New Jersey is known for it's diners and dives. Yet it is also known for its' fresh produce and artesanal foods. If you don't know where to get all of Jersey's best, then check out the April issue of New Jersey Monthly (on line too) It gives a comprehensive guide to where to go and what to buy and eat.
New Jersey Monthly, as with other state centered magazines, always dedicate tow issue to local produce along with a state wide guide to every county's best restaurants. The Garden State was just that and in some areas still is. NJM has one article on where to find the best farms and markets. One mentioned is Dearborn Farms,an all inclusive stand on Route 35 in Holmdel. This is one of my all time favorites places to buy fresh fruits and vegetables along with fresh made breads and cake. Another market mentioned is the famed Delicious Orchards which is one of the state's oldest. This is a great place to visit, especially after a day at the beach. It has acres of orchards along with the original store in which to find everything from fresh picked fruit to home made cold and hot cider.(along with cider doughnuts too!)
The magazine gives a special nod as well to some of the artesanal food businesses. One is the Cherry Grove Farm and Creamery. It's rare that the state is associated with a creamery. Usually other states like New York and Wisconsin are known for their rich dairy farms and products. This one, located in Lawrenceville, relies on its' cows to give the main ingredient for hand wrought cheeses.freshly laid eggs can be bought in Beach Plum Farm in West Cape May, another artesanal industry, along with fresh cherry tomatoes and greens.Want bigger eggs?NJM features the state's only ostrich farm, located in the western NJ towns of Lafayette and Hardyston. Todd Applebaum,originally a Northern NJan owns and operates and provides both the meat and live birds to restaurants and zoos
If you're a Garden Stater or just visiting ,pick up the April issue of New Jersey monthly. Discover the treats the state has to give.It's not just diners , full of mammoth entrees but gourmet and organic dining. It's fresh food raised right.
Showing posts with label ostrich. Show all posts
Showing posts with label ostrich. Show all posts
Monday, April 1, 2013
Saturday, August 25, 2012
A Big Summer Blow Out
This is the time for those bigger summer blowouts, the once last chance to really party before the fall season arrives. What kind of party to throw? That's up to you but make sure it's full of fun and food. Try buffets if you' ve spent the summer just grilling or have an old fashioned fancy picnic with real china and elegant food. There's a lot of different types to try.
Most people usually throw an end of season barbecue. This is the easiest to have and within most cooks comforts zones. However you can mix it up a bit by adding some bratwurst and bauenwurst to the mix. These tasty German sausages go well on hot dog buns or just eaten by themselves with a good potato salad.Another shake up is trying ostrich, or emu burgers .You could also throw a luau with a whole roast pig along with fun tropical kabobs of pork, pineapple and cherries. For any of these make sure you get a definite head count so you're not under or over with supplies.
Of course you can also try something elegant and Old World. Having an entire pasta dinner out under the trees on a starry night is a great way of ending the season. First have a traditional antipasto of cold cuts cheeses and pickled veggies. Then serve just simple rotelli or penne with a fresh veggie sauce. Finish with an easy to assemble tiramisu or fruit and wine salad. Another idea is an elegant picnic and if you want have guest s come dressed up. You can serve cold roast chickens and turkeys along with roasts and hams on a carving board. Serve cucumber salads along with ones made from spring greens . Place buckets of iced champagne in set up corners along with plastic flutes for niche dining. it's a neat way to have a blow out but in a very courtly manner.
No matter how you do it just celebrate the end of a fun season. You can do it with a wild style or a regal manner. Anyway just have a blast with good foods and good friends.
Most people usually throw an end of season barbecue. This is the easiest to have and within most cooks comforts zones. However you can mix it up a bit by adding some bratwurst and bauenwurst to the mix. These tasty German sausages go well on hot dog buns or just eaten by themselves with a good potato salad.Another shake up is trying ostrich, or emu burgers .You could also throw a luau with a whole roast pig along with fun tropical kabobs of pork, pineapple and cherries. For any of these make sure you get a definite head count so you're not under or over with supplies.
Of course you can also try something elegant and Old World. Having an entire pasta dinner out under the trees on a starry night is a great way of ending the season. First have a traditional antipasto of cold cuts cheeses and pickled veggies. Then serve just simple rotelli or penne with a fresh veggie sauce. Finish with an easy to assemble tiramisu or fruit and wine salad. Another idea is an elegant picnic and if you want have guest s come dressed up. You can serve cold roast chickens and turkeys along with roasts and hams on a carving board. Serve cucumber salads along with ones made from spring greens . Place buckets of iced champagne in set up corners along with plastic flutes for niche dining. it's a neat way to have a blow out but in a very courtly manner.
No matter how you do it just celebrate the end of a fun season. You can do it with a wild style or a regal manner. Anyway just have a blast with good foods and good friends.
Friday, June 5, 2009
Eating Gator And Snake Where The Wild Things Are-
This will be a first for Foodie Pantry in the sense that I'll be writing about the other white meats - the exotics. A few foodies out there have tasted everything from gator to rattle snake to all sorts of wild game. It's an outre cuisine that may require an acquired taste. Everything supposedly tastes like chicken (or so I've been told). Big game is also a foodie fantasy (providing it's not endangered) where the food is beyond exotic.
Gator meat is probably more widely eaten in the South , especially in Louisiana more than anywhere else. I checked a web site entitled http://www.1800exoticmeats.com/ where the critters are also sold for all sorts of dishes. Alligator can be dipped in batter and fried or stir fried.It can also be blackend and served with a kind of sassy rice as well. It actually tastes "just like chicken". Personally I 'd rather see these guys in a nature show than on my plate. There is also a cadre out there who love rattlesnake meat. This foodie here will never try it. I hate snakes. Period. They''re part of that creepy ewww factor yet some other foodies enjoy the taste which is again like chicken and slightly chewy. The Southwest is full of rattlesnake chili recipes.
If you're squeamish like me, you may want to stick to trying bison and elk. Buffalo burgers are a staple of many restaurants and they're better for you than beef. Elk is like venison and surprisingly low in fat and cholesterol It has a mellow sweet taste that would go well with delicate sauces and gravies. Ostrich meat is big and so popular that even diners offer it in burgers. It's actually better for you than turkey or chicken.
If you can stomach (pun intended here) eating critters, then gobbling gator and snake is for you. If you're not ready to walk entirely on the wild side then head over to some of the tamer versions of big game. You might like them and ditch the conventional foods or you may be running back to chicken ,turkey and beef - you know the tamer foods.
Gator meat is probably more widely eaten in the South , especially in Louisiana more than anywhere else. I checked a web site entitled http://www.1800exoticmeats.com/ where the critters are also sold for all sorts of dishes. Alligator can be dipped in batter and fried or stir fried.It can also be blackend and served with a kind of sassy rice as well. It actually tastes "just like chicken". Personally I 'd rather see these guys in a nature show than on my plate. There is also a cadre out there who love rattlesnake meat. This foodie here will never try it. I hate snakes. Period. They''re part of that creepy ewww factor yet some other foodies enjoy the taste which is again like chicken and slightly chewy. The Southwest is full of rattlesnake chili recipes.
If you're squeamish like me, you may want to stick to trying bison and elk. Buffalo burgers are a staple of many restaurants and they're better for you than beef. Elk is like venison and surprisingly low in fat and cholesterol It has a mellow sweet taste that would go well with delicate sauces and gravies. Ostrich meat is big and so popular that even diners offer it in burgers. It's actually better for you than turkey or chicken.
If you can stomach (pun intended here) eating critters, then gobbling gator and snake is for you. If you're not ready to walk entirely on the wild side then head over to some of the tamer versions of big game. You might like them and ditch the conventional foods or you may be running back to chicken ,turkey and beef - you know the tamer foods.
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