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Recipes from the Jersey Bites Cooking Stage

Julie Hartigans cooking demo

What an amazing time we had on the Jersey Bites Cooking Stage at the New Jersey Home Show. Seven chefs brought their A game and wowed the audiences throughout the weekend with info-packed cooking demos and delicious tastings. We had so many requests for the recipes shared over the three-day event that we promised to follow up with a mega recipe post, and here it is. If you were unable to attend this year, I hope you enjoy this recap and will give some of these recipes a try. They were all big winners!

Marita Lynn's Artichoke and Shrimp Ceviche

Artichoke and shrimp ceviche


Artichoke and Shrimp Ceviche

Artichoke and Shrimp Ceviche
  • Author: Chef Marita Lynn


  • 8 cups of water
  • 2 bay leaves
  • 1 lb large shrimp, cleaned and deveined, tails of
  • 14 oz artichokes (canned or fresh)
  • 1 lemon
  • Juice of 10 limes
  • ½ stalk celery
  • ¼ cup chopped leeks
  • 3 tablespoons aji amarillo paste
  • 2 garlic cloves
  • ¼ cup vegetable oil
  • Salt, to taste

To garnish:

  • Roasted sweet potato
  • Peruvian corn kernels (available at Latin grocery stores)
  • Chopped cilantro


  1. Fill a medium pot with 8 cups of water and bay leaf. Place on stove on high heat and bring to a boil.
  2. Add the shrimp and let cook for 5 minutes or until color changes.
  3. Take shrimp off of heat and strain.
  4. Remove bay leaf and let cool.
  5. For fresh artichoke hearts: Quarter the artichoke hearts, place in bowl, leave aside. Mix with cool shrimp and refrigerate. For canned artichoke hearts: Drain liquid from can, rinse, and quarter the artichoke hearts, place in bowl. Mix with cool shrimp and refrigerate.
  6. In a blender, place lime juice, celery, leeks, aji amarillo paste, and garlic cloves.
  7. Blend for 1 minute at medium speed.
  8. Then, with the motor running, add the vegetable oil in a slow, steady stream, as making a dressing. The mixture should be creamy. Set aside and chill.
  9. Mix the shrimp and artichoke mix with the aji amarillo sauce. Season to taste.
  10. Garnish with sweet potatoes, corn, and cilantro on top. Serve immediately.

Preparing fresh artichokes:

  1. Fill a pot with boiling water that includes 1 bay leaf and juice of half a lemon.
  2. Submerge the artichoke, flower side down, for 10 minutes.
  3. Remove from pot with slotted spoon, dry and cool on paper towel or baking rack.
  4. Peel leaves off, leaving the heart, which should be quartered.

Roasted butternut squash with cider vinaigrette


Roasted Butternut Squash Salad with Cider Vinaigrette

Roasted Butternut Squash Salad with Cider Vinaigrette

With winter coming to a close, it’s nice to savor the last of the season’s fare with a springtime twist. Which is why we’re eager to whip up a hearty salad from The Spot. In honor of warmer days dotting the forecast, here’s the eatery’s recipe for roasted butternut squash salad with cider vinaigrette, a delicious salad that captures the tang of two seasons.

  • Author: Cassie Fishkin, Owner of The Spot in Montclair & Casita Mexican in Millburn


  • 1½ pounds butternut squash
  • 1 tablespoon maple syrup
  • salt, pepper, nutmeg and olive oil, to taste
  • ⅓ cup olive oil
  • 3 tablespoons dried cranberries
  • ¾ cup apple cider
  • 2 tablespoons shallots, minced
  • 2 teaspoon dijon
  • 4 oz baby arugula, spun and dry
  • ½ cup candied walnuts
  • 1 tablespoon cinnamon
  • ¾ cup grated parmesan


  1. Peel and cube butternut squash, dust with salt, pepper, and nutmeg. Add olive oil and maple syrup. Roast at 400°F for 15 minutes. Add cranberries to the pan for the last 3 to 5 minutes.
  2. Combine cider vinegar, cider, and shallots in a small saucepan and boil over medium heat. Cook for about 6 minutes, or until the cider has reduced to ¼ cup.
  3. Remove from heat. Whisk in mustard, ⅓ cup olive oil, 1 teaspoon salt, and ½ tsp pepper.
  4. Place the arugula in a large mixing bowl, toss lightly with ⅓ of the dressing.
  5. Add the roasted squash mixture and walnuts.
  6. Top with grated parmesan.
  7. Spoon remaining dressing over the salad and serve immediately.
  8. Enjoy!

mac and cheese

Bacon and kale mac ‘n cheese


Bacon and Kale Mac ‘n Cheese

The ultimate comfort food just got a makeover—and made it in time to cure any winter blues. This delicious recipe from The Spot in Montclair adds bacon and kale to elevate the cheesy classic while giving a healthy twist to an indulgent dish. Click here to check out more healthy twists on classic dishes at The Spot.

  • Author: Cassie Fishkin, Owner of The Spot in Montclair & Casita Mexican in Millburn


  • 1 pound elbow noodles
  • 6 slices of bacon
  • 2 cloves of garlic, minced
  • 1 small bunch of kale, chopped or baby kale
  • 3 cups milk
  • 1 pound white cheddar, shredded
  • ¼ pound parmesan
  • Seasoned bread crumbs, to top


  1. Cook pasta to al dente, approximately six minutes. Strain and set aside.
  2. In a sauté pan fry bacon, chop, and set aside. Save the bacon fat.
  3. In the same sauté pan with the bacon fat, add minced garlic and cook until it is lightly golden. Add chopped kale and lower the heat. Cook until kale is wilted then remove from pan.
  4. In a large pot, or extra large sauté pan, melt butter and add milk.
  5. Once the milk is warm, add the noodles, kale, bacon, and shredded cheddar cheese. Stir gently until cheese is melted then add in parmesan.
  6. Continue to cook until cheese is stringy and the mixture is thick, then pour into a baking dish.
  7. Top with bread crumbs and broil for 5 minutes.
  8. Enjoy!

crab hearts of palm

Crab and hearts of palm crostini


Crab and Hearts of Palm Crostini

This easy, versatile recipe that combines crispy baguette with a creamy avocado and crab mixture is sure to impress your family and friends. Looking to try something new? Use lobster or baby shrimp for a new take!

  • Author: Josh Gryvatz, Deliboy Delivery


For the topping:

  • 1 small red onion, finely diced
  • ¼ cup red wine vinegar
  • 1 – 14 oz can (or jar) hearts of palm, diced
  • ½ cup roasted red peppers, diced
  • 1 medium ripe avocado (or 1 cup prepared guacamole)
  • 12 oz crab meat, claw (you can also use lump, lobster, or baby shrimp)
  • Salt and pepper

For the crostini:

  • 1 loaf crusty Italian or French bread, sliced into ½” pieces on an angle
  • Olive oil for drizzling
  • Old Bay seasoning


  1. In a large bowl combine red onion and red wine vinegar. Allow to sit together for approximately 10 minutes. In the meantime, set oven to 400°F.
  2. Lay the pieces of bread on a sheet pan in a single layer. Drizzle with olive oil and sprinkle on Old Bay seasoning to taste. Toast in the oven until slightly golden, approximately 8 to 10 minutes. Remove from oven and set aside.
  3. Add the hearts of palm and roasted red peppers to onion mixture. Then scoop the avocado pulp directly into the bowl. Using your hands, break up the avocado while coating it with the other ingredients.
  4. Drop mounds of the topping onto each slice of bread.
  5. Serve and enjoy!

Walter Myslinski from Vrola

Vrola’s Walter Myslinski (center stage) quizzing the audience on their beef knowledge.


Red Wine Braised Beef Short Ribs

Sometimes the best way to get through a cold winter night is with a warm hearty meal. Joe Vrola shared his recipe for delicious red wine braised beef short ribs, which is just what we may need to get through this last stretch of winter! With only a few ingredients, this dish is transformed when it is slowly braised in the oven for 2 ½ to 3 hours. Use the leftover liquid from the pan for a delicious and easy sauce

  • Author: Chef Rob Johnson


  • 3 pounds boneless beef short ribs, cut into 4 equal portions
  • 5 tablespoons butter
  • 1 bottle of a full-bodied red wine
  • 3 cups liquid stock (chicken, vegetable, or beef)
  • 4 cloves of fresh garlic, peeled


  1. Preheat oven to 325°F.
  2. Generously salt and pepper the short ribs which have been cut into four equal portions.
  3. On the stovetop, heat a deep sauté pan or Dutch oven. Add 3 tablespoons of butter, add in short ribs and brown all sides. Remove short ribs from the pan and let rest.
  4. Into the pan add the remaining 2 tablespoons of butter and the cloves of garlic, turn heat to low and cook until garlic cloves are soft but not browned.
  5. Add red wine and short ribs to the pan. Increase the heat and cook until liquid is reduced by half, then add the stock.
  6. If in a Dutch oven, cover and place into the preheated oven, if in a sauté pan move to an oven-safe casserole dish, cover, and place in oven.
  7. Cook for 2 ½ to 3 hours, until meat is tender.


To Serve: Remove meat from pan and let rest. While resting, remove all liquid from the oven pan and strain into a saucepan. Reduce heat to thicken and use for your sauce. Enjoy!


Tandoori roasted cauliflower soup

Tandoori Roasted Cauliflower Soup and Dark Chocolate Sea Salt Tartlets

Sunday’s lineup kicked off with Chef Julie Hartigan of CookingWJulie.com. Julie prepared two dishes. Her first was a Weight Watchers inspired tandoori roasted cauliflower soup. For dessert, Chef Julie treated the audience to her dark chocolate sea salt tartlets. Both recipes can be found on her blog, here.

Beetroot Tikki from Aarzu

Beetroot tikki from Aarzu in Freehold


Beetroot Tikki

If you’ve been looking for the perfect way to fire up your tastebuds, look no further. Beetroot tikki is a great appetizer for two. Make it to impress a date or scale up the recipe to entertain guests. No matter what you do, it’ll be as easy to make as it is delicious.

  • Author: Chef Sushant Mhatre, of Aarzu in Freehold
  • Yield: 2


  • 1 beetroot, boiled and grated
  • 1 potato, boiled and grated
  • Salt, to taste
  • Chopped cilantro
  • 1 teaspoon garam masala
  • 1 inch knob chopped ginger
  • 1 teaspoon chopped green chili
  • 1/4 cup goat cheese for filling
  • All-purpose flour batter
  • 1 cup sev
  • Oil, for frying
  • Arugula
  • Tamarind
  • Mint sauce


  1. Boil one beetroot, peel and grate it. Squeeze the excess amount of water using a thin cloth.
  2. Peel and grate the boiled potato.
  3. In a bowl, mix grated potato, beetroot, salt, chopped cilantro, garam masala, chopped ginger, and green chili. Mix all thoroughly.
  4. Divide the mixture into 4 to 6 equal portions and roll each portion on your palm to make a ball. Flatten each ball and, using a spoon, put a little goat cheese on top.
  5. Cover the cheese with the beet mixture and return it into a ball. Continue the process with the rest of the tikkis, giving them a flattened patties shape.
  6. Dip the patties in all-purpose flour batter, and then coat them with sev. Deep fry until the patties are crispy.
  7. Serve on a bed of arugula, with tamarind and mint sauce.

Chef Jesse Jones Apple cider-brined Pork tenderloin on toast points

Apple cider-brined pork tenderloin on toast points

Apple Cider-Brined Pork Tenderloin on Toast Points

Chef Jesse Jones closed out the three-day event with his crowd-pleasing apple cider-brined pork tenderloin on toast points, topped with his signature barbecue sauce (you can find that recipe here) and quick pickled cucumbers. This simple, recipe can be found in his cookbook, POW! My Life in 40 Feasts.

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