This event is hosted by Union Square Main Streets:

Union Square Main Streets creates a vibrant neighborhood by enhancing the Union Square business district and surrounding neighborhoods through active community collaboration.  By enhancing the artistic and ethnic strengths of the neighborhood we seek to drive commercial and economic development.  We celebrate food — local and international, our own eclectic creative sensibilities, and the dense, unique fabric of our New England square that blossomed before there was such as thing as smart growth.

Union Square Main Streets has put together an evening that will delight all of your tastebuds as you experience a progressive dinner through three of the areas top dining destinations: Casa B, The Independent and Journeyman. This fabulous event will take place on Tuesday, March 13, 2012 at 6:30 pm.

The crawl will start at 6:30 at Casa B, Union Square’s newest restaurant, opening just last December. Owners Alberto Cabre and Angelina Jockovich serve up tapas and pinchos, embracing romanticism, warmth and the spice of Latin-America. They’ll have a selection of delectable tapas ready for us and a glass of their exquisite sangria.

The next stop will be The Independent, where seasonal and sustainable ingredients are prepared classically. This long-time neighborhood favorite will serve up a savory course and paired beverage.

The evening will end at Journeyman, where chefs Tse Wei Lim and Diana Kudajarova source their ingredients from small artisan producers to prepare elegant food that always surprises. They promise to end our delicious night memorably.

And let’s not forget the fun you will have with the other foodies and non-foodies who join you in this advernturous evening! If you would like to hedge your bets and buy tickets ($40 + processing), simply click here. However, if you would like to win tickets….

How to Enter:

• Mandatory Entry: Leave a comment here telling me about your favorite local restaurant in your hood.
• Bonus Entry: Follow Union Square Main Streets on Twitter and tweet “I would love to win tix to @allabout02143′s foodie crawl thanks to @renh77 http://wp.me/pVsto-Ed“. Leave me a comment saying you did so.
• Bonus Entry: Blog about this event with a link back to this post. Leave me a comment saying you did so.
• All entries must be received by 10am on Wednesday, February 29th.
• Winner of 2 complimentary tickets to the Foodie Crawl will be chosen using Random.org on Wed, Feb 29th.
• If you win and are unable to attend, you will forfeit your prize and a new winner will be chosen.
• If you do not respond to the prize notification within 48 hours, you will forfeit your prize and a new winner will be chosen.

At about 11am, I brilliantly noticed that if I didn’t get up right then and throw something in the crockpot, we would be eating out of a can for dinner. I knew I had pork, and that was about it.

For some reason I got a craving for my oma’s cooking. Not sure where it came from, but it was strong. And the recipe just came to me. Luckily I had a can of Aunt Nellie’s Sweet & Sour Red Cabbage on hand….I know, what are the chances?

If you have never had jarred red cabbage, go out and get some, right now. It is in the veggie aisle of any grocery. It is perfect as a side dish, just saute half a peeled, chopped apple and half a chopped onion, add the jar of cabbage and let it simmer for 20 minutes. Delicious!

Back on subject. Pork. I used a homemade rib rub on the pork, but you can use any brand of rib rub you find. The flavor of the rub on the pork worked together so well with the cabbage. It really did taste like it came from my oma’s kitchen. I have a feeling she was with me in the kitchen guiding me on this one….

Homemade Rib Rub - Recipe Soon!

Sweet & Sour Slow Cooker Pork Goulash

Ingredients

• 1.5 lb bone-in center cut pork chops
• rib rub seasoning
• 16 oz jar of sweet & sour cabbage (such as Aunt Nellie’s)
• 1/2 cup water
• 6 oz extra broad egg noodles
• 1 tbsp butter or margarine
• salt & pepper
• 3 tbsp sour cream
• 1/2 cup room temperature water
• 2 tsp corn starch

Directions

• Sprinkle a coating of rib rub on one side of the pork, rub the seasoning in, flip pork and repeat
• Place the pork in the slow cooker
• Pour the jar of cabbage and the water over the pork
• Cook on low for 8 hours or high for 4 hours
• When cooking time is done, remove the pork from the pot to a plate and cover with foil
• Put the remaining liquid and cabbage in a pot and place over medium heat
• Cook the egg noodles according to the package directions.
• Drain noodles, mix in butter and salt and pepper to taste
• In a separate bowl, mix together sour cream and water, then stir in cornstarch
• Slowly pour the sour cream mixture into the gravy, stirring slowly
• Bring the gravy to a low boil and stir. Allow to simmer, stirring occasionally, for 5 minutes
• Add prepared noodles to the gravy, stir well making sure to coat noodles
• Turn heat down to low
• Meanwhile, take bones and fat off of the pork
• Break pork into bite sized piece and place in noodle/sauce mixture
• Stir well and continue to heat, stirring frequently, over low heat, for 5 minutes
• Plate and enjoy!

Today is the last day to vote for the Boston Brunchers in the category of Lifestyle/City for a Boston Innovation Insider Award! Please take 2 seconds to vote!

The truth is, even if you are celebrating with a group of friends, Valentine’s Day is a chance to treat yourself as well. With that in mind, here is a list of my top five Valentine’s Recipes (in no particular order). Enjoy!

• Osso Bucco - Doesn’t Osso Bucco just SOUND sexy?  Try not to feel romantic over this dish…as long as neither of you are vegetarians!
• Ropa Vieja – Because anything latin is sexy, and this dish is delicious.
• Roasted Chicken – Its classic, its delicious. The classic roasted chicken needs no introduction.
• Kind-of Chicken Saltimbocca – This is a dinner that WILL impress. It shows that you care enough to try something a little different. And even better, it is hands-down delicious.
• Breakfast Stuffed Peppers – If you play your cards right, you will want to make sure to have this number up your sleeve for February 15th. Sorry…I couldn’t resist.

What are your Valentine’s Day plans? Are you cooking or going out?

Well I am here to tell you we don’t have to stand for this any longer! Stuffing, cranberries, poultry….we can have them any night of the week! And thanks to this recipe, you can have them in your crockpot with pretty much no fuss at all!

I found the base of this recipe on Allrecipes.com, which I love. The reviews weren’t great, but I saw potential in this recipe….and I was really craving stuffing. So, to work I went!

I will remind you that I have an amazing, crockpot thanks to West Bend, which I am sure played a part in this recipe coming out perfectly. I will also warn you to NOT over cook this meal, it will stick to your crockpot and possibly destroy it. However, if you cook this recipe on low for 4 hours only, what you will get is a delicious, comforting, fabulous dinner! Something in this recipe causes the chicken to be extra flavorful and moist, and honestly, addicting!

What is your favorite holiday recipe to pull out any time of the year?

Slowcooker Thanksgiving Dinner

Ingredients

• 2 split, bone-in chicken breasts
• 1/2 tsp Goya Adobo or poultry seasoning
• 1/4 tsp thyme
• 10 oz cubed stuffing (I used Pepperidge Farm Country Style stuffing – note: NOT the whole bag)
• 14 oz of whole cranberry sauce (canned or fresh)
• 14 oz Cream of Chicken soup (I used the 98% fat free)
• 1/2 cup diced celery
• 1/2 cup diced vidalia onions
• 1 cup water

Directions:

• Place the chicken breast, skin side up, in the bottom of your slowcooker
• Sprinkle the chicken with poultry seasoning and thyme
• In a large bowl, combine stuffing, soup, cranberry sauce, onions and celery
• Mix together well
• Pour stuffing mixture over the chicken, making sure it is evenly covered
• Pour water over the top
• Cover and cook in your slowcooker, on low for 4 hours
• You may turn the cooker to warm after that to keep it warm
• Enjoy!

Only a week left to vote for the Boston Brunchers for an Insider Award in the lifestyle/city category!

I have driven by Istanbu’lu many times on my way to McKinnon’s Meat Market, and I have always mentally marked it as some place I would like to try. I am a sucker for Turkish food after all! But the location is not fabulous. It is on the way to or from places, but it is never next to where you are going. However, I am here to tell you, you MUST make this a destination. The flavors that I tasted during this meal had me kicking myself that I hadn’t gone there sooner.

Shortly after sitting, the waitress (who was fantastic, patient, and able to answer all of our questions), brought over a basket of the softest, warmest bread I have had in a while. And the red pepper dip alongside of it….well I instantly knew I would be out-eating myself at this meal!

We decided to order a few of the “tapas” to split to get a good taste of a few different items. We started off with the Mercimek Kofte which is “steamed red lentil mixed with tomatoes, pepper sauce, parsley and scallion. Topped with yogurt.” Holy heck my taste buds exploded. It was reminiscent of the metch I love so much, only better. We ate this super slowly as to make sure we had enough to make it the last bite of our meal. It is absolutely memorable.

Next up was a Patlican Salad (top) which is “roasted eggplant mixed with tahini, lemon juice, olive oil, roasted red pepper and parsley.” Now, I feel bad for this dish because it came after the Mercimek Kofte, and I am not a huge eggplant or tahini fan. But you know what, it was delicious! Some how the mix of flavors won me over and I continued in my taste bud bliss! Next at bat was the borek sampler (bottom). Now, I am biased to boreks because my aunt makes the most unbelievable ones you will ever taste. So, to me, these were just okay. And with the amazing flavor of the other dishes, I wouldn’t waste my calories on them the next time I am here.

We had to end the meal with a turkish coffee. If you have never had turkish coffee, it is an experience that grows on you. There are literally still grinds in the coffee and it is very strong. But once you get your taste for it, it is a decadent experience. Try it a few times before you decide whether you like it or not. That is my tip for the day.

So, friends, Istanbu’lu was a hit! I will definitely be back, probably with my mostly vegetarian sister, who I think will melt over this place. The service and food are undeniably high quality, and deserve your attention on that stray little corner in Somerville.

Istanbu’lu 237 Holland Street, Somerville, MA. (617) 440 7387

 
Only 10 more days to vote for the Boston Brunchers for an Insider Award in the lifestyle/city category!

As you have followed Eat.Live.Blog for the past couple of years, you have come to know my blog as a place to read about all things travel and food in New England.

Well, on  February 10-12, 2012, The Boston Globe Travel Show returns to the Seaport World Trade Center and marries these 2 favorite subjects of mine!

There will be an amazing line-up of chefs participating in more than 14 demonstrations, including:

• David Blessing, Longwood Events
• Jonathon Alsop, Boston Wine School
• Brandon Blethen, Robert’s Maine Grille
• Rajesh Mandekar, Tulsi
• Joseph Brenner, The Fireplace Room at the International Resort
• John Diamontopoulos, All-Star Sandwich Bar
• Jason Santos, Blue INC
• Jose Duarte, Taranta
• Justin Walker, Arrows   
• Steve Uliss, Firefly’s BBQ
• Geoffrey Deconinck, Natalie’s at the Camden Harbour Inn
• Chef Peppino, DaVinci
•  Louie Dibicarri, Chef Louie Nights

In addition, on Sunday, Toru Oga, owner and head chef of Oga’s Japanese Cuisine, as well as several other leading sushi chefs, demonstrate the sushi preparation of Blue Fin Tuna, beginning with a whole fish and ending with sushi samples.

More than 250 exhibitors will be on hand, highlighting a wide variety of travel destinations and options, from budget travel to luxury get-aways, vacation rentals and much more.  There will also be a host of cultural performances and speakers, including

• Celebrated travel writers Arthur and Pauline Frommer will be on hand to tell you when to splurge and when to scrimp on your next vacation
• Actor-turned-travel writer Andrew McCarthy will share his vision on the Transformative Power of Travel and how it can change your life
• Patricia Schultz, international bestselling author of 1,000 Places To See Before You Die, will showcase some of the most amazing must-see destinations
• Patrick Smith, author of the popular column Ask the Pilot, will discuss the myths and misconceptions surrounding air travel
• Jamaican Reggae Dance Contest –  Jamaica Tourist Board and JAMX Band introduce Boston to the fun reggae music of Jamaica, after which it will be time to limber up those muscles for a public reggae dance contest. The winner will take home a 3-night all-inclusive land package for 2 people to a SuperClubs Resort property.
• Salsa Time! Presented by the Puerto Rico Tourism Board – Watch with awe as Salsa dancers exhibit grace and style, heating up the stage with amazing moves.  Then join them on stage for a quick lesson.
• SeaWorld / Busch Gardens will be on hand with their animal ambassadors, showcasing a kookaburra, bald eagle, marmoset and much more. 

The 2012 Boston Globe Travel Show will be open to the public from 5:30 – 8:00 p.m. on Friday, February 10; from 10 a.m. – 6 p.m. on Saturday, February 11; and from 10 a.m. – 4 p.m. on Sunday, February 12.  Tickets for the show are $10 and are available at the show or in advance at www.bostonglobetravelshow.com.  Children 18 and under are admitted free of charge.

OR….You can win a pair of tickets to the show! The tickets are good for your choice of days Friday – Monday. The winner will receive a code to redeem their tickets online. If the winner does not redeem their code, they will forfeit their prize. All entries must be received by Wednesday, February 8, 2012 at 10am. Winner will be announced on February 8, 2012.

To enter:
Mandatory: Leave a comment on this post saying what your favorite travel food experience has been. It can be road snacks, a restaurant you found, a meal some one cooked for you….anything!
Bonus Entry: For an additional entry, follow @renh77 and @BGTravelShow on Twitter and tweet “I want to win tickets to @BGTravelShow thanks to @renh77! http://wp.me/pVsto-Dv“. Leave a comment here saying you did so.
Bonus Entry: Like Eat.Live.Blog on Facebook. Leave a comment here saying you did so.

Good luck! And don’t forget to vote for Boston Brunchers in the lifestyle/city category by February 15, 2012!

The Superbowl is here! For your convenience (and it IS all about you dear readers!) I present to you, my top 5 Superbowl Snacks!

In no particular order….

• Boiled Peanuts – This is a super easy snack that you and your guests can munch on throughout the entire game. And they make the house smell delicious! Keep a crockpot of them going in the corner of the room to keep your guests happy!
• Jalepeno Poppers – This is one of my all time favorite bar snacks. And honestly, the homemade version is even better! While your making them, you will probably wonder if it is worth all the fuss. The answer is yes, yes it is.
• Chicken Wings – And not just any chicken wings. Honestly, once you make these you will probably never order restaurant wings again!
• Meatballs – Making bite-sized versions of these meatballs will make your guests do the wave! This is another low-fuss crockpot recipe that will give you all the time you need to enjoy the game.
• Chocolate Bacon Beer Chili – Chocolate. Bacon. Beer. Chili. Enough said.

Personally I will be making the wings and poppers. Now the question is, can I wait until Sunday for them….

What will you be munching on while you enjoy the game this Sunday?

Make sure to vote for the Boston Brunchers by Feb 15, 2012 in the lifestyle/city category!

Photo Courtesy of Boston Innovation

Now, many of you know that the Boston Brunchers is my baby. For about a year and a half, it has been my creative outlet and my passion. And now I am at the stage where I am trying to make Boston Brunchers even more than that.

My favorite brunch "action shot", courtesy of blog.healthyandsane.com at The Cottage Chestnut Hill

So, fair readers (I’ve always wanted to say that), this is my plea to you to please take a minute to visit the voting page and cast your vote for the Boston Brunchers in the Lifestyle/ City category. You have until February 15th to vote, but you might as well get it out of the way today! Once you vote, leave me a little comment here. I think we may have to give away a prize after this one is over….

On the famed Lansdowne Street, between nightclubs, sits The Lansdowne Pub. Now, those of you that are familiar with the Lansdowne probably know it as a nightclub as well. But did you know that between The Lansdowne’s late nights of live music, Total Request Live, and football specials, they also bring you an amazing….brunch?!

That’s right, the Fenway area has one of the best little-known brunches the Boston Brunchers have been to in a while! Menu items like a Full Irish Breakfast, Buttermilk Pancakes with Strawberries and Bailey’s Whipped Cream, and Lansdowne Pie all sound fabulous, but can a sports bar really deliver on delightful sounding dishes such as these?

I am happy to report, yes they can! And surprisingly well! I ordered the Irish Breakfast which includes Batchelor’s beans, irish bacon, black and white pudding, irish bangers, grilled tomatoes, and 2 perfectly cooked sunny side up eggs. Everything was cooked perfectly and tasted spot on.

Black & White Pudding

I also tasted Daisy’s pancakes which, to my surprise again, were light and fluffy and exactly like you would hope the pancakes would be!

Not to let us down on the bar side, The Lansdowne delivered on some deliciously perfect brunch drinks as well. Besides the coffee, there were all types of iced “irish” coffee drinks, mimosas and more. All were blended perfectly, and I’m not going to lie…..more than one bruncher ordered more than one of these tasty treats!

Photo Courtesy of http://www.belenz.com

The best surprise of the lot….live irish music at noon! It was absolutely lovely! Sadly we were just starting to leave as the music began, but now we know to come in later next time.

The Lansdowne is a huge irish bar with plenty of seating. The interior is dark, but not too dark. You can still see your food and your friends. Another note, sadly the restaurant was totally empty during brunch. I’m pretty sure no one knows that the Lansdowne does brunch (and well!) on Sundays from 10am – 4pm. So if you are looking for a fun, delicious brunch without a 30 minute wait, I definitely recommend this charming irish brunch!

Disclaimer: The Lansdowne Pub provided brunch free of charge to Boston Brunchers. We were only responsible for the payment of the tip. As always, all opinions are my own.

Well, although we don’t have snow, we have had some seriously frigid days, bookended between spring like days. And it is on one of those frigid days that my Chicken Noodle Soup recipe was definitely what the doctor ordered!

I have been meaning to blog about this recipe for a while because it is ridiculously easy and delicious. You can absolutely customize it with your favorite veggies and spices. Feel free to experiment. This is a base recipe that I learned by watching my mom throw things together to make the chicken soup. I have been making it since I was about 10 years old, and it has never failed me yet!

Chicken Noodle Soup

Ingredients (makes about 6 servings):

• 2 bone-in split chicken breasts
• 14 oz chicken broth
• 2 medium carrots (sliced)
• 1 large leek (sliced, discard the dark green tops)
• 2 celery stocks (sliced)
• 2 leafy celery tops
• 1 large turnip (peeled and chopped into 1 inch cubes)
• 1 Tbsp Adobo or poultry seasoning
• 2 bay leaves
• Water

Directions:

• Place chicken breasts, skin side up, in the bottom of a large stock pot
• Add the rest of your ingredients except the water
• Now add the water so that all of your dry ingredients are covered by 1/2 an inch of water (about 2 cups)
• Turn the heat onto high and bring to a boil
• Reduce heat so that your soup stays at a low simmer (medium-low), cover, and let cook for 2 hours
• Once soup is cooked, remove the bay leaves and leafy celery tops and discard
• Using a slotted spoon, remove chicken breast to a carving board
• Make sure to remove all of the bones from the soup
• Remove the chicken from the bones and chop the chicken into desired size
• Return chicken to the soup
• Serve as is, or a top of your favorite noodles. I am very partial to extra broad egg noodles.