FoodieCuisine.com

By Todd Barron @ FoodieCuisine.com

By Todd Barron @ FoodieCuisine.com

Lobster Roll

Once again I find myself was walking around Boston.  Heads down into my Zagat Restaurant Guide, I run across a small restaurant with high marks in the taste category.  I personally do not care about decor or service; therefore, high marks in taste peaks my interest.  The place is named Neptune’s Oyster and I mark it for a revisit when my wife is with me.

It’s 6pm, time to eat dinner, and we walk down to Neptune’s Oyster.  The restaurant is tiny, like most places in Boston, but we find a corner of the bar to sit at.  I had read about the Lobster Roll ($25) on Yelp and order it with butter, not mayo.

It’s pretty cool as they give me a sushi style menu to order oysters from, complete with descriptions of each type and an associated price.  I pick six different ones, from small to medium in size, and add them to my order.  My wife orders the special of the night, the Lobster Spaghetti ($39.) We also order the Neptunes on Piggyback ($13) appetizer.

My raw oysters come out first, on a bed of ice, and look wonderful.  The bartender (we are sitting at the bar after all,) explains to me which ones are which (breed wise.)  It is easy to remember as they are spread out in a circle, according to the order in which I marked them down on the sheet.  He also gives me the sheet I used for easy reference.

Neptunes on Piggyback

I hated raw oysters growing up and have not tried any since.  The first bite has me worried but all concerns are washed away with briny goodness.  They each taste great, are very fresh, and nice and cold.  I am an oyster convert at this point and envision myself coming back for a couple of dozen.

The Neptunes of Piggyback appetizer arrives next and looks quite tasty.  It consists of crispy fried oysters on the bottom, topped with shredded Berkshire pork, raisin confiture, and a pistachio aioli.  It is cool to the touch, like a salad, and has a sweet but savory taste.  The oysters are fried lightly and the greens are not too bitter.  Overall it is a wonderful dish and promises good things to come.  I would order it again without question.

Lobster Spaghetti

Our main dishes come out next and do not fail to meet expectations.  My Lobster Roll is overflowing with freshly steamed lobster, hot butter, and is stuffed into a wonderful looking bun.  My wife’s Lobster Spaghetti looks great as well, with fresh pasta, and tons of lobster mixed in.

The lobster on my lobster roll is cooked well but not too tough.  I am glad I ordered the hot butter, instead of mayo, as the flavor is spot on and goes well with the large bun.  By the time I finish my roll I am completely stuffed and cannot even consider dessert.  It is a dish I would order again.

The Lobster Spaghetti is less wonderful than my roll, and lacks depth of flavor.  It is decent enough, but not something I would order in the future.  Despite this one minor complaint, I really enjoy my time at Neptune’s Oyster and am eager to visit in the future.

Open Everyday at 11:30am
Closes 9:30 – 11:30pm Depending on the Day
617.742.3474

By Todd Barron @ FoodieCuisine.com

Outside Gourmet Dumpling House

I have been in the hotel in Boston for four days and it is time to venture out more than a few blocks. Sure, it is raining, and the temperature has not broken sixty degrees all week, but I am tired of going to nearby places.

I find myself wandering around the financial district, past City Hall, and through Boston Common Park. Noon is fast approaching and lunch comes to mind. I check Urban Spoon and Yelp for something close. A common theme materializes: Gourmet Dumpling House in Chinatown.

I walk through the park and turn left towards Chinatown. “Whoop whoop.” Hmm, the sound of police sirens going on and off, usually indicating to a crowd to disperse. There are several people hanging around everywhere, apparently for no reason.

Boston Common Park

Many people are panhandling and bothering others by asking for money or making lewd comments and gestures. I put on the meanest face I can summon and proceed past the crowds for several blocks, unaccosted. It is rare times like these that I am happy my wife is not with me. She is busy in training at a conference while I get to roam around the city with a trusty Zagat Restaurant Guide and a Boston 2010 Tour Book in my pocket.

I find a pack of business people walking to lunch and follow them for a few blocks towards my destination. They break off before I get to Chinatown, just in time for me to walk into a Police bust. In front of me is a Paddywagon, complete with several police standing around, and some poor soul in handcuffs being loaded into the vehicle. Luckily for me, most everyone is busy watching the arrest as I pass on by without issue.

I walk past two women who are talking to themselves, and another woman who seems to be in worse shape, past a few Pho restaurants (I must be getting close,) and arrive on a narrow street in front of the Gourmet Dumpling House. It is tiny, just like the reviews mention, but I walk in and obtain a seat.

I have not lived in a large city in many years (I used to live in Philadelphia) and forgot how they put you at four-top tables, next to strangers. I do not mind but it is a minor shock when they seat me at the same small table next to a couple. It is crowded and actually quite warm, even with the lower temperatures outside.

The waitress puts down a dumpling menu and a regular menu, drops off some hot tea, and walks away while I figure out what I want. I had read about the Pork and Leek Dumplings ($6.25) on the review sites, but the General Gau’s Chicken Lunch Special ($7.25) also sounds good. What the heck, I order both.

Pork and Leep Dumplings

The Pork and Leek Dumplings come out first, with a side of sauce, and they look great. The dumplings are clearly made by hand and are steaming hot. Amazing is the first word that comes to mind when I try the first dumpling. It is soft, almost airy, and very tender. The pork and leek meatball in the middle is well seasoned and very tender.

At this point I wish my wife were with me to enjoy the dumplings. It is a huge portion for such a cheap price and I am only able to eat about half of them before the sensation of being full sets in.

About half way through my dumpling adventure the waitress brings out a huge plate of General Gau’s Chicken. The plate is full, with large boneless pieces of fried chicken, covered in a gooey General Gau’s sauce. General Gau’s sauce is a brown sweet sauce typically made with oranges and dried red peppers and this one is no different.

General Gau's Chicken

The only complaint I have at this point is the lack of a cutting tool. I do not have a knife with me, as they do not allow them on airplanes, and resort to pulling my chicken apart with my chopsticks. The effort is well rewarded as the chicken is crispy and the sauce has an immense amount of flavor to it. The hot pepper taste bursts through and the sugar has been cooked down to sweet perfection.

I cannot finish my lunch, even half of it, but have no place to take the leftovers anyway. At a total of $15 the meal is a steal, making me wish I lived in Boston. The area is, well, interesting, but worth the visit. I can see myself visiting again the next time I am in Boston.

Disclaimer: I am sure those of you who live in Boston are thinking “C’mon, Chinatown is harmless!”, and you may be right, but my experience differed. 🙂

52 Beach Street
Boston MA
Open seven days a week from 11 am to 1 am.
617.338.6223

By Todd Barron @ FoodieCuisine.com

Calamari with Tomato Sauce

I really enjoy cooking with calamari steaks.  They are listed as a Power Food by Weight Watchers and with good reason.  Calamari steaks are low in calories and have zero fat, and they contain many elements necessary in good, healthy food.  Not only are they low in calories and fat, but they taste great as well and hold up in many recipes.

Calamari steaks come in 4 to 6 ounce portions, are flat, and about 3″ by 4″ in size.  They can be grilled, pan fried, or even baked.  If you have little squid in your mind, remove the vision, as the steaks are clean rectangles of food which can be easily cooked and eaten.

As a bonus, children (and some adults,) will not even know what it is when served.  This should help you with finicky eaters.  The following recipe is for calamari with a tomato sauce, that turned out very tasty for my family the other day.

Ingredients (Feeds Four people):

• 5 (4-6) oz Calamari steaks
• 2 Tablespoon Butter
• 2 Tablespoon Olive Oil
• 1 24 oz Can San Mateo Whole Peeled Tomatoes
• 6 oz Shiitake Mushrooms
• 1 Small White Onion
• 12 Cloves Roasted Garlic (Found in Olive Bars of Grocery Stores)
• 1 Jar Roasted Red Bell Peppers in Water
• 1 Tablespoon Red Wine Vinegar
• Salt and Pepper to taste
• Red Pepper flakes to taste
• 1 Whole Lemon
• 1 Teaspoon Sugar
• 1 Package Fresh Basil (about 4 ounces, 20 leaves)

Prep Work

Thaw the calamari steaks if they are frozen.  Dry them off completely once thawed.  If they are wet they will not sear properly as you will spend more time evaporating water than cooking the protein.

Finely dice the onion.  Drain the red bell peppers and dice.  Blend the tomatoes until smooth (I use my VitaMix blender for this.)  Remove the stems from the shiitake mushrooms and slice the caps into thin strips.  Wash and slice the lemon in half.

The Sauce

Cooking the Sauce

Put your stove on high and place a large skillet on the burner.  Once it is warm, add 1 Tablespoon of butter and 1 Tablespoon of Olive Oil to the pan.  Butter, when mixed with oil, helps food to develop a nice brown caramelization.  You can use butter or oil alone, but it will not look or taste as good.

Once the butter turns slightly brown, add the onion to the pan.  Stir the onions to prevent scorching but let them sit long enough to develop brown spots.  This should take about 5 minutes.  Once they are browned, and translucent, add the vinegar to the pan.  Be careful as the food will steam quite a bit and splatter bits of hot oil around.

Let the onions cook down for about 2 minutes, stirring constantly.  Once they are caramelized, add the tomato sauce to the pan and stir.  Cook the sauce until it starts to bubble and turn down the heat to medium (a simmer.)  Add the mushrooms at this point, along with the sliced roasted bell peppers.

Add the sugar, salt, pepper, and red pepper flakes.  Taste it to ensure the spice level is correct.  Zest the lemon pieces over the sauce (this means to shred the lemon skin over the sauce with a zester).

Cook, stirring occassionaly, for about 20-30 minutes.  You can start the calamari after about 10 minutes.

The Calamari

Heat your Electric Griddle to 350 degrees.  Put the remaining butter and oil on the griddle and wait until the butter just starts to brown.  This may take 30 seconds or so.

Calamari on the Griddle

Place the calamari steaks on the grill for 5 minutes OR until they are browned around the edges on the bottom.  I say “or” here because the size of the steaks will alter how long they need to cook.  Once browned, flip over and let grill for 3 minutes.

Keep the griddle on.  Remove the steaks to a cutting board and dice.  Each piece should be eaten in one bite once the steaks are cut.  Once cut, put back on the griddle.

Squeeze the lemon over the calamari pieces and toss to incorporate.  Continue tossing the calamari every 10 seconds for the next two minutes.  Remove from the griddle and set aside in a large bowl.

Putting It Together

Chiffonade the Basil and incorporate half in with sauce.  Remove the sauce from heat and put a cup of sauce (or more) on each plate.  Top each mound of sauce with 1/4 of the calamari.  Sprinkle the roasted garlic and basil over each mound of calamari.  Serve and enjoy!

Plating The Sauce

By Todd Barron @ FoodieCuisine.com

Sultan’s Kitchen in Boston is a small restaurant, open since 1981, that offers grilled Turkish foods such as kabobs and other non-grilled items, such as salads and dips.  Did I mention it is small?  Like most places in Boston it is very small, but the food is good and the prices are low.

Chicken Special

Walking in, there is a large counter on your right, with food behind glass showing off what they have to offer for the day.  There is an active grill behind the counter, with various forms of meat cooking, and a few guys in chef’s outfits putting everything together.  A large, complicated sign, sits up high at the end of the counter and shows what you can order.

Place your order under the sign, pay, and wait for them to call your number.  Once they call your number, sit down if you can find a spot, and enjoy your food in a styrofoam container.  It is all very humble, but as I said, the food is fresh and tastes good for the money.

I had the Chicken Special ($8.99,) which consisted of cubes of chicken, mixed in with vegetables, and a tomato sauce.  My lunch came with a large portion of the special, on top of rice, sided with fresh chopped vegetables, and rolled up pita bread.  The chicken was tender and the vegetables and sauce all tasted very fresh.  The tomato sauce had enough salt and hints of spice but was not quite as spicy as I would have liked.  The vegetable salad was good, and fresh, and had nice hints of vinegar and spice.

I really wanted a spiced lamb kabob but a sign said they were not carrying lamb since the market prices were too high.  I am not sure why that would deter someone from carrying their “signature” item, but such is life.  I opted for the Ground Lamb Kabob instead ($6.99 kabob only.) It was rather uneventful and not something I would order again.  It was not bad, just not great.

Overall, Sultan’s Kitchen was decent and worth the money.  I do not think it deserves the 24 rating from Zagat they received previously, but they offer a good, cheap, lunch.

By Todd Barron @ FoodieCuisine.com

My wife and I are walking around downtown Boston, looking for a place to eat dinner at on Sunday, and  it is drizzling.  It is also somewhat cold out, especially for May, and it is getting dark.

Up ahead I notice a local bar, but before we get to it I also see a small restaurant on the left.  It is called Grotto, and sits below street level.  A Zagat sign on the window catches my eye and a food rating of 26 catches it even more.  If you are not familiar with Zagat ratings, their highest is a 30 and that is reserved for very few restaurants, none of which are in Boston.

Gnocchi with Short Ribs

Crouching down to read the sign, I also see that they open around 5pm.  We decide to visit the local bar and have a pint while we wait for dinner time to come around.  The bar is welcome and cozy, and full of locals who are enjoying an end of their workday with beer and food.  I order a beer, my wife does the same, and we hang out for about 45 minutes.

It is times like this that make me want to live in a city like Boston.  I could easily see walking down to the corner pub after work, chatting with friends, eating some food, and having a good time for an hour or so before dinner.  I also would weigh 50 more pounds and be in worse health, but I can see it at least.

We head back up the street, past a questionable person, and walk down into the restaurant.  This time they are open, and although the place smells like a basement, it is cozy with red walls and black tables and chairs.  They have a mirror under the street window to give a larger feel, and there are racks of wine on the far wall.  I count about 14 tables but the small space helps create a romantic feel.  Once the hostess notices us we are seated under the street window.

The menu looks great, with items ranging from beef tenderloin fondue, to short rib gnocchi, to bread pudding.  The short rib gnocchi looks good to me, as does the calamari and the fondue.  My wife eyes the butter poached lobster and the mussels in white wine sauce.  The waitress comes back after taking our drink order and lets us know they have a prix fixe option for $35 per person which includes an appetizer, an entree, and a dessert.  We decide against it, given we are not hungry enough for dessert.

Mussels in White Wine Sauce

I order the Beef Tenderloin Fondue ($10) and the Short Rib Gnocchi ($21).  My wife orders the Mussels in White Wine ($10) and the Butter Poached Lobster ($21) with pasta.  After a short while, bread comes out which is warm and is soon followed by our appetizers.

The mussels are fresh and have just the right amount of salt and spice to them.  The sauce which accompanies the mussels is thin and aromatic and tastes great when the bread is dipped into it.  Overall the mussels are a hit and are something I would order again.

My fondue tasted good as well, with the tenderloin being cooked just right, and the cheese having the a good amount of tartness.  The mushrooms were the star of the show though and were highlighted well by aged balsamic.  Once again, a dish I would order again if given the chance.

Lobster with Pasta

Some time passed after we enjoyed our appetizers but the bottle of wine helped.  When our dinner arrived I was not disappointed.  My gnocchi looked amazing and tasted even better.  The gnocchi was clearly homemade and had a velvety texture to it with perfectly tender morsels of short rib dispersed throughout the dish.

The Parmesan cheese shredded over the top was a nice touch and the Gorgonzola cheese in the sauce was flavorful but not overpowering.  If I lived in Boston, this is a dish I could eat weekly.

My wife’s butter poached lobster was good but not quite as flavorful as my dish.  The pasta was homemade and the lobster was poached perfectly.  The sauce, although a bit on the thin side, had a good tomato flavor and just the right amount of salt.

We finished dinner very satisfied and were too full to enjoy dessert.  The food was fantastic, the waitress was friendly, and the romantic setting was very welcoming.  If you visit Boston you have to give Grotto a try.  I personally cannot wait to go back.

Grotto
37 Bowdoin Street, Boston, MA 02114
LUNCH
Monday – Friday    11:30am till 3:00pm
DINNER
Seven Days    5:00pm till 10:00pm
617.227.3434

By Todd Barron @ FoodieCuisine.com

Pork with Side Dishes

I really enjoy grilling this time of year and made some healthy pork kabobs the other day.

You may not know it, but pork loin, when trimmed, has almost the same number of calories as chicken does.  Not only does it have almost the same number of calories and fat, but it tastes a lot better too!

Marinade

• 1 Bunch cilantro
• 2 Limes
• 2 Jalapenos
• 1/2 Cup Olive Oil
• 8 Cloves Garlic (peeled)
• 1 Medium White Onion
• Salt and Pepper to taste

Cut the stems off the cilantro.  Add all ingredients but the limes to a food processor.  Squeeze the lime juice into the processor.  Blend and scrape down the sides until smooth.

Pork Kabobs

• 3 Pounds Pork Loin
• 1 Green Bell Pepper
• 1 Large White Onion
• 2 Tablespoons Olive Oil
• Salt and Pepper to taste

Kabobs Ready for the Grill

Trim the pork loin and cut into 1 inch cubes.  Put into a medium size bowl and toss with the marinade above.  Cover and refrigerate overnight (about 12 hours.)

Start a fire in the grill and give it about 20 minutes to warm up.

Remove the seeds from the bell pepper.  Cut bell pepper and onion into 1 inch cubes.  Slide the peppers onto one skewer and the onions onto another.  Drizzle olive oil over the pepper and onion skewers.  Sprinkle with salt and pepper.

** IMPORTANT: Cook the side dishes below before or while you do the grilling.  They need to be complete before you finish grilling.

Place the skewers on the grill and cook.  Turn the skewers 90 degrees once the side they are on develops char spots.

Side Dishes

• 2 Cups Jasmine Rice
• 16 Ounces Canned Black Beans
• 8 Ounces Canned Yellow Corn
• Salt and Pepper to taste
• 1 Teaspoon Fish Sauce (Optional)

Kabobs After Grilling

Cook the rice as per the directions or in a rice cooker.  Drain the black beans and corn.  Rinse the black beans.  Combine black beans and corn, add salt and pepper to taste, microwave for 2 minutes.  Combine the fish sauce with the rice (optional step.)

Putting it all together

• Let the kabobs rest for about 5 minutes before you remove the meat
• Place 3-4 cubes of meat on each plate
• Scoop about 1 cup of cooked rice onto each place
• Top the rice with 3-4 cooked vegetable pieces (onion & bell pepper)
• Scoop about 1 cup of the beans/corn onto each place

Serve and enjoy!

By Todd Barron @ Foodie Cuisine.com

Special Fajitas

Santo Coyote restaurant in North Little Rock, Arkansas, offers up-scale Mexican food, without the up-scale price.

For one thing, they don’t serve the low-quality food I have come to expect from the dozens of Mexican restaurants around town.  Although you can find burritos, enchiladas, and ground beef tacos on the menu, they also offer other dishes that are quite tasty.

My family and I went the other night and had a good repeat experience from several weeks ago.  This tells me they are consistently good, which is always a nice thing when it comes to dining out.  We had the cheese dip for an appetizer and I order the special fajitas.

Cheese Dip

The cheese dip is on the thin side, but it has a good flavor and they give you plenty of chips to go with it.

I should mention that they have a large variety of tequilas as well and their large margarita is huge.  And by huge, I mean it’s the size of a large punch bowl.  You could easily serve two or three people with a single one.

The special fajitas come with chicken, steak, and chorizo sausage in a large hot bowl with plenty of seasoning.  The fajita meat is marinated, has a great flavor, and goes well with the tortillas they provide.  Overall I really liked the dish and ordered it for my repeat visit.  Both times it was great and is something I look forward to ordering again.

I tried my wife’s chicken fajitas and they tasted great as well.  My son’s quesadilla looked very good, although I did not try it.  Overall, we were very happy, and the price of everything was well worth it.  I will be going back in the near future.