​Kathy Sidell brings lobster fra diavolo to The Dish

Kathy Sidell has been surrounded by foodies since she was a child. As the daughter of Boston's legendary restaurant financier Jack Sidell, she was introduced to the intricate workings of successful restaurant kitchens. Now a restaurateur herself, Sidell brings her vast knowledge and advice to aspiring chefs and restaurant owners in her book, "When I Met Food."

Here is how to make some of her signature dishes: Back Bay chopped salad, lobster fra diavolo with spicy "sacred" oil, summer avocado salad, long bone rib eye, rosti potatoes, ripe peach & native blueberry crostata crumble and a blood orange cosmo to drink!

MET Back Bay Chopped Salad

Serves 4 to 6

Ingredients

2 heads of chopped romaine lettuce

2 oz diced cooked red beets

2 oz of chopped hard boiled eggs (slightly under cooked)

4 oz chopped broccoli

2 oz raw shucked corn

2 oz lardons of rendered double smoked bacon

1/2 avocado thickly sliced

2 oz of diced fresh red onion

4 oz Met house dressing

The MET House Dressing

  • 2 ounces of red wine vinegar
  • 1 TSP shallot diced
  • 2 TBS of diced red onions
  • 1 TBS of dijon
  • 1 TSP sugar
  • 1 pinch of salt
  • 6 ounces of blended oil

Method

1. Combine all ingredients for the MET House Dressing except for the oil, blend in a food processor and then slowly pour oil into the blender keeping the emulsification.

2. In a large mixing bowl add all ingredients except beets, avocado, and bacon.

3. Finally garnish with beets, avocado, and bacon.

MET Lobster Fra Diavolo with Spicy "Sacred" Oil

Serves 4 to 6

Spicy "Sacred" Oil

Ingredients

  • 2 cup olive oil
  • ¼ tsp. chili flakes
  • 15 dried chili peppers (snipped)
  • 1 tsp. achiote paste
  • ¼ tsp. salt

Method

1. Heat the oil in sauce pan at a medium heat

2. Turn off heat for a minute or two; throw in chili flakes, dried chili peppers, achiote paste and salt. Let cool.

3. Pour into a covered jar.

MET Lobster Fra Diavolo

Ingredients

  • 1/2 cup canned tomatoes 70-40 blend
  • 1 tbs garlic cloves minced
  • 2 tsp diced Fresno or/and Jalapeno chilies
  • 1/2 cup canned tomatoes 70-40 blend
  • 1 pound of cooked shelled lobster
  • 1/4 cup flamed brandy
  • 2 tbsp unsalted softened butter
  • 1 pound cooked al dente bucatini pasta
  • 4 fresh basil leaf
  • 1 oz brandy

Equipment

  • Pasta Pot
  • Heavy Bottom Sauté Pan
  • Colander
  • Pasta Fork

Method

1. Start the Diavolo Sauce in a pan on low heat. Sweat the garlic and peppers.

2. Then add brandy, apply flame and flambé. Then move back down to low heat.

3. Add canned tomatoes and simmer for 12 minutes. 10 minutes in, swirl the butter until incorporated, then add the cooked lobster meat. Add the cooked pasta. Toss and transfer all to serving bowl.

4. Finish with a healthy pour of spicy "sacred" oil.

5. Garnish with basil leaves and serve.

Summer Avocado Toast

Ingredients

2 ¼"- 7 Grain sliced bread toasted

1 ripe avocado

1 whole burrata cut in half

To taste- red chili flakes, Maldon sea salt, olive oil

2 ears of shucked grilled and kernelled corn

2 ripe multi colored heirloom tomatoes (some quartered and some thick sliced)

½ red jalapeño finely diced

Shower of Reggiano Parmigiano - medium grate

1 bunch cilantro

Method

1. Remove avocado from skin and seed, lightly mash 1 half on each slice of toasted bread.

2. Place each half of burrata on avocado covered toasted bread.

3. Garnish with corn, tomato and jalapeño mixture, chili flakes, maldon salt, olive oil, and grated parmesan.

4. Slice diagonally and plate

5. Garnish with 5 - 10 sprigs of cilantro

MET Long Bone Rib Eye (42 oz)

Serves 4 to 6

Ingredients

  • Sea salt- course ground
  • Butcher black pepper
  • Blended oil

Equipment Required

  • Heavy bottom large sauté pan or cast Iron (will smoke)
  • Baking tray with roasting rack
  • Carving knife

Method

1. Heavily season rib eye on both side with salt and course black pepper and allow the steak to stand at room temperature for an hour.

2. Heat sauté pan or cast iron at medium heat for 2 min add blended oil then immediately add rib eye and sear 5 mins on each side or until it forms a dark brown crust.

3. Place seared rib eye on our roasting rack and begin to roast in a preheated oven 400 degrees for about 20 mins for a internal temperature of 125 degrees (for med rare) allow the steak rest for 10 mins without cutting.

4. Present and then carve to order AGAINST THE GRAIN.

Rosti Potatoes

Serves 6

Ingredients

  • 6 to 8 large Yellow Finns or Kennebec potatoes peeled (depending on the size)
  • 1 cup canola oil
  • 1 tsp kosher salt
  • 4 oz thinly sliced hand-cut ham seared
  • 1 fried sunny-side up egg
  • 4 oz Raclette cheese
  • 2 whole slice green onions
  • 2 oz crème fraiche

Equipment Required

  • large pot
  • 8" cast iron skillet
  • box grater
  • flexible metal spatula
  • stainless steel mixing bowl

Method

1. Light boil whole peeled potatoes in salted water 8 min

2. Remove from water and let stand at room temperature

3. Place cast iron on medium heat

4. Grate potatoes on the largest box grater onto a bowl lined with a paper towel

5. Season grated potatoes with salt

6. Add ½ of the oil to the cast iron and then add potatoes (with caution), form the potatoes while in the pan into a round cake.

7. Cook potatoes until they form a golden brown crust and release from bottom of pan, drain excess oil and then as you flip the potato cake add the remaining oil. Cook opposite side until golden brown.

8. Place in a 400-degree, pre-heated oven for 20 minutes. Add cheese the last two to three minutes until melted and bubbly. You can do this under a broiler if you want.

9. Plate and then garnish with quickly seared ham, sunny-side up egg, crème fraiche and scallions.

Ripe Peach & Native Blueberry Crostata Crumble

Serves 6 to 8

Classic Tart Dough

Ingredients:

1/2 pound VERY cold unsalted butter

2 cups unbleached flour

1/4 cup superfine sugar

1/2 teaspoon kosher salt

1/4 to 1/2 cup ice water

Method:

1. Cut the COLD butter into 3/4 inch cubes.

2. Place the flour, sugar, and salt in the bowl of a food processor using the steel blade. Pulse gently to combine.

3. Add the butter pieces one at a time, coat each cube with flour. Pulse until the butter pieces are incorporated into the flour mixture but are still visible.

4. Add the ice water while pulsing. Until the dough just comes together. (Do not add too much water)

5. Roughly form the dough into an 8 inch ball.

6. Refrigerate for at least 1 hour.

Crumble

3/4 cup unbleached flour

1/4 cup brown sugar

1/4 cup superfine sugar

1/2 cup rolled oats ( or your favorite granola )

1/2 toasted pecans ( toast and cool prior)

1/2 tsp cinnamon

1/4 kosher salt

8 tablespoons cold unsalted butter

Peach Blueberry Filling

2/3 pounds (about 8/10 large) ripe peaches

1 box of blueberries

½ cup of fine sugar

2 tablespoon lemon juice

2 tablespoon cornstarch (combine a tiny bit of warm water to create a liquid slurry)

1 tablespoon vanilla

1 teaspoon ginger or nutmeg or cinnamon or mace

a pinch of kosher salt

Method:

1. Preheat the oven to 450 degrees.

2. Roll the tart dough into a 12 inch circle on a lightly floured surface. Transfer it to a baking sheet.

3. Combine the dry ingredients for the crumble in a Cuisinart. Pulse the cold butter into the dry ingredient until it creates a course crumble.

4. Pit the peaches. Cut into large chunks. Add the blueberries. Add the sugar, lemon juice, cornstarch slurry, vanilla, salt and spice. And toss, lightly.

5. Cover the tart dough with the fruit mixture, leaving a 1 ½ inch border around the outside edge.

6. Cover the peaches/blueberry with the crumble mixture, and fold the dough up around the edges to create the border.

7. Bake the tart for about 30 to 40 minutes, until the crust is golden and the fruit is soft.

8. Cool the tart on a rack and serve warm. With softly whipped cream or salted caramel ice cream.

Blood Orange Cosmo

2 oz three olives orange vodka

1 oz bols triple sec

.5 oz fresh lime juice

1 oz perfect puree blood orange puree

Build in pint, shake and strain

Glass: martini

Garnish: orange slice