After doing some late morning errands in Downtown New Bedford, I decided to have lunch. I admit that I usually stick to my favorite tried-and-true haunts, but I have heard so much about Mary's and their delicious hamburgers and hot dogs. This isn't just any cheeseburger joint. This is where your burger is steamed and you can add at least 80 toppings (many of them are FREE)...you are limited only by your imagination!! And if you aren't imaginative enough, don't worry. Mary's has 18 unique burgers and toppings like the Boston Strong, The Hungry Man, Crazy Girl, etc. My personal favorite is the Vermonter because of the maple-mayo sauce. I think they should sell that sauce by the bucket. For a side I got the fried pickles and sweet potato fries with... more maple-mayo sauce! It was heaven! Although not big inside, the atmosphere is bright and clean adorned with artwork from local artists. The waitstaff is friendly and helpful. I admit I didn't try their hot dogs...but that just gives me another reason to go back to Mary's!
Mary's is located at 288 Union Street in beautiful Downtown New Bedford. They can be reached by phone at (774) 451-0222. You can find them on the web by clicking here! Be sure to follow them on Facebook by clicking here!
14 to 16 large shrimp, peeled and deveined (3 to 4 per plate)
salt and pepper
2 large grapefruit, sectioned (sliced in half length-wise, into bite-sized pieces); reserve any extra grapefruit juice for the dressing
2 small heads of radicchio, roughly chopped
small handful of julienned carrots
small handful of scallions, thinly sliced on a bias
a few fresh mint leaves
a few fresh basil leaves, Thai, if possible (or Italian/Genovese)
1-2 chiles, thinly sliced (used Thai (hot) and Fresno (mild))
dressing (seed recipe below)
dry-roasted peanuts, roughly chopped
Heat up a skillet with a tablespoon or two of cooking oil. Add the shrimp, season with salt and pepper, and saute until they turn pink and opaque; just a couple of minutes per side is all they need. Set aside.
Place the grapefruit, radicchio, carrots, scallions, mint and basil leaves, chiles in a bowl. Toss lightly with some of the dressing, reserving some for serving on the side.
Divide the dressed salad among four plates along with the shrimp. Top with chopped peanuts, fried shallots, and toasted coconut. Serve with a small bowl of dressing and a wedge of lime.
Toast the coconut by heating a large skillet over medium heat. Add the coconut, stirring frequently until lightly browned. Transfer to a bowl. Set aside.
1/4 cup fish sauce (nam pla)
3 tablespoons lime juice
3 tablespoons sugar (used coconut sugar)
2 tablespoons water
1 garlic clove, smashed to a paste
1-2 Thai chile, thinly sliced
reserved juice from the segmented grapefruit
Whisk all ingredients together.
Coconut Rice Ingredients:
2 cups Jasmine or other long-grain rice
1 cup coconut milk
2 cups water
1/2 teaspoon salt
3 tablespoons shredded, dessicated coconut
toasted coconut for garnish
scallions, thinly sliced on a bias
Rinse the rice under cold water.
Add all ingredients to a rice cooker, or on pot of stove or in microwave. However you would normally make your rice, and cook accordingly.
Note: If you prefer you can use boxed jello pudding
For the chocolate coating:
4 oz baking chocolate
1 ½ cups milk
Also need about 4 oz sweetened coconut flakes to roll them in
First make the pastry cream, to allow it to cool before you make the sponge cake. Mix yolks with sugar, then add corn starch, vanilla extract, and mix until smooth and silky. Bring milk to boil, then add the yolk mixture, reduce heat to low, and cook for few minutes, stirring until it thickens. Cool completely before using.
To make the sponge cake: Preheat oven to 375 F. Mix eggs with sugar until pale and creamy, add the rest of the ingredients in the order given. Pour into rectangular baking dish (9x13“), and bake until toothpick inserted in the center comes out clean, and the cake looks golden.
Cool completely, and cut into cubes, however big or small that you like.
Heat milk and chocolate, stirring constantly until chocolate is melted, and you get a creamy mixture. Start with 1/2 cup of milk, and add the rest gradually. You don't want it to be too runny. Allow it to cool so it’s easy to handle.
Cut each sponge cube across the middle, and fill it with about a tablespoon of custard, coat it with chocolate on all sides, and then roll it into coconut. Let the Lamingtons rest before serving to let the flavors combine well.
The Narrows Center for the Arts is a non-profit art and musical performance venue in Fall River, Massachusetts. It was founded in 1995 for the promotion and enjoyment of the visual and performing arts. It provides a fun, relaxed and welcoming environment for performers and audiences alike where musicians can connect to those who appreciate their work. The Narrows is also a fully accessible venue and is comprised of two visual art galleries, a performance theater and visual artist studios. The Narrows Center is located on the 3rd floor of a former mill building, has spectacular views of Mount Hope Bay and Battleship Cove. It has become a regional destination for the visual and performing arts. It is known for presenting art and music that inspires as well as engages it audiences and really has become a hub for culture and the arts in the SouthCoast.
Although they do not serve alcohol, attendees are welcome to bring their own food, drink and alcohol to all events in bags and small coolers that will fit under a chair. The Narrows does sell coffee, organic teas, soda, bottled water and pre-packaged snacks. Most nights they also serve freshly baked desserts. There is on-street parking available on Anawan Street and some parking on Water Street. Street parking is not metered but take notice to posted parking restrictions during the Route 79 construction project. There is also parking available behind the building.For more information, be sure to visit them on the web at www.narrowscenter.org and are located at 16 Anawan Street, Fall River MA 02721. By phone they can be reached at 508-324-1926.