Chef Christine Nunn's Very Berry Barbecue

We love the aroma of fresh chicken cooking on the grill--and this recipe from Executive Chef Christine Nunn of Grange in Westwood, NJ, is also a celebration of the height of blueberry season! (New Jersey is the state where blueberries were first successfully cultivated thanks to a collaboration between botanist Frederick Coville and benefactor Elizabeth Coleman White. Find more on the story in Karen Schnitzspahn's book Jersey Shore Food History.)

Chef Nunn is a culinary rock star who was named to Best Chef's America 2013. We were thrilled to meet her at a fundraising event and honored when she submitted a recipe to "Savoring." Her "Chicken with Blueberry Barbecue Sauce" snaps with seasonings like cumin, chili powder, cayenne, and even a splash of soy sauce. Totally Yum on the grilled chicken pieces, we and our guests found ourselves spooning extra sauce onto our plates just to enjoy on its own. 

The complete recipe appears on page 86 in "Savoring." 100% net proceeds from "Savoring" go to ongoing NJ Shore Sandy recovery. "Savoring" is available for purchase through the link at left, at the retailers listed at left, and through Amazon.com.

 

 

Red's Homemade Lobster Cakes, Yum for Shore!

Nothing says summer at the Shore like lobster cakes from Red's Lobster Pot in Point Pleasant Beach. A flavor symphony of fresh steamed lobster meat tossed with chopped red and green peppers and spices then sauteed, they are especially Yum! when served with a dollop of Cajun mayonnaise and crisp greens. We highly recommend enjoying them at Red's overlooking the Manasquan Inlet with an ocean breeze in your hair. And now you can also re-create this taste of the shore at home with Kitty Stillufsen's delicious recipe which she has shared on page 71 in "Savoring."

"Savoring" is available at the retailers listed at left, including Joe Leone's Italian Specialties and Borden's Stationery in Point Pleasant Beach, Booktowne in Manasquan, Mueller's Bakery in Bay Head,  Lightly Salted Surf Shop in Asbury Park, Season's General Store in Ocean Grove, and Anglers Marine and Beach Boutique in Sea Bright. Or purchase online through the link at left or through Amazon. 

We are grateful to Kitty and to so many other chefs, restaurateurs, and home cooks for contributing 150+ recipes--appetizers to desserts--to "Savoring"! 100% of the net proceeds from "Savoring" go to ongoing Sandy recovery at the NJ shore.

Please Join Us for "Cooking with Marilyn and Friends"

One of the great joys of the "Savoring" journey so far has been connecting with amazing chefs. The philanthropy of the chef community is awe-inspiring! We all have been the beneficiaries as so many awesome chefs have shared recipes in "Savoring" with 100% net proceeds going to NJ Shore Sandy recovery.

Three of these chefs are joining together on June 18 at 6 PM at Langosta Lounge, 1000 Ocean Ave., Asbury Park, NJ for a COOKING DEMONSTRATION and FIVE-COURSE DINNER extraordinaire! The event is open to the public and proceeds will go to ongoing NJ shore Sandy recovery. 

Chef Marilyn Schlossbach

Chef Marilyn Schlossbach

The event is hosted by Chef Marilyn Schlossbach who is a Best Chefs America 2013 honoree and the co-owner of Langosta Lounge in Asbury Park and Labrador Lounge in Normandy Beach. Langosta Lounge, where the event will be held, is a charming venue right on the boardwalk in Asbury Park. It was recently included in NJ Monthly's "Dinner from the Deep" feature about places to eat at the shore and Chef Marilyn's story has been told in the NY Times (some updates have occurred since Sandy). Chef Marilyn has three delicious recipes in "Savoring": "White Sangria," "Marilyn's Roasted Turkey Matzo Ball Soup," and "Aloha Chocolate Mousse." 

Chef Jason Crispin

Chef Jason Crispin

Chef Jason Crispin of Gourmand Cooking School in Point Pleasant Beach (which offers individual classes and private events) will be creating a course. His three recipes in "Savoring" are "Garden State Gazpacho," "Chicken Wings in Garlic Sauce," and "Blue Cheese, Bacon and Herb Souffle." Chef Crispin believes that "...while eating is a necessity, it's also one of life's great pleasures. Preparing it is part of the joy." The operative word here is Yum! 

Chef Drew Araneo and team in front of the new, post-Sandy  Drew's Bayshore Bistro (photo from Facebook, Drew's Bayshore Bistro)

Chef Drew Araneo and team in front of the new, post-Sandy  Drew's Bayshore Bistro (photo from Facebook, Drew's Bayshore Bistro)

Rumor has it that Chef Drew Araneo will be making Soft Shell Crabs for the event on June 18. He is also a Best Chefs America 2013 honoree whose restaurant, Drew's Bayshore Bistro, is a challenging reservation especially since a very positive NY Times review and his defeat of Bobby Flay in a Throwdown. Chef Drew has four recipes in "Savoring": "Roast Poblano Creamed Jersey Corn," "Carolina BBQ Braised Pork Butt," "Green Chile Cheese Grits," and "Peach and Berry Cobbler." 

Beer pairings will be by Flying Fish Brewing Company whose back-story on their beer Forever Unloved Sandy also appears in "Savoring." Wine will also be served. 

To make reservations to attend "Cooking with Marilyn and Friends" please call Langosta Lounge at 732.455.3275. We look forward to celebrating the shore with you!

Ode to Spring: Day Boat Scallops, Fresh Pea and Mint Puree, Forest Mushrooms

Chef Anthony Bucco, Executive Chef of The Ryland Inn in Whitehouse Station, NJ, a Best Chef America 2013 honoree, and a shore resident, has created a masterful ode to spring and shared it in "Savoring." This is "Seared Barnegat Light Scallops, English Pea and Mint Puree, Pea Tendrils and Forest Mushrooms." 

Like the farm and sea to table dishes that Chef Bucco creates at The Ryland Inn, this dish is fresh and bright. There are three stages of preparation, the puree, the mushrooms, and the scallops themselves. We have found in our home kitchen that all may be accomplished quickly and without a lot of fuss, one step at a time.

The freshness of the peas, the scallops, and the mushrooms are the essence of this dish, They are grounded with an undercurrent of fresh leek and shallot and punctuated with an exclamation point of fresh mint, a sprinkling of sea salt and freshly ground pepper, and a splash of lemon juice. 

The complete recipe appears on page 70 in "Savoring." Copies of the book are available online through the link at left and through amazon.com. "Savoring" is also available at the select retailers listed at the left. 100% of the net proceeds from "Savoring" benefit NJ shore Sandy recovery.

 

The Big Game!

Super Bowl XLVIII is coming from NJ to the world on Sunday February 2 and do we have some treats for you! 

These Chicken Wings in Garlic Sauce from Chef Jason Crispin of the Gourmand Cooking School in Point Pleasant Beach, NJ feature a wonderful blend of flavors like roasted garlic, fresh oregano, lemon, and a few dashes of spice.

Wings 1.jpg

First, brown the wings in olive oil. We used a cast iron skillet because later the recipe can be finished either in the oven or on the stove.

Remove the browned wings to a plate and start the sauce in the same pan. (Step 1: deglaze the pan with Spanish sherry--yum!) 

Return the wings to the pan and simmer on the stove or braise in the oven for 20 minutes. Be sure to serve with crusty bread to soak up the amazing sauce! 

The complete recipe is in "Savoring" 100% net proceeds to Sandy recovery at the NJ shore. There are 150+ other recipes--including dips, grilled shrimp or whiskey burgers, BBQ chicken chili, Bloody Mary Oysters, sangria, cosmos and more--that are quick, easy and perfect for game day.

Order your copy of "Savoring" through our web site (link on left) or Amazon, or find a list of selected retailers at left. And if you're visiting for the game, check out our all-star contributing chefs and restaurateurs at left for a delicious and memorable taste of the metropolitan area and the NJ shore!

Warm and Spicy Tomato Goat Cheese Jalapeno Soup

When it's arctic cold outside who better to help warm us up than Hell's Kitchen Season 11 contestant Chef Jacqueline Baldassari! Her easy and delicious recipe for Tomato Goat Cheese Jalapeno Soup has just a handful of ingredients and takes just minutes to assemble.

Start with fresh onion, jalapenos, celery and garlic.

Tomato Soup 2.jpg

Add a can of whole peeled tomatoes and a log of goat cheese. Then simmer gently (and fragrantly!).

Tomato Soup 3.jpg

Cool slightly, then blend. 

Tomato Goat  Cheese Soup.jpg

The result is a creamy, flavorful, satisfying soup with a spicy kick (garnished here with fresh variegated basil just for fun).  

The complete recipe appears in "Savoring" and 100% net proceeds go to NJ shore Sandy recovery.  Order your copy today by following the link at the left or by visiting Amazon. "Savoring" is also available at select retailers in NJ and PA. Please see the link at the left for locations. 

Buttery Baked Clam Dip: A Holiday Tradition

Happy Holidays to All!

By popular demand our contributor Andrea makes this delicious baked Clam Dip every year on Christmas Eve and always doubles the recipe. We made it too for a holiday shopping night at the Philadelphia Horticultural Society Pop Up Store in Chestnut Hill and it was quick, easy, delicious and even readily transportable!

Clam Dip.jpg

The recipe calls for canned clams, chopped onion, a sprinkle of spice, and two kinds of crumbs. Then blend in melted butter and top with some light cream before baking.

Warm from the oven the dip is rich and flavorful and we really love easy! The complete recipe appears in the Savoring the Shore fundraising cookbook which is available for purchase here, on Amazon, and at select retailers (please see the link to the left). 100% of net proceeds go to NJ shore Sandy recovery. Our motto is "Because every little bit helps." We thank you for your participation and support!

Pork and Squash Pasta from The Greenhouse Tavern

So if you're thinking that The Greenhouse Tavern is a hot newer restaurant in Cleveland, Ohio, you are right! But the fun NJ shore connection comes through Chef/Partner Brian Goodman who grew up in NJ and graduated third in his class from Rutgers. He has worked in NJ kitchens where he was introduced to sustainable practices and the farm to table movement. And he has worked in Manhattan under Iron Chef Michael Symon (also a Clevelander) and Chef Jonathon Sawyer who is Chef/Owner of The Greenhouse Tavern. 

Chef Goodman may live in Cleveland now but he has a soft spot for the NJ shore, especially "pork roll, Great Adventure, and the beach." We are grateful to him for sharing this warm and delicious comfort food with Savoring the Shore!

Squash and Pork 2.jpg

The recipe calls for kabocha squash but we had easy access to butternut so substituted that instead. Saute it in butter, add some fragrant spices and fresh sage, and allow to brown. 

Squash and Pork 4.jpg

Add heavy cream and puree, then fold in pork.

Squash and Pork 5.jpg

Toss gently with cooked pasta and serve. Yum!

The complete recipe appears in the Savoring the Shore fundraising cookbook all net proceeds to NJ shore Sandy recovery. "Savoring" is available through this web site (please see link at left), through Amazon, and at select retailers (please see list at left and watch also for announcements on Facebook and Twitter). It makes a great holiday gift that gives twice!

Pumpkin Pie with a Kick

Happy Thanksgiving to All! We're celebrating the major food holiday of the year with many longtime favorite foods and a new favorite dessert by popular demand, Pumpkin Pie with a Kick.

Pumpkin pie with a kick.jpg

This is one of the easiest and most flavorful pies you will ever make. Submitted by Sarah, a home cook, it uses a store bought crust if you'd like, and a traditional pumpkin filling spiked with a splash of holiday cheer. We're serving it with homemade whipped cream sweetened with a touch of maple syrup and punctuated with a dash of cinnamon. Yum! 

The complete recipe is available in the Savoring the Shore fundraising cookbook, all net proceeds to NJ shore Sandy recovery. The book is on sale now here through our web site, at Amazon, and at selected retailers listed to the left. 

On this Thanksgiving, we are thankful to all of the chefs, home cooks and shore lovers who have shared their recipes and shore stories in "Savoring," and to Sahlman Art Studio for bringing it to life. Thank you and happy eating!

It's Here! Purchase Savoring the Shore for Sandy Recovery Today!

Please follow the link on the left to purchase Savoring the Shore, the all-volunteer community cookbook created to benefit ongoing NJ shore Hurricane Sandy recovery and (PS) to celebrate the shore! 

Inside you'll find 150+ recipes, from simple to sophisticated, from chefs and home cooks, like the ones pictured on the cover: Grilled Corn with Chipotle Lime Butter (Executive Chef Trent O'Drain, Wegmans), Garden State Gazpacho (Chef Jason Crispin, Gourmand Cooking School), White Fish with Heirloom Cherry Tomato Salsa (Kate Strangfeld, Icing off the Cake), Ponzu Spiced Beef Short Ribs (Chef Dominick Hayman, First Place Winner, Black Culinary Expo 2013), and Peanut Butter Mousse, Chocolate Mousse with Hazelnut Sauce (Chopped champion Chef Eric LeVine) and so many more.

Yum, so many flavors to feast on for all times of year! Please order your copy today! 

Grilled Sweet Jersey Corn Chowder from Hell's Kitchen Season 11 Chef

Cool fall days have us reaching for warm and satisfying soup recipes and this one from Chef Amanda Giblin, Hell's Kitchen Season 11, really hits the spot. 

Start by grilling sweet corn and removing grilled kernels from the cob. 

Grilled Sw Corn for Chowder.jpg

Simmer up a stock, then saute some bacon pieces and more fresh vegetables.

Grilled Sw Corn Veg Bacon Medley.jpg

Add the stock, seasonings and the fresh-grilled corn kernels and we promise that you will enjoy!

Grilled NJ Sweet Corn Chowder.jpg

A special thank you to Chef Amanda Giblin, who grew up at the NJ shore in the Tom's River/Seaside area, for submitting this delicious recipe. The complete recipe is coming soon in the Savoring the Shore fundraising cookbook, all proceeds to NJ shore Sandy recovery. Please stay tuned for publication information!

 

Hello Blackberries with Throwdown Winner Chef Drew Araneo

Berry 1.jpg

Blackberries are here and Chef Drew Araneo of Drew's Bayshore Bistro in Keyport, NJ, says they are his favorite choice for the luscious Peaches and Berry Cobbler recipe that he has shared with Savoring the Shore.  

The recipe starts with fresh-picked berries and peaches tossed gently with sugar.

Berry 3.jpg

Top the fruit mixture with a buttery dough and bake. That's it!

Berry plated web.jpg

We served with vanilla ice cream and our taste buds are still atwitter as we post this photo. So easy, so fresh, so good! 

Thank you again to Chef Drew who has four recipes coming soon in the Savoring the Shore fundraising cookbook, all proceeds to NJ Sandy recovery.  PS: Chef Drew beat Chef Bobby Flay recently in a Throwdown featuring Chef Drew's legendary VooDoo Shrimp--definitely worth a visit to Keyport!