"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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"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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"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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Chefs take to takeout—to branch out or to find an upside to the downturn....
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"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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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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Alan Richman reminisces about his childhood visits to the beach at Atlantic City, and the lunches his mom packed....
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"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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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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"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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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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A restaurant owner brings an interesting twist to a traditional Italian dessert. ...
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Chefs thrive on creativity, but certain dishes become so popular chefs risk revolt if they alter them or take them off the menu....
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A distinguished food writer visits Jersey’s most famous (and hard to get into) red-sauce restaurant, Chef Vola’s in Atlantic City—recently declared one of America’s Classics—and finds it ideal for people with small bodies and big appetites....
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Long gone are the days when New Jersey, sandwiched between two imposing cities, could only look outward for its best food. Now the top restaurants in the state stand shoulder to shoulder with the finest in the region. ...
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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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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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"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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