2lbs albacore- cut in chunks
1/4 cup ginger root- sliced
2/3 cup oil
1/2 cup soy sauce
1 TBsp 5 spice powder
1 tsp garlic powder
Mix and marinade overnight
Grill until done- I like it med well
A neighbor of mine gave me some of this fish that he caught off the Jersey coast. He did not have high hopes for the flavor, but I was game… I served it for a famy BBQ… It was loved by all!… If you catch it, don’t throw it back, cook it and try it. I was told to bleed it well and keep it in a salt water and ice bath- makes it less gamey. I love being able to get fresh fish from my backyard and I am blessed that I have such nice neighbors!
Adapted from Good Housekeeping mag.
2 cups pulled rotisserie chicken
1 can fire roasted tomatoes
1 can kidney beans- drained and rinsed
2 Serrano peppers- sliced
2 tsp cumin
2 handfuls of Doritos
1/2 cup shredded Mexican blend cheeses
1/4 cup fresh cilantro- chopped
Put tomatoes and cumin and beans and chicken in a pan and heat up.
Nestle in the chips and sprinkle with cheese and cover until melted. Top with cilantro.
Easy and quick mid week meal. I added the beans for more body and protein. I also used rotisserie chicken- why not? It’s tasty and cheap and already cooked!! Add some hot sauce – I did….and a squeeze of lime- yum!
2 cups rotisserie chicken
1 medium Vidalia onion- sliced
6 mushrooms- sliced
1/2 cup marbled jack cheese- sliced
1/4 cup beer- or water
1 Serrano pepper- sliced
2 TBsp A1 sauce
Cook onions and mushrooms until tender . Add chicken and peppers. Then add sauce and top with cheese until melted.
A poor mans steak! I used the thigh and leg for added flavor. Super simple and the A1 sauce kicks it over the edge. Put it on a roll or on a plate- either way- just eat it! Simple and filling.
1 cup green cabbage( chunks)
1 cup red cabbage( chunks)
2 cups mushrooms( thick sliced)
1/2 cup diced yellow onion
3 TBsp ginger root( micro diced)
2 TBs garlic(diced)
Pinch of red pepper flakes
1/2 cup water
2TBp soy sauce
2 TBp ketchup
1 TBp balsamic vinegar
1 TBp rice wine vinegar
1 TBp sugar
3/4 TBp corn starch
In a wok, add garlic and onions and cook until soft.
Add cabbages and mushrooms and red pepper flakes and ginger. Add the sauce on cook on medium for 16 minutes( for all dente- if you like it softer, cook for another 10 minutes)
Quick and a burst of flavor for your mouth! The ginger gives this dish a fresh cool bite whe the red pepper flakes gives it a subtle heat.
What?…. You need meat????… Throw in some cubed pork or chicken… Even steak . Don’t like meat? Add tofu!
3 cups diced NJ peaches
2 jalapeños- seeded and diced
1/2 bunch fresh cilantro- chopped
1 large NJ tomato- seeded and diced
1/2 large red onion- diced
2 TBsp lime juice
1/2 tsp honey( or more)
Salt to taste
Combine all and let sit in refrigerator at least 2-3 hours… Best overnight.
This is Summer! Jersey peaches and tomatoes rock!!! It’s not spicy, not sweet…very versatile…Dip those chips, put on top of grilled chicken or fish.
Adapted from http://www.ofagatsandmsdeleine.com
Makes 1 quart
1/2 cup white vinegar
1/2 cup raw, unfiltered apple cider vinegar
Scant less of 1/3 cup sugar
2 Tbsp salt
1 lb. fresh NJ Bluberries
1/2 large red onion- sliced
In a pot, add sugar, vinegars, salt and cook u t all dissolved. Let coolayer berries and onions and then pour the liquid in and refrigerate at least 3-4 days.
Serve on a cracker with goat cheese ( as seen in picture).
Smash them on a hard roll, add slices of Brie cheese, Boston lettuce and a few of those red onions!
Use them for a marinade for chicken.
1 large NJ tomato- hollowed out( save seeds and flesh for stock)
1/6 cup baby spinach – torn
1 tap fresh basil – chopped
2TBp fresh mozzarella- diced
Hollow out tomato and sprinkle inside with sea salt and garlic powder. Oil outside with olive oil – to prevent sticking
Divide other ingredients and layer them until tomato is full. Sprinkle with pepper( if you wish)
Put on grill on medium heat for 10 minutes- check occasionally .
You can substitute shredded mozzarella if you want a gooey cheese effect- I like the au natural effect!
Talk about Summer on a plate! Jersey tomatoes are awesome, but grilled????!!! Damn… Make this – impress your SO or the one you wanna be with!…..You will thank me!
Serve with grilled mushrooms, chicken, salad, crusty bread, NJ clams….. Whatever- just make it and eat it!
6 petite fillets of fresh NJ Fluke
7 oz small white beans( drained and patted dry)
2 cups veggie or chicken broth
8 yellow cherry tomatoes( halved)
2 handfuls baby spinach
2 TBsp butter
2 garlic cloves( pressed)
3 sprigs of fresh tarragon
Bring broth and tarragon to a boil and simmer for 20 minutes or until reduced by half
Put beans in a pan with 1 TBsp oil and sauté for 5 minutes then add garlic. Add tomatoes- remove from pan.
Dust fish with flour and salt and pepper. Dredge in 2 TBsp oil for 5 minutes then flip for 2 minutes.
Add beans, tomatoes, spinach and butter and cover until wilted about 3 minutes. Serve
Simple ,flavorful and elegant! My friend Vinnie, went fishing off the Jersey coast and caught this beautiful fluke ! It demanded an elegant recipe! The tarragon shows through in the broth and the tomatoes, from my Jardin… Makes it Jersey proud! Try this fish dish for yourself or for friends that are traveling down the Jersey shore— show them how Jersey fresh we are!