Flounder, Fire and a Flick

The weather could not be more glorious. Clear and warm with a breeze. All free of the dreadful humidity we've become so accustomed to all month long. This weekend perfection is the kind of scene set for us to truly revel in our backyards and outdoor set-ups without having to hide in the shade or our air conditioners.

Our Friday evening began with a happy hour filled with gourmet cheeses, fruit, spinach dip and Chardonnay. A little celebration turned into a full out party equipped with Roger's famous crisp-skinned, grilled chicken wings, alot more wine and a campfire where we all roasted hot dogs and marshmallows until very late.

Tonight promises to be a bit more of a low-keyed dinner by the campfire while watching the new Sherlock Holmes movie on our outdoor theatre. What's Cookin' on this summer Saturday? Here's the menu:

• Dill seasoned hummus with Triscuits and some cheddar with pepper/poppy water crackers.
• Baked clams
• Fresh flounder filet (from Buoy One's seafood market, Riverhead) in foil packets cooked on the grill with a butter, lemon and oaked chardonnay; seasoned with fresh chives.
• On the side I will dice our fresh squash and zucchini, then add some brown tomatoes, chopped onion and lemon with some basic seasonings.
• Toasted pine nut cousous will also accompany the dish.

I could very easily choose a wine to pair with this but instead, I will be brewing a Keurig summer special "tea" of Tropical Breeze White Iced Tea flavored with passion fruit.

I'm looking forward to trying the vegetable medley and also rating the seafood from this Riverhead market. It's my first time in a long while buying from somewhere other than Braun's in Cutchogue.

Hope you enjoy this mid-summer's night of dreamy weather!

Tuesday Quickie

After a three and a half mile run at six o'clock in the evening, there are certain things that you want and absolutely things that you do not want. The first thing you want is water (and to catch your breath). The second is a refreshing shower. Last but not not least, after that, you really want to eat. What you do not want to do at this point is fill up on useless snacks or a particularly rich dinner because after you work up a sweat and feel healthy, you truly don't wish to ruin it with anything greasy or too cheesy.

This evening, we whipped up a "quickie" that took about twenty minutes from prep to table, and we literally pulled together whatever we had from the freezer, refrigerator, pantry and garden. Our creation was a Greek-style shrimp, pastina and feta with spinach. (I told you it was an interesting mix of items we could scrounge up.)

The highlight of this meal was the olive oil. It was the key to the flavor without a doubt. I used Sitia Greek Extra Virgin Olive Oil that was given to me by my best friend Nicole. It came from a specialty shop in Astoria (Queens), New York. I sauteed the thawed and peeled shrimp in the Sitia olive oil with chopped garlic, sea salt, ground pepper and a bit of onion powder. As they cooked, I added spinach and finely cut chives to the saute pan. In the meantime, I boiled the pastina. When both were cooked to our liking, I poured additional olive oil into the drained bowl of pasta, added the saute and then topped with chunks of feta cheese.

This mild dish was especially delicious tonight because of its light texture and flavors. As I previously stated, the olive oil was the ingredient that added a special tanginess and texture to the pastina dish.

Remember: Cooking a good, healthy dinner doesn't have to be a production and can happen at a moment's notice. May your day's activities inspire more quickies for you!

Weekend Test Kitchen: Gorgonzola-Stuffed Zucchini Blossoms

In today's test kitchen: zucchini blossoms. These are a very fickle crop. This morning, there were over a dozen perfect flowers. This afternoon, I barely found eight that weren't shriveled up. They are best to harvest once they have a vegetable growth beneath them so you don't lose your plant. I chose a few that hadn't bloomed a zucchini or squash yet because the flowers were just the right size and consistency and my mind was set on this creation tonight. We have had an explosion of these vegetables so a few won't hurt.

The classic recipe is to batter and fry these delicacies, which I tried recently (you'll find in one of my previous posts). I took the fritter batter recipe and seasoned it a bit and then decided to stuff these rich textured flowers with a creamy, sharp gorgonzola cheese. They were absolutely scrumptous! Bring a large appetite to the table when these are served. They are very filling but an experience not to be missed.

Gorgonzola-Stuffed Zucchini Blossoms
Ingredients for batter:
1 cup flour
1 1/2 tsp. baking powder
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. cracked pepper
2 eggs
Approximately 1/2 cup of milk (to a thick consistency similar to cake batter)

Ingredients for stuffing:
Chunk of Boar's Head creamy gorgonzola cheese
1/2 tbsp. whipped cream cheese

Mix the batter first by blending all of the listed ingredients in a mixer or with a whisk until it's the consistency of a cake batter. Then stir together the cream cheese with crumbled/cut pieces of gorgonzola. The cream cheese will make it a creamier consistency. Use a spreader to gently stuff the flowers with the cheese. Then heat olive oil in a pan on high heat to fry. Dunk each stuffed flower in the batter and let drip a little. Then place in the pan, turning when firm and golden brown. Place fried blossoms on a paper towel to soak up excess oil, then serve warm.

The Perfect Picnic

Sundays are definitely meant for that extra cup of coffee. I love slow summer mornings for that exact reason. I'm enjoying my third cup of Green Mountain's Dark Magic coffee as I write. To add to the indulgence of the day, I thought I was choosing a healthier breakfast of a Honey Wheat English Muffin just before my cousin walked over with warm cinnamon rolls straight from the oven. Sinfully delicious!

Today's blog is not about Sunday morning though. It's about creating the perfect picnic fare and being prepared with the proper tools. Yesterday evening, my husband and I (along with our family) attended the Wine Press Summer Concert Series: New York's Most Dangerous Big Band. The concert was held at Sparkling Pointe, a new winery that opened in Southold, featuring only sparkling wines made in Methode Champenoise. The event was centered under a tent in picnic style just before the rows of vines. We've become experienced with these kinds of outings as my family attends a Wine Press Concert every year. We know there are a few key elements to make the perfect picnic outing.

Step #1: Be sure to have the appropriate basket, bag or cooler. Never underestimate the importance of this item. My recommendation first, would be to invest in a true picnic basket or picnic backpack. These vessels come equipped with many of the necessities such as plates, plastic cups/wine glasses, wooden cheese board and knife, other containers and tools, etc. Check out Picnic Time brand, visit Le Gourmet Chef or your local kitchen goods store to look for one. These options sometimes include an insulated section as one of my backpacks do so you'll eliminate the need for a cooler. Otherwise an insulated tote is preferred.

Step #2: Select your finger food items and classic picnic fare such as cheeses and fruits. Start with your appetizers. My recommendation is for a container of hummus and corn chips; Triscuit crackers (Hint of Salt or Reduced Fat), easy to carry fruits such as grapes, strawberries or melon; and last but not least - cheese! Your cheese selection is very important. Do not attempt to bring cheddars to a hot summer event. They turn color and become watery and too soft. I chose to bring along a peppercorn feta block, a chunk of Boar's Head creamy gorgonzola and a nice size triangle of Bel Gioso Asiago. My hummus selection was jalepeno and in craving some spice, I also brought a jar of mango habenero jelly for the crackers.

Our main course consisted of a variety of wraps- thanks to my dad! He made selections of a honey mustard chicken and cheddar wrap, a chicken salad wrap with fresh greens, a grilled veggie wrap and a Philly cheesesteak wrap. These were wildly popular with our group. Then for dessert, we enjoyed Italian cookies, which were easy to carry along and not mushy or melty as other desserts may be.

Step #3: Your creature comforts. Folding camp chairs with high enough backs and cup holders are ideal for any setting! A small, square folding table is a must as well. If you're headed to the beach, park or a winery- the chairs and table are better for ease of the group rather than milling around a blanket. Although the romance of a blanket for two is an adventure in itself. Use your judgement accordingly.

Last but not least, now that you have your picnic bags packed with goods and your chairs at the ready, how about beverages? And you know I mean wine. Well, that's completely a personal choice but I cannot finish this post without talking about Sparkling Pointe. Their sparkling wines are amazing. We tasted their selections and purchased three different labels: 2006 Brut, which is refreshing with toasty notes; the 2005 Topaz Imperial, which has a fresh acidity with hints of strawberry; and their new 2004 Blanc de Blancs, which far exceeded my excited expectations. Visit the link to this delicious wine to read tasting notes by Gilles Martin, winemaker.

I hope you are able to enjoy at least one picnic this summer season and my above tips will be helpful to your adventure!

Farmstand Fresh Chicken Milanese

The dog days of summer are upon us. This weekend was hot and humid on the North Fork but it was also ideal to be so close to the beach, where I spent most of my Saturday. The breeze coming from the Long Island Sound was much needed. After leaving the Sound beach, I picked up some farmstand vegetables and greens to combine with some of our own garden goodness. I created a classic dinner with a fresh twist for my husband, grandmother and cousin.

The stovetop and oven are not the appliances of choice on a steamy summer evening but for the sake of the dish that I wanted to make, I used both of them. My dinner consisted of chicken milanese accompanied by steamed squash and zucchini with lemon and butter splash, as well as homestyle macaroni and cheese with Italian sharp cheeses. I paired a Sterling Vineyard Chardonnay 2008 with the meal. It was refreshing yet had enough body for the chicken. My recipe for the chicken varied from the classic. I pretty much added what I felt was right and it turned out great.

I took thinly sliced chicken breasts, breaded with Italian bread crumbs and pan fried. I kept them warm in the oven at 200 degrees until I was ready to serve. Then I drizzled balsamic vinegar on each breast, added fresh arugula to each along my special toppings mixture, which consisted of: diced Ugly tomatoes, red onion, mozzerella, basil, sea salt, capers and extra virgin olive oil. It was a very crisp and flavorful chicken dish - bold with the balsamic, basil and onions in the ingredients.

A tasty way to use the kitchen if you can stand the heat!

Cooking on the Table

Hibachi is an awesome concept. It combines fresh ingredients, a super hot grill with the most basic of methods to bring out the best in the food, plus it adds an atmosphere of entertainment while you watch your chef prepare the meal on your tabletop grill and add his own flare to your dining adventure.

Tony's Asian Fusion in East Quogue (South Fork of Long Island, NY) offers amazing hibachi dinners with some of the best sushi around fused into the menu. The ambiance is better than any other hibachi restaurant that I've tried.

We enjoyed a fabulous dining experience for my dad's birthday. Each of us started with either a sushi roll, salad with fresh ginger dressing or an onion broth soup. Then for our main dish, all eight of us had one of their delicious combinations such as: filet mignon and scallops, chicken and shrimp, steak and salmon, etc. All of these served with a shrimp appetizer, the freshest of vegetables and one of my favorites- hibachi style rice. Eating all of these dishes with chopsticks (except for the soup, of course) really adds to the experience and it slows you down enough to really savor what you're eating. I love that!

The beverage specialties that we ordered around our table included hot saki, Cruzan island punch and a coconut martini. Tony's also has a nice wine/beer menu. I chose to start with the coconut martini and then moved on to the Geyser Peak Sauvignon Blanc from California. These paired well with my selections of the spicy salmon roll, shrimp and the chicken and sea scallops.

I recommend Tony's Asian Fusion Hibachi for a great group night out. The tables are set for 8-10 guests so it's absolutely perfect for a family gathering or a friends night out for a fun dinner show. The food is satisfying and high in quality but not price. A full dinner for two with appetizer and cocktails/wine is approximately $45.00 per person.

What could be more fun than cooking on a table with some sharp chef knives and flames everywhere!

"Everything but the Kitchen Sink" Melts

A hot Monday today but still not humid enough to keep me out of the kitchen. Now, you may already know how much I dislike waste when it comes to food or that I like to get the most out of the fresh foods that I prepare. Maybe you remember my post about three different meals that I made with my roaster chicken? Or the one about leftovers? Well, tonight's dinner was derived from the veggies I had left from last night's creations. My newest test kitchen creation is called "Everything but the Kitchen Sink" Melts.

The idea behind these is that I used what I had, plus some other things in my fridge and freezer, basically pulling together a taste that was unlike any recipe I had ever made before, and completely unexpected. The items I had left were Baby Bella mushroom slices, cherry tomatoes and fried zucchini sticks. I found over a pound of ground turkey in the freezer among other items in the refrigerator. Here they are:

• Approx. 1 lb. of ground turkey
• Half container of sliced mushrooms- Baby Bella; chopped
• Quarter container of cherry tomatoes, diced
• 1/4 cup of shredded mild cheddar
• 6 zucchini sticks (bread crumbs and all); chopped
• 3 pats of butter
• 4 slices of American cheese
• Sourdough bread; 8 slices
• Zesty lemon flavored hummus
• Salt
• Fresh ground pepper

First, I sauteed the chopped mushrooms, tomatoes and zucchini sticks in a pan with butter. When softened, I prepared the ground turkey in a large bowl and combined the sautee, folding in. I then added the shredded cheddar, salt and pepper and formed into 4 flat/square patties (in the shape of the bread slices). I lightly toasted the bread while I heated a skillet for the patties, then grilling them. I placed the cheese slices on top to melt when the turkey was browned on the outside and cooked through. Before placing patties on the toast, I lightly spreaded zesty lemon hummus on the top slice. Finally, I built my melty sandwich and served with kettle cooked potato chips.

Tonight's dinner was absolutely mouth-watering and as I said before- unexpected. I enjoy coming up with ways to utilize all of my food in the fridge for a meal. Everything but the kitchen sink!