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Stone Harbor, NJ in the Off-Season

28 Oct


Hi again, it’s Jennifer.  Welcome Bestie Bites contributor Amy!  A great first post, don’t you think??  I can’t wait to make that cornbread…

My in-laws have a house in Stone Harbor on the Jersey Shore.  They rent it throughout the summer, but after Labor Day (when the weather is really nice!) it’s usually open for us to enjoy.  This is (IMO) the best time at the shore.  All the crowds have gone home, no more traffic, no more kids…  My husband and I enjoy going down in the off-season just as much as in the heart of summer.  Most of the businesses close their doors at the beginning of October, but there are a few places that stay open year round.  One of them is the Windrift Hotel and Restaurant.  It’s technically in Avalon, the shore town next to Stone Harbor, but close enough.

We stopped by a few weekends ago and enjoyed dinner and a few drinks.  We started the night off with some edamame.


Served warm with plenty of sea salt, it was delicious.  I wasn’t too hungry, so I picked a light dish as my entrée – white bean dip served with mini toasts.


I thought it was going to be a pureed dip, but it was whole white beans, roasted red peppers, basil and black olives.  Tasty and light.

My husband opted fo the clams.  Another light entrée.  I think we were anticipating some adult beverages later in the evening and we didn’t want to feel too heavy….


Spicy, brothy and perfect for dunking toasty bread.

The Windrift just went through a huge renovation and it looks great!  The downstairs is closed in the off-season, but the brand new upstairs has a lot of tables, two bars and a stage for bands.  It’s a landmark in Avalon and a great spot for those of us that frequent the shore in the Fall and Winter.

Another spot, this one in Stone Harbor proper, is 96th Street Bar and Grill.  It’s open year round on the main street in Stone Harbor.  It’s a great bar with lots of TV’s and great food.


We headed over early for lunch and to watch some football.  My husband got the wings – they’re really good.  Curry, cinnamon?  There’s something interesting about them, but really good, nonetheless.  I always want to try something new, but I can’t get away from their Buffalo Chicken Salad.  The sauce is totally different from the wings and so good!


It’s served in a taco shell, which is always weird to me.  I don’t mind it, but I never eat it.  Does anyone?  As a restaurant, I would think serving anything in a taco shell would be a waste of money,.  But what do I know!

Anyways, it’s a huge salad with lots of chicken and veggies.  I prefer my buffalo-anything served with ranch instead of blue cheese.  Though my husband thinks I’m crazy…  I think it’s a Southern thing, but again, what do I know!

Both the Windrift and 96th Street Bar and Grill are good options for the Jersey Shore in the off-season.  Good drinks at both, though 96th Street has better food.  Enjoy our Jersey Shore, a much nicer place than our ‘Jersey Shore’ neighbors to the North…


World’s Greatest Cornbread

20 Oct

Hi Everyone – I’m Amy. Affectionately called AmyLynn by my besties. I’m 1 of the 4 friends spread across the eastern seaboard. There’s no better way to say it —       I love food.

Since it’s taken me a few months to contribute to this fabulous blog, I thought I’d start with a post of something that gives you an insight into me. I was raised in the city and somehow I ended up with a salt of the earth man raised on a dairy farm in the middle of southern Tennessee. This image is my mother in law’s home cooking – Am I lucky or what?!

I’m not sure whether it’s a blessing or a curse that we live 3 hours away from my in-laws as I don’t get to eat like this but every couple of months. I think my butt thanks me and my tummy hates me. Her cornbread sticks are her signature side and they’re served up with every meal. There’s only one catch – you better get a stick hot out of the oven from the first batch as we all know odds are she’s bound to burn the second batch. Bless her heart.

So, rather than share one of my favorite restaurants or a great wine for my first post, I’m giving the world her one of a kind priceless recipe for her signature cornbread. Eat your heart out.

Needed: 1 cast iron skillet for breadsticks. Pre-heat skillet in the oven at 500 degrees for a solid 10 minutes. While skillet is warming, mix ingredients in a bowl. INGREDIENTS: 3/4 cup Martha White Yellow Corn Meal, 1/4 cup self rising flour, 1 egg, 1/2 cup buttermilk, a dash of water to consistency (~2 table spoons), 1 tablespoon olive oil.

Pull empty HOT skillet out of the over. Coat the skillet with ~1 tablespoon of butter. You can simply take a stick of butter and wipe the skillet with it. Pour the mixed ingredients into the skillet. Cook at 500 degrees until golden brown (~12-15 minutes).