Monday, August 18, 2014

Breezy Point Inn - Dive-y, With a Bonus!

The Breezy Point Inn
620 Jersey Ave.
Greenwood Lake, NY 10925

There's a story behind this one. 
I had to pick up my son who was staying with my stepfather in NY. So, rather than drive up and back from DC the same day I decided to go up the day before and check out this inn on Greenwood Lake, spend the night, and come back the next day with my son. He was visiting with his cousins and I didn't want to intrude on their cousin/grandparent time, so I booked a room at Breezy Point, which is just down the road.
I figured I'd have a nice dinner, a few drinks, take in the local culture, and maybe get some pix for a blog post. It worked out.
 I got to the restaurant around 2:00pm on Wednesday. I hadn't eaten, so I thought I'd grab a cocktail and an app. The Vorspeise Platte caught my eye. It consisted of  carrot‐celery root salad, beet‐red onion salad, cucumber‐dill salad, marinated mushrooms, plockwurst, liverwurst, kielbasa, brie cheese, blue cheese, and cheddar cheese. Interesting choices for the meats, but then again, this guy has all the schnitzels you could want on his menu. I haven't had liverwurst since I was a kid. It certainly brought back memories.
 I went to hang out with my family for a while, then when they went back to their place with all the kids I began my journey. It started with a bottle of Louis Jadot Chardonnay and some clams baked with breadcrumbs, garlic, herbs and bacon. Not the best, but far from the worst.
 I moved on to the clams in white wine/garlic sauce. Once again, not the best, not the worst. Middle of the road as far as I was concerned.
 Just to mix things up I moved to the land. One of the specials of the evening was a Beef Stroganoff. It was prepared using hunter's gravy. Interesting preparation, but not something I'd try to reproduce at home.
Then I figured it out. You really don't come here for the food. You come for the view.
Every cloud has a silver lining aye?
Thanks for reading.

Tuesday, July 22, 2014

Home Cookin' - Liberty Delight Farms Sausage with Peppers and Onions

My buddy Farmer Shane of Liberty Delight Farms has some excellent products besides steaks, chicken and pork. He also has some custom-made sausage products available. This weekend I picked up some sausage from him at the Central Farm Market in Bethesda.
For a simple, but awesome recipe read on.
 Start out with two packages of sausage. I like to use one sweet Italian and one hot Italian. For variety you can always try some of the other options available including chicken or other varieties of pork. 
Start by slicing the sausage into 1/2" nuggets. Heat up a Dutch Oven or similar heavy-bottomed pot with a lid over medium heat. After a few minutes add enough olive oil to cover the bottom of the pot and let that heat up for another few minutes.
 While that's heating up, cut one onion and 2-3 peppers into strips about 1/4" wide and 1 inch long. Chop up 2 cloves of garlic and you're ready!
 Brown the sausage, turning frequently, until it's cooked through.
 Add the cut up vegetables and cook over medium heat until they start to soften. At this point you're all but finished with the tending. Cover the pot and simmer over low heat until the vegetables have melted into a lovely sauce. Add some freshly-ground black pepper and a pinch of salt along with a pinch of oregano. Once that's done you can leave it on the stove over very low heat for an hour or two or let it cool and refrigerate it for another day. If it seems like the liquid from the vegetables is evaporating too much you can add a little dry white wine or chicken stock to re-hydrate it. The flavors will actually improve if you let it sit in the fridge over night.
Serve on some good rolls or mini-baguettes, being sure to spoon some of that sauce over the bread. It's messy, but it's awesome. 
Thanks for reading folks. As always, I welcome your questions, comments, and rude remarks.