear cobbler.
October 25... Maple and clove baked ham. Grits with red-eye gravy. Fried green tomatoes. Green gumbo.
October 26 ... Cornish crab pasties with lobster cream sauce. Black cherry tomato salad. Razor clams with chiles and garlic. Frozen raspberry lemon bars. Cava.
October 28 ... Grilled pesto shrimp over buttered egg noodles with Parmesan. Szechuan dry-fried green beans with pickled mustard greens and braised pork belly. Apple crisp with vanilla ice cream.
October 29 ... Galician seafood pie. Fava bean and field green salad. Garlic bread. Horchata and coconut granita.
October 30 ... Pot-au-feu with savory sauces and garnishes. Toasted country bread. Cotes du Rhone-Villages.
October 31 ... Moorish paella. Oakleaf lettuce salad with light citrus vinaigrette. Cava.
... Courtesy: Traci Des Jardins at Jardiniere, San Fransisco. Epicurious, November 2007.
Duck confit ... Courtesy: Tom Colichhio, Gramercy Tavern, New York, NY. Epicurious, 1999. This is not a difficult recipe, but it does of course require duck fat, the source of its succulence.
Horchata de chufa ... Horchata is the delicious and refreshing drink of Valencia made with tiger nuts. Available online
Strozzapreti ... This vegetarian spiral pasta dish features lemon in three forms. Any other fresh or dried pasta can be substituted. Rating: 2.5 forks. Dead easy and delish. Courtesy: Philip Krajeck, Rolf and Daughters in Nashville, TN. Bon Appetit, September 2013.
Summer squash ... Slice the squashes longitudinally (from stem to stern, removing both) into 3/4" or so 'steaks'. Sprinkle with kosher salt, freshly ground black pepper and brush with extra virgin or an infused olive oil on both sides. Grill over fairly high heat, flipping and reorienting for attractive grill marks, until the squash looks tender and succulent. Cheese can be melted on the top after the final turn if not used in other dishes.
Meatloaf. ... Courtesy: Gourmet, February 2008. Rating: 4/4.
Tuscan lamb shanks ... Gourmet, December 2008. Rating: 4/4.
Hue ... Courtesy: Bon Appetit, January 2006. Rating: 3-1/2/4.
Saltmarsh Inn 10/13/14 ... Grass-fed steaks with Kalamata olive chimichurri. New potatoes. String beans. Date bars.
Chard salad ... Chop the cherry tomatoes and chard. Saute briefly in EVO. Toss with vinaigrette.
Bush berry compote ... Blueberries, raspberries, strawberries, cranberries, elderberry and fig jams.
Shredded salad ... A shredded salad is like a chopped salad, but think the look of cole slaw. Stack and slice the leaves thinly into ribbons, then cut or snip them to an inch or two. Toss with a light citrus-caper vinaigrette. Top each serving with crumbled crisp bacon, chopped toasted pine nuts and a runny poached egg.
Flan ,,, Courtesy: Gourmet, December 2007. Rating: 4/4.
Mock turtle soup ... Once turtles were a plentiful and abundant wild food species in America, prized for their succulent meat. Their habitats and the vital links between them, however, have been destroyed and degraded, and it takes years to grow a turtle to soup-size, so they're not exactly ideal for ranching. Mock turtle soup was devised to replace green turtle soup with a swampy faux (or mock) turtle taste and texture.
Brussel Sprout Sauerkraut ... Courtesy: Pinch and Swirl.
Picadillo Cubano ... Courtesy: Bon Appetit, March 2005. Rating: 3.5/4.
Gumbo ... View the video! Made with a long-cooked duck fat roux. Oh my. Courtesy: Chef John, Allrecipes.com.
Tuna steaks ... Courtesy: Allrecipes.com. Rating: 4.5/5.
October 27 ... Shepherd's pie. Leafy green salad. Grilled stuffed jalapeno peppers. Indian pudding with brandy hard sauce.
Shepherd's Pie .... Chef Gordon Ramsay cooks it up for you in 2 speedy minutes.
Galician seafood pie ... Courtesy: BBC food recipes.
Pot-au-feu ... Courtesy: Bon Appetit, October 2011. Rating: 4/4.
Moorish paella ... Courtesy: Food52.
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