The night air had a chill that reminded us that fall has just begun.The end of summer leaves such bittersweet feelings.We hate to see summer over but get a break from all the shoobies and summer rush.This weekend marked Harbor-fest all along the Jersey Shore.Aromas of various seafood's filled the air as well as most peoples palettes.We stopped at one establishment ,The Lobster Loft,who were serving Pumpkin Martini's .Various renditions of the Pumpkin Martini have long been a favorite cocktail for fall. Although sometimes it can be difficult try to find pumpkin schnapps or any pumpkin liqueur. If you absolutely cannot find pumpkin liqueur you can substitute pumpkin spice syrup or a pure pumpkin puree.Remember it will change the taste and consistency not to mention the alcohol content.Any which way you make them I am sure they will be quite yummy to say the least.The handsome young bartender ,Anthony Bennett,gave me his signature recipe.Hope you enjoy !!!!
Ingredients:
1/2 oz butterscotch schnapps
2 oz vanilla vodka or use your favorite Top Shelf Vodka
1/2 oz pumpkin liqueur
1 dollop of whipped cream (What you do with the rest is up to you !!!!!)
cinnamon stick for garnish
Directions:
Pour the butterscotch schnapps and vodka into a shaker filled with ice.
Shake well.
Add the pumpkin liqueur.
Shake again.
Strain into a chilled martini glass.
Top with a dollop of whipped cream.
Garnish with a cinnamon stick and plastic spiders ******* I love to get creative for my parties.I make fancy ice cubes and love to decorate my glasses !Get crazy for Halloween and impress your guests or give them a fright!Have fun!
Directions
Using 8 to 10 chocolate chips for one martini glass , heat in the microwave for 20 seconds until almost melted. Take chips out of the microwave and stir with a spoon until completely melted (this method creates best chocolate consistency for making the web). Place the melted chocolate in a squeeze bottle ( or a sandwich baggie and clip a small hole in the end corner ) and 'draw' a spider web on the inside or the outside of the martini glass ( or use a toothpick dipped in chocolate to draw the web on the glass instead of a squeeze bottle or sandwich bag.) Place the glass in the refrigerator or a cool place to solidify for a few of minutes. Pour in your cocktail mix.Add a plastic spider to the edge of the glass. Serve and enjoy!
Monday, October 4, 2010
Wednesday, August 18, 2010
Morton's the Steakhouse -recipes
Located in Caesars Casino in Atlantic City is Morton's the Steakhouse.My husband and I took our kids over to the boardwalk to enjoy the day.It had been a while since we have been out so I wanted to splurge and go experience first class service at one of my favorite restaurants.Morton's the Steakhouse is the nation's premier steakhouse, specializing in classic,top of the line food with extra generous portions of USDA prime aged beef, as well as fresh caught fish, lobster and chicken entrees.The large door is always so intriguing to me.I wait with anticipation holding the velvet rope.The doors open at 4:45 and we walk into the bar area .I always feel transformed when I enter the restaurant and bar area.I expect to see businessmen in suits sipping whiskey and smoking cigars.Always reminds me of a fancy private club.Morton's is famous for its animated signature table-side menu presentation which amazes my daughter to no avail.The server presents on a cart rolled to your table-side,steaks,whole Maine lobsters and other main course selections, along with fresh vegetables, then precedes to describe each menu item in appetizing and entertaining detail.At home my daughter tries to replicate our waiter on her platform.The menu, which is the same at all locations, features a variety of favorite cuts,including a 24 ounce porterhouse, which is the house specialty; a 20 ounce New York sirloin and a 14 ounce double cut fillet.You could not go wrong with any of these cuts of meat. Every Friday and Saturday nights, enjoy the famous slow roasted Prime Rib. Morton's Prime Rib is a double cut, served bone-in and roasted to a perfect medium rare.One of my all time favorite meals.I would wait in line for hours to eat my melt in my mouth Prime Rib.The best of the best.My husband loves the lobster tail & fillet combo.He raves about it every time we eat at Morton's the Steakhouse!I also enjoy the lamb chops which are delicious.As an appetizer my husband enjoyed the jumbo lump crab cake and I the grilled asparagus which has roasted red pepper and balsamic vinegar,yum!The desserts are so amazing we try a different one each and every time.We decided to split these three this time creme brulee ,key lime pie and hot upside-own apple pie.All three are a little piece of heaven!I would recommend reservations but I never make them!We go as soon as they open because we bring our kids!The staff is always extraordinary with our children!I hate to brag but I have very well behaved girls who make our dining experience so much easier.My girls love to get dressed up and be waited on.Next time you want a first class meal dine at Morton's the Steakhouse in Caesars Casino.Best of the best of highest ratings!I am so honored to have been given permission to share these two famous recipes with everyone.Now if you do not have the cookbook get one.Fabulous recipes as well as history and tradition.Enjoy!
Steak Florentine – recipe from MORTON’S THE COOKBOOK
These tasty steaks are served on a bed of spinach, which earns them their name. Both round and butt steaks are full of flavor, and they are so well appreciated all across America that we think of them as “American cuts.” They are chewier than sirloin or tenderloin but full of great beef flavor. If you can find prime beef, buy it, but choice will do just fine here. Serves 2
Two 10-ounce round or butt steaks, each about 1 inch thick
1½ tablespoons unsalted butter
1 tablespoon minced shallot (1 small shallot)
1 pound fresh spinach, stemmed
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
Preheat the oven to 400°F.
In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
In a small sauté pan, heat the remaining ½ tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
Lightly sprinkle the steaks with salt and pepper.
In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
Remove the steaks from the oven and turn on the broiler.
Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.
Wine recommendation:
Pinotage wine from New Zealand has medium body with low tannin and high acidity, making it a good match for both the mildly bitter spinach and the Parmesan cheese. Try Te Awa Winery’s Pinotage from Hawkes Bay, New Zealand.
Rosso di Montalcino is the little brother to Brunello di Montalcino and will complement this dish nicely. It is a fruity, low-tannin wine that balances the bitter spinach but does not overpower the lean meat. We recommend Banfi Rosso di Montalcino from Tuscany.
Mrs. Artinian’s Carrot Cake
When we were looking for a great carrot cake, our President and CEO, Chris Artinian, shared this recipe with us, which is one of his mother’s, Marianne Artinian. We’re glad he did.
Serves 12 to 14
Cake:
2 tablespoons unsalted butter
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
4 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoon vanilla extract
1/3 cup crushed pineapple, drained
2 cups carrots, peeled and coarsely grated
1 1/3 cups loosely packed shredded, sweetened coconut
2 cups finely chopped walnuts
Buttermilk glaze:
1 cup sugar
½ cup buttermilk
½ cup unsalted butter
1 tablespoon light corn syrup
½ teaspoon baking soda
1 tablespoon pure vanilla extract
Frosting:
1 ½ cups unsalted butter, room temperature
12 ounces cream cheese, room temperature
3 cups confectioners’ sugar
1 ½ teaspoons fresh orange juice
1 ½ teaspoons grated orange zest
1 ½ teaspoons pure vanilla extract
To make the cake: Preheat the oven to 350ºF. Generously butter two 9-inch round cake pans, each about 1 ½ inches deep. Dust each cake pan with about 1 tablespoon of flour and tap out the excess.
In a mixing bowl, sift together the flour, baking soda, cinnamon, and salt.
In a large mixing bowl, whisk the eggs until blended. Add the sugar, oil, buttermilk, and vanilla and mix well.
Stir the flour into the batter.
Add the pineapple, carrots, coconut and 1 cup of the walnuts and mix well. Add the flour and fold into the batter with a rubber spatula.
Divide the batter evenly between the cake pans. Bake on the center rack of the over for about 40 minutes, or until the sides of the cakes pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean.
Meanwhile, make the glaze: In a small saucepan, mix together the sugar, buttermilk, butter, corn syrup, and baking soda until well blended. Set the pan over medium heat and bring to a simmer. Cook for about 3 minutes, stirring, until heated through and the sugar dissolves.
Remove the pan from the heat and whisk in the vanilla. Set aside, covered, to keep warm.
Remove the cakes from the oven and put them, still in the pans, on wire racks sitting on baking sheets. Using a toothpick, poke about 20 holes in the top crust of each cake layer. Do not go any further than halfway through the cakes.
Whisk the glaze and pour it evenly over the cake layers. Let the cakes cool completely and then cover them, still in the pans, with plastic wrap and refrigerate for at least 2 hours and up to 8 hours, or until completely chilled.
To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, beat the butter and cream cheese for about 2 minutes or until fluffy.
Add the confectioners’ sugar, orange juice, orange zest, and vanilla. Mix slowly so that the sugar doesn’t fly out of the bowl. Gradually increase the speed and beat for about 1 minute or until the frosting is smooth.
To assemble: Remove the cake layers from the refrigerator and invert them on a work surface. You might need to run a kitchen knife around the edges to loosen the layers. Put 1 layer on a platter, glazed-side down.
Put about 1 ½ cups (a third) of the frosting on the center of the cake layer and spread it evenly over the cake. There should be a layer of frosting about ½-inch thick. If the frosting is soft, return the cake to the refrigerator to stiffen it up.
Put the other layer on top of the cake, glazed-side down, and frost the top of the cake with about 1 ½ cups (a third) of the frosting.
With the remainder of the frosting, cover the sides of the cakes with a thin layer.
With the tip of the spatula, press lightly into the top layer of frosting and pull it up to form little spikes. Repeat over the entire top of the cake.
Lightly sprinkle top
Steak Florentine – recipe from MORTON’S THE COOKBOOK
These tasty steaks are served on a bed of spinach, which earns them their name. Both round and butt steaks are full of flavor, and they are so well appreciated all across America that we think of them as “American cuts.” They are chewier than sirloin or tenderloin but full of great beef flavor. If you can find prime beef, buy it, but choice will do just fine here. Serves 2
Two 10-ounce round or butt steaks, each about 1 inch thick
1½ tablespoons unsalted butter
1 tablespoon minced shallot (1 small shallot)
1 pound fresh spinach, stemmed
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
Preheat the oven to 400°F.
In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
In a small sauté pan, heat the remaining ½ tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
Lightly sprinkle the steaks with salt and pepper.
In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
Remove the steaks from the oven and turn on the broiler.
Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.
Wine recommendation:
Pinotage wine from New Zealand has medium body with low tannin and high acidity, making it a good match for both the mildly bitter spinach and the Parmesan cheese. Try Te Awa Winery’s Pinotage from Hawkes Bay, New Zealand.
Rosso di Montalcino is the little brother to Brunello di Montalcino and will complement this dish nicely. It is a fruity, low-tannin wine that balances the bitter spinach but does not overpower the lean meat. We recommend Banfi Rosso di Montalcino from Tuscany.
Mrs. Artinian’s Carrot Cake
When we were looking for a great carrot cake, our President and CEO, Chris Artinian, shared this recipe with us, which is one of his mother’s, Marianne Artinian. We’re glad he did.
Serves 12 to 14
Cake:
2 tablespoons unsalted butter
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
4 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoon vanilla extract
1/3 cup crushed pineapple, drained
2 cups carrots, peeled and coarsely grated
1 1/3 cups loosely packed shredded, sweetened coconut
2 cups finely chopped walnuts
Buttermilk glaze:
1 cup sugar
½ cup buttermilk
½ cup unsalted butter
1 tablespoon light corn syrup
½ teaspoon baking soda
1 tablespoon pure vanilla extract
Frosting:
1 ½ cups unsalted butter, room temperature
12 ounces cream cheese, room temperature
3 cups confectioners’ sugar
1 ½ teaspoons fresh orange juice
1 ½ teaspoons grated orange zest
1 ½ teaspoons pure vanilla extract
To make the cake: Preheat the oven to 350ºF. Generously butter two 9-inch round cake pans, each about 1 ½ inches deep. Dust each cake pan with about 1 tablespoon of flour and tap out the excess.
In a mixing bowl, sift together the flour, baking soda, cinnamon, and salt.
In a large mixing bowl, whisk the eggs until blended. Add the sugar, oil, buttermilk, and vanilla and mix well.
Stir the flour into the batter.
Add the pineapple, carrots, coconut and 1 cup of the walnuts and mix well. Add the flour and fold into the batter with a rubber spatula.
Divide the batter evenly between the cake pans. Bake on the center rack of the over for about 40 minutes, or until the sides of the cakes pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean.
Meanwhile, make the glaze: In a small saucepan, mix together the sugar, buttermilk, butter, corn syrup, and baking soda until well blended. Set the pan over medium heat and bring to a simmer. Cook for about 3 minutes, stirring, until heated through and the sugar dissolves.
Remove the pan from the heat and whisk in the vanilla. Set aside, covered, to keep warm.
Remove the cakes from the oven and put them, still in the pans, on wire racks sitting on baking sheets. Using a toothpick, poke about 20 holes in the top crust of each cake layer. Do not go any further than halfway through the cakes.
Whisk the glaze and pour it evenly over the cake layers. Let the cakes cool completely and then cover them, still in the pans, with plastic wrap and refrigerate for at least 2 hours and up to 8 hours, or until completely chilled.
To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, beat the butter and cream cheese for about 2 minutes or until fluffy.
Add the confectioners’ sugar, orange juice, orange zest, and vanilla. Mix slowly so that the sugar doesn’t fly out of the bowl. Gradually increase the speed and beat for about 1 minute or until the frosting is smooth.
To assemble: Remove the cake layers from the refrigerator and invert them on a work surface. You might need to run a kitchen knife around the edges to loosen the layers. Put 1 layer on a platter, glazed-side down.
Put about 1 ½ cups (a third) of the frosting on the center of the cake layer and spread it evenly over the cake. There should be a layer of frosting about ½-inch thick. If the frosting is soft, return the cake to the refrigerator to stiffen it up.
Put the other layer on top of the cake, glazed-side down, and frost the top of the cake with about 1 ½ cups (a third) of the frosting.
With the remainder of the frosting, cover the sides of the cakes with a thin layer.
With the tip of the spatula, press lightly into the top layer of frosting and pull it up to form little spikes. Repeat over the entire top of the cake.
Lightly sprinkle top
Monday, August 16, 2010
Caramel corn-recipe
Living at the Jersey Shore my whole life I have certain foods I cannot live without.Caramel popcorn is one of them.My kids and I could smell the aroma two blocks away from the Atlantic City boardwalk.My daughters and I suffer from food allergies so we cannot have peanuts in our caramel corn.The line for the caramel corn was unbelievable.I counted and twenty people were in front of me.After 20 minutes I started to get out of line and realized it was worse behind me.Coming back and getting in line was not an option.If we were going to get a tub of caramel corn we had to wait.Well you would not know we were in a recession prices were steep.It cost 20.00 with tax for a 10 ounce tub of original caramel corn without nuts.Was it worth it?As my daughter would say ,it was yummy for my tummy.My family used to own The Doughnut Bar as well as a fudge shop on the Boardwalk so I have recipes for all these tempting foods.Caramel Corn is a great house warming gift ,Christmas present or anytime celebration.Something you can make with the kids that is not expensive ,fast and easy to make.Make a big batch and wrap the caramel up in pretty tins with lids or glass containers with air tight lids.I scour yard sales and antiques shop for unique glass jars( with air tight lids) .The caramel corn will stay fresh in a sealed glass jar ,air tight container or tin with lids for a longer amount of time.The containers can then be used for something else.Saving the environment and recycling at the same time!Then the kids can help wrap in fancy tissue paper or cute little gift bags!Fun family time all year round.A couple of suggestions:popcorn can be made with an air popper,microwave,stove top or an oven whichever you prefer.Measure out all the ingredients before you start to cook because it is easy to burn any of the ingredients once you begin cooking.I use silicone mixing spoons so the syrup does not stick.Also be very careful the hot syrup will burn terribly and could really damaged skin to the extent of taking a layer of skin off.Do not let children help with the cooking part of this recipe.After the caramel corn has cooled let the children brake apart and store in airtight containers.The children will have fun wrapping or decorating the containers.As with any of my recipes you can play around.Make with or without nuts which ever you prefer.The nuts are a great way of changing the recipe.Also switch out the 1 tsp.pure vanilla extract for a liqueur to make an adult version.One tsp. Frangelico or Kahlua go great with nuts.Pre Measure Ingredients:
8 cups popped corn (pick out all the unpopped kernals)
1/2 cup packed brown sugar
1/4 cup butter (1/2 stick)
2 tablespoons corn syrup
1/4 teaspoon sea salt
1 tablespoons molasses
1/4 teaspoon baking soda(when you add the baking soda to your recipe it will bubble)
2 cups nuts (peanuts,cashews,almonds,hazelnuts,macadamia,pine nuts ,any nut you prefer or do a mixture)
1 silicone spatula or silicone mixing spoon
Instructions :
1. Place popped corn in a large bowl and set aside.
2. In a large sauce pan combine brown sugar, butter, corn syrup, sea salt, and molasses.
3. Bring to a boil then lower heat and simmer for 3 minutes.
4. Remove from heart and stir in soda.
5. Stir until mixture is creamy.
6. Pour evenly over the popcorn and toss with the nuts.
7. Spread on a baking pan spayed with baking spray and bake at 250 degrees for 30 minutes; stirring every 10 minutes. *This nut recipe should make 4 cups of roasted nuts.If you only want to make enough for your caramel corn cut the nut recipe in half.I like to make the whole nut recipe and store the extra for snacks.
-1 lb. raw nuts (go by a pound of nuts because all nuts measure different)
-4 Tbsp. pure maple syrup
-1 ½ Tbsp. butter
-1 tsp. sea salt
-1 tsp. pure vanilla extract (adult versian add a liquer such as Frangelico)
-1 tsp. cinnamon
-3 tbsp. brown sugar
-Baking sheet with aluminum foil,a measuring cup ,mixing bowl that has been sprayed with baking spray or non stick spray & a silicone mixing spoon (all these items make it easier to cook and clean up with the stickyness)
-Preheat oven to 300-350 degrees F and place nuts in a large mixing bowl. Measure maple syrup and butter into measuring cup. Add sea salt, vanilla and cinnamon. Microwave mixture for about 22 seconds until butter melts completely. Stir mixture with large spoon.Pour heated syrup mixture over the nuts in the bowl. Stir nuts with a large spoon to coat with mixture.Spread coated nuts on a large, ungreased baking sheet in a single layer. Line the baking sheet with aluminum foil .Bake coated peanuts at 350 degrees F for 5 minutes, stir around and cook for another 5 to 7 minutes at 300 - 350 degrees F until golden brown.Do not burn them.Remove roasted nuts from oven and immediately transfer hot nuts to a large, clean mixing bowl. Sprinkle nuts with 3 tablespoons of brown sugar while mixing with a large spoon. Let nuts cool.Store in an airtight container if not using.
8 cups popped corn (pick out all the unpopped kernals)
1/2 cup packed brown sugar
1/4 cup butter (1/2 stick)
2 tablespoons corn syrup
1/4 teaspoon sea salt
1 tablespoons molasses
1/4 teaspoon baking soda(when you add the baking soda to your recipe it will bubble)
2 cups nuts (peanuts,cashews,almonds,hazelnuts,macadamia,pine nuts ,any nut you prefer or do a mixture)
1 silicone spatula or silicone mixing spoon
Instructions :
1. Place popped corn in a large bowl and set aside.
2. In a large sauce pan combine brown sugar, butter, corn syrup, sea salt, and molasses.
3. Bring to a boil then lower heat and simmer for 3 minutes.
4. Remove from heart and stir in soda.
5. Stir until mixture is creamy.
6. Pour evenly over the popcorn and toss with the nuts.
7. Spread on a baking pan spayed with baking spray and bake at 250 degrees for 30 minutes; stirring every 10 minutes. *This nut recipe should make 4 cups of roasted nuts.If you only want to make enough for your caramel corn cut the nut recipe in half.I like to make the whole nut recipe and store the extra for snacks.
-1 lb. raw nuts (go by a pound of nuts because all nuts measure different)
-4 Tbsp. pure maple syrup
-1 ½ Tbsp. butter
-1 tsp. sea salt
-1 tsp. pure vanilla extract (adult versian add a liquer such as Frangelico)
-1 tsp. cinnamon
-3 tbsp. brown sugar
-Baking sheet with aluminum foil,a measuring cup ,mixing bowl that has been sprayed with baking spray or non stick spray & a silicone mixing spoon (all these items make it easier to cook and clean up with the stickyness)
-Preheat oven to 300-350 degrees F and place nuts in a large mixing bowl. Measure maple syrup and butter into measuring cup. Add sea salt, vanilla and cinnamon. Microwave mixture for about 22 seconds until butter melts completely. Stir mixture with large spoon.Pour heated syrup mixture over the nuts in the bowl. Stir nuts with a large spoon to coat with mixture.Spread coated nuts on a large, ungreased baking sheet in a single layer. Line the baking sheet with aluminum foil .Bake coated peanuts at 350 degrees F for 5 minutes, stir around and cook for another 5 to 7 minutes at 300 - 350 degrees F until golden brown.Do not burn them.Remove roasted nuts from oven and immediately transfer hot nuts to a large, clean mixing bowl. Sprinkle nuts with 3 tablespoons of brown sugar while mixing with a large spoon. Let nuts cool.Store in an airtight container if not using.
Sweet potato fries-recipe
Sweet potato fries - recipe
August 14th, 2010 2:45 am
Summer is a mixed blessing for the local residents of Atlantic City,New Jersey.Shoobies come and overrun the Jersey Shore to bask on our beaches.For those of you not familiar with the term "shoobie " the word dates back to the 1920's.Day- trippers would come down to Atlantic City with lunches in shoe boxes depriving the local businesses of income.Tourists who come to invade our shore towns and take over our beaches. Shoobies bring in enormous revenue during the summer months, but at the same time they add numerous delays and annoyances to day-to-day life such as traffic. As a whole we could not live without shoobies nor could any resort town! Just remember if it were not for shoobies we would not make any money or have jobs.All our businesses thrive off of shoobies.Look at our boardwalks.How many restaurants can we manage to put on one promanade.Not to mention all the food establishments throughout Atlantic City.When you think about it we need all the shoobies we can get.My daughter loves to get sweet potatoe fries at the House of Blues on the boardwalk in Atlantic City.I make them at home for us and they go with just about anything.The great part is you can make them all different ways.I make them plain for the kids and spicy for the adults.1 – 1 1/2 lb sweet potatoes,1/4 cup olive oil,1/2 tsp sea salt
2 tablespoons locatelli grated cheese , 2 jalapeno peppers,cut the tips off,take out the seeds and cut into round circles (make the circles as thick as you like) .
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Clean the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a mixing bowl. Add locatelli grated cheese,oil, salt and mix with your hands.(my children do not like spices so I separate 1/2 pound of potatoes and cook them on a separate lined baking sheet) I then add the jalapenos to the 1 pound of sweet potatoes mixture in the mixing bowl and mix everything together.Spread the potato mixture out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.Take in to consideration your oven temperature.If your oven runs a little hot lower the temperature to 350-395 degrees.You do not want to burn your fries.It is better to cook them a little longer than to burn the fries.Baking the fries is so much healthier.Sweet potatoes are so good for us nutritionally also.Serve and enjoy
August 14th, 2010 2:45 am
Summer is a mixed blessing for the local residents of Atlantic City,New Jersey.Shoobies come and overrun the Jersey Shore to bask on our beaches.For those of you not familiar with the term "shoobie " the word dates back to the 1920's.Day- trippers would come down to Atlantic City with lunches in shoe boxes depriving the local businesses of income.Tourists who come to invade our shore towns and take over our beaches. Shoobies bring in enormous revenue during the summer months, but at the same time they add numerous delays and annoyances to day-to-day life such as traffic. As a whole we could not live without shoobies nor could any resort town! Just remember if it were not for shoobies we would not make any money or have jobs.All our businesses thrive off of shoobies.Look at our boardwalks.How many restaurants can we manage to put on one promanade.Not to mention all the food establishments throughout Atlantic City.When you think about it we need all the shoobies we can get.My daughter loves to get sweet potatoe fries at the House of Blues on the boardwalk in Atlantic City.I make them at home for us and they go with just about anything.The great part is you can make them all different ways.I make them plain for the kids and spicy for the adults.1 – 1 1/2 lb sweet potatoes,1/4 cup olive oil,1/2 tsp sea salt
2 tablespoons locatelli grated cheese , 2 jalapeno peppers,cut the tips off,take out the seeds and cut into round circles (make the circles as thick as you like) .
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Clean the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a mixing bowl. Add locatelli grated cheese,oil, salt and mix with your hands.(my children do not like spices so I separate 1/2 pound of potatoes and cook them on a separate lined baking sheet) I then add the jalapenos to the 1 pound of sweet potatoes mixture in the mixing bowl and mix everything together.Spread the potato mixture out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.Take in to consideration your oven temperature.If your oven runs a little hot lower the temperature to 350-395 degrees.You do not want to burn your fries.It is better to cook them a little longer than to burn the fries.Baking the fries is so much healthier.Sweet potatoes are so good for us nutritionally also.Serve and enjoy
Rice pudding -recipe
Rice pudding was created by the soldiers of Marco Polo.Legend has it that the troops brought the dish back to Europe.The men found it strange that the Chinese ate hot rice for breakfast.They decided to add milk and sugar as they did to their cereals.I love the fact that changing a way of eating a grain made a whole new dish!Rice pudding is loved in my house.My mother and sister and I all make a slightly different version.Growing up I always loved smelling the aroma's coming out of our kitchen.This is easy to make,you can always double the recipe.I like to serve mine in fancy bowls or wine glasses.Hand painted margarita glasses look so pretty being served at a dinner party with rice pudding in each.Topped with whip cream!Here is my mothers recipe : 1/2 cup uncooked rice,1/2 cup sugar,1/8 teaspoon of salt,1 quart milk,10 x 6 x 2 inch baking dish,a piece of aluminum foil to cover the top of the dish.Spray baking dish with non stick spray .Mix ingredients in a mixing bowl and pour into baking dish.Bake for 2 hours in 325 degree oven until the rice has softened.Stir a couple of times over the 2 hour's it is cooking.Uncover and let brown for a couple of minutes.Sprinkle with a teaspoon or two of ground cinnamon.Use your best judgement.I make my rice pudding on the stove.My version I add 2 cups of cream ,1 quart milk ,1/2 cup of raisins,1/8 teaspoon of sea salt,1 teaspoon cinnamon & 3 eggs . I am trying to cut out as much of the white ingredients as possible so I use 1/2 cup brown rice instead.Also I add a teaspoon of vanilla or orange extract.I cook mine in a large-sized, heavy-bottomed saucepan. Bring the rice, raisins,1 quart milk, cinnamon and sea salt to a boil over high heat.Do not let it burn.STIR! Reduce heat to low and simmer until the rice is tender, about 30-40 minutes.When the rice is tender, mix in a large mixing bowl, the eggs, 1 cup cream & vanilla . Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the pot. Then pour everything back into the pot. Stir well. This is called "tempering your eggs" ,you have to do this step, or your eggs will scramble on you when you add them to the pot. . Stir frequently to prevent the rice from sticking to the bottom of the pan.I serve mine warm with whip cream on top.Refrigerate leftovers.My sister cooks everything in her slow cooker.Her recipe is 6 cups milk,2 cups cream,1 cup long grain white rice,1 cup sugar,2 teaspoons vanilla,1/2 teaspoon cinnamon,1/4 teaspoon salt. Stir well and cook on low for 4-6 hours.When the rice is tender you are finished.Let the rice pudding cool to room temperature & you can refrigerate it.Some people like their pudding hot or warm, and some prefer it chilled it's completely up to you.Use your judgement on the milk and cream!You might want it creamier then add a little more milk or cream.Remember the kitchen is your own science lab.Experiment until you get your recipes perfect for your taste buds.Make some fresh homemade whipped cream:in a chilled metal bowl blend 1 cup chilled heavy cream,2 tablespoons granulated sugar and 1/2 teaspoon vanilla extract .Whisk together in a large bowl for about a minute or until it is whipped cream consistancy you want. That's it .
Hope you enjoy.
Hope you enjoy.
Surprise sandwiches -recipe
Turns out August is National Sandwich month.As legend has it in 1762 the sandwich was invented by John Montagu, who was the 4TH Earl of Sandwich.Seems John was quite a gambler and during a 24 hour gambling binge he instructed one of the cooks to prepare him a meal he could eat with his cards in his hands.The cook prepared him two pieces of toast with a slab of meat in it.The Earl was over joyed he could eat his meal with one hand and still play cards with the other!Hence the sandwich was born.Now I must concur because combinations of sandwiches have been around since ancient times.I am assuming this was the first time the word sandwich was introduced.Its a shame the cook that made it did not get any credit.That happens a lot in History I for one am happy the sandwich was introduced to the World !A sandwich can be an unlimited amount of combinations and can be fun and fast .All over the United States sandwiches represent pride such as in Philly we have the Philly Cheese Steak & Italian Hoagies,Pittsburgh has Grinders,New Orleans has Po'boys sandwiches and so on .This is making me hungry just thinking about it ! I am going to share an easy recipe called " Surprise Sandwiches " my mother started making when I was young.The great thing about these sandwiches is you can make them in advance and freeze them.Also these sandwiches have endless possibilities! Recipe & instructions for Surprise sandwiches : 1 1/2 lbs. cubed ham ( ask your deli person to cut extra thick slices,then at home cut it into cubes ),4 hard boiled eggs,2 dill pickles,1/2 lb. American cheese ( once again ask the deli person to cut extra thick pieces and at home you will cut into cubes ) ,6 rolls & 1/4 cup of mayonnaise . Now I prefer Italian rolls,my mother uses snow flake rolls & my sister uses whole grain rolls.Use what ever rolls make your mouth water.As for the mayonnaise use the same amount you would make your chicken salad or egg salad with.My Mother uses Hellman's Original & I use Hellman's Light.My mother uses a little mayonnaise and I am a mayonnaise freak so I add a little more.Go with what you like.You will be able to judge when you are mixing in your bowl!Chop all the ingredients and place in a mixing bowl. Add your mayonnaise and mix together. Cut your rolls down the middle,but not through.Spread mixture into the middle of your rolls . Wrap each sandwich in individual tin foil.Heat in the oven,on the middle rack , at 350 degrees for 15 to 20 minutes or until your cheese has melted through and your sandwiches are a little crispy.Take the sandwiches out of the foil,cut and serve.Now I do not make my Surprise sandwiches with ham I use turkey .I add a 1/2 pound of American cheese,cubed because it melts nice and 1/2 pound of extra sharp provolone,cubed.I change the dill pickles to sweat pickles & add two tablespoons jalapenos cut up .You can switch it up each time !If you decide to freeze a bunch take them out 30 minutes to 60 minutes before cooking .These are very handy for a quick meal to throw into the toaster oven also. My Mother calls them Surprise Sandwiches because each bite is a surprise ingredient melting in your mouth! Now do not forget these are an easy and fun sandwich to let the kids help you with.Cut up the ingredients and let the kids mix or scoop into the bowl.Fun family time.My daughter has her own apron and utensils her size.Of course she still uses mine!Have fun and enjoy!
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