MAC ‘N CHEESE AT MAC’S:
Is it the light night Mac ‘N Cheese at Mac’s Steakhouse
(12 Gerrard St. Huntington 631-549-5300) frequently sent out
by the chef to feed the late night bar patrons or is it the
magic of the place which attracts the “in” crowd?
We wonder if Cincinnati Red Bronson Arroyo, who was spotted
there last week, heard about the complimentary late night
goodies. Or, how about the recent visits by Bill Parcels and
get this . . . John Edwards? Do the big boys like Mac ‘N
Cheese too? Or perhaps it’s the steaks.
RED’S SECRET GARDEN: A three course
prix fixe menu from Sunday – Thursday for $32 and you
can enjoy it in their secret garden – shhhhh! That’s
at Red, 417 New York Avenue, Huntington Village, 631 673-0304.
Tell Nino the Foodies sent you.
FOODIE FACT: The 1964 World’s Fair
in Queens, New York introduced two new smash foods. While
many of you may remember that Belgian waffles made its debut
at the Flushing Meadows Fair; it’s a lesser known foodie
fact that Sangria was invented at the New York World’s
Fair of 1964-65. Ole!
WINE WINNER: Jonathan’s Ristorante
(15 Wall Street, Huntington, 631 549-0055) is a recipient
of the coveted 2006 Wine Spectator?s Award of Excellence.
You can celebrate with them at their Wine by the Glass Special
at the Bar, August 14th through 20th. The impressive selection
for the special includes at least a dozen fine wines –
half white, half red. If you know fine wine don’t miss
the chance to taste some winners. If wine names are usually
foreign sounding to you, imagine what they’ll sound
like after sampling several. Seriously, Jonathan’s Ristorante
is one of the few establishments to combine a temperature
controlled wine cellar, Riedel glasses and a wine list with
a selection of nearly 150 wines, mostly from small vineyards
in Italy, California, Australia and France. If you like your
wines, don’t miss this opportunity. Salute!
TRY IT: Lunch on the Patio of NYIT’s
de Seversky Center includes mesclun greens with grilled shrimp,
mango, avocado and champagne vinaigrette, balsamic glazed
breast of chicken with rosemary and garlic infused whipped
potato, baked tomato and sautéed sugar snap peas. Raspberry
sorbet with sugar cookie dessert. $24.95 per person includes
one glass of wine. Tuesday, Aug. 15, seatings at noon or 12:30
p.m Reservations: 516-686-1249.
GOOD HUMOR: Summer means ice cream. Ice cream brings
back memories of our youth and the magical sound of the ice
cream truck. In our neighborhood, the Good Humor truck reigned
supreme. Yes, Mr. Softee and Bungalow Bar were also omnipresent
signs of the vernal equinox when out-of-school kids played
in the street all day – without cell phones to keep
in touch – and celebrated their freedom with an appetite-busting
cold afternoon snack. Our favorite was the Good Humor Chocolate
Éclair. In retrospect, there’s nothing about
them that resembles the wonderful éclair available
at your favorite pastry shop. We must at this point pay brief
homage to Harry Burt a candy maker from Ohio who created the
Jolly Boy Sucker, a lollypop on a stick. Later, while working
in his ice cream parlor, he came up with a smooth chocolate
coating that was compatible with ice cream. Unfortunately,
the new combination was too messy to eat. Burt’s young
son, Harry Jr., suggested that his dad take some of the wooden
sticks used for the Jolly Boy Suckers and freeze them into
the ice cream. The first ice cream on a stick was born. The
name Good Humor came from the belief that a person’s
“humor” or temperament was related to the humor
of the palate (one’s sense of taste). To market his
Good Humor Bars, Burt sent out a fleet of 12 chauffeur-driven
trucks with bells to make door-to-door deliveries. The Good
Humor Man was born. From 1930 through its heyday in the 50’s,
60’s, New York businessman M.J. Meehan built the brand.
It was sold in 1961 to Unilever’s U.S. subsidiary, the
Thomas J. Lipton Company. In 1976, when the company’s
direct-selling business was phased out in favor of grocery
stores and free-standing freezer cabinets, the trucks were
parked for the last time. You can still find some of the original
Good Humor trucks on the road today, but they’re owned
by ice cream distributors or private individuals.
LOBSTER LOVERS: H2O Seafood Grill (215 West
Main Street, Smithtown, 631-361-6464) has resurrected their
summer lobster menu. Chef Scott Szekretar offers this special
menu, available until Aug 23, with lobster lovers in mind.
Appetizers: Roasted Maine Lobster Over duck confit ravioli
in carrot lobster nage ($17) Lobster & Watermelon Salad
Tomatoes, lime segments, and Bermuda onions ($14); Sushi:
Tomo Lobster Roll, sweet corn, cucumber, and sherry lobster
sauce $16; Pasta: Rigatoni tossed with lobster, red and gold
grape tomatoes, sweet corn, and basil ($32); Entrees: (Entrees
available as 2-, 3-, or 4-pound lobsters) Roasted Lobster
& Artichokes. Traditional cous cous, basil balsamic butter
sauce ($49, $71, $93); Millennium Lobster Dusted in angry
flour, served atop mashed potatoes with lemon garlic confit
sauce ($44, $66, $88).
ARTISANAL COOKING: Terrance Brennan’s,
passion for simple yet flavorful cuisine has fueled the success
of his two acclaimed New York City restaurants, Picholine
and Artisanal In his new cookbook, “Artisanal Cooking:
a Chef Shares His Passion for Handcrafting Great Meals at
Home,” Chef Brennan shares his approach to what he calls
“artisanal cooking,” reflecting a devotion to
detail, reverence for the best and freshest ingredients, simple
presentations, and an inspired blend of tradition and creativity,
all of which leads to memorable meals at home.
GAZPACHO: a cold soup – a liquid,
Spanish salad – that is a refreshing snack, light meal
or starter in the hot summer months. Gazpacho descends from
an ancient Andalusian concoction based on a combination of
stale bread, garlic, olive oil, salt, and vinegar —
a cold breadsoup. In 1492, the tomato and bell pepper were
introduced to Europe and they have become an integral part
of gazpacho. Red gazpacho, where tomato is a key ingredient,
is the most popular form in our country, while many vairieties
including white gazpacho are served in Andalusia. There are
about as many gazpacho recipes as there are Spanish cooks.
But on a hot summer day, try one of them.
GAZPACHO - SERVES 4
4-5 large fresh ripe tomatoes, quartered
1 small sweet onion, quartered
1 large green bell pepper, seeded and quartered
2 medium cucumbers, scrubbed and coarsely chopped
4 cloves garlic, peeled
2 teaspoons chopped fresh basil
Salt and pepper to taste
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Hot sauce (optional)
Place the onion, pepper, cucumbers, garlic and fresh tomatoes
in a processor (or blender); process until very finely chopped.
Add basil, salt, pepper, vinegar, olive oil and optional hot
sauce. Process until soup is the desired texture. Taste for
seasoning; chill for at least one hour before serving. (If
the soup is too thick stir in tomato juice.) Serve chilled.
Present for garnish in separate little bowls on the table,
so that guests can sprinkle on their own toppings: 2 tomatoes
diced small, 1 green pepper, diced small, 1 cucumber, diced
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