BlackBook Exclusive: Heavenly Lasagna (For Two) Recipe From NYC’s New ‘Don Angie’ Restaurant

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Image by Ashley Sears

 

They’re the hottest young Italian-America chefs, if you’re judging by the buzz. But Angie Rito and Scott Tacinelli are anything but traditional. It’s well known by now, that their Quality Italian chicken parm pizza gave them instant Instagram street cred, and inspired copycats across the country.

Now, with the opening of their new Don Angie in the West Village, the husband and wife “power” couple are proving once again they are not afraid to shake up the old school. The airy and popular corner spot is allowing their inspiration to shine, on a neighborhood that certainly loves creative, intimate restaurants.

Angie recalls, “Last fall we did a pasta Omakase pop-up that was right below our apartment and [made a dish] using Japanese ingredients.” And the buffalo milk caramelle pasta at Don Angie is a riff on that dish: a traditional ricotta filled pasta dough, tie-dyed with sesame paste ribbons and egg-yolk pasta. Dotted with a house made persimmon jam and purple basil, it’s easily one of the most original Italian dishes in a very Italian NYC.

 

Scott Tacinelli & Angie Rito, by Nicole Franzen

 

“We sort of take it in a different direction,” she says. “The West Village is pretty saturated with traditional Italian, so we try to make food that’s delicious and interesting. If we find an ingredient that we really like, we’ll make it work.”

Even Chinese? Yep. The Caesar salad is done up with chrysanthemum greens.

What’s next? “A play on a tortoni,” Angie reveals, “an ice cream dessert, where the chefs will fold in cookies from the family owned bakery in Cleveland.”

Like all true Italians, Don Angie’s loves family style dishes, and, like all great Italian cooks, were happy to share their delectable “Lasagna For Two” recipe with BlackBook.

 

Don Angie’s Lasagna For Two

For the Pasta

1 C plus 2 tablespoons “00” flour
7 tablespoons durum flour
8 egg yolks
2 whole eggs
Mix dough in a food processor until it comes together into a ball. Wrap with plastic wrap and allow to rest for 30 minutes. Roll dough into large square sheets with a pasta roller to desired thickness. Cook pasta sheets in salted, boiling water, submerging in the water for one minute then immediately placing into an ice bath. Remove from ice bath and set aside to cool.

For the Besciamella

1# unsalted butter, cut into cubes
1 pint “00” flour
2 quarts cold whole milk
2 shallots, sliced
2 pieces bay leaf
4 sprigs thyme
1 teaspoon black peppercorns
Salt
Melt butter in a heavy-bottomed pot. Add shallots, bay, thyme and peppercorns. Cook over low heat until shallots are translucent. Add flour and stir well. Cook over medium heat for five minutes, stirring constantly. Add milk and stir. Cook for 10 minutes, stirring constantly. Season with salt to taste. Remove from heat and strain through chinois. Place in refrigerator to cool.

For the Bolognese

1# sweet Italian sausage
1/4# pancetta, ground or processed in food processor
1# ground veal
2 tablespoons olive oil
1/2 C tomato paste
1 C white wine
1-pint whole milk
2 pieces star anise
2 Spanish onions, chopped coarsely
4 cloves garlic
5 ribs of celery, chopped coarsely
2 carrots, peeled and chopped coarsely
2 small cans San Marzano DOP Tomatoes, processed in food processor
Salt
Process onions, garlic, celery and carrots together in a food processor. Set aside. Sear sausages and veal in olive oil in a heavy-bottomed pot over high heat. Remove from pot and set aside. Add pancetta to the pot and cook over medium heat until crispy. Add processed vegetables and cook over medium heat until soft. Add tomato paste and stir. Cook for five minutes. Add wine and allow to cook until fully evaporated. Add veal and sausage back into the pot. Add milk and San Marzano tomatoes. Stir well and cook over low-medium heat for two hours. Season with salt to taste. Remove from heat and place in refrigerator to cool.

For the Tomato Sauce

2 cans San Marzano DOP tomatoes
3 cloves garlic, smashed
2 sprigs basil
4 tablespoons olive oil
Salt
Heat olive oil in a heavy-bottomed pot. Add garlic and cook over low heat until soft. Add tomatoes and bring to a boil. Immediately remove from heat and add basil. Season with salt to taste. Place in refrigerator to cool.
 

To Assemble the Lasagna

Cooked Pasta Sheets
Bolognese
Tomato Sauce
Mozzarella, shredded
Parmesan, grated
Lay out a pasta sheet on a clean countertop. Spread a thin layer of béchamel evenly across the pasta sheet. Place another sheet of pasta on top of the béchamel. Sprinkle with parmesan and mozzarella. Spread a layer of bolognese evenly across the second pasta sheet. Roll the layered pasta into a log. Place in refrigerator to cool.
When cool, slice the lasagna log into pinwheels. Remove garlic and basil from the tomato sauce. Ladle the sauce into a casserole dish to cover the entire bottom of the dish. Lay lasagna pinwheels into the casserole until the dish is full. Bake in a 400-degree oven until pasta edges are golden brown. Serve.

BlackBook Exclusive: The VNYL’s ‘Secret’ Milk Punch Recipe

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These days it can feel like virtually every food and drink trend has already been flogged; indeed, nothing surprises us anymore. Digging through history, however, Gareth Howells – beverage director NYC’s retro-cool The VNYL – actually found a cocktail, milk punch, “surrounded in a shroud of mystery.” Yet unlike the heavy brandy and cream based New Orleans versions, he prefers “the ‘clarified’ version that we make.”

It’s not hard to see why. Clarifying makes the drinks crystal clear and aging assures smoothness. Complemented by house-made “cordials and shrubs, milk punches were all used as methods for preserving seasonal ingredients. It allows us to minimize waste and capitalize on the use of products that would have otherwise been discarded.”

Sustainable and delicious? Sign us up. But like any cocktail with a great backstory, he insists that it’s “an unforgiving mistress and can be a pain to make; but when you understand its history [with] playwrights, authors, presidents and queens, it is very hard not to fall in love.”

Served in mini milk bottles with edible flowers and old timey straws, VNYL’s milk punch only further confirms that what’s old is most certainly new. Howells currently has over 60 bottles aging, including a four-month-barrel aged with Avion Tequila. But these days his favorite pairing is a seasonal one, perfect for burgers: “A Sazerac variation that uses Whistle Pig rye, Amaro, black walnut liqueur and bitters.”

(N.B. The VNYL is doing good with milk punch too: they often donate it to support events such as No Kid Hungry.)

 

Silken Road Milk Punch (three-month-bottle-aged)

3 oz Virgil Kaine Ginger Bourbon
1oz Monkey 47
1oz Batavia Arrack
3 oz Lychee and Dragonfruit infused Green Tea
Splash of Orange and Lemon juice
grated Ginger and Lemongrass, Kaffir Lime Leaf and Thai Chilli
Combine over ice, shake and pour over ice, garnish with star anise.
Silken Road comes in .375 litre bottle presentation. Cocktail is meant to be shared, served in 2 wine glasses with large format ice and chilled in a wine bucket over crushed ice.
 

 

Coffee and Champagne’s Michelle Williams’ Five Autumn NYC Restaurant Picks

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Above image: Flora Bar

Coffee & Champagne, the drool worthy blog and Instagram from Michelle Williams, started off as a very personal project: her own wedding planning site. This NYC-born-and-bred, self-taught food enthusiast shot off the charts because her recommendations were so on point and her pictures were good enough to eat. (A background in graphic design surely didn’t hurt.)

Over 115,000 people now agree and follow her.

With autumn just underway, we asked her where she will most often be found dining – and snapping – this fall.

 

Carma East

Their bright interior is adorned with a white neon sign that reads, “Let the lights dim sum” – and with good reason. As Michelle says it’s, “the perfect spot to slurp up crab soup dumplings while knocking back baijiu cocktails like the jasmine flower Dream Tea to start a fun Friday night out.”
As a self-confessed dumpling fanatic she maintains, “if I post enough photos of dim sum, (hopefully) it will become a trend for fall.” We’re pretty sure she’s is right on point, especially when it comes to the dragon fruit colored dumplings.

 

 

Ed’s Lobster Bar

According to Michelle summer never ends at “this small lobster shack, that with a single bite will transport you to those sunny hot beach days, even in the dead of winter.”

 

 

Cote

“If you’re looking for a dining experience that elevates the formula of the ordinary meal structure, this is the restaurant to visit.” A tableside chef cooking steak to order on sunken grills embedded into the tabletop? Yes please!

 

 

Flora Bar

“There is seldom a time when I don’t love being fancy. So, lunching at Flora Bar surrounded by the Met Breuer’s extremely unique architecture is one of my favorite places to be.”
And to be seen! As she claims with their, “heavy focus on seafood, a killer raw bar, and innovative, artistically plated dishes, this museum restaurant is one of the best reasons to make a day of food and exploring the arts.”

 

 

Quality Eats

“This is one of my hands down favorite restaurants. It’s an accessibly priced steakhouse with innovative dishes beyond red meat – like crudo, grilled fish and rugelach-filled ice cream.”

 

10 Reasons to be Excited About the 10th Annual NYC Wine & Food Festival

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The by now iconic Food Network & Cooking Channel’s New York City Wine & Food Festival (presented by Coca-Cola) will be returning to Piers 92 and 94 this October 12-15, for its 10th anniversary – flaunting enough top chefs and celebs to make it easily the biggest and bestest ever. Indeed, with marquee names like Jose Andres, Mario Batali, Rick Bayless, Action Bronson, Scott Conant, Giada de Laurentiis, Whoopi Goldberg, Hannah Bronfman, and Lance Bass, to name but a few, hosting everything from donut cook-offs to burger showdowns, the schedule is packed with sheer foodie nirvana.

The festival’s mission, “Eat. Drink. End Hunger,” means that full belly will also be paired with a full heart: 100% of the net proceeds go to Food Bank for NYC and No Kid Hungry, both of which directly help the local community. As festival founder and director Lee Schrager puts it, “no one, nowhere, should ever go to bed hungry.”

With over 70 scheduled events, Lee, who also founded the Food Network & Cooking Channel’s South Beach Wine & Food Festival, gives us the scoop on his top ten “not-to-be-missed.”

 

 

Blue Moon Burger Bash®

Not only sponsored by Pat Lafrieda and hosted by Rachel Ray, it will also feature the timeless hip-hop stylings of Naughty by Nature. They won’t be the only ones singing “Hip Hop Hooray!”

Backyard BBQ

Hosted by Andrew Zimmerman and Pat LaFrieda. The food may not be as wacky as Zimmerman’s show, but it does feature an interactive cookie experience and all the grilled foods you could possibly stuff yourself with.

LuckyRice Epic-urean Asian Feast

Hosted by BD Wong, best known for his Law & Order SVU role. Don’t be fooled, he knows his food, too.

 

 

Tacos & Tequila

Fan-favorites tend to include themed events. This late night bash, hosted by celebrity chef Aaron Sanchez, is sure to keep the food party going.

Ladies’ Night

Craft Cocktails and Big Bites hosted by Anne Burrell. This rocking late night event in the Meatpacking District features female chefs and mixologists, all set to the stylish soundtrack of DJ CherishTheLuv.

Late-Night Sandwich Eggs-travaganza

Hosted by Alvin Cailin of Eggslut. The insane flavor bombs from this former food-truck-turned-instant-success-story will prove…egg-ceptional.

 

Private Dinners

Go classy and private with an array of intimate dinner experiences with world-renowned chefs – including the likes of Alain Ducasse, Charlie Palmer and Greg Baxtrom.

Rooftop Iron Chef Showdown

Battle Autumn Bounty with host Alton Brown. Always been a dream to watch two chefs go head-to-head in the Iron Chef kitchen? Now’s your chance.

The Grand Tasting

Do you like food demonstrations by your favorite Food Network chefs? Do you like sampling the best food and drinks in NYC? Do you dream of hobnobbing with some of yout favorite food stars in person? Then the Grand Tasting is pretty much your foodie nirvana. This full-day weekend event packs in the best of best, with a little something for everyone.

Smorgasburg

Presented by Thrillist and hosted by the cast of Chopped. With curated cocktails and on-trend bites, your belly and Instagram feed will be equally full.

Awesome New Food Alert! The Lobster Burger at Shake Shack

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Like we really need another reason to chow down at Shake Shack? First it was the cheesy and charred griddled burgers that had people lining up (again)  around the block. Then came the always sold-out fried chicken sandwich. Well get ready because Summer Shack is coming to the Hamptons.

Most people don’t realize but, “Shake Shack was actually born out of the kitchen of Eleven Madison Park,” says culinary director Mark Rosati, “in 2001, when Danny Meyer and Randy Garutti launched it as a hotdog cart in Madison Square Park.” They’ve certainly come a long way since then.

 

 

And this weekend, EMP Summer House, as the Eleven Madison Park Hamptons outpost is called, will host some coastal themed burgers topped with, you guessed it, fresh Maine lobster and crispy clams. The Hamptons-inspired menu items are called the CLAMBurger and Lobster Shack, in case there’s any confusion. Don’t worry – all the other fixings will be there to complete the decadence. Like the savory shack sauce and those crinkle cut fries, drenched in Old Bay.

Can’t make out this weekend? Have no fear; the Long Island coastline will come to you. As long as you head to the Madison Square Park location of Shake Shack, of course. Get ready to wait. As most locals and tourists alike know, people in NYC love lining up for the next best thing and this one won’t last long. Available only Aug 11-13 at both locations. Come Monday, it will all be a tasty memory.

 

 

 

Emily Takes Manhattan: Brooklyn’s Hippest Pizza Arrives in the West Village

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Photos by Meg Farrell

Nothing pairs better with summer (or winter, or spring…) in the city than a slice of pizza that verges on perfection. Curiously in NYC, “Za” has never been hotter – thanks partly to a new trend in…Detroit style pies.

The formidable team behind this Motor City culinary invasion is Emily Hyland and chef-hubby Matt. The former lent her name to their two Brooklyn hotspots Emmy Squared and Pizza Loves Emily, where their version of crispy edged, cheese filled, chewy pizzas have equally won over the locals and the BK foodie police.

 

 

They’ve just opened a third, the equally charmingly named Emily, which takes them into Manhattan – specifically the gorgeous West Village space that formerly housed Blue Ribbon Bakery – for the first time.

“We were on a simple walk about with our realtor,” says Emily, “and he brought us to Blue Ribbon. Once we saw the iconic space with the historic oven was available, it wasn’t even a question that’s where we were supposed to be.”

They’re also messing with the formula a bit, adding round New Haven and traditional thinner New York style pizzas – but all prepared in their 18-foot deep, wood fired oven. The square-pan Detroit craze continues here, and gets unique, but very trend-aware toppings like miso queso, kimchi, sesame and bacon. Feeling really adventurous? Go for the vodka sauce with pickled chili and honey.

 

 

“Everything is very much meant to feel like [the Brooklyn] Emily,” Matt explains, “but since we have the space to play in the kitchen, we are able to offer a wider array of food.”

The restaurant wisdom, of course, goes, “do one thing really well.” Amazingly, though, the Emmy Burger, served on a pretzel bun with dry-aged Pat LaFrieda beef and good old American cheese, is among the best in the city. It’s now joined by a pressed duck sandwich and the “Lammy” burger, served with one of our  faves…curly fries! Which you can also get topped with miso queso, pickled jalapeno, olives and scallions. Got all that?

 

 

The hidden health gem in this carb-loading nirvana? The local veggies cooked in the same wood fired oven as those crispy, cheesy pies: smokey carrots paired with tahini lentils and mint, or seasonal oki veggies, roasted and served in a cast iron pan with bonito, okonomi sauce and Kewpie mayo.

The cocktail list is appropriately cutesy – so just go for it and pair your meal with a summer refresher called “Phoebe in the Field,” a vodka lavender lemonade that will chill the steamiest nights.

But, really, go for the pizza.

As Emily explains it, “We think pizza is archetypal. It is part of the fabric of who we are as New Yorkers, as Americans. It is a timeless and beautiful food.”

Yep.

 

The Pool: Summer’s Most Pic Worthy New NYC Restaurant

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The Pool is open! The much buzzed about new restaurant in the former and legendary Four Seasons space in The Seagram building, that is.

It’s named for the wading pool in the center of the dining room – but of course, you don’t need a lifeguard to tell you that swimming after such a decadent meal is not advised. It follows the opening of sister restaurant The Grill – where Mario Carbone goes heavy the on the meat. But here, chef Rich Torrisi will be blowing up diners’ Instagram feeds with the summer’s hottest, freshest and occasionally coolest seafood-centric dishes.

 

 

Indeed, at his self-proclaimed “fish lovers’ paradise,” the star is uni, the Santa Barbara sourced sea urchin that has recently emerged as a serious culinary talking point. Served on briny orange toast, topped with a single pea shoot, it is uniquely bright and sunny – you could say it’s almost too pretty to eat.

Elsewhere, ribbons of foie gras, shaved in the texture of tissue paper and bunched together like some exotic flower perched in a glass cube, practically melt onto the lace-thin, crisped salted orange slices that are such a sublime accompaniment. For those who eat with their eyes, be prepared to leave the table full.

 

 

The Alaskan king crab looks like a cool dip in a coconut milk broth pool; it’s served cold with a hint of delicate Thai flavors. The glass dish itself is nestled into its own ice bath, dotted with slick little pools of oil and slivers of bay leaf. Snap!

Even comelier, the red beet mille-feuille looks like exactly what it is: a jewel of the earth tucked into and in between the traditional million layers of puff pastry, give or take. Resting on a bed of seasoned yogurt, sprinkled with cherries and Sicilian pistachio like bits of flavorful dirt from which the beet has emerged, it is a stunningly Instagrammable visual display.

 

 

The drinks? Well, cucumber cocktails are usually great in theory, but less pretty in execution. Not so! Ours had thin rounds of its namesake layered like fish scales inside of the fine coupe glass. Shaken absinthe, lime and sugar frothiness balanced out all that freshness.

So come prepared to eat and shoot in equal measure. The Pool is this season’s ultimate “I’ve been there” dining experience – showing it off on your socials is half the fun.

 

DUMBO’s Second Wave: Five Reasons to Love Brooklyn’s New Empire Stores

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Cecconi’s patio 

Wooden beams, rows of glittering chandeliers and expansive views of Manhattan aren’t all that await you at the new Brooklyn outpost of LA celeb-magnet Cecconi’s. As the restaurant was opened by Soho House’s Nick Jones, there is little doubt of what a scene it will be all summer – especially on its breezy patio.

It’s part of the Empire Stores “compound” in Brookyn’s DUMBO, which is fast becoming the “destination du jour” for the NYC stylista set. It will also be connected to Soho House spinoff DUMBO House, which, when it opens in early 2018, will definitively shift the fashionable winds to this once quiet corner of of BKNY.

But for now, Cecconi’s’ marble tables line the open walk and bike path, ready and waiting for you to enjoy a frosty Campari and soda, paired with ricotta & truffle honey crostini or a summery risotto verde. And unlike Soho House, no membership is required. (Though “it” factor will still be everywhere you look.)

 

 

Another wave of buzz will come soon by way of Sugarcane Raw Bar Grill’s first New York location, opening in August. Not to mess with the success of the Miami and Vegas originals, but the Empire Stores outpost will see Exec Chef Timon Balloo put an NYC spin on his internationally inspired small plates. Expect buzzy brunches, and make sure to try the Maine lobster and vanilla bean beignet.

Come for he shopping, too. Hot-hot-hot Detroit has already exported its pizza style to NYC – and now we’ve got a branch of super trendy accessories purveyors Shinola. Browse artisan leather goods including bags and watches – even bicycles get the glam treatment here. Their mission to “build a modern and quintessentially American consumer products brand” uses local resources and employs community talent. The luxe products and high craftsmanship keep them coming back.

 

 

The FEED Shop and Café offers totes, jewelry and a social conscience (how very BKNY). Indeed, for every purchase, a meal is donated to feed a child in need – and god knows, there are far too many of those. While items like the groovy pink leather backpack don’t come cheap, spokesperson Lauren Bush has seen to the mission being noticeably displayed on each item: “Every one of our products has a number stamped on it that signifies the amount of meals or micronutrient packets provided with its purchase.” What’s not to love?

For those seeking just a caffeine fix, their to-go window has excellent coffee and pastries fresh daily.

 

 

And about that Dumbo House…it will open on the two floors above Cecconi’s. But unlike the Manhattan Soho House, it won’t be sporting a pool; rather, members will be treated to an outdoor terrace with life-altering views of the East River and Statue of Liberty. The details are still pretty hush-hush, but the aesthetic will surely be inspired by the bones of the 19th Century converted warehouse – and it will, undoubtedly, be a total scene.

 

Pig Beach/Bleecker Chef Matt Abdoo’s 7 Ways to Get Your Summer BBQ Fix – Including Exclusive Recipes

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Image by Katie June Burton 

The lazy days of summer are finally here, but who in New York really has the energy to dust off the grill for a backyard BBQ? Luckily, a picnic bench filled with brisket, pulled pork and icy beverages awaits at the new Pig Beach in Brooklyn. It’s this summer’s must food destination for all those who have understood and indulged in the joys of the subtle smoke of a perfectly grilled heritage Red Wattle pork chop, dolloped with peach habanero jam and crispy onions at Pig Bleecker – the sister restaurant and West Village pilgrimage for ‘cue heads since its debut earlier this year.

And when there are two options for getting your smoked pork fix, everybody wins. Especially when they’re the product of the same chefs behind “Salty Rinse,” award-winning Pitmasters Rob Sharger and Ed Mcfarland, teamed up with former Del Posto Chef de Cuisine Matt Abdoo. The latter’s Lebanese heritage and experience with fine Italian cuisine ensure a few tasty surprises in both locations.

But the dueling Pigs, while sharing the same reverence for whole hog BBQ and heavenly, smoky goodness, couldn’t be more different. Abdoo enlightens us – and shares a couple of his tastiest recipes.

Image by Katie June Burton

Barbecued Pasta?

“Even the pasta at Pig Bleecker gets the BBQ treatment, with smoked black pepper cacio e pepe and smoked duck lasagna. Don’t miss the pecan-candied bacon.”

Southern Flavor in NYC

“At Pig Beach, you can munch on house made hatch chili vinegar drenched wings, paired with a side of Alabama white BBQ sauce and house made pickles. You don’t have to leave New York for authentic southern flavor.”

Smoked Fluke…

“The new summer menu at Pig Bleecker boasts such fresh finds as smoked fluke with peas and ramps and a soba noodle salad with ginger vinaigrette. Start off with a house made cocktail called ‘Put the Lime in the Coconut,’ a slightly smoky mezcal Paloma with grapefruit juice, lime and, of course, coconut.”

Frosé – Just Give In To It

“Hot days lead into hot summer nights, and Pig Beach can help you cool down with ice blended Frosé. This summer, frozen rosé is the only way to beat the heat, with a mixture of aperol, grapefruit and bitters.”

Meatballs?

“You can mix it up a bit at Pig Bleecker, with classic comfort foods like pigs in a blanket and meatballs, both with a smoked-centric ethos.”

Image by Katie B Foster

 

Smoked and Blackened Market Fish with Spring Pea, Mint and Pecorino Salad with Smoke Tomato Broth

Blackened Spice Mix
Salt                                          2 Tbsp
Sweet Paprika                       3 Tbsp
Granulated Garlic                  2 Tbsp
Granulated Onion                 2 Tbsp
Dry Thyme Ground               2 Tbsp
Ground Black Pepper           2 tsp
Cayenne Pepper                   2 tsp
Dry Basil                                 2 tsp
Dry Oregano                          2 tsp
Combine all ingredients and store in an air tight dry container
Pickling Liquid
Rice Wine Vinegar                 6 Cups
Sugar                                      6 Cups
Water                                     6 Cups
Salt                                          1 Cup
Pickling Spice Blend              ¼ Cup
Chili Flake                              1 tsp
Mustard Seeds                      ¼ Cup
Ramps                                                2 Pounds
Method
Combine Rice Wine Vinegar, Sugar, Water and Salt in a large Pot and bring to a boil. Combine Pickling Spice, Chili Flake, Mustard Seeds and wrap in cheese cloth. Place spice sachet in the pickling liquid and simmer for 5 minutes. Pour hot pickling liquid over cleaned Ramps and let sit covered at room temp for 1 hour, then cool and hold in refrigeration until ready to use. 
Smoked Tomato Broth
Plum Tomatoes                     2 Pounds
Whole Shallots                       2 each
Basil                                        8 leaves
White Wine Vinegar             1 Tbsp
Salt                                          tt
Sugar                                      to taste
Method
Pre-Heat your smoker to 250 degrees with cherry wood. Slice tomatoes and shallots in half length-wise. Place the tomatoes skin side down in a shallow hotel pan with shallots and smoke for 1 hour until tomatoes take on the smoke aroma and begin to soften. Transfer tomatoes and shallots to a Food Processor or blender and puree till smooth. Pour the tomato puree into a perforated hotel pan lined with cheese cloth set atop a deep hotel pan and allow the tomato to slowly drain overnight. Season the tomato water with salt, sugar and vinegar. Bring to a boil to garnish the fish.
Pea Puree
Birds Eye frozen petite peas                        1 Quart
Salt                                                      to taste
Sugar                                                  to taste
Method 
Blanch frozen peas for 10 seconds in salted boiling water and shock in ice water then puree till silky smooth. Adjust with salt and sugar to taste.
Pick Up of the Fish
Pre-heat griddle top or sautee pan over medium high heat. Season fish with Blackening Spice mix and Sear Skin Side Up until seasoning “Blackens” and creates a crust. Flip the fish over and finish with 1 tbsp of butter and baste fish until cooked through.
In a mixing bowl combine Peas, Julienne Sugar Snap Peas, Fava Leaves, Pea Leaves, Charred Spring Onion Rings, Chopped Pickled Ramps and Grated Ricotta Silatta with EVOO Salt and Pepper. Place 1 Tbsp of pea puree off-set on the bottom of a shallow bowl, and place blacked fish on top. Place salad next to fish and pour warm smoked tomato broth over salad and serve.

  

Purple Coleslaw with Smoked Jalapeno and Pineapple

Shredded Purple Cabbage                1#
Shredded Carrots                                8oz
Pineapple Small Dice                         1 cup
Red Onion Thin Sliced                        2 oz
Scallions Sliced                                     1 oz
Cilantro Chopped                                1 tbsp
Sugar                                                     3 tbsp
Salt                                                         1 tsp
Mayo
Helman’s                                               1 Cup
Alabama White Sauce                       5 oz
Smoked Jalapeno                                2 each
Cilantro                                 1/3 bunch
Apple Cider Vinegar                           1 tbsp
Salt                                                         1 tsp
Method
Toss Jalapeno in oil and season with salt and pepper.  Cook in smoker at 250 degrees for 1 hour with cherry wood, or until jalapenos are soft. Remove the seeds and place jalapenos in blender with cilantro, apple cider vinegar, salt and Alabama white sauce.  Puree till smooth and green.  Combine remaining ingredients and allow to sit overnight before portioning.
Alabama White Sauce
Sugar                                     ¼ c
Mayo                                     3c
Apple cider vinegar            1c
Apple juice                            ½ c
Lemon juice                          ½ c
Horseradish                          1t
Black pepper                        1T
Salt                                         1t