Newport Restaurant Group Grassroots » 22 Bowen’s

In the Kitchen with Chef DiLibero: Halibut Livornese

Steve Barbera — Tue, 25 Aug 2009 13:36:23 +0000

We’re in the kitchen today cooking Halibut Livornese with Chef Kevin DiLibero of Newport Restaurant Group.

Ingredients:
2 pieces 8oz halibut
1 tblsp of butter
½ cup white wine
1 28oz can of Italian plum tomatoes
1 red onion Sliced very thinly
1 tblsp of capers
1 tblps of olives
1 teaspoon of red pepper flakes
Extra virgin olive oil As needed
Procedure for Sauce

1. In a sauce caramelize red onions
2. Add in olives, capers, red pepper flakes
3. Stir well deglaze with white wine
4. Reduce the white wine by ½
5. Add in Tomatoes
6. cook for 1 hour on low heat
For poaching the fish

1. combine butter and white wine in a sauté pan
2. place fish into the pan
3. add tomato sauce and cook on low heat for 8 minutes
4. finish with extra virgin olive oil
From Providence to Newport and everywhere in between, Newport Restaurant Group provides the highest quality culinary experience with a creative, thoughtful and responsible approach in preparing all of our menus. Each restaurant’s signature cuisine follows the principles of our Culinary Philosophy. We begin with the premise that food is one of the fundamental joys of the human experience. It is therefore our goal to provide our guests with an unparalleled culinary experience in a welcoming and unique, service-oriented atmosphere. Newport Restaurant Group’s award-winning portfolio of restaurants includes: Castle Hill Inn & Resort, The Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar & Grille, Waterman Grille, The Boat House Restaurant, The Smokehouse Café and Trio Restaurant.

The Rhode Show Chowder Cookoff

Steve Barbera — Fri, 05 Jun 2009 19:54:12 +0000

We’re cooking two types of chowder as The Schwepps Great Chowder Cook-Off kicks off this weekend.Shrimp, Chourico and Corn Chowder

Ingredients: Yield: 1 gal

1 lb Butter, unsalted
1 lb Flour
1/2 head Celery, diced
3 each Onions, diced
2 lbs Corn kernels
1 qt Clam juice
1 qt Chicken broth
1 lb Chourico, ground
2 lbs Baby Maine Shrimp
3 tbsp Garlic, chopped
1 tsp Crushed red pepper
2 each Bay leaves
2 oz Parsley, chopped
Salt and white pepper to taste
2 qts Light cream

Procedure:
1. In medium stock pot over low heat melt butter and render chourico.
2. Add onions, celery, and garlic and cook until soft. Season with salt, pepper, and crushed red pepper.
3. Dust vegetables with flour to make a roux. Cook roux for 8-12 minutes over med-low heat.
4. Add clam juice and chicken broth and bring to simmer for 10 minutes.
5. Finish with corn, shrimp, parsley, and light cream. Let simmer and serve.

MOORING’S Clam Chowder

Ingredients:
1/2 lbs. Butter
1/2 lbs. AP Flour
1Quart Spanish Onion, diced
2 ozs. St. Ours Clam powder
1/4 lbs. Clam Base
2 lbs. Potatoes, diced
1- 55 oz. cans Clams
1 Qt. Gallon Water

Method of Prep:
1. In heavy bottomed saucepan melt butter.
2. Saute onions until translucent.
3. Add flour and cook for 2 minutes.
4 Add water, clams, clam powder and base.
5. Add potatoes and reduce to a simmer.
6. Cook until potatoes are tender.
7. Add desired amount of 1/2 and 1/2.

Cooking with Chef Delibero – Grilled Filet with Wild Mushroom Demi

Steve Barbera — Fri, 01 May 2009 19:57:14 +0000

We’re cooking grilled filet with a wild mushroom demi sauce with Chef Kevin Delibero of Newport Restaurant Group.

Ingredients:
2 8oz filets Mignon
3 large Yukon gold potatoes (large dice)
2 large shallots (sliced thinly)
¼ cup heavy cream
½ cup half & half
1 large Portobello (cleaned and medium dice)
3 shitake mushroom (Thinly diced)
1 cup demi glace
1/2 cup oil
Salt and pepper to taste

Procedure:
- Dice Yukon potatoes
- Place in a pot with water
- Bring to a boil turn down to a simmer for 15 minutes
- Place cream and half & half into a pot to heat slowly (not on high it will boil over)
- In a hot sauté pan place shallots in and caramelize for 5min
- When potatoes are tender drain from water and place into a mixer
- Start on low speed and add in the hot cream mixture
- Add in the caramelized shallots
- Taste for seasoning

For the sauce:
- In a sauce pan place the remaining oil in pan and heat till hot
- Place mushrooms in and sauté till golden brown
- Add in demi glace and cook for 5 minutes

For the steak:
- Pre heat grill to 600 degrees
- Season beef well on both sides
- Place steak on the grill and cook till desired temperature

Spring Onion Soup with Chef Cambra

Steve Barbera — Fri, 17 Apr 2009 16:12:32 +0000

We’re cooking Spring Onion Soup with Chef Jonathan Cambra of Newport Restaurant Group.

(Yields 5 portions)

Ingredients for Soup:
4 medium size Yukon gold potatoes, peeled and quartered
5lbs of medium Spanish onions, sliced
4ea of garlic cloves, minced
2 Cups white wine to cover chicken broth
1 ¼ Cups heavy cream
to taste lemon juice, salt and white pepper

Ingredients for Sauté:
1 pound of fresh native cooked lobster meat, cut into bite size pieces
1/4lb cleaned Morel mushrooms, cut in half
1garlic clove, minced fine
1/4 cup red watercress
to taste kosher salt, white pepper
1/2 cup white wine
1/4 cup fresh chives, minced
3T Extra Virgin Olive Oil

Steps:

Procedure for Soup:
- In a large stock pot, sauté the onions and garlic until softened, but not browned.
- Add wine and reduce by half.
- Add the potatoes.
- Cover with stock one inch over top of potatoes.
- Bring to a boil, reduce heat to a low simmer and cook until potatoes are very tender.
- Remove potatoes, onions and garlic, reserving the cooking liquid.
- In a blender, puree the vegetables until very smooth with some of the stock.
- Add puree back to a clean pot, bring to a simmer and adjust to your desired consistency with more of the reserved stock.
- Add the cream.
- Bring back to a simmer.
- Season with salt, pepper and lemon juice.

Procedure for Sauté:
- In a hot skillet, add olive oil, sauté morels until crispy, add garlic salt and pepper.
- Deglaze with white wine, reduce by half fold in lobster, and finish with chopped chives.
- To plate: Add the lobster and Morels to the center of a soup bowl, ladle hot soup, garnish with water cress.

Castle Hill Windward Weiss – A New Brew at Newport Restaurant Group

Steve Barbera — Wed, 15 Apr 2009 17:26:26 +0000

We are working on an exciting new project that will be rolled out this summer at some of our restaurants – our very own beer! The brew is called ‘Castle Hill Windward Weiss’ and is a traditional German Hefeweizen or ‘wheat beer’ that exhibits subtle flavors of banana and clove. We have commissioned the beer from Coastal Extreme Brewing – a local brewery based in Middletown, RI – and we had our first taste yesterday. We are tentatively scheduled to have the beer at Trio, 22 Bowen’s, Castle Hill & the Boat House in early Summer. We hope you’ll join us for a taste of this locally-brewed craft beer in the months ahead. Until then, here is a prototype of the tap handle, which is in the design phase and is being developed by a company out in Oregon. Think Summer!

Seasonal Menus

clukeris — Tue, 03 Mar 2009 21:18:35 +0000

It’s winter…and it’s Rhode Island, that means there’s dining deals galore. From Providence to Newport, and yes everywhere in between; our restaurants are offering a 3-course menu for $19.95 per person, Sunday – Wednesday… that is with the exception of Castle Hill. Just last week I took advantage of this myself with a few friends at 22 Bowen’s. I had the Baby Green Salad, Flat Iron Steak and Apple Turnover with Vanilla Bean Gelato, and indulged a bit by sharing a bottle of the Beringers Cabernet (making it dinner for two with a bottle of Beringer wine for $49.95). It was the perfect girls night out, didn’t break the bank, but it did help break up the work-week rut! Can’t ask for anything more!

Chef Kevin DiLibero Prepares Seared Cod Loin

Steve Barbera — Fri, 20 Feb 2009 18:12:29 +0000

Ingredients:

Two 6oz pieces of Cod Loin
½ bunch of Kale rough chopped
¾ pint grape tomatoes
One large Yukon, diced in small pieces
One shallot, sliced thin
One clove of garlic, diced fine
11/2 cups fish broth
½ cup Vidal blanc
1 tbsp of Extra Virgin Olive Oil
Salt and Pepper to taste

Steps:

1. Season fish well on both sides with Salt &Pepper.
2. Heat sauté pan till hot.
3. Sear fish till golden brown, about 2 minutes.
4. Take fish out of the pan and let it rest.
5. Add garlic and shallots. Cook until lightly brown.
6. Add tomatoes, press down with tongs to release the juice.
7. Deglaze with Vidal Blanc until it’s reduced by half.
8. Add potatoes, Kale, Fish Stock.
9. Place fish back in the pan and cook on simmer for 5 minutes.
10. Drizzle fish with of Extra Virgin Olive Oil