Tag Archives: bbq

East Coast Grill, Inman Sq

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Where: East Coast Grill -1271 Cambridge Street Cambridge, MA 02139
When: April, 2012

Well, I haven’t been this impressed with a restaurant in a while! East Coast Grill has been around as long as I can remember and I have never heard anything but rave reviews so I can’t really tell you why I haven’t been there before. Maybe its because they always seem so crowded anytime I have gone by? Or maybe I don’t spend enough time in Inman Sq? I don’t know but I do know that I will be going back often.

20120428-081344.jpg We got there around 8pm and sat at the bar for a drink while waiting for a table. We squeezed ourselves into the two seats right by the window, in front of the oyster bar, where we were sure we were cramping the date next to us. The bar and restaurant alike are both busy and lively but, other than the two little seats we snagged, doesn’t feel too crowded. We both ordered the House Margaritas which came with Sauza Conmemorativo Tequila & Grand Marnier.I’ve recently become a big Margarita fan and these were spot on. Frankly, I don’t know if they could taste any better.

A table was ready for us about 10 minutes later. Everything on the menu looked great, its all seafood and bbq which I think is a great combo, but a couple of things stood out. For starters, the oysters of course.

Our waiter was very knowledgeable about the house oysters as well as the oysters they had on special. He said they always have the Island Creek Oysters from Duxbury as they just think those are the best. We were sold and got a half dozen to share. They were delicious, just lovely.

We then got an order of the 1/2 Pound of Buffalo Fried Gulf White Shrimp with Maytag Blue Cheese Dip & Celery Sticks. I have been obsessed with buffalo shrimp ever since having them at Red Bones years ago (back when I was a pescatarian so alternated between the buffalo shrimp and catfish fingers) so anytime I see them on the menu I have to get them. These were great big juicy shrimp just lightly battered and fried then smothered in buffalo sauce. Delicious.

For my entree I got another starter as I already had a good amount of oysters, shrimp, and margarita in me. I ordered the Chile Crusted Black ‘n Blue Tuna Taco with Arugula, Avocado, Lime Pickled Jicama & an Orange – Chipotle Glaze. Holy crap, you guys. This was the best taco I have ever had in my life. No joke. It was exploding with flavor and yet was light and fresh. Amazing.

Overall, fantastic service, great atmosphere, and amazing food. Great place for a group (make a reservation), with friends or even on a date. I would go back anytime, just let me know when you are available.

How did East Coast Grill measure up? 4.75 Spoons!

East Coast Grill on Urbanspoon

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Barbecue Chicken Pizza, Recipe

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The first few times I had Barbecue Chicken Pizza it was without the chicken as I was vegetarian at the time. Kinda weird, right? The pizza was still delicious with the combined smoky and cheesy flavors so I didn’t feel like I was missing anything. I had never thought to omit the meat in a meat-focused dish so was grateful that Daniela had introduced me to it. She also introduced me to the McDonald’s cheeseburger minus the meat which may sound a bit funny but when on a road trip and you have limited options that bun with ketchup, pickles, and onions is pretty damn good.

I had leftover barbecue sauce from some pulled pork I had made so what better excuse to whip up a barbecue chicken pizza. This recipe was great, just as good as I’ve had from any take out restaurant (and you can control your own cheese so you don’t feel guilty for days!). You could also cut down the time considerably by buying store bought crust, barbecue sauce, and even cooked chicken from the prepared food section of your grocery store. But what fun would that be?

This pizza was also great for lunch the next day. And day after.

Barbecue Chicken Pizza20120226-105612.jpg
Adapted from Cooking during Stolen Moments

For the crust:
2 t. yeast
2 t. sugar
1 1/2 c. warm water
1/2 c. olive oil
1 t. salt
4 – 4 1/2 c. all purpose flour
1. Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, salt and optional Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. (I used just over 4 cups of flour to get to that point.) Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.
*Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

For the barbecue sauce:
1 1/2 c. ketchup
2 T. Worcestershire sauce
1/4 c. brown sugar
1/2 t. each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder
Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

For the toppings:
1/2 lb. boneless, skinless chicken breasts, cooked and sliced
1/2 lb. bacon, diced and crisped
1 red onion, thinly sliced
1 c. frozen corn, thawed
2 c. shredded pizza blend cheese

To assemble the pizzas:
1. Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.
2. Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.
3. Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.