Phantom Gourmet: Ten Cousins Brick Oven In Westport
October 10, 2014 - Picnic Time
10:30 and 11am
WESTPORT – In a food universe these days, we hear a word ‘farm to table’ a lot. But there aren’t a lot of pizza places that take a time and bid to source all of their mixture from internal farms. Ten Cousins Brick Oven in Westport is one of those places.
Named for a 10 grandchildren of a owner, this family accessible mark has a bright, happy dining room inside and a fun outside space finish with copiousness of cruise tables and outside games.
Since they’re surrounded by farmland, Chef/Manager Nigel Olivier is constantly cooking with mixture that are as internal as they come, all in a vast timber blazing oven.
“It’s really prohibited and we have to be courteous during all times given a pizza usually takes about 5-6 mins to prepare and we have to stagger it half approach by so it gets a good even golden crust.
“It’s magical. You only take something, chuck it in and we don’t even have to wait. You can only lay there and watch a pizza arise and a membrane brown. we adore it.”
All of Nigel’s well-developed pies come out crispy each time, surfaced with plantation uninformed vegetables. And zero says ‘just picked’ like a cut of a Farmer’s Market Pizza.
“It has all you’d design to find during a Farmers market: mushrooms, onions, peppers, tomatoes, basil, everything. It’s for a chairman who loves vegetables.”
Meat lovers will marvel during a Chorizo Pizza, installed adult with lots and lots internal sausage, bell peppers, red onions and a special accumulation of cheese.
“It’s Portuguese Cheese,” Olivier explained. “It has a opposite texture. It’s a semi-soft with a lot of confidant season and it melts ideally in an oven.”
Since they’re unapproachable members of a Westport community, a folks during Ten Cousins motionless to compensate loyalty to dual of their hometown’s favorite spots for fishermen.
“There’s a integrate of fishing holes around here. One is called Sow Pigs. The other is called Hens Chickens. So we wanted to make pizzas to paint a internal community,” Olivier said. “Sow Pig has a signature mango chipotle pulled pork, with roasted corn, cheese and onions. The Hen Chicken has caramelized onions, roasted chicken. It’s a elementary and grand pizza that has a lot of flavor.”
Beyond pizzas, Nigel and his oven prepare adult all sorts of other specialties.
There’s a ultra-addictive Brick Oven Wings tossed with lemon, rosemary and caramelized onions, or a Blackboard Burger, a special burger that changes weekly. And zero is some-more overwhelming afterwards Ten Cousin’s supposed Awesome Nachos.
“When we lay down to eat a Awesome Nachos it’s an knowledge in a possess self. You collect adult a chip, it’s lonesome in cheese and pig and beans and scallions. You only lift it adult and it’s malleable and slimey and it’s only a season explosion.”
The Stuffed Quahogs are done uninformed each day and overloaded with fresh, internal clams.
“We fry it in a pizza oven, that gives them even some-more flavor, seals it on and gives it a small membrane on top,” Olivier explained. “You only need a small bit of bread to reason it together. You don’t wish to lay down and eat bread that has clams in it. If we wish that we get clam cakes. We don’t have clam cakes; we have pressed quahogs.”
When it comes to meatballs, Nigel and his group don’t disaster around. The “jumbo” meatball is a loyal feast for a eyes.
“It’s about a distance of your fist,” he demonstrated.
These grievous spheres of beef are done regulating an 8 unit ladle. From there, a mix of beef, pork, and seasonings are breaded with panko and baked until perfect.
“We wanted something somewhat different. Everybody has meatballs, though we have jumbo meatballs. The bigger a meatball is, a some-more proposal and luscious it is when it cooks, so we get a nice, good, plain season when we punch into it.”
These homestyle meatballs are also used in a sandwich Nigel refers to as a Brickini. This over-the-top sandwich starts with uninformed pizza mix that’s baked until brownish-red to make a ideal roll. From there it’s pressed with dual piping hot, oversized meatballs, sauced and served.
“The meatball itself has sautéed onions and peppers and garlic and onion in it. The bread is ideally baked in a oven. The salsa is a possess tip recipe. It’s only a season multiple we can’t get anywhere else,” Olivier described.
And given a Ten Cousins group is removing it all locally, they’re means to keep a food fresh, a portions vast and a prices low – something that creates business utterly happy.
“When a business leave we wish them to have 3 things: good food, a good time, and have a full stomach, and be totally satisfied. To tell their friends, ‘hey, we wish a good food, good time? Go eat during cousins.’”
You can find 10 Cousins during 977 Main Road in Westport, and online during tencousinsbrickoven.com.
Watch Phantom Gourmet on Saturdays and Sundays during 10:30 and 11 a.m. on myTV38.
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