Get a peek inside our Winter issue, featuring the Lenape Connection, St. Mary by-the-Sea, and a field trip to local wineries.
In the July issue, our Shore Things column was inspired by red, white and blue. Items weren’t hard for find in our coastal town! The office favorites? Our editor picked the bicycle pillow from Wanderlust. The art director and our sister, CapeMay.com, picked the fabulous crab and lobster bags from Sea Bags. And our staff photographer picked the maxi dress from Blue Eden in Stone Harbor. Do you have a favorite? Let us know in the comments section below!
Summertime is for celebrating the bounty from our ocean and bays. We wait all winter long to crack into bushels of cooked crabs covered in Old Bay®. Shrimp are peeled by the dozens and scallops grilled by the pounds. Over the years our Persnickety Chef, Jon Davis has shared some of his favorite seafood recipes with us and now, in the spirit of summer, we’re sharing them with you. So head to the fish monger, ocean, or bay, and then get cooking!
Grilled Shrimp with Tomato Corn Salsa and Spinach Salad
(Serves 4 as first course)
1 head roasted garlic, cooled and mashed
3 tablespoons chopped parsley
Juice and zest of 2 limes
3 tbsp olive oil
Salt and pepper
1 lb shrimp peeled and deveined
Mix all ingredients together. Add shrimp. Toss well. Marinate no more than ½ hour. Grill 3 minutes per side on medium heat. Serve with salad.
Roasted Corn and Tomato Salsa
2 ears Jersey corn, roasted and scraped from cob
¼ cup diced red onion
1 jalapeño pepper, seeded and diced
½ bunch cilantro, torn
2 large Jersey tomatoes, seeded and diced
Salt and pepper
Juice of three limes
2 tablespoons olive oil
Mix. Refrigerate 1 hour, then serve.
Vinaigrette for Spinach Salad
1 pound baby spinach leaves
3 shallots minced
¼ cup sherry vinegar
½ cup extra virgin olive oil
Salt and pepper
Mix all ingredients. Whisk vigorously. Toss with spinach leaves.
Steamed Crabs and Corn
2 dozen crabs
8 ears corn, husked
3 Yuengling lagers
1 onion, chopped
¼ cup Old Bay® Seasoning
1 gallon water
2 lemons wedged
2 bay leaves
1/2 bunch of thyme
8 cloves garlic
3 tablespoons cracked black pepper
Mix all ingredients except crab and corn in large pot. Bring to boil. Add corn cook 10 minutes. Remove. Add crabs. Cover. Cook 15 minutes until crabs are cooked. Serve with copius amounts of beer
Roasted Corn Cakes with Crab Salad and Tomato Jam
(Makes 8 cakes)
2 ears corn, roasted, cooled and scraped from the cob
1 cup flour
¾ cup buttermilk
¼ cup white cornmeal
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon olive oil
¼ cup chopped scallions
In bowl, mix dry ingredients together. Make a well in center. Add eggs, corn and buttermilk. Whisk gently until batter is formed. Add remaining ingredients. Let rest 15 minutes. Cook 3 minutes per side in non-stick sauté pan or on griddle.
(Serves 6-8 as appetizer)
1 pound jumbo lump crabmeat
3 tablespoons Pommerey mustard
2 tablespoons chopped parsley
⅓ cup mayonnaise
5 tablespoons rice vinegar
Salt and pepper
Dash Old Bay® Seasoning
Mix all ingredients. Chill. Serve on top of corn cakes with a dollop of tomato jam.
6 Roma tomatoes, cored and chopped
¼ cup dark brown sugar
4 tablespoons cider vinegar
2 sprigs thyme
Mix all ingredients in non-reactive bowl. Let marinate overnight. Put mixture in non-reactive pan. Cook on low setting one hour or until jam is set.
Scallop and Rosemary Kebabs with a Citrus Marinade
3 portobello mushrooms, cut to fit skewers
4 long rosemary branches, picked and soaked
1 red onion, quartered
2 orange bell peppers, cut in squares
Arrange rosemary skewers with mushroom, onion, pepper, scallops. Fill rosemary skewers using 3 scallops per skewer.
1 orange, juiced and zested
1 lime, juiced and zested
1 lemon, juiced and zested
1 shallot, minced
½ cup olive oil
Process all ingredients in blender. Season with salt and pepper. Pour over skewered scallops. Let rest 20 minutes. Grill over medium heat 8 minutes, turning and basting with excess marinade.
Photographs and styling by Stephanie Madsen. Recipes by Jon Davies.
This past January Cape May Magazine had the pleasure of sitting in with Runa while they recorded their fourth album Current Affairs. Tucked away in a little house on the bay, Fionan de Barra, Cheryl Prashker, Maggie Estes, Shannon Lambert-Ryan and David Curley wrote, sang, played their instruments and enjoyed many, many mugs of tea until all their new songs were recorded. We were so lucky to hear Runa play in such an intimate setting−a private concert if you will. Shannon emailed to tell us their new album is out and shared this video preview of Current Affairs. We can’t wait to play the whole CD in the office. To read our interview with Runa, click here to order the spring issue. For more on Runa, visit runamusic.com.
Marjorie Preston’s article A Tale of Two Elephants was featured in our June issue, and focused on the two massive elephant-shaped buildings on New Jersey’s coastline. Cape May’s “Light of Asia” was torn down in the early 1900s, but Margate’s “Lucy” still welcomes visitors today.
Here are a few of my favorite images by Michelle Bumm that weren’t included in the print issue – enjoy!
To read the full article, please click here to subscribe.
For the June issue, we shopped for items inspired by the sand, sea and sky. It was so easy to find some beautiful items around town that fit the criteria.
The office staff picked their favorites. Our editor picked Summer Beach by John Safrit from Splash. Both our advertising sales manager and our sister, CapeMay.com, picked the colorful shower curtains from Tradcewinds, available at West End Garage. Our staff photographer picked the “Swim Like a Mermaid” frame from Whale’s Tale, and I picked the cutest little polka dot fish dishes from Madame’s Port. Do you have a favorite? Let us know in the comments section below!
I had the pleasure of meeting Alexandre Renior a few years ago when he was exhibiting at Ocean Galleries. The first thing I thought when I met him was “He looks like a 19th century painter from France.” He was tall, had an accent (although it was Canadian), but he looked the part. And when I viewed his paintings for the first time, I realized that he didn’t just look the part, he was a true artist.
Alexandre didn’t have much of a choice when it came to painting. Being the great grandson of Pierre-Auguste Renoir, the urge to paint and create was coursing through his veins. After designing jewelry for some time, it was Alexandre’s brother, Emmanuel, who encouraged him to draw and paint. The outcome took them both by surprise, and so began Alexandre’s career as a painter.
Unlike his great-grandfather, who used a paint brush, Alexandre uses a palette knife and large amounts of oil paint to create his textural masterpieces. Some pieces seem to be influenced by the masters themselves, such as Monet’s water lilies series, which inspired Alexandre’s water lilies series – my favorites by Alexandre.
While we can’t travel back in time and sit with Pierre-Auguste Renoir to watch him paint, we do have the next best thing. His great-grandson continues a family tradition. Alexandre will be at Ocean Galleries in Stone Harbor May 23-25. His paintings will remain on display at the Stone Harbor location through June.
I love to shop. I love to shop in Cape May. And I LOVE putting together Shore Things for the magazine. The spring issue is especially fun – some stores are just reopening for the season and still unpacking all of their new goodies. Everyone in the office has a favorite from our spring issue – what’s your favorite?
Diane LaPreta – Digital Camera Entry Winner
“This photograph was taken at the Cove… on June 30th, 2013 right before sunset. I was there because of the beautiful evening just taking pictures. Those wispy clouds are my favorite and I knew it was going to be a great night for shots.”
Lillian Shamy – Smartphone Entry Winner
“I took this photo in August 2013. I was out for an early run and was on my cool-down in the Cove when I saw the horseshoe crab returning home to the sea. I was fascinated by his tracks and captured the picture. ”
Matt Ciancaglini – Runner Up Digital Entry. Stacey Phinney – Runner Up Smartphone Entry.
Admitting you have the problem is the first step. And we admit it – we’re hooked on Cape May Peanut Butter Company. Fresh, fresh, fresh nut butters of all kinds, ground right on the premises – two different sizes to take home. Or pick your favorites for a delicious sandwich – we’re partial to the organic peanut butter with strawberry jam (but sometimes we switch it up with blueberry). We’ll see you there.