My View of Life on the Dock
If there is a certain Cheese that you would like they are open to suggestions. I plan to go in today for the soft opening to get some of Ken’s famous mushroom soup!
Duckworth Beach Gourmet Cheese Board, originally uploaded by captjoe06.
Great Gloucester Burger War -Lat 43 Boursin Bacon Burger $11.69 with tax, originally uploaded by captjoe06.
Duckworth Beach Gourmet is located at 24 Washington St, Gloucester, MA –
Where do you see it first??? Right here baby!
Tomorrow will be the soft opening of Duckworth Beach Gourmet.
I’m taking you inside for the first glimpse of the menu items, sandwich board selections, cheeses and much much more. Check out the high def video below-
Things To Do- Restaurant Week, originally uploaded by captjoe06.
Won’t you come out and join us at the Cape Ann Beer and Blog Event Tonight at Cape Ann Brewing
Cape Ann Brewing, originally uploaded by captjoe06.
There’s no need for words here-
Sebastian’s Pizza Shrimp Scampi Pizza, originally uploaded by captjoe06.
Hi Joe,
I subscribe to GMG (my hometown) and I’ve been living in Boston for the past 25 years or so. This past June you put up a pic of a Mudiga steak sandwich from the Fort Square Cafe. Since my sister has been very ill with cancer (and just recently passed away on Aug 24) I’ve spent a ton of time in Gloucester at her house. Her husband is from Sicily and he makes mudiga steaks but the ones in the pic looked so good that I’ve been craving one ever since. Well, my husband and I were in Gloucester at my brother-in-law’s house, working on the house so I said “I’m going out to grab you guys something for lunch”. I went to the Fort Square Cafe and ordered 8 mudiga steak sandwiches with the roasted peppers and provolone. OMG. Sooooooooo worth the wait. While I was waiting for them to be cooked, they gave me a steak on the house “to try”. I’ll be back in Gloucester next weekend and I’ll be rocking the mudiga steaks again. RINGING ENDORSEMENT!!!! Thanks for the hook-up.
Susanna Casper
I’m glad we steered you in the right direction:)
Tell your friends, tell your neighbors. Lets make sure our local restaurants get the recognition they deserve!
1 cup all purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 teaspoon freshly grated nutmeg
7 tablespoons salted butter, at room temperature
7 tablespoons butter flavored shortening
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup sweetened dried cranberries
½ cup dried apples, diced*
2/3 cup cinnamon chips**
2 ½ cups old fashioned oats
Preheat oven to 350 degrees. Line 4 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg and set aside.
In another bowl, beat together butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla extract until well combined. With mixer running on low speed, slowly incorporate flour mixture. Mix in cranberries, apples, cinnamon chips and oats and beat again until just combined.
Scoop by rounded tablespoonful on to prepared baking sheet, 12 to a sheet. Bake for 9 minutes cookies are slightly browned on the bottom. Remove from oven and allow to cool on parchment.
Makes approximately 48 cookies
*you can substitute any other dried fruit you wish, just make sure it does not have additional sugar added
**I have asked the mgr. at the new Market Basket to get these–they are made by Hershey’s) you can omit the chips all together if you wish and increase the fruit. You could also add 1 tsp of cinnamon to the dry mixture instead. Or, you can substitute another type of chip if you wish and still add the cinnamon
Sclafani’s Bakery Bread, originally uploaded by captjoe06.
Much like the Danvers store there were plenty of cashiers on hand and check out was a breeze. The staff is very well trained and helpful. My guess is that they are trained that if you make eye contact with them that they are supposed to ask if you need help finding something because every single employee I looked at asked how they could help.
As I was leaving the store with my three small bags of groceries a young man asked if he could carry my groceries to my truck. I didn’t need the help but I imagine that women with children or elderly folks would really appreciate this service.
If you listened to the video interview the Director of Operations Manager David tells us they hired over 270 new Gloucester employees. That’s pretty damn good. I understand that these aren’t the highest paying jobs but when you see these teenagers dressed in ties and well groomed showing up for work it’s a whole lot better than seeing them kicking around unemployed on the street.
If a family of four spent an average of $200 per week on groceries before Market Basket came to town, that bill will be reduced by at least $50 per week. That’s $2600 per year which goes directly back into Gloucester households. For some folks that’s a tax bill for the year.
Gloucester Crossing Market Basket, originally uploaded by captjoe06.
This recipe is the my original creation from the 2008 Hood Holiday Recipe contest–it was the Grand Prize winner so I thought I would share it with you. This recipe goes together fairly quickly, is delicious and can feed 10-12 people easily. The dessert separates in to two layers, moist cakey top and a pudding like custardy bottom in the oven–Use up your apples in a different way.
Have not made this one on the show yet but I probably should!
The store bought eggnog should be on store shelves shortly but if you want to make it right away, sweeten some heavy cream with sugar and nutmeg and it should work out just fine. Or what the heck, make a batch of eggnog to practice for the holidays!
4 cups apples, cored, peeled and diced
1 tablespoon lemon juice
1 1/2 teaspoons cinnamon
2 cups all purpose flour
4 teaspoon baking powder
1 teaspoon salt
2 teaspoons freshly ground nutmeg, divided
1 1/4 cups brown sugar
2 1/2 cups store bought eggnog, divided
2 large eggs
1 stick butter, melted
2 teaspoons vanilla extract
1 1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
Vanilla bean ice cream, if desired
whipped cream, if desired
Preheat the oven to 350 degrees.
Butter a 9-inch round casserole dish. In a small bowl, toss apples, lemon juice, and cinnamon until coated and put into bottom of casserole dish. Set aside.
In another bowl, whisk together flour, baking powder, salt, 1 1/2 teaspoons nutmeg, and brown sugar. Stir in by hand 1 cup eggnog, eggs, vanilla extract, and melted butter until combined. Spread batter over apples. In another bowl, combine granulated sugar and cornstarch. Pour this mixture over the batter and spread out to cover.
In a saucepan, heat remaining 1 1/2 cup eggnog and water to a boil. Slowly pour hot liquid over sugar mixture in small amounts allowing liquid to soak in a little each time. Sprinkle remaining 1/2 teaspoon nutmeg over eggnog mixture and place casserole in the oven. Bake for 55-65 minutes or until top is crisp and brown.
Serve warm with ice cream and whipped cream and enjoy!
It’s out of focus I know, but it’s every bit as devilish as it looks. Madonna Mia!
Pleasant St Tea and Coffee Company Dessert, originally uploaded by captjoe06.
Sclafani’s has cannoli available every day and more pastry on Saturday.
Sclafani’s Bakery Cannoli $1.75, originally uploaded by captjoe06.
It was $7 and change.
Papa Gino’s Steak and Cheese Sub, originally uploaded by captjoe06.
Do I need words to describe how delicious and hearty and freakin fantastic the soups are at Last Stop? No, I don’t think so.
Last Stop Variety Greek Minestrone Soup With Feta, originally uploaded by captjoe06.
Good Morning Gloucester 