Raw Bar Recipes by Jonathan Cambra

We’re cooking raw bar recipes with The Newport Restaurant Group and Chef Jonathan Cambra.

Raw Bar recipes

Champagne Mignonette
Yield: 1Qt.

Ingredients:
1 Qt. champagne vinegar
3 small shallots, minced finely
1 Tb. Table ground black pepper
1 tsp. Coarse ground black pepper
Salt- to taste

Method:
1. Combine minced shallots, champagne vinegar and peppers. Season with salt to taste.

Cocktail Sauce
Yield: 1 Qt

Ingredients:
3 cups Chili sauce
½ cup horseradish root, grated
2 Tb. Worstershire sauce
¼ cup lime juice
Tabasco- to taste
Salt and table ground black pepper; to taste

Method:
1. Grate horseradish.
2. Combine all ingredients in a bowl and whisk together.
3. Season to taste with salt, pepper and Tabasco.

House made Hot Sauce
Yield: 2 Qts.

Ingredients:
1 bunch scallions, sliced
1 garlic clove
1 shallot, sliced
10 Jalapeños, sliced with seeds
4 Red bell peppers, blistered
2 2/3 cups red wine vinegar
2 2/3 cups distilled white vinegar

Method:
1. Lightly oil and season the red peppers.
2. Grill the red peppers long enough to blister the skin, turn evenly throughout cooking.
3. Remove from the grill, place in a bowl and cover with plastic to sweat the skins off.
4. Once peppers are mostly cooled, peel off the skin, and remove the seeds.
5. Combine all ingredients together in a pot. Bring to a boil, reduce to a simmer and allow to simmer for 45 minutes. Season.
6. Carefully, puree sauce in blender and strain through a fine mesh strainer, taste and re-season. Cool.

Additional seafood recipes

Grilled Native Oysters with Spicy Field Tomato and Horseradish
Yield: 36 oysters

Ingredients:

3 dozen native oysters, cleaned and scrubbed
4 each organic, ripe native tomatoes, diced into ¼ inch pieces
½ Cup finely diced white onion
¼ Cup finely diced celery
6 cloves minced garlic
2 T. minced jalapeno chiles
2 ounces mild olive oil
1 ounce lime juice
½ Cup grated fresh horseradish root
¼ Cup chopped parsley and basil
To taste salt, pepper, and cayenne pepper
Oil for pan frying
Wood or gas grill

Method:
In a sauté pan over medium high heat, cook the onions and celery in olive oil until tender, add the garlic and jalapeno, cook until aromatic. Remove from the heat and toss in the diced tomato. Let cool to room temperature.

In a small sauce pot, heat ½” of cooking oil until very hot. Fry half of the grated horseradish root until golden brown, remove and drain well.

Finish the tomato mixture with the lime juice, fried horseradish, parsley and basil. Season with salt, pepper and as much cayenne as you prefer. This sauce is best when made a day in advance and will keep well for a week.

Pre heat grill to hottest setting. Place oysters directly on grate and cook until juice starts to bubble out. Serve immediately with spicy tomato and lime wedges and extra grated horseradish.

Notes: Be careful, oysters will over cook quickly. Some will not open but they are done if liquid is bubbling out. They will open simply with a firm knife. If using a gas grill, place a few wood chips under grates to provide more flavor.

Native Mussels steamed in Sakonnet Vineyards Vidal Blanc
Yield: 6 appetizers

Ingredients:
5 dozen native mussels, washed and de-bearded
2 each organic, ripe native tomatoes, diced into ¼ inch pieces
2 each red bell pepper, small diced
½ Cup finely diced white onion
¼ Cup finely diced celery
6 cloves minced garlic
2 ounces mild olive oil
2 ounces fresh orange juice
1 bottle 750 ml Sakonnet Vidal Blanc
¼ Cup chopped summer savory and chives
To taste salt, pepper, and cayenne pepper

Method:
In a sauce pan over medium high heat, cook the onions and celery in olive oil until tender.
Add the tomatoes, peppers and garlic, cook until aromatic. Add the mussels.
Pour over with the orange juice, Vidal Blanc, herbs, salt and pepper.
Toss lightly, cover the pan, turn to high heat and steam until mussels open.
Portion mussels, 10 each, and equal amounts of broth into bowls. Serve immediately with lots of crusty Provencal or Italian bread.

Castle Hill Lobster Pot
Yield: 4 entrées

Ingredients:
4 each live one pound native lobsters
8 each littleneck clams, scrubbed
2 ears fresh corn, shucked and cut in half
4 each ripe tomatoes, cut in half
8 each small white creamer potatoes
1 Cup fresh sweet peas
2 ounces mild olive oil
½ Cup diced leeks
¼ Cup finely diced celery
6 cloves minced garlic
2 ounces tomato paste
1 ounce lemon juice
½ 750 ml bottle dry white wine
2 Cups water
To taste salt and pepper
¼ Cup chopped tarragon and basil
4 ounces cold butter, cut into small pieces

Method:
In a large stock pot, over medium high heat, sauté the leeks and celery until tender.
Add the garlic and tomato paste, stir while cooking until paste browns lightly.
Add in the potatoes and corn. Deglaze the bottom of pan with lemon juice and white wine.
Reduce by half volume and add water.
Season with salt and pepper.
Bring to a boil, add the lobster, tomatoes and peas.
Cover, reduce to a

simmer and cook for 10 minutes. Add the clams and cook an additional 10 minutes.
Stir in cold butter, chopped herbs and check the seasoning.
Offer family style from the pot or portion out the seafood, vegetables and broth into large individual bowls.
Serve with crusty bread and garlic mayonnaise.

Native Soft Shell Clams steamed in Buzzard’s Bay Golden Ale
Yield: 50 clams

Ingredients:
50 clams soft shell clams, cleaned
¼ Cup red chile flakes
2 each carrots, diced large
2 each onions, diced large
1 Cup celery, diced large
6 cloves minced garlic
2 ounces fresh orange juice
6 bottles Buzzard’s Bay Brewing Golden Ale
6 Cups water
6 lemons cut in half
1 bunch parsley
To taste salt and pepper

Method:
Soak the clams in cold water with the chile flakes for one hour.
In a sauce pan over medium high heat, cook the carrots, onions and celery in olive oil until tender.
Add the garlic, cook until aromatic.
Add the clams.
Pour over with the beer, orange juice, water, parsley, lemons and salt and pepper.
Toss lightly, cover the pan, turn to high heat and steam until clams open.
Serve immediately.

Shelled native Littlenecks with Smoked Bacon, Grilled Corn, Lemon and Crème Fraiche
Yield: 6 appetizers

Ingredients:
48 native littleneck clams, washed
2# smoked bacon
4 ears native sweet corn, shucked
2 each ripe tomato, peeled, seeded and diced small
4 each lemons, seeded and diced
1 each small red onion, finely diced
6 cloves minced garlic
2 ounces mild olive oil
2 ounces fresh orange juice
1 ounce fresh lemon juice
¼ Cup chopped rosemary and sage
To taste salt, pepper, and cayenne pepper
6 ounces crème fraiche

Method:
Rub oil and salt on the ears of corn.
On a hot grill or in a hot oven, roast the ears of corn until golden brown.
Cool and cut the kernels off.
Cut the bacon into small ¼” pieces.
In a sauté pan, over medium heat, render the bacon until crisp. Strain off excess bacon grease.
In a bowl, combine the corn kernels, bacon, tomato, lemons, onion, garlic, olive oil, orange and lemon juices.
Season with herbs, salt and peppers.
Note: This salad is best made the day before, and will last a week when refrigerated.
Open the clams, releasing the muscle and leaving on the half shell.
Garnish each one with a spoonful of salad and dollop of crème fraiche.
Serve immediately.