Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1252581
Orecchiette Pasta Salad From Nick Yebba Jr., executive chef and partner for Teresa's Hospitality Group Jason Babb's Chimichurri From Jay Murray, "head cooker guy" at Ellis Square Social A Useful Marinade for Virtually Everything From Jay Murray, "head cooker guy" at Ellis Square Social D R E S S I N G I N G R E D I E N T S 2/3 c olive oil 1/3 c balsamic vinegar 3 cloves garlic minced 1/3 c chopped fresh basil 1/4 c chopped fresh parsley 1/4 tsp kosher salt 1/4 tsp black pepper I N G R E D I E N T S 1 bunch of flat leaf parsley 2 tbsp chopped cilantro or oregano or combination 1 clove of garlic or ¼ bunch garlic chives ½ tsp salt I N G R E D I E N T S 1 large onion, minced 6 cloves garlic, minced 1 bunch rosemary, minced 1/2 bunch parsley, minced 1 tbsp Sichuan peppercorn, ground P A S T A S A L A D I N G R E D I E N T S 2 c cherry tomatoes, halved 8 oz bocconcini fresh mozzarella balls (cut into ½-inch cubes) 12 oz dried imported orecchiette pasta (or any other short cut pasta) ¼ tsp chile flakes or 1 Thai chili ½ tbsp red wine vinegar ½ tbsp of 1 lemon ½ cup extra virgin olive oil or more if desired D I R E C T I O N S 1. In a large mixing bowl, add dressing ingredients and whisk until well combined. Reserve 2 tbsp of dressing and place in an airtight container and set aside. 2. Add cherry tomatoes and fresh mozzarella to mixing bowl with the dressing and toss to combine. Let sit and marinate approximately 30 minutes. 3. While the cheese and tomatoes are marinating, boil pasta according to package directions. Drain pasta and toss with a drizzle of olive oil. Let cool slightly. 4. Add pasta to mixing bowl and toss to combine. Transfer to serving dish, cover and refrigerate 1 to 2 days. Before serving, toss pasta salad with reserved dressing and serve. D I R E C T I O N S 1. Trim and discard the mostly leafless stems of the parsley, and rough chop the remainder. 2. Combine all ingredients in a blender—liquids in first—and process until smooth, stopping to rearrange the contents as necessary. D I R E C T I O N S 1. Combine in food processor or blender. 1 tsp coriander, ground 4 juniper berries, ground 1 pod star anise, ground 1 c neutral oil 80 Grill using different heat zones. A hot fire provides an initial sear, whereas the cooler area provides slow and steady cooking the rest of the way.