The weather is beginning to hint at the change from summer to autumn and the excitement is building as kids get ready to begin a new school year. But don’t worry, you’ve still got time left to savor the flavors of summer! Just fill your Labor Day weekend with the bounty of Jersey’s summer produce in these fabulously delicious recipes. Grilled Corn with Tomato Basil Butter, Balsamic Portobellos Caprese and Grilled Rosemary Lemon Chicken will be the perfect addition to your barbecue menu as you slow down the end of summer, relax with family and friends and savor the fresh flavors of Jersey. Summer never tasted so good!
Recipes and photos by Gwynn Galvin, Culinary Consultant & Creator of Swirls of Flavor
Balsamic Portobellos Caprese
1/4 cup Balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
1 Tbs. chopped fresh basil
1/2 tsp. kosher salt
4 Portobello caps, about 9 oz.
4 slices fresh mozzarella, 4 oz.
1/4 cup Pesto Florentine OR store bought prepared pesto
8 slices Jersey tomatoes, 2 tomatoes
fresh basil leaves
1. In small bowl combine Balsamic vinegar, olive oil, garlic, chopped basil and kosher salt until blended.
2. Transfer mixture to ziplock plastic bag. Add Portobello caps. Seal and marinate 30-60 minutes, turning once. Remove portobellos from bag and discard marinade.
3. Meanwhile, preheat grill for direct heat grilling.
4. Grill portobellos until tender, turning once, 9-10 minutes per side.
5. Arrange portobellos on serving platter. Top each with mozzarella slice, 1 Tbs. pesto, 2 tomato slices and fresh basil leaf.
Makes 4 servings.
Recipe can be doubled.
Grilled Corn with Tomato Basil Butter
8 Tbs. butter, at room temperature, divided
2 Tbs. chopped fresh basil
1 Tbs. sundried tomatoes packed in oil, patted slightly, finely chopped
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
1/4 tsp. garlic powder
6 ears Jersey corn on the cob, husks removed
1. Preheat grill for indirect grilling.
2. Reserve 1 Tbs. butter. In small bowl combine remaining 7 Tbs. butter, basil, sundried tomatoes, kosher salt, pepper and garlic powder.
3. Melt reserved 1 Tbs. butter. Brush evenly over corn.
4. Grill corn until kernels intensify in color to a bright deep golden yellow and begin to caramelize with brown spots, turning occasionally, 10-15 minutes.
5. Remove corn from grill. Brush with some of the Tomato Basil Butter. Serve with remaining flavored butter.
Makes 6 servings.
Recipe can be doubled.
Rosemary Lemon Grilled Chicken
1/2 cup lemon juice
1/4 cup olive oil
2 cloves garlic, finely minced
1 Tbs. lemon zest
1 Tbs. finely chopped fresh rosemary
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
4 boneless skinless chicken breasts
1 lemon, thinly sliced crosswise, about 8 slices
1. In bowl combine lemon juice, olive oil, garlic, lemon zest, rosemary, kosher salt and cracked black pepper until blended. Reserve 1 Tbs. lemon mixture.
2. Transfer remaining lemon mixture to ziplock plastic food storage bag. Add chicken. Marinate in refrigerator 2-4 hours, turning once.
3. Preheat grill for direct-heat grilling.
4. Remove chicken from marinade; discard marinade.
5. Grill chicken until juices run clear and meat thermometer reads 165F, turning once, and brushing with reserved lemon mixture during last 5 minutes of grilling.
6. Remove chicken from grill. Arrange on serving dish. Let stand 5 minutes.
7. Meanwhile, grill lemon slices until just caramelized, about 2-3 minutes, turning once. Serve lemon slices with chicken.
Makes 4 servings.
Recipe can be doubled.
Gwynn Galvin, Chef and Blogger, is delighted to share her original recipes on Jersey Bites. Born and raised in Jersey and a lifetime resident of Bergen County, Gwynn is Jersey through and through! Having been in the culinary field for over twenty years, you can say that Gwynn is definitely well seasoned! With over a decade as Test Kitchen Director for a nationally published magazine as well as working for major food corporations and being partner and chef of a family-owned cupcake shop, Gwynn is also the creator of her blog,Swirls of Flavor. Her award-winning recipes have been featured in national ad campaigns, cookbooks, magazines, social media and on the internet. If you’ve ever made a recipe that was on the package of a food product or in a magazine or cookbook, chances are you’ve already made one of her fabulously delicious recipes!
If you are craving the more traditional glass of wine, have no fear they have those too. In Marie Nicole’s newly renovated bar don’t expect just an “ok” dining experience. This season the bar has gone through a facelift and expansion. The new interior is comfortable yet sophisticated. That’s hard to balance but Marie Nicole’s accomplishes it.
Winner this year for Best Crab Cake was Two Son’s version (formerly My Two Sons). Choosing this cake as the winner was a no brainer for me, I loved it from first bite. Deep-fried and filled with claw and lump crab meat, it was divine. Beyond the tasty meat and seasonings, the crispy panko crust was fried flawlessly. Limiting my bites to save room for other entries was definitely difficult as I found myself craving that cake hours later.
Winner in the Best of the Rest category went to The Empanada Guy and his Lobster Empanada. No argument from me on this vote, this pocket of perfection was exceptional. A fellow judge, Michele McBride of 90.5 The Night, likened it to a handheld Lobster Bisque. The Empanada Guy and his red truck had quite the line all afternoon and after eating this, I would have stood there for an hour too!
An Award of Excellence went to the Bacon on Wheels Truck for its Soft Shell Crab Taco. All the judges loved this and I was no different in paying up some praise. As a newbie soft shell eater, I realized how much I had been missing out on. I do believe it will be hard to find one as good as this version though, for the way in which it was designed and executed was outstanding. Sporting an ancho mayonnaise, a fresh tomatillo salsa verde, some cilantro and queso fresco cheese, it had us fighting for leftovers.
We ended our judging duties with a sugary surprise from Waffle De Lys- a warm Belgian waffle with fresh strawberries, chocolate drippings and fluffy whipped cream. What a sweet way to end our salty seafood duties!
A friend and I were seated in a cozy booth next the bar where we were able to admire old school candy jars filled with Bit-O-Honey candies and a skeet-ball nook that any arcade aficionado would appreciate. On a Wednesday night, every table around us was filled with smiling patrons and by the bar, groups of friends shared tid-bits from their day. We were pleasantly experiencing what felt like a Saturday evening with the vibrant crowd.
Our meal was just as memorable. Each dish was well-presented, some swoon worthy, and deeply flavorful. Chef Andino’s Classic Baked Clams, made with little neck clams from Cape May, were perfectly seasoned with garlic and herb butter and topped with just the right amount of breadcrumbs. The Belleville Beeps paid a fine homage to the classic New Jersey dish. The shrimp were succulent and well matched with the obviously fresh and tantalizingly spicy marinara sauce.
Finally what we had been waiting all evening for came to the table – Little Town NJ’s specialty Little Town Rice Balls. Our fingers were fighting to grab at each one, dipping them in a rich hollandaise sauce. Each bite was reminiscent of a deli made Taylor ham, egg and cheese breakfast sandwich and left our taste buds begging for more. We agreed that these rice balls were the sort of thing that one should have on hand in their kitchen for a rainy Saturday morning where there is no other option but to eat breakfast in bed. They were that delicious.
Last year, self-serve fro yo shops. This year, falafel joints? As easy-grab food goes, Mediterranean fare seems to be making inroads as the new healthy alternative to burgers for fast-casual diners looking for a low-cost meal that leans toward a better-for-you profile.
Garbanzo’s stated mission is to provide the “freshest, healthiest, most authentic Mediterranean food around.” They make their pita from scratch; prep copious amounts of veggies, herbs, and aromatics to create salads, sauces, and dips; and import authentic ingredients for use in their “original, unique recipes.” The result is a pretty impressive selection of flavorful, interesting fare that is well priced for a quick lunch or easy dinner.
Deanna Quinones
But it’s The Cubanoso and The Mexican Rosie Dogs that have her customers coming back for more. And at the price point of $2.50 a dog, they are getting a whole lot for their money.
Whether you order a side of nachos or rice and beans to spice things up or a Rosie Dog, you won’t be sorry. Rosie was taught to cook by her mother, whose Cuban recipes are a big influence on the way she approaches her menu.
Lisa Pisano
Terry Krongold
