This is the perfect drink for a day like today, enjoy, -ANDY

Tremont Tang

After experimenting with dried papaya (found in natural food stores and Middle Eastern markets) that we used to make a vodka infusion, we tested various additions for a drink at Tremont 647. When we reached the taste we wanted, someone said, “This tastes like Tang!” We rushed out to buy some, used it to sugar the rim of the glass, and just like that, a signature drink was born.

Serves 1

2 1/2 ounces papaya-infused vodka
(see “Infused with Flavor,” below)

Splash pineapple juice

Splash lemon-lime soda

Tang for rimming the glass (see below for how to)

Infused with Flavor

Infusing alcohol with the flavor of fruit gives our bartenders a chance to develop new drinks without being limited to commercial products. We sometimes infuse gin, rum, and even tequila, but most of our focus is on vodka because its lack of flavor makes it particularly receptive to additions.

Here’s how to do it: Pour out 1 cup of vodka from a 1-liter bottle, and add 1 cup of fruit (blackberries, raspberries, dried papaya, blueberries, pineapples, and mangoes are some of our favorites), to the bottle. Recap the bottle, and let it sit undisturbed at room temperature for at least 1 week and up to 1 month. There’s no need to strain; just pour the vodka from the top, letting the fruit remain on the bottom. Actually, now that we think of it, if some of the fruit escapes the bottle, consider it a bonus.

Here’s how to ‘rim’ the glass: Place a mound of salt, sugar, or Tang on a small, flat dish. Rub the flesh side of lime or lemon wedge around the rim of a glass, then turn the glass over onto the dish, twisting to pick up the salt, sugar, or Tang. Gently tap to remove excess, and you’re ready to pour in the drink. If you’re making more than one drink at a time, rim all the glasses at once and have them at the ready.

Week 2. Episode 3

So I made it to another week, and it’s almost as hard for me to watch as it was to be there.  Looking back at it, I remember how insane, complicated, and hard it was! I think I was in denial the whole time, because I don’t know how I got thru it.

Here are the answers to the most popular questions I’ve received.

“What’s up with the garlic bread?”

People have asked me if I feel I’ve been edited fairly and usually I say yes, but here is where I differ from what you saw.  As soon as I was assigned garlic bread I started to make (had to spread garlic butter on and sprinkle parm cheese on) it and then right into the ovens.  And yes contrary to Robert’s comment I used all of the ovens.  The ovens were all on hi and cooking at one speed, think about if you dropped fries in a fry-o-later, they are done when they are done and there is nothing you can do to make it go quicker do.

Obviously, this made me look bad and the rest of my team is thinking I goofed things up.  They kept yelling at me and there was nothing I could do, when it was done I slammed it out, best I could do.  And, NO, there was no broiler (salamander) in the kitchen).

“What’s up with Robert?” or “What was going on with you two?”

I was groovin’ on having Robert around, he had a wealth of knowledge about what was happening since he had been on the season before…but then things started to change.

I started observing that he was out for himself and, to me, had no self reflection; meaning that he couldn’t admit when he made mistakes.  I was working garnish station while he was on fish, he was making a ton of mistakes and I was trying to quietly tell him what he needed to know (like ‘your sauce is broken’) and then all of a sudden he yells loudly so all (chef Ramsey) could here that I was cooking the scallops wrong.  This is after HE told me to fire them in that pan (btw his station), it pissed me off to no end, and that’s why I called him a dbag.  My m.o. is not to throw people under the bus, if I do well it because of me, If I do bad it’s because of me, and I do not need to throw people under the bus.  Just my style, obviously not everyones….

So, I’m starting to realize that this guy talks a big game and really has no game, people seems to like him, I just watch in amazement…I guess you’ll have to see what happens….

We are hosting another Hell’s Kitchen Dinner (TV’s everywhere) next Tuesday, I hope you’ll come, call 617.266.4600 for reservations…

see you then,

ANDY

Wow have I been busy, I keep try to blog…but something always gets in the way.

With my participation of season 6 Hells Kitchen I am going to try to answer some of the popular questions I get each week.

Here they are:

“WHY?”

Actually, “Why” is a question I’ve gotten all my life, and I don’t really have the best answer for it.  When I answer ‘for fun’ it puzzles people since most do not see what I do as fun.  It’s true, I love adventures, and the whole process of trying to get on the show and then actually being on it was a blast.  Yes, it was tough, yes I was screamed at, run through through a maze of hell, yes it was a freak show, but what’s not to love, had a blast and would do it again in a second!

“Is Gordon really like that?”

I only saw him on camera and that is pretty much the way it is, he’s ruthless, unyielding, and super intense.  I really felt that he was enjoying it though and for me that made it easier to deal with, somehow in my twisted reality of Hells Kitchen, that is, I had to make sense of it and to look at it that way felt better.  You, the TV viewer, only get to see a portion of service; it goes on and on and on…

“What’s up with that guy Joseph?”

Yikes, I don’t know, he was an interesting guy…. couldn’t really figure him out.  The first night when going to sleep he yelled at me when I asked him to be quiet, I responded with ‘you’ll be an interesting friend’, that confused him and he shut up.  You’ll have to watch and see what happens.

“What was (and happened to) your signature dish?”

Andy’s First Place BBQ Glaze(d) Pork Tenderloin

with Bacon Corn Relish and Cheddar Grits

he thought the pork was undercooked, I disagreed, he said he would get sick, I disagreed.  Actually it was more cooked than I would serve it at the restaurant…but he gets to be the authority on this show, I bet if I cooked it more and he came to 647 he’d say it was over cooked….  Recipe below….

SEE YOU NEXT WEEK in HELL’s Kitchen and check out our website we have kitchencam back up

ANDY HUSBANDS

Andy’s First Place BBQ Glaze(d) Pork Tenderloin

with Bacon Corn Relish and Cheddar Grits

Serves 4 to 6 as an entrée

1 lightly packed cup fresh basil leaves

2 cloves garlic, peeled

2 tablespoons cider vinegar

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

2 (1- to 11/2-pound) pork tenderloins

1 cup fresh corn kernels (about 2 large ears)

2 tablespoons fresh-squeezed lemon juice (about 1/2 lemon)

1/2 small red onion, peeled and cut into 1/4-inch dice

1 tablespoon extra-virgin olive oil

1/4 cup pitted and chopped green olives

1/4 cup chopped flat-leaf Italian parsley

1/2 cup bacon bits

2 tablespoons minced chives

1. Preheat oven to 425°F.

2. In a food processor or blender, combine the basil, garlic, cider vinegar, and

olive oil; purée, and season with salt and pepper. Rub the mixture into the pork

tenderloins, coating them completely.

3. Heat a large, heavy-bottomed ovenproof sauté pan over high heat. Sear the

pork until browned on all sides, 2 to 4 minutes. Transfer the pan to the oven and roast the

tenderloins to an internal temperature of 135°F, 10 to 15 minutes. Glaze with Andy’s

First Place BBQ Glaze (recipe below).

4. Meanwhile, in a medium-size bowl, combine the corn, lemon juice, onion,

extra-virgin olive oil, olives, parsley, bacon bits, and chives, and season generously with

salt and pepper.

5. When the pork is done, transfer to a cutting board and allow to rest for 5

minutes. Slice crosswise into 1/4-inch–thick pieces, and arrange overlapping slices on a

platter. Spoon some relish over the pork, and pass the remaining relish on the side.

6. Serve with Cheddar Grits (recipe below)

Cheddar Grits

1 tablespoon butter

2 cloves garlic, peeled and minced

3/4 cups water

3/4 cups whole milk

3/4 instant grits

1/4 cup sharp Vermont Cheddar, shredded

3 tablespoons cup marscapone cheese

Salt and freshly ground black pepper, to taste

Place the butter and garlic in a heavy bottomed 1 quart sauce pan over medium heat

stirring frequently until garlic is fragrant.  Add water and milk, increase heat to medium

high until liquid starts to simmer then slowly whisk in grits and simmer, stirring

occasionally for 3-4 minutes.  Stir in cheddar and marscapone and season with salt and

freshly ground black pepper, to taste.  Serve immediately.

Andy’s First place BBQ  Glaze

Makes about 4 cups

3/4 cup brown sugar

1/4 cup cider vinegar

3 tablespoons Worcestershire sauce

1/4 cup Dijon mustard

1 1/2 tablespoons white vinegar

2 teaspoons mustard powder

1 teaspoon cumin seeds, toasted and coarsely ground

1 tablespoon curry powder

2 cups ketchup

1 teaspoon dried marjoram

Combine all ingredients in a small, heavy-bottom 2-quart sauce pan over low

heat. Whisk until entirely incorporated and simmer for 30 minutes, stirring

occasionally. Serve hot or cold.