Long Island boasts several specialties ranging from lobster roll to crab cakes and Long Island duck to fresh roasted corn, along with creative courses and combinations incorporating fresh ingredients from the land and the sea, and from New York organic farm stands and wineries. And of course we can’t fail to mention the famous Long Island Iced Tea, which combines a number of heavy liquors and should be consumed only in moderation and responsibly by those 21 and over. Following are some specialties and recipes from various sources that represent the flavor of Long Island:
Lobster Roll Recipe
Yield: 4 Lobster Rolls
1 lb cooked lobster meat, chopped into ½ inch chunks
½ cup of mayonnaise
½ cup of diced celery
1 tablespoon of freshly squeezed lemon juice
1 teaspoon of salt
¼ teaspoon of pepper
2 tablespoon of melted butter
4 Split top hot dog rolls
Combine the lobster meat, mayonnaise, salt, pepper, and celery and lemon juice in a medium bowl and toss lightly. Cover and refrigerate for at least 30 minutes.
Brush the melted butter onto the hot dog rolls and cook in a skillet over medium heat until golden brown.
Place the chilled lobster salad into the toast bun and serve immediately.
Long Island Iced Tea
Yield: 2 drinks
2 cups ice cubes
1 ounce vodka
1 ounce gin
1 ounce white rum
1 ounce white tequila
1/2 ounce Triple Sec
2 tablespoons freshly squeezed lemon juice
1/2 cup cola, or to taste
2 lemon wedges
Fill a cocktail shaker with ice. Pour the vodka, gin, rum, tequila, Triple Sec, and lemon juice into the shaker. Cover and shake vigorously to combine and chill. Pour the mixture, ice and all, into 2 glasses or beer mugs and top off with the cola. Garnish with lemon wedges. Serve.
Source: The Food Network
Makes 4 Servings
1 lb jumbo sea scallops, around 8 to 9 pieces
8 to 9 slices of pancetta
1/2 tsp seasoned pepper
Seasoned Pepper Ingredients
1/2 tsp dehydrated onion
1/2 tsp dehydrated garlic
1/8 tsp coarsely ground pepper
1/2 tsp dried lemon peel
1/8 tsp kosher salt
1/4 tsp granulated sugar
1/8 tsp paprika
Wash scallops well. Pat dry.
Prepare seasoned pepper mix by combining all ingredients.
Sprinkle scallops with seasoned pepper.
Separate pancetta to individual slices. Wrap one slice around center of each scallop. Sprinkle again with seasoned pepper mix.
Arrange wrapped scallops in a baking sheet. Broil at 375 F until pancetta is crisp and browns, around 2 to 4 minutes on each side.
Spritz with lemon juice, if desired. Serve immediately.
Source: The Cook Mobile
Roasted Corn on the Cob
Yield – 1 ear per person
4 ears fresh corn, in their husks
Butter (or an herb butter) for serving
Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.
Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.
Serve hot, with butter.
Source: Simply Recipes
Roasted Long Island Duck
5-7 lbs duck, cut in half
1 cup vegetable oil
1 cup water
1/4 cup paprika
Tony Chachere Creole seasoning or just salt & pepper
Rub the duck halves generously with Tony’s seasoning Or use salt& Pepper but it is not the same Sprinkle skin side of the duck with the Paprika and place duck halves skin side up in an open pan.
Pour the mixed oil& water over the duck halves.
Cook in preheated 275F oven for 3-5 hours basting the ducks every half hour. *Note the time is not wrong at least 3 hours and up to 5 hours.
Crab Cakes Benedict
1 pounds (16 ounces) fresh, frozen or canned crabmeat, rinsed and drained
1 1/2 cups fresh bread crumbs or one large baking potato, cooked and grated
2 large eggs
1/4 cup red or yellow bell pepper, finely chopped
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour (for dredging)
1 1/2 cups Panko or traditional bread crumbs, optional
1/4 cup canola or olive oil
8 large eggs, poached
Lightened Lemon-Basil Hollandaise Sauce
1/4 cup water or skim milk
1 tablespoon lemon juice, freshly squeezed
1 slice of white sandwich bread, torn into pieces
1/4 cup butter, melted
Salt to taste
3 fresh basil leaves
Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.
Source: Betty Crocker
Peach Pie Recipe
1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
Preheat the oven to 450 degrees F (220 degrees C).
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
Source: All Recipes
4 Portabello mushrooms (4 inches) clean and cut stems. Oven roast for 15 minutes at 450F
1 grilled red pepper, fire roasted and peel, cut into quarters
1 10-ounce ball of fresh mozzarella, sliced ½ inch thick
6 cups balsamic vinegar, cook in sauce pot for 30 minutes at boil temperature
1 stick of butter (add to balsamic while boiling to thicken sauce)
On a sheet pan, layer the Portobello mushrooms, roasted pepper and the mozzarella. Bake in oven at 450F (10-12minutes). When mozzarella starts to cool down, item is done.
Drizzle balsamic nape onto plate. Slide Portobello stack onto nape.
Garnish with fresh basil for color.
Source: Cirella’s, 114 Broadhollow Road, Melville
Pan Seared Sea bass with vegetables mousaka & tatziki relish
4 6-ounce portions of cleaned sea bass, salt and pepper
1 large eggplant, sliced ¼ inch thick
1 bag baby spinach
1 bunch asparagus, trimmed
4 16-ounce can roasted red peppers
1 log of goat cheese
1 seedless cucumber, diced
8 ounces plain yogurt
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon sugar
Lemon juice of ½ lemon
¼ of small red onion, diced
Preheat oven to 475F. In a 4 inch baking dish follow this step for 2 layers:
Eggplant, asparagus, spinach, roasted red peppers, and goat cheese spread. Goat
Cheese spread is made by combining half and half to goat cheese log and whipping until creamy. Bake with foil cover 45 minutes to 1 hour. Heat a sauté pan with oil until it starts to smoke. Salt and pepper sea bass on both sides and sear skin side up until golden brown and crispy. Finish fish in oven with mousaka (about 12 to 15 minutes).
Dice cucumber medium dice. Add yogurt to bowl with cucumbers. Combine salt, sugar, lemon juice, pepper and 1 tablespoon finely diced red onion. Combined all ingredients and chill for at least an hour. Use relish as sauce for fish. Cut mousaka into squares for serving. Tatziki Relish is better if made a day in advance.
Source: 75 Main, 75 Main Street, Southampton
Pan seared scallops and shrimp with fricassee of oyster mushroom and leeks
12 sea scallops
12 jumbo shrimp
2 Portobello mushrooms, ground
½ pound oyster mushrooms, slices
½ pound leeks, sliced
1 cup heavy cream
2 tablespoons butter
2 tablespoons truffle oil
Salt and white pepper, to taste
For the Fricassee
Heat the oil in a wide sauté pan. Add the oyster mushrooms and sauté them for a few minutes, then add the leeks. Cook for another 2 minutes, then add 1 tablespoon of butter and season with salt and white pepper to taste.
For the sauce
In small saucepan, heat the ground Portobello mushrooms in oil, cook for 3 minutes. Add the heavy cream, reduced about 5 minutes and finish it with 1 tablespoon of butter, truffle oil, salt and pepper to taste.
For the Scallops and Shrimp
Heat oil in a large sauté pan. Season the scallops and the shrimp, sauté them for a few minutes on each side. Serve immediately
Source: Cassis, 55 B Wall Street, Huntington
Goat cheese salad with sundried cranberries, brandied pecans and crumbled goat cheese
2 ½ ounce of mesclun greens
1 once of sundried cranberries
1/12 ounces of brandied pecans
31/2 ounces of goat cheese
1 vine ripened tomato, sliced
3 slices cucumber
2 ounces lite raspberry vinaigrette
For the Brandied Pecans
Sauté pecans in 1 tablespoon of butter, 1 ounce of brandy, and 1 tablespoon of brown sugar. Place on a sheet try in oven at 350F for 5 minutes to dry (let cool before adding to salad). The pecans can be prepared ahead of time.
For the salad
Toss mesclun greens with lite raspberry vinaigrette. Place in center of plate.
Add 3 tomato slices and 3 cucumber slices around salad, top salad with pecans, cranberries and goat cheese. Sprinkle black pepper around plate rim.
Source: Hemmingway’s, 1885 Wantagh Ave. Wantagh
Warm Blueberry Financier with Toasted Almond Cream and Lemon Meringue Sorbet
For Blueberry Financier
1 cup flour
1 cup almond flour
1 pound unsalted butter
5 cups confection sugar
14 egg whites
2 pints blueberries
For Toasted Almond Cream
1 quart heavy cream
1 cup sugar
½ cups toasted sliced almond
8 eggs yolks
For Lemon Sorbet
1 ½ cups simple syrup* (dissolve sugar in a ratio 2:1 in water on top of the stove. Let cool completely.) 12 Lemons
6 eggs whites
¼ teaspoon cream of tartar
1 ½ cups confectioner sugar
For Blueberry Financier:
Melt butter over moderate heat, swirling pan occasionally until butter is a nut brown color. Sift together flour and sugar then add almond flour. Whip egg white until soft peaks. Then mix in dry ingredients. Slowly pour in brown butter, than fold in blueberries. Bake in 6-once buttered and floured remekins at 375F until golden brown about 35 minutes.
For Toasted Almond Cream:
Toast almonds very dark. Add sugar, cream, vanilla bean and toasted almonds to a pot and simmer 20 minutes. Whisk egg yolks until pale. Slowly add hot cream to yolk. Put mixture back on stove on very low heat and stir until it coats the back of a spoon.
For Lemon Sorbet:
Mix simple syrup and lemon juices together and freeze according to ice cream machine directions.
Source: Laplage Resturant, 131 Creek Road, Wading River