SUB City

Despite numerous trips to Atlantic City, somehow I have never made it to the most famous sub shop in South Jersey-- the White House Sub Shop.  In business for 65 years, the restaurant has served up its famous Italian and cheese-steak subs to the likes of George Clooney and Frank Sinatra but not me! Perhaps it was the out of the way location that was the problem. To remedy that, White House Sub Shop has added a second restaurant  at the Trump Taj Mahal.  www.trumptaj.com.
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An Honor, a Privilige and A Delicious Event

Any chef worth their salt will tell you that to cook at the James Beard House is a major milestone in one's career. On Monday, May 2, Chef Dominique Filoni (Avenue, Long Branch) will man the Beard kitchen and prepare a  French-inspired seafood dinner that draws on his St. Tropez roots.

The Menu

Hors d’Oeuvres
Brandade Croquettes
Sea Urchin with Spicy Lardo and Fleur de Sel
Kusshi Oysters with Cucumber Spaghetti and Granny Smith Apples
Pissaladière with Humboldt Fog Goat Cheese
Compressed Melon with Prosciutto Cracklings
Parigot Crémant Rosé NV
 
Dinner
Fluke Crudo with Fennel, Yuzu Emulsion, Radishes, and Celery
Domaine Bzikot Bourgogne Blanc 2008
Plancha-Seared Rouget with Zucchini, Spring Garlic, and Tapenade
Château Simone Palette Blanc 2006

Diver Sea Scallop with Pickled Ramps, Hearts of Palm, Carrots, and Ginger
Domaine Weinbach Cuvée Laurence Gewürztraminer 2007

Colorado Lamb Loin with Wild Asparagus, Morels, Ramps, Panissa, and Lamb Jus
Dominique Laurent Chambolle-Musigny Vieilles Vignes 2007

Pistachio Cake with Olive Oil, Roasted Strawberries, and Mascarpone Sorbet
Champagne Louis Roederer Carte Blanche Demi-Sec NV

Monday, May 2 at 7 PM
The Beard House
167 West 12th Street
NYC
Call 212.627.2308, www.jamesbeard.org

Lego of My Lobster

While not too tasty, this is one really creative lobster dish!

Source: flickr.com via Emily on Pinterest

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Beers, Blues, BBQ's, Cigars and Stars

Guy Fieri will be back with another Cheesesteak showdown, Robert Irvine is invading the kitchen of Casa diNapoli in the Showboat and Pat and Gina Neely will host beer and BBQ tastings at the House of Blues.
Just some of the tasty events slated for the Food Network Food and Wine Festival in Atlantic City
July 28th- July 31st
TICKETS ON SALE NOW!

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The festival, which will feature some of the culinary world’s most renowned chefs, will hosted by Caesars, Harrah’s Resort, Showboat & Bally’s and will also have cooking demonstrations, wine and spirits seminars, and walk-around tasting events.    

Poached Lobster Shooters

 


Go ahead, shoot me! The recipe for this gorgeous dish comes to us from the Salt Creek Grille, personally it's a little too complicated for me, I prefer to order it!  Anyone ready to take this on? 
The Salt Creek Grille, Princeton and Rumson


 Poached Lobster Claw Shooters with Spicy Romesco Sauce and Cilantro-Lemon Pearls
 
Poaching the Lobster
4 pounds salted butter, clarified
4 to 6 ounces of fresh Maine lobster meat
garlic cloves
4 fresh lemons, juiced
To poach the lobster place lobster meat covered with clarified butter in a large pot and cover it and cook it on medium heat for 5 minutes. Add 3 cloves of garlic to the pot and cook on a low heat until the lobster changes color to a bright red. Allow to cool and then chop the lobster meat into bite-size pieces.

Romesco Sauce
6 roma (plum) tomatoes, halved
1 half large red bell pepper.
12 cloves of garlic
2/3 cup olive oil
salt to taste
2 ounces of chopped white onions
4 shakes of Tabasco sauce
1/2 cup red wine vinegar
1/2 teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste
1 lemon, juiced

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil; place the tomatoes, bell peppers, white onions and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, scrape the vegetables and any juices from the pan into a food processor or blender along with the vinegar, lemon juice, paprika, and red pepper flakes. Puree until runny sauce consistency
Optional: You are going to need a molecular gastronomy kit. If you don’t have a kit then chop the cilantro and drizzle some lemon juice over top.

Molecular Gastronomy: Cilantro-lemon pearls
1 lemon, juiced
1 ounce of cilantro chopped
Salt and pepper to taste
5 ¼ cups water
10 grams sodium alginate
5 grams calcium lactate
Eye dropper
Use an emersion blender to blend lemon juice and cilantro, strain to remove any particles so that you only have a liquid mixture and set the mixture aside. Mix 1 ¼ cup of water with 10 grams of sodium alginate and blend until the sodium alginate is dissolved. Put the sodium alginate mixture into a pot and bring to a boil to make a syrup. Mix 1/3 of a cup of the sodium alginate syrup with 1/3 of a cup of the cilantro and lemon juice mixture until all particles are dissolved and set aside. Mix 4 cups of water with 5 grams of calcium lactate and blend until the calcium lactate is dissolved. Use an eye dropper filled with the cilantro lime and sodium alginate syrup and drop individual droplets into the calcium lactate bath. Remove the pearls and put them in a container of water and stir them around to rinse them off to finish. Set pearls aside for shooters.

Final Assembly
Assemble the shooters in a shot glass and pour a bit of the romesco sauce into each glass. Top with lobster meat and then place the cilantro lime pearls atop (or place the chopped cilantro and squeezed lemon juice on top).

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How is Lobster Like Chocolate?

Well, if you like both (or love both),  post your favorite lobster dish in NJ and you could score a delicious box of chocolate. Did I say "FREE" - no shipping, no handling!
Comment on our Facebook page and you will automatically be entered to win.
Two Chicks with Chocolate (featured in NJSL's January issue) is the New Jersey mother-daughter duo of Elyissia and Barbara Wassung and they make the world a little sweeter with their scrumptious confections and a business ethic of supporting many local charities.

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Go Go Glenmo....

Back awaaaay from the chocolate... it's time for sizzle n' smoke...time for steak and scotch and well, so many delicious taste treats I had to show you the menu.

Strip House Chef Bill Zucosky has created the 5-course menu paired with 5 different scotches from Glenmorangie. Master of Spirits Kevin Loser will host the event, guiding diners through the varied distinctions of the Glenmorangie offerings.

The Strip House, Livingston, Reservations: 973-548-0050

Monday,  February 28^th, 7.00 pm

Menu

 1^st Course

  New England Sea Scallops

Edamame Succotash, Black Truffle Butter, Corn Broth

Glenmorangie Nectar D' Or

(Gently matured in the finest bourbon casks before 
 spending extra time in Sauternes wine barriques from the 
 most revered vineyards in France)

 

2^nd Course

Strip House Roast Bacon Salad
 Russian Dressing, Baby Arugula, Grape Tomato

Glenmorangie Original

(Famed Original, gently matured in
superior first and second bourbon casks)

3^rd Course

Shepherd's Pie

Caramelized Parsnips, Carrots

Glenmorangie 18

4^th Course

NY Strip Steak

Fried Onions, Black Truffle Creamed Spinach, Sauce Bordelaise 

 Glenmorangie Quints Ruban

(First matured in bourbon casks,

the extra matured in the finest ruby port casks from Portugal)

5^th Course

Warm Apple Pie

Cinnamon Ice Cream

Glenmorangie Lasante

(Initially matured in bourbon casks,

then finished in top-grade Oloroso Sherry casks)

$125 per person  
 

(inclusive of Tax & Gratuity)

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Serenade Her on Valentine's Day

Music for the tastebuds at Restaurant Serenade! For Valentine's Day, Chef James Laird has created a sensual prix fixe menu that is a symphony of flavors.  From the yellow fin tuna tartar with mango compote, cucumber and crispy phyllo to the seared sea bass with lobster-tomato risotto, melted leeks and zucchini, there are plenty of delicious choices on the three-course menu.
Restaurant Serenade, 6 Roosevelt Avenue, Chatham, NJ, 07928, 973-701-0303
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Ring Toss

Toss out the old onion ring and bring in the new- - the POTATO RING! Ummm, YUM! We tried this tasty treat at Maritime Parc, the sexy new seafood restaurant on the Hudson. After one bite of the potato ring, we took the chef hostage until he agreed to give us the recipe. We're giving it to you in hopes you'll bail us out of jail.

Maritime Parc Mashed Potato Ring Recipe

6 Idaho Potatoes-peeled
2 Tablespoons Butter
½ Cup Heavy Cream
1 Cup All Purpose Flour
3 Eggs
2 Cups Panko Breadcrumbs
Salt and Pepper
Canola Oil for frying

Instructions: Place potatoes in a large pot covered with water and place over high

heat.  Cook until tender and drain very well.

While potatoes are cooking bring butter and cream to a simmer and reserve.  Pass the

potatoes through a ricer and combine with cream/butter.  Season with salt and

pepper.

Spread onto a cookie sheet while keeping a thickness of ½ inch. Place sheet in

freezer until potatoes harden.  Using a 2 ½ inch cutter, cut the potatoes into

circles then using a 1 inch cutter, cut the circles into rings (reserve the centers

for tater tots following remainder of recipe).Place the flour, egg and breadcrumbs into separate shallow bowls. Coat the rings

(while still frozen) with the flour, shaking off excess, then the egg and finallythe breadcrumbs.

Place them into a fryer set at 350 degrees and cook until golden.  If fryer is too

hot the outside will be golden and the inside will still be frozen.  Serve

immediately or reserve in a warm oven until ready no more than ½ hour.

Makes approximately 6 based on the size of the potato

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Three Queens Make A Scene

3 Queens Fireworks Dinner on the Atlantica - January 13th

Why wait until July 4th for fireworks? Queen Mary 2, Queen Victoria, and Queen Elizabeth (the Cunard ships) are having a Royal Rendezvous in New York Harbor and celebrating with a Grucci Fireworks display. If you're not a passenger you can still enjoy the sights, dinner and dancing aboard the yacht Atlantica by Bateaux.
Boarding: 4:45pm Cruising: 5:30pm - 8:30pm Price: From $109.90 per adult, $54.95 per child age 3-12*

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Tea for Thee...and Me

www.highsocieteanj.com

Warm up a cold afternoon with a steaming pot of tea and a fanciful assortment of dainty sandwiches (crusts removed of course!), savory noshes, scones and homemade desserts.

Look for profiles of three lovely teahouses  in the January issue of NJSL. 

Here's a  sneak peek at one of our favorites, High SocieTea in Wayne.

We loved the triple tiered presentation, the fresh flowers and the cozy covered teapots. Some of our favorite bites were the delicate phyllo cups filled with peach jam and brie, Italian bread broiled with a lemon-basil topping and of course, their signature caramel scones.

RESERVATIONS REQUIRED- 973.696.8327

www.highsocieteanj.com

Do you have a favorite tea house? Tell us about it.

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Artful Afternoon

One of my favorite spots in New Jersey is the enchanting garden, Grounds for Sculpture, in Hamilton. It's truly unique and I love to send people there without describing it too much, it's more fun to let the magical vistas and tableaux unfold without any expectations.  
A great time to visit is during The  10^th Epicurean Palette,  when tents from 20 of the tri-state's gourmet restaurants will offer guests tasty treats alongside specialty sips from wine and spirits vendors. 

WHEN:    Sunday, Sept 26 from 1 - 4 pm

WHERE:  Grounds For Sculpture

WHAT:     Fundraiser with Silent Auction

Tickets are $99 for Grounds for Sculpture members and $110 for non-members. Some of this year’s participating restaurants and chefs include:

Scott Anderson of Elements in Princeton

Christopher Albrecht of Eno Terra in Kingston
Aaron Philipsonof The Blue Bottle Café in Hopewell
Jason Hensle of Salt Creek Grille in Princeton
Eben Copple of The Yardley Inn in Yardley
Will Mooney of The Brother’s Moon in Hopewell
Mitchell Baculy of Ruth's Chris Steak House in Princeton
Eli’s Bread, Main Street Catering, Max Hansen Catering, select restaurants from the Starr Restaurant Group of Philadelphia, PA 
coffee service from Miele of Princeton
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Trippin' with Tomatoes

Did you take our advice and spend last weekend enjoying the Food Network Food and Wine Festival last weekend in Atlantic City ? What were your highlights? As reported in the last issue of NJSL, Claire Robinson, host of Five Ingredient Fix, based an entire brunch around our state's pride, the Jersey tomato. Robinson presented everything from a shaved Italian ice infused with tomato and Van Gogh vodka to savory entrees and specialty cocktails. Miss it? The recipe for Tomato and Vidalia Onion Gratin follows.  Our thanks to The NYC Fashionista for the image-- check-out the blog for more great photos and coverage of the event.

TOMATO & VIDALIA ONION GRATIN

Recipe courtesy of Claire Robinson 

1/4 lb. bacon

1 cup fresh breadcrumbs 

2 large Vidalia onions, peeled and sliced into ¼-inch thick rounds

4 large GREEN or firm under-ripe heirloom or beefsteak tomatoes, sliced 1/4 inch thick

Kosher salt and freshly cracked black pepper

6 ounces sharp white cheddar cheese, grated, about 1 1/2 cups 

Preheat the oven to 350 degrees.  

Render bacon in a large skillet over medium heat. Remove the cooked bacon along with 2 tablespoons of the bacon fat; pour the fat over the breadcrumbs and toss to coat. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side. 

To assemble the gratin, overlap the green tomato slices in one row in a large baking dish, about 9-x-11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used; season tomatoes and onions heavily with pepper and lightly with salt. Crumble the bacon over the vegetables; sprinkle the grated cheddar over the top followed by the breadcrumbs. Bake for 30 - 45 minutes or until the cheese is bubbly; if the top is getting too brown loosely cover with foil.

Yield: 4-6 servings

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Paula and Ted and Sandra and Guy...Oh My!

What:   The Food Network Food and Wine Festival
Where:  Atlantic City
When:  this weekend, July 29 - August 1
Why:    Are you kidding? Why? All your favorite Food Network stars, incredible food, fine wine and the ocean.
Tickets and rooms still available at http://www.harrahs.com/acfoodandwine/
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A Chic Retreat... with Good Eats

The STAR ROOM PATIO opened to rave reviews last night at the Stone House at Stirling Ridge. Lucky guests sipped Orange Fennel Martinis and Champagne Sangria while nibbling on tempting bites of polenta with shredded pork, lobster salad and paella. Hosts Jeanne and Frank Cretella, of Landmark Hospitality, know how to please the palate and create a stunning backdrop.

The handsome space features an 18-foot water table with floating flowers under a wooden pergola, day beds for relaxing and a park-like perimeter for strolling. An ideal spot for drinks and dinner al fresco.

Stone House at Stirling Ridge

50 Stirling Road

Warren, NJ

908.754.1222

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Shake Shack Shakes Up Times Square

Image via Wikipedia

Two weeks ago as I scurried up Eighth Avenue from Port Authority a giant "S" was being hung outside an innocuous coffee shop ––– so I thought! Turns out it's the latest outpost of Shake Shack, the burger joint with legions of fans. True to expectations, the line was a block long! Devoted followers can't get enough of Danny Meyer's burgers, fries, shakes and frozen custard. Are they crazy? Can't you get a good burger anywhere else? When the lines are shorter (I don't know if that will ever happen) I will investigate myself--maybe on a Tuesday since the frozen custard calendar says the flavor of the day is "Sweet Corn." Intriguing.
Shake Shack
691 Eighth Avenue (44th Street)
Daily 11 am to midnight

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Red, White and Blueberry

I love the fourth of July! Watermelon, fried chicken and fireworks! Food, family and fun! Start your day in patriotic fashion with these tasty shortcakes topped with berries.

Red White and Blueberry Shortcakes

Prep time: 15 minutes

Cook time: 12 minutes

Makes 8 servings

Shortcakes

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon grated lemon zest

2 teaspoons baking powder

½ teaspoon baking soda

6 tablespoon cold butter, cut into small pieces

½ cup buttermilk

4 teaspoons coarse sugar crystals

1 package (16 ounces) Driscoll’s strawberries, hulled, sliced

½ cup powdered sugar, divided

1 tablespoon lemon juice

1 package (6 ounces) Driscoll’s Blackberries

1 package (6 ounces) Driscoll’s Blueberries

1 package (6 ounces) Driscoll’s Raspberries

1 cup cold heavy cream

To make shortcakes:

Preheat oven to 400F. 

Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl. 

Cut in butter using a pastry blender or two knives until mixture resembles coarse crumb.

Stir in buttermilk just until dry ingredients are moistened.

Place dough on a lightly floured surface. Knead gently 4 times. Pat or roll dough on lightly floured surface to ½-inch thickness.

Cut out 8 stars using a 3-inch floured star cookie cutter. Place on ungreased baking sheet. Brush tops with water and sprinkle each with ½ teaspoon sugar crystals.

Bake 12 minutes or until golden brown.  Cool on wire rack. 

To makes strawberry sauce: In a blender or food processor puree 1 cup strawberries, ¼ cup powdered sugar and lemon juice until smooth. 

To makes whipped cream: Beat with an electric mixer heavy cream and remaining ¼ cup powdered sugar until thickened and soft peaks form.

To assemble: Toss remaining sliced strawberries, blackberries, blueberries and raspberries until blended in a large bowl. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom of each shortcake on each of 8 dessert plates. Drizzle each shortcake with 1 tablespoon strawberry sauce. Top each with a dollop of whipped cream and about ½ cup berries.  Place top of shortcake over berries. Serve with remaining strawberry sauce. 

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Healthy Indulgence

If you're tempted to visit Atlantic City during restaurant week for the low impact to your wallet ($15.10 for lunch, $33.10 for dinner), don't worry about the high impact on your waistline! In conjunction with the AtlantiCare Foundation, one of the sponsors of Atlantic City Restaurant Week, chefs have included specially designated Heart Healthy items such as spice rubbed salmon served with roasted corn salsa and tomatillo puree, available at Knife and Fork Inn (pictured above) and pan seared Black Pearl Scottish salmon with roasted butternut squash and brussels sprouts at Steve & Cookie's by the Bay in Margate.

Days, times and menus for these restaurants and many more are available online at www.acrestaurantweek.com, along with chef bios, parking and transportation information, and links to hotel rates and packages. To receive mobile updates about Atlantic City Restaurant Week text "ACRW" to 77950, we'll give you tips and ideas to enjoy the week even more.

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CABIN FEVER????

Nothing like being stuck inside all day, staring at the NJ tundra, wearing sweatpants and eating peanut butter out of the jar (note to self: keep some bread in the freezer) to make me want to plan a wonderful evening O-U-T!!! Next Friday, I'm joining Chef Jason at the Salt Creek Grille in Princeton for a wine tasting dinner featuring wines from Argentina and Chile. I'm backing off the peanut butter and looking forward to mingling with fellow diners over fois gras with roasted fruit chutney and prosciutto wrapped lobster guava skewers (and those are just two of the starters!). The reception period will be followed by a three course meal as a wine expert talks about the pairing choices. Reception and 3-course menu for $79 plus tax and gratuity, created by Amy Foulks and Jason Hensle.
Friday, March 5th from 6:30-9:30
Salt Creek Grille
Princeton Forrestal Village, Princeton, 609.419.4200
saltcreekgrille.com

Egg Nog French Toast

Leftover eggnog?  Invite some friends over for brunch and serve up Egg Nog French Toast with Creamy Rum Sauce, a super delicious breakfast treat courtesy of the  Food Network.

EGG NOG FRENCH TOAST

4 eggs
1 cup egg nog
2 tablespoons Dark Rum
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
12 slices cinnamon swirl raisin bread (thick cut)
2 tablespoons butter, melted
2 tablespoons cinnamon sugar (1 cup sugar to 1 ½ tablespoons cinnamon)
Preparation
In a medium mixing bowl, beat eggs with a wire whip. Add egg nog, rum, cinnamon, nutmeg and salt, whip to combine. Heat heavy skillet. Soak bread slices in egg mixture for 1 ½ to 2 minutes. Soak only as many pieces of bread as you can fit in your griddle at one time. Two batches of six or three batches of four. Add melted butter to the medium hot griddle. Sprinkle each slice of soaked bread with ¼ teaspoon of cinnamon sugar and lay sugar side down in the griddle. Sprinkle additional ¼ teaspoon of cinnamon sugar on top of each slice in the griddle. Cook for 3 to 4 minutes until French toast is a light golden brown and turn to cook other side.  Serve hot with creamy rum sauce or butter and maple syrup.

CREAMY RUM AUCE

3 tablespoons cream cheese
4 ounces butter
¼ cup syrup
1 tablespoon Dark Rum, Cruzan
Warm cream cheese and butter to room temperature. This can be done in the microwave on ½ power. Add syrup and dark rum.  Blend in a blender or food processor until smooth. Serve at room temperature.