Tag: 210204

A drink named…

During the 1920s and 1930s, if you were young and had the means, Paris was the place to be.

The war had ended — at least everyone thought so. In the boom times of the Roaring Twenties the arts flourished like they never had before. The French embraced jazz, experimental art and edgy literature. Unencumbered by Prohibition, Parisians were extremely open-minded about cocktails (and indeed, many other fun things as well). American authors and artists moved there in droves.

They stayed through most of the ’30s. The Great Depression hit France as hard as anywhere, but things seemed just as bad at home, and again, there were cocktails. And if you were young, and beautiful, and American in Paris in the 1920s and ‘30s, the place to be was Harry’s New York Bar, on the Rue Daunou. Hemingway drank there. George Gershwin composed An American in Paris there.

And then there were the drinks. Harry’s claims to have invented the bloody mary. Also the Sidecar and the French 75. And this one.

What’s that? What’s it called? Um — er —

HEY! Look over there! Is that an oscelot?!

Anyway, the thing to keep in mind when you are making this particular drink — Excuse me? What’s it called? Darling, let’s keep this pure and special. Let’s not complicate things with too many questions.

As I was saying, the thing to keep in mind when making this particular drink is that while it is, at its core, a relatively straightforward cocktail, it lends itself to more and more elaborate ingredients and techniques. It is easy to slip down a rabbit hole of obsession. As I did.

The Recipe:

1 1/2 ounces mid-level gin (I’ve been drinking Death’s Door lately)

1 1/2 ounces fresh squeezed tangerine juice (OK, you’re going to use orange juice. You know it. I know it. All I’m saying is that I made this with tangerine juice and it is good that way.)

1/2 teaspoon absinthe (Seriously, no more. Absinthe is a very serious player and she is not here for your nonsense.)

1/3 ounce (2 teaspoons) Oleum Saccharum — see below. (Again, let’s face reality. You’re going to read about OS, nod, then probably not make it. Admittedly, it’s a bit of a project. You can replace this with the same amount of grenadine, which will also give your final drink a lovely color.)

1 ounce lime juice (This was not called for in the original recipe, but this drink benefits from extreme cold and a little extra acidity.)

1) Shake all ingredients over ice until skull-shrinkingly cold.

2) Strain into a chilled coupé glass.

3) If you insist on a garnish, then apply one high-octane cocktail cherry with stem. (I’ve been liking Luxardo lately).

This is a lovely cocktail that looks sophisticated and paces itself well. In spite of having just a few ingredients, its flavor is complex. It takes thought and reflection to sort out the fruitiness of the juice and the licorice notes from the absinthe. It lends itself to thoughtful consumption. Is it too sweet? Is it sweet enough? Seriously — licorice? Is the tangerine juice assertive enough? Should I have gone with the orange juice that Harry suggested? What if I played around with ruby grapefruit juice? These questions are to be expected if you’ve made this well. I like to think of it as an intellectual’s cocktail.

And that, my friend, that is how you make a Monkey Gland. Yeah, I know. Would you like another?

Oleum Saccharum
Oleum Saccharum is at its heart a homemade syrup of citrus oil and sugar. It requires you to use a technique called maceration, which is not as naughty as what you’re thinking, but in this case just as self-indulgent. It is the name for extracting juice or oil from fruit with sugar.
Using a vegetable peeler — the Y kind works better for me than the type that looks like a paring knife with a glandular condition — remove the outermost layer of rind from some well-scrubbed citrus fruit. In my case, I used a combination of tangerine and lime rind. (See above.) If you can, try not to get any of the white pith that is beneath the rind; it will add a bitter note to your syrup. (Unless you’ve gotten sucked down the rabbit hole and want to play around with bitterness. In that case, you’re on your own.)
The recipes I’ve found call for 200 grams of rind to 150 grams of sugar. I never have that much fruit rind available; just use a 4:3 ratio (that’s 1 to .75). Alternately, if you are the type of person who plans and thinks ahead, you could save rind in your freezer until you’re ready to make a batch of this.
Combine the rind with sugar and let it sit for about six hours, stirring or shaking occasionally.
After letting it macerate (stop giggling), use a small funnel to pour your oleum saccharum into a tiny bottle. If you leave the rinds in the funnel to drain for an hour or so, you can get a few more precious drops. Store it in your refrigerator until you’re ready to use it.

Featured photo: What’s in a name? Photo by John Fladd.

Wine with Valentine’s Day

Celebrate with chocolate and red wine

How to celebrate Valentine’s Day? With red wine and chocolate, of course! The wine should be rich with fruit to the nose and palate but not too “jammy.” It should have subtle tannins and be “just a little dry” to counter the sweetness of the chocolate.

The chocolate should be among the best you can find, with a cocoa content of 70 percent or higher, because dark chocolate contains a higher concentration of antioxidants and nutrients compared to chocolate with a lower percentage of cocoa. So a good red wine with excellent chocolate is a must not just for Valentine’s Day but for the entire month.

A great wine to pair with a dark chocolate is a 2015 Stewart Merlot by Stewart Cellars, originally priced at $39.99 and on sale at the New Hampshire Liquor & Wine Outlet at $19.99. Michael Stewart, founder of Texas MicroSystems, a Houston-based company that produced personal computers and servers for the telecommunications industry, and a lover of fine wine, settled in Napa Valley in 1999. He and his wife, Anne, entered the wine business by purchasing a majority interest in the Juliana Vineyard in the eastern section of Napa Valley. Since then, Stewart Cellars has become a family venture with their children, James and Caroline, along with Caroline’s husband, Blair, joining in the enterprise. Stewart Cellars, a very small production winery, is noted for its cabernet sauvignon, sourced from grapes grown in the finest vineyards in St. Helena and Atlas Peak.

This merlot has a dark, thick (almost opaque) purple color, with the characteristic orange rim, and strong notes of cherry and plum to the nose, less dominant to the tongue. The tannins are subtle and the taste is long. California merlots tend to be more fruit forward than merlots grown elsewhere. Typically raspberry and blackberry with strong mocha and chocolate notes prevail through complex nuances of leather and tobacco. Unfortunately, with the release of the movie Sideways, entire vineyards of merlot were pulled, resulting in a paucity of the grape in California. Fortunately, this wholesale destruction of this superior varietal did not affect the plantings in Bordeaux, and now, almost 20 years later, merlot can be appreciated as the third most popular wine in the U.S. after cabernet sauvignon and red blends.

Now to the question of what kind of chocolate to pair with this luscious wine! Local candy makers, including Granite State Candies, Van Otis and Dancing Lion, which uses Jivara chocolate from Ecuador, offer superlative dark chocolate. Locally available, and wonderfully delicious, is Divine 70 percent cocoa chocolate, sourced from São Tomé, a volcanic island off the coast of Africa, and Lily’s 70 percent cocoa chocolate, traded in compliance with Fair Trade Standards, sweetened with stevia, an extract from a South American shrub.

So settle back, relax, appreciate the labor that went into this wonderful pairing of a rich, full-bodied wine, with the full mouth feel of a smooth, dark chocolate.

Featured photo: Courtesy photo.

Paul Lynn

Paul Lynn of Raymond and his partner, Carolyn D’Amico, launched Java Joe’s (59 Route 27, Raymond, find them on Facebook @javajoesraymondnh), a drive-thru shop offering specialty coffees, teas and various breakfast items, in 2015. Lynn built the 300-square-foot drive-thru himself and roasts his own coffee beans in house, which include Colombian, Sumatran and several other varietals. Java Joe’s also features a full line of espresso drinks, including macchiatos and chai lattes, and egg and cheese sandwiches available on English muffins, bagels or croissants. (Pictured are Paul Lynn and his partner, Carolyn D’Amico. Courtesy photo).

What is your must-have kitchen item?

A perforated spatula.

What would you have for your last meal?

I’m quite a big fan of king crab legs. They’re my favorite thing to eat.

What is your favorite local restaurant?

I’d have to say CR’s in Hampton. I don’t get to go there as often as I’d like, but I’ve never been disappointed. Everything is always flavorful and memorable.

What celebrity would you like to see ordering from Java Joe’s?

I’d like to get the opinion of Elon Musk. He’s innovative and brilliant, and I think I would value his opinion.

What is your favorite thing on your menu?

The house roast [coffee], hot and black, with sugar, and a bacon, egg and cheese croissant.

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

Takeout is trending, but also just trying to figure out [how to get] takeout with locally sourced, farm-to-table [items].

What is your favorite thing to cook at home?

I really like cooking Mexican food, like tamales and tacos.

Homemade Béarnaise sauce
From the at-home kitchen of Paul Lynn of Java Joe’s in Raymond

¼ cup white wine vinegar
½ cup dry white wine
3 sprigs tarragon
3 sprigs chervil
1 small shallot, roughly chopped
½ teaspoon whole black peppercorns
2 egg yolks
Kosher salt
1½ sticks unsalted butter

Combine vinegar, wine, herbs, shallots and peppercorn and bring to a simmer over medium-high heat. Strain the liquid using a fine mesh strainer into a small bowl. Combine vinegar reduction, egg yolks and a pinch of salt in the bottom of a cup. Melt butter over high heat and transfer to a measuring cup. Using an immersion blender, place the head into the bottom of the cup and turn it on. Pour hot butter into the cup. Continue pouring until all butter is added (the sauce should be thick and creamy). Whisk until sauce is thickened. Whisk in chopped tarragon and chervil and serve.

Featured photo: Paul Lynn. Photo by Matt Ingersoll.

The bomb

A deep dive into the steak bomb and its many variations

What is a steak bomb? Visit nearly every pizza or sub shop across New Hampshire and you’ll find this as an option on the menu. Most shop owners leave little debate as to what makes up this sub’s core ingredients: grilled steak, usually shaved, tossed together with onions, green or red peppers, and mushrooms.

“It’s really just a steak and cheese [sub] … [but] with extra toppings,” said Mikhail “Mikey” Bashagurov, owner of Mikey’s Roast Beef & Pizza in Hooksett.

Then there are variations, including the type of cheese used and the type of bread. The bomb gets really fancy when you start adding toppings, like Genoa salami or pepperoni, or hotter ingredients, like jalapenos, banana peppers or hot pepper relish.

Salami? Jalapenos?

The steak bomb sub is the flagship menu item of Danelly’s Subs and Pizza in Nashua, which has been in business since 1960. Danelly’s manager Christopher Smith said the sub, known simply as the “Bomb” on its menu, continues to be among the shop’s top-selling options.

“A lot of places that serve them with salami will shred it so that it gets mixed in with everything else,” Smith said, “but here, our Genoa salami is left as whole slices that we put on the top of the sub. What that does is it prevents the cheese from sticking to the paper when you unwrap it.”

The steak bombs available at Danelly’s come in eight-inch, 10-inch or jumbo 30-inch-sized sub rolls, delivered fresh at the shop six days a week from the Boston-area Piantedosi Baking Co. In lieu of mushrooms, the subs also feature tomatoes added to the grill.

“Once everything is shredded and all of the veggies are mixed in, then we kind of line everything up in a straight line on the roll, put some provolone cheese on top and then a layer of salami on top of that,” Smith said. “The cheese melts and the steam from the meat warms up the salami.”

Other shops don’t include salami or other less traditional toppings, but if you want them, just ask. Mikey’s Roast Beef & Pizza’s basic steak bomb is either shaved steak or steak tips, along with peppers, mushrooms, onions and American cheese, but they’ll add whatever you’d like.

“Personally, my favorite way is with cut up bacon to match the texture, and with barbecue sauce,” Bashagurov said.

Still, he said, the core ingredients are what matter most.

“It’s a very simple sandwich, so the best way to make it great is to pay attention to great ingredients,” Bashagurov said. “We use fresh veggies and fresh shaved steak. I shave mine from a New York strip loin, which is a really good cut of meat.”

Steak bombs are also one of the more popular sandwich options at each of The Common Man Roadside locations, which include two on either side of Interstate 93 in Hooksett, as well as in Plymouth and Manchester. The sub features shaved sirloin steak, American cheese, green peppers, sauteed onions and bacon bits, according to Bill Boynton, director of public relations and community engagement for Granite State Hospitality, which owns each store.

Where the sub came from, as well as how and when the term was coined, is unclear. John Constant of Constantly Pizza in Concord said that the steak bomb, even though it’s closely associated with New England, could have been an offshoot of the Philly cheesesteak sandwich.

“We do them with a seasoning blend that we make here, on a sub roll, a wrap or what’s called a homemade pocket, which is a pita bread that we make in house,” Constant said.

Your steak bomb, your way

If you prefer your subs with an extra kick, some shops, like Ciao’s Pizza in Nashua, offer “atomic” steak bombs, featuring hot pepper relish, banana and jalapeno peppers and hot sauce with the steak and cheese. Danelly’s, according to Smith, also has an option specific to its bombs known as “the works,” with mayonnaise, pickles and “hots,” or hot pepper relish.

But even if you come across a sub shop that doesn’t explicitly mention the term “steak bomb” on its menu, chances are you can still order one. That’s the beauty of being able to customize your sub, said Jeremy Nadeau, proprietor of Nadeau’s Subs, which opened in sixth location on Jan. 20 inside McLaughlin’s Country Market in Concord. Nadeau’s also has a shop in Exeter and four in Manchester, the oldest of which has been in operation since 1969.

“If you were to ask 10 people what a steak bomb is, you may very well get 10 different variations,” Nadeau said, “so instead, we just say ‘steak and cheese’ and we let you build your bomb. … We have people come in and get a steak bomb and it’s different for every person.”

Since every sub at Nadeau’s is custom made to order, there’s no official set standard for steak bombs — you can choose from shaved steak or steak tips, a sub roll, pita pocket or wrap, American, Swiss or provolone cheese, and a variety of condiments, veggies and other add-ons.

In Amherst, Bentley’s Roast Beef is another shop that doesn’t advertise any of its sub options as “steak bombs,” although you will find an option there that is similar and unique.

“We sell a lot of steak and cheese [subs], probably more than 50 a day,” Bentley’s owner Ali Ewiess said. “We actually take our fresh roast beef, shred it and cook it on the grill with green peppers, sauteed onions, melted American cheese, mayonnaise and our homemade barbecue sauce. … We don’t buy frozen steak.”

Where to get a steak bomb

While this is not a complete list of restaurants in the Granite State offering steak bomb subs, here’s a snapshot of some of the places that offer their own unique takes on the classic New England staple, from hotter options like “atomic” steak bombs, to steak bomb pizzas, calzones, omelets and more.

• 7 Star Pizza & Restaurant (235 Main St., Nashua, 889-8810, sevenstarpizzaandrestaurant.com) offers steak bomb subs in two sizes, with mushrooms, onions, peppers, ham, salami and pepperoni. There’s also the “cherry bomb” sub, featuring barbecue sauce and hot cherry pepper relish, and large or small steak bomb pizzas.

• Atkinson House of Pizza and Roast Beef (51 Island Pond Road, No. 2172, Atkinson, 489-1879, atkinsonhouseofpizza.com) offers a steak bomb sub with grilled mushrooms, peppers, onions, cooked salami and melted American cheese. Other steak sandwich options include a steak and egg sub.

• Beefside Restaurant (106 Manchester St., Concord, 228-0208, beefsidenh.com) offers a steak bomb sub on its menu, featuring four ounces of beef with onions, peppers, mushrooms, cheddar cheese and hand-cut salami. Other options include a barbecue beef brisket bomb, served with beer battered fries.

• Bentley’s Roast Beef (134 Route 101A, Amherst, 883-2020, bentleysroastbeef.com) has various steak sub options, including one with char-grilled marinated steak tips.

• Bill Cahill’s Super Subs (8 Kimball Hill Road, Hudson, 882-7710, find them on Facebook @billcahills) is a local shop known for its large-portioned sub options, including the steak bomb but also the Italian bomb, which has salami, hot ham, mortadella and provolone cheese, cooked on the grill with peppers and onions.

• Blue House Roast Beef & Pizza (21 Birch St., Derry, 818-4363, bluehousederry.com) offers various subs on its menu, including a steak bomb but also a larger super steak bomb and an egg bomb.

• Bobola’s Restaurant (9 Simon St., Nashua, 577-1086, bobolasrestaurants.com) offers a steak bomb omelet, featuring shaved steak with peppers, onions, mushrooms and your choice of cheese.

• The Bridge Cafe on Elm (1117 Elm St., Manchester, 647-9991, thebridgecafe.net) offers a steak bomb quesadilla, featuring onions, peppers, mushrooms, marinated grilled steak, salsa, sour cream, black beans and cheese.

• Brookside Pizza (563 Route 106 N, Loudon, 783-4550; 151 Manchester St., Concord, 224-6905; brooksidepizza.com) offers a traditional steak bomb, as well as the Brookside bomb, with sausage, pastrami, steak, onions, peppers, mushrooms, condiments and American cheese.

• Ciao’s Pizza & Subs (495 Amherst St., Nashua, 889-3111, ciaospizza.com) has various “bomb” options under its sub menu, like a traditional steak bomb, and an “atomic” steak bomb with hot relish, jalapeno, banana peppers and hot sauce.

• The Common Man Roadside Market & Deli (1805 S. Willow St., Manchester, 210-2801; 530 W. River Road, Hooksett; 25 Springer Road, Hooksett, 210-5305; 484 Tenney Mountain Highway, Plymouth, 210-5815; thecmanroadside.com) offers a steak bomb with shaved sirloin, American cheese, green peppers, sauteed onions and bacon bits on a sub roll. There’s also a “chicken bomb,” featuring the same ingredients, but with grilled chicken instead of steak.

• Constantly Pizza (39 S. Main St., Concord, 224-9366; 108 Fisherville Road, No. 3, Penacook, 227-1117; constantlypizza.net) offers various “bomb” options on its sub menu, like a traditional steak bomb, a “chicken bomb” and a “pastrami bomb,” which has grilled onions, peppers, mushrooms, Swiss cheese and mustard. The eatery also does a steak bomb pizza with a savory cheese sauce.

• Courthouse Pizza (147 W. Pearl St., Nashua, 882-7200, courthousepizzanashua.com) has a foot-long steak bomb sub, featuring onions, green peppers, bacon, salami, tomatoes and mushrooms.

• Danelly’s Subs and Pizza (87 Allds St., Nashua, 882-6820, danellys.com) offers various types of “bomb” options on its sub menu, including a steak bomb, as well as a ham bomb, which replaces the salami slices with ham.

• Famous Village Pizza (116 Main St., Pembroke, 485-8940, famousvillagepizza.com) offers a traditional steak bomb, as well as a sausage bomb, both of which come in two sizes.

• Giovanni’s Roast Beef & Pizza (14 Broad St., Nashua, 882-5757; 379 S. Willow St., Manchester, 644-5757; 141 Main St., Salem, 894-6003; 207 Rockingham Road, Londonderry, 434-9021; 209 W. River Road, Hooksett, 935-9820; giovannis.biz) has various sub options on its menu, including a steak bomb that comes in two sizes.

• Great American Subs (44 Nashua Road, No. 3, Londonderry, 434-9900, greatamericansubsnh.com) offers various steak subs on its menu, including a 21-inch steak bomb, an Italian steak sub with marinara sauce and provolone cheese, and a Greek steak sub with olives, Greek dressing and feta cheese.

• Hollis House of Pizza (22 Ash St., Hollis, 465-7200, hollispizza.com) offers steak bomb subs with either steak tips or shaved steak, and American, Swiss, cheddar or provolone cheese.

• Hot Stone Pizzeria (174 Eddy Road, Manchester, 518-5020, hotstonepizzeria.com) offers a traditional steak bomb sub, as well as a steak bomb pizza with peppers, onions, mushrooms and cheese.

• Jitto’s Super Steak (3131 Lafayette Road, Portsmouth, 436-9755, jittosrestaurant.com) has various “bomb” options, like steak bombs, “super steak specials,” with extra steak and extra cheese, and chicken bombs. Steak bomb pizzas are also available.

• Joey’s Diner (1 Craftsmen Lane, Amherst, 577-8955, joeysdiner.com) offers a steak tip bomb sub with peppers, onions, mushrooms and American cheese.

• Mikey’s Roast Beef & Pizza (21 Londonderry Turnpike, Hooksett, 623-0005, mikeysroastbeefandpizza.com) offers steak bombs with mushrooms, peppers, onions and American cheese, and your choice of either shaved steak or steak tips. You can make it a chicken bomb by substituting grilled chicken for the steak.

• Nadeau’s Subs (776 Mast Road, Manchester, 623-9315; 100 Cahill Ave., Manchester, 669-7827; 673 Hooksett Road, Manchester, 644-8888; 1095 Hanover St., Manchester, 606-4411; 48 Portsmouth Ave., Exeter, 580-4445; 11 Eastman St., Concord, 715-1474; nadeaussubs.com), while not explicitly stating it has “steak bombs” on its menu, makes all of its subs customizable to order with your choice of veggies, condiments and other add-ons.

• Naji’s Pizza (109 Route 101A, Amherst, 886-5543, najispizza.com) offers various “bomb” options on its sub menu, like a traditional steak bomb, an “atomic” steak bomb with hot relish, jalapenos, banana peppers and hot sauce, and pastrami or roast beef bombs.

• Nashua House of Pizza (40 E. Hollis St., Nashua, 883-6177, nashuahouseofpizza.com) offers a “Texas-style” barbecue steak bomb on its sub menu.

• Pizza 911 (108 Webster St., Manchester, 625-2201; 401 S. Willow St., Manchester, 782-5443; 742 Mast Road, Goffstown, 232-7767; pizza911nh.com) has various steak sub options; the “Bomb Squad” for example, features shaved steak, mushrooms, green peppers, onions, Genoa salami and American cheese, while “The Boyz in Blue” has shaved steak, Buffalo chicken tenders, provolone cheese and blue cheese dressing.

• Pizza Express (245 Maple St., No. 2, Manchester, 647-7885, pizzaexpressmanchester.com) and Pizza Express II (865 Second St., Manchester, 222-1212, pizzaexpress2.com) offer various steak subs with Syrian bread on its menu, including a steak bomb with mushrooms, peppers, onions, cheese, bacon and salami.

• Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) has a steak bomb option on its “stick” sandwich menu, featuring sauteed onions, peppers, mushrooms, salami, American cheese and mayonnaise.

• Professor’s Pizza and Sports Pub (290 Derry Road, Hudson, 883-0100, professorspizza.com) offers steak sandwiches with shaved steak or steak tips. The steak bomb includes American cheese, peppers, onions, mushrooms, salami and pepperoni.

• The Red Arrow Diner (61 Lowell St., Manchester, 626-1118; 137 Rockingham Road, Londonderry, 552-3091; 112 Loudon Road, Concord, 415-0444; 149 Daniel Webster Hwy., Nashua, 204-5088; redarrowdiner.com) offers a steak bomb with shaved steak, or you can make it a chicken bomb by substituting grilled chicken tenders for the steak.

• Rocco’s Pizza Bar and Grill (297 Derry Road, Hudson, 577-9866, roccospizzanh.com) offers steak bombs and chicken bombs featuring teriyaki chicken.

• Romano’s Pizza (27 Colby Road, Litchfield, 424-0500, romanosnh.com) offers various steak sandwiches on its menu, with either shaved steak or marinated steak tips.

• Simon’s Pizza & Roast Beef (2626 Brown Ave., Manchester, 623-2900, simonspizzaandroastbeef.com) offers a traditional steak bomb, as well as a teriyaki steak and cheese sub.

• Sub Station (1292 Hooksett Road, Hooksett, 625-1800, substationhooksett.com) offers its signature sub known as the “Torpedo,” which features custom blended shaved steak, grilled with peppers, onions, mushrooms, cooked salami and melted American or provolone cheese.

• Suppa’s Pizza (5 Lawrence Road, Salem, 328-5460, suppaspizzasalem.com) has various steak sub options, including the eatery’s signature steak bomb, and a “cherry bomb” sub with provolone cheese, barbecue sauce, hot peppers and tomato sauce. Steak bomb pizzas are also available.

• Tessi’s Pizzeria (15 Ermer Road, Salem, 893-2818, tessispizzeria.com) offers a steak bomb calzone with sauteed onions, peppers, mushrooms and salami, in addition to various steak sub options, and even a chicken kabob bomb with lettuce, tomatoes, feta cheese and house dressing.

• TJ’s Deli & Catering (2 Pittsburgh Ave., Nashua, 883-7770, tjsdeliandcatering.com) offers various sub options, including steak bombs, egg bombs and grilled chicken bombs.

• USA Subs (66 Crystal Ave., Derry, 437-1550, usasubs.com) offers various sub options available in three sizes, like a steak bomb with peppers, onions, mushrooms, cooked salami and American or provolone cheese. You can also substitute the meat for mesquite barbecue or teriyaki steak.

• Val’s Pizza and Subs (75 Route 13, Brookline, 672-9600, valspizzaandsubs.com) offers various “bomb” options on its sub menu, like steak bombs, chicken bombs or sausage link bombs.

• Vintage Pizza (241 Candia Road, Manchester, 518-7800, vintagepizzanh.com) offers a traditional steak bomb with grilled onions, peppers, mushrooms and American cheese, or you can make it a chicken bomb by substituting the steak for grilled chicken.

• Wilton House of Pizza (28 Forest Road, Wilton, 654-2020, wiltonhouseofpizza.com) has steak bombs and chicken bombs, both of which are available in two sizes and come with sauteed onions, peppers, mushrooms and cheese.

• Yianni’s Pizza (410 S. River Road, Unit 9, Bedford, 624-5700, yiannispizzanh.com) has various steak sub options, like a steak bomb with grilled onions, mushrooms and peppers, served on an Italian roll.

“Bombs” beyond the steak sub
The term “steak bomb” doesn’t always have to be in reference to subs. Constantly Pizza, for instance, offers a steak bomb pizza that uses American cheese as the base and is topped with shaved steak, onions, peppers, mushrooms and mozzarella. You can also get it as a calzone.
In downtown Manchester, The Bridge Cafe on Elm Street features a steak bomb quesadilla on its lunch menu, which features marinated grilled steak in addition to peppers, onions, mushrooms, salsa, sour cream, cheese and black beans. Steak bomb omelets are even a menu item, at Bobola’s Restaurant in Nashua and Dracut, Mass.
If you love the combination of peppers, onions and mushrooms but want something other than steak, several eateries serve “chicken bombs,” which most often will swap it out for grilled chicken. Constantly Pizza also offers a “pastrami bomb” as a sub, pizza or calzone, which adds Swiss cheese and mustard to the mix of veggies, while Danelly’s has a “ham bomb” sub.
“The ham bomb is one that’s a bit counter-intuitive, because it replaces the salami, not the steak, but it’s an option that a lot of people like,” Smith said. “We’ve gotten orders for Italian bombs, and we do also have one customer who regularly comes in and orders a roast beef bomb.”

Featured photo: Steak bomb sub from The Common Man Roadside Deli & Market. Courtesy photo.

The Weekly Dish 21/02/04

News from the local food scene

• Meals for sweethearts: Still haven’t made your Valentine’s Day plans yet? Visit hippopress.com for our annual Valentine’s Day dine-in and takeout listings at local restaurants, candy shops, bakeries and more. This year features perhaps a more diverse array of options, whether you’re looking for a romantic evening out or would prefer to order a special meal kit for two to be enjoyed in the comfort of your own home. For the most up-to-date availability, check participating eateries’ websites or call them directly.

• Tastes of the Southwest: A new Southwest-inspired eatery offering tacos, burritos, bowls, appetizers and a variety of signature cocktails has arrived in Salem. Trio’s Cafe & Cantina, which opened Jan. 18 in the Breckenridge Plaza at 264 N. Broadway, gets its name from a “trio” of generations of owners, according to general manager and Salem native Julie Manzer, which includes her parents and two daughters. Manzer, who previously owned the Purple Finch Cafe in Bedford, said Trio’s showcases her love of Southern California and Tex-Mex flavors, featuring items like a chicken fajita salad bowl, tacos with stewed beef, cheese and adobo sauce, and enchilada skillets with chicken, beef or pulled pork. The drink menu includes various Southwest-themed house cocktails, as well as fresh red and white sangrias, bottled beers, wines and seltzers. Visit trioscc.com or call 458-6164.

• State Liquor Commission opens Epsom outlet: The New Hampshire Liquor Commissionopened its newest Liquor & Wine Outlet store in Epsom on Jan. 21, according to a press release. The 12,000-square-foot store, located at the Epsom traffic circle, features a number of modern amenities, like temperature- and humidity-controlled wine vaults, an expanded spirits selection and oversized aisles for socially distanced shopping. According to the release, the NHLC is next set to open new stores in Littleton and New London by the spring, with another store at 850 Gold St. in Manchester by the end of the year. Visit liquorandwineoutlets.com.

• Wine and dine: Join the Lakehouse Grille (281 Daniel Webster Hwy., Meredith) for a multi-course Kendall-Jackson wine dinner in its Winnipesaukee Ballroom on Thursday, Feb. 11, from 6:30 to 9:30 p.m. Beginning with a livestreamed overview of the evening’s featured wines with Kendall-Jackson winemaster Randy Ullom, the dinner will feature seven courses, each with wine pairings, including baby pickled beets, smoked trout, carrot tartlet, seared rabbit rillettes, a lemon, lime, vodka and gelatin refresher, braised venison short ribs, and chocolate candy egg souffle. The cost is $125 per person and registrations are required. Visit thecman.com or call 279-5221.

Treasure Hunt 21/02/04tr

Dear Donna,
I recently acquired this “Emma Doll.” It was said to be a fine reproduction of an antique doll, purchased at an Amish shop in Lancaster, Pennsylvania, 13 years ago. Do you have any info you could share?
Paula

Dear Paula,
Your doll is sweet and life size. Values for reproduction items are not always strong in the antiques market. But if it was done by a specific artist and signed, this would help with a value. It goes with the same rules as if it were an antique. Who did it, when, the quality and detailing, rarity (depending on how many the maker made) and availability of it are all factors in today’s market and in the future. So I think your next step would be to find collectors for these kinds of dolls. They will give you a fair value for it.

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