Archived Posts from "'Recipes'"

Jar Goods – Local Gravy

Jar Goods – Tasty sauce in a jar (local too!)

John Vitelli from Jar Goods is out to dispel the myth that great tomato sauce can’t come from a jar (like Hoboken Farms sauce has already done!)

Jar Goods is Hoboken, NJ based, but “Classic Red” has Jersey City roots. The recipe is that of my fathers, who, over a period of 50 years, perfected it at famed Jersey City restaurant Jule’s. After soaking up his knowledge and receiving his blessing, Jar Goods got underway with the goal of making meal preparation easier for the busy but discerning home cook.

Classic Red is made in small batches with simple, fresh ingredients. It’s a versatile, gourmet sauce of rich, complex flavor. Classic Red is also gluten-free, vegan, all-natural and made with non-GMO tomatoes. To date Classic Red is available in over 90 retailers across 8 states, including 20 Whole Foods.

Jar Goods Classic Red Sauce Hoboken NJ

Does Jar Goods make the grade?

We recently paired Jar Goods Classic Red sauce with our staple dinner dish: Low Carb Chicken Parm. How did it taste?

At first – I tasted the sauce out of the jar, uncooked – and thought it might have been a bit bitter, but after heating it up on the stovetop first – the taste mellowed out quite nicely.

The carb content is a bit on the high side (12g per 1/2 cup), but it is to be expected, because of the added sugar (although not too sweet). But the taste was fantastic – and on par with our favorite Hoboken Farms Sauce.

This sauce isn’t as “chunky” as others, so it would be a preference choice based on your mood. Just the right amount of salt, too.

Give Jar Goods a shot, and support a local business in the process!

PS: Low Carb Chicken Parm is easy. Just substitute bread crumbs with either almond flour, or even better, crushed pork skins (Pork Clouds are our current favorite). Brown each side on the pan (in either ghee or butter), then bake at 350 for maybe 30 minutes (adjust to thickness of chicken breast). Viola!

Jar Goods Classic Red Sauce Chicken Parm Hoboken NJ

Spicy Ricotta Spread

Subway testing out Creamy Sriracha Sauce (a Hoboken411 idea)

Back in May of last year – Hoboken411 shared this low carb recipe (click to read).

It was essentially a “creamy Sriracha sauce,” and made ours using fresh Ricotta (which is interchangeable with Sour Cream as well – specifically for salads).

Well – apparently the marketing crew at Subway must read this site – because now they’re testing a “Creamy Sriracha Sauce” themselves in certain markets. Apparently just California and Florida (those states are chain-store wastelands). And I can almost bet that if a chain store is making it – it’s loaded with artificial ingredients as well. So if you want to see out great it really tastes – you’ll just have to make it yourself!

Click to see original creamy spicy Sriracha recipe from May 2012…

NorCal Margarita

NorCal Margarita recommended for low-carbers

For those well-immersed in the low carb lifestyle already know that you need to watch your alcohol intake carefully. For instance beer is just not a good idea because of the high carb counts, and red wine would be a better choice (in moderation of course).

But I recently discovered the NorCal Margarita – which buzzed around in the Rob Wolf Paleo Solution circles.

Basically, you just mix fresh squeezed lime juice, tequila and soda water to your level of taste. The reason this scores massive points in the low-carb arena – is because for one, tequila is gluten and starch free – and that lime juice apparently blunts any insulin response from the alcohol.

I found a really tasty tequila that is worth checking out. It’s called Espolon Tequila and is smooth as some of the most expensive brands at a much lower price. You can pick up at Buy Right Liquors in Jersey City for only $19.99 a bottle – or at Sparrow’s in Hoboken for $23.99 a bottle. Paying any more than that – and you’re getting ripped off.


Low Carb Cauliflower Crust Pizza

Cauliflower Crust Pizza – Low Carb Dream Food!

Hoboken411 is now a Cauliflower Crust Pizza expert.

Never was a big fan of Cauliflower until I became a dedicated to the low-carb lifestyle.

We made “Baked Cauliflower Bites” first, and wanted to see what else we could come up with. After scouring the web and seeing many versions of the Cauliflower Crust Pizza – we decided to give it a whirl ourselves – with tremendous success!

Amazing that Cauliflower becomes tasty pizza!

I eyeballed the entire recipe – and it came out perfect every time. With the ingredients used, it’s very forgiving – and fun to make actually! Here’s how I did it:

Shopping list:
- One large (fresh) cauliflower
- one or two eggs
- about 8oz. of cheese for the crust (your choice) and whatever toppings you feel like putting on!
- Spices are optional – be creative.
- You need a grater, an oven, and some kind of non-stick apparatus.

Cauliflower Crust Pizza is so simple to make

  1. Preheat the oven ( I picked 425 degrees)
  2. Bust out a bowl and your grater. Break the Cauliflower into maybe 4 or 5 large pieces (easy enough to grip.) “Shred” the heads of the cauliflower until it looks sort of like you have a big pile grated Parmesan Cheese (you don’t want any big pieces in there.)
  3. Throw that bowl (no added water) into the microwave for about 10 minutes to soften it up. Let cool for 5 minutes or so (stir – or leave out the window).
  4. Add one or two eggs – and grab about 8oz of grated cheese. We used Quattro Formaggio from Trader Joe’s – but others have used less sharp cheese like Mozzarella.
  5. Mix thoroughly until the “dough” becomes uniform. You can add your favorite spices (salt, pepper, oregano, garlic) – or go naked.
  6. You can use parchment paper or non-stick aluminum foil. The foil was a lot easier – but parchment paper came in handy for “flipping” the crust halfway through.
  7. This mixture makes about two pies. Easier to make them square.
  8. Plop the mixture on your pan (using a spatula or spoon), and “mold” into what you think is a good crust size. Don’t be worried that it looks “loose,” it binds together perfectly while baking. However, thinner is better from our experience.
  9. You can eyeball the timing – about maybe 15 minutes in – when the crust is starting to brown, flip to ensure uniformity.
  10. I prefer a more brown crust – but soon enough the “crust” becomes strong enough to actually pick up if you dared. But when you feel they’re ready – just remove from the oven – and switch over to “broil.”
  11. TOP your pizzas with whatever you want. We made a hot salsa, jalapeno, cheddar version – and a onion, pepper, ham & fresh mozz version with Hoboken Farms jarred sauce (yum!)
  12. When you’re satisfied with your topping arrangement – put back into oven (remember that it should be on broil already)
  13. Again, eyeball until the pizza looks good to you (5-10 minutes max). Remove, slice and you’re ready to eat!


- The crust is not the same as regular bread. It’s soggier – and only somewhat crispy if you decide to go bake the crust for much longer. But it will never be the same as wheat & flour poisoned regular pizza.

- You don’t have much cauliflower “taste” while hot – but if you decide to snack on a cold slice – you’ll sense the cauliflower taste more. You can adjust spices (hot, herbs) and cheese, egg, cauliflower ratio of you want to cut back on that veggie taste. This recipe is forgiving enough to stay together.

- Some folks have tinkered around with possibly using almond flour and other variations we haven’t tried that yet.

In the end – it’s fun recipe to make – and quite amazing to see ingredients and outcomes fall into place this impressively.


Home-cooked low carb heaven!

Living low carb is tasty, and easy to prepare at home

Here is a great example of a fantastic low-carb dinner for two that you can make for around $25.

It consists of filet mignon, baked cauliflower and creamed spinach.

  • Step 1 – One giant cauliflower (any supermarket will do): Carefully snap the heads of cauliflower, and try to make the pieces as similarly sized as possible (for uniformity while they cook). Dump in bowl, and coat with olive oil and season to taste (we used salt, pepper, garlic and cayenne pepper). Massage in the oil and spices, then arrange on a single layer baking sheet. Cook at high temperature (400 degrees or higher), and bake till they brown evenly – turning maybe once or twice. As it browns darker (caramelizes), you get a sweeter taste, so cook to your preference.
  • Step 2 – Creamed Spinach (any frozen variety): Boil in bag until hot. So easy a caveman can do it.
  • Step 3 – Filet Mignon (from Truglio’s Meat Market): Get a cast iron skillet nice & hot. Season your steak to taste (salt & pepper usually good enough). Cook in liberal amounts BUTTER for about 4 minutes per side, then tent in foil until you’re ready to eat.

Ahhhh, low carb living rocks!