Written by Chef Alan Zox Thursday, 12 September 2013 00:00
Correction: In the “Lobster, Chinese Style” column that ran two weeks ago, the time to steam the lobster was missing and it should be 10 minutes.
Alfredo Viazzi’s restaurants in New York City’s Greenwich Village were especially well known for their Italian seafood dishes. I often enjoy preparing Viazzi’s recipes for friends and family including Branzino in the bass family prepared in seaweed, cold stripped bass with garlic butter, baccala al verde, and fish stew Livorno Style.
But Viazzi’s swordfish messina style was one of my favorites. It reminds me of the many memorable meals I ate at Viazzi’s when I lived in the New York City area. His food was exceptional and reminded me of the trattoria dishes of Italy.
Alfredo’s small cafes are a thing of the past however, even though chef owners like Lydia Bastianich and Mario Batali among others continue to specialize in the Italian brand and elevate it to new heights. Yet small, privately-owned cafes or trattorias are less common today. The Little Italys of New York, or Providence, RI’s Federal Hill, or San Francisco’s waterfront Italian cafes are disappearing although Italian cuisine has become more popular than ever.
As restaurant styles change and recipes come and go with the times, so too do the foodstuffs and species we have enjoyed in the past change — and sometimes they even disappear. Weakfish, also known as sea trout, were among the most delicious of salt water meals. Sadly, they no longer can be found in the waters of North America. Bluefish are so plentiful today that many fish markets have chosen not to sell them at the low prices they bring. Cod on the other hand is becoming scarce and prices have subsequently risen. In fact, growing numbers of fish markets do not even carry cod. Tilapia, catfish, and much of the salmon sold today are all farm raised, which are not as flavorful as fish caught in the open ocean.
Swordfish on the other hand is available and the mercury found in previous years has decreased significantly. And it still is caught in the wild. The recipe Alfredo Viazzi provides us is as special as ever although partially fried. I have reduced the amount of butter and oil making the dish healthier than in the past.
• 2 lbs fresh swordfish, cut in 6 equal slices
• ½ cup flour
• ¾ cup olive oil
• 4 tbs sweet butter1 large yellow onion, peeled
and thinly sliced
• 1 ½ tbs red wine vinegar
• Sea salt and white pepper to taste
• 1 tbs chopped parsley
• Pinch of ginger
• Pinch nutmeg
• ½ cup dry white wine
Wash swordfish under cold water and dry well. Dust with flour. Heat with ½ cup olive oil until very hot, several slices at a time, 3 minutes for each side. Set aside. Preheat oven to 350 F.
Heat ¼ cup oil with ½ tablespoon butter in a skillet, and sauté onion to a golden, translucent color. Add wine vinegar and let evaporate. Add ¼ teaspoon of salt and a pinch of white pepper , parsley and ginger. Drain off oil and butter, and set onion aside.
Break up remaining butter into chunks in a baking dish, add nutmeg and wine, and place in preheated oven. When butter is melted and wine reduced, (about 6 minutes), arrange swordfish in dish, and spoon butter over it. Sprinkle with salt and pepper. Cook about 5 minutes. Cover each piece with onion, and cook another 3 minutes. Spoon juices over fish, and serve. Mangia!
Thursday, 27 November 2014 00:00
The Raise The Roof Concert, held at Christ Church on Nov. 9, was an intergenerational event to benefit the Life Enrichment Center of Oyster Bay’s seniors.
Board member Suzanne Paolucci explained the center’s wish to get iPods for the seniors as a source of musical therapy. She brought the idea to the center from a talk by social worker Dan Cohen, the founder of Music & Memory. He has produced a film, Alive Inside, that tells the story of music as being restorative. Music is like therapy for the elderly, in particular for those with dementia, as it has been shown to awaken memories of happier times in life, when energy and enthusiasm were boundless.
Sunday, 23 November 2014 00:00Driving rain and an early start time did not deter 600 people who arrived at Crest Hollow Country Club recently to celebrate the Women’s Fund of Long Island’s 20th year and to honor four exceptional women.
The breakfast started with a meet and greet and a chance to showcase Women’s Fund contest winner Patti Hogarty, designer of “Women as Bamboo.” Inspired by her neighbor’s bamboo, she entered the contest drawing a design of the bamboo, which Ambalu Jewelers of Roslyn then turned into various pendants of which 40-percent of the profits would go to WFLI. Hogarty wrote a short essay comparing women to bamboo in that they are strong and can weather difficult storms, yet remain graceful and continue to grow sending out new shoots.
Thursday, 27 November 2014 00:00
On the weekend of Nov. 8, the Oyster Bay High School Boys and Girls Cross Country teams traveled to the State University of New York at Canton just a few miles from the Canadian border to compete in the New York State Cross Country Championships.
Alex Tosi became the first Bayman since Joe Jazwinski and Justin Nakrin (2008) to become All-State, placing 16th with a time of 16:53. Most runners ran about 20 seconds slower than their Bethpage times because of the muddy conditions on the course. Tosi’s time was basically equivalent to his best Bethpage time, as he powered through the toughest parts of the race. He led the Baymen to a seventh place finish in the Class C race, an improvement from their 11th place finish last year, which ties the highest place at the New York State Championships of a Baymen team since 2009.
Thursday, 20 November 2014 09:27
In the history of Oyster Bay High School athletics, no one has ever won a Girls’ Tennis New York State Championship. Celeste Matute and Courtney Kowalsky became the first when they won the 2014 New York State Doubles Championship in Latham on Nov. 3. What makes this tremendous achievement even more remarkable is that Matute is a junior and Kowalsky is a sophomore.
The girls, who are usually singles players, teamed up to take on the very best players in Nassau County and New York State. They won all 10 matches in the section XIII and NYSPHSAA tournaments and left Latham as the 2014 New York State doubles champions.