FROM THEIR GRILL TO YOURS
Backyard Betty's team serves up cookout fare inspired by Patriot's Day parties
Every culture and family has its own kind of cookout traditions — and foods. Teodora Bakardzhieva grew up in Bulgaria, where charcoal grills cooked sizzling meats at outdoor weddings and pumpkins were used for savory squash soup to celebrate the arrival of fall. Her husband, Jairo Dominguez, was raised in Miami in a large Latino family, and has fond memories of boisterous beach cookouts filled with rice and beans and chorizo sausage.
But for Backyard Betty's, their new South Boston restaurant opening this month, the team looked for inspiration to the Patriot's Day parties that friend and business partner Theo Bougas has thrown every Marathon Monday for 25 years at his family's Brighton home.
Bougas' background is Greek, and each year, to mark the race and the unofficial start of New England cookout season, his vinefilled backyard brims with both Hellenic bites and the kind of classic American cookout grub that, spruced to higher standards by chef Jeffrey Howe, now serves as the backbone of Betty's menu.
“Grilling over an open flame feels raw, like it gets back to the root of cooking,” said Howe, alum of highend restaurants such as the rustic Teatro in downtown Boston and L'Andana in Burlington.
At Backyard Betty's (170 W. Broadway), he'll preside over a massive showpiece grill with rotisserie for firing up meats, seafood, veggies and even wood-grilled pizzas. The restaurant's interior is inspired by a 1970s auto garage (there's even an Airstream trailer repurposed as a bar), a nod to the one Bougas' father used for hosting those Patriot's Day parties.
Others eats will include shrimp skewers, oysters and chicken wings served from a roving cart and tossed
tableside in various homemade sauces. it's all washed down with craft beers, communal cocktails and boozy milkshakes.
The only thing missing is a “Kiss the Cook” apron. Howe took it as a challenge to recreate the cookout vibe indoors, year-round. and though Backyard Betty's won't be the only backyard grilling-themed restaurant in Boston — Back deck, a charcoal-fueled outfit in downtown Boston, has a similar concept — Howe, like any neighborhood cookout host, wants his party to be the most popular one.
“everyone is a backyard chef, everyone has their own recipes, everybody wants the party at their house,” Howe said. “in writing the menu i thought, `How can i do this better than everyone else?'
“i think that's going to be a draw for guests: `i have a cool space in my backyard, can i get pointers from this guy?'”
actually, Howe shared more than pointers. Here are recipes for some Backyard Betty's dishes that you can recreate for your own Marathon Monday festivities or any other spring or summer cookout. They're easy to execute and put simple yet standout spins on classics.
MARINATED FIREROASTED CHICKEN
1 whole chicken 1 yellow onion, roughly
chopped
3 cloves garlic, roughly
chopped
5 sprigs parsley 2 sprigs rosemary
3 c. canola oil
Combine all ingredients in a bowl and add the whole chicken. Make sure the bird is completely submerged in the oil and let sit overnight. The next day, remove the chicken from the oil and wipe off excess oil. season with salt and pepper and place on an indirect grill at about 300 degrees, just far enough away from the flames to not burn the skin. Cook to an internal temperature of 165 degrees.
MELON SALAD WITH CHILI MIX
2 c. bite-sized watermelon
cubes
4 c. bite-sized mixed melons (like cantaloupe) and pineapple D c. fresh lime juice A c. fresh orange juice
1 t. salt
A c. queso fresco
1 t. spicy chili powder (Howe uses guajillo and arbol chilies dried and ground) 1 T. chili salsa (guajillo and arbol chilies ground and mixed with white vinegar)
in a large bowl, combine the lime juice, orange juice and salt; whisk to dissolve the salt. add the fruit and toss to coat in the citrus juice. Transfer the fruit and all the juices to a serving plate or bowl. Garnish with the queso fresco, chili mix and salsa.
GRILLED ASPARAGUS, COUNTRY HAM AND POACHED EGG
20 asparagus spears,
trimmed
1 t. salt
4 large eggs
2 T. rice wine vinegar 4 t. olive oil, divided 4 thin prosciutto slices,
thinly sliced crosswise 2-oz. piece parmesan cheese, shaved into strips
Blanch the asparagus in boiling salted water for, depending on thickness, 2-3 minutes. Transfer immediately to ice water. Have a pot of water gently simmering. add vinegar. Crack and drop eggs and cook for about 4 minutes.
On a plate, drizzle 2 teaspoons of olive oil onto the asparagus and season with salt and pepper.
place on a very hot grill to get marks. Only flip one time, then remove.
place prosciutto, asparagus and poached egg on each plate. sprinkle with shaved cheese and remaining olive oil. serve with a toasted baguette, and a light drizzle of aged balsamic. For chef Jeffrey Howe’s recipe for Snapper with Grilled Vegetable Quinoa, go to our Fork Lift food blog at bostonherald.com