If you find yourself on the Upper East Side craving French fare, look no further than Sel et Poivre. Owner/Chef Christian Schienle prepares classic French bistro dishes with a refined, updated flair.
Our first dish that came out was celery root remoulade with red beets. It was great to cleanse our appetite. Next, came out Red Pepper Bisque that didn’t have any cream in it. It was full of flavor, I really loved it!
Next came out entrees to try. Out of all we tried, my two favorites were the Duck a L’orange with wild rice and the Aged New York Sirloin with their famous Poivre Sauce. They both were cooked to perfection, I was in heaven. Our dishes came served with boiled potatoes and spinach and those did not disappoint either. Last, dessert came out, we tasted the chocolate lava cake and creme brulee. I loved the chocolate lava cake. It was delish!
They have a great wine selection and the food is great, I’d highly recommend it!
*Disclaimer: The PR team paid for my meal. I was not required to write about these experiences and my opinions are my own and unbiased.*
Lately I’ve been trying to eat healthier but I always have a huge sweet tooth. One of the perks of living in the Jersey Shore area for me lately is that there are a few places where I can get fresh doughnuts. In case you missed it, I wrote a post on Ob-Co’s in Toms River when I started SCBD. Well readers, I have good news… DoCo, The Donut & Coffee Company in Farmingdale is making a name for itself and its delish!
Every time I come in to DoCo to get my donuts I leave with a smile on my face. Each donut is made to order so you can have whatever you want on it. If you are like me and can’t decide they have a menu of suggested flavors. My two favorite flavors are the Asbury Rainbow and the Peanut Butter Chocolate. They also carry their own version of the Kronut if you feel like being adventurous.
If you go I highly recommend you grab coffee, hot or iced because they serve TM Ward coffee which is based out of Newark. The coffee is strong and pairs perfectly with the donuts!
Planning on taking a trip down to the Jersey Shore this summer? Grab some donuts & coffee at DoCo on your way there, it’s so worth it!!!
Easter is the Sunday, April 20th. Whether you’re hosting your family for an Easter feast or heading to a friend’s house for dinner, these simple recipes are sure to be a delicious crowd pleaser!
Kings Food Markets, a gourmet food market located in New Jersey, New York and Connecticut, is the one-stop destination for all of your holiday needs. Here is a sampling of their unique Easter products to keep your holidays fresh and delicious.
Give the traditional chocolate bunny a facelift this Easter with these tasty treats!
- Chocolate Covered Rice Crispy Treats: What’s better than these crispy-yet-gooey bars? Dipping them in chocolate! Kids and adults alike will love them. Be sure to try Kings’ Long Grove Easter Playful Pals.
- Ice Cream Bars: Warm weather (which we hope is on the horizon!) calls for a cool treat, and the song rings true – we all scream for ice cream! No matter your age, ice cream bars are a favorite among all. Check out Kings’ favorite: Long Grove Ice Cream Bars.
- Organic Gummy Bears: Switch up the jelly beans to gummy bears this year with Kings’ Yummy Earth Organic Gummy Bears Easter. With real fruit extracts and no gluten, dairy, nuts, soy, or artificial colors/dyes, you can rest easy that these treats are good beyond their taste.
Easter foods can be delicious but typically aren’t the most healthy. While most people tend to save their cheat days for holidays and throw calorie counts out the window, there are still delicious ways to indulge without the guilt this Easter. Natural food Chef Jesa Henneberry specializes in preparing nutritious meals for people who are trying to lose weight or for those who have food allergies. After graduating from the Natural Gourmet Institute in New York City, Henneberry has made savory Vegan and Paleo dishes for celebrity clients that you can now recreate at home!
Grilled Jerk Chicken Thighs with Mango Chutney
Jerk chicken ingredients:
- 1/3 C sliced scallions
- ½ small red onion
- 1 large clove garlic
- 1T coconut sugar
- 2T lime juice
- 2T extra virgin olive oil
- ½ tsp allspice
- 1 ½ tsp dried thyme leaves
- 1T habanero mustard
- 1 large jalapeno pepper seeded
- ¼ tsp salt
- 1½ lb boneless skinless chicken thighs
Mango chutney ingredients:
- ½T extra virgin olive oil
- 1 small red onion medium dice
- 1 T minced fresh ginger
- 1 jalapeno pepper seeded and finely diced
- 1 clove of garlic
- ¼ tsp salt
- 2 cups diced mango
- 1 red bell pepper medium dice
- ¼ cup coconut or apple cider vinegar
- Combine scallions, red onion, garlic, sugar, lime juice, olive oil, allspice, dried thyme leaves, mustard, jalapeno pepper and salt in a food processor; process until smooth.
- Pour onion mixture over chicken into a medium bowl, toss to coat and allow to marinade for 30 minutes.
- Remove chicken from marinade, season with salt and pepper.
- Heat a grill pan on high heat. Grill chicken for 5 minutes on each side or until done, allowing nice grill marks to appear.
- Heat ½T olive oil in a small saucepan on medium heat. Sauté onions, ginger, jalapeno pepper, garlic and salt until onion is becoming translucent. Add diced mango and bell pepper; continue to sauté until mango starts to soften, about 5 minutes. Pour vinegar into pan and continue cooking until mango is fork tender and most of the vinegar has cooked off. Season with additional salt and pepper if desired.
- Spoon mango chutney over grilled chicken thighs to enjoy!
Caviar and Yogurt Topped Cucumber Slices:
Caviar is one of the most festive and elegant party foods. It is considered the “food of kings,” not just because it is such a delicious indulgence, it is also incredibly healthy. Usually served on miniature pancakes potatoes or crackers with sour cream, we are it up with a low carb cucumber base and a small dollop of Greek yogurt. Just as divine!
Serves: about 15
Serving size: 3 slices
- 1 Cup plain full fat Greek yogurt, strained through a coffee filter overnight.
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp salt
- 2 English cucumbers, sliced on the bias ¼” thick
- 1, 2 oz jar of caviar (I used whitefish caviar)
- 1, ¾ oz box of chives, cut into ½” lengths
- In a mixing bowl, fold the yogurt with paprika, cumin and salt until well mixed.
- Using a teaspoon or small scooper, place a dollop of yogurt mixture on the center of each cucumber slice. Top the dollop of yogurt with ¼ tsp caviar. Top each with 2 pieces of chive in a diagonal “x” fashion.
- Arrange on a platter to serve. Enjoy!
Who needs marshmallows and jelly beans when you can celebrate Easter Sunday (and the day after, which is another holiday in Italy known as Pasquetta, meaning “Little Easter”) on a feast filled with springtime Italian cuisine?!
2014 New York Emmy Award Nominee Vic Rallo is the host of the PBS show, Eat!Drink!Italy! with Vic Rallo. Vic is also the author of 21 Wines, owner of Rallo Wines, and owner of two Jersey Shore restaurants—Basil T’s Brewery and Italian Grill in Red Bank and Undici Taverna Rustica in Rumson. Below are two of Vic’s modern recipes for classic Italian dishes.
- 1 pound of aborio rice
- 4 cloves of peeled garlic (crushed)
- ½ cup fine chopped onion
- ½ pound fresh porcini (cut into quarters length wise)
- 7 ounces extra virgin olive oil
- ½ pound fresh ripe grape tomato
- ¼ cup chopped Italian parsley
- ½ ounce dried porcini mushroom
- 40 ounces water
- Salt and freshly ground black pepper
As you make the risotto you will continually need liquid to add to the risotto. On the back of the stove in a pot that will hold 6 quarts of water, heat the pot until the water is simmering. In that water put ½ ounce of dried porcini and sea salt to taste. The water should taste seasoned. This will flavor the water so your risotto is not bland and flavorless. In a large fondo (a pan six inches high and approximately twenty inches round) add 4 ounces of olive oil at medium heat, when heated add the finely chopped onion and sauté until translucent. Now add the rice to the fondo, the idea is to lightly toast the rice before adding the liquid. Using a wood spoon stir the rice until so it does not stick, until it starts to toast and turn light brown approximately 4-5 minutes. Use the spoon to push the rice against the sides of the fondo as stirring. This process allows the rice to release more starch during cooking. Once the rice is lightly toasted using a 6-ounce ladle begin to ladle the hot liquid from the pot on the back of the stove into the rice one ladle at a time. Remember to keep stirring the rice as it prevents the rice from sticking to the pan but it also helps the rice release its starch, which is vital to the creaminess of risotto. As each ladle of liquid is absorbed by the rice, it is gaining flavor and texture, as each ladle of liquid is absorbed add another ladle to the rice. Making great risotto is tedious but worth it in the end! Keep stirring the risotto with the wood spoon and adding liquid until the rice becomes very creamy and tender, but the center of each rice grain should still be firm, al dente. This entire process should take approximately twenty minutes and use eight to ten ladles of water. Place in serving bowls immediately.
In a fourteen inch sauté pan put three ounces of olive oil and heat at medium heat. As oil starts to get hot add the crushed garlic to the sauté pan. Continue to sauté the garlic until the garlic starts to brown. At this point add the porcini mushrooms, tomatoes, parsley and salt and freshly ground pepper to taste. Cook for five to seven minutes until tomatoes start to split open, place a spoonful of the porcini mixture on top of each serving of risotto. Finish the serving plates with a drizzle of extra virgin olive oil.
Carciofi Ripieni (Stuffed Artichoke)
Yield: One artichoke per person
- 4 jumbo – 18 count artichokes
- 1 piece of day old focaccia or Italian bread (grind in food processor)
- 8 ounces grated Grana Padano
- 2 ounces chopped fresh Italian Parsley
- ½ cup chop fresh garlic sautéed until light brown
- ½ cup of onions chopped fine and sautéed till translucent
- 10 ounces Paesano extra virgin olive oil
In a medium-mixing bowl combine ground focaccia, parsley, garlic, onions, 8 ounces Grana Padano, Fresh ground black pepper, and 6 ounces of olive oil. In a 8 quart sauce pan fill it ½ full with water add 1 teaspoon sea salt. Cut and clean artichokes. Spread artichoke leaves open and push bread mixture into each artichoke. You want stuff each artichoke to the top with bread mixture. Place artichokes in saucepan they need to fit snug but not tight. Cook at medium heat for approximately 45 minutes. The true test is to pull on artichoke leaves to check if they are done. If leaves fall off easily artichokes they are cooked. Serve each artichoke in a bowl spoon some of broth left in pot over each artichoke. Finish with Paesano extra virgin olive oil and grated Grana Padano cheese.
So you’re driving to Belmar beach, when all of a sudden you are craving sweets and really could go for a cupcake or a chocolate covered pretzel. Well, good news– I have a solution. Chocolate Carousel is located in Wall and is on your way to the shore.
Chocolate Carousel is a family owned and operated bakery and sweet shop that has been around for years serving the community. They also make specialty and wedding cakes for any occasion. I had the opportunity to try some of their sweet treats and I was very impressed. I love nonpareils and their homemade nonpareils hit the spot. If you love chocolate covered pretzels this place is for you. They are delicious and no flavor overpowers another. I loved the cannolli cupcake I had which was big enough to share between two people. They also have a variety of homemade cookies and cake pops. The owner Lisa even told me that some of the cookie recipes have been passed down from the family so it’s not just any bakery!
If you are not in a rush they also have seating in the store where you can enjoy your sweet treats and coffee. Trust me you won’t regret stopping in! Everything is made on-site and is fresh! So what are you waiting for? Satisfy your sweet tooth!
Easter Sunday is April 20th, and most people have been preparing for a family dinner since February. If you aren’t the type to plan ahead or slave away over a stove to cook a lavish meal, there are still plenty of options for you! Restaurants all over the tri-state will be hosting Easter brunch and dinner specials to take the heat off of in-house Easter traditions.
Morey’s Piers & Beachfront Water Parks, the classic seaside attraction located on the boardwalk of the Wildwoods, NJ, invites families to hop over to Mariner’s Landing Pier on Sunday, April 20 for its annual Easter celebration starting at noon.
Morey’s Piers, located on the boardwalk in the Wildwoods, New Jersey is a classic seaside amusement park, family owned and operated since 1969. Voted the third best seaside amusement park in the world by Amusement Today, Morey’s Piers has over 100 rides and attractions spanning over eighteen acres along six beach blocks and includes three amusement piers and two beachfront waterparks. Convenient to the major population centers of the Northeast, yet a world apart, Morey’s Piers along with Morey Hotels & Resorts combines the pure joy of an amusement park, the sights and sounds of a classic boardwalk, outstanding accommodations, together with the rhythm of beach life. Visit them at Surfside Pier, featuring the Ocean Oasis Waterpark and Beach Club at 25th Avenue, Mariner’s Landing Pier, featuring Raging Waters Waterpark at Schellenger Avenue, and Adventure Pier at Spencer Avenue. For more information, visitwww.moreyspiers.com or phone (609) 522-3900 or like us on Facebook. You can also follow us onTwitter and YouTube.
Special Easter-themed activities run until 5:00pm and include strolling entertainment of stilt walkers and jugglers, face painting and coloring the Morey’s “Monster Mural.” Pictures with the Easter Bunny are available from 1:00pm to 5:00pm at the Parents Pavilion located behind the Carousel. Children 12 years and under can pick an Easter egg for a chance to win an assortment of fun prizes, ranging from stuffed animals and Curley’s Fries buckets, to one-day pier passes and water park passes. Two lucky participants will win the grand prize of a Morey’s Piers season pass.
For more information on Morey’s Piers and the Easter celebration, visit www.moreyspiers.com.
Ken & Cook will be serving up a prix fixe menu for Easter Sunday! Take all the stress out of the holidays and make a reservation today. Enjoy a three course menu with choice of appetizer, pasta or entree, and dessert for only $45 per person. As a special treat there will also be live jazz; so sit back and relax! The menu includes: beets, homemade ricotta, radish, pistachio, pasta, lobster ravioli with asparagus sauce, wild mushroom risotto, sauteed wild mushrooms with truffle oil, and vanilla creme brulee. For reservations please call 212.966.3058 http://www.kenandcook.com/
For our West Coast readers, The Luxe Sunset Boulevard Hotel is also hosting a lavish Easter buffet-style brunch on April 20th. It’s not your average buffet brunch: the upscale brunch will include a live jazz trio, 2 complimentary glasses of sparkling wine, mimosas or peach bellinis, and much more at the link below. To make it a family affair, there will be a a visit from the Easter bunny & egg hunt for children on the spacious property grounds.
Reservations can be made by calling 310.691.7584 or email firstname.lastname@example.org Here is a link to more information: http://cdn.luxehotels.com/cms/pressroom/easter2014_menu.pdf
Escape will be serving brunch on April 20th in celebration of Easter.
3-Course Easter Brunch Menu:
- Arugula, bleu, apple, walnut
- Farm salad
- Crab cake, marinated and pickled vegetables ($5 supplement)
- Mussels, smoked ham, basil butter
- Beet salad with spring flavors
- Cured meat plate
- Local cheese plate
- Spring pea purée, bacon, crema, mint
- EM burger
- Benedict,scallop, brown butter hollandaise
- French toast, foie gras, pecans, berries, local maple ($8 supplement)
- Pulled pork sandwich
- Cured ham, spinach, cheddar omelet
- Smoked salmon, egg, potato, dill toast
- Steak and eggs ($8 supplement)
- BBQ chicken, greens, grits
- Fried chicken
- Roasted salmon, morels, pea butter ($5 supplement)
- Berry rhubarb crisp
- Cheese plate
- Carrot cake
Escape will be opened from 11AM until 3PM with last reservation taken at 2:30PM. Seating is limited and the 3-course brunch is $28. Reservations can be made by calling 973-744-0712.
When Shirley Archer, world-renowned fitness and wellness educator, trainer and award-winning author of 15 books, suffered from Chronic Fatigue Syndrome, she learned a lot about “self-care and how to create optimal health,” Shirley says.
“Eating well, managing stress, sleeping well and regular exercise are all parts of the puzzle to create health and fitness,” Shirley shares. “After restoring my own health and feeling great, I wanted to share all the valuable tips and information that I had learned to help other people.”
Shirley’s “Fitness 9 to 5: Exercises for the working week” allows us to exercise while we’re working. You can’t make any excuses that you have no time because you’re working a lot.
“I am absolutely positive that others are in their offices feeling frustrated and wondering what it is that they can do to stay in shape while working full-time,” Shirley says. “You can maintain muscle tone, strengthen, stretch, manage weight, improve posture and reduce stress with the tips in the book.”
We all know staying positive and motivated can be quite difficult, but with tips from Shirley, we know it’s more than possible!
“I’m motivated to support others. I believe that if I don’t “walk the talk,” why should anyone believe what I have to say,” Shirley says “My mom always taught me that a picture is worth a thousand words so I make a point to live everything that I also teach.”
According to amazon.com, this “This handy book features 75 quick and easy exercises that can be performed discreetly while sitting at a desk, standing at a file cabinet, and even on the morning commute.” Along with that, there are Coffee Pot Curls in the kitchenette build up biceps, while Stairwell Bun Blasters are sure to improve the bottom line. And stress-busters for tired eyes and wrists keep computer fatigue at bay. I mean, who wouldn’t want to work and exercise at the same time?
Always remember that you can change. You can push yourself to lose and maintain that weight. You are powerful and strong enough to stay true to yourself!
“I want to help people create the healthy life that they deserve – to feel and look their best, to avoid suffering and to enjoy life. These tips will help prevent back pain, neck and shoulder aches and maintain strength and flexibility,” Shirley says.
Please feel free to check out Shirley’s digital edition, sold on sites such as Amazon, Barnes & Noble, Google play, kobo and ibookstore.
For more information on Shirley and her books, visit her sites:
Do you fondue? This classic Swiss meal has its own holiday. April 11th is National Cheese Fondue Day, a time to fire up the fondue pots for food, fun and good conversation. I don’t see a better way to spend a Friday night then to Fondue it up!
To celebrate, Emmi Roth USA, whose Original Cheese Fondue is made using the traditional Swiss recipe, is sharing the must-know fon-DO’s of fondue – everything from how to treat the host to tips for when you dip – along with some other touches of etiquette that sometimes get lost in translation.
Mind Your Manners
The simple staples of etiquette sometimes tend to go by the wayside, but they go a long way in showing the host that this hard work in creating and hosting the meal is appreciated.
- Don’t arrive empty handed. Bringing something to dip is always a good hostess gift.
- Be a little adventurous by tasting everything you are served (the exception to the rule is a dietary restriction, in which case you may politely decline).
- Sample before salting. Try a bite of your food before adding anything. Fondue is already seasoned with spices and wine, so it might be perfect just the way it is.
Be A Delightful Dipper
While fondue is all in good fun, there are a few basic guidelines to follow in consideration of other guests.
- Skewer like a pro. Be sure your food is secured to your fondue fork or skewer before dipping to avoid losing it in the cheese.
- If you missed the first step and drop your dipper into the fondue, politely ask for the host’s help in removing it to ensure the pot remains clean for all.
- Perfect your twirling and swirling. It is polite to make one to two small swirls before removing your food.
- Resist the urge to double dip. Food that has been bitten should never return to the communal pot.
It’s all in the details, and these simple suggestions will ensure that you keep it classy, but still casually cool, when indulging.
- Wait your turn. Allow one person to dip at a time and proceed in a clockwise or counterclockwise fashion around the table.
- Don’t bite off more than you can chew. Dip larger pieces and then cut them into smaller bits on your own plate.
- A moment on the lips is frowned upon. Your fondue fork or skewer should never directly touch your mouth. Transfer your food to your plate before indulging.
- Let it cool. Never blow on freshly dipped hot food. Avoid splatters and allow your food to cool slightly on your plate.
Emmi’s Original Fondue comes in in a ready-made pouch – all you have to do is heat it up and stir, making the meal a snap to prepare for a fondue fete that’s as easy as it is fabulous.
*Please advise this contest has ended*
Popcorn is more than just a movie snack. I am a huge popcorn fan and I love having it anytime and anywhere. It is a relatively healthy snack and tastes so good. There are also many different ways to prepare popcorn, adding different flavors and toppings to it to make it a desert or light snack. I recently obtained a sample pack of full size bags of G.H. Cretors Popcorn.
The first thing is to explain the history of the company of G.H.Cretors. They are a company that uses all natural ingredients. They also use brown rice syrup in their popcorn instead of corn syrup, this is because it adds a “crisp sweetness to the taste, has a low glycemic value, and it is good source of minerals.” (ghcretors.com/our_passion). On top of that, the products are also Gluten Free and Kosher. The Company G.H.Cretors began in 1885 with the invention of the popcorn machine (invented by Great Grandpa Cretors). From there on, the same cooking style with copper kettles is still used today to make this delicious treat. These products can be found locally at Kings Grocery Store, Shop-Rite, and Fairway (Check http://www.ghcretors.com/store_locator/ to find the closest store to you). You can also purchase it online, they even sell a sampler pack that includes two ‘Just the Caramel Corn’, two ‘Chicago Mix’, and one ‘Just the Cheese’ mix.
I love the story behind this brand of popcorn; it is all local corn and made with natural products, not fake sugars and unhealthy ingredients. The first type of popcorn that I tried was the “Just the Caramel Corn”. This corn is like a desert. It is so crunchy and sweet. It tastes so fresh, like I just took popcorn and melted caramel on it. It can be a snack or a great evening treat to get some sweetness before bed. I love the fact that this is all natural too, because I do not have to worry about tasting a weird after taste or artificial flavors. As I said, it tastes so real, so I know it is natural.
The second one was “Just the Cheese Corn”. This is popcorn with red cheddar cheese. It is another delicious mix of corn and the cheese. One thing I love is reading the ingredients on this, it is popcorn, sunflower oil, cheddar cheese that includes pasteurized milk, cheese culture, salt, and enzymes, cream, sodium, and salt. I recognize everything that is included, nothing is foreign language to me like some bagged snacks have included. The cheese taste is so enjoyable and fresh. It leaves a great taste in my mouth and every time I ate some I wanted to pop in more. I felt like I could too, because they are about 85 calories per cup.
The third one was a combination of the two. It is called “Chicago Mix”. This is the Caramel popcorn and the Cheese popcorn mixed in one bag. At first I thought what an off combination. Then I tried a handful, and I was blown away. I actually liked it better than each alone! It is an outstanding combination of two flavors. They mix together well to create this super popcorn. It is a nice combination because the caramel has such a sweet flavor and the cheese has a robust taste so together they balance each other to have this smooth taste.
It is unbelievable how great this popcorn is and how it is made with natural ingredients. Highly recommend this, especially around the holidays. It is a great treat to bring to parties, or grab the smaller individual for a snack on the go. You can also give them out to trick-or-treaters on Halloween, give as a Fourth of July snack, or even a movie; a smart and natural snack.
Speaking of parties, I decided to bring this to a get-together at a friend’s house. Everyone loved it and could not get enough of it! A successful company, fresh taste, and big hit!
GIVEAWAY: Want to win a fill size sample pack of G. H. Creators Popcorn? Tell us on twitter @smchickbigdeals your most creative and fabulous way to serve this awesome popcorn if you were to win the pack! Just tweet us the idea and use the hashtag #ghcreatorsgiveaway #scbd to enter and the winner will be picked on Monday, April 14th 2014 at noon!
Ground Turkey Quinoa
I was in the mood to have ground turkey and made a dinner. So I created this meal! I call it my Ground Turkey Quinoa. This is so healthy, and really fills you up when you are hungry! With any recipe I post, you can add or remove things as needed or wanted. I tend to use things I have around my kitchen, but you can plan ahead more and go out and buy things. Either way, enjoy it!