Lobster Rolls with Shaved Fennel & Citrus

This year’s South Street Spring Festival is right around the corner! On Saturday, May 3 from 11:00 to 8:00 pm, eight blocks of South Street will showcase the best restaurants, bars, food trucks, live music, and shopping the street has to offer at a huge block party! The free, all-ages Spring Festival will be held on South Street between Front and 8th and will also run along the 2nd Street Plaza between South and Lombard. There will also be three main stages and eight other performance areas along the festival featuring live music.   During the Festival, Brauhaus Schmitz will also host their second annual German Maifest on the 700 block of South Street featuring German beers, dancers, music, food, flower headbands and even a May pole!     I was invited to attend a media preview at Brahaus Schmitz and got to taste and sip some of the offerings you can find at the Festival.   Everything was delicious! Be sure to look out for the sausage and potato salad from Brauhaus Schmitz, the Shepard’s Pie from Cavanaugh’s Headhouse, the Short Rib Tacos from Bridget Foy’s, the Sliders from Redwood, and the Lobster Rolls from Headhouse Crab and Oyster. … Continue reading

Haroset-Braised Short Ribs

Passover begins tonight so I wanted to share a recipe I found from Martha Stewart that is Passover-friendly. The recipe can be made ahead of time and reheated but I just made it all in one day (this is definitely a recipe that involves some time to make– 5-ish hours. It might work well as a slow cooker dish. I will have to try that in the future!) The short ribs are braised in Manischewitz wine and then served with a deconstructed Haroset, resulting in a really delicious dish! Ingredients: 2 pounds boneless beef short ribs Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, divided 5 small carrots (about 1 pound), 1 roughly chopped, 4 halved lengthwise and reserved 1 celery stalk, roughly chopped 1 medium onion, roughly chopped 3/4 teaspoons ground cinnamon 4 cups Blackberry Manischewitz wine 3/4 cups red-wine vinegar 1/4 bunch fresh thyme 1/4 bunch fresh curly-leaf parsley, plus sprigs for garnish 1 bay leaf 1/2 cup walnut halves, for garnish 1 Granny Smith apple, cored and cut into wedges

Lemony Chicken Fricassee with Shallots and Morel Mushrooms

When making dinner on weeknights, I am always looking for a recipe that I can have made in 30 minutes or less. But that doesn’t mean I’m willing to compromise on flavor! This Food and Wine recipe braises the chicken in a shallot and more sauce and then is topped off with some lemon juice. Serve it with steamed asparagus for a delicious spring-themed dinner! Ingredients: 3 tablespoons unsalted butter, divided 4 bone-in chicken thighs Salt and freshly ground pepper 6 small shallots, peeled and roughly chopped 1/2 oz dried morels 1 cup water, plus chicken broth if needed 1 pound asparagus Juice and zest of 1 lemon

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