Estia's Little Kitchen News
February 29th, 2008

"Attention wine lovers, I have just the evening for you."
Shinn Estate comes to The Little Kitchen
Saturday, March 29th
2 seatings: 6pm & 8:15pm

My menu will provide the following 5 courses
along with a tasting of 5 choices from the Shinn Estate collection.

Amuse: Local flounder carpaccio with blood orange & micro greens

Course #1: Lemon pepper angel hair pasta w/asparagus tips & goat cheese butter

Course #2: Red Lentil crusted Montauk Cod w/first of spring greens

Course #3: Wild Nebraska Bison Tenderloin in mushroom soy reduction over sweet potato mash

dessert: Pomegranate tapioca w/rum soaked grilled pineapple

$65. Includes wine (tax & tip extra)

Simply send me an email or call us
colin@eatshampton.com
phone 631.725.1045

Meet the wine makers, Roman Roth greets guests at January's Wolffer Estate dinner when over 60 guests enjoyed a "Taste of Germany".
Wine dinners at the Little Kitchen are fun for a date or your next party. Call your friends and book our private room.

Serving lunch daily noon to 3pm. Except Tuesdays.

Colin's Kitchen Chronicles
Recipe #2: Sea Scallop Schnitzel
Serves 4 people as main course (3 per plate) Serves 12 as appetizer

2 lb sea scallops, sliced into 3 pieces (round)
3 cups squid bodies, sliced into thin rings
2 cups Wolffer ver juice
½ cup shallots, chopped
½ cup egg whites
3 tablespoons chopped parsley
½ cup grapeseed oil
1 cup panko breadcrumbs
½ tablespoon sea salt

Place the sliced squid in a sauce pan with the shallots and the ver juice, bring to a simmer, cook for 45 minutes then remove from heat and strain.
Allow the squid to cool then place in a food processor and run until smooth (30 seconds)
Remove to a bowl and stir in egg whites, parsley and salt.

Set a sheet pan on the counter top and then line the bottom of a foil muffin cup or cup cake cup with 3 slices of the scallops then add a spoonful of the squid mixture and top with 3 more slices of scallops. Now flip the contents of the cup on to the sheet pan and repeat. When you have completed the process you should have about 12 cakes on the sheet pan.

15 minutes prior to service bring your oven to 375 and place a flat bottomed skillet over a medium flame add ½ of the oil and then dust the scallop cakes with panko, flip them over and dust side 2 then place the cakes in the hot oil 2 or 3 at a time (refresh the oil ½ way along). Allow them to brown on each side (about 2 minutes per side) then transfer to a sheet pan in the oven. Cook in the oven for 10 minutes and serve immediately with a salad of blanched celery and micro greens in citrus vinaigrette and a dash of whole grain mustard.