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Whole Roasted Branzino

By Barbara Beltrami

Branzino/Pixabay

Branzino sounds so much more continental and interesting than sea bass, but in fact, it is the same fish.  Found in the waters off southern and western Europe, branzino has garnered great popularity on restaurant menus and in fish markets. Its flaky sweet meat pleases many palates and renders it adaptable to many preparations and cooking methods. Although it is often cooked and served whole, when filleted it’s also quite delicious. If you are buying the whole fish, look for clear eyes, taut skin and red gills which all indicate freshness. And cooking surfaces should always be well oiled to prevent skin from sticking.

Sautéed Mediterranean Branzino

YIELD: Makes 4 servings

INGREDIENTS: 

4 branzino filets, bones removed, skin on

Coarse sea salt and pepper to taste

1/4 cup extra virgin olive oil

1 cup chopped fresh tomatoes

Finely grated zest from one lemon

2 tablespoons capers, rinsed and drained

1/2 cup pitted kalamata olives, coarsely chopped

1/4 cup dry white wine

2 tablespoons unsalted butter

1/4 cup chopped Italian flat leaf parsley

1/4 cup chopped fresh basil leaves

DIRECTIONS:

Rinse the fillets in cold running water and pat dry with paper towels. With a sharp knife score the skin with 3 diagonal slashes on each fillet, then season with salt and pepper. In a large skillet over medium-high heat, heat oil, then carefully lay fillets, skin side down, in the oil (Be careful of spattering oil). Cook 3 minutes, then carefully flip and cook another 30-60 seconds. 

Remove fish to a platter, tent with aluminum foil and set aside to keep warm. To remaining oil add the tomatoes, lemon zest, capers and olives; cook, stirring constantly, for one minute, then add white wine and cook another two minutes, until wine is reduced by half; stir in butter, parsley and basil and serve immediately with orzo or couscous.

Whole Roasted Branzino

YIELD: Makes 4 servings

INGREDIENTS: 

3/4 cup extra virgin olive oil

4 garlic cloves, peeled and sliced

Coarse sea salt and pepper to taste

4 whole 1 – 1 1/4 pound each branzini, cleaned

1 1/2 tablespoons fresh thyme leaves

1/4 cup unflavored bread crumbs

Freshly squeezed juice of one large lemon

1/3 cup chopped Italian flat leaf parsley leaves

DIRECTIONS:

In a small bowl, combine oil, garlic, salt and pepper; set aside. Preheat oven to 425 F. Wrap the tail of the fish in aluminum foil; season fish inside and out with salt and pepper and rub inside cavity with half the thyme; brush all over with 3/4 of the garlic-oil mixture and place the fish, evenly separated, on a rimmed baking sheet. Roast fish until they are cooked through and flake easily with a fork, about 20 minutes. Meanwhile, combine the remaining thyme, bread crumbs and oil mixture. Coat top of fish with mixture and return to oven one minute, just until bread crumbs start to darken; remove fish from oven, sprinkle with lemon juice and parsley and serve immediately with lemon wedges and tiny roasted potatoes.

Grilled Branzino Fillets with Fennel

YIELD: Makes 4 servings

INGREDIENTS: 

2 teaspoons za’atar

2/3 cup extra virgin olive oil

Sea salt and freshly ground pepper to taste

1/2 teaspoon fennel powder (fenugreek)

Four 8-ounce branzino fillets with skin on

1 tablespoon orange juice

2 tablespoons freshly squeezed lemon juice

1 garlic clove, bruised

1 fennel bulb cleaned and finely diced

1/2 cup chopped fennel leaves

1 orange, peeled, pith removed and diced

DIRECTIONS:

Preheat grill to medium. In small bowl combine half the olive oil, salt and pepper and fennel powder. Brush fish with mixture, then grill, skin side down, 3 – 4 minutes until skin is crisp; carefully turn and grill one more minute, just until it is white and flakes easy with a fork. Meanwhile, in a medium bowl, combine the remaining olive oil, salt and pepper, orange juice, lemon juice and garlic. Let sit a few minutes so garlic flavor can infuse mixture, then remove  and discard garlic. Toss diced fennel, fennel leaves and orange with mixture, then spoon over cooked fish. Serve immediately with rice pilaf.

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Asian Style Green Beans. METRO photo

By Barbara Beltrami

If you think this column is going to be about that ubiquitous traditional casserole made with green beans, cream of mushroom soup and French fried onion rings, it’s not. It’s going to be about fresh green beans, aka string beans, young and slender and just off the vine because green beans, like so many other veggies, just taste so different, so much better when they’re fresh picked, and now is the season to take advantage of that. 

You can make them part of a Ligurian pasta dish with potatoes and basil or you can just douse them with lemon juice and olive oil or toss them into a salade Nicoise. You can do the old standby, green beans almandine, or an Asian stir-fry. Or you can try them sautéed with cherry tomatoes, or with hazelnuts and citrus zest or dipped in batter and fried, or even left raw and dunked in your favorite dip.

Pasta with Pesto, Green Beans and Potatoes

YIELD: Makes 8 servings as first course, 4 servings as main course.

INGREDIENTS: 

2 1/3 cups packed fresh basil leaves

1/3 cup pignoli nuts

2 garlic cloves, peeled and chopped

1/2 cup or more extra virgin olive oil

1/2 cup or more freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

1/2 pound potatoes, peeled and quartered

1/2 pound fresh green beans, trimmed and cut into one-inch lengths

1 pound spaghetti or linguine

DIRECTIONS:

In the bowl of an electric food processor, combine the basil, pignoli nuts, garlic, oil, cheese, and salt and pepper; process, scraping bowl often, until a smooth consistency is achieved. To a large pot of boiling salted water add the potatoes and cook until they are not quite al dente, about 5 to 8 minutes; add green beans and continue cooking until potatoes are tender and beans are bright green and tender, about another 5 to 10 minutes. With a slotted spoon, remove potatoes and beans and set aside to keep warm; when potatoes are cool enough to handle, cut them into one-inch cubes. To the potato and green bean water add the pasta and cook according to package directions; drain, transfer to large bowl, add vegetables and pesto and toss to coat thoroughly.  (If mixture seems too dry, add a little of the cooking water to it.) Serve hot with a tomato and onion salad.

Asian Style Green Beans

YIELD: Makes 4 servings

INGREDIENTS: 

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons chunky peanut butter

1/4 teaspoon hot red pepper flakes

2 tablespoons peanut oil 

2 tablespoons chopped shallot

2 teaspoons minced peeled fresh ginger root

1 pound fresh green beans, trimmed

2 tablespoons sliced scallions

2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and hot pepper flakes. In a large skillet heat oil over medium heat, then add shallot and ginger and, stirring frequently, saute about two minutes, until tender and a little crisp; add green beans and stirring frequently, saute until al dente; add sauce, toss to coat thoroughly, top with scallions and cilantro and serve hot with grilled fish and rice.

Beer Batter-Fried Green Beans

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup beer

1 cup flour

Salt and freshly ground pepper to taste

Vegetable oil for frying

1 pound green beans, trimmed

DIRECTIONS:

In a medium bowl, whisk together the beer, flour, salt ad pepper. In a large skillet, heat oil over medium-high heat to 375 F. When oil is ready, dip the beans in the batter, let excess oil drip off, then being careful to avoid getting spattered, gently drop the beans into the oil; fry in batches, and when they are golden brown and crisp, after about 5 to 8 minutes, with a slotted spoon remove them to drain on paper towels. Serve hot or warm with margaritas or dry white wine.

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Stock photo

Theatre Three will host a food and personal care items drive on Sunday, July 31 from 9 a.m. to noon. Please help those in need during these difficult times. Items will be collected at the Infant Jesus Church food pantry, 110 Hawkins St. (off Myrtle Ave.) in Port Jefferson Village.

At this time, the pantry has an extreme need of the following items: juice, white rice (1 lb and 2 lb bags), coffee, pancake mix (complete), mayonnaise, mustard, ketchup, sugar, Maseca corn flour, cooking oil, cereal, oatmeal, canned fruit, black beans and healthy snacks as well as shampoo, conditioner, deodorant, baby wipes and diapers (size 5 & 6). Grocery store gift cards and cash also accepted. 

For more information, please call 631-938-6464.

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Cocktails come in many colors, flavors, sizes, and smells, and are often decorated with various colorful garnishes, including tiny tiki umbrellas! 

Besides the usual rum vodka, gin and tequila-based cocktails, there are many made from whiskey, brandy, and a multitude of liqueurs. And in some books, you might find cocktails (also nonalcoholic) made from wine and even beer.

Cocktails made from wine are perfect for hot weather, regardless of if you’re at the beach, pool, or just relaxing in a shaded area. They contain less alcohol than traditional cocktails and are great for entertaining.

Cocktails made with champagne, Prosecco, or other sparkling wines add a bit of festivity in every sip. I have chosen four Prosecco wines and four cocktail recipes for your enjoyment.

Corvezzo Prosecco “Extra Dry” DOC, Treviso (made from organic & vegan Glera and other grapes). Light yellow color with an aroma of brioche, pears, and celery. Clean with a flavor of honeydew, peaches, and apples.

2020 Corvezzo Prosecco “Rosé Extra Dry” DOC, Treviso (made from organic & vegan Glera and Pinot Noir grapes). Light strawberry color with an aroma and flavor of red fruits, berries, and tropical fruit. A lingering aftertaste of red apples and red licorice.

Gancia Prosecco “Brut” DOC, Veneto (Glera grapes). Straw yellow with green highlights. Delicate aroma and flavor of green apples and pears. Dry with a crisp, citrusy flavor and hints of honeysuckle and orange.

2020 Gancia Prosecco “Rosé Extra Dry” DOC, Veneto (blend of Glera and Pinot Noir grapes). Intense pink color with an aroma of raspberries, strawberries, and tropical fruit. Off-dry, with a clean, crisp flavor of pears and peaches.

Cocktail recipes

Pineapple Mimosa

1 ounce coconut rum

2 ounces pineapple juice

4 ounces Gancia Prosecco “Brut”

Put the first two ingredients into a cocktail shaker with ice. Shake and strain into a glass. Top with Prosecco, stir, and top with a pineapple slice and cherry.

Gin & Prosecco

1-1/2 ounces gin

3/4 ounce fresh lemon juice

1/2 ounce simple syrup (or agave)

3 ounces Corvezzo Prosecco “Rosé”

Put the first three ingredients into a cocktail shaker with ice. Shake and strain into a glass. Top with Prosecco, stir, and add a lemon twist.

Italian Cocktail

1-1/2 ounces Campari

5 ounces Corvezzo Prosecco “Extra Dry”

In tall glass, add Campari, then Prosecco and stir.

Rosé Prosecco With Strawberries

Fill a flat saucer champagne glass with sliced and hulled strawberries (about five). Pour 4 ounces of Gancia Prosecco “Rosé” over the strawberries. Top with sour cream and sprinkle with brown sugar.

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]

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Pistachios. Pixabay photo

By Barbara Beltrami

Someone brought me a huge bag of pistachios last week and after shamelessly bingeing on them, I went on a quest to find other ways to use them. They had to be good, I thought,  in a semifreddo recipe I had and would add a nice crunch to summer salads. I tried a  pesto with the pistachios instead of pignoli nuts and was very pleased and also made a pistachio-crusted salmon which was a big hit.

I still want to try them in crumbles as well as in a crust for fresh fruit pies and tarts and also pureed with cheeses or yogurt to make dips and spreads. 

So, merrily snacking on the pistachios as I set to work, I did some homework and came up with these recipes. If you don’t like them, there’s always pistachio ice cream, everyone’s favorite, it seems, except mine.

Zabaglione and Pistachio Semifreddo

YIELD: Makes 8 servings

INGREDIENTS: 

5 large egg yolks

3/4 cup sugar

3 tablespoons dry Marsala

3 large egg whites

3/4 cup heavy cream

3/4 cup chopped unsalted pistachios

DIRECTIONS:

Line a 9 x 5 x 3” loaf pan with plastic wrap; leave a 2” overhang on the top edges and chill the pan in the freezer. In the top of a double boiler beat together the egg yolk, 1/4 cup of the sugar and the Marsala until well blended. Place over simmering water and beat until the mixture has quadrupled in volume; remove from heat and place the bowl with the mixture in a larger bowl of ice water and, stirring occasionally, let cool.  

In a large bowl beat egg whites until frothy, gradually add the remaining half cup of sugar and beat just until mixture holds soft peaks. In a large chilled bowl beat the cream until it holds soft peaks, gently but thoroughly fold in the egg whites; fold in the yolk mixture and then half a cup of the pistachios. Scrape mixture into prepared pan, cover with plastic wrap and freeze for at least 8 hours. Unmold the semifreddo onto a serving dish, sprinkle with remaining 1/4 cup pistachios; slice and serve with fresh raspberries and espresso.

Orecchiette with Pistachio and Basil Pesto

YIELD: Makes 6 servings

INGREDIENTS: 

1 pound orecchiette pasta

1 cup shelled unsalted pistachios

1 cup basil leaves

1/2 cup extra virgin olive oil

1/4 – 1/3 cup freshly grated Parmigiano Reggiano cheese

3 garlic cloves

Salt and freshly ground pepper to taste

DIRECTIONS:

Bring a large pot of salted water to a boil; cook pasta according to package directions. Meanwhile in the bowl of a food processor combine the pistachios, basil, oil, cheese, garlic and salt and pepper; process, scraping sides of bowl often, until mixture reaches a smooth consistency. Reserving one cup of the cooking water from the pasta, drain it. In a large bowl, toss the pasta with the pesto, and add the reserved pasta water as needed to achieve the desired consistency. Serve hot or warm with a tomato salad and foccaccia.

Pistachio-Crusted Salmon

YIELD: Makes 8 servings

INGREDIENTS: 

One 2 1/2 pound side salmon, skin on

Freshly squeezed juice of two lemons

1/4 cup prepared mustard

1 cup shelled unsalted pistachio nuts

1/2 cup unflavored bread crumbs

1/4 cup olive oil

1/2 cup chopped flat leaf parsley

Sea salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 350 F. Place salmon, skin side down, on a baking sheet. In a small bowl, combine lemon juice and mustard and brush lightly on top of salmon. In a food processor, combine the pistachios, bread crumbs, olive oil, parsley, salt and pepper. Sprinkle  mixture evenly over lemon and mustard mixture on salmon. Bake until salmon reaches desired doneness, about 15 to 20 minutes; remove to serving platter and let sit about 5 minutes. Serve with a tossed green salad or fresh asparagus.

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Cucumbers slices

By Barbara Beltrami

It may not be a popsicle or a slushy or an ice cold beer, but as veggies go, a cucumber(especially an English one) is, as the cliche goes, really cool. Put a slice or two in whatever your preferred hydration source is, be it a martini or spring water; use a few slices to soothe puffy eyes or a sunburn. Or make the cucumber the main ingredient of a salad, soup or refreshing drink. It marries well with citrus, yogurt, cream and herbs, especially dill, as you will see from the following recipes.

Cucumber-Dill Salad

YIELD: Makes 4 servings

INGREDIENTS: 

1 large English cucumber

3 tablespoons apple cider vinegar

1 tablespoon sugar

Salt and freshly ground pepper to taste

Half a Vidalia onion, thinly sliced and broken into rings

1/4 cup fresh dill, chopped

2 tablespoons chopped fresh chives

DIRECTIONS:

Peel and slice cucumber into paper-thin discs. In a large bowl combine the vinegar, sugar, salt and pepper. Whisk vigorously, then add cucumber, onion, dill and chives and toss thoroughly to coat. Cover and refrigerate for a few hours or serve at room temperature with pumpernickel bread and unsalted butter.

Cold Cucumber Soup with Lobster

YIELD: Makes 8 servings

INGREDIENTS: 

Two 16-ounce containers Greek yogurt

1 1/4 cups light cream

3 English cucumbers, unpeeled and chopped

3/4 cup chopped red onion

8 scallions, both white and green parts sliced

Salt and freshly ground pepper to taste

1/4 cup chopped fresh dill

2/3 cup freshly squeezed lemon juice

1 pound cooked lobster meat, cut into bite-size pieces

8 cucumber slices, for garnish

DIRECTIONS:

In a large bowl combine the yogurt, cream, cucumbers, onion, scallions, salt and pepper; transfer in batches to a food processor and process until it has the consistency of a coarse puree. Transfer to another bowl and when all batches have been processed, stir in the dill; cover and refrigerate until very cold, 2 to 3 hours. Just before serving stir in the lemon juice and sprinkle with lobster pieces.  Garnish with cucumber slices before serving.

Cucumber Raita

YIELD: Makes about 4 cups

INGREDIENTS: 

2 cups plain Greek yogurt

2 cups grated unpeeled English cucumber

1 garlic clove, minced

Leaves from 4 sprigs fresh mint, finely chopped

Salt and freshly ground black pepper to taste

2 tablespoons raisins

DIRECTIONS:

In a large bowl thoroughly whisk the yogurt until it’s creamy and smooth; add the cucumber, garlic, mint, salt and pepper and raisins; stir, cover and chill. Serve with curry or any spicy grilled meat or poultry.

Cucumber Margarita

Cucumber Margarita

 

YIELD: Makes 2 cocktails

INGREDIENTS: 

1 wedge or slice of lime

Coarse salt

3 ounces tequila

1 teaspoon orange liqueur

3 ounces key lime juice

1/2 cup peeled and seeded chopped cucumber

2 tablespoons sugar

6 cilantro leaves, chopped

2 dashes Tabasco sauce

6 ice cubes

2 cucumber slices

DIRECTIONS:

Wipe the rims of two margarita glasses with the lime, then dip the rims in a shallow dish of coarse salt. In a blender combine the tequila, orange liqueur, lime juice, chopped cucumber, sugar, cilantro, Tabasco sauce and ice cubes; blend for one minute, then immediately pour into prepared glasses and garnish with cucumber slices. Serve with chips.

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Photo from Long Island Cares Facebook

The Harry Chapin Food Bank has commissioned internationally acclaimed artist Susan Bahary to create a larger-than-life bronze bust of the advocate for a hunger-free Long Island and Grammy Award-winning singer/songwriter, Harry Chapin. The bust will be unveiled on Friday, July 15 at a ceremony at Long Island Cares’ Hauppauge headquarters, 10 Davids Drive, at 10:30 a.m. Bahary named the piece “Story of a Life” after the Chapin song.

Long Island Cares has also created a commemorative brick-lined Chapin Legacy Walkway to celebrate Chapin’s 80th birth year and 50th anniversary of his million-selling single, “Taxi.” 

Photo from Wikipedia

“We are honoring the legacy of Harry Chapin and his vision for a hunger-free Long Island,” says Katherine M. Fritz, Chief Development and Communications Officer at Long Island Cares. “At the same time, we’re excited to have given our donors the opportunity to be recognized for their commitment to walking in Harry’s footsteps by helping their fellow Long Islanders.” 

For Bahary, being asked to sculpt Chapin was an honor that felt very close to her heart. In the 70s, through her high school years and early development an artist, Susan and her family lived in Huntington Bay, next door to Harry and Sandy Chapin and their kids. Bahary fondly recalls how Chapin generously offered his time to work with her brother, Gordon, who became a singer-songwriter and music producer in his own right, as well as encouraged her in her pursuit of fine art.

Bahary, who also sings, listens to music — mostly of the 70s — when she sculpts. When she sculpted Chapin, she listened primarily to his music. “The moment Harry’s face and expression seemed to come to life in clay was a very emotionally moving experience,” she said. “I wanted to capture his beautiful soul and spirit as best I could and a glimpse of him the way he’d look at a performance, at the height of his career. Yet, I hoped to capture not just Harry’s likeness but his kindness, love of life, and hope for humanity.”

Bahary chose the name for her sculpture, “Story of a Life,” after Chapin’s song to not only reinforces her subject’s gift to the world as a great storyteller but also her gift to him: “I was telling the story of his life in the art form I know.” 

Sandy Chapin and members of the Chapin family, along with Bahary, are set to attend the unveiling. The public is invited to attend. For more information, please call 631-582-3663.

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Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton
Scene from the Three Village Farmers Market on June 24, 2022. Photo by Heidi Sutton

Visit your local farmers market to experience the range of fresh, local farm products, artisanal baked goods, specialty food items, hand-crafted items for home and body and so much more. Shop fresh, shop local, support your community! Above photos are from the Three Village Farmers Market on June 24.

Centereach

The farmstand at Bethel Hobbs Community Farm, 178 Oxhead Road, Centereach will be open Saturdays from 10 a.m. to 3 p.m. through Oct. 15. 631-774-1556, www.hobbsfarm.info

Farmingville

◆ A farmers market will be held every Thursday through October from noon to 5 p.m. in the south parking lot of Brookhaven Town Hall, 1 Independence Hill, Farmingville. 631-451-8696

◆ Triangle Park, corner of Horseblock Road and Woodycrest Drive, Farmingville hosts a farmers market on June 18, Aug. 20 and Sept. 24 from 10 a.m. to 4 p.m. 631-260-7411

Huntington

A farmers market will be held in the parking lot at 228 Main St., Huntington on Sundays, June 5 to Nov. 20, from 7:30 a.m. to noon. 631-944-2661

Lake Grove

Smith Haven Mall in Lake Grove hosts a farmers market in the southwestern quadrant of the parking lot (adjacent to Bahama Breeze), Saturdays and Sundays from 10:30 a.m. to 4 p.m. year-round, 516-444-1280.

Northport

Cow Harbor Park parking lot, at the corner of Main Street and Woodbine Ave. in Northport, hosts a farmers market on Saturdays, June 4 to Nov. 19 (closed Sept. 17), from 8 a.m. to 12:30 p.m. 631-754-3905

Port Jefferson

The Port Jefferson Farmers Market will be held at Jeanne Garant Harborfront Park, 101-A E. Broadway, Port Jefferson every Sunday through Nov. 13 from 9 a.m. to 2 p.m. 631-473-4724

Rocky Point

Old Depot Park, Broadway and Prince Road, in Rocky Point, hosts a farmers market on Sundays, June 5 to Nov. 20, from 8 a.m. to 1 p.m. www. rockypointfarmersmarket.org  

Setauket

The Three Village  Farmers Market is held Fridays on the grounds of the Three Village Historical Society, 93 North Country Road, Setauket from June 3 to Oct. 28 from 3 to 7 p.m. 631-901-7151, www.tvmobilemarket.com

St. James

St. James Lutheran Church, 230 2nd Ave., St. James hosts a farmers market in its parking lot on Saturdays, June 4 to Oct. 1  from 9 a.m. to 1 p.m. [email protected]

Wading River

The Shoppes at East Wind, 5768 Route 25A, Wading River holds a farmers market every third Saturday of the month from 10 a.m. to 3 p.m. now through Nov. 19. 631-929-3500

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The Good Steer. Photo taken on July 13, 2022 by Heidi Sutton
Closed sign in the window of The Good Steer. 07/13/22 Photo by Heidi Sutton
A sign on the window of The Good Steer announces its' closing. 07/13/22 Photo by Heidi Sutton
The Good Steer
The Good Steer sign

By Heidi Sutton

The Good Steer sign

The iconic neon steer sign has gone dark. A fixture in the community since 1957, the Lake Grove family restaurant The Good Steer closed its doors after service on July 9. The announcement was made on the restaurant’s Facebook page.

Owned and operated by the McCarroll family for 65 years, the restaurant located at 2810 Middle Country Road was famous for its  hamburgers, onion rings and rustic atmosphere.

“As they say, All Good Things must come to an end,” read the post. “We have truly enjoyed serving you for these past 7 decades but it is time for us to end this story.” 

Owner Robert McCarroll said it wasn’t an easy decision for the family to make and cited not being able to keep up with rising costs and a decline in customers as the reasons for closing.

Reaction to the news ranged from shock to sadness to gratitude with many past customers sharing their memories of visiting the restaurant over the years and wishing the McCarroll family the best.

“We will miss you all,” the post continued, “We will miss sharing the occasions, celebrations, and milestones of your lives and those of your families and friends that you chose to mark with a visit and a meal at The Good Steer. Our guests are more than just customers, they’ve been family to us, and we so very much appreciate that.”

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Filet Mignon with Blue Cheese Chive Butter

Pair Perfectly Grilled Steak with a Cool, Creamy Sidekick

(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.

The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.

Discover more grilling inspiration at OmahaSteaks.com/Summer.

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose

YIELD: Serves 2

INGREDIENTS:

Blue Cheese Chive Butter:

4 ounces unsalted butter, cubed

4 ounces blue cheese

1 tablespoon fresh chives, minced

1/4 teaspoon kosher salt

1/4  teaspoon black pepper

Filet Mignon:

2 Omaha Steaks Private Reserve Filet Mignons

Omaha Steaks Private Reserve Rub

DIRECTIONS:

To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper.

Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.

Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.

Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm.

To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.

Prepare grill for 500 F direct heat.

For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.

Rest 7-8 minutes before serving.

Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

See video here.

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