Dinner Menu

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Gift Cards

Gift cards in any denomination are available in our new festive packaging.

Stop by Jedediah Hawkins Inn

Call 631.722.2900

Click: https://convoyant.com/resnexus/book/retail.aspx?ID=1437&ResID=50639&Tab=5

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Dan’s Best of the Best Award for Catering

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Restaurant Week photos

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Dan’s Hamptons Review of the Hector deCordova exhibit, extended until Nov. 18

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Restaurant week extended

We are encouraged by the great response to our restaurant week menu and by guests making repeat reservations, even in the midst of gas shortages.  We are happy to showcase our cuisine to many first-time guests and to serve our regulars as well.  Therefore we are extending restaurant week until November 18th. 

“Long Island Restaurant Week started on Sunday night and now, in response to Sandy, the organizers are encouraging participating restaurants to extend the promotion for another week, to Nov. 18. The reason: to allow more Long Islanders “to enjoy a hot meal at a great price.”-NEWSDAY

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Spotlight Mike and Maura

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Hector deCordova: Fantasy as Reality in the Barn Gallery

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Thanksgiving Dinner

Join us for Thanksgiving Dinner on Thursday, November 22nd from 12-6pm.

$65
with wine pairing $95 . children under ten $30

SOUP
five spice pumpkin bisque – chive crème fraiche
montauk pearl oyster stew

SALAD
satur farms chickory salad – dried cranberries, toasted almonds, blue cheese, lemon oil
roasted local beets – catapano feta, pickled onion, toasted pignoli, citrus essence

ENTREE
slow roasted free range heritage turkey – roasted garlic & thyme pan jus
bone-in NY strip steak – black truffle butter
almond crusted atlantic halibut – ginger scallion beurre blanc

SIDES – all served family style
rustic mashed potatoes
sweet potato lyonnaise
roasted brussel sprouts – capers, sage & brown butter
cauliflower & carrot gratinee
sauteed kale – applewood smoked bacon & caramelized onions

DESSERT
flourless chocolate cake – hazelnut ganache, fresh cream
spiced pumpkin cake – maple mascarpone icing
apple crisp – vanilla bean ice cream

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Duck wings with Asian chili sauce from James Beard Foundation

 

 

 

 

 

 

 

Photo by Stephanie Bourgeois

Ingredients:

Duck:

7 whole allspice berries
1 cinnamon stick
1/2 teaspoon black pepper
1 cup brown sugar
1/2 cup plus 2 tablespoons salt
3 garlic cloves
1 bay leaf
Zest of half a lemon
2 pounds duck wing drumettes
6 cups duck fat or olive oil

Sauce:

1/2 cup sweet chili sauce
1/4 cup plus 3 tablespoons rice wine vinegar
1 1/2 teaspoons sambal olek
1/2 cup cornstarch
Vegetable oil for frying

This recipe contains: Meat
RECIPE

Duck Wings with Asian Chili Sauce

Keith Luce

Luce + Hawkins at the Jedediah Hawkins Inn, Jamesport, NY

Game-day wings get a serious upgrade in this recipe from JBF Award winner Keith Luce. Cooking the wings in duck fat will give them fuller flavor, though olive oil is a more affordable option.

Yield: 4 servings

Method:

Heat a small skillet over medium heat. Toast the allspice, cinnamon, and black pepper until fragrant, about 2 minutes. Grind to a powder in a coffee grinder. Combine the spice mixture with the brown sugar, salt, garlic, bay leaf, and lemon zest. Mix well and set aside.

Trim the duck wings of any excess fat or skin. Place the wings in a container, then cover them in the brown sugar mixture, making sure that they are completely coated. Cover the container with plastic wrap and let the wings cure in the refrigerator for 3 days.

Preheat the oven to 225ºF. Gently rinse the spice mixture off the wings. Place them in a pot or Dutch oven that fits them snugly; cover with the duck fat or olive oil. Transfer to the oven and cook for 4 1/2 hours.

Remove from the oven and let the duck wings cool in the fat. When the wings have cooled, gently pull them out of the fat and lay them on a plate lined with paper towel or parchment paper.

Combine the sweet chili sauce, rice wine vinegar, and sambal olek in a small pot. Heat over medium heat until just beginning to boil. Whisk to combine. Remove from the heat, cover, and set aside.

In a large bowl, toss the wings in the cornstarch to coat. In a deep, heavy-bottomed pot, heat the vegetable oil to 375ºF. Working in batches, fry the duck wings until crispy, about 5 minutes. (Be careful not to fry too many wings at a time or the temperature of the oil will drop, which will result in greasy wings.) Toss the wings in the warm sweet chili sauce before serving.

Read the original post here: http://www.jamesbeard.org/recipes/duck-wings-asian-chili-sauce

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