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Angelo & Sons Redux...now in Revere

We were huge fans of Angelo & Sons (Sicilian seafood) in East Boston for years (dinner there at last once a week) until they abruptly closed 9 or so years ago, putting a big hole in our dining out.

Thrilled to report that Angelo's sons, Ralph & Joe, have recreated the menu and are now the restaurant within The Boulevard (bar on Revere Beach next to Bianchi's) - as Angelo & Sons
Sicilian Seafood. Had dinner there last night - food is as delicious as I remember - everything impeccably fresh and authentic. Prices really good - menu tops out at $24.95. Open 2 weeks. Atmosphere is quite different from the original Angelo's, but they have received a permit for several tables outdoors.

Outstanding raw bar. I had 1/2 doz huge oysters , DH had littlenecks and cherrystones. DC, who visits from Midwest every year or so and indulges her lobster and fried clams cravings, had fried clams for app-declared them unbelievably good (DH & I confirmed by tasting).

We had 3 pasta dishes...homemade fusilli castello - lobster base sauce, real crabmeat, shrimp & lobster meat; linguini with calamari in red sauce; homemade fusilli ala scoglio (menu is with penne, but, of course, they'll accommodate your pasta preference) - clams, scallops & lobster meat in spicy garlic & olive oil sauce - $16.95, 10.95, 15.95, respectively. While the dishes had somewhat less seafood than Angelo's used to, the prices are proportionately lower and the flavor and quality were just as we remembered. Also had a delicious side of broccoli in garlic & oil (not on menu) .

As at the original Angelo's, menu is primarily seafood - seafood salads, grilled, fried, raw and with pasta - with a few chicken dishesl and steak tips for the carnivores. Right now, swordfish and fried fish & chips are the only fish on the menu, but I imagine they will expand and/or have specials as time goes on.

Ralph and fiancee, Lynda, are aiming for more of a restaurant, rather than bar ambience, (and family friendly - children are now allowed; apparently that was not the case when The Boulevard was strictly a bar). If you loved the original Angelo's or even if you never got there, if you love quality seafood simply and expertly prepared, you've gotta try Angelo & Sons.

May 28, 2010
JRL in Greater Boston Area

Request for make-ahead recipes for serving room temp, buffet style...

I also like tabbouleh heavy on the parsley and without mint. While it's not authentic tabbouleh, I usually substitute small black lentils (Trader Joe's carries them already cooked and shelf-stable) for the bulghur/cracked wheat. It's delicious and makes an attractive presentation. Any firm lentil will work, but the black ones look the best. DH, who is not much of a fan of parsley or lentils, loves it.

Jun 20, 2009
JRL in Home Cooking

What to do with fresh Swiss Chard and black kale?

Both kale (any type) and chard are delicious cooked with smoked paprika. I make "beans and greens" as a main course, side dish or to go over pasta. If using combo, add chard when kale is almost wilted:

Saute a large sliced onion and some chopped garlic in several tbsps olive oil. Stir in a tsp or 2 of smoked Spanish paprika (can use sweet or hot - I prefer hot - or add some cayenne to sweet) - cook another minute or so. Add a bunch of coarsely chopped kale (or chard or combo), salt to taste, cook until softened. Add a can of white beans,undrained, or equivalent amount of cooked beans with some cooking liquid - cook partially covered until kale is consistency you like. Add water or broth (or some pasta cooking water if using over pasta) to keep it somewhat "saucy".

Jun 13, 2009
JRL in Home Cooking

Land of Lakes Fat Free Heavy Cream

I have found it to be a decent (as in "good enough" if you're trying to avoid full fat dairy) substitute for cream or 1/2 and 1/2 and use it in sauces and soups and for a stovetop mac n cheese. IMHO, it is much sweeter than the regular version - seems "sweet" is the default substitute for fat in low or no fat products - so I generally stir in a bit of Dijon mustard to counteract the sweetness. I also generally make a slurry of a portion of it (or water or borth, depending on what I'm making) and a bit of cornstarch and stir it in to add some body.

Jun 05, 2009
JRL in Home Cooking

Community sustainable seafood

Love the idea of steaming the whole fish.

Asked a few questions and checked the website for info when I signed up. FYI - fish will not only not be filleted, it won't be scaled either. I've never done either, so was pleased to learn they will be demo-ing at least at the first few drop-offs.

They are also considering adding an additional 12 week share and a winter shrimp share.

Jun 04, 2009
JRL in Greater Boston Area

Radishes... what to do w/ them?

I mix radishes, cucumbers (sliced or diced), chopped scallions, dill, a bit of lemon juice and salt with yogurt for a delicious light lunch or snack. Can also be mixed with cottage cheese.

Apr 29, 2009
JRL in Home Cooking

Hot Challah, Zucker's Bakery & Why Boston Doesn't Have Montreal Bagels...

The pain au chocolate look-alikes sound like NY Jewish bakery chocolate danish, something I have never seen in over 30 years here and not for years in NY, probably my all-time favorite pastry. I gave up searching ages go. Zucker's is calling my name. Thanks, chompie!

Apr 18, 2009
JRL in Greater Boston Area

Mango

An easy, delicious salad. Equal sized dice of ripe, but firm, mango, cucumber and jicama. Add vinegar to taste - I like rice vinegar best, but balsamic or sherry is good, too, although either makes the salad an unattractive color. Allow to sit for at least 1/2 hour before serving.

Feb 16, 2009
JRL in Home Cooking

Ebinger's Blackout Cake Recipe in Cooks Country Magazine

Sealane-wow! What a blast from the the past (the '60's and 70's). Was a must stop whenever we visited my grandmother on Brighton 4th and made special trips to Brooklyn even after she was gone.
Never tried their blackout cake, but they had the best apple cake, great cheese danish, chocolate danish and, IIRC, marble cake, too.

Dec 04, 2008
JRL in Home Cooking

Polish sour pickle soup?

Thanks for reminding me about the Globe recipe. Made it quite a few times last winter and it is wonderful. You can make it as thick or thin as you like. It is not made with dill pickles, but with 1/2 sours. I use Jewish 1/2 sours (Batampte is what my supermarket carries) which are pickled in brine rather than vinegar (don't know if 1/2 sours are ever pickled in vinegar).
I found that, unlike most soups, it is only really good the day it is made; it loses a lot of its flavor once refrigerated.

Nov 26, 2008
JRL in Home Cooking

What can I do with a jar of saffron?

Ina Garten's couscous with saffron, zucchini and herbs
http://www.foodnetwork.com/food/recip...

Jun 13, 2008
JRL in Home Cooking

Lobster breakfast and late night dining

Lobster Roll - Kelly's on Revere Beach is definitely open at that time. Yankee Lobster, through the Ted Williams Tunnel on Northern Ave, opens later in the morning per website (http://www.yankeelobstercompany.com/i...), but will have both lobster rolls and boiled lobster.
There are several Legal Seafoods (http://www.legalseafoods.com/index.cf...) in the airport which may or may not be open that early. If they are, you'll be able to have your boiled lobster breakfast.

Jun 01, 2008
JRL in Greater Boston Area

Crust for Passover Cheesecake

I haven't done it in years, but have been successful substituting KP kichel for graham crackers for a Passover cheesecake crust.

Mar 26, 2008
JRL in Home Cooking

Lunch in Lynn, MA

Pho Lynn- He is one reason I don't like going there, The other is that the food isn't as good as it was; last time I had the pho, I could smell the cloves as soon as the kitchen doors opened and that's all I could taste. And the "vietnamese coleslaw" - chicken over shredded cabbage in a nice light dressing, previously either oil-free or with a minmal amount, was drowned in oil.

We love Green Tea. The lobster is great, albeit small, whatever Chinese veg they have on any particular night (you need to ask) is always good, as are the seafood soups. I also like the chicken soup with vegetables. steamed whole fish can be excellent, but depends on the fish itself, There's a fried fish filet on the menu that you can have steamed and is quite good. If you have something in mind and they have the ingredients, they'll can usually make it for you. If you like more Americanized Chinese food, great crab rangoon, good,meaty on the bone spareribs, good wonton soup.

Monte Cristo is on Central Avenue.

Mar 15, 2008
JRL in Greater Boston Area

Lunch in Lynn, MA

Second Tacos Lupita, Cali, Golden Lake,Cali and the other Vietnamese place on Union - Pho Minh Ky - IMO, food is better and service much more pleasant than Pho Lynn.
Mittapheap on Western Ave for really good Cambodian. You'll find detailed posts if you search the board. Monte Cristo for Mexican/Salvadoran, which we found through this board.

Green Tea on the Lynnway for Chinese, especially for the twin or triple lobster.

Mildred's on Lewis Street is a cute little cafe serving great breakfasts. They serve lunch,as well, and I think you can get any of the breakfast items. To this non-tea drinker, there appears to be a great selection of teas. (They close right after lunch; check their hours).

Mar 11, 2008
JRL in Greater Boston Area

Simple and, healthful breakfast suggestions. Please.

Simple: A microwave egg white scramble: 2-3 egg whites, some protein (couple slices turkey breast in bite size pieces; some already cooked turkey bacon crumbled;
, leftover cooked salmon, flaked; bite sized pieces smoked salmon; or whatever you like); a bit of grated parm. Any seasonings you like. Nuke on high for 1 min, stir, nuke again for another minute - when the nuke, stir yields the consistency you like, eat. This also works well with the egg whites, about 1/4 cup low fat cottage cheese, one Laughing Cow light cut up and some Tabasco - stir well, then begin nuking process. Can set the whole thing up in fridge the night before (not sure about the cottage cheese one) and just cook in the am.

Also good, but more time consuming - a faux Egg McMuffin: One fried (in Pam) egg white, 1-2 slices cooked turkey bacon, 1 slice low fat Cheddar or Swiss or American cheese or 1 Laughing Cow light sliced lengthwise (yeah, I know neither American cheese nor Laughing cow is exactly chowish, but they work), whole grain English muffin (I like it toasted first). After assembling, I put it into George Foreman Grill until cheese is melted. Can also do it in toaster oven or in a pan.

Jan 18, 2008
JRL in General Topics

Rugelach

Haven't had them in eons, but Rosie's Bakery used to make phenomenal chocolate ones, so good that I used to take them to NY for the holidays.

Jan 14, 2008
JRL in Greater Boston Area

Boston street-food favorites?

Chacarero actually started out as a cart well before it moved into Filene's.

Jan 10, 2008
JRL in Greater Boston Area

uses for pickle juice

An article in the Boston Globe Food Sectionabout John Thorne, who publishes a newsletter called "Simple Cooking" had his recipe for a Polish pickle soup made with half-sours and their brine, potatoes, dill and a few other ingredients. It was bowl-licking good! http://www.boston.com/lifestyle/food/...

Jan 07, 2008
JRL in Home Cooking

Simple fish/seafood recipes please

Haven't tried brown sugar Splenda, but regular is fine in a marinade. It always seems sweeter to me than regular sugar, so I start with less and add more if needed.

An easy, tasty variation on the citrus marinade you mentioned - orange juice, soy sauce and garlic - works with swordfish, salmon, tuna and other fish, and chicken, too.

Jan 05, 2008
JRL in Home Cooking

Authentic Spanish restaurant

Several Portuguese, but no Spanish restaurants on the North Shore. The most authentic, around, and with the best food, is Taberna de Haro in Brookline, but don't know if they're open for lunch

Dec 24, 2007
JRL in Greater Boston Area

ISO Recipe using Lobster

Mario Battali's Lobster Pantelleria
Lobster and tomato/herb "pesto" over fettucine. I tried it at the very end of tomato season with heirloom tomatoes - delish - but it actually calls for canned tomatoes, which is perfect for this time of year. Interestingly, there are 2 versions (can't remember which I one I used) - with the lobster meat at room temp and with the lobster briefly rewarmed.

http://www.foodnetwork.com/food/recip...

http://www.foodnetwork.com/food/recip...

Dec 24, 2007
JRL in Home Cooking

Save Us from Applebee's

If not "too exotic" includes Chinese, Vietnamese or Korean food, my guess would be that many places in Chinatown will be open on Thanksgiving. Eastern Pier in the Seaport District might be another possibility- good and authentic Chinese seafood and other dishes and plenty of standard Chinese restaurant dishes for the unadventurous

Nov 15, 2007
JRL in Greater Boston Area

Angela's Coal Fired Pizza

I've been curious since I noticed the name a few weeks ago. "Angela" has evidently been to Anthony's Coal Fired Pizza in S. Florida. (Unless, of course, Anthony's, which continues to open new branches in Fl, is expanding up here under a different name). Based on your menu summary, it is clearly "inspired" by Anthony's - http://www.anthonyscoalfiredpizza.com.... - right down to the prices.

Can't wait to try it. If the food comes close (we had pizza,wings and salad in Fl), it'll be a winner!

Nov 12, 2007
JRL in Greater Boston Area

Have your local consumption been influenced by The Omnivore's Dilemma?

I also avoid HFCS where possible. Heinz makes a non-HFCS organic ketchup, which I first saw at Legal Seafoods. It contains, according to the ingredients label, "organic sugar". Whether or not that means cane sugar, (is there any other kind of organic sugar?), at least it's not HFCS.

Oct 16, 2007
JRL in Greater Boston Area

Cheese shops in (or around) Salem

Nothing even close to Formaggio, but best bets are Shubie's in Marblehead - cheeses, some specialty foods, wine - and Whole Foods in Swamspcott.

Oct 14, 2007
JRL in Greater Boston Area

BEETS!! beets?

roast either in oven or on grill, peel, quarter or half (if small), toss with olive oil, s&p, sherry vinegar and dill

Oct 05, 2007
JRL in Home Cooking

Lamb riblets - grillable?

Yup, grilled lamb rib chops are one of my favorites and probably even better with pesto. But I have lamb riblets, which seem to be a lamb version of spareribs. I'm hopiong they taste as good.

Sep 20, 2007
JRL in Home Cooking

Lamb riblets - grillable?

They do seem quite fatty. I will take your advice and parboil them - now, since it's too late to let them sit overnight. I still plan on grilling, but your experience with bbq sauce confirms my thought that the pairing wouldn't work. Maybe a spicy glaze rather than a sauce.

Sep 20, 2007
JRL in Home Cooking

Italian Express in Saugus

Were they previously in Orient Heights?

Sep 19, 2007
JRL in Greater Boston Area