Recettes du West Village

After 75+ days without restaurant life in NYC, we’re missing some of our favorite neighborhood locales. To make up for it, we’ve enlisted Chef Joey Campanaro and Chef Mike Price of Blackfoot Hospitality (Little Owl, The Clam, Taqueria Mariposa Rosaet Market Table) to create a mini-cookbook exclusive for LIVunLtd clients. Now you can make some of their favorite tried-and-true recipes from their West Village restaurants in your own kitchen!

Recipes

• Zeppoles (Little Owl)
• “Joey’s Mother Sauce” (Little Owl)
• Chilaquiles (Mariposa Rosa)
• Classic Margarita (Taqueria Mariposa Rosa)
• Spicy Margarita (Taqueria Mariposa Rosa)
• Sauteéd Nova Scotia Halibut (The Clam)
• Roasted Cauliflower (The Clam)
• Tomatoes Provençal (Market Table)
• Kale Pesto (Market Table)

Little Owl [90 Bedford Street] has been a small, yet mighty, part of the West Village for almost 15 years, and thanks to the COVID-19 pandemic, your favorite dishes are now available for delivery and pick-up. Almost the entire Little Owl menu – from the Meatball Sliders to the Beignets – can be enjoyed in your home. Have you ever wanted to enjoy Little Owl’s pancakes in bed? Now’s your chance! If you’ve wondered what “mom’s meatballs,” aka Joey’s Grandma Rosie Bova’s meatballs, would be like with fresh pasta, we invite you to indulge! And if you’re up for the challenge, Chef Joey shares two of his favorites from Little Owl’s kitchen: Zeppoles and “Joey’s Mother Sauce,” a bright sherry-shallot vinaigrette.

What You’ll Need

• 3 cups warm water
• 4 tablespoons molasses
• 4.5 ounces fresh yeast
• 2 teaspoons olive oil
• 8 cups all-purpose flour
• vegetable oil
• powdered sugar

Directions

1. Mix the wet ingredients together. Slowly add the flour until it forms a soft moist ball. Pour the dough onto a clean, floured surface and gently knead until smooth.
2. Place in a large mixing bowl with a large enough capacity to support the dough rising.
3. Keep in a warm area of the kitchen until doubled in size.
4. At this point, you are ready to pull off pieces of the dough and deep fry them. The shapes should be rough and not too big.
5. Heat the vegetable oil in a deep frying pan or pot to approximately 350° F degrees.
6. Place the torn-off pieces of dough into the vegetable oil. Fry the dough pieces until lightly browned.
7. Remove from the hot oil onto a napkin and sprinkle with generous amounts of powdered sugar.
8. We recommend serving these with Nutella – delish!

What You’ll Need

Makes 1/2 cup of dressing.

• ¼ cup [60 ml] sherry vinegar
• 1 tablespoon dijon mustard
• 2 tablespoons honey
• 1 shallot, finely diced
• ¼ cup [60 ml] extra virgin olive oil

Directions

1. In a small bowl, combine the vinegar, mustard, honey, and shallots, and whisk to blend.
2. Slowly add the oil and whisk until combined
3. Transfer to an air-tight container and refrigerate until ready to use. This is perfect for your next summery salad!

Mike and Joey have always wanted to open a taqueria and now seemed as good a time as any to make the leap. The Taqueria Mariposa Rosa [54 Carmine Street] team has been cooking with Mike and Joey for over a decade— they’re the true backbone of Blackfoot Hospitality’s restaurants. When they told the staff that they were opening up a taqueria (over tacos at family meal), they couldn’t have been more excited. They each brought in their own tortilla presses, many of which had been passed down for generations, and they got to work creating a completely new restaurant, making authentic, straightforward, Mexican food: the freshest ingredients, family recipes, tacos, and tequila. Need we say more? Here, the chefs are sharing the perfect brunch dish: chilaquiles. Plus, two of the most popular margaritas at Mariposa Rosa.

What You’ll Need

This will serve 4 (or 2 if you’re super hungry).

• ¼ pound guajillo chile peppers
• 1 small onion, quartered
• 2 cups chicken stock
• ½ pound boneless, skinless chicken breast
• 4 cups tortilla chips
• 4 eggs, fried to your liking
• diced onion (optional, for garnish)
• cilantro (optional, for garnish)
• sour cream (optional, for garnish)
• cotija cheese (optional, for garnish)

Directions

1. Preheat your oven to 350° F.
2. Place the chile peppers in an ovenproof saucepan and roast in the oven for 5 minutes. Add the onions to the pan and continue to cook for an additional 20 minutes.  
3. Remove from the oven and place it on the stovetop over medium heat. Add the chicken stock and bring to a simmer for 15 minutes. Remove the pan from the heat and allow the mixture to cool. Using a blender and working in small batches, blend the chili sauce until smooth. Set aside.
4. Place a high-sided sauté pan over medium heat. Add the chicken breast and pour the chili sauce evenly over the chicken. Allow this to simmer for approximately 20 minutes, or until the chicken has reached an internal temperature of 165° F. Remove the chicken from the pan and shred using two forks. Set aside.
5. Remove the sauce from the oven and place it on the stovetop over medium heat. Add the chicken stock and bring to a simmer for 15 minutes. Remove the pan from the heat and allow the mixture to cool. Using a blender and working in small batches, blend the chili sauce until smooth. Set aside.
6. Place the tortilla chips in a baking dish and cover with the chile sauce. Make sure that each tortilla is coated with the sauce. Sprinkle the chicken over the tortillas. Bake until the tortillas have soaked up some of the sauce, approximately 20 minutes.
7. Divide evenly between 4 shallow bowls, and place an egg on top of each. Garnish with onion, cilantro, sour cream, and cotija cheese.

What You’ll Need

Makes 1 margarita.

• 1 ounce of lime juice
• .5 ounce of triple sec
• .25 ounce of simple syrup
• 1.5 ounce of Espolon Blanco tequila

Directions

1. Combine ingredients in a shaker. Shake.
2. Pour over rocks in a rocks glass and garnish with salt and/or lemon.

What You’ll Need

Makes 1 spicy margarita.

• 1 ounce of lime juice
• .25 ounce of triple sec
• .25 ounce of simple syrup
• 1.5 ounce of Espolon Blanco tequila
• .5 ounce Ancho Reyes Vere Liqueur

Directions

1. Combine ingredients in a shaker. Shake.
2. Pour over rocks in a rocks glass and garnish with salt and/or lemon.

The Clam [420 Hudson Street] gets their fresh seafood from their partner, Eric Tevrow at Early Morning Seafood. Because of this access, they’ve launched a community seafood market to share with the neighborhood (and beyond). In addition to an abundance of raw seafood, you can also shop ready-to-cook filets, cleaned and scrubbed clams, and thoughtful sauces and marinades.

The current climate has also led The Clam to launch to-go Lobster Roll Kits – both Maine and Connecticut style, Bloody Mary Kits, and a limited delivery-friendly menu that includes parker house rolls, spaghetti and clams, old bay fries, fish tacos, and a curated selection of cocktails and wines. 

Below, Executive Chef Mike Price has shared The Clam’s recipe for sautéed Nova Scotia Halibut with a side of Roasted Cauliflower, so you can try your hand at making it at home. Head to the LIVunLtd IGTV channel to watch him demo it!

What You’ll Need

Makes 2 servings. This dish pairs well with a glass of crisp white wine or dry rosé.

• 2 6-ounce portions halibut filet, skin off 
• 2 tablespoons vegetable oil canola or similar, divided
• 1 tablespoon unsalted butter
• 1 pound asparagus (trimmed, peeled) cut into 2-inch pieces on a bias
• ½ cup plum tomatoes, diced
• 1 tablespoon parsley, chopped 
• 3 ounces sumac aioli
• salt + white pepper to taste

Directions

1. Place a heavy, medium-sized sauté pan over medium-high heat. Season halibut filets with salt and white pepper evenly on both sides.  Place 1 tablespoon of vegetable oil in the sauté pan until it just starts to smoke. Be sure to use an oil with a high smoke point (canola, avocado, coconut are best). Add the halibut filets to the sauté pan, being careful not to splash any hot oil. Once the filets start to get some golden brown color, add the butter.  After the butter is melted and starts to brown, place the sauté pan in a 400° F oven with the same side still face-down.  
2. Meanwhile, place another medium-sized sauté pan over medium-high heat. Add the remaining tablespoon of vegetable oil to the pan.  Once it begins to smoke, add the asparagus. Sauté until some color is reached. Add the diced tomatoes and chopped parsley, season with salt and pepper, and remove from the heat.     
3. Remove the fish from the oven and gently flip over using a fish spatula or similar.  Return the sauté pan to the stove over a low flame and using a kitchen spoon, baste the fish with the butter from the bottom of the pan.  At this time, be sure to check the fish is cooked to your desired level.  If it needs a minute longer, you can return to the oven or finish on the stovetop.  Remove the fish from the pan and allow it to rest for 3-4 minutes.
4. Using a spoon, smear the sumac aioli across the bottom of each entrée plate (or a platter if serving family-style). Divide the asparagus evenly on both plates. Place the halibut gently over the asparagus. 

What You’ll Need

Makes 2 servings.

• 6 cups assorted cauliflower, cut into medium-size pieces (white, orange, purple, green, romanesco)
• 2 tablespoons unsalted butter
• ¼ cup pinenuts
• 1 tablespoon parsley, chopped
• salt + pepper to taste
• ¼ cup sugar
• ¼ cup sherry vinegar
• 2 sage leaves
• 1 sprig of thyme
• 4 black peppercorns

Directions

1. Preheat oven to 400° F.
2. In a small sauté pan, toast pinenuts in 1 teaspoon of butter and season with salt and pepper. Reserve.
3. Caramelize the sugar in a small saucepot until slightly darker than golden brown. 
4. Add the sherry vinegar along with the bay leaf, sage, thyme, and peppercorns. Reduce until slightly syrupy and strain through a fine-mesh strainer. Reserve in a warm place.
5. In a large sauté pan over high heat, add the cauliflower along with the remaining butter.
6. Sauté over high heat until the cauliflower starts to brown. 
7. Place in the oven to continue cooking for 5 minutes or so.
8. Remove from the oven, season with salt and pepper and place on a serving platter.
9. Sprinkle with parsley and toasted pinenuts. Drizzle generously with the sherry gastrique and serve.

Market Table [54 Carmine Street] is a West Village neighborhood favorite that serves seasonal American food. The menu is influenced by Chef Mike’s childhood on his family farm in Maryland. The recipes of two of their favorite dishes are shared below.

What You’ll Need

• 2 tablespoons olive oil
• ½ onion, finely diced
• 1 (15-ounce) can of crushed, whole peeled tomatoes
• 10 kalamata olives, pitted and chopped
• 1 teaspoon sugar
• 1 tablespoon red wine vinegar
• 1 tablespoon capers, rinsed, dried, and finely chopped
• 2 tablespoons parsley, finely chopped
• salt + pepper to taste

Directions

1. Warm the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring until translucent and tender, about 5 minutes.
2. Add the garlic and cook, stirring, until fragrant, about 30 seconds. 
3. Stir in the tomatoes, olives, and sugar. Bring to a simmer and then reduce the heat to low and cook for 30 minutes, stirring often.
4. Add in the vinegar, capers, and parsley.
5. Season with salt and pepper to taste.

What You’ll Need

• 3 tablespoons olive oil
• 1 bunch kale, cleaned and chopped
• 3 cloves garlic, minced
• 6 whole cloves of garlic
• 2 teaspoon chili flakes
• 1 bunch basil, cleaned
• ½ cup pinenuts
• 3 cups parmesan cheese
• salt + pepper to taste

Directions

1. Warm the olive oil in a large saucepan over medium-low heat. When hot, add the kale and toss using tongs to ensure that all of the kale is coming in contact with the heat and the oil. When the kale begins to soften, season with salt and pepper. 
2. Add the minced garlic and chili flakes and continue to cook for approximately 5 minutes or until the kale is beginning to wilt and the flavors of the garlic and chili flakes are incorporated.
3. Remove from the heat and allow to cool.
4. In the bowl of a food processor, add the kale, basil, garlic cloves, pinenuts, and parmesan cheese. Slowly drizzle the olive oil into the food processor, adding only enough to loosen the mixture and create a creamy, bright green sauce.

Want more recipes from the Blackfoot Hospitality duo? Chef Joey Campanaro’s cookbook just became available for pre-order. Big Love Cooking features 75 accessible recipes infused with Mediterranean flavors inspired by Joey’s Italian-American family.

Each restaurant featured here is offering a drink special this month: $1 from every drink goes to support The Okra Project, a collective that brings free, nutritious, home-cooked meals to Black Trans people experiencing food insecurity. Limited reservations are now available for The Clam. Mariposa Rosa is taking orders at the window with tables available first-come, first-served.

Contact your concierge to order the cookbook or to place a to-go order!