Food & Drink

Pictured with some of the donations are William Gonyou, LI Cares Community Event and Food Drive Manager, (left) and Suffolk County Legislator Rob Trotta. Photo from Leg. Trotta's office

Suffolk County Legislator Rob Trotta is participating in the 13th Annual Legislative Pet Food Drive Challenge to support Baxter’s Pet Pantry, a program of Long Island Cares. 

Since 2009, they have provided free pet food and supplies to individuals and families in need, in an effort to enable them to keep their pets at home instead of placing them in shelters.

According to Long Island Cares, dog and cat food are the most requested items by their member agencies. “I would be most appreciative if the generous residents and pet lovers in my district would help out,” Trotta said.

The pet pantry needs 5 pounds, 10 pounds or larger bags of dog and cat food, canned and dry cat/dog food, cat/dog treats, birdseed, and food for fish, rabbits, and ferrets, as well as kitty litter and small new toys. 

Long Island Cares asks that all pet food be unopened, and in its original packaging.

The drive is from now until May 1. Donations are accepted at the district office of Legislator Trotta located at 59 Landing Avenue, Suite 1 (first office), Smithtown.  The office is open Monday through Friday from 9 a.m. until 5 p.m. For more information, call 631-854-3900.

Photo from SBU

Stony Brook University’s Division of Finance & Administration broke the largest single-week record for food donated to the University’s on-campus Food Pantry. The largest amount of food received was previously set at 269 pounds. The Division participated in the ‘Adopt a Week’ program during Valentine’s Day week and was able to collect 700 pounds.

“There are members of our Stony Brook community experiencing real food insecurity,” stated Jed Shivers, Senior Vice President for Finance & Administration. “This isn’t surprising given that just over one in ten New York households experience food insecurity, so we were delighted to partner with the Food Pantry to benefit students, faculty and staff here on campus.”

The Stony Brook University Food Pantry is located in the Stony Brook Union and serves university  community members (students, staff and faculty) who are at risk of food insecurity. The Food Pantry looks to be a reliable and stable supplemental food source while providing resources to those in need.

Several members of the Division of Finance & Administration helped organize and conduct the food collection for the Food Pantry including: Karla Morrison, Lauren Candela, Christine O’Neill, Carolyn Osiecki, Joseph Caponegro, Jennifer Coggin, Jhovanna Erazo, Kassidy Berke, Diane Brady, Kristine Kondrick, Heather McLaughlin, Jeanmarie Ricciardi, Veronica Brown and Divisional leaders who lent their support including Lyle Gomes, Heather Montague, Simeon Ananou, Bill Herrmann, Larry Zacarese, and Jen Donnelly.

Uncle Joe’s Famous Pizzeria has announced its acquisition of Wading River Pizza in Wading River.

“As we reflect on the past six years we are filled with gratitude for the support and friendship you have shown us at Wading River Pizza,” said owner and pizzaiolo Steven LaBarbera. “It has been an incredible journey serving you and we are truly thankful for the opportunity to be a part of this wonderful community.”

Wading River Pizza owner and pizzaiolo Steven LaBarbera will retire in March 2024.

“As we pass the torch to the team at Uncle Joe’s, we do so with confidence that they will continue to uphold the standards of delicious food and courteous service that you have come to expect,” said Wading River Pizza co-owner Kristen LaBarbera. “We trust that they will treat you all like family, just as we have strived to do.”

Led by Tana Gerber and Scott Gerber, Uncle Joe’s Famous Pizzeria will become the new steward of Wading River Pizza.

“We are excited to introduce the Wading River, East Shoreham and Rocky Point communities to some of the specialties that have made us a trusted, family-friendly brand for over 50 years,” said Scott Gerber. “Rest assured, we will preserve the culinary excellence and customer service that Wading River Pizza’s regulars, fans and locals have come to know and love.”

Uncle Joe’s Famous Pizzeria serves Original Long Island Panko pizzas, Classic New York Style pizzas, and Italian specialties, such as Uncle Joe’s Famous Alla Vodka sauce dishes, Parms, Original Sauce Wings and signature Dolci Doughknots.

Uncle Joe’s Famous Pizzeria in Wading River is located at 6324 Route 25A in the Little Bay Shopping Center. The full transition to Uncle Joe’s Famous Pizzeria will occur by spring.

Other Uncle Joe’s Famous Pizzeria locations in Suffolk County include Hampton Bays (42E Montauk Highway) and Miller Place (691 Route 25A). Uncle Joe’s Hampton Bays and Miller Place locations are anticipated to re-open from renovation in March 2024.

“It’s our distinctive honor to offer Long Island pizzeria owners the opportunity to join the Uncle Joe’s family,” said Tana Gerber. “Uncle Joe’s Famous Pizzeria intends to announce additional acquisitions in the weeks and months ahead.”

For more information, please visit UncleJoes.com or call 631-929-9222.

Seared Salmon with Apple Slaw

By Heidi Sutton

This week let’s dive into the world of tender, flavorful salmon. Healthy and a great source of protein, salmon is considered the best fish in the sea and is the star of the following recipes.

If you like honey mustard, then you will love Honey Mustard Crunch Salmon. Combine 6 simple ingredients to make your epic glaze to coat the salmon, and press down your panko mixture for a delicious crunch. Seared Salmon with Apple Slaw is a flaky baked fish that is complemented perfectly by Asian-style barbecue sauce and fresh herbs then paired with a sweet homemade apple slaw for a classic dish with a tangy twist.

Honey Mustard Crunch Salmon

Honey Mustard Crunch Salmon

YIELD: Makes 3 servings

INGREDIENTS:

Three 6-ounce salmon fillets

salt and pepper, to taste

Honey Mustard Glaze:

1/3 cup honey

1/4 cup whole-grain mustard

2 tablespoons smooth Dijon mustard

2 tablespoons mayonnaise

2 teaspoons horseradish

1 teaspoon smoked paprika

Crunch:

3/4 cup panko breadcrumbs

2 tablespoons dried parsley

2 tablespoons olive oil

DIRECTIONS: 

Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.

To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.

To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve. Preheat oven to 400 F. Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze. 

Bake 15-17 minutes until fish is cooked through. Serve with drizzle of remaining glaze.

Seared Salmon with Apple Slaw

Seared Salmon with Apple Slaw

YIELD: Makes 4 servings

INGREDIENTS:

4 portions boneless salmon

4 tablespoons Asian-style barbecue sauce

2 apples, cored and sliced into matchsticks or julienned

1 cup sliced or shredded red cabbage 

1 cup sliced or shredded white cabbage

1 celery stick, finely sliced

1/2 red onion, finely sliced

1/4 cup mayonnaise

1 tablespoon chopped fresh herbs such as dill, parsley or cilantro

1 lime, juice and zest only 

1 tablespoon toasted white sesame seeds, plus additional for garnish

1 teaspoon black sesame seeds, plus additional for garnish

DIRECTIONS: 

Preheat oven to 375 F using grill or broil setting and line baking tray with cooking paper. Arrange salmon portions on paper and spread barbecue sauce over each portion. Bake 5-8 minutes, depending on thickness and size, or until just cooked in center and caramelized on top. 

In bowl, combine sliced apple sticks, cabbage, celery and red onion slices; toss lightly. In separate bowl, whisk mayonnaise, herbs, lime juice and lime zest. Fold dressing and sesame seeds into slaw and toss together. Divide apple slaw between serving plates and top with glazed salmon. Sprinkle with extra sesame seeds.

Cinnamon Pecan French Toast Casserole

By Heidi Sutton

On a cool, crisp morning, it’s hard to beat an exciting twist on a breakfast classic. 

These two versions of French Toast Casserole are crisp on top while soft and moist in the middle, coming fresh out of the oven with the aroma of cinnamon that will have the whole house eager for a bite. Prepare the night before so all you have to do is add the toppings in the morning.

Cinnamon Pecan French Toast Casserole

Recipe courtesy Culinary.net

Cinnamon Pecan
French Toast Casserole

YIELD: Makes 10 servings

INGREDIENTS:

1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes

5 large eggs

1 1/2 cups unsweetened milk

2 tablespoons brown sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

 maple syrup, for serving

Topping:

2 tablespoons unsalted butter, melted

2 tablespoons brown sugar

1/2 cup chopped pecans

1 cup frozen strawberries

1cup frozen blueberries

 confectioners’ sugar, for dusting

DIRECTIONS: 

Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes. Cover baking dish and refrigerate overnight. 

Preheat oven to 350 F. 

To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set. 

Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.

Apple Cinnamon French Toast Casserole

Recipe courtesy of Culinary,net

Apple Cinnamon
French Toast Casserole

YIELD: Makes 12 servings

INGREDIENTS:

Nonstick cooking spray

1 package (20 ounces) French bread, cubed, divided

1 can (20 ounces) apple pie filling

9 eggs

1 cup half-and-half

2 teaspoons ground cinnamon

1 cup powdered sugar, plus additional

2 tablespoons milk, plus additional

Spray 8-by-8-inch glass baking dish with nonstick cooking spray.

DIRECTIONS: 

In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread. Cover with aluminum foil and chill overnight.

Heat oven to 325 F. Remove foil and bake 50-60 minutes. Let cool 10-15 minutes.

In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

Shrimp Scampi

By Heidi Sutton

Pasta has been enjoyed around the world for centuries, with deep ties to Italy and other Mediterranean nations like Greece, and several territories of the Middle East and Arabian Peninsula. In fact, centuries ago dry durable pasta was one of the main sources of nutrition for Arab traders, including those who landed in Sicily.

The flavor profile of pasta can change significantly depending on which ingredients are added. Cooks needn’t feel beholden to the standard “spaghetti and meatballs” recipe. Shrimp Scampi with linguine, for example, originates from Genoa, Italy while Spaghetti with Shrimp, Feta and Dill, may take its inspiration from Greek cooking. Both are easy to whip up on a weeknight and are shrimply irresistible!

Shrimp Scampi

Recipe courtesy of Culinary.net

Shrimp Scampi

YIELD: Serves 4

INGREDIENTS:

8 ounces pasta linguine

2 tablespoons butter

2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

1/2 cup dry white wine or seafood broth

3/4 teaspoon kosher salt

1 dash crushed red pepper flakes

1/4 teaspoon black pepper

1 1/2 pounds large shrimp, shelled

1/3 cup parsley, chopped

1/2 lemon, juice only

DIRECTIONS: 

Cook pasta according to package directions. In large skillet, melt butter and oil. Add garlic and saute until fragrant. Add wine or broth, salt, red pepper flakes and black pepper. Bring to simmer and reduce by half. Add shrimp and saute until shrimp turn pink and opaque, approximately 2 to 4 minutes depending on size. Stir in parsley, lemon juice and cooked pasta. Toss to combine. Serve with garlic bread.  

Spaghetti with Shrimp, Feta and Dill

Recipe courtesy of Real Simple Dinner Tonight: Done! cookbook

Spaghetti with Shrimp, Feta and Dill

YIELD: Serves 4

INGREDIENTS:

12 ounces spaghetti (3⁄4 box)

1⁄4 cup plus 1 tablespoon olive oil

1 pound peeled and deveined large shrimp

Kosher salt and black pepper

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

3 ounces feta, crumbled (3⁄4 cup)

2 tablespoons coarsely chopped fresh dill

DIRECTIONS: 

Cook the pasta according to the package directions, drain and return it to the pot. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the shrimp with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and cook, tossing occasionally, until opaque throughout, 3 to 4 minutes. Stir in the lemon juice and zest. Add the shrimp mixture to the pasta, along with the feta, dill, the remaining 1⁄4 cup of oil, and 1⁄4 teaspoon each salt and pepper. Toss to combine. 

METRO photo

By Bob Lipinski

Bob Lipinski

The elusive “pinnacle of perfection” in wine still exists and one can only thirst for that miracle bottle of great wine for $9.99 that is out there somewhere. But until that day comes, we can enjoy the journey and be on the lookout for wines that complement that “special dinner” or just for leisurely “quaffing” on a Saturday afternoon. To walk into a wine shop and “pluck down” $10 for a bottle of untried wine is often an effort in futility.

I’ve been busy tasting dozens of wines (and spirits for a later article) and have found 10 that are not only great values but can pair with a multitude of foods and would be a welcome ingredient in many cooking recipes. Here is my list of suggested wines for you to try.

NV Borrasca Cava “Brut” Spain. Crisp and clean aroma and flavor of green apples, pears, and citrus, with a hint of nuts and ginger.

2022 Càvit “Pinot Grigio delle Venezie,” Italy. Bouquet and flavor of green apple, stone fruit, pear, and lime. It is light-bodied with a lingering aftertaste of almonds.

2021 Lindeman’s “Chardonnay Bin 65,” Southeastern, Australia. Very easy-to-drink with notes of butter, dill, green apple, citrus, and an abundance of toasted bread.

2021 La Vieille Ferme “Rouge,” Ventoux, Rhône Valley, France. Bright ruby colored with a bouquet and taste of raspberries, spicy cherries, black tea, and herbs. Flavors of black currants, black pepper, and plums with a long aftertaste.

2021 Laria “Montepulciano d’Abruzzo,” Abruzzo, Italy. Dark almost purple color with plenty of dark fruit, blackberries, black cherries, jam, licorice, chestnuts, and a spicy warming aftertaste.

2021 Casa del Toro “Cabernet Sauvignon- Merlot,” Curicó, Chile. Dark colored with a medium-full bouquet and taste of blackberries, plums, cherries, and chocolate. Easy to drink with some tannin to lose.

2021 Trapiche “Malbec,” Mendoza, Argentina. Bouquet and taste of boysenberry, cherries, cinnamon, and plums with hints of mushrooms, herbs, and vanilla.

2019 Caliterra “Cabernet Sauvignon Reserva,” Colchagua, Chile. Cherry colored with flavors of blueberry, green pepper, coffee, pomegranate, and tart-berries. The aftertaste had hints of licorice and cinnamon.

2020 Lindeman’s “Cabernet Sauvignon Bin 45,” Southeastern, Australia. Dark colored with a bouquet and taste of coffee, black currants, tea, and mushrooms. Smooth finish with hints of mint and dark plums.

NV Rivata Dry, White Vermouth, Italy. A full perfumed bouquet of spices, almonds, mint, hints of orange peel and herbs. Dry, with a lemon fresh taste.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

Blackberry Crunch Muffins

By Heidi Sutton

Valentine’s Day is about expressing love for special people in your life. One way to do so is to pamper that person as much as possible. That can mean starting the day off with a delicious breakfast in bed for a romantic start to your February 14th.

Muffins can be prepared in advance and are easy to enjoy in hand for a breakfast that involves lounging and love. “Blackberry Crunch Muffins” marry coffee cake and muffin elements and tart berries for something that is equal parts breakfast and dessert. What better idea for Valentine’s Day? 

Try this recipe, courtesy of Lord Honey Traditional Southern Recipes (Pelican Publishing) by Chef Jason Smith and Cupid approved.

Blackberry Crunch Muffins

YIELD: Makes 12 muffins

INGREDIENTS:

2 1⁄4 cups self-rising flour

1 cup white sugar

1⁄4 cup brown sugar

1⁄2 cup canola oil

2 eggs

2 teaspoons vanilla

3⁄4 cup full-fat buttermilk

11⁄2 cups fresh or frozen blackberries

Zest of 1 lime

Crunch topping:

1⁄2 cup white sugar

1⁄4 cup brown sugar, packed

1⁄2 cup self-rising flour

1⁄2 cup quick-cook oats

1⁄4 cup sweetened shredded coconut

1⁄2 cup chopped walnuts

5 tablespoons butter, at room temperature

1 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

Glaze:

2 cups powdered sugar

1⁄2 teaspoon salt

1 teaspoon vanilla

Juice of 1 lime

DIRECTIONS: 

Preheat oven to 375 F. Grease or line a 12-hole muffin tin. In a mixing bowl, whisk together the flour and sugars. Add the oil, eggs, vanilla, and buttermilk, and stir to combine. In a small bowl, toss the blackberries with 1 tablespoon flour, then add the berries and zest to the batter and lightly fold them in. 

Place the crunch topping ingredients in a bowl and mix with a fork until large crumbles form. Divide the batter evenly into the muffin tin, and sprinkle tops with crunch mixture. Bake for 22 to 28 minutes or until a toothpick comes out clean. Remove from oven and place on a cooling rack. Place the glaze ingredients in a bowl and whisk until combined. Drizzle over cooled muffins.

Game Day Chicken Wings

By Heidi Sutton

Scoring big on game day (February 11 at 6:30 p.m.) requires champion snacks that keep the crowd full and ready for action. You can take your tailgate to the house with this salsa-based dip and chicken wings to kick off the party and delicious brownies for celebrating a sweet victory.

Game Day Chicken Wings

Recipe courtesy Culinary.net

Game Day Chicken Wings

YIELD: Serves 4

INGREDIENTS:

1/2 cup butter, cubed

1/3 cup flour

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

10 chicken wingettes, thawed

dipping sauces

fresh parsley

DIRECTIONS: 

Preheat oven to 425 F. Line baking sheet with foil. Arrange butter cubes on foil. In medium bowl, combine flour, paprika, garlic powder, salt and pepper. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet. Bake wings 30 minutes. Turn wings over and bake 15 minutes, or until crispy and fully cooked. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Mexican Pizza Dip

Recipe courtesy of Chef George Duran

Mexican Pizza Dip

YIELD: Serves  6 to 8 

INGREDIENTS:

Nonstick cooking spray

1 tablespoon vegetable oil

1 pound ground beef

1 package taco seasoning mix

8 ounces cream cheese, at room temperature

1/2 cup sour cream

1 cup chunky salsa, plus additional for topping

1 cup grated mozzarella

1/2 cup blended Mexican cheese

sliced jalapeno (optional)

sliced black olives (optional)

green onions (optional)

tortilla chips

DIRECTIONS: 

Preheat oven to 350 F. Spray 8-by-8-inch glass pan or large souffle dish with nonstick cooking spray; set aside. In large saute pan, heat oil over medium-high heat and add ground beef, breaking up with flat wooden spatula, until fully cooked. Sprinkle taco seasoning throughout beef and combine.

Place warm beef mixture in large bowl and add cream cheese, sour cream, 1 cup salsa and mozzarella. Mix well until combined and pour into prepared pan. Top with blended cheese and sliced jalapeno, black olives and green onions, if desired.

Bake until fully warmed and cheese is melted, 30-35 minutes. Top with small spoonfuls of salsa. Serve with tortilla chips.

Marbled Peanut Butter Chocolate Brownies

Recipe courtesy of Dominos Sugar

Marbled Peanut Butter Chocolate Brownies

YIELD: Serves  6 to 8 

INGREDIENTS:

Chocolate Brownies:

1/2  cup (1/4 pound) butter

2 ounces unsweetened chocolate, chopped

1 cup sugar

1/2 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

Peanut Butter Marble:

1/4 cup natural (no added sugar) peanut butter

4  tablespoons butter, softened

1/2 cup sugar

1 egg

1/4 teaspoon vanilla extract

1/4 cup all-purpose flour

1/4 teaspoon baking powder

powdered sugar, for topping (optional)

DIRECTIONS: 

Heat oven to 350 F. 

To make chocolate brownies: In medium saucepot over low heat, melt butter and chocolate. Remove pot from heat; stir in sugar and vanilla until blended. In small mixing bowl, whisk eggs until frothy then stir into chocolate mixture. Sift flour into batter and stir just until smooth. Pour batter into prepared pan, smoothing to edges.

To make peanut butter marble: In mixing bowl, cream peanut butter, butter and sugar. Add egg and vanilla; beat just until blended. In separate bowl, sift or whisk flour and baking powder then stir into batter just until combined. Carefully spread peanut butter marble over chocolate batter. Use knife to swirl batters together, first horizontally then diagonally. Bake 20 minutes, or until toothpick inserted in center comes out almost clean. Cool completely on wire rack before cutting. Top with powdered sugar, if desired, before serving.

Bonita Mexican Steakhouse grand opening. Photo courtesy of Councilwoman Bonner's office

On January 11, Brookhaven Town Councilwoman Jane Bonner (second from right) attended the grand opening of Bonita Mexican Steakhouse & Latin Inspired Grill, located in the Crossroads Plaza West shopping center at 47 Route 25A in Rocky Point. 

Photo courtesy of Councilwoman Bonner’s office

The new 3000-square foot restaurant is a diverse culinary experience, drawing inspiration from Argentina, Brazil, and Cuba and can seat up to 100 diners. The owners Steve (with scissor) and Mariella Salazar (third from right), emphasize the international flair with specialty dishes from around the world. 

Bonita’s journey to opening day has been well-documented on social media and it now radiates with a lively atmosphere, reflecting the diverse and flavorful offerings patrons can expect. 

“I am happy to welcome Bonita Mexican Steakhouse to Rocky Point and encourage everyone to stop in, say hello and sample what they have to offer. It’s a great addition to the community and I wish them the best of luck,” said Councilwoman Bonner.

The restaurant is open 3 to 10 p.m. on Thursday, Friday and Monday, Saturday from 1 to 10 p.m., Sunday from 1 to 9 p.m. and Tuesday from 3 to 9 p.m., closed on Wednesdays. For more information, call 631-849-2344 or visit bonitamexican.com.