My first post of the season, I don't want to overwhelm any of you, so we're just going to dip our toes a bit into bbq land. I'll be spotlighting a local chef of the seacoast, not traditionally known for his barbecue skills, but perhaps he'll surprise us with some interesting flavors.
Chef John Ratto. Resume includes culinary experience from Libby's in Durham and Wentworth By the Sea Golf Club in Rye, just to name a couple. Known as Rochester New Hampshire's bad boy, this chef was ready for his toughest challenge yet...a Burnt Endings blog review. Now, let's get to the goods.
Slow Cooked BBQ Chicken Thighs- Can't go wrong with a thigh. These were boneless thighs, with skin on. Each thigh was hand coated in a secret rub, that included brown sugar to give a caramelized crust over the skin. They were then seared and left to slow cook in a tangy bbq sauce. Finished off with a light basting of sauce and grilled onions to top. The results were tasty. Working with limited ingredients, Chef John was able to create something special. Crisp skin, tender dark meat, never fails to please. I have to say the only downfall was the sauce. It did have some complex flavors going on, which included garlic, chili, and ginger to name a few, but essentially was a doctored up bottled sauce. But give this guy a never-ending budget, and I know he wouldn't disappoint. 
Da Mac and Cheese- So, I've worked with Chef John for a while now, and I'm consistently impressed with his macaroni and cheese. I think I've figured out the secret...American cheese. It works in this dish. Gives a perfect creaminess and mild taste to it. There's some Swiss and cheddar thrown in as well to give it a broad range of cheese flavor and tang. It also has a delightful garlic-parmesan panko crumb topping, that acts as a crispy thin crust which gives way to the creamy macaroni. This was the star of the meal!
The meal was completed with a fresh baked wheat dinner roll, that was brushed with garlic butter sauce. There may have been parmesan on those as well. Either way, it was a crowd pleaser. Nice work Johnny!
Hopefully this post helps ease everyone back into summer, and stretch the stomachs for the food to come. I know I'm excited for another year! And remember, send any recommendations you have of your favorite bbq places I should check out.
