Fall Flavors at Turner Fisheries

I've had the pleasure of dining at Turner Fisheries several times over the past few years.  I've sipped on their creative Bloody Mary cocktails during the summer and I've warmed up with their seafood risotto during the winter.  Thus, it is no surprise that I happily accepted an invitation to try out new fall menu this past week for a special blogger dinner.

I had a lovely evening with Rachel, Meghan and Monika, the Director of Food and Beverages.  We chatted together for several hours while we dined our way through several courses.  I have to say that I am always consistently impressed with the dishes and service at Turner Fisheries.  I have found that this kind of consistency isn't all that common, which is why it makes such a lasting impression on me.

Some of the standouts from the evening included the following:

Dirty Martini With Blue Cheese-Stuffed Olives

These grilled Island Creek oysters with maitaki mushrooms
and reisling cream was the best thing I've eaten in months!

Crispy Calamari with Pappadew Peppers, Capers and Roasted Garlic Aioli

I loved the delicate flavors of this Golden Beet Salad with
the creamiest goat cheese and basil oil.

Thank you Monika for ordering this Jonah Crab Cake
with Apple Slaw and Tamarind Reduction!

The Grilled Salmon was perfectly grilled and buttery in my mouth.

I loved this version of Bok Choy Kimchi!

We were too stuffed to really indulge in the dessert sampler,
but I loved, loved, loved the butternut squash ice cream!

It was wonderful to dine at Turner Fisheries and enjoy their seasonal fall dishes.  I'm definitely looking forward to returning there soon for some more of those delightful grilled oysters!

Full disclosure: The dinner was complimentary, but as always, my opinion is honest and completely my own.


Turner Fisheries is located in the Westin Copley Place at 10 Huntington Avenue, Boston, MA.

Hawaiian-Style Short Ribs

It seems like overnight the temperatures have dropped and fall has officially arrived. The cold weather has me leaning towards hearty warm dishes and of course, my slow cooker, for easy weekday meals. I recently flagged this easy recipe from Everyday Food magazine for Hawaiian-Style Short Ribs, and I couldn’t wait to give it a try.

The ingredients were simple:

• 2 red onions, cut into 1-inch wedges, root ends left intact
• 4 garlic cloves, smashed
• 2-inch piece fresh ginger, peeled and thinly sliced
• 4 pounds bone-in beef short ribs (about 6) in 3 ½ inch pieces
• 1 ½ cups dark-brown sugar
• 1 cup soy sauce
• 6 tablespoons rice vinegar
• 1 tablespoon Sriracha chili sauce
• 3 cups 1-inch cubed pineapple (1 pound)
• Cooked white rice, chopped scallion greens and sesame seeds, for serving

On Monday night, Bret prepared the onions, garlic and ginger and put them in a plastic bag in the fridge for the next day.

Meanwhile, I whisked together the brown sugar, soy sauce, rice vinegar and Sriracha sauce in a plastic container and placed the sauce in the fridge overnight.

On Tuesday morning, I placed the onions, garlic and ginger in the slow cooker. I topped the vegetables with the short ribs in a tight layer. I poured the sauce on top of the beef and vegetables.

The recipe tells you to cook the short-ribs on high for four hours. Instead, I cooked the short-ribs on low for ten hours to cook while I was at work.. When I returned home on Tuesday night, I quickly made some rice in my rice cooker. While the rice was cooking, I added the pineapple to the slow cooker and let it cook until the pineapple was tender. I also steamed some broccoli and chopped up some scallion greens while everything was cooking.

With a slotted spoon, I transferred the ribs, pineapple, onions and ginger to a platter and tented it with foil to keep it warm. Using a ladle, I skimmed the fat from the cooking liquid and then the meal was ready to go.

I served the ribs and pineapple mixture on top of the white rice. I also added the steamed broccoli for some crunch.  I drizzled some of the cooking liquid as a sauce. Finally, I sprinkled some chopped scallion greens and sesame seeds for both presentation and texture.

I loved the sweetness of the pineapple contrasting with the spicy cooking liquid. The garlic had liquefied, but the onions and ginger caramelized during the cooking process.  And the slow cooker approach helped make the beef so tender that it fell off the bone.

The slow cooker is definitely one of my favorite toys in the kitchen because it helps me make really easy meals, especially for busy weekdays.

Tell me, do you enjoy using the slow cooker? If not, how do you make quick and easy meals during the week?

Slow-Cooker Spanish Meatballs

On Saturday, my friend Kim and her boyfriend Mike came up to Andover for a visit.  Our plan was to go for a late morning hike and then come home to a late lunch.  I knew that we would be famished by the time we came home so I decided that this would be a great idea to try out Everyday Food's recipe for Slow-Cooker Spanish Meatballs.  Since the meatballs cook for about five hours, I got to work on them first thing Saturday morning so that they would be ready by the time we came home from our hike.

First, I gathered my ingredients.  I adapted the recipe a bit based on what I had on had:

• 2 pounds ground pork
• 1 medium yellow onion, finely chopped (about 3/4 cup)
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon cayenne
• 1 1/2 teaspoon sweet paprika
• 5 tablespoons plain dried breadcrumbs
• 2 large eggs, lightly beaten
• 3 tablespoons chopped fresh parsley
• Coarse salt and fresh-cracked pepper
• Extra virgin olive oil
• 2 cans (14.5 oz each) diced tomatoes
• 1/2 jar leftover tomato and basil marinara sauce

In a large bowl, using a wooden spoon, I combined the pork, 1/4 cup onion, cumin, 1/2 teaspoon cayenne, 1/2 teaspoon sweet paprika, breadcrumbs, eggs, and parsley.  I also seasoned the meatball mixture with salt and pepper.

Using our hands, we rolled about thirty-seven meatballs (about 1 1/2 inches wide each).

In two large nonstick skillet, we warmed up a few tablespoons of the olive oil over medium-high and browned the meatballs on all side.

When the meatballs were browned, I placed them all into the slow cooker.  I then sauteed the rest of the chopped onion in the skillet with some olive oil and the pork bits.

I added the onion to the slow cooker, along with the remaining cayenne and sweet paprika, the two cans of diced tomatoes and the leftover marinara sauce.  I also seasoned the mixture with salt and pepper.

The meatballs cooked on low for five hours in the slow cooker while we enjoyed our morning, including our hike at Harold Parker State Forest. (Thanks to Kim for the adorable photos!)

When we returned home, Bret quickly cooked up some egg noodles to enjoy with our meatballs!

The cayenne added a lot of heat but thankfully everyone loved the spicy meatballs.  I especially loved the strong cumin flavors, which added a nice flavor to the dish.

This slow cooker recipe really helped make a great meal while still enjoying our time with our friends.  Tell me, what tricks do you use to enjoy company while still pulling together a great meal?

Sunday Brunch at Island Creek Oyster Bar

Last Sunday, I was lucky enough to attend a complimentary brunch at the Island Creek Oyster Bar.  This fantastic brunch was hosted by the Boston Brunchers in celebration of the Boston Brunchers' first birthday.

I've been lucky enough to have breakfast at Island Creek Oyster Bar before, so I knew that we were in for a great meal.

Freshly Baked Pastry Basket - Blueberry Muffin, Doughnut Muffin,
Cinnamon Roll, Butter Croissant, Raspberry Coffee Cake and Citrus Scone

Extra Spicy Bloody Mary

Ethel's Lobster Roll With Kettle Chips and Cole Slaw

The lobster filling was mixed with celery and red onion.
It was tossed in mayo and creme fraiche and served on a rosemary roll.

These house kettle chips were so thin and crispy!

But even better than the food was the fantastic company.  I was lucky enough to sit at a table with some of my favorite Boston food bloggers.

Photo Credit: Megan Chromik

Thanks you to Renee for planning this wonderful brunch!  We also walked away with some fantastic swag, including coupons, cookbooks and snacks, so I must also say a big thank you to all of the brunch sponsors.  I can't wait to dig into them all!


Island Creek Oyster Bar is located at 500 Commonwealth Avenue, Boston, MA.




Full disclosure: The brunch was complimentary, but as always, my opinion is honest and completely my own.

Clam Box (Ipswich, MA)

After our fun and informative tour of Privateer International Distillery, Bret and I had definitely worked up an appetite.  Since we would be passing the Clam Box on our way home, we knew that we had to stop in for an early dinner.

Even in October, there was a long line that went out the door.  Still, I have heard that this is nothing compared to what it is like during the summer.  Of course, I couldn't resist ordering fried native clams with french fries.

The french fries were a little lackluster but the fried clams were amazing.  There was a nice crunchy breading that wasn't too greasy.  In contrast, the clams were creamy and delightful.

Even on a chilly October day, these fried clams hit the spot and made for the perfect New England meal.

The Clam Box is located at 246 High Street, Ipswich, MA.

A Tour of Privateer Rum Distillery

Last month, I received an email notifying me that Privateer International recently opened a rum distillery in Ipswich, along with an invitation for a private tour of the distillery.  Since Bret and I both enjoy rum, we decided to check it out this past Saturday.

Before the tour, I learned that rum has a long history in this country.  Apparently, it was an economic instigator during the American Revolution.  And prior to the Revolutionary War, the average American consumed three gallons of it per year.

Andrew Cabot (1750-1791) was associated with the manufacture of one of the earliest rums ever made on American shores. Cabot, along with his business partners, owned a rum distillery in Beverly, Massachusetts. They smuggled their molasses into the country in defiance of British tariffs and laws. Today, the namesake Andrew Cabot, six generations removed from the original, and his childhood friend, Nelse Clark, are handcrafting American rum in Ipswich, MA.  Interesting stuff, right?

It was such a pleasure meeting the present-day Andrew Cabot.  I felt like I learned so much about how Privateer makes their rum.  While science is not my strong suit, Andrew helped me understand how their rum is made.  There are actually some strong similarities to a beer brewery.

We also got a chance to try some of this fantastic rum in comparison to some other brands of rum.  I discovered that there are some really unique flavors to white rum.  In some, the flavors of molasses or sugar cane were evident.  These were the kinds of rum that I would heavily mix with fruit juices.  In contrast, I can only describe Privateer rum as tasting clean and straightforward.  I envisioned drinking the rum with fresh ingredients, like basil, rosemary or ginger.   

Andrew talked about some of his favorite ways to drink Privateer rum.  His preference is to drink it neat.  I would never imagine drinking rum neat but after trying Privateer rum, I could see the appeal.

Bret and I had a blast learning about Privateer rum, and it was a great way to spend a Saturday afternoon.  Andrew generously gifted us with a bottle, which we can't wait to break into!  We see some Light and Stormies in our future!

Privateer International is located 28 Mitchell Road, Ipswich, MA.

Full disclosure: The distillery tour was complimentary, but as always, my opinion is honest and completely my own.  A special thank you to Kate Shamon of Shamon PR for arranging this wonderful tour!

Blue Ribbon BBQ (Arlington, MA)

Growing up, my parents made a huge point of always eating our dinners together during the week.  It didn't matter if my dad was coming home late or if my sister or I had after-school activities.  No matter what, we waited until we were all home and ate dinner together.  At the time, this rule seemed a little annoying, especially as I entered my teenage years.  But now, I really appreciate the sentiment and even try to establish a similar rule in our household.  Sure, it is a small household with just the two of us, but no matter what, Bret and I always make plans for the two of us on Friday evenings.  It is a time for us to unwind and reconnect after a usually long workweek.

This past Friday night was no different.  We actually decided to go out for dinner and decided to head to Blue Ribbon BBQ.  Bret adores a good barbecue, and he is a big fan of Blue Ribbon.  I like eating barbecued foods but I definitely don't love it as much as he does.  As a result, I've never been to Blue Ribbon before and I was ready for my inaugural visit.

Despite the pouring rain, there was a line out the door at Blue Ribbon.  Bret got there early enough to snag a seat and I saved the table while he waited in line to order.  While we were waiting for our food to come up, we grabbed a myriad of sauces, which included sweet barbecue, gold barbecue, chipotle and hot barbecue.  Of course, we also grabbed some pickles too.

I ordered a platter meal, which included your choice of meat, two sides and a slice of cornbread.  I opted for burnt ends as my meat.  I've never tried it before.  Bret said that my burnt ends didn't have as many burnt ends as usual but it was still pretty delicious.

For my sides, I ordered the collard greens and the mashed potatoes.  It was all so delicious but I barely made dents in either of my side dishes.

The cornbread was good but a little dry.  Still, it provided relief when I used a little too much of the hot barbecue sauce.

My first trip to Blue Ribbon was definitely a filling one but a fun Friday date night.

Blue Ribbon BBQ has two locations.  We dined at 908 Massachusetts Avenue, Arlington, MA.