Eats Archives - Page 6 of 12 - Hamptons Mouthpiece

Yum Yum…Everything taste better with Bacon

Yum Yum…Everything taste better with Bacon…I love bacon, I love the smell of it and how it taste. This is really a must try recipe if you like pork tenderloin. Try pairing this meal with a nice Riesling, Pinot Grigio, or Pinot Noir.

Bacon Wrapped Pork Tenderloin

Recipe Type: Meat

Cuisine: http://www.howtoinstructions.us

Author: Vanessa Leggard

everything taste better with bacon.

Ingredients

3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Instructions

Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Hamptons Food News, Sag Harbor 2014

Hamptons Eats: Hey there my Foodie Fans….Sag Harbor Food News Chatter..2014

As many of you are already aware Espresso has closed its doors for good what you did not know is the new owner is apparently an East Hampton local…Contrary to rumors circulating I am told this will not be a Vegetarian/Vegan cafe so everyone can take a deep breath and calm down. I have been told the new owner plans to open a Market Style with take-out Cafe, Brick-oven pizza, fresh healthy choices…moderate prices….Opening is slated for late April early May after much-needed renovations..

Page 63 rumor has that Chef James Carpentar is coming to Sag Harbor. Chef Carpentar’s resume includes East Hampton Point, Cittanova, the Living Room and Dellafeminas…a local celebrity chef…I hear that Page is also expanding with a marketplace of their own. Watch out Provisions you might just be getting some competition in Sag Harbor. Page might just be the talk of the Town this summer? There is a new Aquaponic growing system and grow room had 2 new additions. Over 250 of a variety of salad greens were planted.

Doppio the newcomer that bought last year’s popular Madison & Main Restaurant on Main Street in Sag Harbor looks like they are beginning their renovations. I was told when I visited the Huntington place that they were planning on opening in March; seems like that is not happening this month, maybe May. Madison & Main was incredibly busy last year, lets see if the new-comers can bring back that same vibe, but this year they will have some competition in the Harbor.

The biggest news however is B’Smith in Sag Harbor…It has been rumored that B’Smith’s in Sag Harbor will not be opening their doors this summer. I remember when B’Smith’s opened in 1997, it was the place to be. African American’s who vacationed in the Hamptons would always choose B’Smith’s as the place to dine out. Dan,Barbara and their Managers have always supported the community and graciously offered their place to host a variety of community events. There is community chatter that a new Management team will be running the show this summer, according to Grub Street Richie Notar will be Opening HARLOW in Sag Harbor, a seafood Cuisine. Richie Notar, the restaurateur who transitioned from his role as managing partner at Nobu two years ago to helm several new ventures, has taken over the waterfront space and plans to reopen in May as an East End outpost of his Lombardy Hotel restaurant Harlow. It is noted that Notar has also taken over the former Lenox Lounge space, which is rumored to be called Notar Jazz Lounge.

Will this be the Sag Harbor summer place to be? They do have the BEST location in the Harbor. It is my hope that they will seek to have a relationship with the community and not just focus on the summer crowd.

The Nobu partner is also about to open a jazz club in Harlem.

Photo: Patrick McMullan ..

Hey Turto il Giorno fans I have been told that they are opening a new location in Tribeca, I have yet to eat at the Sag Harbor location, this is on my agenda for the Spring. I will share my experience with all of you once I do.

Where will you be hanging this summer in the Harbor…I will be at the place that makes the BEST Watermelon Martini’s!!!

Next week, Restaurant News in East Hampton/Montauk

Doppio is seeing Double..NYC and Sag Harbor

Hamptons Eats:Doppio is seeing Double..NYC and Sag Harbor..Greetings Hamptons Mouthpiece readers I visited Doppio Artisan Bistro, in Huntington the Long Island branch of a Greenwich, Connecticut pizzeria-gelateria-trattoria and had a delicious meal which will be opening soon in Sag Harbor… Executive chef Louis Barresi, who co-owns both restaurants with his brother, Joseph, launched the Huntington place with a third partner,Thomas Pescuma. This Bistro is village-cozy, the kind of place that one would see in the West village the food is fresh, tasty, and reasonably price. If you’re in Huntington and are undecided give Doppio a try. Good Italian food and all of their pasta are homemade and cooked in traditional Italian style.

Be sure to make a reservation because the energy is vibrant and a favorite among young families. The place is intimate and I have been told gets very busy on a Friday and Saturday nights. This is the place to go when you’ve been everywhere and need something new and exciting. The atmosphere is great and the service is unparalleled.

Dani and I shared with the signature Brick Oven pizza “Doppio” Butternut Squash, Fresh Mozzarella & Pancetta. It was light and savory, satisfied every taste bud, and the crust was thin and crisp.

We also shared some Truffle Parmesan Fries…I was so happy to see this on the menu, and although I had already ordered the pizza I had to taste these truffled fries. I was not disappointed they are delicious.

One would think we would be completely full after the fries and the pizza, but we did not feel full and made room for a pasta dish. We decided to share a dish because the portions were fairly large to share, family style. We had the Fusilli Cartoccio (hand rolled pasta,Porcini mushroom, baby heilom tomatoes, truffle oil, mascarpone cheese) Oh my goodness was this amazing. The sauce made me want to lick the plate because it satisfied my palate and left me feeling wonderful and very satisfied. See for yourself how much was on my plate and this was a shared portion.

Doppio Artisan Bistro is a fine Italian restaurant specializing in artisinal pizza, authentic cuisine, and handcrafted gelato. The menu includes traditional and contemporary dishes in a warm and welcoming atmosphere. The restaurant has a full bar, and offers brunch specials on Sundays. It offers take out and delivery in addition to dining in. Doppio Artisan Bistro opened in Huntington in 2013.

Doppio Italian Cuisine is coming to Sag Harbor, NY and opening in March. They bought Madison & Main restaurant that was labelled as one of the Hottest places to be in Sag Harbor last summer 2013. Michael Gluckman & Eric Miller sold the Restaurant to the owners of Doppio, LLC in Early December 2013 after only being open for less than 1 year. I spoke with Frank Bono and Tom Pescuma and asked if they would be making major changes at Doppio in Sag Harbor, I was told they would be making minimum changes, since the restaurant is fairly new. I am happy to announce that they will be keeping the bar where it is at because lets face its that is a draw….They will be adding in a Brick Oven Pizza Oven.

DOPPIO will be competing with other Italian Restaurants in Sag Harbor, Concordora, Tutto Il Giorno, Cappelletti Italian Grill and the beloved Il Capuccino Restaurant, Doppio states they will bring a completely different Vibe to Sag Harbor and they are 1 of 4 restaurants that I am aware of in the Hamptons that offer Brick Oven Pizza… the other places to my knowledge are Nick & Toni’s(EH), World Pie(Bridgehampton) Pizzetteria Brunetti (West Hampton).

They plan on being part of the community, the Executive chef Louis Barresi trains every chef that works for Doppio and they pride themselves on the fact that the food taste the same at every restaurant. They will be starting their search very soon for staff at the Sag Harbor location. The West Village location will be opening very soon. We wish them tremendous success and I look forward to ordering that butternut squash pizza again and the Nutella Pizza with Bananas & Strawberries for dessert. I asked if there were plans to open additional locations and lips were tight at this time, so for right now..Doppio is seeing Double..NYC and Sag Harbor locations. Doppio Hudson & Doppio Sag Harbor 2014 newest locations.

The Doppio Restaurants are part of the Timeless Hospitality Group founded by Louis Barresi, Tom Pescuma, and Harry Armon.

Blueberry Glazed Cheesecake Pie that will make you melt….

Hamptons Eats…Blueberry Glazed Cheesecake Pie that will make you melt……..Greetings Hamptons Mouthpiece Readers, it is Holiday time and that means it is Cheesecake time. I am a huge cheesecake fan, it is my favorite dessert, so of course I was going to try to make my own. I loved Juniors Cheesecake because they do not add sour cream to their ingredients and as much as I love sour cream, combined with the cream cheese gives it an after taste in your mouth and that I do not like. I decided to search the internet for a cheesecake recipe and thought just maybe Juniors would share theirs, to my surprise they did. What you see listed below is Juniors Cheesecake recipe with some alterations. I do not particularly like the sponge cake with the cheesecake filling so instead of using the sponge cake I substituted with a pie crust. Choosing a pie crust is your personal preference but I can tell you , if you follow my instructions below you will not be disappointed. I only make this dessert once-to-twice a year, it is very rich and has every ingredient that I try to avoid in one dish, but SO WHAT, it’s the holiday. This pie is so delicious it will make you cry because it is light, smooth and literally melts in your mouth. This recipe makes 2 pies, instead of glazing my pie I choose to make the blueberries into a topping, but if you want you can make a glaze. The Glaze recipe came from Allrecipes.com however I altered the recipe to suit my taste buds and to change it from raspberries to blueberries.. (see recipe below)

I make small changes to my recipe each year and this year BOURBON was my secret ingredient, it was added to the pie filling and to the Blueberry sauce, this is completely optional but I found that it gave my pie that “je ne sais quoi” that I was searching for….The pie by itself with no topping is delicious, so I usually only add topping to one pie, You can also substitute blueberries for another fruit of your choice.

BON APPETIT!

Blueberry Glazed Cheesecake

Recipe Type: Dessert

Author: Vanessa Leggard

Prep time: 1 hour

Cook time: 1 hour

Total time: 2 hours

Serves: 10

This cheesecake pie is so delicious it literally will make you cry because it just melts in your mouth.

Ingredients

Cheesecake Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1/4 Bourbon (optional)
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream
2 Honey Graham Pie Crust
Topping or Glaze
frozen or fresh blueberries (1 cup)
fresh orange juice (2 tablespoons) I use an orange instead of orange juice, and I squeezed in a 1/4 of the orange in the sauce
bourbon 1/4 cup (optional)
1/3 cup of sugar
2 tablespoons of corn starch

Instructions

Pie Crust
Honey Graham pie crust…is my suggestion…to make the pie crust crispy (whip an egg white until it is frothy, then spread on the pie crust and bake for 3-5 min.
Cream Cheese Filling—————.
• Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
• Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
• Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
• Blend in the eggs, one at a time, beating the batter well after each one.
• Blend in heavy cream.
• At this point mix the filling only until completely. Be careful not to overmix the batter.
• Gently spoon the cheese filling on top of the pie crust.
• Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
• Cool the cake on a wire rack for 1 hour.
• Then cover the pie and refrigerate until it’s completely cold, at least 4 hours or overnight.
TOPPING or GLAZE:
Combine blueberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
note* you can puree the sauce or you can keep the blueberries whole…your choice
You can add the room temperature blueberry sauce to the top of the pie and chill for 1 hour or you can just chill the sauce and add to the cheesecake on the side.
To make a glaze: Puree the sauce, blend with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

ok time for another piece….I will start that much needed diet tomorrow….

A nice Lobster dinner that won’t break the bank…

Greetings Hamptons Mouthpiece readers…last week I visited the Seasons of Southampton located on Prospect Street in Southampton, NY for their Thursday evening ClamBake. If you are looking for A nice Lobster dinner that won’t break the bank, then consider The clambake is on Thursday’s only and you have a choice of selecting the following:

Buffet clambake for $34.95 which includes all you can eat + lobster and raw bar
Raw bar only
Lobster*baked potato*corn on the cob $20

I decided to try everything so that I could share my experience with all of you. I started with the raw bar that included clams*shrimp*oysters.

The Clambake consisted of Baked Chicken, Grilled Vegetables, sausage & peppers, corn on the cob, potato wedges

Grilled Vegetables….

For me, I enjoyed the Lobster Meal for $20, the lobster was very tasty, it was not over-cooked and it was NOT cold…

The chef prepared them as ordered. The corn was sweet from a local farm stand and the potato was perfect. I know you might be saying to yourself how can anyone mess up such a simple meal, but believe me what looks simple is not always so simple to prepare. For $20 this is really the BEST deal in the Hamptons. I especially love the fact that this Clam-bake will continue for the month of September. I was not that in-love with the Clambake, although the food looked really good and I could not wait to take a bite into the chicken and the stuffed fish ,unfortunately it was a bit under-seasoned for my taste. I did enjoy the salads, the Sausage & Peppers were delicious and the Grilled Vegetables were very good. I gravitate to Hotdogs at BBQ’s and I would have preferred the Hotdogs to be grilled than steamed, I was confused that rolls & mustard were not offered. I found it a bit odd.

The evening ended with a nice arrangement of desserts, fruit salad, pies & cookies….I had the cookies and the fruit salad

Overall, the ambiance was beautiful, our margarita was DELICIOUS…. The Lobster Meal is one of the best deals in the Hamptons and is very good. I am looking forward to returning before the clam bake ends on Thursday nights. I am not completely sure when the last day is, so I would suggest calling the Seasons of Southampton. They are located at 15 Prospect St Southampton, NY 11968 (631) 283-3354

A nice Lobster dinner that won’t break the bank…