It’s time for a little holiday swagger, so get your recipe game on!
Who doesn’t like a new holiday recipe, or six, from some of our local chefs’ favorite holiday recipes (and one extra from yours truly.)
Read on to learn what chefs Robby Beaver, Terry Harwood and Gerry Hayden are cooking this season.
Recipe courtesy of Robby Beaver
Chef-Owner, The Frisky Oyster, Greenport NY
Roasted Baby Beet Salad with Humboldt Fog Goat Cheese (I order this every time!) and Grilled Montauk Tuna with Cilantro Walnut Pesto, Long Island Mushrooms, Hearts of Palm, and Halpin Farms’ Bok Choy
Makes 4 salads
For the beets
10 baby red beets
10 baby golden beets
10 baby candy stripe beets
1 bunch fresh thyme
2 cups balsamic vinegar
1 cup extra virgin olive oil
For the plating…
Roasted baby beets
1 lb. baby arugula, best fresh from a local organic farm
½ cup sherry vinaigrette
4 slices of Humboldt Fog goat’s milk cheese or your favorite goat’s milk cheese
1 cup salted pistachios
Place the beets, thyme, oil and vinegar in a baking dish and cover with aluminum foil. Bake at 375 until a toothpick or knife slides into and out of the beets with little resistance.
Uncover and allow to cool in the cooking liquid, then refrigerate for several hours or until cold. Remove the beets from the liquid and peel each one, removing any peel around the stem end.
Cut them in half and set them aside.
For the pistachios:
1 cup pistachios, raw
1 Tbsp butter
1 tsp salt
1 tsp sugar
Place the pistachios on a baking sheet and put in the 375 oven to toast for 8-10 minutes.
While they are cooking, place a small sauté pan on a high flame to allow to get hot. Add the tbsp of butter and swirl, remove from the heat and reserve for the nuts.
When the pistachios are done, place them in a mixing bowl, add the brown butter, salt and sugar and toss to evenly coat.
Set the nuts aside and allow to cool to room temperature.
For the sherry vinaigrette:
2 Tbsp Dijon mustard
1 shallot, chopped
2 cloves garlic, chopped
1 fl oz dry sherry
5 fl oz sherry vinegar
1 cup canola or neutral salad oil
½ cup pure olive oil
3 Tbsp walnut oil
Salt and fresh black pepper to taste
Place all ingredients except the oils in a blender and process on high. Slowly stream in the oils, one at a time until the vinaigrette is smooth. Season to taste with salt and pepper to your liking.
Arrange the beets on each plate and drizzle with sherry vinaigrette
Toss the baby arugula in a bowl with the vinaigrette and place a handful on each plate
Garnish with a slice of Humboldt Fog goat’s milk cheese and pistachios
Yield: 6 portions
For the fish:
3 lbs Montauk (or fresh) sashimi grade tuna fillet
Sea salt and fresh black pepper to taste
For the pesto:
2 bunches cilantro
½ cup toasted walnuts
1 Tbsp chipotle peppers
4-5 cloves fresh garlic
½ cup extra virgin olive oil
Sea salt and pepper to taste
Poached heart of palm
Fresh baby bok choy
Season fish and grill to preferred doneness
Place all pesto ingredients in a food processor and run until smooth, adjust seasoning as needed
Place the remaining items in a sauté pan and heat over a high flame adding stock to keep moist
Place a large spoonful of pesto on each plate
Top with the vegetables
Slice the tuna and place on top of the vegetables