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Annabelle’s Key Lime Cheesecake

By Barbara Beltrami

People who live in hot climates know about limes. They use them lavishly in savory and sweet dishes as well as drinks and know just how refreshing their taste can be, particularly if they’re key limes, which have an extra intense flavor and tartness. I think a lime dessert on a balmy evening under the stars or as a pick-me-up with just a glass of iced tea or coffee on a steamy afternoon is the supreme finale and palate pleaser when something sweet is in order. Here are three winners to take your taste buds to some really cool places.

Tea Lime Cookies

YIELD: Makes about 2 dozen cookies

INGREDIENTS:

2 teaspoons freshly squeezed lime juice

1/3 cup milk

1 stick unsalted butter, softened

¾ cup granulated sugar

1 egg

2 teaspoons freshly grated lime zest

1¾ cups flour

1 teaspoon baking powder

¼ teaspoon baking soda

2 tablespoons freshly squeezed lime juice

¼ cup sifted confectioners’ sugar

DIRECTIONS:

Preheat oven to 350 F. In a small bowl combine the two teaspoons lime juice and milk; let sit about 5 minutes. In a large bowl use electric mixer to cream together the butter and sugar until light and fluffy; beat in egg with lime zest; then stir in lime juice-milk mixture. In a separate bowl, sift together the flour, baking powder and baking soda; blend into butter mixture; drop by rounded teaspoonfuls onto ungreased baking sheet. Bake 10 minutes, until edges are pale brown. Let cool slightly on baking sheet before transferring to wire rack to cool completely. In a small bowl, thoroughly combine remaining 2 tablespoons lime juice and confectioners’ sugar. Brush onto cooled cookies. Serve with iced tea or iced coffee.

Annabelle’s Key Lime Cheesecake

Annabelle’s Key Lime Cheesecake

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1½ cups graham cracker crumbs

2 tablespoons sugar

½ stick unsalted butter, melted

2½ eight-ounce bricks cream cheese, softened

¾ cup sugar

3 eggs

1 cup sour cream

3 tablespoons flour

¾ cup Key lime juice

Dash vanilla extract

DIRECTIONS:

Preheat oven to 375 F. In a medium bowl combine graham cracker crumbs, two tablespoons sugar and melted butter. Press onto bottom and partly up sides of a greased 10-inch spring form pan. Bake 5 to 10 minutes; cool on wire rack.

In a large bowl using a mixer on medium-high speed beat cream cheese and three-quarters cup of sugar until smooth. Beat in eggs, one at a time; then beat in remaining ingredients until mixture is smooth; pour into cooled crust. Bake in 375 F oven for 15 minutes; reduce heat to 250 F and bake another 45 to 55 minutes, until mixture is just set.

Remove from oven, cool on wire rack, cover and refrigerate 6 to 8 hours. Remove from pan, top with whipped cream if desired, and serve chilled with coffee, tea or honeydew liqueur.

Alice’s Key Lime Pie

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1½ cups finely ground graham cracker crumbs

1/3 cup granulated sugar

6 tablespoons melted unsalted butter

4 egg yolks

1 tablespoon freshly grated lime zest

One 14-ounce cans sweetened condensed milk

2/3 cup Key lime juice

DIRECTIONS:

Preheat oven to 350 F. In a medium bowl, thoroughly combine the graham cracker crumbs, sugar and melted butter. Press mixture onto bottom and sides of 8- or 9-inch pie plate. Bake about 10 minutes; cool in plate on wire rack. While crust is cooling, using wire whisk attachment to mixer, beat egg yolks with lime zest until very fluffy, about 5 minutes. Gradually add sweetened condensed milk and continue to beat until thickened, about 3 to 5 minutes longer. With mixer speed on low, add lime juice and beat just until blended, no longer. Pour into crust and bake about 10 minutes, until filling is barely set (a knife inserted in center should come out clean). Cool to room temperature, refrigerate, then freeze for half an hour before serving. Serve with sweetened whipped cream.

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Roasted Beef Tenderloin topped with Gremolata

By Barbara Beltrami

A little sprig for a garnish, another little sprig to chop and sprinkle on top, a tablespoon here, a tablespoon there, but hardly ever the center of attention. And so it goes with parsley, actually perhaps the most agreeable, versatile, recipe-friendly herb in the garden. What a pity it is so unsung, so taken for granted because it really can figure significantly in a tabbouleh, gremolata or cream of parsley soup. While curly parsley may be prettier, the flat-leaf variety is definitely preferred for its flavor. So cook up some dishes with the latter, but garnish them with the former and enjoy them both. And by the way, I’ve just planted my garden so you haven’t heard the last from me on the subject of herbs. Stay tuned.

Tabbouleh

Tabbouleh

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 cup bulgur wheat

1½ cups boiling water

¼ cup extra virgin olive oil

Freshly squeezed juice of two small lemons

Salt to taste

1 cup chopped fresh Italian flat-leaf parsley

1 cup chopped fresh mint leaves

1 cup thinly sliced scallions

1 medium cucumber, peeled, seeded and diced into ½-inch pieces

2 cups diced fresh tomatoes

Freshly ground pepper to taste

DIRECTIONS:

In a large bowl, combine the bulgur wheat, boiling water, olive oil, lemon juice and salt. Stir well, then let sit at room temperature for one hour. Add the parsley, mint, scallions, cucumber and tomatoes; add pepper and more salt if needed; toss and cover; let sit at room temperature for an hour or two. Toss again and serve at room temperature or chilled with fish, poultry or meat and tzatziki.

Gremolata

Roasted Beef Tenderloin
topped with Gremolata

YIELD: Makes ¾ to 1 cup

INGREDIENTS:

1 cup fresh Italian flat-leaf parsley

2 garlic cloves

Zest of one small lemon

1 tablespoon fresh squeezed lemon juice

½ cup extra virgin olive oil

Salt and freshly ground pepper to taste

DIRECTIONS:

Combine all ingredients in the bowl of a food processor or blender. Pulse several times until mixture is semismooth. With rubber spatula, scrape sides of bowl and pulse 4 or 5 more times. Cover and refrigerate for up to 12 hours. Serve with fish, poultry or meat.

Cream of Parsley Soup

Cream of Parsley Soup

YIELD: Makes 6 to 8 servings

INGREDIENTS:

4 bunches Italian flat-leaf parsley

3 tablespoons unsalted butter

2 garlic cloves, coarsely chopped

1 Vidalia onion, diced

Salt and fresh ground black pepper to taste

1 quart chicken or vegetable broth

1 cup light or heavy cream or half-and-half

Freshly squeezed juice of 1 lemon

1 pint sour cream or plain Greek yogurt

DIRECTIONS:

Prepare a large bowl with ice water; layer several sheets of paper towels. In a large saucepan bring 1½ quarts of water to a boil; drop parsley into water and boil until soft and bright green, about 1 to 1½ minutes.

With a slotted spoon, remove parsley and drop gently into ice water. When cool, remove and squeeze out excess water; place on paper towels and squeeze out any remaining liquid. Chop parsley and set aside. In a medium saucepan melt butter over medium heat; add garlic and onions and sauté, stirring frequently, until onions are transparent, about 5 minutes. Add broth and cream and stirring frequently, cook over medium heat until slightly reduced and thickened, about 15 to 20 minutes. Add parsley and salt and pepper; stir and cook another 5 minutes.

Let cool slightly; transfer to food processor or blender, add lemon juice and puree until smooth. Serve hot, warm, at room temperature or cold with a dollop of sour cream or yogurt and accompanied by a dry white wine and toasted baguette slices drizzled with olive oil.

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By Bob Lipinski

Bob Lipinski

When you mention Portuguese wines, most people think of refreshing summer rosé wines or wonderful port wines great for colder weather.

But Portugal has more to offer than just rosé and port. In fact, some of the greatest wine values in today’s market are the red and equally fine white table wines. Portugal ranks as the world’s 11th largest producer of wine and the fourth in the world in per capita consumption. The country is rapidly developing an arsenal of modern table wines, sourced from a diverse array of over 200 unique, native grape varieties.

Portugal is a grape-growing and wine-making country in Europe, which is about 360 miles long and 130 miles wide, and roughly the size of Maine.

As of 2017, there are 14 IGP (protected geographical indication) regions in Portugal: Alentejo, Algarve, Azores, Beira Atlântico, Duriense, Lisboa, Minho, Península de Setúbal, Tejo, Terras da Beira, Terras de Cister, Terras do Dão, Terras Madeirenses and Transmontano. These regions are subdivided into 31 DOC (controlled designation of origin) grape-growing regions. Portugal produces red, white, rosé and sparkling wines, along with its famous dessert wines, port and Madeira.

While there are hundreds of indigenous grapes grown in Portugal, the ones to try are Castelão, Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão, Baga (all red grapes) and Alvarinho, Loureiro, Trajadura (white grapes)

Some recommended regions from which to try wines are:

Alentejo: A DOC (2003) grape-growing region south of the River Tagus and southeast of Lisbon in the Alentejano region producing red, white, rosé, sparkling and sweet fortified wines. Alentejo contains most of the country’s cork forests.

Dão: A DOC (1990) grape-growing region northeast of Lisbon in the Terras do Dão region producing red, white, rosé, nouveau and sparkling wines. Dão is named for the Dão River, a tributary of the Mondego River in north-central Portugal south of the Douro River.

Douro: A DOC (1998) grape-growing region in the Duriense region producing red, white, rosé, sparkling and licoroso (Moscatel do Douro) wines.

Vinho Verde: A DOC (1999) grape-growing region in the Minho region in the northwest producing red, white, rosé, sparkling and late-harvest wines. Approximately 85 percent of Vinho Verde wine is white. Vinho Verde translates to mean green wine, a reference to the wines’ youthful freshness, which is applied equally to the light-bodied white, red and rosé wines.

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 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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Latin-Inspired Burgers

By Barbara Beltrami

Is there any food as All-American as the hamburger? I doubt it. Ground beef, a good shot of ketchup, maybe a slice of cheese or a couple of strips of bacon and that’s it. But with the American population now comprised of so many ethnic groups, we are no longer just a simple burger on a soft white bun, as it were. 

We are Afro-American and Asian and Latino and Middle Eastern among many others and bring our colorful cultures and favorite foods to the grill and the table. And the men and women who so faithfully serve and have sacrificed their lives for our country are also from those cultures. So let’s take time from the Memorial Day sales, the first forays to the beach and the barbecues with families and friends to remember that. Here are four hamburger variations I’ve concocted that will help us keep it in mind. 

Middle Eastern-Inspired Burgers

YIELD: Makes 4 servings

INGREDIENTS:

1 pound ground beef or lamb

2 tablespoons finely chopped red onion

1 tablespoon finely chopped mint

2 teaspoons Worcestershire sauce

1 garlic clove, finely chopped

Salt and black pepper to taste

½ teaspoon ground cumin

½ cup coarsely crumbled feta cheese

2 tablespoons olive oil

½ cup hummus

¼ cup chopped black olives

1 medium tomato, cut into 4 slices

½ cup plain Greek yogurt

4 hamburger buns

DIRECTIONS:

Preheat grill on high setting. In medium bowl combine ground meat, onion, mint, Worcestershire sauce, garlic, salt and pepper and cumin. Form into 4 patties; poke hole in center of each patty, insert feta, then press meat mixture over it so feta is in middle of patty. Grill 3 to 5 minutes per side, depending on desired doneness. Drizzle olive oil on one half of each bun, then spread with hummus; place burger on top, then olives, tomato and yogurt. Serve with couscous and cucumber salad.

Afro-American-Inspired Burgers

YIELD: Makes 4 servings

INGREDIENTS:

1 pound ground beef

1 cup barbecue sauce

1 cup chopped onions

1 cup corn kernels

Salt and black pepper to taste

1 cup chopped cooked greens

1 cup chopped cooked okra

1 cup chopped tomatoes

8 strips cooked bacon, crumbled

4 hamburger buns

DIRECTIONS:

Preheat grill to high setting. In medium bowl, combine beef with half the barbecue sauce and all the onions and corn. Form into 4 patties; season with salt and pepper. Grill, basting with remaining barbecue sauce, 3 to 5 minutes per side, depending on desired doneness. Place on buns, and top with greens, okra, tomatoes and bacon. Serve with sweet potato fries and cole slaw. 

Latin-Inspired Burgers

YIELD: Makes 4 servings

INGREDIENTS:

1 pound ground beef

4 jalapeno peppers, seeded and finely chopped

2 garlic cloves, minced

1 small tomato, finely chopped

1 teaspoon coriander

1 teaspoon chili powder

Salt to taste

4 hamburger buns

DIRECTIONS:

Preheat grill on high setting. In medium bowl, combine first 7 ingredients; divide mixture into 4 patties. Grill 3 to 5 minutes each side depending on desired doneness. Place on buns with choice of cheese, lettuce and a slice of tomato. Serve with bean salad, salsa, guacamole, corn chips and ice cold beer.

Asian-Inspired Burgers

YIELD: Makes 4 servings

INGREDIENTS:

1 pound ground beef

½ cup finely chopped green pepper

2 tablespoons hoisin sauce

1 tablespoon Sriracha sauce

1 teaspoon sesame oil

1 tablespoon grated ginger root

½ teaspoon crushed red pepper flakes

Garlic salt to taste

½ cup wasabi mayonnaise

2 cups shredded iceberg lettuce

½ cup chopped scallion

4 hamburger buns

DIRECTIONS:

Preheat grill to high setting. In a medium bowl, combine beef, green pepper, hoisin and Sriracha sauces, sesame oil, ginger and red pepper flakes. Mix thoroughly and form into 4 patties; sprinkle with garlic salt and grill 3 to 5 minutes per side depending on desired doneness. Spread wasabi mayonnaise on one half of each bun; top with beef patty, then lettuce and scallions. Serve with cold rice or noodle salad.

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Stock photo

By Barbara Beltrami

Carpe diem! Any day now, if it hasn’t already happened, soft shell crabs will be available in fish markets. Usually in season locally from late spring through summer, these tasty crustaceans, actually blue crabs that have molted their exoskeleton and are edible in their entirety, are a seafood lover’s ultimate summer treat. 

Soft shell crabs are at their best, I think, when lightly floured and shallow fried, but some would say it’s when they’re deep fried. They must be eaten when they are really really fresh and once cooked require no more than a good squeeze of fresh lemon juice. However, if you want to think outside the box, you might try them with a coconut topping. 

Fried Soft Shell Crabs

YIELD: Makes 4 servings

 INGREDIENTS:

1¾ cups milk

4 fresh cleaned soft shell crabs

1 cup flour

Coarse salt and freshly ground black pepper

1 egg

½ cup of milk

2 or more cups vegetable oil for frying

DIRECTIONS:

Pour 1¾ cups of milk into a shallow baking dish large enough to hold the crabs in one layer. Place crabs in milk and soak, turning once, for one hour. Combine flour, salt and pepper; dredge crabs in mixture. In a shallow dish beat egg with half cup of milk; dip crabs in mixture to coat thoroughly, then dip crabs in flour mixture again. 

Pour oil to a depth of at least 3 inches in a large skillet; heat over medium-high heat. Being careful to avoid spatter, gently place the crabs in oil, fry until golden brown, about 1½ minutes, turning once, until golden brown on both sides, about 3 minutes total time. Drain on paper towels and serve immediately with cole slaw and ice cold beer.

Sautéed Soft Shell Crabs

Sautéed Soft Shell Crabs

YIELD: Makes 4 servings

INGREDIENTS:

1¾ cups milk

4 fresh cleaned soft shell crabs

1 cup flour

Salt and freshly ground pepper to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

3 tablespoons chopped fresh flat-leaf parsley

One lemon, quartered

DIRECTIONS:

Pour milk into a shallow baking dish large enough to hold the crabs in one layer. Place crabs in milk and soak them, turning once, for one hour. Remove crabs; discard milk. Season flour with salt and pepper and lightly dredge crabs in it.  Heat olive oil and butter in a large skillet over medium-high heat; sauté crabs, turning once, until both sides are golden brown, about 3 to 5 minutes total time. Garnish with parsley and serve immediately with lemon wedges and a crisp dry white wine.

Coconut-Coated Soft Shell Crabs

YIELD: Makes 4 servings

INGREDIENTS:

4 sautéed soft shell crabs

½ cup coconut flakes

2 teaspoons prepared mustard

Salt to taste

½ teaspoon hot red pepper flakes

1 egg white, lightly beaten

2 tablespoons melted unsalted butter

DIRECTIONS:

Place oven rack 8 inches from broiler; preheat broiler. In a small bowl combine coconut, mustard, salt, hot pepper and egg white. Place crabs, top side up, on broiler pan; with back of large spoon press coconut mixture onto top shells of crabs; spread and pat down; drizzle with melted butter. Place broiler pan on prepared rack; broil until coconut mixture is golden brown and crisp, about 4 to 5 minutes. Serve with tropical fruit salad and rice.

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Tropical Fruit Salad with Coconut Yogurt

By Barbara Beltrami

Have you noticed how moms are always eating salads? They have them for lunch, they order them in restaurants, they serve them with a lot of things they cook and they even try to get you to eat more of them. Yep! Moms love salads. So how about preparing a super-duper salad or two for her on Mother’s Day? Here are some that she’ll love — for breakfast, lunch or dinner. So take your pick … or do all three. And if you join her in eating them, she’ll be oh, so happy.

Tropical Fruit Salad with Coconut Yogurt

Tropical Fruit Salad with Coconut Yogurt

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

½ pineapple, peeled and diced

1 mango, peeled and diced

½ ripe cantaloupe, peeled, seeded and diced

¼ ripe honeydew, peeled, seeded and diced

2 kiwis, peeled and diced

1 cup raspberries, washed and dried

1 cup blackberries, washed and dried

1 cup blueberries, washed and dried

¼ cup honey

Zest and juice of one orange

1 pint coconut yogurt

1 cup sliced almonds, lightly toasted (optional)

 DIRECTIONS:

In a large bowl, combine the pineapple, mango, cantaloupe, honeydew, kiwis and berries. In a medium bowl, whisk together the honey, orange zest and juice and yogurt. Cover and refrigerate both mixtures until 30 minutes before serving. Do not prepare more than 4 hours ahead of time, though. Spoon fruit onto fancy dish or in large wine glasses; top with yogurt mixture, then almonds if desired. Serve with muffins or biscotti.

Lobster-Stuffed Tomato with Shrimp and Israeli Couscous

YIELD: Makes 4 servings.

 INGREDIENTS:

4 large ripe tomatoes

2 cups cooked Israeli couscous

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

3 cups lobster meat, diced

¾ cup mayonnaise

1 cup finely chopped celery

1 tablespoon freshly squeezed lemon juice

1 tablespoon chopped fresh dill

8 leaves bibb lettuce

8 cooked jumbo shrimp, peeled and deveined

DIRECTIONS:

Slice enough off the top of each tomato to make a wide opening. With a serrated or sharp spoon, scoop out the tomato pulp. Mince flesh from tomato tops and combine with pulp. In a medium bowl combine with couscous, olive oil and salt and pepper; set aside. In a large bowl combine the lobster, mayonnaise, celery, lemon juice, dill and salt and pepper. Carefully scoop lobster mixture into hollowed-out tomatoes. Place lettuce leaves, curved side down, on four plates. On one lettuce leaf place the lobster-filled tomato; on the other leaf place a scoop of the couscous mixture. Top each scoop with a shrimp. Cover and refrigerate until 20 minutes before ready to serve. Can be prepared up to 4 hours ahead of time. Serve chilled with buttered multigrain toast cut into triangles.

Little Chef’s Salad

YIELD: Makes 4 servings.

 INGREDIENTS:

1½ heads bibb, romaine, red or green leaf lettuce, washed, dried and chopped

1/3 pound Swiss or Jarlsberg cheese, cut into very thin strips

1/3 pound grilled chicken breast, cut into very thin strips

1/3 pound baked ham, cut into very thin strips

4 hard-boiled eggs, shelled and quartered or sliced

1 ripe avocado, peeled, sliced and doused with freshly squeezed lemon juice

1 green bell pepper, washed, seeded and cut into very thin strips

16 heirloom cherry tomatoes, halved

½English cucumber, finely diced

Coarse salt and freshly ground pepper, to taste

1 cup salad dressing or to taste

 DIRECTIONS:

Arrange lettuce on four plates or one large platter. Lay cheese, chicken and ham in evenly spaced-apart diagonal stripes across lettuce. In between stripes lay egg and avocado and pepper and tomatoes; sprinkle cucumber over top. Cover with plastic wrap and refrigerate for up to 4 hours. Season with salt and pepper; drizzle with salad dressing. Serve chilled with crusty rolls and butter.

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Raga Indian Restaurant and Bar closed April 28 and will reopen this summer as an Old Fields Barbecue. Photo by David Luces

A familiar face is bringing some barbecue cooking to East Setauket.

After Raga Indian Restaurant and Bar on Old Town Road closed April 28, new owner David Tunney and his team got right to work creating plans to turn the building into an Old Fields Barbecue. 

Tunney, who grew up in Setauket and graduated from Ward Melville High School, said he had his eye on the location for the last few years, and he recently made a deal with Raga’s owner. Tunney is best known on the North Shore as the owner of the Old Fields restaurants in Port Jefferson and Greenlawn and Old Fields Barbecue in Huntington. He is also one of the founders of the Besito Restaurant Group along with his brother John and part-owner of Besito Mexican restaurants in Huntington and Roslyn. The former owner of Honu Kitchen and Cocktails in Huntington said he gained experience in the business running establishments such as Oheka Castle before venturing into owning a place of his own.

“I’ve been around the block, and I’m back in my hometown,” Tunney said.

While he now lives in Greenlawn, the 53-year-old said he has a lot of memories of growing up in the Three Village area where his love for the restaurant hospitality business began. His mother, Marilyn, worked in the TBR News Media offices for 25 years, and one of his first jobs was at the Arby’s that once was located where the Setauket Main Street firehouse is today. Tunney said his first job was with the former Dining Car 1890 that was located on Route 25A and Nicolls Road, where he started as a dishwasher.

He said he feels residents will welcome a new restaurant that is moderately priced. The barbecue place will serve dishes such as fried chicken, Mahi fish sandwiches, pulled pork and hamburgers cooked in cast iron as well as sides including cornbread and mac and cheese.

“It’s really for everybody,” he said. “You can bring your kids there. You can come with a date. You can come with business people.”

Tunney’s partner in the new restaurant is Rory Van Nostrand, who has worked with him since 2006 when the latter started as a busboy at Honu. The executive chef will be Israel Castro, who began working with the pair when Tunney bought the Greenlawn location in 2010. Castro became executive chef when Old Fields in Port Jefferson opened a few years ago.

Before opening up Old Fields Barbecue in Huntington, Tunney, Van Nostrand and Castro traveled down the East Coast to states such as Texas, South Carolina, North Carolina, Tennessee, Florida and others to research restaurants that specialize in barbecue. Van Nostrand said during their travels, in addition to stopping at known places like Franklin Barbecue in Texas, they would ask people where their favorite barbecue places were, and Castro said they weren’t hesitant to stop at no-name places along the side of the road.

“We really ate our way through barbecue,” Castro said.

Van Nostrand said a lot of chefs were willing to share tips with them along the way.

“It’s really more of a technique food than an ingredient recipe food,” Van Nostrand said. “It’s very much an art.”

When it comes to the Old Fields Barbecue menu, Castro listed the brisket and pork among his favorites, while Van Nostrand said he loves the chorizo sausage and corned beef and also eats the smoked chicken, which is cooked with no oil or butter, regularly.

“It’s a small menu as far as a restaurant goes,” Castro said. “There’s a core group of food items that need to be excellent. So, we put all kinds of effort into making them the best we can.”

Tunney said he leaves the cooking to his chefs, even though he admits to making a great grilled cheese — something he made for the first time when he was five years old at a Setauket diner when the owner invited him into the kitchen. Most of all he enjoys the hospitality side of the business, something he credits to his brother John for teaching him.

“The part I really love about it is making people have a great experience and that they just love all the food, the service, the ambiance, how they are taken care of,” he said.

The restaurateur is hoping to open the new restaurant at the end of July or the beginning of August. 

“This is where I grew up, this is where my roots are, and it’s amazing to come back to it,” Tunney said.

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Foil-Wrapped Scampi and Linguini

By Barbara Beltrami

Except for a carefully manicured lawn or oversized SUV, I think there is nothing as emblematic of suburbia as the outdoor grill. However, in these days of more conscientious and healthful eating habits it is likely to conjure up an image rather different from that of former times. Then, Dad, garbed in a chef’s toque, oversized potholder mitt and motto-inscribed apron, stood in a cloud of black smoke flipping hamburgers, spearing hot dogs and slathering ribs and chicken with viscous crimson sauces. 

These days the grill still signifies suburbia, but the fare is just as likely to be fish, shellfish or veggies doused with marinades of oils, vinegars, juices and herbs or rubbed with spices, and it’s just as likely to be Mom wielding those tongs or spatula. The weather is warmer, spring is here and summer is just around the corner, so uncover that grill and get going!

Margarita-Marinated Grilled Swordfish

YIELD: Makes 4 servings

 INGREDIENTS:

2 pounds swordfish, cut into 4 pieces

1/3 cup freshly squeezed lime juice

¼ cup tequila

3 tablespoons olive oil

1 teaspoon ground cumin

¼ cup chopped onion

Sea salt and freshly ground pepper to taste

1 lime, quartered

2 handfuls fresh cilantro leaves, chopped

DIRECTIONS:

Rinse swordfish steaks and pat dry. In a shallow nonreactive dish combine lime juice, tequila, oil, cumin, onion, salt and pepper; add swordfish, sprinkle with half the cilantro, cover, refrigerate and allow to marinate for 30 minutes. Turn, cover and marinate 30 minutes more. At midpoint in marinating process, prepare the grill and preheat on medium. After the hour of marinating, place fish on grill and cook, gently turning once, 3 to 7 minutes on each side, depending on its thickness; baste with leftover marinade. Remove from grill, garnish with fresh lime wedges and remaining cilantro; serve hot or warm with a bean salad.

Foil-Wrapped Scampi and Linguini

Foil-Wrapped Scampi and Linguini

YIELD: Makes 4 servings

 INGREDIENTS:

2 pounds large shrimp, peeled and deveined

¾ stick unsalted butter, cut into chunks

2 tablespoons dry white wine

4 garlic cloves, peeled and sliced

Juice and zest of half a lemon

1 teaspoon dried hot red pepper flakes

½ cup chopped fresh flat-leaf parsley

½ cup chopped fresh basil leaves

Sea salt and freshly ground pepper to taste

1 pound linguini

DIRECTIONS:

Prepare grill on high heat. Tear off two pieces of 18-inch-long foil; lay on top of each other. In a medium bowl, combine all ingredients; transfer to center of foil; fold long ends of foil over each other to create a seal, then bring short ends up and fold tightly to ensure that the packet is completely sealed. Let sit while you bring a pot of water to boil for pasta. Cook pasta according to package directions; while pasta is cooking, place foil packet on grill. Each should take about 8 to 10 minutes; pasta is done when al dente; shrimp is done when completely pink. Place pasta in a large serving bowl; open packet carefully to let steam escape and empty contents over pasta. Toss and serve immediately with a crisp green salad and dry white wine.

Grilled Potatoes and Vidalia Onions

YIELD: Makes 4 to 6 servings

 INGREDIENTS:

1/3 cup olive oil

Coarse salt and freshly ground black pepper to taste

6 large potatoes, scrubbed and cut into ½-inch-thick slices

4 Vidalia onions, peeled and cut into ¾-inch-thick slices

DIRECTIONS:

Preheat grill to medium-high. Meanwhile, in a small bowl, combine olive oil and salt and pepper and with a pastry brush, coat both sides of potato and onion slices with mixture; place on grill and turning once when bottoms of slices are dark brown, grill until fork tender, about 15 minutes. Serve hot or warm with grilled fish, shellfish, meat or fowl.

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By Bob Lipinski

Bob Lipinski

Franciacorta is a “classic method” sparkling wine made in the province of Brescia in Italy’s northern region of Lombardy. According to its DOCG (1995) regulations, Franciacorta can be made into a white or rosé sparkling wine, which can range from demisec (semisweet) all the way to extra brut (extremely dry).

Franciacorta is Italy’s highest-quality sparkling wine and is made using the same production method as champagne using pinot noir and chardonnay grapes. Aging requirements for Franciacorta are longer than champagne and most sell at a lower price.

While pinot noir is the only red grape permitted, white grape varieties include chardonnay, pinot bianco and erbamat (a local specialty). 

Franciacorta made with lower pressure in a brut style from chardonnay and pinot bianco grapes is called Satèn. A millesimato (vintage-dated) and riserva (aged over 5 years) styles are authorized.

Some recommended Franciacorta wines are:

2012 Monte Rossa “Cabochon” Brut (70% chardonnay/30% pinot noir). Full celery-apple bouquet; citrus notes along with bread dough; full-bodied, rich fruit flavored.

2014 Monogram, Castel Faglia “Dosage Zero” Millesimato (90% chardonnay/10% pinot noir). Bread toast bouquet with hints of green apple and celery. Medium-full bodied; melon, pear and citrus flavors.

2011 Corte Bianca, “Rosé” (100% pinot noir aged 3 years). Full berry nose; clean and crisp with flavors of cherry, cranberry, rhubarb, and raspberry. Full-bodied and full of flavor.

NV Ca’ del Bosco “Cuvée Prestige” (75% chardonnay/15% pinot noir/10% pinot bianco). Crisp, delicate bouquet; creamy in the mouth; hints of dried flowers, Bosc pears and Granny Smith apples.

2012 Bellavista Brut Millesimato (63% chardonnay/27% pinot noir). Straw-colored; pinpoint bubbles; bouquet of almonds, dried fruit and pears. Delicate with a strong, elegant aftertaste.

NV Cavalleri “Blanc de Blancs,” Brut (100% chardonnay). Apple and pear bouquet with hints of biscuits, celery and hazelnuts; well-balanced and quite dry with a long aftertaste.

NV Guido Berlucchi Rosé (60% pinot noir/40% chardonnay). Very fruity bouquet; plenty of pinot noir berries; good structure; balanced with an aftertaste of cranberries.

NV Majolini “Blanc de Noirs” Brut (100% pinot noir). Hint of color with a full fruity bouquet of strawberries and rhubarb. Hints of candy apple, black figs and wheat.

Cheese and sparkling wines are an extra special indulgence we need to enjoy more often. Some of my favorite cheeses to nibble on while sipping a “glass of bubbly” are Boursin, brie, blue cheese, Excelsior, Gruyere, manchego, Monterey Jack and Parmigiano-Reggiano.

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 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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Premiere Pastry Shop officially opened its second location in the Harbor Crescent section of the picturesque Stony Brook Village Center during the center’s popular Spring Appreciation Day festivities on April 13, to the delight of everyone attending!

Both shops are a family affair for owners Nick and Angela, along with the assistance and talent of their children, Ariti and Chris.  With their St. James store in business for 10 years and Nick in the bakery business for over 30 years, it is a labor of love as well. 

Located at 117 Main St. in the former Crabtree & Evelyn store, Premiere Pastry is a European-style bakery with a wide selection of pastries, cakes and breads. Specialties include a variety of pastries, cannoli, raspberry mousse, peanut butter and Oreo cheesecakes, cream puffs, almond cookies and a large selection of fresh breads including challah, sourdough, pumpernickel, cranberry nut and semolina. Wedding cakes, cupcake towers, sheet cakes, pies, croissants, unicorn cupcakes for children and gluten-free items are also offered. All special occasion orders can be arranged with 3 to 5 days notice. 

Hours are 9 a.m. to 6 p.m. daily. For more information, call 631-675-0909.

Photos courtesy of Stony Brook Village

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