The Boston Herald
Back Bay: Meat meets sweet
By Mat Shaffer / Chef’s Special | Friday, November 26, 2010 | http://www.bostonherald.com | Dining News
Name: Tim Raines
Age: 26
Title: Executive chef, Back Bay Social Club
Residence: Boston
Education: Culinary Institute of America
Career highlight: “Having my parents recognize all the hard work I’ve put in.”
Family: Engaged
Ingredient of the moment: “Baby potatoes from Maine. They’re local, really sweet and don’t have to travel the 3,000 miles other potatoes have to.”
Favorite home dish of the moment: “My fiancee Janessa’s eggplant parmesan.”
Can’t-live-without gadget: “Our high-temp griddle - it’s paramount to getting a crust on our burgers.”
Best cooking tip: “Don’t overthink it.”
Restaurant of the moment: “Mike & Patty’s in Bay Village - they do it right.”
Three refrigerator essentials: “Beer, good mustard and pickles.”
BACK BAY SOCIAL CLUB PINEAPPLE-GLAZED KIELBASA (MEAT CANDY)
2 46-oz. cans pineapple juice
8 c. brown sugar
Pinch whole cloves
2 shots good whiskey
2 lbs. smoked kielbasa (pork or turkey), cut into 1-inch lengths
Combine all ingredients in a large crockpot. Cook on medium setting until sticky and delicious, about 5-6 hours.
Serves 10-12 as part of a tailgating party or Sunday in front of the TV football fest.
Article URL: http://www.bostonherald.com/entertainment/food_dining/general/view.bg?articleid=1299017
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