My View of Life on the Dock
Here is the video on the Gloucester Times Taste Of The Times on demand video recipes featuring Sista Felicia making the Rosa Rugosa Rose Hip Jelly and Rose Petal Jelly.
Click here for the Article From The Gloucester Daily Times-
Rosa Rugosa is a carefree rose which will grow in salty conditions, shade, full sun, and poor soil so long as it’s well-drained. Its fruits and flower petals can be used to make jelly.
Click The Video Below For The Video
People tell me all the time that I must be sick of eating lobsters but in fact I love eating them. Nothing better!
Here’s a picture Ashley Pickett took of this particular lobster frothing at the mouth. I wonder what he is thinking about eating.
Hi Joey-
Emily here from Cape Ann Fresh Catch. We’ve got a new season coming up
and I was wondering if you could help us spread the word:
We’re pleased to announce the launch of a new fall/ winter season of
weekly fresh seafood deliveries across eastern Massachusetts starting
in November. Cape Ann Fresh Catch was created with three main goals:
to support the local fishing fleet and promote the historic port of
Gloucester, to encourage sustainable fisheries practices, and to
provide consumers like you with a truly unparalleled seafood
experience. Local deliveries will take place at TURNERS SEAFOOD MARKET
on 4 SMITH STREET in Gloucester on THURSDAYS.
The CAFC model is simple: we take the freshest locally- caught seafood
available and bring it directly to local communities across eastern
Massachusetts on a regular schedule. Interested consumers become
share-members by signing-up at the beginning of a season and then meet
us once a week to pick up their fresh-caught sustainable seafood.
The structure of the program allows CAFC to provide local fishermen
with a fair, higher-than-average price for their catch and opens up
new markets for some of the lesser-known species of the northwest
Atlantic. Over the course of the current season, CAFC has been
pleased to provide its share-members with such varieties as blue fish,
hake, monktail, pollock, skate, whiting, and red fish, as well as
staples like cod, haddock and flounder. Because of our simple and
direct boat-to-consumer model, the fish is simply the freshest that
you can come by- completely unprocessed and never frozen. CAFC
seafood is good for the local economy, good for the environment, and
good for you!
After a full year in operation, CAFC has listened to the comments and
concerns of its share-members and has revamped its share options.
Share-members can choose between a variety of convenient pick-up
locations, whole fish or fillets, and are guaranteed the opportunity
to try a wide variety of seafood caught right off our own shores. New
this season, share-members will be able to choose between weekly or
bi-weekly pick-ups. In addition, to further the goal of promoting
underutilized species, all share-members will be provided with
northern native shrimp- caught right here in the Gulf of Maine- at
least once during this season.
This new Fall/Winter CSF season will start in early November and run
through February of 2011. Details regarding pick-up times and
locations, the delivery schedule and signing up will be posted on our
website as soon as they are available: www.capeannfreshcatch.org.
Thanks!
Let me tell you, I am one lucky girl. I get to do fun things and cook with great people and chefs that not everyone gets to do–and believe me, I appreciate the opportunities!
A little while back, I got the chance to tour the Steve Connolly Seafood facility in Boston–what an impressive operation–and even better than that the chefs cooked three delicious recipes that they shared with me to give to you right now. The show with these recipes will air again this Friday at 4:30 and then again Sunday at 11:30 am on Cape Ann TV and then next week, another show with a new recipe and more of our tour.
These recipes are easy to make at home using readily available ingredients and fairly simple techniques. Trust me– you want to make these recipes and they will be a HUGE hit with your friends and family! I took lots of photos on our visit so that you can see how the finished dishes should look.
Please let me know if you make these recipes and how they came out–and as always, if you have any questions, please don’t hesitate to ask.
And a HUGE thank you to Chef Michael and Chef Carlos for interrupting their busy schedules and sharing their delicious recipes with all of us and to David Coombs and his staff for showing us around–thanks a million to all of you!
ASIAN LOBSTER AND MELON SALAD
Lobster Meat, fresh
Diced ¾ inch……………………….1 cup
Honeydew Melon, ripe
Diced ¾ inch……………………….1/2 cup
Cantaloupe, ripe
Diced ¾ inch…………………..…..1/2 cup
Mango, ripe
Diced ¾ inch…………………..…..1/2 cup
Ginger , minced………………..………1 tsp
Orange zest, fine julienne………..……… 1 TBSP
Cilantro leaves…………………..……..1 TBSP
Mache or Baby Spinach…………….3 oz.
Dressing:
Orange Juice…………………………1 oz.
Rice wine vinegar…………………..1 TBSP.
Canola or Peanut oil……………….1/2 cup
Sriracha sauce………………………..1/2 tsp.
Sea salt and black pepper…………to taste
For dressing:
Place orange juice, vinegar, Sriracha sauce, salt and pepper in a stainless steel bowl. With a wisk, blend in the oil until emulsified.
For the salad:
Toss the Mache or Spinach leaves with a little dressing and place on a platter. Put Lobster, Fruit, Ginger, Orange zest, and Cilantro in a stainless steel bowl. Add rest of the dressing, and toss until coated. Put the Lobster Salad over the Greens, and garnish with edible flowers. Serves 2
And here is another gorgeous and easy recipe–you can use halibut as Chef Carlos did or he said you can use any other firm fleshed white fish–just watch the cooking time if it is on the thinner side.
Nova Scotia Halibut with Roasted Corn and Tomato Salsa
2 Halibut portions skls/bnls…………………….2 each, 9 oz.
Olive oil………………………………………………….2 TBSP
For Chive sauce:
Unsalted Butter…………….….4 TBSP
Shallots, minced……………….2 TBSP
White Wine, dry…..……….….2 TBSP
Chives, chopped……………….2 TBSP
Sea salt and Black Pepper….to taste
Salsa
Corn, shucked …………………………….…….2 ears
Olive Oil……………………………………………2 tsp
Plum Tomatoes, peeled & seeded………..2
Chives, chopped……………………………..…2 TBSP
Sea salt and Black pepper…………………..to taste
For the Salsa:
Slice off the corn from the cobs and break up the kernels.
Dice tomato into ½ inch pieces and put in stainless steel bowl with chives.
Heat olive oil in a non-stick pan until hot, and add corn, tossing and pan
roast until lightly caramelized, and add to bowl with tomatoes.
Season with salt and pepper and mix together. Reserve.
Wipe pan clean for next step.
For the Halibut: Preheat oven to 450 degrees F.
Season Halibut with salt and pepper. Add oil to pan until hot and place Halibut in pan flesh side down and pan sear until nicely browned. With a non stick spatula, turn Halibut over gently onto skin side, cover fish with foil, place pan in oven, turning temperature down to 350 degrees and cook 10 minutes until just done. Do not overcook.Remove fish to warm plate and cover with foil. Return pan to stovetop, add 2 TBSP butter and shallots and sauté until transparent. Add wine and reduce by half, add remaining butter, and swirl in the pan. Add chives at end, correct seasoning and set pan aside off the burner.
Plating:
Place large spoonful of Corn Salsa to one side of plate. Place Halibut on plate leaning on the salsa, spoon butter sauce over the fish, and garnish with fresh chives. Serves 2
YMCA’s 2nd Annual Taste of Cape Ann
Food & Wine Gala
Sample food from the area’s best restaraunts including Alchemy, Chili Choice, the Dog Bar, Emerson Inn by the Sea, Henry’s, Jalapeno’s, Jim’s Bakery, Latitude 43, La Tratoria, Madfish Grille, Pleasant Street Tea Company, the Rudder, Ryan & Wood Distillery, the Seaport Grille, Sugar Magnolia’s, and Vinwood.
Thursday, September 16th, 2010
Cruiseport- Gloucester, 6 Rowe Square
6:00- 9:00pm
Tickets $35
Tickets are available at the Cape Ann YMCA or at the door.
All proceeds benefit the YMCA’s Child Care, Camp and Teen Initiatives in Gloucester and Rockport.
Special thanks to our sponsors Tom Davis, CPA; David McKechnie, Beauport Financial Services; Attorney Robert G. Stewart.
For more information contact:
Nikki Klink 978.283.0470 x1703
I know I put a lot of pictures of food up here on the blog. Many of these dishes are deserving of high praise. From now on when I eat something that is truly OUTSTANDING and worthy of a “DO AS I SAY” rating I’m going to call it out so you know that you really ought to get there and order up that dish.
This lobster stew was OUT OF THIS WORLD!!!!!! I’m not sure I’ve ever had another lobster dish where the taste of the lobster shined as much as it did with this lobster stew. This is not a bisque where there’s just a hint of lobster flavor. This is an unearthly magnificent fanfuckingtastic lobster chunk laden lobster stew.
I’m callin it out in case you didn’t get my drift the first time-
Get TO LaRosas and order up some lobster stew. YOU WILL NOT BE DISAPPOINTED.
Felicia made her rosa rugosa rose petal and rose hip jelly for entry in Topsfield Fair. With a phone call explaining how timely the segment would be with the rose hips being ripe and the Fair coming up to buddy Joe Langhan, a couple days later they were shooting the piece. Look for it soon on the Gloucester Daily Times website
Last night I was given the task of coming up with a recipe for a product that was sent to me in the mail. This is a fairly new company and they asked me to try their product and come up with an easy recipe that would be perfect to share at a party–and what says party like pizza?
You can buy the Saucy Mama products on line at this site:
but in a pinch you could use the sweet vidalia onion salad dressings that I have seen locally in the grocery stores. This is just one of the products that they sent me–they have a HUGE selection of excellent marinades, mustard, gourmet olives and more on their site. If you would like to win a couple of products, just leave a comment here after my post and I will randomly choose a winner and mail (or drop off, depending where you live) a selection for you to try.
So, here is the recipe I created using their Saucy Mama Sweet Onion Marinade:
Cheese Lover’s Saucy Mama Chicken Party Pizza
2 boneless skinless chicken breasts, sliced in to bite sized pieces
1-12 oz bottle Saucy Mama Sweet Onion Marinade
4 oz cream cheese, softened
1 1/2 teaspoons dried thyme
1 tablespoon olive oil
2 cups thinly sliced leeks
3 cloves garlic, minced
1-homemade or prepared one pound ball pizza dough
3-4 small sliced canned or leftover cooked potatoes
1-small onion, sliced in to rings
1 cup shredded mozzarella cheese
1 cup shredded fontina, mild cheddar or jack cheese
1/4 cup shredded parmesan cheese
2-3 tablespoons freshly chopped chives
Salt & Pepper to taste
Preheat oven to 475 degrees. Move oven rack to the bottom third of the oven and insert a pizza stone or overturned large baking sheet.
In a small bowl, combined sliced chicken and 1cup Saucy Mama Sweet Onion Marinade and set aside. In another small bowl, combine 1/2 cup Saucy Mama Sweet Onion Marinade, dried thyme and cream cheese. Mix together until smooth and season with salt and pepper to taste and set aside.
In a large skillet over medium heat add olive oil, garlic and leeks and aaute until leeks are tender and translucent, about 10 minutes, stirring occasionally.
In the meantime, stretch pizza dough on a pizza peel or back side of another large baking sheet that has been floured or sprinkled with cornmeal. Spread Saucy Mama Sweet Onion Marinade and cream cheese mixture on to dough to cover, leaving 1” uncovered to form the outer crust. Top mixture with cooked leeks and top leaks with a single layer of sliced potatoes. Add the onions in a single layer.
Sprinkle on mozzarella cheese. Drain chicken from Sweet Onion Marinade and place on pizza in a single layer. Top chicken with shredded fontina and season with salt and pepper.
Slide pizza on to preheated pizza stone or baking sheet and bake for 15-20 minutes until crust is golden brown and chicken is cooked through. Remove from oven and sprinkle on grated parmesan and chopped chives. Allow to rest 5 minutes before slicing in to small squares or slices to feed your guests. Enjoy!
Good Times On The Neck!
Mark won’t you share your recipe with the GMG community?
Be sure to get down to Last Stop to say your goodbyes and give your well wishes.
Enjoy Your New Life Lauren- You Deserve It!
After capturing the life cycle of the rosa rugosa and documenting it throughout the year in the early stages of GMG I thought it would be cool to film a segment of how the Rosa Rugosa Rose Hips are made into rose hip jelly. Having neither the time this time of year to tape her or the cooking skills on any level to do it myself who else would I turn to but my sister Felicia?
What I didn’t know is that people not only made jelly from the rose hips (the round fruit that is left after the petals drop), but also the rosa rugosa petals. She made both for entry into the Topsfield Fair. When you enter a canning product you have to include a recipe sheet and the instructions are very specific for what they want and how you put them into certain classes. We added a 25 picture collage of the Rosa Rugosa Life Cycle on the recipe sheet to give our entry a little extra punch.
Felicia is going to tape a segment on how to make it with Gianni Gallo and Joe Langhan for The Gloucester Times Recipe On Demand. So look for that soon.
2 cups water
3 cups unsprayed pink rose petals, thicker tissue at base of petals removed
2 1/2 cups rosa rugosa petal infused sugar
1/4 cup freshly squeezed lemon juice
3 ounces liquid pectin
1 tablespoon rose water
Congrats To Team Dogbar- Saskia Case and Chef Malcom on the win.
Bluefish never looked so good.
Congratulations Go To Chef Saskia and Chef Malcom From Dogbar!
Great Time Had By All!
Look for Part II Tomorrow
That’s What I’m Talkin Bout!
Taps Come Right Out Of The Port Side-
It was Dogbar vs Passports with Chef Saskia Case backed up by Malcom and Chef Jeremy Guyotte backed up by Sister Felicia.
Click in the corner to make this one full sized- and prepare to drool.
Videos coming tomorrow.
Seafood Throwdown Finale to Benefit Gulf of Mexico Fishing Communities
Passports & Dog Bar Cook Off in Support of Horizon Relief
My sister Felicia will be cooking with Chef Jeremy from Passports
Here’s The Press release-
Gloucester, MA – Two Main Street restaurants will come together at the Seafood Throwdown on Thursday, September 9, 2010 to benefit deckhands, dockworkers, laborers, plant workers and others in the Gulf of Mexico fishing communities whose lives remain uncertain in the wake of the BP oil disaster. Chef Jeremy Guyotte of Passports Restaurant and Chef Saskia Case of Dog Bar Restaurant – both on Gloucester’s Main Street – will be showing off their cooking skills for a cause using a locally available seafood. Unlike other Seafood Throwdowns, tastings of the chefs creations will not be free. Instead, the public is encouraged to give a donation to try what these two award winning restaurants will have to offer. All proceeds will be donated to Horizon Relief (http://horizonrelief.org/).
A minimum donation of $3 per plate is requested, but there are no limits to what local food – especially local seafood – lovers can offer to taste the handiwork of these talented chefs. Anyone with proof that they gave to Horizon Relief prior to the event will jump to the head of the line.
“Just because we are not watching oil gush out into the Gulf of Mexico any longer doesn’t mean the problem has been solved. The Gulf’s ecosystem and fisheries as well as the lives of fishing communities in the Gulf – from fishermen to deckhands to plant and dock workers has bee affected indefinitely,” said Niaz Dorry, director of NAMA. “We haven’t solved the problem till we solve our addiction to fossil fuels.”
NAMA and others are advocating for a halt to oil and gas exploration and drilling, and a shift to cleaner energy that doesn’t shift our burden onto other communities, including the marine ecosystem.
This is the last Seafood Throwdown of 2010 in Gloucester. Seafood Throwdowns will be held at New Bedford’s Working Waterfront Festival on Sunday, September 26, Hampshire’s Fishtival on Saturday, September 25th and the Boston Local Food Festival on Saturday, October 2nd. For more details, please visit http://namanet.org/.
Seafood Throwdown was the brainchild of the partnership between the Cape Ann Farmers’ Market and the Northwest Atlantic Marine Alliance (NAMA) as a way of promoting locally caught seafood and gauging the community’s interest in Community Supported Fisheries (CSF). Tailored after the Community Supported Agriculture (CSA) model, a CSF brings freshly caught local seafood to our kitchens while providing fishermen with a better price on less catch. CSF members give the fishermen financial support in advance, and in turn the fishermen provide a weekly share of locally caught seafood to their shareholders.
Happy Back to school everyone! What a terrific summer it has been–and hurricane Earl? What hurricane? Anyway…….
I have a contest entry in the Le Creuset True Memories contest and need your support–the link to the entry is below. I noticed how cool it is the evening and started thinking that a nice pot of soup might just the thing to have in the fridge for quick suppers this week so here’s the recipe for the soup I referred to in the entry–If you would be so kind as to go and vote for my entry that would be most helpful to me:
http://www.brickfish.com/Pages/PhotosAlbums/PhotoView.aspx?qsi=48828100
Hearty Southwestern Fire Roasted Tomato Soup
3 tablespoons olive oil, divided
2 medium onions, diced
1 large green pepper, diced
1 large red bell pepper, diced
4 teaspoon ground cumin, divided
2 teaspoon chili powder, divided
8 cups chicken broth
3 tablespoons jarred or homemade roasted garlic
3-14.5 oz cans Diced Tomatoes
2-14.5 oz cans Fire Roasted Diced Tomatoes
1-14.5 oz can Diced Tomatoes with Green Chilies
1-14.5 oz box whole wheat or high fiber white pasta
1/2 cup fresh cilantro, roughly chopped
Salt & pepper to taste plus additional salt for pasta water
Reduced fat sour cream (optional)
Fresh cilantro sprigs (optional)
*if pasta is not on hand, add one or two cans of rinsed black beans and some canned corn–delicious! Grilled diced shrimp or chicken breast would also make a nice addition to the recipe
On the stove top in a large Le Creuset Dutch oven (or other heavy bottomed pot), combine onions and 1 tablespoon olive oil. Cook slowly over medium low heat, stirring occasionally, until onions are translucent and beginning to caramelize, about 15 minutes. Add roasted garlic, red and green peppers and 2 teaspoons cumin and cook until peppers are softened, about 10 more minutes, stirring occasionally.
With an immersion or conventional blender, puree cooked vegetable mixture until smooth. Return puree to the pan and add chicken broth, Diced Tomatoes, Fire Roasted Diced Tomatoes and Diced Tomatoes with Green Chilies and stir to combine. Simmer over low heat for 30 minutes.
While soup is simmering, sprinkle remaining cumin and chili powder over chicken breasts and season with salt and pepper. Saute chicken with one tablespoon olive oil until cooked through, about 10 minutes, depending on thickness of breasts. Remove from pan and set aside. Allow chicken to rest for 5 minutes and cut into cubes.
Meanwhile, in another large pot filled with salted boiling water, cook entire box of pasta according to package instructions. Drain and toss with remaining 1 tablespoon olive oil and set aside.
After soup is simmered, add diced chicken, pasta and fresh cilantro. Reheat if necessary and season with salt and pepper to taste. Top individual servings with one tablespoon sour cream and fresh cilantro springs, if desired.
And now, some great photos of Lily with the celebs from Sunday’s Celebrate Gloucester Concert:
Lily and Ed Collard
Lily and Alan Estes
Lil with Henri Smith and his amazing trumpet player (sorry, I don’t have his name)
And Lily with Charles Neville
What a great event and Lil and I were so happy to help out and volunteer–count us in for next year!
Good Morning Gloucester 