Foodie Favorites

Classic Hot Wings for Game Day!

2012-11-28T10:09:00.001-05:00

November 28, 2012

Foodie Favorites hopes everyone has survived the past month with Super Storm Sandy and the Nor'Easter and that Thanksgiving was a nice reprieve to relax a little and enjoy time with friends and family. Onward friends! There is a month between Christmas and New Year's so I thought we'd concentrate on football since it is now on almost every day of the week. How about a classic favorite game day snack! You guessed it, Hot Wings!

Recently we had a couple of friends over on the premise that we were going to watch football- we didn't- but that was no reason not to have some snacks and drinks. Though some of you would prefer it, you don't actually NEED to go to Hooters or "Insert Local Sports Bar Here" for wings! I was actually on the prowl for already prepared wings that day, but as it turned out nowhere that I went had them (Note to self: should have tried Hooters or Local Sports Bar). I remembered that I had a super-easy recipe and that wings made at home can be quite tasty and not as fattening because you can bake them and not fry them! Most of you probably also have almost all of the ingredients for the classic wings or one of the 7 other varieties below. Just buy chicken wingettes or drumettes and it's a go. These recipes are from the February 2010 Food & Wine issue- no doubt it was just in time for Super Bowl.

Enjoy!
Foodie

Classic Hot Wings
2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds chicken wingettes and drumettes
2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
2 tablespoons unsalted butter

1. Preheat the oven to 500 degrees. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.

2. In a bowl, toss the chicken with the hot sauce and butter; serve.

7 variations on the Classic Hot Wings:

Ginger-Honey: Add 1 teaspoon ground Sichuan peppercorns and 1/4 teaspoon five-spice powder to the flour & salt mixture. Add 1/2 tablespoon soy sauce and 2 tablespoons each of honey, minced fresh ginger and scallions to the hot sauce & butter.

Jamaican Jerk: Add 1/2 teaspoon each of dried garlic, onion and thyme to the flour & salt mixture. Add 1 teaspoon jerk paste to the hot sauce & butter: garnish with fresh thyme leaves.

Mango-Curry: Add 2 teaspoons hot Madras curry powder to the flour & salt mixture. Add 2 tablespoons Major Grey chutney to the hot sauce & butter: garnish with chopped pistachios.

Maple-Chipotle: Add 1 teaspoon dried sage to the flour & salt mixture. Add 1 minced canned chipotle and 2 tablespoons pure maple syrup to the hot sauce & butter.

Old Bay: Add 1 tablespoon Old Bay seasoning to the flour & salt mixture. Add 2 tablespoons Worcestershire sauce to the hot sauce & butter.

Sweet & Sticky: Add 1/2 teaspoon each of dried garlic and onion and 1 teaspoon smoked paprika to the flour & salt mixture. Add 2 tablespoons melted hot pepper jelly to the hot sauce & butter.

Thai Green Curry: Add 1 teaspoon ground coriander to the flour & salt mixture. Add 2 1/2 tablespoons green hot sauce (in place of the red), 1/2 tablespoon fish sauce, 1 teaspoon Thai green curry paste and 2 tablespoons chopped cilantro.

Shrimp Fra Diavolo

2012-10-08T17:28:00.002-04:00

October 8, 2012

I have the best intentions of cooking more at home and cooking GREAT things. And I'm not only talking about special occasions, but for everyday breakfast, lunch and dinner as well. My intentions can be seen occasionally by the fact that sometimes I do bust out one of the recipes from years and years of food magazine collections (Cooking Light, Food and Wine, Food Network Magazine, Bon Appetit and others) or cookbooks, but most of the time it can be witnessed by the stacks and stacks of magazine pages around my house that I've ripped out because the recipes looked good. It would be my dream to make a gourmet dinner or even lunch every day in between gymnastics, soccer games, trampoline, trumpet lessons, and now a new puppy. (Yes, you did read it correctly that my 9 year old daughter just took up the trumpet! Pretty soon she'll be able to play the background music for this blog!) Sigh... So I'm going to start smaller.

My new vow is to try one new recipe of some sort from one of the piles and/or a new product at least once a week and I will post it here for your reading enjoyment.

Last week, I traveled back to October 2010 and made Shrimp Fra Diavolo courtesy of Grace Parisi and Food and Wine magazine. It was super tasty, so easy to make, only about 30 minutes from start to finish, and not alot of clean-up, but be warned: this dish is spicy. If your skiddish about hot and spicy, you may want to cut back on the crushed red pepper and it will probably still be delicious. Bon appetit!

Shrimp Fra Diavolo (sorry, no picture- will post next time I make it!)
(4 servings)

1 and 1/4 pounds shelled and deveined medium shrimp
1/4 cup extra-virgin olive oil
1 teaspoon crushed red pepper
salt and freshly ground black pepper
1 ounce thickly sliced pancetta, finely diced (I used regular bacon because that's what I had on-hand)
1 small onion finely chopped
2 garlic cloves, minced
2 cups jarred marinara sauce (Rao's is a good one, or I used homemade that was left over, but whatever you like)
2 tablespoons chopped flat-leaf parsley
Crusty bread and/or pasta for serving (I served over whole grain penne)

1. In a medium bowl, toss the shrimp with 2 tablespoons of the olive oil and the crushed red pepper; season with salt and black pepper. Let stand for 20 minutes.

2. Heat a large skillet until very hot. Add the shrimp and cook over high heat until lightly browned and nearly cooked through, about 2 minutes. Transfer the shrimp to a plate.

3. Add the remaining 2 tablespoons of olive oil to the skillet along with the pancetta, onion and garlic, and cook over high heat, stirring occasionally, until lightly browned, about 4 minutes. Return the shrimp and any accumulated juices to the skillet. Add the marinara sauce and simmer over moderate heat until the shrimp are cooked through, about 2 minutes. Transfer the shrimp to bowls, garnish with the parsley and serve with crusty bread.

Breakfast for Dinner!

2012-09-26T19:32:00.000-04:00

September 26, 2012

Hello fellow Foodies! I've missed you!

Sorry I haven't posted over the last week, but this Foodie Favorite has also decided to become a "Pampered Chef" and I've been spending some time kicking that off. Check out my new website at http://pamperedchef.biz/foodiefavorites to see all of the great products, get some new recipes and consider being a host. Great, great benefits for hosts where you can earn FREE products, half price products and discounted products. OK. Done plugging myself :)

So, going along with the Pampered Chef theme, I recently pulled out some old cookbooks from when I last hosted a PC party, 2002, and came across the "Farmstand Frittata"- the ingredients seemed so awesomely farmer's market and "end of summer" and I actually had most of them in the fridge so I decided to make it. My husband is more of a meat and potatoes (rice, really) kind-of-guy so you can imagine his excitement when he came home from work and I told him we were having a fritatta for dinner (and bacon). Hahaha. My kids would never eat this...too many eggs, too many vegetables, etc., but "Breakfast for Dinner" is a novelty idea in the kid universe so they were still excited and they did both try the bacon though they had alternate main courses.

Check out the recipe below...though it's good for dinner, it is also great for Brunch and/or for leftover breakfast which skeptical hubbie had the next morning!

Coming soon...Our very own Cabhunter will be back with his wine picks for the fall and Foodie will give an easy solution to delicious short ribs! Tell your friends to check us out by coming to foodiefavorites.blogspot.com and click subscribe to get direct e-mails whenever there is a post.

Bon Appetit!

Veggies + eggs= yummy frittata!

Farmstand Fritatta

Ingredients:
6 ounces uncooked thin spaghetti
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
2 medium zucchini, sliced (1 and 1/2 cups)
2 tablespoons fresh basil leaves snipped, divided
6 eggs
1/2 teasopoon plus 1/8 teaspoon salt, divided
1 and 1/2 ounces fresh Parmesan cheese, grated, divided (about 6 tablespoons)
1 teaspoon olive oil
1 garlic clove, pressed
3 plum tomatoes, seeded and chopped

1. Break thin spaghettin into 2-to 3-inch lengths. Cook according to package directions; drain.

2. Meanwhile, chop onion and bell pepper. Slice zucchini. Snip basil with shears.

3. In small bowl, whisk together eggs, 1 tablespoon of the snipped basil, 1/2 teaspoon of the salt and black pepper using a whisk. Add 4 tablespoons of the grated Parmesan cheese.

4. In large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, zucchini and garlic pressed with a garlic press. Cook and stir 2-3 minutes or until vegetables are tender; stir in cooked spaghetti. Reduce heat to low. Pour egg mixture over pasta mixture in pan. Cover; cook 14-15 minutes or until egg mixture is set in center.

5. Meanwhile, combine tomatoes with remaining 1 tablespoon snipped basil and 1/8 teaspoon salt. Grate remaining 2 tablespoons Parmesan cheese over frittata. Cut frittata into wedges. Serve topped with tomato mixture.

6 servings. Calories 230, Fat 8 g, Sodium 400mg, Dietary Fiber 2g

Foodie Note: Keep an eye on the eggs while they are cooking. Depending on how well done you like your eggs and/or the pan you are using, cooking time may vary. I cooked my frittata a bit longer than the recipe called for.

Pampered Chef Notes: 1- With the spaghetti added, the frittata has a firm texture, making it easy to slice and serve. 2- You can cook the thin spaghetti ahead of time and refrigerate, or use 3 cups leftover cooked thin spaghetti. Use kitchen shears to cut leftover cooked spaghetti into 2- to 3-inch lengths.

Bargain Red Wines

2012-09-17T20:27:00.002-04:00

September 17, 2012

I've been known to throw back a glass (bottle) or two of wine on occasion. I have my everyday favorites which usually are at a lesser price point then bottles for special occasions. Like alot of people, I've tasted wine from the inexpensive to the VERY expensive. I am not a connoisseur of wine and I haven't been formally trained or schooled, but I know what I like. As far as reds go, I generally like a light to middle bodied wine which can be found in almost all regions. There are of course many, many delicious wines but as a rule of thumb, once you start going over a 14%-ish alcohol level, you'll be falling down after a couple of glasses. Sadly, I speak from experience...

I gave 2 different bottles a try recently which were smooth and yummy and were from Whole Foods so you should be able to find them fairly easily. They were great buys for the money!! I hope you get a chance to give them a try.

Details below:

Altos Las Hormigas
Malbec-Clasico Mendoza
Argentina 2011
14.2% alcohol
www.lashormigas.com
$10.99 (at Whole Foods)

M.Chapoutier's Belleruche
Cotes-Du-Rhone
France 2010
14% alcohol
$13.99 (at Whole Foods)

Cheers!

The Lobster Roll from Gwyneth Paltrow's GOOP

2012-09-07T12:32:00.002-04:00

September 7, 2012

I've become a huge fan of the lobster roll this summer. One of our nearby restaurants, Boondocks, in Red Bank, NJ gets credit for turning me onto them. I don't really like mayo, but I gave it a try anyway because I LOVE lobster, and it was delicious- I can't get enough of it.

Soooo... When I saw a recipe come through in my own e-mail box, I thought I must share it. Gwyneth Paltrow started her own blog/website in 2008 called GOOP where every week she "reports" on a different category (make, go, get, do, be, see). This week not only does she "make" a lobster roll, french fries and martinis with a little help from her friends, but she reports on where to get great lobster rolls in various cities if you don't have the time or the energy to make your own.

Go to: http://goop.com/journal/make/191/the-lobster-roll

If you have trouble with the link, type in goop.com and under recipes search for the lobster roll.

You can also subscribe to GOOP to get her weekly postings. And subscribe to Foodie Favorites as well at http://foodiefavorites.blogspot.com.

Enjoy and Bon Appetit!

A Love/ Hate Relationship...with Leftovers

2012-09-06T17:46:00.000-04:00

September 6, 2012

For those of you who know this Foodie, you probably know how much I dislike leftovers. It is a rare occasion that I take any unfinished food home from a restaurant, friend's house, etc. I just don't like the idea of something cooked for the second time or the re-heated texture (too soggy or tough) or taste of said food on another day.

Over the years, I have learned some passable tricks for "re-packaging" foods of yesterday. One of them is leftover beef or chicken, marinated or plain. Many years ago, we were out with some friends and I'm thinking it was actually pre-kids... (I could easily go off on a tangent here, but I won't) and we went back to their house for some late night chow and he whipped us up some fresh quesadillas with a leftover piece of steak sliced thin and sandwiched in between that cheesy tortilla. It was super satisfying and perhaps my memory is slightly tainted because of the adult beverages I had that night, but borderline delicious. Whenever I have leftover steak or chicken now, my go-to lunch, appetizer or dinner in one of the days following is the quesadilla. Easy to make and in my house we have all of those ingredients on hand (shredded cheese, tortillas and a little cooking spray or olive oil- pepper and other veggies also optional) and the bonus is, my kids eat quesadillas now too.

I love pizza. To tell you the truth, I don't really know anyone who doesn't. I usually have a pre-made crust on hand for a last minute snack or meal or Pillsbury makes a pizza dough or you can always go old school with a Pillsbury crescent roll crust. I buy a wheat version at Whole Foods, but recently tried Mama Mary's thin crusts with a crowd of people which got the thumbs up from both kids and adults (more about that in a minute). I've made mini pizzas on the Indian bread, Naan or on pitas or the "kid-friendly" English Muffins. There are so many different things on the market to choose from. It occurred to me last night that pizza is really an open canvas for leftovers and basically to get rid of anything that's in your refrigerator. In no time, I whipped up a pizza on a whole wheat crust with a little tomato sauce, peppers, mushrooms, shrimp, mozzarella, ricotta and parmesan cheese. With a little garlic powder, oregano and basil, you're on your way and this new concoction was fresh and tasted great. Think of all of the variations that are possible and inexpensive because you already have everything at home! Until now, I totally didn't think of this as "leftover" but it kinda was!

Last, there is the "Leftover Challenge"... My family and I were away last week on vacation in North Carolina with 2 other families. On the day we arrived, we went shopping for 11 people for breakfast, lunch and dinner. The first couple of nights we had basics that were cooked fresh: hamburgers and hotdogs, another night chicken and steak, etc. The FUN part was as the week went on, assessing what was in the fridge and deciding what we could make to feed 5 kids and 6 adults. I mean it, I enjoyed the challenge of thinking out of the box in order to use what was on hand with minimal additions from the store. Afterall, we didn't want to have a full fridge of stuff that needed to be thrown in the garbage at the end of the week. Some favorites of the week were blueberry pancakes, lots of sandwich combinations and top nights included a Mexican fiesta where there was plenty of chicken, beans, rice and vegetables for fajitas, tacos and quesadillas and make-your-own pizza night where we bought personal pizza crusts (Mama Mary's) and all of the kids and adults got to choose there own toppings from meals and veggies that were cooked, sliced and diced earlier in the week. Almost everything that we put out for both meals was stuff that we already had on hand. I'm here to tell you that much of this group of 11 had the same things with small variations for lunch the next day and they were THRILLED about it! I'm still trying to fit back into my jeans. Oh wait, that wasn't only from this vacation. Haha!

You still won't likely catch me taking extra stuff home from a restaurant, but I wanted to share these ideas for "fresh leftovers" and let you know that I am re-thinking the actual meaning of leftovers and I'm likin' it!

Thanks- Foodie


Fishing in the Outerbanks for our next meal (just kidding)

Foodie Favorites is Back!

2012-09-04T14:54:00.001-04:00

September 4, 2012

Doesn't everyone like a comeback? Well, after 3 years from my last posting, Foodie is back...

Where has the time gone? It's been busy but we've still enjoyed our Foodie Finds, I just didn't make the time to write about them. I've realized over the last few weeks that blogging about our favorite recipes, restaurants, wines, etc. was still a great way to talk about and share some of the stuff that I love. Bear with me while I'm finding my groove again and we'll be on our way!

After a 3 year hiatus, I didn't have writer's block per se, but it wasn't easy to decide what to write about so I'm going to start simple with a recipe I made when some friends were over a couple of weeks ago. The recipe was for Gnocchi with Shrimp, Asparagus, and Pesto compliments of Cooking Light magazine from September 2010. (yes, I'm behind on my magazines as well!) The recipe was only a guide for me as I used what I had on hand to make it even easier. Enjoy the original recipe, the Foodie version or make your own version by swapping in other veggies or pasta. It's super fast, tasty, and easy.

We can't wait for your feedback. After not posting for 3 years, our followers have dwindled down to only a loyal couple so tell your friends to join our mailing list at www.foodiefavorites.blogspot.com and they'll be e-mailed directly every time there is a new posting.

Bon Appetit!

Gnocchi with Shrimp, Asparagus, and Pesto (Cooking Light, September 2010)
Ingredients:
2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (I used 4 cheese tortellini instead because it was in the fridge)
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves*
2 tablespoons pine nuts, toasted*
2 tablespoons pre-shredded Parmesan cheese*
2 teaspoons fresh lemon juice*
2 teaspoons bottled minced garlic*
4 teaspoons extra-virgin olive oil*

*Instead of making the pesto which I'm sure would have been delicious and a good use for all of that basil you're going to have left over in your garden, I used a few spoonfuls of pre-made Buitoni's Pesto with Basil that you can find in most supermarkets.

1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
2. Combine remaining 1 tablespoon water, basil and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add basil mixture to shrimp mixture; toss to coat. Serve immediately. Yield: 4 servings (serving size 2 cups).

Find other healthy recipes at www.cookinglight.com.

"Please Sir, I Want S'More"

2009-08-26T16:09:00.001-04:00

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

2009-08-24T14:57:00.005-04:00

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!

2009-07-24T19:20:00.003-04:00

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!

2009-07-22T22:13:00.002-04:00

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!

Shipwreck Grill, New Jersey

2009-07-13T12:06:00.010-04:00

July 13, 2009

Last week my husband and I had dinner with former Foodie guest blogger, Cabhunter and his Mrs. (my cousin) at Shipwreck Grill in Brielle, NJ. We have all eaten here previously together and separately and it is always a great meal. One interesting thing that differentiates Shipwreck from some of the other Jersey Shore restaurants is that they have a full liquor license- even though we are huge fans of BYOB because we love wine, sometimes it is nice to be able to have a cocktail. I think the bar also makes it much livelier with a more bustling atmosphere which sometimes you're just in the mood for. (the bar here is huge- taking up at least half of the indoor space)

We arrived pretty early, excited at the propsect of a night out without the kids so we started at the bar where I had the Cakebread Chardonnay which is a little pricier than the other selections but I am a big fan (plus, I don't really care for Pinot Grigio and there were 3 or 4 of those by the glass, limiting the other choices in my opinion). We also indulged on a little pre-dinner snack of Tuna Sushi Tempura with Japanese dipping sauces which was even better than we anticipated- the tuna is still totally rare/uncooked like sushi AND it has a crunchy coating (see picture top right of this posting). It's also the perfect accompaniment even if you are just going in for a few drinks and not a whole meal. Definitely give it a try.

When our table was ready, we started with a bottle of white, the 2007 Louis Jadot Pouilly Fuisse , a bottle that we all enjoy and have on many occasions- also reasonably priced. Our appetizers included Prince Edward Island Oysters which I enjoy year round- even in the months that don't have a letter "R"(supposedly the trick to knowing when to order oysters), 2 orders of tuna tartare and a Roasted Corn Clam Chowder. All was enjoyable and very tasty.

We were ready to move on to red wine...Although Cabhunter did open the discussion of what we should get, we narrowed it down to a couple of bottles but ultimately left the final decision to him. His vast wine research paid off yet again because it was a very yummy 2004 Jordan Cabernet from Alexander Valley that went well with dinner and added to the relaxed mood. There were no misses amongst our main courses : Australian Baby Rack of Lamb with exotic mushroom risotto, white truffle oil and burgundy wine sauce (need I say more?); Australian Rack of Lamb Grilled with spinach, mashed potatoes and awesomely thin and crunchy onion rings; Lobster tails which were simple yet fresh and delicious and the Lobster Special for that evening. I would vouch for any single one of these entrees.

(During previous visits, I have also had the Surf and Turf (8 oz. of filet and 6 oz. tail) which are perfectly prepared)

For dessert we had profiteroles and cheesecake which were both the perfect way to finish the meal (I would suggest avoiding the "mexican icecream" aka cinnamon icecream).

If you are at the Jersey Shore for vacation or are in the area and just wish you were on vacation, add Shipwreck Grill to your itinerary. Let us know your favorite shore spot by going to http://foodiefavorites.blogspot.com/ and click on comments at the bottom of this posting.

Happy Trails,

Foodie

Restaurant: Shipwreck Grill

Address: 72o Ashley Avenue, Brielle, NJ 08730

Phone: 732.292.9380

Website: http://www.shipwreckgrill.com/

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Lighten Up the Summer

2009-06-24T11:39:00.014-04:00

June 24, 2009

I don't know about you, but in summer I find it extra difficult to watch those calories and pounds. Sure there are more fresh fruits and vegetables available, but with the kids out of school there also seems to be more reasons to socialize which is great. Who doesn't love getting together at the pool or the beach with friends and family and cooking up burgers, hot dogs, ribs dripping with delicious sauce, a couple of beers or glasses of wine...you get the idea.

I have been trying to stick to "lighter" food during the week so on the weekends I can splurge.

Following are some great items that we have come across over the last couple of months that can help keep things in check during the summer, and year-round really.

Thin & Crispy Butterball Turkey Bacon- Senor Food and I have been having the beloved BLT (with Turkey Bacon!) for lunch when we both happen to be home. I know you might think ugh! Turkey Bacon because I used to think that too until I started making a fattening appetizer with it and nobody knew the difference- in fact, I think it might be better! I am here to tell you it is a pretty tasty substitute to it's very fatty brother. Get this, 3 slices is only 50 calories, 3.5g fat but only 1g of saturated fat and 0 grams of trans fat. Add some fresh tomatoes from the garden and some lettuce and you are ready to go. We usually have it on "Arnold's Bakery Light Whole Wheat Bread" which is only 80 calories for 2 slices and hardly any fat...which leads me to my next find...

I am a big fan of bread- it is probably my biggest downfall in weight watching (among other things!). Though I don't mind the Light Whole Wheat Bread, sometimes I feel that the slices are so small that I am still hungry which leads to snacking or another whole sandwich. I am here to tell you that Arnold also makes "Whole Wheat Sandwich Thins". They are round and more roll-like but not as doughy. They are only 100 calories and 1 gram of fat. Sometimes I'll have a part-skim mozzarella grilled cheese on them, the BLT is good on them AND they could be used for hamburgers! Definitely worth a try if you ask me.

Sometimes you just need a snack! I have found that there are lots of varieties of crackers that are tasty with no toppings and are low calorie with almost no fat. I love Z Crackers- Red Onion and Rosemary or Sea Salt but there are so many out there now including various crostinis and even Wheat Thins. Check them out next time you are in the store.

Hungry Girl (www.hungrygirl.com) turned me on to a very tasty frozen pizza. A.C. La Rocco's Ultra Thin Crust Bruschetta Style Pizza. After I read about it, I was lucky enough to find it right away in the Whole Foods near my house and it was love at first bite! Thin, crispy and only 170 calories for half the pizza. Sadly for some reason the Whole Foods near my house does not seem to be stocking it anymore but I do check every single time I am there! Other grocery stores besides WF do carry it, so keep an eye out.

Not as easy to make as the frozen pizza, but not hard either, homemade pizza (sort of) that I have been throwing together. In the bread section, alot of supermarkets and specialty stores are carrying ready made crusts in various flavors including whole wheat, sourdough, parmesan, etc. (similar to Boboli, but not as thick and fatty) I use whatever tomato sauce I have around, either homemade or from a jar. Add anything you like from peppers to mushrooms to tomatoes, to chicken, the list can go on and on especially with all the fresh summer veggies available this time of year. Top with light or part skim mozzarella cheese, a little oregano, maybe some fresh basil, and you suddenly have a quick meal ready to be cooked in the time it took the oven to preheat! Whole Foods carries their own 365 Organic Brand, simply called Organic Pizza Crusts and I have also seen/had the brand Rustic Crust as well as some others. The crusts range from 140 calories to 170 calories for a quarter of the pizza.

Last, but not least...We can't forget about dessert. Skinny Cow makes lots of tasty frozen treats. Our Favorite is the Chocolate Truffle Bar. Weighing in at only 100 calories and 2 grams of fat, I challenge you to find something tastier.

Let us know at Foodie Favorites if you have any favorite "light" ideas.

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Have a great summer and diet on!
Diet Girl

Pod, Philadelphia, PA

2009-06-18T21:00:00.007-04:00

June 18, 2009

WE ARE BACK! Sorry to have been away for so long but all your friends from Foodie Favorites are coming your way for the summer and beyond...

Senor Food has returned from a weekend in "The City of Brotherly Love," Philadelphia, and has been kind enough to provide our returning review. Bon appetit!

Senor Food:
While in Philly I had a tremendous dining experience that I could not wait to share with all of the followers of "Foodie".

A friend from the area had suggested we try "Pod" and the experience did not disappoint. The restaurant serves contemporary pan asian cuisine and has a fantastic drink and sake menu and a top notch sushi bar. The decor is also fun in a futuristic kind of way. You can make a reservation to sit in one of the specially designed, enclosed pods if you so desire.

How could the meal have been anything but great when the worst thing we had was Kobe Beef? Yes, you read that right- it was the worst part of the meal. That's not to say that it was bad. In my opinion, nobody but Nobu gets Kobe beef right...but I guess that's beside the point.

We enjoyed an assortment of Sake and Sapporo throughout the meal which kick started the evening in a very positive way. We chose to share a few things which is not a necessity but our meal was very casual so it gave us the opportunity to sample a variety of the wide ranging menu.

We started with some sushi because hey, when in Rome, right? (or when in Japan?) We ordered a Green Dragon Roll, a Spider Roll, as well as nigiri style yellowtail, eel and Ikura. The presentation was excellent and the fish was very fresh and full of flavor. This was accompanied by an order of Tuna Tartar which was prepared with crispy shallots, ginger and roasted jalapeno. My mouth is starting to water as I write this.

Our second course was the Kobe Beef which comes with a ponzu and wasabi dipping sauce and is seared tableside on Japanese river rocks. The presentation was amazing and it was very tasty but it was served as three pieces and they were a little thick for me- unfortunately, just not the way I like my Kobe- I prefer when it is paper thin. We then shared potstickers which came with a stellar mustard aioli sauce.

Finally, the entree...Red Miso Barbecued Pork Tenderloin.................the dots are equivalent to the drool coming from my mouth just thinking about it again. This entree is one of those things you will always remember and compare other dishes to for the rest of your life. When you see something similar in the future, you will order it hoping it will be the same, but it won't measure up.

We passed on dessert (due to a plan to continue drinking heavily) but the one item that did sound very enticing was the Fluffernutter Spring Rolls with warm chocolate peanut butter dipping sauce. It also looked really good and we did have some remorse when we saw it at another table.

If you find yourself in or near Philly and are looking for an outstanding dining experience, Senor Food gives you his personal guarantee that you will not be disappointed. Call ahead for reservations.

Restaurant Pod
3636 Sansam Street
Philadelphia, PA
phone 215.387.1803
website http://www.podrestaurant.com

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Foodie Live From Cannes, France

2009-04-05T09:44:00.013-04:00

April 5, 2009

Greetings from Cannes, France (pictured left). The French Riviera sounds glamorous with nice sunny weather and sometimes it can be, but sadly when I was there this week it rained every single day. The good news is that the food is superb, with so many options to choose from and you can never go wrong with a glass of champagne or rose!

A quick run down of some of the great restaurant choices (addresses and contact details at the end):

Le Pastis- An always packed, bustling French bistro. The fettuccine with shrimp in a red sauce was very tasty and so were the beef and the cheese for dessert! Total side note but I learned while at this dinner that apparently some Europeans (or maybe just Brits?) are superstitious that cheese late at night gives you bad dreams...luckily I do not seem to be affected!

Mantel Restaurant- The food and service were amazing and the walk to the restaurant up the hill in Old Cannes (rue Saint Antoine-Le Suquet) was equally as charming as the restaurant itself. Don't miss the black truffle risotto and the filet of beef in red wine sauce. Other favorites at our table were the asparagus with white truffle salad, the lobster ravioli and the roasted rack of lamb.

Felix- Centrally located on the Croisette, Felix has been one of my favorite restaurants for years. The inside decor feels more like California than France to me and weather permitting, you can also be seated outside- assuming there is room because it is always packed. The risotto with scallops and asparagus were delicious (note: very filling for a starter so choose your next course wisely). The duck was amazing. Be aware that the lunch and dinner menu are different so if you are going for something in particular, make sure you plan accordingly. (It was also alot pricier then I remember it being in the past.)

Le Baoli- Last but not least, Baoli. It is an institution of great food and FUN! The cuisine is Asian with a mix of Chinese and Japanese. We were with a party of 16! Yes, 16 and I have to say the service was fabulous even for such a large group. My host ordered for the table and we shared everything which the restaurant easily accommodated with large lazy susans at both ends of the table. Some favorites included the sushi and sashimi boats, spring rolls, dumplings and Chinese dim sums to start. For the main course, the filet of beefs, the macaroni and cheese, the Asian noodles and pretty much everything that was presented were all quickly eaten up. The best part is that after eating all of this food, you can burn some calories by cutting loose on the dance floor- the bar area becomes night club-esque with a DJ, smoke machine and some nights they light the bar on fire!! They are only open certain nights and they do host alot of private events so make sure you plan in advance and go with a group for the most fun!

Safe travels and bon appetit!
Foodie

Le Pastis
28, rue de Commandant Andre
Cannes, France
www.pastis-cannes.com
+33 (0)4 92 98 95 40

Mantel Restaurant
22, rue Saint Antoine-Le Suquet
Cannes, France
www.restaurantmantel.fr
+33 (0)4 93 391 310

Felix
63, Boulevard de la Croisette
Cannes, France
www.felix-cannes.com
+33 (0)4 93 94 00 61

Le Baoli
Port Pierre Canto- Boulevard de la Croisette
Cannes, France
www.lebaoli.com
+33 (0)4 93 43 03 43

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Feeling Crabby?

2009-03-25T20:43:00.006-04:00

March 25, 2009

I made great mini- crab cakes this week, courtesy of Bon Appetit magazine and oh, were they "Foodie-worthy". The best part is that they are not your traditional crab cake- they are crunchy and delicious on the outside with a gooey middle BUT NO FRYING REQUIRED so a little healthier too!!

Though the recipe yields 24 and they are tagged as an appetizer, we had them for dinner with a side dish but either way, give them a try. If you are serving them for a party, the good news is that they can also be prepared in advance.

I will definitely make them again to dazzle and impress my friends and family!

Ingredients:

8 ounces cream cheese, room temperature (I used low fat cream cheese to reduce calories)
3/4 cup finely grated parmesan cheese, divided
1 large egg
1/4 cup sour cream (I used reduced fat)
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided (tip: use a scissor to "chop 'em")
1/4 teaspoon kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded (I used imitation sold at the supermarket in the fish department)
1 cup panko (japanese bread crumbs)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans (Pam spray works too for the pans)
Extra fresh chives cut into pieces for garnish

2 mini muffin pans are needed

1. Using an electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup of parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chooped chives, coarse salt, and cayenne pepper. Fold in crabmeat. (DO AHEAD: Can be made 1 day ahead. Cover and Chill)

2. Preheat oven to 350 degrees. Generously butter 2 mini muffin pans (I sprayed them with Pam cooking spray and it worked great!). Toss panko, 1/2 cup parmesan and 2 tablespoons of chopped chives in a small bowl. Drizzle 1/4 cup melted butter over the mixture, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust, Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspooon of panko mixture over each (some may be left over).

3. Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. (DO AHEAD: Can be made 2 hours ahead. Arrange on a baking sheet; let stand at room temperature. Rewarm in 350 degree oven for 6 to 8 minutes.)

4. Arrange crab cakes on a serving platter: sprinkle with chives.

Super yummy!
Foodie

Bon Appetit Magazine
www.bonappetit.com

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Goodman's Cafe, NYC

2009-03-22T08:57:00.008-04:00

March 22, 2009

I was meeting a business associate and friend for lunch this week in midtown. Because I haven't worked in that section of the city for many years I asked her to choose the restaurant and she provided 2 choices that are both near her office on West 57th Street, Trattoria Del'Arte or as she called it "Ladies Lunch at Bergdorf's". I've been to Trattoria before and I was more than a little intrigued by "Ladies Lunch" so off we went.

If I was alone, I am not sure I would have found the small, one-room cafe tucked away a few steps down from the beauty level in Bergdorf Goodman's. The lunch menu consisted of pea soup and soup of the day, an assortment of a few other appetizers, a variety of very interesting chopped salads, tea sandwiches plus about five other specialty sandwiches. I chose the Gotham Salad which had chicken, ham, gruyere, beets (which I left out), tomatoes, bacon and egg all gently chopped and tossed with iceberg lettuce. I LOVE chopped salad and the heaping plate that arrived at our table definitely did not disappoint (either did the people watching!).

The service was top shelf which is not something that I normally associate with the traditional "cafe" but welcome nonetheless. Goodman's was nearly full (with women of all ages) yet there was something zen and relaxing about the environment especially compared to many bustling midtown restaurants that I have had lunch in over the years. It was not as hoi polloi a vibe (in a good way) as one might expect to find in the world renown Bergdorf Goodman's. I have given alot of thought about the pricing which ranges from about $14 for sandwiches to an average of about $20 per salad. I guess it is a bit of a splurge compared to a pizza place or Cosi or Cafe Europa but not compared to most other midtown restaurants. If you have a sweet tooth, all of their desserts are priced at a reasonable $7 so you may opt to just go mid-afternoon for a cup of coffee and a brownie, a sundae or a piece of carrot cake and the relaxing solitude that comes with it here.

If you want to take a "load off" during a busy day of working or shopping or are coming into the city for the day for a show or for sightseeing, this "off-the-beaten path" eatery is worth a visit. Goodman's has quickly become my new favorite place "to lunch" when I am in the area. It is a a fun and different dining experience and also great for window shopping!

Enjoy!
Foodie

Goodman's Cafe
Located Inside Bergdorf Goodman
754 Fifth Avenue between 57th and 58th
NY, NY
Phone: 212 872 8708
view menu on www.menupages.com

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Happy Saint Patty's Day- Recipe for Beer Bread

2009-03-16T22:37:00.006-04:00

March 17, 2009

When Irish Eyes Are Smiling,
Sure it's like a morning spring.
In the lilt of Irish laughter,

You can hear the angels sing.
When Irish hearts are happy,
All the world seems bright and gay.
And when Irish eyes are smiling,
Sure, they steal your heart away.

In celebration of St. Patty's Day, if Irish Soda Bread (posted on Foodie Favorites on March 15) is not your thing, how about Beer Bread? Sure sounds Irish, right? It is super easy. Here you go.

Enjoy!
Foodie

Beer Bread
Ingredients:
3 cups self-rising flour
1- 12 oz. can of beer at room temperature
1 tablespoon of granulated sugar
1/2 stick of melted butter
crisco shortening to grease pan

For best results, use a glass bowl and a wooden spoon.

Preheat oven to 350 degrees. Grease loaf pan with shortening (such as crisco). Place flour in a bowl and add sugar and beer about 1/3 at a time. Mix well with wooden spoon. Texture will be thick and sticky, not smooth. Fold into greased pan. Cover raw dough with melted butter. Bake approximately 50 minutes.

Nicholas, Red Bank, NJ

2009-03-15T14:43:00.003-04:00

March 15, 2009

How do I love thee, let me count the ways? The wine list, the tasting menus, the cheese selection, the decor, the wait staff... Nicholas is rated the number 1 restaurant in New Jersey by Zagats for a reason. It is difficult to even imagine a better meal.

When we moved from Manhattan to the Middletown area a few years ago, one of our requirements was good restaurants and with Nicholas we hit the jackpot! Unlike many, we are lucky enough to have dined here on numerous occasions because it is literally around the corner from our house- a 5 minute drive.

The menu generally consists of at least 2, but sometimes as many as 4 different tasting menus ranging from 3 courses (appetizer, main course, dessert) to 6 courses and are priced accordingly. When we were there this week, they were offering 4 menus- Late Winter 3 Course Menu ($59), a 6 Course Late Winter Tasting Menu ($79), a 6 Course Black Truffle Tasting Menu ($105), and a Late Winter 4 Course Garden Menu ($59). For an additional $45 you can also choose to do a wine pairing with the 6 Course Late Winter Tasting Menu.

My husband and I both selected from the Late Winter 3 Course Menu this time around and in addition we made a special request to have an order of the Seared Day Boat Sea Scallops with Mascarpone Cheese and Black Truffles which was happily accommodated. The scallops were out of this world- it was a melt in your mouth flavor explosion- no exaggeration. Our other menu selections were: the "Seafood Tasting" which consisted of a little sampling of: Grilled Octopus & Citrus Salad, Scallop & Jalapeño Crudo, Geoduck & Yuzu Vinaigrette; Caramelized Onion & Goat Cheese Soup with Red Onion Marmalade and Goat Cheese Fritters; Butter Poached Lobster and Potato Gnocchi with Sweet Carrot Butter Sauce (supplemental cost of $10- worth every last cent); Red Miso Glazed Prime Roasted Pork Chop with Grilled Eggplant and Charred Baby Bok Choy. Everything was mouth-wateringly delicious. For dessert we both decided to have cheese instead of something sweet so together we were able to try 8 of the 12 varieties that they were offering including: Valencay, 24 Month Mainland New Zealand Cheddar, Brillat Savarin, Morbier, Gouda, Perla Grigia al Tartufo, Humboldt Fog and Epoisses. If I said I loved them all, it would be the truth. For dessert, they also offer, warm chocolate cake, chocolate souffle, creme brulee, etc. I am sure they are all fabulous.

The wine list is extensive with a good selection of half bottles, about 10 different types of wine by the glass and full bottles that range in price from around $40 all the way up to the very pricey "cult" selections. If you are a wine lover, Nicholas offers wine tastings each season- the next one is this Friday, March 20- you need to sign-up and pay in advance. Call for details.

Visit the website to view all of the menu offerings in detail.

No matter where you live, Nicholas is worth the trip.

Signing Off From Food Heaven,
Foodie

Nicholas
160 Route 35 South
Red Bank, NJ 07701
Phone: 732 345 9977
Website: www.restaurantnicholas.com

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Mom's Irish Soda Bread

2009-03-13T16:30:00.000-04:00

March 13, 2009

I have many great memories from my childhood, but every year on March 17, I will always think of the Saint Patrick's Day celebrations at 241 Highland Avenue. Irish music playing loudly on the stereo (back when there were still records), kids and adults doing the Irish jig, more than a couple of beers being consumed and the stove heating up the house all day while the freshly baked scent of Irish Soda Bread wafted through the air. My mother baked them in assorted sizes and wrapped them in tissue paper with green, orange and white ribbons with mini-flags for all of the neighbors. Like corned beef and cabbage, it doesn't really matter whether you love Irish Soda Bread or not, it is tradition!

When you are out this weekend picking up your groceries, don't forget to get everything you need to start your own Saint Patty's Day traditions. Oh and a case of beer never hurts!

One more thing...don't forget to wear green or you'll have to get on line at town hall to get your fanny painted green! That's what my mother used to tell me and my sisters and when I told my kids the same thing this week, there were many giggles...

Happy Saint Patrick's Day from all of your friends at Foodie Favorites and may we all be so lucky as to find that pot of gold at the end of the rainbow!

Mom's Irish Soda Bread
Recommend using round cast iron pans if available- Makes either 1 medium (approx 8") AND 1 small loaf (approx 6") or 1 large loaf (approx 10" round). Note: If not using cast iron pans, not all pans are oven safe so make sure the handles can withstand the heat.
Adjust accordingly if you are using different sizes or types of pans.

Ingredients:
3 1/2 cups pre-sifted flour
2/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1 1/2 cups raisins
1 teaspoon caraway seeds (optional)
2 eggs lightly beaten
1 1/2 cups buttermilk
2 tablespoons melted butter- cooled

Preheat oven to 375 degrees. Grease pan(s). In a mixing bowl combine the 1st 6 ingredients (through caraway seeds). Set aside. In another bowl mix eggs, buttermilk and butter and add to dry ingredients. Mix lightly until moistened. Do not over mix. Turn batter into pan(s) and bake for about 1 hour until golden. Depending on your oven, it might be a little less (use the toothpick test).

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Giorgione, NYC

2009-03-11T21:10:00.002-04:00

March 11, 2009

Giorgione in downtown Manhattan is always a good dining experience. I used to work in the area so I have been there more times than I can count for lunch and dinner and I actually planned and hosted an event there for my previous company. About a week ago, when visiting for lunch, I was reflecting on the fact that I couldn't remember ever having a bad meal there so I thought I would get out my highlighter and mention it for all of you foodies out there.

The menu is straight-forward Italian comfort food and the service is good. It is not somewhere that you need to travel great distances to go to, but if you are in the neighborhood or even visiting the city for the day it is a definite recommend. During the busier lunch and dinner hours, it does tend to get a little loud so if you are looking for a quiet evening, go somewhere else. Also, it is always good to check the menu on-line to make sure it is in your price range because I did feel that their lunch menu may have recently had a price-infusion compared to past visits.

They have eight or more thin crust pizza offerings from the traditional margherita to quatro formaggi, to prosciutto and I have probably at one time or another sampled all of them. At my recent visit, my friend had the Bresaola Pizza with air dried beef, parmigiano and arugula which he said was very good. For the first time, I ordered the veal milanese because I always had food envy watching one of my former colleagues eat it every time we were there (and I was starving!) and I was glad I finally took the plunge. It is really thin and comes covered with a mixed green and tomato salad and it is very tasty! I can also vouch for the "Spaghetti Chitarra al Pomodoro" and have had the risotto of the day more than once, depending on what it is. From the appetizer menu, the "Mozzarella di Bufala" melts in your mouth and the "Fritto Misto", crispy calamari and shrimp with lemon and sea salt, are a good way to get started though many of the salads and prosciutto look to be yummy as well. For dessert, they have lots of traditional Italian sweets, but as you know, I usually go with the cheese offerings and I never regret it!

Of note, for dinner they also have a raw bar with oysters and other fresh seafood.

Bon Appetit!
Foodie

Giorgione Restaurant
307 Spring Street, NYC
Phone 212 352 2269
Website www.giorgionenyc.com

Bobby's Burger Palace, Eatontown, NJ

2009-03-01T19:51:00.009-05:00

March 1, 2009

I revisited Bobby's Burger Palace (BBP) this week, this time with Senor Food. For those of you not up to snuff, BBP is the latest in a long line of restaurants from chef-superstar, Bobby Flay and this time he is focusing on 10 specialty burgers and the things that go with them best- french fries, onion rings, and milkshakes and malteds. It is a combination of table and self- service- you place your own order at the counter on the way in and then you take a number and your burgers are delivered to whichever counter you happen to be sitting at within about 10 minutes. It is self-seating at long communal tables and the decor is an orange 1950's soda shop style. So there is no confusion, this is not one of Bobby's high-end restaurants but the food definitely delivers.

I had the "Crunchburger" which consists of a a hamburger with double american cheese and potato chips on the burger. (All burgers can be crunchified with potato chips on top). Senor Food tried the "Dallas Burger" that is spice crusted, with coleslaw, monterey jack cheese, BBQ sauce and pickles. All the burgers are served on a sesame seed bun. We shared an order of french fries and an order of onion rings. We both LOVED our burgers! They were cooked just right, were the perfect size, not too filling, but just enough. The onion rings were thick cut and obviously fried but they were so big there were only about 4 to an order. What I really liked is that sometimes when you bite into an onion ring, the whole onion slides out- not here- somehow it all holds together 'til the last bite. French fries were satisfying, but not over the top. BBP also offers sweet potato fries which we didn't have but they do seem to be a customer favorite and the shakes looked fab (I thought about getting that for dessert)!! In addition to the burgers, they are offering "griddled cheeses" and a couple of salads... AND there is a kid's BBP Burger deal with french fries and a soda.

Every counter has multiple sauces including ketchup, chipotle ketchup, burger sauce, jalapeno sauce and one or two others...be careful you take what you like...I had been to BBP once before and didn't write it up straight away because I had what I refer to as a "bad ketchup experience" which ruined it for me. I can only guess that I must have taken the chipotle ketchup by accident and since I am a tomato-Heinz ketchup kind of girl, it didn't work for me. No problems this time however.

One other thing, I have heard some murmurs about it being an "expensive burger place" but I disagree. Burgers are all $7.50 and the sides are separate, but it is much, much better than the Burger Kings, McDonalds and Wendy's of the world and if you went to any other restaurant and ordered the equivalent it would easily be the same price or more.

If you love burgers, it is definitely worth a visit. Call us, we'll meet you there.

Enjoy!
Foodie

Bobby's Burger Palace
Monmouth Mall
180 Route 35 South
Eatontown, NJ
Phone: 732 544 0200
Website: http://www.bobbysburgerpalace.com/

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"Light" Spicy Sweet-and-Sour Chicken

2009-02-27T16:26:00.005-05:00

February 27, 2009

When traveling, I always have the best intentions of exercising, not eating too much and not having cocktails every night before, during and after dinner, but I know from experience that these promises are not worth making because they are next to impossible to keep when you consider jet lag, different working and eating schedules, having to dine out for every meal and believe it or not, it is hard to translate "fat free dressing" into English from whatever language the menu might be in- in the case of my most recent travels, German. My carefully calculated diet of January became a distant memory rather quickly and was transformed into the much joked about "see-food" diet. Let's face it, Europeans know how to cook AND they know how to eat which is why Diet Girl got lost in Germany for a couple of weeks.

The good news is that from my dieting escapades in January I was down a full 5 pounds which I managed to keep off even post-travels!! I have also realized that though the "packaged food" diet was not ideal and not that tasty, I did learn how to eat better, feel better and make some healthier choices: Wheat and grains instead of white flour when possible, try to keep salt and carbs down, when evaluating fat, it is the saturated fats that are most important to monitor AND vegetable and fruits are practically a free food in the diet world no matter what the calories. I have also been very much on the lookout for healthy, light meals that actually have some flavor and I found a great one that I tried at home this week...Spicy Sweet-and-Sour Chicken courtesy of Cooking Light magazine (Jan/Feb 09 issue). I am not one to give props to my own cooking abilities but I rocked this one!! It rivals the best chinese take out you've ever had...AND IT IS LIGHT! See below for the recipe. Serve with easy white rice or some type of noodles or eat as is. I hope you enjoy and let us know at Foodie Favorites if you try it and what you thought.

Bon Appetit!
Diet Girl

PS- I've noticed that alot of "light" recipes call for the same ingredients so even though it might be a pain to get everything, you will use them again.

Ingredients:
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 2x 1/2 inch thick pieces
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons ketchup
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup (1/2 inch) diced onion
1 cup (1/2 inch) diced green bell pepper
1 cup (1/2 inch) diced medium red bell pepper
1/2 cup (1 inch) sliced green onions
1 cup (1/2 inch) diced fresh pineapple

1- Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.

2- Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste and sesame oil.

3- Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; saute 4 minutes or until crisp-tender. Transfer to a bowl.

4- Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Saute an additional 3 minutes or until chicken is done.

5- Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.

YIELD: 8 servings (serving size: about 2/3 cup)
Calories 132; Fat 3.8g (sat 0.6g, mono 1.7g, poly 1.1g); Protein 12.7g; Carb 12.2g; Fiber 1.4g; Cholesterol 31mg; Iron 0.9mg; Sodium 304mg; calc 26 mg.

Diet Girl Note: Though it says 8 servings, for a normal eater, it is probably closer to 4 servings which calorie and fat-wise is still super light in my book!

Cooking Light
www.cookinglight.com

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Germany Part 2

2009-02-25T21:10:00.004-05:00

February 25, 2009

I am back to report on the rest of the restaurants from my jaunt through Berlin a couple of weeks ago.

The night I arrived, I was a little jet-lagged so I deferred to my new friends and colleagues with respect to what they wanted to have for dinner which was "Restaurant China City" near their hotel. It was definitely not high-end Chinese, but they had a HUGE menu with all the offerings that you would expect and it was very casual and inexpensive! They also had the biggest ice cream sundae that I have ever seen for dessert which my friend finished right down to the last lick! If you want to kick-back with no pressure, this place fits the bill. Beware that you may encounter a few difficulties with the Chinese servers who speak German and presumably Chinese, but no English though I guess you can't fault someone who already speaks 2 languages!

"Moreno Carusi" was a hidden gem serving up good Italian food with good service and it was tucked away in such close proximity to my hotel that I went twice during my stay. It is small with seating capacity probably less than 100 people so I would recommend a reservation if possible- it was totally full both nights I was there. As a starter, the Bufala Caprese (Mozzarella and Tomato) was wonderfully fresh- the cheese practically melts in your mouth. I also give high marks to the Pappardelle Ragu (with meat sauce) and the Canneloni as main courses. A bottle of the white Gavi de Gavi was very enjoyable and easy to drink. Desserts were also shared and enjoyed by everyone at our table- the creme brulee was very good and so was the tirimisu.

I LOVED the bustling atmosphere of "Il Calice"and we were a lively group so it was a perfect fit. Even late at night this fooderie was hopping! They have a very extensive wine list and we had a great bottle of red, but sadly I don't know which one it was- sorry! I was very excited to see oysters on the menu which is what I had to start and they were fab. For the main course, I along with some others had the risotto with shrimp (the biggest singular shrimp I have ever seen laid across the top of the risotto). Maybe we were just hungry, but plates that started with risotto were licked clean. We had a few vegetarians (no meat AND no fish) among our group and I must say that the restaurant was pretty accommodating considering they did not really have many (or any?) straight-forward vegetarian dishes- after some needed translations, they did make a pasta dish with red sauce with an assortment of veggies which seemed to be well received at our table as well. I would highly recommend giving it a try, especially if you are a wine lover.

Last, and in this case least, was Restaurant Maxwell. Those of you have read Foodie Favorites before know that I normally don't include places in my postings that I did not like but I have to make an exception here for a couple of reasons...
As we walked up to the restaurant, it is set back from the road, almost through an alley and when it suddenly appears, it is a breathtaking sight. The building dates back to 1893 and was once the sight of the Josty brewery. (picture at left) The building and courtyard are beautiful and apparently they serve dinner outside when the weather permits. I for one was excited by the initial ambiance and atmosphere which were totally different from anywhere we had been thus far. To say it went downhill from there would be an understatement. The service was beyond terrible- to give just a few examples (and there were many)- the wine wasn't served for about 3o minutes from when we ordered (and the wine that was recommended was not great), we waited well over an hour and a half between our appetizers and main course to be served and until the entree plates finally reached the table, we were told every 1o minutes that it would be out in 5 minutes, there was "apparently" no manager on duty on a Saturday night and the restaurant did nothing for us considering the long delays and overall poor treatment. (plus, I had the tomato cannelloni which I didn't really care for, though others had it and seemed to enjoy)
I decided to still include the restaurant however because of the beautiful setting, the fact that the restaurant apparently comes highly recommended (The Ritz Carlton sent us there) and has a loyal fan following AND there was one dessert that the chairman of our company somehow knew would be FABULOUS and ordered 1 for everyone at the table (after joking of course that we wanted to receive it the same night...maybe he wasn't joking?). If you do decide to give it a try, you may want to make sure they are fully staffed the night you are going and that there are no special events because from our experience the kitchen can't handle it AND you MUST have the Walnut Ice cream Brittle Lolly with Apple Wan Tan and Cranberries. You'll be glad you did!

Happy trails,
Foodie

Restaurant China City
Leipziger StraBe 46
Berlin
Phone: +49 30 20 45 38 02
Website: www.china-city.eu

Moreno Carusi
Leipziger Platz 15
Berlin
Phone: +49 30 224 881 56
Website: www.morenocarusi.com

Il Calice
Walter-Benjamin Platz 4
Berlin-Charlottenburg
Phone: +49 30 324 2308
website: www.enoiteca-il-calice.de

Maxwell
BergstraBe 22
Berlin
Phone: +49 30 280 71 21
Website: www.mxwl.de

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Empanada Mama, NYC

2009-02-24T21:47:00.008-05:00

February 24, 2009

Foodie is pleased to announce the return of Senor Food in his second guest appearance:

Senor Food is back and this time I have brought with me a friend, and that friend is...The Empanada. Some of you may be asking "What is an Empanada?" An empanada (not to be confused with the Portuguese empada) is a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. The empanada is made by folding a thin circular-shaped dough patty around the stuffing, creating its typical semi-circular shape. To put it simply, it is awesome! (definitions courtesy of Wikipedia and Empanada Mama's website).

I recently returned to Empanada Mama in NYC with a friend and it was even better the second time around. Now understand this is not a fancy place by any stretch of the imagination and I would not suggest making a special trip in to the city to eat here but if you are in NYC or are going to be and you want something a little different, it is amazing! The restaurant is small so if you are going for lunch, get there by 12:15 or after 2pm as it fills up very quickly.

I was not shy when I ordered and recommend you try as many varieties as you think you can handle. If you are a fan of foods that have cooked pineapples in them, I STRONGLY suggest you order the Hawaiian (ham, sauteed pineapples and mozzarella cheese). I also scarfed down a Cheese Steak, Reggaeton (Caribbean style roast pork with sofrito seasoned yellow rice and peas), Spicy Chicken, Beef & Broccoli Teriyaki, Spinach & Cheese, Mushrooms (sauteed portobello & white mushrooms with onions) and Chorizo.

Settle down with the judging as this was done over TWO visits, not just one. The empanadas range in price from $2.25 to $3.oo each. Very affordable, even in harsh economic times. The menu also offers many full entrees as well as salad, tapas and soup selections. They have a fun and interesting drink menu featuring Postobon Sodas, natural fruit shakes, coffees and hot chocolate.

It is something different when you just don't know what you want for lunch. If I could, I would probably head there right now.

Arriba!
Senor Food

PS: The guacamole is great and the website is a riot.

Empanada Mama
763 9th Avenue (between 51st and 52nd street), NYC
Phone: 212.698.9008
Website: www.empmamanyc.com

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