|
 Executive Chef Matthew
L. Lewis of 75 Main Restaurant Lounge Club in Southampton, Long Island, New York shares a delicious
taste of the restaurant with his recipes for Crab Cakes with Chili Lime
Tartar Sauce and Guacamole, and Sesame Crusted Tuna with Green
Papaya Slaw. This chic and trendy restaurant owned by Zach
Erdem opened in June 2010 and is a hot spot in Southampton.
Excellent food and an
attractive, welcoming ambience are the winning combination and the driving
forces behind 75 Main Restaurant Lounge Club's success. With owner Zach Erdem's
vision and native Long-Islander Executive Chef Matthew L. Lewis' varied menu,
the restaurant has developed a steady clientele of regulars, along with
newcomers who are attracted to the restaurant as well as the lounge and club
after the dinner hour.
75 Main Restaurant Lounge Club
I had dinner at the
restaurant in mid-January 2011 and had the opportunity to meet with Zach Erdem,
as well as interview Chef Matthew L. Lewis, who has been with the restaurant
since it opened in June 2010. Speaking with Chef Matthew L. Lewis, he feels
that it is important to research new trends, new products, and try new things
to keep the restaurant exciting. He honed his craft in culinary school, working
at top restaurants in New York and Long Island,
and takes continuing professional courses from the Culinary Institute of
America to learn new techniques and trends. He also believes in listening to
his team who bring international backgrounds to the kitchen, as he always
enjoys learning from his staff and encouraging them as they hone their own
careers.
Chef Matthew L. Lewis
He appreciates the close
proximity to fresh produce from the nearby farms, to the artisanal goat cheese
producers, and of course, to excellent fish and seafood. When not working in
the kitchen and developing new recipes for the restaurant, Chef Matthew L.
Lewis indulges his passion for scuba diving and fishing on Long Island, as well
as in Puerto Rico, Jamaica,
and Cozumel.
75 Main Restaurant Lounge
Club Menu
Crab Cakes with Chili Lime
Tartar Sauce and Guacamole
Sesame Crusted Tuna with
Green Papaya Slaw
Crab Cakes
For 3 People
Ingredients for the Crab
Cakes:
|
1
|
Pound (454 gm)
|
Jumbo Lump Crabmeat
|
|
1
|
Teaspoon
|
Red Onion, finely diced
|
|
1
|
Teaspoon
|
Celery, finely diced
|
|
3
|
Tablespoons
|
Colman's Dry Mustard
|
|
2
|
Tablespoons
|
Meyer Lemon, freshly juiced
|
|
1
|
Cup
|
Panko Breadcrumbs
|
|
|
|
White Pepper, to taste
|
Method: Combine all ingredients except Panko breadcrumbs and
form into 3-ounce balls being careful not to break up the crabmeat too much.
Coat the crab balls with the Panko breadcrumbs and form into ½-inch thick
individual cakes. Place into a storage container and refrigerate immediately;
remember this is fish we are working with here.
Chili Lime Tarter Sauce
Ingredients:
|
¼
|
Teaspoon
|
Ancho Chili
|
|
¼
|
Teaspoon
|
Sweet Gherkin Pickle, diced
|
|
2
|
|
Limes, zest, and juiced
|
|
1
|
Teaspoon
|
Horseradish, fresh
|
|
3
|
Tablespoons
|
Heinz Ketchup
|
Method: Add ingredients to a food processor and blend. Put
the chili lime sauce into a squeeze bottle and refrigerate.
Guacamole
Ingredients:
|
1
|
|
Avocado, ripe, peeled and
diced
|
|
1
|
Tablespoon
|
Lemon Juice
|
|
1
|
Tablespoon
|
Lime Juice
|
|
1
|
Tablespoon
|
Cilantro, fresh, finely
chopped
|
Method: Combine ingredients and mash with a fork. Set in the
refrigerator with the pit of the avocado in it. The pit helps the guacamole
from discoloring.
Ingredients:
|
1
|
Teaspoon
|
Red Onion, diced
|
|
1
|
Tablespoon
|
Plum Tomato, diced
|
|
¼
|
Teaspoon
|
Jalapeno Pepper, finely
diced
|
Method: Combine the ingredients and add to the avocado mixture.
Method for cooking the
crab cakes: Add 2-ounces of clarified
butter to a sauté pan over medium heat. Add 2 of the crab cakes and cook until
golden brown on each side. Repeat process with the rest of the crab cakes.
Presentation: While the crab cakes are cooking, take your chili
lime sauce and make a nice decoration on the plate. Place the guacamole in the
center of the plate. Remove the crab cakes from the pan, pat dry to remove any
excess butter, place on top of the guacamole, and garnish with a fresh chervil
sprig.
Sesame Crusted Tuna
Ingredients:
|
8
|
Ounces (227 gm)
|
Sushi Grade Tuna
|
Sesame Crust
Ingredients:
|
2
|
Tablespoons
|
Black Sesame Seeds
|
|
3
|
Tablespoons
|
White Sesame Seeds
|
|
¼
|
Teaspoon
|
Ground Mustard Seeds
|
|
1
|
Pinch
|
Kosher Salt
|
|
1
|
Pinch
|
White Pepper
|
Method: Combine, coat tuna, and sear in sauté pan.
Green Papaya Slaw
Ingredients:
|
¼
|
Cup
|
Green Papaya, julienne,
fine
|
|
1
|
Pinch
|
Mesclun
|
|
1
|
Tablespoon
|
Roma Tomatoes, diced
|
|
2
|
Teaspoons
|
Red Onion, diced
|
|
1
|
Tablespoon
|
Chervil Leaves, fresh
|
|
1
|
|
Lime, Juiced
|
|
1
|
Tablespoon
|
Extra Virgin Olive Oil
|
|
|
|
Salt and Pepper, to taste
|
Method: Combine all ingredients.
Presentation: Slice the tuna and arrange the slices in a fan shape
on the plate, add the green papaya slaw, and garnish with pickled ginger and
wasabi.
Owner Zach Erdem Greeting Guests
75 Main Restaurant Lounge Club is open Monday through Sunday from 11:00 am until 11:30 pm, and Weekend Brunch from 8:00 am until 4:00 pm. The restaurant is open for breakfast,
lunch, brunch, and dinner. The Club and Lounge is open Friday and
Saturday from 10:30 pm
until 4:00 am.
Read about 75 Main
Restaurant Lounge Club in the Restaurants section.
75 Main Restaurant Lounge
Club
75 Main Street
Southampton, Long Island, NY 11968
United States
Telephone:
+1-631-283-7575
Website:
www.75Main.com
Read other articles on Southampton,
Long Island, New York in the Destinations,
Hotels and Resorts, and Restaurants sections.
For information on Southampton Village,
please visit the website: www.SouthamptonVillage.org.
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