Tag: American

American Chop Suey, a New England Tradition

This is a traditional time of year, so why not make a big pot of this area's American Chop Suey. I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck.

If you follow the tips you've learned from watching food shows, you can add a note of refinement – a je ne sais quoi – to your version of this hearty dish.

For example, I started this batch with this recipe from Saveur Magazine. I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family's version.

I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely caramelization. For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.

When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.

But, if you're feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer.

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Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

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December 3, 2012
Mei Mei Street Kitchen: Food Truck Tracking

As these rolling restaurants expand their reach and numbers throughout the Boston area, we’re Food Truck Tracking– here's a profile of one of the newest additions to the food truck scene. -The BostonZest Team!

Name: Mei Mei Street Kitchen

Do you want to be the first kid on the block to try a new food truck? We do, so we were on hand for their first lunch service! Tell us what you think when you try the food from this team.

Truck Description: Bright White Truck with Yellow and Blue Graphics

Founding Team: Mei, Andy & Irene Li. (click on a photo for a larger version)

What’s on the Menu: They call it, "…Creative Chinese-American cuisine made from locally sourced, sustainable ingredients."

Drinks: Bottled water or Crimson Berry Iced Tea

Known for/must try/signature dish: It's early days, but we're betting they will have a problem taking the Beef and Cheese Dumplings w/soy-vinegar sauce off the menu. We returned for seconds.

They say: "We pride ourselves on serving humanely raised meat and some of the most creatively delicious street food out there. Handmade braised beef dumplings with red wine and cheese, yes please! Mac & cheese with Chinese spiced pork, enough said. Steamed pork belly bun with crispy crackling, seasonal pickles, sesame chili aioli and local apple hoisin sauce? Yup, we’ll treat you right. "

Nice Touch: They'll try to have something vegetarian on the menu every day. We noticed their careful attention to the needs of those with restricted diets. The counter has liquid sweetener to mix into your iced tea. And, there's a big bottle of Sriracha for those who want a bit more heat.

Philosophy/Mission: "Grow well, eat well, be well: It’s what we want for ourselves, our family, our business, and our guests." Here's what they are doing to back up these words.

History: They tell us, "We’ve taken food we have eaten and loved as children in the past, added modern elements and experiences of the present, and also incorporated practices that fit with our vision of how to do business for a sustainable future. With Andy’s many years in fine dining management, Mei’s experience as a successful entrepreneur and MBA, Irene’s time living on a farm and working as a line chef and our combined love of good times and great eats, we have crafted a deeply personal venture that we hope you’ll enjoy as much as we do."

Here's Steve Leibowitz ready to order another round.

Regulars say: We ran into Steve Leibowitz from www.hubfoodtrucks.com who works at Northeastern and was all smiles after his first Mei Mei meal. "I think it's fantastic!" he said. "I had the Beef & Cheese Dumplings and they were great." A friend of his, who had the same thing, offered the perfect description, "It’s like prime rib in a dumpling!”

And, a customer named Lisa went up to the truck and ordered, "One of Everything!"

Did you know? "Mei Mei" is Chinese for "little sister" and the founders are Andy and his Mei Meis.

They were treating customers to some wonderful French green tea macarons.

Order and Pick up routine: Step up near the back of the truck, next to the menu board, to order and pay. Pick up is on the other side of the window near the front door. They'll call your name when your food is ready.

Payment: Cash, Major Credit Cards, and LevelUp

Website: www.meimeiboston.com

Twitter: @meimeifoodtruck

Facebook: Meimeisk

Pinterest: Mei Mei Street Kitchen

Since the city food truck schedule is not up-to-date, right now, here's where to find Mei Mei!

For more of our Food Truck/Street Food coverage: click here. Or, anytime you visit BostonZest, you can click on the Food Truck/Street Food tab at the top of the page.

Link: Boston Food Truck Location Map

What's on your environmentally responsible shopping list? Remember to click over to Amazon from here to support this site!

Details:
Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers comments, we welcome hearing from the people, places, and services we cover. Often those add a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

April 23, 2012
Sophisticated Pink Sparklers for Valentines’ Day

Don't be afraid of pink sparking wine! We'll let you in on what wine experts have always known– some serious and elegant wines come with a blush of color. There are also plenty of classy, but inexpensive, pink options.

As regular readers know, we start every month with a glass of sparkling wine, and we share those choices with you. Today, we'll remind you of a few that are perfect for cork-popping on Valentine's Day. (Yes, we are our own Friday Link this week!)

If price is no object, consider a rosé from one of France's great Champagne houses. We've really enjoyed these two:

Champagne Billecart-Salmon Brut Rosé - This is one of Penny's all time favorite wines. It's price has really skyrocketed during the years we've been telling you about it. But, sometimes only the best will do and Billecart-Salmon has earned it's place at the top of the charts.

Delamotte Brut Rose - Brix Wine Shop gave us the opportunity to taste this wonderful Champagne from Delamotte, the ledgendary house that produces Salon.

For a bit of France on a budget, slide out of the Champagne region and try a Crémant.

We suggest a bottle of Louis Bouillot Rosé. Even the lable looks like a party! This is one of our favorite beach wines.

For a real value sparkler, we'll move you to New Mexico. New Mexico you ask? Mais Oui!

Gruet Blanc de Noir is coppery in color and rich with pinot noir flavor, and it's heritage comes from another of the great French Champagne families. They also make a bright pink rosé.

From there, head north to Soter Vineyards in Oregon. One New Year's weekend, we tasted four great sparkling wines. The Soter was one of them. These wonderful wines, from a highly respected team with a great Pinot Noir reputation, will always be on our list of favorites. Try the Soter Rosé to see how much finesse American sparklers can have.

We also say, "Olé" for the pink Spanish cavas like Segura Viudas Brut Rosé or their ARIA Pinot Noir Cava.

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If you don't have enough ideas here, go explore our entire wine post collection.

And, we've gathered all of our Valentine posts at Valentine's Day 2012 – Romantic Dining in Boston

Need some Valentine's Day gift ideas? Click over to Amazon and do some planning and if you do buy something there, they'll put a few coins in our tip cup.

Details:
Words: Penny & Cherubino
Photos: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

February 10, 2012