Archive for July, 2011

July 6, 2011

Matt’s Red Rooster Grill, Flemington NJ

4Plates2Table

LOCAL EATS

We went with some friends to Matt’s Red Rooster Grill the other night. Grilled foods are their specialty, hence the name…  I don’t know about you, but I think everything tastes better when it’s grilled.  Although I love to hunker down with a big t-bone, I’ve been trying to steer clear of red meat these days so I opted for the blackened grilled swordfish.  Let me tell you it didn’t disappoint and I didn’t miss the steak…. partly because my husband had bbq ribs that I dove into when I was done with my fish.  They gave him enough for two people!  The appetizers were delicious.  We shared a few at the table to start.  The stuffed poblano pepper was delicious and cheesy, a grilled avocado stuffed with crab meat was fresh and bright, and they have chicken and waffles!  They’re small scallion waffles topped with hand pulled chicken and served with a side of watermelon jicama slaw… my husband said this was the best! Everyone was happy with their meal.  Of course there was dessert.  The Tres Leches Bread Pudding and Blackberry Cabernet Sorbet were the perfect sweet treats to end the evening. The service was great. It’s BYOB, so don’t forget your wine.

I guess we’re not alone in loving Matt’s.  They get a 25 Zagat rating for food… not too shabby.  We’ll be back!

Matt’s Red Rooster Grill is located at 22 Bloomfield Avenue Flemington, NJ  –  (908)788-7050

Here’s a link to their website:

www.mattsredroostergrill.com
July 4, 2011

Smoky Chorizo & White Beans

Smoky Chorizo & White Beans

A lazy Sunday afternoon in need of a hearty snack before dinner I made this delicious starter.  Served with crunchy sliced baguette, toasted in the oven until golden and slices of manchego, it’s a favorite snack in our kitchen.

Here’s how to whip up this quick bite.

INGREDIENTS

  • 1 tbsp olive oil
  • 6 large cloves garlic, sliced
  • 1 pound smoked chorizo, sliced
  • Juice of one lemon
  • 2 – 15oz. cans Cannellini Beans, drained
  • 1/2 cup dry sherry
  • 1 tbsp fresh thyme
  • pinch red pepper flakes (or more if you like it spicy)
  • 1 tsp smoked paprika
  • Kosher salt & pepper to taste

In a large cold sauté pan, add olive oil and sliced garlic. Bring to medium-high heat and cook until garlic becomes fragrant but not browned – 2 minutes or so.  Add sliced chorizo and cook until chorizo colors and releases its own oils, stirring frequently.  Add lemon juice and deglaze the pan, scraping up any brown bits from the bottom of the pan.  Add remaining ingredients and toss to coat beans – cook until beans are heated through and liquid reduces. Serve with manchego cheese and sliced baguette.

Can be served room temperature.