Four Recipes From Boston’s Top Chefs You Can Make at Home

Boston’s top chefs know their food and drink. When challenged with creating the ultimate pairing for Stella Artois, four of the city’s top culinary minds (and Best of Boston winners) tied on their aprons and fired up the ovens, all while streaming the process on Instagram. The results: four totally different dishes worth replicating in your own kitchen. Whether you start with some whipped ricotta or try your hand at steak tartare, one thing stays the same: All four recipes pair perfectly with a Stella Artois.

Grilled Corn and Lobster Pizza

Kathy Sidell, culinarian, president, and owner of Stephanie’s on Newbury, heats up the grill for a summery pie.

 

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Ingredients

• Pizza dough, store-bought or homemade
• 1 qt tomato sauce
• 3 balls fresh mozzarella, sliced
• 1/2 lb of Fontina or Taleggio, sliced
• 1 cup Parmigiano-Reggiano, grated
• 10 cloves roasted garlic
• 2 ears of corn, shucked and off the cob
• 10-12 cherry, yellow, and red tomatoes, tossed in sugar and a little oil
• 2 onions, quartered and charred
• 3 sprigs thyme
• ½ lb lobster meat, cooked
• Extra-virgin olive oil

Instructions

1. Prepare your dough. Roll and stretch into your desired shape, round or square.
2. Heat the grill to around 550°F. If possible, light two burners on and keep one off. Place your prepared toppings next to the grill.
3. Brush one side of the dough with oil. Take the oiled side and place it face down on the grill. Let it cook uncovered for 5 minutes and oil the top while it is cooking. Turn the grill down to 350°F.
4. Flip the dough over when it gets nice and browned on the bottom. Start adding your pizza toppings quickly. Cover the dough with the tomato sauce evenly except for the edges. Add your cheese all over the surface of the pizza. Evenly add the rest of the ingredients: roasted garlic, corn niblets, cherry tomatoes, charred onion, and a few thyme sprigs. Pull the cover down over the grill and cook for 3–4 minutes until cheese is melted.
5. Move the pizza to the indirect heat (the unlit burner) and add the lobster. Cover again for 3–5 minutes, until the pizza dough is crisp and the toppings are nice and warm.
6. Finish with some olive oil and toss a lot of shaved Parmigiano-Reggiano on top. Season with salt and red pepper flakes. Let sit for a minute and then slice and serve.

Whipped Ricotta with Grilled Stone Fruits, Heirloom Tomatoes, and Grilled Bread

Ryan Skeen, Executive Chef of Beehive, came up with this light bite that pairs creamy ricotta with just a little heat.

 

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Ingredients

• 1 cone fresh ricotta cheese
• 1 cup heavy cream
• Stone fruits (peaches, nectarines, plums)
• Baby and cherry heirloom tomatoes
• Sesame oil
• Basil and mint, small baby leaves, buds, and flowers
• 3 Tbsp Calabrian chilis, deseeded and chopped
• 2 Tbsp agave
• 2 limes, juiced
• Extra-virgin olive oil
• Grilled bread
• Salt

Instructions

1. Whipped Ricotta: Whip heavy cream until it creates soft peaks, add ricotta and slowly hand whip until it is smooth and fully incorporated, be sure not to over whip. Season and place into piping bags.
2. Calabrian Chili Vinaigrette: Whisk the Calabrian chilis, agave, and fresh lime juice together.
3. Break the stone fruits down and remove the pits. Toss in olive oil, grill lightly, and slice into wedges. Grill two pieces of bread.
4. Slice tomatoes into wedges and season with salt and sesame oil.
5. In a ring mold, pipe in a round of whipped ricotta. Arrange tomatoes and stone fruits in the ricotta until it is covered.
6. Spoon the vinaigrette over the tomatoes and stone fruits. Finish with herbs, herb flowers, and grilled bread.

Moules Frites

Chef Nick Calias, Culinary Director for the Lyons Group, put his own spin on this classic French dish by adding smoked bacon, apple, and Stella Artois.

 

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Ingredients

• 1 lb PEI Mussels, washed, beards removed
• 3 Tbsp sliced garlic
• 1 Tbsp butter
• 1 shallot, minced
• 1 oz julienned fennel
• 2 tsp sherry vinegar
• 1 oz diced apple
• 1 cup Stella Artois
• 2 oz diced bacon
• 1 tsp crushed red pepper
• 1 oz chopped parsley
• 1 oz chives
• 1 egg yolk
• 2 oz crème fraiche
• 8 Russet potatoes, peeled
• Oil for frying
• Fresh ground pepper, to taste
• Salt, to taste

Instructions

1. Mix together crème fraiche and egg. Set aside.
2. In a separate pan, sauté butter and bacon until fat is rendered. Add shallots, fennel, and garlic.
3. Add mussels and sauté for 4-5 minutes until they start to open. Add sherry vinegar.
4. Add Stella and reduce. Then add liaison (the crème fraiche mixture).
5. Add apples, crushed red pepper, and continue to reduce until sauce is thick
6. Season with salt and pepper. Finish with herbs and fennel.
7. For the pommes frites, cut the potatoes into baton-sized pieces and place them in cold water.
8. Heat oil to 275°F, pat dry potatoes, and fry until tender, 3-5 minutes.
9. Set aside to rest and turn oil up to 375°F. Refry potatoes until golden brown and crisp.
10. Season with salt and pepper.

Grill 23 Steak Tartare

Peter Agostinelli, Executive Chef of Grill 23 & Bar, whips up the perfect steak tartare, topped off with a quail egg.

 

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• ½ cup blended oil
• 1 oz truffle oil
• 1 oz Worcestershire sauce
• 1 shallot, minced
• ½ oz chopped capers
• ½ oz chopped cornichons
• 1 oz truffle peelings, drained and chopped
• 2 oz grain mustard
• 8 oz diced American Kobe cap eye round
• 1 Tbsp minced chives
• 1 quail egg
• 1 bunch mache or watercress
• Kosher salt, as needed
• Salt and vinegar potato chips, as needed

Instructions

1. Truffle Beef Tartare Dressing: Mix blended oil, truffle oil, Worcestershire sauce, shallot, chopped capers, chopped cornichons, truffle peelings, and grain mustard. Set aside.
2. Mix diced meat with dressing and chives. Season the mix with salt.
3. Lightly pack the mixture into a ring mold and top with the yolk from the quail egg.
4. Garnish with mache and serve with potato chips.

Pair your chef-inspired dish with Stella Artois, the perfect accompaniment to the best cuisine. 

This is a paid partnership between Stella Artois and Boston Magazine