Philly Eats Magazine Second Edition 2017

Milk? Doesn’t It 

Have To Come 

From A Cow! 

#2 — JULY 2017 

Take Back 

Our Food!!! 

Don’t Settle For 

A Bad Meal 

Magazine 

BBQ Sauces 

From Around 

the Country 

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Editor’s 

Letter 

First I would like to thank all readers of our inaugural 

publication last month. To say that it was a success 

is an understatement. We had over 175,000 different 

users access our website and read/download the 

June edition. Thank you to all for making it a success. 

This edition features an in depth look at concession 

foods at Citizen Bank Park. Keven Tedesco of Aramark 

and Bruce Leith of the Phillies was kind enough to give 

us an inside look as to how the business works and all the resources 

needed to produce your favorite ballpark food. 

I never realized or appreciated what transpires behind the scenes 

and how much work goes into making your family day at Citizen 

Bank Park a special one. Thank you to Kevin, Bruce and their staff 

for taking time out of their day … it was a great experience!!! 

The current edition includes recipes from local chefs who took 

time to publish their favorite recipes and share photos. Take a moment 

to see if your family would enjoy some of these mouth-watering 

flavors. 

As always, we feature local restaurants throughout the Delaware 

Valley Area. We try our best to include restaurants in the 

major counties. If you have any suggestions for restaurant please 

go to the website and let us know. 

Our BBQ section entitled “A Primer On Grilling” is the perfect 

read as we head into the heart of the summer. Sit on your deck 

with your favorite beverage and get our perspective of the different 

types of grilling methods. Perhaps you can use some of our 

suggestions to enhance your favorite backyard foods. 

Our “Kitchen Gadgets that actually work” feature the RoboTwist 

jar opener. A perfect gadget that helps open those stubborn 

jars. The RoboTwist is nice gift people that may have trouble with 

some of the everyday activities that most take for granted. 

And finally our “Kids Corner” features Mason Jar Ice Cream. 

Nothing tastes better on those hot summer nights that cold ice 

cream. We all have hectic schedules and sometimes forget to take 

time and enjoy the family. This is a perfect way to enjoy loved 

ones, eat our favorite childhood foods and simply endulge … try it 

you may like it!!! 

As always, please email any suggestions you have that may 

enhance our magazine. And please keep those recommendations 

coming for your favorite restaurants, local chefs or any other food 

related topics. mikes@landspublishing.com 

Stay cool and enjoy you summer! 

Mike Stavalone 

Editor in Chief 

Tony 

Lawrence 

Chef 

Bianca 

Issue #2 — July 2017 

Publisher 

Bob LePage 

L and S Publishing 

Editor in Chief 

Mike Stavalone 

Cover 

Chuck Coverly 

Contributors 

Chef Emily 

Scott 

Chef Chris 

Welsh 

Chef Marilyn 

Moser-Waxman 

Graphic Designer 

Rusdi Saleh 

Gabriella 

Mayer 

No content, for example, articles, graphics, 

designs, and information in this publication can 

be reproduced in any manner without written 

permission from the publisher. 

Bob LePage 

Publisher and Restaurant Reviewer 

bobl@LandSpublishing.com 

For all Advertising Inquiries Contact: 

bobl@landspublishing.com 

All Rights Reserved 

© 2017 Philly Eats Magazine 


Chef Diane 

Floyd 

Chef David 

Silverman 

4 

Philly Eats Magazine July 2017

CONTENTS 

6 

Take Back Our Food 

7 

Stuffed Chicken Bombs 

9 

Sweeny’s Bakery 

10 

The Art Behind 

the Concessions 

14 

Harry the K’s 

Citizen’s Bank Park 

15 

Bulls BBQ Citizens Bank Park 

16 

A Simple Al Fresco Menu 

17 

Bistros in the Area 

20 

Cheesesteak Whiz 

or Cheese? 

24 

A Primer On Grilling 

& Barbecue 

26 

BBQ Sauces 

From Around the US 

28 

Lexington Pulled 

Pork Sandwich 

29 

Spice Pice Baby 

Pork Rub Edition 

39 

30 

The Watermelon 

Mojito Cocktail 

32 

Anthony Campagna 

34 

How do I Know 

the Meat is Done 

35 

Making Mason 

Jar Ice Cream 

36 

Non Dairy Milks 

and How to Use Them 

39 

Kitchen Gadgets 

that Actually Work 

40 

Around the Neighborhood 

42 

Culinary History 

of Cape May 

46 

Tandoori Chicken 

48 

Easy Burger Receipes 

26

FOOD 

TAKE BACK OUR FOOD 

[ By Bob LePage — Publisher ] 

As a person who is a food 

enthusiast, one thing I really 

enjoy to do is to go 

out and eat a good meal. 

I really do not enjoy going 

to a restaurant that claims to be 

something that it isn’t. When I go out 

to eat with my wife and my family I 

want a good meal and a fair price. 

What I don’t want to see happen 

is when you walk into a restaurant 

that claims to be family friendly and 

is a national chain. We have all seen 

it our televisions full of commercials 

claims to have a menu that is family 

friendly. The next thing you know 

you have just paid $14 for your son 

to eat the salad bar and have a piece 

of diced chicken that used to be included 

in that salad bar. Or you order 

a burger that looks like it should come 

out of a drive-thru on a roll that was 

fresh the week before and they claim 

it to be gourmet. 

It is time to take back our food 

I can appreciate the quick meal or 

when you’re in a bind and you have 

to stop at a restaurant, I always appreciate 

the business owner. But in 

today’s restaurant world what needs 

to happen is consistency and value, 

when I go to a national chain I do not 

see either. One of the reasons that 

we started Philly Eats Magazine is to 

point out the great local restaurants 

that are in our area so that our readers 

can appreciate not only the food 

that they produce but the effort to 

the ingredients that are chosen in the 

recipes that the chefs use. 

It really is time to send a message 

to the national chains that a $14 

burger on a steel roll is not the answer 

to what we are looking for in a 

meal. That same restaurant that we 

paid $14 for the salad bar and $14 for 

the burger that looked frozen when I 

still received it, is one that advertises 

all the time on television. Calls to 

the franchise and the franchisor 

were not returned prior to 

this article being published. 

Send the message 

and demand better 

food for your restaurant 

dollar!!!! 

6 


Stuffed 

Chicken 

Bombs 

INGREDIENTS 

2-3 full Chicken Breasts cut into 

4 pieces depending on size 

8 ounces cream cheese 

(room temperature) 

Spinach (fresh chopped, although frozen 

will work) 

1 T Minced Garlic 

3 ounces Grated Parmesan 

3 Ounces Shredded Mozzarella 

Salt & Pepper to taste 

1 Cup seasoned Bread Crumbs 

1 Cup seasoned flour 

2 eggs beaten 

4Clean and trim chicken breast, 

slice in 4/5 pieces depending on 

size, you want a thick 5 ounce portion, 

season with salt, pepper, onion 

& garlic powder. 

4Cream all the cheeses together 

with spinach, salt, pepper and 

fresh garlic to form a creamy filling. 

4Load a piping bag for filling the 

breasts. 

4Make an incision into cut side to 

form a pocket: make sure not to 

cut through the meat and slice until 

you are 1/2 inch from the edge 

of the meat. 

4You should end up with a pocket 

suitable for accepting the cheese 

filling. With your pastry tube, stuff 

the mixture of spinach & cheese 

until you see the filling puff out 

the breast section. 

4Use the standard breading procedure: 

dredge in flour, beaten egg 

and then into bread crumb mixture. 

4Bake at 350 degrees until golden 

and 165 degrees. Serve with your 

favorite side items! 

Chef Anthony Hughes 

Chef Tony’s Kitchen 

4320 Megargee Street, 

Phila., Pa., 19136 

215-251-1751 

or 215-6-BISTRO 

July 2017 Philly Eats Magazine 7

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BAKERY OF THE MONTH 

SWEENY’S BAKERY 

WILMINGTON DE 

In an age when everyone is focused on the grocery 

store and wholesale club for their birthday cake 

needs. It is still nice to see a family run bakery that 

services that aspect and more. Sweeny’s has been 

around for decades and since it is on Naamans Road 

it is pretty easy to get to if you are not familiar with 

Wilmington. 

Once you stop in and enjoy what they have to offer 

your car will remember how to get you back. Their assortment 

of donuts and pastries will definitely draw you 

back to them again and again. A feature that is always 

appreciated is the availability to add some ice cream to 

those donuts!!!! They aren’t just for breakfast anymore!! 

Philly Eats Magazine is happy to focus on Sweeny’s 

Bakery of Wilmington Delaware as the Bakery of the 

Month. Make sure a trip to Delaware includes a stop at 

Sweeny’s Bakery. 

https://www.sweeneysbakery.com/ 


FESTIVAL 

The Art Behind 

THE CONCESSIONS 

[ By Bob LePage ] 

We have all heard Take Me Out to the Ball Game ……. 

“Buy me some peanuts and cracker jacks and I don’t care if I ever……” 

add some beer, the full face pretzel and an English gentleman named 

Harry M Stevens creation, man credited for the invention of the concession 

hot dog, and that was all we had for years in Philadelphia to eat at a Phillies game. 

Like everything else the 

food environment has 

changed as well at the 

good ole ballpark. Unless 

you want too, the days of 

brining in the convenience 

store hoagie and a couple bags of 

chips because you were afraid of 

what was behind door number 3 

boiled hot dog are over. On the contrary, 

eating at Citizen Bank Park is an 

event and one that not only the well 

know brands that are there but also 

Aramark and the Phillies are extremely 

proud to present. It is to the point 

that you should get to the ballpark 

early to enjoy a meal. 

For this article I had the honor of 

meeting and touring with Bruce Leith 

Manager of Concession Development, 

Kevin Tedesco General Manager 

of Citizens Bank Park for Aramark 

and Anthony Campagna Executive 

Sous Chef for Citizens Bank Park. I 

wanted to get an understanding of 

the processes behind development 

of the brands as well as the concepts 

throughout the stadium. Citizen’s 

Bank Park is Home to the Phillies obviously 

but their kitchen/ hospitality 

staff did over 170 events outside of 

baseball last year including a 10,000 

person event for the DNC. 

The processes of what went into 

the way the concessions at Citizens 

Bank Park are really intriguing and well 

thought out. During the development 

Kevin, Bruce and the team they work 

with visited ballparks and restaurants 

all around the country to take pieces 

that they could use here. “Coming 

from the Vet, we knew we had to have 

10 


something impressive and memorable 

for our fans” said Bruce Leith. They 

didn’t only want to serve good ballpark 

food but they wanted the food in 

the ballpark to be good. 

In the latter days of the Vet you 

started to see changes in the food 

quality, Aramark and the Phillies 

wanted to make a conscience effort 

to improve the quality and variety of 

the food a fan can enjoy. During the 

design there are subtle things that 

unless you knew what was going on 

you would have noticed. For instance, 

you can not go by a concession stand 

that offers hot food that you can’t see 

it being prepared in front of you. All of 

the “cart” concession stands are situated 

so the fan can continue to watch 

the game while in line. Both of these 

designs were meant to enhance the 

experience of the fan so they could 

see what they are eating as well as always 

see the game. 

The design of the facilities that 

are appealing are one thing however 

the food inside of them is an item 

they knew that they had to improve. 

Bringing in the popular brands known 

around Philadelphia that people 

would want to eat in was another. “A 

large challenge was keeping brand integrity” 

said Kevin Tedesco, he went 

on “we wanted to make sure that the 

product that you ate from one of these 

brands was identical as if it came from 

one of their outside locations”. 

To say that they are fanatical 

with that approach is an understatement. 

Aramark and the Phillies made 

a commitment to buy all of the ingredients 

and machinery from the 


FESTIVAL 

identical place their partners buy 

from. So when you buy a Federal 

Donut or a Tony Luke’s Steak they literally 

made on the same grill top, or 

donut machine that is in their main 

facilities. “This mindset brought instant 

trust with the brands, we even 

have their managers coming in and 

training the Aramark staff” Kevin said, 

“In a lot of cases we find that after our 

staff learns the way they end up going 

to work for the different brands because 

they already know what it takes 

to make the sandwich or whatever”. 

One of the large challenges they 

have is the pure volume that needs 

to be taken care of in a short amount 

of time. To give an idea, Chickies and 

Pete’s Crab Fries is so busy the Phillies 

made an investment to purchase 

32 high density fryers to handle the 

demand and there are still lines at 

times. The standard restaurant might 

have 4. “A huge advantage we have 

here is space” Bruce was saying, 

“with the power and hood demands 

that would cause it wouldn’t be cost 

effective in a restaurant setting. But 

here we have space and can accommodate 

the demand” 

Primo Hoagies is newer to the 

ballpark and franchisee Mike Pieciuk 

who owns the Chestnut Hill location 

had some apprehensions that have 

been answered quickly. “We obviously 

have a reduced menu here so we 

can keep the quality standards” Mike 

stated. At the ballpark the gates open 

roughly 2 hours before gametime and 

their sales window is roughly 4 to 4.5 

half hours. Most of the stands will do 

more food in that time slot then they 

do in a full day of operation. “We also 

didn’t want to saddle the employees 

down with a huge menu when there 

is so little time between customers” 

Mike continued. “It is a good problem 

to have but our quality is our reputation, 

so it is important to make sure 

every hoagie is perfect.” 

This is a trend that Kevin and 

Bruce both echoed as well, “The idea 

that we want to keep the food fresh as 

well as the lines down is huge.” Kevin 

said. Outside of the brands you know 

Bruce and Kevin wanted to make sure 

that all of the food was for all of the 

fans. CBP has been acknowledged by 

PETA as a Top 10 Vegan Friendly Ballparks. 

An honor that they hold highly. 

Kevin mentioned ” a big aspect is we 

have vegetarian and vegan options 

all throughout the ballpark not just 

in one section.” Again this was done 

by design and ease, ultimately they 

wanted the ballgame to be the main 

focus and not have their fans struggle 

to find something to eat. 

Considered concessions in name 

only is the famed Diamond Club area 

behind home plate. This area is reserved 

for premium seat owners and 

offers chef prepared meals. The day we 

met there were different stations that 

were prepared right in the ballpark like 

fresh made kielbasa, maple and brown 

sugar smoked bacon that was used 

on sandwiches of your choice among 

many different options. Chef Anthony 

Campagna overseas all of the food in 

the ballpark and he makes sure there is 

a great mix and themes that will make 

the customers come back. 

To be completely honest I have 

been to hundreds of Phillies games 

over the years and when I decided to 

do this article I wanted to tell a story 

that was a bit different than before. I 

did spend a couple of hours in their 

busy world to convey the work they do, 

but as I saw first hand this is a 24 hour 

a day operation and a very efficient one 

at that. Bruce, Kevin, Chef Anthony and 

their staffs do a very hard job and it is 

one that they enjoy. Next time or the 

first time you make your way to Citizens 

Bank Park I am sure you will have 

an appreciation for the food and what 

goes into it. At least you should. 

12 


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To Register Visit: WWW.PHILLYEATSMAGAZINE.COM

RESTAURANT 

Harry the K’s 

Citizen’s Bank Park 

Blackened Ahi Tuna, Spicy 

Hawaiian Flatbread, Falafel 

Sandwich, Smoked Pastrami 

Sausage, Farmer’s 

Market Grain Bowl, I know 

what you are thinking right away. It is 

a ballpark, how can there be anything 

other than standard concession and 

quick food there. Well let us take a 

small bite to diffuse that thinking. 

In left field of Citizens Bank Park 

sits one of the most interesting and 

entertaining gastropubs in Philadelphia. 

The hours of operation are a bit 

limited, but when it is open, it rivals 

the best gastropubs in Philadelphia. A 

dedicated CHEF works the kitchen in 

this establishment and creates daily 

specials that will wow your tastebuds. 

Chef Ricky Coppick has been in 

the Philly restaurant scene for years 

and has brought his talents to Harry 

The K’s. Some people might mock the 

thought of a true gastropub in a ball 

park, but this pub has approximately 

300 seats and they turnover on average 

2.5 times per night. So the Chef 

and staff are constantly moving and 

shaking to produce high end menu 

items. Restaurant manager Megan 

Zweigle has the stark task of making 

sure the tables are serviced properly 

and ready to accomodate the lines of 

people that are waiting to eat. 

Along with the Citizens Bank Park 

Sous Chef Anthony Campagna, Harry 

The K’s developed a menu that has 

all the ballpark staples while including 

specialty items unique to Citizens 

Bank Park and Harry The K’s 

For example the pastrami sausage 

on red cabbage on a fresh baked roll. 

This sandwich was one of the most 

flavorful items I have tasted in awhile. 

The different flavors that came out of 

this plate were fantastic. That same 

night we enjoyed the falafel sandwich 

and stuffed long hots. Oh yeah take 

me out to this ball game!! 

In speaking with Bruce Leith, Director 

of Concession Development 

and Kevin Tedesco General Manager 

of CBP for Aramark, they really wanted 

to make a destination restaurant in 

the ballpark where fans could enjoy 

a good sit down meal. Bruce mentioned, 

”we really didn’t know what 

to expect when we first discussed it”. 

Whether its a sell out or not, Harry 

The K’s is always busy 

Unfortunately Harry the K’s is only 

open during baseball season! Perhaps 

a stand-alone brick and mortar would 

be the perfect cure!! Still, life doesn’t 

get much better than this - eating at 

Harry The K’s with friends and family 

and watching this nation’s favorite 

pastime and my favorite baseball 

team ... “The Fightin Phils”. 

14 


Bulls BBQ Citizens Bank Park 

Acouple of years before 

Citizens Bank Park 

opened there were talks 

with Phillies slugger and 

World Series Champion 

Greg “The Bull” Luzinski about having 

a BBQ restaurant in Ashburn Alley at 

Citizens Bank Park. Both sides wanted 

to make sure it would not only be a 

good eating establishment but also a 

good representation of Luzinski’s image 

and brand. 

The Bull had spent a considerable 

amount of time over the years 

working on his BBQ sauce. “Before I 

agreed to do this I wanted to make 

sure it was just right” Luzinski said. 

The Bull’s sauce is pretty tasty and he 

said “the consistency over the years 

has been a key factor in the success 

of the stand”, that has been open 

since the ballpark opened its gates for 

the first time in 2004. 

The amount of smoked meat that the 

Bull’s stand goes through in a game day 

is amazing. To the point that there are 

smokers set up in the behind the scenes 

are areas of the ballpark that help keep 

up the production of meat. During a 

good homestand they are smoking meat 

around the clock. “The staff and the 

chef’s of the ballpark do a really fantastic 

job making sure we can handle the 

crowds and make sure everyone enjoys 

their food.” stated Luzinski. 

When asking the patrons of Bull’s 

their thoughts John Myers of Philadelphia 

was quick to say “I go to 

about 10 Phillies games a year and 

everyone of them includes a trip to 

Bull’s”. He went on “Bull’s is really 

good quality and you know that the 

meat is freshly cooked and not some 

prepackaged garbage”. 

The Bull also inspects the stand 

well, he is always at home games 

to meet and great fans of all ages 

whether you like BBQ or not. 

If you are at the ballpark and you 

are a BBQ fan you will not be disappointed 

with a trip to the Bull’s BBQ. 


RECIPE 

A Simple Al Fresco Menu 

toBeat the Heat 

Tuscan White 

Bean and 

Arugula Salad 

with Sausage 

Serves 4 

July 4 th — the official kick-off 

to summer. Though the temperatures 

are rising cooking is a 

breeze when you keep it cool, keep it 

simple and take it outside. Take advantage 

of the abundant local, seasonal 

ingredients. Indulge in show-stopping 

entrée salads and cook on the grill as 

much as possible. 

Mediterranean-style cuisine is a 

light and satisfying way to beat the 

heat. So, grab a bottle of rose, fire up 

the grill and enjoy this cool and delicious 

Mediterranean-inspired salad 

tonight. It’s easy enough to throw together 

for a weeknight dinner but elegant 

enough for entertaining. Complete 

the menu with a chilledstarter 

like a tomato-caprese skewer drizzled 

with balsamic reduction or melon, 

prosciutto and mozzarella kebabs 

drizzled with fresh basil pesto. Finish 

the meal with grilled fruit like mixed 

berry foil packets served topped with 

artisan vanilla ice cream. 

I like to make this with high 

quality hot Italian sausage. 

Not a sausage fan? Serve the 

beans and greens mixture as a 

side with grilled lamb chops. 

30 oz cooked white beans 

Small roasted or grilled red 

pepper, finely chopped 

1/3 cup red onion, finely 

chopped 

1/3 cup red wine vinegar 

1 TBSP olive oil 

1 clove garlic, minced 

3 TBSP fresh parsley, 

chopped 

1 1/2 tsp oregano, 

chopped 

Salt & Pepper to taste 

10 oz baby arugula or 

fresh baby spinach 

1 lb grilled 

sausage 

Combine beans, roasted pepper, and 

onion in a large bowl. Whisk together 

vinegar, olive oil, garlic and fresh herbs 

in a small bowl. Toss with beans. Season 

to taste with salt and pepper. Chill 

for at least 2 hours and up to two days. 

When ready to serve toss bean mixture 

with arugula or spinach. Top with grilled 

sausage. 

Best enjoyed al fresco, of course! 

Chef Melissa Wieczorek is the Owner and Executive Chef of Zest Culinary Services in Bucks 

County, PA offering customized prepared meal delivery, dinner parties and boutique catering 

service to help customers “eat well, live fit and have fun” through food. Melissa is a published 

author and has been featured in several media outlets including Moxie Woman Magazine, 

Home + Table Magazine and on the NBC 10! Show. She has an MBA in Marketing from 

Temple University and has been a culinary entrepreneur for over 12 years. 

16 


RESTAURANT 

BISTROS 

IN THE AREA 

A 

“Bistro” is defined as moderately priced restaurant with quality 

food in a relaxed setting. So we decided to help everyone relax 

a bit more this summer with listing a few quality bistros in the 

Greater Philadelphia Area. 

Our choices were not based on a particular style of food but ones 

based on our qualification of a bistro we hope you enjoy trying these 

establishments as much as we did. 

Maurizio’s 

Italian Bistro 

Moorestown NJ 

Maurizio’s has a great balanced 

menu with quality ingredients and 

care. There is something on the 

menu for everyone in the family. 

If you have kids that want a pizza, 

it is there. If you want a nice meal 

it is there or if you would like a 

creative sandwich they have them 

as well. Maurizio’s is a bistro you 

will visit again and again. 


RESTAURANT 

Hickory Lane 

American Bistro 

Philadelphia PA 

Executive Chef Frank Martinez hails 

from San Martin, Mexico and his menu 

shows it. Over the past decade he 

has been afforded the opportunity to 

study under many local executive chefs 

learning various types of cuisines from 

Brazilian, Italian, Latin American and 

American. He took the reigns of the 

kitchen in 2015. The chef brings an 

eclectic twist to his food with many international 

flavors and ingredients. His 

devotion to always fresh, housemade 

product and seasonal items gives an 

exciting take on the American Classics. 

Hickory Lane American Bistro is a fun 

spot to visit and should be enjoyed with 

an open mind. 

Nora Lees French 

Quarter Bistro 

New Castle DE 

A trip to New Castle should include a trip to this fun bistro. This gem of 

New Castle serves food right out the French Quarter. Come enjoy all 

the flavors and sounds of New Orleans in a simple meal time setting. 

18 


Da Bistro 

Mediterranean Grill 

Huntingdon Valley, PA 

Da Bistro Mediterranean Grill is inviting and elegant 

restaurant with a delicious menu and comfortable surroundings. 

The real beauty and energy of the restaurant 

comes from the attentive and courteous service provided 

by the chef and his floor staff. Da Bistro Restaurant 

offers indescribably delicious mediterranean grill and 

other entrees caringly prepared. Da Bistro Mediterranean 

Grill always welcomes everyone to celebrate any type of 

occasion their restaurant. 

Sang Kee 

Asian Bistro 

Wynnewood, PA 

Sang Kee Asian Bistro has a reputation as true authentic 

Chinese food, and when you go you will appreciate 

the atmosphere and food. This bistro has done Chinese 

food right, with their variety and prices it is alway a good 

choice to visit Sang Kee Asian Bistro. 

The Farmhouse Bistro 

Malvern PA 

The Farmhouse Bistro offers a 

casual dining experience featuring 

seasonal country French classics. 

Their full menu of tantalizing appetizers, 

freshly-prepared entrées, 

tempting desserts, and an accomplished 

wine list. There are three 

beautiful and unique dining rooms 

that are part of this 230-year-old 

farmhouse. The historic ambiance, 

imaginative menu, and gracious 

staff create the perfect setting for 

a truly memorable meal. 


BOILING POT 

Survey Question: 

ON YOUR 

CHEESESTEAK 

WHIZ 

or CHEESE? 

In the Philadelphia area we are truly cheesesteak snobs, 

we can’t go anywhere in the country without making fun of their so 

called cheesesteaks. We know for a fact that no one can make 

a cheesesteak like it is made in our area. 

20 


Jung K — Philadelphia PA: 

“OBVIOUSLY 

WHIZ WHIT” 

Michael P — Kennilon NJ: 

“Cheese and fried 

onions. Then stay away 

from me for a while. 

For your own good.” 

Pierce R — Philadephia: 

“I can’t live in South 

philly is I don’t say 

Whiz With” 

Keith B — Magnolia NJ: 

“Whiz Wit” 

Cathy C — Hempfield PA: 

“Whiz Definetly” 

Paula O 

— Cinnaminson NJ: 

“Wiz Wit” 

Donna C — NYC: 

“Provolone 

without onions” 

Derek S — Willingboro NJ: 

“Please.... 

No self respecting 

individual from 

Willingboro would 

ever say wiz....” 

Wayne T — Wilmington DE: 

“Cheese no onions. 

My family doesn’t 

let me have 

the onions” 

Cynthia M — Augusta ME: 

“Cheese with 

Fried Onions” 

Barry C: 

“Cheese and 

Fried Onions” 

Matt R — Cinnaminson NJ: 

“Cheese with” 

Walt C — Springfield PA: 

“Cheese without, 

but if I’m being 

completely honest 

I love pizza 

steaks best.” 

Ben G — King of Prussia PA: 

“Cheese no onions, 

I don’t eat can 

cheese” 

Jen B — Langhorne: 

“Whiz with, just don’t 

tell me what whiz 

is made of” 

Kate R — Malvern PA: 

“ If I have to 

heat it and squirt 

it, NOT ON MY 

SANDWHICH” 

We surveyed 1342 people from 

all around the Delaware Valley. 

WHIZ: 614 

CHEESE: 728 

FRIED ONIONS: 571 

NO ONIONS: 771 

It seems Cheese with no 

onions is the most popular in 

the Delaware Valley!!!! 


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assistance assistance on on a on variety a variety of issues. of of issues. Below Below is a is brief is a a brief sampling sampling of the of of the the 

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Matters Financial 

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BBQ STORY 

A PRIMER 

ONGRILLING 

&BARBECUE 

Gas vs Charcoal 

A get deal has been written over the 

great debate; Charcoal vs gas. I prefer 

charcoal – citing a superior flavor, 

messiness and unpredictability. 

However, I also own a gas grill for 

because of its ease and simplicity. 

The fact remains that over 80% of 

the household in America own a grill 

and 70% of those grills are gas fired. 

The convenience of a push button 

ignition and consistent heat make it 

the choice for most homeowners. 

However, they do not produce wood 

smoke – which can be a drawback for 

the purist. 

I do have many types of grills in 

my backyard – however if I had to 

choose just one it would be a charcoal 

kettle grill. I prefer charcoal because 

it burns at a higher temperature that 

gas so it sears better than gas. I also 

believe that charcoal adds a bolder 

more meatier flavor than gas. And I 

find it easier to smoke on a charcoal 

grill. And of course, charcoal gives me 

the thrill of playing with fire!! 

Which is better for you … charcoal 

or gas? The answer boils down 

to your temperament and technique. 

If you prefer building a fire, waiting for 

it to reach the right temperature enjoy 

the art of working different temperature 

zones, then charcoal is your 

choice. If you are less concerned with 

the sport of grilling and enjoy the 

ease of one button ignition consistent 

temperatures and easy clean up, 

then gas may be your preferred heat 

source. Either way – food seems to 

always taste better when it is cooked 

outdoors and enjoyed with friends. 

Now that you have selected your 

grill, you need to light it, If you have 

a gas grill then simply purchase a propane 

tank, attach it to the grill and 

push a button and you will be cooking 

in minutes! However if you have a 

charcoal grill, a simple game plan will 

be needed. When Weber popularized 

the charcoal grill in the 50’s and 60’s 

– the pit master dumped briquettes 

in the kettle grill, doused them with 

lighter fluid and tossed in a match. 30 

minutes later the briquettes turn grey, 

the lighter fluid has burned off and a 

picture perfect fire is born. 

Now-a-days the purists scorn 

lighter fluid saying it imparts a distinct 

gassy flavor. If done correctly 

– waiting for the coals to burn down 

to glowing embers – the lighter fluid 

burns off and no petroleum will flavor 

your favorite meat. However, you get 

a bit impatient and put your food on 

the charcoal grill a bit too soon, then 

the gases produced from the lighter 

fluid will indeed alter the flavor. The 

chimney starter fixes all these issues. 

The chimney starter needs no lighter 

fluid, ignites the briquettes evenly 

and does so in a matter of 10 minutes. 

Simply place the briquettes in 

the starter and use newspaper or a 

paraffin starter - which looks like a 

small white ice cube. And best of all, 

the chimney starter can be purchased 

for less than $20 at most hardware 

stores. 

Grilling Over Wood 

A wood fire give you a taste that is 

distinct and I think superior to a fire 

build using charcoal. Depending on 

the wood being used, the flavor can 

be a delicate smoke flavor or a pronounced 

heavier smoke that is often 

associated with the south. Large pro- 

24 


fessional smokers typically use wood 

logs because the amount needed for 

a long cook. However, today’s backyard 

smokers can use wood chunks. 

Simply start your fire with charcoal 

and place a few of your favorite wood 

chunks on top. 

Below a few of the more popular 

woods and the different flavor each 

provides 

Apple: provides a slightly sweeter 

more fruity flavor. Goes well with 

poultry and pork 

Hickory: a more stronger smoke flavor 

with a bacon flavor. Used mostly 

on beef and poultry 

Maple: mild smokey flavor used on 

cheeses, turkey and ham 

Mesquite: strong earthy flavor. One 

of the most popular woods for smoking 

used mostly on beef 

Oak: most versatile of all the woods 

however burns at a slightly higher 

temperature. Provides a mild smoke 

flavor but produces a beautiful smoke 

ring, 

Peach: slightly sweet woodsy flavor, 

popular in the south used on vegetables 

and fish 

Smoking 

Smoking, what many people typically 

think of as true barbecuing, is 

a particular form of indirect grilling 

done slowly over a low heat using 

a lot of wood smoke using a smoker. 

Traditional smokers are the long 

black tanks seen on most corners in 

the south. There is on offset firebox 

where the fire is built and next to that 

large cooking grated where the meat 

is placed. 

Smoking typically takes a long time 

since cooking temperatures can be as 

low as 200 degree. Depending on the 

size and cuts of the meat, pitmasters 

will take as long as 20 hours to cook a 

pork shoulder or beef brisket. 

As smoking has gained in popularity, 

companies are beginning to make 

backyard smokers for the casual user. 

Although not as large, many of the 

smaller smokers impart a great smoke 

flavor, just as good if not better than 

the commercial smokers. The only 

real difference is the amount of mean 

that can be cooking at one time. 

Seasoning Meat 

You have chosen your grill, now it is 

time to prepare your favorite cuts of 

meat prior to cooking. It all starts with 

seasoning. Although different grilling 

methods impart different flavors, 

seasoning is the best way to add your 

favorite flavors. Below is a primer on 

different pre-cook seasoning that can 

be applied to most backyard foods. 

Rubs: Typically a dry mixture of 

herbs and spices that is sprinkled on 

meat prior to cooking. And of course 

the basis for all rubs include salt and 

pepper. Simple in nature but often 

overlooked, salt and pepper should 

be the starting point for all rubs. A 

equal part salt to pepper is the perfect 

compliment to beef brisket. Go 

down to Texas and this is what you 

will taste at most BBQ Joints. 

Want to add a bit a bit more flavor, 

try adding paprika and brown sugar. 

Paprika will add that reddish hue 

that is so eye appealing to pork while 

brown sugar add the sweetness associated 

with a lot of red BBQ sauces. 

Marinades: Although I am not a 

huge marinade fan, I would be remiss 

if I did not include them is a Primer 

to Grilling”. Marinades are wet seasoning 

and goes well with poultry and 

fish. Most marinades contain some 

sort of fat, acid and aromatic flavors. 

Because of the acidity, be careful how 

long you marinade your meats because 

the acidity will begin the cooking 

process. Typical marinade seasoning 

includes onions, ginger, peppers 

and garlic. In fact any fresh herbs you 

enjoy will make a good marinade. 

Bastes and Mops: These are 

applied during the cooking process 

and has a 2 fold benefit. The first 

and most obvious is that basting and 

mopping add flavors. However they 

also add a moisture component to 

cooking that is important to longer 

cooking processes such as smoking. 

Most mop sauces are thin and are 

vinegar based. Try to avoid too much 

sugars since the sugar will burn after 

15-20 minutes. 

Barbeque Sauces: Probably the 

most obvious complement to grilling. 

Books have been written just on 

this subject alone!! Sauces can contain 

a pluthera of ingredients, however 

the most popular and the ones 

on most grocery shelves are vinegar 

and ketchup based. Because of this, 

any of these type of sauces should 

be applied to the last 10-15 minutes 

of cooking. To see the most popular 

sauces throughout the US, see the 

editorial written by XXX (whatever 

her name is). XXX does a superb job 

of taking you on a tour of popular 

sauces in the U.S. 

Next months publication will feature 

a Texas Beef Brisket, including 

the rub, smoking process and post 

cook methods to enhance the flavor. 

As always … HAPPY BBQ’ing!!! 


STORY 

BBQ Sauces 

FROMAROUND 

THE US 

[ By Gabriella Mayer ] 

Did you know that 

American barbecue sauces 

originated around the 17th century 

when the Spanish landed in the Caribbean 

and used the term barbacoa 

to refer to the Arawak tribe’s method of 

dressing and slow-cooking meat? Dressing grilled meats with 

a delicious, hearty sauce over it is a sure-fire way to get your 

family and friends wanting more.With this I ask: what kind 

of barbecue sauce do you use when you are tired of using the 

same recipe over and over? Ingredients such as vinegar, tomatoes, 

and mustard are just the beginning of what you can do 

to create new, delicious flavors for your smoked meats. When 

you’re tired of using the same recipe, consider using these different 

kinds of barbecue sauces from around the country. 

East Carolina Sauce 

Considered to be the barbecue 

sauce to which any 

barbecue sauce variant 

in the US can trace its 

roots, this sauce was 

originally intended as 

a “mopping” sauce to 

baste the meat and then 

used as a dipping sauce 

by African slaves. This was 

to cut through the meat 

and impart flavor into 

pork. Instead of being 

tomato-based 

like other sauces, 

it is typically made with vinegar, 

ground black pepper, hot chili pepper 

flakes, cayenne, and occasionally 

water. The good news is there is very 

little to no sugar in this sauce, so feel 

free to use this sauce if you are on a 

diet. 

South Carolina Mustard Sauce 

Both sides of the Carolinas typically 

share the same traditions in their cuisines 

— with this unique exception. 

The origins for this mustard sauce 

comes from Germans who immigrated 

to South Carolina and brought 

mustard from their homeland. You 

can make this barbecue sauce using 

yellow mustard, vinegar, sugar, and 

various spices for a zesty flavor and 

use the sauce to dress pulled pork 

and other pork cuts. 

Florida-Style Sauce 

While not as common, Floridian bar- 

26 


ecuing is in itself a mix of American 

South and Caribbean cooking. This 

allows the sauce to incorporate ingredients 

from the Kansas City style 

while also adding a little more vinegar 

and taking inspiration from the 

Sunshine State. When you want to 

add a tropical flavor to your barbecue 

sauce, take some guidance from Florida’s 

agriculture and use citruses such 

as oranges, guava, mango, and pineapple 

as well as peppers that’ll add 

some heat like chipotle and habanero 

to pork, seafood, beef, and chicken. 

Kansas City-Style Sauce 

This sauce is well-known among barbecue 

aficionados and is considered 

the most popular sauce in the US, 

with copycats used by chain restaurants 

such as McDonalds. It is also 

widely distributed in supermarkets 

in case you don’t want to make your 

own at home. This sauce is made using 

ketchup and molasses, which adds 

to the sweeter and heavy consistency, 

and other ingredients like Worcestershire, 

brown sugar, vinegar, and 

any other spice you desire. 

Alabama White Sauce 

Famous for being featured in comedian 

Aziz Ansari’s Master of None, this 

sauce is a distinctive part of the cuisine 

of North Alabama because its base is 

made of mayonnaise. While it may 

sound strange, apple cider vinegar, 

sugar, salt, and black pepper is added 

to create a creamy and thick sauce 

best applied to chicken and pork. 

Lexington Dip 

(aka Piedmont Dip) 

The ancestor of the Kansas-Style 

sauce, this sauce originated in the 

town of Lexington, NC where it is 

most frequently used. Like the name 

suggests, the Lexington Dip is typically 

used as a dip or topping for pork, 

but it can also be incorporated into 

a slaw. The ingredients are similar to 

the East Carolina Sauce (see above), 

but here you can add tomato paste, 

tomato sauce, or ketchup to add 

sweetness and color to the vinegary 

sauce. 

Texas-Style Sauce 

When in Texas, the bigger and bolder 

something is, the better it gets. 

The Texas-Style sauce acts here as 

a medium thick glaze moistening the 

meat and adding flavor to the basted 

or mopped meat. To add a rich beefy 

taste to the sauce, add ingredients like 

beef stock, vinegar, Worcestershire, 

chili powder, bell peppers,and other 

spices such ascumin, salt, pepper, hot 

sauce, and garlic. Here’s some more 

good diet-friendly news: like the East 

Carolina Sauce, there is little to no 

sugar in this sauce either. 

Now that you know about these 

different types of barbecue sauce 

from around the country, experiment 

with these flavors at your next barbecue 

and taste the flavors added 

to your chicken, pork, and any other 

meat you desire. 


COOKING 

Lexington Pulled 

Pork Sandwich 

When I think of pulled pork, 

the first thing that comes 

to mind is Lexington Pulled 

Pork. Seasoned with dry rub, 

the pork shoulder (otherwise known 

in the northeast as a Boston Butt) is 

the easiest and most forgiving part 

of the hog. Simply apply your favorite 

dry seasoning, place on a smoker 

fat side up at approximately 250 

degrees. Add a few chunks of hardwood 

to the fire and let nature run its 

course. Use mesquite for a stronger 

smokier flavor, hickory for a medium 

flavor and applewood for just a hint 

of smoke. Bring the shoulder up to 

195 degrees internal temperature 

and remove from the smoker. Wrap 

the butt in butchers wrap and place in 

a clean dry cooler for 1-2 hours. 

1. Make the Lexington Dry Rub 

and apply generously to the pork 

shoulder 

2. Set up smoker and bring smoke 

chamber to 250 degrees. 

3. Place wood chips in smoker 

4. Place shoulder fat side up 

and cook approximately 

1 – 1 ½ hours per 

pound. 

5. Remove shoulder from smoker 

when internal temperature of 

meat reaches 195 degrees 

6. Wrap in butchers paper and place 

in cooler. Let rest for 1 – 2 hours 

7. Pull pork with hands or fork until 

pork is shredded. 

8. Place generous serving on hamburger 

roll. Top with Lexington Vinegar 

Sauce and Coleslaw 

For the Rub 

4 teaspoons sweet paprika 

1 tablespoon brown sugar 

1 tablespoon salt 

1 teaspoon black pepper 

1 teaspoon dry mustard 

1 teaspoon garlic powder 

For the Pork 

1 Boston Butt (bone in shoulder) 

Lexington Vinegar Sauce 

Lexington Cole Slaw 

10-12 hamburger buns 

Lexington Vinegar Sauce 

2 ½ cups cider vinegar 

½ cup ketchup 

2 tablespoons brown sugar 

1 tablespoon hot sauce 

4 tablespoons salt 

4 teaspoons red pepper flakes 

1 ½ teaspoons rub reserved from 

above 

Combine all ingredients in a non-reactive 

bowl along with ½ cup water. 

Whisk until all ingredients dissolve. 

Lexington Cole Slaw 

A simple vinegary slaw served as a perfect 

complement to the rich pulled pork 

1 medium sized green cabbage 

1 cup Lexington Vinegar Sauce 

Coarse salt to taste 

Remove the core of the cabbage and 

cut into 8 chunks. Finely chop the cabbage 

in a food processor. Place cabbage 

in a non-reactive bowl and stir in 

the vinegar sauce. Taste for seasoning, 

adding more vinegar sauce as needed. 

28 


Spice Spice Baby 

Pork Rub Edition 

We all have them….. Spices 

that sit in our cabinet yearning 

for another opportunity 

to touch some meat. That 

spice you needed a pinch for and 

now you have a handful left or you 

bought it becasue you remember the 

TV Chef used it and you couldn’t remember 

where!! 

Spice Spice Baby is here to help 

last issue we did a couple spice 

rubs this issue we are working 

on the pork. 

People like Chocolate covered 

bacon don’t be afraid 

of this little pork rub. 

Chili-Cocoa Powder Rub 

(Sweet and Spicey) Rub 

that loin up and let it sit over 

night!!!! 

For the spice rub: 

2 tablespoon chili powder 

2 tablespoons natural unsweetened 

cocoa powder 

2 tablespoons packed dark brown 

sugar 

2 tablespoons teaspoon kosher 

salt 

1 teaspoon ground cumin 

1/2 teaspoon freshly ground black 

pepper 

1/2 teaspoon ground cinnamon 

For the tenderloins: 

2 (1- to 1-1/2-pound) pork tenderloins 

2 tablespoons olive oil 

The Spice Cabinet Rub 

Ingredients 

1/2 cup brown sugar 

1/4 cup paprika 

2 tablespoons black pepper 

2 tablespoons Kosher salt 

1 tablespoon chili powder 

1 tablespoon Nutmeg 

1 tablespoon garlic powder 

1 tablespoon onion powder 

1 tablespoon dried onion 

1 tablespoon cayenne pepper 

1 tablespoon cumin 


DRINK OF THE MONTH 

The Watermelon 

Mojito Cocktail 

A great twist to 

the watermelon 

and the mojito!!!! 

INGREDIENTS 

aLarge mint leaves: half 

aa small lime: 1 tbsp 

aAgave nectar: 4 oz 

aSeedless watermelon: 1 1⁄2 oz 

aclear rum 

aGarnish: Lemon twist 

aGlass: Rocks 

HOW TO MAKE 

In a shaker, muddle the mint, 

lime juice, agave nectar and 

watermelon. 

Add the rum and fill with ice. 

Shake, and strain into a rocks 

glass filled with fresh ice. 

Garnish with a lemon twist. 

COCKTAIL PROFILE 

Flavor: Fruity/Citrus-forward 

Sweet 

Base Spirit: Rum 

Cocktail Type: Modern Classics 

Served: On the Rocks 

Preparation: Shaken 

Strength: Medium 

Difficulty: Complicated 

Hours: AfternoonDinner/Paired 

with foodEvening 

Themes: Summer 

30 


CHEF OF THE MONTH 

ANTHONY 

CAMPAGNA 

Executive Sous Chef Citizens Bank Park 

This month our feature chef is a person 

that is one of the busiest chefs in one of 

the largest venues in Philadelphia. Chef 

Anthony Campagna has worked with Aramark 

years and Citizens Bank Park since 

it’s opening in 2004. 

Chef Anthony is a graduate of the Arts Institute 

of Philadelphia and the Culinary Institute of America. 

His food and work has been in some of the most well 

known events in Philadelphia as well as on the East 

Coast. Citizen Bank park is host to over 170 events a 

year outside of Phillies games. Chef Anthony has his 

fingerprints on most of those events as well as the 

menus of the Diamond Club and Harry the K’s. 

Some of his career highlights include the 2016 

DNC where they prepared a meal for over 10,000 

people. The 2014 Super Bowl at MetLife Stadium, 

Working numerous All Star Games across the country 

and the Papal visit in 2015. He also was a founding 

team member of the opening of Citizens Bank Park. 

When asked why an accomplished chef would 

want to work out of a ballpark he said “Why wouldn’t I 

want to work in this atmosphere, I am South Philly kid. 

Our facilities our world class I have the ability to be 

as creative as I want to be and it is a great challenge.” 

Chef Anthony is extremely creative, his combinations 

can challenge the tastebuds yet satisfy your 

comfort level. His dishes are both exquisite and simple 

depending on the occasion. Chef Anthony Campagna 

is both a talented chef as well as a orchestrator of 

such a huge venue. 

Bacon-crab Pierogies 

Ingredients 

Recipe for Pierogi Dough 

2 cups all-purpose flour 

2 large beaten roomtemperature 

eggs 

1/2 teaspoon salt 

1/3 cup lukewarm water 

2 lbs. Yukon Gold Potato 

8 oz. Butter 

2 tbsp. Chive, Chopped 

1/2 lbs. Crab Meat 

1/4 lbs. bacon, fried crispy 

pinch cayenne 

Method 

Roll dough to 1/8-inch thick. 

Cut dough into 3-inch circles. 

Wrap and set aside. 

Boil potatoes in salted water until tender 

and drain. 

Place through ricer and fold in butter 

and chives. 

Fold in crab and bacon. 

Season with salt, pepper and cayenne 

32 



COOKING 

How do I Know 

THE MEAT 

IS DONE? 

Over the years everyone has just looked 

at their meat and said………..Looks Good!!! 

Well let us do a better job of serving 

fully cooked to taste meat. Invest in a grill digital 

thermometer and use this guide to help you out. 

MEAT TEMPERATURES CHART 

Beef and Lamb Rare: 130ºF 

Medium-Rare: 130º to 140ºF 

Medium: 140º to 155ºF 

Medium-Well: 155º to 165ºF 

Well: 170ºF and up 

Veal Medium: 145º to 155ºF 

Pork (like grilled pork chops) Medium: 140º to 155ºF 

Medium-well: 155º to 165ºF 

Well-Done: 175º to 185ºF 

Grilled Chicken and Turkey Dark meat (thigh, leg): 170º to 175ºF 

White meat (breast, wing): 160º to 165ºF 

Fish Medium-rare: 120ºF 

Medium: 135ºF 

NEVER CUT INTO YOUR MEAT TO SEE IF IT IS DONE. It will detract from the presentation as well as make it 

cook uneven for the rest of the time it is on the grill. 

34 


KID’S CORNER 

MAKING MASON 

JARICECREAM 

[ By Gabriella Mayer ] 

T 

here is no other cold treat that both kids 

and adults love more than a delicious 

bowl of ice cream with all of the sprinkles, 

gummy bears, or chocolate chips 

they want. This summer is the perfect time 

to indulge on your favorite ice cream flavors 

by making it at home with your kids! 

If you do not own an ice cream maker 

or do not have a lot of time to make the 

ice cream, fear not. This kind of ice cream 

can be made using a mason jar and your 

arms. It is just that easy! Mason jars, or 

Ball jars as they’re also called, are easy to 

find online or at any home décor store 

and are typically popular to use as storage, 

candleholders, and even for an onthe-go 

salad. Now you can use these jars 

to make a quick dessert! 

This easy and fun recipe is a fun activity 

to do with your kids where you can make 

any flavor you want, whether it’s vanilla, 

chocolate, or mint chocolate chip! One fun 

tip is that when you are done mixing your 

ice cream, use any piece of chalk and write 

on the metal lids to write your names or draw 

a cute design!Get shaking and have fun! 

Easy Chocolate Mason Jar Ice Cream 

Ingredients 

1 cup. heavy cream 

1 ½ tbsp. sugar 

1 tbsp. unsweetened cocoa powder 

1 tsp. pure vanilla extract 

Pinch of salt 

Mason jar with lid 

(Optional) Canned whipped cream 

(Optional) Chocolate Chips 

Steps 

1. Fill half of the mason jar with the heavy cream 

2. Add the vanilla extract 

3. Add the sugar and cocoa powder 

4. Seal the mason jar using the lid and shake for 

5 minutes until the liquid doubles in volume 

5. Close mason jar and freeze for 3 hours 

6. Place whipped cream andchocolate chips and enjoy! 


STORY 

NON DAIRY MILKS 

and How to Use them 

[ By Chef Emily Scott — thewildflowerchef.com ] 

There are many great reasons 

why you might find yourself 

avoiding dairy products: 

allergies, health concerns, 

or ethical reasons, to name 

a few. Luckily, there are 

plenty of excellent and delicious 

Plant-Based “milks” 

available at your grocery store. 

W 

e prepare food for 

many individuals with 

dietary restrictions, 

and this experience 

has taught us that 

certain varieties are better for certain 

applications. So, if you have ever 

found yourself staring at the many 

options lining the shelves of your supermarket 

and are confused about 

where to start, look no further! 

In this article, I’ll review some general 

facts and tips to consider when 

purchasing non-dairy milks. I’ll also 

share detailed insight on the most 

common types you can buy at the 

store and how we like to use them 

in cooking, smoothies, and everyday 

applications - plus, we’ll provide you 

with a recipe to make your own almond 

or cashew milk at home. 

Tips when considering non-dairy 

milks: 

● Refrigerated or Shelf-Stable Plant 

Milks? When you start shopping 

for non-dairy milk, you will notice 

that you generally have two op- 

36 


tions: larger half-gallon containers 

sold in the refrigerated section 

near the dairy milk, or smaller 

quart-sized cartons, most often 

available in the organic or “natural 

foods” section. To me, both are 

good for various reasons. I have 

found that the refrigerated milks 

can be less expensive by volume, 

plus there is something just oddly 

comforting and familiar about 

pouring milk out of a carton that 

feels like the dairy milk that you’re 

used to. The shelf-stable milk is 

nice because you can stock up on 

it and keep it in your pantry for 

months, ready for when you need 

it. It’s also great for traveling, since 

you can’t always count on your 

hostess or hotel having a nondairy 

option for you. Some brands 

are only available in refrigerated 

form, others are only available in 

the cartons - that’s just the way 

it is, so I find myself buying both, 

regularly. 

● Sugar Content: Regardless of 

which department you buy your 

milk from, you’ll want to watch out 

for brands that add lots of sugar. 

Some milks are naturally high in 

sugar (rice, oat) and they have their 

place, but other varieties can be 

very low in sugar, unless the manufacturer 

chooses to add it for flavor. 

I tend to go for the unsweetened 

varieties, only, because then I 

can control the sugar by adding my 

own sweetener, if I want it. Most 

brands will offer an “original”, “vanilla”, 

and “unsweetened”. Just read 

labels. 

● Gums and Stabilizers: I’ll admit, 

I used to be wary of the number 

of ingredients on the labels 

of plant milks. Cow’s milk just 

says “milk” so that’s better for 

you, right? Not necessarily. 

First, understand that small 

amounts of stabilizers are used 

to give the milk a pleasant and 

smooth consistency. (If you 

make nut milks at home, you’ll 

understand that completely 

raw, natural almond milk, for 

example, will separate into solids 

and liquid as it sits, unlike 

the brands you’ll find at the store.) 

We are by no means advocating 

that plant milks become a large 

part of your diet - they are simply 

a supplement to avoid dairy-milk, 

as needed. So, in my opinion (and 

after personal review of scientific 

research on the topic of stabilizing 

gums in the human body), I have 

found no evidence to suggest that 

I need to avoid them completely. 

The other ingredients that you’ll 

see listed on the side of those cartons 

are generally added vitamins 

and minerals, since most plant 

milks are fortified. I consider this a 

bonus, so it does not bother me. 

If you decide that you really want 

to avoid any stabilizers, there are 

brands available to purchase online 

for home delivery that are purely, 

freshly processed plant-milks with 

no added ingredients - of course, 

these come with the matching 

price tag for the level of perishability 

and quality, so that is a personal 

decision that you can make. 

● Ingredients: As mentioned above, 

I don’t like added sugars in my 

plant milk. I also avoid stevia, 

monk fruit, and other “natural” 

sweeteners, because I’d prefer the 

unsweetened variety, always. You 

can decide what works best for 

your tastes and your family. Lastly, 

I will always opt for 

the organic brand 

if given the choice 

between two similar 

options. 

Without further ado, here are some 

of our favorite non-dairy milks and 

how we like to use them: 

● Almond Milk: Subtle, nutty, and 

usually thicker in texture. This is 

one of the most popular types, and 

so there are many varieties and 

blends available - think almond-cashew, 

almond-coconut, and chocolate-almond. 

These varieties are 

enjoyable straight out of a glass. 

We find that almond milk is very 

versatile for use in baked goods, 

pancakes, smoothies, and even in 

savory applications (unsweetened, 

of course). Most surprising use? Almond 

milk as the base for a creamy 

mushroom soup. 

● Cashew Milk: Subtle, nutty, and 

rich. Cashews are amazing when 

used in place of dairy in savory 

applications. (We’ll share our cashew-ricotta 

recipe on the blog 

later this season!) Cashew milk 

is delicious when used in Vegan 

Macaroni and Cheese - I love using 

the recipe by Minimalist Baker. 

Cashew milk is also smooth and 

easy to enjoy in cold cereal and 

smoothies, and functions well as 

a substitute for dairy milk in baked 

goods. 

● Macadamia Milk: Delicious, mild 

nutty flavor. I have only seen macadamia 

milk available in shelf-stable 

form, so far, however I think 

it makes an excellent milk substitute 

when refrigerated and used 

in breakfast cereal or with granola. 

I also love it used in a rich, dark 

hot chocolate. Since it is not very 

sweet (assuming you buy unsweetened!) 

it can also be used in savory 

applications, such as in a “creamy” 

soup or sauce. I love the slogan on 

my favorite brand: “Moo is moot!” 

● Coconut Milk: Rich and decadent, 

with a fragrant coconutty flavor. 

Coconut milk is available in refrigerated 

cartons, in shelf-stable 

cartons, or in cans. We use the 

canned variety in savory curries 

and in desserts, because it is super 

rich and naturally contains a lot of 

(delicious) fats which work well in 

those types of foods. The kind sold 

in cartons tends to be much lighter 


STORY 

in flavor, and lower in fat, and is 

fortified with vitamins and minerals 

- so it is best as a stand-in for 

dairy milk in cereals, smoothies, or 

baked goods. 

● Flax Milk: Slightly earthy, sweet. 

Flax milk is a great alternative to 

nut-milks for those with nut allergies. 

I have found a brand in the 

refrigerated section at Wegmans 

that is unsweetened and contains 

added pea protein, which I like using 

in my smoothies. 

● Hemp or Quinoa Milk: Earthy. 

These tend to be stronger in flavor, 

and thinner in texture. I would use 

these in smoothies or baked goods, 

where they are not the prominent 

flavor. Just like flax milk, these are 

an awesome alternative for folks 

who are avoiding both dairy and 

tree nuts. (And by all means, if 

you enjoy their flavor, there’s certainly 

no reason not to drink them 

straight-up, too!) 

● Soy Milk: Mild and light in flavor. 

Soy milk has long been used as a 

stand-in for dairy milk in coffee 

drinks (think lattes), cereal, and 

even a nice cold glass of chocolate 

“milk”. We don’t use a lot of soy in 

our kitchen because of allergies, 

but if you enjoy soy, then it is a 

great, mild option for your plantbased 

needs. 

● Oat and Rice Milk: Mild and slightly 

sweet. Since these milks are produced 

from starches/grains rather 

than seeds/nuts, they are naturally 

much sweeter and thinner. Use 

these in sweet applications like 

baked goods. We don’t recommend 

using these in large quantities 

regularly, since they do tend to 

contain a lot of sugar. 

Want to make your own? 

Here’s how! 

ALMOND MILK 

Use this method to prepare Cashew 

or Macadamia Milk, also. Seed 

milks can be made using the same 

basic process, but typically do not 

require the pre-soaking. The optional 

ingredients listed may be added if 

you’ll be drinking it straight or using 

it in breakfast cereals and smoothies - 

they add amazing flavor. I would leave 

out these flavorings if you plan to use 

the milk in more savory dishes. 

● Nut milk bag or cheesecloth 

● 1 cup raw almonds, soaked (see 

directions, below) 

● 3.5 cups filtered water 

● 2 to 4 pitted Medjool dates, to 

taste (optional) 

● 1/2 teaspoon vanilla extract (optional) 

● 1/4 teaspoon cinnamon (optional) 

● Small pinch fine sea salt (optional) 

Steps 

● Place the almonds in a bowl, cover 

with filtered water, and refrigerate 

for 8-10 hours. 

● Drain and rinse soaking water. 

● Place drained almonds into a 

high-powered blender along with 

the 3.5 cups filtered water and optional 

ingredients, if using. 

● Blend on the highest speed for 1 

minute. 

● Place a nut milk bag (or cheesecloth) 

over a large bowl and slowly 

pour the mixture into the bag. (It 

may take a while for the milk to 

filter through the cloth, so take 

your time rather than pouring it all 

at once.) When most of the liquid 

has filtered through, squeeze the 

bottom of the bag to release the 

remaining milk. Transfer milk to a 

storage container, such as a glass 

jar, and keep in the refrigerator for 

up to 4 days. Shake well before 

using, as contents will settle. 

What to do with the leftover 

almond pulp? You can find endless 

ways to use the leftover pulp online, 

from baking it into muffins, to drying 

it and grinding it into almond meal, 

to stirring it into your breakfast cereal. 

Get creative! If you want to hold 

onto it but don’t have the time to get 

creative, just seal it in a freezer bag, 

label it, and pop it in your freezer so 

that you can decide how to use it 

later without it going bad. 

38 


GADGETS 

KITCHEN GADGETS 

THAT ACTUALLY WORK 

This month we focus on the RoboTwist – a robotic 

jar opener that easily twists off the toughest 

lids. I know what you are thinking … who needs 

this product when I can open most lids myself 

and if I cant, I give them to my spouse or better yet simply 

beat the side of the jar with a knife. And “yes” those options 

do work – but not for everyone. This is the perfect 

gift for seniors, children and those with arthritic hands. 

I purchased one for my mother who has arthritic hands 

and she uses it on a regular basis. 

How does it work .., well its quite simple. Simply set 

RoboTwist on the jar, press the button and watch it work. 

And it really is that simple. And best of all, it works on 

most any size jar and it 

It is compact in size weighing in at .80 LBS and is just 

over 7 inches long. And it uses very little energy, needing 

just 2 aa batteries. 

Costing just under $20 (excluding S&H) the RoboTwist 

makes a perfect gift for almost anyone. 

To learn more about their product or to place an order, 

simply visit their website www.buyrobotwist.com. 


RESTAURANT 

Around 

THE NEIGHBORHOOD 

THE SICILIAN DELI 

Woodbury, NJ 

Specializing in Italian Hoagies, 

Imported and Domestic Delicacies 

with Homemade Salads, keeps them 

the talk of the County from City Hall 

to the Residents. All Hoagies are 

freshly sliced upon ordering. 

PUMPERNICK’s — North Wales PA 

Pumpernick’s is a true family-owned and operated deli-restaurant. 

Pumpernick’s is everything you expect in a traditional deli and more. 

They load a plate and make you want more. 

FRANCO’S MARKET 

DELI & PIZZERIA 

Bridgeton NJ 

The service here is off the charts. 

Prices are very reasonable, 

and the food is very good. 

Definitely a stop to add to your 

trip when in the area. 

MILANESE PIZZA 

Riverton NJ 

This great little spot has warm pies 

and great sandwiches. The friendly 

staff makes it feel like it is more 

than just the food that is comfortable. 

They even have a taste of the 

boardwalk waiting for you. 

VID’S DELI 

Delran NJ 

You never get a bad sandwich 

at Vid’s. Enjoy the hearty 

sandwiches in this old 

style deli that won’t kill 

your bank account. 

MAIALE DELI 

AND SALUMERIA 

Wilmington DE 

Maiale makes over 30 different 

varieties of fresh sausage 

and over 10 different 

types of salami. 

40 


CASAPULLA’S NORTH 

STEAK & SUB 

Wilmington DE 

It is the standard for 

what all other subs in the area 

are measured against. 

UPTOWNE DELI 

Doylestown PA 

Stop on by. At Uptowne Deli, 

you’ll always be greeted with a 

smile and fed a meal you won’t 

forget.From sauce to marinated 

vegetables, roasted turkey to 

roasted beef, almost everything at 

the Deli is created in house. 

EAGLES NEST DELI 

Mont Clare PA 

Great subs and great people! 

Try a Mont Clare. It’s incredible! 

Their Collegeville sub 

is outstanding. 

AL’S CORNER DELI 

Torresdale AVE Philadelphia 

They’re hoagies are awesome, 

the rolls are always fresh & soft. 

They’re desserts are delicious 

& come in a variety. 

FAMOUS 4TH STREET 

DELICATESSEN 

4th Street Philadelphia 

This classic Jewish Deli is high on 

the list with quality food and a lot 

of it. One sandwich can feed two 

people. THey have it all that you 

would expect in this style of deli. 

MICHAEL’S DELI 

Michael’s Deli 

“The Jewish Delicatessen 

& Restaurant of King of Prussia” 

For 20 Years, Michael’s has 

Focused on Basics like Food, 

Quality & Quick Friendly Service! 

SPONSORED BY PALMORE REALTY GROUP 

Jonathan Palmore | Broker Associate| ABR, MRP, SFR, SRS 

Joe Wiessner Realty | 45 Route 73 North | Winslow Township, NJ 08009 

O: 609-704-8700 | Direct: 609-668-7389 | F: 888-739-9870 

E: Jonathan@PalmoreRealtyGroup.com 

Search for Homes: www.PalmoreRealtyGroup.com 


CULINARY HISTORY 

Culinary History of 

CAPE MAY 

42 


Freelance writer and foodie John Howard-Fusco decided that 

the rich history of Cape May food needed to be written and explored. 

His book “A Culinary History of Cape May: Salt Oysters, 

Beach Plums & Cabernet Franc” does just that. Below you can 

find an explanation as well as a summation of what to expect 

in this extremely well written and informative book. 

“C 

ape May is the place of places 

for an epicure. All our great 

hotels…have become famous 

justly for their cuisine. Everything 

that the world gives in the 

edible line is to be found in the bills of fare of 

our Cape May hotels – aye and on their tables.” 

– Cape May Ocean Wave, August 24, 1878 

More than a century after these words appeared 

in print, the New York Times declared 

Cape May “The Restaurant Capital of New Jersey.” 

While we now bask in the brightness of a 

multitude of great restaurants, local farm markets 

and vineyards, microbreweries 

and top-notch oysters 

and scallops, Cape May 

has had its share of culinary high 

points and low marks. As America’s 

Original Seaside Resort made its 

journey from a hunting ground for the 

Native Americans to a sea bathing destination 

for the affluent, from a shore town 

on decline and lost in time to its modern renaissance, 

food has been an important part all 

the way. 

This is the story that I explore in my book 

“A Culinary History of Cape May: Salt Oysters, 

Beach Plums & Cabernet Franc.” And the journey 

will take you, inquiring reader, from the Kechemeches 

hunting for wild game and seafood to 

the Europeans who 

would eventually 

take over the land. 

From the ambitious 

yet failed plans of 

Dr. Daniel Coxe to 

start a whaling fishery 

as well as harvest 

wild grapes 

and grow fruit 

trees, to the yeoman farmers that 

would harvest the land and sea. From the early 

tavern owners to the hoteliers that would make 

Cape May a grand resort for Victorian America. 

Even before the American Revolution, sea 

bathing brought people to visit Cape May. But 

an advertisement placed by Ellis Hughes in the 

Philadelphia Gazette in 1801, announcing “Sea 

Shore Entertainment” and that “fish, oysters, 

crabs, and good liquors” would be available, 

opened Cape May for the vacationing business. 

Ellis’ son Thomas H. Hughes would go one step 

further, building his Big House by the Sea in 

1816. When Thomas was elected to Congress 

in 1828, his hotel got a new name: Congress 

Hall. 

The cuisine in Cape May would change drastically 

as the level of sophistication increased. A 

traveler to Cape May in 1829 might have had to 

help in the catching and dressing of the evening 

meal. By 1837, hotels were seeking out the best 

cuisiniers in the country. And the hotel dining 

rooms would expand as more seaside visitors 


CULINARY HISTORY 

Immigrants came to Cape May 

after the Civil War and opened 

restaurants and bakeries. 

made their way to Cape May. The 

Mount Vernon Hotel, which would 

only see a few summer seasons in the 

1850s before fire consumed it whole, 

had a dining room that could seat 

3,000 guests. 

People from diverse backgrounds 

and homelands would make their 

mark in Cape May throughout the 

19th Century. African-Americans 

worked the kitchens and dining rooms 

all throughout the century, enduring 

numerous racial incidents. Immigrants 

came to Cape May after the Civil War 

and opened restaurants and bakeries. 

And the question of alcohol would 

rage on for decades before Prohibition 

became the law of the land. 

While Cape May as a whole may 

have struggled during the first part of 

the 20th Century, a number of dining 

establishments that are known to this 

day got started in this period. Susie 

and Calvin Slatterfield from Virginia 

purchased The Chalfonte (first owned 

by Civil War hero Henry Sawyer in 

1876) in 1911 and brought with them 

Southern cooks. From these cooks a 

young Helen Dickerson learned the 

ways of perfect fried chicken and 

other Southern staples – passing that 

knowledge onto her daughters Dot 

Burton and Lucille Thompson. The 

Collins Café would become The Merion 

Inn in 1906, and the martini has 

never had a better home. Harry Redding 

opened his C-View Inn in 1917 

and can proudly carry the nickname 

“Cape May’s Oldest Tavern.” And in 

1926, Naum Kahn opened Kahn’s 

Restaurant. When he turned the business 

over to his son Sam in 1949, he 

changed the name to The Ugly Mug. 

In 1926, Jess Lauderman started 

his Cold Spring Fish & Supply Company 

in Wildwood. By 1939, he made 

the decision to move his operations to 

Schellenger’s Landing and purchased 

a property that had a restaurant included. 

After leasing out the restaurant 

for a number of years, he gave 

his son Wally an opportunity to run 

the place. That place was called The 

Lobster House, and people to this day 

seek them out for fresh seafood. 

Fishing and farming would see 

great changes during the last century. 

Staples of the 19th Century, such 

as the sheepshead and the Cape May 

goody (which was compared to hogfish 

and perch), were fished out of 

existence. The oyster industry was 

dealt massive blows by diseases: 

MSX in the 1950s and DERMO in the 

1990s nearly wiped out the industry 

altogether. But a savior came in the 

form of the little scallop. Harvesting 

them from the Hudson Canyon (75 

miles from Cape May) in the Atlantic 

Ocean, commercial scallop fishing has 

helped make the port of Cape May 

the second busiest fishing port on the 

East Coast. 

Even the oyster industry has gotten 

a new lease on life. With help 

from the Rutgers Aquaculture Innovation 

Center, oyster farmers have been 

able to bring back a more sustainable 

Cape May Salt oyster. Slow Food USA 

deemed the Cape May Salt the first regional 

food item worthy of preserving. 

Protecting the oyster beds is nothing 

new to Cape May, which saw the first 

protection law passed in 1719. 

44 


For the local farmers, it would be 

the Fordhook pole lima bean that 

would sustain them for many decades. 

Grown for their size and ability 

to stay green when dried, as many as 

125 farms grew lima beans as late as 

1950. Rea’s Farm in West Cape May 

dedicated 700 to 1200 acres alone 

just for lima beans. The lima bean 

growers supplied Seabrook Farms, 

then Hanover Foods, with limas. 

When Hanover moved their operations, 

it was a death blow. Now, Rea’s 

Farm grows seven to twelve acres of 

limas. But this bean’s decline has not 

stopped West Cape May from throwing 

its annual Lima Bean Festival, 

which attracts visitors by the thousands. 

While the lima bean has declined, 

the beach plum has enjoyed a renewed 

interest. The native fruit has 

gone from a cottage industry to a serious 

crop. In 2010, the humble beach 

plum was named the official fruit of 

Cape May County. Smaller than a 

regular plum and carrying a slightly 

tart flavor, beach plums are finding 

their way onto the tables of local 

restaurants as well as in local wine 

and beer. And it was the taste of the 

beach plum that attracted Reverend 

Carl McIntyre to Cape May. When he 

purchased Congress Hall, he changed 

the name of the circular restaurant 

on the corner of the property to 

Beach Plum. He also employed 

his grandson, Curtis Bashaw, as 

a waiter. Bashaw would play a 

prominent role in Cape May’s 

resurgence in the latter half of 

the 20th Century. 

Farmland acreage in Cape 

May County saw a dramatic reduction 

in the last century. In 

1950, there were 29,212 acres 

of farmland. By 2007, that number 

was down to 7,976 acres. In 

the last quarter century, one industry 

has emerged as a way to 

preserve farmland: winemaking. 

Growing wine grapes is not a 

new crop in Cape May. Farmers 

had been growing wine grapes 

for much of the 1800s, selling 

the grapes while also making 

Cape May 

Winery would 

open in 1995, and 

continues to be the 

most popular of 

the wineries in 

the area. 

their own private barrels of wine. 

A black rot in the 1880s destroyed 

many of the vines, but the industry 

recovered. Then came Prohibition, 

and the wine industry was dead. 

The modern resurgence of the 

wine industry in Cape May started 

with Bill and Joan Hayes, who 

self-taught themselves in the ways 

of winemaking. Cape May Winery 

would open in 1995, and continues 

to be the most popular of the wineries 

in the area. There are now six wineries 

in Cape May County, each with 

its own style and wine varieties. 

After the storm in 1962 that devastated 

Cape May, once again the 

town was at a crossroads. Cape May’s 

modern dining makeover began over 

a poker game when Harry Kulkow- 

itz became interested in owning the 

Carroll Villa. He opened the hotel 

in 1976 along with The Mad Batter 

restaurant, got a positive review 

from the Philadelphia Inquirer, and 

suddenly became a destination. Then 

came The Washington Inn in 1978, 

owned by schoolteachers Toby and 

Rona Craig. Two years later, Louisa 

Hull and Doug Dietsch brought the 

philosophy of Alice Waters to Cape 

May in the form of Louisa’s Café. 

Down on Bank Street, Steven and 

Janet Miller brought Chef Henry Sing 

Chen and established a whole new 

dining experience to this shore town 

with the opening on 410 Bank Street 

in 1984. And then, the last of the true 

restaurant anchors opened in 1989. 

After a $3 million renovation, The Virginia 

Hotel emerged with the elegant 

dining showpiece called The Ebbitt 

Room. 

So where does Cape May find itself 

in the 21st Century? For the food 

enthusiast, times are good. Congress 

Hall got a $20 million makeover, and 

became a top-notch hotel once again 

with the excellent Blue Pig restaurant 

and two exciting bar areas. There’s 

never a shortage of restaurants old 

and new, from Peter Shields Inn to the 

yb. West Cape May has stepped out 

on its own as Cape May’s hipster granola 

sister, complete with farm markets 

and unique dining in places such 

as Good Earth and Empanada 

Mama’s. Elizabeth Degener, aka 

The Bread Lady, keeps drawing 

long lines along Sunset Boulevard 

with her clay oven-baked 

breads. And James Beard-nominated 

chef Lucas Manteca has 

made The Red Store in Cape 

May Point destination dining. 

And let’s not forget Cape May 

Brewing, one of the great microbreweries 

in the state. 

My hope is that you are able 

to carve out a little time and read 

about the stories of Cape May’s 

history through food. And if you 

are a fan of Cape May, or have at 

least dined there as some point, 

I hope that you think about and 

reminisce fondly on your own 

culinary tales. 


RECIPES AROUND THE WORLD 

TANDOORI CHICKEN 

INDIA / PAKISTAN (WELL SORT OF) 

46 


In the United States, tandoori 

chicken began appearing on 

menus in the 1960s as air travel 

became more common and people 

started traveling to India. Supposedly 

Jackie Kennedy was reported 

to have eaten “chicken tandoori” on a 

flight from Rome to Bombay in 1962 

and loved it. In the 60’s if Jackie Kennedy 

ate it, it had to be amazing. 

Tandoori Chicken can be used 

as an appetizer or as a main course 

and because of the spice it is recommended 

to eat with a bread around if 

you are not used to eating spicy food. 

Originally and authentically Tandoori 

chicken is cooked in a clay oven at 

a super high temperature but since 

most of us don’t have that laying 

around we will go a different direction 

and grill them for our purposes. 

You can use chicken breasts or 

thighs, bone-in or boneless. I prefer 

boneless because they lie flat against 

the grill and are easier to eat. Remove 

the skin to let the marinade soak in. 

Trim the chicken of most of its fat if 

you want, but do leave a little: it’s vital 

for moistness and flavor. 

Grilling tandoori isn’t hard, but 

there are some essentials for moist, 

juicy chicken. 

Serve it with some White rice and 

a Raita which is a real simple cucumber 

salad with a little bit of a kick. 

GRILLED TANDOORI 

CHICKEN RECIPE 

Prep Time: 30 minutes plus marinating 

time 

Cook Time: Depending on your 

chicken 

Level of Difficulty: Easy 

Serving Size: 4 

INGREDIENTS 

Marinade 

3/4 cup fat-free Greek yogurt 

2 tablespoons fresh ginger, peeled 

and chopped 

1 tablespoon paprika 

1 tablespoon fresh lime juice 

1 teaspoon chili powder 


1/2 teaspoon ground turmeric 

1/2 teaspoon ground cumin 

1/8 teaspoon ground red pepper 

3 cloves garlic, chopped 

4 12-ounce bone-in chicken legthigh 

quarters, skinned 

Raita 

3/4 cup fat-free Greek yogurt 

3/4 cup cucumber, chopped and 

seeded 

2 tablespoons fresh mint, 

chopped 

1/2 teaspoon ground cumin 


Cooking spray 

DIRECTIONS 

For the marinade: 

1. Place first 10 ingredients in a 

blender; process until smooth. 

2. Pour into a large zip-top plastic 

bag. 

3. Add chicken; turn to coat. 

4. Marinate chicken in refrigerator at 

least 4 hours or overnight. 

For the raita: 

1. Combine 3/4 cup yogurt and next 

4 ingredients (through 1/4 teaspoon 

salt) in a small bowl. 

2. Cover and refrigerate. 

For tandoori chicken: 

1. Remove chicken from refrigerator, 

and let stand at room temperature 

45 minutes. 

2. Prepare grill for low heat grilling. If 

using a gas grill, medium to low heat 

depending on your grill. If using a 

charcoal grill, arrange hot coals on 

either side of charcoal grate, leaving 

an empty space in the middle. 

3. Remove chicken from marinade, 

and discard remaining marinade. 

4. Place chicken on unheated part 

of grill rack coated with cooking 

spray you don’t want to cook off 

the marinade this is a slower cooking 

meal. Should be about 7 minutes 

a side for chicken breasts. 

5. Serve 1 chicken quarter each with 

about 1/3 cup of raita. 

6. You could Garnish with a little Cilantro 

if you want to as well. 


BURGER 

Easy 

Burger 

Receipes 

Meat, Grill, Flip that is 

a pretty basic way of 

cooking your summertime 

burgers. Here are 

a few recipes that can spruce up 

those little pieces of meat. 

We recommend making all of 

your patties about a ¼ lb and use 

80-85% lean. This allows equal 

cooking temps as well as some 

portion control, also you need 

some fat in the buger so they stay 

together. Use a small kitchen scale 

and patty press they are both 

cheap enough and trust us the 

consistency will always have your 

family and guests raving about the 

king/queen of the grill. 

Keep your meat really cold before 

placing them on the grill, yes 

it makes a difference. 

48 


Ingrédients: 

JUICY LUCY 

Use this mix for 1 lb of meat. 

1 tablespoon of Worchester Sauce 

1 tablespoon of salt 

1 tablespoon of pepper 

YOUR cheese of choice 

Steps: 

1. Place the ground beef in a large 

bowl and season with the Worcestershire 

sauce, salt and pepper. 

Mix until well combined. 

2. Divide the meat into ¼ lb equal 

portions and form each into a ball, 

cut balls in half. 

3. Using your press, flatten them into 

thin patties, about ¼ inch thick. 

4. Divide the cheese place cheese on 

one of the smaller patties and then 

cover with the other patty. 

5. With your hands, smooth out the 

edges and press on the top to flatten 

slightly into a thick single patty. 

6. Grill it slow and low 

7. Remove to a plate or cutting board 

and let the burgers rest for at least 

3 minutes. 

8. Enjoy the heck out of this inside 

out cheeseburger. 

TRUE WHISKEY 

BURGER 

¼ c. whiskey 

3 garlic cloves, chopped 

Bacon for each burger 

Cheese of Choice 

2 large vidalia onions, peeled, cut 

in half and thinly sliced (serve them 

Raw or saute them) 

1 t. Salt 

1 tablespoon of pepper 

1 teaspoon of thyme 

This one is unique but if you like 

something different this is a great one 

that is easy to make. 

BEEF SATAY 

BURGER WITH 

PEANUT SAUCE 

Ground Beef 

2 tablespoons of olive oil 

2 tablespoons of Soy Sauce 

2 tablespoons of lime juice 

2 tablespoons of brown sugar 

1 tablespoon of garlic powder 

1 tablespoon of ginger 

Mix this all in and let sit overnight. 

PEANUT BUN 

SAUCE 

½ cup finely chopped onion 

2 teaspoons peanut oil or canola 

oil 

2 teaspoons minced garlic 

1 teaspoon ginger 

1/4 cup “lite” coconut milk 

¼ cup peanut butter 

2 tablespoon ketchup 

1 tablespoon lime juice, or to taste 

1 teaspoon brown sugar, or to 

taste 

1 teaspoon Asian chile sauce, such 

as Sriracha, or other hot sauce, or 

to taste 

This burger will completely knock 

your socks off. 


AN SUV OF A DIFFERENT STRIPE. 

Be original. Drive original. 

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$392 a month? 

Come see the area’s #1 Land Rover centre today. 

LAND ROVER CHERRY HILL 

1100 Haddonfield Rd, Cherry Hill, NJ 

LandRoverCherryHill.com 

(800) 98-ROVER

Philly Eats Magazine Second Edition 2017

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