Northshore Magazine

November 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

Issue link:

Contents of this Issue


Page 198 of 259

197 Courtesy of Finz Mango salsa: 2 ripe mangos, small dice 1 red bell pepper, small dice 2 tbs. red onion, diced 1 tsp. jalapeno, finely chopped 2 tbs. cilantro, chopped 1 tsp. honey 1 tbs. rice wine vinegar Splash of lime juice Pinch of salt and pepper Barbeque sauce of choice Toss salsa ingredients together. Grill the oysters until they open and put a little barbeque sauce on each one. Keep on the grill for about a minute. Remove and garnish with salsa and cilantro sprigs. Pair with a sipping tequila. Courtesy of Finz 1/4 c. red bell pepper, diced 2 scallion stalks, diced 2 tsp. Dijon mustard 1 tsp. Tabasco 1 tsp. Worcestershire sauce Pinch of salt and pepper 1 large egg 1 tbs. chives, chopped 1/2 c. mayonnaise 1 1/4 c. panko breadcrumbs (our preference) or Ritz crackers 1 lb. lump crabmeat Mix all ingredients except crabmeat and allow to sit for 10 minutes; then add the crab. Shuck the oysters, top with crab mixture and a little butter, and bake in the oven at 375ºF until brown. For heightened crispiness, top the butter with extra panko and bake. Courtesy of The Blue Ox 2 shallots, finely diced 2 tbs. flat-leaf Italian parsley, chopped 8 black peppercorns, coarsely ground with back of a pan 1/2 c. Champagne (most dry sparkling wines using the Champagne method will suffice) 1/2 c. Champagne vinegar 1/4 c. white sugar In a bowl, mix well with a whisk and chill before using. Use the same day. Makes about 1 1/2 cups. photographs by elise donoghue

Articles in this issue

view archives of Northshore Magazine - November 2014