Tag Archives: Serious Eats

Mint, White BBQ Sauce, & Summer Wine Classes

Magnificent Mint

Spearmint, Wikipedia

In my previous post I talked about lunching at Duke Farms. But I also took a class there, on the magic of mint. Here’s the link to my July 20 Princeton Packet report .

Since those of us who grow mint currently have too much, here are two of my favorite recipes that employ it in abundance (reprinted from that column):

The Foods of Greece by Aglaia Kremezi

1 large cucumber, half-peeled in lengthwise strips to give striped appearance
1 cup crumbled feta cheese
1/2 cup chopped fresh mint leaves
6 tablespoons olive oil
3 tablespoons lemon juice
Sea salt & freshly ground pepper

Wash and dry the cucumber and cut it into very thin crosswise slices. Place the slices in a salad bowl, sprinkling with the feta and mint. In a small bowl whisk the oil and lemon juice with the salt and pepper. Pour over the salad and toss thoroughly. Serve immediately. Serves 4.

La Cucina Siciliana di Gangivecchio by Wanda & Giovanna Tornabene

1/2 cup olive oil
2 tablespoons butter
4 whole garlic cloves, peeled
2 cups drained ricotta*
3/4 cup tomato sauce
1/4 cup fresh mint, finely chopped, plus 2 sprigs for garnish
1 tablespoon fresh thyme leaves, finely chopped, plus 2 sprigs for garnish
Salt & freshly ground pepper
1 pound spaghetti
Freshly grated Parmesan cheese

1. Bring 4 quarts of water to a rolling boil. While waiting for the water to boil, heat the olive oil and butter with the garlic cloves in a large skillet over low heat, stirring often. When the garlic cloves begin to turn golden, discard them and stir in the ricotta with a wooden spoon.
2. Add the tomato sauce, chopped mint, and chopped thyme, and season to taste with salt and pepper. Simmer for 10 minutes, stirring occasionally.
3. Stir 1-1/2 tablespoons of salt into the boiling water and add the spaghetti. Cook until al dente, stirring often.
4. Reserve 1 cup of the pasta water and add it, 1/4 cup at a time, to the pasta sauce, until the sauce is the desired consistency. Transfer the spaghetti, drained, to a serving bowl. Add 1 cup of the sauce and toss. Pour the remaining sauce over the top and toss well. Garnish the bowl with a little bouquet of fresh mint and thyme sprigs, and serve with Parmesan cheese. Serves 4.

*To drain ricotta: Wrap it in a double thickness of cheesecloth set it over a fine-mesh sieve suspended on the rim of a bowl. Refrigerate overnight and discard the liquid in the bowl.

Alabama White BBQ Sauce?

Just when I think I know all there is to know about regional barbecue styles, I come across this entry on serious eats about Alabama white bbq sauce. I haven’t tried it yet, but I can see how it would be fabulous. If you’re familiar with it, let me hear from you.

summer wine classes in flemington

A set up of Merlot wine tasting

A set up of Merlot wine tasting (Photo credit: Wikipedia)

If, like me, you’ve already spent all your summer vacation time and are looking for something fun to get you through the slog that is August, wine expert (and all-around nice guy) George Staikos of The Educated Grape has lined up three evening wine classes at 55 Main Restaurant, each featuring 6 wines and 3 dishes. You can sign up for individual sessions at $70 a pop or the series for $180.

Aficionados of Cab won’t want to miss the first one, on 7/31: The Great California Cabernet Vintages of the Last Twelve Years. For complete details on all classes visit The Educated Grape or phone George at 973.699.2199.

I Judge Salsa; Zagat Issues Updated NJ Guides; Salt Creek Grille Shares Recipes

Cool Winner of Princeton’s Hot Salsa Contest

Who could have predicted that a sorbet would win Princeton’s first ever salsa contest? But that frozen concoction from the folks at The Bent Spoon won over us judges from among a strong field of 14 entered in the event held at the public library.

The pale pink “taco sorbet” had all the flavors and zest you expect in salsa – but in a creative and unexpected form.

I and my fellow judges had a tough time deciding, as did the public. Only 3 votes separated the People’s Choice winners, with Olives just squeaking past Eno Terra. Above are  Dorothy Mullen of the Suppers Program and Judith Robinson of Our World, Our Choice. Not pictured is Sue Gordon, whose blog is FoodNetworkMusings.

You can see here some of how diverse the entries from eateries and businesses throughout Princeton were:

And the young lady below came over to me begging for water after sampling a particularly zingy entry.

Not just salsa of the edible kind was featured at the event. There was lively dancing on the plaza as well. Totally fun; I hope they do it again.

Speaking of Contests, Let’s Not Forget Relish

Serious Eats recently listed their picks for top hot dog relishes in the US and guess what? Two of the 14 hail from NJ! Congrats to Grandma Fencz’s Hungarian Onion Sauce (at Charlie’s Pool Room in Alpha) and Rutt’s Hutt Relish (Clifton). I feel compelled to add a third: First Field’s, bringing my personal NJ total to 3.  Unfortunately, First Field’s is currently out of stock. The good folks behind it expect to have this year’s batch on the shelves (and at farmers markets) in the coming weeks.

Two Updated Zagat NJ Guides

I have been remiss in not reporting that 2 updated Zagat NJ guides are out for 2012/13: the statewide book and Jersey Shore Pocket Guide. (Full disclosure: I am an editor of both.) Among the updates and additions are 21 Key Newcomers. The iconic maroon books are widely available, including on Amazon and the Zagat site.

Recipes from Salt Creek Grille’s Wine & Dine for Eden Autism

Since 2008 Salt Creek Grille in Forrestal Village on Route 1 in Princeton has mounted an annual and wine gala on behalf of a worthy local cause. This year’s gala, held on June 28, raised funds for Eden Autism Services.

At the gala, selections from Salt Creek Grille’s recently unveiled “Fresh Reinvented” menu were served under the direction of Fabian Quiros, who took over as executive chef in January. The “Fresh Reinvented” menu features dishes that are lighter and healthier than in the past. (These are in addition to such Salt Creek signature dishes as mesquite-grilled double-cut pork chop and bacon-wrapped stuffed shrimp.) The restaurant group has also increased its commitment to using organic and locally sourced ingredients, and among its current suppliers are Small World Coffee, Fresh Field (Jersey ketchup and relish), Crazy Steve’s Pickles & Salsa, Cherry Grove Farm (cheeses), Griggstown Farm (poultry and sausage), and Lucy’s Ravioli Kitchen.

Chef Quiros’ menu for the Wine & Dine event featured, among many other dishes, four pastas and chef stations offering roast pork rubbed with smoked paprika and prime rib with chimichurri sauce. These were all delicious, but the surprises for me were the stupendous made-to-order sliders – actually, chubby mini burgers – and seafood paella. (That last particularly because I rarely enjoy paella even in Latin restaurants.)

Fabian Quiros’ story is inspiring. He came to the US from Costa Rica in 2000, speaking no English. He started out as a dishwasher in the Rumson Salt Creek Grille, worked his way up to sous chef and now, at age 32, is executive chef. Along the way he met and married a Salt Creek Grille waitress, and the couple, who lives in Jackson, has a two-month-old daughter, Lucia.

One dish on the restaurant’s new menu that is just now in season is Roasted Squash & Ricotta Ravioli, made with Lucy’s pasta, a plethora of fresh vegetables including corn, sugar snap peas, and baby tomatoes, and a pesto that employs three types of greenery. The pasta pillows come topped with a dollop of fresh tomato marmalade. Below is Quiros’ recipe for the marmalade – which I think would also be great over roasted salmon – as well as the pesto. This meticulous chef blanches the basil, spinach, and parsley and then squeezes them dry before pureeing, but I have to admit I got good results taking the lazy route – just dropping them au naturel into the blender.


4 ounces Italian basil

4 ounces baby spinach

4 ounces flat-leaf parsley

8 ounces extra virgin olive oil

1 clove garlic

4 ounces almonds

4 ounces Parmesan

Salt and pepper to taste

Bring a large pot of water to a rolling boil. Season with salt and blanch the basil, baby spinach, and parsley for 15 seconds. Have a bowl of ice water at the ready. Remove the herbs from the boiling water and place in the ice bath for approximately 1 minute. Remove the herbs and squeeze out the excess water in a towel (the drier the better). In a blender, puree the herbs together with the oil, almonds, garlic, and cheese on high speed for approximately 1 minute. Season to taste with salt and pepper. Makes enough for 4 generous pasta servings.


5 Roma tomatoes, diced small

1/2 Spanish onion, diced small

1 garlic clove, crushed

1/4 large sprig rosemary, needles chopped fine

2 ounces clover honey

1 pinch of salt

2 tablespoons olive oil

Combine all ingredients. Serve immediately or refrigerate until ready to use.