Categories
Holidays Restaurants

Red’s Restaurant and Lounge Celebrates St. Patty’s Day with a Menu Homage to Coach Red Auerbach

958f2c0bac2c05300c574553ba4a3947Former Celtic’s coash Red Auerbach already serves as the namesake for Red’s Restaurant and Lounge located at the Sea Crest Beach Hotel and now the eatery is honoring him even more.

This St. Patrick’s Day, Red’s Restaurant and Lounge will have a specialty menu with an Irish theme that is accompanied by the live entertainment of The Familiars of Cape Cod.

Led by Executive Chef Daniel Kenney, the restaurant will offer its patrons a slight American-Cape touch to the Irish cuisine that includes A Tasting of Ireland’s Best Cheeses Served with Clover Honey and Toast, All-Day-Cooked Corned Beef, Tender Cabbage, Local Roots, and Guinness Broth, and Bailey’s Irish Cream Crème Brule with Toasted Almond Macaroon.

With an a la carte menu that represents Red Auerbach and his local pride, the restaurant will put on this special St. Patrick’s Day menu March 15, 16, and 17th.

Categories
Food News

Truck Full of Ribs Ignites on California Highway Causing Delays and a Delicious Aroma

beef-ribs-getty.jpg?w=300&h=225On Saturday night, a truck that was carrying 76,000 pounds of beef ribs erupted in flames along Interstate 40 in Ludlow, California.

The fire started in the truck’s rear wheels. According to Al Franco, spokesman for the San Bernadino Sun, the entire trailer was burning by the time firefighters arrived on the scene. By this point, the truck was no longer hooked up to the trailer.

Passersby were welcomed with the distinctive aroma of beef ribs as they sat stuck in traffic for about two hours. There were no injuries, but the cause of the fire is still unknown.

Local rib restaurants may have had an influx of customers after the incident, though.

Categories
Alcoholic Drinks/Cocktails Restaurants

MET Restaurant Group Bringing a “Crafty Mary” Bloody Mary Bar to All of Its New England Locations

If you love a good Bloody Mary, the MET Restaurant Group is launching a menu for you. This November, all five of their New England locations will have a “Crafty Mary Menu” with more than 13,000 combinations of this favorite cocktail. Sunday brunch has never looked or tasted so good.

The Metropolitan Club in Chestnut Hill, Massachusetts, The MET Bar & Grill in Dedham and Natick, Massachusetts, the MET on Main in Nantucket, Massachusetts, and Met Back Bay on Newbury Street in Boston will offer the menu at Sunday brunch. The Met Back Bay will also have the menu available on Saturdays.

Restaurant patrons get to choose their liquor from a list of spirits that includes everything from Ketel One to Don Julio. Once the liquor is chosen, guests have the option to pick from an unlimited combination of “fixins & garnishes” that include olives, lime, or even a Salami and Cheese Skewer. To top it all off, guests can choose traditional sea salt or the soon-to-be favorite bacon salt. A wide selection of hot sauces like Sriracha, wasabi, and Worcestershire give guests the option for as little or as much kick as they want.

Take your brunch experience to new levels with this Crafty Menu that is the perfect accompaniment to your weekend meals.

bloody-mary-cocktail-recipe-3

CRAFTY MARY MENU

 

SPIRITS (Choose One)

Belvedere $13

Belvedere Bloody $13

Ketel One $13

Ketel Citron $13

Tanqueray $12

Hendricks $12

Don Julio Silver $14

Don Julio Reposado $15

Don Julio Anjeo $16

Bulleit Bourbon $14

 

FIXINS & GARNISHES

Celery

Lime

Lemon

Olives

Cocktail Onions

Cured Garlic Cloves $1

Pepperocini $1

Cornichons $1

Cherry Tomatoes $1

Hickory Smoked Bacon Strip $1

Tomolives $1

Caperberries $1

1/2 Sour Pickle $2

Clams $2.5

Cheddar Block $3

Salami & Cheese Skewer $3

Oyster $3

Mini Cheese Burger $5

Shrimp $5

Lobster $8

 

RIMS

Sea Salt & Pepper

Old Bay

Bacon Salt

 

MIXERS

Met Bloody Mary Mix

Met Clamato

 

HEAT & TANG

Green or Red Tabasco

Worcestershire

MET Sauce

Horseradish

Sriracha

Wasabi

Categories
Food and Health Healthy Options Holidays Meals

6 Mental Tricks to Avoid Gaining Weight this Holiday Season

holiday-diet-tipsBoston, MA (November 2013)- The holiday season is upon us, which usually means that an extra 5-7 pounds are upon us as well. Delicious food, cold weather, less sunlight, and plenty of parties make it hard to say no to seconds during the holidays.  If there is food nearby, most of us can make an excuse as to why we should eat it.

Gary Marino, who produced and starred in the film Million Calorie March: The Movie, which chronicles his walk from Florida to Boston raise awareness about obesity says, “I used to be the master of holiday buffet excuses.” At his heaviest, he topped the scales at almost 400 pounds. “For me, the holidays provided a perfect excuse to wave the white flag and roll the dice on a successful New Year’s resolution—and that’s still the case for a lot of people.”

Although the New Year serves as a new start for many, Marino says, “we have a 95 percent failure rate on long-term weight loss in this country. The truth is, most of our resolutions will have shaved their heads and checked into rehab Britney Spears-style by the end of February.”

Why is it so hard to avoid falling into this holiday eating/gaining/New Year resoluting trap? Retired psychologist Dr. Howard Rankin says, “we can always find a reason for procrastinating and avoiding doing what we consider difficult or unpleasant.” For him, it boils down to a matter of basic human psychology. “Humans aren’t logical. Instead, we’re emotional, psychological beings…with an emphasis on the ‘psycho.’ Fortunately, when you know beforehand the pitfalls into which your pleasure-driven brain might cause you to fall, your odds of avoiding them improve.”

Dr. Rankin’s five-stage motivation model might further explain this behavior.

  1. 1.    Pre-Contemplation. The person does not acknowledge the need for change. This can also be called denial.
  2. 2.    Contemplation. The person recognizes the need to change, but makes no commitment to make it happen.
  3. 3.    Preparation. The person gets ready for change.
  4. 4.    Action. The person finally takes steps toward changing.
  5. 5.    Maintenance. The person continues the action steps to develop and preserve the changes.

Many people make it to stage 5 during the holidays, but if they start to allow excuses and rationalizations for unhealthy holiday behavior in, they are in danger of never succeeding with their resolutions.

Watch out for the following rationalizations to keep yourself and your resolutions on track this year:

  1. 1.    “I Can’t Be Rude or Unsociable.” Yes it is true that some people place high value on the food they make for the holidays. If you are going to hurt someone’s feelings by not sampling their cake, then you can make the decision to try it. Just be more cautious about eating other food. You can still be sociable even if you are not piling your plate with unhealthy food.
  2. 2.    “I Can Hide It.” Winter clothes are baggier than styles from other seasons. Just because you have more room inside your sweater, however, does not mean that you should use it with those extra pounds.
  3. 3.    “Winter is Coming.” A lot of people shy away from exercising during the winter because of the cold and dark days. Instead of talking yourself out of exercise, though, you should make an effort to find an alternative method to stay active. Maybe you can’t swim laps outside (unless the pool is heated), but you can pop in a fitness DVD and work out in your living room.
  4. 4.    I’ll Wait ‘til the New Year.” The year is almost over, right? Why not wait until 2013 changes to 2014 to start a new healthy eating regiment? As Marino explains, “food addiction doesn’t have a calendar. And the problem with a diet that starts on January 1st is January 2nd. Grab inspiration any time you can get it.” Instead of setting yourself up for failure, start incorporating healthy habits into your life now.
  5. 5.    “I’m Too Busy Right Now.” If you let it, it is easy to get overtaken by your holiday to-do list and make excuses for those things that you do not really want to do. If you make health a priority, however, you will always find time for it.
  6. 6.    “I’ll Be Cooking.” Being surrounding by unhealthy holiday food is not the best way to start eating better, but there are ways that you can still make smart food choices even as you bake sugar cookies for the kids. Only buy enough food for your needs and donate the rest. Marino says, “you have to stay aware and stay in the fight. You know what giving up is like. Many of us have lived it, and it’s no fun there. Fortunately, with mindfulness and motivation, you don’t ever have to go back.”
Categories
Food News Meals

Sriracha Factory Under Fire from City of Irwindale, California

If you love Sriracha, you’d better stock up on it while it is still hot.sriracha-sauce

Huy Fong Foods, the maker of this extra hot sauce, is facing trouble from residents in Irwindale, California, where the company has a factory. Due to complaints of an overpowering smell that causes itchy, burning eyes, dry throats, and headaches, the city has filed an official complaint against the company.

On Monday, Irwindale brought the complaint to the Los Angeles County Superior Court to ask that the company halt production of the product until they address and fix the problem of the smell, which has caused some residents to temporarily leave their homes.

The city allegedly met with the company earlier in the month to ask them to fix the problem and Huy Fong Foods said they would work on it. Months later, the smell is still causing problems and the company is suddenly changing their point of view on the matter. Now, they are not taking responsibility and insist that even their employees have no issues with the smell.

Since Sriracha is made from fresh chilies that need to be used just a few days after picking, any shutdown of production could be catastrophic for the company. Out of about 100 million pounds of chilies that they use each year, Huy Fong Foods harvests almost all of them during the fall. Which basically means that halting production right now could affect their supply for the whole year.

Frank Shyong, reporter for the Los Angeles Times tweeted today that a judge ruled the company can continue making Sriracha until November 22, which should give them enough leverage to maintain plenty of chilies for next year’s supply of hot sauce. There is no telling how long the company can continue to anger neighbors before they will be forced to take action, however.

The judge’s ruling should at least temporarily placate the hot sauce’s many loyal fans, who also took to Twitter to express their outrage at a potential shutdown. Apparently, American people are serious about their right to health, happiness, and hot sauce.

Categories
Featured Recipes Holidays Meals Recipes

Try this Greek Pumpkin Risotto Just in Time for the Holiday Season

This delicious fall-twist on risotto, courtesy of Priscilla Claman of Career Strategies, Inc., is the perfect seasonal meal for almost any occasion. In between helping job seekers update their career searches, Priscilla is on the hunt for recipes that are quick, simple, and utterly delicious. Check out the recipe she shared below to fill your table with plenty of fall flavors.

AI0206-1_Baked-Pumpkin-Risotto_s4x3_lg 

Ingredients:

*2 leeks (the white part and 2.5 cm from the green part) well-washed and cut into thin slices

*1/3 cup. olive oil

*1-3 teaspoon Halep pepper or boukovo

*2 large garlic cloves, chopped

*750 gr. pumpkin red (or the pulp of a big green one), peeled and seeded, cut into cubes of 1 cm
½ cup.

*3 cups of dry white wine

*1 ½ cups chicken stock, without fat or water

*Arborio rice or Thrace ” Mylelia ”

*salt and freshly ground black pepper, as desired

*
2/3 cup grated Parmesan cheese

*2/3 cup fresh coriander, chopped

 

Procedure:

1. In a large pan or a wide pot, heat the oil and sauté the leeks for 6-8 minutes, until softened.

 

2. We add the pepper, the garlic and the pumpkin. We saute all the ingredients together for 10-15 minutes, until the liquid has evaporated.

 

3. Add the wine and stir a few times.

 

4. Add about ½ cup of water and reduce the heat. Allow the pumpkin to simmer for another 10-15 minutes, until tender.
(Up to this point the food can be prepared several hours earlier).

 

5. Twenty minutes before serving, put the broth in a pot to simmer on very low heat.

 

6. Heat the pumpkin mixture and as it starts to boil, then add the rice, stirring occasionally with a wooden spoon to lubricate it.

 

7. Add about ½ cup of the hot broth and let it simmer, stirring constantly and adding per ½ cup broth as it is absorbed by the rice.

 

8. After about 15 minutes, taste the rice, which should be al dente.

 

9. Add salt and black pepper.

10. Remove the risotto from the heat and add the cheese, stirring well.
Serve the risotto into warmed soup dishes, sprinkled with cilantro.

 

Serve this dish on a cool, crisp fall evening to add some warmth to you table or while you try out some of Pricilla Claman’s advice about updating your job post. 

Categories
Alcoholic Drinks/Cocktails Meals

Belvedere Vodka Adds Some Flavor to Halloween Celebrations

Belvedere Vodka, one of the world’s favorite spirits, can enhance your Halloween parties with a selection of spookily-delicious cocktails that help you bring the fun and get into the mood for a memorable party.

Whether you are throwing a party, on the guest list at a friend’s soiree, or plan to head to the bars in costume, Belvedere Vodka offers the tastes you want to really get into the Halloween spirit and really make the most of your time out.

This vodka is distilled using ingredients of the highest quality to create an award-winning taste that can easily enhance a small Halloween bash or a huge costume party blowout. In just a few steps, you can enjoy a cocktail that tastes like the scary thrills of a great Halloween party. Keep reading for some cocktail recipes to include in all of your Halloween plans:

 

Hocus Pocus

Hocus Pocus Punch

 

1.5 oz Belvedere Vodka

1.5 oz Pomegranate Juice

1.5 oz Orange Juice

Dash Tabasco

 

Pour orange juice into a highball glass

Shake rest of ingredients and layer over the top of the orange juice

Garnish with a small orange disguised as a hallo-lantern and keep one in your hand as your scarily delicious accessory for the evening.

 

 

 

Trick or Treat-ini

 

1.5 oz Belvedere Vodka

1 oz Fresh lemon juice

1 oz Pineapple syrup

2 bar spoons Benedictine

2 dashes Peychaud Bitters

 

Shake and strain into a martini glass

Trick or Treat-ini JPG

Garnish with a lemon twist and enjoy the look and feel of this Halloween-inspired cocktail.

 

 

 

 

 

 

 

 

 

 

Spooky Swizzle

 

2 oz Belvedere Bloody Mary

Pulp from one passion fruit

Dash simple syrup

1 oz blood orange juice

Spooky Swizzle JPG

Mix the ingredients together over crushed ice into a rocks glass

Garnish with a slice of ruby red grapefruit and get ready for a taste explosion.

 

 

Play bartender to your party guests or bring your own cocktail to any party that you attend to increase the fun. You cant try these cocktails for Halloween but enjoy them throughout the year. With Belvedere Vodka, a great cocktail is only a few steps away.

Categories
Food News Restaurants

McDonald’s and Heinz Ketchup to Part Ways

ketchup

Bert and Ernie. Peanut Butter and Jelly. Heinz Ketchup and McDonald’s French fries. One of the world’s most famous pairings is facing the end of its relationship as McDonald’s moves toward other ketchup brands to complement its world-famous fries.

Bernardo Hees, the former Burger King Worldwide CEO is stepping in to run H.J. Heinz Co., which is the main reason for the McDonalds/Heinz breakup. The restaurant powerhouse does not want to associate with a brand that is so closely related to one of its top competitors.

A spokesperson from McDonald’s told The Wall Street Journal “we value the relationship we’ve maintained with Heinz for more than 40 years…we have spoken to Heinz and plan to work together to ensure a smooth and orderly transition of the McDonald’s restaurant business, and are confident that there will be no impact to our business, our customers and our great tasting food at McDonald’s.”

Although McDonald’s is the world’s leading restaurant, only a small portion of their stores across America — those located in Minneapolis and Pittsburgh– even use Heinz ketchup. There are more international stores included this brand with their signature fries, however, which might cause some problems for the ketchup mogul.

The Heinz Company refuses to comment on the situation and insists that they do not talk about relationships with customers on a public level. Back in 2006 they worked hard to entice McDonald’s to bring their business back to Heinz after a tomato shortage encouraged the food chain to search for redder pastures back in the 1970’s.

The international impact of McDonald’s decision to take their business elsewhere could prove to be one of the biggest challenges Heinz’ new CEO Hees. Luckily, he has had experience with big changes in companies. During his three years with Burger King, he helped transform the burger maker from a struggling company into a viable threat to McDonald’s and its signature tastes. Even though he has transitioned to the condiment-industry, he still has his work cut out for him with McDonald’s.

With 34,000 stores around the world, it will be interesting to see how McDonald’s finds a ketchup brand that works as well with its French fries as Heinz has for the last forty years. mcdonalds_fries

Categories
Alcoholic Drinks/Cocktails Meals

Downton Abbey Wine Collection Available in Time for Season 4 Premiere

Downton Cast PBSThe hit show Downton Abbey® has inspired an entire collection of wine that reigns from the Entre-Deux-Mers region of Bordeaux, France. The Downtown Abbey Wine Collection is the newest creation from this vineyard that has been owned by the same family for more than 130 years and continues to produce some of the world’s best wines.

Now the 120 million Downton Abbey® fans can enjoy a crisp “Blanc” white wine or a medium-bodied “Claret” red while they tune into their favorite show and follow these beloved characters through their daily lives.

Winemaker Jean-Marc Dulong used his family’s traditions from the Grand Vins de Bordeaux winery and the show as inspiration for this balanced collection of drinkable wines. Of the experience, he says, “It is exciting for me to think about my Bordelaise ancestors crafting their clarets and blancs in the Downton Abbey® era. Their know-how, passed down to me through five generations, has inspired my own winemaking. With Downton Abbey Wines, I have strived to capture the essence of Bordeaux in this collection of delicious and approachable wines.”

William Zysblat, co-creator of these palate-pleasing wines says, “We are excited to launch the Downton Abbey Wine Collection, made in the finest Bordeaux winemaking tradition.“

The connection to the show is an important aspect of this collection. Zysblat says, “Our collaboration with the Dulong family made perfect sense, as we wanted the same vines, soil and region used to produce the wines from the Downton Era. Having Dulong as our winemaker allows us to create accessible wines that we truly believe the Crawley Family would have been proud to serve at their table.”DowntonAbbeyWine_DowntonAbbeyWineCollection13

Although the show does not come back to television until January 2014, fans can still integrate their favorite aspects of it into their daily lives with these wines. The “Blanc” and “Claret” are versatile enough to drink in a variety of occasions. The wine collection is now available online and will be available at specialty wine stores like Cost Plus Work Market starting November 1, 2013. Buy your favorite now to see how Downton Abbey® can enhance your wine-drinking experience.

Categories
Drink Reviews Food News

Scotch, Scotch, Scotch — Cutty Sark’s Limited Edition Tam o’Shanter Scotch Available to Thwart Winter Cold

Tam o'Santer Cutty Sark Scotch $300

What better way to beat the winter blues than with a glass of quality Scotch? Start the season off right with the limited-edition new release from Scotch powerhouse, Cutty Sark. This quality whisky is called Tom o’Shanter after Robert Burns’ famous poem.

About the liquid

The Tam o’Shanter whisky is a full-bodied, rich, boisterous, blended 25-year-old liquid with flavors of sherry, sweet dark chocolate, coffee and cracked pepper.  It boasts aromas of jasmine, anice and sandalwood followed by vanilla, honey, spice, orange zest and soft smoke. It’s lingering, rich, sweet and spicy finish will leave you feeling toasty as the weather chills

About the set

The unique bottle features a scene from the Robert Burns poem etched around the entire bottle, as well as a wax closure showing Tam’s face. The bottle is accompanied by a book with over 50 illustrated scenes by the late Alexander Goudie — one of Scotland’s finest figurative painters. Together, the bottle and book are presented in a bespoke, oak box decorated in the style of Goudie.

Massachusetts is one of the few states that is lucky enough to have this limited edition Scotch so get it quickly while you can.