Grilled Vegetables on Skewers
Make a marinade of olive oil, balsamic vinegar, oregano, salt & pepper.
Marinade vegetables about 1-2 hours
Use unpeeled Chinese or Japanese eggplant cut into chunks. If you salt the pieces, the eggplant will remain firm. Try using small round eggplant like Bambino or Kermit when available.
Add mushrooms, red peppers, small onions, grape tomatoes, etc.
Put on skewers and grill until lightly golden on all sides - about 10 minutes.
The bay's bounties are a source of delightful dining. Whether you're a resourceful fisherman or depend on your local seafood market, you'll find bay products are plentiful. There's nothing like catching it by yourself to make you appreciate the merits of the New Jersey shore, but bear in mind there are some rules, regulations and guidelines to follow:
|Shellfish:||You'll need a clammer's license, which is available from any authorized state licensing bureau. Be sure to clam only in approved areas. There are charts and information available on these designated beds. Contact New Jersey Sea Grant or the State Bureau of Shellfish for details.|
|Crabs:||There is a recreational limit and a free license available for using 2 commercial size pots, if you'd like to try catching these seasonal favorites. A license is needed for anything over 2 pots, and costs $100.00. There is no limit to how many crabs you catch by dip netting, drop lining or a number of other methods.|
|Mussels:||Mussels can be found in bay beds or on bridges in approved areas. No license required.|
Since sea bass, blackfish (tautog) and other fish often enter large crab pots, you'll find it easy to collect an added bonus of fresh seafood for the dinner table. We've included a special blackfish recipe among the bay's bounty collection.
THIS RECIPE REQUIRES A LITTLE BIT OF WORK ...BUT IS WELL WORTH THE EFFORT. PREPARE YOUR COURT BOUILLON FIRST, ADDING FISH AND SHELLFISH LATER. THIS RECIPE SERVES 4.
|2 lbs fish racks (body cavities
cleaned, no eyes or gills)
2 quarts of water
1 cup dry white wine
4 Tablespoons butter or margarine
1 bunch scallions, coarsely chopped
|3 stalks celery, coarsely
2 medium onions, coarsely chopped
4 cloves garlic, crushed
2 bay leaves
1 teaspoon thyme
|1 teaspoon fennel
1 pinch saffron
2 Tablespoons salt
1 handful parsley, coarsely chopped
In a stock pot, melt butter. Add scallions, celery, garlic, onion, parsley and sauté until vegetables are softened. Add fish bones, water, wine, bay leaves, thyme and remaining ingredients. Cover pot. Over medium heat bring to a boil for about 10 minutes. Reduce heat and let simmer over low heat for 40 minutes. Strain broth through strainer or sieve, throw away the solids and prepare the following ingredients to create Barnegat Bouillabaisse:
|4 cleaned crabs broken in 1/2
2 fillets of black bass (t/a lb. each person)
1 dozen littlenecks, scrubbed clean
|1 lb. mussels, scrubbed clean
1 medium onion, coarsely chopped
1 stalk celery coarsely chopped
|2 cloves garlic, crushed
6 cherry tomatoes, halved
1 Tablespoon tomato paste
Sauté onion, celery, garlic in a little butter. Put bouillon in stock pot and add sautéed mixture. Add tomatoes and tomato paste. Stir. Add crabs, fish, clams and mussels. Cover and simmer about 15 minutes, until cooked. Serve over rice with toasted French bread. If your budget allows, include a t/z 16. lobster tail per person, using the lobster bodies for stock in the court bouillon recipe!
|STEAMED BLUE CRABS
1/2 cup Old Bay or any seafood seasoning
3 cups beer (or water)
1/2 cup salt
3 cups white vinegar
3 dozen live hard blue crabs
Mix seasonings, vinegar and beer (or water) well. Put one half of the crabs in a very large pot with rack and TIGHT fitting lid. Pour 1/2 of the seasoning mixture overtop. Add rest of the crabs and the remaining liquid. Steam, covered until nabs turn bright red, about 15-20 minutes. Can be served hot or cold. Serves 9-12, depending upon crab size.
2 cups ground clams
1/4 cup clam liquor
1 Tablespoon melted butter
1 egg, well beaten
1/2 cup Ritz cracker crumbs ("heaping")
1 cup milk (half & half can be used for a richer, creamier pie)
salt and fresh ground pepper to taste
1 double 9" pie crust
Combine all ingredients and season to taste. Pour mixture info bottom pie crust. Cover with the top crust, seal well and vent with fork tines. Bake in a 350° oxen for about 1 hour.
4 dozen mussels, well scrubbed
1 teaspoon fresh ground pepper
4 cups white wine
4 tablespoons butter
1 medium onion, chopped fine
4 teaspoons minced parsley
4 garlic cloves chopped fine
4 basil leaves
3 sprigs parsley
1 tablespoon lemon juice
1 teaspoon salt
Place mussels in a large kettle, with all the ingredients except the butfer and minced parsley. Bring to a boil, cover and simmer until mussels have opened. Remove the bivalves with a slotted spoon, discarding any that haven't opened. Add butter to the liquid and raise heat to reduce the liquid by half. Arrange the mussels in warm bawls or soup plates. When the liquid is reduced strain it into a smaller pan, then warm again over low heat and pour some directly over each portion of mussels. Sprinkle 7 teaspoon of parsley over each serving. Serves 4.
Substitute 2 cups red wine and 2 cups tomato puree for the white wine above, for a hearty robust variation, mussels Provencal.
2 blackfish (tautog) fillets
1/2 cup flour
1/4 cup Old Bay or Wye River seasoning
4 Tablespoons oil
2 cloves garlic
Mix flour and seafood seasoning in mixing bowl. Dampen fillets and roll them in mixture. Set aside. Place oil and garlic in a hot iron skillet. When oil is hot and slightly smoking, put fillets in skillet. Cook for about 4 minutes, turn and cook for another 3 minutes. Don't be alarmed at the smoke, and the fish will have a charred look to it. Serve with fresh lemon and plenty of your favorite cold beverage. A side sauce of sour cream, onions and cucumbers is a perfect partner for this dish! Serves 2.