Happy Earth Day--WGirls Seashore Surprise!

Happy Earth Day! We love all of the emphasis on greenery today and are thrilled that the chives are up in our herb garden. Yay! At the NJ Shore, though, there is something else that we are grateful for: Mother Earth's beautiful, golden sand. As any know who have been to the shore since Superstorm Sandy, we need to add a very quick disclaimer here. We especially love sand on the shoreline (not in our intersections, crawlspaces and garages if we are lucky enough to still have these). On the shoreline, though, sand provides fresh air playgrounds and all-important protective dunes. We recently received a recipe that is perfect for celebrating the NJ shore's sand, and it's also a dessert that kids are sure to love!

WGirls Seashore Surprise dessert pic.jpg

The Seashore Surprise is a tasty trifle featuring layers of yummy vanilla pudding and ​graham cracker crumbs. It's decorated with Swedish fish, or your favorite seashore motif candy. It comes together in minutes and is a family-friendly recipe that the kids can help make.  The complete recipe will appear in the Savoring the Shore fundraising cookbook to benefit NJ shore Sandy relief.

WGirls Seashore Surprise group pic.png

​The WGirls Coastal NJ who submitted "Seashore Surprise" are a charitable organization who provide women and children from NJ shore area communities with assistance in times of crisis. We love that they have submitted as a group and encourage other groups to do the same!  Please email recipes to savoringtheshore@gmail.com.  Thank you for participating!

Pork Loin Roulade with Mushroom, Spinach and Jack Daniel Cream Sauce and Smashed Roasted Garlic Potato

This beautiful and flavorful recipe is from Chef Barret Beyer of Hell's Kitchen's current season on Fox TV, Tuesday nights at 8 PM.

Pork Loin.jpg

The tender pork is topped with a mixture of gently sauteed mushrooms and spinach flecked with pine nuts. It is rolled, baked, sliced and served over smashed potatoes bright with roasted garlic.  The piece de resistance is the sauce, rich with heavy cream and Jack Daniels. We are most definitely ready for dinner! The complete recipe will appear in the Savoring the Shore fundraising cookbook to benefit Sandy relief. Chefs and home cooks, please join Chef Barret in submitting your recipe using the form on this site or by simply emailing to savoringtheshore@gmail.com. Thank you in advance for participating!

Where Fun Meets Yum, Mystery Cake

This very rich, moist cake is a childhood favorite recipe submitted by a shore lover who lives in Summit.

Mystery Cake Batter.jpg

Everything for the batter, including the secret "mystery" ingredient, gets stirred up by hand in one bowl. We baked in an 8 X 8 but it can also be baked in a loaf pan. While it bakes, whip up the simple cream cheese frosting.

Mystery Cake.jpg

​We followed Clinton and Mario's advice from The Chew and took a bite (and of course dropped a crumb) before we took the finished pic--but who wanted to wait anyway? This cake is so flavorful, rich and moist it tastes like the cake Grandma used to make before mixes were invented. The complete recipe will appear in the Savoring the Shore cookbook to benefit Sandy relief. Chefs and home cooks, please join Joe Leone, three Hell's Kitchen chefs, Carmine's Atlantic City, and more, and email your recipe to savoringtheshore@gmail.com today. Thank you in advance for participating!

Chicken Lil' Lil' Dom

Thank you to Chef Dominic Bossone of the Squan Tavern for sharing this flavorful recipe featuring artichoke hearts and chicken cutlets dressed in fresh butter and herbs. First saute the cutlets in butter until just cooked through then remove from the pan. Add the artichoke hearts and herbs, some chicken stock and a splash of white wine. Serve over the pasta of your choice. Delicioso!

Lil Doms chicken and artichokes.jpg

The complete recipe will appear in the Savoring the Shore cookbook to benefit NJ shore Sandy relief. Home cooks and chefs are invited to submit recipes and optional shore memories and photos using the submission form on this blog or by just emailing to savoringtheshore@gmail.com. Thank you in advance for participating!​

Saltine Toffee Cookies

These little goodies have been known to try to day sail around Barnegat Bay although submitter Betsy says they don't usually make it very far before being gobbled up. With only four more ingredients on a saltine cracker base, they are quick to make and quicker to disappear.

toffee cookies plated.jpg

​Melt butter and brown sugar together.

Toffee cookies step 1.jpg

Pour over a layer of saltine crackers and spread to the edges.

toffee cookies step 2.jpg

​Bake, then frost with melting chocolate chips and sprinkle with chopped pecans. Cool before you eat. (We did not find this part to be easy.) Sweet!

Toffee cookies final step.jpg

The complete recipe will be in the Savoring the Shore cookbook to benefit NJ Sandy relief. We're seeking recipes from all shore lovers--home cooks and chefs. Please submit by using the form on this blog or by emailing a recipe to savoringtheshore@gmail.com. We're loving shore memory submissions too. Thank you in advance for participating!

Chef Dan's Mom's Famous Meat Pie

Chef Dan of Spring Lake Heights has shared his Mom's famous meat pie recipe with Savoring the Shore. He remembers her serving it around St. Patrick's Day, so we did too. It is amazing! The complete recipe will appear in the upcoming Savoring the Shore cookbook to benefit Sandy relief.

Beef pie filling ready to simmer.jpg

The pie filling is prepared by browning beef brisket and adding carrots, peas, potatoes, onions and wonderful seasonings like fresh rosemary. The filling then simmers until tender.​

Beef pie filled shell ready for top crust.jpg

The filling is then poured into a pie crust. A topcrust is added and the pie bakes for 25 minutes.​

Beef pie ready to eat.jpg

The result is a meat pie that melts in your mouth. There were no leftovers at our house! ​Shore lovers--visitors, residents, home cooks and chefs, please submit your recipes to benefit Sandy relief. Happy eating!

Nancy's Fish to Shore

This fresh fish recipe will appear in full in the upcoming Savoring the Shore cookbook to benefit Sandy relief (please share your recipe today).  It comes together in a snap and is delicious. It starts with ground fresh cracker crumbs, which we did in our new favorite grinder but could easily have pounded in a plastic bag.

cracker crumbs for fresh fish.jpg

The fish is topped first with a touch of mayonnaise and then the crumbs.​

dressing the fresh fish.jpg

Then season and bake.​

fresh fish with cracker crust original.jpg

We like ours golden, but bake to taste. Yum!​