Napa Valley in The South End

On Thursday evening, thanks to wonderful hosts and a beautiful evening, we were able to bring a taste of Napa to Boston's South End. With a wedding quickly approaching, I found it prudent to stay lean tonight and I prepared a menu along with the host, JMG, that would keep our significant others happy, but at the same time, provide great flavors and taste to the evening.

THE MENU

Appetizer- Left over lobster with drawn butter

The Meal

• Butcher Boy Lemon Pepper Chicken (Howard L’s favorite)
• Grilled Bell Peppers & Daniels Family Grilled Portobello Mushrooms
• “Houston’s Style” Grossman Grilled Artichokes with a trio of dipping sauces, including Drawn Butter, Sesame Peanut Creation & Roasted Garlic Aioli with Old Bay

Featured Beverage

• “Roof Top Bliss” Vodka, Cranberry Seltzer, Splash of Ruby Red Grapefruit & Fresh Lime Juice
  
• 
  

PREPARATION

I made the Roasted Garlic Aioli the evening before so I could let the flavors come together in the fridge. Basically, it was very simple and it tasted superb.

1. Mayonnaise
2. Roasted Garlic
3. Salt & Pepper
4. Dijon Mustard
5. Sour Cream
6. Fresh Lemon Juice of ½ Lemon
7. Old Bay Seasoning
8. 4 Kosher Dill Pickles, finely chopped
9. Dash of Crystal Hot Sauce (MLB Favorite)

Combine all of the above in a bowl and mix together. Let sit for 4-24 Hours.

GRILL TIME

JMG boiled/steamed the artichokes in the kitchen and then, after rubbing the bell peppers in olive oil, he placed them on the grill, turning them ¼ every 3-5 minutes.

I then took the “boomers’ and with a small spoon, removed the “fins” inside the mushrooms. Then I drizzled some EVOO (extra VIRGIN olive oil) on them as well as add salt & pepper. We then added them with the peppers to the grill.

After 10 minutes, it was time to add the main course. Now, when you are preparing a feast like this during the week and you are short on time, you must call in Butcher Boy. I defrosted Lemon Pepper Chicken the night before and it was ready to go.

We added the 4 breast of chicken and let them grill away. The premarination of this meat is insane. The meat is so moist and the flavor blows everyone away, all the time, no fail. We then pained the artichokes with a little butter and olive oil and added them to the grill to finish for 4-5 minutes.

We removed the vegetables and left the chicken and artichokes on the grill a few more minutes. JMG sliced the peppers and plated them alongside the Daniel’s Mushrooms. We placed the sauces on the table for the chocks and we were ready to go.

Left to Right: Sesame Peanut, Roasted Garlic Aioli, Drawn Butter

(The Ladies enjoying the Gentleman’s Work)

Moist Lemon Pepper Chicken

Napa in the South End: Perfection

Everything was delicious. The vegetables packed with flavor, the chokes perfect with accompanying sauces, and the chicken, in my opinion, unbelievable. Butcher Boy = always a winner.

Thanks again to both hosts for a wonderful evening. Much appreciated.

-GMG