With so many awesome restaurants to choose from, we could easily eat out for every meal this summer and stay happy as beach-baked clams. Unfortunately that would quickly cost us more than a small car. So for those of us taking just a little longer to pop out of that darned recession, we propose...dining in! Wait, you say you don't like to cook? Think you're just going to have to settle for starvation this summer? Not a chance. Read on for Chef Katherine's quick and easy recipes for eatin' good in the Hamptons-hood.
Fresh Direct is now truckin' all the way to Montauk carrying various delicious, ready-to-cook goodies (pre-marinated Filet Mignon, Crab-stuffed Sole, Green Beans Almondine...), so it's easier than ever to entertain at home in the Hamptons this summer. Not only will this save you some serious dough, but it also presents a great opportunity to fool your friends into thinking that, in addition to being charming, smart and witty, you're also the next Mario Batali (but without the Crocs, obviously. So not Hamptons-chic). Imagine the jealousy! Try this quick and easy summer meal that tastes super impressive. Enjoy with some margaritas (that way even if you royally mess up the meal, at least your guests will be sufficiently drunk enough not to notice). You're welcome.
Preheat broiler. Mince two tablespoons of parsley leaves (note: pick the leaves off the stems first). Combine parsley with one can of fresh lump crab meat and half a cup of plain, dry bread crumbs. Gently toss together. Add onions if desired. In a small bowl, mix a one and a half tablespoons mayo, two teaspoons mustard of your choice, two teaspoons fresh lemon juice, and one and a half teaspoons each of Worcestershire sauce and old bay seasoning. Add to crab meat and stir with fork to combine. Divide mixture into six equal balls. Place on baking sheet lined with foil and sprayed with oil. Broil until brown on top and hot throughout, approximately eight minutes.
Wash and slice three to four belgium endive crosswise into half-inch thick slices. Wash and thinly slice a few radishes. Toss together with a drizzle of lemon juice, Extra Virgin olive oil, salt and fresh ground pepper.
Fresh Lemon/Lime juice: Using a cheese grater, collect the zest of a lemon and a couple of limes. Squeeze two or three lemons and the limes until you have about 12oz of fresh juice. Pour the zest into the juice and let soak overnight so your juice is extra flavorful. [If you're feeling lazy, replace this with a 12oz can of frozen lemonade.] Pour the juice or lemonade into a blender. Add 12oz of water (if you used lemonade, the can it came in is a perfect measurer) Add 12oz of Tequila Fill with ice Blend and serve. Top with a splash of Grand Marnier if desired. *This recipe also makes a mean Daiquiri: just add one packet of frozen strawberries (with the lemonade), substitute Rum for Tequila and skip the Grand Marnier.
Other great, easy meal options: sautéed clams (seriously, it takes five minutes. Google it.); tomato, mozzarella and avocado salad (slice some cherry tomatoes in half, cut the mozzarella and avocado into little cubes, throw ‘em all into a bowl and add some olive oil); arugula and cherry tomato salad (arugula, cherry tomatoes...yes, it's that easy).