Ingredients

• 1 1/2 ounce of gin
• 3 ounces of clam juice
• 1/2 ounce of worcestisher sauce
• a splash of lemon juice
• salt
• pepper
• fresh thyme

Preparation
In a mixing bar glass, add all of the ingredients, ice, and stir.  Garnish with thyme.

Il Matto
Address: 281 Church St., btwn. Frankln & Avenue of the Americas
Phone: (212)226-1607

Corn on the Cob with Spicy Lime Butter
By Richele

Ingredients 

•  4 good sized firm ears of corn from the greenmarket.  (Don't husk them when you buy them as this will make them taste starchy sooner. It's better to take your chances with a few undevoloped kernels.)
• 1/4 cup of butter
• 1 lime
• cayenne pepper
• salt 
  

Preparation
Husk your corn at home and put all four cobs in salted boiling water for 5 minutes.  For the butter, mix about 1/4 cup butter with the juice and zest of 1 lime and 1/2 teaspoon cayenne.  Get some good sea salt and sprinkle it over the cob to your preference. 

The Local Store
Address: 316 49th Street, btwn 1st & 2nd Aves.
Phone: (212)935-4266

By Chef-Owner John Fraser

Ingredients

• 4 scallops
  
• 1/2 large fennel 
• 1 jalapenos split in half and de-seeded
• 1/2 cup of quinoa 
• 1 lemon
• 1 tb honey
  
• 10 bing cherries pitted and cut in halves
• 1/2 c of cilantro leaves picked of large stem
• 1/2 c of spinach(stems picked)  cut thin
  

Preparation
Cut fennel into 1 inch pieces and simmer with 2 cup of water, the juice of 1 lemon, 1 tbsp of honey, & a pinch of salt until soft, then let cool.  Drain off the excess water, toss the fennel with evo and puree.  Blanch the jalapeno in boiling water for a minute then cool and cut into small dice.  Meanwhile, cook the quinoa with a little salt in boiling water for 25 minutes, then drain & toss with olive oil.  Let cool on a cookie sheet.  Mix the fennel ceviche marination together and set aside in a warm place, since it should be a warm vinaigrette (about 140 degrees.)  Meanwhile, cook the scallops one side in a hot pan until caramelized.  Remove from pan, slice thin & place in the warm vinaigrette for 5 minutes.  While the scallops are marinating, mix the quinoa with the cilantro, spinach, and jalapeno. Place the scallops and quinoa salad on the plate and top with the fennel and cherries.  (Garnish with fennel fronds or cherry blossoms if they are in season.)  

Address: 103 West 77th Street, nr. Columbus Ave.
Phone: (212)362-3800
dovetailnyc.com

By Executive Chef Ben Pollinger
(Serves 2)

Ingredients
- 1 ½ pounds Alaskan king crab
- 1 plum tomato
- 1 red bell pepper
- ½ zucchini
- ½ yellow squash
- 1 clove garlic
- 1 shallot or small red onion
- 1 sprig each oregano, basil, thyme
- ½ tsp chili flakes (optional)
- 3 Tbs EVOO
- 1 Tbs white wine
-Salt and pepper to taste

Preparation
Break Alaskan king crab legs into sections. Cut a slit down both sides of each section with kitchen scissors.
Remove core from tomato and slice 1/3 inch thick
Slice pepper in half lengthwise, remove seeds, stem and ribs, slice each half lengthwise into 1/3 inch wide strips
Cut zucchini in half widthwise, reserving one half for another use. Cut one half in quarters lengthwise. Cut out seeds. Cut each quarter into 1/3 inch pieces. Do the same for yellow squash.
Slice garlic into thick slices
Slice shallot into 1/3 inch thick rings, separate sections.
Place all vegetables into a bowl. Pick herb leaves from stems, add to bowl. Add chili flakes, EVOO and wine. Season with salt and pepper. Toss.
Take two sheets of aluminum foil 18 inches long. Crimp long ends of sheets together to make one large sheet.
Place vegetables on bottom of one side of sheet, arrange crab on top. Drizzle with a little more EVOO.
Fold one half of sheet over the other and crimp all ends to make a pouch.
Do not press top of foil down over crab too much to avoid the shell from poking holes in it.
Lay pouch on a preheated grill on medium heat. Turn heat down to low.  Close lid, cook 15 minutes or until vegetables are cooked through.
Remove from grill and cut slit in foil, enjoy!

Photo Credit: Tyler Vaughan

Address: 120 West 49th St., Sixth & Seventh Aves
Phone: (212)759-5941
oceanarestaurant.com

By Executive Chef Michael Anthony
(Yields approx. 12 pounds)

Ingredients

• Lean beef 6 ¾ pounds
• Pork (fatty belly or shoulder and back fat) 5 pounds
• Kosher salt  ¾ cup
• Pink salt (Instacure #1)  1 teaspoon
• Dextrose  1/8 cup
• White peppercorns, finely ground 3 teaspoon
• Mustard powder  ¼ cup
• Garlic powder ½ Tablespoon
• Milk powder ½ cup plus 1/8 cup
• Crushed ice  1 to 1 ½ quarts
  

Preparation
1.    Combine beef, pork, salt, pink salt, dextrose, white pepper, mustard powder, and garlic powder.  Let cure overnight.
2.    Lay out meat on 2 sheet trays lined with plastic wrap. Put in freezer for 1 to 1 ½  hours until the meat is firm but not frozen.
3.    Grind meat through 12 3/16 die (medium die), alternating pieces of meat, fat, and bacon.
4.    Return meat to freezer until it is firm, about 1 ½ to 2 hours..
5.    Grind meat through 12 1/8 die (small die), while gradually adding crushed ice. Grind very small amounts of meat at a time. As the meat grinds, it should be cold enough so that it extrudes on its own, without pressure.
6.    Place mixture in bowl of stand mixer, add milk powder and paddle on lowest speed for 1 to 2 minutes, stopping to clear paddle as needed.  Take care not to overmix as it could result in rubbery texture.
7.    Poach about 1 tablespoon of sausage to test seasoning and texture. Adjust as necessary.
8.    Stuff sausage into hog casings. Twist into links about 6 inches long. Store sausage uncovered in refrigerator overnight.
9.    Hot smoke sausages at 200 degrees F until sausages are nicely red on all sides and firm throughout (time ranges from 2 to 3 hours). As the sausages are smoking, rotate the racks in the smoker once or twice and flip the sausages so that they smoke and cook evenly.

Gramercy Tavern
Address: 42 East 20th St., nr. Park Ave.
Phone: (212)477-0777