Tasty- Texture- Healthy. Easy snack to have on hand to keep you away from that bag of chips or candy bar.
Category: Eats
Sugar Magnolias Knocks it out of Park with Fresh
Just getting back from a successful fishing trip to the other Cape, Sue and I were walking down Main Street Gloucester on a rainy Saturday, hungry. Since I had a cooler of striped bass, bluefish, and fluke, we were not interested in fish since that was all we would be eating this weekend. So when we looked at the Sugar Magnolia’s menu we skipped over the haddock and fries and the crab cakes and other tasty seafood which would have been our first choices. Instead we decided to split the Crispy Buffalo Chicken Wrap and the Mediterranean Steak Tips with hummus and tabouli served in lavash with side orders of cous cous and quinoa.
So how do you make a crispy buffalo chicken wrap amazing? Everything was fresh down to the lettuce but especially the homade buffalo sauce. This was not a shot of Frank’s Hot Sauce but a fresh made mystery that was tangy and with the crispy of the chicken was over the top. Same goes for everything else. It’s obvious that Sugar Mags makes all their food fresh. How can you get wild about hummus and cous cous? When it’s fresh that’s when. I don’t get out much so I had to ask Sue what quinoa was. Some type of grain but when mixed up with some other stuff it is wicked pissah. Get that side. Oh, and whatever they did to that lavash is sinful. It had to have been on a grill with a little butter and it made the steak tips with whatever the secret sauce just sing.
Sorry, no photos as I was too hungry and by the time I thought of it I had trashed both plates. So I’ll stick in a photo of what happened to the fluke. An 18 inch fish pulled out of the fast moving rip off Martha’s Vineyard. Â Sue did a flour dredge, then egg, then panko, then into hot oil. The tortillas got the same hot oil treatment then some fresh salsa and some hot sauce for some tasty fish tacos.
The bluefish is already in a soy, sugar, salt, bay leaf, brining away, and will make it into the smoker then into the Cuisinart for the ever popular Rubber Duck Smoked Bluefish patĂ© in time for next Sunday’s GMG Mug-Up.
Plants, Preserves, Pastries and Strawberry Shortcake at St. Ann’s Today
Don’t let the nasty weather stop you from getting some! 9AM-2PM today, in the hall under St. Ann’s Church of Holy Family Parish, located on Pleasant Street, just north of Prospect Street. There are lots of good things just waiting for you! Here are some photos to tantalize all fans of gardening and of home-made pastries and preserves… and of home-made strawberry shortcake! Available while supplies last!
I bought some “Olivi Scacciate”, some sort of eggplant preserves, and a crushed black olive spread… I’ll go back for some strawberry shortcake at lunch!
Fundraiser organized by the Women’s Guild of Holy Family Parish.
Dieting at Destino’s
I’ve been on a diet the last week and a half and really watching what I eat by tracking my calories and exercise in the “My Fitness Pal” app on my iPhone. I’ve actually been doing really well monitoring how many calories IÂ have for each meal and not going over my daily limit of 1200. Â I give myself plenty of calorie room for dinner, because hat’s usually when I use the most. Well, Destino’s eggplant parmesan sub and fries were no exception. I still to was able stay on track, but in order to eat this and not feel guilty I had to add some extra elliptical time.
The whole time on the elliptical all I could think of was this:
Once I burned enough calories I let myself enjoy this Destino’s masterpiece and amazing fries. I estimated this to be a 900 calorie meal for small eggplant parm sub and 1/2 of the fries (please don’t tell me I went over). I hope I have your mouth watering and your legs moving all at the same time. I won’t eat like this everyday, but I think you have to give yourself a treat once in a while.
~Alicia
Apple Street Farm Pictures From Christy Juckett
Cape Ann Farmer’s Market Opening for 2012 Season, June 21st to Oct. 11th. Official opening on Thursday, June 21st, at 3:00, Stage Fort Park
The Stats: On Thursday, June 21st at 3:00 p.m. the Cape Ann Farmers Market at Stage Fort Park in Gloucester, will celebrate the opening of its 2012 season. The market will be open until 6:30 p.m.
New this year: More markets, more vendors, more fun
The Cape Ann Farmer’s Market has added to its season, starting one week earlier, and is planning two special indoor markets during the Thanksgiving and Christmas holidays. New vendors this year are offering roasted nuts, herbs, homemade cheese, condiments and new additions to our prepared food vendors to take home or eat at a near-by picnic table. These, along with Cape Ann Farmer’s Market farm favorites, crafters and local food producers, make the market one of the largest in Massachusetts. Along with an extensive array of fresh produce through-out the season, vendors will be selling baked goods, gelato, fresh pasta, fish from Fisherman’s Wharf Seafood, local wines and locally roasted coffee. Back yard growers will be selling produce, eggs, maple syrup, desert sauces, salsa, and jams. Craft tents will offer organic soap, hand-made jewelry, pottery, hand-printed clothing and art made from recycled materials. A complete list of vendors and weekly schedules may be found on www.capeannfarmersmarket.org.
The Farmers Market is at Stage Fort Park, overlooking beautiful Gloucester Harbor, through the courtesy of the City of Gloucester. Parking fees will be suspended during market hours, so plentiful free and ample parking will be available to shoppers. A CATA bus will run from the Rose Baker Center on Rogers Street to Stage Fort Park by reservation.
The Cape Ann Farmers Market is an independent non-profit, mission-based organization, started by and for the community of Cape Ann, and sustained with one part-time paid employee. It is funded by vendor fees, memberships, donations and grants. Cape Ann Farmers Market sponsors a used cookbook and garden book table, and will be selling tote bags, aprons, t-shirts and memberships, which include discounts at local restaurants and specialty stores every week to help offset the costs of running the market.
The Cape Ann Farmers Market accepts WIC coupons, Senior Farmers Market Nutrition Coupons, and SNAP/EBT, expanding its mission to bring healthy food to the entire community.
Other: The Cape Ann Farmer’s Market includes a wellness tent where shoppers can relax with a therapeutic massage, and an education tent where local non-profits promote their organizations and services. Cooking demonstrations are a frequent and popular attraction, and children’s activities are organized by Art Haven every week at 4:15 under the children’s tent. Stage Fort Park has a playground to entertain children while parents shop, and grills are available so families can stay for a picnic dinner or a concert at the bandshell. Prepared food available this year for taking home or dining at the park include homemade pickles, guacamole made on-site, fresh salsa, tacos, burritos, lobster and crab rolls, grilled chicken and pulled pork, fresh homemade pizza, savory and sweet tarts, a wide variety of baked goods including gluten-free goodies and Lebanese flat bread. A special picnic night is being planned in late July.
Talent: Instead of piped-in supermarket Muzak, area musicians provide an original background soundtrack for shopping. Performances are during market hours, from 3:30 to 6:30, and feature sea shanties, folk, bluegrass, blues, jazz, and world music over the course of the summer.
Special Events: The Seafood Throw Down, a cooking contest and display by local chefs, will be held July 26 and August 23.
Shrimp on the dock
Healthy Quick Local Lunch Option: Hummus and Veggie Wrap With Chicken At Pleasant Street Tea and Coffee Co
North Shore Magazine BONS- HOW BOUT SUPPORTING SOME OF OUR LOCAL FAVORITES?
Til the end of the month voting is open for the North Shore Magazine’s BONS Awards in many different local categories.
Just as I would only have you vote for GMG for best Blog if you thought we are truly worthy I would suggest you vote for some of our other locals which in my mind are worthy of votes. you can click on any of the highlighted links to go to that voting page for that category. If you don’t see your favorite you can nominate them anyway.
We have three local Bakeries under the bread category which I could make a case for any one of them- Sclafanis, Virgilios and Alexandra’s Bread Co.
Then there is the Bakery sweets category in which you could make a case for Nichols or Turtle Alley.
We have a bunch of different restaurants which in my mind are as good as you’ll find anywhere on the planet.
There are places you might get your lobsters or seafood to consider voting for.
There is the greatest brewery on the planet right here in Gloucester Cape Ann Brewing which deserves your vote IMO.
The Best BARBQUE. I mean is anyone in their right mind going to argue with Smokin Jims under the best BarBQue? Please!
Coffee Shop– Lone Gull, Pleasant Street, Cape Ann Coffee Take your pick.
Farmer’s Market– Cape Ann Farmer’s Market by a landslide.
Mexican– If Tacos Lupita doesn’t take this home there should be an investigation- huge portions, fresh, cheap prices.
Pizza– My favorite is Sebastians but I know there are a lot of Delaney’s, Captain Hooks and Maria’s fans out there.
Sushi– Lat 43
Romantic- The Rudder comes to mind as the most in the summer.
General Excellence– Helloooo Duckworth’s Bistro
Al Fresco Dining– If there’s a more beautiful view than that of the Lobster Pool in Rockport at sunset I haven’t seen it. Bonus points for being able to brown bag your beer and wine.
Arts and Crafts– Duh social media savvy and always open Coveted Yarn
Again I stress only vote for folks you think deserve to win. There are many more worthy local businesses but as I’m completely slammed here at work on Memorial day weekend forgive me if I left out some important ones as I’m just trying to remind folks to vote for their favorites..
Terry Weber’s First Ever Barbeque
Hey Joey,
Last Sunday I held my first ever BBQ. Because it was my first one, I kept it small to reduce the anxiety I generally have before big ‘events.’ But there was no reason to worry. It was a perfectly sunny day and the food was good. One of the things that made it great was the company of a few friends and my friendly neighbors. The view wasn’t bad either…I realized again why I love living here.
Now that I am a pro, I am already looking up the prices to host clambake for 100 people…;)
Terry
For more pictures, click here: www.themightyvoyager.com
2012 Good Morning Gloucester Farm Bar and Grille Hot Wing Challenge Photos from Craig Kimberley
First Fresh Rocky Neck Strawberry of 2012!
Hi Joey,
Looks like Strawberry season started on Rocky Neck early this year! Here’s a shot of our first picked strawberry – picked Saturday, May 19, 2012. It was small, a little misshaped, and was pretty tart when eaten. If it was a lobster you would have thrown it back…
Enjoy!
~Bill O’Connor
North Shore Kid
WTD!
Do I Really Need to Remind Y’all About How Bananas Thursday Night May 24th At The Farm Is Gonna Be?
If we haven’t proved it to you with the first Hot Wing Challenge, The DTF Burger Challenge, the Corndog Challenge or The Past Two Year’s Running Bikini Speedo Dodgeball Tournaments then stop reading now.
Gonna be off the wall. Somebody better bring a fire extinguisher because shit’s gonna be en fuego for our second annual Hot Wing Challenge at The Farm Bar and Grille.
Don’t come if you don’t like to have fun.
Don’t come if you consider yourself old at heart.
But if you have ever experienced the fun we’ve thrown down at every one of these events then I want you to come on out and party with us.
We will be playing Kim Smith and Craig Kimberley’s Bikini Speedo Dodgeball Movies on the big screen and then things heat up even more with a test of wills to see who can take the heat!
Show up at 7PM for the insanity.
Here’s a little taste from the last one-
The intros from the 2009 Challenge-
A little preview smack talk from round 1 with Jalepeno Timmy back November 11th 2009-
Round Six From the 2009 Farm Bar and Grille Good Morning Gloucester Hot Wing Challenge-
If you think you have what it takes call 978-768-0000
Video Ohana Pre-Opening May 21, 2012 Gloucester MA. Open To The Public May 23rd
Ohana Pre-Opening Pictures and Interview With Alyssa Cohen
Here’s the address- 151 Main Street Gloucester (across from the Lone Gull)
telephone- 978-283-3200
Ohana will open it’s doors to the public Wednesday night May 23rd.  Do yourself a favor and get there before this place blows up and you can’t get a table.
click below for video interview with Alyssa Cohen, wife of Chef Enx and front of the house manager
Bex’s Sweet Potato Chili Submission For The GMG Easy to Prepare Loaded With Flavor and Healthy Recipe Contest
The GMG Easy to Prepare Loaded With Flavor and Healthy Recipe Contest:
I’ll rate your recipe based on three criteria: Taste, Easy To Prepare (if you can make it in an office without a stove you get bonus points, without a microwave even higher), Nutritional Value. Minus 5 points for lack of photo.
I should also add that for nutritional value I’m going for something that will reduce fat, give energy but provide enough as to not lose muscle. A fruit salad I understand is nice and all but it isn’t gonna get me through a work day.
For The First Four Weeks I will award one prize per week from our GMG Swag Bag to the highest rated pic/recipe.
Contest winner will have to pick up their award and if not claimed within two weeks it gets awarded to the next person.
Bex Sweet Potato Chili:
My original recipe calls for no meat but I’ve amended it for you. Photo attached is vegan and gluten free.
If you like heat, Tapatio Hot Sauce is the best hot sauce around but I haven’t been able to find any in MA. It is not vinegary like Pete’s, Red Hot or Tabasco. Makes a huge difference. I use it in anything when I want a kick of heat.
Bex’s Sweet Potato Chili
1 pound lean ground turkey
2 T olive oil
1 large onion diced
1 garlic clove fine chop
1 large carrot small chop
1 large sweet potato, peeled and cut into 1/2" cubes
29oz + 16oz can diced tomatoes
16 oz can black beans, drained and rinsed
1 package chili power
1t hot pepper flakes (optional)
2T Tapatio Hot Sauce (+/- depending on your preferred heat index)
Sauté the ground turkey in the oil until cooked. Remove turkey and add the garlic, chili powder and onion. Cook until soft. Add turkey back and everything else and cook until the sweet potato is soft on the fork. Serve with brown rice.
1-10 in each category with the cumulative score being the final and minus 5 for a lack of photo.
Taste: Looks mighty tasty, and I do like the heat. 10
Easy To Prepare: It’s easy enough for a chump like me to make but a step or two more than Sarah’s recipe from yesterday and definitely not able to make it at work without an oven. 5
Nutrition Value:Looks solid, I’m a huge fan of ground turkey over ground hamburger. Sautéing the turkey in the oil gets a slight ding I guess but still a very solid score. 9
Total for those of you keeping score at home Bex scores a 24
Passports Single Vineyard Boutique Wine Dinner
Single-Vineyard Boutique Wine Dinner
Thursday, May 24, 7:00 p.m.
Passports Restaurant
110 Main St., Gloucester, Ma.
978 281-3680
with Chef Eric Lorden
and Dr. Kathleen Powers Erickson (The "Wine PhD")
4 artfully-prepared courses and 3 single-vineyard boutique wines!
$50.00 per person
First Course:
Mushroom caps stuffed with sautéed crab
and Gruyère cheese
Wine: Morgan "Double L" Vineyard (organic) Pinot Noir
Santa Lucia Highlands, California
(Wine List – bottle: $95.00)
Second Course:
Citrus salad of grapefruit and oranges on
a bed of Frisèe lettuce with spiced pecans
Wine: Hirsch Heiligenstein Vineyard (organic) Gruner Veltliner
Kamptal, Austria
(Wine List – bottle, $55.00)
Third Course:
Roasted Duck with sweet potato puree and
pomegranate reduction
Wine: Rosenblum Rock Pile Road Vineyard Zinfandel
(Wine List – $75.00)
Fourth Course:
Turtle Alley Chocolates with
Atomic Cafe Press Pot Coffee
Sarah Jane Submits Her Indonesian Barbecue Recipe For The GMG Easy to Prepare Loaded With Flavor and Healthy Recipe Contest
The GMG Easy to Prepare Loaded With Flavor and Healthy Recipe Contest:
I’ll rate your recipe based on three criteria: Taste, Easy To Prepare (if you can make it in an office without a stove you get bonus points, without a microwave even higher), Nutritional Value. Minus 5 points for lack of photo.
I should also add that for nutritional value I’m going for something that will reduce fat, give energy but provide enough as to not lose muscle. A fruit salad I understand is nice and all but it isn’t gonna get me through a work day.
For The First Four Weeks I will award one prize per week from our GMG Swag Bag to the highest rated pic/recipe.
Contest winner will have to pick up their award and if not claimed within two weeks it gets awarded to the next person.
Here is Sarah’s recipe for Indonesian Barbecue:
Indonesian barbecue is my go-to, low-cal preference–modified to be lower-cal!
1 lb ground turkey
1/2 tsp ground cumin
2 tsp ground coriander
1/4 tsp black pepper
1 clove garlic, chopped
1 tbs bell pepper, diced (I use more)
1 tbs chopped onion (I use more)
1 egg, beaten (or Egg Beater, or 1/3 cup low-fat yogurt)
Preheat broiler (or barbecue grill). Mix all ingredients together well. Shape mixture into 2.5″-long, football-shaped balls. Broil for about 10 minutes, turning once halfway through. Done.
Okay lets get to the ratings, and of course I’m not tasting it but I’ll give the taste grade based on if a lack of perceived blandness getting highest scores.
1-10 in each category with the cumulative score being the final and minus 5 for a lack of photo.
Taste: All those spices you gotta go with a 9 on taste with the only ding being that I might like some type of dipping sauce to go over them so they wouldn’t be dry.
Easy To Prepare: Well it looks relatively easy. Not a crazy amount of ingredients or hard to find ingredients, you mix everything together, shape them into balls and broil them. Pretty easy but not simple enough to do in an office, I’m going 6 on easy to prepare.
Nutrition Value: Looks like a 10 to me. Here’s a question and I reserve the right to change this score based on my lack of fundamental cooking knowledge- when you broil this, do you use oil?
So the cumulative score based on the three criteria is a 25 minus 5 for lack of photo gives it a total of 20. If Sarah makes the dish and submits a picture within the next couple of days I’ll add in the extra 5 points.
Week 1 in the contest ends next Sunday night for submissions.
Check out Sarah’s Blog Here- http://seagardensandglass.blogspot.com/
mamma agata cooking class, ravello italy
A few short clips from our cooking class in Ravello Italy with Mamma Agata and daughter Chiara
and here are some pictures from their amazing home-
Helmut’s Strudel
I am often in Rockport to preside at one the morning Masses on Sunday. Â When I have the earlier (8:30AM) Mass, I like to go down afterwards to Bearskin Neck for a walk and for breakfast. Â I’ve tried a couple of places, and one of my favorites is Helmut’s Strudel, down towards the end of Bearskin Neck, on the right.

Service with a smile:
They have a selection of wonderful-looking pastries. My goal is to try one of each eventually…
They also have a patio with a nice view, where you can sip your coffee and munch on your strudel.
-Fr. Matthew Green








































































