Recipes

Couscous Salad
Yield: 6 servings
Ingredients:

• 3 cups Isreali Couscous
• ¼ cup Red Onion (small dice)
• ¼ cup Roasted Peppers (diced)
• 4 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Lemon Juice
• ¼ Cup Fresh Basil (chopped)
• ¼ Cup Fresh Parsley (chopped)
• 1 dash Salt
• 1 dash Pepper

Method:

Cook couscous according to directions on the box. Set aside and let cool. Fluff with a fork.

In a sauté pan, heat 1 tablespoon of olive oil and cook the peppers and onions. Combine with cooled couscous, add lemon juice, herbs, seasonings and remaining olive oil. Served as a side dish to grilled chicken or steak.

High Hampton's Apple Pie Moonshine

Ingredients:

• 1 gallon apple cider
• 1 gallon apple juice
• 3 cups white sugar
• 8 cinnamon sticks
• 1 liter bottle of 190 proof moonshine or grain alcohol

Method:
1. In a large stock pot, combine the apple cider, apple juice, sugar, and cinnamon sticks.
2. Bring it to a boil, then take it off the heat and allow it to cool.
3. Add the liter of high proof liquor.
4. Pour this into mason jars, put the lids on, and let it mellow out. You could drink it right away, but it does get better after a couple of weeks.

This recipe makes about 9 quarts of apple pie moonshine. You could easily cut this recipe in half if that is too much.


Sunny Silver Pie
High Hampton Inn Historic Recipe
(Mrs. E. L. McKee’s Favorite Dessert)

Ingredients:
• 1/3 cup cold water
• Grated rind of 1 lemon
• ½ tablespoon of gelatin
• 1 cup sugar
• 4 eggs
• Pinch of salt
• 3 tablespoons lemon juice
• 1 cup whipping cream

Method:
Set gelatin to soak in 1/3 cup cold water. Place the 4 egg yolks, lemon juice, lemon rind, and half cup of sugar in a rounded bottom enamel bowl. Set bowl in a larger pan of boiling water. Keep boiling. Whip the egg mixture until it becomes quite firm and creamy. When it reaches this stage, turn the heat down and fold in the gelatin. Turn off stove.

Beat the egg whites very stiff and combine with remaining ½ cup sugar. Then fold this into the yolk mixture. Pour the filing into a baked pie shell and set in the refrigerator for 2 hours. Whip cream until stiff and spread over the top of the pie just before serving. 

Chicken Curry
By Chef Sean Ruddy
High Hampton Inn

Yield: 6 servings

Ingredients:

• 1 stick of butter (unsalted)
• 1 onion (diced)
• 1 garlic clove (minced)
• 1 green bell pepper (med. diced)
• 2 pounds chicken breast (boneless, skinless, cubed)
• 1 cup flour
• ½ cup white wine
• 2 cups chicken stock
• ¼ cup heavy cream
• 1 ½ tablespoons curry powder (madras)
• ½ cup coconut milk
• 1 tablespoon salt
• ¼ cup cornstarch slurry (¼ cup cornstarch dissolved in ¼ cup cold water)
• 2 cups mango (diced)
• 2 cups banana (sliced)
• 2 cups toasted coconut

Method:

Dredge the chicken in the flour and shake off excess. Melt butter in a large saucepan or rondeau. Add veggies, garlic and dried spices and sauté until softened. Add chicken and cook until browned. Add wine and reduce au sec (until it is almost gone).

Add stock, cream and coconut milk and cook until simmering. Whisk in cornstarch slurry until thick, and simmer 20 minutes on low heat. Add mango and banana. Garnish with coconut.

(Serve over rice)

Chicken Saltimbocca (Southern Style)
By Chef Sean Ruddy
High Hampton Inn

Yield: 4 servings

Ingredients:

• 4 chicken breasts (boneless/skinless/trimmed)
• 4 ounce sliced country ham (diced finely)
• 4 sage leaves (fresh, whole)
• 4 ounces goat cheese
• 1 egg
• 1 cup all purpose flour
• 2 cups panko bread crumbs
• 2 cups canola oil
• ½ teaspoon salt
• 1 teaspoon fresh ground pepper

Method:

Place the chicken breasts in-between sheets of wax paper or plastic film and gently pound them until they are thinner and even in thickness. Place one sage leaf on each of the chicken breasts (inside part of breast). Combine the goat cheese and diced country ham, and place about 2 tablespoons of the mixture in the center of each of the chicken breasts. Beat the egg and add the same amount of cool water to it and beat together.

Season the flour in a separate bowl with the salt and pepper. Set-up 3 different bowls for breading – one with the panko bread crumbs, one with the flour, and one with the egg wash. Gently roll the chicken breast over the goat cheese mixture like a cigar and fold the ends in before completely rolling over. Insert 3 or 4 toothpicks to hold the breasts together.

Heat the oil in an iron skillet with medium heat and, at the same time, pre-heat your oven to 350 degrees. Allow the oil to get hot enough (also about 350 degrees). Place the rolled chicken in the flour first, coating evenly, then the egg wash and then the panko bread crumbs. Carefully place each breast in the hot oil and brown evenly on all sides. When golden brown, set aside (drain oil on a paper towel), and then place the chicken breasts on a sheet pan in the oven for about 20 minutes, making sure the inside temperature has reached 165 degrees by using a meat thermometer.

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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