Ingredients (yields 4 portions)
1 strip of apple wood smoked bacon
1 5 oz filet
1 lobster tail
5 fingerling potatoes
4oz of green beans
30 oz butter
2 garlic cloves (smashed)
oil as needed

Steps:
1. Place three pots of water on the stove to boil for the, lobster tail, potatoes and green beans
2. Salt water for flavor
3. Make an ice bath for those three ingredients
4. When water is boiling place into to cook
5. Lobster tail will take 7 minutes (when done place into ice bath to stop the cooking process, follow the same step with 6 and 7)
6. Green beans will take 2 minutes
7. Potatoes will take 15 minutes
8. Lay the bacon flat and wrap the filet ( pre heat grill)
9. Place the filet on the grill to start cooking
10. Take the smashed garlic and place into a sauté pan and lightly brown
11. Add in the beans and cook for 1 minute season with salt and pepper
12. Heat the butter in a suate pan on low heat and place lobster tail meat side down to heat

Chef Steve recently stopped by The Rhode Show to share one of the restaurant’s most popular dishes, Hemenway’s Mixed Seafood Grill.  Watch the video below and read on for the full recipe.

Ingredients:

4 ounces of salmon
4 ounces of halibut
4 ounces of swordfish

Topping Ingredients for salmon:

Thai curry pesto
5 leaves of rough chopped Thai basil
5 leaves of rough chopped mint
15 leaves of rough chopped cilantro
1/2 teaspoon of curry powder
1/2 teaspoon of rough chopped lemon grass
1/2 teaspoon of rough chopped ginger
1/2 teaspoon of rough chopped garlic
1/2 teaspoon toasted white sesame seeds
1 teaspoon of coconut milk
1 Tablespoon of sesame oil

Procedures:

In blender puree all ingredients until well blended, smooth and all oil is emulsified.

Directions for Salmon

Pre heat oven to 400 degrees.
Pre heat a sauté pan with oil, season salmon with salt and pepper, pan sear salmon until golden brown flip over and finish salmon in oven to desired doneness finish salmon by topping with the Thai curry pesto.

Topping ingredients for Halibut

Cranberry walnut crumbs and sage butter:
Ingredients:
For cranberry crumbs:
1 Tablespoon Dried cranberries
1-Tablespoon Walnuts
1 Tablespoon Panko crumbs

Procedures:
In a food processor pulse dried cranberries and walnuts until well chopped then and add Panko crumbs
Ingredients for sage butter:
2 leaves of fresh sage
2 ounces of butter
Salt and pepper to taste

Procedures:
Make sure butter is at room temperature, finely chop sage leaves, and in mixing bowl mix butter with sage add salt and pepper to taste.

Directions for Halibut:

Pre heat oven to 4oo degrees, season halibut with salt pepper, place halibut on a buttered baking dish, place In oven for 8-10 minutes or until 3/4 the way cooked, place cranberry crumbs atop the halibut and place on the oven for another 3 to 4 minutes or until it reaches an internal temperature of 140 degree at the thickest part of the fish.
To serve top halibut with sage butter.

Swordfish topping Ingredients:

Asparagus and Lump crab salad:
2 stems of asparagus
2 ounces of lump crab
1 teaspoon of shallots
1 teaspoon of Dijon mustard
1 tablespoon of champagne vinegar
1 tablespoon of extra virgin olive oil
Salt and pepper to taste.

Procedures for salad:

Steam the asparagus until tender put asparagus in an ice bath (ice bath is ice cubes with cold water) chop asparagus to about 1/4 inch. Add shallots, olive oil, mustard and vinegar to a mixing bowl and mix until emulsified add asparagus, lump crab and salt and pepper to taste.

Directions for Swordfish:

Pre-heat the grill to 450 degrees, clean the grill well with oil, season swordfish with salt pepper, add to grill and cook until an internal temperature of l40 degrees (1 inch thick piece takes about 10 minutes to cook) to serve top swordfish with asparagus lump crab salad.

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.

We’re cooking Simmons Farm Pork Chops (Portuguese Style) in The Rhode Show kitchen with Chef Jonathan Cambra of Newport Restaurant Group .

Ingredients: (yields 4 portions)

4ea bone in pork chops

1 cup Portuguese white wine

¼ cup Water

2 cloves Garlic thinly sliced

1 ea Spanish onion thinly sliced

1 ea Bay leaves

2T Portuguese crushed hot pepper sauce

2T Portuguese Olive oil

1T Salt

½ t White pepper

Steps:

- Combine all ingredients

- Refrigerate over night

- Pull from marinate, set liquid aside

- Pre-heat grill, grill chops to medium, basting with marinate

- Serve with roasted potato and sauté kale, collards, or mushrooms

Eggnog Creme Brulee, from the Newport Restaurant Group:

Ingredients

Heavy cream……………….. 1qrt 
nutmeg……………………….3/4 tsp 
cinnamon…………………….3/4 tsp 
ginger………………………… 1/4tsp 
salt ……………………………..1tblsp 
lemon juice………………………1tsp 
Rum………………………………1tblsp 
Brandy…………………………….1tblsp 
Eggs yolks………………….. ¾ cup 
Sugar ………………………..3/4 cup

Procedure

Place heavy cream into a sauce pan. 
Add all spices and liquor. 
Bring to a simmer. 
Mix eggs and sugar together. 
Slowly temper the cream mixture into the eggs. 
Pour into a ramekin. 
Place ramekin into a water bath and bake at 300 degrees for 30 to 40 minutes. 
Take out of water bath and cool. 
When cold cover the top with sugar in the raw and torch till the sugar has caramelized.

To get the full recipe, click here.

We’re cooking Beer Battered Fish and Chips with Executive Chef Michael Conetta.

Ingredients: Yield: 4 servings

Guinness 1can
Egg White, lightly whipped 1each
Milk, whole 2/3 cup
Canola Oil 1tsp
Baking Powder 1tsp
Cayenne Pepper, ground ¼ tsp
Salt, kosher ¼ tsp
All Purpose Flour 1-1/2 cup
All Purpose Flour for Dipping ½ cup
Canola oil for Frying 4 cup
Russet Potatoes cut into wedges
2lbs Fish (Cod, Pollock, Halibut, ect…)

DIRECTIONS
1. Pat potato wedges with paper towels to remove extra moisture and reduce splattering when frying. Add wedges to deep fryer when the canola oil has reached the appropriate frying temperature of 375 degrees F.
2. Remove potato wedges from the canola oil with slotted spoon when they reach a golden brown color, drain them on paper towels, and season to taste.
3. To prepare batter, mix together beer, egg, milk, and canola oil. Add baking powder, cayenne pepper, salt and flour all at once, mixing only enough to dampen the dry ingredients.
4. Coat fish pieces in flour before dipping fish in batter and place in 375 degrees F canola oil to deep fry. Cook until golden, about 6 minutes. Remove from canola oil with slotted spoon, drain on paper towels. Serve immediately

Information about the Newport Irish Festival:

Come join the shenanigans at the Newport Yachting Center’s 12th Annual Newport Waterfront Irish Festival starting this Saturday and running throughout Labor Day Weekend.

More than 100 performers and exhibitors will perform on five stages and contribute to the celebration of Irish music, food, culture and history.

Now one of the largest festivals of its kind in the country, the three-day community event will feature five stages of continuous live music, song and step dancing, including a new covered Main Stage concert venue complete with 400 seats.

As always, there will be a star-studded line up of musicians, many of whom are from across the pond, including:
– Eileen Ivers, The Killdares, Black 47 and Town Pants on Saturday, September 5th and Sunday, September 6th and
– The Screaming Orphans, The Makem and Spain Brothers and The Glengarry Bhoys on “Must See Monday”, September 7th.

Attendees will also find a Culture and Theater Tent featuring Irish step dancers and North America’s premiere Celtic comedy act, the Tartan Terrors.

To celebrate Guinness’ 250th Anniversary its brewers from Dublin’s beer center of excellence have handcrafted a remarkable limited-edition stout for the occasion.

Attendees can Pour Your Own Pint and receive pointers from the Guinness ambassadors on how to ensure the perfect two-part pour while settling the pint and shaping a good luck shamrock.

If a quick draft is desired, the Guinness Gig Rig draught system will be parked in the middle of the action, pouring your favorite black & tan with Harp Lager and Guinness Stout from up to 200 kegs and 24 taps.

Enjoy a pint with assorted offerings of traditional Irish pub fare, including bangers & mash, fish & chips, corned beef dinner, shepherd’s pie, spiral potatoes and fried oysters.

For the shoppers in the crowd, imported and domestic crafts and goods ranging from apparel and customized pub art to family histories and kilts will be found at the Irish Marketplace.

The wee ones will enjoy Rainbow’s End KidSTOP which will offer families time to explore and take away Irish-themed arts and crafts including a top hat or step-dancer’s headdress, a magic Shamrock or a Celtic maze rubbing.

And no, the festival isn’t going to the dogs but the dogs are going to the festival! Several Irish Wolfhounds, known as the “King of the Dogs”, will be on the grounds courtesy of the Irish Wolfhound Association of New England.

Every adult who buys a ticket to the festival has the opportunity to enter to win a trip for two to Ireland courtesy of Tenon Tours Trip. The immersion tour includes round-trip airfare, 5 nights of premier hotel accommodations, five full Irish breakfasts and a complete offering of optional tours and events.

Sponsors of this year’s festival include Guinness, Tenon Tours, Cardi’s Furniture, Dunkin’ Donuts, Life is good, Pepsi and Sprint.

The gates will open at 11:00 each day and close at 9:00 p.m. on Saturday, 8:00 p.m. on Sunday and 6:00 p.m. on Monday.

The ticket prices for Saturday is $18 for adults and $15 for both Sunday and Monday. However, on Monday college students who present a valid college student ID at the box office will still receive a discounted ticket of $12. The Festival is FREE for children under the age of 12 as long as an adult accompanies them.

Tickets are still available through the Newport Yachting Center Box Office at (401) 846-1600 or you can order on-line by going to www.newportwaterfrontevents.com

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.

We’re cooking grilled ribeye with Newport Restaurant Group.

Ingredients:
-14oz rib eye
-3 each fingerling potatoes( sliced and steamed till tender)
-Arugula( 3oz)
-1 red onion( sliced thinly)
-Blue cheese crumbled( 2oz )
-Apple wood smoked bacon (2oz diced and rendered)
-Extra virgin olive oil as needed
-Salt and pepper to taste

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.