"Please Sir, I Want S'More"

August 26, 2009

As the school year is getting closer and the inevitable school orientations and back to school play groups and play dates are happening, it seems like everyone that I've talked to has gone to Hershey Park at some point this summer. And why not, there does seem to be something there for kids of all ages...rides, games and even some other treats.

Senor Food, one of the biggest kids I know (and I say that lovingly!) shares one of his favorite Hershey memories which just happens to be food related...

Senor Food:
"Let's start with the ultimate Hershey treat...and when I say ultimate, I mean it- the S'more. I hope most of you have experienced this culinary masterpiece previously. Now a regular S'more is made with 2 Graham Crackers, a marshmallow and a square of chocolate. In Hershey Park, they do things a little differently and while change isn't always a good thing, in this case it is a great thing! They use 2 giant sized soft, fresh chocolate chip cookies and in between they pack 10 marshmallows and 1 full Hershey bar!!! I recommend sharing it as it is just too rich to consume alone. The one problem is that you need to be inside the amusement park to purchase one so if you include that in the cost, it unfortunately does make this tasty treat kind of expensive, but in my opinion it is well worth it! If you find yourself in Hershey, this is not to be missed. Arriba!"

If you haven't made it to Hershey yet, it is not too late- they are open lots of weekends throughout the fall and I hear they have great Halloween and Christmas celebrations or there is always next year! www.hersheypark.com

Happy Trails!
Foodie

Ginger-Garlic Chicken with Fresh Fig Pan Sauce

August 24, 2009

Where does the time go? It is hard to believe that the summer is almost over. Make sure you continue to take advantage of all those seasonally fresh ingredients that are still out there since they'll be gone as quick as those warm summer days.

Last week I whipped up this recipe from Cooking Light to take advantage of all of the figs that are in season at this time of year. Oooohhhh...yuck...figs you might say? Did you read Dr. Seuss's Green Eggs and Ham?? Don't knock it until you try it because I was a "fig hater" (silly because I don't know if I ever had them before). But, while shopping at Whole Foods one afternoon, they were serving up samples of a fig spread with brie on petit toasts. It was love at first bite! I am a fig convert and you can ask anyone who has been at my house as of late because I am serving up that tasty little appetizer on a regular basis!

Anyway, enough history, this recipe is fresh, tasty, light and fairly easy to make.

Ingredients:
4 (6 ounce) skinless, boneless chicken breast halves
1 teaspoon grated peeled fresh ginger
3/4 teaspoon kosher salt, divided
1 large garlic clove, grated
1 tablespoon canola oil
2 tablespoons thinly sliced green onion bottoms
1 pound ripe Kadota or Brown Turkey figs, cut into 1/4 inch thick wedges
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
2 tablespoons thinly sliced green onion tops
1/2 teaspoon sesame seeds, toasted

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each chicken breast half to 1/4-inch thickness using a meat mallet or small heavy skillet.

2. Combine ginger, 1/2 teaspoon salt, and garlic in a small bowl; mash with a spoon to form a paste. Rub paste evenly over chicken; cover and chill 20 minutes. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 2 minutes on each side or until done. Remove chicken from pan; keep warm. (Foodie note- I found it definitely took longer than 2 minutes on each side to cook so make sure you check that it is fully cooked before taking it out of the pan. Also, unless you have a huge frying pan, you will probably need to work in batches.) Add green onion bottoms to pan; saute 1 minute, stirring frequently. Add figs; saute 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, vinegar and sesame oil. Remove from heat; spoon sauce over chicken. Sprinkle with green onion tops and sesame seeds.

Yield: 4 servings (serving size- 1 chicken breast half and about 1/3 cup sauce)
Calories 318, Fat 7.3 grams (sat 1.1g, mono 3.2g, poly 2.2g)

Bon appetit!
Foodie

WINE NOT TO BE MISSED!

July 24, 2009

This one is for all the wine lovers out there and this blog post is much shorter than my norm so give it a quick read before your busy weekend gets started...

I was at The Wine Cellar in Red Bank last week and I mentioned to Mark that I have been more into medium-bodied wines during the summer such as Bordeaux and Pinot. Among the case of discounted wine that I bought, Mark suggested that I try the $22- 2003 Clarendelle from Clarence Dillon Wines (a Bordeaux). I don't rate wines like Wine Library, Wine Enthusiast, etc. because I am not an expert, but I LOVED IT! The breakdown is 67% Merlot, 29% Cabernet Sauvignon and 4% Cabernet Franc, very drinkable, not overly priced, smooth and silky, rich, and medium bodied- not too heavy like the cabernets might be for the summer.

Tasting tips from Clarence Dillon Wines: Clarendelle red 2003 reveals a deep purple colour with a nose of black currants, berries, liquorice with a hint of spice, vanilla, roasted coffee and black chocolate. The well balanced body is followed by a deep mid palate and supple tannins that lead to a textured and fleshy long finish.

For this lowish price point, if you can find it on-line or at a store near you, buy a couple of bottles- I don't think you'll be disappointed.

Cheers!
Foodie

New Jersey's Finest...Restaurants!

July 23, 2009

I arrived home last night after a long day in NYC and much to my pleasure, my New Jersey Monthly (one of the many magazines I enjoy) had arrived and was covering the top NJ restaurants! NJ Monthly's critics made their 25 picks and then readers AND critics voted for the winners for North, Central and South Jersey in 38 categories.

I am pleased to report that of the top 25 chosen by the critics, this foodie has eaten at AND reviewed/reported at Foodie Favorites on Nicholas in Red Bank, Chez Catherine in Westfield and David Burke's Fromagerie in Rumson.

I don't want to say that I have my finger on the pulse of the people, but I have been at and in many cases frequent all of the following picks of my fellow eaters (category listed):



N- Northern NJ
C-Central NJ
S- Southern NJ
*- Critics choice

Best of the Best:
N- Chez Catherine, Westfield
C- Nicholas, Red Bank

Most Romantic:
C- Nicholas, Red Bank

Wine List:
C- Nicholas

Beer Selection:
C- Basil T's, Red Bank

Breakfast:
S- The Pop Shop, Collingswood

Seafood:
C- Doris and Ed's, Highlands

Chain:
*Chipotle and Bobby's Burger Palace, Eatontown

Deli Italian Style:
C- Delfini's, Red Bank
S- Joe Leone's, Point Pleasant

Burger:
C- Bobby's Burger Palace, Eatontown

Cheesesteak:
C- Willy's, Red Bank

French:
N- Chez Catherine, Westfield
C- Nicholas, Red Bank

Southeast Asia/Thai:
C- Siam Garden, Red Bank

Bakery:
C- Del Ponte's Bakery, Bradley Beach

Ice Cream:
C- Hoffman's, Spring Lake
S- The Pop Shop, Collingswood

For a full listing of the winners in North, South and Central NJ and in all categories, visit www.njmonthly.com .

If any foodie friends are looking for a night out, next up on my list of winners are:

From the Top 25 Overall chosen by the critics:
Avenue, Long Branch
Blu, Montclair
Cucharamama, Hoboken

From the Readers/Critics by category:
Langosta Lounge, Asbury Park (Best New Restaurant and Caribbean)
Brennen's Steakhouse, Neptune (Best Steak)
Brickwall, Asbury Park (Best Bang for the Buck)
Pete and Elda's, Neptune (Best Pizza)
Taka, Asbury Park (Best Japanese)
Tim McCloone's Supper Club, Asbury Park (Best Bar Scene)

Trust me, if you look hard enough, you don't always need to go to Manhattan, you will find something great in a neighborhood near you. You make the reservation and I'll meet you there!!

Happy Eating!