Page 160 ⋆ Jersey Bites

Days of Wine and Chocolate for NJ Wineries

JMalme

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February 2, 2013

Days of Wine and Chocolate for NJ Wineries

Valentine’s Day is almost upon us, and you’re still trying to decide where to take that special someone for a romantic date. Let the Garden State Wine Growers Association help with their annual Wine & Chocolate Wine Trail Weekend, February 9th and 10th at participating New Jersey wineries. The trail features wine tasting and chocolate samplings from noon to 5 pm at more than 40 wineries across the state.

According to Tom Cosentino, Public Relations for the GSWGA, this a great opportunity for the wineries of New Jersey to shine. He says, “The Wine & Chocolate Wine Trail Weekend provides a tremendous opportunity to showcase the New Jersey wine industry to individuals and couples throughout the state and surrounding regions. There is no better pairing than wine and chocolate and this trail weekend allows New Jersey wineries to offer visitors a sampling of their finest wines paired with chocolates, gourmet food and delicacies, and local entertainment. By promoting our wine trails we not only allow visitors to meet and talk with the winemakers themselves and see the vineyards, but they also get to experience the unique locales of the regions, including bed and breakfasts, restaurants and shops.”

Many of the wineries are offering more than just the standard tasting for this special weekend. Tours, live entertainment, food pairings, and even dinners are a part of the wine trail experience. “It’s an opportunity to check out many wineries in one day and know that there is something special going on at each one,” remarks Kate Quarella of Bellview Winery, New Jersey’s 2012 Winery of the Year. “We’ve always enjoyed the Wine & Chocolate Wine Trail Weekend, but we are really excited about some new additions this year,” she adds. These include a customizable cupcake bar featuring The Sweet Life Bakery and the release of Bellview’s cellared 2001 Cabernet Sauvignon.

At Plagido’s Winery in Hammonton, the Wine Trail Weekend gives winemakers a chance to meet with their customers. “Guests are able to come through and tour the winery, like an Open House,” says owner Ollie Tomasello. Since he is so often out working in the vines during the year, this is an opportunity to learn what his customers like. And according to the Plagido’s tasting room staff, customers love chocolate. Look for chocolate-dipped wine bottles, courtesy of Cheryl Pirrera of Creative Customs, all weekend long.

The Wine Trail Weekend can also be an occasion for wineries to have a little fun with their guests. Sharrott Winery in Blue Anchor is featuring a special wine tasting featuring foods that “put you in the mood.” There may be more than a little tongue-in-cheek humor and certainly lots of innuendo on the Sharrott menu, but according to Larry Sharrott II, owner and winemaker, choosing to serve aphrodisiac foods this year was a no-brainer. “We wanted to try something new and fun, to give our customers an interesting experience.” He adds, “Many of our customers tell us that Sharrott wines make them feel more romantic!” Perhaps Sharrott sums up the weekend best when he quips, “Food and wine is sex you can talk about!”

If you go:

Call ahead or check the winery’s website. Many wineries charge an additional fee for special events and tastings. You may also need reservations for some wine tours or dinners.

Map out your route. Visit www.newjerseywinetrails.com for event information and maps.

Bring bottled water in the car. For hydration between stops.

Choose a designated driver.

And most importantly, have fun savoring the wonderful variety of New Jersey wines!

Jennifer Malme is a full-time mother, sometime substitute teacher, avid locavore, and enthusiastic supporter of New Jersey wines. Her lifestyle blog, Down-Home South Jersey, explores ways to live simply and eat well in and around Cumberland County. When she is not blogging, she enjoys cooking, touring local wineries, and reading. She has never met a cheese that she doesn’t like, and she especially enjoys finding new, authentic ethnic restaurants in her area. Jennifer lives in Vineland with her husband, teenage son, and very smart Siamese cat.

Fox News Anchor Harris Faulkner Talks Tailgating, BBQ and Life in Edgewater

HeidiR

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January 31, 2013

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Fox News Anchor Harris Faulkner Talks Tailgating, BBQ and Life in Edgewater

Here’s a condensed interview from email correspondence with Harris Faulkner, anchor of FOX News Channel’s “Fox Report Weekend” who spoke with me about growing up as an army brat, her family’s history with and love for BBQ and raising two young daughters.

As an army brat, what food constants do you have from childhood that have shaped your palate and style of cooking as a mother?
We were the wackiest people on the Army base in most cases! Especially when we were stationed outside the United States in Stuttgart, Germany. Mom would get us all revved up on the big game days with lots of Dallas Cowboys gear. My parents were born, raised and now live as retirees in what they affectionately call, Cowboy Country. Um, I’m now a Cheesehead (Green Bay) and Falcons (Atlanta) are my backup. But, back then, I was captive in Mom’s kitchen. And she made sure Dallas blue and gray stars appeared on everything… napkins, placemats even homemade cookies were adorned with the Cowboy icing. Yikes, right?
One thing’s for sure, though, Mom can cook ANYTHING. Friends and relatives love to drop by “Shirley’s Eat Shop”. She has a sign in her kitchen that says that. We call her the “Tan Martha Stewart”. Here’s what she taught me about dinner time that I still stick with today:
If you have a variety of colors on your plate, you’ll be healthy. She said the more cream or beige you have on the plate, it’s likely higher in carbs and fat. She was big on green, purple and orange. In other words, vegetables were always part of our family meals. Green leafy veggies, asparagus, tomatoes, turnips, sweet potatoes…
– Eat naked
Not you! Your food. Food tastes great when it’s just simply grilled, steamed or sautéed in light canola or olive oil cooking spray. Added seasonings and sauces can cover up the natural flavor of things. And especially when it comes to cooking for children, you need to let them experience how foods truly taste. That will encourage them to have healthier habits growing up. As we all know, the increased calories, sodium and sugar are often in what we put on top of food or what we dip it in. (Oddly enough this no longer applies to my Mother now that she’s a grandmother, she’s saucing up my kids like their on a spit!). But, I live by this rule in my household… it’s a very good thing.
– Know your splurge
We all have weaknesses… those foods that make us lose our minds and our will power. My go to comfort food are chocolate and pasta– not necessarily together. I’ve become an expert at both in the kitchen. My Mom says, if you have a favorite dish, be the person who can make it better than anybody. That way, when someone’s having a tailgate party or baby shower that’s potluck, they’ll look to you to bring that favorite dish. And you won’t have to worry about someone bringing a yucky version of it, ha ha! My signature dish is homemade spaghetti. Chefs have asked me for my recipe.

On raising daughters:
Both my girls attend a wonderful Montessori in our neighborhood that’s a couple of blocks walk from our home. Bella is six years old and she’s in kindergarten. Her main request for breakfast, lunch and dinner: Mac and cheese please! I’m so over it. Danika is three years old and she’s in toddler pre-K. And she’s a bit more like her mother. She eats tons of vegetables and loves a soft -baked sweet potato with a touch of cinnamon sprinkled on, “Not too much Mommy.”
We spend the most time in the kitchen preparing breakfast. Whether it’s a very easy, quick meal before school or one of our more elaborate weekend morning productions, we have a routine. Bella does all the egg cracking. That’s a deal breaker with her.

We make a mean “Crazy Good French Toast”:
4 Large eggs
6 slices of day-old (or more) bread that’s sliced a bit thick (I pick out a 7 or 12-grain loaf and ask the baker to slice it on the thick side and just keep it in the fridge for a couple of days)
1/2 teaspoon Organic Vanilla Extract (the Organic tends to have less sugar and more potent flavor)
1/2 teaspoon All Spice
1/2 cup Low fat/skim milk
1/3 stick Unsalted butter
2 tablespoons honey
1/8 cup water
1/4 cup Organic syrup (Less sugar, more flavor)
One whole very ripe pear (fine chop by hand or Cuisinart)
1 1/2 cups Greek plain yogurt (stir to a creamy texture)
***Whisk the eggs, milk and spices until the yokes disappear. Pour the mixture into a shallow, wide bowl and add slices of bread. Let the bread really soak up the mix. Coat a skillet with a bit of the unsalted butter over medium heat– not low. This is important because you want your toast to be cooked through and have a crunch on the outside. Each time you add more slices, be sure to re-coat the pan with butter.
Separately, use about half of the unsalted butter for drizzle. Heat it in a small saucepan along with the honey, syrup and chopped pear.
Once all the bread slices are crispy, serve them hot. Top with a generous scoop of Greek plain yogurt, then drizzle it and viola! Crazy good.

On managing a prime time career:
My weekend primetime schedule is great for our lives right now. My off days are Monday/Tuesday giving me time to make a delicious, high-in protein breakfast. Later in the day I pick them up from school, do homework (i.e. coloring with Danika) and hit a neighborhood park… we make dinner together. Wednesday through Friday, I’m out the door on an early morning ferry to NYC for special assignments in the field or anchoring breaking news coverage as it happens during the day for our 11 a.m. show Happening Now. Daddy, who’s Media Relations office is in our home, has kitchen duty and prepares the meals when I’m working. The newscast I anchor, Fox Report Weekend airs at 7 p.m. Eastern on Saturday and Sunday evenings and that means I’m home in the morning until Noon so, we’ll eat as a family and talk about the big goings on at school that week or what’s coming up for the girls.
When it comes to meals, it’s all about the girls. My husband says we eat more Sneaky Mac and Cheese and Hidden Sloppy Joe’s than we probably would otherwise. By the way, the sneaking and hiding is of vegetables the girls often don’t know is in their food!

On her deep rooted love for BBQ:
After my Dad retired from the Military, he worked as an Aeronautical Engineer and taught high school and college level students Math and Physics. But, his dream was to own a BBQ restaurant. So, for a few years, he and my Mom owned and operated no fewer than four restaurants in Colorado Springs, Colorado and Despot, Texas (Dallas-Ft. Worth Suburb). They recruited everyone to help out. And by help out, I mean tasting. My parents have since retired from the BBQ restaurant business but, they were wildly successful and loved every minute of it. I’m so proud of them for seeing that dream through. It planted a real entrepreneurial spirit in me. And nowadays, BBQ is my connection to them. Every Sunday in the NFL season it’s Cowboy Country at their home, still. Dad rubs the pork ribs and chicken breasts in garlic powder, ground black pepper and throws them on his propane powered grill. Mom’s in the house putting a cobbler pie in the oven and making the sides to go with the ribs. When I’m visiting my only duty is to set the table, ha ha!

My all-time favorite BBQ restaurant was my parents’ called “Bar-B- Que Street.”

On making tail gating for the Big Day successful:

Game day needs three things to be successful: 1) It must be Potluck-style. Great times and stories erupt when people talk about the food they bring. Almost without exception they have fun memories and anecdotes to share.
2) You must own a jersey of your favorite team. My friends call me frugal– okay, cheap. I’ll take a plain white tee-shirt and spray paint on my team spirit!
3) Beer. Even if it’s alcohol-free beer. I prefer a deep, rich cabernet. But, on game day– Corona Light with Lime baby. Side note: There will be no beer at the Fox Report Weekend Tailgate in the newsroom, sadly. But, you understand, LOL.

Edgewater restaurants she recommends:

In Edgewater, we hit Vespa’s for Italian food. It’s walking distance from our home and we love their dish called Frutti di Mare Fra Diavol (Seafood simmered in a piquant marinara over fresh black pepper linguini) and the fillet of sole is delicious. Also, Baumgart’s Cafe at City Place is terrific, especially for children. They have a tasty kids menu. Although, Bella likes to order from the Sushi menu. My favorite dish there is the Sesame Chicken and Broccoli– LIGHT on the sauce.

Secrets to successfully eating out with kids:
In the back of our Minivan (which I now think is a sexy vehicle to drive), there’s a stash of crayons, coloring books, stickers and two Etch-A-Sketch’s. If a restaurant does not provide coloring items, I roll with my own. The busier the children are the more peace you and others around the restaurant will enjoy. Also, I always order for them first so they can be eating quietly while my husband and I chat and catch up. It’s like a mini-date for us.

Of all your guests on Fox Report Weekend and FoxNews.com who would you most enjoy eating with?
Excellent question. To answer this, I’m adding one person whom I’ve not interviewed yet. It would be a tie between Former Secretary of State Condoleezza Rice and Nascar Driver Matt Kenseth with his wife. Foreign Policy fascinates me. And, I named my second child after the first woman Nascar driver, Danica Patrick. Fast driving is a super sport.

What is your preferred market for shopping?
Each week we hit three stores for different items on our preferred grocery list:
Whole Foods, Trader Joe’s and PathMark… all in Edgewater.

What is your dream meal?
Alone on a yacht in the middle of the Ligurian sea. Oh you mean the food. I’d be enjoying a glass of 2009 “Educated Guess” cabernet, eating simply grilled swordfish, garlic and oil broccoli rabe and champagne risotto following by fresh raspberries on dark chocolate sorbet.

Heidi 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 heidi @rakergoldstein.com.

Mac and Cheese Cook-off Contestant Spotlight

Deborah Smith, Executive Editor

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January 30, 2013

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Mac and Cheese Cook-off Contestant Spotlight

Have you voted for your favorite Mac & Cheese yet? Sponsored by Napa Cellars Chardonnay and Menage a Trois Chardonnay, the contest is live online now until March 8^th. The competition culminates in a cook-off between the top 5 chef finalists at The New Jersey Wine and Food Festival at the Crystal Springs Resort in Sussex County. The cook-off that will ultimately determine who owns the title of NJ Mac & Cheese Boss will be held at the festival on March 16th from 12pm-1pm.

Tickets for the Cookoff are $30 and can be purchased online at njwinefoodfest.com 21 & Over Only.

This is the first of a three part series spotlighting the many chefs who are vying for the title of Mac & Cheese Boss of New Jersey.

The Strip House Westminster Hotel: Chef Bill Zucosky. Chef Bill brings a wealth of knowledge, leadership and culinary expertise to Strip House, located in the luxurious AAA Four-Diamond Westminster Hotel, in Livingston, New Jersey. Zucosky presents Strip House’s signature steakhouse classics with a deft touch, and considers his personal cooking style to be eclectic American with an emphasis on classic technique. His passion for cooking – which presented itself back when he was a child in Shenandoah Heights, Pennsylvania – brought him eventually to the kitchens of the illustrious Frog and the Peach in New Brunswick and Hamilton Park in Florham Park. Chef Zucosky’s passion for the outdoors since childhood inspires his grilling. His favorite foods to cook have always been meat and seafood, the cornerstones of Strip House. A resident of Linden, NJ, Bill enjoys and appreciates working with the fresh local bounty of the Garden State.

Bill’s entry in the Mac & Cheese Cookoff is a White Truffle Mac & Cheese: Elbow macaroni with White truffle oil, Grana Padano cheese, white cheddar cheese, fresh parsley, seasoned panko bread crumbs, and heavy cream baked and served in a cast iron dish.

Morris Tap & Grill, Randolph: Chef Eric Levine: Food Network Chopped contest champion and cookbook author, Chef Eric brings his talents and celebrity status to Randolph at the Morris Tap & Grill. While most kids were playing with action figures, Eric was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, Eric found excitement, challenges and passion in his favorite place – the kitchen. His childhood love became his career path and purpose. He studied at The Culinary Institute of America in Hyde Park, New York and soon after graduation, worked under celebrity chef David Burke at the River Café. He credits this experience with sparking his creative artistry with food. PAIRSINE Chef of the Year 2012, Restaurant Guild International Chef of the Year 2013.

Chef Eric’s entry is a Crisp Menage Braised Pork Slab Cotswold Mac & Cheese. Slow and Low Menage a trois, Braised and Smoked Pork Belly, then quickly crisped in a cast iron skillet, and tossed with Fusilli Pasta and finished with a Creamy Cotswold Cheese Sauce, topped with Crispy Red Onions.

The National Hotel, Frenchtown. Executive Chef Lisa Frederick . Chef Lisa brings fifteen years of culinary artistry to The National Hotel as a Chef de Cuisine specializing in world flavors. Prior to joining The National Hotel, she has worked with Bucks County’s top chefs, honing her skills through each unique challenge.

Lisa brings an adventurous spirit to the eye and palate with color, texture, and flavor creating an all-sensory experience that melds well with that of the community in which the history of The National Hotel is so deeply imbedded. Her ability to create visually exciting dishes that are intertwined with her skills as a full-fledged leader in the culinary arts of our area, are an unbeatable combination.

Lisa’s passion developed from a young age, fishing with her grandfather and canning fresh fruits and vegetables with her grandmother, which has instilled deeply her love and respect for local growers and their produce. She has brought this love of food, the community, and local sustainable farmers, into The National Hotel and its clientele.

Lisa’s entry is a Wild Mushroom & Lobster Mac n Cheese.

Cielo Restaurant, Fairfield: Owner/Chef Anthony Pucciarello. After graduating from the Culinary Institute of America and gaining his Bachelors Degree in Hotel/Restaurant Mangement from Farleigh Dickinson University, Chef Anthony worked as sous chef for the Tropicana Resort in Las Vegas. Upon returning to the East Coast, he began to work at various top restaurants in New York City. However, he really started to make a name for himself when he returned to New Jersey to work as executive chef at Papillion Restaurant in Nutley until 2003. Shortly after, he went to work as executive chef at Luce Restaurant in Caldwell for nine years. Today, with the help of his wife, Barbara, his mother, and his late father’s dear friends, the Scannella family, Chef Anthony has been able to reach his life long dream of owning his own restaurant.

Chef Anthony’s entry is Hide n’ Seek Mac n’ Cheese. His vision for the dish goes like this: “I fell asleep one night and woke up with this idea to create a meatball with spaghetti inside of it. No one thought I would be able to figure out how to make this crazy idea of a backwards spaghetti & meatball meal. I worked hard for weeks trying to perfect my clever concept. Once it was exactly like the one in my dream I put it on the menu. After weeks of ‘Our Soon to Be Famous’ then, ‘Our Almost Famous’ and arriving finally at ‘Chef Anthony’s Infamous Inside-Out Spaghetti & Meatballs,’ the dish has become my most talked about special. Now, I have shifted my sights to mac & cheese. I have combined all of the ingredients of the dish– hidden and deconstructed. You won’t be able to understand it until you have tried it — it is that ingenious!! Chef Anthony’s NEW Hide-n-seek Mac & Cheese made with a secret mixture of five cheeses and shaved black truffles. No one will be able to deny Chef Anthony is the Mac & Cheese Boss of New Jersey.”

Nicole’s 10, Randolph: Executive Chef / Manager Christopher M. Masey. Described by some as a ‘ Jack-of-all-trades and creative by nature, Chris calls upon his background in fine art & photography on a daily basis throughout the restaurant, be it through some of the original art and décor or in the kitchen as a Chef. His artistic vision can be seen through his style of cooking, utilizing a variety of methods through the fusion of multiple ethnic preparations. Chris ‘designs’ a host of unique dishes. His Chef background includes such restaurants as Morristown’s former South Street Trattoria, Margot’s Nue’clectic Cuisine, & even a stint with Marriott Corp. as well as several Italian restaurants in Chicago. Putting his heart and soul into every recipe he creates, the plate becomes his palette.

Nicole’s 10 entry is Chef Masey’s Lobster Mac & Cheese.

Your Big Game Day Recipe Playbook

Deborah Smith, Executive Editor

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January 29, 2013

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Welcome to our JerseyBites Game Day Round Up. We’ve got everything from good for you muchies to bacon, bacon and more bacon. Don’t worry, we’ve got some vegetarian options too. Hey, since we can’t be screaming “Go Giants” this year, we might as well drown out the boredom with some good food. For a library of past chili recipes, everything from pork sausage, beef, turkey and lamb, click here. For a new recipe, try Christine’s Van Arsdalen’s Chicken Chili below. Michelle Stavrou’s Honey Corn Muffins would make the perfect accompaniment. For wings, which are a must in my house, we deep fry them and dress with “Mephis Style Sauce” half Buffalo half Barbecue. They are absolutely addictive. If you’re thinking about going out for wings, here are our suggestions. We hope you enjoy these recipes and remember there are plenty more from years past on the site. Do you have a favorite Game Day recipe you’d like to share? Please leave it here in the comments or hop over to our Facebook page and lay it on us.

Green Goddess Dip with Cruditees by Veronique Deblois – Morris County

Ingredients:

1/2 cup crème fraiche
1/2 cup mayonnaise
1/4 cup chopped scallions
2 Tbsp. chopped fresh chives
2 Tbsp. chopped Italian parsley
3 anchovy filets (packed in oil)
1 Tbsp. lemon juice
1/4 tsp. each salt and pepper

Directions:

Add all the ingredients to a food processor and blend for about 60 seconds, until the dip is creamy and green.

Honey Corn Muffins – Michelle Stavrou, Union County (adapted from The Food Network)

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey (The best way to measure honey or any other sticky substance is to spray the measuring cup with cooking spray first. Not only does it make it easier to clean the measuring cup but you’ll also get the full amount without any sticking to the cup.)

Directions
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Spray a 12-cup muffin tin and evenly divide the cornbread mixture. Bake for 15 minutes, until golden.
If you’re looking for something a bit different, cut the muffins in half, spread some butter on each side, then grill, butter side down, in a skillet. Once they’re nice and brown they’re good to go.

Chicken Chili a la Christine- Christine Van Arsdalen (Somerset County)

Ingredients

4 cloves of garlic
1 large onion
1-2 hot peppers (suggested 1 habanero 1 jalapeno)
2 plum tomatoes
2 tomatoes on the vine
½ lb to 1lb ground turkey
3 links chicken sausage
1 can black beans
1 can kidney beans
1 can pinto beans
1 can san marzano tomatoes
1 tbsp frank’s red hot sauce
1 tsp smoked chili powder
1 tsp garlic powder
1 tsp liquid smoke
1/2 bottle of beer (Budweiser is recommended)
Salt and pepper to taste

Directions:
Mince garlic and dice onion, peppers tomatoes. Add onion, garlic and peppers to a large skillet and cook until translucent. Remove sausage from casing and add turkey, then season with salt and pepper. Transfer to large crock pot and add canned ingredients, beer, and seasoning. Cover and cook for two hours on high or 4 on low. *Note: recipe is for medium heat chili- adjust based on taste.

Yellow and Green Zucchini Caponata, Michele Errichetti, Atlantic County
For all those who love the idea of caponata but aren’t big fans of eggplant, this mixture is a milder answer but still packs a big punch of hearty flavor!

Ingredients
3 yellow and green zucchini, chopped roughly
1 large red onion, chopped roughly
5 ribs of celery, roughly chopped
1 container cherry or grape tomatoes, halved
1 small box of raisins, chopped roughly
2 tbsp. Kalamata olives, roughly chopped
2 tbsp. pine nuts
small handful of fresh basil, chopped
¼ cup olive oil
4 cloves garlic, minced
pinch of red pepper seeds, 12 is mild, adjust for personal taste
2 tbsp. capers
2 tbsp. tomato paste
splash of balsamic vinegar
¼ tsp. salt and black pepper
pinch of sugar

Directions
Add olive oil and red pepper seeds to medium saucepot with chopped onion and celery and saute for 5 min. till translucent. Add garlic for 2 min. Then add zucchini for 10 min .Then add all other ingredients except pine nuts and cook for another 15 min.Add pine nuts when finished. You can make this mixture ahead of time and reheat if time is an issue. Serve on crostini, as a dip with crackers, or even over pasta. Caponata freezes well so you can make a double batch for another time.

Roasted Jalapeno Popper Dip (Melissa Beveridge, Monmouth County)
I love making jalapeno poppers, however making them for a crowd is pretty tedious, and you always seem to run out way before everyone has had their fill. This dish combines the spicy jalapeno popper with an easy dip that satisfies a crowd!

Ingredients:

10 jalapenos
1 large red onion
1 package cream cheese (room temperature)
18 ounces grated cheese (I used a mixture of cheddar and monterey jack)
2 tablespoons cilantro
1 tablespoon olive oil
Salt
Pepper

Directions:
Preheat the oven to 400 degrees. Halve the jalapenos, cut off the stems, and take out the ribs and the seeds (you can leave some in if you like it super spicy!). Chop the red onion into large chunks. Toss with the jalapenos, the olive oil, salt, and pepper. Place the mixture on a baking sheet lined with foil. Roast in the oven for around 25 minutes until the jalapenos and onions have some brown color. Meanwhile, put the cream cheese, grated cheese, and chopped cilantro into a mixing bowl. Let sit at room temperature until soft enough to stir.

Once the jalapeno and onion mixture are done, place them into a food processor until the mixture is chunky (about 2 or 3 pulses). Thoroughly combine this mixture with the cream cheese, cheese, and cilantro. Put the mixture into a nonstick baking dish or spray a baking dish with nonstick spray (this is the dish that you will be using to serve). Place the dish into a 400 degree oven for 15-20 minutes until the top starts to bubble and brown. Serve with tortilla chips and vegetables!

Wine with football? Sure, why not? Add a little class to your Superbowl Party with some New Jersey wine pairings. Jennifer Malme, Cumberland County

Cheese and Crackers – Serve a crisp Chardonnay from Cape May’s Hawk Haven Vineyard.
Chips and Creamy Dip – Try the limited edition Sauvignon Blanc from Heritage Vineyards.
Salami and spicy meats – Go for the bold flavor of Amalthea Cellars award-winning Red Blends.
Hot Wings – Cool it down with Sharrott Winery’s Vignoles, a semi-sweet white wine.
Burgers and Sliders – Nothing complements beef like a good Cabernet Sauvignon. Try Jessie Creek.
Sweets and Desserts – Look to Bellview Winery for Cristallina and Jersey Blues, sweet wines that are great with dessert or on their own.

Pepperoni and Mozzarella Pull Apart Bread~

Ingredients
1/3 cup favorite flavored dipping oil
2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese

Directions
1. Preheat oven to 375 degrees F
2. Separate pizza dough into small bite sized pieces.
3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
4. Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat layers again, and end with final layer of dough pieces.
5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.
7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

I usually layer until about 2/3 of the pan is full. Definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd. You can serve it hot or room temperature.

Candied Bacon with Mixed Nuts
Ingredients:
1 Pound of Slab Bacon (preferably from your favorite Pork Store)
1 Table spoon Cinnamon
Maple Syrup (Enough to coat bacon)
2 Jars of Emerald’s Sweet and Salty Cinnamon Sugar Mixed Nuts
2 Table spoons of Brown Sugar

Directions:

Cut the Bacon into ¼ inch bite sized pieces making to cut against the grain as to preserve the integrity of the fat to meat ratio of the slab bacon.
Place a ½ pound of the cut bacon into a skillet set to medium high heat.
Sprinkle ½ tablespoon of cinnamon on bacon once a layer of grease forms on the bottom of the pan. Mix Well.
Cook bacon until very close to being done and then drizzle maple syrup into the pan coating the bacon evenly.
Cook Bacon until it is crisp.
Remove Bacon from pan and place on plate and allow it to cool for approximately 10 minutes.
Repeat steps 2-6 for the other ½ pound of bacon.
Fill two serving dishes (I use holiday tins to be festive) with the Emerald’s mixed nuts and top with Candied Bacon.
Dust with Brown sugar and mix well to incorporate the bacon into the nuts.

Crunchy Swiss and Ham Bites (Found on Taste of Home.com) http://www.tasteofhome.com/Recipes/Crunch-Swiss-and-Ham-Appetizers

2 cups very stiff mashed potatoes
2 cups finely chopped cooked ham
1 cup (4 ounces) shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup finely chopped onion
1 egg, well beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 cups cornflakes, crushed

Directions

Combine all ingredients except cornflakes; chill. Shape into 1-in. balls and roll in cornflakes.
Place on greased baking sheet and bake at 350° for 25-30 minutes. Serve while hot. Yield: about 8 dozen.

Bacon Wrapped Jalapenos
http://allrecipes.com/recipe/grilled-bacon-jalapeno-wraps/detail.aspx

6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon

Directions

Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.

The BACON EXPLOSION!
Recipe can be found here.
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

CHRISTIE ADMINISTRATION SEEKS AGENCIES TO SPONSOR MEALS FOR SUMMER NUTRITION PROGRAM

Deborah Smith, Executive Editor

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January 28, 2013

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New Jersey Secretary of Agriculture Douglas H. Fisher today encouraged organizations to help provide nutritious meals to children in low-income areas during the summer months through the Department’s Summer Food Service Program.

Begun in 1976 as an outgrowth of the National School Lunch Program, the Summer Food Service Program is designed to reach those who are age 18 or younger in economically disadvantaged areas. It also is open to people over 18 who are mentally or physically handicapped and who participate in public or nonprofit private programs established for the disabled.

The federally-funded program reimburses participating organizations for meals served to children who live in areas in which at least 50 percent of the children qualify for free or reduced-price meals under the National School Lunch Program.

Applicants may include public or private nonprofit school food authorities, units of local, municipal, county or state governments, public or private nonprofit organizations, residential summer camps or national youth sports programs.

Organizations approved to sponsor the Summer Food Service Program are responsible for managing the feeding sites that provide the meals to youngsters.

Most participating organizations may be reimbursed for up to two meals a day – lunch and either breakfast or a snack. Those serving primarily migrant children may be reimbursed for up to three meals a day.

Residential camps may serve up to three meals a day, but they are reimbursed only for meals served to children eligible for free or reduced‑price meals under the National School Lunch Program.

More than 402,000 children in New Jersey receive free or reduced price meals in their schools under the National School Lunch Program. In 2012, only 20 percent of the children in the state participating in the National School Lunch Program had access to nutritious meals in the summer. Ninety-eight organizations in 2012 participated in the Summer Food Service Program to provide nutritious meals to children during the summer.

In addition to the summer food program, the New Jersey Department of Agriculture, Division of Food and Nutrition, administers a number of programs devoted to improving the quality and provision of food to New Jersey residents, in particular those most in need, including school nutrition programs and the Child and Adult Care Food Program.

The Division also administers The Emergency Food Assistance Program (TEFAP), which distributes federally-donated commodities to six emergency feeding organizations statewide to distribute federally-donated foods to soup kitchens, food pantries and public feeding sites serving the state’s neediest citizens.

For more information on the Summer Food Service Program or to obtain an application, call (609) 292-4498 . The deadline for submission of completed applications is June 15, 2013.

To view the Summer Food Service Program promotional video, visit www.youtube.com/watch?v=Br87AltZ7kk.

The Gables in LBI: A Romantic Getaway

Deborah Smith, Executive Editor

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January 25, 2013

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In our effort to share with you the most romantic restaurants in New Jersey just in time for Valentine’s Day, we asked our readers and Facebook fans for their personal suggestions. Top of the list, as it turns out, is a 120 year old establishment in Beach Haven.

The Gables romantic main dining room in Beach Haven

The Gables is a small Victorian-era hotel with an award-winning on-site restaurant (a 2007-08 Zagat-rated 26, “exceptional to perfection”). The romantic ambiance includes candlelit tables, a wood-burning fireplace, crystal chandeliers, and original wide-plank floors to help set the mood.

Built in 1892, it was originally called Kathlyn Cottage and was home to Beach Haven’s lifeguards. In the 1970s, the name was changed to Green Gables, and it became LBI’s first bed-and-breakfast. There are just five guestrooms at the Gables, each with furnishings that reflect the building’s Victorian heritage. Rooms are appointed with marble baths, mirrored armoires, and period accessories. Amenities include French toiletries, terry-lined bathrobes, and working fireplaces or iron stoves in the room. A library/sitting room is available for guests. A gourmet breakfast is complimentary with an overnight stay.

Romantic outdoor setting at the Gables in Beach Haven NJ — Romantic garden setting at the Gables in Beach Haven NJ

When I asked owner Sondra Beninati what makes The Gables so romantic, she said, “It is the perfect place to fall in love all over again.” I can imagine a lot of couples could attest to that, given the hotel’s long history, not to mention that it’s also a hot Wedding site. In fact, The Knot named The Gables one of New Jersey’s top ten historic sites to have a wedding, and WeddingWire recognized The Gables for excellence with Bride’s Choice Awards.

The restaurant and hotel are opening for the first time since Superstorm Sandy on Valentine’s Day. Guests will help celebrate this happy occasion and be treated to a very special menu.

Valentine’s Day Menu:

Seafood Bisque

Timbale of Baked Fusilli with
Slow Roasted Cherry Tomatoes, Kalamata Olives & Feta Cheese

Choice of:

Cabernet Braised Short Ribs with caramelized pearl onions

Eggplant Wrapped Scottish Salmon with Parsley Pesto

Stuffed Breast of Chicken, with Fontina, Roasted Red Peppers, Fresh Basil

Entrees Accompanied by:
Saffron Potato Mousse
Mixed Seasonal Vegetables

Viennese Dessert Table

If you are looking for a Valentine’s Day destination that really says, “I put a lot of thought into this for you, sweetheart, because you deserve it,” The Gables will definitely send the message loud and clear. Not that I’m hinting or anything to my special someone, but it would be nice. I mean, really nice. Just sayin’.

The Gables
212 Centre St.
Beach Haven, NJ 08008
609-492-3553

gableslbi.com

Anthony Bourdain will judge Franklin Lakes chef on new ABC cooking show

Deborah Smith, Executive Editor

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January 24, 2013

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[repostus]

Anthony Bourdain will judge Franklin Lakes chef on new ABC cooking show (via NJ.com)

FRANKLIN LAKES — Ninamarie Bojekian, executive chef and owner of Ooh La La catering in Franklin Lakes, will compete on a new ABC cooking show, the Record reported Tuesday. Anthony Bourdain of No Reservations, food writer Nigella Lawson, chef Ludo Lefebvre and resterauteur Brian Malarkey will mentor…

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Craft beer festival descends upon Morristown in February

Beer Bites

Deborah Smith, Executive Editor

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January 24, 2013

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Craft beer festival descends upon Morristown in February (via NJ.com)

MORRISTOWN — Beer will be flowing in February when the Big Brew Festival hits the Morristown Armory. Event organizer Allison Kohler, president of JMK Events, said Morris County’s first craft beer-centered festival on Feb. 16 will feature unlimited samples of more than 170 different brews from…

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NJ’s “Who’s the Boss” Mac & Cheese Cookoff

Cooking Competitions

Deborah Smith, Executive Editor

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January 23, 2013

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NJ’s “Who’s the Boss” Mac & Cheese Cookoff

Who is the Mac & Cheese Boss of New Jersey? You decide! We’re asking New Jersey Chefs to show us their best ooey, gooey, great Mac & Cheese recipe. Sponsored by Napa Cellars Chardonnay and Menage a Trois Chardonnay, the contest is live online now until March 8^th.

The competition culminates in a cook-off between the top 5 chef finalists at The New Jersey Wine and Food Festival at the Crystal Springs Resort in Sussex County. The cook-off that will ultimately determine who owns the title of NJ Mac & Cheese Boss will be held at the festival on March 16th from 12pm-1pm.

Tickets for the Cookoff are $30 and can be purchased online at njwinefoodfest.com 21 & Over Only.

Look for Mac & Cheese Cook-Off posters in participating restaurants and cast your vote here on JerseyBites.

Recipe: Chicken Soup Italian Style

Jennifer Miller

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January 22, 2013

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This time of year whenever anyone in the house tells me they aren’t feeling well, the first thing I do is make a big pot of Chicken Soup, Italian style! With all the running around for the holidays and exposure to so many people and going in and out from the heat and then the cold, is it any wonder that my whole house is sick. So, out comes the soup pot. My grandmother always added a healthy dose of raw garlic cloves, fresh dill, parsley and peas to her chicken soup. I buy a whole organic chicken (I don’t kill it myself like they did) to get all the benefits of bone broth. That is what she told me was the benefit of starting with the real deal. I always hear people say it is too hard to start from scratch, but that is so not true. Other than washing the chicken and chopping a couple onions and celery and a few herbs, there is not much else to do. Prep time is max, fifteen to twenty minutes and then you just wait for it to cook. How hard is that? I even skip cutting the carrots and wait till it is done to cut them. Come on, you can do that! The result is so worth it and you can always make enough to freeze half for later! Smart huh? The old ways seem to always be the healthiest and tastiest and your family will benefit from the extra effort. We all need to slow down and savor the moments. The news seems to be always full of the latest tragedies, so take the time to share the simple act of cooking with your loved ones and turn it into a family tradition to share with generations to come. They don’t need elaborate gifts, what they really need is quality time with the people they love. That is the real Italian style!

Ingredients:

1 whole organic or free range chicken, washed and dried

6 carrots

5 ribs of celery, chopped

2 medium onions, chopped

1 bag of frozen organic baby peas

1/2 bunch parsley and dill, chopped fine

2 tablespoons sea salt and pepper

cold water to cover chicken entirely

1lb any style small pasta such as Orzo, Alphabets, Pastina etc.

Locatelli cheese optional

Directions:

Wash and dry the chicken and place in large soup pot and cover the chicken with cold water, about half way up. Add the onions, celery, carrots, garlic, dill and parsley as well as the salt and pepper. Add frozen peas last 5 min. Bring to boil, then lower to simmer for 2 hours. When done, remove chicken and shred and return to pot. Cut the carrots and return to pot. Serve over pasta or alone. You will be rewarded with delicious homemade soup that you can take pride in knowing you prepared with your own hands!

Michele Errichetti is from South Jersey born and fed. She comes from an Italian family where they eat, live, and breathe FOOD. Michele was cooking and eating under her grandmom’s feet every Sunday for “gravy” and at home with her mother (a Medigan or American) during the week. Nowadays, she cooks for her two sons, husband, and father most days of the week. She takes “Girl Road Trips” with her friends at least once a month that always culminate with you guessed it, FOOD. She hopes fresh, local, organic, and free range will become the norm. Michele is searching Atlantic County for everything that has anything to do with good food and she’s taking you along for the ride.

The Celebrity Chef Experience at Home!

Terry Krongold

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January 21, 2013

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Sometimes when I watch one of the many cooking shows on TV, I think “if only I could have Chef (insert your favorite TV chef’s name here) whip up that meal for me at home!” Mainly I think this while watching Ina Garten cook fabulous meals at her gorgeous home in the Hamptons (Ina, if you’re reading this…)

Well, now having a celebrity chef in your kitchen is within reach. Chef Justin Antiorio, of Hell’s Kitchen season 10 fame, and a New Jersey native, has put together a program to bring his special blend of culinary talent and fun personality to private homes. Chef Justin offers an exquisite four course culinary experience for dinner parties and special occasions. He will develop a menu to suit your event and taste, arrive for your event with all of the details you discussed in order and personally introduce each course to round out the experience.

From his education at the Institute of Culinary Education to working at such well known restaurants as Highlawn Pavillion and the 21 Club to working with star chefs Marcus Samuelsson, Gabriele Hamilton, and of course, Gordon Ramsay, has given him a well-rounded outlook on the food world. Chef Justin says his Hell’s Kitchen experience taught him a lot about working with different personalities (very useful in real life!).

Asking him to describe his culinary style, Justin free associated:

Contemporary American

Fresh, local
Chef’s table
Customer enjoys being there

Definitely things I look for when dining in or out!

Chef Justin has provided his famous pretzel crusted crab cake recipe for our readers so you can try it out while thinking about inviting him to your home for a truly exciting and delicious culinary experience!

Visit his web site for more information.

Terry Krongold is a life-long passionate baker. In addition to a full-time job in the pharmaceutical industry, Terry has been involved with food for many years, including co-ownership of a dessert catering company in the late eighties called I Love Cheesecake, specializing in fine cheesecake and unique desserts. Terry is the author of The Cook’s Tour, a blog focused on food, baking, and travel. When not working, writing, or baking, she spends time planning vacations around restaurants to visit. She can be reached at [email protected].

The Twisted Elm Tavern in Elmwood Park

Deborah Smith, Executive Editor

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January 20, 2013

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As a Blue Collar Foodie, my epicurean journey started with dive bars and unexpected foodie finds across this wonderful state of ours. The places that I frequented in the early days of this culinary adventure would make the typical fastidious foodie cringe with disgust. I however loved every minute of it! I still enjoy eating a gourmet meal off a paper plate in a wood paneled wonderland, while the glare of a 50 inch television broadcasting a sporting event illuminates the dark and dingy dining room, but my new true love is the Gastro Pub.

A Gastro Pub is quite simply a bar that serves high end food paired with craft beer and they have been sprouting up in the Garden State faster than reality shows that focus on drama fueled D-bags from the planet orange. My preferred Gastro Pub right now is none other than the Twisted Elm Tavern located at 435 River Drive in Elmwood Park, New Jersey. This relatively new eatery in Bergen County is the brain child of co-owners Jim Rogers and George Kantakis, and according to this foodie, they have struck gastronomic gold!

The Twisted Elm Tavern offers its customers two distinct atmospheres to enjoy the imaginative creations of the Elm’s Head Chef Albert Scazafave. First and foremost is the “sit down,” experience, which I recommend for the Twisted Elm virgin, which is comparable to any high-end restaurant you will find in this area. The second way to appreciate the many offerings of the Twisted Elm is to belly up to the bar, where you can not only have a great conversation with one of the exceptionally sociable and educated bar-tenders, but order anything off the dinner menu as well.

The Twisted Elm’s décor is littered with artistic photographs of local historical sites that initiate countless conversations about native folklore, which is always entertaining for a townee like me. The rustic yet refined approach to design that the Twisted Elm has chosen lends itself very well to the genre of Gastro Pub, and creates a home-like appeal with a fine dining flare.

Now that I have pontificated and preached about everything but what truly matters to the people who read foodie blogs such as this one, I will move onto the metaphorical meat and potatoes of this review, by discussing, well the literal meat and potatoes. The Twisted Elm Tavern has quite an eclectic menu, which allows the Chef to truly show his prowess by jumping from Hot Wings to Pork Shank Ossobuco without missing a step. Although the menu is slightly limited, every dish that I have sampled at this establishment has been outstanding.

Even though I have never been disappointed in any dish I have devoured at this spot, I do have some favorites that standout amongst the crowd. First off, the bread and butter that are served will challenge your self-control, because between the enticing artisanal everything butter and the fresh baked bread, if you are not careful you will fill up before your meal begins. As For appetizers, I highly recommend The Spicy Garlic Shrimp($12), which combines garlic shrimp with Spanish chorizo in a mouthwatering sauce perfect for seafood lovers, or The East Meets West Ribs($12), which are covered in a sriracha barbecue sauce, that, I am not ashamed to say, have dreams about. As for the Main Course, I am a sucker for the Skillet Mac and Cheese with Lobster($15), which delivers a tremendous amount of Lobster flavor thanks to the gigantic pieces of lobster mixed into the cheese sauce that has a slight smoky flavor due to the loving addition of my favorite condiment, Bacon! That is right, you heard me, I said condiment, bacon makes everything taste better, and therefore it is the only meat that should be considered a condiment. The aforementioned Pork Shank ($24) also makes my list of culinary contenders on the Twisted Elm’s menu, due to a perfectly executed chasseur sauce that displays the Chef’s wide array of influences.

As you are eating the generous portions the Twisted Elm offers please keep in mind that not partaking in one of the daily dessert specials would be a foodie crime punishable by excommunication and a lifelong sentence of eating at McDonalds. The evil genius that constructs these decadently suggestive concoctions deserves the utmost praise, for these deserts leave me speechless each and every time I indulge in one of these masterpieces.

Since this is a foodie blog, I have spent a substantial amount of time describing the Gastro facet of the Twisted Elm, but I would be remiss if I did not inform you about the Pub side of this establishment. The Twisted Elm Tavern is not your ordinary local watering hole slinging Pabst Blue Ribbon and Budweiser long necks; they offer a rotating craft beer selection that is handpicked by an unofficial Cicerone, a beer sommelier, which fluctuates with the seasons. The beer menu, which is listed on a large blackboard behind the bar, regularly features craft brewing legends such as Stone Brewing, Dog Fish Head, Rogue, and Flying Dog.

To add to the allure of the Elm’s libation selection they offer much more than just craft beer. The Elm consults a sommelier to choose the wine that they offered to their customers who prefer grapes over hops. Furthermore, much to my wife’s delight, they also serve artisanal Hard Cider by Crispin. To top it all off, they of course offer a full bar complete with every kind of alcohol your heart desires, or you can allow one of the bartenders to whip you up a specialty cocktail designed by their own in-house mixologist.

Whether you are looking for a peaceful gourmet meal with friends or a place to watch the game and have a couple of craft brewed cold ones, The Twisted Elm has got you covered. As a parting piece of advice, I suggest that if you decide to go to the Twisted Elm Tavern, please leave your inhibitions and diet at home. The Twisted Elm experience is all about adventurous dishes and extraordinary beverages that all combine for a gastronomic expedition that calorie counting and hesitations will not support.

Mike Arp a/k/a The Blue Collar Foodie was born and raised in Northern New Jersey and has spent most of his adult life on a relentless quest to uncover eateries that deliver white collar fare at blue collar prices. This never ending journey, combined with his passion for writing gave birth to his current food blog, The Blue Collar Foodie, which is published on bothWordPress.com and The Fair Lawn Patch. This blog chronicles him and his wife Zoe’s excursions to eccentric, unconventional, and of course affordable restaurants throughout the great state of New Jersey and beyond. If you are the type of person that would rather rock a Nirvana T-shirt and jeans while eating your filet mignon then you most likely will enjoy what The Blue Collar Foodie has to say. Follow him on Twitter @Fairlawnfoodie or Like him on Facebook to keep up to date with his current gastronomic gallivanting.