Tennis fans are almost ready to descend on Billie Jean King Tennis Center for the U.S. Open and, as usual, they will be well fed with amazing bites and beverages from some of the best restaurant chefs in New York City.
Chef and owner of Little Maven and Flyfish Club, Josh Capon, joined "Good Morning America" Friday for his annual pre-U.S. Open culinary insights and recipes to recreate at home.
"The U.S. Open is the premiere tennis event of the year in my opinion. It's also a wonderful annual tradition that brings out the best in sports and the best people," he said. "We actually call it a food festival of the skies at a tennis tournament because they bring out the best of the best every year."
Check out the full recipes below.
Honey Deuce recipe to sip the famed US Open cocktail as final Grand Slam beginsInspired by his crab tostada served at the Open, Capon said this at-home friendly version using a rotisserie chicken is a simple, easy to recreate option.
Ingredients
1 rotisserie chicken
1 large Spanish onion, julienned
3 cloves garlic, minced
4 chipotle peppers in adobo sauce, pureed
1 cup fire roasted crushed tomatoes
1 tablespoon tomato paste
Pickled red onions
Crumbled cotija cheese
Sliced avocado for garnish
Fresh cilantro
Round blue or yellow corn crispy tortillas
Avocado quarters, sliced into a fan
Directions
Pull all the meat off the chicken and shred the meat.
In a large sauté pan, sauté the onions and garlic for about 3 to 5 minutes until lightly caramelized.
Add the tomato paste, chipotles and crushed tomatoes. Bring to a simmer and season with salt and pepper.
Add the shredded chicken and simmer, then set aside.
Place an even layer of the chicken on a round tortilla.
Top with pickled red onions, grated cotija cheese, sliced avocado and fresh cilantro. Garnish with fresh lime wedges.
Serve immediately and enjoy!
Serves: 4
Ingredients
1 pound cooked and chopped lobster meat
1/2 cup mayonnaise (enough to evenly coat)
1 lemon, juiced and zested
2 tablespoons chopped tarragon
2 tablespoons chopped chives
1 cup diced celery
Few dashes Tabasco
Salt and pepper to taste
Top split brioche hot dog buns
Butter
Directions
Combine all ingredients together in a mixing bowl.
Toast buns with butter until golden brown on all sides.
Fill buns with lobster salad.
Serve with salt and vinegar chips and garnish with a wedge of lemon.
Chef Capon also showed off a third dish on "GMA3" inspired by another item on his menu at the tournament this year.
Ingredients
1 pound large (u-12) peeled and deveined shrimp
6 to 8 cloves garlic, sliced thin
1 red finger or Fresno chili, minced
4 tablespoons extra-virgin olive oil
1 lemon
1 pint cherry tomatoes, halved
4 tablespoons butter
1/2 cup white wine
1/2 cup chopped parsley
Salt and pepper
Directions
Serve with toasted ciabatta or over pasta.
In a large sauté pan, heat the olive oil until lightly smoking. Season the shrimp with salt and pepper and add to the pan.
Cook for about 3 minutes until lightly seared on both sides. Add the garlic and chiles and cook for another 3 minutes. Add the tomatoes and sauté for 2 minutes.
Deglaze with the white wine followed by the zest and juice of 1 lemon. Let reduce for a few minutes.
Add the butter and chopped parsley.
Season with salt and pepper and serve immediately with toasted crusty bread for dipping or over pasta.
In addition to chef Capon, more returning globally renowned favorites will be serving up their delicious culinary offerings on the grounds this year as the USTA and its hospitality partner announced a preview of the food lineup.
Dobel Tequila, best known for its signature Ace Paloma cocktail, has a new culinary partnership with Oyamel by José Andrés Group. The Dobel Tequila Club will serve Taco Cochinita, made of Yucatán-style pit barbecued pork, achiote, Mexican sour orange and pickled red onion.
Making its US Open debut, pastaRAMEN will bring its unique Wafu Italian cuisine to the Billie Jean King National Tennis Center in 2025. Led by
James Beard-nominated Rising Star Chef Robbie Felice's pastaRAMEN, the former invite-only omakase pop-up that now has a brick and mortar in New Jersey -- making it the first Italian ramen shop in the U.S. -- will serve its bold fusion of Italian and Japanese cuisine.
Simon Kim, the founder and restaurateur behind Michelin-starred COTE Korean Steakhouse is back for his second year with a twist to his beloved fried chicken concept COQODAQ. Kim's team will serve up the iconic nuggets, the "Golden Nugget" paired with caviar.
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