Page 251 ⋆ Jersey Bites

The Shipwreck Grill in Brielle

Restaurants
Reviews

September 7, 2007

Last night was our first night back to The Shipwreck Grill since Labor Day and the retreat of the Bennies. We actually got a parking spot, albeit, in the dirt lot way in back, but hey, it was a spot. Our favorite bartenders were all smiles and ready to serve as you can see. That’s Ryan and Erica. Attentive, friendly and very good cocktail makers. Erica makes a mean Espresso Martini. (Ryan, please send us an email with your signature drink so we can post it here.)

Chef told us that the most popular dishes on the menu are the Sesame Tuna Fillet with Scallops and the Pistachio Grouper. Since I am, alas, allergic to Scallops, we tried the Grouper. While I think it was a very nicely prepared piece of fish, I still think their Curry Oil Infused Chilean Sea Bass blows the Grouper out of the water, so to speak. Their Sea Bass is out of this world, and if the word “curry” scares you, I promise it is very lightly “infused” with curry.

Other favorites on the menu are the Goat Cheese and Beet Salad. On most visits, I make a dinner out of it by adding the Seared Tuna. You have a choice of Salmon, Tuna or Shrimp for an extra charge. Appetizer favorites include the Tuna Tempura Sushi, so yummy, and the Tomato, Basil, Mozz tower. One of the things Peter and I love most about the Shipwreck is the atmosphere; no TV’s, the crowd is “mature” (mostly mid 40’s and up, ehemm, except for me, of course.) And, the service is always friendly and top notch. Oh, and on Thursday nights they have live Jazz which is a treat and not easy to find in this area.

So, that’s my personal review of the Shipwreck. What’s yours? I’d love to hear from you.

Orzo with Basil, Tomato, and Feta

Barbecue Favorites
Jersey Fresh
Recipes
Side Dish
Tomatoes

Deborah Smith, Executive Editor

September 6, 2007

Saying goodbye to summer is never easy, especially when you live at the Jersey Shore. This summer in particular was picture perfect. The weather was never too hot for too long, the water was crystal clear and there were no signs of jellyfish until the last week of August. What more could a Jersey girl ask for?

If you’re like me, fresh tomatoes and basil are what summer is all about. I make sure both are planted in my backyard and make good use out of every last bite. This recipe is my go-to recipe during the summer. I believe I got it off the side of a Ronzoni box years ago. Hey, don’t judge. Some very good recipes can be found that way.

It’s a great side dish for fish, chicken, anything really, and the leftovers are great hot or cold.

Ingredients:

2 Tbsp butter
1⅓ cups (8 oz) orzo, uncooked
2¼ cups water
2 chicken bouillon cubes
½ tsp dried Italian seasoning
¼ tsp garlic powder
1 cup chopped fresh tomato
1 cup packed fresh basil
2 Tbsp chopped Kalamata olives (black olives also work)
½ cup crumbled feta cheese

Directions:

In a large skillet over medium heat, melt butter, add pasta.
Cook, stirring frequently until golden brown, about 3 minutes.
Stir in water, bouillon and seasonings, heat to boiling, stirring to dissolve bouillon. Reduce heat, simmer uncovered 10 minutes.
Stir in tomatoes and basil (I chop the basil) and cover.
Cook 4 minutes or until almost all liquid is absorbed. Stir in olives and feta cheese.
Serves 4, about 1 cup each.

The one kitchen tool I can’t live without, besides my hands

Cooking Tips
Recipes

Deborah Smith, Executive Editor

September 5, 2007

The one comment I hear most from guests who have never seen me cook is “Oh my God, that’s your cookbook?”

Yep, there she is in all her stained, burned, dog-eared glory. Just your basic three ring binder. The front, inside pocket I use for untried recipes. They haven’t earned “cookbook status” yet.

I divided the section by: Appetizers, Meats, Fish, Poultry, Soups and Breakfast. Yep, no dessert, that’s one thing I never make. Hopefully, we’ll get some good bakers to participate and share their dessert recipes because it won’t be coming from me.

To finish your cookbook, purchase some plastic sheet protectors from the stationary store or any WalMart, Target, etc. And that’s it. For any cook who relies on the Internet and cooking magazines for inspiration like I do, your very own cookbook will be your next best friend in the kitchen.

Tilapia with Salsa Sauce

Cooking Tips
Fish
Recipes

Deborah Smith, Executive Editor

September 5, 2007

Here is one of the easiest and tastiest recipes for Tilapia I know. After a long Labor Day weekend of every type of red meat imaginable, my system was crying for something a bit lighter. The recipe originally called for Monterey Jack cheese, but I find grated Parmesan much tastier. Last night I didn’t have enough Parm, so I through in Feta also, and it was just as good. The type of Salsa doesn’t matter, just try to drain some liquid if its real watery. I used Costco’s Mango Salsa with Peach and it was outstanding. Ok, so here it is.

4 Tilapia Fillets (I buy a bag of frozen Tilapia tenderloins at Costco. They defrost in minutes and are very good.)
1/4 Cup Salsa
2 Tablespoons Mayo
1/4 Cup Shredded Parmesan
1/2 teaspoon pepper

Mix all ingredients and top each fillet. You can place fillets in a foil lined sheet pan or any oven safe baking dish. You might want to spray with a little Pam before laying the fish down.
Bake at 425 degrees for 20 minutes.

I serve this with rice and a salad usually.

Debbie’s Damn Good Baby Back Ribs

Barbecue Favorites
Cooking Tips
Grilling
Recipes

Deborah Smith, Executive Editor

September 4, 2007

Original recipe courtesy of Alton Brown. Who Love’s You Baby Back Ribs

Note: The original recipe calls for 2 slabs of baby back ribs, but I have always stretched it to 3 with no problem.

Dry Rub Note: When I’m being lazy (which is most of the time) I use a store bought dry rub mixture. Either way, the results are always excellent.

INGREDIENTS

8 Tablespoons light brown sugar, tightly packed
3 Tablespoons kosher salt
1 Tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning ( I have a hard time finding this and most times omit, you won’t miss it)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid
1 Cup white wine
2 Tablespoons white wine vinegar
2 Tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees

In a bowl, mix all dry ingredients. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. ( I always use 2 sheets each because sometimes the ribs poke through and all the braising liquid leaks out.) Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Fold up the foil to create packets. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid.

Microwave on high for 1 minute. Place the foil packeted ribs on baking sheet(s). Open one end of the packet and pour 1/3 of the braising liquid into each foil packet. Tilt the baking sheet to distribute the liquid. Braise the ribs in the over for 2 1/2 hours.

The original recipe calls for pouring out the braising liquid at the end into a large skillet and reducing the liquid to a thick syrup consistency. I have done this several times and just don’t think the home made barbecue sauce has enough flavor. I basically skip this step now and just go directly to store bought barbecue sauce.

Favorite Sauce: Jack Daniel’s Original. When they don’t have this, Cattleman’s is a good one. I loved their smoky version but only found it once in the store.

Finishing off the ribs.

You can do this under the broiler, on a gas grill or more preferably over a charcoal grill. Slather the ribs with sauce and grill on both side just until the sauce begins to caramelize. Take ribs off grill, cut into individual servings and toss with some more sauce in a bowl (if you like your ribs saucy like I do). And serve.

Trust me, these ribs fall off the bone and are absolute heaven. Cooking them is definitely a process but oh so worth the effort. You can cook them the day before up to the grilling part. Just warm them up for half an hour in the oven and then grill.

I look forward to your comments folks. If you have a favorite rib recipe you’d like to share, please do. There really are many, many ways to skin this cat. But, I think you’ll agree the above recipe is one of the best.

Welcome to Jersey Bites

Cooking Tips
Recipes
Restaurants

Deborah Smith, Executive Editor

September 4, 2007

I love to cook but I’m not a chef; just your average, everyday cook. I don’t know how I got this way. I was brought up by a single mother who literally took us to Burger King three days a week and, on the off days, if the meal didn’t contain Campbell’s Cream of Mushroom Soup, it did not grace our table. I kid you not.

So, it is very odd that I have grown to love cooking, or is it? To me cooking makes a house a home. I love the smells wafting through the house. I love a lot of people hanging in my kitchen, nibling and talking the night away. And to my two boys , I think the kitchen, cooking and Mom all mix together into one warm, safe, loving bundle. I hope they grow up and remember fondly Mom in the kitchen working on something yummy to eat. Right now they’re too young to appreciate it and will hardly try most of what I make let alone finish their plates. But, I have faith that when they grow to be big, burly, hungry teens, Mom’s talent will not go unappreciated.

The inspiration behind this blog came to me as I was passing on my recipe for Baby Back Ribs at a Labor Day party. I told the person I’d email the recipe and later I thought, why not just post it to a blog? Ah, don’t you love those Ah Ha Moments? Wouldn’t it be a great resource for other area food addicts to share their recipes and discover new ones? You can never have too many recipes or tips from other cooks in the area. And, so, without any further ado, here is my go-to scrumptous “Who Loves Ya Baby Back Ribs” recipe, originally from Alton Brown’s Good Eats show with a few modifications by me. I hope you enjoy it and will try it and share your comments and suggestions. Trust me, you will be one very popular person when you serve these delectible little beauties.