Delaware Eats Magazine_First Issue
Delaware Eats is a magazine dedicated to the foodies of Delaware
Delaware Eats is a magazine dedicated to the foodies of Delaware
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<strong>Delaware</strong>#1 issue<br />
<strong>Eats</strong> <strong>Magazine</strong><br />
Getting<br />
Your Grill<br />
Ready For the Season<br />
Do It Yourself<br />
Guide to<br />
Wine Pairing<br />
How to Pick<br />
a Cutting<br />
Board<br />
The Kitchen<br />
Tools<br />
You Need<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 1
<strong>Delaware</strong><br />
<strong>Eats</strong> <strong>Magazine</strong><br />
Follow Us on Facebook:<br />
www.facebook.com/<strong>Delaware</strong>-<strong>Eats</strong>-<strong>Magazine</strong>-787159974826215/<br />
Publisher’s<br />
Letter<br />
Hello, <strong>First</strong> State!! We are happy to present<br />
you our first edition of <strong>Delaware</strong><br />
<strong>Eats</strong> <strong>Magazine</strong>. Our publication has sister<br />
publications in cities all across the<br />
country, and we are pleased to offer<br />
one in <strong>Delaware</strong>.<br />
We will cover all of your food and dining needs from<br />
inside and outside as well as take out and dine in. Our<br />
magazine will offer a positive read in ways that have not<br />
been done before in the area.<br />
The goal of <strong>Delaware</strong> <strong>Eats</strong> is to have you use it as a<br />
reference point for your kitchen and dining needs. Our<br />
contributing editors are highly educated culinary experts<br />
that are here to share knowledge and make your kitchen<br />
feel like a magical place.<br />
Whether you are a person that likes to eat out all of<br />
the time or eat in, we will have a plethora of information<br />
at your fingertips. Our free digital copies are something<br />
that you can download and keep forever.<br />
All of the magazines have something for everyone,<br />
and you can always expect to see something you didn’t<br />
know. From restaurants that you might not have heard<br />
of, to the kid’s corner to chef tips in the kitchen we hope<br />
you will find this magazine as entertaining as we do when<br />
we make it.<br />
Thank you for enjoying <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong>!!<br />
Bob LePage<br />
Editor-In-Chief<br />
bobl@Landspublishing.com<br />
<strong>Delaware</strong><br />
<strong>Eats</strong> <strong>Magazine</strong><br />
Chef Melissa<br />
Wieczorek<br />
Chef<br />
Bianca<br />
Chef Marilyn<br />
Moser-Waxman<br />
#1 <strong>Issue</strong><br />
Publisher<br />
Bob LePage<br />
L and S Publishing<br />
Contributors<br />
Chef Emily<br />
Scott<br />
Chef Chris<br />
Welsh<br />
Gabriella<br />
Mayer<br />
Erika Sherek<br />
Graphic Designer<br />
Rusdi Saleh<br />
No content, for example, articles, graphics,<br />
designs, and information in this publication can<br />
be reproduced in any manner without written<br />
permission from the publisher.<br />
Bob Byrne<br />
Publisher<br />
bobl@LandSpublishing.com<br />
For all Advertising Inquiries Contact:<br />
bobl@landspublishing.com<br />
All Rights Reserved<br />
© 2018 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong><br />
Chef Diane<br />
Floyd<br />
Chef David<br />
Silverman<br />
Maryam<br />
Malekian MS,RD<br />
2 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 3
Contents<br />
12<br />
26<br />
6<br />
Do It Yourself Guide to<br />
Wine Pairing<br />
9<br />
Bavarian Bakery and Deli<br />
10<br />
Balanced Diet -<br />
Balanced Life<br />
12<br />
The Kitchen Tools<br />
You Need<br />
14<br />
Spring Grill<br />
Cleaning<br />
17<br />
Amy Casey,<br />
Chef Of the Month<br />
18<br />
Vodka, The Straight Story<br />
Or You Can Mix It<br />
21<br />
Core Story<br />
22<br />
How to Pick a Cutting Board<br />
25<br />
Banana Sushi<br />
26<br />
8th and Union Kitchen<br />
28<br />
Tequila Mockingbird<br />
30<br />
Table Setting<br />
32<br />
Tequilla story<br />
33<br />
The Spices<br />
You Need Now<br />
34<br />
The Real Story About<br />
Tipped Employees<br />
36<br />
Diner Breakfast<br />
38<br />
Keeping Those Pots<br />
and Pans In Prime Shape<br />
40<br />
Where’s The Beef ?<br />
42<br />
Tourtière: A French-Canadian<br />
Meat Pie Recipe<br />
44<br />
Crock Pot Specials<br />
48<br />
Tuna Poke
wine<br />
Do It Yourself Guide to<br />
Wine Pairing<br />
[ By Paul Stern ]<br />
Seeking an expert wine pairing<br />
recommendation makes<br />
menu planning easy. You<br />
can simply find a professional<br />
you trust and take<br />
their word for which wine will match<br />
your food, but sometimes, it can be<br />
more fun to choose your own wine<br />
and food combination. This article will<br />
give you some questions to ask that<br />
will help you to find your own wine<br />
pairings for any dish.<br />
1. What kind of wine do you<br />
and your friends like to drink?<br />
The first question is important because<br />
it can help you to eliminate options<br />
and make your decisions easier.<br />
If you only like red wine, for example,<br />
then you don’t have to worry about<br />
white wine. If your friends don’t like<br />
sparkling wine, you can stick with<br />
red or white. While there are many<br />
“classic pairings” that call for specific<br />
wines, you shouldn’t be expected<br />
to drink anything that you or your<br />
guests won’t enjoy.<br />
2. How intense are<br />
the flavors in your dish?<br />
This question does not refer to which<br />
flavors are in your food, but how<br />
strong or subtle they are. If the dish<br />
were a musical piece, you’d consider<br />
the overall volume without regard<br />
to which instruments were playing.<br />
If you’re serving a strongly flavored<br />
dish, you should serve a powerful<br />
wine that won’t be subsumed by the<br />
food. Conversely, you should serve<br />
delicate wines with delicate foods so<br />
that the wine won’t be overwhelming.<br />
Even if you normally prefer rich,<br />
flavorful wines in general, you should<br />
consider something lighter if you’re<br />
serving subtle dishes.<br />
3. Is the food sweet and/<br />
or sour?<br />
Foods featuring sweet or sour flavors<br />
are more difficult to pair with wine.<br />
The wine should generally be sweeter<br />
and more acidic than the food - otherwise,<br />
it will taste harsh or overly<br />
sour. So, for example, dishes<br />
with lemon or vinegar will pair<br />
well with tart wines, while foods<br />
with sugar or honey should pair<br />
nicely with sweet wines. Keeping<br />
all of this in mind, it becomes<br />
clear that higher acid wines with<br />
a slight sweetness are the most<br />
versatile for wine pairing.<br />
4. What is the fat content<br />
of your dish?<br />
Foods with higher fat content call<br />
for wines with higher tannins - the<br />
compounds found mainly in red wine<br />
that coat your tongue and teeth with<br />
a drying sensation. Tannins and fat<br />
soften and enhance each other. This<br />
is why tannic wines like Cabernet<br />
Sauvignon work so well with marbled<br />
meat, like steak.<br />
5. What are the main flavors<br />
in the food?<br />
Now we’re leaving intensity behind<br />
and asking about the character of<br />
the food’s flavor. Does your dish<br />
have a savory, meaty flavor, a fresh<br />
vegetable flavor, or subtle, briny seafood<br />
notes? The traditional European<br />
approach to wine pairing is to seek<br />
wines that have similar flavors to the<br />
Wine and food that<br />
originate in the same<br />
region tend to be<br />
a good match.<br />
dish. For example, you could pair lamb<br />
with mint alongside a Cabernet Sauvignon<br />
from Australia. The Cabernet<br />
has enough tannin to match the fat<br />
in the lamb, and Australian red wines<br />
are famous for flavors of eucalyptus,<br />
which has a green taste similar to the<br />
mint in the dish.<br />
For another example, think about<br />
pasta with butter sauce and toasted<br />
almonds. Chardonnay features both<br />
nutty and buttery flavors that would<br />
match the food well.<br />
6. Where is your dish from?<br />
There’s a famous saying: “what grows<br />
together, goes together.” This simply<br />
means that wine and food that originate<br />
in the same region tend to be<br />
a good match. Pasta with red sauce<br />
and Italy’s most popular red grape,<br />
Sangiovese, work very well together.<br />
The Alsace region in France produces<br />
wines that are great with pork - the<br />
mainstay of local cuisine. When in<br />
doubt, look for wines from the area<br />
that your dish comes from.<br />
7. Which course is<br />
the wine pairing for?<br />
If you find yourself with more than<br />
one possible wine for a particular<br />
dish, you can decide between them<br />
based on the course order. If you are<br />
serving salmon as a first course,<br />
you might consider a dry Rosé,<br />
but if it’s an entree, maybe a<br />
Pinot Noir would be better.<br />
Most of the time, lighters<br />
wines are served earlier<br />
in the meal, and sweet<br />
wines are served last<br />
with dessert. You can, of<br />
course, make exceptions<br />
if you want.<br />
8. Don’t be afraid<br />
I’ve heard it said that 80%<br />
of wine pairings are fine, 10%<br />
are great, and 10% are terrible.<br />
In my experience, this holds true -<br />
meaning that you have a 90% chance<br />
of finding a wine that’s at least okay<br />
- even if you guess. If, however, this<br />
article helps you find a truly wonderful<br />
pairing, you’ll be proud of yourself,<br />
impress your guests, and have a<br />
unique culinary experience. Have fun<br />
with the journey and let us know if<br />
you come across a top-notch pairing.<br />
Paul Stern has spent the last nine years<br />
in various roles in the wine industry,<br />
from tasting thousands of bottles in<br />
North Carolina to coordinating the<br />
wine pairings for some of Philadelphia’s<br />
elite restaurants. Before joining WTSO’s<br />
Product Development Team, Paul<br />
earned a certification with the Court of<br />
Master Sommeliers. Paul enjoys wine<br />
of all styles but has a particular love of<br />
lighter style reds and aromatic whites.<br />
6 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 7
akery of the month<br />
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Bavarian Bakery and Deli<br />
Dover, DE<br />
In today’s time of grocery store and wholesale<br />
club bakery sections, it is nice to find a<br />
bakery/deli that is still doing it right. A place<br />
where you can get authentic items made<br />
with ingredients that you can pronounce.<br />
Bavarian Bakery is a first generation family<br />
owned German Bakery and Deli shop. They<br />
offer a broad selection of authentic German<br />
baked goods as well as other classic favorites.<br />
Bavarian Bakery is the brainchild of Master Baker<br />
Andreas Janke and Chef Monika Urquhart.<br />
With their years of experience, they decided to<br />
collectively build something different and authentic.<br />
They make everything right on premise<br />
from scratch every day. This demanding way of<br />
baking never puts a damper on their spirits, review<br />
after review speaks to how great the staff<br />
and food are consistently.<br />
Check out their website for more details<br />
https://yourfavoritebakery.com/<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 9
health<br />
Balanced Diet - Balanced Life<br />
[ By Malekian MS,RD ]<br />
Carbohydrates: these provide a source<br />
of energy.<br />
Proteins: these provide a source of materials<br />
for growth and repair.<br />
Fats: these provide a source of energy<br />
and contain fat-soluble vitamins.<br />
Vitamins: these are required in minimal<br />
quantities to keep you healthy.<br />
Mineral Salts: these are required for<br />
healthy teeth, bones, muscles, etc..<br />
Fiber: this is required to help your intestines<br />
function correctly; it is not digested.<br />
Balanced Diets: we must have the<br />
above items in the correct proportions.<br />
Carbohydrates<br />
Carbohydrates are the most important<br />
source of energy. They contain the elements<br />
Carbon, Hydrogen, and Oxygen.<br />
The first part of the name “carbo-”<br />
means that they contain Carbon. The<br />
second part of the name “-hydr-” means<br />
that they contain Hydrogen. The third<br />
part of the name “-ate-” means that they<br />
contain Oxygen. In all carbohydrates,<br />
the ratio of Hydrogen atoms to Oxygen<br />
atoms is 2:1 just like water.<br />
We obtain most of our carbohydrate<br />
in the form of starch. This is found in potato,<br />
rice, spaghetti, yams, bread, and cereals.<br />
Our digestive system turns all this<br />
starch into another carbohydrate called<br />
glucose. Glucose is carried around the<br />
body in the blood and is used by our tissues<br />
as a source of energy. Any glucose<br />
in our food is absorbed without the need<br />
for digestion. We also get some of our<br />
carbohydrates in the form of sucrose;<br />
this is the sugar which we put in our tea<br />
and coffee (three heaped spoonfuls for<br />
me!). Both sucrose and glucose are sugars,<br />
but sucrose molecules are too big to<br />
get into the blood, so the digestive system<br />
turns it into glucose.<br />
When we use glucose in tissue respiration,<br />
we need Oxygen. This process<br />
produces Carbon Dioxide and water and<br />
releases energy for other methods.<br />
Proteins<br />
Proteins are required for growth and<br />
repair. Proteins contain Carbon, Hydrogen,<br />
Oxygen, Nitrogen and sometimes<br />
Sulphur. Proteins are enormous molecules,<br />
so they cannot get directly into<br />
our blood; they must be turned into amino-acids<br />
by the digestive system. There<br />
are over 20 different amino-acids. Our<br />
bodies can convert the amino-acids back<br />
into protein. When our cells do this, they<br />
have to put the amino-acids together<br />
in the correct order. There are many<br />
millions of possible combinations or sequences<br />
of amino-acids; it is our DNA<br />
which contains the information about<br />
how to make proteins. Our cells get their<br />
amino-acids from the blood.<br />
Proteins can also be used as a source<br />
of energy. When excess amino-acids are<br />
removed from the body, the Nitrogen is<br />
excreted as a chemical called urea. The<br />
liver makes urea, and the kidney puts the<br />
urea into our urine.<br />
Fats<br />
Like carbohydrates, fats contain the elements<br />
Carbon, Hydrogen, and Oxygen.<br />
Fats are used as a source of energy: they<br />
are also stored beneath the skin helping<br />
to insulate us against the cold. Do not<br />
think that by avoiding fat in your diet you<br />
will stay thin and elegant! If you overeat<br />
carbohydrate and protein, you will convert<br />
some of it into fat so that you will<br />
put on weight. You must balance the<br />
amount of energy containing foods with<br />
the amount of energy that you use when<br />
you take exercise.<br />
You must have some fat in your diet<br />
because it contains fat-soluble vitamins.<br />
Vitamins<br />
Vitamins are only required in minimal<br />
quantities. There is no chemical similarity<br />
between these chemicals; the similarity<br />
between them is entirely biological.<br />
Vitamin A: good for your eyes.<br />
Vitamin B: about 12 different chemicals.<br />
Vitamin C: needed for your body to<br />
repair itself.<br />
Vitamin D: can be made in your skin,<br />
needed for absorption of Calcium.<br />
Vitamin E: the nice one – reproduction?<br />
Mineral Salts<br />
These are also needed in small quantities,<br />
but we need more of these than we<br />
need of vitamins.<br />
Iron: required to make hemoglobin.<br />
Calcium: required for healthy teeth,<br />
bones, and muscles.<br />
Sodium: all cells need this, especially<br />
nerve cells.<br />
Iodine: used to make a hormone called<br />
thyroxin.<br />
Fiber<br />
We do not // cannot digest cellulose. This<br />
is a carbohydrate used by plants to make<br />
their cell walls. It is also called roughage.<br />
If you do not eat foods materials which<br />
contain fiber you might end up with<br />
problems of the colon and rectum. The<br />
muscles of your digestive system mix<br />
food with the digestive juices and push<br />
food along the intestines by peristalsis; if<br />
there is no fiber in your diet, these movements<br />
cannot work correctly.<br />
Maryam Malekian, MS, RD<br />
is a board certified bilingual<br />
(Farsi) Registered Dietitian<br />
and health coach with a Master’s<br />
degree in Nutrition and Food<br />
Science from San Jose State University.<br />
She is the founder and president of On-<br />
CallDietitian.com and specializes in clinical<br />
nutrition and counseling.<br />
Maryam has a passion for helping individuals<br />
improve their health and lifestyles<br />
in a practical way that are supported by<br />
up-to-date science. She is currently working<br />
as a registered dietitian at the public<br />
health department and the consulting<br />
dietitian with San Mateo County.<br />
Maryam is also an elected nominating<br />
committee member of American Dietetic<br />
Association, and active member of United<br />
State Tennis Association.<br />
10 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 11
gadgets<br />
The<br />
Kitchen<br />
Tools You<br />
Need<br />
Turkey or Roast Cutting<br />
Tongs, Kitchen Gadgets<br />
Hold and slice roast or turkey<br />
for a beautiful presentation<br />
on your Thanksgiving dinner.<br />
Instead of using a fork and letting<br />
all the juices out, you can<br />
use these tongs to hold your<br />
roast in place while you cut it.<br />
Cave Tools<br />
Shredders<br />
There’s not a lot to say about a pair<br />
of claws you use to pick up hot stuff,<br />
except: Where have they been all my<br />
life? These unique gadgets turn any<br />
normal human into a Human Shredding<br />
Machine.<br />
These Pulled Shredder Claws are<br />
great for shredding a pork or any other<br />
meat for sandwiches. Also, good<br />
for lifting a ham, roast, or some other<br />
cut of meat out of the roaster to<br />
a platter. They stab into the meat for<br />
easy lifting. These kitchen gadgets<br />
would be useful for a holiday dinner<br />
or awesome gift idea.<br />
The Pulled Shredder Claws are<br />
well made and very sharp, almost lethal,<br />
which is a good thing. There are<br />
definitely endless opportunities to<br />
use these great kitchen gadgets.<br />
Gravy Fat<br />
Separator<br />
Review – Useful<br />
Kitchen Product<br />
A new fat separator from Trudeau<br />
makes healthy gravies, stocks and<br />
soups by separating out more fat<br />
from meat juices. I think this unique<br />
gadget is another thing that you will<br />
love to have in the kitchen.<br />
The gravy separator is really convenient,<br />
the top is wide and easy to<br />
pour the drippings into. The handle of<br />
the tool is big enough so it’s easy to<br />
grab or hold. You will be very pleased<br />
with this kitchen product, especially<br />
for the price. I believe the kitchen<br />
gadget is a lifesaver at the holidays.<br />
Oven Companion<br />
3-Tier Oven Rack<br />
The Nifty 3-Tiered Oven Companion<br />
makes the most efficient use of your<br />
oven space. This tool comes in very<br />
handy when cooking large meals such<br />
as Thanksgiving or Christmas dinner.<br />
Also, the kitchen gadget is a great<br />
gift for any family member that uses<br />
an oven a lot but does not have a lot<br />
of oven space.<br />
Chef’s<br />
FLask<br />
Everyone wants to be a holiday<br />
chef and sometimes that pressure<br />
needs a tip off the top!!!!!<br />
12 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 13
q<br />
Check the fuel lines<br />
for invisible openings.<br />
Last year’s grease on the grill, last<br />
year’s ashes on the bottom. That’s<br />
what makes a Bundy Burger special.<br />
Al Bundy, Married With Children, 1989<br />
Create a sudsy mixture of soap and<br />
water. Using a paintbrush, apply the<br />
soapy mixture to the fuel lines. Turn<br />
on the gas, and brush more soapy water<br />
onto the gas lines. If any bubbles<br />
form, that indicates a gas leak. Immediately<br />
replace any fuel lines that exhibit<br />
signs of a gas leak.<br />
Check the ignition system.<br />
Spring Grill Cleaning<br />
[ by Mike Stavalone ]<br />
That may be true for the<br />
sitcom “Married With Children”,<br />
however for real-life<br />
back yard pit-masters, year<br />
old food is not the starting<br />
place for the perfect burger. The reasons<br />
are obvious but for the sake of<br />
clarity, let’s review them<br />
Pretty simple equation: Grease<br />
and oil go rancid and spoil causing<br />
bacteria to form inside your grill.<br />
Rancid food on the grates flavors<br />
you food but not the same way<br />
that salt and pepper do!!<br />
The grease that drips<br />
to the bottom of<br />
your grill vaporizes<br />
and also<br />
ruins your<br />
food. Grease<br />
sitting too<br />
long forms<br />
a black crust<br />
which is<br />
mostly carbon.<br />
The carbon<br />
tastes like<br />
burnt toast,<br />
Besides adding<br />
the wrong flavor<br />
to your food, the grease<br />
and oil contains water which<br />
in turns to rust. Unless your hubby<br />
wants a new grill every spring (hint …<br />
Father’s Day!!), a rusted grill is not a<br />
man’s best friend!<br />
So what does this all mean? A<br />
spring and fall cleaning of your favorite<br />
grill not only extends the life or<br />
your grill but also keeps the unwanted<br />
flavors off of your food. These 2<br />
cleaning along with regular maintenance<br />
– pre and post cook will keep<br />
your grill and more important, your<br />
pit-master happy for many seasons.<br />
So let’s talk about the BBQ spring<br />
cleaning and discuss the basics steps.<br />
Check the fuel lines<br />
for visible defects.<br />
If any fuel lines have<br />
damage, replace<br />
the parts prior to<br />
your next cook.<br />
Also be sure<br />
that the fuel<br />
lines have<br />
no kinks<br />
or bends.<br />
Bent lines<br />
can prevent<br />
gas from<br />
flowing correctly.<br />
Check<br />
the exterior<br />
of the gas tank<br />
for any damage as<br />
well; things like dents,<br />
erosion, punctures, or any<br />
evident signs of damage. If you find<br />
areas that have obvious damage, you<br />
could potentially have a gas leak. If<br />
you are unsure about the condition<br />
of your gas tank, have it inspected by<br />
a professional gas supplier.<br />
Turn the gas off, and test your ignition<br />
button to see if it creates a spark.<br />
If both the pressure regulator on the<br />
gas tank and the ignition system are<br />
running normally (meaning the pressure<br />
regulator is tracking and maintaining<br />
correct gas tank pressure, and<br />
the ignition system is sparking and<br />
lighting correctly), you can finish testing<br />
the grill by turning the gas back<br />
on and lighting the grill up as you normally<br />
would.<br />
If there is no spark, check the<br />
pressure regulator, and be sure it is<br />
secured tightly on the tank. Just like<br />
your stove at home, you can try to<br />
manually light the grill using a grill<br />
lighter. Just be sure to keep your arms<br />
and face away from the grilling area<br />
so you don’t burn yourself when the<br />
burners ignite.<br />
Once you know your grill is operating<br />
properly, it is time for the actual<br />
deep cleaning process.<br />
Turn the grill on high for 15 minutes<br />
allowing the grates to get hot.<br />
Allow enough time to burn off any<br />
leftover food and debris and wait until<br />
the smoke diminishes. Wire brush<br />
the grates removing any leftover food<br />
or debri. Turn over grates and repeat<br />
the process, being careful not to burn<br />
yourself. DO NOT clean your grates<br />
in the dishwasher. The grease from<br />
the grates will coat the entire inside<br />
of the dishwasher.<br />
If your grill grates are overly dirty,<br />
simply fill a bucket with hot water and<br />
dish detergent. With a brush, scrub<br />
both sides and rinse thoroughly. Be<br />
warned, if you do this on cast iron it<br />
will likely lose some of its non-stick<br />
14 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 15
q<br />
Chef Of the Month<br />
properties, but sometimes, especially<br />
if there is rust, you have no<br />
choice. Just make sure you thoroughly<br />
dry and season the cast iron after<br />
washing.<br />
While the grates are still removed,<br />
take time to remove and clean the<br />
burners. Use soapy water and an old<br />
sponge to give them a good scrub<br />
down. The accumulated grease and<br />
grime should wash right off, leaving<br />
your burner protectors clean, and<br />
looking good as new.<br />
Clean out the burners<br />
and venturi tubes.<br />
The venturi tubes are the pipes that<br />
go out from the burners and connect<br />
to the grill control valves. These tubes<br />
allow the air and gas to mix together,<br />
altering the intensity of the flame Remove<br />
the burners and venturi tubes,<br />
and place a hose head at one end of<br />
the tube. Turn the water on to clear<br />
out any debris or insects that could<br />
have gotten inside. If your burners are<br />
not easily removable (or you’re not<br />
confident that you could properly replace<br />
your grill burners), use a sponge<br />
lightly moistened with water to wipe<br />
down the burners.<br />
• Failure to re-assemble your grill<br />
burners correctly could result in a<br />
fire hazard.<br />
• If the small holes in the burners<br />
are blocked and obstructed, use<br />
a small paperclip or pin to poke<br />
through the debris and clear the<br />
holes. However, if the holes are<br />
deteriorated and cracked, replace<br />
them with new burners.<br />
Clean the cook box.<br />
Remove the cooking grates and use<br />
a stainless steel cook brush to brush<br />
all the excess grease and debris from<br />
inside of the grill into the collecting<br />
bottom tray. Then, remove the bottom<br />
tray and throw out the collected<br />
grease and debris. Some of the debris<br />
will be loose and easily disposable,<br />
whereas other debris will be caked<br />
on. You might need to use a scouring<br />
pad or a sharp putty knife to remove<br />
the stuck on debris. Also, wash out<br />
the bottom tray to keep things clean<br />
and keep grease buildup from accumulating.<br />
If you do decide to clean<br />
the bottom tray, just wash it out with<br />
soapy water, rinse and dry it, and then<br />
put it back into position under the<br />
burners.<br />
Clean the exterior<br />
of your grill.<br />
If you have a stainless steel grill, you<br />
can use a stainless steel cleaner to<br />
wipe down the outside surface with a<br />
paper towel, and keep your grill looking<br />
like new. If you have a porcelain<br />
grill, you can use a specialized porcelain<br />
grill cleaner.<br />
While obtaining my BA<br />
from The University<br />
of <strong>Delaware</strong>, I began<br />
to recreate those special<br />
moments. I would<br />
make food for my roommates and<br />
co-workers, and loved every minute<br />
of it. But what I enjoyed most was<br />
bringing people around the table.<br />
After I graduated from the Art Institute<br />
of Philadelphia with a Culinary<br />
Arts degree, I realized that I wanted<br />
to serve families. Taking a cue from<br />
my entrepreneurial father, I turned a<br />
passion for what I love into a career.<br />
He helped me to set up my business<br />
and in 2013 “Bianca’s Personal Chef<br />
Service” was born.<br />
My father passed away a year<br />
later and I strive every day to make<br />
him proud. Because of his love and<br />
support, I’m able to help families<br />
(like yours) create lifelong memories<br />
around your very own table. Please<br />
have a seat, and let me serve you.<br />
I hold a Food Safety Management<br />
certification and have been a member<br />
of the United States Personal Chef<br />
Association since 2013.<br />
Who needs<br />
a Personal Chef?<br />
Busy families on the go with no<br />
time or desire to cook.<br />
Chef Bianca Story<br />
My story with food begins with my family. I grew up in New<br />
Jersey and watched my mom bread piles of chicken cutlets while<br />
dancing to salsa music, as the familiar scent of garlic filled the<br />
kitchen. Every night we ate dinner at the table and talked about<br />
our day. It was our safe place and our sacred time.<br />
Those who are on a health conscious<br />
diet regimen.<br />
New parents who may not have<br />
the time to cook after their new<br />
arrival.<br />
Patients recovering from surgery<br />
who need to be off their feet.<br />
People who want a great meal that<br />
is healthier than takeout and faster<br />
than delivery.<br />
We can customize any meal plan<br />
to fit your family’s needs.<br />
How does a Personal<br />
Chef Service Work?<br />
Makes 6 servings<br />
Prepare this Tequila Lime Chicken the<br />
night before you want to grill it so<br />
the flavors absorb into the chicken.<br />
You can also use a pork loin for this<br />
marinade but your<br />
cooking times<br />
will be different.<br />
Ingredients<br />
1 cup fresh<br />
lime juice<br />
1/2 cup tequila<br />
1/2 cup orange juice<br />
1/4 cup chopped fresh cilantro<br />
2 tablespoons minced seeded<br />
We begin with an initial consultation;<br />
this will be at your home. We<br />
will discuss your likes & dislikes<br />
and any specific dietary needs and<br />
allergies. Together we will complete<br />
a questionnaire which will<br />
help me to plan your menus.<br />
I will produce a draft lunch and<br />
dinner menus, complete with pricing,<br />
which I will send to you for<br />
your comments.<br />
We will then agree a final menu<br />
plan.<br />
On the agreed date I will cook your<br />
food at your home. All the food<br />
will be clearly labeled and stored<br />
in your refrigerator or freezer.<br />
All food will be supplied with heating<br />
instructions.<br />
Grilled Tequilla Lime Chicken<br />
jalapeño chilies<br />
1 tablespoon of onion powder<br />
1 tablespoon of coarse salt<br />
1 1/2 tablespoons chili powder<br />
1 teaspoon cumin<br />
3/4 teaspoon ground black pepper<br />
6 boneless chicken breast<br />
1. Mix first 10 ingredients in bowl.<br />
2. Add chicken<br />
3. Turn to coat chicken in marinade.<br />
4. Cover; Keep refrigerated overnight.<br />
5. Prepare barbecue (medium heat).<br />
6. Brush grill rack with oil.<br />
7. Grill chicken until cooked through,<br />
turning occasionally, about roughly<br />
18 minutes.<br />
16 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 17
Vodka<br />
Vodka<br />
The Straight Story<br />
Or You Can Mix It<br />
Vodka is without a doubt the largest produced distilled<br />
spirit used in mixed drinks. Vodka’s popularity in<br />
a bartender’s mixology comes from the simple being that it<br />
has no noticeable smell or flavor of its own and it is pretty<br />
much a clear liquor. Vodka then allows the other ingredients<br />
of a drink to become the focal points of the recipes.<br />
Today’s vodka market is<br />
expanding rapidly, from<br />
large distilleries to neighborhood<br />
one’s vodka is<br />
sections in liquor stores<br />
are becoming the most major parts of<br />
the store. With the infusion of small<br />
boutique distilleries, we see flavors<br />
and ingredients in vodka that haven’t<br />
been seen before.<br />
There is a certainty; all vodka is<br />
not on the same playing field. You will<br />
find outstanding bottles and brands<br />
as well as the ones that should be<br />
used as paint thinner. What is interesting<br />
about vodka is it is such a huge<br />
category of spirit, but there aren’t any<br />
regulations on its quality.<br />
Vodka is called a ‘neutral spirit’<br />
since the standard method of making<br />
it is by fermenting and distilling grain.<br />
Vodka can be rye, wheat, corn, or any<br />
other grain that the distiller chooses<br />
to use for their batch. I am sure many<br />
of us have had our share of potato<br />
vodka from Poland too.<br />
Ok here are some tricks that will<br />
tell the differences between your vodkas.<br />
Vodka is a rectified spirit, which<br />
means simply that the more it goes<br />
through the still, the more impurities<br />
will be removed and the smoother it<br />
will become.<br />
After distillation, vodka requires<br />
zero aging and could be consumed<br />
immediately, but in most cases, it is filtered<br />
through charcoal to remove the<br />
impurities. Despite the facts of filtering<br />
and the ability to drink the alcohol<br />
content would be so high that it needs<br />
to be cut with water. So that is where<br />
the different spring waters and flavor-infused<br />
water come in to reduce<br />
the vodka in most cases to 80 proof.<br />
Since vodka has no distinct taste<br />
on its own without the factors above,<br />
a fundamental difference in the<br />
brands is the taste texture on the<br />
consumer’s tongue. This composition<br />
is called a liquor’s mouthfeel.<br />
It should also be pointed out that<br />
vodka is not necessarily tasteless or<br />
odorless and there are distinct differences<br />
between vodkas. The flavor of<br />
vodka is subtle and often like a clear<br />
grain. If you taste enough vodka of a<br />
great variety, you will begin to pick up<br />
the differences.<br />
You can liken it to the difference in<br />
taste between tap water and bottled<br />
water. If you pay attention to it, you<br />
can easily tell when you drink unfiltered<br />
water.<br />
A great way to tell how filtered a<br />
vodka is coming out of the bottle is<br />
how it burns on your throat. The less<br />
filtered, the more the burn. Better<br />
vodkas will advertise their burn rate<br />
to explain how soft and smooth they<br />
are versus should they be used as an<br />
alternative fuel.<br />
Flavored Vodkas<br />
The flavored vodka scene has exploded<br />
in recent years, and if you can<br />
think of a flavor, it is probably available<br />
somewhere. This includes favorites<br />
like citrus and berry along with<br />
chocolate and pomegranate.<br />
A new category simulates the<br />
taste of a variety of desserts and candies.<br />
There are even more obscure<br />
flavors like salmon, bacon, hemp, and<br />
even tobacco, though these tend to<br />
not last long on the market.<br />
Some flavored vodkas are produced<br />
using the traditional infusion<br />
method of steeping ingredients<br />
like fresh fruits and herbs in a finished<br />
vodka. Many vodkas, however,<br />
simply add ingredients like natural or<br />
artificial flavor extracts to the vodka.<br />
Another option for flavored vodkas<br />
is to do your own infusion. Beginning<br />
with a clear vodka and using<br />
fresh fruits, herbs, and spices, you<br />
can easily create your own flavor<br />
combinations that are fun to use in a<br />
variety of cocktails.<br />
7 Tips for Choosing<br />
and Buying Vodka<br />
There are many vodka brands available.<br />
While the list is seemingly endless<br />
and ever-changing, there are a<br />
few generalizations that can be made<br />
when choosing a vodka.<br />
Cheap vodka will taste cheap.<br />
Vodka is one of the liquors where<br />
price usually reflects quality. In general,<br />
the cheaper the vodka is, the<br />
harsher it will be.<br />
If you’re mixing drinks with a lot of<br />
fruit and other dark flavors, most of<br />
the impurities of a cheap vodka will<br />
probably be masked. However, if you<br />
go up one price increment, you are<br />
likely to find the quality improves significantly.<br />
As is often the case, some<br />
decent vodka brands are surprisingly<br />
affordable.<br />
It is standard practice that the<br />
cheaper vodkas are on the bottom<br />
shelves (often those $5 liters of<br />
gut-wrenching liquor) and the more<br />
expensive vodkas (the ‘top-shelf’) are<br />
higher up. If you’re looking for a good,<br />
mid-range vodka that is great in a variety<br />
of cocktails and may be good<br />
straight and chilled, scan the shelves<br />
at eye level.<br />
5x Distilled. If a vodka has made<br />
multiple trips through the still, the<br />
brand will likely tell you very clearly<br />
on the label. This can be used as a<br />
measure of quality and purity.<br />
It is true that the more times vodka<br />
is distilled, the smoother it can be, but<br />
that is not always the case. All of the<br />
other factors - grain, water, filtering,<br />
etc. - will also play a factor in quality<br />
and sometimes the ‘5x Distilled’ label<br />
is simply a marketing ploy.<br />
The origin of your vodka. Russia<br />
has long been known for its great<br />
vodkas, as has Poland and both<br />
countries continue to produce some<br />
impressive vodkas. Though they did<br />
once dominate the market, there are<br />
now great vodkas being produced all<br />
over the world. The American craft<br />
distillery scene is producing some of<br />
the best vodkas available today.<br />
While mouthfeel know where<br />
your vodka came from, it is no longer<br />
as big of a factor in quality as it once<br />
was.<br />
Look for the unknown brands.<br />
There will always be the big brand<br />
names in vodka, but you will find<br />
hidden gems if you explore some of<br />
the lesser-known labels. Many of the<br />
smoothest vodkas are distilled by<br />
some of the smallest distillers who<br />
take great pride in their craft and these<br />
boutique vodkas can really change<br />
your view of this liquor category.<br />
That said, it is a rough business<br />
and, unfortunately, many of these<br />
brands do not stay around for long. If<br />
you find a great boutique vodka you<br />
enjoy, support them and tell them (almost<br />
every brand can be found online<br />
and via social media).<br />
Have a variety in stock. If you enjoy<br />
vodka, you may want to have a<br />
few of your favorite bottles in stock<br />
at all times.<br />
Find your favorite budget-friendly<br />
brands to mix into a Bloody Mary,<br />
Sex on the Beach, and other heavily<br />
flavored cocktails. Then, choose your<br />
favorite top-shelf vodka to keep on<br />
hand for Vodka Martinis, other light<br />
drinks, and for sipping straight (chilled<br />
or on the rocks is best for vodka).<br />
It’s also a good idea to have a few<br />
flavor options in your bar. Citrus is<br />
the most common, though you can<br />
use something like a melon or berry<br />
vodka in many drinks that call for unflavored<br />
vodka.<br />
Taste in vodka is subjective. As<br />
with all liquor, everyone is not going<br />
to like the same brands, and this is<br />
very true for vodka. You can read all<br />
of the reviews you like, ask everyone<br />
you know, and you will end up with<br />
too many different opinions to distinguish<br />
which is the best.<br />
Use these opinions as a guide, but<br />
I encourage everyone to experiment<br />
on their own. Everyone’s tastes are<br />
different and what I may find pleasing,<br />
you may not. After all, you’re the<br />
one drinking it, right?<br />
18<br />
<strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 19
what is CORE?<br />
CORE (Children of Restaurant Employees) is a 501(c)(3)<br />
national nonprofit organization that grants support to<br />
children of food and beverage service employees<br />
navigating life-altering circumstances. Since 2004, CORE<br />
has supported over 300 families and raised over $3M.<br />
QUALIFYING EVENTS INCLUDE BUT ARE NOT LIMITED TO:<br />
Diagnosed medical condition (child or guardian)<br />
Injury or accident (child or guardian)<br />
Death of an immediate family member (child or guardian)<br />
Loss of home from fire or natural disaster<br />
CORE grants support to children of food + beverage<br />
service CORE employees grants navigating support to children life-altering of food circumstances.<br />
+ beverage<br />
service employees Learn navigating how you can life-altering help at COREgives.org<br />
circumstances.<br />
Learn how you can help at COREgives.org<br />
get involved<br />
CORE (Children of Restaurant Employees),<br />
CORE aims to help even more families through<br />
a Nashville-based There's nonprofit a way organization for everyone with the to rest be of involved 2018 and beyond. in Through their corporate<br />
food partnerships, and beverage monthly Bear-a-Factor individual<br />
nationwide reach. supporting They are CORE! indeed an You organization<br />
like no service other. family for support at COREgives.org/refer,<br />
donor program and volunteer ambassadors across<br />
can refer a<br />
CORE, which grants support to children the country, the organization seeks to make a true<br />
become a COREporate Member or event sponsor,<br />
of food and beverage service employees navigating life-altering<br />
circumstances, has cared for recipients in more than munity, host a bettering promotion their or circumstances one industry<br />
difference in the lives of this underserved com-<br />
become a CORE Ambassador, or<br />
30 states, raised over $3 million event and to benefit supported CORE. over 350 For more information, family a time. visit For us more at information on the organization,<br />
visit www.coregives.org.<br />
families since their inception COREgives.org in 2004. or email info@COREgives.org.<br />
Most recently the organization has jumped in to offer<br />
support to the food and beverage service industry employees<br />
affected by the hurricanes, raising funds to help with<br />
About CORE<br />
the devastating aftermath they have been left to navigate.<br />
CORE is a 501c3 charitable organization founded<br />
in 2004. The organization grants support to<br />
Comprised of past and present food and beverage service<br />
members, CORE and their team bring support, joy and<br />
children of food and beverage service employees<br />
a sense of caring to the families of those who work in the<br />
navigating life-altering circumstances. Through the<br />
food and beverage service industry during times of emotional<br />
and financial strain caused by a death in the family,<br />
quick fast casual support fine of an catering/ active board, experienced leadership<br />
service casual dining team dining and CORE banquets ambassadors across the country,<br />
the nonprofit has been able to actualize their<br />
injury, medical condition diagnosis, loss of home or other<br />
sudden or extreme circumstance.<br />
mission and grant support to these families during<br />
“We are so thrilled to have been able to make a difference<br />
in the lives of more than 100 families this year<br />
in more than 30 states have been helped to date,<br />
the worst moments of their lives. Over 350 families<br />
through the help of our partners and supporters,” said<br />
with over $3 million raised by the organization. To<br />
cafeteria/ concessions hotel bar/ food truck<br />
Lauren LaViola, executive director of CORE. “The food and<br />
dining hall<br />
dining and connect with CORE and stay up-to-date on happenings,<br />
follow them on Facebook, Instagram or<br />
beverage service industry is a giant family that spends its in-room<br />
days serving others, and we are honored to continue giving service Twitter. Visit www.coregives.org for more information<br />
on back to our own.”<br />
CORE.<br />
VES.ORG<br />
1196 Buckhead Crossing, Woodstock, GA 30189<br />
COREGIVES.ORG<br />
501c3 #20 -1584617<br />
/COREgives @COREgives @CORE_gives
tips<br />
Here’s why: Those boards<br />
with the handles on<br />
them…. they take up<br />
much needed space on<br />
my counter and just get<br />
in the way. The one shaped like a<br />
pear, that might be nice for serving<br />
something on but it’s just a little too<br />
impractical for me. I don’t need cute,<br />
I need efficient. The one in the center<br />
– waaayyyy toooooo small. Round –<br />
useless. Put a bowl of fruit on it and<br />
it’ll look nice.<br />
Give me a nice, rectangular cutting<br />
board. When I need a new cutting<br />
board here’s what I look for and<br />
where I go:<br />
<strong>First</strong> – the cutting board must be<br />
wood or bamboo. These have been<br />
How to Pick a<br />
Cutting<br />
Board<br />
Even though this photo I found is cool,<br />
I wouldn’t use any of these.<br />
[ By Chef Marilyn, www.thenourishingwell.com ]<br />
proven to be the safest<br />
surface to work on, bacteria<br />
wise.<br />
Second – walk into<br />
Home Goods. If you don’t<br />
have a Home Goods near you,<br />
then TJ Maxx or Marshalls (all<br />
three of these are owned by the<br />
same company), any place that<br />
gets lot ends (but you know it can<br />
be hit or miss). See what they have.<br />
Or if you have a restaurant supply<br />
place near you that can be a good<br />
place to get reasonably priced cutting<br />
boards.<br />
Pick the cutting board that suits<br />
the space, but not one that’s too<br />
small. Something around 16 x 24<br />
generally works well. I really like the<br />
bamboo cutting<br />
boards that are available<br />
these days. Bamboo is a<br />
great, quick growing, renewable resource.<br />
There are some absolutely beautiful<br />
cutting boards like Boos, but they<br />
are just outside my budget.<br />
To clean your<br />
cutting board<br />
just use<br />
some warm<br />
soapy water.<br />
You’ll find some cutting boards<br />
have a groove about an inch or so<br />
in from the edge. This is for catching<br />
the juices of foods that, well,<br />
are juicy. Meat and poultry have<br />
plenty of juice that will get all over<br />
your counter without a board like<br />
this. Not good! Tofu or seitan can<br />
be a bit drippy too (but not full of<br />
bacteria so no worries on that end).<br />
You don’t want these plastic<br />
cutting boards! →<br />
One, because they’re plastic. We<br />
already have too much plastic<br />
in our lives, and it’s toxic and I<br />
always wonder if little, unnoticeable<br />
bits of plastic get into the<br />
food somehow.<br />
Two, because these plastic cutting<br />
boards get deep grooves<br />
in them when you cut on them.<br />
Those deep grooves hold bacteria.<br />
And three – I’m convinced they<br />
dull a knife faster than a wooden<br />
cutting board.<br />
However, see that rack the boards<br />
are standing in. You could use one of<br />
those. I got mine at, ummm, Home<br />
Goods (these guys should be giving<br />
me a stipend! They’re not, no<br />
worries). You want one of those<br />
racks so you can stand the<br />
cutting board up to<br />
dry after you clean<br />
it at the end of<br />
your work day,<br />
or work hour,<br />
or work minute.<br />
I guess<br />
for me it’s a<br />
work day (I’m<br />
a personal<br />
chef), but not<br />
for most of you.<br />
You don’t want to<br />
tuck a damp cutting<br />
board into a cupboard or<br />
closet. It’ll start to mold if it doesn’t<br />
get a chance to dry. Yuck! If you<br />
don’t have the space for a rack like<br />
this then just stand the board up on<br />
end and lean it against a wall where it<br />
won’t fall or get knocked into. Once<br />
it’s thoroughly dry then you can tuck<br />
it away in a closet or drawer.<br />
Oh, I forgot to mention glass cutting<br />
boards. I have no idea who ever<br />
invented those. Nobody who cooks. I<br />
always know if I’m in the home<br />
of someone with one of these<br />
they definitely don’t cook. Maybe<br />
you can cut a bagel on them.<br />
Glass cutting boards are dangerous<br />
since the knife can slip on<br />
them and they dull a knife<br />
faster than anything. Put a<br />
plant on it. It’ll look pretty.<br />
I have several cutting<br />
boards, some that<br />
I use only for meat,<br />
poultry and fish and<br />
the others are specifically<br />
for plant-based<br />
foods. Is that necessary?<br />
Probably not. But it keeps<br />
me happy to know they are<br />
kept separate. And my vegan clients<br />
like to know that too.<br />
To clean your cutting board just<br />
use some warm soapy water. If you<br />
want to disinfect it, which I do immediately<br />
after prepping any sort of<br />
animal foods on my board, I rinse the<br />
board off in an empty sink and then<br />
spray it with a natural disinfecting<br />
spray or simply white vinegar or diluted<br />
tea tree oil. I also wash the sink<br />
with hot soapy water, then spray the<br />
sink with a natural antibacterial cleaner.<br />
Don’t – let me repeat – DON’T<br />
put your cutting boards in the dishwasher.<br />
Great way to ruin them.<br />
There are other things you should<br />
know – like how to oil a cutting board<br />
so it doesn’t crack so you can keep<br />
it for a lifetime and how to keep the<br />
cutting board from slipping around on<br />
your table or counter top. I’ll be blogging<br />
about those things in the near<br />
future. Keep an eye out for those<br />
Happy Cooking!<br />
Marilyn<br />
22 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 23
Kid’s Corner<br />
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24 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 25
estaurant<br />
8 th and Union Kitchen<br />
Sometimes when you receive a recommendation from<br />
a friend or even a food magazine you never really know<br />
what to expect. Everyone’s taste really is different, then<br />
when you get to the restaurant there is nothing on the<br />
menu you would try. This can not be said about this fantastic<br />
restaurant in Wilmington <strong>Delaware</strong> called 8th and<br />
Union Kitchen. I was coming from South Jersey and this<br />
easy to find restaurant with plenty of free street parking<br />
and a side lot was more than I could have expected.<br />
Chef / Owner Brian Ashby<br />
really has had an interesting<br />
path that led him to<br />
this 175 seat restaurant<br />
space with another 60<br />
seat banquet room<br />
in Wilmington. After finishing his<br />
degree at the University of <strong>Delaware</strong><br />
he went to Culinary School<br />
in Sydney Australia, and while he<br />
was there he went to work in<br />
a Southeast Asian restaurant.<br />
From there, his path took him<br />
to Los Angeles and even to a resort<br />
area in Honduras. All of those influences<br />
are definitely all over the decor<br />
as well as the menu of this rustic<br />
looking eatery and bar.<br />
While looking at the menu a few<br />
things really jumped out at me immediately.<br />
The number of ingredients that<br />
went into each item speak volumes to<br />
the thought behind each menu item.<br />
The menu spells out exactly what<br />
you should expect. Another feature<br />
was almost everything could be made<br />
Gluten free, and when I asked Chef<br />
Brian about that very point he said<br />
that his kitchen is divided to accommodate<br />
that request as well.<br />
Even though his sandwiches, small<br />
plates, and burgers looked amazing;<br />
there were other items on this menu<br />
I wanted to try. After all, a chef with<br />
this kind of experience and creativity<br />
I am sure can knock burgers way out<br />
of the park. From seeing how many<br />
burgers and sandwiches come out of<br />
the kitchen it seems like he does.<br />
I had a brisket and steak PHO with<br />
rice noodles, sprouts, chili peppers,<br />
spices, and lime. For those of you<br />
that don’t know what a PHO is, and<br />
that is ok if you don’t, the simple explanation<br />
is a Vietnamese soup made<br />
from beef stock. Because this menu is<br />
so fantastic and extensive I also had<br />
to try a Pad Thai as well, this is a mix<br />
of shrimp, rice noodles, chicken, peanuts,<br />
egg, bean sprouts and<br />
tamarind. This dish was<br />
amazing, and the<br />
serving<br />
is<br />
size<br />
huge.<br />
Even the<br />
heartiest of eater would have a hard<br />
time finishing either of these meals.<br />
The last thing I want to come<br />
across as everyone thinking that this<br />
is only an Asian restaurant because<br />
as I said earlier Chef Brian has an extensive<br />
path that brings him back to<br />
<strong>Delaware</strong>. This menu has a number of<br />
items that will take numerous visits to<br />
even scratch the surface of enjoying<br />
all of these flavors. A visit to 8thandunion.com<br />
will show his complete<br />
menu and daily specials.<br />
They run a lot of specials for happy<br />
hour as well as they have live music<br />
on a regular basis. Their brunch<br />
was featured in Food Network’s 50<br />
Staes of Brunch feature. One piece I<br />
did find interesting about the brunch<br />
menu is that it is available on Saturday<br />
as well as Sunday.<br />
I would be remiss if I didn’t discuss<br />
the pricing structure, in relation to the<br />
food. In today’s world of a visit to a<br />
pre-prepared national chain meal costing<br />
$15, I find a well-crafted thought<br />
out a meal of value. That being said<br />
I found the pricing of 8th and Union<br />
Kitchen to be extremely fair. If you go<br />
on days with their specials it is even<br />
cheaper for a burger than some of the<br />
drive through restaurants. Additionally,<br />
since it is in <strong>Delaware</strong> you don’t<br />
have to worry about any sales taxes.<br />
The addition of 8th and Union<br />
Kitchen into our Great Restaurants<br />
you might not have ever heard of<br />
section certainly makes us proud to<br />
do so and we hope you all try it and<br />
enjoy it.<br />
www.8thandunion.com<br />
26 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 27
Cocktail of the Month<br />
Tequila<br />
Mockingbird<br />
About The Tequila<br />
Mockingbird Cocktail<br />
Tequila and watermelon is a combination that<br />
should go together nicely on a hot summer day.<br />
Not as tangy as a Margarita the Mockingbird is<br />
refreshing and clean with a touch of heat so you<br />
can walk later…..<br />
Ingredients In The Tequila<br />
Mockingbird Cocktail<br />
1 Jalapeño pepper slice<br />
2 oz Patrón Silver Tequila<br />
1 1⁄2 oz Watermelon-Basil Purée<br />
3⁄4 oz Fresh lime juice<br />
3⁄4 oz Agave syrup (one part agave nectar,<br />
one part water)<br />
COCKTAIL PROFILE<br />
aFlavor: Fruity/Citrus-forward Spicy Sweet<br />
aBase Spirit: Tequila<br />
aCocktail Type: Margaritas<br />
aServed: On the Rocks<br />
aPreparation: Shaken Violently<br />
aStrength: Medium<br />
aDifficulty: Complicated<br />
aHours: Happy Hour or Dinner<br />
aOccasions: Any Hot Summer Day!!!!!<br />
Glass: Rocks<br />
How To Make The Tequila<br />
Mockingbird Cocktail<br />
In a shaker, muddle the jalapeno slice.<br />
Add the remaining ingredients and fill with ice.<br />
Shake for 10 seconds and double strain into a<br />
rocks glass filled with fresh ice.<br />
Other Information<br />
*Watermelon-Basil Purée<br />
Ingredients:<br />
2 cups Chopped fresh watermelon<br />
7 Basil leaves<br />
Preparation:<br />
Purée both ingredients in a blender or food processor<br />
until smooth. Refrigerate until needed.<br />
Spirits Used In The Tequila<br />
Mockingbird Cocktail<br />
Patron Silver<br />
28<br />
<strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue
tips<br />
What’s going on?<br />
Table<br />
Setting<br />
[ By Erika Sherek ]<br />
I’m on Pinterest a lot! I’m always looking<br />
for inspiration for brides and for<br />
myself. I love a good table setting<br />
and Pinterest is FILLED with different<br />
ideas for centerpieces and cute ways<br />
to set the table for your event. Now a<br />
lot of these are not actual events but<br />
styled shoots. For those of you who<br />
have no clue what a styled shoot is<br />
lemmesplain. Event planners and designers<br />
typically style for others. They<br />
very rarely get that opportunity to<br />
show what their style is or what they<br />
can do without limitations. So they<br />
partner with other vendors and create<br />
a mock event to show off a particular<br />
style that they want to showcase or<br />
just as a creative outlet to test some<br />
new ideas.<br />
One thing that I’ve noticed time<br />
and time again, is these pictures are<br />
just gorgeous! The look, the feel, the<br />
mood. Flowers are just right. The decor<br />
is spot on. And then you look at<br />
the table setting and for some unknown<br />
reason, the spoon is on the<br />
inside of the knife. WHAT?! I”m not<br />
going to lie. When I first moved up<br />
here from Colorado and started to<br />
notice this I thought maybe there was<br />
some bizarre trend going around that<br />
would make Emily Post cringe. I started<br />
asking around. I had even interviewed<br />
dozens of planners at a yearly<br />
convention, and they all agreed with<br />
me! What is going on!?<br />
Basic table setting 101<br />
I’m not going to get too in-depth<br />
with table settings because, to be<br />
honest, I could write an entire book<br />
about the different types of settings<br />
and service. There are different rules<br />
depending on what part of the world<br />
you live in and there are different setups<br />
depending on what meal you are<br />
are serving and the formality of that<br />
meal. But regardless of all that, the<br />
one thing that is ALWAYS uniform is<br />
the order of the utensils. Now obviously<br />
there is buffet style where the<br />
flatware is wrapped, or put into a cute<br />
pocket made from the napkin. But we<br />
are talking about a basic table setting.<br />
Here is a tip to remember the order<br />
of the flatware, glasses and butter<br />
plate. Just remember FORK. The<br />
letters spell out how the table is set.<br />
Again, although there are some slight<br />
variations, always remember the order<br />
from left to right<br />
F - fork<br />
O - the shape of the plate<br />
K - knives<br />
S- spoons<br />
(Yeah...no R...)<br />
The blade of the knife ALWAYS<br />
faces in towards the plate. You can<br />
also think that the knife protects the<br />
spoon from the fork. When you go<br />
to use the flatware, you are always<br />
working from the outside in. So you<br />
will use the flatware furthers away<br />
from the plate first. One other thing<br />
to note. You only put out the utensils<br />
that you will be using for the meal.<br />
Meaning, if you are not having soup at<br />
the meal, don’t put out a soup spoon!<br />
There’s more?<br />
A few other things to keep in mind. A<br />
setting should never have more than<br />
3 pieces of flatware on each side of<br />
the plate. The only exception is if you<br />
are using an oyster fork, then you can<br />
have 4 on that side, or are doing a<br />
European setting. Another part of the<br />
table setting people have a hard time<br />
remembering is, which sides the butter<br />
plate and glasses go? An easy way<br />
to remember is to make an “okay” sign<br />
with both hands. Touch your index<br />
finger and your thumb on both hands,<br />
and point the other 3 fingers up.<br />
When you put the “O’s” together the<br />
left hand creates a lower case “b” and<br />
the right hand creates a lower case<br />
“d”. The “b” stands for bread or butter<br />
(left side of the plate, above the<br />
forks). The “d” stands for drinks (right<br />
side of the plate above the knives and<br />
spoons).<br />
But I’m being “Creative”<br />
No, you really aren’t. You are showing<br />
people that, although you have<br />
a wonderful sense of style, you just<br />
don’t know the basics of setting a table.<br />
And in the event industry...that’s<br />
kind of a big deal. You can be as creative<br />
as you want. As long as that<br />
spoon is to the right of the knife and<br />
the forks are on the left. As stated,<br />
there are so many variations of table<br />
settings depending on the formality<br />
and meal and locale. But the<br />
one constant is the placement of the<br />
forks, knives, and spoons. I don’t care<br />
how beautiful your centerpieces are,<br />
and how stunning your stemware is.<br />
If the table is set incorrectly people<br />
will judge you!<br />
30 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 31
INFO<br />
Beyond the Shot:<br />
Secrets to Cooking<br />
with Tequila<br />
[ By Chef Bianca ]<br />
The Spices<br />
You Need Now<br />
I also get asked which are the essential spices that<br />
you must have now, so let’s get this out there.<br />
Did you know tequila pairs<br />
well with other garnishes<br />
besides lime and salt—and<br />
in configurations other than<br />
shot glasses? While margaritas are a<br />
must for every Cinco de Mayo party,<br />
the dinner and dessert menu can include<br />
pops of tequila, too.<br />
Spices in the Spice Rack<br />
With the change of the calendar<br />
we thought we should make sure<br />
you have the essential spices<br />
in your racks.<br />
Tequila: A Cooking Alcohol?<br />
Cooking with tequila is totally possible,<br />
much to the surprise of many<br />
home cooks. This alcohol is distilled<br />
from the blue agave plant and is native<br />
to the Jalisco region of Mexico. It<br />
typically has a distinct smokiness that<br />
can add sophistication to your meals.<br />
In cooking, tequila binds food compounds<br />
and evaporates rapidly. This<br />
wafts those compounds into your nose<br />
and makes the food smell even better.<br />
Since cooking and eating are about using<br />
your senses, the increase in aroma<br />
elevates the flavor of the dish.<br />
Tequila in not only for Cinco de Mayo<br />
Cinco de Mayo just came and I am<br />
sure a good number of you indulged<br />
on some your share of tequila, so I<br />
recommend cooking with tequila in<br />
honor of the holiday! Since it’s pretty<br />
diverse, you can try it in salad dressings,<br />
marinades, sauces or desserts.<br />
Add it to a citrus-based vinaigrette, or<br />
use it to enhance the acidity in tomatoes.<br />
Tequila complements rich chocolate<br />
and helps transfer flavor compounds<br />
from marinades into meat<br />
bound for the grill.<br />
Think: Tequila-Marinated Grilled<br />
Chicken, Mahi Mahi Tacos with Tequila-Lime<br />
Crema and Vanilla Ice Cream<br />
with Tequila-Spiked Hot Fudge.<br />
Our Favorite Pairings<br />
Here are a few of tequila’s flavor affinities<br />
from Karen Page and Andrew<br />
Dornenburg’s The Flavor Bible. Mix<br />
and match items from the list below<br />
to create your own tequila-inspired<br />
dishes. Or, use these ingredients to<br />
prepare the perfect margarita!<br />
Chile peppers<br />
Cilantro<br />
Cointreau<br />
Ginger<br />
Grenadine<br />
Lemon, lime or orange juice<br />
Pomegranate juice<br />
Sage<br />
Vermouth<br />
We particularly like the combination<br />
of tequila, Cointreau, lime juice<br />
and sage. Experiment and see what<br />
combinations unfold for you.<br />
Chef Bianca Russano is an award<br />
winning personal chef and published<br />
author based in Northern <strong>Delaware</strong>.<br />
She is a graduate from the University<br />
of <strong>Delaware</strong> and The Art Institute of<br />
Philadelphia. She has been operating<br />
her personal chef business, About The<br />
Table, since 2013 where she offers<br />
chef-prepared meals, cooking classes<br />
and boutique catering services. She<br />
hopes to continue helping families<br />
get “about the table” and enjoy food<br />
while creating lasting memories.<br />
wwwaboutthetable.com<br />
Garlic Powder<br />
Garlic Salt<br />
Paprika<br />
Cumin<br />
Sriracha sauce<br />
Baking soda<br />
Bread crumbs<br />
Vanilla<br />
Chili powder<br />
Red pepper flakes<br />
Panko<br />
Cinnamon<br />
Thyme – dried<br />
Curry Powder<br />
Ground Ginger<br />
Cajun seasoning<br />
Oregano<br />
Basil – dried<br />
Sage – dried<br />
Rosemary – dried<br />
*I did not add table salt and black<br />
pepper, since you should have<br />
these on hand already.<br />
Over the course of the next month<br />
we are going to reference them all<br />
so make sure you have them.<br />
32 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 33
Money<br />
much more than $8.25 per hour, your<br />
employer must pay you an additional<br />
$2.13 per hour. For example, if you<br />
work a six-hour day and receive $90<br />
in tips (including cash that you take<br />
home), that would mean that you<br />
made $15 per hour in tips. Even so,<br />
your employer must pay you an additional<br />
$2.13 per hour for a paycheck,<br />
bringing your real gross hourly wage<br />
up to $17.13 per hour.<br />
The government takes seven deductions<br />
from every employee in<br />
America: State and Federal Income<br />
Taxes, as well as deductions for Family<br />
Leave, Social Security, Unemployment,<br />
Disability, and Medicare. As<br />
tipped employees can take home<br />
most of their cash tips, these deductions<br />
can exceed the $2.13 per hour<br />
additional that your employer pays<br />
you by check. In such cases, the entire<br />
$2.13 per hour would go to the<br />
government to satisfy these deductions.<br />
The check will be zero because<br />
the funds were transferred from<br />
your employer to<br />
the government.<br />
Tipped employees’<br />
income is<br />
subject to the<br />
same withholding<br />
as non-tipped<br />
employees.<br />
As a tipped<br />
employee,<br />
am i entitled<br />
to a premium payment<br />
for overtime?<br />
Yes. Whenever you work more<br />
than 40 hours in an established work<br />
week, all hours worked in excess of<br />
40 must be compensated at the<br />
overtime pay rate like any other nontipped<br />
employee. Overtime must be<br />
paid at 1.5 times the regular rate for<br />
all hours worked in excess of 40. The<br />
minimum overtime rate must not be<br />
less than $12.38.<br />
What we would like to point out is<br />
that absolutely please tip for quality<br />
service but do remember that all of<br />
our waiters and waitresses live off of<br />
your generosity.<br />
The Real Story About<br />
Tipped Employees<br />
Bad or No Credit? No Problem We Finance<br />
Jojosauto.com<br />
With the change in the<br />
Governor’s Mansion,<br />
there is a lot of discussion<br />
on the effects on servers<br />
and restaurants. We have<br />
received a ton of questions<br />
on what is going to<br />
happen in the future.<br />
If we could predict the<br />
future, the sportsbook<br />
would be busy our predictions.<br />
What we can talk<br />
about is how<br />
they are paid now<br />
since according<br />
to a lot of our<br />
comments people don’t have an understanding.<br />
The New Jersey Restaurant<br />
Association published an article<br />
on this very subject, and for that,<br />
we are going to reference it since it<br />
will give you everything you need to<br />
know.<br />
What is the minimum wage<br />
for tipped employees?<br />
Tipped employees in the State of New<br />
Jersey must make the same minimum<br />
wage as everyone else: $8.25 for every<br />
hour worked in a work week up<br />
to 40 hours. Federal law requires that<br />
employers pay no less than $2.13 for<br />
all such hours. If your tips (over the<br />
required $2.13) do not amount to at<br />
least $8.25 per hour, your employer<br />
must make up the difference in your<br />
paycheck. This is a requirement and<br />
not optional. Tipped employees are<br />
not second-class citizens, and the law<br />
entitles you to the same minimum<br />
wage as everyone else.<br />
What if i make more than the<br />
minimum wage in tips alone?<br />
Regardless of how much you make<br />
in tips, your employer is required to<br />
pay $2.13 per hour. Even if you make<br />
The Dealer That Makes A Difference<br />
(856) 251 - 9200<br />
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34 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 35
estaurant<br />
NFL ALUMNI PHILADELPHIA<br />
CELEBRITY GOLF TOURNAMENT<br />
Presented by Bradford White<br />
www.NFLAlumniPhilly.com for more info<br />
May 21, 2018<br />
Running Deer Golf Club<br />
Qualifier for Super Bowl of Golf<br />
Your foursome could win the right to compete<br />
in the Super Bowl of Golf in April of 2019 against<br />
the winners from 25+ NFL Alumni tournaments<br />
in a Warm destination.<br />
Diner<br />
Breakfast<br />
[ By Bob LePage ]<br />
The winning team will receive two nights’ hotel<br />
accommodations at a top-rated east coast golf resort,<br />
round-trip coach airline transportation for each team<br />
member, a ticket to the Evening with the Legends Dinner,<br />
a spot in the Super Bowl of Golf Tournament<br />
on Saturday followed by the awards presentation.<br />
Winners of this national championship<br />
win the coveted Super Bowl of Golf ring.<br />
The annual NFL Alumni<br />
Philadelphia Chapter Golf<br />
Classic is our primary vehicle<br />
to raise much-needed funds<br />
in support of programs for<br />
at-risk youth in the Greater<br />
Philadelphia Region.<br />
The diner breakfast has been a mystery of existence<br />
for years. The diner in the Mid Atlantic<br />
States is like no other entity in itself. A restaurant<br />
that is open in a lot of cases 24 hours a<br />
day, with a menu that usually is 8 to 10 pages<br />
front and back, that serves anything you can imagine.<br />
A staple of the after-bar crowd in areas or the after<br />
church brunch it is difficult to ask someone what their<br />
go-to diner is without them having an answer. One of<br />
the fascinating things about a diner is the selection and<br />
consistency of their recipes. Regardless if it is a bowl of<br />
soup, or sandwich, a meal with sides or my personal favorite<br />
the diner breakfast.<br />
In today’s restaurant environment the breakfast is the<br />
least used for obvious reasons. Five days a week the go<br />
to work crowd is out of the mix, so while you can buy a<br />
full-blown breakfast in most cases for the same price as<br />
your Dunkin sandwich and coffee people just don’t have<br />
time. So if you are looking for a good hot breakfast that<br />
you don’t feel like cooking you make your way to the staple<br />
diner you know.<br />
I enjoy going to a diner for breakfast, the selection and<br />
abundance you receive are worth it. In most cases where<br />
can you get food you just don’t want to make or even<br />
want to buy in the grocery store.<br />
To be honest how many people make creamed<br />
chipped beef? Or eggs benedict and if you do chances<br />
are you spent a lot more to make that one dish that you<br />
would have if you just went to the diner.<br />
In traveling all around the country, it is tough to find<br />
restaurants that are like our diners here, and we<br />
should be grateful for them.<br />
36<br />
<strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue
tips<br />
3<br />
Season your<br />
cookware<br />
Going and buying an<br />
expensive set of cookware<br />
is just the start of<br />
your exploration into the<br />
kitchen. You spent your<br />
hard earned money so<br />
why don’t you do all you<br />
can to make sure your<br />
cookware is clean and<br />
will endure time.<br />
According to my guide<br />
for my Calfalon.<br />
cookware<br />
gently with a<br />
soft sponge, warm<br />
water, and dish<br />
“Hand-wash<br />
soap. Soak first in<br />
warm, soapy water if necessary.<br />
If any burnt spots or oil residue remain,<br />
make a paste of one part baking<br />
soda and one part water. Dab some of<br />
the paste onto stubborn spots and let<br />
it stand for 15 minutes. Rinse and dry.<br />
Pour a small amount of vegetable<br />
oil onto a paper towel and rub into<br />
the surface of the cookware.<br />
Store carefully. If you must stack,,<br />
place a napkin or paper towel between<br />
different pieces of cookware<br />
to protect the nonstick coating.”<br />
We all do that right? Let us see if<br />
we can help.......<br />
Anyone who’s ever struggled to<br />
scrub scrambled egg gunk off a stainless-steel<br />
pan knows nonstick cookware<br />
can be a godsend. Whether that<br />
nonstick coating is ceramic or Teflon,<br />
Keeping Those<br />
Pots and Pans<br />
In Prime Shape<br />
it’s sure to make cleanup easier....as<br />
long as you clean up correctly, that is.<br />
Nonstick coatings can be fragile,<br />
and if you’re too rough with your<br />
cleaning, cooking, or storage, you can<br />
ruin them for good. At best, this could<br />
mean your ceramic pan loses some of<br />
its non-stickiness; at worst, you could<br />
end up with toxic Teflon flaking into<br />
your food.<br />
So please pay attention. If you’re<br />
using nonstick pans, you should know<br />
how to clean and care for them.<br />
Here’s what is recommended.<br />
How to clean and maintain your<br />
cast iron skillet<br />
1<br />
Gently<br />
wash<br />
the cookware by hand<br />
It may seem obvious, but once you’ve<br />
used your cookware, your first line of<br />
defense against ordinary food deposits<br />
is good ol’ dish soap and water.<br />
Sponge with water<br />
Your first line of defense against ordinary<br />
food deposits is a regular sponge<br />
loaded up with soap and water.<br />
Because nonstick coating requires<br />
a gentle hand, you’ll want to make<br />
sure you use a soft sponge—nothing<br />
harsh or overly abrasive.<br />
If you’re having trouble getting rid<br />
of tougher stains, you can give the<br />
pan a good soak in warm, soapy water.<br />
Just steer clear of the dishwasher.<br />
Your nonstick cookware can’t handle<br />
the heat.<br />
2<br />
Break out<br />
the baking soda<br />
Scrubbing nonstick pan:<br />
If you can’t get the pan clean using an<br />
ordinary soapy sponge, you may have<br />
to try washing with baking soda.<br />
Baking soda is truly one of the<br />
home’s most versatile tools. Not only<br />
does it do a great job leavening your<br />
baked goods, but it also makes an excellent<br />
cleaning agent.<br />
It comes in particularly handy<br />
when you’re fighting resilient, burnton<br />
food in a nonstick pan. If soap,<br />
water, and gentle scrubbing won’t do<br />
the trick, there’s no need to risk ruining<br />
your pan with an abrasive sponge.<br />
Make a paste out of one part baking<br />
soda and one part water, then dab<br />
it onto the dirty areas of the pan. Let<br />
it stand for 15 minutes, then rinse it<br />
away and dry the pan. The unwanted<br />
food bits should quickly wash away.<br />
It’s common knowledge that you’re<br />
supposed to season your cast iron<br />
skillet—essentially, build up a protective<br />
layer of polymerized oil on its<br />
surface. This process keeps it smooth,<br />
reducing its stickiness and preventing<br />
it from rusting. But did you know that<br />
you should also season your nonstick<br />
cookware?<br />
Yep, it’s true. Many nonstick pans<br />
even say so, right on the label.<br />
Oil in pan<br />
Use vegetable oil to lightly season<br />
your pan and protect the nonstick<br />
coating.<br />
If your nonstick cookware is ceramic,<br />
you can skip this step. Otherwise,<br />
try pouring a small amount<br />
of oil on a paper towel and rubbing<br />
the inside of the pan after each use.<br />
Unlike cast iron, nonstick coating<br />
can’t withstand extremely high heat,<br />
so don’t heat the pan after oiling it.<br />
Simply rubbing it in will do enough,<br />
combined regular use and careful<br />
cleaning.<br />
4<br />
Store<br />
carefully,<br />
use carefully<br />
Take care during cleaning is essential,<br />
but it’s only one part of the equation.<br />
If you want your nonstick cookware<br />
to last, you should also be careful not<br />
to damage the surface when you’re<br />
cooking and storing it.<br />
Take care not to scratch or gouge<br />
your nonstick cookware.<br />
When you’re cooking, use wooden<br />
spoons or soft silicone spatulas<br />
rather than metal utensils. You’d be<br />
surprised how easy it is to scratch a<br />
pan with a metal spoon.<br />
When it comes time to put nonstick<br />
cookware away, don’t stack pots<br />
and pans carelessly on top of each other.<br />
The bottom of one pan can scratch<br />
the top of another. Instead, place a<br />
napkin or paper towel between each<br />
pot or pan before stacking them.<br />
Hopefully, some of these tips can<br />
help your cookware last longer.<br />
38 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 39
food<br />
Where’s The Beef ?<br />
Well, there are a significant<br />
number of characteristics<br />
and differences, the<br />
“best” depends on what<br />
the recipe calls for and how you want<br />
to cook it. The great news is that the<br />
cuts of beef that cost you the most<br />
might be the best for your recipe or<br />
taste. To give a better understanding of<br />
the different cuts of beef, let us break<br />
down each starting with primal cuts.<br />
What is “Primal Cuts” of Beef<br />
A side of beef is broken into eight primal<br />
cuts, or main divisions if you will:<br />
chuck, brisket, shank, rib, short plate,<br />
loin, flank, and round. Each of these<br />
primal cuts is then sectioned off again<br />
into subprimal cuts for sale in most cases<br />
because we all don’t need 1/8th of<br />
a cow. The chart with the article will<br />
show you where each cut is from and a<br />
suggested method to cook it.<br />
Now that there is the<br />
most basic of butchering lessons<br />
behind us let us try to<br />
break down the cuts.<br />
Chuck<br />
The chuck is the shoulder area.<br />
Obviously, being the shoulder, this<br />
is a very well-used muscle group; it is<br />
loaded with connective tissue, it is incredibly<br />
lean and, as you can imagine,<br />
callous. The chuck is usually, what is<br />
ground into hamburgers or diced into<br />
stew cuts or pot roasts, which require<br />
that long moist-heat is stewing or<br />
braising to break down the collagen<br />
and make them tender. With this, you<br />
can still find a real tender few sections<br />
like the chuck eye steaks.<br />
Ribs<br />
This primal cut includes parts of the<br />
ribs, plus a portion of the spine and the<br />
large muscle located between the spine<br />
and ribs. The center muscle area is very<br />
tender and is full of fat, and is one of the<br />
most preferred cuts of beef. Whether it<br />
is bone-in or boneless prime rib roasts,<br />
both come from this primal cut, as do<br />
rib eye steaks, which are cut individually<br />
from the roasts. These premium cuts<br />
are cooked in dry heat (roasted, grilled<br />
or seared in a skillet) to preserve their<br />
flavor and juiciness.<br />
Loin<br />
The loin is made up of two subprimal<br />
cuts. On is the strip loin and the other is<br />
the tenderloin, the tenderloin contains<br />
the most tender and prized cuts of<br />
meat. The strip loin, which is the larger<br />
of the two, is a long muscle which runs<br />
along the spine. The tenderloin is smaller,<br />
and it intertwines with the strip loin.<br />
The steaks that are butchered from the<br />
strip loin are known as New York Strip<br />
Steaks. The tenderloin may be sold in<br />
roast-sized chunks for Chateaubriand,<br />
or sliced into individual steaks known<br />
as filets mignons<br />
A steak cut to<br />
include both the strip and the<br />
filet separated by the t-shaped bone<br />
between them is called a T-bone steak.<br />
When a T-bone steak is cut from farther<br />
back on the short loin, where the<br />
tenderloin is thicker, it is known as a<br />
porterhouse. The loin is not as fatty as<br />
the rib eye, nor is it among the leanest<br />
cuts. All loin cuts are best dry-heat<br />
cooked like the rib cuts.<br />
A third subprimal cut from the loin,<br />
the sirloin, is the back part of the midsection<br />
connecting the loins to the<br />
hips. While the sirloin is not as tender<br />
as the loin cuts, it is quite lean; top sirloin<br />
steak is considered “extra lean” by<br />
the USDA. Sirloin makes a fine steak<br />
or roast and is loved for its more robust,<br />
“beefy” flavor and more moderate<br />
price. It also makes some of the most<br />
premium ground beef available.<br />
Round<br />
The round is the hind leg of the animal.<br />
Like the chuck, it is a profoundly used<br />
muscle that’s very lean and full of connective<br />
tissue…but unlike the chuck, it<br />
doesn’t contain hidden treasures like<br />
the flat iron. It yields roasts and steaks<br />
which must be stewed or braised to<br />
make them tender (Swiss steak is a<br />
known favorite), and is also a primary<br />
source for lean ground beef.<br />
Shank and Brisket<br />
The foreshank or arm is very flavorful<br />
and high in collagen and is typically<br />
sold as “soup bone” for making soups<br />
and stocks. The brisket (breast) is very<br />
tough and contains quite a bit of fat. It is<br />
brined to make corned beef or cured to<br />
make pastrami and has found great favor<br />
with barbecue chefs, who smoke it<br />
for great lengths of time to make some<br />
of the finest barbecue to be found.<br />
Plate and Flank<br />
The short plate contains the rib<br />
bones and is located directly beneath<br />
the primal rib cut. The<br />
flank, adjacent to the plate and<br />
below the loin, is the side of the animal.<br />
Short ribs come from the plate and are<br />
marinated and grilled or stewed. Skirt<br />
steaks and hanger steaks, also considered<br />
part of the plate, are part of the diaphragm…which<br />
is, after all, a muscle. The<br />
hanger steak, the part attached to the<br />
last rib and the spine near the kidneys, is<br />
one of the tenderest cuts on an animal.<br />
It is best marinated, cooked quickly over<br />
high heat, and served rare or medium<br />
rare because it can become chewy. The<br />
tougher skirt steak, from within the diaphragm,<br />
is often marinated and sliced to<br />
use in preparing fajitas. Flank steak and<br />
London broil come from the flank. They<br />
are harsh yet flavorful cuts that do well<br />
cooked in moist or dry heat.<br />
So we hope you find the basic<br />
breakdown of beef informative. As<br />
we move into future issues, we will get<br />
into the aging of beef and other cuts<br />
of meat.<br />
40 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 41
Recipes around the world<br />
Tourtière:<br />
A French-Canadian<br />
Meat Pie Recipe<br />
Being that the winter doesn't want to<br />
leave us and being the Editor-in-Chief<br />
with some French Canadian heritage I<br />
decided to include a fantastic meal that<br />
warms your insides.<br />
This meat pie is extremely easy<br />
to prepare and will impress quests and<br />
fam-ily with not only it’s taste but the<br />
aroma it generates all through the<br />
house.<br />
For the crust you can use a pre<br />
made dough or if you have a good<br />
recipe go and have at it. FOR THE<br />
PIE:<br />
1 1/2-2 pounds ground pork, we<br />
like to use pork sausage<br />
Kosher salt and freshly ground black<br />
pepper to taste<br />
2 tablespoons neutral oil, like canola<br />
Diced carrot, 1 large<br />
2 tablespoons unsalted butter<br />
1 medium-size yellow onions,<br />
peeled and diced<br />
4 cloves garlic, peeled and minced<br />
2 tablespoons parsley, roughly<br />
chopped<br />
10-12 ounces cremini mushrooms<br />
or a mixture of wild mushrooms,<br />
sliced<br />
½ cup of stock<br />
1 teaspoon ground cinnamon<br />
1 teaspoon ground clove<br />
Pinch of ground nutmeg<br />
Pinch of cayenne pepper or to taste<br />
2 medium-size potatoes, like Yukon<br />
Gold, diced small<br />
1 large egg yolk, beaten with a<br />
tablespoon of water<br />
DIRECTION:<br />
1<br />
In<br />
2<br />
Place<br />
3<br />
Once<br />
4<br />
Take<br />
5<br />
Assemble<br />
6<br />
Place<br />
a bowl mix your spices, pork and large<br />
egg yoke with the stock.<br />
mixture in the frying pan and<br />
brown all of the meat.<br />
browned, add all of the vegetables,<br />
garlic, and potatoes to activate the<br />
flavor. Don’t cook to long since they are<br />
going to bake.<br />
it off the heat and let it cool, you<br />
don’t want to place the hot filling in<br />
the pie crust since the crust will cook<br />
uneven.<br />
the pie. Place a large baking<br />
sheet on the middle rack of oven, and<br />
heat to 400.<br />
pie in oven on hot baking sheet,<br />
and cook for 20 minutes, then reduce<br />
temperature to 350, and cook until<br />
the crust is golden brown and the<br />
filling is bubbling, about 30 to 40<br />
minutes more. Let cool 20 minutes<br />
before serving.<br />
Enjoy.<br />
42<br />
<strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 43
Reader’s Choice REcipes<br />
Crock Pot Specials<br />
We have had a lot of positive feedback with our recipes and<br />
tips over the last few months. One of the best thing that we<br />
have had is unsolicited recipes and now we have decided to<br />
reward all of the fantastic people that have sent those recipes<br />
to us.<br />
Since our magazine title is growing across the country we<br />
receive these recipes from all over the place and hey, a great<br />
recipe is a great recipe.<br />
This Month they are going to publish Crock Pot treats.<br />
Slow Cooker<br />
Lasagna<br />
By. Patrice R. Wilmington, DE<br />
Italian Chicken<br />
in Cream Sauce<br />
By. Mary T. Malvern, PA<br />
INGREDIENTS<br />
1.5 to 2 lbs of diced chicken breast<br />
1 envelope Italian salad dressing mix<br />
1/2 cup water<br />
1 package (8 ounces) cream cheese,<br />
softened<br />
1 can condensed cream of chicken<br />
soup, undiluted<br />
1 Zucchini Diced<br />
Handful of fresh Mushrooms<br />
A couple of shakes of dried Oregano<br />
Hot cooked pasta of course it wouldn’t<br />
be Italian without it.<br />
Preparation<br />
1. Place all items in a large bowl and mike<br />
together before the slow cooker. Combine<br />
salad dressing mix and water; pour<br />
over chicken. Cover and cook on low<br />
for 3 hours. Remove chicken. Cool<br />
slightly; shred meat with two forks. Return<br />
to slow cooker.<br />
2. In a small bowl, beat cream cheese and<br />
soup until blended. Stir in mushrooms,<br />
oregano, and zucchini. Pour over chicken.<br />
Cover and cook until chicken is tender,<br />
1 hour longer. Serve with pasta or<br />
rice. If desired, sprinkle with parmesan<br />
cheese. Yield: 6 servings.<br />
INGREDIENTS<br />
2 containers ( 15 oz. ea.) ricotta cheese<br />
2 cups shredded mozzarella cheese (about 8 oz.)<br />
1/2 cup grated Parmesan cheese<br />
2 eggs<br />
1 pound of fresh spinich<br />
2 tablespoons of oregeno<br />
1 tablespoon of minced garlic<br />
2 jars of pasta sauce if you don’t make your own<br />
12 lasagna noodles, uncooked<br />
Prep Time : 20 Min<br />
Ready in : 5 Hr 20 Min<br />
Cook Time : 5 Hr<br />
Servings : 8<br />
Preparation<br />
1. Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan,<br />
eggs, spinach and spices. Mix in medium bowl;<br />
set aside.<br />
2. Spread 1 cup Pasta Sauce in 6-quart slow cooker.<br />
Layer in 4 lasagna noodles, broken to fit, then 1 cup<br />
Pasta Sauce and 1/2 of the ricotta mixture; repeat.<br />
Top with remaining 4 lasagna noodles and 2 cups<br />
Pasta Sauce. Reserve remaining Pasta Sauce. Cook<br />
covered on LOW 5 to 6 hours.<br />
3. Sprinkle with remaining cheeses. Cover and cook<br />
an additional 10 minutes. Let stand 10 minutes<br />
before serving. Serve with remaining Pasta Sauce,<br />
heated.<br />
Tortilla Soup<br />
By. David P Freehold, NJ<br />
Ingredients<br />
3 boneless chicken thighs<br />
10-ounce can diced tomatoes with green chiles<br />
1 can of black beans<br />
1 1/2 cups chicken broth<br />
1 cup water<br />
1 red onion, finely chopped<br />
4 garlic cloves, finely minced<br />
1 jalapeno, finely chopped<br />
1 teaspoon ground cumin<br />
1 teaspoon chili powder<br />
Juice of 1/2 lemon<br />
25 tortilla chips<br />
3 tablespoons finely chopped fresh cilantro<br />
Shredded Monterey Jack cheese for serving<br />
Preparation<br />
1. Place the chicken, tomatoes (and juices), beans, broth,<br />
water, onion, garlic, jalapeno, cumin, and chili powder<br />
in a slow cooker. Cover and cook on high for 3 to 4<br />
hours or on low for 6 to 8 hours.<br />
2. Uncover the slow cooker and use tongs to remove the<br />
chicken from the pot. Once cool enough to handle,<br />
shred, then return the meat to the pot. Stir in the lemon<br />
juice. Crumble a few tortilla chips into each bowl<br />
and cover with some soup. Serve sprinkled with cilantro<br />
and grated cheese.<br />
44 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 45
Reader’s Choice REcipes<br />
Kung Pao<br />
Chicken<br />
By. Maria V. Baltimore MD<br />
INGREDIENTS<br />
1 lb boneless, skinless chicken thighs, trimmed,<br />
patted dry and cut into chunks<br />
3 Tbsp all-purpose flour<br />
2 tsp black pepper<br />
2 tsp ground red pepper<br />
1 Tbsp seasoned rice vinegar<br />
1 Tbsp soy sauce<br />
1 Tbsp sesame oil<br />
1 tsp brown sugar<br />
1 tsp minced garlic<br />
1 Tbsp tomato paste<br />
1 tsp Tabasco sauce<br />
½ cup of peanuts<br />
Preparation<br />
1. Place flour, black and red pepper in a resealable<br />
plastic bag. Drop the chunks of chicken into flour<br />
mixture. Zip the bag and shake to coat the chicken<br />
well with the flour.<br />
2. Pour the chicken into the bottom of a 2-3 quart<br />
slow cooker.<br />
3. In a small bowl combine the vinegar, soy sauce,<br />
sesame oil, brown sugar, garlic, tomato paste and<br />
Tabasco sauce. Whisk to blend. Spoon the sauce<br />
over the chicken and coat chicken with sauce.<br />
4. Cover and cook on LOW for about 3-4 hours.<br />
5. Remove lid and turn to HIGH. Let cook on HIGH<br />
for about 15 minutes to let sauce thicken up.<br />
Serve chicken over rice and top with your desired<br />
toppings.<br />
Apple Spice<br />
Pork<br />
By. Amy F Altuna, PA<br />
Ingredients<br />
1 Regular sized Pork Loin to fit in your Crock Pot<br />
5 Apples sliced with skin on them<br />
1 Cup of Apple Juice<br />
3 tablespoons of olive olive oil<br />
3 Tablespoons of nutmeg<br />
3 Tablespoons of brown sugar<br />
2 tablespoons of cinnamon<br />
1 tablespoon of salt<br />
1. Place cut apples on the bottom of the crock pot<br />
2. Place meat on top of the apples.<br />
3. Pour apple juice over meat<br />
4. Drizzle Olive Oil over the meat<br />
5. Place the spice mix on the meat.<br />
6. Cover and let cook until temperature is hit. Give<br />
yourself plenty of time the lower the temperature<br />
the meat cooks the more tender the loin is to eat.<br />
<strong>Delaware</strong><br />
<strong>Eats</strong> <strong>Magazine</strong><br />
WWW. <strong>Delaware</strong><strong>Eats</strong><strong>Magazine</strong>.com<br />
All Around<br />
<strong>Delaware</strong> Area<br />
46 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />
#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 47
ecipe<br />
Tuna Poke<br />
Chef Brian Ashby’s of 8 th and Union Kitchens Tuna Poke<br />
¼ Diced avocado<br />
¼ cup pineapple Salsa<br />
¼ cup cucumber<br />
4oz sushi grade tuna<br />
2oz Poke Dressing<br />
¼ cup wakame<br />
(seaweed Salad)<br />
Toasted sesame seed<br />
- a dousing of your favorite<br />
hot sauce (sriracha works<br />
well)<br />
- thinly shave plantains and<br />
fry on 325 to add some<br />
crunch to the dish.<br />
Dice all fruit, vegetables, and<br />
protein. Mix in a bowl with<br />
dressing. Stack in a ring mold<br />
or spread over cooked rice.<br />
Pineapple salsa<br />
1 qt diced pineapple<br />
1c shallots<br />
½ c fresno peppers,<br />
no seeds<br />
½ cup red/orange bell<br />
pepper, diced<br />
1/4 c rice wine vinegar<br />
1/4c mirin<br />
1tsp Sesame oil<br />
Lime<br />
Salt<br />
Black pepper<br />
Poke dressing<br />
1/2c mirin<br />
1/4c rice wine vin<br />
1/2c Soy<br />
1c lemon juice<br />
1/6c Sesame oil<br />
1/8c Coconut oil<br />
Salt<br />
Combine in blender.<br />
Brian Ashby<br />
8th & Union Kitchen<br />
801-805 N. Union St.<br />
Wilmington, DE 19805<br />
Phone: 302-654-9780<br />
Fax: 302-654-0238<br />
www.8thandunion.com<br />
48<br />
<strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue