This recipe comes from the Bridgehampton Inn and Restaurant’s “Look and Cook Book.”
Serves 10 to 12.
3 lbs. Salmon
1 bunch dill
1 bunch parsely
1 orange, zested
1/2 cup kosher salt
1/2 cup sugar
2 Tbsp. white peppercorns
1/4 cup vodka
Place herbs, zest, sugar, salt, and peppercorns in food processor. Pulse until well combined.
Cut fish in half. Rub meat side of fish with vodka and coat with salt mixture.
Wrap fish in plastic wrap. Place in pan with rack. Top with a smaller pan and weigh it down. Place salmon in fridge for two to three days.
Remove salmon. Rinse and pat dry. Slice, and serve.
Guacamole With Peas
This recipe was developed for Jean-Georges Vongerichten’s ABC Cocina in New York City. “We had to have guacamole on the menu, because people would expect it. But we couldn’t do a straightforward guacamole — that’s not who we are,” he writes in “JGV: A Life in 12 Recipes.”
“I’m not going to give any exact amounts for the recipe, because guacamole is so basic; it simply depends on how many you’re serving and how many avocados you have,” he writes, suggesting about a half cup of peas, chopped with one roasted jalepeno and a big pinch of cilantro leaves, for each avocado.” Fresh peas or frozen work equally well.
Makes two portions per avocado.
Peas, fresh or frozen, blanched and shocked
Jalapenos, charred over a gas flame or under a broiler, stems and seeds removed
Cilantro
Avocado
Lime Juice
Salt
Scallions
Sunflower seeds
Combine blanched peas, charred jalapenos, and cilantro in a food processor, pulsing until everything is combined and the peas are coarsely chopped.
Put avocado in a bowl and add half as much pea mixture as you have avocado. Mash and mix to combine, then season with lime juice and salt. Taste and taste again, adding more lime juice and salt as necessary.
Garnish with chopped jalapeno, thinly sliced scallion, whole peas (blanched and shocked), baby cilantro leaves or cilantro chiffonade, and sunflower seeds.