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Sweet Potato Black Bean Burger Recipe

Deborah Smith, Executive Editor
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Sweet Potato Black Bean Burger Recipe

Go Meatless for Dinner Once a Week. The typical American family dinner includes a large serving of meat, a vegetable, and a starchy side dish.  My family is no different.  Our dinners have been mostly meat-centric over the years.  The meals focused on either a beef, chicken, pork or fish entrée with the side dishes playing a smaller role in our dinners.  But that has been changing over the past few months.  I have been adding a meatless meal to our dinner menu about once a week.  A favorite entrée of ours is Sweet Potato and Black Bean Burgers.

I was always a little leery of the veggie burgers available in my local grocery store’s freezer section.  The preformed patties with less than real looking grill marks reminded me more of pressed sawdust than a burger.  My idea of a burger was a big, fat, juicy beef one.  I was convinced that a burger made from vegetables was not a real burger at all.  But my daughter so wisely stated that it’s on a bun, it’s burger shaped, it’s served with French fries….it’s a burger.  I’ll buy that.  And after fiddling with some bean and veggie burger recipes, I am now a veggie burger convert.

Sweet Potato and Black Bean Burgers are loaded with a variety of vegetables and do not skimp on flavor.  Packed with protein rich black beans, the hearty burgers have a nutritional punch from the added vegetables.   The sweet potatoes are complex carbohydrates full of fiber and vitamins A and C.  The mushrooms are a good source of B vitamins.  And the spinach is one of the most nutrient packed vegetables and is an excellent source of vitamins A, C, and E as well as iron and calcium.

The burgers take about 30 minutes to make.  The vegetables are sautéed before they are added to the black beans.  About half of the beans are kept whole while the remainder are mashed.  This helps bind the burgers and gives them texture.  After forming the burgers, a quick sauté in a hot pan adds a crispy browned crust and enhances their flavor.  Served on whole wheat buns with a spicy yogurt sauce, thick slices of tomatoes and crisp lettuce, Sweet Potato and Black Bean Burgers will be a welcome addition to your dinner table.  I suggest making a double or even triple batch as they freeze well and will make for a quick meal on a busy weeknight.

Adding a meatless meal to your dinnertime is a healthy way to eat. Sweet Potato and Black Bean Burgers are also economical as a dinner for 4 can be made for around 5 dollars.  That will help keep a little extra cash in your wallet which is a good thing.

 Sweet Potato and Black Bean Burgers

Serves 4

2 tablespoons plus 2 teaspoons olive oil

2 cups finely chopped mushrooms

1 medium sweet potato, peeled and grated, about 2 cups firmly packed

2 garlic cloves, finely chopped

2 scallions, thinly sliced

½ teaspoon salt

1 cup chopped baby spinach

1 teaspoon cumin

¼ teaspoon cayenne

1 (15-ounce) can black beans, drained and rinsed

½ cup plain yogurt

¼ teaspoon chipotle powder

¼ teaspoon smoked paprika

Whole wheat buns

Sliced tomatoes

Lettuce

Directions

Heat a large sauté pan over medium high heat and drizzle with 2 tablespoons of olive oil.  Add the mushrooms, sweet potato, garlic, scallions and salt.  Sauté for 5 – 7 minutes or until the mushrooms begin to brown and the sweet potato is just cooked through.  Add the spinach, cumin, and cayenne and continue sautéing the vegetables until the spinach is wilted, about 2 – 3 minutes.   Remove pan from the heat.

In a large bowl, add the black beans and mash with a potato masher until about 1/2 of the beans are smashed and the remaining beans are still whole.  Add the sautéed vegetables to the beans and stir to combine.  Form into 4 burgers and place on a platter.

Heat the same sauté pan to medium high heat and add the remaining 2 teaspoons of olive oil.  Cook the burgers for 3 – 4 minutes per side or until crispy and browned.  Remove to a platter.  In a small bowl combine the yogurt, chipotle powder, and smoked paprika for the Spicy Yogurt Sauce.

Serve burgers on whole wheat buns with sliced tomatoes, lettuce, and a dollop of the Spicy Yogurt Sauce.

Nutrition information per serving (values are rounded to the nearest whole number): 369 calories; 92 calories from fat (16 percent of total calories); 10 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol;  54 g carbohydrate; 18 g protein.

Amy CaseyAmy Casey, of Sparta, is a food columnist for the New Jersey Herald and cookbook author.  She has developed a wealth of recipes as a personal chef and also while cooking for her own family of five.  See more of her recipes on her website www.amycaseycooks.com and in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning.   Follow her on Facebook at www.facebook.com/amycaseycooks and on Twitter at amycaseycooks.

Maloney’s Pub Raises the Bar with 125 Taps

Deborah Smith, Executive Editor
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Maloney’s Pub Raises the Bar with 125 Taps

Summer at the Jersey Shore doesn’t have to mean giving up your craft beer for a Corona or Coors light. On Friday, July 12, Maloney’s on Main in Matawan (http://www.maloneyspubnj.com/) raised the bar yet again in their quest to have one of the best beer selections not only in the state but in the entire country.  Maloney’s hosted the Kon Tiki event to celebrate the addition of 20 more taps, bringing their total to 125 taps. These 20 taps become part of Maloney’s new reserve draught program, bringing rare beers to NJ.

The event was kicked off with Maloney’s new importing partner, B. United International, bringing rare beers to NJ that have never been served here.  As Maloney’s owner, Fleurin, stated on their website, Maloney’s goal for the night and the new reserve program was “Our aim, in any language, is to create a unique experience by presenting the best, most desirable international beers not found anywhere else...” With that as a goal, Maloney’s succeeded. The rare brews served including beers and meade from Scotland, Switzerland, Italy, England, France, Germany, Denmark, Belgium, and South Africa.

After talking with the owner of B. United, I decided to try an extremely rare (supposedly only 3 kegs released in the world!), Harviestoun Ola Dubh 21 beer from England. This delicious beer, Harviestoun Old Engine Oil Engineer’s Reserve Ale aged in Highland Park 21 Scotch barrels, has an aroma of single malt scotch and wooden sweet flavor with chocolate, peat and vanilla undertones.  I have been frequenting Maloney’s for more than 4 years and have watched them grow from a “measly” 24 taps to 125 taps. I have never been disappointed with their beer or food and have never gone there without trying at least one beer I have never had before.

Maloney’s on Main

119 Main Street

Matawan, NJ 07747

732-583-4040

Steve SrolovitzSteve Srolovitz is a resident of Manalapan. By day a mild mannered engineer, husband and father of 3, by night (and the weekends) Steve is a fearless crusader for the New Jersey craft beer movement.

Foodfacts.com Exposes What’s Really In Our Food

HeidiR
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Baby Nutrition, Allergen and Score GuideBABY Nutrition, Allergen and Score Guide

The Must-Have Book for Families Concerned With Controversial and Addicting Ingredients in Processed Foods

Ever notice how eating cheesy processed snacks like Cheetos or Doritos leave your fingers and mouth a different color and create intense cravings for bag after bag of the salty, addictive crunchy contents?  That’s exactly the experience that gave Stanley Rak, an Edison, New Jersey businessman, the impetus to look at the ingredient list on the bag and scratch his head over several unpronounceable names.  Rak noticed his grandson’s demeanor, temperament and behavior change within 10 minutes of consuming the snack – and not for the better.  Taking the ingredient list to task, Rak began what would become an all-consuming obsession with identifying what exactly is in our food.  Within a matter of months he founded www.Foodfacts.com, a comprehensive online resource that has cultivated a huge following amongst consumers, nutritionists, pediatricians, health professionals and others who want to find out what’s really in our food.

Foodfacts Books, a division of Foodfacts.com, has released its first book, BABY Nutrition, Allergen & Score Guide 2013 Edition (ISBN: 978-0-9887670-0-3).  Written by Stanley Rak and edited by Sarah Butterfield, the 90-page paperback is available for $14.95 through Foodfacts.com and on Amazon.com in digital format for Kindle users at $9.99; an increasing number of booksellers are carrying the book as well.  A one-of-a-kind guide with over one thousand commercially produced baby food and infant formulas each rated by calories, fat, carbohydrates, fiber, sugar and protein contents, broken down by allergens, animal derived and controversial ingredients , BABY Nutrition, Allergen & Score Guide makes it simple to identify which products are best for baby and family.  The book includes:

  • Pregnancy nutritional information spotlighting super-foods and foods to avoid.
  • Nutritional information for infants and toddlers including bottle-feeding health tips, age-appropriate foods, how to choose a formula, and tips for homemade baby food.
  • A helpful “Recommended Daily Intakes” guide broken down by age, featuring how much of each nutrient infants and toddlers should have each day.
  • “Allergies 101” breaks down the differences between food allergies, food intolerance, and food aversion, as well as provides tips on how to manage allergies.
  • A list of the most common allergies, dubbed “Class One Allergens,” explains symptoms and explanations behind the eight most popular allergens (i.e., peanuts, eggs, soy, fish, shellfish, tree nuts, dairy and wheat).  Other allergens such as sulfites, nitrates, nightshades, corn and gluten are also explored.
  • Controversial ingredients such as carrageenans, trans fats, monosodium glutamate (MSG), artificial food dyes, caramel color, high fructose corn syrup, flavoring, acesulfame potassium, corn syrup solids and palm olein oil are explained and their side effects like hyperactivity examined.
  • A 42-page product listing separates foods into four categories:  baby formula, baby and toddler food, baby treats and snacks, beverages and supplements, creating an at-a-glance cross reference of hundreds of popular baby and toddler meals, baby treats and snacks and beverages and supplements, from formulas to juice.

“BABY Nutrition, Allergen & Score Guide is designed to help parents make better informed decision about what they are feeding their children, from infancy on,” said Stanley Rak, author and founder of Foodfacts.com.  “When we use sugar-laden formulas in infancy and artificially flavored baby foods in later months, we are setting the stage for a host of behavioral and health problems that will impact them and their families socially, academically and financially.  The United States is far behind countries in Europe and other parts of the world in terms of transparency in the food industry and providing a full accounting of ingredients on labels.  What’s more, we have no rules about the use of chemicals that are known to be highly dangerous at worse and extremely addicting at best in our foods, snacks and beverages.  Our excessive use of food dyes, allergens, artificial flavors and sugars, whether in the guise of high fructose corn syrup or other forms, has created a nation of kids that are inclined towards obesity,  hyperactivity, sugar addiction and unhealthy adult years.”

Designed to be updated annually, BABY Nutrition, Allergen & Score Guide provides an overview of the Foodfacts.com Health Score, a patent-pending formula that looks at aspects of the nutrition label and assigns a grade based on Foodfacts.com’s nutrition department’s recommendations for that food group.  That grade is then given a bonus for vitamins and loses points for controversial ingredients.  The website says manufacturers have no input on the score, taste is not considered and scores are not compared between products, creating a simple, easy-to-understand tool to help consumers navigate the often confusing world of ingredient lists and nutritional labels.  Brands, food products and ingredients are easily searched through the website’s A-Z filters, providing at-a-glance letter ratings (A and B are best) and breaking down the ratings as well into nutrients, class 1 allergens, other allergens and controversial items.

While kids and adults are equally craving and addicted to foods and beverages, from formula, snacks, candies, juices and sodas, there’s hope for those who want to eat smarter and healthier.  Removing processed, mass-produced foods from the pantry and fridge need not be costly or traumatic.  Within three weeks of eliminating unhealthy foods from a child or adult diet, multiple health benefits are evident.  The reason?  Addictions are believed to subside in this time frame, cleansing the body of chemicals which trigger mood, behavior, cravings and other downsides of unhealthy eating.

Foodfacts, the largest and most comprehensive internet source for nutritional facts, is based in Edison, NJ.  For more information or to order BABY Nutrition, Allergen and Score Guide, priced at $14.95, visit http://www.foodfacts.com/.  The book can also be found in digital form for kindle users on Amazon.com for $9.99.

Heidi Raker Goldstein Contributor to jerseybites.comHeidi Raker Goldstein is our Bergen county regional editor. A locavore, cooking enthusiast, publicist and mother of three junior gourmands.  Heidi is equally comfy in greasy spoons and high-end restaurants. When not visiting local farmers markets and farm stands in Bergen and Rockland counties, this New England native, former Manhattanite and Bergen county resident is busy running her PR and green marketing agency, Raker Goldstein & Co., buying food, planning menus, cooking food, writing about food or simply eating.  Heidi also writes at Redhead With A Fork, a life|style blog.  To reach Heidi, email her at [email protected].

Get your Cue on at Down to the Bone

Veronique @ Food & Wine Chickie
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Get your Cue on at Down to the Bone
Down to the Bone View
Down to the Bone View

Located on beautiful Lake Lackawanna in Stanhope, NJ, Down to the Bone Barbecue is the brainchild of Owner/Chief Smoker Jeff Feldstein. Feldstein comes to barbecuing via Corporate America where he was the General Manager of a large New York-based court reporting company. After his Wall Street career lost some of its luster, Feldstein decided to pursue his passion for cooking and enrolled in some recreational barbecue classes and a few more serious courses at the French Culinary Institute. With that newly-acquired knowledge and a diploma from the French Culinary Institute’s Restaurant Management and Culinary Techniques program, Feldstein, took his smoker and barbecue sauces to street fairs and markets where he built a cult following. At the delight of his customers, Jeff recently opened Down to the Bone Barbecue & Co., a Texas-style barbecue restaurant.

Captain Crunch Chicken. Photo Credit: Eat with Dan
Captain Crunch Chicken. Photo Credit: Eat with Dan

At Down to the Bone, Jeff presents “Barbecue Fusion” cuisine, where even the most unlikely menu items get a dose of the barbecue treatment. During our visit, we enjoyed some fun and tasty starters – Pulled Pork Egg Rolls ($6.95) and Captain Crunch Chicken ($7.95). For the egg rolls, wonton wrappers are stuffed with slow-smoked pulled pork, coleslaw and Mild Madness barbecue sauce then deep-fried and served with spicy remoulade dipping sauce. There’s a funny story behind how the Captain Crunch Chicken made its way to the menu. “We had a pre-opening reception for friends and family and knew we needed something the kids would enjoy so we did chicken fingers coated in Captain Crunch. Come to find out that most of the chicken was eaten by adults who asked for the item to be on the regular menu, so we agreed”, said Feldstein during a recent interview. The chicken tenders are dipped in crushed Captain Crunch and deep-fried until golden and served with house-made honey mustard dipping sauce.

There are also several delicious salads – kidding, the salads might be great but it’s not what we came to Down to the Bone for. Meat is, so on to the entrées!

A great way to sample a few barbecue favorites is to order one of the two combination platters available. There’s the Memphis Combo $23) which allows diners to select two meats and two sides. The Kansas City Combo ($28) is what we opted for with its three meats and three sides.

Brisket-Wrapped Scallops. Photo Credit: Eat with Dan
Brisket-Wrapped Scallops. Photo Credit: Eat with Dan

We picked the Beef Brisket, the Smoked Chicken and the Smoked Sausage. The brisket is thinly-sliced and a bit dry to us. The ribs were likely the meatiest ribs I’ve even encountered and are hand rubbed with a dry rub and smoked for over 6 hours. They are not sauced, which I love, with sauces on the table for guests who want to indulge. The chicken is a half chicken, yes, a full half chicken that’s rubbed with a blend of house spices and smoked for several hours. The meat is very moist and it might be some of the best barbecue chicken I’ve had. A whole smoked chicken can also be ordered off the regular menu for $22. The smoked sausage was a winner and is presented sliced for ease of sharing.

We also ordered a half rack of Baby Back Ribs ($12 – full rack $24). The ribs were likely the meatiest ribs I’ve ever encountered and are covered in a dry rub and smoked for over six hours. They are not sauced, which I love, with sauces on the table for guests who want to indulge.

Baby Back Ribs. Photo Credit: Eat with Dan
Baby Back Ribs. Photo Credit: Eat with Dan

We couldn’t pass up ordering an item that was a bit unusual but actually sounded interesting – the Brisket-Wrapped Smoked Scallops ($24). Described as “Surf & Turf”, this dish showcased giant scallops that are smoked then wrapped in beef brisket and topped with flavorful spicy aioli. Brisket and scallops? Yes, it works.

An entrée we’ll be ordering on our next visit is the 20-Ounce Bone-In Ribeye ($25). Something we won’t be trying is the “Down to the Bone Challenge” – if a guest finishes all the food from a “challenge” dish, he/she receives a free Down to the Bone t-shirt and some major bragging rights. There are two “challenges” offered:

  1. THE BONE ($24) – Two one-pound burgers topped with five pieces of Cheddar, Monterey Jack and Swiss cheeses and five pieces of thick-cut bacon. The whole thing is topped with lettuce, tomatoes, red onions and fried onion straws and served with an oversized bowl of chili cheese fries and coleslaw.
  2. THE BEAST ($20) – A two-foot hot dog served on a bun, topped with chili, Cheddar-Jack, Pepper-Jack cheeses, red onions, bacon, fried onion straws, jalapeno peppers and pickles and served with an oversized bowl of fries topped with brown gravy and mozzarella cheese.

Down to the Bone SignDown to the Bone Barbecue’s sauces, Mild Madness and Sweet Heat, are available for purchase throughout the tri-state area and at the restaurant. Here’s a list of places where the sauces can be found.

One of the things I enjoyed the most about this barbecue place is that, unlike most cue joints, it uses applewood in its smoker. “We don’t want to mask the flavor of the meat with heavy mesquite or hickory. We want to let the meat’s flavors speak for themselves and why we use applewood. It provides smokiness, but you get the real flavor of the meat”, boasts Feldstein, dubbed New Jersey’s “Sauce Boss” for BBQ.

Down to the Bone Barbecue & Co. offers not only gorgeous lakeside views from its two decks but also barbecue worthy of a trip to Sussex County in northwestern New Jersey.

172 Lackawanna Drive, Stanhope, NJ

973-347-BONE

Veronique DebloisVeronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a 15-year veteran. Follow Veronique on Twitter or like her Facebook page. – See more at: http://www.jerseybites.com/the-team/#sthash.CntAWFxq.dpuf

Foodie Things To Do This Weekend and Beyond

Marina Kennedy
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Foodie Things To Do This Weekend and Beyond

July 18th, 19th, 20th: Cape May County 4-H Fair & Chicken Bar-B-Que – The Cape May County Board of Agriculture has three fun-filled days planned for you and your little ones. The fair will run from 12-9 PM each day, with the chicken barbeque beginning at 5 PM. Entertainment includes livestock exhibits, live music, amusement rides and games.

July 19th: Crabulous Crab Day – You won’t leave this festival without extensive knowledge of crabs, and a belly full of them! The Wetlands Institute in Stone Harbor will host this fun day, from 9:30 am – 3 pm next Friday. Enjoy a crab cake cook off, crab cooking lessons, a crabbing tournament and crab trivia.

July 19th: Cuba Libre National Daiquiri Day – Cuba Libre Restaurant and Rum Bar in Atlantic City will celebrate National Daiquiri Day and Ernest Hemingway’s birthday (a noted Cuban rum enthusiast) with special Papa Pilar rum cocktails and surf n’ turf menu additions. Try out “The Hemingway” cocktail or play it safe with steamed mussels and crab cakes. To make a reservation call (609) 348-6700.

July 20th: New Jersey State Ice Cream Festival – Xfinity will sponsor the 11th annual NJ State Ice Cream Festival this year in downtown Toms River, from 11:30 am – 5 pm on July 20th. The fair involves ice cream tastings, games, rides, food, and entertainment, with a more detailed schedule to be posted soon on their website. Who doesn’t love ice cream?

July 20th: Grand Opening of Amanti Vino’s Vinoteca – UPDATE – EVENT HAS BEEN POSTPONED – Montclair’s boutique wine shop, Amanti Vino, will have a ribbon cutting ceremony to celebrate the grand opening of it’s Vinoteca at 2 pm on Saturday. The Vinoteca is a charming outdoor area for guests to sip wines purchased at the store. The opening will include music by the Jazz House Kids, free food, and fabulous wine!

July 20th: 3rd Annual Taste of Bordentown – Visit Farnsworth Avenue in Bordentown City to sample Bordentown’s finest eateries. Tickets are $10 a person and may be purchased in advance, online. The tasting event will run from 1-5 PM.

July 20th: NJ State Crab Festival – Ice House Restaurant, 4415 Park Blvd., Wildwood. 11 a.m. – 11 p.m. “Crabby” fun for all ages! Blue Claw crabs! Beer Garden, “must try” crabby bloody mary! Vendors and exciting things for the kids including a crab race at 6 p.m. Live outdoor entertainment all day.

July 20th – 21st: Barrel Trail and Wine Tasting Weekend – This weekend is the perfect weekend for Jersey Wine enthusiasts to hop in the car, sip, and spit at wineries across the state. Wines tasted will primarily include barrel tastings of future vintages. Participating wineries include 4 JGs Winery (Colts Neck), Auburn Road Vineyard & Winery (Pilesgrove), Sharrott Winery (Blue Anchor), Heritage Vineyards (Mullica Hill),  Laurita Winery (New Egypt), Ventimiglia Vineyard (Wantage) and Westfall Winery (Montague). Visit the New Jersey Wine Trails website for more information.

July 23rd: Veggiecation Kids Cooking Class – Whole Foods of Madison will host a free kids cooking class on Tuesday from 4 – 5 PM. Recipes will be veggie and health focused and are sure to get your youngsters excited about eating healthily!

July 25th – 28th: Atlantic City Food and Wine Festival – Headlining talents include: Robert Irvine, Rocco Dispirito and The Neely’s. Join us this summer at the Atlantic City shore for four days of fabulous foods, winning wines and celebrity chefs at the 2013 Atlantic City Food and Wine Festival. View Food & Wine Event Schedule   This Years Celebrity Appearances   Purchase and Event Package

July 31st-  Food Truck Mash-Up  Fun and trendy food trucks will make their inaugural visit to Bergen County on Wednesday, July 31, 2013 from 4 to 10 p.m. at Overpeck Park’s Amphitheater in Ridgefield Park, N.J. Sponsored by Holy Name Medical Center, the Food Truck Mash-Up will showcase more than 20 food trucks selling a variety of delicious foods from Thai to Puerto Rican barbeque to healthy wraps and unique desserts. Holy Name Medical Center will be promoting wellness and living a healthy lifestyle. Admission and parking are free of charge.Live music will be performed by School of Rock all-star and house bands, Bergen native Heather Brave, and 5 Track Mind. Heather’s debut EP, Simply, is now available on iTunes, featuring all self-written songs. For more information visit http://www.northjerseyevents.com/

Month of July: Nationwide Cheese Pairing Contest – Tenaya Darlington, author of Di Bruno Bros. House of Cheese and acclaimed cheese enthusiast, has announced a month-long, nationwide cheese pairing contest. Even better, your cheese plate entry must represent your state! Submit a photo of a cheese plate featuring local cheeses or a dish you created involving a cheese from your state. There will be a winner from each of the 48 contiguous states and each will win a copy of her new book, as well as inclusion in a winners post on her blog. Visit her blog for full details.

AC Food & Wine Festival Preview & Giveaway

Deborah Smith, Executive Editor
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AC Food & Wine Festival Preview & Giveaway

I had the pleasure of attending a sneak peak of the 2013 Atlantic City Food and Wine Festival just a short time ago.  The Atlantic City Food and Wine Festival will take place July 25-28 2013 at Ceasars Atlantic City.  (Psst, We’re giving away tickets, details at the end.) This 4 day event, is filled with a star-studded roster of the world’s most renowned culinary experts and TV personalities, including Robert Irvine, Rocco DiSpirito and The Neelys.  The event, which sells-out annually and is the largest food and wine festival in the market, takes place across all four Caesars Entertainment Atlantic City casinos and resorts – Caesars, Harrah’s Resort, Showboat & Bally’s.

Since I am a local to the area, you would think that my husband and I are always in Atlantic City taking advantage of the amazing restaurants the city has to offer, right?  I mean literally we are 15 minutes outside of Atlantic City.   In reality, it’s quite the opposite!  We hardly ever make it into Atlantic City, so this was certainly an eye opening experience and boy have we been missing out!

On this particular evening, there were just too many tasting options to list them all, so I am going to tell you about my personal favorites.

First up, the mini meatballs with homemade tomato sauce and micro basil from Sammy D’s inside of Harrah’s. (pictured above)  These meatballs may have been mini but they were packed with flavor, and oh so filling!   Pleasing to the eyes with a great pairing of bright red sauce and just the right amount of green basil and oh, so pleasing to my stomach! I only wish I had room for more.

roasted plantain empanadas from Dos CaminosAs far as appetizers go, the roasted plantain empanadas from Dos Caminos were my personal favorites. The contrasting colors of brown empenada with bright orange aoli on top caught my attention immediately.  I immediately was able to taste and feel the heat of the spice and as I kept tasting and chewing, the flavor changed to just the right amount of sweetness.  I’m still not sure how they created this amazing combination of sweet and spice, and quite frankly I don’t care.  It was out of this world amazing!

sea salt fudge AC Food and Wine FestivalLast but definitely not least, were the amazing desserts that Head Pastry Chef, Deb Pelligrino, created for us.  Deb is a local from Ocean City and has worked at Harrah’s for 13 years.  She has also been featured twice on The Food Network’s cake challenges, one of which she brought home the Grand Prize!

Now, let me start by saying that sweets are the way to my heart and, Oh was I in heaven when I saw the table Deb had set up for us!   The list of goodies included:  S ‘mores Cheesecake Bites, Hypnotic cake pops (red velvet & chocolate Grand Marnier), Pistachio Chocolate Clouds, Popcorn Cream Shooters (with Canadian Bacon Bites), Sea Salt Fudge, and Double Chocolate Fudge Cubes (with passion gelee).  They all sound so amazing, right?!  RIGHT!!  By far my favorite was the sea salt fudge.  In my opinion you can never go wrong with sweet & salty and Deb Pelligrino definitely hit the nail on the head when she created this delectable dessert!

I was so thankful to have been able to preview a sampling of the foods that will be served during the Atlantic City Food and Wine Festival this year.  Also a big thank you to Ceasar’s Entertainment for hosting our group.  I know you will enjoy these delicious foods just as much as I did and that is why we are giving way 2 pairs of tickets to the Grand Market on Sunday, July 28th between 12:00pm – 4:00pm.

ENTER TO WIN: We are giving away 2 pairs of tickets ( 4 total) to The Grand Market! July 27th, between 12:00pm and 4:00pm at Bally’s Grand Ballroom.

The Grand Market is a huge “tasting village” featuring a wide selection of foods, wines, craft brews and liquors from world-renowned culinary masters, you will experience a true flavor adventure during your three-hour gourmet journey. And when you find something you love, take it home with you! Purchase your favorite flavors while culinary demos by celebrity chefs provide you with tips to enhance your home dining experiences.

Just leave a comment below this post. We will randomly select 2 winners on Monday July 22nd, 2013. Deadline for entry is Sunday, 7.21.13 at 11:59pm. 
Good luck and Happy Tasting!

Erica Acosta head shotErica Acosta is a full-time working mom to 3 handsome boys and 1 amazing husband.  In her downtime she enjoys reading, sewing, and taking her boys to the beach!  Her passion for writing began in High School, and one day she hopes to add “Book Author” to her list of accomplishments.

Dunkin’ Donuts’ “Iced Coffee Cash & DDash”

Deborah Smith, Executive Editor
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Dunkin’ Donuts’ “Iced Coffee Cash & DDash”

In the midst of this week’s heat wave, Dunkin’ Donuts surprised one cool customer, Shanel Williams, 20, a South Brunswick resident, when she stopped in to Dunkin’ Donuts this morning as she does every day on her way to work.  Crew members greeted Shanel with confetti, cheering and a giant check for $1,000 right after ordering breakfast.  As to be expected, Shanel was excited about her “icy cool” loot, and when asked how she was feeling she responded that she was shocked and excited, saying that this morning’s prize was the best thing that’s ever happened to her before she’s had her coffee. She then called her boss to explain that she would be late because “I just won $1,000 at Dunkin’ Donuts!”

In addition to the cash, Shanel also received a month’s supply of Dunkin’ Donuts Iced Coffee, a Keurig® K-Cup® Brewing System, and a box of Dunkin’ Donuts’ new Original Blend Iced Coffee K-Cup® packs.  The surprise is part of Dunkin’ Donuts’ “Iced Coffee Cash & DDash.” Every weekday from July 8 through July 31, Dunkin’ Donuts is surprising at least one guest somewhere in the U.S. with these cool prizes. Iced Coffee Cash & Dash recognizes the brand’s fans who depend on Iced Coffee and other menu items to keep running all summer long.

This month Dunkin’ Donuts introduced Original Blend Iced Coffee K-Cup® packs, a new variety of the brand’s K-Cup® packs for use with the Keurig® K-Cup® Brewing System. Specially crafted to deliver the great taste of Dunkin’ Donuts’ Original Blend Iced Coffee in a single-serve portion, at the touch of a button, Iced Coffee K-Cup® packs are available through August at participating Dunkin’ Donuts restaurants nationwide.

Community Members Dish It at The Warren County Farmers’ Fair

Deborah Smith, Executive Editor
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Community Members Dish It at The Warren County Farmers’ Fair

warren county farmers fair banner

Sponsored Story

The Warren County Farmers’ Fair is famous for its Hot Air Balloon Festival, but those glorious balloons aren’t the only attraction worth the trek.

Visitors to the Fair have a huge selection of food choices from fresh baked pies to pulled pork and everything in between. And the best part, everything falls in the $5-$7 dollar range.  Try doing that at most events these days.  You can even find some cool, refreshing Snapple water at the Snapple Tent for just $1 a bottle.

Fresh apple pie from the Warren County Farmers FairDid we say pie? How about freshly made every evening by the members of the Stewartsville Grange. We are not just talking the flavor of the day here folks, we are talking 15 different varieties of homemade pie.

What’s a Grange you ask? (Even if you didn’t ask, we’re gonna tell you) A grange is a fraternal organization that encourages families to work together to promote the economic and political well-being of the community and agriculture. There are two remaining that run food stands at the Fair – one just mentioned and the other is the Warren Pomona Grange.

The Warren Pomona Grange offers the only sausage sandwiches and fresh cut French fries on the Fairgrounds. Their all-American menu includes hamburgers, pork roll and the like.

If you’re a sports enthusiast, visit The Warren Hills Wrestling Club’s booth were they will be serving up their healthy beef and chicken taco salads. This group also organizes the Invitational Wrestling Tournament on closing day Saturday, August 3. The event begins at 8 am, when they begin serving up breakfast for the day.

Pulled pork sandwich on wheat bun with corn Warren County FairAre you a member of a Lions Club? Show your support to one of several represented at the Fair. The Harmony Lions Club is known for its pulled pork and a menu with so many choices it’s hard to decide. The Knowlton Lions Club serves up funnel cakes and Jersey Fresh roasted sweet corn with their own special blend of spices to add a little kick, and fresh squeezed lemonade. For one night only, on opening day Saturday, July 27, support the Belvidere Lions Club and their Chicken BBQ fundraiser.

Lastly, let’s talk more about desserts. How about a fresh Peach Sundae from Mackey’s Orchard and Ice Cream Barn. Or support the 4-H Milk booth and purchase an ice cream, cold milk or other beverages. If you visit on Sunday you can partake in the largest sundae – a HUGE sundae build and scooped out by the directors and Fair Queen and Princess, for free, while supplies last.

Gates Open at 11 am from Saturday July 27 to Friday August 2, and 8 am on closing day Saturday, August 3. On select days and for your enjoyment some of our local clubs have shows that begin prior to our official open times. Exhibit buildings, vendor booths, food stands open by 12 noon. http://www.warrencountyfarmersfair.org/

The Art of Artisan Coffee at Small World Roasters

Vikki Hurley-Schubert
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The Art of Artisan Coffee at Small World Roasters

Fifteen seconds is a long time in the coffee world. Those few seconds make a huge world of difference in the flavor and roast of the beans.  I learned what an exacting science and art coffee roasting is at a “Backstage Pass” tour of the Small World Roasters, given by Jon March, owner and Master Roaster and Tim Hinton, quality control manager.

Small World Roasters, roasting beans since 1997, offers “Backstage Pass” tours monthly. The facilities are tucked in a small industrial complex in Skillman, about four miles north of Princeton.  Roasting beans in 50 pound batches takes between 12 to 15 minutes. The beans tumble in a cast iron drum reaching a temperature of up to 430 degrees.

Small World Roaster's roasting machineDuring the first six to seven minutes of the roasting period, a lot of moisture comes out of the bean, causing the bean to puff up and crack or pop as the water evaporates. Two to three minutes later the beans will pop again and thirty seconds after the second pop, the beans are ready to come out of the roaster, where they are cooled under a fan to stop the cooking process.

The roasters look for the beans to turn a chocolate color and develop a sheen from the oils coming to the surface. The shiniest beans are used in a dark roast called “Crispy Hippie,” which is roasted a mere 15 seconds longer than the regular roast. The beans are slightly burned, giving the dark flavor. Each bean in a blend is roasted individually for maximum control over the flavor and roast, since beans from different locations have varying roasting times. Up to 150 pounds of coffee can be blended in the cooling trays at a time.

To make their two decaf coffees, Small World uses a Royal Water process from Mexico to remove the caffeine. Decaf coffees lose a lot of their nuances, due to the nature of the process, which changes the flavor of the bean. Another caffeine removal process not used by Small World is methanol chloride.

Small World Coffee Roaster tour guideBalance between acidity and body make the best tasting coffee. Acidity is the vibrancy of the flavor and the liveliness on the palate. The weight of the coffee makes up the body, along with viscosity and the fat content of the milk. The body also affects the finish of the coffee in your mouth.

The best coffees are grown in countries along the equator and the most flavorful are grown in higher altitudes. In the higher altitudes, the less oxygen in the air produces a denser bean that keeps its flavor longer. Coffee grows like cherries on a shrub-like tree. This tree takes seven years to mature and the coffee beans are the “pits” of the cherries.

There are two species of coffee–robusta, which has the most caffeine and more acid per cup and is the most common type of bean, or the arabica, which is used in specialty coffees. When coffee is roasted, it should be consumed within two weeks for maximum flavor, as it has been at Small World. Coffee served at the two cafes in Princeton and partner restaurants is delivered from the roaster within three days of roaming for freshness.

The tour, limited to small group, was very informative and I learned way more than I could fit into this story. All coffee lovers should take it, especially since it’s followed by a tasting.

The Backstage Pass tours are offered once a month and cost $25, including a half pound of freshly roasted coffee. Information can be found on the Small World website at http://store.smallworldcoffee.com/CategoryProductList.jsp?cat=Backstage+Pass

Victoria Hurley-SchubertVictoria Hurley-Schubert, Regional Editor Ocean County, is a true Jersey girl. Raised in Marlboro, Vikki  has lived in the area her whole life. She loves to experiment in the kitchen and is happiest when feeding a houseful of friends and family. A journalist for 10 years, she now serves as media coordinator at the Princeton Regional Chamber of Commerce. Vikki is happiest on the road, so it should be no Surprise she is a travel agent specializing in Disney destinations.   Follow her on Twitter @vikkihs. – See more at: http://www.jerseybites.com/the-team/#sthash.PakB0XJ9.dpuf

Martha Stewart on “Living the Good Long Life”

Melissa Beveridge
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Martha Stewart on “Living the Good Long Life”

Martha Stewart. A New Jersey native. An all around domestic guru. She’s known for being the go to source for throwing a party (catering to decorations), mastering the perfect soufflé, and being the domestic goddess. So, when I was invited to a Princeton HealthCare System event where Stewart would be speaking about her 79th book entitled, Living the Good Long Life: A Practical Guide to Caring for Yourself and Others, I knew this may be my chance to ask her some burning food questions.

At 71, Stewart has shown no signs of slowing down. Her recent release of this book coincides with her JCPenny launch of “Martha’s Pantry” and her announcement that she will be joining popular dating site Match.com. She continues to be one of the ‘go to’ women for baking, cooking, organizing, and countless other activities. So how does she do it? She eats well and exercises every day, which is one of Living the Good Long Life’s pillars of health.

Waiting to meet Stewart, I practice my yogi breathing in order to stay relaxed. I made sure my shirt was pressed and then realized I had worn jeans (jeans to meet Martha Stewart!) Before I could berate myself anymore about the jean fiasco, another journalist and I were ushered into the backroom where Stewart was sitting on the couch, reading over her notes for the session ahead. I was pleasantly surprised to see that as soon as we walked in, she immediately welcomed us with a warm smile.

Different from her previous books, Stewart’s latest book started after she made a pledge to the Clinton Global Initiative and opened the Martha Stewart Center for Living in 2008. She realized the subject of aging was scary, but in need of attention, so she started researching and writing what would become Living the Good Long Life.  The book covers countless topics on aging including my favorite part, what to eat. However, eating healthy has become an obstacle for countless people and therefore a major health threat.

“It’s harder and harder to find good/organic food” and it’s “very expensive” and even “elusive” to some people said Stewart. For example, on her way from NYC to the event, she found it difficult to stop somewhere quick for a meal where the food was healthy and organic. “And this is New Jersey!” exclaimed Stewart. So how does one stay healthy?

“Learn how to cook good, simple meals. Supermarkets have healthy foods such as rice, beans, and grains that aren’t expensive. Also, buy in season. Many people don’t buy butternut squash, sweet potatoes, or acorn squash because they don’t know how to cook it.” Learning how to cook these inexpensive and very nutritious vegetables is an important part of keeping yourself and your family healthy.

I was also surprised to find out that Stewart frequents her local ‘mercado’ to buy her coconuts for $1 instead of buying the $5 coconut water found in most grocery stores. With just one dollar, she gets fresh coconut water, which she prefers, and gets to eat the flesh! Your local ethnic food store is a great place to find deals on spices and fresh fruit, not just coconuts.

Stewart’s main recommendation was making sure people understand that eating healthy can be simple and easy. It’s just a matter of learning a few more recipes and being creative with food shopping. Living the Good Life offers easy and nutritious recipes such as baked sweet potatoes with toasted nuts and oranges, brown rice with black beans and avocado, white bean salad with spicy roasted tomatoes and broccoli. There are also a few recipes for juices and smoothies. Stewart starts her morning off with a green juice concoction. That particular morning it included spinach, cucumber, parsley, ginger, oranges, and mint (the oranges and mint came from her greenhouse at her farm). She recommended that I get a juicer as well after telling me that she recently gave a juicer to her assistant, who exclaimed that she was a huge fan already. I told her it was on my list, but that it would probably have to wait because my boss wasn’t Martha Stewart!

Along with easy recipes, Living the Good Long Life provides insight into how to live your own ‘good long life’ by exercising, staying mentally active, understanding the effects of aging, and of course eating healthy.

“Food is the most powerful-and fundamental – tool we have for leading a full, healthy, and happy life. “ ~ Living the Good Long Life

Melissa Beveridge, Monmouth County Editor for JerseyBitesMelissa Beveridge  is a freelance journalist and editor, focusing on great food, healthy living, and wellness. Her passion for eating and living well embodies her writing. A lover of all things Jersey, she is also an avid traveler, always looking to discover those hidden culinary gems everywhere she goes. Her musings can be found on her blog mbeewell.wordpress.com.

Shop and Savor: Cherry Hill Mall’s Restaurant Week

Colleen Wood
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Shop and Savor: Cherry Hill Mall’s Restaurant Week

It wasn’t long ago when eating at the mall meant a slice of pizza or a soft pretzel between changing rooms. Don’t get me wrong, Auntie Anne’s is the mall to a Jersey girl like me, along with Orange Julius and Cinnabon calorie splurges. While most of those options are still available, it adds a little special occasion feel to be able to toast the perfect wedding guest dress find with a nice steak and martini. The array of culinary choices has exploded at the Cherry Hill Mall and has been a key factor in raising the status of the retail center. It has come a long way from its inception in 1961 to include top department stores, boutiques and nine restaurants ushering in the inaugural Cherry Hill Mall Restaurant Week.

While the new stores and air-conditioned space might seem like a no-brainer on sweltering days, the Cherry Hill Mall Restaurant Week debuts this July to breathe some life into what is regularly a slow time for the mall’s eateries.

“Summer is slower than February at the mall restaurants. We wanted to create an event that would introduce mall visitors to what we have to offer,” said Robert Wahlquist, senior regional manager for the Pennsylvania Real Estate Investment Trust (PREIT) which owns both the Cherry Hill and Moorestown Malls.

Lobster Roll - Gary Horn Photography

“With so many premier dining destinations in one location, Cherry Hill Mall is an ideal venue to host a restaurant week,” said Lisa Wolstromer, mall marketing director. “The quality of dining experiences complements our exclusive retail selection and we are looking forward to introducing an event that offers our shoppers an entertaining way to sample excellent cuisine.

Kona Crusted Sirloin - Gary Horn Photography

As host of the restaurant week’s kickoff event, The Capital Grille previewed items from both the lunch and dinner menus, and at the price of $18 and $35 I will be going back during the main event for at least one meal. Standouts included a lobster roll that hit the right balance between savory dressing and letting the shellfish shine, pleasantly salted parmesan fries, a 21-day dry-aged Kona crusted sirloin crowned with shallot butter, and a flourless chocolate espresso cake so decadent it bordered on dark chocolate fudge.

Executive Chef Kevin Kramer demonstrated a few recipes, including Seared Scallops with Israeli Cous Cous and Sweet and Sour Tomatoes, without revealing too many secrets. Note to everyone, remember to dry your scallops before searing and do not be afraid to add a little fat to your dish!

Next week’s event will feature special prix fixe menus including a $12 burger, fries and soda combo from Bobby’s Burger Palace; baked to order dessert selections from Grand Luxe Cafe; and a three-course meal for two with two take-home pastas from Maggiano’s Little Italy. All menus can be view here.

Cherry Hill Mall Restaurant Week – Route 38 & Haddonfield Road

Sunday July 14 to Saturday July 20

Restaurants: The Capital Grille *, Seasons 52*, California Pizza Kitchen, Maggiano’s Little Italy*, Grand Luxe Cafe, Bahama Breeze, and Bobby’s Burger Palace, Nordstrom Marketplace Cafe, and the Bistro at Cherry Hill Mall.

* – Open Table reservations available, reservations available via phone for other venues.

All photos: Copyright Gary Horn Photography.

Foodie Things To Do This Weekend and Beyond

Marina Kennedy
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Foodie Things To Do This Weekend and Beyond

July 10th – 16th: Our Lady of Mt. Carmel Italian Fair – The Mt. Carmel Society in Hammonton is celebrating its 138th Feast of Our Lady Mt. Carmel with an Italian festival. In addition to music and entertainment, the fair will feature Italian delicacies, including steak and meatball sandwiches, Italian pork and broccoli rabe, and cannolis!

July 12th – 14th: New Jersey State Barbecue Championship℠ – The New Jersey State Barbecue Championship℠ is a three-day open-air festival in North Wildwood featuring championship barbecue competition, live cooking demonstrations, special displays, and food and beverage vendors to satisfy every taste and appetite. This year, it will take place in conjunction with the Anglesea Blues Festival so that you can enjoy blues music with your barbeque ribs, chicken, brisket, pork, and more. Admission is free!

July 13th: Farm to Table Family Brunch – Mommies 24/7, a Hoboken-based organization, will host a family friendly brunch at 9 am this Saturday. Kids under five eat free, brunch is fixed at $22.95 for regular tickets and comes with cartoons and skee ball for the youngsters!

July 13th: South Jersey Caribbean Festival – The South Jersey Caribbean Cultural organization presents its third annual festival, from 12 – 8 pm this Saturday. The cultural celebration, held at Wiggins Park in Camden, has free admission and will feature plenty of music, dancing, and entertainment in addition to Caribbean food!

July 13th: Pick of the Season Cooking Demonstration: Chef and Master Gardener Cynthia Triolo will showcase ways to use the bounty of the season–blueberries, raspberries, blackberries, and peaches. The demonstration will take place at the Frelinghuysen Arboretum in Morris Township from 1 – 3 pm this Saturday. Tickets are $25.

July 13th – 14th: Bradley Beach Lobster Festival – Enjoy free admission to the Bradley Beach Chamber of Commerce’s Lobster Festival, Saturday from 11 am – 9 pm and Sunday from 11 am – 6 pm. The celebration will feature lobsters on lobsters in all shapes and forms, live music from six bands, dozens of vendors, and entertainment for children, including a giant water slide!

July 13th – 14th: BlueBEARy Blast and Celebrate NJ Day – The Camden Children’s Garden will celebrate both blueberries and New Jersey pride this weekend. Bring your little ones for crafts, fun, and blueberries!

July 14th: Barefoot Grape Stomping – The Four Sisters Winery in Belvidere offers this unique opportunity on select dates throughout the year. For $53.50 per person, you will receive a formal wine tasting and buffet style meal, along with the main attraction–grape stomping! Shed your shoes and squelch grapes beneath your toes; finish off the occasion with a wine cellar tour and dessert wine tastings. Call 908-475-3671 for tickets.

July 14th: All-You-Can-Eat Ice Cream Festival – Enjoy “Sundaes on Sunday” at The Alcove Center’s Ice Cream Festival this Sunday from 12 – 6 pm. Admission is just $5 (and free for children under 2) for access to crafts, games, vendors, and obviously, ice cream!

July 14th – 20th: Cherry Hill Mall Restaurant Week – Break up your shopping next week with visits to any of the 9 restaurants participating in Cherry Hill Mall Restaurant week. Menu discounts and deals are listed here.

July 14th – 28th: New Brunswick Restaurant Week – Monday marks the beginning of New Brunswick’s third annual Restaurant Week. Dozens of restaurants will offer special discounts and offers, detailed here. What better excuse to go out every night?

July 16th: Tea 101–A Brief Introduction – The Bradley Beach Public Library will host Catherine Felegi, author of the blog Tea Love, this Tuesday at 6:45 PM. Join her to learn about the basics of tea and the perfect brew. In addition, enter a raffle sponsored by Tea Spot!

July 19th: Crabulous Crab Day – You won’t leave this festival without extensive knowledge of crabs, and a belly full of them! The Wetlands Institute in Stone Harbor will host this fun day, from 9:30 am – 3 pm next Friday. Enjoy a crab cake cook off, crab cooking lessons, a crabbing tournament and crab trivia.

July 20th: New Jersey State Ice Cream Festival – Xfinity will sponsor the 11th annual NJ State Ice Cream Festival this year in downtown Toms River, from 11:30 am – 5 pm on July 20th. The fair involves ice cream tastings, games, rides, food, and entertainment, with a more detailed schedule to be posted soon on their website. Who doesn’t love ice cream?

July 20th: NJ State Crab Festival – Ice House Restaurant, 4415 Park Blvd., Wildwood. 11 a.m. – 11 p.m. “Crabby” fun for all ages! Blue Claw crabs! Beer Garden, “must try” crabby bloody mary! Vendors and exciting things for the kids including a crab race at 6 p.m. Live outdoor entertainment all day.

July 25th – 28th: Atlantic City Food and Wine Festival – Headlining talents include: Robert Irvine, Rocco Dispirito and The Neely’s. Join us this summer at the Atlantic City shore for four days of fabulous foods, winning wines and celebrity chefs at the 2013 Atlantic City Food and Wine Festival. View Food & Wine Event Schedule   This Years Celebrity Appearances   Purchase and Event Package

July 31st-  Food Truck Mash-Up  Fun and trendy food trucks will make their inaugural visit to Bergen County on Wednesday, July 31, 2013 from 4 to 10 p.m. at Overpeck Park’s Amphitheater in Ridgefield Park, N.J. Sponsored by Holy Name Medical Center, the Food Truck Mash-Up will showcase more than 20 food trucks selling a variety of delicious foods from Thai to Puerto Rican barbeque to healthy wraps and unique desserts. Holy Name Medical Center will be promoting wellness and living a healthy lifestyle. Admission and parking are free of charge.Live music will be performed by School of Rock all-star and house bands, Bergen native Heather Brave, and 5 Track Mind. Heather’s debut EP, Simply, is now available on iTunes, featuring all self-written songs. For more information visit http://www.northjerseyevents.com/

Month of July: Nationwide Cheese Pairing Contest – Tenaya Darlington, author of Di Bruno Bros. House of Cheese and acclaimed cheese enthusiast, has announced a month-long, nationwide cheese pairing contest. Even better, your cheese plate entry must represent your state! Submit a photo of a cheese plate featuring local cheeses or a dish you created involving a cheese from your state. There will be a winner from each of the 48 contiguous states and each will win a copy of her new book, as well as inclusion in a winners post on her blog. Visit her blog for full details.

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