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Dec 15, 2017







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Bang Bang sauce (spicy peanut sauce)

Courtesy of Zach Squier of Umami Farm Fresh Cafe in Northwood
 
2 tablespoons and 2 teaspoons unseasoned rice wine vinegar
2 tablespoons and 2 teaspoons white sugar
1 tablespoon Sriracha sauce
1 tablespoon tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon sambal oelek (chili garlic)
2 teaspoons fresh minced garlic
2 teaspoons fresh minced ginger
2 cups Teddy’s peanut butter, unsweetened
2 cups canola or vegetable oil
 
Set aside canola or vegetable oil. Mix the rest of ingredients in a bowl. Once all ingredients are mixed well until smooth, slowly emulsify oil into mixture. Serve chilled or hot with egg noodles, your favorite vegetables or protein.





With Zach Squier
In The Kitchen

12/14/17



What is your must-have kitchen item?

I use a spoon for pretty much everything. I have an array of spoons in different sizes and shapes.
 
What would you choose to have for your last meal?
I would say probably a fresh hand-rolled pasta dish … and a nice glass of red wine.

What is your favorite local restaurant?
Moxy [in Portsmouth]. … It’s tapa style. They have staples that are always there, but I usually like to try whatever is new on the menu. There’s always three or four new dishes.
 
What celebrity would you like to see eating in your restaurant?
Tom Brady, obviously. … Or David Chang, who is one of my favorite chefs.
 
What is your favorite thing on your menu?
If I had to choose one dish, it would be the Korean chicken and waffles off our Sunday brunch menu. … It’s cheesy scallion waffles and the fried chicken has a spicy ginger glaze on it.
 
What is the biggest food trend in New Hampshire right now?
People are really sort of catching on to how sourcing locally helps small businesses and our community in general. It’s good for everything.
 
What is your favorite thing to cook at home?
Sushi is really fun to do. I’ll go down to the fish market, pick up some tuna or salmon, and make my own rice … and you can do what you want from there with avocados and other sauces. … It’s not the easiest thing to make, but you get better the more you do it and it’s cheaper than going out for sushi too.
 
— Matt Ingersoll 





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