Newport Restaurant Group Grassroots » The Mooring

The Recipe Secrets to Award-Winning Chowdah’

clukeris — Wed, 21 Apr 2010 15:33:02 +0000

Chef Michael stopped by the Rhode Show last Friday to share the 2-time award-winning Mooring Scallop Chowder. With fresh herbs and local seafood ingredients on hand, Chef reveals the secrets that make this chowder so scrumptious. In fact, The Mooring will be going for a 3rd win at the international chowder championship, The Knorr Great Chowder Cook-Off, this June 5th! Read on for recipe details.

We’re cooking Scallop Chowder with Chef Michael Conetta from The Mooring Seafood Kitchen & Bar.

Yield: 5 gallons

Ingredients:

3 lbs. butter solids
3.5 lbs. all purpose flour
1 medium bain marie diced onion
4 gallons cold water
1.5 lbs. clam base
1 qt. white wine
2 cups fresh, chopped parsley
1/2 cup dried dill
20 each bay leaves
12 oz. clam broth
desired amount of scallops

Steps:

1. In heavy bottomed large stock pot, melt butter over medium flame.
2. Add onions and sauté until translucent.
3. Add parsley and dill, stir well.
4. Add flour and make roux. Cook 5 minutes over low flame, stirring constantly. Let cool.
5. In a light gauge 40 qt stock pot, add water, wine, bay leaves, clam broth and clam base. Incorporate all ingredients before placing on flame. Bring to a boil and simmer.
6. Add liquid to roux, insuring to stir well to avoid lumps.
7. Bring to a gentle simmer and then cool in a n ice bath.
8. Wrap. Label. Date.

When reheating, whisk in desired amount of half & half. Slowly poach desired amount of scallops in chowder till firm.

Antinori Dinner Tomorrow Night!

clukeris — Wed, 23 Sep 2009 17:43:48 +0000

Check out what our friend Lisa Magnuson of the Providence Wine Examiner says about The Mooring’s upcoming Antinori wine dinner happening tomorrow night. To the lucky group who have reservations for the sold-out dinner – enjoy! Click here to read on.

Mooring Seafood Kitchen & Bar Featured on T.V. Diner

Steve Barbera — Mon, 08 Jun 2009 14:02:33 +0000

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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!

Sam Adams Beer Dinner

clukeris — Thu, 19 Feb 2009 21:32:35 +0000

Arguably one of my favorite beers. If anyone knows me well, you know my beverage of choice for light beer is good ole Sam Adams. Who recently made an appearance at the Mooring during Newport’s Winter Festival. They served up pairings such as Fried Flounder, Sweet Potato Frittes, Malt Vinegar Reduction and Sauce Gribiche with Same Adams Pale Ale. And a personal favorite dessert… Chocolate Chip Cooke Bar, Peanut Butter Cashew Caramel, White Chocolate Ganache, Hazelnut Crème Anglaise paired with Sam Adams Black Lager. I’m suddenly feeling a bit thirsty…