Brandon Babiarz, Executive Chef
14 Union St.
Plymouth, MA 02360
Located right on the historic waterfront, Union Fish Seafood & Raw Bar is the place to go for dining on delicious cuisine and drinks while enjoying panoramic waterfront views. At Union, the staff can accommodate guests looking for a casual dining experience downstairs upon the deck or on the second floor, which offers a more upscale experience with a renovated dining room and porch area. What both floors share is a love of serving only the freshest New England seafood dishes. Chef Babiarz shared some great ways to bring the fabulous dining found in Union Fish to your own dining room this Mother’s Day with these three chef-inspired recipes.
- 1 sheet store bought puff pastry
- 8 oz fresh picked lobster meat
- 12 whole eggs
- 1 lb unsalted butter
- 4 oz baby arugula
- 1 lemon
- 1 tsp white vinegar
- 3 shakes tobasco
- 3 shakes worcestershire sauce
- salt and pepper to taste
- Allow puff pastry to come to room temperature before starting. Using a ring mold or rocks glass, cut eight equal sized rounds of the puff pastry and lay them on a lined baking dish.
- On the stove top melt 1 lb. of butter. Lightly brush the tops of the puff pastry rounds with butter and reserve remaining butter.Bake at 375 degrees until golden brown.
- In a small mixing bowl, combine 4 eggs’ yolks, juice of 1 lemon, 3 shakes of tobasco and 3 shakes of worcestershire sauce.
- Using a hand mixer whip this mixture over a water bath ( a small pot of simmering water placed on medium heat under the mixing bowl). Whip on high until mixture triples in volume. When tripled, slowly add remaining melted butter while continuing to whip on high speed. Season the hollandaise with salt and pepper and reserve.
- In a two inch deep frying pan bring two quarts of water and 1 tsp of white vinegar to a simmer. Lightly poach the remaining eight eggs until just set, carefully remove from the water and reserve. To build the benedict, gently press down on the middle of each puff pastry, making space for baby arugula, then lobster meat, and finally the poached egg. Top with hollandaise sauce and broil for 1 minute for a tasty variation of Eggs Benedict!
Related: Boston’s Best Brunch
Peel and Eat Shrimp
- 3 lbs. deveined shrimp, shells and tail in tact (check with your local fish market for availability, they are known in the industry as “ez-peel” shrimp)
- 2 cloves of smashed garlic
- 4 sprigs of fresh thyme
- 1 cup riesling wine (good enough quality to drink)
- 2 oz unsalted butter
- 4 oz creme fraiche
- 2 oz olive oil
- In a large saute pan, heat oil over medium high heat until almost smoking hot, add garlic and toast until golden brown.
- Add shrimp, thyme and butter.
- Quickly saute, moving contents constantly, then add 1 cup of riesling wine.
- Reduce heat and continue to toss until shrimp are fully cooked and pink.
- Swirl in creme fraiche. A delicious interactive appetizer for Mother’s Day!
Chocolate Fudge Cake
- 1/2 lb semi sweet chocolate chips
- 1/2 lb unsalted butter
- 1 1/2 cups strong brewed coffee
- 4 whole eggs
- 1 cup sugar
- Over a double boiler melt chocolate chips, butter and coffee.
- In a separate mixing bowl combine eggs, sugar and salt. Whip with a hand mixer until foamy.
- When chocolate, butter and coffee are mixed well add whipped egg mixture and blend well.
- This mix can be baked in a spring form pan, a creme brulle dish or even a mini loaf pan at 325 degrees until just set. Allow to cool before serving.
- “Jazz” it up a bit with caramel sauce and chopped crispy bacon, its a perfect way to finish a Mother’s Day Brunch!!
Related: Boston’s Best Gifts For Mother’s Day
Michelle Levine is a creative energetic, young professional that is passionate about everything Boston has to offer. She loves to attend local events, dine out, and cook and wants to share her findings with you. Her work can be found on Examiner.com.