Fresh Fridays: Chilled Mussels & Calamari with Anchovy Vinaigrette

In this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend.

By Chef Caleb Lentchner, Caleb’s American Kitchen,

When I opened Caleb’s American Kitchen almost a year ago, I wanted to source our menu as much as possible from “homegrown” producers—be they local or elsewhere in the US. I take pride that every ingredient used to produce our New American cuisine is authentically American and local when in season. At dinnertime our bread is served with a California extra virgin olive oil, and our charcuterie cheese appetizer features a variety of local cheeses and regionally cured meats.

During the spring season, we launched our monthly “Friend of a Farmer” dinner, an evening celebrating the many wonderful local farms in Bucks and Hunterdon Counties. It’s a 4-course prix fixe meal themed to specific produce, what is in season and harvested at that given moment.

In May our menu focused on strawberries, spring peas and arugula. Peaches, corn and tomatoes were the highlights of July and this month, on September 28 and 29, we are rolling with tomatoes and gooseberries.

In addition to all of this exceptional local produce, the fish and meats we use for these dinners are all supplied regionally from as far as Lancaster and Cape May, NJ. Here’s the recipe for a starter course we offered at our August dinner.Mussels

 

Chilled Mussels & Calamari with Anchovy Vinaigrette

INGREDIENTS

2 lbs. calamari (preferably fresh)
30 mussels
1 bunch green onion (chopped small)
½ cup seaweed salad
½ cup anchovy vinaigrette

Anchovy Vinaigrette

1 egg yolk
¼ cup lemon juice (fresh)
¼ cup champagne wine vinegar
1 garlic clove
1 shallot
5 anchovies
1 ½ cups olive oil
½ teaspoon Kosher salt

HOW TO

  1. For the vinaigrette: In a blender add egg, lemon, vinegar, garlic, shallots, and anchovies. Add oil slowly to emulsify (you may need to add a little water if it gets too thick). Add salt.
  2. Cut calamari in rings. Sauté it and then chill. Steam mussels in white wine, chill and then remove them from the shells. Toss calamari, mussels, green onions, seaweed salad and vinaigrette and let marinate for 1 hour prior to serving.

Caleb Lentchner_photo credit Bucks Life

ABOUT Chef Caleb Lentchner and Caleb’s American Kitchen

Caleb’s American Kitchen is a BYO bistro nestled in the heart of Lahaska adjacent to Peddler’s Village. Caleb’s opened in Fall 2013 offering breakfast, lunch and dinner seven days a week in a modern ambient setting that feels bright, fresh and welcoming. Chef Caleb Lentchner, formerly the GM and executive chef of New Hope’s Marsha Brown restaurant, delivers inventive New American cuisine with many options for gluten-free and vegetarian diners.

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