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Archive for March, 2008

Wasabi-Crusted Cod

If you love wasabi like I do, you will love this recipe. Love the crunch of the panko bread crumbs. Even leftovers are crunchy. The original recipe called for Salmon, but I think it needs a milder fish that won’t compete with the wasabi.

»» Wasabi-Crusted Cod

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Filed under: Fish | |No Comments

Shogun Legends in Wall New Jersey

Peter and I returned to one of our favorite sushi places the other night, Shogun Legends in Wall. Why we decided to have the Peking Duck instead of sushi is a mystery. I really like their sushi and their Green Curry Chicken which we have not been able to find anywhere else in Southern Monmouth – Ocean County suburbia.

»» Shogun Legends in Wall New Jersey

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Filed under: Restaurants, Vegetarian | |1 Comment

Shrimp with Alfredo Bowties and Spinach

This post was submitted by a fellow Jersey Biter and good friend, Jenny. Aunt Jenn as we like to call her. I can testify to the words below about her husband in addition to the fact that the man can fall asleep anywhere, anytime. And that’s not an exaggeration. Thanks for the post Jen. I hope this is the first of many.

Hi Everyone,

»» Shrimp with Alfredo Bowties and Spinach

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Filed under: Guest Bites, Pasta | |No Comments

Mexican Red Rice

I promised this recipe a while ago when I made it with the Chocolate Chicken Mole. Sorry its taken me this long. Actually, I have tinkered with it since then and ramped up the heat by using Rotel instead of diced tomatoes. If you don’t like it spicey, just use the original recipe. The original recipe came from The Food Network’s Ingrid Hoffman. Here it is pictured with the Citrus Pork Loin I made a few weeks ago.

»» Mexican Red Rice

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Filed under: Mexican / Latin, Vegetarian | |1 Comment

Cabbage with Blue Cheese and Bacon

I came up with this recipe a few years ago when I was South Beachin’ it. The original recipe came from Sara Moulton and called for heavy cream and a few other ingredients that did not appeal to me. So, here’s my modified version. It is delicious and in honor of good old St. Patrick I thought I’d share it with you.

»» Cabbage with Blue Cheese and Bacon

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Filed under: Bacon, Side Dish | |3 Comments

I’mCooked.com , Cooking star wannabees Unite!

This site is hilarious. It’s the Food Fanatics answer to YouTube. Look for some videos from JerseyBites in the future.

»» I’mCooked.com , Cooking star wannabees Unite!

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Filed under: Uncategorized | |1 Comment

Quinoa (pronounced KEEN-wah) my new favorite grain

So, in my quest for food with attitude, I am always on the lookout for less fattening substitutes to good old fashion white rice. While I like brown rice and cook it often, it is really hard to get brown rice to taste like anything but brown rice.

»» Quinoa (pronounced KEEN-wah) my new favorite grain

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Filed under: Side Dish, Vegetarian | |2 Comments

Hangover Heaven, The Brickwall Tavern and Dining Room

The next time you wake up on a Sunday morning feeling like someone used two bricks to play “clap the erasers” on your skull, take your hurtin’ head to The Brickwall Tavern and Dining Room in Asbury Park. Peter and I just happened to stop in for lunch last Sunday (our brains were just fine thank you) and we could not help but notice the number of the Bloody Marys bartender Timmy was doling out. Timmy informed us that “It’s this way every Sunday.” I did not partake in the Bloody Marys (can’t stand them) but we were told as far as Bloody Marys go, Timmy’s are killer. That’s Timmy right there. We did notice that the actual name of the drink on the menu is “Timmy’s Bloody Mary” so, evidently, Timmy is not allowed to take Sundays off, ever.

»» Hangover Heaven, The Brickwall Tavern and Dining Room

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Filed under: Restaurants | Asbury Park|6 Comments

Caribbean Citrus Pork Tenderloin

I adapted this recipe from one I found on Recipeezaar.com. Instead of cooking pork medallions in the pan, I opted to cook the pork tenderloin whole in the oven, juicier that way if you ask me. I also seasoned the pork on all sides with McCormick’s Caribbean Jerk Seasoning before browning. The key to juicy, tender pork tenderloin is to take its temperature often and get it out of the oven when the temp reads between 145 and 150º. I know, I know, the government guidelines with tell you cook pork to 160º, but if you keep it in the oven until 160, it will be dry and chewy and all together ooowey. The meat will continue to cook once outside the oven. Do you think professional chefs ever cook their pork to 160º? I read a great article in one of my million cooking magazines about how they have lowered the required cooking temperatures on most meats. I wish I could find the darn thing. If you have some information online or off about where I can retrieve the missing article, please let me know.

»» Caribbean Citrus Pork Tenderloin

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Filed under: Barbecue Favorites, pork | |No Comments

Laila’s in Asbury Park

Peter and I visited a cozy little restaurant in Asbury Park on Saturday night called Laila’s, named after the owner/chef Wanda’s daughter. The moment you walk in the door of this little storefront, you are struck by the smoky scent of coriander and the incredibly friendly staff. Well, the staff doesn’t actually strike you, that would be kind of weird. Unless you’re into that which is none of my business.