The Deli Counter Southampton NY

Roasted Pork Loin

Admin — Thu, 09 Feb 2012 00:08:03 +0000

Ingredients

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine

Directions

Preheat oven to 350 degrees F (175 degrees C).
Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Amount Per Serving Calories: 238 | Total Fat: 16.2g | Cholesterol: 54mg

Prime Rib Most Popular Today

Michael Mosolino — Wed, 18 Jan 2012 18:10:44 +0000

Well we went off the hook today with Shrimp

Scampi , Prime Rib and Sauteed Chicken

The winner is Prime Rib Today with

Shrimp Scampi Comming in Second.

My favorit Sauteed Chicken in

Rosemary and white wine. Please let us know

your favorite….

This Fried Chicken

Michael Mosolino — Wed, 18 Jan 2012 14:39:37 +0000

This fried chicken takes me back to the day my mama made it in a wagner flat iron skillet,Pan fried like in the south increadable there wont be much left for lunch if iI dont stop eating it…..

The Deli Counter & Michael Mosolino

Admin — Mon, 16 Jan 2012 00:32:08 +0000

We are specialists in catering of weddings, engagement celebrations, corporate functions and other formal events. Based in the Hamptons, Long Island, all our food is prepared by our team from our kitchen in Southampton, using only the freshest and highest quality ingredients.

Michael Mosolino Catering offers more than just delicious high quality food for your next event. We can also ensure your function is a flying success, taking the stress out of the event by providing experienced staff and equipment and rental items should you require it.

Whether your event is large or small, we will ensure your event runs smoothly. With an experienced team onboard you will benefit from our wealth of experience and knowledge. If you require some assistance organizing the venue, equipment, liquor service, and bar staff, then you’re in luck. Working closely with providers of decortications, lighting, tents and location providers is simply part of what we do.

Deli Counter Fine Food and staff understands what is required to diligently perform our duties. We are food and beverage professionals, with the understanding that we are the servants to your event .

Our new website

Admin — Mon, 16 Jan 2012 00:10:10 +0000

The Deli Counter is pleased to announce the launch of our new and improved website . The upgraded and updated website is the result of months of analysis, design, and programming. We have streamlined the site’s navigation, making it more intuitive and user-friendly. Our goal is to provide our visitors with a focus on what we offer with a new blog style pages we’ll be posting more recipes, news, blogs…

“This site is an effort to take The Deli Counter to our customers home or office. This new website will be a great source of information for our customers,” said Michael Mosolino. “We wanted a more interactive, clean and navigable website that our clients will find appealing and informative.”

Cranberry Spinach Salad

Admin — Sun, 15 Jan 2012 23:51:55 +0000

“Everyone I have made this for RAVES about it! It’s different and so easy to make!”

Servings: 8

Ingredients

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Over the Top Nachos

Admin — Sun, 15 Jan 2012 23:24:19 +0000

“These nachos can be served as a meal, but all the good stuff makes for a great appetizer or snack while watching a game or a quick lunch for your family and friends. Better plan on making two plates of these, they’re really good! Serve with sour cream, salsa, and guacamole.”

Ingredients

1 pound ground beef
1 onion, finely diced
salt and pepper to taste
2 cups shredded Cheddar cheese
1 (16 ounce) can refried beans
1 (14.5 ounce) package tortilla chips
1 fresh jalapeno pepper, sliced

Directions

In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
Microwave on medium-high until cheese has melted. Serve immediately.

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Admin — Sun, 15 Jan 2012 16:12:43 +0000

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Admin — Sun, 15 Jan 2012 15:59:57 +0000

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