History of The New Jersey Shores Food and Boardwalks

Home Made Jersey Shore Video:

Tastes of the Jersey Shore

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By: Tom Wilk
From saltwater taffy to seafood dinners, the Jersey Shore has always offered vacationers plenty of options to satisfy any appetite. Author Karen L. Schnitzspahn takes a look at the foods that lined the boardwalks and filled the dinner plates at Shore restaurants in “Jersey Shore Food History: Victorian Feasts to Boardwalk Treats” (American Palate/The History Press; 2012).

“Food is a big part of the Shore culture,” she says, in explaining the inspiration for the book. A New Jersey native who lives in Little Silver, Schnitzspahn fondly recalls visiting her grandparents in Margate in the 1950s.

“I remember going to Hackney’s and ordering lobster as a child. I thought it was the greatest thing in the world,” she says. The Atlantic City restaurant accommodated up to 3,200 patrons and featured waitresses in lobster costumes at the Miss America parade and in promotional materials to highlight its signature dish.

Schnitzspahn shows how Shore cuisine has evolved from the 19th century to the present. An 1850 breakfast menu from Congress Hall in Cape May offers standard fare, such as scrambled eggs and fried potatoes. However, the first four items listed are unlikely to grace most breakfast tables today: beef steaks, mutton chops, fresh fish and tripe. “I think that was the European influence,” she says, as the breakfast offerings also included kidneys, liver and clam fritters.

Other popular dishes fell out of favor with the passage of time. Celia Brown’s, a Belmar drive-in, offered a pineapple with cream cheese sandwich for 20 cents in the mid-1930s. And restaurants were not above adding a side of hyperbole to their meals. “We make the best Chocolate Ice Cream Soda in the World or any other place,” Celia Brown’s menu proclaimed.

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Schnitzspahn offers short profiles of Shore institutions, including Kohr Brothers ice cream, Max’s Famous Hot Dogs in Long Branch and the Knife and Fork Inn in Atlantic City. Interspersed through the book are 90 photographs and illustrations. Some demonstrate the visual element in marketing food and drink.

After the repeal of Prohibition in 1933, the Ritz Carlton Hotel in Atlantic City celebrated the occasion with a merry-go-round bar that made it stand out from other watering holes. The WindMill restaurant in Long Branch remains a landmark that creates a lasting impression with its white vanes.

To give readers the opportunity to sample Shore cuisine through the ages, Schnitzspahn has reprinted more than 20 recipes. They range from an 1873 recipe for mock turtle soup served at the West End Hotel in Long Branch to a recipe for funnel cake, the popular boardwalk snack.

“I like to eat, but I don’t consider myself a foodie,” says Schnitzspahn, who tried out some of the recipes with her two grandchildren, including one for blancmange from the 19th century.

Today, she sees the Shore adapting to keep up with culinary trends, such as the farm-to-table movement and the growing demand for organic food. “There are now more vegetarian options and vegan restaurants,” she says.

Schnitzspahn believes Shore restaurants can handle all tastes. “There’s something for everybody, whether you want to hold a meal in your hand or sit down to a spectacular five-course dinner.”

View A Slide Show of 1900s New Jersey photos here.

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History of the New Jersey Board Walk

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Nothing is more New Jersey than its boardwalks. Hundreds of thousands of visitors and residents enjoy the unique entertainment that these iconic wooden pathways provide along the Jersey Shore.

Many towns along the state’s 130 miles of ocean coastline boast a boardwalk and each one has its own individuality. Family-friendly, bustling, romantic or sophisticated, Jersey Shore boardwalk towns have dozens of distinct styles that appeal to all ages.

The boardwalk as we know it today – a raised promenade of plank boards straddling the sandy coastline – first appeared in Atlantic City in 1870, making it the world’s first. Today, it’s also the world’s longest.

Its initial purpose was pragmatic, intending to minimize the amount of sand trafficked into seaside hotels and train cars, but it wasn’t long before the boardwalk was inserted into the public consciousness as a symbol of good times and easy living.

New Jersey boardwalks are very distinctive. Writer Jeff Schlegel put it best in an article in the Washington Post, when he stated candidly, “With all due respect to Coney Island and Virginia Beach, no place in the country matches the breadth and depth of boardwalk culture found along the Jersey Shore.”

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In addition to Atlantic City, Jersey Shore boardwalks offer something for everyone. The mile long boardwalk in Point Pleasant Beach is a super family-friendly promenade with tons of rides and arcades for kids, a wide beach, restaurants, bars and even an aquarium.

To the south of Point Pleasant Beach is the Seaside Heights boardwalk that features the Casino and Funtown piers amusement parks. The mile long boardwalk is action-packed and one of the most popular and most visited in the state and is a magnet for young people. It’s full of game stands, rides, arcades and even a waterpark.

Near the southern most tip of New Jersey Wildwood has a total of five amusement piers, dozens of carnival games, souvenir shops, food stands, waterparks and world-class roller coasters. This bustling boardwalk draws tons of visitors to enjoy all the amusements, the expansive beach and the many special events.

For those seeking a quieter setting Spring Lake offers residents and vacationers alike an unhurried and peaceful atmosphere that has made the town a highly-desirable destination at the Jersey Shore for more than 100 years. Along with its uncluttered beach, the two-mile long boardwalk is the longest non-commercial boardwalk in New Jersey and provides a unique atmosphere for all visitors.

So, when in New Jersey, don’t miss out on the unforgettable experience of visiting our state’s boardwalks.

Compiled By: Josh Martin

Sources:
visitnj.com
Philly.com
NJ.com

 

Grilled Salmon on Cedar Planks in 5 Simple Steps

Too many people pack up their grills for the winter after Labor Day. Unless it’s snowing you should grill well into fall and early winter. Perhaps you’ve gotten sick of burgers, steaks, and hot dogs. Let’s try something a little more challenging; I hope you enjoy my “Cedar Planked Salmon”.

Ingredients:
4-10 oz Salmon filet
2 cedar planks

Rub Ingredients (optional):
1 tablespoon sea salt
1 tablespoon brown sugar
1 garlic powder
1 teaspoon orange peel
1 teaspoon lime flavor,
1 teaspoon chili powder

Directions:

1) Soak your cedar planks in water for at least on hour before cooking. (You can use your own cedar planks,but I recommend using food safe cedar such as, fire and flavor)

2) Mix all or the rub ingredient together in a small bowl. Generously pour the spice mixture in a line down the center of the filet. Rub the mixture in to the filet thoroughly.

3) Heat your grill to 350°F. Add the soaked planks to grill. Close the cover and heat for at least 3 minutes. (don’t heat them longer than 5 minutes or it will prematurely char)

4) Flip the cedar planks and add your salmon to the heated side of the plank. Next close the lid for 12-15 minutes.

Note: you can also grill asparagus, zucchini, eggplant, etc. on your cedar planks

5) Serve and enjoy!

By: Josh Martin

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You may also like to grill: My Grand Mothers Cheeseburgers / Hamburgers

 

Easy Home Made Chicken Pesto

Ingredients:

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (or grated Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine walnuts
3 tablespoons minced garlic cloves
2 Chicken Breasts
1 13oz package of pasta
Salt and freshly ground black pepper to taste
A handful of spinach leaves

Directions:

1) Combine spinach and basil with walnuts nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.


2) Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Now put the sauce mixture aside.


3) Place chicken breasts in a large pot. Pour 2-3 cups of water onto the chicken, until it is submerged. Bring the water to a boil, then turn down the heat to medium.


4) Once the pot has simmered for 10 minutes, strain off any fat that has rose to the top.


5) After the chicken is white and floating, place the chicken on a cutting board to cool(always make sure your meat is properly cooked). Bring the water you boiled the chicken in back to a boil.

6) Begin to boil your pasta. Now that the chicken has cooled some, you can start cutting the chicken breasts into strips.

7) Once your pasta is tender and strained of water, combine sauce mixture, chicken, and pasta in your large pot. Stir the ingredients together thoroughly.

8) Server with bread and salad, enjoy!
By: Josh Martin

 

Bold Smothered Pork Chops

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons garlic powder
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1 tablespoon freshly ground black pepper
• 4 pork chops, 3/4-inch thick
• 1/4 cup olive oil
• 1 can french onion soup
• Chopped fresh flat-leaf parsley, for garnish

Directions:

1) Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly.

2) Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

3) Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.

4) Remove the pork chops from the pan and add the rest of the seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the French onion soup in. Fill the empty can with water and add to the mixture. Stir to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving. Pour excess sauce over you pork chops.

(typically I serve this with broccoli and Au Gratin)

Enjoy!

By: Josh Martin

 

Homemade Candied Yams (Sweet Potatoes)

Ingredients:

1 large sweet potato (yam)
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon nutmeg
1 teaspoon vanilla extract
1/2 cup water
1 tablespoon olive oil

Directions:

1) Dice sweet potato into medium sized chunks

2) Place diced sweet potato into a medium sauce pan. Cover the sweet potato with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes.

3) Remove the sweet potato from the water once it is tender, but still mildly crunchy. Combine sweet potato, cinnamon, nutmeg, sugar, olive oil and water in a medium sized skillet. Stir and sauté for about 10 minutes on medium-low heat.

4) Enjoy, once the sugar has caramelized into a thick black sauce and the potato is tender.
By: Josh Martin

 

The Perfect Butternut Squash

Ingredients:

1 teaspoon cinnamon
1 teaspoon nutmeg
1 butternut squash
2 heaping tablespoon brown sugar
2 tablespoons butter

Directions:

1) Preheat oven to 400 degrees. Using a large serrated bread knife, cut the squash in two. You can use a sawing motion, sea-saw motion, or both to cut clean through.

2) Use a spoon to remove the seeds. Scrape the the inside until you no longer see “strings”.

3) Place 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 tablespoon brown sugar into each half. Rub the spice mixture onto all of the orange portion of the squash. By the time you are through the spices should look like a brown paste.

4) Place butter inside each half

5) Cover tightly with tin foil, bake for 50 minutes.

By: Josh Martin

 

Home Made Pumpkin Pie from Scratch

Ingredients:

1 1/4 cups pumpkin purée
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger*
1 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

*ingredients can be substituted for 1 teaspoon pumpkin spice and 1/2 teaspoon cinnamon.

Directions:

1) Preheat oven to 400°. Use a sharp serrated bread knife to cut the pumpkin in two. You can use a sawing motion, sea-saw motion or both to cut through.

2) Use a strong metal spoon to remove the seeds and strings. (Put the seeds aside if you plan to make roasted pumpkin seeds).

3) Cover both halves with tin foil and place on a cookie sheet. Bake for 40-50 minutes. Once a fork can penetrate the skin of the pumpkin it’s done

4) Score the pumpkins skin with a sharp knife, peal off the pumpkins skin (Once cooked through, the skin should peel off easily).

5) Blend the pumpkin meat in a blender or food processor, until it is practically liquefied. (If you have extra it will keep in the freezer for about six months).

6) Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased

7) In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and ground cloves. Add eggs; mix until well blended. Add evaporated milk,and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.

8) Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 25-30 minutes longer, until the pumpkin filling is set.

By: Josh Martin

Click here for a brief history of pumpkin pie

 

Smokey and Savory Green Bean Casserole

Ingredients:

1 can (10 3/4 ounces) cream of mushroom soup mix
1/2 cup milk
2 tablespoons minced garlic
2 tablespoons liquid smoke
1 tabkespoon ground black pepper
4 cups cut green beans
1 1/3 cups fried onions

Directions:

1) Remove any stems from the green beans and break them in half. Place the beans in a steamer for 30 minutes.

2) Preheat oven to 350°F. Stir the soup, milk, Liquid smoke, black pepper, steamed beans and 1 cup fried onions in a 1 1/2-quart casserole dish.

3) Once mixed sprinkle the remaining fried onion over the top.

4) Tightly covered with tinfoil and bake for 30 minutes or until the bean mixture is hot and bubbling.

By: Josh Martin

 

Homemade Pumpkin Pie from Jacko Lantern Innards

A few years ago when I carved a jacko-lantern, I couldn’t help but think about all the wasted food. So, I developed a method to remove the pumpkin meat without baking the pumpkin, making it impossible to use it as a jacko-lantern. I use the pumpkin innards to make several things, but my favorite is a pumpkin pie. Once you try this recipe, you will never want canned pumpkin pie again.

Ingredients:

1 1/4 cups pumpkin purée
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger*
1 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

*ingredients can be substituted for 1 teaspoon pumpkin spice and 1/2 teaspoon cinnamon.

Directions:

1) Use a sharp knife to carefully pierce the top of your pumpkin. Remove the knife and insert a pumpkin knife into the slot. Cut a circular opening around the stem.
2) Remove the top. Use a strong metal spoon to remove the seeds and strings. (Put the seeds aside if you plan to make roasted pumpkin seeds).

3) Use the same spoon to vigorously scape the pumpkin meat. Set aside the pumpkin meat in a medium bowl. The more you scrape from the inside, the more purée you’ll have and the more your jacko-lantern will glow.

4) Steam the pumpkin meat for 30 minutes.

5) Blend the pumpkin meat in a blender or food processor, until it is practically liquefied. (If you have extra it will keep in the freezer for about six months).

6) Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased.

7) In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and ground cloves. Add eggs; mix until well blended. Add evaporated milk, water and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.

8) Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 25-30 minutes longer, until the pumpkin filling is set.

(Feel free to Facebook or tweet me for instruction how to make the Toy Story pumpkin below)

By: Josh Martin