Live blogging baby!
Live blogging baby!
Homie Has The Place Locked Down And Secure
Be Well My Fine Friend! Try Not To Get Eaten On Your Way Out 🙂
This was the albino lobster which the marine Biologist at the New England Aquarium called one in one million that we let Jeff Schroeder release for the taping of CBS Around the World For Free
It was one of those rare cool days a few weeks ago (believe me, I am not complaining) that I was lucky enough to go back in to the kitchen of Chef Clark Dexter while he whipped up another one of his specialties “Saco River Boys Seafood Chowder.” Clark and a large group of his friends make a yearly “man’s trip” to the Saco River for a canoe trip (no girls allowed) and Clark is in charge of all things culinary–clearly, he has smart friends for putting him in charge–and we are all fortunate that he is sharing this wonderful recipe with us.
I have had a lot of seafood chowder in my life and much like Gail “The Chowder Lady” Mathews’ clam chowder, it is one of the best chowders I have ever tasted. Rich and decadent and full of lobster, shrimp and whole steamers I was in heaven. We topped it off my my own recipe of homemade oyster crackers and it was a meal fit for royalty, or a large group of men in canoes, or both.
So, without further delay, here are both recipes–and thank you again Clark for welcoming me back in to your kitchen!
SACO RIVER BOYS SEAFOOD CHOWDER
1 1/2 lb. Small Soft Shell Clams (Steamers) (soak in cold water for ½ hr.)
1 ½ cups water
3/4 lb. 16-20 Shrimp (shelled and cut in half)
3/4 lb Sea Scallops (cut med. To small)
3/4 lb Fresh Lobster Meat (cut med. To small)
½ cup Salt Pork (diced small)
½ Stick of Butter
1 Med. Onion (sliced)
2 Med Potatoes (cubed and cooked until soft then cooled in cold water, drained and set aside)
1 cups of flour
16 Oz. Of Clam Juice
24 Oz. Milk
12Oz. Light Cream
(1) Put salt pork in a pan on med. To low heat and render until salt pork is nice and brown. Strain pork scraps from liquid and set aside pork scraps. Add butter and onions to salt pork liquid and cook until onions are soft. Add flour to this to make your roux (roux is equal parts of fat and flour cooked). Cook this while stirring for about three min. to set the roux.
(2) Put clams in a pan with water and cooked covered until clams open. Remove clams from the liquid and shell and clean. Add 16 oz. Of clam juice to this liquid, add shrimp and scallops and cook until just firm. Remove shrimp and scallops and set aside. Bring this liquid to a boil and add roux, Whip for about two min. this makes your base.
(3) Stir in milk and cream while cooking on low heat. Add potatoes, clams, lobster meat, shrimp and scallops, heat until nice and warm. Chop half of the pork scraps that you had set aside (very small) and add with a little white pepper.
(4) Serve with Laurie Lufkin’s home made oyster crackers. ENJOY
2 ¼ teaspoons yeast
½ cup lukewarm water
½ teaspoon sugar
1 2/3 cup cake flour
1 ½ cup all purpose flour, plus more for rolling surface
1 teaspoon salt, plus more for sprinkling if desired
¼ cup cold shortening, cut in to cubes
¼ cup cold butter, cut in to cubes
2 tablespoons milk
Preheat oven to 375 degrees. Cover two baking sheets with parchment paper. Set aside.
In a small bowl, combine yeast, water and sugar. Stir to combine and set aside until mixture is frothy and yeast is activated.
In the bowl of a food processor, combine cake flour, all purpose flour and salt. Process for one minute to mix and aerate. Add shortening and butter and pulse until small crumbs form. With processor running, pour yeast mixture through feed tube. Process until a soft dough forms.
Turn dough out onto a floured surface and knead in a little addition flour if dough is sticky. Roll out the dough as thin as possible into a rectangle. Fold in the long sides of the dough to the center and repeat with the ends to form a smaller rectangle. Roll out thin again and repeat this procedure two more times. Roll out one final time to a 9” x 11” rectangle. Brush top of dough very lightly with milk and sprinkle very lightly with additional salt if desired. With a pastry cutter or knife, cut crackers in to ½” – 1” squares as desired. Place crackers 1” apart on prepared baking sheets. Bake for 12-15 minutes until lightly browned. Slide parchment off of baking sheet and allow to cool. Serve with seafood chowder. These can be made days ahead if necessary as they keep well stored at room temperature in an airtight container.
Click the link above to go to the Boston.com article
Larry Dahlmer Rocky Neck Artist
If you love Gloucester History and Art, you got to stop by and see Larry Dahlmer at his Gallery on Rocky Neck.
He’s got some great Paintings and Affordable Prints. Larry makes any of his Paintings of Historic Gloucester Scenes available in Print. If you don’t see it, Just Ask.
His Gallery is one of the must see places on Cape Ann. Larry’s Gallery is the first one on your Right as soon as you pass the parking lot, you can’t miss it. There is a Bow of a boat sticking out of the front of his Gallery right over the sidewalk.
CHECK OUT LARRY’S WEBSITE BY CLICKING THE LINK BELOW
In case you haven’t seen Joey and Kyle around the dories this week its because they are trying their hand at sculling in Marblehead.These pictures were taken by Kyles mom Michele.Its a program called Rowing For All.For info you can contact Maryellen Auger at email@example.com. These guys are having a blast but they say its not a easy as it looks. If I get more pics I’ll send them along.
Jeff literally showed up around 7:30PM and the sheer number of Gloucester locations that we squeezed in was outstanding. Huge thank you to Mark Ring who took us out on the Stanley Thomas to the Greasy Pole and Mike Tupper who caught the Albino lobster and allowed us to release it for the show(we had been holding it in our tanks so his father in law could see it).
To See The Video On CBS Click this link-
Welcome To Gloucester
To Free The Rare Albino Lobster You Must Walk the Greasy Pole
Jeff Schroeder Walks The Greasy Pole
Your Boy Joey Greets Jeff Schroeder When He Gets Into Gloucester
Captain Mark Ring Brings Us Out To The Pole
Eric Lorden Hosts Dinner at Passports
The Best Of Both Worlds Steak & Lobster At Passports
Walking From Pavillion Beach Through Gloucester’s West End Sal’s Barber Shop & Life Is Good
Still Getting It Done After All These Years!
Pic taken with my HTC EVO phone
Featuring Jeff Schroeder,Mark Ring, The Rabbit, music from Benny Trouble,Eric Lorden and lobster and steak dinner at Passports,The Albino Lobster, The Greasy Pole, the Good Morning Gloucester Sticker(of course)designed by Beth Swan and printed by our boy Frank Ciolino, and your boy Joey.
Click the link!