Tyrokavteri : Spicy Feta And Red Pepper Dip

By: Bistro At Red Bank

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Makes about 2 cups

8 oz feta cheese

4 oz cream cheese

2 roasted red peppers

juice of half a lemon

1/2 tsp red pepper flakes

1/4 cup of olive oil

Blend all ingredients together in a food processor until mostly smooth. Pour dip into a dish and refrigerate for an hour before serving. Top with a drizzle of olive oil.

Bake Pita on open fire both sides til warm

Aji De Gallina

By: Runa Peruvian Cuisine

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Aji de Gallina

Aji de Gallina is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chili peppers. It is the fusion of local Peruvian Flavors with French, it has its roots in the social upheaval of the French Revolution in 1789 when the chefs travelled the new world after losing their jobs to French Aristocrats.

 INGREDIENTS:

1 whole chicken 3-3.5lbs cut up

4 cups of water

1 celery stalk

¼ Spanish onion

1 carrot chopped

½ cup oil

1 medium diced Spanish onion

2 cloves garlic, crushed

1 /2 loaf of bread, no crust

2 cups chicken stock

1 ½ milk

Aji Amarillo Paste

3 tbs grated parmesan cheese

Salt and pepper to taste

3 boiled potatoes sliced lengthwise

6 hard boiled eggs

 YIELD:

6

PREP TIME:

30 min

COOK TIME:

30min

DIRECTIONS:

In a medium pot place the chicken, water, celery, carrots and onions to make a stock. Let the chicken boil and simmer for 20 minutes. Remove the chicken and let cool. Shred the chicken into bite-size pieces. Save the stock.

In a medium bowl, crumble the bread and soak in the milk for 10 minutes. Transfer the mixture to the blender, set aside. 

In a large heavy pan, heat oil and saute onion until translucent, then add garlic and mix well. Add the soaked bread mixture, add salt and pepper to taste. Cook for 8 minutes and then add the stock in small batches, stirring constantly. Add the Aji Amarillo Paste, blend mixture well. Finally add the shredded chicken and parmesan cheese, stirring for another 2 minutes.

Garnish with sliced boiled potatoes and eggs.

PHOTO CREDIT
Karen Calamia Photography

RECIPE SUBMITTED BY:
Chef Marita Lynn of Runa Peruvian Cuisine

 

Artichokes Oreganata

By: Gaetano’s

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16 Fresh Artichokes, peeled and halved

White Vinegar

Lemon Juice

In boiling water, add artichokes, white vinegar and lemon juice and boil for 15 to 20 minutes until the middle of the artichoke is cooked through.

Marinade

1 tsp Garlic, minced

1 tsp parsley

1 cup oil

Pinch red pepper flakes

After the artichokes are cooked and cooled, add them with above ingredients and marinade for at least 12 hours in the refrigerator.

Sauce

16 oz. Chicken Stock

1 tsp butter

¼ tsp lemon juice

1 cup Italian Seasoned bread crumbs

Place artichokes on a baking sheet.  Add chicken stock, butter, and lemon juice.  Top artichokes with breadcrumbs.  Bake in the oven at 350 for 8 minutes.

 

Black Bean Salsa

By: Readies Cafe & Delicatessen

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Ingredients:

2 16oz cans of black beans
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
2 jalapenons, diced (or more if you like it hotter)
1 cup of oil
1/2 cup of red vinegar
1/3 bunch of cilantro, chopped

Directions:

Rinse black beans in colander then put ingredients in a bowl, toss and serve with tortilla chips.

Brie & Fig Crostini

By: Carter And Cavero

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Ingredients:

3oz. Brie Cheese
1 Jar Dalmatia Fig Spread
1 Loaf Crusty French bread
1 ½ c. C&C Fig Balsamic Vinegar
C&C Hickory Smoked Sea Salt

Preparations:

Pour balsamic vinegar into a small saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to ¼ cup. Make sure to watch your vinegar while it reduces.
Set aside, and cool to room temperature. Slice the bread ¼ inch rounds.
Spread a thin layer of fig spread over the bread and top with a piece of brie that just fits the bread slice.
Drizzle with cooled fig balsamic reduction. Sprinkle with smoked sea salt.

Calamari Calabrese

By: Recipes

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1 lb Calamari 4 Fresh Plum Tomatoes, diced ½ oz cherry peppers, diced 1 small red onion, diced 1 tbsp minced garlic ½ oz chopped basil. 2 cups clam juice 4 tbsp. lemon juice 4 tbsp. white wine 3 tbsp. olive oil 1 tbsp. butter Salt and Pepper to taste   In a large sautee pan, heat the olive oil.  Add garlic, fresh plum tomatoes, cherry peppers, red onion and basil.  Sautee for 1 minute.  Add clam juice, white wine, lemon juice, butter, salt and pepper.  Over a medium heat, bring to a boil and simmer for about 5 minutes. Lightly batter and fry the calamari until golden.  Add the calamari to the mixture and sautee and toss and serve.

Chilled Gazpacho

By: Pearl At The Oyster Point

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This recipe will make 2 quarts. 4 oz/person will yield 8 servings.

1 lb. Jersey Fresh Tomatoes (peeled & de-seeded)

1/2 lb. Red Peppers (cleaned & de-seeded)

1 lb. Cucumbers (peeled, deseeded & diced)

1/4 lb. Onions – the sweeter, the better (diced)

1 oz. Sherry Vinegar (Jerez is recommended)

1 oz. Extra-Virgin Olive Oil

Mix all ingredients together and place in a blender. Puree until smooth. Next, season with Kosher Salt, pepper, sherry vinegar & extra-virgin olive oil.

Garnish with chopped hard-boiled eggs, olives, avocado & croutons.

Enjoy!

Classic Guacamole

By: The Downtown

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YIELDS: 1 quart

INGREDIENTS:

4  avocados peeled and pitted

1 finely diced jalapeno

Fresh juice from 2 limes

Half  medium diced onion

Finely chopped cilantro

Ground cumin, salt and pepper to taste

METHOD OF PREPARATION

1. Combine all ingredients and mash with a wisk

Grape Tomato Bruschetta

By: Gaetano’s

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1 Pint grape tomatoes
1/8 Cup olive oil
4 Cloves garlic, finely chopped
Basil or mint
1/8 cup grated parmesan
Salt
Pepper
Toasted bread slices to dip

 

1. Place 1 pint of grape tomatoes in a bowl with 1/8 cup of olive oil, stir to coat.

2. Put tomatoes in a shallow baking dish – bake at 400 for 40 minutes. Some tomatoes will start to blacken on tops.

3. Take out tomatoes and push each with a fork to squish. Add garlic.

4. Lightly salt and pepper, then stir

5. Add EITHER 1/8 cup chopped basil or chopped mint. They produce very different tastes so try it both ways! Put back in oven for 20 minutes. Remove from oven and top with 1/8 cup grated parmesan.

Hint: You can use toaster oven, grill or oven. Choose a shallow pan that allows tomatoes to lay in single layer but not too much room left over so the oil doesn’t burn up.

Kale Lemon Pesto

By: Via 45

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Ingredients:

1/2 cup whole almonds (raw or toasted)*
1 cup packed kale leaves
1 cup packed basil leaves
1 cup packed arugula *
1/4 cup fresh parsley leaves
juice  of 2 lemons
1/2 tsp lemon zest
1-2 cloves of garlic*
extra virgin olive oil
salt/pepper to taste

Directions:

In a food processor or blender,:  pulse almonds until finely chopped.
Add the combination of greens, zest, juice, and garlic.
Pulse, scraping down the sides of the bowl until everything is chopped. to preference.
while food processor is on, slowly add the olive oil through the feed hole until the pesto reaches your desired consistency.
Stop and scrape down the bowl.
Add salt/pepper to taste.
1 pinch red pepper flakes if desired
Transfer to a serving bowl
cover with plastic wrap pressing against the surface of the pesto.
Chill until ready to use.

Notes:
*can sub spinach, more kale or basil for the arugula
*can  add grated cheese if desired
*can sub toasted walnuts for almonds
*can use roasted garlic

Serving Suggestions:
-on a baguette
-with chips
-with fish, chicken or meat

Lobster Mac And Cheese

By: The Boondock’s Fishery

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8 Servings

1 Box Elbow macaroni

1 1/2 Lb. lobster chopped and drained

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 1/2 cups whole milk

1 cup of 1/2 and 1/2

1 stick butter

1/2 cup flour

1 lb. gruyere, swiss or emmenthaler cheese

3 cups shredded sharp cheddar cheese

1 cup grated romano cheese

Salt and pepper to taste

1 cup Panko

4 tablespoons melted butter

Fill a  large pot with lightly salted water, bring to rolling boil, stir in macaroni and return to boil and cook accordingly to package directions, do not overcook! Drain and cool down

Melt 2 tablespoons butter in saucepan and cook onion and garlic until cooked through, pour milk and half and half, bring to simmer and season with salt and pepper.

Heat oven to 350°

Melt stick of butter in saucepan over medium heat, whisk in the flour until mixture becomes paste (roux) and cook to light golden brown. Slowly add the milk mixture to roux whisking to avoid lumps, after incorporated and starting to thicken, add cheeses one at a time and let melt until smooth, add in lobster meat, macaroni, salt and pepper and cayenne pepper to taste. Pour into hotel pan and cover with foil, either keep hot in bain marie or reheat in oven if cold, mix in more milk if necessary.

Melt 4 tablespoons butter and toss panko until toasted and nutty brown

Roasted Butternut Squash Soup

By: The Downtown

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Makes 4 servings

Ingredients:

1 Butternut Squash
½ lb butter
1 Vidalia Onion (sliced)
2 Granny Smith Apples (peeled & sliced)
¼ cup brown sugar
1/4 cup Honey
1 teaspoon Nutmeg
1 teaspoon Cinnamon
2 quarts Chicken (or Vegetable) Stock
2 leaves of Sage
2 cups Heavy Cream
Salt & Pepper to taste

Preparations:

1. Slice squash lengthwise and remove the seeds.  Place on a sheet tray skin-side down.

2. Melt 2 tablespoons of butter, brush the squash and place in a 350 degree oven until very tender (about 30 minutes), basting with butter every 10 minutes.

3. Brown the remaining butter in a pot & add onions, cook til sweet & caramelized.

4. Add apples & cook for about 10 minutes.

5. Add sugar, honey, nutmeg & cinnamon and continue to caramelize.

6. Scoop squash pulp out of skin & add to pot.

7. Add salt & pepper, stock and sage. Bring to a boil, add cream. Puree in a blender until very smooth.  Adjust salt & pepper to taste & add more cream or stock, if needed.

Smoked Salmon Sushi Roll

By: Teak

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Makes 6 rolls

Ingredients:

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado – peeled, pitted and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Preparations:

1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.

2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.

3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.

4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Sweet Potato Bisque With Shrimp And Corn

By: Red

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Ingedients:

Butter 1 oz.
Garlic clove, minced 1 each
Celery, diced ½ stalk
Onion, diced ¼ cup
Chicken stock 3 cups
Sweet Potato, diced ¾ lb.
Heavy Cream ¼ cup
Shrimp, peeled, deveined 6 oz.
Bacon, cooked and diced 2 slices
Corn, frozen kernels ½  cup
Cayenne pepper ½ tsp. or to taste
Maple Syrup 1 Tbsp.
Salt ½ tsp.

Directions:
1. Melt butter; add garlic, celery, and onion. Season with salt and cayenne pepper.    Cook over medium heat until soft.
2. Add sweet potatoes, chicken stock, and maple syrup. Bring to a simmer and cook until sweet potatoes are tender.
3. Puree sweet potato mixture in cuisinart, blender, or with immersion blender; return to pot.
4. Add heavy cream, bacon, and corn; return to simmer. Adjust consistency with stock or water.
5. Chop shrimp and add to soup. Simmer 3-4 minutes until shrimp is cooked through. 

 

Sweet Potato Pork Empanadas Chipotle Glaze

By: Bistro At Red Bank

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Ingredients
Pork:

2 table spoon granulated garlic
2 table spoon kosher salt
2 table spoon smoked sweet paprika
2 table spoon cumin powder
2 table spoon onion powder
2 table spoon black pepper
1 pound boneless pork shoulder, cut into large cubes

Dough:
2 packs Goya empanadas disc
1 egg yolk to bind empanadas

Filling:

1 cup cooked and mashed sweet potato, about 1 large potato
1/4 cup cooked black beans
1/4 cup chopped fresh cilantro leaves
1/4 teaspoon ground cinnamon
Add shredded pork mix after cooled
Salt and freshly ground black pepper

Glaze:
1/2 cup chipotle pepper puree
1/2 cup honey

Oil, for frying
Fresh cilantro sprigs, for garnish

Directions
For the pork:

Combine the spices in a medium bowl. Mix spice mixture with pork until completely coated, and let marinate four hours in a large pot. Add the pork and enough water to cover and bring to a boil. Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork.

For the filling:

Fill the dough disks with a generous spoon of the filling, brush the outer edges with the egg yolk and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying.

For glaze:
Combine the ingredients for the glaze.
Preheat oil in a large saucepan or Dutch oven to 350 degrees F.
Fry the empanadas for about 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle honey glaze. Garnish with fresh cilantro sprigs and some of the glaze.

Watermelon Gazpacho

By: Pearl At The Oyster Point

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Yields: 4 oz. per person will yield 16 servings

INGREDIENTS:

1 lb. of organic watermelon, peeled & diced
1 lb. Jersey Fresh Tomatoes, peeled & de-seeded
1/2 lb. Red Peppers, cleaned & de-seeded
1 lb. Cucumbers, peeled, de-seeded & diced
1/4 lb. Onions, the sweeter the better (diced)
1 oz. Sherry Vinegar 1 oz. Extra virgin olive oil

DIRECTIONS:

1. Mix all ingredients together and place in blender. Puree until smooth. Next, season with Kosher salt, pepper, sherry vinegar and extra virgin olive oil.

2. Garnish with chopped hard-boiled eggs, olives, avocado and croutons. Enjoy!

 

 

Ketel One Oranje Grand - Feat. At Holiday Flavour 2014

By: Recipes

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Recipe Found on Ketel One’s website

Ingredients:

· 1.25 oz. Ketel One Oranje Flavored Vodka
· .25 oz. Grand Marnier
· .25 oz. fresh lemon juice
· 1 splash ginger ale
· 1 orange wedge

Directions:
· Build in a rocks glass over ice. Top with ginger ale. Stir. Garnish with an orange wedge. · 0.6 oz. of alcohol

Pomegranate Mojito

By: Teak

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Ingredients:

2 tablespoons sugar
1 tablespoon fresh lime juice
12 mint leaves
4 tablespoons of pomegranate seeds
6 tablespoons white rum
1/4 cup pomegranate juice
1/8-1/4 fluid ounce soda water
Directions:

1. Combine the pomegranate sugar, lime juice and mint leaves in a tall glass; mash with the back of a spoon.
2. Mix in the rum and pomegranate juice.
3. Fill glass with ice.
4. Top with a splash of soda water
5. Garnish with a few seeds on top

Sour Cherry Mojito

By: Red

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1.5 oz. Sailor Jerry Rum

1 oz. Sour Cherries (Marinate overnight: dried cherries, cinnamon sticks and Grand Marnier. Grand Marnier should just cover cherries do not fill to top of container. Should look like a syrup.)

3 fresh limes

8 mints leaves (Slap leaves between palms, do not muddle.)

Shake and pour over ice

Top with club soda

Served in highball glass

Garnish with mint sprig or lime

Watch red Restaurant & Lounge’s own Luis Garcia create this cocktail here!

Apple Pie Cake Pops

By: Lil’ Cutie Pops

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Apple Mixture
6 Granny Smith Apples, peeled and diced
4 TBS Brown Sugar
1 TSP Ground Cinnamon
2 TSP Fresh Lemon Juice

Cake
2 CUPS Cake Flour
1 CUP Butter
1 1/2 CUPS White Sugar
8 Egg Yolks
3/4 CUP Milk
1 1/12 TSP Vanilla Extract
2 TSP Baking Powder
1/2 TSP Salt

Additional Items:
Red Candy Melts or Green Candy Melts
Lollipop Sticks
Pretzel Sticks
Green Diamond Sprinkles
Styrofoam block

Heat Oven to 350 degrees F (325 degrees for dark or nonstick pan). Spray bottom and sides of 13×9 inch pan with baking spray and dust lightly with flour.

In medium bowl, add lemon juice and apple slices. (The Lemon prevents the apples from browning.) Gently stir together Apple Mixture ingredients; set aside.

In large bowl, beat the Cake Ingredients with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Be sure to scrape the sides of the bowls to make sure everything is combined.

Gently fold in the apple mixture to the cake batter, try not to over mix.

Bake 30 to 35 minutes, or until a toothpick is inserted in center and comes out clean. Cool completely, about 30 minutes.

Once cake is cooled completely, gently break it up with your hands as your crumble the cake. In clean bowl, return the crumbled cake to mixer and on low speed, using the dough paddle until fully blended. The cake should take on a truffle like consistency, if it’s too dry simply add a TBS of vanilla frosting.

Take a baking sheet and line it with parchment paper. Gently scoop out about a golf ball size amount of cake mixture, and shape the mixture into apples. so a little wider at the top and more narrow at the bottom. Then press into the top center and bottom center with your fingers to create the apple dimples. Continue shaping out the rest of the cake mixture. You should end up with about 25-30 mini apples. Place tray in freezer for ten minutes to help firm them up.

In a microwave safe bowl, melt the green or red candy melts in 30 second intervals until smooth. Gently dip the tip of one lollipop stick into the candy melts, then place dipped end into the bottom of the apple cake pop. Once attached to the stick, submerge the entire cake pop into the mixture and gently tap off the excess. Insert a piece of the pretzel stick and attach a green diamond sprinkle as the “leaf” while the coating is still wet, place in a styrofoam block to dry.

Banana In Coconut Milk

By: Siam Garden

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This is a very popular, easy to make Thai dessert that it is completely vegetarian.

Ingredients for 4-5 portions:

Ripe baby bananas – 5 bananas (use baby bananas for preferred texture)|
Coconut milk  – 2 cups (for authentic taste use product of Thailand)
Sugar  – ½ cup
Salt  – ½ teaspoon

Instructions:

Peel the bananas, cut them in half vertically, then horizontally into 1-2 inch pieces.
Pour the coconut milk into a pot and bring it to boil.  After the milk starts to boil, lower the heat and add the banana pieces.  Cook them on medium heat until they are soft and light yellow in color.  Do not overcook.
Once bananas are cooked add sugar and salt and continue stirring at low heat until dissolved.
Serve warm and enjoy.

 

Carrot Cake Cupcakes

By: Cupcake Magician

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Ingredients:
2 Cups of sifted cake flower
2 cups of sugar
4 eggs
2 teaspoons baking soda
¼ teaspoons of salt
1 cup of vegetable oil
3 cups of grated raw carrots
1 teaspoon of nutmeg
1/3 cup of milk

Frosting:
¼ cup of whipped cream
8 ounces of cream cheese
2 teaspoons of vanilla
1 pound of powdered sugar

Preparations:
Preheat oven °350 Mix all dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg. Pour batter into cupcake pan with liners. Fill ¾ of the tray to top and bake about 18-20 minutes, or until tops have popped and spring back when touched. Let cool completely, in the meantime beat frosting. Spread frosting over cooled cupcakes. Sprinkle a little raw carrot on top, enjoy!

Pb & J Cupcakes

By: Sugarush

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VANILLA CUPCAKES:

1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
Dash of salt

Pinch of cinnamon
2 eggs
3/4 cup sugar
1 1/2 tsp vanilla extract
1/2 cup canola oil
1/2 cup buttermilk

Preheat the oven to 350 degrees F

Line a cupcake pan with liners (makes 12 cupcakes).

In a medium mixing bowl combine flour, baking powder, baking soda, salt and cinnamon and set aside. In a separate bowl, with an electric mixer, beat 2 eggs on medium speed until combined, add sugar vanilla and oil and beat on medium and continue to beat on medium for about a minute or so.

Reduce mixer to low and slowly add flour mixture and buttermilk in small parts, quarter at a time.

Beat until everything is combined, but do not over beat.

Use a spatula to scrape the sides, combine anything that was been left on the sides of the bowl.

The batter should be a little thin.

Using an ice cream scoop, scoop batter into each liner, a little over ½ full.

Bake for 13 – 15 minutes depending on your oven.  Check you cupcakes, if they start to get a little golden brown on top and have a little bounce they are done.  A tooth pick coming out clean does the trick as well.

PEANUT BUTTER BUTTER CREAM:

6 cups confectioners’ sugar
2 cups softened butter
2 tsp vanilla extract
4 tbsp of creamy peanut butter (softened)

Using a standing mixer with a whisk, mix together sugar and butter. Mix on low speed until blended well, once completely combined increase the speed and beat for another few minutes, or until fluffy.

Add vanilla and peanut butter (softened in microwave for 10 seconds) and beat on medium speed for 1 minute until you get a desired consistency.

*If the consistency is too thick, feel free to add a little heavy cream and mix thoroughly.  If it is too thin, add a little more confectioners’ sugar.

TO MAKE PB&J CUPCAKES:

Once your cupcakes are cool take a small paring knife and hollow out a 1in circle from the center of the cupcake.

Take your favorite GRAPE jelly and place a tablespoon of jelly into the center of your cupcake.

Spread your butter cream on top with a knife and make yourself a PB&J cupcake!

Decorating note:  we use a 1M tip and a piping bag to ice our cupcakes.

 If you do not have the tip and bag and want to make the icing look a little more fun, spoon your icing into a freezer bag, cut  a ½  inch off of the corner and squeeze out the icing in a swirl right on top of your stuffed cupcake and enjoy!

Pignoli Cookies

By: Gaetano’s

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To make 3 dozen

1 lb Almond Paste

1 ¾ cup sugar

4 extra large egg whites, slightly beaten

½ tsp Almond extract

¼ – 1/3 lb Pine Nuts

Preheat oven to 325.

Instructions:

Line an 18” cookie sheets with parchment paper.  Place almond paste in a mixer.  Add sugar and mix until smooth.  Add almond extract and slightly beaten egg whites into the mixer at medium speed for about five minutes or until creamy.  Use 1 oz. cookie scoop and place dough 1 inch apart.  Lightly press pine nuts on top of each cookie.  Bake for 15 minutes.  Rotate Cookie sheet and cook another 12 minutes.  Remove and cool completely.  Store in an airtight container and store in the refrigerator or freezer

Salted Caramel Brownies

By: Dish

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Ingredients:

10 Tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
10 Ounces best-quality bittersweet chocolate, broken into pieces
1 Cup granulated sugar
1/2 Cup (firmly packed) light brown sugar
5 Large eggs
1 teaspoon vanilla extract
A few grinds black pepper
1/4 Cup good quality unsweetened cocoa powder
(rupunzel organic cocoa powder found in Deans)
11/2 Cups organic all-purpose flour
1/2 Cup caramel melted
Baleine coarse sea salt (found in Deans)

Directions:

1. Preheat oven 350 degrees F.  Lightly butter and flour an 8-inch square baking pan.

2. Combine the butter and chocolate in the top of a double boiler and place over gently simmering water.  When the mixture is almost completely melted, remove it from the heat.  Stir with a wooden spoon until both the butter and chocolate are completely melted and blended together.  Pour the mixture into a medium-size bowl and let cool to room temperature.

3. Once the chocolate mixture is cool, add the granulated sugar, brown sugar, eggs, vanilla, and pepper and whisk well to combine.

4. Add the cocoa powder and stir until thoroughly incorporated.  Add the flour 1/2 cup at a time, stirring well after each addition to thoroughly incorporate.  Then pour the batter into the prepared baking pan.  Pour small amounts of caramel onto brownie mixture about 2 inches apart, then drag a tooth pick through the mixture to distribute the caramel throughout the brownies.  Sprinkle desire amount of coarse sea salt over mixture.

5. Bake until a toothpick inserted in the center of the brownies still has a light coating of batter on it when removed, but when inserted near the edge of the brownies comes out dry, 25 to 35 minutes.  Let the brownies cool ( the center will finish cooking to a nice chewiness), then cut them into squares to serve.

Aji De Gallina

By: Runa Peruvian Cuisine

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Aji de Gallina

Aji de Gallina is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chili peppers. It is the fusion of local Peruvian Flavors with French, it has its roots in the social upheaval of the French Revolution in 1789 when the chefs travelled the new world after losing their jobs to French Aristocrats.

 INGREDIENTS:

1 whole chicken 3-3.5lbs cut up

4 cups of water

1 celery stalk

¼ Spanish onion

1 carrot chopped

½ cup oil

1 medium diced Spanish onion

2 cloves garlic, crushed

1 /2 loaf of bread, no crust

2 cups chicken stock

1 ½ milk

Aji Amarillo Paste

3 tbs grated parmesan cheese

Salt and pepper to taste

3 boiled potatoes sliced lengthwise

6 hard boiled eggs

 YIELD:

6

PREP TIME:

30 min

COOK TIME:

30min

DIRECTIONS:

In a medium pot place the chicken, water, celery, carrots and onions to make a stock. Let the chicken boil and simmer for 20 minutes. Remove the chicken and let cool. Shred the chicken into bite-size pieces. Save the stock.

In a medium bowl, crumble the bread and soak in the milk for 10 minutes. Transfer the mixture to the blender, set aside. 

In a large heavy pan, heat oil and saute onion until translucent, then add garlic and mix well. Add the soaked bread mixture, add salt and pepper to taste. Cook for 8 minutes and then add the stock in small batches, stirring constantly. Add the Aji Amarillo Paste, blend mixture well. Finally add the shredded chicken and parmesan cheese, stirring for another 2 minutes.

Garnish with sliced boiled potatoes and eggs.

PHOTO CREDIT
Karen Calamia Photography

RECIPE SUBMITTED BY:
Chef Marita Lynn of Runa Peruvian Cuisine

 

Artichokes Oreganata

By: Gaetano’s

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16 Fresh Artichokes, peeled and halved

White Vinegar

Lemon Juice

In boiling water, add artichokes, white vinegar and lemon juice and boil for 15 to 20 minutes until the middle of the artichoke is cooked through.

Marinade

1 tsp Garlic, minced

1 tsp parsley

1 cup oil

Pinch red pepper flakes

After the artichokes are cooked and cooled, add them with above ingredients and marinade for at least 12 hours in the refrigerator.

Sauce

16 oz. Chicken Stock

1 tsp butter

¼ tsp lemon juice

1 cup Italian Seasoned bread crumbs

Place artichokes on a baking sheet.  Add chicken stock, butter, and lemon juice.  Top artichokes with breadcrumbs.  Bake in the oven at 350 for 8 minutes.

 

Calamari Calabrese

By: Recipes

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1 lb Calamari 4 Fresh Plum Tomatoes, diced ½ oz cherry peppers, diced 1 small red onion, diced 1 tbsp minced garlic ½ oz chopped basil. 2 cups clam juice 4 tbsp. lemon juice 4 tbsp. white wine 3 tbsp. olive oil 1 tbsp. butter Salt and Pepper to taste   In a large sautee pan, heat the olive oil.  Add garlic, fresh plum tomatoes, cherry peppers, red onion and basil.  Sautee for 1 minute.  Add clam juice, white wine, lemon juice, butter, salt and pepper.  Over a medium heat, bring to a boil and simmer for about 5 minutes. Lightly batter and fry the calamari until golden.  Add the calamari to the mixture and sautee and toss and serve.

Duck Prosciutto Wrapped Scallops With Pomegranate-brown Butter Emulsion

By: Danny’s Grill & Wine Bar

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Ingredients:
4 – 6 Pcs of U10 Scalllops
1/2 lb of Butter
2 cups of Pomegranate Juice
2-4 oz of Micro Greens
1 Lemon
2 fl oz of olive oil
Salt and Pepper
Directions: 
1. Wrap scallops with the thinly sliced duck prosciutto. Set Aside.
2. In a small sauce pot reduce pomegranate juice to to 1/2 or 1 cup. Set aside cool at room temp.
3. In a separate sauce pot clarify and brown butter at low heat. Remove from heat when its golden brown in color. Strain in a coffee filter thru a fine chinois. Set a side and cool at room temp.
4. When cooled emulsify the reduced pomegranate Juice and clarified brown butter in a blender.
5. In a small mixing bowl season micro greens with salt and pepper then dredge with lemon juice and olive oil. Save 1/2 of the olive oil to sear scallops.
6. Sear duck prosciutto wrapped scallops on all sides or until you reach your desired temperature. Med Rare Scallops Suggested with crispy duck prosciutto exterior.
7. Place the scallops on a dish and spoon the emulsion over the scallops.
8.Garnish Scallops with micro greens

Slow Roasted Balsamic Eggplant Caponata

By: Front St Trattoria

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Makes 4-6 servings

Ingredients:

1 Onion
1 Parsnip
1 Carrot
2 Stalks Celery
1 Eggplant
6 Mushrooms
1 Zucchini
6-8 Capers¼ Cup Balsamic Vinegar
1 oz. Olive Oil
16 Oz. Tomato Sauce
6 oz. can of tomato paste
1 tsp Salt
1 tsp Pepper
1 tsp chopped Garlic
1 tsp Hot Pepper Flakes

 Preparations:

1. Preheat oven to 375°.

2. Peel skin from Eggplant and dice.

3. Dice Onion, Parsnip, Carrot, Celery, Mushrooms & Zucchini.

4. Combine all ingredients in a metal roasting pan.

5. Hold aside Tomato Paste and Tomato Sauce – Roast all Above ingredients in oven for 45 minutes tossing occasionally.  Then add Tomato Paste and Sauce and roast for another 2 -3 hours stirring every 20 minutes.

6. Let cool and serve over Whole Wheat Penne Pasta with crumbled Goat Cheese.

Tyrokavteri : Spicy Feta And Red Pepper Dip

By: Bistro At Red Bank

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Makes about 2 cups

8 oz feta cheese

4 oz cream cheese

2 roasted red peppers

juice of half a lemon

1/2 tsp red pepper flakes

1/4 cup of olive oil

Blend all ingredients together in a food processor until mostly smooth. Pour dip into a dish and refrigerate for an hour before serving. Top with a drizzle of olive oil.

Bake Pita on open fire both sides til warm

Aji De Gallina

By: Runa Peruvian Cuisine

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Aji de Gallina

Aji de Gallina is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chili peppers. It is the fusion of local Peruvian Flavors with French, it has its roots in the social upheaval of the French Revolution in 1789 when the chefs travelled the new world after losing their jobs to French Aristocrats.

 INGREDIENTS:

1 whole chicken 3-3.5lbs cut up

4 cups of water

1 celery stalk

¼ Spanish onion

1 carrot chopped

½ cup oil

1 medium diced Spanish onion

2 cloves garlic, crushed

1 /2 loaf of bread, no crust

2 cups chicken stock

1 ½ milk

Aji Amarillo Paste

3 tbs grated parmesan cheese

Salt and pepper to taste

3 boiled potatoes sliced lengthwise

6 hard boiled eggs

 YIELD:

6

PREP TIME:

30 min

COOK TIME:

30min

DIRECTIONS:

In a medium pot place the chicken, water, celery, carrots and onions to make a stock. Let the chicken boil and simmer for 20 minutes. Remove the chicken and let cool. Shred the chicken into bite-size pieces. Save the stock.

In a medium bowl, crumble the bread and soak in the milk for 10 minutes. Transfer the mixture to the blender, set aside. 

In a large heavy pan, heat oil and saute onion until translucent, then add garlic and mix well. Add the soaked bread mixture, add salt and pepper to taste. Cook for 8 minutes and then add the stock in small batches, stirring constantly. Add the Aji Amarillo Paste, blend mixture well. Finally add the shredded chicken and parmesan cheese, stirring for another 2 minutes.

Garnish with sliced boiled potatoes and eggs.

PHOTO CREDIT
Karen Calamia Photography

RECIPE SUBMITTED BY:
Chef Marita Lynn of Runa Peruvian Cuisine

 

Brie & Fig Crostini

By: Carter And Cavero

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Ingredients:

3oz. Brie Cheese
1 Jar Dalmatia Fig Spread
1 Loaf Crusty French bread
1 ½ c. C&C Fig Balsamic Vinegar
C&C Hickory Smoked Sea Salt

Preparations:

Pour balsamic vinegar into a small saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to ¼ cup. Make sure to watch your vinegar while it reduces.
Set aside, and cool to room temperature. Slice the bread ¼ inch rounds.
Spread a thin layer of fig spread over the bread and top with a piece of brie that just fits the bread slice.
Drizzle with cooled fig balsamic reduction. Sprinkle with smoked sea salt.

Lobster Mac And Cheese

By: The Boondock’s Fishery

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8 Servings

1 Box Elbow macaroni

1 1/2 Lb. lobster chopped and drained

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 1/2 cups whole milk

1 cup of 1/2 and 1/2

1 stick butter

1/2 cup flour

1 lb. gruyere, swiss or emmenthaler cheese

3 cups shredded sharp cheddar cheese

1 cup grated romano cheese

Salt and pepper to taste

1 cup Panko

4 tablespoons melted butter

Fill a  large pot with lightly salted water, bring to rolling boil, stir in macaroni and return to boil and cook accordingly to package directions, do not overcook! Drain and cool down

Melt 2 tablespoons butter in saucepan and cook onion and garlic until cooked through, pour milk and half and half, bring to simmer and season with salt and pepper.

Heat oven to 350°

Melt stick of butter in saucepan over medium heat, whisk in the flour until mixture becomes paste (roux) and cook to light golden brown. Slowly add the milk mixture to roux whisking to avoid lumps, after incorporated and starting to thicken, add cheeses one at a time and let melt until smooth, add in lobster meat, macaroni, salt and pepper and cayenne pepper to taste. Pour into hotel pan and cover with foil, either keep hot in bain marie or reheat in oven if cold, mix in more milk if necessary.

Melt 4 tablespoons butter and toss panko until toasted and nutty brown

Sweet Potato Bisque With Shrimp And Corn

By: Red

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Ingedients:

Butter 1 oz.
Garlic clove, minced 1 each
Celery, diced ½ stalk
Onion, diced ¼ cup
Chicken stock 3 cups
Sweet Potato, diced ¾ lb.
Heavy Cream ¼ cup
Shrimp, peeled, deveined 6 oz.
Bacon, cooked and diced 2 slices
Corn, frozen kernels ½  cup
Cayenne pepper ½ tsp. or to taste
Maple Syrup 1 Tbsp.
Salt ½ tsp.

Directions:
1. Melt butter; add garlic, celery, and onion. Season with salt and cayenne pepper.    Cook over medium heat until soft.
2. Add sweet potatoes, chicken stock, and maple syrup. Bring to a simmer and cook until sweet potatoes are tender.
3. Puree sweet potato mixture in cuisinart, blender, or with immersion blender; return to pot.
4. Add heavy cream, bacon, and corn; return to simmer. Adjust consistency with stock or water.
5. Chop shrimp and add to soup. Simmer 3-4 minutes until shrimp is cooked through. 

 

Sweet Potato Pork Empanadas Chipotle Glaze

By: Bistro At Red Bank

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Ingredients
Pork:

2 table spoon granulated garlic
2 table spoon kosher salt
2 table spoon smoked sweet paprika
2 table spoon cumin powder
2 table spoon onion powder
2 table spoon black pepper
1 pound boneless pork shoulder, cut into large cubes

Dough:
2 packs Goya empanadas disc
1 egg yolk to bind empanadas

Filling:

1 cup cooked and mashed sweet potato, about 1 large potato
1/4 cup cooked black beans
1/4 cup chopped fresh cilantro leaves
1/4 teaspoon ground cinnamon
Add shredded pork mix after cooled
Salt and freshly ground black pepper

Glaze:
1/2 cup chipotle pepper puree
1/2 cup honey

Oil, for frying
Fresh cilantro sprigs, for garnish

Directions
For the pork:

Combine the spices in a medium bowl. Mix spice mixture with pork until completely coated, and let marinate four hours in a large pot. Add the pork and enough water to cover and bring to a boil. Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork.

For the filling:

Fill the dough disks with a generous spoon of the filling, brush the outer edges with the egg yolk and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying.

For glaze:
Combine the ingredients for the glaze.
Preheat oil in a large saucepan or Dutch oven to 350 degrees F.
Fry the empanadas for about 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle honey glaze. Garnish with fresh cilantro sprigs and some of the glaze.

The Cheese Cave Keeper

By: Cheese Cave

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Ingredients:

House Roasted Turkey Breast
Emmentaler Swiss
Roasted Tomatoes
Avocado
Skillet Bacon Jam
Romaine Lettuce
Brick Oven Bread

Preparations:

Bacon Jam is a spreadable bacon that is made by taking cooked Nieman Ranch bacon, rendering it down with onions, balsamic vinegar, brown sugar and spices. Deee-lish!!

Spread bacon jam on one side of each bread slice.
Stack remaining ingredients on top of the jammed side of one slice of bread.
Top with other slice of bread.

Watermelon Gazpacho

By: Pearl At The Oyster Point

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Yields: 4 oz. per person will yield 16 servings

INGREDIENTS:

1 lb. of organic watermelon, peeled & diced
1 lb. Jersey Fresh Tomatoes, peeled & de-seeded
1/2 lb. Red Peppers, cleaned & de-seeded
1 lb. Cucumbers, peeled, de-seeded & diced
1/4 lb. Onions, the sweeter the better (diced)
1 oz. Sherry Vinegar 1 oz. Extra virgin olive oil

DIRECTIONS:

1. Mix all ingredients together and place in blender. Puree until smooth. Next, season with Kosher salt, pepper, sherry vinegar and extra virgin olive oil.

2. Garnish with chopped hard-boiled eggs, olives, avocado and croutons. Enjoy!

 

 

Artichokes Oreganata

By: Gaetano’s

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16 Fresh Artichokes, peeled and halved

White Vinegar

Lemon Juice

In boiling water, add artichokes, white vinegar and lemon juice and boil for 15 to 20 minutes until the middle of the artichoke is cooked through.

Marinade

1 tsp Garlic, minced

1 tsp parsley

1 cup oil

Pinch red pepper flakes

After the artichokes are cooked and cooled, add them with above ingredients and marinade for at least 12 hours in the refrigerator.

Sauce

16 oz. Chicken Stock

1 tsp butter

¼ tsp lemon juice

1 cup Italian Seasoned bread crumbs

Place artichokes on a baking sheet.  Add chicken stock, butter, and lemon juice.  Top artichokes with breadcrumbs.  Bake in the oven at 350 for 8 minutes.

 

Calamari Calabrese

By: Recipes

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1 lb Calamari 4 Fresh Plum Tomatoes, diced ½ oz cherry peppers, diced 1 small red onion, diced 1 tbsp minced garlic ½ oz chopped basil. 2 cups clam juice 4 tbsp. lemon juice 4 tbsp. white wine 3 tbsp. olive oil 1 tbsp. butter Salt and Pepper to taste   In a large sautee pan, heat the olive oil.  Add garlic, fresh plum tomatoes, cherry peppers, red onion and basil.  Sautee for 1 minute.  Add clam juice, white wine, lemon juice, butter, salt and pepper.  Over a medium heat, bring to a boil and simmer for about 5 minutes. Lightly batter and fry the calamari until golden.  Add the calamari to the mixture and sautee and toss and serve.

Chilled Gazpacho

By: Pearl At The Oyster Point

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This recipe will make 2 quarts. 4 oz/person will yield 8 servings.

1 lb. Jersey Fresh Tomatoes (peeled & de-seeded)

1/2 lb. Red Peppers (cleaned & de-seeded)

1 lb. Cucumbers (peeled, deseeded & diced)

1/4 lb. Onions – the sweeter, the better (diced)

1 oz. Sherry Vinegar (Jerez is recommended)

1 oz. Extra-Virgin Olive Oil

Mix all ingredients together and place in a blender. Puree until smooth. Next, season with Kosher Salt, pepper, sherry vinegar & extra-virgin olive oil.

Garnish with chopped hard-boiled eggs, olives, avocado & croutons.

Enjoy!

Lobster Mac And Cheese

By: The Boondock’s Fishery

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8 Servings

1 Box Elbow macaroni

1 1/2 Lb. lobster chopped and drained

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 1/2 cups whole milk

1 cup of 1/2 and 1/2

1 stick butter

1/2 cup flour

1 lb. gruyere, swiss or emmenthaler cheese

3 cups shredded sharp cheddar cheese

1 cup grated romano cheese

Salt and pepper to taste

1 cup Panko

4 tablespoons melted butter

Fill a  large pot with lightly salted water, bring to rolling boil, stir in macaroni and return to boil and cook accordingly to package directions, do not overcook! Drain and cool down

Melt 2 tablespoons butter in saucepan and cook onion and garlic until cooked through, pour milk and half and half, bring to simmer and season with salt and pepper.

Heat oven to 350°

Melt stick of butter in saucepan over medium heat, whisk in the flour until mixture becomes paste (roux) and cook to light golden brown. Slowly add the milk mixture to roux whisking to avoid lumps, after incorporated and starting to thicken, add cheeses one at a time and let melt until smooth, add in lobster meat, macaroni, salt and pepper and cayenne pepper to taste. Pour into hotel pan and cover with foil, either keep hot in bain marie or reheat in oven if cold, mix in more milk if necessary.

Melt 4 tablespoons butter and toss panko until toasted and nutty brown

Sweet Potato Pork Empanadas Chipotle Glaze

By: Bistro At Red Bank

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Ingredients
Pork:

2 table spoon granulated garlic
2 table spoon kosher salt
2 table spoon smoked sweet paprika
2 table spoon cumin powder
2 table spoon onion powder
2 table spoon black pepper
1 pound boneless pork shoulder, cut into large cubes

Dough:
2 packs Goya empanadas disc
1 egg yolk to bind empanadas

Filling:

1 cup cooked and mashed sweet potato, about 1 large potato
1/4 cup cooked black beans
1/4 cup chopped fresh cilantro leaves
1/4 teaspoon ground cinnamon
Add shredded pork mix after cooled
Salt and freshly ground black pepper

Glaze:
1/2 cup chipotle pepper puree
1/2 cup honey

Oil, for frying
Fresh cilantro sprigs, for garnish

Directions
For the pork:

Combine the spices in a medium bowl. Mix spice mixture with pork until completely coated, and let marinate four hours in a large pot. Add the pork and enough water to cover and bring to a boil. Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork.

For the filling:

Fill the dough disks with a generous spoon of the filling, brush the outer edges with the egg yolk and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying.

For glaze:
Combine the ingredients for the glaze.
Preheat oil in a large saucepan or Dutch oven to 350 degrees F.
Fry the empanadas for about 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle honey glaze. Garnish with fresh cilantro sprigs and some of the glaze.

Seafood Salad

By: Gaetano’s

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Serves 6

Ingredients:

¾ lb Octopus Olive Oil
¾ lb Squid White Wine Vinegar
1 lb Shrimp 2 Celery Stalks, chopped
¾ lb Mussels 9 cups Mixed Salad Greens
¾ lb Clams salt & pepper to taste

Preparations:

Simmer the octopus and squid separately in lightly salted water to cover.
Separately boil the shrimp in lightly salted water to cover.
Put the mussels and clams in a pan over high heat, cover, and cook until they open.
Remove from heat, preserving the liquid, and remove and discard the shells.
Drain the octopus and shrimp; cut the octopus in small pieces and the squid in rings.
Arrange all the seafood on a serving plate and drizzle with oil, vinegar, pepper and salt; filter a little of the cooking liquid from the mussels and clams and sprinkle it over the seafood.
Add the celery and salad greens. Chill and serve.