With July 1st comes the official start of the summer season (even thought it really started last week).This is one of the best times of year. Fresh fruit and veggies abound.Every weekend holds th e prospect of a yummy picnic or barbecue. There's delicious boardwalk and carnival treats not to mention contests at local fairs. It's one fun foodie week after another.
One of the best treats of the season is a good old fashioned tomato sandwich. All you need is just fresh, sliced tomatoes mayo and white bread. The best bread is a good sandwich white like Pepperidge farms or Arnold's and then liberally slather on mayo. Add thick slices of beefsteak, sprinkle with sea salt and freshly ground pepper and you have sheer heaven. It's a lovely combo of juices mixing with creaminess. Another sandwich treat is a good old fashioned off the grill hamburger , complete with fresh sliced onions, ketchup and lettuce. Of course ribs rank right up there as well. There's nothing like them barbecued, shining with a thick patina of homemade sauce.
Summer has a lot of sweet goodies too. This i s the time of year to take advantage of what's left of the strawberry and blueberry seasons as well as cherries. Of course summer is all about that perfect watermelon wedge, drippy,cool and perfectly sweet.It'sa refreshing respite when temps hit the nineties. Vacation time isn't vacation time without boardwalk or fair goodies. There's the sheer fun eating cotton candy and candy apples along with frozen custard in a cake cone. Another treat (especially here in New Jersey) are boardwalk candies, fresh made in candy shops thatare a mainstay of the Jersey shore . Happiness is a molasses pop or a haystack or a whole box of saltwater taffy made from recipes that have lasted over one hundred years.
This is the season for fun times and fun food. It's just great to kick back with a perfect burger to a fresh made cone of cotton candy. Enjoy the warm weather and starry nights along with some of summer's fun treats!
Friday, July 1, 2011
Thursday, June 30, 2011
Grill Season
This is the season - and weekend - for grilling. All over the US Webers and other brands will be cleaned, primed and prepped for endless dogs, burgers and ribs. The 4th of July seems like the easiest holiday meal to cook, yet it's not. There's a lot to cooking meat on a simple grill.
The New York Times Dining section handled this yesterday in a good should be cut out article by Dining regular, Steven Raichlen. He interviewed several chefs, gleaning their secrets on how to create the most flavorful and the most tender meats. After all grilling is the most primitive and basic of any cooking technique. It's wild and unpredictable, appealing to our savage side which is why we go mad for a spot at the barbecue. However it is cooking and should have a certain level of sophistication. Grilling sadly enough, cooks almost every meat and veg the same way, sometimes giving everything the same smoky flavor .Of course that changes with both the grill prep and food prep.
Sometimes all it takes is a minor change to make a barbecue memorable. This means switching from simple charcoal to wood chips. Most regular barbecuers use hickory however for real taste try cherry or apple wood chips. This imparts a sweetness to the meat without adding anything else. others such as Belgian chef , Peter DeClercq ofMaldegem's Elckerlicj adds broken staves of beer kegs along with a whole range of herbs and spices to his grilled meat. Others such as Spanish chef, Victor Arguinzoniz of Axpe Spain's Extebarri prefers to use calibrated heat and just simple olive oil for his simple grills. Home cooks can try these methods themselves to create a tasty meal for themselves and guests .
Before grilling look at what you have. Ask yourself how you can make it the best and most flavorful. Add a few wood chips or different spices to create a really unique and different grill everyone will love ..
The New York Times Dining section handled this yesterday in a good should be cut out article by Dining regular, Steven Raichlen. He interviewed several chefs, gleaning their secrets on how to create the most flavorful and the most tender meats. After all grilling is the most primitive and basic of any cooking technique. It's wild and unpredictable, appealing to our savage side which is why we go mad for a spot at the barbecue. However it is cooking and should have a certain level of sophistication. Grilling sadly enough, cooks almost every meat and veg the same way, sometimes giving everything the same smoky flavor .Of course that changes with both the grill prep and food prep.
Sometimes all it takes is a minor change to make a barbecue memorable. This means switching from simple charcoal to wood chips. Most regular barbecuers use hickory however for real taste try cherry or apple wood chips. This imparts a sweetness to the meat without adding anything else. others such as Belgian chef , Peter DeClercq ofMaldegem's Elckerlicj adds broken staves of beer kegs along with a whole range of herbs and spices to his grilled meat. Others such as Spanish chef, Victor Arguinzoniz of Axpe Spain's Extebarri prefers to use calibrated heat and just simple olive oil for his simple grills. Home cooks can try these methods themselves to create a tasty meal for themselves and guests .
Before grilling look at what you have. Ask yourself how you can make it the best and most flavorful. Add a few wood chips or different spices to create a really unique and different grill everyone will love ..
Wednesday, June 29, 2011
Campfire Chic
This is the season for dining out. Literally. Now is the time when hundreds the world over discover the joys of not only eating al fresco but also cooking too. Best of all this excludes the usual dogs stuck on the end of a stick or spuds tossed into open flames only to be gingerly dug out of the ashes. This is gourmet cooking at its' rugged best.
This was the subject of an interesting and creative article by Alice Hart in today's Times Dining section. Ms. Hart, a British writer offered her spin on classic campfire cooking. Cooks can make simple yet sophisticated meals. Even the English classic beans on toast can also be made, providing that you use Boston baked beans over a nice hearty slice. A spin on this would be carrying along a round French or Italian loaf from a farmer'smarket and then toasting it for a crunchy base . There is even a dessert recipe that involves caramelizing figs with creme fraiche in a skillet.
Ms. hart also offers practical advice too. She suggests bringing a microplane grater that is perfect for grating Parmesan, garlic ,ginger and citrus zests. Campfire cooks should also have bottled water, not just for drinking but for boiling too. Wooden chopping boards are essential as is one good all purpose knife. other must have totables are a spatula, a wooden spoon and a pair of long tongs for taking anything out of the fire. Aluminum foil is also a must because it can be foiled into food packets holding meats fish and vegetables. Degradable plastic bags should also be included . They're perfect for carrying chopped herbs along with onion and celery.
Campfire cooking isn't just a stick and a fire.It's much more than that. It's bringing sophistication to a rustic setting and working within it to create gourmet meals. Campfire cooking is al fresco at its' best.
This was the subject of an interesting and creative article by Alice Hart in today's Times Dining section. Ms. Hart, a British writer offered her spin on classic campfire cooking. Cooks can make simple yet sophisticated meals. Even the English classic beans on toast can also be made, providing that you use Boston baked beans over a nice hearty slice. A spin on this would be carrying along a round French or Italian loaf from a farmer'smarket and then toasting it for a crunchy base . There is even a dessert recipe that involves caramelizing figs with creme fraiche in a skillet.
Ms. hart also offers practical advice too. She suggests bringing a microplane grater that is perfect for grating Parmesan, garlic ,ginger and citrus zests. Campfire cooks should also have bottled water, not just for drinking but for boiling too. Wooden chopping boards are essential as is one good all purpose knife. other must have totables are a spatula, a wooden spoon and a pair of long tongs for taking anything out of the fire. Aluminum foil is also a must because it can be foiled into food packets holding meats fish and vegetables. Degradable plastic bags should also be included . They're perfect for carrying chopped herbs along with onion and celery.
Campfire cooking isn't just a stick and a fire.It's much more than that. It's bringing sophistication to a rustic setting and working within it to create gourmet meals. Campfire cooking is al fresco at its' best.
Tuesday, June 28, 2011
Weird Flavors
You have to give food manufacturers credit. They have the nerve to give the public any flavor possible. Some of the work like Dunkin Donuts adding caramel to their mocha lattes. Some don't, yet they're still around. Sometimes it just takes an acquired taste to get these down.
One of th e ones that took me by surprise was Target's Market Pantry Banana Split Instant oatmeal. It sounded good and I thought "Give it a try. It'll be fun." It would have made a nice dessert but breakfast was another story. The banana smell was off putting at first as was eating the melted chocolate chips in it for the first meal of my day. After four or five days I finally became used to it. I 'd recommend it as a low calorie snack but will stick to my maple or fruit flavored oatmeal for breakfast. Another is salt and pepper popcorn. Buttered popcorn and even the cheese flavored ones are perfect. They have the right amount of salt and tastiness. However add pepper to the mix and this favorite snack takes on an ominous spin.The kernels becomes too hot and it makes then almost impossible to eat.
Potato chips are the perfect example of odd flavors. There's nothing wrong with the barbecue and sour cream flavors. Those have been around for decades. However some of the newer flavors coming out take a while to get used to. We have the Brits to thank for the ketchup and salt and vinegar flavors. These have been much loved by the English for years however to the American palate they're strange and almost foreign. There are also ones that taste like feta cheese and hamburger. Whatever happened to just the plain ones where all they tasted like was good , earthy spuds?
Weird flavors abound these days thanks to manufacturers trying to be creative and competitive. Some succeed, some don't. It all depends on taste or the need to explore news flavor combos.
One of th e ones that took me by surprise was Target's Market Pantry Banana Split Instant oatmeal. It sounded good and I thought "Give it a try. It'll be fun." It would have made a nice dessert but breakfast was another story. The banana smell was off putting at first as was eating the melted chocolate chips in it for the first meal of my day. After four or five days I finally became used to it. I 'd recommend it as a low calorie snack but will stick to my maple or fruit flavored oatmeal for breakfast. Another is salt and pepper popcorn. Buttered popcorn and even the cheese flavored ones are perfect. They have the right amount of salt and tastiness. However add pepper to the mix and this favorite snack takes on an ominous spin.The kernels becomes too hot and it makes then almost impossible to eat.
Potato chips are the perfect example of odd flavors. There's nothing wrong with the barbecue and sour cream flavors. Those have been around for decades. However some of the newer flavors coming out take a while to get used to. We have the Brits to thank for the ketchup and salt and vinegar flavors. These have been much loved by the English for years however to the American palate they're strange and almost foreign. There are also ones that taste like feta cheese and hamburger. Whatever happened to just the plain ones where all they tasted like was good , earthy spuds?
Weird flavors abound these days thanks to manufacturers trying to be creative and competitive. Some succeed, some don't. It all depends on taste or the need to explore news flavor combos.
Monday, June 27, 2011
Lobster On A Summer's Night
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!
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!
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.
Subscribe to:
Posts (Atom)
Posts
