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LUNCH: Ay Caramba’s Corporate Lunch Special
offers a three-course waterside lunch for $9, Monday through
Friday 12 p.m.-3:30 p.m. First course: black bean or chicken
vegetable soup, or small salad. Entrees: Kobe Duo (petite
Kobe beef burgers with slaw and corn salsa); Pollo Avocado
Sandwich (sliced chicken breast with avocado and melted cheese);
Pollo Caramba Wrap (sliced chicken breast, lettuce, tomato,
bacon, avocado and aioli); Pulled Pork Sandwich served with
cole slaw; Ribs with french fries and slaw; Sloppy Jose, the
Mexican sloppy Joe; Fried Calamari with tomatillo sauce; P.E.I.
Mussels in a light jalapeño cream sauce or marinara
sauce; Taco Salad (taco bowl stuffed with mixed greens and
topped with choice of beef or chicken); Ay Caramba Salad (chopped
iceberg lettuce, cucumber, red onion and queso fresco with
a lime cilantro dressing topped with beef or chicken); Burrito
(soft flour tortilla stuffed with steak or chicken); Tacos
(beef or chicken); Quesadilla (flour tortilla with melted
cheese and choice of steak or chicken). Dessert: Flan, Ice
Cream or Sopapilla.
COOKING JOURNEY: Featuring many methods that have
made his daily and nightly specials truly extraordinary, Executive
Chef Ron Duprat of the Montauk Yacht Club released My Journey
of Cooking ($28.80 at barnesandnoble.com), a helpful, up-to-date
source of recipes and food preparation information. From quick
meals for a busy family to increasing one’s use of exotic
ingredients and robust flavors, Chef Ron invites readers into
the kitchen to create some of his favorite dishes. Rather
than simply being solely an Italian or French cookbook, My
Journey of Cooking gives readers the option of creating a
different culinary experience in their own kitchens every
night of the week. The book includes a veritable world map
of striking ethnic cuisine ranging from Japanese to Russian,
German to Pacific Rim, Arabic to Italian and even Haitian-born
Chef Ron’s trademark, Island Fusion.
SAY CHEESE (CAKE): Huntington’s newest
restaurant was riding on training wheels for a few days prior
to opening for business. The Cheesecake Factory opened at
Walt Whitman Mall last weekend after several days of staff
training that had them serving meals to invited friends and
guests. The restaurant is best known for its cheesecake but
as a contingent from the Huntington Township Chamber of Commerce
who lunched there on Tuesday found out, there’s “something
for everyone.” The restaurant’s more than 200
menu selections include appetizers, pizza, pasta, seafood,
steaks, salads, sandwiches and more. Specialty dishes include
Chicken Madeira, Miso Salmon, Cajun Jambalaya Pasta, and The
Factory Burger. Find them on the south end of Walt Whitman
Mall where the movie theater once stood.
REHEATING COLD BREAD:
If you have to warm biscuits, pancakes, or muffins that have
been refrigerated in a microwave, put them in with a cup of
water. The increased moisture will keep the food moist and
help it reheat faster.
CHRISTMAS EVE:
Teller’s (605 Main Street, Islip. 631-277-7070 or www.tellerschophouse.com)
will be serving on Christmas Eve with an a la carte menu.
Lunch will be served from 11:30 a.m. to 3 p.m. and dinner
will be served from 3 p.m. to 9 p.m. There will
also be specials for the day prepared by Executive Chef Alan
Kwan. Soup: Cream of parsnip and celery root with duck confit
and dried cherries $8. Appetizer: Seared scallop with
foie gras with freshly shaved black truffles $20. Entree:
Herb crusted prime rib au jus and horseradish sauce, 18 oz.
$28 or 26 oz. $38.
CELTIC CROSSING:
Combining Irish Whiskey and French Cognac with hints
of honey Celtic Crossing is a unique liqueur reflecting the
spirit of the Irish. Named in honor of the journeys and migrations
of ages past when Irish culture made its first inroads to
lands near and far. It can be enjoyed straight up or sipped
on the rocks. It’s a perfect ingredient in a variety
of cocktails.
Send news of the food world to Foodie@LongIslandernews.com
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