Outdoor Living 07-11-18

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r o o d t u O Living AN ANTON MEDIA GROUP SPECIAL

TREATS

Ralph’s Italian Ices

KITCHEN

Summertime Smokers

BEVERAGES

Cola Cocktails

LIVING

Patio Furniture

COOKING

Lobster Recipes

JULY 11 - 17, 2018

ON THE COVER

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BURGER 2018

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U CO IN NASSA

LOBSTER ROLL

UNT Y

FINE FOOD. FAST DINING. 524 Jericho Turnpike • Mineola, NY 11501 at Herricks Road next to Panera Bread

WE DELIVER! (516) REX-BRGR (739-2747) See our menu at www.the-rex.com

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Featured Artist Jan Guarino

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ur Outdoor Living special section cover is graced with the watercolor art of local artist Jan Guarino. Passionate about watercolors, one look at her paintings tells viewers that they are looking at the work of a fine artist who is capable of capturing the essence and beauty of many diverse subjects.

“Every painting I choose to paint focuses on the question: what drew me to this subject? As I move through this question, I then look at my world through a filter that says to me, what’s next and then go where the answers may lead me,” said Guarino. “It may be a place I visited fundraising efforts and during my travels. to adorn their journals I will be called to a “Every painting and marketing materiparticular photo, or a I choose to paint als. Simply, her work is painting I started en diverse and is set apart focuses on the plein aire. It may be a from the rest. photograph someone The artist’s creative question: what shows me of a person, talent has fueled the drew me to this a child, a couple that success of her own captured a moment, graphics design firm, subject?” an expression, a Guarino Graphics & posture. It is in that Fine Arts for more moment that I pause and realize I am than 40 years, www.guarino.graphics. overcome by a stirring, an ache—and Known as the “Logo Goddess,” I must paint it.”

Guarino has won numerous local, Guarino’s work can be seen in regional and national awards for her Creations Magazine on each issue’s creative development of corporate Poetry Page and sometimes on the identity programs and communicacover. Works have also been chosen tion materials for sales and marketby businesses to hang in offices and ing. In addition, she has created her hallways, by homeowners to hang own line of holiday cards that are on the walls of their homes, commis- earth friendly, blending original art sioned by organizations to fuel their with famous quotes.

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Ice Ice Baby

BY ALLISON EICHLER

aeicHler@antonmediagroup.com

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ou don’t need to travel far to find a Ralph’s Famous Italian Ices location. A staple of any Long Island summer, the cold treats at Ralph’s are the perfect way to cool down at the end of the day.

As most great things do, Long Island’s most classic summer tradition started with a dream.

Ralph Silvestro came from Italy to the United States in search of a better life. After struggling to find an occupation that would suit him, he finally made his living making homemade lemon and orange ices and, along with ice cream, began selling it on a truck in 1928.

Using only fresh fruit and the best ingredients he could get his hands on, the Italian entrepreneur made his products in a garage, loaded them onto his truck and drove through the streets delighting neighborhood folks of all ages.

He continued operating out of his garage and truck until 1949 when he opened his own storefront in the Port Richmond section of Staten Island. Now able to make his famous cold desserts from the back of his own store and sell them in the front, Silvestro was

able to grow his namesake brand and serve more people than ever before.

Around 1965, Silvestro’s two daughters, Lucile and Elise, took over—effectively turning Ralph’s into a full-fledged family-owned operation with Silvestro’s five grandsons getting involved as well.

Two decades after Silvestro’s daughters took the helm, the brand evolved into a small wholesale business, and by 1989, three of the grandsons, Larry, John and Michael, worked to expand the company and took over for Lucile and Elise in 1996.

What started for the grandson trio as selling to local pizza shops expanded into distributing to any customer “interested in serving a product that was made with only the finest and freshest ingredients,” explained Larry. By 2001, the wholesale operation became a franchise with locations spread across

Water Ices The product that started it all. The water ices at Ralph’s are pure, melt-in-yourmouth, flavorful goodness.

Try the lemon and you’ll understand why Silvestro’s original cold treat is so famous. For a throwback to your childhood, try the rainbow—that classic blend of red, white and blue you know so well.

Get a taste of the blue Hawaii if you’re in the mood for a tropical escape; it’s subtly tangy and oh so delicious. A classic summer food, the watermelon has pinpointed flavor that makes it truly like eating an actual watermelon. Some flavors, like peach and the sour cherry (watch out—this really is sour) even have real fruit chunks mixed in for a more textured take on an otherwise relatively smooth ice formula.

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New Jersey, the five boroughs and, of course, Long Island.

“I believe the ingredients that we use make our product stand alone in our category, and the fact that our high regard for using quality products makes our product so desirable,” said Larry, who, while enjoys sampling Ralph’s abundance of flavors across their wide selection of product types, still opts to go for a scoop of classic vanilla ice cream. “To carry on [my grandfather’s] tradition into a third generation, after his two daughters operated the store, is truly an honor.”

Although new flavors and new items are constantly being introduced, Silvestro’s classic lemon and orange ices are still available with

Ralph’s ices, like this watermelon water ice, are incredibly true to flavor.

Ralph Silvestro opened the first Ralph’s Famous Italian Ices location in 1949 in the Port Richmond section of Staten Island.

(Photo courtesy of Larry Silvestro)

their original, unchanged recipes.

During your next trip to Ralph’s, consider trying something new.

Creme Ices Unlike the water ices, which are your classic, slightly rough icy treats, the creme ices have an interesting texture that’ll have you coming back for more. Imagine mixing a water ice and soft-serve. It sounds like a strange combination, but it comes together quite nicely to create a thin, ice-like texture that has the slight creaminess of a soft-serve. Go for the vanilla, it’s a delicious classic that’s sure to please, but watch out for the seemingly endless list of adventurous flavors the creme ices come in, including cannoli, apple crumb, jelly ring, Linzer tart and strawberry cheesecake.

After almost a century of business, the dessert brand has grown to create more than 100 flavors across nearly a dozen different product types—no doubt including something sure to please your taste buds.

Sundaes The sundaes at Ralph’s are to die for. Piled high with whipped cream, each sundae, like the chocolate chip cookie, espresso bean and marshmallow crunch sundaes, have toppings on toppings and, despite the small looking cup they come in, include enough product to fill you up like it was a full-on meal. For the chocolate lover, the hot fudge brownie sundae is worth waiting the few minutes it takes to make. Vanilla soft-serve is sandwiched between layers and layers of real brownie, chocolate chips and gooey hot fudge.

To find your local Ralph’s Famous Italian Ices location, visit www.ralphsices.com/ store-locator.

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Exceptional Dining, Cocktails, and Catering by David Burke

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Summertime Smokers

BY CHRIS BIRSNER

cBirSner@antonmediagroup.com

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ith summer finally here, it’s time to get back cooking outside. When you want to have the best outdoor dining experience, you want to have the best appliances to make the food you cook have that extra smoky taste. Cooking on a grill is fine, but smokers are what browns the food to make the flavor stand out. Here’s a list of a few devices you can use to smolder your meats and vegetables for the next barbecue.

Masterbuilt Pro Electric Smoker With Legs

This electric smoker is a smart device that is controlled with Bluetooth technology. From your phone or other device with bluetooth, you would be able to set a time and temperature away from the appliance. It has four trays for the different things you want to cook. It is also on 10-inch legs so you can easily access that simmering food. It is available exclusively at the Home Depot at $267 for a 30-inch.

Pit-Barrel Cooker Classic Vertical Smoker

The vertical cooker gives you the ability to choose between smoking the food on a grill or by putting it on a rotisserie. The package comes with eight stainless steel hooks with two rods that can attach inside the cooker. Despite the extra accessories, the smoker can easily be assembled and used without hassle. You can buy one on their website at pitbarrelcooker.com for $299 for an 18.5-inch.

Weber Smokey Mountain Cooker Smoker

This easy-to-use charcoal smoker has a built-in thermometer on the top so you wouldn’t have to keep checking with another device. The appliance is easy to assemble and easy to take apart as well. It has a two-layer grill built-in with a water pan that keeps the food moist. It also has a door on the side so you can easily add more fuel if need be. It is available on Amazon and other retail stores at $219 for a 14-inch.

Dyno-Glo Signature Series Vertical Smoker & Grill

This is a two-in-one appliance that has both a smoker and a grill all in one package. The heavy duty vertical smoker has five grates to put food on. The grill sits on the side of the smoker where you can cook things while smoking other food in the tower. The whole device is on wheels so you can easily move it around. It is available on Amazon and other retail stores for $264.08.

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Bradley Smoker Digital 4-Rack Smoker

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This electric cooker is built for an easy clean-up. Before cooking, purchase Bradley flavor briquettes and place them in the tube attached the digital timer to enhance the taste of the food. The four cooking racks can handle any type of meat in a controlled temperature environment of up to 320 degrees for eight hours. It is available on Amazon and other retail stores for $325.08.

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Coca-Cola Summer Cocktails The cold, crisp refreshing drink of everyone’s youth can now be enjoyed as a grown up beverage. Introduced by Coca-Cola Company USA, these cocktails featuring Coca-Cola, Diet Coke, Coca-Cola Georgia Peach, DASANI Sparkling, Suja, Odwalla, Honest Tea, Simply Light, Fresca, and Seagram’s are created just for summer sipping. From the spicy heat of the Frescaloma to an exciting new take on the ever-popular “Rum & Coke,” there is no better way to stay cool this season.

Try these variety of recipes at your next summer get together for a refreshing twist on a classic cocktail.

—Jennifer Fauci

Coca-Cola Coke and Rumberry Recipe by Andrew Hwang 3 mint leaves 3 raspberries ½ oz lime juice 2 oz white rum Coca-Cola Classic Fill glass with ice; add two fingers of Coca-Cola. Add remaining ingredients to shaker. Shake, strain and pour over Coca-Cola. Garnish with raspberry and mint.

Diet Coke Coca Libre Recipe by @ apartmentbartender 2 oz. vodka ½ oz. lime juice Diet Coke Ginger Lime Add vodka and lime juice to shaker. Shake, strain over ice. Top with Diet Coke Ginger Lime. Garnish with lime wheel.

Skinless Southern Fried Chicken

Coca-Cola Georgia Peach State of Mind Recipe by Andrew Hwang ¾ oz. lime juice 1 oz. Malibu 1 oz. white rum C oca-Cola Georgia Peach Add all ingredients except Coca-Cola Georgia Peach to shaker. Shake, strain and pour over ice. Top with Coca-Cola Georgia Peach.

Garnish with lime wheel.

Honest Tea Pineapple Mule

Suja KomBEACHa Recipe by Andrew Hwang

Recipe by Andrew Hwang 1.5 oz. vodka 1 oz. lime juice 1o z. Golden Turmeric Pineapple Honest Tea Ginger Beer Combine vodka with Golden Turmeric Pineapple Honest Tea. Add lime juice in a shaker. Shake, strain over ice. Top with Ginger Beer. Garnish with pineapple and lime wedge.

½ oz. lime juice ¾ oz. honey syrup 2 oz. bourbon S uja Green Apple Kombucha Add all ingredients except Kombucha to shaker.

Shake, strain over ice and top with Suja Green Apple Kombucha.

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Great for the beach & picnics!

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Picture-Perfect Patios

Safavieh’s outdoor furniture makes summer entertaining a breeze

BY COLLEEN MARTIN

editorial@antonmediagroup.com

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ith summer well underway, you may be itching to spend more time outdoors. You don’t have to travel far to enjoy the beautiful weather—just head to your backyard. Patio sets, like the ones at Safavieh, are on sale for all of your outdoor furniture needs.

This past May, Safavieh opened its first showroom featuring outdoor furniture, area rugs, lighting and accent pieces. It recognizes that the current demand is for section, sofas, day beds and outdoor living pieces. In addition to the larger staple pieces, Safavieh offers cantilever umbrellas, outdoor lighting, outdoor kitchens and barbecues, as well as fire pits and convertible fire pit tables.

The company uses the best materials for outdoor use, including stainless steel, cast aluminum and all-weather woven wicker,

a representative said. All of the materials are organic, recycled and made in the United States. Also taking into account the strain that

being outdoors puts on furniture sets, Safavieh carries “Sumbrella” products that are fade resistant even in the sun, as well as indestructible

cushions and furniture covers.

While some outdoor furniture lines might sacrifice aesthetic for function, this group does not.

“Safavieh is in the design business so we know what is fashionable,” said a Safavieh representative.

“Plus we offer free exterior design service and immediate delivery.”

The company offers the tristate’s “largest selection of stylish high end unique furniture” in its showroom, as well as thousands of outdoor rugs. Over the past 30 years, the company has expanded dramatically from its “artisan family business” roots, according to its website. Its mission states that “For four generations, the family behind the Safavieh brand has dedicated its talents and its resources to providing uncompromising quality.”

If your patio is in the market for a makeover, head to Safavieh to check out the hottest designs of the summer season.

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Sweet Summer Lobster Lovin’

BY JENNIFER FAUCI

JFauci@antonmediagroup.com

W

hat better way to kick off summer than with some fresh caught lobster? Celebrity chefs Anne Burrell and Geoffrey Zakarian each offer delicious recipes for this summer staple.

Burrell serves up her Girl Chef’s Grilled Lobster Recipe, which is perfect for a picnic. The chef created this recipe with the idea of not getting dirty. This lobster recipe includes claws that are cracked and the body is split in half and stuffed with shrimp, corn and cherry tomatoes.

Zakarian shares his recipe for a delicious lobster roll, which is served at his restaurant, Point Royal at The Diplomat Beach Resort. The GZ Butter Poached Lobster Roll is uniquely served with a spicy mustard sauce, which includes ingredients such as mustard powder, lemon juice, Dijon mustard as well as mayonnaise. When preparing the dish, the fresh lobster is first warmed in butter to enhance the flavor.

Add these must-try recipes to your summer menu this season. Your guests will thank you for it.

Spicy Mustard Mayonnaise 1 Tbsp Coleman’s mustard powder 2 Tbsp water 1 Tbsp lemon juice ¼ cup dijon mustard ½ cup Hellman’s mayonnaise Kosher salt Fresh cracked pepper 1. Whisk all ingredients together and season with salt and pepper. Yields 1 cup

Butter Poached Lobster Roll

By Geoffrey Zakarian Yields 2 portions 2 each 1 ½ lb. lobsters, parcooked boiled until they turn red, then meat removed intact 2 Tbsp water 2 lb. butter, diced, cold 2 Tbsp lemon juice 2 each brioche hot dog rolls, edges and ends squared off ½ cup spicy mustard mayonnaise (recipe follows) 1 head bibb lettuce, outer leaves removed 2 Tbsp chives, shaved 4 each lemon wedges 1 Tbsp extra virgin olive oil 1 tsp lemon juice Kosher salt Fresh cracked pepper 1. Clean the lobsters by removing the tail meat, knuckle meat, and claw meat in tact.

Split the tail down the center and clean the waste track.

2. Heat the water over medium heat in a medium sauce pan. Whisk in the butter a little at a time, being careful to make sure it forms a creamy emulsion. Rotate the pan off and on the heat, melting the

butter until it is all incorporated.

Season with kosher salt and fresh cracked pepper. Keep warm but not simmering. The butter must stay emulsified.

3. Toast the hot dog buns on all sides in a pan with a small amount of butter. Warm the lobster through in the butter bath until fully cooked and warmed through. Place the in a small bowl and dress with a small amount of olive oil and lemon juice. In the bun put the lobster, and drizzle with the spicy mayonnaise. Finish with chives.

4. Serve with a lemon wedge.

Lobster roll should be warm.

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Girl Chef’s Grilled Lobster

By Anne Burrell Serves 4 ½ pound 16-20 count shrimp 2 cloves garlic, smashed and finely chopped Extra virgin olive oil Kosher salt Two 1¼- to 1½-pound lobsters 1 lemon, cut in half 4 ears of corn 1 pint cherry tomatoes, halved ½ small red onion, thinly sliced 6 Tbsp red wine vinegar 5 fresh basil leaves, chiffonade

1. In a large bowl, toss the shrimp with the garlic, 2 tablespoons olive oil, and a generous sprinkle of salt.

Let the shrimp sit at room temperature for 30 minutes.

2. Bring a large pot of well-salted water to a boil. Squeeze both halves of the lemon into the water and drop in the lemon halves.

Plunge the lobsters into the water, cover, and cook for 4 minutes.

Carefully remove the lobsters from the water and let them cool. The lobsters will not be cooked through at this point 3. Preheat a grill to medium.

Cover half the grill with 2 layers of aluminum foil and place the shrimp in a single layer on the foil (this will prevent the shrimp from falling through the grates). Grill the shrimp on both sides, until pink and opaque, 2 to 3 minutes per side. Remove the shrimp and transfer to a large bowl.

4. While the shrimp are cooking, use the other half of the grill to cook the corn until charred on all sides, about 10 minutes. Remove the corn and let cool. Cut the corn off the cob and add it to the bowl with the shrimp. Holding the corn vertically on your cutting board, run your knife up the cobs to get the lovely little remnants of the corn kernels and add these to the bowl as well.

5. Toss the cherry tomatoes and onions with the shrimp and corn.

Add the vinegar and a few drops of olive oil. Stir to combine and season with salt. Taste and reseason if needed. Reserve.

6. Twist the claws off the lobsters and set aside. Using a large, very sharp knife, cut the lobsters in half lengthwise. Remove the contents of the cavity and discard. Save the tomalley (the green stuff) and the coral (the red stuff), for another purpose if desired.

7. Place the lobsters cut side down on the grill along with the claws. Grill the lobster for 10 minutes and the claws for 15 minutes, being sure to turn the claws halfway through cooking.

10. Transfer the lobsters to serving plates—2 halves, cut side up, and 2 claws per plate.

8. To serve, add the basil to the shrimp corn mixture and spoon it into the cavity of each lobster

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