Tag: Eats
Uhmmmm The World’s Greatest Lobster Roll Just Got Even Better By Subtraction. You Heard Me- Subtraction.
You’ve heard me rail on about the world’s greatest lobster roll for four years now.
We’ve dismantled countless frou frou high brow chefs and food bloggers who couldn’t leave perfection alone and had to go and mess up the perfect lobster roll with such atrocious ingredients as paprika, celery, lettuce, relish onion, pickles, avocado and such ridiculous platforms for rolls such as French baguette rolls and anadama bread.
Yu can read about all those abortions these dopes tried to pass off as lobster rolls here-
How to F^@K Up a Lobster Roll -For The New Readers
Grandma Ethel Needs To Put Down the Crack Pipe
The Broads Out In California Try To Defend The Undefendable
IDIOTS!!!!!!!!
Bastardized Lobster Roll on Tap Today At Gloucester Gourmet
But what I’m about to tell you is going to turn a lot of what I’m saying on it’s head I guess. Or another way to look at it is actually more accurate in that as I’ve told you from the beginning- that simplicity and not overthinking the lobster roll and it’s perfection is the way to go so simplifying in the way I’m going to explain actually falls right inline with what I’ve been saying.
Night before last the Mrs asks me to bring home some lobster so she can make lobster rolls. She tells me she wants to try something different than her traditional recipe.
I brought home 5 lbs of medium shell lobster and she made two lobster rolls based off her original recipe-
Ingredients For The Worlds Greatest Lobster Roll
Posted on April 28, 2008 by Joey C
Ingredients For The Worlds Greatest Lobster Roll, originally uploaded by captjoe06.
Has to be Cains mayo, and hot dog rolls so you can grill them to a golden brown with the unsalted butter.
Notice there is no lettuce, paprika, celery or any other filler. If anything else appears in your lobster roll, you have an inferior lobster roll.
steam the lobsters and shuck the meat
tear the meat into 1/2 inch chunks or so and mix with cains mayo
refrigerate
once lobster and mayo is chilled, butter each side of cheap hot dog rolls (the kind you tear apart)
you do not want to use any goddamn baguette or crusty overpowering roll
you want white bread tear apart soft hot dog rolls
once you butter the sides of the hot dog rolls with SALTED butter you pan brown the roll so its warm and golden brown
just barely browned but the roll should still be very soft
then load up your cool lobster/mayo filling into the warm soft buttery roll and you have yourself the perfect lobster roll
note- NO LETTUCE- NO CELERY-NO PAPRIKA- NO FANCY CRUSTY FRENCH ROLL
I’m here to tell you that there is an upgrade to this and it is by simplifying.
Leave out the mayo and serve with hot drawn salted butter drizzled over the top of the cooked lobster meat inside the grilled buttered bun.
It actually intensifies the taste of the lobster instead of masking a bit of it with the mayo.
It’s now the official recipe of the World’s Greatest Lobster Roll.
#Boom! That Just Happened!
Best lobster roll pictured in back.
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Best BBQ In Gloucester? Smoking Jims and It Isn’t Even Close
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I Loved the Zip Trip Show But……………….
Zip Trip Nightmare
Last fridays Fox 25’s “Zip Trip” was a fun event. It was very interesting to see this professional Tv crew put together this event. But there was one thing there that’s been giving me nightmares the last couple of days. First clowns then walking and talking dolls and now Human Lobstas.
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Sista Felicia! I need a Recipe.
Sista Felicia! I need a Recipe.
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There should never be an open seat at the Sushi Bar at Madfish
If you haven’t tried the sushi at Madfish yet you only have a little while before it’s over for the season. I highly highly recommend that you do.
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Got Great Goat Cheese?
Gloucester Quilter submits-
Here in Gloucester, we know great food. And we know the importance of fresh, local food. Gail Hobbs-Paige is a James Beard Award Winning Chef and a dear friend of Gloucester Quilter. She left the kitchen to start a goat farm in rural Virginia. Since 2007, Gail has also become the face of "slow food" advocacy efforts (chefs communicating the value of cooking with locally grown products) in Virginia. Her work and cheese has been written up in Bon Appettit, Washington Post, Southern Living to name a few. Like our own E.J. Lefavour, Gail has turned to KickStarter to take her homegrown business to the next level – because her product is that good. Gail and Caromont Farm are in the final stages of "Vats the Idea" campaign to buy the next generation vat-cheese-making machine.
LIMITED TO 10: If you pledge $100, you will get 1000g of Caromont Cheve along with a selection of her small-batch, specialty cheeses or charcuterie cured meats 6-times a year = every other month you will get a sample of great, fresh, local, artisanal goat cheeses and/or cured meats.
There are lower pledge-levels to support Gail and Caromont Farms. Trust us: you will not be disappointed.
Click here to email Caromot Farms. Call Caromont Farms at 434-831-393.
Gloucester Quilter
http://gloucesterquilter.wordpress.com/
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HUGE REMATCH RESCHEDULED – Sugar Mags vs. Classic Cooks Tomorrow (Thursday) at 4pm
OK, you’ve waited patiently now for 4 weeks to see this epic rematch and tomorrow is the day — 4pm Stage Fort Park — weather looks great — and we have a special twist: Thursday’s throwdown will help answer the question How does local seafood affect the health and diet of young people? In addition to the pro judges (Lara Lepionka of Backyard Growers and Beacon Street Farm and Hallie Baker of Turtle Alley Chocolates) we’ll have 3 youth judges who will make sure the chefs’ creations are compatible with young people’s palates — a very tall order, indeed. So bring your kids and get them to try the dishes too.
Here’s a video that Joey made of the last contest between these two culinary giants (check out the end of the video where Angela Sanfilippo tells you what to do with the head of a hake — delicious!)
And here’s the press release from Niaz Dorry of the Northwest Atlantic Marine Alliance, who sponsors the throwdowns:
Seafood Throwdown Brings Unique Partnership to Farmers Market
Highlights Local Seafood in Healthcare Industry’s Purchasing Decisions
Gloucester, MA – Seafood Throwdown, a unique cooking competition that highlights the importance of local seafood in restoring a healthy ocean ecosystem, is back at Cape Ann Farmers Market on Thursday, August 23, 2012 with a twist: focus of this Throwdown will be to highlight the role of local seafood in young people’s health and diet while showcasing the work underway to assist healthcare industry in shifting their buying practices to support locally caught seafood. The Cape Ann Farmers’ Market and the Northwest Atlantic Marine Alliance have sponsored Seafood Throwdowns for the past four years to raise awareness about why “Who Fishes Matters.”
This Thursday’s event is a rematch between Classic Cooks and Sugar Mags. Last year’s Seafood Throwdown winner Julie Ann Geary of Classic Cooks Catering will be joined by Justin Grandin of The Happy Taco food truck. They will compete against 5 time winner Sugar Mags who will be featuring Lidia Sands and Sandro Carvalho with owner Missy Hart cheering from the sidelines … download the full press release PDF here.
After the throwdown, be sure to stay in town for a night of great music at 10 local venues. See the full music lineup here.
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FINALLY……You too can have a chance to see Sista Felicia in action and be a part of a Traditional Sicilian Dinner Preparation
After repeated requests, lots of begging, and downright cooking-night crashers…Sista Felicia has agreed to open her kitchen to the public.
Felicia will be cooking in her kitchen, with friends and family, at least 2 x a week and you now have an opportunity to watch Felicia in action, help with the food preparation, and finally eat all together at her famous dining room table.
The menus will be set with Mohan/Ciaramitaro traditional family favorites such as Sunday Zuggo, Braciule, and Meatballs, Dishes created from Gloucester’s Local Waters, Arancini Rice Balls and Pasta Bolognese Sauce, Chicken and Beef Speddini and Pasta, Homemade Pasta (Mmm), Homemade Sausage, Zucchini Night with 4-5 different Zucchini recipes, or Mudiga Bread Crumbs, Steaks, and Sangies.
Every meal will be accompanied by pre-dinner nibbles, specialty side salad, bread and dessert of Felicia’s choice. You will literally be eating your way through the evening.
The choices will be endless and you can feel free to request items you have seen on the Good Morning Gloucester blog site. You may also feel free to bring your favorite Italian wine or spirits to accompany your meal.
The Demonstration Classes will kick off on Wednesday, September 12th, at 6:30 PM… with Felicia’s all time favorite meal of a Traditional Sicilian Dinner. The cost will be $75 a person and the Space is Limited to 10 people.
Menus and Dates for Future Classes will be posted on Sista Felicia’s Kitchen’s Facebook Page and Good Morning Gloucester.
Special Demonstration Nights for Groups of 10 can be arranged.
To reserve your spot in Sista Felicia’s Kitchen….email sistafeliciaskitchen@gmail.com
Hope to see you there.
Mangia!!!
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Susan McGee asks About Vegetarian Restaurant offerings Around Gloucester For her Visit
Hello Joey,
How lucky I am to have stumbled upon your Interactive Eats page! Great work! I could use some of your help, if you have a few minutes.
I have enjoyed several trips to Gloucester with visiting friends (we are in Salem, NH). Very soon my family will be visiting and we want to explore Gloucester during the Schooner Festival. We have an 87 year old Mom with us, so we are limited in speed and distance for walking. We are planning to get to Gloucester early, and base ourselves around the Harbor Loop, take the water taxi for some easy water time to view the schooners, and go to different locations in Gloucester in the water taxi.
Here is where I need your help – Do you know of any good places to eat that have at least a few vegetarian dishes? While I am a huge seafood fan, one person is not, so ideally there is a place with good seafood and other options for vegetarians as well. My plan is to park at Harbor Loop. Hopefully we will find suitable parking if we get there early enough. Maybe the water taxi goes to some great place within the harbor?
In the meantime, I will go through all the listings in your map and check out their menus. Just thought you might know of something off the top of your head. Thanks so much for putting the map together!
Susan McGee
Anyone have some good suggestions for Susan? Pipe right up in the comment section of this post.
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Sista Felicia Pasta Bolognese Featured on GDT
Click here for the entire story video and recipe at the Gloucester Daily Times Site
August 15, 2012
Bolognese Sauce
By Times StaffGloucester Daily Times
There are many variations for what is known as Bolognese sauce, and every Italian American home usually has its own.
Felicia Ciaramitaro Mohan’s version is typical. In her home, as in most other Italian American homes that take their Italian food seriously, it is a staple sauce, especially for the traditional Sunday dinners.
Felicia says that the best way to think of this sauce is as “a meat sauce, it is thick and not juicy.” There are two types of meat — ground hamburger and ground veal — but relatively little tomato sauce.
“I use it as the stuffing along with some peas for my arancini,” she says. “It is almost always served on pasta for Sunday dinner as well.”
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Merluzzi- If the old timers were still alive they’d be having a field day.
Guys like Mickey Red, Leo The Flounder, they’d be going crazy for the whiting that’s been coming in. Fried, in a broodu, you name it- Whiting, my favorite fish to eat.
Let the Menagani Babu eat 30 day old swordfish, I’ll eat a mess of fried whiting any day over that crap.
When we were in Ravello, Italy we saw the Merluzzi at a Farmer’s Market. Same fish in the Mediterranean that we’re landing here in Gloucester.
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Lobster Fest at Seaport Grille $9.99 Single Lobster #Boom!
Check out those lobsters! We enjoyed our lobster feast last night at the Seaport Grille. I had the steamed and Mike enjoyed the stuffed. He really loved the stuffing, lots of whole shrimp and scallops in buttery goodness.
The Seaport Grille celebrates Lobster Fest on Wednesday nights this Summer. Check out the amazing prices on their lobster dinners!
$9.95 One Steamed Lobster
$15.95 Twin Steamed Lobster
$18.95 Baked Stuffed Lobster
$22.95 Twin Baked Stuffed Lobster
All served with corn on the cob and cole slaw!
Obviously, the lobsters are amazing because they get them from the best Lobster Broker in Town! http://www.wholesalelobster.com/
~Alicia
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Surfside Subs Banging Out $9.99 Lobster Rolls All Day Every Tuesday
Made with fresh lobster meat, not canned, not frozen. No lettuce, no filler, Made The Right way
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Heather Atwood and The Open Door Food Pantry’s Jennifer Perry Pair up to Help Gloucester eat Better! From Adam Bolonsky
Adam writes-
Heather Atwood and The Open Door Food Pantry’s Jennifer Perry teamed up last week at Heather’s house to tape a segment on making baked snack chips even kids would eat.
Jennifer’s the Food Pantry’s nutrition development coordinator – her job, to teach Gloucester how to cook and prepare the fresh produce available at the Pantry’s numerous distribution sites throughout the city.
Hey kids, tell mom and dad, grammy and grampy, uncle and auntie: free lunch for Gloucester kids this summer at five Pantry locations:
As part of Project Bread’s Better Summer Meals initiative, menus include locally grown produce, whole wheat breads, and low-fat milk.
Jennifer Perry, The Open Door Food Pantry’s nutrition development coordinator.
Low in fat, high in nutrition, easy to make and tasty: sweet potato, white potato, zucchini, beet chips.
Joe Langhan and cameraman/DP Luis Goncalves, from Gallo Productions, set up for the two-camera shoot.
Heather and Jennifer gear up for the first segment: frozen pea bruschetta and radish topping.
Heather gets the wireless mic treatment from Luis: mic on the blouse, transmitter on the back of the apron.
Start with these ingredients. Slice. Add salt and pepper. Bake for anywhere between ten minutes and an hour. Zucchini needs a lower temp and more time.
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Surfside Subs Linguica Steak Bomb
The Diet is Officially Off. With the amount of physical activity down here at the dock carrot sticks just aint gonna cut it.
Bring it!
Follow Surfside Subs on twitter here
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Sista Felicia’s Penne Pasta with Gorgonzola Cheese Spinach & Cherry Tomato
Part of Her weekly Fresh from the Farm and Farmer’s Market Series
Ingredients:
4 cups fresh spinach
2 cup cherry tomatoes
1 lb. Penne pasta
1 cup crumbled Gorgonzola cheese
¼ cup Parmesan cheese
½ teaspoon freshly ground pepper
1 cup pasta water
Directions:
Step 1: bring large pot of water to a boil; add 1 tablespoon kosher salt
Step 2: bring water to a second boil, add pasta, and cook penne pasta until it’s soft but still holds its shape, al dente
Step 3: while pasta is cooking place cleaned spinach into a large pasta serving bowl
Step 4: Using a paring knife, cut each tomato in half
Step 5: scatter cut tomatoes over fresh prepared spinach leaves
Step 6: Crumble Gorgonzola cheese over the top of the spinach and tomatoes
Step 7: using a large spider spatula carefully transfer al dente pasta over the spinach tomato and cheese
Step 8: pour reserved pasta water over the top, and toss well using kitchen tongs
Step 9: top with a dusting of Parmesan cheese and freshly ground pepper
Enjoy!
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Cape Ann Farmer’s Market Tonight!
For more info click the banner-
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Fiesta Can Begin! Ambie Is Serving Sazzitza Sandwiches On Commercial Street!
It isn’t Fiesta without an Ambie Sausage. When you see Ambie be sure to congratulate him from his impending retirement from UPS. Just weeks away!
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Tasty Healthy Snack Idea- Dannon Light and Fit Strawberry Yogurt Mixed With Roasted Almonds
Tasty, Light, Packed with Protein.
Trying to eat healthy doesn’t mean you can only eat bland tasteless textureless food. This is very tasty.
Just throwin’ it out there for you if you’re looking for options.
Good Morning Gloucester 