Every Sunday evening, Moby’s in East Hampton hosts a Sunday Feast with a rotating menu showcasing the seasonal produce and seafood from Long Island’s East End.
From 5 to 10 p.m. each Sunday through the end of September, chef Gary King serves a new, limited menu in addition to the restaurant’s regular a la carte dinner menu. One Sunday featured slow-roasted porchetta with lacinato kale, corn and sun gold tomatoes; another menu had a traditional East Coast lobster boil. Lamb went into a mixed grill accompanied by grilled carrots, Balsam Farms corn, heirloom tomatoes and salsa verde, and local crabs turned into a chili crab feast.
Dessert take advantage of peaches from Bhumi Farm, just down the road in East Hampton.
King was kind enough to give us the recipes for two of his recent dishes. Like an exacting chef, he measures by weight not volume, so his recipes are in grams. But no fear! If you’re adventurous enough to make your own sausage, you probably have a scale, but if not, here’s a handy grams to cup converter.
Moby’s Merguez Sausage
8 pounds ground lamb
50 grams pounded garlic
75 grams kosher salt
25 grams cumin
25 grams coriander
10 grams cinnamon
50 grams Aleppo pepper
7 grams black cumin (available online)
3 grams cayenne pepper
5 grams smoked paprika
5 grams fresh oregano
If not already ground, grind all spices. Put all ingredients into a mixer and mix until fully incorporated. Pipe sausage into lamb casing or make into patties.
Moby’s Peach Cobbler
makes about 10 small cobblers
2,000 grams diced peaches, (about 5 pounds)
200 grams vanilla sugar
50 grams corn starch
Mix everything together and let sit for 10 minutes. Fill 10 oven safe ramekins or small iron skillets with 200g of fruit and some of the remaining juice. Bake at 375 degrees for 8 minutes; cover and bake for 8 more minutes.
Topping
575 grams butter
575 grams flour
1080 grams flour
10 grams salt
5 grams Saigon cinnamon
Mix all ingredients in a kitchen mixer with a paddle until the crumbs are the size of peas. Bake at 325 degrees until the crumbs are baked through. Top each bowl of peach filling with the crumble.
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