We Got the Beat: Beat Brasserie

Walking around Harvard Square, there is an abundance of eclectic restaurants, that create a unique atmosphere.  Beat Brasserie is one of these restaurants, with a retro sign that illuminates at night.

Beat Brasserie is the sister restaurant to Beehive in the South End.  It has a beautiful interior of crystal chandeliers, luxurious fabrics, different height tables, and bright colors.  A stage is towards the back of the restaurant where live music plays, creating a hip vibe.

Beat Brasserie serves dinner, week day lunch, and week end brunch.  Their menu changes seasonally, and has both carnivore and vegetarian options.  The menu has a lot of original pairings that distinguishes it from other local restaurants.

To start, I ordered the Chickpeas with a Romesco Sauce.  The chickpeas were beautifully baked so they became crispy on the outside, while maintaining a creamy interior.  Romesco sauce is made out of red peppers and nuts, so it is very similar in form to a traditional basil pesto.  It just has a more smoky flavor.

For my main course I ordered the Bowl Azteca, consisting of Adobo-Spiced Quinoa, Tomatillo Salsa, Corn, Squash, Green Beans, Avocado, and Baby Spinach.  It was fresh, well seasoned, and satisfying.  The Tomatillo Salsa was really great.  Tomatillos look like green tomatoes and have a more tart flavor.  The shrimp was perfectly cooked and the seasonal vegetables added a brightness to the dish.

Beat Brasserie is one of my favorite places.  The food is guaranteed to be good, and you’ll enjoy the ambiance.

“Shrimp My Ride” Salad

One of these days I hope SweetGreen discovers my food blog and names a salad after one of my inspirations… that day has yet to come!  This salad is unique because the shrimp is marinated in an herb and salt mixture, Aglio Olio, that my cousin mailed to me from California.

Aglio Olio

She knows I am a big foodie and she usually mixes the seasoning with olive oil as a dip for bread.  I took the liberty of repurposing it and was met with success.

“Shrimp My Ride” Salad

“Shrimp My Ride” Salad (for one)

6 shrimp washed and deveined

olive oil

Aglio Olio seasoning

half an avocado (or full if you’d rather just go for it)

half a yellow bell pepper (chopped)

carrot (chopped)

1/4 cup feta

handful sunflower seeds

6 Greek olives (pitted and chopped)

2 cups romaine lettuce

2 cups spinach

olive oil

balsamic vinegar

Place the shrimp in a bowl.  Pour olive oil on top to cover it.  Sprinkle on the Agli Olio salt and herb mixture to season the shrimp.

Grill the shrimp until each side is pink and cooked through.

Place spinach and lettuce at the bottom of a large bowl.  Cut the tails off of the shrimp.  Place everything on top of the greens.  Drizzle on balsamic vinegar and olive oil to dress the salad.  Dig in!

 

 

Asian Inspired Shrimp and Scallop Pasta

This seafood dish will add some variation to your life when compared to the traditional tomato sauce over spaghetti.  The fresh citrus, salty soy sauce, and honey create a deep flavor that is unmatched, and pairs perfectly with shellfish.  Light and delicate it will not make you feel the least bit heavy after eating it.  Experiment with whatever fresh seafood you have.  I particularly like the bay scallops because of their subtle sweetness.  I have also used salmon, which works as well.  Bobby Flay is the creator of this recipe I just prepare it a little differently.

Asian Inspired Shrimp and Scallop Pasta (serves 4)

1/4 cup plus 1 teaspoon soy sauce

2 tablespoons plus 2 teaspoons toasted sesame oil

2 limes, juiced

6 teaspoons honey

2 (2-inch) piece fresh ginger, finely grated

4 cloves garlic, finely chopped

1/2 cup canola oil, divided

2/3 lb pound shrimp, peeled and deveined

1/2 lb bay scallops

1-3 tablespoons butter

1 lb thin spaghetti (or angel hair pasta)

Place a couple tablespoons of butter in a pan at high heat.  Place the scallops in the pan.  Sear on both sides to get some crispiness. Reduce heat to medium and cook until the scallops get golden brown all over (probably around 10-15 minutes).

Boil pot of water.  Put in pasta and cook according to directions.

Mix the soy sauce, sesame oil, lime juice, honey, ginger, garlic, and canola oil in a large bowl.

Place tablespoon of butter in large skillet/ pan at medium/ high heat.  Pour in the marinade.  Add the shrimp and cook on one side until that side gets pink.  Then flip to cook the other side until it gets pink.

Add in the cooked scallops.  Place the pasta in bowls.  Top with seafood.  Then pour some extra sauce over on top.  Then feast!