I am in love with this Crab salad at Bobby Vans in Bridgehampton, I have ordered it 3 times in the last 2 weeks and each time it has tasted exactly the same as the first time. I love the consistency of good food. I often find a lack of consistency in the Hamptons during the summer season. I am not sure why perhaps because of the influx of people during the summer. It is very rare that I make the effort to dine out in the Hamptons during the summer, but when I do I want that dining experience, good food, and amazing service.
This salad hit all of my taste buds, it includes avocado, bacon, lumps of real crabmeat, lettuce, shredded carrots, yellow tomatoes and wontons for a crunch, topped off with a delicious homemade dressing. I was pleasantly pleased and it left me wanting more and daydreaming about the next time I would have it. My only hope is when I return I will have the same dining experience. The service was wonderful, the atmosphere was enjoyable and it was not a long wait for our food to arrive. It was the perfect dining experience for a beautiful lunch with my hubby on a summer Monday afternoon in the Hamptons. I might add it was not over the top expensive.
I am a fan of Bobby Vans because I have always had a wonderful dining experience in many of the locations I have visited. I remember dining at an NYC location a couple of years ago with my daughter and we had a food experience that literally put us in a food coma.
Next time you are in Bridgehampton stop there for lunch I also recommend the SWEET CHILI TOSSED CALAMARI, the calamari was tender and the sweet chili sauce gave it a pop. OMG, it was so delicious.
(Sag Harbor, NY) Secrets to keeping your fruits and Veggies fresh longer: Greetings Hamptons Mouthpiece Readers...Lets talk Food….Average American family waste $1000-$2000 worth of food every year and mostly produce. It makes me so sad because there are so many starving people right here in this country. Here are some tips on how can you save yourself some money. The 2 biggest enemies in the refrigerator are moisture and air. The temperature in your refrigerator should be 40 degrees and your freezer should be 0 degrees.
Have you ever bought fresh fruit and vegetables and they go bad on you before you have an opportunity to use them? Makes you crazy right? I recently watched a Rachael Ray show and she shared some tips to help us keep our produce longer and save money…
Label and list things in your freezer
Store liquids in freezer bags and lay flat…label & date
Keep freezer well stocked…an empty freezer works too hard when it is not as cold as it should be…keep it crowded
Keep fruits in one side of the refrigerator and vegetables on another side…all fruits and veggies should be refrigerated
Treat your fresh herbs like flowers…put them in water..even your asparagus
When you bring your lettuce or greens home…wash them and air dry them, then bag them, include a paper towel and refrigerate. If you are like me, and after grocery shopping the last thing on your mind is to wash your greens. Put them in the refrigerator in the bag you brought them home in, then wash before you are ready to eat.
Tip: Lettuce is the #1 cause of food born illness…make sure you wash them twice….
Fruits….if you have one bad berry in the container, remove it immediately because one bad berry can spoil the entire bunch. Take them out of the container you brought them home in. Put the berries in a bowl, lightly wrap, allowing for a bit of air and refrigerate. Don’t wash until you are ready to eat. Berries are perishable and you don’t want them to be wet.
Tip: To prevent guacamole and avocado from turning brown spray with vegetable spray and cover…
Foods that do not go in the refrigerator
onions…keep them in a basket with plenty of air (make sure you keep them separate from your potatoes)
Bananas (tip….bananas are great frozen to add to smoothies)
avocado’s (tip: you can put avocado in the refrigerator to prolong the ripeness)
Potatoes and Yams (store in a dark cool place)
Tip…if you want to speed up the avocado that is not ripe…put it in a brown paper bag…and if you really want to speed up the process add a banana to the bag…bananas give off a gas called Ethylene. . Ethylene is A colorless flammable gas, C2H4, derived from natural gas and petroleum and used as a source of many organic compounds, in welding and cutting metals, to coloring citrus fruits and as an anesthetic. Bananas really should be stored in a basket by themselves.
Secrets to keeping your Fruits and Veggies fresh longer will save you money during the year. Please share any secrets you may have.
Hamptons Wellness: The Benefits of Ginger: Ginger is widely used throughout the world for treating loss of appetite, nausea and vomiting after surgery, nausea resulting from cancer treatment, flatulence,stomach upset, colic, morning sickness and motion sickness.
Some people find ginger helps them with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain.
In some parts of the world, ginger juice is applied to the skin to treat burns
GINGER: Nausea, upset stomach…When I was pregnant with both of my daughters I have really bad morning sickness and I was nauseous all the time, literally until they were born. This is why they are 6 1/2 years apart and why I only have 2.
Some say drink Ginerale & Saltine Crackers but the sugar from the gingerale made me feel sicker…Ginger Tea is the Best..Treat yourself to a cup of piping hot ginger tea, a healthy drink that’s great for digestion. Why go out and buy old tea bags when you can easily make your own homemade ginger tea at home using fresh ginger? Here’s how to make the tastiest ginger tea you’ve ever had!
Home-made Ginger Tea
Recipe Type: Tea
Author: Vanessa Leggard
Home-made ginger Tea…piping hot ginger tea, a healthy drink that’s great for digestion
4-6 thin slices raw ginger
1 1/2 – 2 cups water
juice from 1/2 lime, or to taste
1-2 tbsp honey or agave nectar, or to taste
Peel the ginger and slice thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
9 Terrific Benefits of Ginger
Eat fresh ginger just before lunch to stoke a dull appetite and fire up the digestive juices.
Ginger improves the absorption and assimilation of essential nutrients in the body.
Ginger clears the ‘microcirculatory channels’ of the body, including the pesky sinuses that tend to flare up from time to time.
Feeling airsick or nauseous? Chew on ginger, preferably tossed in a little honey.
Ginger helps reduce flatulence!
Ginger helps with Tummy moaning and groaning under cramps?
Ginger, with its anti-inflammatory properties—can bring relief. Float some ginger essential oil into your bath to help aching muscles and joints.
Chewing ginger post-operation can help overcome nausea.
Stir up some ginger tea to get rid of throat and nose congestion. And when there’s a nip in the air, the warming benefits of this tasty tea are even greater
(Hamptons) How about making your own General Tsao’s Chicken …I thought I would share this recipe with all of you because it is so delicious. Perfect with any type of Rice, you really will never want to order General Tsao’s chicken from a Chinese Restaurant again. I do not use peanut oil in my recipe or red chillies, I substitute the Jalapeño peppers instead, they are not as hot as the red chili peppers.
General Tsao’s Chicken II
Recipe Type: Entree
A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don’t be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don’t forget to deep-fry twice! Serve with steamed broccoli and white rice.
4 cups vegetable oil for frying
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
1/2 cup white sugar
1/4 teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
1/4 cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
1/4 cup water
Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.
Roberts in Water Mill closes its doors after 25 years
Water Mill, NY: I am sad to announce that Robert’s Restaurant in Water Mill, NY a historic farmhouse and setting for rustic Italian cooking with local produce & seafood has closed their doors after 25 years. Owner-Chef Robert Durkin wrote in a Facebook Post on August 3rd. I was told 3 weeks ago that NYS Depart of Tax had shut them down, but I was hoping that they would recover.
Durkin’s Facebook Post…..
“Dear Friends:Effective August 3, 2015, ROBERT’s has been closed after a long contentious and profoundly illegal action by the State of NY Sales Tax Authority . It is with much sadness that I share this news. I will in the future publicly share the sordid details of the immoral pogrom on the part of a bankrupt state, but that is the work of another day. Today I am feeling great sorrow and loss both for myself and the many people who contributed to making ROBERT’s the loving , living and thriving experience it was. I thank you all here for that. I go forward strengthened only by the moral certitude of my integrity , which regardless of the outrageous slanderous accusations of a state bereft intelligence or morals, remains very much in tact. And once again thank you for your many years of support.
Chef , Owner ROBERT’s”