Good Morning Gloucester

Press on Lexington ave is now opened

Donna Ardizzoni / Circle Consulting Group 978-526-9222

Hi Joey,  A quick pic that you can post, to help remind all to Shovel out those Hydrants, one just never knows.  This stuff will turn rock solid tonight, and then what.  Minutes could be the difference.

Thanks

Joe Mckechnie

Hey Joey.  I wanted to share these pictures with the community and thought of you to post them on GMG.  There were three bald eagles over the sand bar where little river meets the annisquam. 
Best regards,
Myles Mattson

First To Butterfly The Flank Steak with the grain.

Try to get it squared off when split open and laid out.

Season with whatever you’d like, I used Montreal Steak seasoning.

Next add Feta (you can use other cheeses like goat cheese if you prefer).  leave a little margin around the edges without stuffing ingredients.

Add sliced roasted red peppers and pepperoncini.

Next Prosciutto di Parma

Roll tightly and secure with butchers string.

Season the outside.  here I used Italian herb seasoning.

Check back for more updates.

Once grill was 350 degrees at grate temp I seared the stuffed flank steak, rolling every couple of minutes until each side had color.

Next place foil down on the charcoal grate under where we will place the stuffed flank steak, moving the roll offset the coals.  We will close the lid, place a couple of chunks of apple wood over the coals for smoke and wait til she hits 130 internal to pull it off.

The Money Shot!

I went to 525 the other night for dinner and drinks with a couple great friends.  Two Magnolia Mules, some shared calamari, beet and ricotta salad, and fish tacos….followed by a delicious espresso and some obscene (in a good way) dessert.  Everything was delicious!  If you haven’t been in a while it is probably time to head on over!