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Sherri Winter Clarry with her own Holiday Rib Roast.
Sheri Winter Clarry with her own standing rib roast.

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.

You’re welcome!

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

Salad:

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

To cook:

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.

To compose:

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

Main Course:

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

Sautéed mushrooms

Poached heart of palm

Fresh baby bok choy

Vegetable stock

To assemble:

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

Plating:

Place a large spoonful of pesto on each plate

Top with the vegetables

Slice the tuna and place on top of the vegetables

Click here for Terry Harwood’s lobster bruschetta

Click here for recipes from Gerry Hayden of North Fork Table & Inn

Click here for my friend’s steak Madgascar recipe

Click here for my very own standing rib roast

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