Kitchen
IN THE
FARM MARKET
Open Daily 9am-6pm
WITH CHUN LEE
Fresh Picked Apples, Pears, and Squash
NH Maple Syrup, Local Honey, Jams, Jellies, Fruit Pies, Chicken Pies & Much More!
Open All Winter!
www.macksapples.com
230 Mammoth Rd. Londonderry 603-434-7619 • Hotline 603-432-3456
117920
Gather friends and family for Thanksgiving this year with over 700 selections of Beer, cider and mead.
What is your must-have kitchen item? A pair of tongs.
Let usforhelp you put Join us Tuesday Tastings (most tuesdays together your 4:30-7:30pm) assortment.
1100 Hooksett Road, Hooksett, NH 603.413.5992 www.BertsBetterBeers.com
117893
Outrun the Competition with Table Runners!
Sunday Brunch! At The
Suggested uses: Trade Shows, Special Events, Registration Tables
NASHUA, NEW HAMPSHIRE
Starts at 7:00am
Breakfast Includes:
Eggs Made-To-Order Eggs Benedict Homemade Corned Beef Hash Fresh Baked Pastries & Fruit Make-Your-Own Waffle Station With Toppings!
• Wrinkle resistant.• Vivid color reproductions. • Meets all standards for flame resistance. • Products is stable under normal conditions. • Avoid exposure to strong oxidizers, bases, and acids. • Avoid exposure to open flames and exceedingly high temperatures.
Come Join Us!
9 Northeastern Blvd. Nashua, New Hampshire IGH.com/HolidayInn
49 Hollis St., Manchester, NH 03101 603-625-1855 • printing@hippopress.com 113907
HIPPO | NOVEMBER 9 - 15, 2017 | PAGE 40
Chun Lee is the executive chef of Merrill’s Tavern and the Stagecoach Grille, sister restaurants of the Atkinson Resort & Country Club (85 Country Club Drive, 489-2011, atkinsonresort.com/dining) that are open to the public seven days a week. Lee didn’t always know he wanted to work in the restaurant business; a self-taught chef, he came to the United States from South Korea at the age of 5. He started working as a dishwasher at the age of 16 and made his way up through the ranks at various restaurants throughout his college career at the Art Institute of Fort Lauderdale in Florida, where he was a graphic design major. The same menu of appetizers, soups, salads, and lunch and dinner entrees is available at both Merrill’s Tavern and the Stagecoach Grille. Lee said the main difference between the two restaurants is the atmosphere, with the Stagecoach Grille offering more of an upscale, fine dining feel. would be great to meet him.
What is your favorite thing on your What would you choose to have for your menu? last meal? I’d probably say to order either the lamb Even though I’ve been cooking forev- rack or the braised short ribs. er and I enjoy making extravagant meals, I’d probably just have ramen. That’s what I What is the biggest food trend in New grew up eating. Hampshire right now? It seems like a lot of restaurants are doing What is your favorite local restaurant? poutine dishes now, from high-end all the I love ethnic food and I do enjoy going to way down to chain restaurants. Korean restaurants. What is your favorite thing to cook at What celebrity would you like to see eat- home? ing in your restaurant? I enjoy any type of noodle dish. … I Gordon Ramsay. I know he’s a reality also like to make chicken Parmesan from TV chef, but I really like him, and I’ve scratch for my family. tried a bunch of his recipes. I think it — Matt Ingersoll
Braised short ribs 5 pounds beef short ribs Kosher salt and pepper 4 tablespoons vegetable oil 3 Spanish onions, chopped 3 peeled carrots, chopped 2 celery stalks, chopped 4 tablespoons flour 2 tablespoons tomato paste 1 bottle red wine 10 sprigs thyme 6 sprigs oregano 2 sprigs rosemary 2 dried bay leaves 1 head of garlic, halved crosswise 4 cups beef stock, low salt Preheat oven to 350 degrees. Season short ribs with salt and pepper. Heat up the oil in a braising pan over medium-high heat. Brown the short ribs on all sides for about 6 minutes.
Transfer the short ribs to a plate. Remove all but four tablespoons and drippings from pan. Add onions, carrots and celery to the pan and cook over medium-high heat, stirring often for about 5 minutes or until onions are browned. Add tomato paste and flour, stirring constantly until well combined, about 2 to 3 minutes. Add red wine and short ribs on the plate. Bring to boil, then lower the heat and simmer until wine is half. Add all herbs, garlic and beef stock to the pan and bring to boil. Cover the pan with aluminum wrap tight and transfer to oven. Cook short ribs until tender for about 2 to 2½ hours. When done, transfer short ribs to a plate and strain the sauce. Remove the fat from the top of the sauce with a spoon and discard, and season the sauce with salt and pepper to taste.