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 />


For years, My Town Advertising has helped small businesses with their advertising<br />

campaigns and sales strategies. We can help you with the following:<br />

Develop an<br />

annual strategy.<br />

Does Your Business Need<br />

to Spice Up its Marketing?<br />

Handle all the outsourcing and<br />

analysis of your marketing and<br />

sales departments.<br />


Help nonprofit groups develop<br />

a fundraising package with no<br />

out of pocket expense.<br />

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 />


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 />


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 />


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 />

1382 Delsea Dr.<br />

Deptford Township, NJ 08096<br />

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 />



Presented by Bradford White<br />

www.NFLAlumniPhilly.com for more info<br />

May 21, 2018<br />

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in the Super Bowl of Golf in April of 2019 against<br />

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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 />

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to raise much-needed funds<br />

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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 />


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 />


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 />


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 />


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

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