My View of Life on the Dock
You know how somethings look good but they just taste alright? The Roast Pork Sandwich at Duckworth Beach Gourmet looks fantastic and tastes out of this world! This may be my favorite sandwich in Gloucester.
Duckworth Beach Gourmet Roasted Pork Sandwich, originally uploaded by captjoe06.
Hop Skip and Go Naked’s Served By Yours Truly
Movie Starring-
Mark McDonough , Fisherman Peter Libro , Nicole Duckworth- from Duckworth Bistrot, Debbie Clarke- artist, Dave Anderson from The Black Swan, Ashley From Lat 43, Lobsterman Joe Mondello, Joe and Mary Ellen Borge from The Lone Gull, Lobsterman Mark Ring, Chef Zach Sears, Cape Ann Community Cinema’s Rob Newton, Stephanie From Lat 43, Lobsterwoman Renee, Real Estate Tycoon Ruth Pino, Ryan and Wood Distiller Bobby Ryan
Raising Funds to Save Newell Stadium $5 at the door
Free Food – Cash Bar
Tastings of Gloucester’s own Beer and Spirits
Thursday, April 29 at Lat 43
See Joey C’s “Why I Love Gloucester” Movie
Get free I ♥ Gloucester bumper stickers and buy I ♥ Gloucester t-shirts to benefit GHS sports
Win Gift Certficates – Bumper Sticker Facebook Photo Contest at IHeartGloucester on Facebook
You can check out her recipe for this tasty dish that we grew up with by going to the Gloucester Daily Times Taste of the Times Website and clicking on her show titled Arancini
More openings:
Popo’s Gourmet Hot Dogs on Rogers Street open.
Nate’s at Front beach open.
What used to be Frank’s Subzone now Surfside Subs on Thacher Road open.
Captain Carlo’s open
And to repeat from part I
Topside Grill open (Tuesday is Oyster night)
Top Dog on Bearskin Neck open
The Rudder open Thursday to Saturday
Lobster Pool open (see video of seafood quesadilla on this blog)
Lobsta Land open (at 5:30AM for breakfast too!)
And last but not least the Cupboard will be opening May 1.
From Fred Bodin’s suggestions I had to go to Topside Grill and Captain Carlo’s and neither disappointed. The only complaint was from my bathroom scale the next day. I may have to walk the Blackburn Challenge on the sea floor.
Topside Grill on Tuesday. Oh I love oysters. I love them so much my iPhone photo is just a pile of shells. But I did snap a photo of my martini. I only needed one of these.
Captain Carlo’s was a treat from the parking lot to the check. We were walking up and a gruff old guy was getting to the door before us. (Not really that gruff or that old but he may have pulled his share of lobster pots.) He held the door and waved us all in with a “Welcome to Captain Carlo’s!” The whole place was like that. Are these people hired as method actors to give the place the salty friendly atmosphere? It works. I can imagine on a warm night the back deck is the place to be.
Fun Fact: Captain Carlo’s is named in honor of Capt. Carlo Ciaramitaro. Now where have I heard that name before?
I really have to cut back on the caloric intake but I want to go back to all of them and hit all these new places. I don’t think I can even be called a tourist if I haven’t had the fried clams at the Cupboard yet.
Keep the names of seasonal opening coming.
Have y’all voted yet?-
Bluefish don’t like cold cold water. They like 50 degrees Fahrenheit or above. The buoy just south of Cape Ann in Massachusetts Bay almost got there this weekend:
04-24 4:00 PM 49.3 , 49.1
04-24 4:30 PM 49.4
04-24 5:00 PM 49.0 , 49.0
First number is the surface, second is two meters down. That means that blues coming up from the south will be arriving soon. Smoked bluefish pate, fresh bluefish on the grill, pan fried bluefish in panko. I love a fresh bluefish. Catching one on a popper off the point makes the bluefish tastier. I’m one of those weird people who prefer fresh bluefish over a striped bass. Although I will not push myself from the table if there was a keeper striper bake stuffed with scallops and clams on a big plate on the table.
Three days after buying the house I walked down to the point and caught a blue on a surface popper. About six the wife comes down for coffee and I told her to look in the fridge. As she opened the door the blue jumped off the plate. A fresh fish is priceless as was her reaction.
That one was grilled with scallions and a little Teriyaki.
ps. It’s official GoMOOS A at 2PM today officially hit 50F
Click the Picture to Check out the Video Demonstration at the Gloucester Daily Times Taste of The Times
Check Out Tommy Tedesco’s Seafood Quesadilla, originally uploaded by captjoe06.
At least once a year one has to drive over the bridge and usually it’s a Red Sox game that will coax you over. That might not be a good time to go to Jerry Remy’s Grill because it will be packed. If you pay 500 dollars you can get right in before a game. Can you believe these annual passes are sold out? Crazy. But if you don’t go to the game it might be the time. Plenty of huge flat screens in the bar. Then there is the Remy Burger.
I forgot to take a picture until I was half way through.
Woah, a little mangled. Two bites and I had to switch to knife and fork as it was falling apart.
This bacon cheeseburger with a cajun kind of sauce is served on fried dough. If the hamburger won’t kill you the dough will. If you order it they also give you a massive amount of tasty fries without telling you. My advice, unless you have won a man versus food contest recently get two if not three people in on it. Or don’t eat the bun but the fried dough is really good.
When the World Cup is on this summer I might be in here at 6AM watching it live from South Africa. At least the weekday games.
It used to be that on certain days if I didn’t realize it was Monday and headed downtown to Sugar Mag’s you’d get the harsh reality of the closed sign. Not any more my friends.
Sugar Mag’s- now open 7 days a week.
My daughter wants to see every sunrise but I slipped up this morning and was out there at 6:15 AM and even though I would call it rising in her book it was way too late. To console her we all went to The Red Skiff for breakfast. A rock throw from the lighthouse in the middle of the street (OK locals tell me the name of it).
To do my cub reporting correctly I had the special listed at the top of the whiteboard. Eggs Benedict with hash. I think it was red hash.
[Expletive deleted], [Expletive deleted] my goodness this was good. From bottom to top, English muffin, soft but still with a crispy top, the hash, rich and no diet reduction working here, on that a perfect poached egg, not runny but it was just a few seconds before it was pulled, then a remarkable Benedict sauce on top.
After the first bite I said: “self, if you eat this and the home fries you are going to regret it. Do not touch them. (I listened to myself and the home fries went doggy bagging home to a late sleeper who enjoyed them)
But back to breakfast. I did not share, I wanted it all. The hash was amazing. I don’t want to argue about who has better hash. Two Sisters is in the running. But when you layer all these good things and keep the crunch in the top of the english muffin while everything else is going all gooey this was a good start to the day.
I was purchasing ping pong balls at Cracker Jacks an hour later. Trying to find change I mentioned that, oh, don’t have the quarter since I put it in the meter in front of the Red Skiff this morning and then we get to talking about hash and how she doesn’t like hash because as a kid it was not so good. I felt the same way my entire life until a few years ago. Hash when you were a kid was terrible. Your parents were making a cheap meal made of leftovers and a potato. I think I may have convinced her to try hash again for the first time.
I used to hate peas for the same reason. Seven kids and mom plates canned peas in front of you they were terrible. Now one of my favorite foods just poking out of the garden this week.
Update: Peeps III coming, Art has Revenge, they are back at Shaws.
I missed my 2PM deadline because of kayaking to Pigeon Cove before the big black cloud arrived. But I have Homie pics from that.
For The HD Version If You Have a Speedy Internet Connection Click Here
Shot by Eric Lorden For GMG-
It features the reconstruction slide show detailing the renovation from frame to finish along with video interviews with owner Jeannie Boland and much more.
If anyone knows who created this write in a comment and we will give them credit.
Like Oysters? Love Oysters? Tuesdays are now Oyster night at the Topside Grill! $1.50 oysters on the halfshell, oysters Rockefeller, fried oysters, oyster stew, and scalloped oysters. Every Tuesday night, starts at 4:00, goes until 9:00.
But Cape Ann is a tourist draw so if you don’t go with the flow you are missing out on some great fried clams, onion rings, and all sorts of other stuff to clog your arteries but what the hay it’s almost summer and winter is a long way away.
With that long intro, I want to know what seasonal restaurant is open. I love walking into a place that has been closed up all winter and the formica is all shined up and hopefully the fryolators are lubricated. Ice cream too, is there a better feeling than ordering that first mint chocolate chip from the Dairy Train in Rockport? (side note, my daughter was asking to go and I pretended to be deaf, not a real hard task, and I said “Scary Train?” and she repeated and I said “Scary Brain?” and we went on and on until she had to hit me over the head, anyway, Dairy Train is Scary Brain in our house.)
So what am I missing? I know some places are open and nobody told me. Stop that. I hate that.
So I want anyone who knows of a seasonal place that has opened or has posted the date at which they will open, send the info to me or post a reply and I will make a list and check it twice.
From my own personal ramblings I know that:
Top Dog: open
The Rudder : open Thursday-Saturday
Lobster Pool: open
Lobster Land (I mean Lobsta Land!): open
Top Siders: open (Oyster night is Tuesday night)
I’ve heard mention of this Cupboard at the end of the Boulevard and I will admit I have never eaten there. I’ve never played 18 holes of golf so sue me. But does anyone know when they might open?
Mail me or reply here, I will check it twice: paul_morrison@dfci.harvard.edu
This was the first weekend of the Rudder and I was Jonesing for the Monkfish but never got there. Not until tonight but I missed the monkfish, That is, the mussels, crab cake apps then a Paella entrée got in the way.
Can I mention the mussels? Why have I been visiting Cape Ann for years and no one has explained to me that the Rudder’s mussels are not the usual white whine and onions sort of thing? That they do this cream with sausage that blends in some intense fennel flavor that is just over the top.
The crab cakes I won’t mention because I think everyone knows that they are the tastiest most crabby crab cakes on the island.
My daughter had the bolognese which is always something we have to doggy bag so I can find it later tonight to eat although she has become much craftier at hiding it.
Good Morning Gloucester 