WellesleyWeston Magazine

SUMMER 2014

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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180 adults from 11 different streets and it's an evening event that often stretches into the wee hours," says Lyle. "We randomly assign people to houses for appetizer/cocktails, soup/salad and dinner, and then we try to do one house for everyone for dessert. The assignments are absolutely random and we do NOT take requests," she says. The idea is to mix different groups of neighbors every year. People either host a course or pay a fee to participate. The money buys wine to supplement what the hosts have, and any extra funds are donated to the Wellesley Food Pantry. "Our neighborhood is so laid-back," says Lyle. "People are willing to host in their homes that are undergoing all kinds of renovations, disrepair, whatever. Nobody cares. The whole point of our dinner is to have a chance to meet and mingle with neighbors who you might not otherwise cross paths with. Everyone looks forward to it because it's a great opportunity to see old friends and meet new ones." food & wine "a great opportunity to see old friends and meet new ones" 178 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 4 PROGRESSIVE DINNER SPICY BANANA LEAF CHILEAN SEA BASS WITH FRESH SALSA For the rub: 2 Tbsp. achiote seeds 1 tsp. salt 2 tsp. ground allspice 3 Tbsp. fresh sour orange or lime juice 1 tsp. black pepper 2 lbs skinless fish filets, cut into four pieces (sea bass, 1 1 ∕2 tsp. oregano snapper, grouper, halibut, mahi-mahi) 3 Tbsp. cider vinegar 1 banana leaf, 24" x 10", washed 6 garlic cloves, peeled n To make the paste: Very finely pulverize the achiote in a spice grinder (a coffee grinder works fine, too), then transfer it to a small bowl and mix in the allspice, pepper, oregano, and vinegar. The mixture will be crumbly and thick at this point. Roughly chop the garlic, sprinkle with salt, then, on your cutting board, work the two into a smooth paste with a spoon or the flat side of a knife. Scoop the achiote mixture onto the garlic, work the two together, and then dribble on and work in enough water (about a Tbsp. or two) to give it all the consistency of a thick but spreadable paste. n To marinate the fish: Stir together 3 Tbsp. of the achiote seasoning and the sour orange or lime juice in a shallow dish. Lay in the fish filets and turn to coat well with the marinade. Cover and refrigerate about an hour but not longer than three hours. n To wrap and cook the fish: Heat the grill to a medium-hot heat. While the grill is heating, prepare the banana leaf packets. Wipe banana leaves clean. Tear eight 1 ∕2" strips of leaf (tear with the grain); each strip will be about 12 inches long. Cut the remaining leaf into 4 sections – they should be about twice as wide as the filets. Lay out one section of leaf, center a filet on it, spoon on a little of the marinade that's still in the dish, then fold the leaf over to enclose the filet and fold both ends up. Tie each direction with one of the banana leaf strips. Wrap the other filets in the same manner. Lay the packets on a medium-hot grill. Cover the grill and cook about 10 minutes, a little longer for larger filets. The only way to check if they're done is to open up a package. Serve with fresh salsa. Packets can be made up to three hours ahead, which works perfectly for a progressive dinner! Also works with chicken. 170-179_WWMb14_foodwine_block parties_v3_WellesleyWeston Magazine 4/25/14 12:24 PM Page 178

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