1 pound Lump crab meat; if unavailable, substitute any fresh crabmeat
1/4 cup sour cream
About 1/2 cup all purpose flour, plus additional for coating
3 tablespoons vegetable oil
Remoulade sauce
2 cups mayo
1 tbls Dijon
1 tbls whole grain mustard
3 tbls gherkins, fine chopped
1 tbls sriracha
2 tbls sherry vinegar
1 tsp Spanish paprika
3 tbls minced shallot
Preparation
For sauce: Whisk ingredients together in a mixing bowl.
For crab cakes: Melt the butter in a large sauté pan over medium heat. Add the bread crumbs, salt and pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool.
Place the crabmeat in a large bowl and pick through it removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger size patties each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour.
Warm the vegetable oil in a large sauté pan over medium high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side.
Place one crab cake onto each of the warm plates. Garnish on with remoulade.
Our Potato Soup Just Kicked Your Potato Soup’s Ass!
By Tim Rodgers
On a cool late October Sunday prior to a huge Eagles game, I wanted something that would be hearty and tasty, but something I could just grab off of the stove whenever the moment struck me. Typically, I could fire up the crock-pot for some chili or meatballs, but I decided to go soup. So I took a basic potato soup recipe and enhanced the only way I know how…. with lot’s-o-bacon and cheese foolz!
Cream of Loaded Baked Potato Soup
1 large can of Chicken broth 32 oz
1 lb of bacon fried up and cut into pieces
1/2 cup of scallions chopped
1/4 cup of chopped onions
1/2 cup of red bell pepper diced
1 pint of light cream
2-4 tablespoons of flour
4 large 1/2 baked potatoes peeled than diced into 1/2 inch cubes
1 tablespoon of butter
1 tablespoon of minced garlic
1 cup of cooked corn
Salt and Pepper to taste
Lots-o- sharp cheddar cheese shredded
Fresh Parsley
In the oven 1/2 bake the potatoes. (Meaning only cook them for about half of the time you would normally bake them. Maybe a 1/2 hour at 400 degrees. You want them to cook all the way through but still be solid enough that you can cube them later and not turn mushy). Cool them down in the refrigerator, then peel them, cube them, and set aside.
[Also if you have a potato ricer, use this as a handy tool to cut down on time instead of cubing them]
Cook your bacon to desired crispiness, chop, and set aside. (For the gluttonous, save a small bit of bacon grease to add into your chicken stock for more flavor!) Meanwhile, in a large kettle, heat the butter.
Next, sauté the onions and 1/2 of the scallions, garlic, and red bell pepper to desired tenderness. Next add the chicken broth, bacon, potatoes, and corn. Allow that to really simmer down for a good 45 minutes to an hour on low heat. Next add the light cream, salt and pepper, and some of the shredded cheese. Allow this to simmer on low heat for another 1/2 hour. Now you are almost ready, add some of the flour as desired to thicken up the soup. If it gets too thick, add some milk to thin it out.
Serve and top with shredded cheese, scallions, and parsley.
Don’t even think of bringing another potato soup to a tailgate unless you’re looking for trouble!
Monterey Jack & Colby Cheese Blend was Made for an Omelette!
By Matt Goldstein
The first rule of this omelette is that it doesn’t even have to be an omelette. Some people are just not skilled enough to actually make an omelette, like my wife Carolynn. She actually needs a machine to help her make and omelette. If you want, scramble it all together in a pan and see what happens, it’s excellent. The staple of this “omelette” is without a doubt the Colby-Jack shredded cheese blend. This should always be available in every supermarket dairy sectioned pre-bagged to your liking. Colby-Jack seems to be the perfect cheese to compliment the eggs flavor. Begin by spraying 2 non-stick pans with a good amount of Pam, always all natural and low calorie, and begin to sauté your vegetables.
4 eggs
½ Cup of Colby-Jack shredded blend
½ cup of freshly chopped Spinach
½ cup diced Purple Onions
1 medium to small tomato, slice and discard seeds and liquid
½ cup freshly chopped Baby Bella Mushrooms
Small amount of Green habanero hot sauce
Both pans should be set at medium to high. Begin by chopping and sautéing the purple onions, while the onions are sautéing, chop the baby bella mushrooms and throw them in the pan. Flip the vegetables in the pan, and begin dicing the tomato. Throw the tomato in the pan and begin chopping the spinach. Finally throw the spinach on top. (The spinach cooks much quicker so always add last.) Use the spatula to work all of the vegetables around the pan.
Pour the 4 eggs in to the pan and begin creating your omelette. Let the omelet cook until all the liquid egg has been moved to the sides and the center is as solid as it will get. Toss in the vegetables and throw the Colby-Jack on top. To let the cheese melt, put the cover on the pan for about 30 seconds, then flip half of the omelette on top of the other to cover the vegetables and cheese. Put the omelette on a plate pour the hot sauce to your liking.
As I said earlier, you don’t even need to make this as an omelet to enjoy. You can scramble your Colby Fire Jack Vegetable Eggs. Saute the vegetables for a few minutes, pour the non cooked eggs on top of the vegetables and scramble in the pan together. Pour the Colby-Jack into the pan about 30 seconds before the eggs are done and scramble everything together. Pour hot sauce over top of the eggs and serve.
Green Jew Grocer Tip of the Week:
Purple Onions are packed with anti-oxidants and bring more flavor. Also, Baby Bella mushrooms last longer than regular mushrooms.
The Philadelphia Art Museum Area’s Best Spot for Craft Beer & Pub Eats!
By Tim Rodgers
It was 2003, winter in Philadelphia. There was 2 feet of snow on the ground in the Fairmount/Art Museum section of the city. I think the liberal media called it the President’s Day Storm II if I am not mistaken. My car was immersed in the snow, not to mention plowed in by a futile attempt the night before. Bottom line, the city was paralyzed. I figured I needed supplies, “the French toast syndrome” I referred to it as. The essential Milk, eggs, bread, and butter were imperative. It seems like that is what you are supposed to get when snowed in. And most importantly of course, I can’t be sitting in my third story apartment without an ample supply of beer.
It was only 9 in the morning at that point but the neighborhood bar, “The Bishop’s Collar” seemed to have its lights on. Maybe, the bartender is cleaning up from the night before, and perhaps he’ll sell me a six pack or two. I opened the door to the Belgian Beer House and it was packed with twice the amount of people that the Philly fire department would probably have been comfortable with inside the establishment. At that point, it dawned on me that this was a special place for the residents of this Fairmount neighborhood. Students, young professionals, and artist alike found solace in this watering hole on that cold snowy February morning.
Needless to say, I spent the whole day there drinking the array of Belgian beers on tap. La Trappe, La Chouffe, St. Benardus, among many more. Today it’s a great variety as well, Lost Abbey avant-garde, Fatty boombalaty, Boom Shakalager, and for those sour beer lambic types, they got Russian River Consecration. (Mighty strong my friends.)
Fast forward seven years later. I found myself downtown last night. As I was making my way home from my appointment to hop on I-76 back to the suburbs, I drove by the Fairmount section. “I need to stop at the Bishop’s Collar,” I told myself. To my slight surprise It hadn’t changed since the days when I resided there. Great Belgian selection on tap, great bar food items “chalked up” on the board daily, and an eclectic mix of neighborhood types frequenting the establishment for that post-work beer and sandwich. After I downed two La Trappes, I decided it was time for the “spicy meatloaf sandwich” with old bay fries. I washed down the tasty, tangy, spicy sandwich with a Lost Abbey avant-garde. I must say, both the La Trappe (darker) and avant-garde (lighter) really brought the flavor.
As the Belgian’s made me feel nicer and nicer, as my headache subsided, and the pains in my back and shoulders disappeared, I was taken back to my days living in the neighborhood in my early twenties. I remembered how great the burgers are here, but most importantly I remembered that the crab cake sandwich was my go-to meal whenever I went there. I continued to watch the Phillies game at the bar, talking to a young couple who relocated to Philly from upstate New York. They were drawn to the place as well when they moved here and love it. “Screw-it,” I told myself. By this point I was inebriated by the finest beers. After my spicy meatloaf sandwich, I went for it, and had my crabcake sandwich. No regrets!
If you are ever by the Art Museum or Fairmount and want an easy bite to eat with some solid beer selection, the Bishop’s Collar is the place for that warm, neighborhood feel. They are located at:
Classic Martini Bar Still Running the Show in Philly After All these Years
By Matt Goldstein
When my cousin asked me to meet her and some friends at the Continental in mid town last year, I was completely apprehensive. Immediately I just thought it was a trendy yuppie tourist trap and was always too crowded. After all, something that draws a crowd can’t be good right? I’m a genius, what can I say. I’ve been walking past the Continental in Old City for more than 15 years but never did more than just walk through it once very quickly. I might have had one drink there about 5 years ago but I cannot be sure. Anyway, as soon as we began eating the food I was immediately a fan and it was literally after the first few bites of an appetizer. First, their French fries are absolutely amazing, and literally a thing of beauty. These are probably the thinnest French Fries I have ever seen and the spicy mustard for the French fries is outstanding. Then it was onto the grilled baby octopus with spinach, Greek herb vinaigrette and pita. I only had grilled octopus once before but will order it every time I’m at the Continental, no question. The meat was soft, tender and the sauce was subtle, not overbearing. It was perfectly prepared.
A little more than a year later, my cousin decided to have her rehearsal dinner at the Old City location. This past Friday night we had the entire back room to ourselves, with lots of room and an open bar. Have you ever tried a cheesesteak egg roll? I would make reservations at the Continental for that alone. Seriously! Let’s break down the entire menu:
Shoe String Fries with Spicy Mustard: excellent
Grilled Baby Octopus: excellent
Cheesesteak Egg Rolls: excellent
Hummus & Pita: excellent
Our Israeli native cousins claim it was the best hummus they’ve had outside of Israel.
Wasabi Mashed Potatoes: very good
Meat Kofta Sticks: good
It’s kind of like an Indian style meatloaf but we didn’t try the dipping sauce
Spinach Ravioli: good
Teriyaki Filet Mignon: good
If I were to order a filet, it would be without any sauce because I want to taste the steak, not the sauce, however, this filet was still very tender and had good flavor.
Chilean Sea Bass with Peanut Sauce: excellent
Radna Thai Chicken Salad: good
Flying Fish Abbey Dubbel on tap: excellent choice by the sommelier
Chocolate Martini: good
I know, you think it’s a girl’s drink. Just try one.
Ultimat Vodka Martini: terrible!
Ultimat Vodka is totally overrated and over priced. It tasted like paper and had no bite.
Chopin Vodka Martini: excellent
Chopin was recommended by the bartender…
Gin Martini with a Cucumber: excellent
Someone told us this is a signature drink of the Continental but I can’t be sure.
The Astronaut: Sari’s favorite drink
For the rehearsal dinner, the staff was great and very easy going. The bartenders recommended great drinks, joked around with us all night and even let us invent some drinks of our own. The General Tso is coming soon to Whiskey Goldmine. It was a great atmosphere with great food, great drinks, great friends and family. The exclamation point on the night of the rehearsal dinner was what is now being described as “the incident.” It is being hailed as ”so amazing that it might have overshadowed the entire wedding.” “The incident” is also coming soon to Whiskey Goldmine. Congrats to Sari & Kevin for a beautiful wedding on Saturday. And yes, the bride and groom took some friends and family back to the Continental on Sunday night for one last party. Thanks for the invite ya jerks!
’Authentic’ Italian cuisine encompasses just about everything you could ever want from food, and ‘A Taste of Italy 2′ in Springhouse PA cannot be more authentic. Needless to say, there are many Italian restaurants and food establishments all over, but just a small percentage of them offer the real Italian cuisine. A Taste of Italy 2 located on rt. 422 makes sandwiches with rolls brought in from N.Y. every morning! Imported Parma proscuitto along with Boars Head meats go on all the sandwiches. Imported sharp provolone and other exotic cheeses are available as well.
Prepared foods are made fresh everyday. A combination of pasta, grilled vegetables, marinated meats, exotic olive oils and vinegars are used to compose authentic Italian bistro salads. Owner and gourmet chef Joe Bompartito of Rockland County, N.Y., has created an island of food salvation in a sea of mediocrity. The store opened in 2007 and has recently added an Italian coffee bar with pastries and cookies from Brooklyn. An iced coffee with a cannoli, or a Brooklyn bagel, is a perfect Summer treat.
Fresh baked breads are brought to the store each day from Brooklyn, N.Y. If you don’t have great bread, you’re not going to have a great meal. The PIZZA is outstanding here. Look, arguing about who has the best pizza is ridiculous. All that can be said is, Joe’s recipe is a smack down on the pizza market. Catering is available for all occasions. How about a six foot hoagie on a seeded Italian roll for your next sporting event or get together? And don’t forget about the original Taste of Italy in Springhouse PA. Nothing comes close to these two Italian markets.
If you’re a regular in Atlantic City, sometimes the obnoxious noises from the slot machines and cheap cigarette smoke in the casino just become extremely tired. If you want a club, fine, Mir Mir and the Pool Bar seem to be the spot. If you want an Irish Pub, fine, they’re all over the place. But if you want to get away from all the noise, casino degenerates, bad food and atrocious looking carpet, Morton’s is the place to be. It’s quiet, relaxing, stylish, comfortable, and has some of the best food and drinks in town for half price. The Morton’s Power hour menu crushes the competition with $7 Filet Sliders, Crab Cake BLT’s, Smoked Salmon Pizza, Three Small Prime Cheese Burgers, $6 Iceberg Wedge Bites, Blue Cheese Steak Fries, and Chicken Fingers. The drink menu is just as good with $5 Sam Adams, $6 for four different wines by the glass, and $7 dollar cocktails. The Power Hour is not just a happy hour it’s actually anytime but dinner time; Sunday through Friday from Open to 6:30pm and then from 9pm to Close. Morton’s is located in dowtown Atlantic City at the front entrance of Caesars.
Last weekend a few friends and I dined at the Ruth Chris steakhouse in Atlantic City. I know, you might think it’s an over priced cliché chain restaurant but the fact is that they make an outstanding steak. The problem is that they don’t know the first thing about storing their wine. And the simple fact is that the overwhelming majority of restaurants make the same exact mistakes over and over. When the waitress brought over two glasses of Pinot Noir for a friend and myself, I could smell that the wine was spoiled from about 5 feet away. This Pinot Noir was opened a week earlier and somebody just stuck a cork in it thinking it was OK. After the 2nd day that wine is done, let alone a week. Now, if restaurant owners, management, sommeliers and bartenders all just invested in those little rubber stoppers and pumped the wine bottle every few days we would be in good shape, but since millions of restaurant workers aren’t all about to jump on board and do the right thing to save the worlds wine, there is a simple fix to your problem. When ordering a glass of wine, all you have to do is ask the waiter or waitress if the wine was opened that night. If it wasn’t, choose something else. If they claim it was just opened and it comes out spoiled, send it back. It’s just that simple.
How can you tell if your wine has spoiled and not just a bad wine? Easy, spoiled wine has a much stronger odor and resembles a moldy, wet basement or wet cardboard or even a heavy raisin smell. Send it back! Better yet, don’t order it in the first place if it wasn’t just opened.
After all, why should we be drinking spoiled wine when paying a 500% restaurant mark up? Yeah, that’s right, most restaurants have a 500% mark up on wine. If restaurants want to charge such an outrageous figure for a glass of wine, then at the very least they should store it and serve it properly.
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