Ask A Boston Expert: Best Fall Family Dishes

Chef Michael Morway
Nosh Tavern
15 Main St. Extension
Plymouth, MA 02360
(508) 747-3700
www.noshfoodgroup.com

Chef Michael Morway is the chef/owner of Nosh Food Group and Craftship Events in Plymouth. Nosh Food Group opened Nosh Tavern, small gastro-pub style tavern that focuses on all scratch cooking, including all butchering and sauces, even ketchup, in downtown historic Plymouth in 2013. It was built on the value of "if you can buy it in a supermarket, why should you pay for it at a restaurant?" Craftship Events, a scratch-food & craft-cocktail catering service, was launched in the summer of 2015. Morway likes to create personalized and special events his customers can enjoy, so he launched a "Beer & Supper Club" at Nosh. It works like this: each month, he invites a local brewery to come in and supply four different types of beer, which he pairs with four food courses for a casual and fun dinner. You have to join the special club at Nosh for the opportunity to attend the events. Check them out on Facebook  or Twitter.

The Nosh Tavern website explains it all, by definition. Nosh, a noun, means "food." Nosh, a verb, means, "eat food enthusiastically." Synonyms for nosh include "food," "chow" and "grub." The definitions speak to the heart of the Nosh Tavern fare. Morway recently shared three of his best fall recipes for a great family meal. They are mouth-watering, family-friendly meals.

This dish is a play on a meal that Morway's childhood friend's mom always made. Remember the frozen meatballs, grape jelly and chili sauce in a crockpot? Nosh Tavern serves this with mashed potatoes and roasted heirloom carrots, or whatever is at the local farmer's market each week. 

• 2 ½ cups Ritz crackers
• 2 teaspoons ground black pepper
• 2 teaspoons Cayenne pepper
• 2 teaspoons Ancho Chile powder
• 2 teaspoons fresh thyme leaves, finely minced
• 1 yellow onion, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 ½ pounds freshly ground beef
• 2 teaspoons kosher salt
• 2 large eggs
• Sliced raw bacon

1. In a food processor bowl, combine Ritz, black pepper, Ancho pepper, cayenne powder, and thyme. Pulse until the mixture is a fine texture. Place mixture into a large bowl.
2. Combine the onion, carrot, garlic and red pepper in food processor bowl. Pulse until mixture is finely chopped, but not pureed.
3. Combine vegetable mixture, ground beef with breadcrumb mixture. Season meat mixture with kosher salt.
4. Add egg and combine thoroughly, but avoid squeezing meat.
5. Form mixture into a football shape. Wrap loaf with bacon, over-lapping slices. Place onto a sheet pan lined with wax paper.
6. Place into a pre-heated 325°F oven.
7. While meatloaf is cooking, make glaze by combining 1 cup grape jelly with 1 cup Heinz chili sauce.
8. Cook meatloaf until it reaches the internal temperature of 155°F, while basting with grape-chili glaze every 10 minutes.
9. Let meatloaf rest for at least 15 minutes. Slice and drizzle remaining glaze on each slice.
10. Garnish with ground salty cheese, such as Cotija or Feta.

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This is a great family-friendly meal to prepare from scratch and serve with a mac and cheese casserole or fries. As Michael says, this is "a kid-friendly comfort food Heaven!"

• 4 boneless, skinless chicken thighs
• 2 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 egg
• ¼ cup grated Parmesan
• 1 teaspoon favorite hot sauce, like Sriracha
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• Vegetable oil for frying
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups Panko (Japanese bread crumbs)

1. In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in refrigerator overnight. This will tenderize the chicken.
2. Heat oil in deep fryer. Drain and discard buttermilk. In food processor, combine marinated chicken, egg, Parmesan, hot sauce, salt and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray.
3. In a shallow bowl, add flour, in a second bowl the beaten eggs and in a third bowl the Panko breadcrumbs.
4. Coat nuggets in flour, then egg and then the Panko crumbs. Place nuggets back on baking tray.
5. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.

Michael's Craftship Events colleague, Dick Brown, shared this go-to recipe for fall events. It makes an incredible meal when served with pumpkin risotto or gnocchi, some fried sage and a glass of wine.

• 3 boneless, skinless chicken breasts
• 3 large eggs
• 3 tablespoons water
• 1 ½ cups all-purpose flour
• 2 cups vegetable oil
• 1 shallot, peeled & finely minced
• 1 cup dry red wine
• 1 (14oz) can cranberry sauce
• ½ cup dried Craisins
• 2 cups chicken stock
• Salt & pepper to taste

1. Pre-heat the oven to 350°F.
2. Pound chicken and cut in half.
3. Whisk egg with water and place in bowl. Season flour with salt and pepper and place in another bowl.
4. Heat oil in pan on medium heat.
5. Dredge chicken into egg, then into flour. Set aside on a plate.
6. Fry chicken in batches in the oil. Set aside on a plate.
7. Finish in oven for 10-15 minutes, until cooked through.
8. While chicken is finishing in oven, let oil cool. Then, pour off oil, leaving browned flour and chicken bits.
9. Add 3 tablespoons of butter and 2 tablespoons of flour. Cook 2 to 3 minutes on medium heat stirring consistently.
10. Add shallot, cook 2 minutes.
11. Add wine, cook 2 minutes.
12. Add cranberry sauce and Craisins. Whisk to incorporate.
13. Add chicken stock, a little bit at a time, to thin gravy consistency.
14. Season to taste with salt and pepper.

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