March 18, 2014
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March 18, 2014
April 15, 2014
May 20, 2014
Chef Andrew Gruel of Slapfish was here on February 18th to discuss sustainable fish and demonstrate some delicious recipes: Lobster Grilled Cheese with "Everything" Sauce and Classic Clam Chowder.
2 oz. lobster 1/2 cup mayonaisse
1/2 cup sliced cucumber 1 tablespoon chopped pickle
2 tablespoons mascarpone cheese 1 teaspoon sriracha
1 carmelized onion 1 teaspoon dijon mustard
1 ripe tomato, sliced 1 tablespoon pickle juice
2 tablespoons butter 1 teaspoon ketchup
1 lemon sliced in half 1 tablespoon tomato juice
2 tablespoons shredded aged white cheddar 1 tablespoon minced chipotle
4 slices high quality sandwich bread 1 lemon zested and juiced
Fresh dill for garnish 1 teaspoon honey
1. Start by building the sandwich: Spread the marscarpone cheese evenly over the inside of each piece of bread. Layer the bread bottoms in the following order: cheese, tomato, carmelized onion (it's okay if it's still warm), tomato, cucumber, lobster, and a touch more cheese. Top with the remaining bread.
2. To cook the sandwich: Place 1/2 the butter in the pan and heat until melted. Add the sandwich and toast over medium heat (it may take a few minutes on lower heat, but it is well worth the melted crunch). Before you flip the sandwich, add the remaining butter, then flip. Place the entire pan in the oven for 5 minutes.
3. For the Everything Sauce: Combine all the ingredients in a bowl with a whisk and set aside.
4. To serve: Slice the sandwich in half and serve alongside the everything sauce for dipping. Squeeze the lemon juice over the sandwich at the last minute to add a touch of acid. For a messier, sloppier, finger-licking good time, drizzle the sauce right over the sandwich. Garnish with fresh dill sprigs.
Serves 8 people
1 yellow onion diced
1/2 green bell pepper diced
2 ribs celery diced
3 cloves garlic minced
1/2 cup white wine
10 red potatoes large dice
1 large can clam juice
1 quart heavy cream
2 tablespoons fresh thyme chopped
2 cups fresh chopped clams (or any other fish)
dash of your favorite hot sauce
Cornstarch and water mix (slurry)
1. Add the oil to the pot and heat over medium high heat until shimmering, about 3 minutes.
2. Add the onions, peppers, and celery, saute over medium low heat until soft and translucent. DO NOT BROWN, about 5 minutes.
3. Add the garlic and saute for another 45 seconds until the garlic is the color of hay and slighty redolent.
4. Deglaze with white wine and reduce by 75% or almost dry.
5. Add the clam juice, water, and potatoes and cook for 10 minutes.
6. Add the heavy cream and clams, reduce for 10 minutes or until potatoes are soft.
7. Make a cornstarch slurry and thicken chowder until the proper consistency is met.
8. Season with salt, pepper, hot sauce, and fresh thyme.
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