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Dec 17, 2014







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 Bacon Bleu Cheese Dip

From the kitchen of Pat Burns.
 
16 slices of cured bacon
16 ounces of cream cheese, softened
8 ounces bleu cheese, crumbled
4 ounces toasted walnuts, chopped
2 ounces shredded apple
2 tablespoons fresh chives, choppe
1 teaspoon minced garlic
 
Cook bacon on griddle or in oven until crispy, drain, then chop. Beat together chopped bacon and remaining ingredients until blended. Place mixture in a microwave safe dish, heat on HIGH for 1 to 1½ minutes. Or bake in a convection oven at 400 degrees for 4 to 6 minutes until heated through. Serve with assorted crackers, bread or tortilla chips.





In the Kitchen with Pat Burns


12/17/14



 Pat Burns is the chef at The Pint Publik House (1111 Elm St., Manchester, 206-5463, facebook.com/ThePintPublikHouse). He’s originally from Bedford and started working in the kitchen when he was studying at UNH, where he received a degree in business management. Burns has been the chef at The Pint since it opened last year. He enjoys the Jamaican dishes and says he’s fortunate to have the owner, Chris Davis, and his mother in the kitchen to help him better understand Jamaican cooking. Burns also enjoys interacting with customers through the open-concept kitchen. “You’re within 5 feet of the kitchen; we can reach out and shake your hand. You can watch us cook,” he said.

 
What is your must-have kitchen item?
Probably the knife. I couldn’t do anything without that. I find myself using it for other things, other than cutting and chopping.
 
What would you choose for your last meal?
A rib-eye — a nice big fat steak.
 
Favorite restaurant besides your own?
I like the [Puritan] Backroom. It’s always good, just from a consistency and quality standpoint. For a real nice dinner, I like going to Mint [or] Cotton.
 
What celebrity would you like to see eating at your restaurant?
I think it would be cool if Anthony Bourdain came. I think he’d be a fun guy just to hang out with, throw back a few drinks.
 
What is the biggest food trend in New Hampshire right now?
Manchester loves their chicken tenders, that’s for sure. … A lot of people are doing mac and cheese now, lobster macs.
 
What is your favorite meal to cook at home?
Obviously I don’t cook a lot when I go home. … If there’s something I’m going to make, probably like beef stroganoff. Something tasty but easy enough to make pretty quick.
 
What is your favorite dish on your restaurant’s menu?
I really like the stew peas. If I had to [pick] anything, that would be it. They’re a Jamaican beef stew. 
 
 
— Emelia Attridge 





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