Archive for the ‘New’ Category

jackolatern2006will-004October means pumpkin time and Pumpkin Picking On Long Island. Every year we visit the Stakey Pumpkin Farm for the best pumpkin picking on Long Island. Getting lost in the Corn Maze is also alot of fun. Halloween and Pumpkin picking time is persoanlly one of my favorite times of the year. This is our first Halloween here at Good Long Island Eats and nothing could have been better then taking a few moments to speak with the best pumpkin farmer around Jim Stakey himself.


Does size matter will a bigger pumpkin taste better then a smaller one?

Small pie type (3 to 5 pounds) pumpkins have better flavor than big Jack-O-Lantern pumpkins. All pumpkins make good pies.

Will a bigger pumpkin last longer then a smaller one?


No.  Small pie type pumpkins last longer.

What are the best ways to preserve your pumpkin before and after carving?


Avoid bumps and bruises.  Keep the pumpkin cool but avoid frost and freezing.  Once you cut the skin, the pumpkin will begin to deteriorate.  The best way to preserve a carved pumpkin is to take good pictures of it.

What’s the difference between a pumpkin and a gourd?


They are different species of the same plant family that includes cucumbers, squashes, cantaloupes and watermelons.  Pumpkins have a  thin skin and thick edible flesh.  Gourds have a thick hard shell and no edible flesh.  The seeds of both species are edible.

How long should a pumpkin last carved and uncarved.


A carved pumpkin will last about a week, then slowly turn into a “science project” as it decomposes.  An uncarved pumpkin will last for many months if:

1/ it is fully ripe when picked,

2/ it is protected from cuts and bumps that break the skin, and

3/ it is protected from freezing.
Wiping your pumpkin with a mild bleach solution will reduce the chance of molds and rots attacking it.

How many pumpkin seeds are in an average pumpkin?


Hundreds!

Do you have any tips to help people pick out a good pumpkin? Size, Texture, weight?  Any suggestions you could offer would be great?

Every pumpkin is a good pumpkin! Pick a pumpkin that matches your personality or your mood.  A little guy might want a pumpkin that he can carry himself or a giant that his Dad has to struggle with.  If you want to cook your pumpkin as a vegetable or in a soup, select the smaller pumpkins with thicker flesh.  The best “pumpkin” pies are made from Boston Marrow squash but all pumpkins and all winter squashes make good pies.  If you want to make a really frightful Jack-O-Lantern you need to get a big one that is either perfectly round and symmetrical or really ugly and gnarly — it’s up to you!!

Special thanks again to Jim Stakey at Stakey’s Pumpkin Farm for answering all of our questions and helping every one get the most out of their pumpking picking fun this year.

Give them a visit, and when you carve your pumpkins we want to see them. We will even feature them on the site. Send a picture of your pumpkin along with your name and age to: Editor@goodlongislandeats.com Carved pumpkins of all types sizes, from all age groups are welcome.

Stakeys Pumpkin Farm

http://www.stakeyspumpkinfarm.com/
270 WEST LANE, P.O. BOX 950
AQUEBOGUE, NY 11931
Phone: (631) 722-3467

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The Food Network has a great line up of new shows, new chefs, and tons of food for this fall. 

aaron-chris_chefs-vs Chefs vs. City
Premieres: Friday, August 7th at 10pm

Acclaimed chefs Chris Cosentino and Aaron Sanchez are pitted against two local foodies in a winner-takes-all race through a different city each week, through the most fascinating, unusual food locations. Each team begins with a clue leading them to their first food challenge. Challenges could include everything from wine stomping to the eating the spiciest chili west of the Mississippi to diving for sea urchins! The five challenges take the chefs and foodies on an adrenaline-charged, food-lover’s tour of each city, and once complete, it’s a sprint to the finish line to see if the locals can protect their home turf or if the Food Network chefs can conquer a new city.
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The Next Food Network Star Winner Series
Premieres: Sunday, August 9th at 12:30pm
The winner of the highest-rated culinary competition in Food Network history, the fifth season of The Next Food Network Star, makes the leap to host his or her own cooking series. The winner will be revealed during the finale on Sunday, August 2nd at 9pm, and his or her new show debuts one week later.

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What Would Brian Boitano Make?
Premieres: Sunday, August 23rd at 1pm

Everyone knows Olympic figure skater Brian Boitano is a champion on the ice; but he also gives a gold medal performance in the kitchen! In the new daytime series, What Would Brian Boitano Make?, Brian demonstrates his culinary skills and passion for one-of-a-kind entertaining. In every unpredictable episode, Brian hosts get-togethers at his San Francisco home: feeding an all-girl roller derby squad, playing matchmaker for a friend, winning over his handyman’s supper club, and planning a surprise party celebrating new motherhood. With a humorous and knowledgeable approach to cooking, Brian puts his unique spin on irresistible dishes like Chicken Paella Burgers, Pear and Almond Crostata, Crab and Avocado Crostini, and Bourbon Bacon Apple Tarts

Guy FieriDiners, Drive-Ins & Dives
Premieres: Monday, August 3rd at 10pm
“Upper Crust”

Guy Fieri visits a hoagie shop with fresh homemade rolls in Hollywood, Fla., and stops by a Portland, Ore., café serving mouthwatering house-cured pork belly. Then, on his mission for serious sandwiches, Guy heads to a Chicago joint known for their pot roast on a bun.
Robert Irvine

Dinner: Impossible
Premieres: Wednesday, August 12th at 10pm
“Roller Derby Debacle”

On the season premiere of Dinner: Impossible, Robert Irvine travels to Wildwood, N.J., to prepare a one-of-a-kind meal for 250 Roller Derby women and their families. His mission to make a meal that the players can eat without utensils gets even messier when Robert learns that his guests are expecting more than ordinary finger foods. Can Robert keep up with these rough and tough women, or will this be Dinner: Impossible?

Aida Mollenkamp

Ask Aida
Premieres: Saturday, August 22nd at 9:30am
“Burger Bonanza”

Everyone loves a juicy burger, and Aida Mollenkamp perfects three different types to satisfy all cravings. First up, she prepares a mouthwatering Bacon Cheeseburger topped with a Spicy Chile Mayo. Then, she creates a flavorful Cajun Veggie Burger and can’t miss Cheesy Sliders with an overflowing toppings bar. She also puts a healthy twist on everyone’s favorite side: French fries.

Neelys

Chefography
Premieres: Saturday, August 15th at 8pm
“The Neelys”

In the early 1980s, Pat Neely and Gina Ervin were high school sweethearts in Memphis, Tenn., until they broke up during their senior year. Pat and Gina reunited at their 10th high school reunion, married in 1995 and began working side by side at Neely’s, the family’s BBQ restaurant that Pat and his brothers opened in 1988. A 2006 appearance on Food Network led to the couple getting their own cooking series, Down Home with the Neelys, which debuted in 2008. Balancing their TV work, business, marriage and family is a daily challenge, but Pat and Gina handle it all thanks to the fundamental love between them.

Guy Fieri

Chefography
Premieres: Saturday, August 15th at 9pm
“Guy Fieri”

With multiple series and specials on Food Network, a New York Times best-selling book and millions of fans, Guy Fieri is on top of the world. From starting a pretzel cart business in fifth grade to running restaurants in his early 20s, it was clear that food was a driving force in Guy’s life, but that was just the beginning. In 2005, he competed on and won season two of The Next Food Network Star, and viewers fell in love with his infectious personality as well as his cooking show, Guy’s Big Bite. Other successful series like Diners, Drive-Ins, and Dives and Ultimate Recipe Showdown soon followed, and Guy’s status as culinary superstar was secured.










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Bobby Flay Burger Palace

As you know we are continuously searching for the Best of Long Island Food. After eating a juicy and delicious burger creation at  Bobby Flays Burger Palace I believe the search of best burger could be called off!  Located in Suffolk at 355 Smith Haven Mall, Lake Grove, N.Y. 11755 (631)382-9590.  The food at this fast food gourmet establishment will satisfy your burger cravings with a thick mouth watering burger patty that is then enhanced with complementary toppings that, when mesh together  bring out unthinkable flavor creations.  Sides offered include an appetizing order of french fries (my husbands favorite), sweet potato fries (my favorite and the healthy route), and/or onion rings.

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Cactus Pear Margarita

Watching Bobby on TV you can’t help but wonder does the food taste good, is the drink that he just put  together really that good?  YES, YES, YES.  We ordered the Frozen Cactus Pear Margarita and fell in love with the presentation and taste, wouldn’t expect anything less.  We also ordered a Vanilla Bean Milkshake, OMG.  Real ice-cream, not some processed crap that everyone else offers.

For two people you could easily spend $30.00, a little high for just a burger, but that’s just it is not your ordinary burger joint. Set in a trendy atmosphere with a staff that attends to your needs and maintains good cleanliness my overall experiences have been wonderful.  Now for the ratings:

FOOD:                                  9 out of 10
SERVICE:                            8 out of 10
ATMOSPHERE:                 8 out of 10
PRICE:                                 8 out of 10
CLEANLINESS:                 8 out of 10

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This is a true symbol of how far the Food Network has reached into the lives of American familys. Food Network celebrity chef gets grilling with President Obama. Bobby shows the president how to grill some nice spiced rubbed Rib Eye steaks with corn on the cob brushed with butter, garlic, and basil.

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Sunday June 21, 2009 is Father’s Day.  What a better way to thank him for all the wisdom, support(both financial and mental), and the unconditional love he’s given you and the family throughout the years.  Here are some great dining options you can enjoy:

  • Rothmann’s Steakhouse located at 6319 Nothern Boulevard, East Norwich, N.Y. 11732 (516)922-2500 is celebrating Father’s Day with a special brunch from 11 a.m. to 2:30 p.m. and dinner from 4 to 9 p.m.  The cost of brunch is $54 for adults, $20 for children under age 12 and complimentary for children under age 4, plus tax and 18-percent service charge.  Dinner will feature a la carte menu items and chef’s specials.  Reservations are recommended.
  • WAVE Restaurant & Lounge at Danfords Hotel & Marina located at 25 East Broadway, Port Jefferson, N.Y. 11777 (631)928-5200 x170 is offering a brunch which starts at 11:30 a.m.  The cost of brunch is $29.95 per person, $12.95 for children age four to twelve, and free for children under age four.  Call for reservations.
  • Three Village Inn located at 150 Main Street, Stony Brook, N.Y. 11790 (631)7510555 is also offering a brunch for the special occasion.  For $35.95 per person, plus tax & gratuity, children under age 10 will be half-price.  Brunch will be served between 10:30a.m.-2:30p.m.  Reservtions are required.
  • Mirabella Tavern at Three Village Inn at 150 Main Street, Stony Brook, N.Y. 11790 (631)751-0555 will also offer a Prix Fix Dinner for $39 per person plus tax & gratuity.  A children’s menu will aslo be available.  Reservations are required.
  • Sally’s Cocofé™ at 273 Main St., Huntington, NY 11743 [631] 546-7541  an affordable café where chocolate is the star ingredient, will offer all Dads a free small gelato in honor of Father’s Day on Sunday, June 21 from 9 a.m. to 9 p.m.

So take the time out to say Thank You to Dad by taking him out for a change!

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Photo by Kimataro

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1187059171dyl0mhjpgGreat fun for the entire family to enjoy.  From carnival rides, to craft vendors, shops, and restaurants offering great food.  So take the family out for a stroll on Woodcleft Avenue this coming  weekend for enjoyment.

Where:

Nautical Mile Esplanade

Woodcleft Avenue, Freeport, N.Y.

Hours:

Friday, June 5th – Carnival only: 6:00 p.m. to 11:00 p.m.

Saturday, June 6th – Carnival & Vendors: 12:00 noon to 11:oo p.m.

Sunday, June 7th – Carnival & Vendors: 12:00 noon to 10:00 p.m.

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flay_burgerFood Network chef Bobby Flay expands his Burger Palace locations to include restaurants in Paramus, New Jersey, Eaton, New Jersey  and a 4th new restaurant at the Mohegan Sun in Connecticut scheduled for July of 2009.

Long Islands ow Smith Haven Mall was the Bobby’s starting point for this restaurant. I hope to get out their soon to try it. I have been a big fan of Bobby Flay’s and pray that the food doesn’t disappoint. The menu on their website boasts some mouth watering choices.

Long Island has some pretty tough competition for Best Burgers including Five  Guys Burgers and Fries and All American.

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136921_ext_01_fTHE GARDEN CITY HOTEL’S REIN BAR & BISTRO HONORS 82ND ANNIVERSARY OF CHARLES LINDBERG’S TRANS-ATLANTIC FLIGHT

Wine Flights and Dessert Specials from May 18 – May 24

The famous Garden City Hotel marks the 82nd anniversary of Charles Lindberg’s Trans-atlantic flight with cheese plates and wine flight pairings and desserts by Executive Chef Steven De Bruyn.  The themed specials, offered from Monday, May 18 through Sunday, May 24, include French cheeses with Old World wine and American cheeses with New Vine wine flights for $29. Dessert specials, priced at $8, will feature local Long Island ingredients, as well as a French specialty created for this anniversary event.   In honor of Lindberg’s flight on May 20, 1927 and his time spent at The Garden City Hotel prior to departure from Roosevelt Field, guests will receive complimentary tickets to the Cradle of Aviation Museum (www.cradleofaviation.org) in Garden City with the purchase of each cheese plate and wine flight.

PLATE OF FRENCH CHEESES PAIRED WITH OLD WORLD WINE FLIGHT $29

Pont L’eveque (Normandy, France)
Cow’s milk, rich, soft, small square-shaped cheese, white-orange rind, full-bodied flavor
Roter Traminer, Aichinger, Riede Wohrleitn, Kamptal, Austria

Tomme De Fedou (Languedoc Rousillon, France)
Raw sheep’s milk cheese, fairly hard with a hint of “sheep,” hay and slight nuttiness, beautiful natural rind
Mencia, Cuatro Pasos, Bierzo, Spain

Le Sarlet (Perigord, France)
Goat milk, soft ripened, pronounced flavors, bloomy rind
Orvietto Blend, Palazzone, Orvieto, Italy

Explorateur (Ile De France, France)
Cow’s milk, very rich and creamy, bloomy rind
Pinot Grigio, Ruffino-Lumina, Italy

PLATE OF AMERICAN CHEESES PAIRED WITH NEW VINE WINES FLIGHT $29

Cabot Clothbound Cheddar (Vermont)
Cow’s milk, cave-aged, bound in cloth with a wonderful flakiness and mild sharpness
Cabernet Sauvignon, Sterling-Vitner’s Collection, California

Jasper Hill’s Bayley Hazen (Vermont)
Raw cow’s milk blue, natural rind, not overly strong with pleasant earthiness
Late Harvest Viognier, Vin Doux Kay, Cosentino, California

Pleasant Ridge Reserve (Wisconsin)
Unpasteurized cow’s milk from pasture-grazing cows, semi-hard yet smooth, with a subtle nuttiness
Chardonnay, Borghese, Long Island, New York

Long Island’s Catapano Goat (Long Island, New York)
Fresh, tangy, crusted herbs goat cheese from the North Fork of Long Island
Sauvignon Blanc, Brancott, Reserve, Marlborough, New Zealand

DESSERTS

Long Island Strawberry Short Cake  $8
Short cake biscuit with locally grown strawberries and fresh whipped cream

Profiterole  $8
Classic French choux pastry filled with vanilla ice cream and warm chocolate sauce

Rein Bar & Bistro at The Garden City Hotel
45 Seventh Street
Garden City, NY
516 747-3000
www.gardencityhotel.com

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Saint Honore Pastry Shop

993 Port Washington Blvd
Port Washington, New York 11050
(516) 767-2555

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The value of a neighborhoods real estate can be determined by its bakeries. Saint Honore on Port Washington Blvd. in my new favorite Long Island Bakery. Ive have enjoyed more mousse then Sarah Palin from many bakeries on Long Island and can tell you that no matter what part of Long Island you live on, its worth taking a drive to Port Washington to delight in everything that St. Honore has to offer. From fresh baked breads, to delicate and delicous patries, to fancy cakes with enough fondant to film and episode of Ace of Cakes.

While Saint Honore’s nearest competition Baked to Perfection is a worthy opponent and creates there own decadent treats, there service and style need an update. Saint Honore delivers the goods and goes above and beyond with friendly service and help descriving the goods it sells. My biggest disapointment at Saint Honore is that they dont take credit or debit cards. I am finding one of the common themes among good eating establishments is they often play by there rules. For the most part that means CASH ONLY. It is a shame two because you could easily max out your credit card feeding a crave in your sweet tooth. There is an ATM acrosss the street and another in a nearby drug store if you have to take some cash out. the shop can also be a bit busy during the holiday times. Plan ahead. Avoid the line.

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More than 150 vendors.
Cooking Demos.
Children’s Activities.

Green Living Expo Saturday and Sunday April 25 & 26

The event will be hosted at Suffolk Community College Exit 53 off the Long Island Expressway.

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