99% of the time I prefer not to be crabby….the remaining 1%, when I actually do relish in this mood, is every year when I get to be a judge at the Shore Chef Crab Cake Cook-Off. This year, I believe the 4th time I’ve judged, was held at its usual and beautiful location, Monmouth Race Track in Oceanport, NJ. Although I felt as if the contestant pool was down this year, I can’t say the same for the flavors delivered.
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!
Best Presentation Award went to Bahrs of Highlands for their Crab Cake Plate. (Pictured at top) As one who is always trying to make food look pretty, I highly commend them. The fresh colors from the asparagus and cherry tomatoes added a depth of beauty to the plate while the seared pancake-tops of the cakes glistened in their fresh-from-the-griddle glow.
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.
Although no award was given to Ben’s BBQ and Catering for their Lobster Mac & Cheese, it most certainly deserves a mention. The lobster meat was no shy player in this Cheez-it® topped side dish; almost every forkful came up loaded. Beyond the meat though, even in all its deliciousness, I found myself enjoying the creaminess and consistency of this dish. Needless to say, it would be a welcome addition to any table.
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!
Gina Glazier is a born and raised Jersey Girl. She recently earned her Master’s degree in Reading & Literacy and is currently a teacher. Gina lives with her husband, Matt, who is her number one fan and shares in her passion for the culinary arts, minus the cooking part! Her “culinary life” became a reality a few years back when she was chosen to be a guest of The Star Ledger’s Munchmobile. This ignited Gina’s desire to be around food and all its counterparts all the time, meaning restaurants, cookbooks, TV shows, cooking, etc. Gina says her “biggest and most monumental experience” was being a part of The Star Ledger’s Pizza Patrol two years ago where she traveled the entire state, eating at 3, 4, sometimes 5 pizzerias a night for just about 6 months! You can check out her Hungry Teacher adventures, on her blog www.ahungryteacher.blogspot.com.
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
