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

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 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)

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!

Boardwalk Breakfast Empire's Spinach and Pancetta Strata

This luscious strata recipe comes from Joanne Garelli who captained the food truck team "Boardwalk Breakfast Empire" on the Food Network show "The Great Food Truck Race Season 4." It is perfect for Mother's Day brunch or any weekend gathering, and the bonus is it's assembled ahead of time and popped in the oven before serving.

Start by sauteing pancetta in butter then add onions, garlic, spinach, and salt, pepper, and nutmeg.

Layer in a baking dish with cubed Italian bread.

Whisk fresh milk and whole eggs and pour over top. Store covered in a refrigerator for at least two hours and up to 12 hours before baking. 

Bake for approximately 40 minutes before serving. The complete recipe appears on page 8 in "Savoring" and all we can say is Yum!

We are so grateful to Joanne and her teammates Ilene Winters and Timothy Boulous for sharing the recipe with "Savoring." 100% net proceeds from cookbook sales benefit NJ shore Sandy recovery. This is close to the team's heart as Joanne and her husband Steve lost their restaurant of 37 years in Sandy. To purchase "Savoring," please follow the link at left, stop by a retailer listed at left, or visit amazon.com. Thank you in advance!

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.

Celebrating St. Patrick's Day with Irish Soda Bread

Pat's Irish Soda Bread recipe appears on page 11 in "Savoring" and it is one of our favorite things about St. Patrick's Day. It was contributed by Kate's mother-in-law Pat, who is of Irish descent, and it is an extended family favorite. In our experience, nobody can eat just one piece of this.

Start by combining dry ingredients and wet ingredients separately, then mix together until just combined. One of Pat's secrets is to use both regular and golden raisins. She talks about flour, too, in the recipe notes.

Add caraway if desired and divide into two glass pie plates for baking--we do one with caraway and one without. Mark with an X to allow the bread to rise while baking.

Bake for 50 minutes and then try to let it cool a bit before taste-testing. (Warning: this is not easy.) Enjoy plain, with butter, with food, or even as French (Irish?) toast. Happy St. Patrick's Day to all, and happy baking!

"Savoring" is available for purchase online through the link at the left or at amazon.com. It is also available at select retailers. Please follow the link at left for a list. 100% of net proceeds from "Savoring" go to continuing Sandy recovery at the New Jersey shore. Our motto is "because every little bit helps" and we appreciate your help and support!

Luscious Duck That Melts in Your Mouth

This is Magret a la D'Artagnan, tender duck breasts cooked in under 20 minutes in a hot skillet, punctuated with shallot, wine, salt and pepper and a special sauce. These will truly melt in your mouth.

We are so grateful to Ariane Daguin, founder of D'Artagnan, for sharing the recipe with "Savoring" for NJ shore Sandy recovery.

A visit to D'Artagnan's website, www.dartagnan.com,  is highly encouraged. As it points out, "At the vanguard of the farm-to-table movement, today D’Artagnan is the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies, and wild mushrooms to the nation."

The page on the chefs that D'Artagnan works with is a Who's Who of many of the most notable in America as well as Daguin's father, French chef extraordinaire André Daguin. Another bonus is that D'Artagnan products, including their special sauce, may be purchased online at the site.

You may also wish to check for D'Artagnan products in the butcher section of your supermarket. We did and are happy to report that our local Shop Rite supermarket where we live during the week in north Jersey now carries D'Artagnan duck breasts and Duck and Veal Demi-Glace. Fast food now has a new definition at our house!

100% net proceeds from "Savoring" go to NJ shore Sandy recovery. Please see the links at left to purchase online or for a list of select retailers. "Savoring" is also available through amazon.com. 

Make Some Magic with Stars and Hearts

Chef Karyn Jarmer became known as "My Kitchen Witch" because of the magical way she and her team cater delicious food to celebrities and crews on television and movie sets. She and her team also serve the public wonderful, healthy meals at My Kitchen Witch in Monmouth Beach, NJ, which is definitely worth a trip for fresh food on site or excellent to go items.

Now you can make some magic at home with Chef Jarmer's Chicken and Stars soup and Buttermilk Biscuits with Strawberry Butter. Both recipes appear in "Savoring," 100% net proceeds to NJ shore Sandy recovery.

The Chicken and Stars soup is so easy to make it is almost magical. Chicken breasts are simmered to create a stock and then shredded for the soup. Fresh vegetables are chopped in a food processor. Canned whole tomatoes are squeezed into the mix to add a splash of color. 

Finally there are the stars! Just add into the broth and suddenly they are spreading magic everywhere!

The biscuits are equally easy. Everything comes together in the mixer in minutes. Then just pat into a rectangle and cut. (We had to do hearts for February.) You'll love the tricky little way to make Strawberry Butter in thirty seconds or less. 

"Savoring" features 150+ recipes from chefs and home cooks. It is available online through the link at left or through Amazon. It is also available at select retailers. Please see the link at left for a current list. Thank you in advance for your purchase. Together we're making a little magic for 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.

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.

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

Cool slightly, then blend. 

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!

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!

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. 

Add heavy cream and puree, then fold in pork.

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.

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!

The Aroma of Fresh Baked Bread

Winds are whipping outside and Thanksgiving will be here before we know it. It's a perfect time to fill the kitchen with the aroma of fresh baked "Herbes de Provence Rustic No Knead Bread." The recipe comes courtesy of John Lee, who writes for Devil Gourmet and Black Tie and Flip Flops, and who gave a bread-making technique class at Williams Sonoma in Montclair, NJ, using this very recipe. The recipe takes time, but that's the beauty of it, because time does the work instead of kneading. The loaf is baked in a cast iron pot to create a crispy crust enveloping a chewy interior flecked with herbs. 

We are so grateful to John Lee for sharing this recipe! It appears in its entirely in the Savoring the Shore fundraising cookbook which is now available online (please see link at left) and at select retailers. 100% of net proceeds go to NJ Shore Sandy recovery. PS it makes a perfect holiday gift that gives twice! :) 

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! 

Savoring the Shore is Coming Soon!

This is the final proof of Savoring the Shore! We are just days away from its being available for purchase. There will be a link on this web site, www.savoringtheshore.com, for purchasing, which will earn the most for the Sandy recovery cause.  It will also be available for purchase on Amazon.com and at other retail outlets, and on Kindle shortly.

Thank you again so much to all of the chefs and home cooks who have submitted recipes! Please scroll down to see some of the 150+ that are in the book. This is a volunteer effort and all proceeds go to those still in need at the NJ shore. We will keep you posted, please stay tuned!

Chef Robert Aikens' Salad for All Seasons

Start by making friends with a pomegranate (which is the trickiest part of this simple, colorful, flavorful salad).

Add fresh greens, crisp apple slices and walnuts and toss with a bright vinaigrette.

Finish with blue cheese and pomegranate seeds for a color and flavor medley that is delicious any time of year! We are grateful to British-born Chef Robert Aikens for sharing this wonderful recipe with Savoring the Shore, all proceeds to NJ Sandy recovery.

Watch for Chef Aikens soon in Manhattan at The Peacock, a wonderful new venue featuring two dining rooms serving a "sophisticated menu inspired by classic British cuisine" as well as The Shakespeare Pub featuring "English pub grub, cask ales and wines" in "a relaxed atmosphere for lunch and a pint by day and...a vibrant bar by night." The Peacock is located at 24 East 39th Street, NY. Jason Hicks of Jones Wood Foundry and Yves Jadot of Raines Law Room are at the helm. 

The final proof of the Savoring the Shore cookbook is underway and Savoring the Shore is coming soon. Please stay tuned for publication updates! 

Fresh and Flaky White Fish with Heirloom Cherry Tomato Salsa

Food blogger Kate Strangfeld of www.icingoffthecake. submitted this delicious recipe to the Savoring the Shore fundraising cookbook, all proceeds to NJ shore Sandy recovery. She says, “This fish is about as simple as it gets: simple flavors, less than 5 ingredients, and quick to cook." We totally agree. It's a delightful taste of the shore for a warm October night--fresh, flavorful and super fast to put together. Thank you Kate for participating and PS we love your blog! The complete recipe is coming soon in Savoring the Shore. Please stay tuned!

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. 

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

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

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

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.

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

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!

Fresh off the Grill with Top Chef Masters Chef David Burke

We're rounding out official summer with a celebration of grilling with Top Chef Masters competitor Chef David Burke's delightful recipe "Whole Grilled Salmon with Grilled Vegetables and Tomato Vinaigrette." We have to say the results were even more delicious than the grill photo suggests. The salmon fillets were fresh and succulent splashed with olive oil and fresh parsley, nested alongside grilled New Jersey sweet corn, asparagus and cippolini onions, drizzled with tomato vinaigrette.  The complete recipe will appear in the Savoring the Shore fundraising cookbook, all proceeds to NJ Sandy recovery. Please stay tuned for publication information!

Meanwhile, see Chef Burke as he competes on Top Chef Masters on Bravo TV (Wednesday nights at 10 PM in the NY market). Thank you Chef Burke, for your participation in Savoring the Shore. We're cheering!