Octobarcue

Every football season I experiment with different recipes for our Patriot game tail-gaits. One of the recipes from this season that I liked a lot I called Octobarcue. Octobarcue was an attempt to bring together classic New England fall tastes with good old-fashion barbecue. It's probably heresy in the eyes of a barbecue purist but I thought it was pretty good eats.

I started by dry-rubbing pork ribs with a spice rub of my own creation. The exact mixture is unfortunately lost but it featured pumpkin pie like spices: cinnamon, nutmeg, clove with more traditional savory spices like onion powder and paprika. Once rubbed down, the ribs sat in the fridge over night.

The next day I created pouches of heavy aluminum foil for the ribs and braised them in pumpkin ale for two and a half of hours in a low oven - around 250. I chose Smuttynose Pumpkin Ale, a really tasty brew that's not overly spiced like so many pumpkin beers. I'm sure you could use any braising liquid but I thought this fit in well with the theme. As a side note: whenever I use this braising technique, no matter how many layers of foil I use the packets always leak so I suggest you use a jelly-roll pan or other item to catch the inevitable mess that will occur.

For the glaze I simmered a mixture of three parts applesauce, one part real maple syrup, Serrano peppers and a little lemon juice until it was nice and thick.

At the game I put the ribs on the portable grill to heat them up and give them some color and then slathered them with the glaze.

I think the flavor combination worked really well. The moist pork definitely had noticeable hints of pumpkin ale and pie spice and the glaze brought a sweet heat to the party. If you're looking to infuse some fall flavors into a tail gait or football party give this recipe a try.

Turkish Delight

With no background in Turkish food I found what was to me a wonderful spot on an obscure back street of Nashua. The Seven Hills Restaurant was amazing. Location aside...across from a homeless shelter...I had a fabulous lunch full of unusual flavors! We tried the sampler appetizer which included Yalanci Dolma (stuffed grape leaves), Sigara Boregi (phyllo stuffed with cheese), Kofte (seasoned lamb and beef patties), Sucuk (Turkish sausage in a sauce), piyaz (bean salad), Cheese, and Olives. It would be hard to tell you what was best because it was all great. The flavors and aromas were strong without being overbearing. Not realizing the ample portion of the sampler we also each had a wrap sandwich which though delicious was not needed for lunch with the shared appetizer plate. We finished our meal with Baklava which we were informed by the proprieter was in fact Turkish not Greek as popularly believed. He actually said it is from the Asian Tojork...I could have missed the spelling. Anyways it was wonderful and made with pistachios rather than walnuts. I've never had anything nearly as incredible as this.
The restaurant opened just 15 months ago and has recieved great reviews in a number of magazines and newspapers. They are closing this weekend for two weeks as they go back to visit family at this time. The web site www.sevenhillsresaurant.net shows a great deck over the river for dining in warmer weather and there was a very small shop downstairs to purchase Turkish teas, coffees, spices, and more.
I hope the Lyons east can get together here for dinner soon and explore even more of the unusual menu!

San Francisco restaurant recommendations

If your travels take you to San Francisco, you must go to Kokkari. It is a Greek restaurant with a huge wood-burning fireplace with a rotisserie, comfortable overstuffed chairs, friendly service, and wonderful food. I remember the moussaka (casserole of eggplant, lamb, potato & yogurt bechamel) being particularly good. See http://www.kokkari.com/. Other recommendations include: Boulevard, Aqua, and Chapeau. We have been to all but Chapeau, but it is highly recommended by friends.

The Aegean, Framingham MA

Jayne and I had dinner with a friend at the Aegean in Framingham on Saturday night. We're not experts on Greek cuisine but by all measures our meal was incredible. This was our second trip to the Aegean. The first being many years ago when they occupied a much smaller space up the road. We've been wanting to go back since then but it never happened.

Our reservations were for an early dinner so we arrived before the place filled up. The dinning room was modern and spacious albeit a bit spartan.

Wanting to sample some Greek fare we ordered a couple of appetizers: the Aegean Pikilia and the Horiatki Pikilia. Both plates arrived heaped with food. The Aegean Pikilia had three mounds of dips: a light but creamy cucumber garlic yogurt mixture, a spicy Feta cheese spread and some ground and spiced eggplant. All served with a nice basket of pita bread. The Horiatki contained a selection of meat items: Greek meatballs, lamb ribs, sausage, and grilled chicken. It was a ton of food and way more than the three of us needed before a meal. Thats said, it was all very tasty.

For dinner our friend Marge ordered the rack of lamb, Jayne ordered the Mousaka and I order the Aegena sampler that include stuffed grape leaves, Mousake, Pastitsio and a filo wrapped spinich pie. All the dinners came with a salad and a choice of potatoe.

I tried all the dishes and they were fantastic. My favorite however was the Pastitsio with its creamy custard like topping.

The house comped us a nice desert plate with a selection of honey drizzled Greek donuts, baklava and other Greek sweets. I'm not sure why they did this but it was certainly a nice gesture and very much appreciated.

By the time we left the restaurant the place was packed and people filled the lobby waiting for their tables.

Highly recommended.

The Surf, Nahua, NH

Located in Nashua, NH

Best Seafood place in New England. Great RAW bar. Recommendations: try the Pan Seared Tuna. There is a Portuguese stew to die for. My favorite.
Here is the URL: http://www.surfseafood.com/ . Check it out.

Mine and Cathy's favorites:

Portuguese Seafood Stew $27
Cod, mussels, clams, scallops and shrimp with chorizo sausage, simmered in white wine, tomatoes, red pepper, stock, garlic, herbs and butter.

Sesame Seared Tuna $26
Over wasabi mashed potatoes with tempura carrots, maple soy drizzle and scallion oil.

An Idea is Born

When the Lyons pride gets together and the wine is flowing some great and not so great ideas are born. This one falls in the great catagory and thank you Pete for getting right on it. No doubt we will hear of some amazing gastronomical delights! Of course our plans tonight are just some local pizza from Pizza Pizzazz...o well, such is life in Townsend!