CLOSE
Food & Drink

by -
0 242
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.

by -
0 723
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.

 

by -
0 162
Brownies

By Heidi Sutton

While throwing together a boxed mix of brownies is obviously the easiest way, homemade brownies are so worth the extra effort. While some people prefer chewy brownies and others prefer fudgy and chocolaty ones, both of the following recipes are easy to prepare and produce a delicious crowd-pleasing treat. Whip up a batch for your next Big Game Day or Valentine’s Day. 

Best Ever Chewy Brownies

Recipe courtesy of Food Network

YIELD: Makes 8 to 10 servings

INGREDIENTS:

Nonstick cooking spray, for spraying the baking pan

1 cup granulated sugar 

1 cup dark brown sugar 

2 teaspoons vanilla extract

1⁄2 teaspoon kosher salt 

2 large eggs plus 2 yolks 

1 stick unsalted butter, melted 

8 ounces semisweet chocolate chips 

1⁄2 cup vegetable oil 

11⁄4 cups all-purpose flour 

1⁄4 cup cocoa powder 

DIRECTIONS: 

Preheat the oven to 350 F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray. Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside. Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.

Sweetheart Dark Chocolate Brownies

Recipe courtesy of Culinary.net

YIELD: Makes 10 servings

INGREDIENTS:

For the brownies:

1/2 cup butter, cut into pieces

4 ounces dark chocolate, chopped

2 eggs, at room temperature

3/4 cup white sugar

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon kosher salt

For the glaze:

2 ounces semisweet chocolate

1 tablespoon unsalted butter

DIRECTIONS: 

Preheat the oven to 350°F. In small pot over low heat, melt 1/2 cup of butter and 4 ounces of dark chocolate together until smooth. Add eggs one at a time, and whisk to combine after each addition. Add sugar and vanilla and stir to combine. Add flour, cocoa powder and salt and stir until smooth.

Transfer batter into a 9 x 9 aluminum foil lined baking pan and place it into the oven for 25 minutes and bake until done.

While brownies are baking, melt together semisweet chocolate and 1 tablespoon of unsalted butter for the glaze. Once melted, set aside. When brownies are done, let them cool. Once cooled, drizzle glaze over brownies, and spread it on top using an offset spatula.

————————————–

Want to upgrade your brownies? Before you add the batter to the pan try adding walnuts, pecans, peanuts, marshmallows, crushed pretzels, peppermint extract, chopped candies, chocolate chips or dried fruit. 

Leftover brownies will keep in an airtight container at room temperature for 1-2 days, in the fridge for up to 4 days, or in the freezer for up to 3 months.

by -
0 258

The Port Jefferson Rotary Club and “Call Brian” Senior Services will sponsor a Restock the Pantry Food and Personal Care Items Drive in front of the Open Cupboard Pantry at Infant Jesus Church, 110 Hawkins St., Port Jefferson on Sunday, Jan. 28 from 9 a.m. to noon. The holidays are always a busy time at the pantry, and many of the basic items they distribute are in critically low supply.

Currently the pantry is in extreme need of juice, pancake mix (complete), pancake syrup, macaroni & cheese, healthy snacks, pasta, pasta sauce, ketchup, mayonnaise, mustard, Maseca flour, cooking oil, Chef Boyardee meals, ramen, peanut butter and jelly.

They are also in need of personal care items such as shampoo, conditioner, feminine products, baby wipes, soap, toothbrushes and toothpaste. For more information, call 631-938-6464.

by -
0 376
Over 90 restaurants will be participating in Suffolk County including Limani Grille in Commack.

The tri-annual and award winning Long Island Restaurant Week is ready to kick off an exciting winter season and bring in customers to Long Island restaurants. The promotion will take place from Sunday, Jan. 28 to Sunday, Feb. 4 with several prix fixe options. Over 90 restaurants in Suffolk County will take part in the dining experience.

Participating restaurants may offer a $24 two-course lunch, a $29 three-course dinner menu, a $39 three-course dinner menu and/or a $46 three-course dinner prix fixe all night every night they are open (or during lunch hours) from Sunday to Sunday, except Saturday when it will be offered until 7 p.m. Many restaurants will be offering the promotion for takeout as well. 

“We are excited to kick off 2024 with Winter Restaurant Week! On the heels of a great fall restaurant week that saw over 170 restaurants participating, winter is already lining up to be an exciting mix of cuisines and locations throughout the island. It’s the perfect time of year to try those restaurants you have been wanting to try” shares Nicole Castillo of Long Island Restaurant and Hospitality Group.

For a full list of participants and to view their menus, visit www.longislandrestaurantweek.com. For more information, call 631-329-2111.

by -
0 152
Totally Excellent Chili served with Honey-Pumpkin Cornbread

By Heidi Sutton

On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. In spite of its name, chili can warm anyone up quickly. 

This recipe for Totally Excellent Chili is spicy, but not too hot, and thin enough to be eaten with a spoon, but not to be mistaken for soup. The dish pairs well with Honey-Pumpkin Cornbread, a simple and somewhat sweet spin on a classic, comforting side to provide a feel-good boost on chilly evenings.

Totally Excellent Chili

Recipe courtesy of Evelyn Raab

Totally Excellent Chili

YIELD: Serves 6

INGREDIENTS:

11⁄2 pounds lean ground beef

2 medium onions, chopped

2 cloves garlic, minced or pressed

1 28-ounce can diced tomatoes

1 tablespoon Mexican chili powder

2 teaspoons ground cumin

11⁄2 teaspoon salt

1⁄2 teaspoon curry powder

1⁄2 teaspoon cayenne pepper

2 19-ounce cans red kidney or pinto beans, drained and rinsed

DIRECTIONS: 

In a large saucepan or Dutch oven, combine the ground beef with the onions and garlic, and cook, stirring to break up the clumps, until the meat is no longer pink and the onions are softened — about 10 minutes. Add the tomatoes, chili powder, cumin, salt, curry powder, and cayenne or jalapeño, cover, and simmer for about 30 minutes. Add the beans and cook for another 30 minutes, stirring often.

Serve this chili sprinkled with shredded cheese and accompanied by plain rice or freshly baked corn bread. If the chili is too spicy for you, a spoonful of plain yogurt or sour cream will help cool things down.

Honey-Pumpkin Cornbread

Recipe courtesy of Family Features

Honey-Pumpkin Cornbread

YIELD: Serves 12

INGREDIENTS:

1 1/2 cups all-purpose flour

1 1/4  cups yellow cornmeal

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/4  teaspoon baking soda

1/2 teaspoon sea salt

1 cup canned pumpkin puree

2 large eggs, at room temperature

5 tablespoons unsalted butter, melted

4 tablespoons honey

1/3 cup buttermilk

1 tablespoon grated orange zest

DIRECTIONS: 

Heat oven to 400° F. Lightly butter a 9-inch square baking pan. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.

Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.

by -
0 214
Pixabay photo

By Bob Lipinski

Bob Lipinski

Feta, America’s favorite Greek cheese, has been made in Greece for over 3,000 years. Although some claim the first written mention of feta appears in Homer’s Odyssey, dating to the end of the eighth century B.C.

The word feta comes from the practice of cutting the cheese into large blocks or slices (fetes) and preserving it in brine in large barrels. Before the seventeenth century, feta was just called “cheese.” The cheese’s uniqueness is attributed to the essential process of brining. Feta is known as a “pickled curd cheese” with a fresh, salty, tangy, nutty, and peppery taste due to brine soaking.

It is made with sheep’s milk, although some goat’s milk can be added. Sheep’s milk imparts a buttery richness, and goat’s milk adds acidity. The cheese has a snow white exterior and interior with small or no holes. It is brick-shaped, moist, and semisoft to firm; yet has a crumbly texture.

Feta received its PDO in 2002 and can be made in one of seven regions: specific prefectures on the mainland and on the islands of the Peloponnese, Thessalia, Epirus, Macedonia, Thrace, and Lesbos. Similar cheeses are produced in some eastern Mediterranean countries, others around the Black Sea, and the United States, with different production and aging requirements.

Interestingly, only about two percent of all feta consumed in the United States is actually made in Greece. The average Greek person consumes about 50 pounds of cheese each year, and 70 percent of the cheese eaten is feta.

Pixabay photo

Most consumers are familiar with Feta as the dry, salty, crumbly cheese, often added to a Greek salad. The majority of this cheese is U.S. made from cow’s milk and is often dyed to create the natural white color of the sheep and goat’s milk cheese.

There are many ways to enjoy Feta cheese including with cubes of watermelon, fresh mint leaves, and a balsamic glaze; a topping on pizza, focaccia, or bruschetta; with grilled baby artichokes, tomatoes, and red and green olives; and the best way  — as a slab, marinated with extra-virgin olive oil, bits of black Greek olives, oregano, pepper, and salt served with pieces of crusty bread.

The Guinness World Record for the largest salad was a Greek salad made in 2016 in Moscow, Russia that weighed almost 45,000 pounds, which included two and a half tons of feta in addition to tomatoes, cucumbers, onions, olives, olive oil, oregano, and salt.

Feta has similarities to other cheeses such as Beyaz Peynir (Turkey), Brînza (Romania), Cotija (Mexico), Domiati (Egypt), Rodopa (Bulgaria), Salamura (Turkey), Sirene (Bulgaria), and Telemea (Romania).

Feta pairs well with many wines, including (whites) Assyrtiko, Chablis, Moschofilero, Pinot Gris, Riesling, and Sauvignon Blanc. (Reds) Bardolino, Gamay, Pinot Noir, Sangiovese, Valpolicella, and Zinfandel. Other beverages are Pilsner beer, champagne and sparkling wines (dry), rosé (dry), and ouzo.

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].

by -
0 740
1 of 3
Pictured from left, Right Coast Taqueria owners Richard Zoob and David Preisler, Brookhaven Town Councilmember Jonathan Kornreich and General Manager John Negrinelli. Photo courtesy of Councilmember Kornreich's office
Right Coast Taqueria ribbon cutting on Jan. 5. Photo courtesy of Councilmember Kornreich's office
Right Coast Taqueria ribbon cutting on Jan. 5. Photo courtesy of Councilmember Kornreich's office

Right Coast Taqueria celebrated the grand opening of  its newest location at 4088 Nesconset Highway in East Setauket with a ribbon cutting on Jan. 5. 

Brookhaven Town Councilmember Jonathan Kornreich, members of the Three Village Chamber of Commerce and members of the Three Village Historical Society joined owners David Preisler and Richard Zoob along with General Manager John Negrinelli in the celebration.

The business now has four locations throughout Long Island, including Deer Park, Ronkonkoma and Mineola. The restaurant, which was first established in 2018 at its Deer Park location, serves Mexican food including tacos, burritos, nachos, quesadillas, fajitas and much more.

“Right Coast Taqueria had great food and a fun beach vibe, just what we needed on a cold day as we welcomed them to the community. Wishing them the best of luck, now and in the future,” said Councilmember Kornreich.

For more information, call 631-940-8300. To order online, visit www.rightcoasttaqueria.com.

by -
0 135
Mixed Berry-Lime Smoothie Bowl

By Heidi Sutton

If your goals for the new year include a healthier lifestyle and added nutrition, your mission is likely to start with a refreshed menu. Add a few newfound breakfast favorites to this year’s rotation like the following Mixed Berry-Lime Smoothie Bowl with banana and granola, Chai Quinoa Protein Breakfast Bowl and Strawberry Oatmeal Smoothie to power each day and propel yourself toward wellness success to make 2024 your best year yet.

Mixed Berry-Lime Smoothie Bowl

Mixed Berry-Lime Smoothie Bowl

YIELD: Makes 3 cups

INGREDIENTS:

1 banana

1/2 package (6 ounces) blackberries

1/2 lime

2 cups frozen mixed berries

1 cup plain Greek yogurt

4 fluid ounces whole milk

1/8 cup honey

1/4 teaspoon ground cinnamon

2/3 cup of your favorite granola

DIRECTIONS: 

Wash and dry banana and blackberries. Peel and thinly slice banana; set aside. Zest and juice lime into blender. Add frozen mixed berries, yogurt, milk, honey and cinnamon. Blend on high speed until smooth, 1-2 minutes. To serve, divide smoothie between bowls and top with banana, blackberries and granola.

Strawberry Oatmeal Smoothie

Strawberry Oatmeal Smoothie

YIELD: Makes 1 serving

INGREDIENTS:

1/2 cup rolled oats

1 banana

14 frozen strawberries

1 cup soy milk

1 1/2 teaspoons sugar

1/2 teaspoon vanilla extract

DIRECTIONS: 

In blender, grind oats. Add banana, strawberries, soy milk, sugar and vanilla extract then blend until smooth. Pour into glass or to-go container and serve.

Chai Quinoa Protein Breakfast Bowl

Chai Quinoa Protein Breakfast Bowl

YIELD: Makes 1 serving

INGREDIENTS:

1 cup pre-rinsed uncooked quinoa

2 cups milk

1 egg white

1 1/2 tablespoons brown sugar

1/4 teaspoon pure vanilla extract

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

2 dashes ground cloves

shredded or flaked coconut for garnish

almond slivers for garnish 

DIRECTIONS: 

Bring 2 cups of milk to a full simmer in a small saucepan. Add quinoa, return to a simmer and reduce heat to low. Cover, leaving a tiny crack for steam to escape, and simmer until about two-thirds of the milk has been absorbed, about 15 minutes. Remove from heat and stir in egg white, brown sugar, vanilla and spices. Return pan to stove, covering again with a tiny crack for steam to escape, and continue to cook on low until almost all the milk has been absorbed, about 5 minutes. 

Garnish with coconut flakes and almond slivers if desired.

by -
0 427
METRO photo

Tickets are on sale now for the Resurrection Byzantine Catholic Church’s annual Spaghetti Dinner fundraiser at the Church’s Social Hall, 38 Mayflower Ave., Smithtown on Sunday, Feb. 4 from 1 to 5 p.m.  Enjoy a delicious meal of spaghetti and meatballs, salad, dessert and coffee. Sit down or take out. $25 per adult, $15 children. For reservations, please call 631-332-1449 by January 21. 

Prev1...345...90Next Page 4 of 90
TBR News Media is your local news and entertainment website.
We provide you with the latest breaking news and information for your community.
Contact us: [email protected]

Most Viewed

©