Holiday Gift Guide

Celebrate Summer New England Style With Recipes and Cocktail Inspiration

Watermelon-cubesSummer is here, and with the July 4th holiday just a few days away, it’s time to plan the perfect celebration.

A classic New England seaport with a rich history, Newburyport’s charming red brick buildings, waterfront walkways, irresistible shops, galleries and restaurants make the city colorful and vibrant year-round. Featuring great beaches, festivals and attractions, it’s no surprise that this quaint waterfront town has been deemed one of the ‘Top 50 Yachting Destinations’ by Yachting Magazine, ‘Best Beautiful City’ by America in Bloom, and ‘Top 25 Northeast Getaways’ by the New York Times travel edition.

Located just 35 miles north of Boston, Newburyport is easy to get to via Routes 1, 95 and 495, and Boston’s Commuter Rail. And two of Newburyport’s most famous restaurants provide the perfect day trip escape for the summer, whether to come and explore, dine, or host a private function in the charming venues available at each restaurant. Showcasing some of their best New England summer fare and specialty cocktail recipes, Michael’s Harborside and Ten Center Street chefs share some of their patriotic spirit.

The casual and fun-loving atmosphere at Michael’s Harborside (www.michaelsharborside.com) offers a variety of settings, all with views of the water. Known for its fresh local seafood, Michael’s delivers the quintessential New England waterfront dining experience including the Landing outdoor deck for dining. Michael’s Harborside is known as the go-to spot to take in breathtaking summer scenery and feast on fresh fare and specialty cocktails.

The restaurant also features an expansive raw bar with a bounty of offerings displayed in a charming wooden boat. Chef Beau Marchitelli elaborates on how to create Michael’s amazing recipes, just in time for summer:

Watermelon Appetizer

  • 3 cubes of watermelon (1.5inch x 1.5inch)
  • 1.5 oz. crushed cashews
  • 1.5 oz. feta cheese crumbles
  • 3 slices of cucumber
  • Balsamic reduction
  • EVOO

Preparation Method:
On a rectangular plate, place cucumbers evenly. Place watermelon on top of cucumber. Sprinkle watermelon cubes with cashews and feta cheese. Drizzle with EVOO and balsamic reduction.

firecracker-popcorn-shrimpPopcorn Firecracker Shrimp

  • 8 oz. – 31-40 sized peeled & deveined shrimp
  • 1 cup flour
  • 2 cups egg wash (whisk 1 cup of whole milk with 4 whole eggs until combined)
  • 2 cups tortilla crumb
  • 3 oz. sweet garlic chili sauce (available at the market)

Tortilla Crumb:

  • 1 cup crushed tri color tortilla chips (use a food processor)
  • 1 cup panko bread crumb
  • 2 TB cayenne pepper
  • 2 TB powdered sugar
  • 2 TB vegetable oil
  • 1 tsp. salt
  • 1 tsp. white pepper

Preparation Method:
On a clean surface, dip shrimp in flour, then egg wash, then tortilla crumbs. Put on a plate. Turn house fryer onto 350 degrees F. Carefully drop the shrimp down into the fryer. Let cook about 3-4 minutes. Take out and place on paper towels. Place in a shallow bowl with a ramekin of sweet garlic chili sauce. Garnish with a couple of fresh lime wedges.

fried picklesCrispy Fried Pickles

  • 8 oz. – dill pickle chips
  • 1 cup flour
  • 2 cups egg wash (whisk 1 cup of whole milk with 4 whole eggs until combined)
  • 2 cups panko crumbs
  • 3 oz. chipotle aioli

Chipotle Aioli:

  • 1 cup regular mayonnaise
  • 1/8 cup sauce from chipotle pepper can
  • 1/8 cup honey
  • Squirt of lime juice

Preparation Method:
On a clean surface, dip pickles in flour, then egg wash, then panko crumbs. Put on a plate. Turn house fryer onto 350 degrees F. Carefully drop the pickles down into the fryer. Let cook about 2-3 minutes. Take out and place on paper towels. Place in a shallow bowl with a ramekin of Chipotle aioli.

Ten Center (www.tencenterstreet.com) is Newburyport’s Landmark Tavern, set in the heart of downtown Newburyport. Signature cocktails, wine, and tap selections, and some of the best dishes in New England make Ten Center a great gathering spot. Ten Center’s quaint, intimate fireplace setting is an atmospheric spot for private functions. Chef Beau Marchitelli shares delicious “lobster pub fare” including lobster mac and cheese, and lobster risotto, as well as the restaurant’s amazing Beer Cocktail recipes:

Blueberry Beergarita

  • 1 ¼ oz. Silver Tequila
  • Splash fresh lime juice
  • ¼ oz. Blueberry Vodka

Pour the above ingredients into a mixing glass filled with ice and shake.  Then pour into a beer glass filled with ice.  Top with Wachusett Blueberry Beer.  Garnish with fresh blueberries.

lobster mac and cheese recipeLobster Mac n’ Cheese

  • 4 oz. claw and knuckle lobster meat cooked
  • 8 oz. cooked orecchietta pasta
  • 4 oz. sharp cheddar béchamel sauce*
  • 1 oz. butter crumbs*

Sharp cheddar béchamel sauce:
Whisk flour and butter in a small sauce pan.  Bring to a simmer, then add light cream, asiago and sharp cheddar cheese. Bring to a boil then reduce and simmer until sauce has thickened.

Butter crumbs:
(Combine 1 tsp. chopped parsley, 1 tsp. grated parmesan cheese and 1 Tbsp. of room temperature butter).

Preparation Method:
Preheat oven to 350°F. Prepare orecchietta pasta as directed on package. Add sharp cheddar béchamel sauce to sauté pan over medium heat. Add cooked pasta and lobster meat, toss and bring to a low simmer. Using a rubber spatula, transfer ingredients from sauté pan to an oven-safe cooking skillet or dish. Sprinkle butter crumbs over the top and bake at 350°F for approximately 10 minutes or until top is golden brown.

Lobster Risotto

  • 8 oz. cooked Arborio rice
  • 3 oz. claw and knuckle lobster meat
  • 4 oz. diver scallops
  • 3 oz. parmesan cheese
  • 2 oz. béchamel sauce*
  • Pinch each of fresh chopped rosemary and oregano
  • Salt and pepper to taste

Béchamel sauce:

(Whisk flour and butter in small sauce pan. Bring to a simmer and add light cream and asiago cheese. Bring to a boil, reduce heat and simmer until sauce has thickened).

Preparation Method:
Prepare Arborio rice according to package. Add Arborio rice to a sauté pan over medium heat. Add béchamel sauce, parmesan cheese, and lobster meat, then add rosemary, oregano, salt and pepper. Toss all ingredients in sauté pan. At the same time, in another sauté pan, sear diver scallops 1 to 2 minutes on each side until golden brown. Transfer rice mixture to plate and top with finished diver scallops.

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