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:


  • 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


  • Mix together and rub on the salmon
  • Lightly grill the salmon, about 15 seconds a side
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!


  • 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)


  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.
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

Skinny Citrus Shrimp Tacos


  • 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


  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.

Boston Restaurants Entree/Dinner Recipe Sources Seafood

Pan-Seared Salmon with Parsnip Puree and Wild Rice

Parsnip Puree


  • 2 parsnips
  • 2 qts. half-and-half
  • salt


  1. Peel parsnips and cut them medium dice.
  2. Put the parsnip with the half-and-half on a medium size pot, season with salt. Bring to a simmer and cook for about 20 minutes on low heat.
  3. Once they are finished put the cooked parsnips on a blender with half of
    the liquid. Run it until you get a smooth and silky consistency. Taste and adjust for
    seasoning if needed.

Wild Rice


  • 12 oz. wild rice
  • 18 oz. oz vegetable stock
  • 1 clove garlic
  • 1 tbsp. olive oil
  • ¼ cup small dice carrots
  • salt and pepper


  1. In a large pot, heat up the olive oil.
  2. Sweat garlic and carrots then add the wild rice and stir well to coat the rice with the oil and season with salt and pepper. Add vegetable stock bring to a simmer and cook for 25 minutes.

Sautéed Kale


  • 1 bunch kale
  • 1 clove garlic
  • 1 tbsp. olive oil
  • ½ cup vegetable stock
  • 1 lemon
  • salt
  • fresh ground black pepper


  1. Clean the kale by taking the stem off and rough chop. Rinse with water and set
  2. Mince the garlic. In a medium size sauté pan add olive oil, wait until starts to
    smoke and add the garlic.
  3.  Sweat it for about 1 minute and add the kale, toss it and
    season it with salt and fresh ground black pepper.
  4. Add the vegetable stock and
  5. the juice of one lemon. Let it cook for about 8-10 minutes and set aside.



  • 2 ea. 6-8oz Atlantic salmon (skin on)
  • 1tbsp. olive oil
  • salt


  1. Take the salmon out of the fridge 8 minutes before you going to cook it (proteins
    cook better and more evenly when they are at room temperature).
  2. In a medium size sauté pan, heat up the olive oil. Wait until starts to smoke and place the salmon skin
    side down. Lower the heat to medium and cook for about 5 minutes.
  3. Turn the fish over while lowering the heat to low and cook for another 9 minutes.


  1. Place the parsnip purée on the bottom of two plates, with the back of a spoon make a
    circle with the puree.
  2. Place 3 oz. of the wild rice on top of the puree and 2 oz. of the kale on top of
    the rice on each plate.
  3.  Top it up with the cook salmon (skin side up) and finish it with a drizzle of
    a fine extra virgin olive oil.
Boston Restaurants Entree/Dinner Meals Recipe Sources Seafood

Vermouth Buttered Sole

Here’s lemon sole served over the top of roasted baby fennel, creamed leeks, and lobster. The dish is finished with a vermouth butter that has shallots, mushrooms, and thyme. This recipe yields enough food to serve a dinner for four.

Sole & Vegetable Ingredients

  • 4, 6oz filets of sole
  • 4 each roasted fennel baby fennel, cut to quarters and roasted with oil, butter and glazed with vegetable stock until tender
  • 1 small leek, julienne and cooked tender with butter and vegetable stock
  • 4 oz. fresh lobster diced meat(cook and remove from shell)
  • 1 tsp. tarragon
  • 1 tsp. chives
  • salt and pepper
  • 1 tbsp. butter
  • vegetable oil
  • 1 sprig of thyme
  • 1/2 lemon

Sole & Vegetable Preparation

  1. In a cast iron pan, heat oil until hot.
  2.  Season sole with salt.
  3. Add sole, bone side down to iron pan.
  4. Adjust heat to medium high. Sole will begin to brown.
  5.  In a separate pot, add fennel, leeks, 1/2 tbsp. of butter, 1 tbsp. vegetable stock. Heat until mixture is hot and glazed.
  6. Add lobster and just warm.
  7.  Season will salt, pepper, chives, and tarragon.
  8. Evenly spoon mixture onto the middle of four plates.
  9. Flip sole.
  10. Add a sprig of thyme and 1/2 tbsp. butter and baste. Add a squeeze of lemon.
  11. Remove from heat immediately and place on top of the vegetable mixture. Spoon vermouth butter (see below) around.

Vermouth Butter Ingredients

  • ¼ cup dry vermouth
  • ¼ cup sliced shallot
  • ¼ cup sliced button mushrooms
  • 1 sprig of thyme
  • 8 oz. fish stock
  • 2 oz. heavy cream
  • 9 tbsp. butter
  • 1/2 lemon

Vermouth Butter Preparation

  1. In a medium sauce pan, sweat shallots, mushrooms, thyme in  1 tbsp. of butter.
  2. Add vermouth and reduce 2/3.
  3. Add fish stock reduce 2/3.
  4. Add cream reduce 1/2.
  5. Mount with 8 tbsp. butter.
  6. Strain through a fine mesh strainer, pressing the solids to extract all the flavors.
  7. Add salt and pepper and a squeeze of lemon.
Boston Restaurants Recipe Sources Seafood

Jason Santos’ Mango Lobster Rolls

This is a a delicious, simple recipe with only a few steps that highlights the smokey flavor of the paprika and chipotle pepper with the sweetness of fresh mango in a manner that will not overwhelm the subtle flavor of the lobster. This recipe yields eight small tacos.


  • 1/2 cup crème fraiche
  • 2 tsp. mild chile powder
  • 1 canned chipotle, minced
  • 1 tsp. paprika
  • 1 tbsp. yuzu juice (lime juice works fine if you don’t have access to yuzu)
  • 1/2lb.-3/4lb. fresh Maine lobster meat
  • 8 small white corn taco shells
  • shredded  iceberg lettuce
  •  2 mango, small diced
  • ½ cucumber , small diced
  • 2 tbsp. red onion, small diced
  • 2 tbsp. lime juice
  • 1 cup shredded lettuce
  • salt and cracked black pepper

Mango Salsa Preparation

  1. Combine 1 of the mangoes, the cucumber, the red onion, 2 tbsp. of lime juice, and salt/pepper to taste in a bowl. Set aside.

Lobster Preparation

  1. Combine the crème fraiche, chile powder, chipotle, paprika, lime juice then season with salt.
  2. Add the lobster meat (chilled) and remaining diced mango to the crème fraiche and gently fold to combine.


Divide the lobster mixture among the taco shells and top with shredded lettuce & mango salsa.

Boston Restaurants Entree/Dinner Meals Mexican Origins Recipe Sources Seafood

Tamal de Langosta

This is my take on the the lobster tamale, which is featured on our lunch menu at Temazcal Tequila Cantina in the Seaport District. This recipe yields roughly two dozen tamales, perfect if you have a large family to feed or are entertaining.

Dough Ingredients

  • 2 1/4 lbs. fresh masa
  • 2 tbsp. salt
  • 1 1/2 cups lobster stock
  • 1 lb. lard or vegetable shortening

Lobster Filling Ingredients

  • 1 cup olive oil
  • 6 cloves garlic minced
  • 2 white onions, finely diced
  • 6 chile anchos, soaked and pureed
  • 4 chile guajillos, soaked and pureed
  • 3 chili chipotle in adobo, pureed
  • 3 tomatoes diced
  • 1 tsp. cumin
  • 2 1/2 lbs. lobster claw meat
  • Enough banana leaves to make the entire recipe (each, individual tamale calls for a 7×7 inch sheet)

Dough Preparation

  1. Place masa in mixing bowl and incorporate lobster stock in degrees while kneading by hand until smooth.
  2. In food processor whip lard until light and fluffy.
  3. Place masa in mixer and incorporate lard in degrees beat for 25 minutes (Simple trick: Test the dough by dropping a pinch in water and if it floats it’s ready. If not whip longer.)

Filling Preparation

  1. Heat oil in sauce pan and caramelize onions and garlic.
  2. Add pureed chiles, tomatoes, and seasonings and simmer for 15 minutes, set aside and let cool.
  3. Combine chilled sauce with chopped lobster claw meat and set aside.

Tamale Directions

  1. With a rubber spatula spread masa over half of banana leaf leaving an inch border on both sides.
  2. Spoon in lobster filling in center of masa and fold the banana leaf in half.
  3. Fold borders toward the center and fold again.
  4.  Lay tamales seem side down and steam until firm.



Entree/Dinner Meals Seafood

Grilled Tuna with Couscous Tabbouleh

Couscous Tabbouleh Preparation

  1. 1 box couscous
  2. 3 plum tomatoes, chopped
  3. 2 bunches flat parsley, rough chopped
  4. 1 red onion, chopped
  5. ½ bunch scallions, chopped
  6. juice of one lemon
  7. ½ cup EVOO
  8. Cook couscous as directed on box. Cool, add remaining ingredients & toss well

Dressing Preparation

  1. 1 cup olive oil
  2. juice of two lemons
  3. 1 tbsp. Dijon mustard
  4. 4 cloves garlic, minced
  5. ½ bunch mint, chopped
  6. 1 bunch tarragon, leaves only
  7. 2 roasted red peppers (seeded & skinned)
  8. Blend all ingredients in a food processor until smooth

Chutney Preparation

  1. 1 pineapple, peeled, cored & diced
  2. 2 mangoes, diced
  3. 1 red onion, diced
  4. 2 tomatoes, diced
  5. ½ bunch mint, chopped
  6. ½ bunch chopped parsley
  7. juice of two lemons
  8. 2 tbsp. honey
  9. 4 cloves of garlic, minced
  10. 1 small habanero pepper, chopped
  11.  Combine all ingredients and macerate, refrigerated, for 24 hrs.

Tuna Preparation

  1. Brush six 6-oz center cut tuna steaks with olive oil.  Season with salt & pepper.
  2. Grill  2 minutes each side for rare interiors.

Instructions for Assembly

Place grilled tuna atop a generous bed of tabbouleh, add 2 tbsp. of the chutney,
drizzle dressing lightly over the top of the fish.




Boston Restaurants Entree/Dinner Featured Recipes Meals Sandwiches Seafood

Davio’s Lobster Rolls


  • 6 finger rolls top sliced
  • 12 oz. coarse chopped lobster knuckle/claw meat
  • 3 tbsp. mayonnaise
  • 1 tbsp. lemon juice
  • 1 tbsp. finely chopped chives
  • 1 cup finely shaved iceberg lettuce
  • salt and ground pepper to taste
  • 1 tbsp. butter


  1. Place lobster, mayo, chives and lemon juice in a stainless steel bowl. Mix well and season with salt and pepper to taste.
  2. Melt the butter in a nonstick pan or on a griddle. Lightly toast the finger rolls on both sides.
  3. Take toasted rolls, open slightly. Place in some shaved lettuce, spoon in 2 oz. each of the lobster salad.
  4. Serve immediately!
American Boston Restaurants Entree/Dinner Featured Recipes Meals Origins Recipe Sources Seafood

49 Social’s Pan-Seared Atlanic Halibut

Here’s a recipe from 49 Social, where I serve as Executive Chef. We just opened in Downtown Crossing and  specialize in refined American cuisine and have an inventive and significant cocktail and wine program managed by Kim Frankson. 49 Social offers guests an inviting setting in a lively, sophisticated atmosphere. We hope to see you there.

This pan-seared Atlantic Halibut filet is accompanied with three Little Neck clams and features a light garlic-butter sauce with artichoke hearts, cherry tomatoes, and snap peas.

Halibut Ingredients

  • 1- 6oz Portion Halibut
  • pinch of salt and pepper

Little Neck Clam Ingredients

  • 3 Little Neck clams
  • 1⁄2 stalk celery (1/2 inch slice)
  • 1⁄2 leek (1/2 inch slice)
  • 1⁄2 onion (1/2 inch dice)
  • 1 shallot (quartered)
  • 1 clove garlic (sliced)
  • 4 sprigs thyme
  • 1⁄4 tsp. black peppercorn
  • 1⁄2 cup dry white wine (Chardonnay)
  • 1⁄2 cup clam juice
  • 2 tbsp. olive oil

Garlic-Butter Sauce Ingredients

  • 1⁄2 tsp. garlic (chopped)
  • 1 tbsp. shallot (fine dice)
  • 2 artichoke hearts
  • 7 snap peas
  • 3 cherry tomatoes
  • 1⁄2 lemon
  • 1 tbsp. olive oil
  • 1⁄4 cup sauce reserve (see cooking instructions)


  1. Heat olive oil in small pot until barely smoking. Add in celery, onion, leek, shallot, and garlic; sweat out the vegetables for 1 minute over high heat.
  2. Add in clam juice and wine, then bring to a simmer, add in the clams and cover; turn the heat down to medium and cook for 4-5 minutes or until clams open. Take the clams out and set aside, then strain the liquid with a fine strainer and reserve for sauce.
  3. Season your halibut with salt and pepper. Heat small saute pan with 2 tablespoons of olive oil until it just begins to smoke and place the halibut gently in the pan; reduce heat to medium and cook for 3 minutes until golden brown then place the pan in a 350° oven for 3-4 minutes (only oven proof pans should be put in the oven or place the halibut on a nonstick sheet pan).
  4. Heat 1 tbsp. of olive oil in a small saute pan over medium heat; add shallots and garlic and cook for 1 minute.
  5. Add artichokes, snap peas, and reserved sauce; cook for 1 to 2 minutes until snap peas are al dente. Add in the tomatoes, squeeze 1⁄2 lemon, and butter; stir until butter is melted and incorporated into sauce.
  6. For Plating: Place vegetables in the center of the plate and pour some of the pan sauce over the top. Place the clams around the vegetables. Place the halibut on top of the vegetables.