My View of Life on the Dock
The Topside Grill is now serving Brunch on Sundays! Opening at 11:00am, serving Kaluha Honey Wheat French toast, Eggs Benedict, Linguica omlets, Corned beef hash, fresh fruit and Spanish frittata’s! All for only $8.99! Also featuring brunch cocktails: Mimosa’s, Bloody Mary’s, and the new Passion Flower.
From Caitlin Chandler
Rockport Recreation Committee-
The Rockport Recreation Committee along with the Gloucester Fishermen’s Wives Association will be running a series of cooking classes at Rockport High School. They will be using local caught fresh fish that are part of the Cape Ann Fresh Catch Program. Didn’t know if this is something you might be interested in putting in your blog.
Fresh fish equals good health-please join us! The Rockport Recreation Committee in collaboration with The Gloucester Fishermen’s Wives Association (GFWA) will offer cooking classes using fresh caught local fish that are part of the Cape Ann Fresh Catch (Community Supported Fisheries). For the last 42 years the GFWA has been teaching the art of cooking around the world-now it is time to come back to our local community and share their skills with us. The GFWA will provide hands-on cooking classes using whole fish with filleting techniques taught as well. Classes are $60.00 per session, each session meeting for three classes. The classes will run on Wednesday nights, from 6 to 9pm. They will be held at the Home/Health classroom at Rockport High School. Session one will be held on April 28th, May 5th and 12th, and session two will run May 19th, 26th and June 2nd. Please register soon, classes are limited in size to allow for hands-on instructions. To register please go to www.town.rockport.ma.us. Questions call 978-290-4343 or Email rockportrecreation@msn.com.
These cooking classes will be offered to Rockport residents only.
Steak Sandwich at The Jolly Cricket Naples, Fl, originally uploaded by captjoe06.
Roasted Corn and Shrimp Pizza At Not Your Average Joe’s, originally uploaded by captjoe06.
They drizzled reduced balsamic glaze on it. Uhmmmm, yeah it tatsed as good as it looks. You could put balsamic glaze on a peice of cardboard and it would be tasty. I swear I love that stuff.
Spinarti Flatbread Pizza at Naples Flatbread, originally uploaded by captjoe06.
April 15, this Thursday, The Rudder opens for the season. I’ve been Jonesin’ for some pan seared monkfish with lemon butter and capers since last fall. Tax Relief Specials. Spring Hours: Open Thursdays to Saturday 5PM.
April 15, this Thursday, is not tax day if you live in Essex county. That rain in March made us a “disaster recovery zone” so taxes are not due until May 11. Woot, off to the Rudder even if the IRS is getting a big check. Mañana.
What if you get a tax refund and you’re thinking maybe you should get something slick to load GMG onto. Don’t you want to see Homie’s tail feathers in glossy high resolution with a high refresh rate? (Really, it wiggles.) Since some people know me as a Mac fanboy I always get the question, “What Mac should I buy?” and my answer is always the same. Go to MacRumors Buyer’s Guide and find out when the new model is coming out. This page will tell you whether to buy now or wait. Say you wanted a MacBook Pro last week. Boy would you have buyer’s remorse if you had not gone to the page. They would have told you “New Models Soon DO NOT BUY!!”
New models for the MacBook Pro came out today. The 13 inch is nice.
Good Afternoon all!
I am taping another episode of Inspired Cooking tomorrow so will have new recipes to share with you soon. However, in the meantime, would you please go and vote for my “Taste of Mexico Tortilla Crusted Tilapia Salad?” I need all of the votes I can get!
Here is a link to the recipe so you can vote:
http://www.gortons.com/grilled-details.php?id=425&page=
and here is a link to the terrific article from last week’s Cape Ann Beacon. Thank you so much Jane Dooley for doing such a great job with the article and to Dave Sokol for the wonderful photographs. It was a blast doing the article and the photos with them and they left happy with the tilapia salad for lunch and a container full of brownies!
Thank you Cape Ann and everyone all over the country for your continued support!
The Gloucester Fishermen’s Wives Association’s Cape Ann Fresh Catch Community Supported Fishery program is ready to start things rolling for the new May 2010 season. For us, we’ve been very busy in the off-season.
We’ve made some major changes to our communication tools and data management systems. We’ve redesigned our website- www.capeannfreshcatch.org -upgraded our email tools, overhauled our database, and soon, we’ll have online registration and payment. And that’s just the electronic stuff…
As for our offerings, we’re adding fillets to this season’s line up. Fillets required a whole new level of logistical considerations. You folks asked for them. We now offer them. Also, following up on the popularity of the alternating share, we’ll have another alternating share, one week whole fish, the next week fillets.
This a turbulent time for all of New England’s fishing communities. Your support in this venture gives a clear signal to our local boats and crews that their work is honored, respected, and most importantly, valued!
Here is a link to the May 2010 contract: http://capeannfreshcatch.org/may2010_contract.pdf. For your convenience, the first page is an interactive form you can fill out in a PDF reader and then print. Please retain a copy for your records. We hope to have an online registration and payment system up and running shortly. Check our website regularly for its rollout. If you’d like to mail in the contract with your payment check sooner, that’d be greatly appreciated.
Again, we thank you all for your support of our local fishermen through your participation in the Cape Ann Fresh Catch Community Supported Fishery.
Sincerely,
Angela Sanfilippo (GFWA President) and the CAFC CSF Staff
As most of you know whenever I go on vacation I try to swing by whatever seafood establishments are around and talk to the people there to get a feeling of what is happening in their corner of the world.
Kirk Seafood is a retail store located across the street from Cambier Park. The park we bring the girls in the heart of olde Naples, Florida. I popped in and commented about the “Big-Ass Shrimp” sign saying “Big-Ass Shrimp! I Love That!” The woman behind the counter replied “well I loved writing it!”
Come to find out she was the owner and a Massachusetts native. She had married a fisherman from Marco Island over 20 years ago and moved down to be with him.
We got to talking about fishing and the regulations which have pretty much decimated the commercial fishing industry down there. I thought we had it bad where we are but it seems the commercial fishing lobby down south was no match for the regulators down there. So she turned to retail and has a beautiful store. Spottless and the fish was the freshest I’ve seen down here. We talked for a good bit-until my spidey senses told me the Mrs probably had had enough and she was ready to hit the park.
Big-Ass Shrimp at Kirk Seafood Naples Florida, originally uploaded by captjoe06.
I’ve led a very sheltered life since I have never put Easter Peeps in a microwave before. I corrected this missing part of my life this Easter.
It’s true, they plump when you cook them. After about 30 seconds I thought I was going to have peep faces squished up against the door but they ran out of steam at about four times normal size.
I tried to get my daughter to pop one in her mouth right out of the microwave but she wasn’t falling for it. Here I am twisting one of the peeps head off. They are actually edible after waving. I let this plate sit overnight and it became as hard as a rock. I might be able to use microwaved peeps to plug a hole in my basement.
This plateful of peeps is so colorful I now have it hanging on a wall. Peep Art.
Changing Gears: Today marks one hundred days until the Blackburn Challenge My training regimen only allowed me to eat one peep.
The Boys From The Farm Write-
Hey Joey-
We are building an outdoor tiki bar to add to the dining experience in our backyard. It will feature frozen drinks along with plastic bottles and cans. This will give horseshoe and volleyball players more access to food and beverages. Additionally, we are building a seating area for our ice cream patrons so they will be blocked off from the parking lot.
You gotta give it up to these guys. They innovate!
I’d Panko That!
On a Saint Joseph’s roll from Virgilio’s. If you stop by Passports tell my boy Eric that they should make this a regular menu item instead of a special.
Click the picture to view Felicia’s Video At the Gloucester Times “Taste of The Times” and learn how to make these traditional Easter Bunny Cookies. The same way that Grandma used to make em!
Click here to view a printable Easter Egg Bunny Cookie recipe
I spy Snoop Maddie Mad sportin’ her pink bows and chomping down on a chocolate chip cookie.
Willow Rest, originally uploaded by captjoe06.
Here is the recipe my girl Lily and I made yesterday at the Cape Ann Chamber of Commerce Home & Garden Show. If you were not able to make to the show for a sample, and you make the pasta, let me know what you think.
You can add whatever veggies you like to this excellent pasta dish and I upped the nutritional value and the fiber by using a “pasta plus” instead of a traditional pasta. You will find the “pasta plus” next to the traditional pasta in the grocery store and comes in a yellow box.
Thank you to Sharon Lowe for this gorgeous photograph!
1 bunch asparagus, trimmed and broken in to bit sized pieces
3 tablespoons olive oil, divided
2 tablespoons butter
2 cup leeks, cleaned and thinly sliced
3 cloves garlic, minced
3/4 cup dry white wine
3/4 cup chicken broth
6-8 oz goat cheese, crumbled
1-14 to 16 oz box rotini pasta (traditional, pasta “plus” or whole wheat will work), cooked, drained and tossed with a bit of olive oil and seasoned with salt and pepper
1 pint cherry or grape tomatoes, halved
Zest of one lemon
3 tablespoons chopped fresh dill
Salt & pepper to taste
Preheat oven to 350 degrees. Lightly spray a large baking sheet with cooking spray and place asparagus in a single layer in the pan. Drizzle with one tablespoon olive oil and shake pan to coat asparagus with oil. Season with salt and pepper to taste an bake in preheated oven for 8 minutes. When still bright green and partially cooked, removed from oven and set aside.
In the meantime, melt remaining two tablespoons oil with butter and add leeks and minced garlic in large skillet. Cook over medium heat until leeks are cooked through and translucent, about 10 minutes, stirring occasionally. Add wine and broth and stir, scraping any browned bits off of the bottom of the pan, and bring to a boil. Reduce heat to medium, add crumbled goat cheese and stir until cheese melts and a creamy sauce forms. Stir in cooked pasta and asparagus and toss with sauce. Remove pan from heat and stir in halved tomatoes, lemon zest and dill. Re-season with salt and pepper to taste and serve immediately.
Serve 6-8
Because what’s Easter dinner without some Jack Daniels Glazed Ham?
Good Morning Gloucester 