High Hampton Inn

Recipes

Green Bean Casserole
By Chef Sean Ruddy
High Hampton Inn

Yield: 12 servings

Ingredients:

36 oz. Green beans
1 each Yellow onion (small diced)
1 clove Garlic (minced)
½ cup White wine
2 tbsp. Unsalted butter
1 qt. Heavy cream
½ cup Parmesan cheese
½ tsp. Nutmeg
½ tbsp. Kosher salt
½ tsp. White pepper
¼ cup Roux (cooled)
cups Fried onion crisps (Frenches)

Method:

If you use frozen green beans, thaw them first and squeeze the water from them.
Heat the butter in a small saucepan, and add the onions.
Allow the onions to cook for several minutes until translucent.
Add the garlic and cook for a few minutes more.
Add the wine and let simmer on a low heat until almost dry. Add the seasonings.
Add the heavy cream and let cook until simmering.
Whisk in the roux until it starts to thicken.
Spray a 10 x 12 baking dish with pan spray.
In a mixing bowl, combine the beans and the cream mixture along with the parmesan cheese.
Place the mix in the baking dish and cook for about 30 minutes in a 350 deg. Oven, until bubbling.
Spread the onion crisps on top and cook for 10 minutes more until golden brown.

Butternut Squash Bisque
By Chef Sean Ruddy
High Hampton Inn

Yield: 1 Gallon

Ingredients:

4 ea. Butternut squash (peeled, seeded and diced)
6 tbsp. Vegetable oil
2 ea. Carrots (peeled and diced small)
2 ea. Onions (diced)
1 bunch Celery (diced)
2 ea. Garlic cloves (minced)
2 qts. Chicken stock (vegetable stock may be substituted for vegetarians)
1 c. Dry white wine
1 qt. Heavy cream
1 tbsp. Salt
1 tsp. Cinnamon
1 tbsp. Cumin
1 tbsp. Coriander (ground)
1 tsp. White pepper
1 lb. Roux (8 oz. butter and 8 oz. flour, combined and cooled)
Crème fraiche to taste

Method:

In a large pot, heat the oil and add the vegetables. Add the garlic and cook 5 minutes. Add the wine and cook 5 minutes more. Add the stock and seasonings, bring to a simmer, cook for 15 minutes. Remove from heat and let cool down so it is just warm. Ladle the mixture into a blender or food processor and purée. Return mixture to the pot, and bring back to a simmer. Add the heavy cream and bring to a boil. Add the roux until it thickens and let simmer 10 minutes. Serve with a dollop of crème fraiche on top.

Potato Pancakes
By Chef Sean Ruddy
High Hampton Inn

Yield: 6 servings

Ingredients:

4 each Idaho Potatoes (peeled and in cold water)
1 each Yellow Onion (diced finely)
2 each Large Eggs (beaten)
1 cup All Purpose Flour
¼ cup Parsley (chopped)
1 tsp. Kosher Salt
1 tsp. Black Pepper
1 cup Vegetable Oil
6 Tbsp. Sour Cream

Method:

Dry the potatoes and grate them with a box grater into a large mixing bowl. Add the onions, eggs, parsley, salt and pepper. Heat the oil in an iron skillet on a medium heat. Using an ice cream scoop or disher, drop the mixture in the oil very carefully! Then mash it down with a spatula to make a pancake (the oil should be hot, but not too hot; just enough to make them sizzle). Cook until the sides begin to brown and flip over away from you. When done, let the pancakes drain on a paper towel and serve hot with a dollop of sour cream.

Smoked Trout Pâté
By Chef Sean Ruddy
High Hampton Inn

Yield: 1 qt.

Ingredients:

2 each Smoked Trout Filets
3 cups Cream Cheese (softened)
1 Tbsp. Lemon Juice
1 Tbsp. Worcestershire Sauce
1 tsp. Tabasco Sauce
1 tsp. Kosher Salt
1 Tbsp. Herbs de Provence (Savory, Fennel, Thyme, Basil, Lavender)

Method:

Peel the skin of the Trout filets and discard the skin. Place the filets in the food processor and pulse until all broken up. Combine the trout and all other ingredients in a mixer and beat with a paddle until smooth. Refrigerate and serve with crackers.

Brunswick Stew
By Chef Sean Ruddy
High Hampton Inn

Ingredients:

3 lbs. Chicken (raw, cubed)
1 cup Flour (AP)
1 cup White Wine
1 tsp. Cayenne Pepper
1/8 cup Vegetable Oil
1 each Onion (chopped)
1 each Green Bell Pepper
2 each Garlic Clove (minced)
1 each Bay Leaf
2 qt. Chicken Stock
28 oz. Whole Peeled Tomatoes (canned w/juice)
3 cups Tomato Juice
10 oz. Corn (frozen)
10 oz. Lima Beans (frozen)
10 oz. Okra (frozen)
2 tsp. Worcestershire Sauce
1 tsp. Tabasco
7 oz. Ketchup
1 pinch Kosher Salt

Method:

Season the flour with cayenne pepper and a pinch of kosher salt. Dredge the chicken cubes in the flour. Heat oil in a large soup pot and add the chicken, onion and garlic. Deglaze with the white wine, let simmer until reduced. Add the peppers and the tomatoes with the juice. Add the rest of the ingredients and simmer for at least an hour until it thickens.

Chilled Gazpacho Soup
By Chef Sean Ruddy
High Hampton Inn

Yield: 10 Portions

Ingredients:

1 oz. Jalapeño Pepper (seeded small dice)
14 oz. Plum Tomato (concassé)
5 oz. Green Pepper (seeded small dice)
2 ½ oz. Scallions (split diced)
1 ¾ oz. Cucumbers (peeled seeded small dice)
1 ¾ oz. Celery (small dice)
3 Tbs. Basil (fresh chopped)
3 Tbs. Cilantro (fresh chopped)
1 Tbs. Tarragon (fresh chopped)
1 Qt. Chicken or Vegetable Stock
¼ oz. Extra Virgin Olive Oil
¾ oz. Balsamic Vinegar
½ tsp. Salt
¼ tsp. White Pepper (ground)
3 drops Tabasco Sauce
2 tsp. Worcestershire Sauce

Croutons for Garnish:

1 oz. Bread Cubes
1/3 oz. Extra Virgin Olive Oil
1 ea. Garlic Clove (whole mashed)

Method:

Combine all ingredients except the cucumber and the garnish in a food processor until smooth. Add the cucumber. Chill the soup overnight to let the flavors develop. Prepare the croutons by sautéing the garlic clove in the oil and then adding the bread cubes. Sautee until crisp and lightly browned. Serve in chilled soup bowls. Garnish with the croutons.

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