Over the years there have been a few exceptional brands that have stood out above the rest. They either make life easier or more enjoyable. Either way, those are both good things and let’s fill life with good and happy things…. especially Out East.
Not only does Hamptons Sea Salt have a great name, this gourmet salt has some beautiful textures and flavors. The best by far is the truffle sea salt which goes rather well with any East End local corn. For corn, there are many local farms to choose from. There is at least one farm or farm stand in each village or hamlet. Check all of the corn for imperfections and shuck the husk before you leave, unless you’re planning to grill it, which is another great option. If you haven’t cooked corn before, It’s easy enough as all you need is a few inches of water boiled with a pinch of cooking salt in a nice sized pot. Once the water boils, turn the flame off and put the corn in. Leave the lid on and walk away. It will stay hot and crunchy for at least an hour if not longer. Please don’t damage one of the East End’s local treasures by using a microwave. It’s like using a red plastic cup for Champagne. Just don’t do it. The concept of the red cup will be discussed at a later date.
Another great option to pair with Hamptons truffle sea salt is portobello & button mushroom soup. It’s easy to make and it’s a nice soothing meal for a Sunday afternoon. Take one large portobello, one container of button mushrooms rinsed, cut and put them in a blender with two cups of veggie stock, then simmer. Then add a cup of half and half, stir and serve with Hamptons sea salt to taste. To have a genuine “culinary mushroom experience”, stop in at Open Minded Organics on 720 Butter Lane in Bridgehampton. Speaking of butter, please add some to the soup if you crave decadence. David Falkowski, better known to Hamptons locals as “Mushroom Dave,” is the owner and operator of Open Minded Organics. Falkowski has a lot of mushrooms to choose from, so experiment, ask and delve into the subculture of the mushroom. Obviously, organic mushrooms, stock, and dairy are best. The sample sea salt package would make a great host/hostess gift when coming to the Hamptons as a guest, especially if your host/hostess is a home chef.
The sample sea salt package would make a great host/hostess gift when visiting tthe Hamptons or better yet, beyond as a guest, especially if your host/hostess is a home chef. That and a bottle of Provence rosé or Altaneve Rosé Prosecco always helps.
Palate Pirate, created by Chef Barret Beyer and featuring the Trinidad scorpion moruga pepper is another great host/hostess gift. This hot sauce has a delicate but robust gourmet smoky flavor with a hot ending. It’s not too hot for those who can’t handle extreme heat. It really has a wonderful flavor that can be used on many things. Experiment, so far it compliments quesadillas, quinoa chili, and eggs over easy. To make the Fchili, take one large Vidalia onion, one red pepper and caramelize them both in a large pot. Then add a large can of crushed tomatoes, half a cup of vegetable stock and a small can of black beans with a 12 oz box of quinoa. Once it’s simmering and hot, the flame can be reduced or even turned off. There is no need to cook this for a long time as it’s a fresh chili without meat. Quinoa will cook very quickly and everything in the pot will continue to cook even when the flame is off. Please add, Palate Pirate, chili powder and sea salt to taste. Quinoa chili is served best with olive oil and balsamic tossed mesclun mix and a quesadilla. The Gotham Steel pan is a wonder with a quesadilla or tricky eggs over easy. There’s little time in the Hamptons for scrubbing pans, or anywhere for that matter so don’t do it. This pan will open up a lot of extra pool or beach time. How nice is that?
The above recipes can be thrown into plastic bags or bowls with lids for the beach, polo, a sunset sail or beyond for a moveable feast. Guacamole and Mango chutney would go well with vibrant blue corn chips while you dish out robust flavors.
