Summer Recipes With Celebrity Chef Marc Murphy

NEW YORK (WLNY) – Marc Murphy is the culinary mastermind behind great New York City restaurants Landmarc and Ditch plains.

He’s also known to foodies as a judge on the Food Network series Chopped. He visited The Couch with some great recipe ideas for summer parties:

LINGUINE CON VONGOLE
Serves 4

2 tablespoons olive oil
4 cloves garlic, thinly sliced
3 pounds cockles, soaked in salt water and scrubbed
1 cup dry white wine
1 teaspoon red pepper flakes
1/4 cup unsalted butter
2 tablespoons chopped parsley
1 pound linguini
kosher salt
freshly ground black pepper

Bring one gallon of water to boil. Add 2 tablespoons salt. Add pasta and cook 10 to 12 minutes.

Meanwhile heat olive oil in a large saute pan over medium heat. Add garlic and cook one minute. Add cockles and white wine. Cook covered until cockles open., about 5 minutes. Discard any cockles that do not open. Remove cover, Add red pepper flakes, butter and parsley. Drain pasta and toss with cockles. Season to taste with salt and pepper and serve.


SHAVED ASPARAGUS & OVEN DRIED TOMATO FLATBREAD
Serves 4

For dough:
1 cup warm water
1 1/2 tablespoons fresh yeast
2 cups all-purpose flour
1 teaspoon salt
1/4 cup extra virgin olive oil

For garlic puree:
12 peeled garlic cloves
1/2 cup whole milk
salt and pepper

For tomatoes:
1 pint grape tomatoes
2 tablespoons olive oil
3 garlic cloves, minced
5 sprigs of fresh thyme

1 medium onion, sliced
6 stalks of asparagus, peeled with a vegetable peeler
6 thin slices of fontina cheese
½ cup parmesan cheese
red pepper flakes

garnish: chopped chives

preheat oven to 250°F

make dough:
In a small measuring cup combine yeast and flour, mixture will become creamy looking, if not throw mixture and start over. In the bowl of stand mixer fitted with the dough hook, add flour and salt and mix on low. Add yeast mixture and knead until dough is smooth, soft and elastic, about 15 minutes. Add olive oil at the end. Place dough in a oiled bowl cover with a towel and let rest and double in size.

Dust surface with flour and cut dough in half. Roll out each piece into 1 foot long and 4 inches wide. Brush dough with olive oil and grill on medium high heat until cooked through, about 3 minutes per side.

Make garlic puree:
In a small pot of boiling water, blanch garlic twice. In the same small pot over moderately high heat add garlic and cover with milk, bring to a boil, reduce heat and simmer until garlic is tender, about 8 to 12 minutes. In a blender puree garlic and milk until smooth. Season with salt and pepper.

make tomatoes:
In a medium bowl combine tomatoes, garlic, thyme and salt and pepper. Place tomatoes on a parchment lined baking sheet and roast in oven for 2 hours.

Preheat oven to 450° F

Make flatbreads:
On a parchment lined sheet pan lay flatbread down and spread ¼ cup of garlic puree evenly on each dough. Place Fontina cheese on top of garlic puree, then add onions, roasted tomatoes, shaved asparagus, parmesan cheese and a pinch of red pepper flakes.

Bake in oven until golden brown, about 8 to 10 minutes. Remove from oven and slice crosswise into 6 pieces. Sprinkle with chives.

DITCH PLAINS LOBSTER ROLL
Serves 4

2 lbs of lobster meat (approx. 3-4 lobsters)
3/4 cup mayo
1Ž4 cup dijon mustard
1 tbs roasted garlic
1 tbs tarragon finely chopped
1 tbs parsley finely chopped
1 cup celery fine dice
1/3 cup scallions sliced
1 tsp old bay seasoning
salt
black pepper

Break down the lobster by removing the two claws and the tail.
Bring a large pot of water to a boil, add 1 lemon (halved) 1 onion (halved, 3 ribs of celery (rough chopped) and 2 cups of white wine. Add the lobster to the pot and continue to boil. The tails will take about 9-10 minutes and the claws 6-7 minutes.Once the lobster is cooked, take out of the water and place in an ice bath to stop the cooking. Remove the meat from the tail and claws. Cut the tail in half lengthwise and then again in half lengthwise and chop. Cut the claw meat in half and chop the same size as the tail meat.

Mix chopped lobster meat with mayo, mustard, roasted garlic, tarragon, parsley, celery, and scallions until incorporated. Season with old bay and salt and pepper.
Place into the refrigerator and let sit for about an hour.

Serve on grilled and buttered potato hot dog buns.