Tailgating at Home

Well, the Super Bowl has come and gone...and not with the outcome we would've liked to have seen...at least not here in the Boston area! Nonetheless, it was an exciting game, and a great opportunity for some good food and great company! I decided to take the route of tailgating recipes. They were easy to make at home and set out for the night, but would be just as easy to bag up and bring to the parking lot of your favorite arena, as well!

I spent the afternoon cooking, and trying to keep the kitchen as clean as possible at the same time. I cooked one thing at a time, and finished up right as our friends arrived. The table was full of goodies, and I was free to enjoy, have a beer, and watch the game!

It wouldn't be a "tailgating" party without chili, so first up on the menu is a very straightforward chili, but what intrigued me about it was the molasses and balsamic vinegar I was asked to add at the end of the cooking process. It added a lot of depth to an otherwise normal chili. I served it in mugs, with some sour cream and grated sharp cheddar garnishes, and the spices were spot-on!

We needed to have some dips so I whipped up some guacamole and hummus to go with the delicate tortilla chips I bought from the gourmet section of the grocery store. I also cut up some veggies (fennel, radicchio, radishes, celery, carrots and broccoli) and paired them with a delicious and tangy Roquefort dip, which I'm enjoying the leftovers of as I write this, right now. Yum!!

While the chili was simmering away, I made some Mediterranean meatballs! Now, these aren't just any meatballs. The seasonings are distinctly Mediterranean, but on top of that, the recipe called for chopped currants and pine nuts to round out the mix. The flavors meshed so well together, and the meatballs had a really nice bite to them, because of the substance of each one. They were simmered in a simple tomato sauce after being browned on all sides in some oil! I'm so happy I've got leftovers of these too!

If you looked at the current menu, you'd see a line mentioning some mini tuna burgers on pita bread, but it's apparently very difficult to find tuna these days. I went to a few different stores, before deciding to scrap this menu item. Don't worry, I will definitely be making them in the future, because I was very much looking forward to trying them! So, all that was left was to make a few side dishes to round out the table. I made a green salad with a red wine-Dijon vinaigrette. I also made an orzo salad with caramelized onions, spinach and shiitake mushrooms. The soy sauce and sesame oil-based dressing gave this salad a nice Asian twist, but still went with the mainstream flavors of everything else on the table!

All in all, a successful spread, I'd say! I enjoyed having everything done in time for kickoff, so I could pick at all the goodies, just like all of my guests! The guests may leave at the end of the night, but we get to enjoy all the leftovers for days to come...and these leftovers, they're delicious!

A Mexican Fiesta ... in the Dark

Well, Irene really came through this weekend! I would have written yesterday, and also worked on the website, but we didn't have internet for most of the day! So, while we did take an imaginary journey across the border to Mexico, there was no internet to relay it to you, my faithful readers. But the internet is back, the power is back, and ... I'm back! My thoughts go out to all who are still recovering from the storm, and fingers crossed that everyone gets their power back as soon as possible!

While the power was out yesterday afternoon, I made some guacamole to start off our fiesta. You don't need any heat to make this, and it was a nice snack to munch on while we did a crossword puzzle in the most well-lit room of our home. Guacamole is totally easy to make and I have a few secrets that you won't find in many recipes. Most recipes call for avocados, tomatoes, onions, garlic, lime juice, some salt, and optionally, some cilantro and jalapenos. A few weeks ago, we had friends over for some grillin', and I didn't have an onion for guacamole, so I used a shallot. Oh my goodness, what a wonderful addition of flavor. Shallots are a sweeter, more mild form of onion, and I loved the way it changed the flavor of the dish. That's my new secret, I will always use shallots instead of regular white onions in my guacamole from now on! I have a flavored salt that has red chili pepper flakes mixed into it, so I used that to season the guacamole because I love the spice that it adds, without having to chop up a jalapeno. Once all of the ingredients are in a bowl, just mash 'em together with a fork...just mash it all up until it's a consistency that you like. I tend to like mine a bit more on the chunky side. If you want it totally smooth, put it into a food processor for a minute!

I waited a bit to cook the main course since I wanted to have light to cook. We do have a gas stove, and I could have cooked in the dark, but...I figured I'd give it a little time and hope that the lights came on...and they did! I got down to work cleaning my shrimp. I bought them with the heads on because they were $5 cheaper per pound than the cleaned shrimp, and I really don't mind the little bit of extra work. I was making a shrimp dish with a creamy almond sauce, accompanied by some jasmine rice. I squeezed some lime juice into the water I added to the rice cooker to give it a little zing, and set the rice to cook. Meanwhile, I had some onions, and garlic sweating in a pan. Once they were softened, I added tomatoes that I had peeled, seeded and chopped, as well as some minced jalapeno to the pan. After it had cooked for about 10 minutes, I pureed the mixture in a food processor, and returned it to the skillet. I added some ground almonds, and then stirred in some creme fraiche. My cooked shrimp was then stirred into the mix and I heated everything through together.

from Flickr - by kyle tsui

This was a very good representation of traditional Mexican food. It wasn't the greasy, Americanized version of Mexican food, but a really hearty, filling and flavorful meal that didn't leave me feeling heavy and gross. I served it with the lime-infused rice, and topped it all off with a bunch of yummy, crunchy scallions. I think I would have benefited from making a nice salad of some sort. Something with corn kernels would have complimented nicely. While the menu mentions a Cafe con Leche for dessert, it was a bit late for coffee by the time dinner made it to the table, so I opted to skip it this time around.

TOP 5 : Fresh Herbs That Work in Almost Every Situation

There are a lot of herbs and spices out there, and sometimes, it can be overwhelming to look at a recipe and see all sorts of ingredients you don't have, or better yet, haven't heard OF! However, I want to provide you with a list of five fresh herbs that you can save you in a pinch.

Parsley

1. Parsley : I buy parsley every time I do a big grocery shopping. It keeps well for a long time in the fridge, it's cheap, and it makes for the best garnish. I chop parsley in copious amounts, and use it generously. Did you know that parsley can also freshen your breath after a meal? That's why you usually find it in large sprigs on a dinner plate! I prefer the flat-leaf variety as it can be more widely used. Parsley can even be made into a pesto (usually made with basil). Check out the recipe for Fettuccine with Walnut-Parsley Pesto.

2. Basil : Basil is a perfect addition to any Italian meal, goes great with tomatoes and mozzarella, as well as sprinkled on top of pasta dishes. It also adds a lovely flavor to marinara sauce. Basil tends to go bad quickly, so if you buy it, use it! However, I've found that I can lengthen the life of basil by buying a plant, keeping it in the window, and watering it generously. The plant will continue to grow, giving you new leaves every so often, and draw out the time between basil purchases. If you find yourself with a large bunch of basil, and no use, make a pesto sauce (with basil, this time) and save it for a quick weekday dinner, tossed with some penne. A great lunch time use for basil is my favorite sandwich : Proscuitto, Mozzarella, Tomato and Basil.

Mmm...Basil with Tomatoes and Mozzarella

3. Chervil : This one is a bit harder to find, but if I find it, I buy it, and in the summer months, I usually try to grow it in a pot on my windowsill. It's a very light herb that makes for a lovely garnish, and tastes great in salads as well. It is related to parsley, but much lighter in flavor, and plays an integral part in the French herb mixture, fines herbes. A recipe I love, and use all the time, uses many different herbs, mixed with greens, and a maple shallot dressing for an extremely flavorful salad. It can be found in Barbara Lynch's, Stir.

4. Chives : Chives also make for a wonderful garnish, and have quite a bit more bite than the other herbs listed here. As part of the onion family, they add a lovely zest to a dish, and I rarely make scrambled eggs without them. Because this is a year-round herb, it's always readily available, and if you are plating a dish that seems to be missing a pop of color, add chives - you can't go wrong.

Mixed Herbs

5. Cilantro : Also known as coriander, as well as Chinese parsley, this herb is widely used in many cuisines. It's a very common garnish in asian cuisines, and it also plays a very important role in most salsas, guacamoles, and other Mexican sauces. I know, I'm sure some of you are saying that you don't like cilantro, it tastes like soap, etc...I admit that it is definitely an herb that you either love or hate. After reading an article about the strong feelings that people have towards cilantro, I found this: "Dr. Wysocki contends dislike of cilantro stems from its odor, not its taste. His hypothesis is that those who don't like it are unable to detect chemicals in the leaf that are pleasing to those who like the herb."  Hope that helps to explain your love or hate of this lovely herb!


Well, that's five! I hope that this post shed some light on the many herbs out there. I'll leave you with this: The best way to keep your herbs freshest the longest is to keep the stems in water. I put my herbs in a large vase or bowl, stems in water, covered with a plastic grocery bag. Then, when I need some herbs, I just pluck some off the bunch and put the rest back in the fridge. Another way to do it is to wash your herbs, and wrap them in a damp paper towel. Store them in ziploc bags in the refrigerator.

The snow is piling up out there, and I have a feeling I might have some extra time on my hands to do some cooking tomorrow. When you're stuck in the house, what better way to pass the time then with something you can enjoy when it's finished!

Until tomorrow...

Viva Papagayo!

I would like to take a quick moment to thank everyone who's reading this...we've hit 1,000 views, and that truly is an incredible feat in under a month! Thank you to everyone who's shown their support! It means the world to me!

Today, I took a friend to lunch for his birthday, and had the brilliant idea (truly, it was brilliant) to try the new Mexican restaurant down the street from my office, Papagayo. Let me start by saying that I have nothing but the highest praises for this establishment. Everything about our visit was superb, and before I start gushing, let me tell you all about it.

We opened the door and were met with bursts of bright colors, festive music sung in the native Spanish language (a bunch of songs recognizable from my Zumba class!) and a bustling atmosphere. The hostess was very friendly and led us to a table immediately. The atmosphere in this place is intoxicating - it just makes you want to be in a good mood. In fact, I would describe it like this: It feels like vacation! :)

The Real Papagayo

Our waiter, Hector, came over momentarily to take our drink orders, and he was so attentive throughout our meal! We ordered our drinks, and before we had even ordered meals, he'd already refilled them as well. The menu has much of the traditional Mexican fare, as well as some updated, modern twists, along with quite a few healthier options as well. I chose to go with the Pan-Seared Shrimp Penne (tequila lime reduction, ancho clam broth, baby spinach and roasted peppers), while my friend decided on the Shrimp and Avocado Salad (pan-seared achiote marinated shrimp, avocado, mango, jicama and chipotle vinaigrette).

Once our orders were placed, Hector brought us some chips and salsa. I can pretty much guarantee these chips were homemade, along with the salsa, and they were both delicious! They also offer a table-side guacamole on the menu, and as we were leaving, I happened to notice one being ordered. It looked fantastically fresh, and I will be trying it next time!



Our meals came in a nice amount of time - we had time to chat while we were waiting, but we weren't checking our watches either. The service was very well-timed. Both of our meals were delicious, perfectly sized, and very appetizing to look at as well. My friend's salad was vibrant and fresh-looking. My pasta was cooked al-dente, the shrimp were cooked perfectly, and the broth was decadent without being rich. The clam broth really added a lovely thickness to the broth, without overpowering the other flavors in the dish.

Because this was a lunch, and I had to go back to work, I couldn't sample the drink offerings, but this establishment does pride themselves on their tequila selection. There is a large floor-to-ceiling display case, boasting many brands of tequila. They mean business! Scattered among the bottles, you'll find those Day of the Dead skeleton dolls, a touch that I find very endearing in Mexican restaurants. I just love them!

I will definitely be frequenting this restaurant on a regular basis. I love the ambiance, and the food is delicious. The portions were perfect as well. We both finished our plates, and felt perfectly satisfied - neither overly full, nor still hungry! I also think this would be a great place to gather for happy hour and will be checking out the scene in the near future!

Well done, Papagayo! WELL DONE!

Papagayo is located at 283 Summer Street, in downtown Boston. Check out their website at www.papagayoboston.com.