saltwater sommelier

Archive for April, 2009|Monthly archive page

Salmon Gravlax in the Wild

In The Kitchen on April 1, 2009 at 5:47 pm

1 Cup Virgin Olive Oil

1 Cup coarse kosher salt

1 Cup chopped fresh dill

1 Small jar mustard sauce

1 Cup black peppercorns – Butcher Block Grind

1 Cup California brandy

1 Cup white granulated sugar

Rubber bands

Clean white towel

Toast or crackers

PLUS – Today’s catch of the biggest salmon you can get!!

It’s always best to plan ahead on this recipe. First, plan to make this on a trip when you are staying at your riverside camp for at least four days. Pre-pack all ingredients separately and keep dry. Next, make sure you catch a large salmon on the first morning entering the river to fish. When returning to the campsite with your trophy, after showing it off, clean the fish by cutting off the head and filleting the salmon and removing all skin and bones.

Lay both filets gently down on a table on a clean towel. Mix salt, sugar, pepper and dill in a bowl. Rub salmon generously with olive oil on all sides. Pat salt mixture on all side of the salmon. Drizzle more olive oil on all sides and pour brandy all over salmon. Rearrange all ingredients so they are covering all of the salmon. Lay both sides of salmon back together so it resembles the whole fish. Pour any remaining brandy on outside of fish. ‘Do not drink the remaining brand.’ Wrap the salmon tightly in the towel and fasten with a few rubber bands.

Dig a hole near your bunk approximately 1-½ feet deep. Place salmon wrapped in towel in hole. Fill hole with dirt, pressing down to make a tight refilled hole.

After three nights remove salmon from the earth. Remove towel. Separate salmon sides and place on cutting board. Brush away most of the remaining salt mixture. Slice thinly on the bias starting at the head. Serve with mustard sauce and toast or crackers.

EXTRA TIP – To assure a quality Gravlax it would be a big help to say the ‘Gravlax Prayer’ each night at midnight. This is why you should dig a whole near your bunk. First, stand on the area above the buried salmon and repeat after me:





Pack an inexpensive bottle of J Lohr Valdigue or their crisp white Riesling from Monterrey County and you will find this combination very enjoyable. I hope you enjoy. Good luck fishing and cooking.

Albe Galotta, SWG Chef


Saltwater Clam Pie

In The Kitchen on April 1, 2009 at 5:16 pm

We hope you enjoy this old family recipe as we have for many years.

3 Cups Minced or Chopped Clams with Juice

¼ Lb Melted Butter

1 Tablespoon Oregano

1 Teaspoon Thyme

½ Cup Parmesan Cheese

¼ Cup Chopped Parsley

6 Dashes Tabasco

Juice from One Lemon

Crushed Red and Black Ground Pepper to Taste

10 Cloves Garlic Chopped

One White Onion Chopped

One Cup Grated Mozzarella

Virgin Olive Oil

2 Cups Saltwater Bread Crumbs (more or less, should be the consistency of stuffing)

Sautee garlic, onion & crushed red pepper in olive oil until lite brown.  Add to mixing bowl with all other ingredients.  Mix well.  Place in a 10” buttered baking dish and sprinkle with a little Parmesan & parsley on top.  Bake for approximately 35-40 minutes @ 350 till golden brown.  Serve with crisp slices of crostini.

Albe Galotta, SWG Chef

Radicchio, Endive & Roquefort Salad

In The Kitchen on April 1, 2009 at 5:07 pm

1 Large Granny Smith Apple
1 Medium Head Radicchio Lettuce
1 Large Head (Cone) Endive
4 Oz Roquefort Cheese
3 oz Extra Virgin Olive Oil
Salt and Fresh Ground Pepper to Taste
1/3 Sweet Red Onion
In a large bowl mix apple cut into medium chunks. Add radicchio, washed and broken, and endive, cleaned and sliced into bite size pieces. Mix in red onion sliced thin. Pour on olive oil and season with salt and fresh pepper. Mix well in bowl coating all ingredients well with olive oil. Divide mixture on to two cold salad plates. Additional greens may be added if desired. Serves two.
Serve with a chilled bottle of American Sauvignon Blanc, SWG recommended white Girard Vineyards, Napa Valley Sauvignon Blanc.

Albe Galotta, SWG Chef

Grand Place Grilled Marinated Hangar Steak with Herb Sauce…

In The Kitchen on April 1, 2009 at 4:59 pm

First have your butcher remove the thin line of gristle that is in the middle of each hangar steak. Place cleaned pieces of hangar steak in a light marinade overnight in the refrigerator. Scrape most of the marinade off the steaks. On a hot BBQ grill place all pieces of hangar steak and grill to medium rare. Remove from grill and let rest for 5 minutes. Slice meat on the bias approximately ½” thick. Plate and spoon on herb sauce. Great served with some sautéed spinach with garlic & oil and some roasted fingerling potatoes.

Herb Sauce
4 Cloves Garlic
1 ¼ Cup Olive Oil
¾ Cups Fresh Basil
½ Teaspoon Pine Nuts
¼ Cup Chopped Parsley
¼ Cup Mint
½ Cup Lemon Juice
4 Tablespoons Dijon Mustard
Combine all ingredients in blender. Pulse till almost smooth. Sauce keeps in refrigerator for 4-5 days.

Albe Galotta, SWG Chef

A St. Patrick’s Day for the Truly Epicurious…

In Uncategorized on April 1, 2009 at 4:52 pm

Contemporary Irish Cuisine, The Perfect Guinness Pour, and Freshly Mulled Spiced Cocktails that would make any mixologist green with envy…
Forget green beer and bars crowded with college kids. March 17th has become a day for foodies to celebrate! Many restaurants, including The Litchfield Saltwater Grille, will offer unique menus and drinks this St Patrick’s Day. Chef Albert Clugston III, of The Litchfield Saltwater Grille will be serving Contemporary Irish Fare: Stuffed Young Cabbage filled with smoked ham, new potato hash, and topped with a raspberry caraway sauce, is an appetizer on special. His twist on the traditional Sheppard’s Pie is a dish he calls “Sheppard’s Lamb Meatloaf”. The meatloaf is stuffed with mashed potatoes, Sage Derby cheese, and lamb. It is then wrapped in bacon and topped with hot horseradish mushroom gravy and fried onions. Traditional Irish favorites will also be served including: Corned Beef and Cabbage and Homemade Irish Soda Bread.
The bartender’s at The Litchfield Saltwater Grille will be busy pouring The Perfect Guinness all night long. There is a technique to achieving the perfect Guinness pour. First start with a dry glass and hold it at a 45 degree angle under the tap. Next I fill the glass about 80 percent of the way. It is important to allow time for the Guinness to settle before the next step. Once the beer has settled I hold the glass straight and top it off. “The perfect pour creates creamy head and is known to take exactly 119.5 seconds.” Explains The Litchfield Saltwater Grille’s Sommelier and Owner Brett Clugston.
“The biggest trend in mixology right now is borrowing fresh herbs and spices from the kitchen to create interesting cocktails,” says Brett Clugston, owner and Sommelier at The Litchfield Saltwater Grille. We will be serving our own specialty called “Irish Sage Cocktail.” The drink uses fresh muddled sage, Jameson Irish whiskey, a splash of Irish Mist liqueur a touch of lemon, and a splash of Orange Juice. It is almost like a Mojioto. The drink will be offered with a mini corned beef slider topped with horseradish mustard at the bar for $10.00.