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Cabbage with Blue Cheese and Bacon

Deborah Smith, Executive Editor
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I came up with this recipe a few years ago when I was South Beachin’ it. The original recipe came from Sara Moulton and called for heavy cream and a few other ingredients that did not appeal to me. So, here’s my modified version. It is delicious and in honor of good old St. Patrick I thought I’d share it with you.

I made this Friday night with the traditional Corned Beef. Believe it or not, this was the first time I’d ever made corned beef. Pretty stinkin’ easy. I just threw it in the crock pot with potatoes, onions, carrots and more cabbage, covered with water, a little seasoning, and that was it. You really can’t screw it up.

So, here’s to all you Irish men and women out there and to those wannabees for the day. Try this cabbage dish. I promise there will be nothing left. Which reminds me, this recipe does not make a ton. You may want to double it if you’re having more than 3 or 4 people.

 

INGREDIENTS

6 slices of bacon
4 cups finely sliced cabbage
1/4 cup dry white wine
1 small shallot (or small onion is fine)
1 tsp. dijon mustard
1/4 cup chicken broth
1/4 cup crumbled blue cheese
Salt & Pepper

Brown bacon in large skillet until crisp. Remove bacon and set aside. Remove skillet from heat. Mix white wine and shallot in small sauce pan and simmer a few minutes. Whisk in the mustard, salt and pepper and continue to whisk until sauce thickens.

Reheat bacon drippings. Add cabbage and white wine sauce to drippings and cook cabbage until wilted and tender. Add blue cheese and toss. Remove from heat. Serve in bowl with crumbled bacon on top.

The measurements in this recipe are approximates. If you like more blue cheese, mustard, whatever, feel free to play.

I’mCooked.com , Cooking star wannabees Unite!

Deborah Smith, Executive Editor
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This site is hilarious. It’s the Food Fanatics answer to YouTube. Look for some videos from JerseyBites in the future.

Today’s favorite video pick comes from “Feed Me Bubbe.” In this episode, Bubbe is explaining the art of luchen kugel making. I happen to love kugel. I’m not jewish but one of my best friends is, and I used to be able to score some kugel at her house every now and then while growing up. I think you’ll really love this cute Bubbe (that’s yiddish for Grandmother).

Quinoa (pronounced KEEN-wah) my new favorite grain

Deborah Smith, Executive Editor
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So, in my quest for food with attitude, I am always on the lookout for less fattening substitutes to good old fashion white rice. While I like brown rice and cook it often, it is really hard to get brown rice to taste like anything but brown rice.

This is why Quinoa is my new favorite. Much like white rice, it takes on the flavor of the stuff you add to it. So, soy sauce, chicken stock, citrus, actually come out in the dish. And, according to Wikipedia “Quinoa has come to be highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. This means it takes less quinoa protein to meet one’s needs than wheat protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. “

So basically, this quirky little grain packs quite a punch. The only drag (and its not much of a drag) is that it needs to be soaked and drained and either run under cold water or re-soaked several times. This is to remove the bitter tasting saponins. It is easier to find than it used to be. I found it in bulk at Wegman’s and bagged in the Rice section at Shopright. So, you shouldn’t have a problem finding it. They almost look like couscous. For a picture of the uncooked grains and even more about Quinoa, click here.

So, the following recipe is probably one of a million you can make using Quinoa. I am happy to collect others from my readers and will be adding to the list myself in my quest for food with attitude. Enjoy.

Quinoa with Veggies

INGREDIENTS

1 Medium yellow onion, chopped
1 Cup thinly sliced carrot
1 Cup red bell pepper, chopped
1 Tbs. olive oil
1 cup Quinoa, soaked and rinsed properly
2 cups chicken stock or broth
1/2 cup frozen peas

Heat oil in a large saucepan over medium-high heat. Saute the onion, carrot and red bell pepper for 3 to 5 minutes or until onion is tender. Pour in the Quinoa and broth and bring to a boil. Reduce heat to low, cover pan and simmer for 15 – 18 minutes. Toss in frozen peas during the last few minutes of cooking.

Let stand for 5 minutes. You could toss in chopped cashews with this. Yum. I served this last night with a citrus salmon and tossed salad. Talk about your antioxidants. I could probably lift a car right now with one arm.

For a ton of really great sounding Quinoa recipes, check out this site. Quinoa.com

Hangover Heaven, The Brickwall Tavern and Dining Room

Deborah Smith, Executive Editor
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The next time you wake up on a Sunday morning feeling like someone used two bricks to play “clap the erasers” on your skull, take your hurtin’ head to The Brickwall Tavern and Dining Room in Asbury Park. Peter and I just happened to stop in for lunch last Sunday (our brains were just fine thank you) and we could not help but notice the number of the Bloody Marys bartender Timmy was doling out. Timmy informed us that “It’s this way every Sunday.” I did not partake in the Bloody Marys (can’t stand them) but we were told as far as Bloody Marys go, Timmy’s are killer. That’s Timmy right there. We did notice that the actual name of the drink on the menu is “Timmy’s Bloody Mary” so, evidently, Timmy is not allowed to take Sundays off, ever.

In addition to the Marys, they also have a very impressive Breakfast menu available all day. No matter what time you roll out of bed and drag your sorry self in, you will still be able to partake in all the greasy goodness a hangover demands.

Entrees:
Brickwall Breakfast – Two eggs and style served with bacon, tater tots, and choice of toast $10 (OMG Tater Tots)
Breakfast Skillet – Scrambled eggs, peppers, onions, grape tomatoes and cheddar cheese served over tater tots.
Green Eggs and Ham – Two eggs served scrambled and served with ham and tater tots
French Toast served with fresh whipped cream, strawberries and bacon
Cheesesteak and eggs with American Cheese, peppers and onions wrapped in a flour tortilla

And, if you want to chase away that hangover once and for all, end your meal with a Chocolate Irish Whiskey cake served with Guinness Ice cream.

Then, get your hung-over butt home for a long nap.


The Brickwall Tavern is one of our favorite places to go in Asbury Park. It’s casual and hip with tons of exposed brick and high ceilings with exposed duct work. They offer one of my favorite Organic wines, Bonterra, and a very impressive line up of beers on tap, as you can see. The food is always good whether you’re hung over or not and the prices are fair too. They’ve got 3 big screen TV’s over the bar for you sports fans.

For more information about the place, visit their website below.

The Brickwall and Tavern
522 Cookman Avenue
Asbury Park, NJ
732-774-1264
BrickWallTavern.com

Caribbean Citrus Pork Tenderloin

Deborah Smith, Executive Editor
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I adapted this recipe from one I found on Recipeezaar.com. Instead of cooking pork medallions in the pan, I opted to cook the pork tenderloin whole in the oven, juicier that way if you ask me. I also seasoned the pork on all sides with McCormick’s Caribbean Jerk Seasoning before browning. The key to juicy, tender pork tenderloin is to take its temperature often and get it out of the oven when the temp reads between 145 and 150º. I know, I know, the government guidelines with tell you cook pork to 160º, but if you keep it in the oven until 160, it will be dry and chewy and all together ooowey. The meat will continue to cook once outside the oven. Do you think professional chefs ever cook their pork to 160º? I read a great article in one of my million cooking magazines about how they have lowered the required cooking temperatures on most meats. I wish I could find the darn thing. If you have some information online or off about where I can retrieve the missing article, please let me know.

INGREDIENTS

2 large oranges, peeled,divided into segments
2 tablespoons vegetable oil
2 1/2 lbs whole pork tenderloin(s)
2 – 3 Tbs. Caribbean Jerk Seasoning

2 tablespoons butter
3 shallots, chopped
1 red bell pepper, seeded,diced
1 jalapeno or habanero pepper, seeded,diced
1 clove garlic, minced
1/2 cup chicken broth
1/4 cup light rum or dark rum
2 tablespoons brown sugar
1/2 teaspoon ground ginger
2 limes, juice of
rice, for serving (optional)
  1. Remove the white membranes and seeds from the orange segments; set aside.
  2. Heat oil in a skillet over medium-high heat.
  3. Season pork medallions with Caribbean Jerk Seasoning; add to pan and brown on all sides.
  4. Roast for approximately 20 minutes (this definitely depends on the thickness of meat) We had 2 tenderloins equaling 2 1/2 lbs. so the 20 minutes was fine. A single 2 1/2 pounder will take longer) in a 425 degree oven until an instant read thermometer reads 145 – 150º. Remove and let rest while preparing the sauce. Pork will continue to cook and be perfect by the time you’re ready.
  5. Heat butter in the skillet; cook shallots, bell pepper (and chili) until softened, about 3 minutes.
  6. Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
  7. Cook to reduce by half; about 3 minutes.
  8. Slice pork into 1″ thick medallions and spoon sauce over each piece.
  9. Serve over rice if desired.

SERVES 4

Laila’s in Asbury Park

Deborah Smith, Executive Editor
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Peter and I visited a cozy little restaurant in Asbury Park on Saturday night called Laila’s, named after the owner/chef Wanda’s daughter. The moment you walk in the door of this little storefront, you are struck by the smoky scent of coriander and the incredibly friendly staff. Well, the staff doesn’t actually strike you, that would be kind of weird. Unless you’re into that which is none of my business.

Anywho, talk about your lack of advertising, I can’t even find a reference to the place online. And yet, its attracting a great clientele (all by word of mouth, obviously.) Our cheerful and helpful waitress, Sandy, recommended we try the Cuban Meatballs as an appetizer. They did not disappoint. I neglected to ask if they were made of pork or a combination of meats. They tasted lighter than beef to me. This appetizer would have served a table of four just fine. By the time Peter and I polished it off, we were already on our way to being stuffed. But, being the culinary troopers that we are, we soldiered on.

Also, recommended by Sandy was the Orange Roughy with Shrimp cooked in white wine, garlic and coriander. A very savory dish. This was my meal and I am sorry to say, was not my cup of tea. But, Peter loved it. So, next time I am there, and there will be a next time, I will try to choose a fish dish that appeals to my sweet tooth. All the meals come with your choice of sides. I had the Caribbean Rice and Sandy recommended putting black beans in the rice. Sounded good to me, and it was. Peter went with sauteed vegetables. You could also order Cuban rice, sweet plantains and some other rice varieties. I heard the waitress say many times over to customers, just pick what you like, you can mix and match anything. Everyone seemed to dig this concept.

Peter ordered the Steak au Poivre which he devoured. It was a thick strip steak cooked medium rare. It actually came out fairly rare which he loves, so just know medium rare leans toward rare. Oddly, Laila’s au Poivre doesn’t have the cognac cream sauce normally associated with the dish. Good riddance! The flavor of the steak and peppercorns really comes through.

For desert, which we never order but Wanda treated us, we had the Flan. Let me just say, that you must love coconut to like this flan. If you do, you will be in tropical heaven. The flan was prepared perfectly and even though we were absolutely bursting at the seams, we finished every last bite.

So, to wrap this review up, I will say that the food may lead you to Laila’s, but the people will keep you coming back. It sounds corny, but you actually feel like you’re surrounded by family, family you actually like. The staff obviously enjoys what they are doing and by the time you leave you feel like you’ve made some new friends. That is what keeps customers coming back, the whole experience, not just the food. Too many restaurants never get this. We are coming for an experience, the food is part of that experience but there is so much more to it. Laila’s achieves this goal brilliantly.

Congratulations to Wanda her business partner, Diane, and her terrific staff.

Thanks again for a lovely evening.

Laila’s
808 5th Avenue
Asbury Park, New Jersey
732-988-8806
BYOB
Reservations recommended.

Roasted Butternut Squash and Spinach Salad

Deborah Smith, Executive Editor
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Here’s a super easy, delicious and healthy salad for the winter months. I use The Salad Queen’s Walnut Orange Ginger dressing on the spinach which is just so darn good. The salad dressing is on the sweet side which I like, but I’m sure you could use any salad dressing you like. This salad is elegant enough for entertaining but don’t wait for a special occasion to try it.

INGREDIENTS

1 small Butternut squash, peeled and cut into 1 inch cubes
2 Tsp. Olive Oil (actually I don’t measure, just pour over the squash and toss)
McCormick Steak Seasoning. (I don’t measure this either, just sprinkle on top)
4 cups Baby Spinach leaves
Salad dressing of your choice for greens

Preheat Oven 400 degrees

Toss squash with olive oil and seasoning in a large foil-lined cookie sheet. Roast in oven for approximately 20 to 25 minutes. Squash should be fork tender. Remove from oven and keep warm until serving.

Toss spinach with dressing, arrange butternut squash on top.

Swiss / Gruyere Macaroni and Cheese with Basil and Pine Nuts

Deborah Smith, Executive Editor
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Grown Up Mac & Cheese

I went on one of my food quests the other night and created two different types of Macaroni and Cheese dishes. I’m not much of a fan of traditional Mac & Cheese. It’s just a little too boring for me. So, when I saw that Better Homes & Gardens is looking for original Mac & Cheese recipes, I figured I’d give it a shot. I think I really hit a home run with this one. I hope you enjoy it and will send me any of your outrageous recipes or special tweaks on this all American standard.

INGREDIENTS

3 Tablespoons unsalted butter
1/8 cup all-purpose flour
2 cups milk (I used skim milk, worked just fine)
1/2 pound elbow macaroni
1 cup grated swiss cheese
1 cup grated Gruyere cheese
2 Tbs. grated Pecorino Romano
1 cup fresh basil leaves, torn or chiffonade
1/2 cup toasted pine nuts
1 tsp. salt
pepper to taste
3 Tbs. fresh bread crumbs
1/4 cup freshly grated Parmesan or the romano

Cook pasta until just al dente. Drain and toss with 1 Tbs. butter to keep from sticking.

In a large sauté pan, melt the remaining 2 Tbs. butter. Add flour and whisk until golden brown, approximately 3 minutes. Add milk in a steady stream while whisking. Keep whisking until milk bubbles and mixture starts to thicken. Add cheeses and continue to whisk until all is melted and incorporated. Add salt and pepper. Toss with macaroni and add basil and pine nuts.
Pour into greased 8″ x 8″ casserole dish. Top with bread crumbs and cheese mixture.

Bake at 375 degrees for 20 minutes or until bubbly and top is golden brown. Enjoy.

The Glow of Snow!

Deborah Smith, Executive Editor
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It’s snowing, it’s snowing. Hey, this is very exciting for New Jersey these days. I can remember as a kid having tons of snow. Actually, I took snowman building very seriously. I used to create snow sculptures, not your everyday, 3 balls stacked on top of each other. Anybody could do that. Jeez.

So, when my two boys asked me to come outside and “help” them make a snowman, you know I had to oblige. (Especially after I saw their meager first attempt. Yikes. It looked more like a snow slug than man.)

So, out we trudged and I proceeded to teach them how to make a respectable snowman. Actually, snow soldier as you can see. He is now keeping a watchful eye on us through our kitchen window. I have to say, I think what I love most about a snowy day, aside from the sheer glee in my boys, is the way it makes the whole house take on this peaceful light. My kitchen has windows on three sides and the whole room just glows.

So, consequently, on the rare occasion that we get a day like this, after my chilly visit to the outside world, I enjoy hanging in the kitchen, putting something in the crock-pot or on the stove, and maybe even baking something. I know I am not alone with this either. A good cook loves a snowy day.

On today’s menu is the Turkey, Butternut Squash Crockpot Chili I posted a while ago. Yum. And, very healthy. Give it a try. And thank you for indulging me with your attention to this post. Now, get out there and build a snowman. Here’s one last picture to get you motivated. Hey, and if you dare, send me a picture and we’ll just see who builds the best snowman. Bring it on! Oh, I mean it. See, I get a very competitive when it comes to snowmen, and Christmas trees.

~ 5 Hours Later ~

“Life’s not easy for a Snowman in New Jersey”
Especially, one with a drinking problem.

Oh, the humanity!!!

This is my friend Jenny’s (6′ tall) snowman. She had to make sure I knew he was 6′ tall. She’s a bit on the competitive side too, you see.
It looks like drinking is a definite problem in the snowman culture but at least he’s a happy drunk.

Braised Escarole with Parmesan Crust

Deborah Smith, Executive Editor
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Braised Escarole with Parmesan Crust

I am always looking for interesting vegetable side dishes and this certainly fits the bill. It was very tasty and low carb, which I need. I found it on LowCarb.ca which I will have to explore more in the future. The only changes I made to the recipe is that I added a package of sliced mushrooms when sauteing the onions and I didn’t have fresh rosemary, so I used a teaspoon of dried.

Serves 8

You can use chicory in place of escarole. The braising mellows the flavor and gives the greens a silky, rich texture.

  • 4 Tbsp. olive oil
  • 1 cup thinly sliced onion
  • 2 large heads escarole, washed, dried and cut into 2-inch (5-cm) strips
  • 4 cloves garlic, minced
  • 1 Tbsp. chopped fresh rosemary
  • 1 tsp. grated lemon zest
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • salt and pepper to taste
  • 1/2 cup freshly grated Parmesan cheese

Preheat the oven to 325 ° F (165 ° C). In a large frying pan, heat the olive oil over medium heat. Add the onion and sauté until lightly browned. Add the escarole and garlic and cook until the escarole wilts. Add the rosemary, lemon zest, white wine and chicken stock. Bring to a boil, season lightly with salt and pepper and transfer to a wide, shallow baking dish. Cover and place in the oven. Bake for 40-50 minutes, until most of the liquid is absorbed. Remove the dish from the oven and increase the temperature to 400 ° F (200 ° C). Sprinkle the Parmesan cheese evenly over the top of the escarole. Bake until the top is golden brown and crisp, about 15 minutes.

Total Carbohydrates: 90.57

Total Carbohydrates Minus Fiber: 25

Carbohydrates per Serving: 11.32

Carbohydrates per Serving minus Fiber: 3.25

Braised Escarole with Parmesan Crust

Deborah Smith, Executive Editor
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0

I am always looking for interesting vegetable side dishes and this certainly fits the bill. It was very tasty and low carb, which I need. I found it on LowCarb.ca which I will have to explore more in the future. The only changes I made to the recipe is that I added a package of sliced mushrooms when sauteing the onions and I didn’t have fresh rosemary, so I used a teaspoon of dried.

Serves 8

You can use chicory in place of escarole. The braising mellows the flavor and gives the greens a silky, rich texture.

  • 4 Tbsp. olive oil
  • 1 cup thinly sliced onion
  • 2 large heads escarole, washed, dried and cut into 2-inch (5-cm) strips
  • 4 cloves garlic, minced
  • 1 Tbsp. chopped fresh rosemary
  • 1 tsp. grated lemon zest
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • salt and pepper to taste
  • 1/2 cup freshly grated Parmesan cheese

Preheat the oven to 325 ° F (165 ° C). In a large frying pan, heat the olive oil over medium heat. Add the onion and sauté until lightly browned. Add the escarole and garlic and cook until the escarole wilts. Add the rosemary, lemon zest, white wine and chicken stock. Bring to a boil, season lightly with salt and pepper and transfer to a wide, shallow baking dish. Cover and place in the oven. Bake for 40-50 minutes, until most of the liquid is absorbed. Remove the dish from the oven and increase the temperature to 400 ° F (200 ° C). Sprinkle the Parmesan cheese evenly over the top of the escarole. Bake until the top is golden brown and crisp, about 15 minutes.

Total Carbohydrates: 90.57

Total Carbohydrates Minus Fiber: 25

Carbohydrates per Serving: 11.32

Carbohydrates per Serving minus Fiber: 3.25

 

Pizza Parties, Hey Grown Ups Like ’em too!

Deborah Smith, Executive Editor
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Friends of ours, Jason and Nancy, invited Peter and I and another couple over for a make-your-own pizza party last night.

What a great, easy and relaxing way to spend the evening. The hosts provided all the yummy toppings, peppers, sauteed onions, fresh tomatoes, basil, olives, goat cheese, mozzarella cheese, romano cheese, even cheddar. Our friends are quite health conscious (actually Nancy hasn’t eaten red meat since 1989) so we were treated to organic, whole wheat pizza dough they purchased at Whole Foods.

Jason recommends taking the dough out of the freezer in the morning (it comes frozen), unwrapping it and placing it between two damp kitchen towels. If you don’t, he says, the dough gets a crust on the outside that you can’t get rid of. As you can see from the picture above, he’s quite the dough tosser. Make sure you use corn meal to flour your counter or cutting board as well as on the pizza stone, so the pizza doesn’t stick.

Here’s our beautiful creation. Half with tomato sauce, fresh tomatoes, basil, mozzarella and romano cheese. The other half with tomato sauce, portobella mushrooms, sauteed onions, goat cheese, mozzarella cheese and romano. That’s a lotta stuff. But, nothing compared to the other pies to follow. Ours was the meekest by far.

You’ll notice the pizza stone under the pizza. These really are an essential part of creating a nice crisp crust. You can pick one up in our online store or at your local Target. Heat the pizza stone up in the oven prior to assembling the pizza.

Keeping his eyes on the pies. Bake at 450 degrees for approximately 30 minutes. The crust should be golden brown. Jason uses a spatula to lift the pie to make sure the center is cooked. Sometimes when the pies are piled high with goodies, the center takes a little longer to cook.


And, as you can see, the end result was a pizza tasting bonanza. Each couple created their own specialty pie. I have to admit, most were far more creative than mine. And, every one was uniquely delicious. Thank you to Jason and Nancy for reminding me how much fun it is to work together in the kitchen and to dive into a good piece of pizza. You know we Jersey girls and guys, know our pizza.

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