Recipe
Subscribe to this tagSauteed Sea Scallops With Maple Butternut Squash Beurre Blanc
“This is without a doubt one of our most popular seafood entrees,” says Adam R. Weiss, executive chef of Esty Street in Park Ridge. “Coming up with different preparations is always a challenge. I thought that a risotto would pair very nicely with the scallops, but I decided to put a more rustic spin on the entree by using the Italian grain, farro, instead of canaroli rice.”
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Parisian Gnocchi "Stroganoff"
“Parisian Gnocchi is an inspired starter that came from the idea of having a pasta-like dish on the menu that is comforting and familiar,” says chef Adam R. Weiss of Esty Street in Park Ridge. “Beef Stroganoff came to me as the center point using the classic ingredients: filet mignon tips, mushrooms, caramelized onions, and sour cream.”
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Wild Mushroom "Chawanmushi"
“This dish came about after the owner of Esty Street, Kim Costagliola, attended a dinner party at which chef David Bouley made a mushroom flan with miso and truffles,” says chef Adam R. Weiss of Esty Street Restaurant in Park Ridge. “This dish inspired me to create an appetizer based around the idea of a savory flan called chawanmushi."
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Loaded Smashed Potatoes
"Who doesn't love potatoes?" asks Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "These spuds are based on the classic Stuffed, Twice-Baked Potatoes. Normally a side dish isn't supposed to pack a full days worth of calories, but once in a while these potatoes are just what you need!"
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Spicy Garlic Shrimp
“Everyone loves shrimp, and there are so many ways to prepare them,” says Andrew “Drew” Araneo, chef/owner of Drew’s Bayshore Bistro in Keyport. “This version brings a little bit of Louisiana to the table.”
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Clams & Andouille
"You can make ingredient substitutions to every part of the dish with great success," says Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "An example would be to omit the tomato and andouille, and add perhaps pancetta and pesto."
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Chocolate Chip Cookie Bread Pudding
"This recipe," says Andrew Araneo, chef/owner of Drew's Bayshore Bistro in Keyport, "is a favorite of ours around holiday time at the Bistro, but it's great to serve all year."
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MoonShine's Cauliflower Soup
"We were looking for a vegetarian soup that would appeal to everyone," says executive chef Francis X. Falivene of MoonShine in Millburn. "We added the curry crème fraiche to spike it up a little. Cauliflower is almost always available—and it didn't hurt that it's my son, Domenic's, favorite vegetable!"
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Flan de Queso
“Cheesecake, meet flan. Flan, say hello to cheesecake,” says Andrew DiCataldo, executive chef of Patria in Rahway. “Ever since these two met there has been no separating them. Even people who usually don’t like flan or cheesecake love this combination. The cream cheese adds a rich flavor and a more smooth and creamy texture.”
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Parihuela (Peruvian Seafood Soup)
"I believe that of all the cuisines of South America, Peru's is the richest in culinary heritage," says Andrew DiCataldo, executive chef of Patria in Rahway. "But at the same time it remains widely unknown here. I intend to remedy that situation with dishes like this Parihuela."
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Five Gifts From the Kitchen
The first year I worked for Martha Stewart, I got to play Martha's “Kris Kringle.” She asked the kitchen team to bake a sophisticated bread pudding into a gorgeous ceramic bowl that she had purchased from an artisan in Maine. I know, it's so Martha. But it's also apparently so Jersey, since Martha started baking holiday fruitcakes with her mother in their Nutley kitchen when she was just a wee sous chef.
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"The first time I made this dish was in the late 80’s in Miami, where I started my love affair with Latin Cuisine," says Andrew DiCataldo, executive chef of Patria in Rahway. "Over the years the sauces and accompaniments have changed, but the nutty crunch of the unripe green plantain chips have never changed."
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Patria’s Pulpo Escabeche
“Pulpo, or octopus, is one of my favorite ingredients,” says Andrew DiCataldo, executive chef of Patria in Rahway. “It can be prepared in many different ways. At Patria, you’ll often find it in soups or ceviches, as well as the way it appears here, en escabeche, which refers to the vinegar-spiked peppers, onions and capers used as a method of preserving or pickling.”
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Strip House Potatoes Romanoff
"These easy-to-prepare potatoes are perfect for Thanksgiving," says Bill Zucosky, chef de cuisine of Strip House in the Westminster Hotel in Livingston. "They can be made ahead of time. Who doesn't need a time-saver like that? One important note before you start: the potatoes need to be baked a day in advance, so plan accordingly."
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Patria's Churrasco
"Fair Warning! This is one of the best selling entrées at Patria," says Andrew DiCataldo, executive chef of Patria restaurant in Rahway. "The combination of grilled marinated skirt steak with red chile-parsley chimichurri is irresistible. We serve it with sautéed mushrooms, onions and potatoes and finish it with demi-glace."
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Hip Sips for Abstainers
Designated drivers, expectant moms and teetotalers will want to raise a holiday toast with these sophisticated mocktails.
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Soft Amaretti Cookies
“Most amaretti cookies in America are the dry, hard, industrial kind, which serve a purpose for extended shelf life; we use them in many of our dessert preparations,” says Luke Palladino chef/owner of Luke Palladino at Harrah’s in Atlantic City. “These amarettis remind me of Italy. They are soft, aromatic and chewy, a real treat--and even hard to find in Italy these days.”
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Venetian Octopus Insalata
“This is a traditional Venetian dish that you would find in Trattorias and Wine bars in Venice,” says Luke Palladino, chef/owner of Luke Palladino at Harrah’s in Atlantic City. “My friend Gigi at al Mascaron usually has this dish at his bar. It is delicate, delicious and healthy enough for a nice light main course for lunch or even dinner.”
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Bolognese Ragu
“Bologna is one of the gastronomic capitals of Italy, and this meat sauce is one of its glories,” says Luke Palladino, chef/owner of Luke Palladino restaurant at Harrah’s casino in Atlantic City. “It works on many different shapes of pasta, and its heartiness makes it great for this time of year.”
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Truffled Grissini
“Even if you do not have a baker who produces fresh Grissini—thin bread sticks—many grocery stores have a wide selection,” says Luke Palladino, chef/owner of two eponymous restaurants in Northfield and at Harrah’s in Atlantic City. “These are my most requested Antipasti ever. Serve these with a chilled glass of prosecco or champagne and enjoy.”
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Flan (Crème Caramel)
“I've lost count of how many flans I've made since I first learned this recipe from my paternal grandfather,” says Quang Tran, chef/co-owner of Mes Rêves in Bloomfield. “The only change I made was removing water from the original recipe. The consistency is not quite as thick as most flan but not quite as loose as his.”
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Pan Seared Salmon
“Salmon is common in restaurants now, but I love it,” says Quang Tran, chef/co-owner of Mes Rêves in Bloomfield. “When I was growing up, salmon didn’t seem to be as readily available as it is today.”
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Mushroom Tart
“I love mushrooms, and I love herbs—put them together and you have this simple, earthy dish,” says Quang Tran, executive chef of Mes Rêves in Bloomfield. “You can use any variety or combination of your favorite mushrooms. The same goes for the herbs. The mushroom filling also could be used as a stuffing for a side dish. It is very versatile.”
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Fried Calamari Salad with Caesar Dressing
“This salad recipe was from the time that I worked at L'Ecole in the French Culinary Institute,” says chef Quang Tran of Mes Rêves in Bloomfield. “This was one dish that chef Andre Soltner, who was one of the deans of the FCI at the time, always ordered when he came in for dinner. The prep for the eggless Caesar dressing is a little involved, but worth it.”
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Diver Sea Scallops with Warm Organic Farro Salad and Bacon
"Scallops have always been a top seller at Rat’s and actually everywhere I have worked," says Shane Cash, executive chef of Rat's in Hamilton. "We have access to wonderful Sea and bay scallops here in New Jersey. The scallops in the recipe are size U/10 which means there are 10 scallops to a unit, or pound. This same scale is used for measuring shrimp."
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Short Rib Bourguignon
"Fall is arriving, and it's time to braise," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "Short ribs are one of my favorite meats to braise. This cut is probably one of the most flavorful available, and when braised slowly till fork tender, can become everyone's favorite."
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Seared Lamb Loin with White Bean Ragu, Sweet Pea Puree and Mango Condiment
"There are three major types of lamb that we chefs have available to us," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "These are American, Australian and New Zealand. American is the most expensive, then usually Australian and then New Zealand. Domestic lamb is usually the largest, then Australian and the smallest is New Zealand."
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Steak Tartare
"Tartare is a popular item on many menus today, whether it be steak, tuna or vegetarian, such as roasted beet," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "The key to success with this dish is simplicity, freshness and quality of ingredients."
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Shrimp Creole
"This recipe comes from my sous Chef, Billi Brigtsen," says Christopher Sanchez, executive chef of Black Eyed Susans in Harvey Cedars, LBI. "Billi was born and raised in the Big Easy, so he naturally has the heart and soul of creole cooking. Billi says the secret is to cook the vegetables slowly and not to rush the building of flavors. I agree, and so do many of Black Eyed Susans's guests."
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Roasted Beet Salad
"Here is one of our signature salads for the early part of the summer," says Christopher Sanchez, executive chef of Black Eyed Susan Cafe in Harvey Cedars, LBI. "Beets seem to pop up with vibrant colors at this time of year. The more variety of beets the better, each one lending its own distinct flavor."
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Pan Seared Halibut with Roasted Purple Potatoes
“This is one of the most popular dishes here and one of my favorites,” says executive chef Ken Trickilo of Liberty House restaurant in Jersey City, 10 years old this week. “The delicate Halibut with the warm vegetables tossed in the white truffle oil works perfectly together. The asparagus coulis gives the dish its full flavor.”
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Chocolate Pot de Creme
"Sometimes meals should begin with dessert," says Christopher Sanchez, chef of Black Eyed Susans Café in Harvey Cedars. "Why go through the evening torturing yourself knowing the chocolate pot de creme you made is waiting in the fridge? Thankfully, this recipe can be easily scaled up or down. Just remember to save room for dinner."
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Tomato Salad with Toasted Mozzarella Croquettes
“With so many varieties of heirloom tomatoes available at this time of year, I always like to use several different types in my dishes,” says James Laird, executive chef of Restaurant Serenade in Chatham. “Feel free to use any mix of tomatoes that you find in the market.”
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Cucumber Basil Caipirinha
"I love refreshing cocktails in the summer that are well balanced but not too sweet," says Chris Siversen, executive chef of Maritime Parc in Jersey City. "The cucumber, basil and lime add a wonderful freshness. It’s very important to use all fresh ingredients, especially the lime juice. The agave adds gentle sweetness that sugar cannot achieve. Basil adds a nice savory note."
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Asparagus, Bacon Hazelnut Vinaigrette, Fried Egg
"Who doesn’t love bacon, plus fried eggs?" asks Chris Siversen, executive chef of Maritime Parc in Jersey City. "This is a great warm weather dish that tempers its richness with the acidity of the vinaigrette. The bacon and its drippings as well as the richness from the runny egg yolk really add depth to ordinary asparagus. The crunch and flavor of the hazelnuts adds yet another dimension."
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Cannoli to Canoodle Over
A restaurant owner brings an interesting twist to a traditional Italian dessert.
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Grilled Squid, Arugula, Olives, Cured Lemon & Harissa
“I love calamari, but am tired of seeing it fried everywhere,” says Chris Siversen, executive chef of Maritime Parc in Jersey City. “This is a two-method cooking process using the grill and a sauté pan, but is really simple. I like how the spice of the harissa and saltiness of the olives, the sweet and sour of the lemon and the bitter of the arugula work to hit all taste buds and create depth of flavor without using too many complicated ingredients.”
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Pan Roasted Mussels
“Everyone loves fresh roasted mussels, and here’s a version that departs from the standard bases if tomato sauce or garlic and wine,” says Chris Siversen, executive chef of Maritime Parc in Jersey City. “I found that celery and wheat beer make a very refreshing combination with mussels for warm weather. The sourdough croutons add an extra level of flavor.”
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Dulce De Leche Sundae
"Here we have a combination of chocolate sauce, dulce de leche sauce and dulce de leche gelato," says Karen DeGilio, executive chef of Fish in Asbury Park. "Need we say more?" No, the combination is a sure winner.
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Berry Berry Martini
"We like to utilize fresh local ingredients in everything, even in our cocktails," says Jono Moratis, beverage birector of Strip House Restaurant in the Westminster Hotel in Livingston. "Summertime is berry time, so we designed this specialty cocktail to take advantage of the succulent fruit."
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Citrus-and-Honey-Marinated Black Cod
"This fish, known by several names, is really unlike what one would consider cod," says Karen de Gilio, executive chef of Fish restaurant in Asbury Park. "This is a cold water Atlantic fish that is best in winter. We fell in love with it on our many trips to Maine, where it's very popular on menus. We played with many variations, but using these ingredients it really jumps off the plate with a great blend of flavors."
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Sweet Pea Soup
"Really, at this time of year what's more comforting than sweet pea soup?" asks Karen DeGilio, chef-owner of Fish in Asbury Park. "This recipe comes from [my husband] Jim's dad, Mike. He was an avid gardener for years, and sweet peas went from the soil to the pot every spring."
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Nick Stellino's Berry Tart
With berries coming into season, now is a good time to start thinking about fresh berry tarts. Here is a terrific recipe from Nick Stellino, the public television chef/personality and host of Nick Stellino Cooking with Friends 2 (airing on NJN, Sundays @1 pm). The companion cookbook to the series is now available.
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Low Country Shrimp and Grits
“This dish was derived from a trip to Charleston South Carolina several years ago,” says Karen DeGilio, executive chef of Fish in Asbury Park. “My husband and I stumbled upon a small local general store that had a few stools at a counter. Upon entering, an incredible aroma wafted through the entire space and we couldn't resist the invitation to sit and eat.”
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House Smoked Salmon Fillet
“This dish was a collaboration with my sous chef, Hank Barrett,” says Ian Kapitan, executive chef of Light Horse Tavern in Jersey City. “We wanted something that said spring/summer, but with deeper flavors. The salmon is light but earthy and meaty because of a light smoking process. Perfect for a light summer meal or a good brunch. It works well with a crisp white wine as well as a Pinot Noir.”
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Braised Pork Belly
“Braised pork belly is one of my favorite things,” says Ian Kapitan, executive chef of Light Horse Tavern in Jersey City. “The combination of softness and crispness is pure joy. But it’s even better with a natural pairing of apples in the form of cider to lighten the richness and provide balance.”
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Fish and Chips
“This recipe is a combination of simple classic items,” says Ian Kapitan, executive chef of Jersey City’s Light Horse Tavern. “The focus is on the freshness of the ingredients and letting them speak for themselves. Be careful not to overwork the beer batter, or the pieces will not crisp properly.”
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Lobster Gnocchi
"The origin of this dish," says Ian Kapitan, executive chef of Light Horse Tavern in Jersey City, "was to take classic flavor combinations of cream, potato and seafood and put a little spin on them. In its pairings, the dish is much like a chowder, but I wanted to have a lighter version with melt-in-your-mouth gnocchi, crème fraiche and the earthiness of the truffles playing off the bacon lardons."
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Peanut Butter Mousse
"The chocolate peanut butter cup is one of our favorite desserts here at the Belford Bistro," say chef/owners Kurt Bomberger and Crista Trovato. "It's our take on the Reese's Peanut Butter Cup. The important thing to remember while making the peanut butter mousse is to fold in the cream, not mix it. This will ensure the mousse stays light and airy. We hope you enjoy this amazing treat just as much as we do!"
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Pass the Meatballs
Famed Jersey Housewife Teresa Giudice looks to share her traditional family recipes with the release of a new cookbook.
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Nick Stellino's Asparagus Soup
“I love this soup principally because of its simplicity—both in preparation and display," says Nick Stellino, the public television chef/personality and host of Nick Stellino Cooking with Friends 2 (airing on NJN starting April 3, Sundays @1 pm).
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Spring Onion Cavatelli with Pulled Pork
Inspired by hints of spring amid still chilly weather, Larry Baldwin, executive chef of the Fromagerie in Rumson, went to the market to select local produce for this dish. The recipe can be made for a large group, or a family dinner with pulled pork sandwiches the next day.
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Filet Mignon with Morel Mushroom Sauce
“For years now, every Spring I forage morel mushrooms,” says Christine Nunn, chef/co-owner of Picnic in Fair Lawn. “Odd looking, impossible to see, unless you are looking. The morel pops up in rotting leaves in woods that are just the right condition. I have a secret spot that I go every year and come back with a nice brown bag filled with them.”
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Cinnamon Nut Biscotti
"My mom was a terrific cook but didn't bake much because we always got our desserts at a local Italian pastry shop," says Rita Cookson, pastry chef of Picnic in Fair Lawn. "Biscotti are one of the few things she made at home and I've always loved them."
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Raspberry Almond Brie Tart
“Picnic started as a little catering operation, and we still love catering more than anything,” says Christine Nunn, executive chef and co-owner of Picnic in Fair Lawn. “This is a great dish for brunch, a shower or really anytime. The ‘brie en croute’ is reversed here and turned into a lovely tart that can be plated rather than spread on bread.”
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Shepherd’s Pie
"This dish was created for the Strip House Scotch Dinner [Livingston, 7:30 pm, February 28th]," says Strip House executive chef John Schenk. "I wanted a traditional savory dish that could match the strength and flavor profile of the accompanying Scotch. I used braised lamb shank meat instead of ground lamb for more robust, deeper lamb flavor."
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Marinated Butternut Squash
“This recipe is very versatile and great for a home cook,” says executive chef/partner Thomas Ciszak of Chakra Restaurant in Paramus. “The marinated squash can be used in salads or sautéed with some of the liquid and served as a vegetable.”
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Roasted Garlic-Dusted Loin of Lamb with Cassoulet
"At Chakra, I serve this lamb preparation with white bean cassoulet and merquez sausage," says executive chef/partner Thomas Ciszak of Chakra Restaurant in Paramus. "The dehydrated garlic has a unique flavor and can be used generously without overpowering the dish. The garlic dust is a great pantry item to have at home. Stored in an air-tight container, it keeps fresh for 2 months."
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Tuna Tartar with Coconut Foam
"This was inspired by a similar tuna preparation I enjoyed in Hawaii,” says chef Thomas Ciszak, partner in Chakra restaurant in Paramus. “The coconut is a typical Polynesian flavoring for tuna. I added some ingredients and changed the preparation of the original. Traveling is one of my passions and always inspires me as a chef."
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Sicilian Style Grilled Seafood with Salmoriglio Sauce
"Salmoriglio is a condiment used in Italy, and is meant to be served on the side," says Luke Palladino, chef/owner of Luke Palladino restaurant in Northfield. "It’s typically salty, but my version is more gentle due to the incorporation of white wine. I feel it respects the delicate flavor and texture of the fish."
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Hot Chilis
Christine’s mother, Reeta McCarthy, makes a mean chili. So mean—read: good—it has won “Peoples’ Choice” top prize at the New Jersey State Chili and Salsa Cook Off held annually at Huddy Park in Toms River—not once, but three years in a row!
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Caciocavallo Scaloppine
“Caciocavallo is a Sicilian cow’s milk cheese,” says Luke Palladino, chef/owner of Luke Palladino restaurant in Northfield. “In this dish, the cheese is sautéed with toasted garlic, mint and Sambuca. The crispy, oozing cheese with nutty garlic, aromatic mint and the anise flavor of the Sambuca makes a party in your mouth.”
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Truffled Grissini
“These grissini (thin bread sticks) with prosciutto and white truffle butter are delicious, luxurious and easy to make,” says Luke Palladino, chef/owner of Luke Palladino restaurant in Northfield. “Even if you do not have a baker who produces fresh grissini, many grocery stores have a wide selection. These are my most requested antipasti ever. Serve them with a chilled glass of prosecco or Champagne and enjoy.”
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BBQ Peanuts
"I love peanuts," says Patrick Pierre-Jerome, executive chef of Hat City Kitchen in Orange. "I like them even more when they are spiced. The combination of salty and sweet flavors and a crunchy texture make them addictive. If you would like a little southwestern flair, add some cumin. A little five spice powder will give it an Asian flavor. Cayenne will provide a kick for those who can handle it."
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Roasted Acorn Squash Soup
You may not have six leftover squashes, but it's worth buying them in order to savor this soup from chef Jason Hensle of Salt Creek Grille (Middlesex).
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Turkey Sliders
"The day after Thanksgiving inevitably means tons of leftover turkey," says chef Jason Hensle, executive chef of Salt Creek Grill (Middlesex), "but if a week of plain old turkey sandwiches seem less than exciting try these sliders--heaven on a bun!"
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Turkey Hash
“I love traditional hash, which is made with shredded corned beef, onions and potatoes, but it can be heavy,” says chef James Laird of Restaurant Serenade in Chatham. “I thought, why not do it with turkey, since it would lighten the dish? I decided to jazz it up by using red and green peppers, which gives it a freshness that makes the hash seem like it's not even using leftovers.”
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Red Wine Braised Lamb Shank
“A mistake made this recipe happen, “says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “At the time, veal shanks were popular where I worked, and we were accidentally shipped lamb shanks instead of veal shanks. This recipe is the result.“
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Dark Chocolate Caramel Tart
“I love chocolate covered pretzels, says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “I like the combination of salt, chocolate, and caramel—as does my six-year-old son, Colin. He will eat as much as he can of this dessert.”
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Pumpkin Ravioli
“I’ve always liked pumpkin,” says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “I started putting pumpkin in ravioli about eight years ago because I had an excess amount after roasting them for pumpkin pies at Thanksgiving.”
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Sweet Corn Chowder with Shrimp
"This corn chowder recipe came about because of the availability of two fresh ingredients, corn and smoked bacon" says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. "We are fortunate to continue to get fresh corn from Dreyer Farms in Cranford all the way up until the first frost which usually is in November. We feature this soup in our annual Dinner in the Field at Dreyer Farm."
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Roasted Butternut Squash Soup
”This butternut soup has a lot of ingredients but is very easy to make,” says Nicholas Harary, co-owner and executive chef of Restaurant Nicholas in Red Bank. “This is perfect for Thanksgiving, and you will have identical results to the restaurant if you follow the recipe.”
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From Hoary to Glory
How three top New Jersey chefs reinvented a hated holiday dish.
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Crusted Black Sea Bass w/ Banyuls Broth
“This is my all-time favorite fish dish,” says Nicholas Harary, co-owner and executive chef of Restaurant Nicholas in Red Bank. “It is fairly easy to prepare and packed with flavor. Banyuls vinegar can be found at most high-end food stores. The bass is cooked with the skin on, which will take some technique and finesse.”
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Pear Upside Down Cake
“This simple cake, full of warm ginger flavor, relies on voluptuous pears that are ripe and juicy,” write Lambertville authors Christopher Hirsheimer and Melissa Hamilton in the latest volume of their series of cookbooks, Canal House Cooking. “Two common varieties, Bartlett and Anjou, are good choices.”
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Braised Beef with Currants and Caraway
"It may seem mad and extravagant to braise prime rib rather than a less expensive cut, but the meat is incomparably luxurious cooked this way," write Christopher Hirsheimer and Melissa Hamilton in the latest of their Canal House Cooking cookbooks, created in Lambertville. "The flavors of this dish are reminiscent of sauerbraten—sweet and sour, fragrant and spicy. But there is an added richness from red wine instead of
vinegar and prime meat instead of pot roast."
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Roast Beet and Fennel Salad
“As with many people, my childhood experience of beets was not a positive one,” says Jerry Villa, executive chef of Stone House restaurant at Stirling Ridge in Warren. “We ate the canned variety, and I never liked them. Once I had fresh beets, however, it all changed for me, and now I love them. Especially when roasted, which brings out their earthy sweetness, beets are incredibly flavorful, and extremely healthy for you.”
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Scottish Organic Salmon "En Croute"
"This dish was inspired by a similar dish I learned to make while at Le Bernardin," says Manuel Perez, executive chef of Peacock Inn in Princeton. "I fell in love with the crisp texture provided by the phyllo and how it aids in retaining the fish's moisture."
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Organic Mixed Greens Salad
"This salad," says Manuel Perez, executive chef of the Peacock Inn in Princeton, "was inspired by a dish I had in New York some years back—an escabeche of vegetables sitting under a piece of rare-cooked hamachi. It was rich, cool, acidic and delicious. Enjoy."
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Peacock Fizz
"This drink was created for the Peacock Inn by our dining room manager, Christopher Macartney," says the Princeton restaurant's executive chef, Manuel Perez. "It was inspired by his preference for Prosecco over Champagne and the strawberries in season."
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Panzanella di Verdure
“I like this dish because it’s refreshing and very healthy,” says executive chef Pasquale Presa of Pasquale’s Ristorante Italiano in Edison. “Ours is a new twist on the traditional Italian tomato salad. We utilize fresh-from-the-garden summer vegetables along with local baby goat cheese from upstate NY—layered on top of toasted Italian bread. Try it with a nice pinot grigio or chardonnay."
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Bistecca alla Fiorentina
“For my last recipe for Side Dish, I thought of the goodness of a nice piece of meat,” says Alberto Leandri, executive chef of Grissini in Englewood Cliffs. “This recipe is famous in Florence, but we use also it in Venice. It is very simple to make. All you need is a grill and great quality meat. In the restaurant I only use prime, 21-day dry-aged beef at least 1 and 3/4 inches thick.”
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Scampi alla Griglia
“In my home region of Italy, Venice, grilled seafood is very popular,” says Alberto Leandri, executive chef of Grissini in Englewood Cliffs. “Every time you grill seafood back home, langoustines are always present in the mix. They are so delicate in flavor, they remind me of the saltiness of the water and the fresh breezes of the Adriatic. You can find langoustines in high-end fish markets. If not, you can substitute large prawns.”
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Shrimp and Avocado Salad
“This is a perfect dish for summer and is the best selling appetizer at Grissini,” says Alberto Leandri, executive chef of Grissini restaurant in Englewood Cliffs. “In Venice, where I come from, we use a lot shrimp salad, and I adapt it here with avocado. It’s very healthy.”
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Cavatelli with Artichokes and Pecorino Sardo
“I like this recipe for summer because it is light and very tasty,” says Alberto Leandri, executive chef of Grissini restaurant in Englewood Cliffs. “I always use fresh ingredients and I pick always what's in season. This recipe is originally from Rome, except for the cheese, which is from Sardinia. I use it because it gives to the sauce a nice creamy texture without use of any cream.”
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Crab & Eggplant Lasagna
"In this no-pasta lasagna, eggplant slices are marinated in herb oil, then coated in flour and fried until golden brown," says chef Georgeann Leaming of The Casa di Napoli restaurant in the Showboat Casino, Atlantic City. "Sandwiched with a creamy crabmeat filling and topped with a crumb crust flavored with sun-dried tomatoes, the slices are baked to yield a dish that combines textures, flavors, and colors."
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Italian Meatball & Sausage Chili
"Until now, employees of Bally’s Atlantic City have enjoyed this Italian version of chili themselves in the employee dining room they’ve named Breakaway Café," says the cafe's food service director, Rolf J. Weithofer. "Hot and sweet Italian sausages are matched with such Mediterranean favorites as cannellini beans, cremini mushrooms, and roasted garlic to make a hearty, spicy stew to enjoy year-round."
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Roasted Eggplant Soup
"Eggplant stars in this class act of a soup with a supporting cast of flavorful ingredients, says chef David Suscavage of the Waterfront Buffet at Harrah’s Resort, Atlantic City. “Roasted eggplant soup is a family favorite and a great summer soup. The firmness and earthy flavors of the eggplant make for a versatile ingredient in the kitchen. This soup can be served piping hot or finished with fresh cream and served chilled.”
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Tomato Confit Chips
"Bring a touch of Italy to your table with these chips," says chef Maurizio Dimarco of Arturo’s at Bally’s Atlantic City. "Their deep, rich color will add a spark to your meal, and their flavor will complement other foods. Tomato confit chips are a great garnish for salads, entrées, and appetizers.”
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Alice's Florida Red Snapper
“I actually came up with the risotto recipe first, “ says executive chef David Drake of Alice’s Restaurant in Lake Hopatcong. “I added the sauce and snapper later. I was inspired because my future wife was present when I needed to feed five employees—I really made it for her. I was so in love with her I wanted to impress her with something really wonderful and spontaneous, so I made the risotto.”
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Lemon Verbena Panna Cotta
“Lemon verbena is a very pungent, lemon-flavored herb that you can use for tea or for baking,” says Mimi Wood, executive chef of The Washington Inn in Cape May. “I grow it in my garden. Our pastry chef, Kathy Pastiu, created this panna cotta for a cooking demonstration. It’s a light dessert, even though it’s made with heavy cream, and the lemon verbena adds a different note to it. Usually panna cotta is vanilla, orange, or plain cream.”
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Braised Lamb with Cencioni Pasta and Broccoli Rabe
"This signature dish has been on the menu several years now," says Mimi Wood, executive chef of The Washington Inn in Cape May. "The dish reworks a braised beef and rigatoni that I had done at home. I wanted something more special for the restaurant, so I used lamb and cencioni. It is important when braising any meats to cook them 'low and slow' to ensure the meat is fork tender and juicy."
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Grilled Baby Leek Crostini
"This appetizer is on the menu in spring, when fresh wild ramps and baby leeks are available from Chester County, Pennsylvania," says Mimi Wood, executive chef of The Washington Inn in Cape May. "It is a classic Spanish combination of wood-grilled smoky leeks and a slightly spicy, garlicky, smoky red pepper sauce."
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Fried Maine Crab Cakes
“I like this recipe for crab cakes because there are no bread crumb fillers,” says executive chef David Drake of Alice’s in Lake Hopatcong. “I also like to use Maine crabmeat, which is often the meat from Peekytoe crabs, rather than the usual Dungeness or Blue crabs. Maine crabmeat is flaky, not lumpy. This is a perfect spring/summer dish--the hot, crunchy crab complements the cool and crunchy jicama. Add a glass of refreshing Spanish wine—like Albariño.”
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Mini Ice Cream Cookie Cups
Pillsbury Bake-Off winner Sue Compton's million dollar recipe.
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Grilled Quail with Soy and Ginger
"Grilled quail reminds me of when my family used to go to Portugal and rent a villa and cook on a little habachi grill," says David C. Felton, executive chef of Ninety Acres at Natirar. "One time me and my dad came back from the market with 2 kilo of quail and shrimp for a family of five!! It was enough food for three days, but a great memory."
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Rhubarb Soup w/ Meringue and Whipped Cream
"Rhubarb soup is a simple, easy way to get spring into a dessert," says David C. Felton, executive chef of Ninety Acres at Natirar park in Peapack-Gladstone. "Rhubarb is at its peak right now in Jersey and has a wonderful tart flavor that lends itself to basic preparations. This recipe is a take on pavlova, a classic dessert of fruit, whipped cream and meringues."
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Roasted Chicken with Carrot Purée
“This chicken dish is designed to be approachable to every customer in our dining room," says Anthony Bucco, executive chef of Uproot in Warren. "It's my nod to comfort food, One truly finds the elegance of this dish in its simplicity. The trick is to articulate the individual parts to create one amazing entrée.”
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Shortbread With Berries
“Shortbread is definitely a throwback to times past,” says Mark Farro, sous chef in charge of pastry at Uproot in Warren. “We focus more on the accoutrements and less on the shortbread itself. The freshness and sweetness of the berries comes forward on the palate to balance the natural levels of acidity in the fruit. This dessert will not burden you with unnecessary calories. However, it will satisfy your sweet tooth.”
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Moroccan Meatballs with Mint Pesto
“These meatballs were inspired by my professional experience and by my interpretation of a family recipe--I have a Sicilian grandma,” explains Anthony Bucco, executive chef of Uproot in Warren. "I like them as a bar snack here at the restaurant because they are fried fresh, so they have texture (crispy outside, tender middle) -- in addition to having a salt content conducive to drinking! The flavor profile is unique and the flavors build as you chew. Bar food tends to be monochromatic, not the case with these! This is one of the few dishes on the menu that transcends season; they are featured year round at uproot.”
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Boeuf Bourguignon w/ Pappardelle and Lardons
“This is one of the classics of traditional French cooking," says executive chef Dominique Filoni of Avenue in Long Branch. "Beef bourguignon is one of many examples of a peasant dish being slowly refined into haute cuisine. Most likely the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way."
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Cassoulet Toulousain
“Cassoulet is one of the great classics of French cooking, of which there are three regional variations," says Dominique Filoni, executive chef of Avenue in Long Branch. "Over time, the differences between them have become blurred and their ingredients debated. Lamb or mutton, for instance, is often added to this version. The crust is also contentious, with traditionalists insisting that it should be broken into the stew seven times during cooking. This version is Cassoulet Toulousain or Cassoulet de Toulouse, made with pork meat, sausage and duck confit.”
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Grilled Yellowfin Tuna
"This is definitely a late winter type of dish," says Chris Albrecht, executive chef of Eno Terra in Kingston. "I particularly like the celery root purée that is the base of the dish and the richness of the lentils. We have a wood burning grill, which gives a nice smoky flavor to the tuna, but any grill will get you part of the way there."
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Golden Beet Arancini
"This dish has gotten a lot of positive feedback from our guests and on on our Facebook page," says Chris Albrecht, executive chef of Eno Terra in Kingston. "It takes a lot of prep time, but the reward is fantastic. You're taking the best of the risotto world and presenting it in a way that is very pleasing and easily shared. You can make this days ahead of time, fry them slightly ahead, and reheat them in the oven."
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Spinach Pappardelle
"It's very easy to put spinach or some other green in the dish in itself, but I chose to incorporate it in the pasta to make it a little more lively and colorful," says Chris Albrecht, executive chef of Eno Terra in Kingston. "The oxtail is very rich. You could substitute short ribs or even beef brisket. Cippolini onions and sunchokes (Jerusalem artichokes) are very high in nutrition and flavor. All the ingredients are available now and even throughout the summer."
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Beet Risotto Timbales
Chef Chad Ellis Peters of David Ellis Events in Cedar Knolls takes advantage of the color and sweetness of beets to create a charming dish perfect for entertaining.
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Pan Roasted Sea Scallops, Scallion-Farro Risotto, Shaved Fennel and Red Onion Salad w/ Grapefruit Vinaigrette
“This luncheon or light dinner menu is as healthful as it is delicious,” says Ryan DePersio, executive chef of Fascino in Montclair and the new Bar Cara in Bloomfield. “It’s also versatile. You can substitute red snapper or sea bass for the scallops, or Valencia or navel oranges for the grapefruit in the salad.”
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Pistachio Praline Bread Pudding
Warm bread pudding is one of winter’s most comforting desserts. This version, by Cynthia DePersio, pastry chef and partner at Fascino in Montclair, has the added pleasures of pistachio praline and challah bread. “It can be made ahead,” DePersio says. “Cool it completely, cover it and refrigerate it for up to two days. Then bring to room temperature, heat in a preheated 400 degree oven until very warm, about five to eight minutes.”
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Braised Short Ribs w/ Truffled Polenta and Spinach
“Braised short ribs is one of our most popular dishes,” says Ryan DePersio, executive chef of Fascino in Montclair. “People even beg me to put it on the menu in summer, but it’s really meant for winter.
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Mascarpone Polenta Fries w/ Gorgonzola Fonduta
Few side dishes reach the cult status that the polenta fries do at Fascino in Montclair. They’re crispy outside, creamy inside, utterly addictive. Here executive chef Ryan DePersio presents the coveted recipe.
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Cheese Steak Spring Roll
"The cheese steak spring roll is a twist on what is unique and traditional in Philadelphia," says chef Chris Scarduzio of Mia restaurant at Caesar's in Atlantic City. "It shows what we do as chefs to make a classic more interesting and creative."
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Greek Galaktoboureko–Cream Milk Pie
“Galaktoboureko is a beloved traditional Greek dessert, although not as well-known as baklava among non-Greeks,” says Alekas Tsamis, executive chef of Greek Taverna in Montclair. “It’s essentially a cream custard, wrapped in phyllo and infused with an orange-flavored syrup.”
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Salt-Crusted Branzino and Tian of Vegetable
“This is a dish that embodies the essence of the Riviera and Cote D’Azur," says Dominique Filoni, executive chef of Avenue in Long Branch. "It is made traditionally with local Loup de Mer, the vegetables representing Provence, and the fresh tomato sauce capturing an array of flavors."
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Peanut Butter Banana Marshmallow Milkshake
Milkshakes, loaded with ice cream, are among the best bets at Bobby's Burger Palace, Bobby Flay's casual restaurants in Eatontown and Paramus. Here's a shake that's not on the menu; it comes from his book, "Bobby Flay's Burgers, Fries & Shakes" (Clarkson Potter, 2009).
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Butternut Squash Soup
“Butternut squash soup is a classic dish," says Michael Burbella, executive chef of Table 8 in Montclair.
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Drunken Cranberry Mojito
Restaurant Nicholas in Red Bank, a perennial on New Jersey Monthly's Top 25 Best Restaurant list, has published its first cookbook. It's a big, heavy, beautifully produced coffee table number, with exceptional photographs by Steve Legato and text by chef/owner Nicholas Harary with writer Peter Zuorick. The recipes, which have been adapted and tested for the home kitchen, are not simple, but accurately bring to life the classics of the Nicholas menu for all seasons. This cranberry mojito is easy to create and makes a great holiday cocktail.
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Gnocchi Romano
Michael Burbella, the new executive chef at Table 8 in Montclair, offers up a recipe for a scrumptious gnocchi dish that is not made with potatoes.
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Chef Jesse's Pumpkin Bisque
Jesse Jones started cooking with his mother in Snow Hill, North Carolina at age 14. After cooking with many Jersey chefs, including David Drake, he created his own style, which he calls New Carolina Cuisine, which is Southern with French technique. These days he runs Heart and Soul Catering in Essex County.
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Angel Food Cake w/ Berries and Cream
"This is one of my favorite desserts of all time," says chef Loryn Dagon of Chef Loryn's Cafe & Catering in Madison. " It's simple but flavorful--a homespun classic."
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Fall Harvest Salad
"Are you a fan of locally grown berries and greens?" asks Marilyn Schlossbach, chef/owner of Langosta Lounge in Asbury Park. "This salad is for you. If pistachios aren’t your favorite, feel free to substitute macadamia nuts or almonds. This flavorful salad perfectly complements a day spent apple or pumpkin picking."
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Shrimp w/ End-Of-Summer Vegetables
Chef Loryn Dagon of Chef Loryn's Cafe & Catering in Madison loves the adaptability of this entrée.
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Garden State Seafood Panzanella Salad
Jim Weaver, chef/owner of Tre Piani in Princeton, presented this easy to make (less than one hour) dish at the first annual Great American Seafood Cookoff in New Orleans in 2004. It's still one of his favorites.
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Grilled Eggplant Sandwich
“This grilled eggplant sandwich makes a great midday treat,” says its creator, chef Marilyn Schlossbach, owner of Langosta Lounge in Asbury Park, Labrador Lounge in Normandy Beach, and Pop’s Garage in Asbury Park and Normandy Beach.
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Titanic French Toast with Three Jams
That Puck of the pantry, chef David Burke of the David Burke Fromagerie in Rumson, sets sail with these whimsical loaves of French Toast shaped like the doomed ocean liner, complete with three cookie smokestacks.
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Honey-Mint Lemonade
Two readily available ingredients, honey and mint, add personality to this picnic favorite, frosty lemonade.
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Miso-Glazed Salmon w/ Stir-Fried Vegetables
This main course salmon dish exemplifies the “health-forward approach” of chef Jason Hensle of Salt Creek Grille in Princeton.
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Backyard Summer Tomato Pie
Chef and food stylist Bobbi Cappelli of North Cape May contributes this layered tomato-and-cheese pie, which turns the bounty of the season—fresh Jersey tomatoes and basil—into a luscious lunch or a dinner appetizer.
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Sweet on Mouclade
Mouclade is a wonderful French dish of mussels in a creamy, saffron- curry sauce that is both rich and delicate. One of the key ingredients is Pineau des Charentes, the French aperitif we discussed in our last post.
moreGarden State Seafood Panzanella Salad
Fish and shellfish from New Jersey coastal waters form the basis for this satisfying salad from Jim Weaver, chef/owner of Tre Piani in Princeton and president of the Central New Jersey chapter of Slow Food.
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Cooling Off with Kir
The sun was shining yesterday and suddenly I had a hankering for Kir—that summertime apéritif I drank back in art school when I mistook myself for a femme du monde.
moreRecipe: Goat Cheese Stuffed Zucchini
The versatile vegetable stars in this appetizing appetizer or side dish from chef and author George Kyrtatas.
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