There are so many wonderful foods that symbolize summer.Ices. Hot dogs, Burgers and ribs off the grill. Fresh picked tomatoes. Blueberries and cream. Then there's lobster. Nothing is better than to enjoy a fresh boiled lobster on a pier. However the meat is versatile so it can be made into a number of different and tasty dishes. This is the best the season can give.
Lobster is one of those must have indulgences. This crustacean has brought in around one billion dollars worldwide to the fishing industry because foodies and gourmand must have it;s deliciously sweet meat. It is part of the Nephropidae and sometimes the Homaridae hence the French name homard. What we eat is the clawed lobster which has the best flavor and texture. Lobster are surprisingly carnivorous and live on mollusk, oysters and other shellfish. They live in all seven oceans however the sweetest tasting lobsters come from the coldest waters. What we eat are mostly the meat from the tail and two claws. You can eat what's known as the roe which is the creamy green inside the body.
During this time of year there is nothing more sublime than a fresh boiled two pounder with a cup of drawn butter.This is the best way to eat lobster. Once you get over the entire lobster body on your plate then it;s time to dig in. However you can also have it on top of spaghetti or fra diavolo which is a spicy take on the meat. Lobster Newburg ,a classic since Diamond Jim Brady's time, is a decadent way to enjoy this rich meat. It combines the lobster with sherry butter , egg yolks and cream. It is usually served in a fancy puff pastry shell but it can also be poured on toast points. Another rich lobster dish is bisque ,a creamy soup that features large chunks of the meat.
Summer is the season for a good lobster. If you just want a simple meal go for a boiled one with a side of melted butter.If not try it many different ways to enjoy its' sweet decadent flavor. Lobster is a treat no matter how it's served!
Monday, June 27, 2011
Saturday, June 25, 2011
Squash Versatility
There's nothing like squash during these warm weather days. Best of all it can be grown right in your garden and picked fresh. Another plus is that every part of it is versatile. The sections can be made into different dishes One simple squash can provide any chef with a number of possibilities.
This is the season for squash flowers. The Piedmontese of northwestern Italy use them in abundance. These tiger lily lookalikes are great batter fried or stuffed.Remember to take the stamens out and cut the flowers so that they are flat to fry. You could go two ways with the batter. For a delicate crunch and taste that will bring out the flowers' earthiness, go with a crepe batter. If you want a more robust then go with a bread crumb one. Fry in a mix of margarine and light olive oil until crispy and light brown Serve both styles with lemon juice.You can also stuff the flowers too with salami and cheese for appetizers.
The mature squash is tasty too. A quick and easy side dish is sauteing it. Cut the squash into thin slices and cook in a mix of olive oil, butter and chopped garlic. This is a great accompaniment to hamburgers and steaks. Grilled squash is another good barbecue side. Instead of cutting it in slices cut it horizontally in long strips This is perfect for grilling and the pieces won't slip onto the coals. Brush each slide with olive oil and then add crushed garlic, sea salt and fresh crushed pepper. Again this type of squash is good alongside grilled steak and chicken along with fish.
Squash is a great veggie to use and to eat this summer. Every part of it can create a unique and different dish. Not only that, it is tasty with an earthy sweetness that can't be beat!
This is the season for squash flowers. The Piedmontese of northwestern Italy use them in abundance. These tiger lily lookalikes are great batter fried or stuffed.Remember to take the stamens out and cut the flowers so that they are flat to fry. You could go two ways with the batter. For a delicate crunch and taste that will bring out the flowers' earthiness, go with a crepe batter. If you want a more robust then go with a bread crumb one. Fry in a mix of margarine and light olive oil until crispy and light brown Serve both styles with lemon juice.You can also stuff the flowers too with salami and cheese for appetizers.
The mature squash is tasty too. A quick and easy side dish is sauteing it. Cut the squash into thin slices and cook in a mix of olive oil, butter and chopped garlic. This is a great accompaniment to hamburgers and steaks. Grilled squash is another good barbecue side. Instead of cutting it in slices cut it horizontally in long strips This is perfect for grilling and the pieces won't slip onto the coals. Brush each slide with olive oil and then add crushed garlic, sea salt and fresh crushed pepper. Again this type of squash is good alongside grilled steak and chicken along with fish.
Squash is a great veggie to use and to eat this summer. Every part of it can create a unique and different dish. Not only that, it is tasty with an earthy sweetness that can't be beat!
Friday, June 24, 2011
Shoal Harbor Lobster House
It's on a deserted not far from a romantic stormy bay . History and hauntings abound. It features fresh made chowder and newly caught lobster. No, it's not some Cape Cod eatery. It's the Shoal Harbor Lobster House along the Raritan Bay in Port Monmouth , New Jersey. This restaurant is a cousin to what you'ld see in Cape Cod , the Hamptons and even Cape May. However unlike those restaurants this is not far from New York City. In fact you can take a nearby ferry from Manhattan's southern tip to indulge in their great seafood.
I arrived there today , well afer the lunchtime crowd had disappeared. I was dying for lobster but unfortunately Shoal Harbor was out of it. Despite it's isolated address, it is popular with locals and visitors alike. I settled for a veggie and clam rich Manhattan style chowder. It didn't have the over spiciness of other chowders that are usually redolent with bay leaf and thyme. This was delicately flavored with large chunks of clam.A cup of hot chowder was perfect on a chilly day like like today which was rainy and misty . I am planning on trying some of the flounder and crab cakes on a later visit along with Shoal House's famed fish stew.
Shoal Harbor also sells seafood such as tilapia, flounder and other fish cuts. There are also oysters and clams to bring home and steam as well. The lobsters come directly from the nearby Atlantic .I heard some fishermen unloading them as I sat outside and ate. There are also lobster traps galore piled four to five high all around. The pricing is good and probably on a par or even less with local supermarkets. There were a few people coming in to buy seafood for their weekend meals.
If you want New England or even Cape May style seafood go the Shoal Harbor Lobster House. This is a great place for seafood lovers from North Jersey or even Manhattan. You can get
fresh caught lobster or fresh made clam chowder all within driving and even sailing distance of this charming and affordable lobster house.
Shoal Harbor Lobster House - 909 Port Monmouth Road, Port Monmouth NJ.
I arrived there today , well afer the lunchtime crowd had disappeared. I was dying for lobster but unfortunately Shoal Harbor was out of it. Despite it's isolated address, it is popular with locals and visitors alike. I settled for a veggie and clam rich Manhattan style chowder. It didn't have the over spiciness of other chowders that are usually redolent with bay leaf and thyme. This was delicately flavored with large chunks of clam.A cup of hot chowder was perfect on a chilly day like like today which was rainy and misty . I am planning on trying some of the flounder and crab cakes on a later visit along with Shoal House's famed fish stew.
Shoal Harbor also sells seafood such as tilapia, flounder and other fish cuts. There are also oysters and clams to bring home and steam as well. The lobsters come directly from the nearby Atlantic .I heard some fishermen unloading them as I sat outside and ate. There are also lobster traps galore piled four to five high all around. The pricing is good and probably on a par or even less with local supermarkets. There were a few people coming in to buy seafood for their weekend meals.
If you want New England or even Cape May style seafood go the Shoal Harbor Lobster House. This is a great place for seafood lovers from North Jersey or even Manhattan. You can get
fresh caught lobster or fresh made clam chowder all within driving and even sailing distance of this charming and affordable lobster house.
Shoal Harbor Lobster House - 909 Port Monmouth Road, Port Monmouth NJ.
Thursday, June 23, 2011
Rum The Perfect Summer Drink
Summer is here and with it comes the need for making and sipping cocktails. One of the most versatile and tastiest ingredients is rum. This staple is perfect for any mixed drink containing the fruits of the season. Not to mention it just has the best kick for dealing with those steamy nights.
Rum was the subject of the Times Dining article yesterday. Its' weekly column Spirits of the Times by Eric Asimov explored the different kinds of this warm weather staple. Rum is either made with sugar cane or molasses. Is there a difference? Yes. A cane based rum are more earthier and vegetal in flavor while the molasses variety is more fruitier. This is probably due to the distilling process. The molasses based goes through an extra step of processing,hence the name industrial rum and the disparity of tastes. Both rums goes well with summery fruits such as melons and pineapples.
The article also mentions the off shoots such as the sugar cane based cachacas which is rum made from boiled cane juice and rhum agricole which is fresh squeezed sugar cane. Only rum from the French West Indies, mostly Martinique, can be called this. Both are dryer and blended tasting more like Armagnac brandy. This is a much more mature view of rum which is usually considered to be like a happy "playful" drink. Rhum agricole is best drunk with just a twist of lime and ice.
Summer is here and it's time to kick back with a cool drink. Make it a rum based one to combat the heat and humidity. There's nothing like it with ice or fruity punch mixed with melons and pineapple chunks.
Rum was the subject of the Times Dining article yesterday. Its' weekly column Spirits of the Times by Eric Asimov explored the different kinds of this warm weather staple. Rum is either made with sugar cane or molasses. Is there a difference? Yes. A cane based rum are more earthier and vegetal in flavor while the molasses variety is more fruitier. This is probably due to the distilling process. The molasses based goes through an extra step of processing,hence the name industrial rum and the disparity of tastes. Both rums goes well with summery fruits such as melons and pineapples.
The article also mentions the off shoots such as the sugar cane based cachacas which is rum made from boiled cane juice and rhum agricole which is fresh squeezed sugar cane. Only rum from the French West Indies, mostly Martinique, can be called this. Both are dryer and blended tasting more like Armagnac brandy. This is a much more mature view of rum which is usually considered to be like a happy "playful" drink. Rhum agricole is best drunk with just a twist of lime and ice.
Summer is here and it's time to kick back with a cool drink. Make it a rum based one to combat the heat and humidity. There's nothing like it with ice or fruity punch mixed with melons and pineapple chunks.
Wednesday, June 22, 2011
Summer Coolers With Punch
Cocktails are a great way to end a summer's night. They're a fun kick with some grilled nibbles and a great way to unwind after a beach day. However nowadays fancy drinks are just that. fancy. Infused with a are herb.Blended with a multitude of liquors. The problem is , it;s summer. Lighten up with a heavy stuff. Give us a lighter fare to sip and enjoy.
That was the subject and challenge of Robert Willey's article in today's New York Times Dining section. It turns out that bartenders across the country rose to the challenge.What evolved was some interesting spins on classic cocktails. Take the Tom Collins for example. This is a summer staple however it's given a spin by adding cucumber to it along with simple syrup instead of super fine sugar.This new hybrid called the Sumo Collins would be good with crisp chicken satays or any kind of kabob. There's also a Campari Collins that subs in that warm weather must have Campari instead of gin.
All the drinks were not at all boring. There were some interesting variations, again using just simple ingredients. There was an Italian Libera, a playful twist on the Cuba Libre. Coke is taken out of the ingredient list and in its' place is a heady overproofed (150 proof) rum and amaro. A common milk punch is literally punched up with the addition of buttermilk along with Chartreuse and maple syrup. This last along with honey is a great alternative to simple syrup. Both add a richness to cocktails and makes for a more interesting flavor, especially when there is fruit thrown into the mix. A nature made syrup enriches any peach,, berry or cherry added in.
Summer cocktails shouldn't be complicated. They shouldn't be boring either. You can still have interesting drinks just by using simple and easy ingredients. That's what the season is all about!
That was the subject and challenge of Robert Willey's article in today's New York Times Dining section. It turns out that bartenders across the country rose to the challenge.What evolved was some interesting spins on classic cocktails. Take the Tom Collins for example. This is a summer staple however it's given a spin by adding cucumber to it along with simple syrup instead of super fine sugar.This new hybrid called the Sumo Collins would be good with crisp chicken satays or any kind of kabob. There's also a Campari Collins that subs in that warm weather must have Campari instead of gin.
All the drinks were not at all boring. There were some interesting variations, again using just simple ingredients. There was an Italian Libera, a playful twist on the Cuba Libre. Coke is taken out of the ingredient list and in its' place is a heady overproofed (150 proof) rum and amaro. A common milk punch is literally punched up with the addition of buttermilk along with Chartreuse and maple syrup. This last along with honey is a great alternative to simple syrup. Both add a richness to cocktails and makes for a more interesting flavor, especially when there is fruit thrown into the mix. A nature made syrup enriches any peach,, berry or cherry added in.
Summer cocktails shouldn't be complicated. They shouldn't be boring either. You can still have interesting drinks just by using simple and easy ingredients. That's what the season is all about!
Tuesday, June 21, 2011
Russian Cuisine Practical And Exotic
Russian food isn't everyone's go to cuisine. In fact if you re not of that ancestry you probabyl knwo very litle about it, except maybe for blinis and borscht soup. However it's much more than that. This ancient and varied land has a table that is both unique and earthy ,practical yet amazingly exotic. Try Russian food and you're hooked.
The food evolved through the land but also through foreign influences. Like the French court, the Russian court was swayedby the ruling families likes . Austrian and French cooking first made their way to the royal tables and then filtered down to the masses. The most famous hybrids of the Franco Russian regimes are Beef Stroganoff, beef chunks in a creamy gravy and Chicken Kiev which is herb butter stuffed chicken breasts that are breaded and fried. Most dishes rely on harvests, Sturdy plants such as rye and barley provided flours for pancakes and bread. Cabbages and rutebegas were the vegetables for meals. Various fish and meats , such as jellied veal figure prominently in the cuisine as well.
Russian desserts ar e not as varied as other countries' sweets. Peter the Great, the 18th century czar, was fascinated by all things ,Dutch . German, French and Swedish. However there are a few dishes that are strictly true to the area. Tthere are blini, barley pancakes, filled with caviar and mushrooms/ However they can also be filled with cream and dried fruit. Baked desserts are also very popular and are stuffed with a sweet cheese and raisin filling. These are called vareniki and can also be eaten for a light supper.
Russian cuisine is an exotic blend of the foreign and the domestic. It combines native ingredients with foreign spins. All in all it is a different but interesting variety of dishes , both sweet and savory.
The food evolved through the land but also through foreign influences. Like the French court, the Russian court was swayedby the ruling families likes . Austrian and French cooking first made their way to the royal tables and then filtered down to the masses. The most famous hybrids of the Franco Russian regimes are Beef Stroganoff, beef chunks in a creamy gravy and Chicken Kiev which is herb butter stuffed chicken breasts that are breaded and fried. Most dishes rely on harvests, Sturdy plants such as rye and barley provided flours for pancakes and bread. Cabbages and rutebegas were the vegetables for meals. Various fish and meats , such as jellied veal figure prominently in the cuisine as well.
Russian desserts ar e not as varied as other countries' sweets. Peter the Great, the 18th century czar, was fascinated by all things ,Dutch . German, French and Swedish. However there are a few dishes that are strictly true to the area. Tthere are blini, barley pancakes, filled with caviar and mushrooms/ However they can also be filled with cream and dried fruit. Baked desserts are also very popular and are stuffed with a sweet cheese and raisin filling. These are called vareniki and can also be eaten for a light supper.
Russian cuisine is an exotic blend of the foreign and the domestic. It combines native ingredients with foreign spins. All in all it is a different but interesting variety of dishes , both sweet and savory.
Monday, June 20, 2011
Summer Indulgences
Even though the warm weather is here you can still indulge (although it is bikini season). Just like in the cooler months you can treat yourself to something wonderful and rich. Let's face it although it's just bordering on the first day of summer you're probably tired of all that grilled chicken with everything and meager watermelon slices.
Every roadside stand and beach hut has some great sandwiches right now. Don't think twice about a chili dog with extra onions and cheese. Have it with a big cup of beer. whether it be the alcoholic, birch or root kind.(and whatever kind you have make sure it has a big, foamy head).Another summertime treat is a fresh off the grill burger smothered in a good sharp cheddar with a few strips of bacon or even Canadian bacon. Lobster roll is another foodie gift to oneself. It's just a meal of pure indulgence with a wicked blend of lobster and mayo on a buttered hot dog bun. If you want a food that's somewhere in between then go for barbecued wings. Yes, the chicken is good for you however that calorie rich barbecue isn't.
If you're dying for something sweet, then get one of those coffees that's more of a dessert than a drink.Anyplace from Starbucks to Dunkin Donuts is serving them with a vengeance this summer .Opt for a chocolate one with a huge puff of whipped cream and a drizzle of chocolate syrup. Dunkin Donuts has its version of the famed frozen hot cocoa which tastes like a chocolate shake on steroids. Of course there's the old fashioned banana split that's easily made at home.Use flavor intense ice creams like vanilla, butter pecan, chocolate or strawberry and add two very ripe bananas. Finish up with your favorite topping and ,of course whipped cream. You can also make a luscious ice cream sundae too.
Even though this is the season for skinniness, treat yourself to some lush, calorie rich foods every now and then, It's fun and , yes, satisfying to sink your teeth into a juicy bacon cheese burger or an iced cream sundae. Forget that it's the start of bikini season. Treat yourself to something yummy!
Every roadside stand and beach hut has some great sandwiches right now. Don't think twice about a chili dog with extra onions and cheese. Have it with a big cup of beer. whether it be the alcoholic, birch or root kind.(and whatever kind you have make sure it has a big, foamy head).Another summertime treat is a fresh off the grill burger smothered in a good sharp cheddar with a few strips of bacon or even Canadian bacon. Lobster roll is another foodie gift to oneself. It's just a meal of pure indulgence with a wicked blend of lobster and mayo on a buttered hot dog bun. If you want a food that's somewhere in between then go for barbecued wings. Yes, the chicken is good for you however that calorie rich barbecue isn't.
If you're dying for something sweet, then get one of those coffees that's more of a dessert than a drink.Anyplace from Starbucks to Dunkin Donuts is serving them with a vengeance this summer .Opt for a chocolate one with a huge puff of whipped cream and a drizzle of chocolate syrup. Dunkin Donuts has its version of the famed frozen hot cocoa which tastes like a chocolate shake on steroids. Of course there's the old fashioned banana split that's easily made at home.Use flavor intense ice creams like vanilla, butter pecan, chocolate or strawberry and add two very ripe bananas. Finish up with your favorite topping and ,of course whipped cream. You can also make a luscious ice cream sundae too.
Even though this is the season for skinniness, treat yourself to some lush, calorie rich foods every now and then, It's fun and , yes, satisfying to sink your teeth into a juicy bacon cheese burger or an iced cream sundae. Forget that it's the start of bikini season. Treat yourself to something yummy!
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