Categories
American Pasta

Ashmont Grill Macaroni and Cheese

A spin on a traditional comfort food from Chris Douglass, chef and owner at Ashmont Grill.

Find out why the The Ashmont Grill is attracting crowds from all over Boston! Join them for exceptional food in a friendly and diverse atmosphere. Ashmont Grill is a hip locale in Dorchester with attentive bar staff and a menu that will satisfy.

Ingredients:

  • 6 Butter
  • 6 Tablespoon Flour
  • 1/2 Teaspoon Salt (plus more for cooking macaroni)
  • Fresh ground black pepper
  • 1/4 Teaspoon Cayenne pepper
  • 4 Cup Milk, scalded
  • 1 1/2 Cup Sharp Cheddar, grated
  • 1 1/2 Cup Monterey Jack, grated
  • 1 Cup Parmesan, grated
  • 1 Pound Elbow macaroni
  • 1/2 Cup Heavy cream
  • 1/2 Cup Bread crumbs

Cooking instructions:

  1. Bring a large pot of water to a boil, then toss in a few pinches of salt and the macaroni.
  2. Cook a minute or two less than instructed on the box. Run pasta under cold water to stop the cooking process. Drain well in a colander.
  3. In a heavy bottomed saucepan, melt the butter, add the flour and cook over low heat, stirring.
  4. Slowly add the milk, stirring constantly until sauce thickens and comes to a boil.
  5. Reduce heat and season mixture with salt, pepper, and cayenne.
  6. Add approx. half of the cheese and stir until melted.
  7. Add the macaroni and stir well.
  8. Assemble in a buttered casserole dish by alternately layering macaroni with remaining grated cheese.
  9. Pour cream over the top and and sprinkle on the bread crumbs.
  10. Bake at 350 degrees for 30 minutes, or until browned on top. Best served hot.
Categories
Featured Recipes French Steak/beef

Steak Frites, Oui!

Enjoy Steak Frites, Oui! a Bostonian spin on a French-inspired dish from Chef Rebecca Newell of The Beehive in the South End. Now you can make them on your own!

Ingredients:

  • 1 12 oz ribeye, or any cut will do!
  • 2 Tablespoon Chopped shallots
  • 1 Cup Cognac
  • 1 Tablespoon Green peppercorns
  • 1 Cup Veal stock or beef stock
  • 1 Sprig of thyme
  • 5 Tablespoon Unsalted butter
  • Cornichons
  • 2 Idaho potatoes, sliced into French fry cut
  • 2 Quarts canola oil

Cooking instructions:

  1. In a large skillet, add two tablespoons of the butter and brown.
  2. Season steak on both sides with salt and cracked pepper.
  3. Place steak in brown butter until a crust is formed, about 4 minutes on one sides. Flip and repeat — 3-4 minute sear.
  4. Place in oven and cook for 2-3 minutes for a medium rare, 4-5 for medium, 5-7 for med-well.
  5. Pull steak out of the oven and rest in a cool place for 5 minutes.
  6. In the same pan you used to cook the steak, add shallots and sauté over medium heat.
  7. Remove from heat and add cognac. Flambé gently.
  8. Add thyme, veal stock and reduce almost all the way. Whisk in cold cubed butter.
  9. Cut potatoes into French fries in place in boiling salty water. Cook for 3 minutes. Drain and place on a towel.
  10. Heat up canola oil in pot. Place French fries in hot oil and cook for 4-6 minutes until crispy. Pull out of the oil using a spider or slotted spoon. Season with salt and pepper.
  11. Place fries on the plate with steak and sauce! Bon appetite!