Categories
Asian Boston Restaurants Featured Recipes Poultry

Moksa’s insane Vindaloo Wings will melt your soul

Vindaloo Wings 1CAMBRIDGE — In the spirit of the 2013 football season, Moksa, an Asian fusion restaurant located in Central Square, has developed its own take on everyone’s favorite tailgate food with its new Vindaloo Wings ($6). Regarded as one of the hottest dishes available on Moksa’s menu, the vindaloo wings are an all-out blitz of jalapenos, green Thai bird chili and other Indian seasonings including Kashmiri chili powder, cayenne pepper and red chili peppers. Available during Moksa’s dinner service, the vindaloo wings bring the intensity of the game right into the dining room. For tailgating, heat things up using Moksa’s wing recipe below.

Vindaloo Wings

Ingredients

MARINADE

  • 1 cup potato starch
  • 1 cup corn starch
  • 1\2 tspn cayenne pepper
  • 1 tspn garlic powder
  • 1\2 tspn salt
  • 1\2 tspn chat masala

Moksa Dining RoomVINDALOO SAUCE

  • 10 dry, whole red chili
  • 4 green Thai bird chili’s
  • 4 jalapenos
  • 1\2 cup Kashmiri chili powder
  • 1\2 tspn black peppercorn
  • 1 tspn Garam masala
  • 5 pieces cardamom
  • 1 cup onion
  • 2 tbspn garlic
  • 2 tspn salt
  • 2 tbspn chat masala
  • 1\2 cup oil
  • 1\2 cup vinegar
  • 4 cups water
  • 1\4 cup melted butter

RAITA

  • 8 oz yogurt
  • 1\2 tspn roasted cumin seeds
  • 1 tspn chopped cilantro
  • 1\4 tspn salt
  • Pinch Kashmiri chili powder
  • 24 CHICKEN WINGS

Directions

Mix corn starch, potato starch and all the spices together. Coat wings with spiced flour mix. Spread wings on a roasting rack and keep it in refrigerator for 60 to 90 minutes.

Pre heat the oven to 350 C. Roast wings for about 20 minutes and deep fry them for 4 minutes on 350 C until they get crispy from outside.

For vindaloo sauce, put all the ingredients in a sauce pot except melted butter and bring it to boil for a couple of hours on a slow heat. Cool it down, add melted butter and make puree.

Toss crispy chicken wings with vindaloo sauce, serve with Raita (yogurt dipping sauce) and celery sticks.

Categories
Italian Pasta

Spaghetti Bolognese

Spaghetti BologneseSince I am ethnically Chinese, a traditional dinner would be rice alongside some green vegetables, fish and a meat dish. It’s what my evening meal would look like everyday growing up and so naturally; I easily grew tired of Asian cuisine. In those instances, my mom would confide in the classic Italian dish, spaghetti Bolognese, for variety every time. It is a dish I adore for its great flavors and for me personally, it always reminds me of home.

Spaghetti Bolognese

Ingredients

  • 1 tbsp of olive oil
  • 1 finely chopped onion
  • 1 crushed garlic clove
  • 5 large tomatoes, chopped
  • 1 tsp of mixed herbs
  • Basil leaves
  • Oregano
  • Minced meat
  • Vegetable Stock
  • Mushrooms
  • 1 lb. Spaghetti
  • Salt and Pepper to taste
  • Parmesan Cheese to taste

Directions

  1. Before cooking anything, take 1 tomato and blend it until it becomes a puree. Take the rest of the tomatoes and chop them into squares.
  2. Over medium heat, heat the olive oil in a saucepan and sauté the minced meat. Then add the mushrooms with the onions and garlic.
  3. Place the chopped tomatoes, the puree, mixed herbs and vegetable stock in a boiling pot, adding the meat, mushrooms, onions and garlic.
  4. Once boiling, let it simmer for 40-50 minutes until the sauce becomes thicker
  5. In a separate boiling pot, add the spaghetti and add water until covered. Boil for 10 minutes. Add salt for more flavor. Keep the pot covered.
  6. Once ready, drain the spaghetti and serve on a plate.
  7. Put the sauce over the plate and sprinkle basil leaves, oregano and black pepper over it. Then add the cheese.
Categories
Asian Boston Restaurants Featured Recipes Seafood

Red Lantern’s Blackened Salmon Roll

014Red Lantern Restaurant & Lounge will celebrate its two-year anniversary from July 15 to July 28 with a special “From the Vault” menu. In addition to the current fare, the Back Bay Asian-fusion locale will feature highlights chosen from both customers and the Red Lantern crew, as well as a special favorite chosen by Executive Chef Kevin Long, to offer their loyal guests.

Today’s favorite is the Blackened Salmon Roll:

Ingredients

  • Sashimi Grade Salmon
  • Cucumber Wrap
  • Blackened Seasoning
  • Ponzu

Blackened seasoning

  • 1 Tbsp. Cayenne pepper
  • 1 Tbsp. Black pepper
  • 1 Tbsp. Smoked Paprika
  • 1 Tbsp. Kosher salt
  • 1 tsp. sugar

Ponzu Ingredients

  • 1 cup soy sauce
  • 1/2 cup lime juice
  • 2 cups dashi

Directions

  • Mix together and rub on the salmon
  • Lightly grill the salmon, about 15 seconds a side
Categories
Boston Restaurants Featured Recipes Steak/beef

Root Beer Braised Short Ribs

Rootbeerdinner 2013 (2)The pop of a top, the fizz of the rich carbonation and the sweet taste of root beer– there are few things that evoke such fond memories. On Sunday, July 28th, 2013 at 6 p.m., Chef Paul Turano of Tryst Restaurant in Arlington, MA is collaborating with New England’s very own root beer company, Tower Root Beer, for the third annual Root Beer Dinner, celebrating Tower’s 99-year-old classic soda recipe.

Ingredients

  • 3 lbs Boneless Beef Short Ribs (about 1 1/2″ thick with good marbling)
  • 1 ea yellow onion, rough chopped
  • 1 ea carrot, rough chopped
  • 2 ea celery stalks, rough chopped
  • 3 ea garlic cloves, rough chopped
  • 3 Tbls tomato paste
  • 4 ea fresh thyme sprigs
  • 1 ea bay leaf
  • 1/2 bottle dark beer
  • 1/2 bottle Tower Root Beer
  • 3 cups chicken stock
  • 3 Tbls balsamic vinegar
  • flour, as needed
  • salt and pepper
  • canola oil, as needed

Directions

Season short ribs with salt and pepper, dredge in the flour, bang to remove excess flour. Heat a sauté pan over medium heat, add a little canola oil and cook the ribs in batches (Do Not Overcrowd the Pan!) Brown the ribs on all sides, taking care not to burn the flour. Remove ribs and place in an oven proof casserole about six inches deep. Sear remaining ribs.

Wipe out excess oil from the sauté pan. Add the onion, carrot and celery, season with salt and pepper and continue to cook until light brown. Add the garlic and cook until fragrant. Add the tomato paste and cook an additional 3-5 minutes, stirring often. Add the beer, root beer and bring to a boil for two minutes. Pour into the casserole over the ribs. Add the aromatics and chicken stock. Cover the casserole with lid or aluminum foil. Place in 300˚ oven. Half way through cooking, flip the ribs in the liquid to ensure even cooking. Cook approximately two and a half hours, until the short ribs are tender, but not falling apart.

Remove the meat from the casserole, strain the liquid through a sieve, skim excess fat and return to casserole or a stove top safe pan. Reduce the liquid until the desired consistency. Return ribs to the liquid to slowly reheat.

Serves 4-6

Categories
American Featured Recipes Seafood

Ginger Garlic Shrimp (Or Fish)

I like shrimp, and my friend likes fish. The great thing about this recipe is it can handle both of these types of seafood!

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup chopped Italian parsley
  • 2 tablespoons of minced garlic
  • 1 tablespoon of minced fresh ginger
  • 2 tablespoons of chopped basil
  • 2 tablespoons of lemon juice
  • About 8 grape tomatoes chopped up
  • About 1 cup of white wine
  • 2 tablespoons of butter
  • Salt to taste
  • 2 lbs of shrimp (or a steak of sea bass)

Directions

  1. Combine all ingredients except wine and butter in a bowl and let seafood marinate over two hours (if you don’t have the time it’s not a problem!)
  2. Heat up a skillet with 2 tablespoons of butter, once melted add contents of bowl and wine.
  3. Let cook until fish is flaky white or shrimp is pink.
Categories
Mexican Seafood

Mexican food pairings inspired by today’s hot flavor trends

(ARA) — The summer party season has officially begun, meaning it’s time to plan fun get-togethers with family and friends. Food is central to any great celebration, but you don’t need to spend hours in the kitchen to create a unique and tasty menu. You simply need some great tips and easy tricks for pairing tasty food with refreshing drinks and party success will come naturally.

You can use today’s most popular food trends from skinny indulgence to dude food to create taco and margarita pairings that will leave all your guests wanting more. The secret is to create dishes that are flavorful and forward-thinking, but use familiar products, like Old El Paso salsa, that you can find at your local grocery store.

If you love the zest of Mexican cuisine and want to serve party fare everyone will remember, try these five new taco and margarita pairing ideas from the culinary experts at the Betty Crocker Kitchens inspired by some of today’s hottest food trends:

Food trend 1: Skinny indulgence

The idea behind the skinny indulgence food trend is being able to enjoy fresh foods that are packed with flavor but not with calories. To incorporate this trend into your next party menu, try serving skinny citrus shrimp tacos. Fill tacos with warm citrus-flavored shrimp, fresh cucumber salsa and Greek yogurt crema for a smart and delicious indulgence. Pair with a light cocktail like a cucumber lime ‘spa’garita – a traditional margarita enhanced with fresh cucumber and orange.

Food trend 2: Dude food

Dude food is a trend that takes traditional foods that guys love to the next level, so that any foodie, man or woman, can enjoy the rich flavors. For this trend, try pairing spicy ‘beer’bacoa tacos with a ‘man’garita. Simply stuff tacos with beer-braised beef barbacoa, spicy chipotle salsa and queso fresco. Wash down with a ‘man’garita – a shot of aged tequila served with an ice cold bottle of Mexican beer.

Food trend 3: Global flavors

Blending authentic flavors in new and exciting ways is a huge food trend right now. It’s fun to think outside the box and see where this crossover flavor adventure takes you. For example, try faux pho chicken tacos for your main dish. This fresh and flavorful chicken taco is inspired by pho – a popular Vietnamese soup. The ‘faux pho’ toppings – Thai basil, fresh chilies and crunchy ramen noodles – are the key to these unique tacos. Pair with a Thai basil ‘mojit’arita that infuses the flavor of basil and agave nectar into a traditional margarita.

Food trend 4: Street food

When you travel, some of the best foods you encounter are made by street vendors. Additionally, food trucks have recently boomed in popularity in the United States, serving delicious food conveniently to patrons. You can bring this food trend to your next party by serving beef bulgogi Korean tacos. Simply load up a soft tortilla with Korean barbecue beef, cilantro-lettuce slaw and fiery Sriracha salsa. Pair with a Fizzy Lime ‘soda’rita by mixing a traditional Mexican lime soda with blanco tequila and orange-flavored liqueur.

Food trend 5: Veggie love

Eating your vegetables is always healthy, but now it’s trendy too. This food movement goes beyond carrot and celery sticks to create dishes that utilize fresh flavors in modern ways. Take cauliflower power tacos for example. Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chickpeas and flavorful cilantro pesto. As a bonus it is gluten-free. Pair with frozen mango ‘coco’ritas made with fresh mango and coconut water.

All complete taco and margarita pairing recipes can be found at bettycrocker.com/cinco.

Skinny Citrus Shrimp Tacos

Ingredients

  • Shrimp and marinade
  • 1/2 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped jalapeno chiles
  • 1 clove garlic, finely chopped
  • 1 pound uncooked medium shrimp, peeled, deveined
  • 8 Old El Paso flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package

Cucumber Salsa Fresca Ingredients

  • 2 plum (Roma) tomatoes, seeded, chopped
  • 2 tablespoons chopped jalapeno chiles
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 cup)
  • 1/4 teaspoon salt

Yogurt Crema Ingredients

  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 2 tablespoons orange juice

Directions

  1. In a 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
  2. Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
  3. Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema. Makes eight servings.

Skinny Cucumber Lime ‘Spa’garita

Add 3 slices English (seedless) cucumber and half an orange slice to cocktail shaker; break up with muddler or spoon. Add 1 ounce blanco tequila, 3/4 ounce clear orange-flavored liqueur and 1/2 ounce fresh lime juice. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass. Top with 1/2 ounce chilled club soda. Garnish with lime slices and additional orange and cucumber slices. Makes one drink.

Categories
American Steak/beef

Simple super steak secrets from Outback

(ARA) — Why is it that a steak from a restaurant just seems to taste better than what you make at home? Often, it’s because the chefs in the restaurant know the secrets of great grilling.

“Steak is a summer staple for many home cooks when the weather permits, but things can go awry if you’re not clued in to the secrets of how to prepare a great steak,” says John Li, senior vice president of research and development for Outback Steakhouse. “As veritable steak experts, and with summer grilling season upon us, we want to help people preparing to try their hands at grilling steak.

Li offers some advice for grilling successful steak meals this summer:

  • Start with the right steak. Build a relationship with your local butcher – either at your grocery store or, if you’re lucky enough to have one in your neighborhood, the area butcher shop. Learn where they source their meat, if it’s aged and for how long. Many cuts lend themselves to grilling, but sirloin, filet, strip and rib eye remain the most popular. Sirloin and strip steak are usually the best options if you’re feeding a large group, as they provide abundant flavor and are usually less expensive than other cuts.
  • Prep the grill properly. Once you’ve got the right meat, ensure your outback bbq is ready to cook it to perfection Start with a well-cleaned grill and preheat it. If you’re using a charcoal grill, wait until the coals are white. For gas grills, use a thermometer. Many newer models have built-in gauges on the lids that indicate when the grill is hot enough to use.
  • Add some seasoning. While the grill is preheating, prep the steak by patting it dry. Removing moisture allows for optimum surface contact with the grill and creates a wonderful seared flavor. Rub with the seasoning of your choice; there are many, but keep in mind simple salt and pepper works well if you’re starting with an already flavorful cut.
  • Get grilling. Once the grill and steak are ready, place the meat on the grill. You can achieve a fancy diamond-shaped grill pattern by rotating the meat 45 degrees when you turn it, but the meat will taste just as good without it. Cooking time will vary depending on the cut of meat and the grill itself. Generally, thinner steaks (about 1 inch thick) will need about four minutes per side to be rare, five for medium and seven for well done. Thicker steaks (2 inches or more) will need about six minutes per side for rare, eight to 10 for medium and 12 for well done.
  • Let it rest. Overcooking is a sure-fire way to dry out steak. As soon as the steak has reached your desired level of wellness, remove it from the grill and let it rest for about five minutes before you serve or cut it. This allows the juices to set well in the meat before you dig in.

Not sure where to start? Try this recipe from Outback Steakhouse:

Ingredients

  • 4 rib eye steaks, 12 to 14 ounces each
  • 4 teaspoons Kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 2 tablespoons vegetable oil

Directions

  • Evenly season each steak with a teaspoon each of salt and pepper. Coat each steak with a half tablespoon of vegetable oil. This may be done up to three hours prior to grilling, storing in the refrigerator. Remove from the refrigerator about 30 minutes before grilling.
  • Start the grill. Place seasoned steaks over the hottest portion of the grill and cook on the first side about four to five minutes, rotating 90 degrees after three minutes to achieve restaurant-style “cross marks.” Turn steaks over and cook for an additional three to four minutes to achieve a medium-rare doneness. Remove from grill and allow to rest for five minutes before topping and serving.
  • Of course, even in summer there are times when you just won’t feel like cooking your own steak. Whether it’s a special night out, a family celebration or you’re just in the mood to sink your teeth into something you didn’t have to cook and won’t have to clean up afterward, restaurant steaks are still a good option. At Outback Steakhouse, for example, guests can enjoy a variety of cuts and preparations that allow for a custom experience, without any of the hassle.
Categories
Featured Recipes French Poultry

French Lemon Chicken with Couscous and Crispy Almond Filo Wrapped Asparagus

This recipe comes from Brasserie JO’s Executive Chef Nicholas Calias who knows a thing or deux about the French way of cooking and eating.

Ingredients

  • 4 Chicken Thighs
  • .5 bottle White Wine
  • .5 each Onion
  • 1 Julienne Red Pepper
  • 1 oz. Turmeric
  • 1 oz. Garlic
  • 3 sprigs Fresh Thyme
  • 1 quart Chicken Stock
  • Salt & Pepper to taste
  • 1 oz. Saffron
  • 2 oz. Olives
  • 2 oz. Lemon Juice
  • 2 Fresh Lemons
  • 1 oz. Parsley
  • 1 oz. Cumin
  • Flour as needed

Directions

  • Season chicken with cumin, turmeric, a little bit of oil, fresh lemons, salt and pepper and let rest for one hour.
  • Dredge in flour and sear
  • Add onions, garlic, saffron, peppers.
  • Deglaze with wine and lemon
  • Add chicken stock and braise.
  • When chicken is tender add olives and parsley.

Couscous

Ingredients

  • 2 oz. Diced Red Onion
  • 2 oz. Diced Red Pepper
  • 2 oz. Chopped Parsley, Cilantro
  • 4 oz. Couscous
  • Chicken Stock as needed

Directions

  • Sauté vegetables, add herbs and set aside.
  • Boil Chicken Stock; pour over couscous and cover.
  • Allow to steam until tender.
  • Fluff couscous, add vegetable mix, oil, salt & pepper, toasted almonds.

Asparagus in Filo

  • Wrap blanched asparagus in strips of filo
  • Coat in butter and top with chopped almonds
  • Bake at 350 degrees until filo is golden.
Categories
Steak/beef

Tri-Tip with Cabernet Sauvignon Marinade

This year, Redwood Creek Wines joined the Arbor Day Foundation in planting thousands of trees in the nation’s forests. You can celebrate Arbor Day (or any day!) with a signature recipe from Redwood Creek Wines: Tri-Tip with Cabernet Sauvignon Marinade. The recipe pairs perfectly with Redwood Creek’s Rich Red Blend, which has flavors of dark cherry, brown spice and cloves.

Tri-Tip with Cabernet Sauvignon Marinade Paired with Rich Red Blend

Ingredients: 
  • 6 large garlic cloves, roughly chopped
  • 1 tsp. salt
  • 1 cup Redwood Creek Cabernet Sauvignon
  • 3 tbs. balsamic vinegar
  • 3 tbs. soy sauce
  • 1 tbs. honey
  • 4 sprigs thyme
  • 2 ½ lbs. beef tri-tip

Directions

In medium mixing bowl, whisk garlic cloves, salt, Cabernet Sauvignon, balsamic vinegar, soy sauce, and honey together. In a heavy-duty sealable plastic bag, combine mixture with tri-tip. Seal bag, pressing out excess air, and place in a shallow baking dish. Marinate in refrigerator, turning occasionally, at least 4 hours. Prepare grill. Grill meat to desired doneness. For medium-rare meat, grill until center of tri-tip reaches 145°F (approximately 20-25 minutes). Reserve remaining marinade. Remove tri-tip from grill and let rest 15 minutes. In a small sauce pan, bring remaining marinade to boil. Reduce heat to low and simmer 8-10 minutes, stirring occasionally. Slice meat and top with reduction sauce. Pair with Redwood Creek Rich Red Wine.

Also try Redwood Creek’s Shrimp Salad Stuffed Avocado.

Categories
Boston Restaurants Entree/Dinner Featured Recipes French Origins Recipe Sources

Classic French-style Fondue

Fondue Sundays are back at Beacon Hill Hotel & Bistro. During regular business hours every Sunday through the Spring we will be serving French-style Fondue that can be shared as an appetizer or enjoyed as an entree. Here is the recipe that uses Bergkäse, Emmentaler, and Gruyére cheeses.

Ingredients

  • 3 oz. dry white wine (we use Domaine Giachino Abymes from Savoie in eastern France
  • Pinch of kosher salt
  • 2 grinds of white pepper from a mill
  • 5 passes of fresh ground nutmeg
  • 2 oz. Bergkäse Alpenblumer, grated
  • 2 oz. Emmentaler, grated
  • 2 oz. Gruyére Vieux, grated
  • 1 glove garlic, minced
  • 1 tsp Kirschwasser (German fruit brandy)
  • 1/2 tsp. corn starch

Directions

  1. Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.
  2. In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once.
  3. Whisk over heat until the cheese has melted.
  4. Add the minced garlic.
  5. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture.  Adjust the seasoning and serve hot.