Want to try an adventurous oyster dish or the best watermelon salad? Recipe ideas from Long Island chefs will inspire your cooking the same way a vacation can rejuvenate your soul. Suffolk County’s top chefs love to use our local ingredients for their best recipes. This might include fresh-from-ocean seafood, along with farm fresh produce and local livestock.

The following dishes, provided courtesy of some of New Yourk’s best known chefs, are sure to create a memorable meal. Try these tasty dishes at home with family or friends and plan a culinary getaway to Suffolk County so you can try Long Island Duck Mirabelle, watermelon salad and countless other meals in person! While you’re here, be sure to visit a local farmers market, festival or winery.

Fettuccini Carbonara w/Smoked Duck

Fettuccini Carbonara w/Smoked Duck Tom Schaudel ALure Restaurant Ingredients: One package fettuccini, Olive oil, 2 cloves sliced garlic, 3/4 cup white wine, 3 cups (low fat) cream, 2 cups pre-prepared smoked duck, 1 chopped radicchio, 1/2 cup Pecorino Romano grated,...

Bluefish Escabeche with Heirloom Tomatoes

Bluefish Escabeche with Heirloom Tomatoes< Courtesy: Chef Jason Weiner, Almond Restaurant   Ingredients: For the fish: 1/4 cup wondra flour, 3 tablespoons canola oil, 1 very fresh bluefish filet (pin bones removed), Salt and pepper, 1 yellow onion (sliced thin),...

Scallop Crudo

Scallop Crudo Joseph Realmuto Nick and Toni’s Ingredients: Four large diver sea scallops, ¾ cup homemade mayonnaise, Fresh lemon juice, Grated lemon rind, Two cloves garlic minced, Pea tendrils, Sweet peas, Extra virgin olive oil, Salt and pepper, Makes four...

Oysters with Spicy Tomato Ganita

Oysters with Spicy Tomato Ganita Courtesy: Chef Lia Fallon, The Riverhead Project Serve with Long Island Oysters and Sturgeon Caviar Makes about One Quart   Ingredients: 6 medium ripe plum tomatoes, 1 shallot, coarsely chopped, 3 cloves of garlic, coarsely...

The Duck Mirabelle

The Duck Mirabelle To make this dish it is important to have at least four ducks and to know how to bone out the birds. Use (Pekin) Long Island Duck. Courtesy: Chef Guy Reuge, Mirabelle Serves 8 Ingredients: 4 Pekin...

Rose Meringues with Berries and Mousse

Rose Meringues with Berries and Mousse Courtesy: Chef Claudia Fleming, North Fork Table & Inn   Ingredients:  Fresh summer berries (such as strawberries, raspberries and blackberries) Rose Meringues Goat Yogurt-Rose Mousse & Raspberry Sorbet For the Rose Meringues: Ingredients:   4...

Watermelon Salad

Watermelon Salad Courtesy: Chef Joseph Realmuto, Nick & Toni’s, East Hampton, NY (Makes four salads.)   Ingredients: 4 cups large dice seedless watermelon, ½ cup chopped pitted Kalamata olives (or other quality ripe olive), 1 cup shredded toasted Ricotta Salata...

Grilled Montauk Fluke with Warm Mushroom Vinaigrette

Grilled Montauk Fluke with Warm Mushroom Vinaigrette Courtesy: Chef Jason Weiner, Almond Restaurant    Ingredients: For the Fish: 3 Sprigs Thyme 3 Sprigs Rosemary 3 Sprigs Sage 1 head Garlic (rough chopped) 2 oz. Olive Oil   For the Vinaigrette: 1...