Dinner’s On The Table – Healthy Specialty Foods & Recipes

I just read in article in the Poughkeepsie Journal with ideas for your staycation.  I’m going to try to give some ideas that, with a little imagination, will make you feel like you’re at the shore, or the lake, or just not stuck at home!

We took a wonderful vacation a few years back on Cape Cod.  Reminded me of childhood vacations right down to the tent and the torrential downpour we experienced one night.  Ever since that wonderful week, my husband has been obsessed with whole belly clams.  We usually stay away from deep fried food, but there’s something amazing about a freshly shucked clam, coated in a batter and fried so perfectly that you can actually taste the clam and appreciate the contrast of the softness of the clam and the crispiness of the coating.   Fried clam strips just don’t cut it!

We were driving south on route 9 right around Easter and my eyes were drawn to a sign that I had driven by a few times.  This time, before we had a chance to think , we found the car turning into the parking lot for Joe Willy’s Fish Shack.  We really just wanted to see what they had to offer, so we went in.  The owners have done a good job trying to make you feel like you’re at the shore.  They offer everything you expect if you’re at the Cape.  Including Ipswich Clams.  Those golden morsels of yummy-ness also known as whole belly clams.  Now we had no choice but to eat here.  We ordered half orders of the fried oysters and the Ipswich clams after being told they shuck them to order.  How fresh is that?!?!?!

Joe Willy’s offers something for everyone!  Lobster rolls, fish and chips, steak and cheese, chicken, even a veggie burger!  You have the choice of fried, broiled, or grilled for many of the seafood selections.   Your kids will LOVE IT HERE!  They offer more selection on the children’s menu than many local restaurants do. 

The best part is that they are located right next to Splash Down Beach!

Don’t waste your summer at the Galleria Mall.  Find something fun to do!

Tune in next time for some fun in the Rhinebeck area…and have a great summer!

http://joewillysfishshack.com/

http://www.splashdownbeach.com/

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We went to the Dutchess County Fairgrounds in Rhinebeck this past Sunday for Maple Weekend.  It was wonderful.  We got to stand in the evaporator and take in the maple scented air.  We sampled fresh maple syrup right out of the evaporator.  We took a walk through the grounds to see the tapped trees, and we had a yummy meal of pancakes, sausage and fresh maple syrup. 

There were many people purchasing honey and maple products from Remsberger Maple Farm and Apiary.  The question of the day is this…What do I do with the syrup and sugar now that I have a years worth?

There are a few really easy applications, such as top your ice cream or yogurt with maple syrup.  It’s delicious and when you use a good quality low fat unsweetened yogurt, you have control over what you’re eating.  Instead of a spoonful of sugar on your oatmeal, try maple syrup!  The next time you make an apple cobbler, replace some of the sugar in the topping with maple sugar. 

Here’s a nice way to incorporate maple into savory dishes, like salmon.

Maple Salmon on a Cedar Plank

Ingredients

4 4-6 ounce salmon filets (can be a whole filet or individual pieces)

Salt + pepper

1/4 cup real maple syrup

1 lemon, juice and zest

1/4 cup chopped parsely

At least one hour before you are ready to grill, soak your cedar planks in water.  This can be done in the morning for dinner tonight.  You need a good soaking inorder to get enough smoke to nicely flavor the fish.

Fire up your grill to 350-400. 

Combine maple syrup, lemon juice, some of the zest and parsley.  (Taste before adding all of the lemon, adjusting to your liking)

Place the cedar planks on the grill.  Close the grill for up to 2 minutes to allow the planks to start smoking.

Lay fish on planks, but be careful not to crowd the fish.  Sprinkle lightly with salt and pepper.  Brush some of the maple mixture on the fish. 

Cook with the cover closed for 15-18 minutes, until the fish flakes with a fork.  (The fish will be cooked through and will have a nice smokey flavor)

While the fish is cooking, put the maple mixture in a small sauce pan and bring to a boil.  This will concentrate the flavors for a final glaze.

Using a clean brush, baste with the maple mixture before serving. 

Garnish with a wedge of lemon and more fresh parsley.

No problem if you don’t have a grill or just want to cook this in your oven.  Place the soaked cedar plank on a baking sheet.  Set the sheet in a 350 oven for up to 5 minutes to get the plank heating.   These are the only changes to the grill instructions. 

If you don’t want to use the cedar plank, just place the fish in a Pyrex container and bake the prepared fish for 15-18 minutes in a 350 oven.

If you like your fish rare rather than cooked through,  start checking the fish after 10 minutes. 

Note: Only use cedar that is sold for cooking.  Cedar from a lumber yard has been treated with chemicals.

Maple Weekend continues this weekend, March 28 and 29 at the Fairgrounds.

www.remsburgermaple.com/

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     Pizza is by far the number one food served for a Super Bowl Party. You could order out for it, but you may not know what everyone wants on their pizza. And it’s cold by the time you go for seconds. Here’s a way to create a pizza buffet without keeping the oven on all night long, yet folks can enjoy hot, delicious pizza their way!

     Grilled Pizza is quick and easy and you can get started making the shells tonight. First of all, very important. If you don’t have an interest in standing in the freezing cold in front of your barbecue grill and you don’t have a stove top grill pan, you may want to go out and get one. They’re relatively inexpensive ($20-30) and very useful all year round.

     Then buy some pizza dough and toppings from your local megamart. Your going to make 8 individual pizzas out of each dough ball. So estimate how many your guests may eat and buy accordingly.

     When you get home let the dough rest at room temperature for 2 hours or until the dough rises and looks nice and fluffy from all the yeast activity. Spread some flour on your work surface and punch down your dough with your knuckles. Then form it back into a ball. Now take your pastry dough cutter, or a knife if you don’t have one, and quarter the dough and then half each of the quarters so you have 8 little dough balls.

     In the meantime, get your grill pan hot – use medium heat. Or start up your barbecue – on low for now. You can also spray some oil on the surface just before placing the dough.

     Spread a small amount of additional flour as needed on your work surface. You can either take a rolling pin and roll out each dough ball, or do it by hand to give it a more rustic look. If by hand, punch the dough down with your knuckles. Then grab an edge of the dough, lifting it off the surface. Place your fingers of both hands next to each other and lightly stretch apart. Don’t pull too hard or too far or you’ll put a hole in the dough. Gravity will be pulling and stretching the dough downward. Go around the dough at least once. You’re trying to make the dough into a rough circle but not too thin. Place back on the surface and spray cooking oil on one side of the dough. This side will be going down on the grill pan first.

     Take the dough by one edge, hands apart. You want to lay the dough’s bottom oiled edge onto the far side of the pan allowing it to "stick" so you can stretch the dough over as far as possible to the other side of the pan. Don’t worry, when the dough is cooked it won’t continue to stick to the surface. The pizza dough will cook fast, only a few minutes on each side. And you’ll have nice grill marks to show for it. Repeat with all your dough. You can wrap them in plastic and keep them at room temperature until the next day or put them in the fridge (but let them come back to room temperature before cooking because this way the toppings will cook faster and more evenly).

     On Super Bowl Sunday set up your pizza buffet line. The dough is already cooked so all you’re doing is making sure that the cheese melts and the toppings heat up. You can use your oven, broiler, toaster oven, specialized pizza counter cooker, frying pan or grill pan to reheat. If using a frying pan or grill pan, use a pot cover that doesn’t fit securely and allows air circulation, yet retains heat so the toppings heat through. A lower heat setting is best so you don’t burn the crust.

Important Note: Don’t put any raw foods on your dough – please cook them first!

 This works great for any party or sporting event (football, baseball, hockey, basketball, soccer).

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That time of year is here football fans. The playoffs are almost finished and the Superbowl is right around the corner.

What are you eating for your Football Party or Superbowl Party?

Do you like traditional Football Party snacks (Buffalo Wings, chips, dips, hot dogs, burgers, pizza) or crave something a little different that you can’t find at your local eatery, take out joint or grocery store? No matter which, Dinner’s On The Table can whip up some fresh to order goodies for your superbowl party – right in the comfort of your own home!

• No worries about buying ingredients!
• No worries about picking up the food!
• No worries about finding the time to make the food!
• And best of all, no cleanup afterwards!

Just sit back, enjoy the game and a spend a stress-free, fun evening with family and friends.

Give us a call @ 845-773-9013 to book your Superbowl or Football Party today. Limited bookings, don’t miss out!

Let Dinner’s On The Table cater your event and we’ll cover all 9 yards and maybe even 10.

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