Beer and wings
The waterfront Sea Dog Brew Pub in Hull offers enviable sunset dining. It may be the only place in Greater Boston where you can watch the sun dapple the sparkling water then set behind the Harbor Islands and city skyline, while pleasure boats cruise below.
The gorgeous view from the third-floor deck is similar to one that boaters often get to see while cruising around Boston Harbor. But Hull and the restaurant are uniquely situated to offer land-bound diners a similar view.
Sea Dog offers fresh, craft-brewed suds, and Wednesday may be the best time to take in the casual beer-soaked vibe. After all, Wednesday is wing day at Sea Dog: Chef Frank Francione III whips up wings flavored with creative sauces: Jim Beam brown sugar, honey stout mustard, root beer barbecue and, of course, Buffalo style. They sell for 50 cents each.
Wing Wednesday is offered at all Sea Dog Brew Pubs in the Bay State, including Nantucket, Northboro and Woburn.
(Sea Dog Brew Pub, 2 A St., Hull, 781-773-1840, www.seadoghull.com)
Sea Dog Wings with Bourbon and Brown Sugar GlazeFor the glaze:1 c. Jim Beam1 c. red wine vinegar1 1/2 c. brown sugar1/2 T. Sriracha hot sauce
Combine all ingredients in sauce pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Let cool and set aside.
For the chicken:1 gallon water1 c. kosher salt2 lemons, cut in half1/4 c. honey10 bay leaves1/2 bunch parsley1/2 bunch thyme6 cloves garlic, cut in half2 T. black peppercorns1 to 5 lbs. chicken wings
Place water, salt, lemons and honey in pot. Tie bay leaves, parsley, thyme, garlic and peppercorns in cheesecloth and place in water. Bring to boil and then let cool. Add chicken to the solution and brine wings 12 to 24 hours. Do not exceed 24 hours. Preheat oven to 400 degrees. Roast chicken wings 15 to 20 minutes. Heat deep pot of oil to 350 degrees, then deep fry wings until golden brown and crispy, about 2 to 3 minutes. Toss wings in sauce. Serves up to 8.
When worlds collide
The maki-rrito is one part sushi roll, one part burrito. The spicy tuna sushi is rolled up and then wrapped up in foil or sandwich paper that you peel back, so you can enjoy the conveniently packaged sushi much like a burrito or other handheld street food.
It’s one of the new items at Avery Provision Co. in Downtown Crossing, one of a pair of just-opened eateries from Chris Damian and Brad Dalbeck of the Legendary Restaurant Group (Papagayo, Max Dylans, Tavern on the Water, among others).
Avery opened earlier this month, offering prepared foods, quick bites and a high-end grab-and-go grocery store. Sip Wine Bar Kitchen opened next door on Monday (one is accessible from the other). Sip invites diners to experiment with and discover various wine and food pairings.
Avery and Sip take the spaces previously occupied by Bina Osteria and Bina Alimentari, a similarly themed side-by-side pairing of restaurant and gourmet take-out. Those eateries closed this spring.
Avery Provision Co.’s Maki-Rrito0.4 oz. Japanese mayo0.3 oz. chili sauce6 1/2 oz. sushi-grade tuna, diced 1/2-inch cubes6 oz. sushi rice0.3 oz. tempura wheat flakes1 extra large sheet of nori (seaweed paper)
Mix together mayo and chili sauce. Add diced tuna and mix, then mix in tempura flakes. Wrap bamboo sushi mat with plastic wrap to ensure ingredients do not stick to mat. Lay out nori and spread rice across it evenly. Leave about 1 inch along long edge of nori free of rice for easier rolling. Place nori on bamboo sushi mat. Spread tuna mixture in a row near the edge that was not covered with rice. Roll sushi with bamboo mat, starting with edge left without rice. Once completely rolled, wet edge of nori with water so that it will attach and stick to other edge. Wrap finished sushi in sandwich paper or aluminum foil. You can refrigerate until ready to eat. Unwrap portion of the wrapper to eat. Serves 1.