Titanic-inspired cocktails from Tryst Restaurant

With the recent release of “Titanic” in 3D and the 100 year anniversary of the ship’s sinking, Titanic fever is everywhere. In honor of the ill-fated ship, bartenders at Arlington’s Tryst Restaurant came up with three cocktails that will take you back to 1912 in style. Turn of The Century Martini Ingredients 3.5 oz. Bulldog […]

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. Ingredients Half a pound fresh Dry/Diver […]

Red’s Signature Wellfleet Oyster and Spring Gazpacho “Shooters”

Blast’s editor fell in love with Falmouth’s Sea Crest Beach Hotel last fall with its breathtaking ocean views and authentically-done renovation/restoration job. Another thing you may enjoy about Seacrest is the dining — and the drinking! Or how about a little bit of both? Here is a recipe for Wellfleet Oyster and Spring Gazpacho “Shooters” […]

China Blossom’s Crab Rangoons

North Andover’s China Blossom Restaurant & Lounge shares its 52-year-old recipe for its famous creamy, crispy crab rangoons. Ingredients 7 egg roll wrappers 8 oz. cream cheese 8 oz. crab, lightly flaked 1 red onion, chopped 1 clove garlic, minced 2 tbs. vinegar 1 egg 1 cup water 8-10 cups canola oil for frying Filling […]

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 […]

Pan-Seared Salmon with Parsnip Puree and Wild Rice

From Rene Caceres at Forum, this straightforward classic serves two.

Chocolate Coconut Bread Pudding

 Ingredients ¾ loaf of stale bread cut into cubes 6 oz. semisweet chocolate 21 oz. coconut milk 1 ½ heavy cream ¾ cup sugar 9 ea. egg yolks 1 ½ cups shredded coconut Preparation Scald cream, sugar, chocolate, coconut milk, blend well. Separate egg yolks and temper with chocolate mixture. Pour custard over bread cubes […]

Grilled Hanger Steak with Chimichurri

A traditional Argentinean specialty, chimichurri can be used as a versatile sauce, spread, or a great marinade. The flavor is fresh and tangy, combining three versatile, fresh herbs and lots or raw garlic. This recipe simply consists of making chimichurri, marinating steak, and grilling steak; yet the end result is something with a deeper flavor […]

Pan de Muerto

On Tuesday, November 1st and Wednesday, November 2nd, 2011 Chef Erwin Ramos of the Olé Restaurant Group is hosting an authentic two-night Día de los Muertos celebration featuring traditional Mexican cuisine and customs at Olé Mexican Grill located in Cambridge, MA and Zócalo Cocina Mexicana located in Boston, MA. While “Day of the Dead” may […]

Smoking Cinnamon Halloween Cocktail

Here is a phenomenal Halloween cocktail created by Todd Maul at Clio using Brugal Añejo, a Dominican-style rum. Make sure to prepare this with friends around, as you will certainly impress them and maybe even convince them that you are some sort of skilled mixologist.  Ingredients 1.5 oz Brugal Añejo 1.5 oz Fresh Pineapple Juice […]