Specialty Store Standouts

With all of the specialty food stores popping up everywhere it can get a little confusing about where to shop and for what. I have created a list of standouts from some of the stores that I have explored. I will try to keep this post updated often. The next time you are out and about and nearby one of these picks, you might want to drop in and shop!

DELICIOUS ORCHARDS

Of course the obvious to buy is the fresh cider, cider donuts, fritters and, all of the apple pies. They have a pretty unique deli as well. The Stripey Jack is one of my favorites. It’s a mild, smooth cheese that delicious in salads or on a cracker.

deliciousorchardsnj.com

FAIRWAY MARKETS

Fairway’s Own Barbera Sicilian Olive Oil

This is by far one of the best olive oils I’ve ever tasted with the exception of the olive oil we indulged on in Tuscany! The Barbera Sicilian is first cold press, creamy, complex and a little smoky and slightly peppery. As described by Fairway, this olive oil is an all-purpose olive oil you can drizzle liberally on salads, in sauces, marinades, bastes, and sautés, just short of drinking it straight up!

fairwaymarket.com

TRADER JOES

Trader Joe’s Marinated Chipotle Chicken Skewers

They are great on the BBQ, low in fat, gluten free and I have to admit I have never tried to cook them in the oven. The flavor is mild so if you like something that has more of a kick, you can certainly enhance the flavor by brushing them with some pepper sauce.

Frozen Fruit Frenzy Bars

Delicious Layers of Fruit; Raspberry, Lemon and Strawberry

Frozen Mango Chunks

Nothing to say but YUMMY!

Organic Frozen Brown Rice

I was skeptical, but I love brown rice and hate to cook it. It takes so long and I hate waiting. This rice microwaves in 3 minutes and is delicious. The taste, texture and moistness are perfect.

www.traderjoes.com

WEGMANS

The Olive Bar

Wegman’s Olive/Mediterranean bar is spectacular. I particularly like the Baba Ghanoush, which is, roasted eggplant, fresh garlic and spices blended in a creamy dressing, and the Peppadew peppers are always crisp and fresh.

www.wegmans.com

WHOLE FOODS

The Bulk Spices

If you haven’t checked it out yet, you should. They sell by weight and you can fill a spice jar for way less than buying pre-bottled spices. I love bulk spices and not having to buy new jars!

www.wholefoods.com

What To Do With Those Leftover Hard Boiled Eggs After Easter

When Easter is over, there is just so much egg salad you can eat! Here are some ideas for using hard boiled eggs:

1. Use in a spinach salad, Caesar salad or chicken salad.

2. Slice and use inside of a grilled cheese sandwich

3. Pickle them in a jar with vinegar, garlic and other spices - surprisingly good!

4. Bake them into a meatloaf

5. Deviled eggs with flavors: classic, buffalo, chili lime, crab meat or smoked salmon, cheesy garlic.

6. Delicious chopped and added to fried rice

7. Saute with spinach

8. Asparagus topped with egg and mustard

9. Eat with avocado

10. My favorite - Make Chopped Liver (Recipe follows)

1 1/2 lb chicken livers
1/4 cup vegetable oil, divided
1 large onion, coarsely chopped
5 hard boiled eggs, peeled and diced (divided)
Salt and black pepper to taste

Pan fry the chicken livers in oil until brown and firm. Put into bowl and season with salt and pepper.

In the same pan (do not clean) fry the chopped onion until brown and add to the bowl with the liver along with the hard boiled eggs.

Add more salt and pepper if necessary.

Place in food processor and pulse for about 30 seconds or for desired texture.

The Scoop On Asian Markets...

I've been shopping at Asian markets for years and it used to be quite difficult to find them in Central New Jersey. More recently they are popping up and I'm here to share with you a few reasons why you should start being adventurous and go!

The Bakery:

When you first walk into most Asian Markets there is a bakery right smack in front of you! You will see a strong French influence in there baked goods, filled with delicious butter creams and chocolate; very sophisticated and not too sweet. You can also get steamed buns and stuffed breads that are mouth watering!

The Fruits and Vegetables:

I don't even know where to begin to tell you that it is unbelievably impressive. There are things there that you probably have never seen in your lifetime that are just intriguing and in just about any color! The price - cheap, cheap, cheap!

The Meats:

There is usually a butcher counter that has a large variety of meats and cuts. I have experimented with most of them and I do have my favorites, one being the shaved pork loin slices. They are paper thin and quick stir fry nicely and can be julienned and thrown into soups raw and will cook just from the heat of the liquid. Shaved meat is also available in beef and lamb. The frozen meat section is like a bargain store in itself. Rummage through and you'll find some really great stuff! I do avoid the chicken feet and pig ears - lol!

The Seafood:

Most seafood counters are huge since fish is a major part of an Asian diet. If it swims they have it! Definitely my favorite section. You can also request how you want your fish prepared - cleaned, skinned, boned, head on, head off, fillets, steaks etc... it's sometimes a challenge to communicate, but you will get your point across just from your expression when the fish eyes are staring at you!

Groceries:

It's like an exploration! Most things are written in Chinese and Korean, but if you look at the shelf labels they most often will have the english translation. Every noodle style you ever wanted is available, thick, thin, broad, fat, wheat, corn, buckwheat, rice, sobo and more! I can't even begin to tell you about the seasonings - you'll need to spend the day there. Dumplings of every species are available and if you are a tea drinker, you've hit pay dirt!

Here's a list of my favorite markets in order of preference:

1. HMART in Edison on Rte 27 - my favorite hands down and the food court is the best!!!

2. Asian Food Market in Marlboro on Rte 79

3. Asian Grocer in Hazlet on Rte 35

4. Asian Food Center of Princeton

REASONS WHY I COOK...

Sitting around a table and sharing a meal is one of the most intimate things you can do.

Anyone who knows me also knows that I spend my time trying to recreate the foods I've tasted when dining out, 

I often play name the ingredients.

I'm a good sharer.

It's like painting, only with food!

I'm good at it - if I was good in sports, I'd probably like that too!

I like to comfort people and the best way I know how is with food.

To me, cooking for my family and friends is the best gift 

I can offer them. 

Last but not least, I love to eat!

Fish, fish and more fish!

Seared Tuna with Avocado 

INGREDIENTS

• 1/2 cup chopped fresh cilantro leaves
• 2 jalapeño chiles, seeded, de-ribbed, minced (if very hot, use only 1 chile)
• 4 teaspoons grated fresh ginger
• 4 garlic cloves, minced
• Juice from 4 limes
• 1/3 cup soy sauce (use wheat-free soy sauce if you need to avoid gluten or wheat)
• 1/4 teaspoon sugar
• Salt and freshly ground black pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 4 (6 ounce) blocks sashimi-quality tuna
• Salt and pepper
• 2 ripe avocados, pitted and halved - peel and slice

METHOD

1 In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. 

2 Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Sprinkle the tuna pieces with salt and pepper. Sear the tuna for a minute on each side. Pour half of the cilantro mixture into the pan to coat the fish.

3 Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Serves 4.

Greek Easter is approaching and what to cook during Holy Week can be a challenge. Here's an easy and delicious fish recipe! (Contains Dairy)

Greek Cod Fillets with Feta and Tomatoes

Ingredients:

4 boneless, cod fillets

1 lemon, juiced

1 cup dry white wine

2 tablespoons fresh oregano, chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons olive oil

1 tablespoon unsalted butter

1 small onion, diced

4 plum tomato, cored and chopped

2 cloves garlic, minced

1 tablespoon dried basil or a few sprigs of fresh

2 ounces feta cheese, cubed

Directions:

1. Rinse the cod under cool water, pat dry with paper towels, and place them in a shallow dish to marinate.

2. Stir the lemon zest and juice, wine, oregano, salt, and pepper together in a small bowl. Pour the marinade over the cod and rub it into all sides. Cover and marinate the cod in the refrigerator for several hours or overnight. Bring to room temperature before cooking.

3. Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts. Remove the cod from the marinade, reserving the marinade to make the sauce, and place them in the skillet. Cook the cod, turning only once, for 4 to 5 minutes per side, until lightly brown on both side. Transfer to a platter and cover loosely with foil to keep warm while you prepare the sauce.

4. Add the onion and tomatoes to the skillet, reduce the heat to medium, and cook, stirring frequently, for 2 to 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid. Add the garlic and saute for 1 minutes, stirring constantly. Add the reserved marinade and bring it to a boil. Reduce the heat and simmer for 2 to 3 minutes, until the liquid has reduced by half. Season with additional salt and pepper if desired.

5. Return the cod to the skillet with the sauce. Add the basil and simmer on low heat 6 to 8 minutes, until the cod is cooked through and feels firm to the touch.

6. Transfer the cod to a platter or individual plates. Spoon the sauce over each fillet and scatter the feta cubes over the top. Garnish with additional fresh oregano if desired and serve warm.