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.
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:


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


  • 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.
American Boston Restaurants Featured Recipes

Fennel Pollen Dusted Georges Bank Sea Scallops with Blood Orange and Cracked Olives

Here is another dish from Falmouth’s Sea Crest Beach Hotel Executive Chef Daniel Kenney.

If you’re in Falmouth, check out Red’s restaurant at the Sea Crest, and you may get to enjoy this dish too — Fennel Pollen Dusted Georges Bank Sea Scallops with Blood Orange and Cracked Olives.


  • Half a pound fresh Dry/Diver Sea Scallops, Jumbo or u-10 size (average 4 scallops, two per portion)
  • 1 each fennel bulb, with anise tops attached
  • 8 each pitted Nicoise Olives
  • 3 each blood oranges fresh
  • Sea salt
  • Cracked black pepper
  • Fennel pollen
  • Clarified butter (unsalted butter that has had the milk solids removed)
  • 1/8 pound Fresh unsalted butter
  • 1/2 cup chardonnay
  • 4 sprigs fresh thyme
  • 1 shallot
  • 1 fresh laurel leaf (fresh bay leaf)


First begin by peeling and cutting the blood orange into segments or Supremes, three supreme’s for each plate, take the remaining pulp and blood orange juice and add to white wine, thyme, sliced shallot, laurel leaf and cracked pepper, then reduce all of this until the sauce pan is almost dry, the liquid should be 80% reduced, then strain off the juice and then whisk in the fresh butter, add sea salt and reserve this sauce for plating, keep somewhere warm.

For the fennel, chop the bulb of the fennel into small pieces, cover with water, sea salt, cracked pepper and a pad of butter, simmer for about 20 minutes, or until the fennel bulb is comp[lately soft, strain off the liquid and place in a blender, puree smooth, add another touch of fresh butter and seasoning if needed, reserve for plating, keep warm.

Next, take the scallops and pat them dry with a clean towel, place a heavy sauté pan on high heat, when the pan is hot add the clarified butter, just enough the coat the bottom of the pan.

Season the scallops with fresh cracked pepper, sea salt and fennel pollen, and place into the hot skillet, this is the most important part of this simple appetizer, you are looking to caramelize the natural sugars in the scallops, a dark brown color, on all sides of the scallop evenly, do not over cook the scallops, roughly 1 to two minutes depending on your range, then take out of the pan and let rest on a clean napkin.

Begin plating by taking a spoon full of the fennel puree and place on plate, then put your scallops on top, take the green anise top of the fennel bulb and garnish on top of the scallops, place the blood orange segments and olives naturally on the plate, spoon the blood orange sauce over the scallops and finally dust a small amount of the fennel pollen over the scallops, serve with a buttery Chardonnay, enjoy.

Yields two appetizer portions.

American Autumn Bake

Easy delicious apple crisp

Easy and delicious. Actually its wicked easy and too delicious.
Easy and delicious. Actually its wicked easy and too delicious.

This recipe was featured in Blast Magazine in September 2010.

When you go apple picking in the fall, you end up with a bunch of apples. The problem with a bunch of apples is that, say you’re a young couple, you will never finish 20 or so apples before they go bad. Furthermore, you will almost always get sick of just munching on a plain apple all the time. (Though you shouldn’t. Eating a plain apple is just about the only healthy way to eat apples…this recipe is proof)

For some reason, neither my girlfriend nor I care much care for apple pies. That left us wondering what we could make.

Apple crisp.

This required calls to her sister and mother, but 45 minutes later, here are the steps to delicious, completely unhealthy, apple crisp.


  • 4-5 cups of Mcintosh apples. (That’s about 4 medium-sized apples.)
  • 1/2 tsp. cinnamon
  • 2 tbsp. sugar
  • 3 tbsp. white flour. (to start)
  • 1 cup white flour (to finish)
  • 1 cup of instant oatmeal
  • 1 cup brown sugar
  • 3/4 cup butter (Yes, that’s a stick and a half)


  1. Preheat the oven to 350 degrees.
  2. Skin and core the apples.
  3. Slice them thinly and arrange them in a deep baking pan.
  4. Mix the tablespoons of flour, sugar, and cinnamon and pour the mix over the apple slices. Make sure they are evenly covered.
  5. In a mixing bowl, combine the cup of flour, oatmeal, and brown sugar.
  6. Take the stick and a half of butter and thinly slice it. Use a large fork to mix it all up until there is a consistency. Spread this all over the top of the apples.
  7. Sprinkle about an extra teaspoon of cinnamon over the top of everything if you like cinnamon.
  8. Bake for 45 minutes.
  9. This is insanely easy. Anyone can make apple crisp. It goes great with a scoop of vanilla ice cream.

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.



American Appetizers Asian Featured Recipes Healthy Options

Hawaiian Poke

This traditional Hawaiian dish originated when local fishermen would cut the raw fish they had just caught into small cubes and season it with a variety of spices, vegetables, and, essentially, whatever else they had on hand for a quick, yet satisfying, meal. Presently, the dish has made its way onto many high-end restaurants’ menus as an appetizer. The dish can be made using whatever ingredients you see fit (common examples are cucumber and mango) along with the traditional ingredients listed below. Make sure to use only sashimi or sushi-grade fish.


  • 2 lbs. fresh tuna steaks, cubed into bite-size pieces
  • 1 cup soy sauce
  • 3/4 cup finely-chopped green onions
  • 2 tbsp. sesame oil
  • 1 tbsp. toasted sesame seeds
  • 1 tbsp. crushed red pepper
  • juice of one lime
  • kosher salt and cracked black pepper to taste


  1. In a large bowl, combine all ingredients mixing well.
  2. Refrigerate for 1-2 hours allowing the flavors to marry.

You can serve the dish in a variety of ways, the most common being:

  • Tearing romaine lettuce leaves into 4×4 inch cups and spooning the Poke mixture into the leaves.
  • Treating the dish like tapas and cutting pita bread into one-inch, equilateral, (lightly fried) triangles and placing the mixture on the crisped bread.
  • The simplest way is to fill a martini glass with the mixture and garnish the dish with a lime wedge on the rim of the glass. Use a pinch of the green onion and sesame seeds over the top of the fish for presentation purposes.

American Entree/Dinner Featured Recipes Sandwiches Steak/beef

Atomic Meatloaf Meltdown

This is a legendary menu item from the All-Star Sandwich Bar in Cambridge. The recipe is enough to please your entire extended family and/or party and the Inner Beauty hot sauce can be used on anything. Feel free to serve the meatloaf on its own, as an entree, with mashed potatoes and spinach on the side.

Meatloaf Ingredients

  • 2 lbs. ground meat (sweet Italian sausage and chuck)
  • 1 diced onion
  • 1 stalk diced celery
  • 1/2 tbsp. chopped garlic
  • 1/4 cup bread crumbs
  • 1/4 cup beef stock
  • 1 egg, beaten
  • 1/2 tsp. dried oregano
  • 1/2 tsp. chili flakes
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/4 cup ketchup
  • 1 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 tsp. pepper

Meatloaf Instructions

  1. Sautee the onions, garlic, and celery in oil until tender.
  2. Remove from heat and cool.
  3. In a large bowl, soak the bread crumbs in the liquid.
  4. Add the sautéed vegetables, meat, eggs, and remaining ingredients. Be sure not to over mix, gingerly fold the ingredients together until they are just combined.
  5. Form into 2-3 loaves in a roasting pan or in loaf pans.
  6. Roast in a pre-heated, 350° F oven for about one hour or until the core temperature is 155° F.  Remove from oven and cool.

Inner Beauty Hot Sauce Ingredients

  • 12 oz. habanero peppers
  • 2 cups yellow mustard
  • 1 oz. brown sugar
  • 1 cup orange juice
  • 1 cup white vinegar
  • 2 tbsp. honey
  • 1/4 cup molasses
  • 1/2 cup pineapple juice
  • 1/2 cup papaya juice
  • 1 qt. blended oil
  • 1 tbsp. ground cumin
  • 1 tbsp. tumeric
  • 1 tsp. allspice
  • 1 tbsp. curry powder

Inner Beauty Hot Sauce Instructions

  1. Stem Peppers.
  2. Place stemmed habaneros in blender or food processor with the  rest of ingredients and purée until smooth.

Atomic Meatloaf Meltdown Ingredients

  • 6 oz. portion meatloaf
  • 2 tbsp. caramelized onions
  • 4 slices monterey jack cheese
  • 1 tbsp. Inner Beauty hot sauce’
  • 2 pieces sour dough toast

Atomic Meatloaf Meltdown Assembly

  1. Butter bread and add jack cheese. Toast, butter side down, in a pan or on a griddle until golden brown and cheese has melted.
  2. Warm meatloaf and caramelized onions in pan or on griddle and add to toasted bread.
  3. Add Inner Beauty hot sauce to meatloaf, and close top piece of bread.


American Featured Recipes Seafood

Seared Sea Scallops with roasted sweet corn, mushrooms and black truffle vinaigrette

(Photo credit: Kiki Larouge Photography)

Here’s a dish from Chef Antonio Bettencourt from 62 Restaurant & Wine Bar.

62 Restaurant & Wine Bar is a Modern Italian trattoria serving contemporary versions of regional Italian classics in downtown Salem. Escape to an evening of great food and drink and tell your friends “Meet me at 62!”


  • 4-5 U10 Scallops
  • 1 Ounce Pancetta or bacon
  • 1 Cup Corn kernels, raw- cut from the cob
  • 1/2 Cup Wild mushrooms, hen of the woods.
  • 2 Shallots, sliced
  • 1 Tablespoon Sliced black truffle
  • Olive Oil
  • Salt to taste
  • 1 Tablespoon Whole grain mustard
  • 1 Shallot, diced
  • 1 Tablespoon Honey
  • 2 Tablespoon Chopped black truffle and some truffle juice
  • 4 Tablespoon Sherry vinegar
  • 1/2 Cup Canola oil or truffle oil

Cooking instructions:

  1. Simultaneously heat 2 saute pans over medium high heat. One pan will be for searing the scallops and the other is for the roasted corn.
  2. Add a thin film of olive oil to each pan- add abit more oil to the scallop pan.
  3. Season the scallops with kosher salt. Sprinkle the scallop pan with a bit of salt (this helps prevent sticking) and place the scallops in the pan.
  4. Make sure to leave a bit of space between each of the scallops. Leave the scallops undisturbed for at least 3 minutes.
  5. Meanwhile, add the pancetta or bacon to the other pan. Let this cook for about 1 minute until browned but not crispy like breakfast bacon.
  6. Add the corn and allow to sear/roast for another minute or until some of the kernels brown. Watch out for popping!
  7. Push the corn aside and add the shallots and mushrooms. Allow these to cook until softened, about 2 more minutes.
  8. Check the scallops — if they are browning underneath, flip them over and turn off the heat. The residual heat of the pan will finish cooking the scallops.
  9. Returning to the vegetable pan. Taste the mushroom and corn mixture and add salt.
  10. Turn off the heat and mix in the black truffle and chive.
  11. Place the corn/mushroom mix on the plate and place the scallops over top. Finish with black truffle vinaigrette or lemon.
  12. *Optional: potatoes can be added as well to the corn. If so, add them with the pancetta and continue on as directed above.

For the vinaigrette: In a small bowl combine the mustard, shallot, honey, truffle and juice, salt and sherry vinegar. Whisk this together and slowly drizzle in the oil. Use to finish the scallops.

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.


  • 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.