Both the longest and the largest island in the contiguous United States, Long Island extends 118 miles (190 km) eastward from New York Harbor to Montauk Point. From the earliest settlers who farmed shellfish and built dugout canoes, to residents and visitors of today who enjoy sunny beaches and world-class boating, Long Island's story is inextricably linked with the sea. About midpoint along the south shore, you'll discover Sayville, NY. In 1994, Sayville was designated the "friendliest town in the US" by California State University at Fresno. Though we're not here for oysters, we are here for friendly, Allrecipes cook Anne's seafood take on a traditional sandwich favorite.
Triple Decker Grilled Shrimp BLT with Avocado and Chipotle Mayo
With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way! Fired on the grill, summer is a great time to make this sandwich. It stacks up against the best!
Additionally, Anne surprised me with a Chocolate-Almond Tofu Pie. Not noted as a lover of tofu, I went in warily. However, it was admittedly delicious! There are many variations that can be done to this versatile recipe, limited only by your imagination. You'll love this one, so will your kids, and even perhaps your significant tofu-hating other.
Fruit topping ideas for the pie (not the sandwich): Fresh cherries halved, raspberries, or strawberries. Both the raspberries and cherries, with their tartness, make a great contrast with the chocolate.
After removing the shrimp from the grill, slice them in half to sit more evenly on the sandwich bread.
Easy and delicious - especially on a night when you don't feel like making a huge meal.
California Grilled Veggie Sandwich
You will truly NOT miss the meat on these sandwiches! A great sandwich to serve any day of the week!
Pepper Steak Sandwiches
You'll want to make plenty of these speedy sandwiches because they're unbelievably delicious.
Meet Anne. AKA Queen Fancy Chicken Fingers. AKA The Alchemist. Anne is a professional chef at a local restaurant as well as a busy mom and says that cooking for her family is much different than being a cook at restaurant. Working at night, she regularly makes up "Dinner Kits" for her husband, making a week's meals ahead of time and conveniently packaging them up.
Anne states, "Using fewer ingredients and building on it is the best way to cook." Anne is very health-focused and uses organic and local foods whenever she can. Additionally, she is famous for her Christmas cookies, her favorite time of year. Anne makes cookie tins filled with 12 different varieties of cookies to give away to friends with her kids every year. She even takes the time to create individual "cookie legends" for each tin so you know what you're eating!!! This is definitely one cook you want to follow!
"My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side." ~ Hubert H. Humphrey
The day started off with a lengthy drive down approximately half the length of Long Island's south shore until I reached Sayville, New York. Residents decided on the name Seaville in 1836 but legend has it that the clerk misspelled the name, making it Sayville. This was before spellcheck. Sayville has a quaint downtown filled with specialty shops, art galleries, antique stores, and restaurants. Wide, tree-lined streets of colonial and Victorian homes preserve its historic character. Sayville grew as a center of the shellfish industry and local markets. There was a heavy Dutch immigration behind this growth. These newcomers brought with them oyster cultivating and harvesting techniques from their European homeland, which were equally successful in the waters of Sayville. While oysters were the resource that built Sayville, other shellfish, such as mussels, clams, crabs, lobsters, and scallops, supported Sayville's growth as a working waterfront center. Finfish, such as bass, blackfish, cod, chequet, shad, sheepshead, tom-cod, and mackerel, were also caught in large numbers and landed at Sayville. But it was oystering that really transformed Sayville.
Pulling up to Anne's home, I stepped from my air conditioned cocoon into the 100+ degree temperature. Today, we would be grilling shrimp outdoors. I still believe that we could have simply placed the shrimp on a plate on the porch and they would have cooked just fine!
Once inside, we got started right away. Though our plan today was to make Anne's Triple Decker Grilled Shrimp BLT with Avocado and Chipotle Mayo, Anne insisted that I would also be making and sampling her Chocolate Silken Tofu Pie. I was up to the challenge and we were off. Quickly whipping up the ingredients for the pie, we were joined by Anne's family who watched on as she navigated me through the shark-infested waters of making desserts. If you haven't caught on yet, I've made no desserts in my existence, except in the filming of these webisodes. It was great fun, and the pie was quite good!
Skewering the shrimp, we took them out to the grill and in no time, they were ready. Using an assembly line process, we put the sandwiches together in short order. Waking her father from the couch, complete with Yankees ball cap, we sat down to devour. The sandwiches were incredible! A classic BLT is certainly near the top of my list. Toasted sour dough bread, mayo, juicy tomatoes, crunchy bacon and crisp lettuce nearly always yield a heavenly sandwich. A sandwich that I thought could not be trumped. That is until I tried this BLT with the addition of spicy chipotle and succulent shrimp. Now that my taste buds have experienced this delicious combination, this sandwich just might inch its way into number 1 on my sandwich list.
Anne's father remarked that I was a good looking man and should come out from behind the camera. I explained that I was in front of the camera and would be happy to drive him to an optometrist for his annual vision checkup.
Leaving completely satiated, we bid our goodbyes, and I headed back to the city. After a mandatory stop to visit Coney Island, I called it a day! Marlon Brando was discovered while working in a summer stock play in Sayville. Shortly afterward, he made his Broadway debut in "I Remember Mama", in 1944. Perhaps this is Anne's stage and she will rocket to fame! Thank you for some great recipes, Anne!
Long Island Maritime Museum
The Long Island Maritime Museum is committed to the research, preservation and interpretation of the region's rich nautical heritage and the role of Long Island in our national maritime story. Whether it's boat building, shipwrecks, shellfish harvesting or recreational boating that captures your imagination, it's all here under their roof, in their galleries and at their many events and programs.
Long Island Food Blog
Snarky Cogitations on the Food of Long Island (and generally).