paige heavey | june azho

YOUR HOME

TIME FOR TRAVELCape May

Yard HouseYardHouse.com

Not even a generation ago, grilling on the BBQ meant a trip to the store to buy lighter fluid, matches, a bag of Kingsford charcoal briquettes, ground beef, sliced American cheese and a bag of hamburger buns.

As our tastes have become more refined in many aspects of living, so have our desires for the ultimate outdoor grill. Americans’ interest in a more sophisticated food culture and the trend towards more healthful eating has helped fuel the growth of these “super grills.”

Just as the latest innovations and gadgets have made their way into our kitchens, outdoor grills are offering better and better features. From dedicated warming racks to built-in smoker boxes, these higher-end appliances are poised to bring gourmet chefs out from the indoors.

Features available on today’s grills vary by manufacturer but some of the popular appointments include a high-heat sear zone, stainless-steel grilling grates to make clean up easier, the flexibility of cooking with charcoal, natural gas, liquid propane or wood, fold-down plate shelves and insulating liners to protect combustible areas from excessive heat.

Brooke D’Alleyrand with Sub-Zero Wolf Southwest describes the Wolf gas grill as a true precision cooking instrument. “Wolf excels in designing a product that is built to commercial industry standards and has the technology to deliver beautifully prepared meals.” One of the stand-out features in the Wolf grill is the 115-volt rotisserie with its own infrared burner. It is designed with a ceramic plate with a myriad of tiny holes where the heat transfers into the meat creating a rotisserie that heats more evenly. Wolf has also taken function into consideration such as a lighter-weight lid that’s easier to maneuver when one hand may be occupied with a spatula.

Built-in grills are becoming more popular than stand-alone units. In fact, Brooke mentions that many of today’s consumers aren’t simply installing a built-in grill, but in fact designing an entire outdoor kitchen with refrigeration, ovens, wine storage, water purifiers and more. “The trend right now is focused on design uniformity,” says Brooke. “Consumers are choosing a grill from a manufacturer that also produces the other high-end appliances for their outdoor kitchen space to keep the design integrity flowing throughout.”

As homeowners are entertaining more and more at home, cooks are looking for grills that have a larger cooking surface so that entire meals, or plenty of food for larger crowds, can be easily prepared. And in addition to the grill surface, gas side burners allow sauces, chili or other stove-top dishes to be prepared right along side the main course.

Yard House Spinach Feta Cheese Dip INGREDIENTS

1 gal water 1 ½ lbs or 3 bunches fresh spinach½ c garlic, minced 2 tbsp parsley, chopped½ tbsp kosher salt ½ tbsp black pepper½ lbs feta cheese, crumbled ½ lbs jack cheese, shredded¾ lbs or 12 oz cream cheese ¼ c grated parmesan cheese

DIRECTIONS

Place water in a large pot and bring to a boil. Place the spinach in the water and blanch until just wilted (approximately 20-30 seconds). Remove from water and place into a colander and then place into an ice bath so that it does not continue to wilt. Squeeze to remove all excess water and then rough chop the spinach, set aside. Heat olive oil in sauté pan and then add minced garlic. Let the garlic turn golden brown and then add parsley, salt and pepper and sauté briefly and set aside. Combine feta, jack and cream cheese in a mixing bowl. Using the paddle attachment mix cheese until well combined. Add garlic/parsley mixture and spinach to the cheese blend and continue mixing until thoroughly combined. Place spinach mixture in a casserole dish, sprinkle the top with grated parmesan cheese and bake at 375 degrees for 20 minutes or until bubbling slightly and golden brown on top. Serve with toasted pita bread.

For toasted pita, split pita to make two halves. Brush lightly with olive oil, place on a sheet pan and bake in oven until golden brown and crispy.

A summer rite of passage stands unassuming on the patio. It is a large, clear, glass jar with a few tea bags dangling inside. If you watch closely, you can almost see the sun work its magic, turning the water from crystal clear to reddish amber. Soon that bit of sunshine-in-a-jar will be poured over a glass filled with ice and christen yet another long, lazy summer season.

There is just something about sun tea that says “summer.” And many believe that tea brewed by the sun’s rays tastes ever so much better than tea brewed on the stove. The slowly infused flavor seems to bring out nuances that are, perhaps, destroyed by the traditional boiled water preparation.

Sun tea reached an apex of popularity in the 1970s when special sun tea jars could be found in any store. As you rode your

bicycle around the neighborhood, nary a front doorstep was without its jar of gleaming liquid sunshine. On weekends, neighbors would gather in their cul-de-sacs to sample each other’s “secret recipe” – each one silently believing their own to be the best.

Now those jars, decorated with tropical palm trees or flittering butterflies, are a bit harder to find. But you don’t need a fancy sun tea jar to re-create this special beverage of days gone by – any large, clear, glass jar will do.

Sun Tea SafetyBecause sun tea does not get hot enough to kill off potentially dangerous bacteria, you should do everything you can to make sure your sun tea is safe.

• Some recipes for sun tea call for adding sugar to the mix before placing it in the sun. This is not wise for it will encourage bacteria growth. You can always sweeten the tea just before serving by adding some simple syrup.

• Use a jar that has been thoroughly cleaned in warm, soapy water. For an extra precaution, dip the jar in a solution made with 1-1/2 teaspoons to one tablespoon

bleach per gallon of water. Be sure to rinse out completely before brewing the tea.

• Avoid jars with a spigot – especially if you cannot dismantle the spigot to clean it.

• Do not leave the tea to brew too long. Not only will the tea become bitter, but also it can encourage bacteria to grow.

• Brew only enough tea for that day. Sun tea does not keep safely for long.

• If you use a tea that does not contain caffeine, such as herbal tea, don’t keep it overnight. Caffeine stunts bacterial growth and without it, bacteria may grow more quickly.

• Discard the tea if it becomes thick or syrupy, particularly if you find ropy strands floating inside. These are all telltale signs of bacteria.

capture Sunshine in a glass

Fine wines, outstanding restaurants, classic jazz festivals and special events year ‘round. Some things just get better with age, and charming Cape May is no exception. This historic Victorian seaside gem is the oldest resort and one of the most beautiful spots in the country. The entire city is a National Historic District, with nearly 600 preserved Victorian buildings.

Trolley tours take in the historic district, as does the popular evening ghost tour. And of course dozens of Victorian B&Bs stand with rocking chairs at the ready.

The natural beauty of the southernmost beach in the state has been a draw for centuries. A lovely promenade runs along the sand, perfect for biking or jogging. On Sunset Beach, you can search for Cape May Diamonds (polished quartz that washes up on shore).

Make a point to stop by Cape May’s famous Food & Wine Festival to enjoy great food, fine wine and all types of culinary delights.

Don’t Miss:

• Ocean views from the top of the historic 1858 Cape May lighthouse or World War II Fire Control Tower No. 23. Both are located at Cape May Point State Park

• The Cape May Stage and the East Lynne Theater Company for live entertainment

• Wine tasting at Cape May Winery

• The free Cape May County Park and Zoo for Nature Lovers

• Try spotting whales and dolphins aboard the aptly named Cape May Whale Watcher. Then take your binoculars to the Cape May Bird Observatory – the “birding migration capital of North America”

Today’s Outdoor Grills

Source: VisitNJ.org/city/cape-may

... This Isn’t Your Father’s BBQ!