As many of you already know, I teach a series of intimate cooking classes called Flirting with Flavors. My goal is to make cooking fun and sexy, and inspire all of you to get in the kitchen and put the sizzle back in your lives. One of the fundamental techniques that I teach is how to season and grill a perfect piece of fish….My guy Michael went fishing with his family last weekend off the coast of Montauk and caught nearly 120 pounds of striped bass!!!  I have been grilling that beautiful bass all week and I wanted to share with you two of my favorite preparations…..

And remember, if you want to keep it hot in the kitchen, sign up for my Fall Cooking Classes by clicking HERE.

HERB MARINATED GRILLED STRIPED BASS:
Serves 2

1 pound fresh striped bass fillet
2 tablespoons olive oil
Juice of 1 lemon
½ teaspoon smoked paprika
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon dried or 1 tablespoon fresh oregano
1 clove garlic, finely chopped
Salt and pepper

In a shallow dish, marinate the fish with all the above ingredients for 1 hour.
Preheat a grill or a grill pan over medium heat. Lay the fish on the grill, and cook, turning only once. Cover and cook until fish is moist and barely flaking – about 15 minutes depending on the thickness of the fish.

Serve immediately with one of the following salsas;

ITALIAN TOMATO AND CORN SALSA:

4 tablespoons olive oil

6 cloves garlic, finely chopped

1 large Spanish onion, finely chopped

12 medium sized ripe tomatoes, halved, seeds squeezed out, chopped into ½ inch pieces

Pinch sugar

1 tablespoon dried oregano, or 3 tablespoons fresh oregano, chopped

½ teaspoon dried chili flakes

2 teaspoons salt

Freshly ground pepper

4 ears fresh corn, shucked and kernels removed

2 tablespoons fresh basil, julienned

In a large sauté pan, heat the olive oil. Add the garlic and onions, and cook on medium heat until very soft and fragrant, about 10 minutes. Adjust the heat often to prevent burning. Add the tomatoes, sugar, oregano, chili flakes, salt and pepper. Let simmer, stirring often, about 20 minutes until almost all liquid is absorbed. Stir the corn kernels and basil in the warm sauce.  Cook on low heat for 30 seconds. Adjust seasoning.

Grilled bass with corn and leek salsa

2 tablespoons olive oil

2 tablespoons butter

2 leeks, white part only, cleaned and finely chopped

4 cloves garlic, finely chopped

½ cup roasted tomatoes or sun-dried tomatoes in oil, chopped

4 ears fresh corn, kernels removed

1 bunch swiss chard, washed, cleaned and chopped into small pieces, stems included

2 tablespoons fresh thyme

1 tablespoons fresh rosemary

Salt and pepper to taste

In a large sauté pan, heat olive oil and butter. Add leeks and cook until soft and silky, about 10 minutes. Add garlic and cook another 2 minutes on low heat. Stir in tomatoes, and cook for another 2 minutes. Add fresh corn and chard and season all with rosemary, thyme, salt and pepper to taste. Cook for another minute. Serve alongside the fish.

If you have only enjoyed clams dipped in melted butter in a shack near the Connecticut shore, or perhaps steamed open in white wine with garlic in Little Italy, you are going to be pleasantly surprised by how deliciously colorful and different they are in this Mexican-inspired preparation. Digging into a briny bowl of these spicy bivalves, their broth mopped up with good bread, the whole business washed down with plenty of cold beer, is the best kind of festive, laid-back outdoor eating I know!

Baja Beach Clams Steamed in Beer

(Serves 4 as an appetizer, 2 as a main course)

Ingredients:

• 2 tablespoons olive oil
• 1 small, fresh jalapeno chile, stemmed, and seeded if desired, and sliced into thin rounds
• 3 garlic cloves, peeled and minced
• 2 large plum tomatoes, finely chopped (1 cup)
• 1/3 cup thinly sliced scallions
• 2 cups light lager beer, such as Corona
• 24 small hard-shelled clams (littlenecks), well scrubbed and rinsed
• 1/3 cup finely chopped cilantro
• Wedges of lime, as optional accompaniment.

In a large, heavy pot over low heat, warm the olive oil. Add the jalapeno and garlic, cover and cook, stirring once or twice, for 3 minutes. Add the tomatoes and green onion, raise the heat slightly and cook uncovered, stirring occasionally, for 3 minutes. Add the beer and clams. Cover the pan and raise the heat. Cook the clams, stirring them occasionally, and transfer them with a slotted spoon as they open to shallow serving bowls. (The time will vary, for only a few minutes to as long as 20.) Discard any clams that have not opened after 20 minutes. Pour the broth through a fine-mesh strainer set over a deep bowl or measuring cup. Spoon the tomato mixture from the strainer over the clams, dividing it equally. Let the broth settle briefly, then spoon it over the clams, leaving the sandy residue behind.

Sprinkle the cilantro over the clams and serve immediately, accompanied by lime wedges for squeezing if desired.

I hope you’re enjoying your summer. Farmers Markets around the country are teeming with delectable fruits and vegetables.

Heirloom Tomatoes at the Union Square Farmers Market

This is the time to cook, and often we don’t feel like making anything complicated. I love to make salads in the summer for lunch or dinner. This is one of my favorites. It has Greek accents and lots of flirty flavors.

Check out this video by Blend for Plum TV. Make sure to watch every weekend on Channel 18 in the Hamptons.

Also, there are still spaces open for my August 23rd and August 28th Cooking Classes in the Hamptons!! Click HERE to register!

FLIRTY GREEK SALAD:

Serves 4

1 cucumber, peeled and roughly cut

3 tomatoes roughly chopped, seeds scooped out and discarded

Half of a red onion, roughly chopped

1 cup of pitted Kalamata olives, halved

1/2 cup of fresh mint, finely chopped

Salt and freshly ground black pepper

2 tablespoons rice wine vinegar

1 tablespoon extra virgin olive oil

1 cup crumbled feta cheese

Combine in a large bowl the cucumber, tomato, red onion, olives, and mint. Season with salt and pepper to taste. Add the vinegar and oil. Toss well. Then add the feta and gently toss again.

Do you ever eat at a restaurant and love a dish so much that you want to recreate it at home? This is one of the reasons I started cooking. When I first came to New York City in my early 20′s from Texas, everything I tasted was new. I started experimenting and trying dishes that I ate in restaurants. I still do the same thing today.

On vacation in Provence this summer, we ate at a great little neighborhood place called Le Bistro des Alpilles in Saint-Remy. One of the meals I had there was a simple little dish of sauteed langoustines with a puree of fennel and potato. It was so clean and precise. I vowed to make it myself when I got home….

BISTROT DES ALPILLES VERSION......

So I did!

MY VERSION.......

Fennel-Potato Puree: Serves 2
1 fennel bulb

2 small Yukon gold potatoes

1 cup heavy cream

4 tablespoons butter

1 cup chicken or vegetable stock

1 tablespoon salt

Peel the potatoes and roughly chop the fennel, removing the hard core in the center. In a saucepan over medium heat, combine the potatoes and fennel with the rest of the ingredients. Simmer uncovered for 45 minutes.

In a food processor, puree the mixture. Taste and adjust seasoning as needed.

Sauteed Shrimp with Pernod: Serves 2

(Pernod is the name brand of a type of French alcohol called Pastis. It has a licorice flavor and is great to cook with)

Clean a pound of jumbo shrimp and season it with a little sea salt and freshly ground black pepper.

Heat a skillet over medium heat with 1 tablespoon of olive oil and 1 tablespoon of butter.

Add the shrimp to the pan with a generous sprinkling of fresh thyme. Saute just until the shrimp is opaque and pink on one side, about 2 minutes. Flip the shrimp over and add a splash of Pernod to the pan (about 1/4 cup). Continue cooking 2-3 minutes. Serve immediately with the fennel-potato puree.

Being able to relax and cook your food outdoors over an open flame is such a treat. Its one of the best things about summer!

Corn and tomatoes are at their peak right now and we are picking tomatoes from our garden every weekend. I chose this menu to highlight both of those ingredients.

I became aware of Lava Lake lamb when I saw a woman in Citarella doing a demo of these lamb chops. I love it when a meal is delicious, eco-conscious, and easy to prepare, so these really caught my attention. I bought these Lava Lake lamb chops because I believe that eating grass-fed, all-natural meat is so much better for you. These lambs have never been given hormones or antibiotics and have never been placed in feed lots.

GRILLED LAMB CHOPS:

8 Grass-fed Lava Lake lamb chops

3 teaspoons Dijon mustard

2 cloves garlic, minced

2 tablespoons rosemary

salt and pepper to taste

1/4 cup olive oil

Combine all of the ingredients above and marinate the lamb chops for at least 30 minutes. Grill them for about three minutes per side, to a perfect medium rare.

They were so juicy and flavorful….lots of mmms and ahhhhs at my table.

Along with the lamb, I served grilled sweet corn with a chipotle aioli and a tomato salad with watercress, basil, fresh mozzarella, and a balsamic vinaigrette. At this time of year I eat as much corn as possible..its just so sweet. And the adobo sauce from the chipotles is smoky and spicy…it marries perfectly with the crunchy sweetness of the corn.

When I’m out in the Hamptons, I buy my corn from my favorite vegetable stand, Pike Farms.

SWEET CORN WITH CHIPOTLE AIOLI:

8 ears of corn

1 cup mayonnaise

1 tablespoon adobo sauce from a can of chipotle chiles

2 tablespoons lime juice

2 minced garlic cloves

1 teaspoon smoked paprika

1 teaspoon Mexican spice mix

Peel the husk down on the corn and remove the silk underneath, but leave the husks attached. Soak the corn in water for 10 minutes.

Combine in a bowl the mayonnaise, adobo sauce, lime juice, garlic cloves, smoked paprika, and Mexican spice mix.

Grill the corn about 7 minutes, then roll over onto the other side and grill 7 minutes more.

Remove the husk and slather with the chipotle aioli….then listen to the sounds of lip smacking enjoyment…Serve with plenty of napkins!!

Here’s a question…when you have a euphoric travel experience and dream about it for many years, then return to experience it again, does it ever exceed your expectations? I have only been to Barcelona once and ever since I have been dreaming about going back to this dynamic city by the sea. It’s been nine years and the Spanish food culture has gone through a revolution. It is the go-to place for every Chef and foodie looking for new adventures. My good friend, Gerry Dawes, is an expert on Spanish food, wine, and culture, and he helped me design my trip. I had so many new places to check out, and some of the old favorites to visit again.

My partner M. drove like a crazy-mad-hungry-foodie from Provence to Barcelona to make our 3 o’clock lunch reservation at Can Majo...although we did make a stop along the way and I must say the rest stops in Europe, and especially in France, are a revelation compared to our side-of-the-road fast food joints! Our mouths were watering for paella during the whole drive. It was exactly as we remembered. The food is simple but the fresh ingredients turn it into magic, and certainly the atmosphere helps, sitting right on Barcelona’s busiest beach watching the bathing suits go by.

We had grilled langoustines and fried calamari and a very chilled bottle of Spanish white. Happiness. Then we followed this with a seafood paella that was sublime.

Seafood Paella

We were so full that we decided not to eat dinner that night... .We went to see a movie instead, and then stopped by the Hotel Arts for a drink and a stroll around the Casino.

Hotel Arts

The next day, we hit the streets and stopped by the Boqueria market.

Boqueria Market

Monday was not the best day to be at the Boqueria because about half of it was closed…so, we looked around a bit and returned the next day when everything was in full swing. Just take a look at these photos and you can see why I felt like a kid in a candy store.

Psychedelic Candy

Hams and More!

Exquisite Fruits

Dinner that night was at Restaurant Moo in the Hotel Omm, with Chef Felip Llufriu at the helm.

The first course was Chef Llufriu’s signature dish, which he learned directly from Spanish Chef extraordinaire, Ferran Adria. It was called The Golden Egg… the buttery soft egg yolk encased by a crackling sweet lacquered shell, which is really caramel, dusted in gold leaf…surrounded by crispy salty corn. The mouth-feel was astonishing.

The Golden Egg

Chef Llufriu really is a genius….the way he mixes the different tastes and textures…salty, crunchy, sweet, smooth, all in one bite. He utilizes all of the indigenous ingredients of his country and it was such an innovative meal…

Spider Crab Ravioli w/ peas and orange

Caramelized Apple Dessert

This was Michelin star dining. Expensive but worth every penny. The atmosphere was chic, the service was impeccable.

The proprietor of Can Majo recommended that we try Bar Mut the following night, a bustling tapas bar with an impressive wine list, and then head to Muttis, the exclusive private club upstairs. We were not disappointed! In my limited tapas bar experience this was truly the highlight. I could eat like this every day! The pictures will tell it all…

Grilled Langoustine

What a pro!!

The most tender octopus

Egg yolk, potatoes, and shrimp

Adios Barcelona…on to Capri…..I hope you all join me on the final leg of my journey.

For help planning your Spanish vacation, please visit GerryDawesSpain.com!

I had a minor disaster in my kitchen this weekend. And it was all my fault.

Cooking with family and friends in the summer is high on my list of favorite activities, along with long walks on the beach and relaxing pool-side.

At our house, everyone gets an assignment…from cutting and chopping to setting the table and picking flowers. And of course, as an added bonus, I give out entertaining and cooking tips and tricks to anyone who wants them.

Some of my most memorable times are listening to music as I cook with friends, and drinking wine or summer mojitos with fresh mint from the garden. This is the time when guests who are staying at our house get to know each other, share jokes, and recipes….there is just nothing that connects people like getting them in the kitchen together.

When all the food is ready and everyone sits down to a beautiful, delicious meal, there is this special feeling that I have…I did this. I created this magic. I get instant gratification from the ooohs and ahhhs…and my guests feel wonderful too because they all participated.

There is no substitute for cooking at home. It’s a free therapy session….for the stomach and the soul.

This weekend, we created three fantastic meals…Two lunches and a dinner on the last night where we used all the left-overs and made an outstanding frittata.

Sally, my son Zach’s fabulous girlfriend, came up with the first lunch theme…Mexican! Grilled chicken and shrimp with Mexican spices and guacamole, warm tortillas, and a bean, corn, and tomato salad….lots of cilantro, jalapenos, lime juice, and ripe avocados….and summer margaritas too!!

We marinated the shrimp and the chicken in smoked paprika, lime juice, garlic, and a barbeque rub from Steve Raichlen.

We combined black beans with summer corn fresh off the cob, cilantro, cherry tomatoes, and lime juice…a perfect accompaniment to tortillas and guacamole.

The following day’s lunch had a Mediterranean theme…I made my fava bean spread from my cookbook with grilled bread, and my friend Sharon helped me out by shelling the beans.

Then we made a gorgeous summer salad with cucumbers, avocado, tomatoes, green beans, olives, and feta, and served it with a tangy vinaigrette. We grilled shrimp and scallops, marinated in garlic, lemon, olive oil, and oregano, and kept it nice and light.

Dessert was a perfectly refreshing watermelon with lime juice and fresh mint.

Perfect summer days.