February 20, 2012

Mitsuwa - A Buzzing Japanese Food Court/Supermarket

One of the many gems inside Mitsuwa - the Shrimp Tempura Combo (~ $8.50)
With this 50 degree May February weather rolling through this weekend a couple buddies and I decided that Saturday was a perfect day to go spray some golf balls around at the driving range in Edgwater, NJ.  The driving range looks directly over the Hudson River and across to NYC, but the real treat is the Japanese Super Market next door that doubles as a food court.  A couple of my coworkers tipped me off to Mitsuwa - "the jam packed parking lot next to the driving range."  People from all over the tri-state area venture to Mitsuwa for its authentic Japanese offerings and we found out why.  Check out all of the things we tried after the jump.

February 3, 2012

Stuffed Chicken Breast Wrapped in Prosciutto at Emily C.'s

So this past Sunday we found ourselves dining at our friends Emily and RJ's house and on the menu was stuffed chicken breast to be washed down with a couple bottles of wine.  Since I didn't really do anything besides eat and drink, I thought it was only fair to let Emily talk about the food herself.  Enjoy.

I’ve known Jason for over 10 years, and it’s always been my lifelong dream to cook him and his girlfriend
dinner so he can steal credit for his own blogging glory. Okay so half of that is true, but given the fact
that I’m lucky to live near some of my oldest and closest friends, I’ve tried to make a conscious effort to
see them more (at least outside of the bar).

And what better way to do that than to share my own love of cooking. So on a nice Sunday evening,
Jason and Lisa ventured to West New York (with 2 bottles of wine!) to spend a long overdue meal
catching up and trying out one of my fan-favorite dishes- Chicken stuffed with Basil, Mozzarella, and
wrapped in Prosciutto. The fresh basil leaves combined with melty cheese and the crispy prosciutto
do all the right things together. And when paired with a balanced red wine, fresh spinach salad with
balsamic and some warm roasted garlic bread, do I really need to sell you on this more? See how it’s
done after the jump.