Westchester Eats

The best laid plans sometimes go awry.  Felt the need to enjoy the beautifully sunny day river-side with a nice lunch. The first place that came to mind was a location that has the requirements met: riverside dining and sun accessible.  There was one small problem…It wasn’t open. What a missed opportunity to have a location with an amazingly huge investment, customers willing to eat/drink riverside, reservations attendant on-board only to inform you that, “We’re closed.”  I graciously, and in shock, tipped my red hat and decided on the next locale- -and boy, did I find it!

Situated directly on the water in Dobbs Ferry, a short walk from the train station, is Half Moon.  The owners have done a fine job re-tooling from its previous incarnation. Although much can be said about the enormous dining room, fireplace, ample bar space for conversation and small bites/drinks, the focus is the water.

Sitting outside with the water lapping at the shoreline and rocks just a mere few feet from your feet is simply magical.  Waitstaff were very attentive and friendly.  Matt had a generous smile and was thorough and accurate in his descriptions of menu items and recommendations.

The dry-rubbed ribs were flavorful. Portion sizing was really appropriate for two to three people. The meat itself, although tender, was not fall-off-the-bone.  Another criticism was that even knowing the ribs certainly need to be cooked over a long period of time in advance then reheated, the outer portion of the ribs were warm and internally cool.

Herb encrusted tuna was flavorful and when asked for medium rare was served a bit too rare.  On the side was a small portion of pico de gallo in addition to a strange pairing for July- - roasted root vegetables.  Although succulent and nicely seasoned, serve that to me in the cooler or even wintery months.

A hit at the table had to be the Ipswich sandwich of fried clams served on a deliciously soft potato roll with a slightly tangy/spicy remoulade underneath and delicious salty hand-cut fries which needed nothing more.

Half Moon pricing is very reasonable, wine list has much to offer, and dining al fresco waterside:  Priceless!

Half Moon

1 High Street

Dobbs Ferry, NY 10522

914-693-4130

www.harvest2000.com

The basil is now in full swing, unbelievably so, considering our rainy days and overcast skies.  I am grateful, regardless.  When basil gets to this point, it is time to make pesto!  This recipe is straight-forward, simple, yet delicious.  Dollop this pesto on your morning eggs, spread it on your panini,  or dip your roasted chicken into it for a blast of summer deliciousness.

Basil Pesto – four servings

25 fresh basil leaves

1/2 cup extra virgin olive oil

1/3 cup pine nuts

1/2 of one large garlic clove, peeled

1 cup parmesan cheese, freshly grated

1/3 cup pecorino romano cheese, freshly grated

salt, kosher/sea to taste

Place the basil leaves into a blender (or food processor) along with the olive oil,  garlic, and pine nuts. Add a good pinch of the salt. Pulse until creamy, using a spatula to scrape down the sides as needed. Add the cheeses and continue pulsing until creamy and smooth.  If the pesto seems too thick, add more olive oil until you reach your desired consistency.

Keep covered in the refrigerator, or pour into ice-cube trays, freeze and put into freezer bags for use year-round.

Spicy food cannot simply be relegated to the cool or cold months.  Most of us need a kick now and then; and this simple dish does just the trick! There are several ways to make this dish… start from the basic recipe, switch-it-up based on your level of heat tolerance, other flavor components, etc.

Chili Verde

• Extra Virgin Olive Oil, enough to coat bottom of pot
• 1 Pork Tenderloin, cut into one-inch cubes
• 2 medium Spanish (yellow) onions, diced
• (2 Jalapeños, seeds and veins removed and finely chopped: only if you want to kick the heat up!)
• 3 Garlic cloves, minced to a paste
• 1 7-oz. can  of green chiles (such as Ortega diced chiles or jalapeño rings in vinegar)
• Chicken Stock, enough to cover – -typically two cups

Optional ingredients:

• Cilantro (optional), freshly minced for garnish
• Sour Cream (optional), to spread on tortilla or serve as a cool dollop on the side
• Tortillas (optional), good if warmed and kept warm in a cotton towel
• 4 Tbl Cornstarch (optional), if you desire a thicker version for tortilla use

1. Coat the bottom of a heavy pot with the oil and heat over medium-high heat.
2. Cut the pork into 1-inch cubes, season with kosher salt and freshly ground pepper; and brown them in the oil on medium-high heat.  Remove to a separate plate.
3. Now season (salt and pepper) and sautée the onion, garlic, fresh jalapeños, and can of chiles (including the vinegary juices) until softened.
4. Add the pork back to the sautée mixture and add enough chicken stock just to barely cover.  Let this simmer away until the stock reduces somewhat and the pork is fully cooked.  Stir occasionally.  Taste for seasoning and balance it with any necessary salt and pepper.

This chili verde itself can be served in a bowl, with a light dollop of sour cream and freshly minced cilantro leaves.

Alternative serving idea:

My preference is to eat the chili on a flour tortilla with a dollop of sour cream then adding some fresh cilantro to the top.  If you do it this way, while the pot is bubbling away, you’ll need to thicken it by making a slurry.  So easy.  In a bowl mix four table spoons of cornstarch with four tablespoons of ICY cold water.  Mix well so there are no lumps.  While stirring the pot, pour in the slurry.  This will thicken your stew nicely.  Just let it cook for a few extra minutes while you stir to cook out any of the cornstarch flavor.

Another idea is to deglaze the pan after the onions, chiles, and garlic have cooked with a bottle of mexican beer (think Corona).

Photo of dish deglazed with beer and left less thick before reduction.

Enjoy with an icy cold beverage of choice!