Category: Eats

Cooking Ocean Perch (Redfish To the locals) On The Weber Smokey Joe Charcoal Grill

Posted on by Joey Ciaramitaro

What’s on the grill at the dock today you ask? Smile

Set Up Smokey Joe For Grilling With Direct Heat using the Weber RapidFire Chimney To Get The Cowboy Lump Charcoal Heated Up. Fill Chimney 2/3 of the way with lump. Wait til coals on top turn white and dump them out evenly along the bottom of the grill.

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Redfish is very similar to red snapper only smaller and less oily, more like a mild flaky white fillet. Gut the Redfish and trim as much of the fins and tails as you would like. I don’t go crazy because we’re basically gonna devour it with our hands here at the dock. Then perform three slices along the body to get seasoning in there just deep enough that you’re almost at the center bone.

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Rub the fish down with some olive oil all over. Slice some onions and lemons and stuff the body cavity and then apply your favorite fish rub.

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Arrange the fish on the grill and keep the top and bottom vents wide open.

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Be very careful on the turns. I used a spatula to make sure the entire fish is separated from the grill before trying to perform the turn. The first turn should be performed about 15-18 minutes after the fish hits the grates. You can tell once the flesh turns white that it’s ready to flip.

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After the first turn the other side should take another 15 minutes or so. again when removing from the grill gently make sure the entire fish is separated from the grill so it won’t fall apart when plating.

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Delicious!

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Time to make soup!

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Not much better than shrimp on the barbie…

Posted on by Joey Ciaramitaro

Heat up a half a stick of salted butter in the microwave to liquefy it.  Add a half a tablespoon of minced garlic and then toss in your shrimp.  Heat up the grill to high heat.  Toss the shrimp in the butter/garlic to coat and keep your bowl with the remaining liquid off to the side to baste the shrimp after the first turn on the grill.  I don’t mind a little flare up as I like a little char.  Turn them often and look for a golden glistening sear mark.  After a couple turns and about 5 minutes on the grill they’re done.

Delish.

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Aha, shrimp on the barbie bitchezzz!

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Attention Sushi Lovers…………

Posted on by Alicia Unleashed

I am a HUGE sushi fan and also a fan of reasonably priced sushi.

Sushi can literally be served on a paper place and I would eat it. BUT can you stand how beautiful this art work is?

Not only is this sushi OUT OF THIS WORLD BUT ITS ABSOLUTELY STUNNING!

Pilot House now serving sushi!

 

YES that is hand drawn decoration and YES that is a light!

sushi

 

 

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Seriously how cute is that shrimp?

 

Pilot House now serving sushi!!!

 

3 Porter St
Gloucester, Massachusetts
(978) 283-0131

 

Grilling Chicken Wings On the Smokey Joe Weber Grill

Posted on by Joey Ciaramitaro

Grilling Tools-

Weber Smokey Joe Grill –$29.99

Weber RapidFire Chimney Charcoal Starter $14.99

Cowboy Lump Charcoal Hometown Ace Hardware $15.99 20Lb bag

Other Joey C Recommended Grill Accessories Here

 

 

To prep for the grill: 

Fill 2/3 of your Weber Rapid Fire Chimney  with charcoal and put two sheets of newspaper crumpled up in the bottom of the chimney. Light the paper on fire and sit back for about 15 minutes to let the charcoal to get partly white.

Once your charcoal is ready dump the coals and arrange them on one half of the bottom of the grill to set up for indirect heat.

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To prep the chicken wings:

Cut the little tiny wing tip of and then separate the drumette from the large part of the wing using either a large kitchen knife or a good set of kitchen shears.  Lightly coat with your favorite chicken rub.  I put my chicken parts into a tupperware like container, drizzled the rub over the chicken and gave it a light shake to coat them.

At this point they are ready for the grill.  Arrange the drummettes with the thickest part on the half of the grill without coals under them but closest to the half of the grill that has the hot coals so they will get the most heat.then continue to arrange the chicken with the thinnest pieces placed further away from the side of the grill with the hot coals.

Place the grill cover on and choke down the top vent so that it is a little less than half way open to be sure to cook the chicken at a slow pace.  After 20 minutes flip your chicken over, add a little seasoning if you’d like and cover it for another 20 minutes

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Place the grill cover on and choke down the top vent so that it is a little less than half way open to be sure to cook the chicken at a slow pace.  After 20 minutes flip your chicken over, add a little seasoning if you’d like and cover it for another 20 minutes.

This is after 20 minutes and just before the first flip-

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After the second flip take the cover off and cook the wings on direct heat over the coals watching for flare-ups and crisping up the outside.  This should be about 2 minutes on each side, directly over the coals.

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The wings with  nice little char marks and ready to come off the grill.

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Plated and ready to eat

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Check out my recommended grills and accessories here

Making Atomic Buffalo Turds On The New Grill

Posted on by Joey Ciaramitaro

I could eat these all day long. Caution: prepare yourself with lots of beer beforehand.

Chop off the top where the stem is and then cut your habanero peppers in half length wise. Then scoop out the stem and the seeds.

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Then fill the habanero shells with cream cheese

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Then cut store bought bacon in half and wrap the habaneros. If you have wooden toothpicks soak them in water for a half hour and stick them through to hold them together.  I didn’t bother and was just careful when flipping them.

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Hit ‘em with a dash of cajun spices

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Place the coals on your grills on one side and cook the ABTs on indirect heat to avoid flare-ups.  if cooking on a gas grill light one burner and place the ATBs on the opposite side of the grill.

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Careful when turning to keep your bacon intact

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Enjoy!

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Do the Hula

Posted on by Nichole S.

If you ask my boys, Summer = Lobsters + Shaved Ice

“Shaved Ice?” you may ask.  Fair enough.  If you haven’t had one recently you are missing out.  I don’t care how old you are!  My boys are addicted to Hula Moon’s shaved ice…and, I can’t lie, while I usually stand outside on the street corner with the dog while they run in with little fists full of one dollar bills, sometimes I get one too.  Hard to resist!

And, while I honestly can’t tell you yet first hand, I’ve heard that many items on their actual menu are pretty delicious too….and they have a fantastic view out their back window.

Hula Moon can be found at 27 Mt. Pleasant Street in Rockport.  Stop on by, for sure!

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Strudelicious

Posted on by Nichole S.

One word.  Helmut’s.

While I called this post Strudelicious, I’ve actually never had the strudel here, but that by no means means that I can’t sing their praises!  First of all, I can do so because I have heard by MANY people that their strudel is delicious. Secondly, I can do so because my boys can’t get enough of their raspberry and strawberry cream croissants.  And….thirdly (and most importantly if I do say so myself) I have literally never had a better muffin in all of my life than their cranberry walnut muffins!  So there.  Get yourself down to the end of Bearskin Neck and grab a bite to eat SOON.

Not only is everything scrumptious, but the view off the back deck is pretty sweet too!

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Seriously, this is delish!

Posted on by Alicia Unleashed

Stone’s Pub

242 Main St Gloucester

Delish mojitos! Choose from fresh blackberries, raspberries or cucumber. Ofcourse I wanted all 3! I’m a sucker for fresh ingredients which Stone’s is known for!

 

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Cape Ann Brewery

Posted on by Donna Ardizzoni

Met a lovely couple from Acton at the Brewery on Friday.  Guess what, the Brewery  is growing their own hops.  Great view and weather on Friday.

May 29, 2015 visitors from Acton enjoying the view

May 29, 2015 Looks what growing at the brewery

SAILOR STANS IS WHERE IT’S AT FOR SUMMER #GLOUCESTERMA BREAKFAST

Posted on by Joey Ciaramitaro

Narragansett Del’s Shandy Is My New Official Beer Of The Summer

Posted on by Joey Ciaramitaro

Not too sweet, refreshing and tasty.  I’m all in on the Del’s Shandy.

Lobster Scissors from Daughter Liv

Posted on by Kimsmithdesigns

Mmmm–it just occurred to me–a not-so subtle hint for lobster dinners when she is home over Memorial Day weekend? Liv must be dreaming about summer’s freshest straight-off-the-boats tasty lobsters from Captain Joe and Sons!

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Len Burgess Photos at Passports’s Restaurant

Posted on by Kimsmithdesigns

Len Burgess writes ~ “PASSPORTS Restaurant is now displaying 10 large flower photographs by Len Burgess which were printed and hung by Cape Ann Giclee, Gloucester. Now on display through the month of May.”PassportSign2_0583

BREAKING: TO CELEBRATE TODAY’S WARM WEATHER THE DECK AT THE STUDIO IS OPEN ~ WITH HALF PRICE MEXICAN MENU ALL DAY!

Posted on by Kimsmithdesigns

Join The Studio Restaurant today only for a half price Mexican menu all day. The best “deck on the Neck!”

Cally Flaherty Greg Halle Studio Restaurant ©Kim Smith 2015Our favorite waitress from the Seventh Wave in Rockport, Cally Flaherty, is now working at The Studio, with the very affable Studio’s Greg Halle.

Thanks for a fabulous dinner last night Greg, Cally, and Colleen! 

Studio Restaurnat Rocky Neck Gloucester ©Kim Smith 2015

Magnolia 525

Posted on by Donna Ardizzoni

New and exciting things are always happening at 525 Tavern on Lexington Avenue. Catherine Hull, GM of The Loiacano Companies, sent me the new spring/summer menu and invited me to try some of the meals before the restaurant opened on Thursday. The food was so good, the type of food you want to lick the plate clean. Below are some photos of the great food in this jewel of a restaurant in Magnolia. Remember to make some time and dine at this restaurant. It made my whole week. The restaurant also uses recyclable and reusable take out and left over containers.

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April 30, 2015 outdoor dining

 

Press Release
Magnolia 525 Tavern Introduces Fresh New Spring/Summer Menu
Gloucester, MA (May 1, 2015) – The 525 Tavern invites you to taste some fresh new additions to our Spring/Summer Menu. We kept your favorite authentic recipes and added some light and delicious new treats. Known for great music, great food & great friends … the 525 is your local tavern for made-from-scratch cuisine and a welcoming atmosphere. Everything from sauces to entrees, hand cut fries to hand dipped onion rings are all house made in in our 525 kitchen. And almost every single item on our menu can be gluten free. The new dinner menu now features a favorite pick of the neighborhood – the Seared Ginger Soy Salmon. The fresh caught salmon is seared to perfection with ginger and soy and accompanied with baby bok choy, sweet chili stir fry and our own udon noodles … an absolute must try.
Bruschetta was suggested by the 525 locals, so we baked a delicious loaf of focaccia, lightly grilled and topped it with tomatoes, capers and fresh mozzarella to create a light and healthy summer treat!

The bar menu now boasts a new selection of award winning wines and summer-time draught and bottled beers – all tasted and approved by our guests. New martinis and craft cocktails
highlight the history of infamous Magnolia from “The Hammond’s Hammer” to the “Oceanside Hotel.” The wide variety of new cocktails feature freshly muddled mint, strawberries, blueberries, lime, lemon and everything good about summer.
The new menu items, new cocktails and brunch specialties are available now at the 525 Tavern, located on Lexington Avenue in Magnolia. For more information please contact Magnolia 525
Tavern at 978.525.3230, or email us:info@525magnolia.com.orvisit525magnolia.com.
Take Out and Delivery are available.

Opened in 2014, Magnolia 525 Tavern brings passion for the freshest authentic food available in Magnolia. The 525 Tavern offers a wide variety of entrees including chicken, steak, pastas and burgers. Known for great music and a welcoming atmosphere, it is a favorite meeting place for locals. The 525 Tavern will have an expanded outdoor dining area that provides the perfect  space for casually sophisticated dining occasions, social gatherings and private dining events.

525 Tavern  serves Sunday Brunch starting at 10:00 and they also have take out and Delivery.
Logo Bruschetta Can not go wrong with these foods
Comfy Booths Margherita Pizza Mouth Watering
Seared Ginger Soy Salmon Steak with Mushroom and demi glaze Strawberry Cove Salad

MUST READ HYSTERICAL LISE BREEN @BroBrewCrew ENDORSEMENT!!!

Posted on by Kimsmithdesigns

We sent Lise home with the donuts after Sunday’s HarborWalk garden cleanup. Here’s what she had to say about Brother’s Brew!

“I have to say those cinnamon donuts were the best ever. I briefly considered taking them to the neighbor’s house—but then had to try just a tiny piece of the puffy jellies, but didn’t get to reach the jelly (was I thinking this was some sort of exotic preserve that I would never get a chance to sample again?)  so had to cut an entire half of the jelly donut to try it for the total essence of jelly donut.  You would think I would have stopped, but then had to just try the chocolate. As I sliced off an inch, it occurred to me that you can’t present a donut to someone who isn’t your blood with a piece snuck out of it like you can a sliver of cake.  Well, the damage was done, so might as well take another slice. You know how that goes. The sugar and fat ratio imbued was saying MORE. And then I remember you saying the cinnamon were to die for and… Well it turns out I thought so too.  So now the donuts were entirely, absolutely gone. We scarfed those—how many? six? eight?— down in two hours tops. You know when I said I could just eat one at a sitting? I proved myself very, very wrong.  I guess it helped that the backs of my thighs were screaming “feed me!”  Something about lactic acid buildup needed to be counteracted with butter, white flour and sugar. Talk about weekend warrior aches! It looks like my 45 min on the elliptical machine with the ten minutes of pedaling backwards is not doing it.

Bill said I could never bring them into the house again.  Ok. But now I know where I can get them outside of the house.
You be sure now to send the photos of our 25-odd bags to our Mayor’s office/comptroller’s office and get reimbursed…

Anyway, I hope to see you Sunday for a repeat/repast.  No! Leave the doh at the Bros!”

When I asked Lise if we could post her funny note, she added:

“To make it worse, there were BOYS in full skateboard regalia visiting the neighbors and you just know they would loved the treat. Clearly there is not much in the way of impulse control over here, but might possibly justify the crime by the fact we had skipped lunch and it was mid afternoon.”

Thanks Lise for sharing!!!

Brother's Brew Rockport Donuts! ©Kim Smith 2015Brother’s Brew Latest Creation ~ Strawberry Shortcake Donuts

Sunday Funday at The Studio

Posted on by Nichole S.

It you follow Good Morning Gloucester even just a little bit, you know by now that The Studio is officially open.  You probably also know that their menu (with the exception of all sushi) is 1/2 off for the rest of April! So, back from Virginia and with no food in the fridge, how could we not head over to Rocky Neck for an early dinner last night!?

The best laid plans… (don’t get the wrong idea…it was phenomenal so please read on).

What you may not know about me is that my children clearly think they are Rockefellers.  They typically snub their noses at the kids’ menus found at the restaurants where we like to dine and, of course, they were only interested in eating sushi last night.  Don’t get me wrong, normally I am thrilled with their willingness to try new foods and their fondness for a wide variety of cuisine. Last night, however, it would have been just ducky if they would have been happier with chicken fingers or something equivalent.

So, with a tuna maki roll in front of Finn and some yellow tail nagiri in front of Thatcher, my husband and I happily ordered off the half-priced menu.  We got the Asian Style Calamari, St. Louis Ribs, Fried Pickles, and the Rudder Style Mussels…because also, when dining with Finn, you’d better order mussels.

Everything was absolutely delicious.  A fantastic first meal of the season….and, even with the kids’ menu fish and chips that we ordered for good measure (secretly hoping for left overs for today’s lunch boxes) and two beers…the entire bill came to just over $50.

Unbelievable.  I strongly recommend getting yourself over there soon.

A small update!  I am so happy that a reader mentioned that you should always tip the servers on the actual bill.  That goes without saying.  Just because the management has decided to reduce prices…it does not mean that the staff is working any less.  You should absolutely tip on what the bill should have been.  I know you all know that, but I feel better having added it to the post.

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Springtime Harborside Dining at the Rudder!

Posted on by Kimsmithdesigns

The Rudder’s porch is open and is wonderfully cozy and fully heated. It’s lovely to be dining al fresco on the harbor again, despite the unseasonably chilly temperatures.

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Twentieth century pricing in the twenty-first century! For the month of April, all food at the Rudder is half off! The plate of sweet puffy sea scallops and tender shrimp in the last clip is $12.50!!!!!!!!!! GO! Reservations Recommended.

https://instagram.com/p/11uMtrjyqa/

 

Comsos 12 ©Kim Smith 2014 copy

Friend me on Facebook and follow me on Twitter, Instagram, and Vine. You can also subscribe to my design website at Kim Smith Designs, and film’s websites at Beauty on the Wing ~ Life Story of the Monarch Butterfly, Gloucester’s Feast of Saint Joseph Community Film Project, and Life Story of the Black Swallowtail Butterfly.