I need a hot cheesesteak from Joe’s Steak Shop on South Main Street of my hometown, and I need it now. It escalates into a call for the zip of pickled hot peppers, pungent fried onions and fall-apart shredded beef that was cooked on a grill by someone with a Phillipsburg accent and a garnet and gray P’Burg Stateliners hat. The craving starts as a scream for a mouthful of gooey steak-sauce-soaked hoagie roll. Erica Bauwens-YoungĬheesesteak at Joe's Steak from: Phillipsburg, New Jersey I have yet to find a flavor quite like it, and their beautiful little spirals are certainly a showpiece that will leave guests surprised. If you ask this home cook, they are worth searching for. The result was a slightly bitter dish, similar to our local broccoli rabe but with a fresh, earthy bite.įiddleheads are elusive even in New England, appearing for only a very short stretch in the late spring.
I stuck with her family’s traditional preparation, blanching the greens before sautéing them lightly in olive oil and finishing with salt and pepper.
When my friend gave me my bag of fiddleheads, she advised me to cook them right away-they have a notoriously short shelf life-and to cook them well.
SIP AND BITE CHEESESTAK FULL
She presented me with a bag full of beautiful greens that resembles a scallion or maybe a garlic scape rolled into a tight spiral. I was introduced to the fiddlehead fern for the first time last spring by a friend from Maine. Here are the most delicious memories they brought home to savor until a return trip brings them back for another taste. In preparation for our travel issue, we asked Edible Jersey’s regular contributors to share their most unforgettable bites and sips from their own wanderings, both near and far.
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