Amherst chili cook-off and ice cream social returns
Although initially postponed a month due to pandemic concerns, last year’s Amherst Fire & Ice was able to return in person to resounding success, drawing more than 200 attendees to taste scratch-cooked chilis from local restaurateurs and home cooks. Now the friendly chili cook-off and tasting — which also features live entertainment, a kids’ coloring contest and a table of make-your-own ice cream sundaes — is back for a seventh year, returning to Amherst Middle School on Friday, March 10.
The Amherst Lions Club organizes the competition as a fundraiser for local charity organizations. Following a pre-recorded “virtual” cook-off that took place in 2021, in which viewers could purchase chili recipes from each entrant, last year’s event marked the return to its traditional format.
“You get to taste a lot of different varieties of chilis, and then you also get to make your own ice cream sundae if you want one,” Amherst Lion and cook-off publicity coordinator Shirley Flowers said. “All of that is included in one entry price.”
Chili makers compete in three categories: individuals, restaurants and Lions Club members. Winners of the individuals category will be determined by cook-off attendees, while a panel of judges deliberates on those in the restaurant and Lions Club categories. They’ll rate each entry on a scale of 1 to 5 on criteria such as taste, smell and heat. Dan DeCourcey, pitmaster of the Merrimack-based Up In Your Grill barbecue food truck, is returning as a judge, as is David Mielke of Smokehaus Barbecue, himself a 2019 Amherst Fire & Ice champion.
This year’s restaurant contenders include Moulton’s Kitchen & Market of Amherst as well as Union Street Grill and Cafe On the Oval, both of Milford. Flowers noted that there is a greater than normal number of participants in the individuals category.
“When we first started Fire & Ice, it was just [Lions] Club members, and then we started inviting community members to come in,” she said. “So that’s one thing that’s different this year.”
While it’s usually a surprise to see what types of chilis the entrants come up with, Flowers said attendees can expect a diverse showing of traditional and non-traditional options. Moulton’s, for instance, took home last year’s restaurant award for its tri-tip steak and portobello mushroom chili, while Bill Swift, a multi-year champion in the individuals category, made a Cincinnati-style chili, with spaghetti as an added option. Flowers said at least one meatless chili is also available, one that she usually makes herself, in addition to hot dogs for non-chili eaters.
Judging will be completed by 6:30 p.m., with the winners announced around 6:45 p.m. Entrants with the most points in each of the three categories receive bragging rights for a year, in addition to a special traveling trophy.
After sampling chilis, attendees can head to the make-your-own ice cream sundae table, choosing from vanilla, chocolate or cookies and cream-flavored ice creams. Additional toppings like strawberries, chocolate sauce, whipped cream, cherries and sprinkles will also be available.
Other ongoing happenings during the evening will include live performances from members of Amherst Middle School’s music department, animal balloon demonstrations from Amherst’s Krickey the Clown, and free eye screenings offered by the Amherst Lions Club. A kids’ coloring contest is also returning, with prizes awarded to winners in three brackets: ages 11 to 15, 6 to 10 and 5 and under. Flowers said the coloring pages can be downloaded in advance online and entered into the contest on the night of the event, or kids can color them onsite.
Seventh annual Amherst Fire & Ice When: Friday, March 10, 5 to 7 p.m. Where: Amherst Middle School, 14 Cross Road, Amherst Cost: $8 per person or $25 per family of four. Children under 5 receive free admission. Tickets can be purchased in advance online or at the door. Cash, credit or debit payments are accepted. Visit: e-clubhouse.org/sites/amherstnh
Featured photo: Contestants from last year’s Amherst Fire & Ice. Courtesy photo.
• Mixing it up: Join Tuscan Market (9 Via Toscana, Salem) as it debuts a new four-week mixology and food pairing series, starting on Thursday, March 9, from 6 to 8 p.m., and continuing with class installments on March 23, March 30 and April 6. The first class will cover the world of syrups and how to create them from scratch, as well as which flavors and herbs pair well together. Participants will make their own cocktails using their syrups and have the opportunity to taste them with Tuscan Market’s chef-inspired artisan Italian food. The second class, on March 23, will cover how to infuse and smoke different ingredients from fruits to juices in your drinks, while classes on March 30 and April 6, respectively, will go over how to mix their cocktails and put the final touches on them with garnishes. The cost is $280 per person and includes access to all four classes in addition to food pairings, a bartender’s kit and a technique manual. Visit tuscanbrands.com.
• Bunny campaign: The Salvation Army Women’s Auxiliary is selling chocolate Easter bunnies made by Granite State Candy Shoppe now through March 31 as part of its Bite Out of Hunger Campaign. The cost is $8.50 for an eight-ounce solid milk, white or dark chocolate bunny. Proceeds benefit The Salvation Army’s Kids’ Café program, which offers evening meals and recreation activities to local children and teens four days a week. Call Sylvia Crete at 490-4107 to order a bunny, or visit nne.salvationarmy.org/manchester to download the bunny order form. Bunnies may be picked up at The Salvation Army’s Manchester Corps (121 Cedar St.) during their business hours, any Monday through Friday between 9 a.m. and 3 p.m.
• Cheers to 100 years: Due to inclement weather on Feb. 23, Gibson’s Bookstore’s (45 S. Main St., Concord) author event featuring longtime New Hampshire radio personality Mike Morin has been postponed to Tuesday, March 14, at 6:30 p.m. Morin will present his newest book, If These Walls Could Talk: Celebrating 100 Years of the Red Arrow, America’s Most Beloved Diner, which details various stories and anecdotes that contribute to the original Red Arrow’s lasting legacy in Manchester’s culinary scene, from connections to celebrities like Adam Sandler and Kevin Costner to its reputation as a spot for presidential hopefuls over the past four decades. No admission to the event is required, and for those who can’t make it, signed copies of If These Walls Could Talk may be ordered online at gibsonsbookstore.com. For additional details on the Red Arrow’s 100th anniversary, check out our cover story that appeared in the Sept. 29, 2022, issue — go to issuu.com/hippopress.com to find the e-edition. The story starts on page 10.
• When life gives you lemons: Salem limoncello producer Fabrizia Spirits has established its own lemon grove in Sicily, Italy, according to a press release. “Considering our humble beginnings, peeling lemons in the garage of our parents’ home, this is a monumental achievement for the company,” Fabrizia Spirits co-owner and co-founder Phil Mastroianni said in a statement. “These lemons are grown in a perfect microclimate in southeastern Sicily near Europe’s largest active volcano, Mt. Etna. … We now control the fruit from orchard to bottle, and can ensure the highest-quality finished product.” According to the release, the lemons are hand-picked, cleaned and shipped directly to Fabrizia’s Salem facility before they are processed. The zest from the lemons are then infused in pure alcohol, while the remainder of the fruit is juiced to form the foundation of Fabrizia’s canned cocktails. Launched in 2008, Fabrizia Spirits has grown to become a leading purveyor of limoncello in the United States. Visit fabriziaspirits.com.
The basics on adding hens, chicks and roosters to your backyard farm
Perhaps the fluctuations in egg prices have you considering getting your own flock of egg-laying chickens. A New York Times story from Feb. 2 about the “inflation chicken” trend points out that there is a hefty upfront cost to raising chickens — the cost of the birds, the cost of the coops. But if you are thinking about adding chickens to your spring and summer gardening plans, here’s what you can expect in terms of chores, costs and eggs.
Barred rock chicken. Photo courtesy of UNH Cooperative Extension.
What are the regulations for raising backyard chickens in New Hampshire?
New Hampshire does not mandate statewide regulations for keeping chickens for personal use. Rather, regulations are set by municipalities and vary by town or city.
“Most towns and even cities are very chicken-friendly,” said Christine Templeton, who co-owns Templeton Family Organics farm in Goffstown with her husband, Brian Templeton.
Residents may be subject to zoning ordinances and land use laws that dictate zones in which backyard chickens are and are not permitted; the minimum acreage or lot size required; the distance maintained between chickens and neighboring residences and roads; the number of chickens allowed to be kept (which may be relative to the acreage or lot size); and rules regarding roosters.
“Some towns regulate roosters — limit the numbers or do not allow them — in residential areas,” said Mary Davis, UNH Cooperative Extension Field Specialist and New Hampshire State 4-H Animal Science program manager. “There are fewer regulations in more rural areas and areas zoned residential.”
“It is the responsibility of the chicken owner to check if roosters are allowed or not,” added Kendall Kunelius, UNH Cooperative Extension Field Specialist in Agricultural Business Management. “I always recommend checking with the town before considering purchases of any animal.”
What types of chickens do well in New Hampshire? How do I decide what type(s) of chickens to get?
There are many different breeds of chickens to consider; New Hampshire chicken experts mentioned Golden Comet, Barred Rock, Rhode Island Red, New Hampshire Red, Speckled Sussex, Australorps, Leghorn, Buff Orpington, Araucana, Easter Eggers and Wyandottes as some of the most commonly kept breeds in the Northeast.
Mixed breed chickens, often called a “barnyard mix.” Photo courtesy of UNH Cooperative Extension.
The best type of chicken for you depends on your goals.
“Why do you want chickens?” Davis said. “For the fresh eggs? For locally raised meat? Any breed of hen will lay eggs, but the popular egg-laying breeds have been selectively bred to produce more eggs per year, and ‘meat breeds’ are bred to have larger breast muscles, be bigger and yield more meat.”
New Hampshire Red, Rhode Island Red, Barred Rock and Golden Comet chickens are reliable egg-layers and tolerant to the cold, making them popular picks among New Hampshire chicken owners. Other breeds might be chosen for their more specialized egg-laying qualities.
“There’s a lot of variety among breeds bred for egg production,” said Carl Majewski, UNH Cooperative Extension Field Specialist in Dairy, Livestock, and Forage Crops, “from the modern Leghorn breeds used for commercial production, to older ‘heritage’ breeds dating back to the 1800s or so, to oddball breeds that lay different colors of eggs — anything from blue to green to chocolate brown — or have striking plumage.”
“People need to decide what is most important to them, such as high egg production, show quality or even egg color,” Templeton added. “It’s about what the person or family wants to get out of the experience.”
Backyard chicken seminar Nashua Farmers’ Exchange (38 1/2 Bridge St., Nashua) will host a poultry seminar on Saturday, March 11, at 10 a.m. The seminar will cover the basics of raising chickens, including how to get set up and how to care for chicks and full-grown chickens. It’s free and open to the public. Visit nashuafarmers.com/events/chicken-seminar-2023.
What’s the best way to start — from eggs, chicks or grown chickens?
There are advantages and disadvantages to each, but ultimately it’s a matter of personal preference, based on the kind of experience you want and the amount of time and money you’re willing to invest.
• Hatching from eggs can be a fun and educational project for families. However, Majewski warned, it can be hard to find fertilized eggs that have been properly screened to be disease-free. Hatching also requires an incubator and other expensive equipment, and the conditions in the incubator must be frequently monitored and maintained. Finally, even if you do everything right, there’s still no guarantee that the eggs will hatch.
• Starting with chicks also requires some extra equipment, including a heat source and special food and water dispenser, and some extra care for a few weeks while the chicks are at their most fragile, but chicks are less expensive — and less risky — than hatching from eggs.
“Many farm supply stores offer pre-orders for chicks, allowing customers to order exactly what they want,” Davis said, adding that in New Hampshire an order must include a minimum of six chicks. “For those wanting laying hens, the retailer can help you determine if a chick is female. In many breeds there is a color difference of the males, although this is not 100 percent.”
It takes four months or longer from the time a female chick is born until it starts laying eggs.
• If you want to skip the wait, you can purchase “pullets” — young hens that have not started laying eggs yet but are expected to start soon.
“They save you the time and bother of brooding and rearing chicks, and they’re ready to start laying within just a week or so of getting settled in at your home,” Majewski said, “but they are more expensive. They can go for around $20 apiece, versus $3 for a chick.”
Do I need a rooster?
“It is a common misconception that you need to have a rooster for hens to lay eggs,” Davis said. “This is not true. The hens will lay eggs without a rooster.”
There is an argument to be made that hens are happier and feel safer having a rooster around, but most chicken owners who aren’t interested in producing fertilized eggs opt not to have one.
“Mature roosters are undesirable for many people,” Davis said. “They are loud, crowing not just in the morning but throughout the day. They may be aggressive to other poultry and to human caregivers, and two or more roosters may often fight one another.”
“They’re kind of obnoxious,” Majewski added. “They really do crow at an ungodly hour of the morning, and their voices can carry for a half mile — not a great way to stay on your neighbors’ good side.”
Buff Orpington chicken (back), Barred Rock chicken (middle) and Rhode Island Red chicken (front). Photo courtesy of UNH Cooperative Extension.
What kind of housing and essential items are needed to raise chickens?
The proper dimensions for a coop, Majewski said, should include at least 3 square feet of floor space per chicken and an additional 10 square feet of fenced outdoor space per chicken.
“This doesn’t need to be elaborate,” he said. “If you don’t have great carpentry skills, it’s fine to requisition and/or modify a portion of a shed or even the garage.”
Next you’ll need feeders and waterers — enough to give each chicken at least 4 inches of space. Supplemental heat lamps aren’t necessary for adult chickens.
“Those feathers provide remarkable insulation,” Majewskis said. “I’ve seen our birds running around outside in January with the temperature in the teens.”
What supplies are needed for maintenance and care, and what is the average monthly cost?
Feed is the main expense. Majewski said a 50-pound bag of conventional feed, which lasts a small flock a little over a month, costs around $20 to $25. A non-GMO or organic feed will cost more. Bedding for the coop — usually wood shavings — may cost around $10 to $15 and should be refreshed at least monthly, after cleaning the coop.
What’s on the chore list for raising chickens? What’s the time commitment?
Most people find a small flock of six to 12 adult chickens is easy to manage, even if they work a regular job.
“It really takes no more than 20 minutes per day to collect eggs, refill water and feed and do general wellness checks,” Kunelius said.
The only chore that you may have to set aside some time for is cleaning the coop. Majewski said most coops should “ideally be cleaned weekly, but at a minimum once per month.”
Where to buy chicken supplies • Achille Agway, 351 Elm St., Milford, 673-1669; 65 Jaffrey Road, Peterborough, 924-6801, achilleagway.com • Cloverdale Feed & Farm Supply, 12 Roby Road, Webster, 746-3234, cloverdalefeed.com • Dodge Grain Co., 59 N. Broadway, Salem, 893-3739, dodgegrain.biz • Nashua Farmers’ Exchange, 38 1/2 Bridge St., Nashua, 883-9531, nashuafarmers.com • Osborne’s Farm & Garden Center, 16 Cinemagic Way, Hooksett, 627-6855; 258 Sheep Davis Road, Concord, 228-8561, osbornesfarm.com • Tractor Supply Co., locations throughout New Hampshire, including Hooksett, Derry, Merrimack, Chichester, Plaistow, Milford and Pelham, tractorsupply.com Where to buy live chickens • Cloverdale Feed & Farm Supply, 12 Roby Road, Webster, 746-3234, cloverdalefeed.com • Dodge Grain Co., 59 N. Broadway, Salem, 893-3739, dodgegrain.biz • Nashua Farmers’ Exchange, 38 1/2 Bridge St., Nashua, 883-9531, nashuafarmers.com. Deadline for chick orders is March 25. • Osborne’s Farm & Garden Center, 16 Cinemagic Way, Hooksett, 627-6855; 258 Sheep Davis Road, Concord, 228-8561, osbornesfarm.com • Templeton Family Organics, 176 Kennedy Hill Road, Goffstown, 781-316-5067, templetonfamilyorganics.com • Tractor Supply Co., locations throughout New Hampshire, including Hooksett, Derry, Merrimack, Chichester, Plaistow, Milford and Pelham, tractorsupply.com
Are there any safety concerns I should be aware of?
New Hampshire chicken experts mentioned three main dangers:
• Fires. Heat lamps are only needed for raising chicks; adult chickens do not need a heat lamp to stay warm during the colder months, but some chicken owners still choose to use one. In any case where a heat lamp is being used, exercise caution to prevent fires.
“Follow the safety guidelines included with your heat lamp to keep the heat source a safe distance from combustible items,” Davis said. “In the winter, water deicers can also be a fire concern. Always make sure all your equipment is in good condition and functioning properly.”
• Biohazards. “Salmonella or other bacteria can be present on birds, on eggs and in coop areas,” Kunelius said.
Wash your hands directly after handling poultry and related equipment.
In recent months, avian influenza has also been a concern with chickens and other birds nationwide.
“There is currently an avian influenza outbreak in migratory wild birds that can spread to domestic poultry and other animals. As of early 2023, there had been no human cases in the U.S. You can prevent exposure of your birds by limiting their exposure to wild birds, especially waterfowl such as ducks and geese,” Davis said. And the best way to limit that exposure is basically to have them penned up and not let them free range, she said.
• Wildlife. “Predators are a real issue,” Majewski said. “[Raising chickens] probably won’t significantly increase the number of encounters you have with wildlife, but it does affect the welfare of the birds themselves.”
Free-range chickens are at a greater risk.
“Keeping them fenced in — with adequate space, of course — is much better for all concerned,” Majewski said.
How many eggs can I expect to get, and how often?
“In peak production, a hen will lay an egg approximately every 26 hours, so you pretty much get an egg per day,” Majewski said. “A small flock of four to six hens kept in good condition will provide the average family plenty of eggs, with an extra dozen for friends and family on a regular basis.”
Older hens lay eggs at a lower rate — usually about every other day, but sometimes less.
How long do chickens live? Is it common to keep a chicken for its whole natural life?
Most chickens can live to between five and eight years. Chickens that are raised for meat are usually processed at a young age. Hens lay eggs at peak productivity for two to three years. When a hen’s laying starts slowing down, a chicken owner may make a decision about what comes next for the chicken.
“A pampered chicken can live for several years, and people have kept them for that long when they become sort-of pets,” Majewski said. “[An older hen] still lays occasional eggs, but they’re not really earning their keep. We keep ours at home for about two years, and then they make the transition from breakfast feature to, um, soup.”
Are there any benefits to raising chickens besides poultry products?
Davis said free-range chickens can help to control a variety of insects, and chickens’ manure and used bedding can be composted for later use in the garden.
“Chickens offer great tick control and fertilize your lawn,” Templeton added.
Raising chickens can be especially rewarding for families with children.
“It offers a way for families to do something together and reconnect,” Templeton said. “It is also a great way to teach children responsibility and in a world where people have become far from their food source it provides an opportunity to be close to it.”
Adopt a rooster
Frosty is a rooster available for adoption at the New Hampshire SPCA (104 Portsmouth Ave., Stratham). According to the NHSPCA website, Frosty was a stray found in Durham and is now looking for his perfect home. He gets along with other birds and would love to have a flock of his own.
Horhey is also a rooster available for adoption at the New Hampshire SPCA. According to the NHSPCA website, this handsome guy is very friendly and gets along with other roosters and hens. He is easygoing and would make a nice addition to any flock.
To learn more about chickens and other farm animals available for adoption at the NHSPCA, visit nhspca.org/adoptable-animals or email mmurch@nhspca.org.
It was my bragging that brought on my most recent identity crisis.
It was Monday morning, and someone asked what I had done over the weekend. Instead of using one of the responses recommended in the official small talk manual — “You know, same ol’ same ol’” or “Not much; chew?” — I was feeling a little bit full of myself and gave an honest answer:
“I was a little tired on Saturday, and I ended up taking a three-hour nap….”
The response was all I could have asked for — something along the lines of, “Wow. You lucky bastard!” — but it got me thinking. Is this what my life has come to? I used to have dreams and ambitions. I planned to travel the world, get a regrettable tattoo, learn to bungee-jump, maybe act as a courier, delivering a mysterious package to a country ending in “-stan.”
But here I was, bragging — bragging! — about taking a medium-long nap. Even by napping standards, three hours is not all that impressive; I remember crashing for 14 hours once, after a particularly long night. Eighteen-year-old me would be pretty appalled with how I have turned out.
This is a riff on a cocktail by Colleen Graham, in which run-of-the-mill gin is replaced with cucumber gin and the wasabi is bumped up to adventurous levels.
Adventurer’s Cocktail: Cucumber Wasabi Martini
4 slices of cucumber
¼ teaspoon prepared wasabi paste
½ ounce simple syrup
1½ ounces cucumber gin (see below)
½ ounce fresh squeezed lemon juice
Muddle three slices of cucumber in a cocktail shaker.
Add simple syrup and wasabi. Muddle again.
Add gin, lemon juice and ice. Shake thoroughly, long enough to get halfway through a very groovy song.
Strain into a chilled martini glass. Garnish with the remaining slice of cucumber.
Go out and seek adventure, like, I don’t know, fighting for a parking space at the gym or promising your daughter to go with her to the Barbie movie this summer.
Wasabi seems like an unlikely flavor for a cocktail, but surprisingly it’s the cucumber that does the heavy lifting here. The wasabi supports it, linking arms with the lemon juice and providing backup vocals. The sweetness of the syrup brings out the fruitiness of the cucumber.
It’s just really good.
Cucumber Gin
Persian cucumbers
An equal amount (by weight) of medium-quality gin — Gordon’s is my go-to for infusing.
Wash, but don’t peel, the cucumbers.
Blend the cucumbers and gin on the slowest speed in your blender. You are trying to chop the cucumbers finely to maximize the amount of surface area they have exposed to the gin, but you want them to still be in large enough pieces to filter out.
Store the mixture in a large jar, someplace cool and dark, for seven days.
Strain, then filter and bottle this very delicious gin.
Featured photo: Cucumber wasabi martini. Photo by John Fladd.
Rachel Mack and Sara Steffensmeier are the new owners of Laurel Hill Jams & Jellies (laurelhilljams.com), a Bedford-based producer of dozens of jams and jellies made from local fruits, wines and teas. The pair of sisters, who also happen to be next-door neighbors in Bedford, took over the business last month from founder Sue Stretch, who retired after 15 years. Stretch had previously worked as a teacher for more than four decades, and is also the former president of the Bedford Farmers Market. Working out of both of their home kitchens, Mack and Steffensmeier will continue to produce each of Stretch’s more than 50 flavors of jams and jellies, and have some of their own ideas in the pipeline as well.
What is your must-have kitchen item?
Rachel: My must-have in the kitchen is my sister. … I am just always happier and calmer when she is in the kitchen with me, and things just seem to go smoother. It is more than just having a second set of hands. It is more fun when we work in the kitchen together.
Sara: Probably my measuring scale. It helps me make sure I’ve got exactly the right amount of fruit to get the jam or jelly to set perfectly. And I like having my sister in the kitchen as well!
What would you have for your last meal?
Rachel: Some of my favorite food memories are from my aunt and uncle’s farm. My Aunt Barb is the most amazing gardener and cook. She uses produce from the farm and local meat whenever possible.
Sara: Good Mexican food. It’s a food that has always made me happy. Also, the calories don’t count in the last meal scenario!
What is your favorite local restaurant?
Rachel: I would have to say Moat Mountain [Smoke House & Brewing Co.] up in North Conway. It is relaxed and fun and feels very New Hampshire to me. … I don’t feel like a trip up to the mountains is complete until we’ve eaten there.
Sara: I lived in Nashua recently and was always looking for an excuse to go to YouYou [Japanese Bistro]. It’s delicious and is always a change from my home cooking.
What celebrity would you like to see trying one of your products?
Rachel: I know U2 isn’t the coolest band in the world anymore, but I am still a massive fan. So I would have to say I would probably freak out if I saw either Bono or The Edge trying our jams or jellies.
Sara: There’s no one in the world I could pick that would match the sheer super-fan delight Rachel would have if Bono tried her jam, so I’m going to clear the way on this one and let her have her dream.
What is your favorite jam or jelly that you offer?
Rachel: We have so many amazing flavors, but if I could only ever eat one flavor again I would have to go with our Superb Strawberry Jam. When you start with good-quality strawberries and take your time to make a small batch of the jam, the flavors build into something amazing.
Sara: Tough question! I love the sweet-tartness of the raspberry, which I use in oatmeal and sometimes as a smoothie add-on.
What is the biggest food trend in New Hampshire right now?
Rachel: One thing that I love about the New Hampshire food scene is the farmers market culture in our state. Obviously farmers markets are not unique to New Hampshire, but our markets have a bit of magic that is missing from ones I have been to in other parts of the country.
Sara: I love how so many people I know grow their own fruits and veggies and have livestock! I think it’s cool that we’re connecting back in small and large ways with where our food comes from.
What is your favorite thing to make at home?
Rachel: I love to bake bread. Sourdough is my favorite!
Sara: Anything gluten-free. My options at the grocery store are limited in that regard, so I like exploring what I can create, that I can eat, in my own kitchen. … Plus, I need crackers and bread. They are great jam and jelly delivery systems!
Baked brie with Zetz Red Pepper Jam From the kitchen of Rachel Mack and Sara Steffensmeier of Laurel Hill Jams & Jellies
1 small brie wheel 1 4-ounce jar Laurel Hill Zetz Red Pepper Jam Cooking spray
Lightly spray a baking dish with the cooking spray. Place the brie wheel in the center of the dish. Bake at 350 degrees for 15 to 20 minutes. In a saucepan, heat the jam until melted. Spoon the jam over the baked brie prior to serving.
Featured photo: Rachel Mack (right) and Sara Steffensmeier, the new owners of Laurel Hill Jams & Jellies. Courtesy photo.
A new cafe and market now open in Bedford aims to be a one-stop shopping destination for a wide variety of New Hampshire-made goods, from jams, jellies and maple syrups to infused cooking oils, blended coffees and teas, chocolates and more.
Lighthouse Local, housed in the former Sweet Boutique space on Kilton Road, is also home to the Bedford Baking Co., which offers freshly baked breads and pastries alongside a menu of hot paninis and cold sandwiches. Both concepts arrived just after the new year, according to owner and longtime Bedford resident Linda Degler, who took over the space in September.
Degler, who also runs the Bedford Event Center and New Morning Schools, said the shop’s original conception stemmed from her enjoyment of baking. The idea to feature a retail area of local products, meanwhile, came from coordination with the nonprofit New Hampshire Made.
“I thought, ‘Yeah, we’re local and we’re small, but then so are they and so are they,’ and so why don’t we just bring them all together,” she said. “I mean, it’s basically like throwing a party. You have friends from this circle and friends from that circle and you introduce them and it’s fun.”
Out of the gate, the shop has retail products available for sale from companies like Ben’s Sugar Shack, Van Otis Chocolates, Laurel Hill Jams & Jellies, Monadnock Oil & Vinegar Co. and the Yankee Farmer’s Market. Degler noted that the shop is also the first brick-and-mortar account for 603 Perfect Blend, run by a Manchester-based husband and wife team that is known in the local farmers market circuit for their loose-leaf teas and gourmet flavored sugars.
For several of its featured products Lighthouse Local offers samples during business hours. Degler said she plans to continue growing the retail space with additional purveyors. Although most hail from the Granite State, she said she is open to having others from neighboring states.
“This started with New Hampshire Made, and now people are calling us,” she said.
On the bakery side, Degler has partnered with Trina Bird of the Bird Food Baking Co. to oversee pastries. Bird, of Goffstown, is perhaps best known locally for her craft doughnuts, of which she has made a countless number of wild flavors, as well as her cakes, cupcakes and cookies.
Degler has also recruited Natalie Camasso as an in-house baker; Fylisity Baker-Scott, who primarily runs the front; and Kyle Altman, a former manager at Mile Away Restaurant in Milford who created the shop’s lunch menu. Offerings to start have included a few sandwiches and paninis, with some fresh sides, like cranberry coleslaw, cucumber pesto, and mozzarella and tomato with a balsamic glaze.
As with the retail area, Degler’s goal is to grow the bakery arm of the business.
“I am interested in renting kitchen space … maybe to new bakers who want to get a foot in but maybe they don’t have a kitchen … and we’ll sell their products down here to get [them] started,” she said. “I’d like to find somebody who supplies breakfast pastries. That would be a really good addition here, especially with all the office buildings around.”
Lighthouse Local/Bedford Baking Co. Where: 21 Kilton Road, Bedford Hours: Wednesday through Sunday, 9 a.m. to 2 p.m. More info: Visit lighthouse-local.com, or find them on Facebook @lighthouselocalcafe or on Instagram @lighthouselocal Suppliers interested in getting their products on the shelves of Lighthouse Local can contact owner Linda Degler directly at lindadegler@gmail.com.
Featured photo: Baked goods from Lighthouse Local. Photo by Linda Degler.
Annual tasting benefit moves back indoors for its 14th year
For one day only, Concord’s Bank of New Hampshire Stage will turn into a prime tasting destination for area soups, chowders and chilis. It’s time for SouperFest — the event, one of the chief fundraisers for the Concord Coalition to End Homelessness, returns on Saturday, March 4.
This will be the first SouperFest to take place indoors since 2019, and also the first time in its history that it’s happening inside of the concert venue. After the pandemic forced its cancellation in 2020, SouperFest transitioned outdoors to a mostly takeout format the following two years.
Unlike with those events, which encouraged pre-ordering your soup online, this year’s SouperFest will offer soups on a first-come, first-served basis at $5 each while they last.
“The pre-orders made it very, very difficult, because we had a lot of individuals that didn’t pre-order that were walking up … and we’d have to count how many outstanding orders there still were,” said Greg Lessard, CCEH’s director of housing initiatives. “I always like to have extra but you just never know how many folks will turn up that day, and how hungry they are.”
Eleven Concord establishments have donated a soup, chowder or chili to be served by volunteers during the fundraiser. The flavors are diverse, ranging from a vegetarian split pea soup courtesy of O Steaks & Seafood to beef and turkey chilis from The Common Man and Georgia’s Northside, respectively. There’s also going to be a turkey pot pie soup from The Red Blazer and a butternut squash soup from The Centennial Hotel’s Granite Restaurant & Bar, among others.
“We encourage them all to make something different,” Lessard said. “Every one of the restaurants that had done it for the last two years stepped up, and we actually picked up a few.”
Attendees can get their eight-ounce cups of soup to go — along with complimentary rolls and water — or grab a seat at the venue to listen to RoZweLL, a rock cover group set to perform.
“The thought is that they will come and see acquaintances, have some soup and listen to the band,” Lessard said. “The lounge area upstairs is open for our guests as well.”
As soups will be served until they sell out, Lessard said getting to the event early is a good idea.
“We anticipate that most folks will be there … right at opening,” he said. “Some soups will be more popular than others. … If folks are getting hungry and there’s a line that’s taking a few minutes, they will have the opportunity to select from two soups while they’re in line inside.”
The Coalition has already raised more than $60,000 through its dozens of business sponsorships, and all SouperFest proceeds will go directly toward its programs.
14th annual SouperFest When: Saturday, March 4, noon to 2 p.m. Where: Bank of New Hampshire Stage, 16 S. Main St., Concord Cost: $5 per soup (no pre-orders); soups are available first-come, first-served while they last Visit: concordhomeless.org/souperfest Cash and credit cards will be accepted at the door, in addition to donations benefiting the Concord Coalition to End Homelessness.
Featured soups
• The Barley House Restaurant & Tavern (beef barley soup) • The Common Man (beef and bean chili) • Concord Food Co-op (clam chowder) • Concord Hospital and Karner Blue Café (broccoli cheddar soup) • Georgia’s Northside (Santa Fe turkey chili) • Granite Restaurant & Bar (butternut squash soup) • Hermanos Cocina Mexicana (creamy mushroom soup) • O Steaks & Seafood (vegetarian split pea soup) • Revival Kitchen & Bar (mushroom beef and barley soup) • The Red Blazer Restaurant & Pub (turkey pot pie soup) • The Works Cafe (lentil soup)
Featured photo: Concord’s SouperFest tasting benefit returns on Saturday, March 4, moving back indoors after taking place outside the last two years, as pictured above. Photos by Mulberry Creek Imagery.
• Liquid gold: It’s New Hampshire Maple Month, and several farms and sugarhouses across the Granite State will once again be welcoming visitors for multiple weekends of tours, demonstrations, tastings and family activities, all revolving around local maple syrup production. A full list of local sugarhouses participating inthe month (which includes New Hampshire Maple Weekend, set for Saturday, March 18, and Sunday, March 19) can be found on the New Hampshire Maple Producers Association website at nhmapleproducers.com.
• Let the Guinness flow: Join The Peddler’s Daughter (48 Main St., Nashua) for its annual Guinness beer dinner on Wednesday, March 8, at 6:30 p.m. The meal will feature multiple food courses with Guinness beer pairings, like salmon rillettes (poached and smoked salmon combined with house mayonnaise and Guinness brown bread); free range eggs with sage sausage and panko crumbs, and Guinness-braised short rib of beef with a forest mushroom saffron risotto. Branded Guinness souvenirs, raffle prizes and giveaways will also be featured. Tickets are $65 per person and can be purchased online at Eventbrite. Be on the lookout next week for more St. Paddy’s Day-related happenings at area bars and restaurants in our annual listings.
• Get your Greek eats: Join Holy Trinity Greek Orthodox Church (68 N. State St., Concord) for its next boxed Greek dinner to go, a drive-thru takeout event on Sunday, March 12, from noon to 1 p.m. Now through Wednesday, March 8, orders are being accepted for boxed meals featuring dinners of vegetarian dolmades (stuffed grape leaves) with spanakopita (spinach pie) and a bread roll for $20 per person. The event is drive-thru and takeout only — email ordermygreekfood@gmail.com or call 953-3051 to place your order. You can also pay online by clicking “Contribute to Holy Trinity” on the church’s website and following the prompts. The revival of the church’s annual Greek food festival, meanwhile, remains tentatively scheduled for Saturday, Sept. 30. Visit holytrinitynh.org.
• Turning up the heat: Portsmouth hot sauce maker The Spicy Shark recently announced the launch of the latest addition to its “6-Fin” series — the Mako Snake. According to a press release, the new sauce became available Feb. 15. The Indian-inspired Mako Snake is a masala-based sauce, made with ghost pepper, Carolina reaper and habanero. According to the release, the sauce’s name and creature, a mythical half shark, half snake, were chosen to represent the “unique and intense” levels of heat and flavor. See thespicyshark.com to find out where you can find the company’s sauces.
On the streets of Jalisco, Mexico, in the small town of Degollado, three generations of family members prepare large simmering pots of juicy, tender slow-stewed meat known as birria. The dish is cooked for several hours before generous heaping ladlefuls are served on plates to patrons, featuring a homemade mole sauce, salsa and a side of corn tortillas.
Crowds gather for a plate of birria — pronounced “beer-ryah,” and traditionally made with goat meat — from the family of Jose “El Chino” Reyes. Although Reyes continues to vend with his own father and son, one of his other children found restaurant job opportunities in the United States and eventually made his way to southern New Hampshire.
At Los Reyes Street Tacos & More, which opened inside Derry’s Hillside Plaza last April, Manchester couple Jose Reyes and his wife, Isabel, honor his family’s tradition with simple flavors of authentic Mexican street food. Birria is among their most popular items, and while you won’t find it with goat meat, you can try quesabirrias, or birria tacos inspired by the traditional stew and featuring beef, cheese, onion, cilantro and consommé, or the stewed broth, for dipping.
Los Reyes co-owner Jose Reyes’s family are birria street vendors in Degollado, Jalisco, Mexico. Courtesy photos.
It’s a dish that has steadily gained traction across Granite State restaurant menus just in the last couple of years. Isabel Reyes said she believes that’s in part due to the viral nature of social media — the striking golden-red color of the taco shell and the oozing melted cheese look delicious in the many attractive, shareable photos that we eat with our eyes.
Birria tacos start with a simmering pot of slow-stewed meat. After cooking for several hours, the meat (and sometimes also cheese) is stuffed into a corn tortilla, topped with cilantro and onions and thrown on the grill.
The golden-red color of these tacos comes from grilling the tortilla with a coating of consommé from the meat it was stewed in. Being able to dip them in a cup of that same consommé for extra flavor, Reyes said, also makes for a new and unique way to eat tacos for many.
“I feel like everybody at some point … definitely needs to try birria at least one time in their life. It will maybe make you feel like you literally went to eat in Mexico, because it’s a whole experience,” Reyes said. “We do notice a lot of people that come in love to take pictures of the birria and post them on social media. … People love to take pictures of their food, and it’s definitely helped us, because a lot people, if you post a picture of the birria, they’d be like, ‘Oh my God, those look delicious, where did you get them?’”
Amanda Portillo, who runs Rico’s Burritos food truck with her husband, Danilo, also surmised the popularity of birria tacos has largely spread due to social media and word of mouth. The truck, which can often be found at Griffin Park in Windham, introduced birria tacos on the menu as a special last fall to resounding success.
“At first it was once in a while, but [they’ve been] in such popular demand that we have to make them much more often than before,” Portillo said. “It’s a unique entree, and the texture with the broth is different from most Mexican food, so people are drawn to it.”
In Milford, Rosana Vargas of Taco Time decided she would try and make quesabirrias at the suggestion of a customer, who was visiting the state from California. Today they’re among the eatery’s top-selling menu items — taco lovers sometimes travel from miles away to try them.
“People try it for the first time and they just get hooked,” Rosana’s husband, Rey Vargas, said. “We have people that don’t even try anything else on the menu except that.”
With differing variations in their own right depending on where you go, here’s a closer look at one of New Hampshire’s hottest taco trends and where you can try an order of birria.
Simmered to perfection
Jalisco, Reyes said, is a Mexican state best known for three things: mariachi, tequila and birria.
“Birria would be the process of how it’s prepared, versus the meat,” she said. “Birria can be any meat, but goat and sheep were the first two that originated in Mexico. … It’s most commonly served for brunch … [and] was not served in a taco the way it is served now.”
Because it’s common for Mexican street vendors to serve corn tortillas with a plate of birria on the side, Reyes said, some people like to scoop the tortilla into the meat and juices like a spoon. Quesabirria tacos, as they’re known today, became widely associated with the cuisines of southern California, and Tijuana, a city in northwestern Mexico just south of San Diego.
Featured on the menu at the Reyes family’s Derry restaurant are Chino’s birria tacos. The slow-stewed beef uses a house recipe combining various methods and ingredients from Jose Reyes’s family with those of his own. He even has a special pot he bought from Mexico that is specifically used for stewing the birria.
The beef, typically mixed with several spices and dried chiles, is simmered for several hours until it’s very tender. The consommé provided with the tacos for dipping, meanwhile, is itself the same broth from that stew that is normally strained and set aside.
Quesabirria plate from Taco Time Cocina & Cantina Mexicana in Milford. Courtesy photo.
“It’s like a ritual. You literally have to put a lot of time into it,” Reyes said of cooking birria. “The stewing itself takes us about four hours, but the whole process altogether is about six hours, because you have to prepare it and marinate it beforehand.”
Birria tacos are always made with corn tortillas — that’s simply because they crisp up better on the grill when assembled compared to their flour counterparts. Like for most traditional Mexican street tacos, Reyes said theirs are then topped with onions and cilantro. Melted cheese is available as an added option.
“A lot of people think quesabirria … is a quesadilla with the birria, but it’s not. It’s still the tacos, but just with cheese,” she said. “That’s why I ended up changing the menu. I left them as Chino’s birria tacos, and I just say you can upgrade it as a quesabirria, with cheese. It was just sometimes confusing having to explain the difference. … It doesn’t [traditionally have cheese], but I feel like cheese just makes everything better.”
Trends and variations
Although just about every birria taco you’ll find in New Hampshire uses corn tortilla shells, there are still all kinds of subtle variations to discover in how they are prepared.
“[Birria] is not something that repeats. Usually the seasoning and the broth recipe changes from family to family and from restaurant to restaurant,” said Louie Rodriguez, whose wife, Karen Lopez, owns Iguana’s Restaurant & Bar in Manchester. “The consommé is very unique from restaurant to restaurant as well.”
Iguana’s is notable for combining Mexican cuisine with that of Lopez’s native country of Honduras. The eatery opened in the former Granite State Escape storefront on Maple Street in late 2021.
Not only does Iguana’s serve birria tacos with shredded beef, but additionally it offers birria taco options with chicken and lamb. Rodriguez noted that even the ingredients and the time necessary for cooking the meat will vary among those three. Lopez will simmer the chicken for one hour, while the beef is simmered for five hours and the lamb for seven hours.
“She recovers some of the fat, and she makes it part of the recipe for the broth that the tortillas are dipped in, in order to grill it,” Rodriguez said. “She uses the fat that [is released] from the meat itself … and that’s what helps make it crispy.”
Birria tacos with lamb, from Iguana’s Restaurant and Bar in Manchester. Photo by Matt Ingersoll.
Taco lovers often have their own preferences and ways of eating birria, especially when it comes to the provided cups of consommé, Rodriguez said.
“Some people dip the taco in it, and some people don’t, as a matter of fact,” he said. “Some people love it just crispy like that and they don’t want to touch the consommé at all. But then, you get others that ask for a bowl of it and they just dunk that thing in like they’re dunking a doughnut in milk.”
Over at Lounge 38 Bar & Grill in Nashua, owner Vince Villafan said his birria tacos feature yellow corn tortillas and a melted three-cheese mozzarella blend. Three tacos are served per order with a side of rice and some consommé.
“Many people get full with the birria taco plate, but we do also offer them individually,” he said.
Villafan added that he has noticed more and more of his customers trying birria tacos for the first time.
“I think people have seen pictures and they are really intrigued by it and want to try it,” he said, “but they’ll still ask, like, ‘Hey, what actually is this that I’m eating?’ So there is a lot of information that we give out to people when they are ordering.”
Birria: beyond the tacos
Birria doesn’t have to be just about tacos — some Granite State eateries will utilize the same stewed beef on other menu items as well. Derry’s Los Reyes Street Tacos & More, for example, offers birria burritos with Mexican rice and refried pinto beans, as well as loaded birria fries — those are topped with a cheese dip, an avocado salsa, sour cream and Southwest pico de gallo.
“The birria burrito is a huge hit,” co-owner Isabel Reyes said. “We grill it the same way as the tacos.”
Birria ramen from Lounge 38 Bar & Grill in Nashua. Courtesy photo.
In Litchfield, Day of the Dead Mexican Taqueria offers pizza birria that’s great for sharing. According to owner and founder Karina Flores, the pizza birria is very similar to the tacos but features two large flour tortillas that are stuffed with birria meat, cheese, cilantro and onions, all grilled and smothered with the birria broth. The tortillas are then cut into triangles.
Even birria ramen is a thing — you can get a bowl of that at Lounge 38 Bar & Grill in Nashua.
“We love ramen noodles ourselves here, and so we thought why not cook those same noodles in the birria broth,” Lounge 38 owner Vince Villafan said. “The beef is the same, but we’re just essentially cooking the noodles inside the broth after the meat has already been cooked … and then we just throw on the cheese, onions and cilantro.”
Where to get birria tacos
Birria tacos (also frequently known as quesabirria when you add cheese) have popped up on menus of many local restaurants and food trucks. Here’s a list of places where you can get them in southern New Hampshire — some offer them all the time, while others will serve them as specials on select days, or only on certain days of the week. Do you know of an eatery in the Concord, Manchester or Nashua areas offering birria tacos that we may have missed? Tell us about it at food@hippopress.com.
Baja Tacos and Burritos 494 Amherst St., Nashua, 417-5532, bajatacosburritos.com Birria tacos are regular menu staples of this Nashua eatery, featuring three per order on homemade corn tortillas, with consommé available for dipping.
Cinco’s Cantina 1 Brickyard Square, Suite 9, Epping, 734-2191, cincoscantina.com Cinco’s Cantina’s Epping restaurant is the second of two owned by brothers Crescencio and Miguel Alberto Tellez, who opened the first one in downtown Dover in late 2014. Birria tacos are served a la carte, featuring stewed beef topped with freshly sliced radishes, onions and cilantro, and served with lime wedges and salsa.
Day of the Dead Mexican Taqueria 454 Charles Bancroft Hwy., Litchfield, 377-7664, find them on Facebook @dayofthedeadtaqueria A stone’s throw from Mel’s Funway Park in Litchfield, Day of the Dead is owned and operated by Karina Flores and her family, who also run Monarquia Mexican Restaurant in Amherst’s Salzburg Square shopping center. Birria tacos are among the most popular dishes at Day of the Dead, which also offers pizza birria.
El Ranchito Bar & Grill 44 W. Hollis St., Nashua, 864-8157, elranchitobarandgrillnh.com Birria tacos are among the most popular menu staples at El Ranchito — they feature corn tortillas with slow-braised beef, and a side of consommé for dipping.
Iguana’s Restaurant and Bar 245 Maple St., Manchester, 935-8917, find them on Facebook @iguanasrestaurantandbar Iguana’s Restaurant & Bar opened in the former Granite State Escape space on Maple Street in Manchester in November 2021, its menu featuring a combination of authentic Mexican and Honduran dishes. In addition to quesabirria tacos with shredded beef, Iguana’s regularly offers chicken and lamb options — all come three per order with a side of consommé.
La Carreta Mexican Restaurant 545 Hooksett Road, Manchester, 628-6899; 1875 S. Willow St., Manchester, 623-7705; 44 Nashua Road, Londonderry, 965-3477; 35 Manchester Road, Derry, 421-0091; lacarretamex.com Both Manchester La Carreta Mexican Restaurants offer quesabirrias, featuring slow-stewed beef topped with cilantro and onion and served with a side of consommé. La Carreta’s Londonderry and Derry locations, meanwhile, offer them on Wednesdays only.
Los Primos Mexican Restaurant 3 Amherst Road, Merrimack, 420-8860, losprimosmexnh.com This Merrimack restaurant opened in late January 2020, in the former space of a D’Angelo sandwich shop. Birria tacos and quesadillas are available.
Los Reyes Street Tacos & More 127 Rockingham Road, Unit 15, Derry, 845-8327, losreyesstreettacos.com Los Reyes co-owner Jose Reyes of Manchester comes from multiple generations of street food vending in Mexico — his father, grandfather and brother all continue to serve traditional goat birria on the streets of his family’s home state of Jalisco. The Derry restaurant, which opened in April 2022, honors Reyes’s family’s traditions with Chino’s birria tacos (the name borrowed from his dad’s nickname), featuring slow-stewed beef in corn tortillas with cilantro, red onions and consommé on the side. You can also turn them into quesabirrias by adding cheese, or try other related items like the birria burrito or the loaded birria fries.
Lounge 38 Bar & Grill 38 E. Hollis St., Nashua, 459-8314, lounge38restaurant.com This Nashua restaurant, which opened in October 2020, blends traditional Mexican and Puerto Rican cuisines for many of its menu items. The birria taco plate features three fried tortillas filled with slow-stewed beef, cheese, onions and cilantro, served with Spanish rice and consommé on the side for dipping. Single birria tacos are also available a la carte, while other birria-inspired dishes include burritos, quesadillas and even birria ramen noodles.
Mi Jalisco Restaurante Mexicano 300 S. Willow St., Manchester, 606-2184, mijaliscomanchester.com Quesabirria tacos are among the many grilled taco options at this Manchester eatery, served with rice, beans and pico de gallo.
Nuevo Vallarta Mexican Restaurant 791 Second St., Manchester, 782-8762, vallartamexicannh.com Birria menu options at Nuevo Vallarta include three birria tacos per order — topped with cilantro and onions and served with rice, beans and consommé for dipping — along with birria burritos and quesadillas.
Puerto Vallarta Mexican Grill 865 Second St., Manchester, 935-9182, vallartamexicannh.com Like its sister establishment, Nuevo Vallarta, this Manchester eatery offers birria burritos and quesadillas, in addition to birria tacos topped with cilantro and onions, and served with rice, beans and consommé for dipping.
Rice & Beans 603 288 N. Broadway, Unit D, Salem, 890-1626, find them on Facebook @riceandbeans603 Longtime Manchester-area food trucker Tony Elias took over this Salem restaurant, his first brick-and-mortar location as owner, in mid-January. Birria tacos prepared with traditional Puerto Rican spices are among his regular menu items, in addition to empanadas and sandwiches.
Rico’s Burritos Food Truck 475-4898, ricosburritosfoodtruck.com Plaistow couple Danilo and Amanda Portillo launched this food truck last summer. Rico’s Burritos gets its name both in inspiration from their son, Ricardo, and for the Spanish word meaning “tasty” or “delicious.” The truck has a regular presence at venues across northern Massachusetts and southern New Hampshire, perhaps most notably at Griffin Park (101 Range Road, Windham). Birria tacos are offered on the truck as a special, featuring three per order with a few freshly cut lime wedges and consommé for dipping.
Riviera Nayarit 116 W. Pearl St., Nashua, 521-8602, riverianh.com Named after the popular tourist destination off the Pacific coast of Mexico, Riviera Nayarit opened on West Pearl Street in Nashua in March 2021. Individual birria tacos featuring slow-stewed beef are available a la carte.
Taco Time Cocina & Cantina Mexicana 11 Wilton Road, Milford, 554-1424, tacotimenh.com Rosana Vargas and her husband, Reymundo “Rey,” are the owners of Taco Time, originally launched as a food trailer in 2018. Since then, Taco Time has expanded into a brick-and-mortar restaurant, which opened in January 2021 near the Milford and Wilton town line. Taco Time’s quesabirria plates are among their more popular menu items, featuring grilled corn tortillas of tender braised beef with cilantro and onions, and a side of consommé for dipping.
Taqueria Y Pastelitos To Go 917 Valley St., Manchester, 232-3348, taqueriaypastelitos.com Three birria tacos come per order from this Manchester restaurant, featuring marinated beef topped with cilantro and onions. They can also be ordered as meals with rice and beans.
Tim’s Drunken Sauces and Rubs 244 Elm St., Milford, 967-4242, find them on Facebook @timsdrunkensauces Parked outside of DHR Fabrications in Milford, this food trailer usually serves quesabirria tacos four days a week, from Thursday through Sunday.
Sometimes you want chicken Parmesan — a hearty, filling meal that makes you think a nap is a good idea. Other times you want all the flavors of that meal but want to feel a little less weighted. This recipe is here to do just that.
These chicken parm meatballs deliver all of the cheesy, herby flavors of their namesake but are baked, not fried. Even better, as they are meatballs, they could be served on their own as an appetizer, or they could be made into an entrée, either atop a bowl of pasta or nestled in a sub roll.
This recipe is pretty straightforward in its ingredients and directions. For the ground chicken I used a blend of dark and white meat. If you want to make it even healthier, ground chicken breast would work well. For the bread crumbs, panko is essential. It provides more texture than a typical bread crumb would. For the mixing, I highly recommend using your hands. That will allow better distribution of herbs and cheese throughout the mix. Using a spoon most likely won’t provide the same effect.
Say goodbye (or see you later, anyway) to fried chicken parm, and hello to chicken parm meatballs.
Chicken Parm meatballs Makes 20
1 pound ground chicken 1/2 cup panko 1/2 cup grated Parmesan 1 large egg 3 cloves garlic, minced 1/2 teaspoon kosher salt 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon freshly ground black pepper 1 to 2 cups marinara 3/4 cup shredded mozzarella
Preheat oven to 350 degrees. Coat a baking sheet with nonstick cooking spray or a thin layer of olive oil. In a large mixing bowl, combine ground chicken, panko, Parmesan, egg, garlic, salt, oregano, basil, and black pepper. Mix well. (I prefer to use my hands to make sure it is thoroughly combined.) Form mixture into balls the size of walnuts. Place on the prepared baking sheet, an inch or two apart. Bake for 12 minutes. Cover the bottom of a medium-sized casserole dish with marinara. Add meatballs and top with additional marinara. Bake for 15 minutes. Remove from oven, and sprinkle with mozzarella. Bake for 15 additional minutes or until the mozzarella is fully melted.
Featured Photo:Chicken Parm meatballs. Photo by Michele Pesula Kuegler.
