We asked several Huntington residents to tell us about their favorite meals for Mother’s Day–what they like to make or others prepare for them, or even what they remember from their childhood on the special day. Here are some of their responses.
Officer Claudia Delgado and family
My grandmother made these for my mom, my mom(best cook everrrr) makes them for me (my favorite), and I try to make them just as delicious for my kids!“
Sweet Plantain and Sofrito Marinated Skirt Steak Empanadas
1 Skirt Steak (1 to 1 ½ lbs)
1 Package of Goya sweet frozen plantains
1 Package Goya empanada discs
2 Cups Cilantro
1 Red pepper
1/2 Green pepper
1 Small / medium red onion
1 Medium heirloom tomato
4/5 Scallion stems
1 Packet of Sazón Goya
1 Tablespoon of Goya Adobo
1/4 – 1/2 Cup extra virgin olive oil added during blending
In a blender or food processor combine all ingredients and blend until a smooth consistency. Add more or less olive oil to get a watery paste like consistency.
This Sofrito can be stored in the refrigerator for a couple of days to use with other recipes. I like to pour it into ice cube trays and freeze it so I can use a cube or two for several weeks when preparing other meals.
Season skirt steak with a pinch of salt on each side and place in a zip lock bag.
Add ¼ to ½ cup of your homemade Sofrito to bag, mix and leave in the refrigerator to marinate. 1 – 2 hours or longer for more flavor.
When ready to cook, sauté skirt steak on medium to high heat in a pan with a little bit of extra virgin olive oil. Cook to your liking, I usually make mine medium.
When skirt steak is done, remove from pan and let it rest for five minutes, then thinly slice the skirt steak across the grain.
Cook sweet plantains as recommend on package of Goya sweet frozen plantains.
Once cooked mash with a fork to make a paste.
Take Goya empanada discs out of package and line them up on parchment paper.
Add a teaspoon of plantain paste to center of disc and spread evenly.
Add some of the sliced skirt steak.
Close disc in half and score around the disc with a fork to close the two sides of the disc into a half moon shape. Dampening the borders around the disc with water helps the disc adhere better when closing them.
In a deep pan add enough oil to have empanadas float when frying.
Heat oil over medium to high heat until hot but not smoking.
Add empanadas a few at a time and fry until golden brown.
Enjoy with a side of guacamole and lime!
Councilman Mark Cuthbertson and Family
4 portions – 16 ea Shrimp (u-15) peeled, deveined with the tail on
1 cup bread crumbs
2 tablespoons chopped fresh oregano ¼ cup Grated parmesan cheese
2 cups plum tomatoes (diced)
2 tablespoons sliced garlic
1 cup white wine
½ cup butter
¼ cup olive oil
Salt and pepper to taste
Method: Prepare the bread crumbs: Combine cheese, bread crumbs and oregano in a mixing bowl. Season with salt and pepper. Crust the shrimp: Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein. You should have enough bread crumb mixture to crust 16 shrimp. Distribute it evenly. Shrimp may be prepared and refrigerated ahead of time. Prepare the dish: Pre-heat oven and a large heavy skillet to 500 F. Add olive oil to hot skillet and allow oil to heat. Arrange shrimp in skillet and cook about half way (3-4 minutes). Add wine and butter to pan along with diced tomato and sliced garlic. Season with salt and pepper. Return pan to the oven and cook until shrimp are done (4-5 minutes more). During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce.
Pappardelle with Spinach, Parmesan and Seasoned Breadcrumbs
1 pound dry pappardelle pasta
1/2 cup extra-virgin olive oil
3 large garlic cloves, cleaned and sliced very thin
1 package frozen spinach, defrosted and drained of excess water
1 pinch red pepper flakes
Salt and pepper
1/4 cup seasoned Italian breadcrumbs
1/4 cup grated Parmesan cheese
- In a large pot of lightly salted water, cook pasta according to package directions. Drain and set aside, reserving about 1 cup of the pasta water.
- In a medium sauté pan, heat olive oil over low heat and cook garlic until golden, about 2 minutes. Add spinach, and sauté for 2 to 3 minutes while stirring. Add red pepper flakes and season with salt and pepper to taste.
- Add pasta to the pan, along with a few spoonfuls of pasta water, and drizzle with olive oil. Simmerover low to medium heat for 3 to 4 minutes while stirring. Finally, add breadcrumbs and Parmesan cheese; toss all ingredients and plate. Serve immediately.
South Huntington Superintendent Dr. David Bennardo
Grandma Bennardo‘s meatballs
Mix these ingredients together until well blended. Then roll your meatballs a little bit larger than a golf ball but smaller than a tennis ball. You can then bake the meatballs at 350 for about 20 minutes or pan fry them. You can also drop them in the tomato sauce (a.k.a. gravy) and let cook for the day.
Pastor Mark Bigelow, Congregational Church, Huntington UCC
Chocolate Cake With a Surprise Ingredient
Liisa May, Commack, Editor
So easy to make!”
2 cups peanut butter (use Smuckers Natural, smooth)
Half recipe 1 cup
1 3/4 cups sugar, plus extra for sprinkling (which I forgot
Half recipe 2/3 cup
1 tsp salt
Half recipe 1/2 tsp
2 tsp baking soda
Half recipe 1 tsp.
2 tsp vanilla extract
Half recipe 1 tsp
2 eggs or for egg-sensitive 2 Tablespoons flaxseed meal, mixed with 1/4 cup warm water
Half recipe 1 egg or 1 Tablespoon flaxseed meal mixed in 2 Tablespoons of warm water
Preheat to 350. Mix peanut butter and sugar in one bowl. Whip with fork the egg, vanilla and salt in a cup. Combine with the peanut butter and sugar.
Roll into tablespoon-size balls, place 2 inches apart on an ungreased
baking sheet. Flatten cookies slightly with a fork to form a criss-cross pattern.
Bake for 9 minutes or until slightly golden brown on the edges (eyeball ‘em, may take an extra 1-2 minutes)
Let cool completely before removing from baking sheets, otherwise they crumble and fall apart.
Town Councilwoman Joan Cergol
Chicken Marsala has become a Cergol family favorite and is perfect for special occasions or any day because it’s really very easy to make.I discovered this recipe in the Manganaro Family Cookbook as a newlywed and have been pleasing family members and friends with this flavorful dish ever since.Thank you, Huntington Now, for this opportunity to exchange our favorite recipes! I wish all mothers a peaceful, relaxing and safe Mothers Day!”
Deputy Superintendent Dr. Joseph Centamore
*Note: This recipe can be prepared without meat and can also be prepared to address various dietary and allergy needs (i.e. organic, gluten free, dairy free, etc.).
- Two pie shells (ideally soft dough so they can be pinched together)
- Carved cooked turkey meat (chicken, beef, etc. can be substituted)
- Prepared mashed potatoes (can also use cooked sweet potatoes or stuffing)
- Fresh baby carrots (other vegetables can also be added/substituted)
- Fresh peas
- Turkey Gravy (can substitute with brown gravy)
- Shredded cheese (Cheddar recommended, but can select any type or do a combination of cheeses)
- Butter (or butter alternate)
- Preheat oven to 350 degrees
- Refrigerate pie dough 15 minutes before using
- Very lightly grease the pie pan
- Evenly spread the pie dough in the pie pan (some crusts already come in a baking tin)
- Prepare base pie shell by coating with a brush the inner shell with thin light spread of butter
- Scoop and evenly spread a thin layer of mashed potatoes across the bottom and along the sides of the pie crust
- Sprinkle shredded cheese across the mashed potatoes
- Cut the carved turkey into small pieces and evenly spread out on top of the mashed potatoes
- Gently pour and evenly spread a light coating of turkey gravy
- Add an even distribution of peas inside the pie
- Cut the baby carrots and onions into small pieces and evenly distribute inside the pie
- Sprinkle a light amount of pepper
- Sprinkle a little more shredded cheese across the top
- Brush a little water around the edge of the bottom crust, then carefully place the second pie crust on top, gently pinching the edges of the two crusts together
- Sprinkle a little more shredded cheese on the pie crust
- Make three small incisions across the top
- Place in oven and bake until pie crust is golden brown
Theresa Jacobellis, Centerport Resident and Owner of Prescrxptive Communications
I love to bake and this recipe was one of my mom’s favorites. “
Sour Cream Banana Bread
1 stick (1/2 cup) butter
2 cups sugar
4 ripe bananas mashed (overly ripe, black bananas are great for this)
3 cups sifted all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
¾ cup sour cream
4 ounces milk chocolate chips
Cream butter and sugar. Add slightly beaten eggs. Thoroughly mash bananas and add to butter sugar mixture. Stir in vanilla. Mix and sift together flour, baking soda, baking powder and salt and stir into banana mixture. Fold in sour cream and chocolate chips. Spoon into two greased and floured bread pans. Bake in a slow oven (325 degrees) for 1 ¼ hours. Do not open oven door until time is up. Cool and remove from pan.
Please keep in mind the mothers and fathers, brothers and sisters, children and all those who need help with obtaining enough food for their families. We all ask you to donate if you can. Thank you.