The jumbo lump crabcake for $14 at Kirby's in Juno Beach. (Libby Volgyes/The Palm Beach Post)

Ordering a Maryland-style crab cake nearly a thousand miles away from Maryland can be a risky thing. The crab cake you crave isn’t always the crab cake you get.

What you crave is crab. What you get many times, however, is cake.

But dig into a crab cake at Kirby’s Sports Grill in Juno Beach and you’ll find not only fresh, meaty crab beneath a delicate sear – you’ll find a pretty genuine taste of Maryland. Read the full story

By AMANDA FARINOS

When Edelweiss Cafe shut its doors, and Bagel Brothers of New York announced it was moving in, I was glad the restaurant wouldn’t sit empty for long. Facing the gazebo park in downtown Stuart, with a charming patio and fountain, the location is convenient, attractive and guaranteed to draw lots of lunchtime business.

The menu holds more reasons to get excited — a tremendous selection of breakfasts, traditional deli sandwiches, wraps, burgers and salads. On both of my visits I had a hard time deciding what to order, because so many items sounded good.

Naturally, I had high hopes for the place, so it pains me to say it, but they need to step up their game.

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Pub chips are complimentary, while the dipping sauces are $6. (Libby Volgyes / Palm Beach Post)

More: Directions, hours | Video: Beer Guy visits Gratify | Gratify’s recipe for rock shrimp and manchego grits

With its brisk foot traffic, outdoor events and energetic dining scene, West Palm Beach’s Clematis district seems a welcome shore for the nation’s "gastro pub" wave. The gastro pub concept, popular in England for more than a decade, showcases good, brasserie-style dishes in a casual tavern setting. At its best, it’s epicurean fare with a bluejeans aesthetic.

Of course, achieving this is no laid-back feat – it requires juggling seemingly contradictory elements of style and substance. Imagine a comfy booze joint with menu references to truffle oil and micro greens and fleur de sel.

This is what managing partner Gene Playter and chef Scott Helm have done in opening Gratify American gastro pub in the old Spoto’s location on Datura Street. They’ve hit the right balance between relaxed (the atmosphere) and resplendent (the food).

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If you’re looking to feed a Super Bowl crowd fast and cheap, giant subs are the way to go. Depending on how much other food you plan to serve, one 24-inch sub can make as many as 12 servings. And it takes just minutes to assemble.

Alternatively, and for even less effort, set up a sub buffet — a variety of rolls, deli sliced meats and cheeses, roasted and fresh vegetables, and a bunch of condiments — then let your guests assemble their own. You even could turn on the oven for guests who want their subs heated.

Consider these easy recipes for giant Italian and pastrami subs just a jumping off point. Head to the deli, buy whatever meats and cheeses inspire, then head home and create.
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A wonderful comfort food, this Pulled Pork on Soft Polenta puts an Italian twist to pulled pork. (AP)

Spicy pulled pork over polenta only sounds like a culture clash. It oozes comfort and it makes more sense than you might think.

Polenta, which is made from cornmeal, isn’t all that far removed from the corn tortillas and chips that partner so nicely with the Mexican flavors used to season the pulled pork.

To keep this dish convenient, the soft polenta is made from a purchased prepared variety sold in tubes. Chopped and simmered with milk, this polenta quickly softens. Alternatively, you could skip the simmering step and instead oil and grill slices of the polenta.
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A food processor can turn a peanut butter and jelly sandwich into truffles. (AP)

I’m no fan of deception when it comes to getting kids to eat healthy. But I’m not above novelty to keep things interesting.

Which is how I came up with this idea for candylike truffles made from that all-American childhood staple — peanut butter and jelly sandwiches. These are seriously delicious, even if the process of making them seems pretty strange.

All I did was make peanut butter and jelly sandwiches on whole-wheat bread, then run them through the food processor until they formed a thick dough.

I then rolled tablespoon-sized chunks of it into balls and coated some with crushed peanuts, others with powdered sugar.

Banish all thoughts of those dreaded soggy PB&J sandwiches from your lunchbox days. While reminiscent of a sandwich, the texture of these truffles is pleasantly chewy and thick, and the taste is decadent.

Other coatings could include crushed almonds or pistachios, mini chocolate chips (though that detracts from the healthy aspect of this kid-friendly snack), cocoa powder, or finely chopped dried fruit, such as dried cranberries or cherries.
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Bobby's Whiskey Chicken Cordon Grill is an interesting twist on the classic cordon bleu chicken that uses a double shot of whiskey to boost flavors. (Photo by Pam Brandon)

The divas love a grill master who plays with his food — and this cheesy version of classic chicken cordon bleu is the creation of our pal Bobby who’s king of the ’cue in his back yard. His secret ingredient: a tease of whiskey to notch up the flavors.

Serve on crusty bread with a slice of fresh tomato, lettuce and a dollop of mayo or a good ol’ Southern side of macaroni salad and a slice of dill pickle. Don’t forget the sweet tea. Or a cold brewski.

Bobby’s Whiskey Chicken Cordon Grill
4 large boneless, skinless chicken breasts
1/2 cup Dijon mustard
1 tablespoon Worcestershire Sauce
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
Double shot of whiskey
4 slices provolone cheese
4 slice Swiss cheese
4 thin slices smoked ham

Rinse chicken breasts and pat dry; filet each breast to create two thin pieces (or gently pound to 1/2-inch thickness). Place chicken, mustard, Worcestershire sauce and whiskey in a resealable plastic bag and marinate in the refrigerator for 45 to 60 minutes.

Preheat grill or stovetop grill pan to high heat. Remove chicken from marinade and grill 3 to 5 minutes each side or until cooked through. As chicken finishes cooking, add slice of provolone, slice of ham, then slice of Swiss. Cover and cook until cheese melts.

A great burger should be big, messy and packed with flavor. A well thought out collection of ingredients and additions will put a gourmet burger on your plate in quick order. (AP)

A great burger should be a sloppy, messy, overflowing ordeal that leaves your mouth ringed with condiments. It should demand a fork and extra bread to mop up the drippings. It should be intensely flavorful and juicy.

But it should not take much time to build. After all, the hamburger is the icon of fast food.

Transforming a generic burger into a gourmet but still speedy experience is just a matter of lining up the right auxiliary ingredients.

For example, ditch the white bun for thick slabs of challah, replace American cheese with manchego, forgo ketchup for chutney and pile on caramelized onions and peppers, and you’ve got an intense burger for about the same effort as your typical cheeseburger.

To get you started, I’ve listed 10 suggestions for additions (things to mix into the burgers), buns, cheeses, condiments and toppings.

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WHOLE FOODS MARKET, 1400 Glades Road, Boca Raton. Preregister at customer service. (561) 447-0000.

Kosher Food & Wine Tasting, 1-3 p.m. Sunday. Come taste what Whole Foods has to offer for the upcoming kosher holidays. Free.

WHOLE FOODS MARKET, 11701 Lake Victoria Gardens Ave., Palm Beach Gardens. Preregister at customer service. (561) 691-8550

Passport to Taste, 1-4 p.m. Saturday. Delve into a world of fine cheese. Free.

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WHOLE FOODS MARKET, 1400 Glades Road, Boca Raton. Preregister at customer service. (561) 447-0000.

–Brews, Burgers & Blues, 6-8 p.m. Friday. Kick-off Labor Day weekend with burgers, brews, live rhythmic blues, funky jazz, and a little reggae provided by the Eddy Balzola Trio. $2 beers, $5 burger platters.

–Barbeque Tasting, 1-3 p.m. Sunday. Pick up recipes and discover how wine and beer compliment this all-American pastime. Free.

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