Montauk - Chef Todd Mitgang who recently opened South Edison restaurant in Montauk which offers an Americana menu devoted to homemade summer classics, has served up a few recipes listed below that might enhance your holiday celebration.

So enjoy your independence and try a few with family and friends. Happy Fourth of July!

The Backyard Burger
The Backyard Burger ("This burger ever only needs Salt and Pepper. High quality meat is what it is all about").

 • Ground Akuashe - heart healthy beef, lineage of first Kobe; found at any prime butcher just ask for domestic Kobe.
 • Do not over-handle the meat; the butcher is giving you fresh meat and you want to handle it delicately; you want to taste the strands from the meat grinder and not a patty that was pre-formed.
 • Martin's Potato Roll; bottom bun gets a smear of softened butter and a slice of aged-cow's milk gouda.
 • Top bun: homemade aioli.
 • 4 egg yolks, 3 cloves of garlic, 1 tbs. of dijon mustard, place in food processor and slowly drizzle in two cups of canola oil until aioli has emulsified then add one tbs. of kosher salt and two tbs. of fresh lemon juice.
 • 1 slice of Bibb Lettuce.
 • 1 thick slice of an heirloom tomato (available locally in July).
 • 1 thick slice of red onion.

Lobster Roll For Two
 • 2 Lobsters; Steam for nine minutes and Transfer to ice bath. De-shell and chop in large bite size pieces.
 • Black Garlic Mayo: 4 egg yolks, 4 cloves of black garlic, 1 clove of fresh garlic, 1 tbs. dijon mustard. Add to food processor until pureed and add two cups of canola oil. Season with one tbs. kosher salt, tbs. of lemon juice.
 • In mixing bowl add lobster meat with black garlic mayo to taste. Add two tbs. finely chopped chives, two tbs. finely chopped chervil, two tbs. finely chopped basil, two tbs. finely chopped tarragon. Add two tbs. of fresh lemon juice and two tbs. of ice cold water (thins down mayo so not so coating).
 • Toast Martin's Hot Dog bun; load with lobster meat, add two tbs. warm fresh butter spooned over bun.
 • Shave celery and fennel with drop of olive oil and pinch of salt.
 • Finish with micro celery.
 • Served with fries sprinkled with homemade crab seasoning.

Crab Seasoning
 • 1/2 cup Dry bay leaf.
 • 2 tbs. Spanish paprika.
 • 1/4 cup Dehydrated shallots.
 • 1.5 tsp. ground ginger, smoked paprika.
 • 2 tbs. celery seed.
 • 1/4 cup garlic chips.
 • 1 tbs. mustard powder.
 • 1 tbs. coriander seed.
 • 1/4 cup kosher salt.

Sorbets
Easy to make at home provided you have an ice cream machine.

Watermelon Cider Vinegar Sorbet
 • 1 quart watermelon juice (fresh).
 • 6 cups simple syrup.
 • 1/4 cup cider vinegar.
 • Mix together - Churn in ice-cream machine until frozen - transfer to a freezer safe container. Keep in freezer wrap for up to two weeks.

Tomato Black Pepper Sorbet
 • 4 cups of heirloom tomato juice (fresh).
 • 6 cups simple syrup.
 • 2 tbs. Black Pepper medium ground.
 • 2 tsp. sea salt.
 • Mix together - Churn in ice-cream machine until frozen - transfer to a freezer safe container. Keep in freezer wrap for up to two weeks.

Sweet Corn & Honey Sorbet
 • 1 quart Corn Juice.
 • 6 cups Simple Syrup.
 • ¼ cup of honey.
 • 1 tsp. Sea Salt.
 • Mix together - Churn in ice-cream machine until frozen - transfer to a freezer safe container. Keep in freezer wrap for up to two weeks.

Butter Milk Sorbet
 • 4 Cups Buttermilk.
 • 6 Cups simple Syrup.
 • Mix together - Churn in ice-cream machine until frozen - transfer to a freezer safe container - Keep in freezer wrap for up to two weeks.