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Dec 15, 2017







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 Homemade steak marinade

 
¼ cup dry red wine
¼ cup extra virgin olive oil
1 tablespoon Montreal steak seasoning
1 tablespoon salt
1 tablespoon pepper
Chopped minced garlic
 
Combine ingredients with steaks in a large zip-lock bag. Seal the bag and let marinate for several hours.




With Ryan Morse
In The Kitchen

11/23/17



What is your must-have kitchen item?
A plastic scraper or a spatula. ... With anything that you’re baking, a lot of times you’re scraping down the sides of the bowl to make sure everything’s mixed in.
 
What would you choose for your last meal?
Chicken Parm and probably a nice draft beer. If I had to have one beer, it’d probably be Burn the Ships from Able Ebenezer [Brewing Co. in Merrimack].
 
What is your favorite local restaurant?
Buckley’s [Great Steaks in Merrimack] or Surf [in Nashua]. At Surf, I’ll do like a swordfish or a sea bass special, and then at Buckley’s probably a nice rib-eye or a T-bone.
 
What celebrity would you like to see eating at your bakery?
Probably [Tom] Brady or Adam Sandler.
 
What is your favorite thing on your menu?
A twist donut. …  It’s a raised donut and we put our own icing on it.
 
What is the biggest food trend in New Hampshire right now?
I think it’s more about each shop having a personal connection with the people that are coming in. You can go to the supermarket and get cakes and pastries and stuff, but when people come in here we try to slow it down a little bit, have a conversation with people and try to get more of a personal touch to everything.
 
What is your favorite thing to cook at home?
I like to grill a lot, so any kind of meat, from sausages to chicken to steak.
 
— Matt Ingersoll 





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