Football season returns Thursday with the Patriots live on NBC Boston, so it’s time to start thinking about your game day menus.
The Cunard Tavern in East Boston has only been open for two months, but they’re ready for their first season of Patriots football.
We caught up with Chef Anthony Pino in the kitchen to find out what people should make for their game day menu.
U.S. & World
Cuban Spring Rolls
1 Pound Boneless Pork Butt
1 Pint of your favorite Beer
4 oz diced smoked ham
4 oz diced dill pickles
8 oz shredded swiss cheese
3 dozen egg roll wrappers
6 oz clover honey
10 oz Whole Grain Mustard
1 oz cider vinegar
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili powder
1 tablespoon onion powder
4 cloves fresh garlic chopped
Salt and pepper
Place the pork butt in a braising pan and rub with spices and garlic. Season with salt and pepper. Pour in a pint of your favorite beer and cover tightly.
Place in a 300 degree oven and braise for three hours or until tender.
Let cool slightly then shred pork with two forks. (You can use store bought pulled pork if you do not have the time to do the previous steps, just try to buy one that is just braised or smoked and not mixed with an overly sweet sauce)
Place pork with pickles, ham, and cheese in a large mixing bowl and combine thoroughly.
Place one ounce of pork mixture into the center of each eggroll wrappper. Wrap and seal edges with cold water. Deep fry in 350 degree oil for four to six minutes, until crispy on the outside and hot in the center.
Combine vinegar, honey, and mustard in a mixing bowl and mix thoroughly.
Serve egg rolls with honey mustard sauce on the side for dipping.
Cider Glazed wings
32 oz Fresh Apple Cider
3 canned chipotle peppers chopped
1 oz cinnamon
1 oz chili powder
4 oz cider vinegar
2 each fresh apples sliced thin
2 Pounds Jumbo Chicken Wings
8 oz flour or cornstarch
Salt and pepper
Oil for frying
In a saucepan pour cider, vinegar, spices and chipotle peppers, bring to a slow simmer and reduce until syrupy in consistency then remove from heat.
Toss wings in your choice or flour or cornstarch, depending on if you want them to be gluten free or not, or just fry wings naked if that is your preference.
If using a turkey fryer, you can fry all the wings at once, if not fry in small batches at 350 degrees for 8 to 10 minutes or until reaching an internal temperature of 165 degrees.
Remove wings from oil, drain excess oil, while still hot toss in a mixing bowl with thinly sliced apples and cider glaze to coat the wings. Mix in the bowl with a spoon or just toss them.
Serve on a plate with some fresh crisp green as garnish.