This week’s Win it Wednesday Winner (say that 10 times fast) is none other than Kim from Savannah Gourmet.
Kim said…..
people were very interested in my post about the medicinal properties of cinnamon, so i love this giveaway and have posted about it — nice to see you again!!
Congratulations Kim. I know you’ll love Red Ape Cinnamon. Let us know what yummy creations you conjure up, will you?
Everyone stay tuned for this week’s “Win it Wednesday” a selection of Dried Chilies from MarxFoods.com
Last week, Elements restaurant in Princeton held a unique and memorable 8 course tasting menu to inform a select group of food enthusiasts about a new species of fish called Kindai Fish. This exciting new species of Tuna is hatched and raised in ocean cages off the Japanese coast, a solution we have yet to grasp in our country to help alleviate over fishing, polluted waters, and millions of hungry fellow human beings around the world.
As we arrived, parked, and entered through the glass door, a moderately filled area around the bar was buzzing with diners. Wait staff quickly greeted us with a tray of fluted sparkling sake which was not too dry, and just right to start the evening. Soon plates of 
three or four appetizers began to circle the room. Kobe Tartare stuffed Shishito peppers (favorite), Foie gras torchon, Caviar and Tator Tots, as well as Peterson’s Charcuterie of the evening on crostini to name a few.
The crowd began to filter to the dining room as many were ready to sit and relax after a long work day. Nick Sakagami of Trident Marketing, Inc. was being interviewed by a familiar face from the original Iron Chef Food Network show. (That’s me with Mr. Sakagami in the picture above.) Sakagami is responsible for importing the Kindai fish and one of the largest distributors of Tuna in the country.
After all were seated, Chef Owner, Scott Anderson, entered the room and introduced the key parties involved in pulling off this unique dining experience as the wait staff began their quest to serve the crowd.
Dinner finally began to appear slowly but surely. A plate of Sushi and Sushimi to start. Feeling there was a key element missing from this dish, I lifted several pieces of sushi to see if a hidden sauce was present. Fish may shine on its own at times, but in this Chef’s opinion, a little dehydrated soy-miso-hoisen sauce would have given it a little more kick. Each dish had an addition of libation pairings to go along, and the Chokaisan, Junmai Daiginjo, Tenju Shuzo Brewery Sake were a perfect match.
The second through the fourth course slowly arrived as most
of the room seemed to patiently sit, conversing over wine or cocktails which may or may not have been paired with the course. We dined on dishes of Shima Aji with tequila vinegar, smoked maple steel head trout roe along side tiny cubed Stayman Winesap apples, Madai in green goddess consomme with cucumber and parmigiano, Kampachi that is coffee cured along with Tokyo scallion that seemed seared and oh so yummy!
After that fifth course, the dishes came in a more timely manner and I have to mention that Chef Anderson who is from Florida likes his chicken skin as much as this Southern girl. He created a dish of Mahata that was wrapped and cooked in chicken skin to absorb some of its flavor, and set atop creamed corn with a piece of dehydrated BBQ sauce in the corner. The taste was very nice I might add.
One of my favorite dishes of the night was the Wagyu Beef (‘Wa’ means Japanese and ‘gyu’ means cattle), with white miso and yuzu reduction. Lets just say the beef with its natural flavor and marbling literally melted in your mouth.
Next came the Bluefin (loin) Bourgogne which was “What the meal was all about” according to the waiter. This dish was a bright bowl of color; carrots, edamame and silky pearl onions, cuddled the thick slice of loin on top of the bourgogne sauce made from a short rib base with a piece of Otoro artistically placed on the loin.
The final two courses were Fish & Chips and Chocolate Cube with cardamom sponge (looked like sponge, but it was a cake) along with a creamsicle side and crushed pistachio. The fish and chips were fun as you tasted the thinly sliced tuna tasso with the potato chip ice cream’s silky smoothness and crunchy bite, and off to the corner was the cute little dab of malt vinegar caramel. A great ending to a wonderful education.
What Scott along with Nick Sakagami did was introduce a full house of diners to the concepts and flavors of Japanese cutting edge fish breeding by way of the Kindai Tuna (listed on Elements website). Elements is the fourth restaurant in the United States to receive the Kindai certification plaque, (and the first non-Japanese restaurant).
Nick Sakagami and I had a chance to chat after the dinner came to a close. He touched on something I would like to emphasize here; fish in his country of origin is treated with respect. Once introduced to the palate it must be in perfect harmony with its surroundings, preparation, and plating to be truly appreciated. I look forward to seeing what other fantastic species of Japanese fish Nick Sakagami brings to our table!
Elements Restaurant
163 Bayard Lane
(Route 206)
Princeton, NJ 08540
(609) 924-0078
Executive Chef-Scott Anderson
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Elizabeth Stelling is a working chef as well as a published writer and poet. She hails from Texas where she studied writing and art from an early age as well as culinary arts. Her passion is traveling and working in various ends of the food industry. Elizabeth now teaches culinary classes at a private school in Trenton through her business CookAppeal, LLC in Princeton, New Jersey where she now resides.
Executive Chef Piliouras brings a wealth of experience and excitement to his role as executive chef and partner of Nisi Estiatorio, opened in Englewood, New Jersey in January 2009. (See today’s review in the Bergen Record) His brilliant cooking technique for creating authentic Greek foods using classical techniques and the finest quality ingredients available is one that he developed throughout a long and lauded career cooking in some of this country’s finest Greek and American establishments.
Piliouras got his start working in the kitchens of famed restaurateur Maxime Ribera, a “Certified Master Chef,” whose Westchester (NY) restaurant was awarded three stars from The New York Times during John’s tenure. Under Chef Ribera, John went on to be opening chef at Bistro Maxime (also in Westchester) where he continued to refine his classical techniques and where he also developed a knack with charcuterie. He loved the creativity involved, the sheer art of preparing sausages, pates, and terrines, of curing meats and seafood of all varieties. It was the most valuable education a chef could receive.
Credentials in hand, Piliouras moved on to work at the Livanos family restaurants in Westchester in 1992, where he explored different roles in the kitchen at both City Limits Diner, a fine dining, made-from-scratch restaurant, and Café Meze. During the ensuing five years, his talents and skills well on display, John earned the role of opening Chef de Cuisine at Molyvos, the family’s ultimate dream of a Greek restaurant in New York City, with Chef Jim Botsacos at the helm as executive chef.
Over time, Molyvos earned a reputation for finely executed, authentic Greek cuisine; it was the first Greek restaurant ever to receive three stars from The New York Times. Together, the chefs produced both time-honored and original Greek recipes and they earned a huge following for their work. Through ten years of fine dining and rave reviews, Piliouras developed a strong leadership style as a key restaurant executive, helping the family not only to achieve great success, but to open additional New York restaurants, develop books and generally promote the finest offerings of Greek culture.
In the eleventh year, he was approached by the Mourkakos family to open their dream restaurant, Nisi, in Englewood, New Jersey, just across from New York City by way of the George Washington Bridge. John brings with him his own signature cooking style and recipes, such as the Ouzo-cured Salmon, a silky gravlax-like preparation cunningly made with ouzo. At Nisi, you can taste Piliouras’ own selection of Greek charcuterie, as well as sparklingly fresh whole fish, and sophisticated recipes with lamb, pork and beef, based on the best ingredients he can find.
Chicken Avgolemono, in the style of a Magaritsa
This recipe is made like a Magiritsa, the lamb-based soup, made rich with egg and lemon, that is the first course of a traditional Greek Easter feast.
Yield: 6-8 servings.
Ingredients:
1 whole 3-3½ lb chicken, neck and gizzards removed
kosher salt and freshly ground white pepper to season
3 quarts chicken stock (or canned low-sodium broth)
1 sachet (a small cheesecloth sack tied with kitchen string, containing 2 bay leaves, ½ bunch parsley stems [reserve leaves and remaining stems for another use], 1 bunch dill stems [chop leaves and set aside], 1 head of garlic sliced in half, and 10 whole peppercorns)
3 oz avgolemono (see recipe below)
¼ cup reserved chopped dill
1¼ cups cooked white rice
1 cup thinly sliced scallion, both white & green parts
Method:
Rinse chicken well, inside and out, with cold water, and pat dry with paper towels. Season inside and out with salt and pepper.
Pour chicken stock into a large pot and place over medium-high heat. Cover and bring to a boil. Add chicken to boiling stock, along with sachet. Return stock to a boil, uncovered, and then reduce heat to a simmer. Continue to cook chicken in stock, skimming frequently, for 45 minutes, until chicken is tender (you can tell the chicken is done because you can see the meat begin to pull away from the leg bone, and if you pierce the thickest part of the thigh, the juices should run clear).
Remove chicken to a warm serving platter and set aside. When cool enough to handle, remove the skin and discard. Remove the meat and discard bones. Dice meat into bite-size pieces, and reserve.
Strain chicken broth into a pot, discard sachet, and remove 1 cup chicken broth to a separate pot (see avgolemono recipe). Set pot over medium-high heat. Bring soup to a boil and add chicken pieces. Reduce heat to low.
Place 3 oz of avgolemono in a stainless steel bowl and add 1 ladle of hot chicken stock, whisking constantly to incorporate. When thoroughly combined, add one more ladle of hot stock and incorporate. When combined, slowly pour the egg mixture into the soup, whisking. Fold in dill and cooked rice.
To serve: ladle soup into warm bowls and sprinkle each with scallions.
Make the avgolemono sauce:
1 cup of chicken stock (or low-sodium canned broth)
2 Tbs. and 1 tsp. lemon juice
½ tsp flour
2 eggs, whites & yolks separated
kosher salt
freshly ground white pepper to taste
Pour the stock into a sauce pot and bring to a simmer.
Fill a double boiler pot about one third of the way with water, and bring it to a simmer.
Combine the lemon juice and flour in a stainless steel bowl and whisk until smooth. Add the egg yolks and whisk until thoroughly combined.
In another stainless bowl fitted for a double boiler, whip egg whites with a pinch of salt until fluffy. Slowly drizzle the yolk mixture into the whipped whites, whisking constantly to maintain the volume.
Place the bowl over the simmering pot of water (the double boiler) and cook, whisking constantly, until the egg mixture becomes light in color, and the sauce begins to thicken, approximately 4 minutes. Whisking constantly, add the broth to the eggs, very slowly at first, to temper the eggs, graduating to a quick pour, until all the broth is used. Continue cooking sauce, whisking, for another 2 minutes while the sauce thickens. Reserve sauce off the stove in the double boiler. Do not apply more heat or the sauce will curdle.
Greek Easter at Nisi Begins at Midnight April 18th
Baby Lamb Spit-roasting Out Front, Crack of Red-dyed Eggs Inside
From ancient times to modern day, the most important holiday on the Greek calendar remains Easter, and at Nisi they will honor this sacred day in style. The greatest of the Easter traditions, an outdoor, spit-roasted whole baby Spring lamb, will be done directly outside the main entrance to Nisi, where guests and passersby can see the tender lamb cook to a crispy, juicy turn. Lamb is the centerpiece of all Easter celebrations at Nisi, both the midnight meal served Easter Eve, April 18, and the Easter Sunday feast, from noon until 8pm on April 19. A four-course traditional menu, expertly prepared for modern tastes by Chef John Piliouras, is $60 per person, exclusive of gratuities and tax. The four-course menu is the only option on Easter Eve, but on Sunday, guests may enjoy it as a complete menu, or order from it a la carte. Wine pairings upon request. The regular menu will also be available. To reserve for midnight Easter Eve, one seating, or Easter Day, phone (201) 567-4700 or visit www.nisirestaurant.com.
The four-course Easter menu begins with Magiritsa, a soup made from all parts of the lamb, consumed immediately after church services to break the long Lenten fast. At Nisi, a selection of mezedes will be served along with the soup, a leek and cheese pie, sautéed sweetbreads, and taramosalata, a caviar mousse, all of which symbolize re-birth and Spring. The menu continues with a lively salad, and then tender pink slices from the spit-roasted baby lamb, and roasted potatoes flavored with lemon, olive oil and oregano. A traditional dessert, galaktoboureko, a light, crispy dough wrapped around custard, finishes the meal. Extra delights that grace the Greek Easter table include tsoureki, a braided bread baked with eggs dyed the color of red to symbolize the blood of Christ. Those same eggs are passed separately; and guests crack their egg, one against another. The person whose egg does not break will experience good luck throughout the year.
For Easter, fresh whole baby lambs are marinated in a light bath of lemon, garlic, olive oil and oregano, and then slowly roasted for about three hours. On Easter weekend, lambs will be roasting on the spit outdoors, rain or shine. Nisi serves lunch Monday through Saturday from noon to 4pm, and dinner daily, 5 to 11pm and to midnight Friday and Saturday. Dinner served Sundays noon-8pm. Private parties in a secluded room with seating for 60, a fireplace, private restrooms and separate entrance. To reserve for lunch, dinner or a private party, phone (201) 567-4700 or visit www.nisirestaurant.com.
Nisi Estiatoria
90 Grand Avenue, Englewood, New Jersey
(201) 567-4700,
A Tale of 2 Food Tours
Last week, I had the opportunity to take two different food tours in New York. Both tours were through the same company, Foods of New York. One was of Greenwich Village and the other was Chelsea Market. Two very different areas and interestingly two very different experiences.
Our first tour was of Greenwich Village and the area surrounding Bleeker Street was the main focus. Our guide was someone who had lived in the neighborhood and was well versed in the history of the area. She kept us moving, but allowed us to enjoy our tastings while she shared tidbits about the ingredients used.
We visited a combination of specialty food shops, restaurants and pizzerias. Our tastings consisted of half slices of pizza from Joe’s Pizza and Bleeker Street Pizza, which we found to be a nice contrast in flavors and style. We also enjoyed a cheese tray at Murray’s Cheese Shop, and a sampling of French olive oil and pesto 
at O & Co. In the middle of the tour, we visted Centro Vinoteca and were treated to a full-flavored faro risotto and were able to purchase a smooth and easy to drink glass of wine.
A memorable part of the trip was our stop at Milk & Cookies bakery where we were each given a large, freshly baked chocolate chip cookie. Still warm from the oven, these cookies were amazing, which enticed us to purchase some of their packaged cookie mixes. The last tasting on the tour was Rocco’s which is a beautiful bakery where they gave us a perfect sample of a cannoli – they only fill them to order so the pastry stays nice and crisp.
The bonus to this tour was walking through the neighborhood and learning about the history of the buildings and the theaters. Many things I would never have known if I was just wandering on my own. This part of New York is truly a find and is not to be missed. We came away with a list of restaurants that we’d like to go back and try at another time. Even though we did not sample food in each one, we were able to get a flavor of what they had to offer from the tour.
After enjoying our first tour, we had another day available so we decided to try the Chelsea Market tour. Having never been to the Chelsea Market before, I was very excited to be visiting it. The market is only on the first floor and the upper floors are occupied by Food Network, Oxygen and MLB.com among others. Our guide was knowledgeable, but the tour itself was not impressive.
Touring the market was like taking a tour of a mall, only filled with food shops. Several would not allow photos of the shop or their items for sale. Our first stop was Eleni’s bakery where we were given a cookie that was filled with everything but the kitchen sink. I imagine that the cookie is popular with some, so I will not “knock” it here. We also sampled a small cup of chocolate milk from Ronneybrook Dairy, the milk comes from a farm that treats their cows humanely and does not use anti-biotics.
Our next stop, was The Lobster Place, which was filled with every type of seafood you can imagine. Our tasting there was a cup of soup, I tasted the Lobster Bisque which I found to be creamy and delicious. The sushi chefs were interesting to watch, but we were asked to leave the shop rather than actually look around.
The visit to Sarabeth’s Bakery was interesting because as you enter to receive your tasting of the biscuit with her fruit spreads, you can see into the bakery and the work being done. Next up, we went to Bowery Kitchen Supplies which has anything you could possibly need for cooking and at great prices. We were given a scoop of gelato which was tasty, however it was being given away free that day to anyone who came into the store. Buon Italia, an Italian grocery store, was an interesting shop and we were treated to a light tasting of Italian meat, bread, olives and an olive tapenade. It was tasty, but our guide was not well-informed on the ingredients/processes of what we were eating. This is a “foodie tour” and it would have been nice to learn a bit more about what we tasted.
Our last stop within the market was the T Salon which is all about organic teas and vegan snacks and desserts. The tea startled me because it was cold rather than hot, would have tasted better hot.
From there we took a walk outside and stopped briefly in Morimoto’s restaurant. The guide insisted that we check out the bathrooms, I couldn’t figure out why that should be a highlight of visiting that restaurant and opted not to “check them out”. We then took a quick look around Mario Batali and Lidia Bastianich’s restaurant, Del Posto. Simply beautiful restaurant and walking in makes you feel transported to Italy.
The tour concluded after taking a walk around the Chelsea area and learning a bit more about the history. This part of the tour was very interesting and we enjoyed it. However, the knock for us on this tour was that it felt like we were touring a mall that just happened to have specialty food shops. It would have been a nice treat to have a tasting at one of the local restaurants beyond the market. This would give us a better idea if we would have wanted to return to the area.
Overall, the Greenwich Village tour was a lot of fun and we learned so much that we’ll be returning to the restaurants that were in that area another time. I would not recommend the Chelsea Market tour as I think anyone could do that without spending the money on the tour.
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Saturday was a great day for a group of New Jersey Food Geeks like me. I was joined by fellow Food Bloggers (who I will list below) on an Indian Market tour and lunch conducted by Chef Elizabeth Stelling from Cook Appeal.
I had read a blog post of Elizabeth’s a while ago about her tours and thought they sounded like so much fun, so I asked her if she would host one for a group of crazy Food Bloggers. As it turns out, we were her largest group to date and barely fit in the grocery. Elizabeth, or Chef E, started off the tour by giving us her background in Indian cooking and some basics on the differences in rices and spices. Then we were let loose to explore the isles and ask questions, and we had a million of them.
I came home with a big bag of Extra Hot chili powder, a big bag of cumin, ginger paste and an Indian version of peanut brittle. Chef E also gave us all goody bags filled with Sambar masala and small packets of Black Mustard Seeds, Turmeric, and Coriander Seeds. She also included a recipe for Sambar Garden Vegetable Soup which I can’t wait to try.
After we were all done with our shopping, we headed over to the Indian Restaurant Chef E recommended called Flavor of India (formerly Swagat) in Plainsboro. We were set up at a large table in the back and Chef E put in an order for a vast array of foods to try.
Our menu consisted of:
Papadam- crisps with mint chutney and Tamarind chutney
Dosai crepes filled with grilled veggies
Aloo Papdi Chat (Chat is snack/crunch snacks)
Vegetable Platter- Paneer Pakora (chickpea flour battered Indian Cheese)
Samosa (fried triangles with peas and potato), Vegetable Pakora (chickpea flour battered veggies), Raita (yogurt and cucumbers, mint), Mango Chutney, Bread Basket- Garlic and regular naan, Tandoori roti (whole wheat), aloo paratha (bread infused with potato)
Chicken Tikka (Tandori clay oven cooked/red)
Sheek Kabab (minced lamb in spices)
Chicken Achari (redish sauce with peppers, onions)
Malai Kofta (vegetable balls in sauce)
Palak Paneer (spinach/Indian cheese)
Chana (chickpeas) Masala and Dal Makhani (black lentils in tomato/garlic curry)
As you can see, it was a lot of food but we managed to polish our plates. One of the funnier moments of the lunch came when we all realized how crazy a group of food bloggers look while eating lunch. This photo is a little blurry but I hope you can make out the cameras in everyone’s hands. It was great swapping tips on photography and blogging with other geeks like myself.
Chef E did a wonderful job of describing each dish and what went into them. I’m not a vegetarian, but if I were, I think Indian cooking would be a huge part of my diet. The chickpeas and Nan and all the chutneys were absolutely delicious. I learned so much about the different flavors and textures of Indian cuisine. I am ready to start getting more adventurous with my cooking with the goodies I brought home. And, you know, I’ll be writing about my adventures in the kitchen right here.
Here’s a shot of all of us after our wonderful meal. Those bloggers in attendance were Robin from Caviar and Codfish, Melissa from Sable Minded, Alex from A Food Coma, John & Lisa from John and Lisa are Eating in South Jersey, Vanessa from ChefDruck Musings, and Lisa from Jersey Girl Cooks and of course, yours truly. Everyone had such a great time, we will be planning some more events throughout the year. JerseyBites is open to suggestions and invitations from restaurants, farms, specialty stores etc. If you’ve got a great idea for a Food Blogging event, we’d love to hear about it.
Chef E of Cook Appeal conducts a number of different culinary tours in the Princeton area that are not only fun but very informative. You can read her post on our day here: Cook Appeal.Blogspot.com.
Flavor of India
10 Schalks Crossing Road
Plainsboro, NJ 08536
609-936-0888
Every so often, my husband will take off from work and we will lounge for the day. Last Friday happened to be one of those days. So after the kids headed off to school, we headed to the gym in preparation for our lunch out.
Seasons 52 is a new restaurant that just opened up in the Cherry Hill mall along with a few other upscale restaurants. It boasts a healthier, seasonal inspired menu 52 weeks a year. The menu changes four times a year according to the seasons and the restaurant has different specials every week. When I saw the menu, I knew I wouldn’t be disappointed. On a closer look, I realized that each menu item contains less than 450 calories. Maybe we didn’t need to prep at the gym after all. The wine collection is amazing and Seasons 52 has over 120 wines to choose from. Over 60 of their wines are available by the glass.
We arrived at the restaurant to find no parking spaces available. It was prime lunch time and the parking lot was filled with hungry shoppers all waiting to try the new restaurants. This was not a problem as we realized that Seasons 52 has complementary valet parking. We were thankful for our reservations since there was a 40 minute wait for a table. You would not know the country was in a recession at this restaurant.
First on the menu were some appetizers. I had heard that the flatbreads were really good so we ordered the Grilled Steak and Cremini Mushroom Flatbread. I am a seafood lover so we also ordered the Caramelized Crab and Shrimp Stuffed Mushrooms. Both were delicious but I just could not get enough of the flatbread. The crust was thin and crisp, the steak tender and the whole thing so flavorful from the sweet onions and hint of blue cheese. I was enjoying my food so much that I realized the appetizers were gone before I took any pictures. Here is a picture of the shrimp flatbread so you can get an idea of the wonderful presentation. This is also what I am trying next time.
Next up, we ordered our entrees. I chose the Caramelized Sea Scallops and my husband decided on the Spicy Chicken Chile Relleno. Both looked so good that we decided to share the entrees. The scallops were perfectly cooked and served with asparagus and a sun dried tomato pearl pasta. The chile relleno was excellent and served with roasted corn cakes as well as a fresh spicy Pico de Gallo. I loved that it was broiled, not fried and you could taste all the fresh ingredients.
We really didn’t need dessert, however once our waitress brought out a selection of the mini indulgences, we could not pass it up. There was a selection of 9 desserts all served in oversized shot glasses. We decided on the key lime and peanut butter as these were recommended by our waitress. It was the perfect ending to the meal. They were just the right size, creamy, sweet and satisfying.
We left the restaurant thinking about when we would go back to dinner. Everything was excellent including the friendly service and comfortable upscale décor. If you plan on visiting Seasons 52, make sure you have reservations because I think it will be busy for a while.
Seasons 52
2000 Route 38
Cherry Hill, NJ 08002
(856) 665-1052
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By Lisa Grant. Jersey Girl Cooks
Love to cook, love to eat and love to run (thank God)! I am also the CEO of a household of four. My handsome hubby and beautiful two children keep me busy. If there is time to spare, I enter recipe contests and work on my blog to feed my obsession with food.
I’ve been hearing rumors about Fairway Market opening up a New Jersey location for years. I lived around the corner from Fairway in New York City and its accessibility was one of the aspects of city life that I was the most torn about leaving behind. My one bedroom apartment may have been overflowing with baby equipment, but I could run out and grab Moroccan olives, extra virgin olive oil, or triple cream Brie whenever I had an inkling of a craving, even if it was at midnight. Needless to say, I’ve been scouring the Internet for gossip about the Fairway move to NJ avidly.
Just when I was getting ready to attribute the rumors to an urban myth, construction began in the Fashion Center Mall in Paramus. Signs pointing to “Fairway, Like No Other Market” appeared long before the store was much more than a gutted shell. I prowled the parking lot every week or so, surveying the construction progress like an anxious parent-to-be.
Two weeks ago, I was gearing up for another drive by reconnaissance mission when I received an email from a PR firm representing Fairway. They were wondering if I wanted to come to the opening ceremony of the new Fairway Market in Paramus. I immediately penned the invitation details on all my calendars, electronic and paper, and counted the days until the event.
The big opening took place on Wednesday, March 25, complete with ribbon cutting and speeches by many politicians including Governor Corzine eager to celebrate the creation of 350 new jobs. The actual market was even better than I had imagined. It is over 50,000 square feet (more than twice the size of the Upper West Side one), and feels gigantic, humongous, and heavenly.
I walked in to the glorious maze of gleaming towers of produce, apples in every hue stacked well above my head. When I rounded the corner, I beheld the rest of the Fairway magic. The store feels like a Costco from a size standpoint, but the merchandise is like a fine specialty store in terms of quality and selection. An army of butchers stood ready to prepare any cut not available on the endless pre-packaged wall. The Kosher meat section was generating a great deal of excitement from local residents carting away armfuls of brisket.
The pastries in the bakery could rival any I’d seen at fancy French patisseries on the Madison avenue. The selection of fish was dazzling, from Australian cockles to whole red snapper, and a special case at the end displayed over a dozen different kinds of smoked salmon. I spent some time at the cheese counter and learned that Fairway carries the largest selection of artisan cheeses in any retailer: over 600 cheeses from all over the world, including gloriously stinky French raw milk cheeses.
While the Upper West Side Fairway was sometimes lacking in grocery items (like only carrying Coke 
and no Pepsi), this Paramus location has aisles and aisles of every grocery item you could imagine. And their organic section will easily rival Whole Foods. Fairway has always had a great reputation for low prices, but the deals they were offering for the opening were unbelievable. Fillet Mignon roast were at $4.99 a pound, 3 dozen little neck clams for $10, and USA caught jumbo shrimp was $5.99 a pound.
I ran all the way to my car, carting a huge fillet mignon roast I felt like I’d stolen by paying only $20 for it. I can’t wait to go back to the store once the madness of the opening has calmed down to really take the time to squeeze their melons.
Fairway Market
Fashion Center Mall
Rt 17 North, Paramus
NJ, 07652.
201.444.5455.
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Vanessa Druckman aka Chefdruck, is our North Jersey contributor. Chefdruck is not a chef, as her online name suggests, just a huge food aficionado. She loves to cook and to eat out, and then to write about her experiences. Vanessa is a transplant from the big city. She is half-French and spent a big part of her childhood in France, so as a result, there’s no fear of cream and butter for Chefdruck. Read more from Vanessa at: http://www.chefdruck.blogspot.com/http://www.chefdruckwrites.blogspot.com
The Winner of the Delicious Gourmet Cookies “with a Latin twist” from Boca Dulce is:
Maria from Two Peas and Their Pod. She seems to know a 
thing or two about cookies. Congratulations Maria. I know you will enjoy Boca Dulce’s gorgeous treats.
During our Outback Steakhouse gift card giveaway a few weeks ago, many of you told us that the Crab Stuffed Shrimp was one of your favorite dishes. With a some good old fashioned “Jersey arm twisting.” You know what I mean. The very cooperative folks at he Outback were kind enough to share their top secret recipe with us. I hope you’ll give it a try and come back with your comments.
Crab Stuffed Shrimp
Stuffing:
¼ pound Butter
¼ pound Diced Onion
¼ pound Diced Celery
1 ½ tsp. Chopped Garlic
2 Tbs. Sliced Green Onions
¼ tsp. Salt
1/8 tsp. Black Pepper
1/8 tsp. White Pepper
1 cup Bread Crumbs
¼ pound Lump Crab Meat
Place sauté pan over medium heat. Place butter in the pan and allow to melt.
Place onions, celery, garlic, green onions, and seasonings in pan and cook for 6-8 minutes.
Place mixture into a blender and blend for 20 seconds. Caution: Mixture will be HOT.
Transfer mixture to a mixing bowl adding bread crumbs and drained crab meat. Fold in with
a spatula until blended.
Lemon Pepper Butter:
½ cup Water
2 Tbs. Flour
1 ½ Tbs. Lemon Juice
½ pound Butter
1 tsp. Lemon Pepper Spice
Combine water, lemon juice, flour and seasonings in a sauce pan.
Over high flame, whisk until mixture thickens. Remove from heat.
3. Slowly add softened butter in small amounts until all is blended.
Cooking Shrimp:
Butterfly shrimp.
Place flour in a container and toss shrimp until completely coated.
Deep fry shrimp at 350 degrees for 1 1/2 minutes.
Place 1 Tbs. of hot stuffing onto each cooked shrimp.
Drizzle 1 Tbs. of Lemon Pepper Butter over each shrimp.
This Week’s Winners of Singing Dog Vanilla’s Organic Vanilla Extract are…..
Chris said…
No specific recipe but I love to add vanilla to most anything. My winter favorite is warm milk, vanilla and a hint of agave nectar. Mmmmm
Tj and Amy said…
very plain but I love it in my chocolate chip cookies. its the best.
Congratulations!!! I hope you really enjoy this wonderful product. And, if you are a food blogger, I hope you’ll make something yummy and post about it.
Stay tuned for this Week’s “Win It Wednesday” later today from Boca Dulce.com
I was struggling with this article for days and I could not put a finger on why, until I read the first line in Peter Genovese’s article on Irish Pubs in Inside Jersey. “If there’s any food that gets less respect than Irish food, it hasn’t been invented yet.” And, that is why my search for good Irish grub was going to be a challenge.
I’ve always considered myself part Irish. I am part of a lot of things, actually. (Evidently my ancestors really got around.) Genovese’s article states that there are 1.3 million people of Irish decent in New Jersey. Only Italians out number the Irish. So, Saint Patty’s Day is a big deal here in the Garden State for good reason.
I’ve already got my Corned Beef waiting in the fridge as I am sure many of you do. We all know by now that Corned Beef is not an authentic Irish dish, right? If not, I hate to burst that shamrock shaped bubble of yours, but corned beef is an Irish-American dish, invented here in America. According to History.com, at the turn of the century “Irish immigrants living on New York City’s Lower East Side substituted corned beef for their traditional dish of Irish bacon to save money. They learned about the cheaper alternative from their Jewish neighbors.” Oh, who the hell cares anymore? Just wear green, eat corned beef, drink a good pint or two, or three and have a good time is what I say. I told you I was part Irish.
Here in America, when I was much, much, much younger, we would frequent a tiny place in Rumson called Murphy’s Tavern. Murphy’s Tavern, as you can see here, is in the basement of a little cape cod style house on a residential street. At that time (I hear things have been fancied up) there was a dart board and a shuffle board and a bar. The shelves of liquor were lined with tin foil. The owner and bartender was Mary Murphy, a tough little old lady who would reprimand anyone in the bar if they used curse words. Now, to me, that’s a neighborhood pub. There was a Crockpot of chili on the bar and frozen pizzas cooked in a toaster oven. Not exactly great Irish grub I’m afraid, but we didn’t care. I was happy to see Murphy’s is still there even if it has been fancied up.
Okay, on to our tour of Irish Pubs and restaurants. Yesterday, for the sake of “research,” I decided to visit a few Irish establishments here at the Jersey Shore. We’ve got a very large population of Irish folks here. Actually, Spring Lake is known as the “Irish 
Riviera.” Consequently, we have a boat load of bars and restaurants that call themselves by Irish names, Kelly’s, Pat’s, Donovan’s, Klee’s, Farrel’s, Branigan’s, and the list goes on and on. But, which restaurants can you count on for really good Irish food?
We started out at Kelly’s Tavern in Neptune City. Kelly’s is known for their enormous Reubens. I’ve never been a huge fan of Kelly’s. It’s way too loud and packed for me. So obviously the place has fans right? Forget getting in on Saint Patrick’s Day or on the day of the parade in Belmar.
Our next stop was St. Stephen’s Green Publick House in Spring Lake Heights. The interior is divided into smaller rooms with fireplaces that open to the main room and bar area, which gives it that pub ambiance. All of the furnishings, including the bar came from Ireland. The bartender, Tom, who you see pictured at the top, is the perfect host behind the bar, friendly and charming always ready with recommendations and a good story. We started our meal with the Lamb Sliders. Not really traditional but absolutely delicious. Lamb is huge in Ireland, so that was good enough for me. The sliders alone are reason enough to make the trip to St. Stephens. Next in line was either the Shepherd’s Pie made with ground beef and lamb (which impressed me) or the 
Fish and Chips. Since I had just had my fair share of Reuben at Kelly’s, I opted for the Fish and Chips and it did not disappoint. The Cod was moist and flaky and the batter was not greasy at all.Of all the Irish establishments here at the Jersey Shore, I can honestly say, St. Stephen’s is a breath of fresh air and a must visit. It’s still a bit shiny and new, but give it a few years to get worn in by the local patrons and you’ll have a true neighborhood pub. (I’ve included some more pictures of their dishes at the end of this article.)
Our next stop on out tour down the shore was The Irish Rail in Manasquan. Located 
practically on top of the Railroad tracks, this restaurant is the smaller sister to Farrel’s in Point Pleasant Beach and Connelly Station in Belmar. Since I’d been to both of the big sister restaurants, I already knew what to expect when it came to the menu. Since there was no way we could eat another bite, we just stopped in for a drink and to check out the place. The Railside is small which is good for that pub feel, but lacks the charm of ST. Stephen’s. The bar tender offered very little in the way of conversation. We actually had to ask for menus. The guys drinking around the bar were drinking Miller Lite in large plastic cups. When I saw that, I thought for sure that my beer snob companion was going to turn around and walk out, but I was relieved to see they did have glass beer glasses for his Sam Adams Boston Lager. The Microbrew selection was very limited, but they do offer the standard trio of Irish Beers: Smithwick’s, Harp and Guiness.The one pleasant surprise we found is that the The Irish Rail serves breakfast including the very traditional eggs, bangers and baked beans. So, when our digestive tracks have recovered from today’s whirlwind tour, we will be back to sample the breakfast fare.
And that concludes our personal quest for good Irish Pubs and Grub in my little neck of New Jersey. Below are the suggestions I got from readers from all across New Jersey. I hope you will leave your comments on the places listed or suggestions for places we have not mentioned. Whether you are Irish or not, St. Patrick’s Day is a great way to celebrate our Country’s melting pot heritage and to enjoy the company of neighbors and friends. So, Happy Saint Patrick’s Day Everyone.
Blackthorn’s Restaurant and Irish Pub, Kenilworth, NJ: Known for their fabulous Shepherd’s Pie
Connie Mac’s, Pennsauken, NJ: Offers standard bar food in addition to all the Irish traditionals.
Dublin Pub, Morristown, NJ: The owners came over from Ireland in 1959. They also own Molly Malone’s in Whippany. Known for good Burgers.
Kelly’s Tavern, Neptune City, NJ: As I mentioned earlier, the Reuben, it’s huge.
Nellie’s Place, Waldwick NJ: According to Tommy from Tommy:eats. “Nellie’s isn’t an Irish pub per se, but they proudly fly an Irish flag, pull a helluva pint of Guinness, and certainly have that friendly Irish pub ball-busting attitude. ”
McGovern’s in Newark, NJ – It’s not fancy, but they have reasonable prices, “g
ood fish & chips” according to one of my Twitter friends and it used to be a speakeasy… (Note: I can’t find Fish and Chips on their online menu, so call ahead.)
O’Nieal’s in Hoboken not exactly authentic Irish grub, but they’re known for their burgers.
The Auld Shebeen in Whippany: When I heard the place was in the Mariott I really had my doubts, but the food and atmosphere get very good reviews, especiallythe Irish Meatloaf, Guinness Beef Stew, Shepherd’s pie and bangers and mash.
Hearth & Tap Co. Montvale: Known for it’s great atmosphere and beer selection.
Trinity Irish Pub & Carvery, Pier Shops at Caesars, Atlantic City. Genovese’s article claims excellent Fish and Chips.
Tumulty’s Pub in New Brunswick: Opened in 1937 as a Tavern. In 1964 they turned it into a restaurant. Their signature dish is a wedge of lettuce with Blue Cheese dressing. Sounds like Irish fare to me.
America’s Test Kitchen (you know the happy cooks and product testers behind Cook’s Illustrated Magazine and the America’s Test Kitchen TV Show) recently conducted a taste test of 7 different Tomato Pastes. The contestants were all canned tomato pastes except for the Amore brand which comes in a tube and was the “hands down” winner.
The Contestants
According to the article, “All delivered a big tomato punch, but the one in the tube was the hands-down winner. Described as “intense” and “fresh,” the winning brand, Amore Tomato Paste, is the only tomato paste that contains fat, which could account for its bigger flavor. The brand also scored points because of its tube packaging. Just squeeze out what you need and store the rest in the fridge.”
For more information on their findings, here is a link to the article. Tomato Paste. The article recommends that you use the amount of paste required in the recipe. This is a good tip. Do not pay attention to the claims that the tube variety is concentrated and use less. I have personally used Amore and it is excellent. It is more pricey than the canned variety but as ATK says, it is more flavorful and stays fresh in your fridge for quite a while. I only use it for recipes that call for a tablespoon or so of tomato paste.
I hope you enjoyed this Food Find of the week. If you have a special product you would like to see featured on Jersey Bites, send me your suggestions and tips for use. JerseyBites (at) gmail.com
