Category: Food

Eats on wheels

Food truck festival returns to Hampstead

More than a half dozen local food trucks serving all kinds of unique menu items will return to Hampstead Congregational Church for the second annual Hampstead Eats food truck festival, happening on Saturday, April 30. The event also features live local music and a food drive to support the New Hampshire Food Bank.

Event coordinator Roxanne McGaffigan said attendees ages 5 and up pay an admission fee to gain access to the trucks, with food selections then priced per item. The festival started in part as a fundraiser for the renovation and upkeep of the town’s Congregational Church. A small portion of the proceeds generated from ticket sales are also donated to the Food Bank.

“The trucks are out along the church driveway. … We’re going to have a few less tables, so that the trucks will be spread out a little bit more,” McGaffigan said. “There is some parking behind the church … and then there’s also parking on School Street, which is just a few houses over.”

Six of the eight featured trucks attended last year’s festival, but their menu concepts are all very diverse. Chef Koz’s Crescent City Kitchen, which offers scratch-made Cajun, Creole and Caribbean-inspired items like chicken jambalaya and fish tacos, is back this year. Boogalow’s Island BBQ and The Whoop(ie) Wagon are also both returning — the former offers Jamaican-inspired options like jerk pork and chicken, while the latter, hailing from just over the state border in Topsfield, Mass., is known for its creative takes on whoopie pie flavors.

The Traveling Foodie, a late addition to last year’s festival lineup, is also back. One of their signature items, simply called “Love in a Cup,” is a layered barbecue dish featuring pulled pork, macaroni and cheese, collard greens, coleslaw, cheese, sour cream and cornbread all in one cup.

Newcomers of this year’s Hampstead Eats are B’s Tacos, which has a year-round brick-and-mortar restaurant in Manchester and a seasonal spot in Londonderry; and Pat’s Cider Donuts, a longtime vendor at the Deerfield Fair. This will be the Pat’s first public event of 2022.

Kona Ice, which offers multiple flavors of tropical-themed shaved ice, will be providing free cup upgrades for those who bring a nonperishable item to donate to the Food Bank, McGaffigan said.

Lots of open grass will be available nearby for festival-goers to bring blankets or chairs and enjoy the live performances, which will include the Space Heaters, the Sons of the Solstice and members of Let’s Play Music.

Participating vendors

B’s Tacos (nhtacotruck.com)
Boogalow’s Island BBQ (boogalowsbbq.com)
Chef Koz’s Crescent City Kitchen (find them on Facebook @crescentcitykitchennh)
Chubb’s Fries & Dough (find them on Facebook @eddiemencis)
Kona Ice (kona-ice.com)
Pat’s Cider Donuts (patsciderdonuts.com)
The Traveling Foodie (jrmcateringllc.com)
The Whoo(pie) Wagon (thewhoopiewagon.com)

2nd annual Hampstead Eats food truck festival
When: Saturday, April 30, noon to 5 p.m.
Where: Hampstead Congregational Church, 61 Main St., Hampstead
Hours: $5 admission fee for ages 5 and up (cash or check only); foods are priced per item
More info: Search “Hampstead Eats” on Facebook, or call the church office at 329-6985
Event is rain or shine.

Featured photo: Scenes from last year’s Hampstead Eats food truck festival. Courtesy photos.

The Weekly Dish 22/04/28

News from the local food scene

• Greek eats to go: There’s still time to get your order in for the Greek food festival pop-up event at St. Philip Greek Orthodox Church (500 W. Hollis St., Nashua) — online orders are being accepted now through April 30, with pickups on Saturday, May 14, normally the church’s festival weekend. Featured items include pastitsio (Greek lasagna), keftedes (Greek meatballs) and spanakopita (spinach pie), which can all be ordered as dinners with rice and Greek string beans baked in a tomato sauce. Those same dinner-sized portions can also be ordered a la carte, as well as the church’s own freshly baked baklava — that comes in a pack of four per order. Visit nashuagreekfestival.com to order, where you’ll choose a pickup time between 11 a.m. and 7 p.m. For more details, check out our story on the event, which is on page 25 of the April 21 issue of the Hippo. Visit issuu.com/hippopress to download the e-edition for free.

• Cajun flavors: Join the Franco-American Centre for a special Cajun Night, happening on Saturday, April 30, at 6 p.m. at the Alpine Club (175 Putnam St., Manchester). In addition to a variety of Cajun options served buffet style, the event will feature a cash bar, door prizes, games, karaoke and more. Admission is $20 for Franco-American Centre members and $25 for non-members. The Franco-American Centre’s inaugural Franco Foods Fleur Délices challenge, held earlier this month, was a success and will likely return next year, according to event organizer and office manager Nathalie Hirte. Visit facnh.com.

• African celebrations: Save the date for a Taste of Africa event being held at Mola Foods (9 Simon St., Nashua) on Friday, May 6, from 6:30 to 9:30 p.m. The event was added due to the high demand and fast sellout of a similar tasting held on April 22, according to a press release. Guests will be able to enjoy a variety of traditional meat and vegan dishes hailing from different parts of Africa, in addition to wines from Averill House Vineyard in Brookline and live music from Les Blazeurs. “The response to Taste of Africa has been wonderful, so that’s why I’m hosting another one,” Mola Foods founder and Cameroon native LaFortune Jeannette Djabea said in a statement. “This is a chance to experience African cuisine and culture in a comfortable, cozy environment.” Tickets to the event are $40 per person. Visit molafoods.com.

• A bittersweet farewell: After nearly three decades in business, Manchester’s Candy Kingdom will permanently close its doors on Saturday, April 30, as owners Phyllis and Richard Capers get set to retire, according to a notice on the shop’s website and Facebook page. “There are no words to express our gratitude to all of our past employees, friends and customers who helped make this dream come true,” the post reads in part. “You have given us so many wonderful friendships and memories that we will take with us always.” Now through their final day open, Candy Kingdom will be offering 50 percent off its entire inventory. Visit candykingdom.shop.

Beer-braised carnitas

The best tacos on the planet?

Imagine crispy, yet tender, bits of pork exploding with savory, sweet flavors in every bite. Next, imagine a super-simple cooking process that is borderline impossible to mess up and results in perhaps the best taco base in existence.

I’m talking about pork carnitas and while we’re at it, let’s make them with beer. Beer adds complexity and flavor to the meat as it cooks slowly, tenderizing in its own juices. Also, I think, and I can’t promise this is accurate, beer actually aids in the tenderization process, helping the meat get where you want to go faster.

Making carnitas, which translates to “little meats” in Spanish, is really more process than recipe. First you braise chunks of pork until tender, and then you crisp up the tender chunks. My understanding is that traditionally the meat is fried in its own fat until tender before it is deposited into tacos.

I’ve followed a bunch of different recipes and I’ve never been disappointed. I’ve made them with a variety of seasonings and braising liquids, including chicken broth, beer, white wine, cider, and a mixture of orange and milk — they’re all winners.

If you choose a lighter brew like a Mexican lager, such as Revuelta by Able Ebenezer Brewing Co. in Merrimack, it will impart some pleasing funkiness. A hard cider, such as Wild Thing by Contoocook Cider Co. in Contoocook, adds a little fruitiness and acidity that helps balance a pretty rich final product. A stout would impart more richness but I’d lean toward a drier stout so it doesn’t overpower the dish.

For carnitas, you need to use pork butt, which is actually pork shoulder. The meat is quite fatty and filled with connective tissue, which requires long cooking times to break down.

Start by searing the meat in a big Dutch oven, add the seasonings you like, add your braising liquid, and then either slowly simmer it on the stovetop, or cook it covered in the oven or in a crockpot until the meat is tender.

Once the meat is tender, you drain off the braising liquid and either fry up the tender chunks until crispy on the stovetop or, and this is what I prefer, crisp up the meat in a screaming hot oven or under the broiler. It’s just easier, more consistent, and less messy.

Smash your crispy bits of pork into a warmed tortilla and top with whatever you want: salsa, fresh lime juice, sour cream, cheese, lettuce, pickled onions, and so on. I do think less is more when it comes to toppings here.

Here’s just one way to make carnitas.

Pork Carnitas

  • 3 to 4 pounds boneless pork butt, cut into 2-inch cubes
  • 1 Tablespoon ground cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 3 or 4 garlic cloves, smashed
  • 1 Tablespoon kosher salt, probably more
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon cinnamon
  • 12 ounces beer, preferably craft-brewed in New Hampshire
  • Vegetable oil, for searing

Heat a pot with a heavy bottom over high heat. Once hot, add a tablespoon or two of vegetable oil. Sear chunks of pork in batches, don’t crowd, until browned all over. Add all ingredients and bring to a simmer. Maintain a simmer, either over low heat on the stovetop or in a 350-degree oven, for about 3 hours until the meat is fork tender. Strain meat and remove garlic cloves and bay leaf. Arrange meat in a broiler-safe pan, drizzle over a few tablespoons of the braising liquid, and broil on high heat for about 10 minutes, turning halfway, until the meat is richly browned and crispy. You could also do this last step in a super-hot oven if you don’t have a broiler. Smash 2 or 3 chunks into a warm tortilla and top however you like.

What’s in My Fridge
Double Clip Double IPA by Stoneface Brewing Co. (Newington)
I’m sure I’ve had this before but somehow, maybe not? As my brother-in-law remarked as we cracked open a couple of these, “This is delicious.” It’s big, juicy and bold but the finish is quite smooth. Cheers.

Featured photo. Make pork carnitas. Photo by Frankie Lopez.

Warm butternut and apple salad

Salad season is almost here! Yes, I know salads are all-year food items, but the warmth of summer makes them so much more enjoyable. As we navigate the transition from cold winter to hot summer, this is the perfect salad to serve. It’s veggie-centric but served warm, making it a good choice for a warm spring day and cool evening.

This salad does require a bit more prep time than your typical salad recipe. First, you have three different ingredients that require dicing. Then you have roasting time for the squash, onions and apple. Finally, you need to cook the pancetta. This is not meant as a deterrent; rather this info is shared so that you plan adequately. From start to finish, you need about 45 minutes to an hour.

The time and effort are well worth it. This salad has a nice mix of textures and flavors.

Warm butternut and apple salad
Serves 4

¼ cup cider vinegar
2 Tablespoons maple syrup
1 teaspoon dried sage
1½ pounds butternut squash, peeled & seeded*
1 small sweet onion
1½ Tablespoons olive oil
4 ounces pancetta
1 apple, core removed
salt & pepper

Preheat oven to 400 degrees.
Combine vinegar and maple syrup in a small saucepan; bring to a boil.
Reduce heat slightly, stirring occasionally until reduced by half.
Stir sage into dressing, and set aside.
Dice squash into 1-inch cubes.
Slice onion into small wedges.
Combine 3 cups squash and onion on a rimmed baking sheet
Drizzle with 1 tablespoon oil, and toss to coat fully.
Bake for 15 minutes.
While squash and onions cook, dice pancetta into small pieces
Heat a frying pan over medium; cook diced pancetta for 3 to 5 minutes or until crispy.
Drain pancetta on a paper towel-lined plate.
Dice apple into 1-inch cubes.
Drizzle apple cubes with remaining 1/2 tablespoon oil, and toss to coat.
After baking for 15 minutes, remove tray from oven.
Add apple to tray, return to oven, and bake for an additional 5 minutes.
Transfer squash, onion and apples to a large bowl.
Pour reduced dressing over it; stir well.
Top with pancetta.
Serve.

  • Save leftover squash for another recipe.

Featured Photo: Warm butternut and apple salad. Photo by Michele Pesula Kuegler.

In the kitchen with Saurav Goel

Saurav Goel of Nashua is the general manager of Raga Contemporary Kitchen (138 Main St., Nashua, 459-8566, find them on Facebook @raganashua), overseeing its kitchen and bar operations. Raga opened in downtown Nashua last October, its menu made up of a variety of items inspired by Indian street foods. Options include a selection of curries, like tikka masala and korma masala, as well as various starters, burgers and wraps. There is also an emphasis on cocktails, which feature many of the same ingredients traditionally used in Indian cooking — Streets of Mumbai, for instance, is a vodka-based cocktail handcrafted with fresh ginger and curry leaves, while American Dreams is smoked with bourbon and a blend of amaretto and fresh lime. Raga, which gets its name from the Sanskrit word meaning “melody,” is known for featuring a regular schedule of live music every week, including acoustic acts on Thursdays, Fridays and Saturdays, jazz performers on Sundays and karaoke nights on Tuesdays.

What is your must-have kitchen item?

I would say a santoku knife. Santoku, in Japanese, means it is a “three virtues” knife. It is used in the kitchen for cutting, slicing and chopping … so that’s why it’s very handy and useful.

What would you have for your last meal?

A humble bowl of kadhi pakora and rice, which is a traditional dish from Northern India.

What is your favorite local restaurant?

I’m very new [to the area] … so I haven’t experienced many local eateries, but one which I really like is Bagel Alley. That’s one of my favorites.

What celebrity would you like to see eating in your restaurant?

Without a doubt, Gordon Ramsay. I consider him a mentor in many ways.

What is your favorite thing on your menu?

The Delhi aloo chaat is probably one of my favorites. … They are basically potato fritters, stuffed with lentils, finished with a dollop of fresh yogurt, sweet and sour chutneys, freshly chopped onion and tomato, and then garnished with fried vermicelli.

What is the biggest food trend in New Hampshire right now?

I think more and more people are moving toward vegetarian or vegan [items]. … We get a lot of guests every single day who are asking for vegetarian or vegan options, and they are really happy to see that we have so many of them on our menu.

What is your favorite thing to cook at home?

I like to cook dhal fry, which is an Indian dish with lentils, and some steamed rice. It’s the easiest and the healthiest thing that I would prepare at home.

Mint chutney (mint dipping sauce)
Courtesy of Saurav Goel of Raga Contemporary Kitchen in Nashua

2 cups mint leaves
1 cup cilantro
2 green chili peppers
1 Tablespoon grated ginger
1 Tablespoon lemon juice
1 Tablespoon sugar
Salt to taste
½ cup water

Add all ingredients to a blender. Blend at low speed until the ingredients start to mix, then increase the speed and blend into a smooth paste. Stop and stir the ingredients a couple of times if necessary.

Featured photo: Saurav Goel. Courtesy photo.

Greek eats return

Nashua’s St. Philip Church presents pop-up event

Last October, St. Philip Greek Orthodox Church in Nashua held a first-come, first-served gyro and baklava pop-up, its first food event in a year, and it far exceeded organizers’ expectations.

“We sold out twice during the day, had to make an emergency run to get more supplies … and still ended up having to close up,” said Christina Eftimiou, who co-chaired the pop-up with fellow parishioner Tina Alexopoulos. “I think we really underestimated just how much people missed having our annual festival and the Greek food that we put out.”

A second pop-up highlighting Greek pastries and cookies followed, just ahead of the holiday season, and was also a resounding success. Now, Eftimiou and Alexopoulos are organizing a new pre-ordering event featuring more favorites like pastitsio (Greek lasagna), keftedes (Greek meatballs) and spanakopita (spinach pie). Online orders are available now through April 30, with pickups on Saturday, May 14, coincidentally falling on the church’s normal festival weekend.

“We didn’t want people to not be able to get the food that they wanted,” Eftimiou said, “so at least by having the pre-order end about two weeks before the actual pickup date, we’re going to be able to make exactly what we need so that everyone who places their order is going to get it.”

Planning for this new pop-up began in February. When coming up with a menu, Eftimiou said she and Alexopoulos looked both at what some of the bigger sellers were from previous events, and which items they could produce in bulk and in a reasonable amount of time. The pastitsio, keftedes and spanakopita are all available to order as dinners with rice and Greek string beans baked in a tomato sauce. Those same dinner-sized portions can also be ordered a la carte.

Spanakopita. Courtesy photo.

Pastitsio is a Greek-based pasta dish with ground beef and a béchamel sauce. The keftedes, also prepared using beef, are cooked in a tomato sauce and come three per order, while the spanakopita has layers of spinach and feta cheese. The church’s own freshly baked baklava, made from an old recipe, is also on the menu a la carte — that comes in a pack of four per order.

A cookbook of recipes collected by the church’s Agape Ladies Society is being sold too.

When ordering through the website, you’ll choose a pickup time between 11 a.m. and 7 p.m.

“We’re trying to plan so that the food is coming out of the oven fresh, so that we’re able to package and deliver it to people hot and ready to go,” Eftimiou said.

Next year will mark the church’s 50th anniversary. Eftimiou said she hopes the festival can be brought back to its traditional format by then, and a gala is also in the planning stages for the fall.

Greek food festival pop-up

When: Pre-orders are available now through April 30; pickups will be on Saturday, May 14, between 11 a.m. and 7 p.m.
Where: St. Philip Greek Orthodox Church, 500 W. Hollis St., Nashua
Cost: Foods are priced per item; see ordering form for details
Visit: nashuagreekfestival.com

Featured photo: Pastitsio (Greek lasagna). Courtesy photo.

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