• Woodford Reserve 
• 1.5 oz. Woodford Reserve Straight Bourbon Whiskey
• 2 oz. Lemonade
• 1 oz. Cranberry Juice

PREPARATION:

1. Add ingredients to mixing glass and stir. Pour over ice. 
2. Garnish with a lemon twist.

INGREDIENTS:

• 1 –12-14 lb whole brisket
• 2 Tablespoons — coarse Kosher salt
• 2 Tablespoons — coarse ground black pepper

PREPARATION:

1. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2. In a mixing bowl or empty spice container, mix the salt and pepper. Share over the brisket to evenly distribute the spices on all sides.
3.  Preheat your smoker to 225° F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until an internal thermometer reads 165° F (usually takes around 8 hours).
4. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
5. Close the lid on the smoker and, maintaining 225°F, continue cooking until the internal temperature of the brisket reaches 202° F in the thickest part of the meat (takes anywhere from 5-8 hours).
6. Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.

For the Burnt Ends

INGREDIENTS:

• 24 Ounces — Brisket Burnt Ends (the ends of your smoked brisket)
• 1 Cup — Veal Demi-Glace
• 1 Cup — Tart Cherry Juice
• 1/2 Cup — Cherry Preserves
• 1/2 Cup — Levy BBQ Sauce
• 4 Ounces — Woodford Bourbon
• 4 Ounces — Fried Onions
• 1 Ounce — Fried Rosemary

PREPARATION:

1.  Preheat the smoker to 250° F and smoke with cherry wood for a Sweet Smoky Flavor.
2.  In a pot, combine: 1 Cup Demi, 1 Cup Cherry Juice, 1/2 Cup Cherry Preserves, 1/2 Cup Levy BBQ Sauce And 4 Ounces of Bourbon. Cook over medium heat for 5 Minutes until it begins to thicken, then remove from heat.
3. Place the Brisket Burnt Ends in a pan, then pour the sauce over the top. Cover with foil, then place it on the Smoker for an hour.
4.  Remove the foil the last 15-20 Minutes to help the sauce tack up.
5.  Remove from the smoker once the Burnt Ends reach an internal temperature of 200°F.
6. Garnish with Crispy Onions and Rosemary.

They start with a base of an African stew or some call soup. It’s made from peppers (it’s so popular she has it ready to go in jars) and it acts like a foundation for the meal and helps to create the flavor profile of the Egusi. You can make this a vegetarian dish or add your favorite protein.

Next, they fry up some plantains and it’s ready to serve. They finished off the spread with Fufu – a starchy, dense side and the best part of this meal, no utensils needed! You can eat with your hands.

All this and more in this special episode of The Chef’s Pantry with Anna Rossi.

BEACHES:

The island has a necklace of gorgeous shorelines with beautiful beaches. The sand will surprise you: some beaches are light pink, almost salmon colored, and others have rich clay or brick color. The Prince Edward Island National Park and P.E.I. provincial parks have lifeguards, which makes it great for a family beach day. 

GOLF: 

Anna says, “If you love to golf, you need to visit PEI”. They have over 400 fairways and 25 courses, accommodating any skill level. Crowbush Cove golf course is one of the premier courses on the island, featuring an oceanfront location and sweeping views of rolling hills – it truly is a golfer’s paradise. 

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ON THE WATER:

Seafood is a huge part of the Prince Edward Island story. There are boats you can charter whether you just want to have some fun on the water or a fishing charter. Try your hand at fishing, lobstering, or even a little crabbing, but watch out for snapping claws!

WELLNESS:

Many people who visit P.E.I. are looking for a relaxing wellness experience and Mysa Nordic Spa & Resort meaning hygge or cozy in Swedish, has answered that call, rain or shine! Anna says it’s unlike any spa she’s ever been to. The concept is simple. It’s about giving your body a hot, cold, and rest experience. She starts with the thermal tub, takes a plunge in the ice-cold Nordic bath, and then settles into a comfy bean bag chair overlooking the ocean for a little R&R. They even help you replenish with a healthy and nourishing culinary program. Anna sips on their green smoothie, which tastes as good as it looks (and it looks amazing)!

THE ISLAND WALK:

There are plenty of places to get some exercise in, too. The Island Walk covers over 400 miles and beautiful trails across the island, boasting multiple different surroundings. Its circular shape makes it easy to navigate, as well, since there’s no singular entrance or exit. If a walk or jog isn’t your style, you don’t have to go on foot, either:

Bryson Guptill, creator of The Island Walk, says they’re “getting a lot more bikers wanting to do it. And the other thing that’s happening is people are doing it on e-bikes.” The best part? It’s free! 

Ride a bicycle, rent a car, and enjoy the beautiful, quaint fishing villages and a walk back in time to come find your island.

Want to know what’s up for your weekend? Click here to subscribe to our free weekly newsletter about events, experiences and adventures for you and for your family around Boston. (You might even find a few freebies!)

INGREDIENTS:

• 2 lbs small shrimp, 70-90 count
• 2 TBS EVOO
• 2 cloves garlic, smashed
• ¼ tsp red pepper
• 2 tsp Old Bay Seasoning, divided
• 2 lemons, divided
• 3 bay leaves
• ½ cup mayonnaise
• ¼ cup red onion, finely minced
• ¼ cup celery, minced 
• ¼ tsp cracked pepper
• 3 TBS fresh dill, minced

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PREPARATION:

1. In a medium pot over medium-high heat, add EVOO and garlic. Infuse for 30 seconds then add red pepper, 1 tsp Old Bay Seasoning, and ½ lemon, sliced. Add shrimp and toss vigorously for 60 seconds to evenly coat with delicious color. Add 6 cups of water and boil for 5 minutes. Drain and cool. Remove bay, garlic and lemon.
2. In a medium bowl, whisk together the dressing by combining the mayonnaise, red onion, celery, cracked pepper, fresh dill, zest and juice of one lemon and 1 tsp Old Bay Seasoning.
3. Taste and adjust flavor with lemon and salt to your preference.
4. In a large bowl add shrimp and toss with dressing.
5. Stuff dill shrimp salad into buttered and grilled New England split top buns.

INGREDIENTS:

• 2.5 lb pork loin, sliced into 1” cubes
• 1 TBS kosher salt
• 2 TBS honey
• 3 strips bacon, pureed in a food processor
• 2 TBS grapeseed oil
• 1 cup BBQ sauce, (your favorite!)
• 1 white onion, thinly sliced
• 1 cup dill pickles, sliced
• Butter lettuce
• 8 buns, buttered and grilled

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Jun 1, 2023

Tomahawk Pork Chop with Maple Apple Cider Brine Recipe

PREPARATION:

1. Puree pork loin cubes with kosher salt and honey in a large food processor until finely ground. In a large bowl, stir in pureed bacon to the pork mixture. Divide meat into 8 balls.
2. On a parchment-lined baking sheet, form patties with the pork mixture about 4 ½” wide and ¾” thick. Using the side of your hand or a wooden spoon to press the meat, create linear valleys that run parallel to each other to replicate the look of rib bones.
3. Freeze for 4 hours.
4. Preheat your griddle on high and coat with a light brush of grapeseed oil.
5. From frozen, grill the rib patties about 4 minutes per side or until internal temperature reaches 145*.
6. Let the patties cool for 5-10 minutes. The BBQ sauce will cling to the meat better if it isn’t piping hot.
7. Generously baste all sides of the patty with BBQ sauce.
8. Assemble the “Rib” Sandwich by layering patty, pickles, onion, & lettuce between your favorite buttered and grilled bun. Serve immediately, with napkins.

INGREDIENTS:

• 6 ears fresh corn, husked and quartered lengthwise down the center of the cob
• 3 TBS Butter
• 3 TBS Extra Virgin Olive Oil
• 1 tsp chipotle powder
• 3 cloves garlic, crushed
• ½ cup sour cream
• ½ cup mayonnaise
• ½ tsp red pepper flake
• ½ tsp smoked paprika
• zest and juice from 1 lime
• ½ cup cotija cheese, ground
• ½ cup fresh cilantro

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PREPARATION:

1. In a small pan, melt butter. Add extra virgin olive oil, chipotle powder, and crushed garlic to the warm butter.
2. Drizzle butter mixture over corn quarters and toss to evenly coat.
3. Preheat your grill on high.
4. In a small bowl, whisk together sour cream, mayonnaise, red pepper flake, smoked paprika and zest and juice from 1 lime. Taste and add salt and/or more lime juice to taste.
5. Over direct heat, grill corn ribs for 3 minutes or until a great char and aroma is evident. 
6. Place hot corn ribs on a serving board and drizzle with the sour cream mixture.  Sprinkle generously with ground cotija cheese and garnish with cilantro.
7. Serve warm.

From their limoncello with lemons from Italy, a smooth pistachio liquor, to their new refreshing cans of spiked seltzer and margaritas, they add a “wow” factor to your bar cart, but Anna says they’re not just for cocktails.

She makes two delicious desserts including, this delicious pistachio biscuit ice box cake recipe.

INGREDIENTS:

• 1 pint of heavy whipping cream
• 2 TBS plus ¼ cup granulated sugar, divided
• 8 ounces of mascarpone cheese, room temperature
• ¾ cup pistachio liqueur
• Zest from 1 orange
• Marie’s Biscuits or graham crackers, about 2 dozen
• ½ cup roasted pistachios, chopped
• Milk chocolate for shaving as garnish

PREPARATION:

1. In a large bowl, whip heavy cream with 2 TBS sugar to form stiff peaks. Keep chilled.
2. In a separate bowl, whip mascarpone with ¼ cup sugar and ¾ cup pistachio liqueur until smooth. Add orange zest. Fold in whipped cream, reserving about 1 cup.
3. Line a 9×3” loaf pan with plastic wrap and alternate layers of mascarpone mixture with biscuits. Aim for at least 4 layers.
4. Refrigerate for 5 hours or over night. 1 hour before serving, freeze.
5. Just before serving flip out of pan and remove plastic wrap. Dress with whipped cream and top with crushed pistachios, biscuit crumbles, orange zest and chocolate shavings. Serve chilled and enjoy!

Our Anna Rossi and KAM executive chef, Linda Davey, discuss the functionality of Thermador as they whip up a Cinco De Mayo-inspired grain bowl.

The dish has everything you would expect with rice and quinoa, made fluffy in the steam oven, fresh veggies and a delicious sous vide steak grilled to perfection.

The two finish the bowl off with a citrus dressing and sip on a margarita! All this and more in this special episode of The Chef’s Pantry.

Watch above to see chefs Linda and Anna prepare this dish step-by-step!

• Woodford Reserve 
• 1.5 oz. Woodford Reserve Straight Bourbon Whiskey
• 2 oz. Lemonade
• 1 oz. Cranberry Juice

PREPARATION:

1. Add ingredients to mixing glass and stir. Pour over ice. 
2. Garnish with a lemon twist.

First, he shows Anna the secret to his mushroom pesto gnocchi. Plus, they whip up a fresh tuna crudo that is out of this world.

Watch above to learn the secrets to making these two delicious dishes!

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You’re in luck. Anna Rossi was lucky enough to join the chef at Cósmica restaurant in the South End of Boston to make some of the chef’s most popular dishes, sip on some killer cocktails and have lots of laughs.

How does a vegetable hot tamale sound? The restaurant makes a flavor-packed one with authentic ingredients wrapped up in a banana leaf and steamed. And, that’s just the filling, you won’t believe all of the toppings that add zing and crunch.

Next, we learn the secret to chef Colton’s arctic char ceviche served with classic homemade tortilla chips. It’s easy, fast and delicious. Plus, we get a sneak peek at his go-to kitchen tool for making salsa — can you guess what it is?

All this and more in this special episode of The Chef’s Pantry!

Watch above to see chef Colton and Anna collaborate to make these amazing dishes!

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March 22nd through March 26th catch a duo night of opera with “Bluebeard’s Castle” and “Four Songs.” The BLO’s site says “‘Bluebeard’s Castle’ transports you into the world of a classic tale, with Mahler’s ‘Four Songs’ deepening the dimensions of Judith as she uncovers the horrors of her bridegroom.”

You may also catch The Boston Lyric Opera throughout the city with their B-L-O street stage, bringing live music to neighborhoods across the city.

To learn more about the latest happenings in the city, visit MeetBoston.com.

Want to know what’s up for your weekend? Click here to subscribe to our free weekly newsletter about events, experiences and adventures for you and for your family around Boston. (You might even find a few freebies!)

From the stately rooms to the pool to the delicious food at Grana, there is so much to enjoy and experience.

Visit MeetBoston.com to learn more about all the wonderful things to do and see when you stay in Boston.

Want to know what’s up for your weekend? Click here to subscribe to our free weekly newsletter about events, experiences and adventures for you and for your family around Boston. (You might even find a few freebies!)

That’s right, Broadway In Boston just announced its 2023-24 season with can’t-miss shows like “Chicago,” “The Book of Mormon” and “Clue.”

You can make a whole night of it with dinner at an amazing restaurant followed by a luxurious stay at one of the city’s beautiful hotels.

For more about the theater scene and things to do and see in Boston, visit MeetBoston.com.

Want to know what’s up for your weekend? Click here to subscribe to our free weekly newsletter about events, experiences and adventures for you and for your family around Boston. (You might even find a few freebies!)

They kick things off with a mix of New England meets New Orleans with chef Santos’ Buttermilk & Bourbon clam chowder, and you won’t believe what Anna has to say about it.

Plus, we learn how to make a southern favorite, shrimp and grits, but this one is elevated with a BBQ base and jalapeno heat. We even get a look at the kitchen tools chef Jason can’t live without.

All this and more in this special episode of the Chef’s Pantry with Anna Rossi brought to you by our friends at MeetBoston.

Watch above to learn how to make both of these delicious recipes and the secrets to perfecting them!

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First up, Anna asks a specialist to find the perfect red for her lavender pistachio-encrusted rack of lamb with a cherry red wine reduction. Who says a great vino is just for sipping?

Then for you negroni fans, she creates the gin panna cotta with negroni granita for an out-of-this-world dessert.

Watch above to make these dishes alongside Anna Rossi!

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• Woodford Reserve 
• 1.5 oz. Woodford Reserve Straight Bourbon Whiskey
• 2 oz. Lemonade
• 1 oz. Cranberry Juice

PREPARATION:

1. Add ingredients to mixing glass and stir. Pour over ice. 
2. Garnish with a lemon twist.

• Woodford Reserve 
• 1.5 oz. Woodford Reserve Straight Bourbon Whiskey
• 2 oz. Lemonade
• 1 oz. Cranberry Juice

PREPARATION:

1. Add ingredients to mixing glass and stir. Pour over ice. 
2. Garnish with a lemon twist.

It’s a layered dish of crushed pita chips with cauliflower, caramelized onions, creamy yogurt, and pinenuts.

Then, they whip up some whipped feta with sweet hot peppers served wth seedy crackers.

All this and more in this special episode of The Chef’s Pantry with Anna Rossi.

Watch above to see chefs Ana Sortun and Anna Rossi prepare these dishes step by step!

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Their diverse lineup of performances invites communities and artists to engage in live music, experience the arts and leave feeling inspired and enriched. This includes free and low-cost concerts in the greater Boston area.

For more information about the sights and scenes in the city, visit MeetBoston.com.

Want to know what’s up for your weekend? Click here to subscribe to our free weekly newsletter about events, experiences and adventures for you and for your family around Boston. (You might even find a few freebies!)

“The Bowery Presents – The Roadrunner Boston” is one of the hottest new venues in town with a convenient location in Brighton.

It’s standing room only and general admission, meaning everyone is up on their feet ready to dance and party.

Visit, MeetBoston.com to learn about the other amazing ways to experience live music in and around the city of Boston.

Want to know what’s up for your weekend? Click here to subscribe to our free weekly newsletter about events, experiences and adventures for you and for your family around Boston. (You might even find a few freebies!)