Tag: Eats
Greatest Coffee Rolls In The History Of Coffee Rolls Can Be Found at Maime’s Kitchen
Directly Across from St Ann’s Church
Decadent is the only way I can describe them.
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Sista Felicia Pinulata Recipe At The Gloucester Times Taste of The Times
As always you can click at along the top bar of GMG where it says “Sista Felicia Recipes” and access them at your leisure. They are all right there with a simple search.
From The Times Taste of The Times website-
If you grew up in a Sicilian or Italian household or ever went to one at this time of year you may remember these treats. These are an Italian holiday treat that you can make ahead and leave in serving dishes around your house. The way that Felicia (Ciaramitaro) Mohan makes them, based on her Grandmother Felicia’s recipe, are little bites of fried dough slathered in a honey/Kayo syrup mixture and topped with bits of chocolate, toasted nuts and fresh cinnamon.
For the rest and a printable recipe click here
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Sista Felicia’s Roasted Chestnuts Video On The Taste of The Times
We called roasted chestnuts “castangees” and used to warn everyone not to eat too many because they would make you get the big time farts.
Click here for the recipe at the Gloucester Times website
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Today’s Lunch- $6.99 Lg Cheese For Take Out Or Dine In Supreme’s Roast Beef- Wednesdays
Ed’s review- It’s tough to mess up pizza.
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Celebrate The Holidays Like The Ciaramitaros- Sista Felicia’s New Video- Uncle Charlie’s Top Necks FIVE STAR MUST MAKE ALL TIME GREATEST FOOD OF ALL TIME
At the Gloucester Daily Times Taste of The Times They Are Featuring Felicia’s Video Recipes Of Our Uncle Charlie’s Baked Stuffed Topnecks. This was our Uncle Charlie’s recipe and is hands down absolutely my number one of all times favorite things to eat.
Read that again- MY NUMBER ONE ALL TIME FAVORITE THINGS TO EAT.
If you try just one recipe from Felicia’s Videos in your entire lifetime I will suggest this one.
Follow her instructions precisely. Do not try to get creative. Do not get a different type of clam, the size matters. Order them at Intershell for your holiday.
You’ve seen all the pictures I’ve taken of all the great things I like to eat, right?
Let me say it one more time for emphasis-
If you try just one recipe from Felicia’s Videos in your entire lifetime I will suggest this one. MAKE IT FOR YOUR FAMILY FOR CHRISTMAS AND YOU WILL BE A SUPERSTAR!!!!!!!
Frankly I’m surprised she’s sharing this with the world. It deserves to be locked up in a high security vault.
From the Gloucester Daily Times-
To Felicia Ciaramitaro Mohan this recipe is very special. Her uncle Charlie began making this recipe for her family many years ago. It’s become a family tradition. Unfortunately Uncle Charlie passed away and will be sorely missed by everyone this Christmas and so this year this tradition has even more meaning to her family. “I know every family member will think of Uncle Charlie while enjoying every last clam.”
Click here for the recipe and video
We’ve been eating these every Christmas since I can remember and every Christmas it is the first thing we eat. people that show up late miss out and the rhetoric is always the same-
All the men who know will say to the newcomers-
“You may not want to try these, they taste funny” It’s a ploy to try to throw them off so there will be more for me. Of course they catch on by the time we are all pounding down our 10th or 11th baked stuffed topneck.
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Stir-Fried Spicy Lobster Recipe Forwarded By Steve Reynolds
Found on The HungryMonster.com
Serving Size :
8 servings.
Ready, set, cook!
CHEF’S NOTE: You will need 8 one-pound lobsters, blanched, with all the meat removed from the shells. Chop the meat, and reserve all the head shells, legs, and tail pieces. STEP ONE: Soy Butter Sauce and Pasta– Bring soy sauce to a boil, add butter in chunks, stirring until all is incorporated. Set aside. Cook angel hair pasta in boiling salted water until "al dente." STEP TWO: The Lobster– Combine sesame oil with hot pepper oil (approximately 1 ounce total per portion based on the desired hotness). Stir-fry lobsters in oils after coming up to smoke stage. Add scallions, peppers, and mushrooms. Cook until "al dente." Add angel hair pasta and soy butter to mixture, toss everything together. Place on center of each plate. Arrange hot lobster shells on plates to appear as a whole lobster presentation
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Passports Portuguese Wine Dinner December 15th
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Breaking Restaurant News- Tacos Lupita coming to Gloucester!!!
Dean Szumylo forwards-
Joey–
Gotta get the scoop on this… Saw the sign last night and had to grab a pic on the way in to work this morning. Could it be? The best Latin American food around without the (bullet-dodging) drive to Lynn? Just steps from Downtown? Say it IS so…!!!
Dean
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Leonardo’s Killer Family Deal $14.99 On UDine4Less
If you go on www.udine4less.com and print out the coupon for Leonardos you get this killer deal-
1 Large Pizza, 1 Huge Box of Chicken Fingers and a Large Salad for $14.99.
To tell you how much food there was, Ed and I couldn’t polish it all off. There was a slice of pizza left and we didn’t even touch the salad.
Offer is good Monday-Tuesday-Wednesday
Leonardo’s- 273 Main St. Gloucester
978-281-7882
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Eat This! Porco a Alentejana at Passports RE DI CU LOUS!!!!!
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Sista Felicia’s Sugar Cranberries Recipe on The Gloucester Times Taste of The Times
To Felicia Mohan these sugared cranberries are something that she places along with nuts all around her holiday house. She says that they are “Where sweet meets tart, and a family favorite.”
The first thing you have to do is sort a bag of cranberries by removing any that are bruised or overripe, setting aside. Heat 2 cups of water and 2 cups of sugar to make a simple syrup. Place the cranberries in the heated syrup and place in the refrigerator overnight. The cranberries are going to become slightly soft and some may even split open.
The next day strain your cranberries and place them in a pie dish filled with superfine sugar and roll around until well covered. Remove them carefully with a wire mesh ladle so that you do not disturb them very much. The less you touch them the better they will look.
Click here to read or print out the recipe at the Gloucester Daily Times Taste of The Times
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Fort Square Café Features Holiday Gifts In Addition To Fantastic Food and Sparkling Conversation!
As I’ve stated ad nauseum there is no where I’ve ever been that has as many incredible breakfast joints as we have here. So to be in business in Gloucester serving breakfast you have to be special.
…and the Fort square Café is just that- very special. With Rusty making EVERYONE feel welcome the way only he can work a room to Heidi’s incredibly creative menu (yesterday she was making peppermint cheesecake) the food is always outstanding.
If you want to get a real feel for the people of this town just belly on up to the breakfast counter and let the master of ceremonies Rusty entertain you while Heidi works her magic at the helm of the kitchen.
Soooo good!
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Passports Portuguese Wine Dinner December 15th
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Bacon Cheeseburger From Charlie’s Place
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George’s Coffee Shop Burger Bomb
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Somebody needs to make me this–STAT!
How to Make Alcoholic Ice Cream, the Greatest Dessert of All Time
From Gizmodo-
You love booze. You love ice cream. Unfortunately, if you cram ice cream full of alcohol, it won’t freeze. If only there were a way… THERE IS! Meet the ladies who cracked the code.
It’s Friday afternoon, you’ve made it through the long week, and it’s time for Happy Hour, Gizmodo’s weekly booze column. A cocktail shaker full of innovation, science, and alcohol. Boo yah, let’s get drunk.
Alcohol flavored ice creams are abundant: Bailey’s, Guinness, Jack Daniels, Rum Raisin—they’re everywhere. But none of them have any kick. Why? Because alcohol’s freezing point is waaaaay lower than water’s, which means that it’s damn near impossible to get boozy ice cream to retain that lovely, semi-solid form we so adore. So there’s no booze in them, which is STUPID.
Thank god for Valerie Lum and Jenise Addison, who figured out how to stabilize the alcohol using gelatin (look away, vegetarians). After countless nights of trial and error these two awesome women who should win Nobel Prizes have come up with a system that will allow you to incorporate a cup of 80 proof booze into a quart of ice cream. That nets ice cream that’s approximately 13-percent alcohol by volume. Not bad! The duo came up with 50 recipes for boozy ice creams and sorbets in their book Ice Cream Happy Hour. We quite enjoyed making the frozen White Russian in the video above; here’s what you’ll need to make it at home:
Click here for the recipe at Gizmodo
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Thanksgiving Harvest Market November 19th
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Burham’s Field Community Garden ~ Fall Clean Up / Potluck Breakfast Saturday Nov 19th
When: Sat, Nov 19th from 8 am to 12 noon
Where: Burham’s Field Community Garden
Why: To clean up & close the garden for the season
Who: YOU!
We will be sharing a potluck style breakfast. Our ‘garden fund’ will take
care of coffee and hot chocolate. Muffins, donuts, fruit, or any other
delectables are encouraged.
Dues for the 2012 season ($25 per plot suggested) are being accepted on
Saturday as well. Please make checks out to Burnham’s Field Community
Garden. For anyone interested in a plot for 2012 that did not participate
in 2011, please email me so I can add your name to the waiting list. We
will host a lottery for open plots next March.
If you cannot make it Saturday we will miss you but must carry on 😉
Please see to it that your plot is cleaned and cleared for the season no
later than Sun, Nov 20th. Unless you are one of our ambitious gardeners
planning to continue growing cold crops.
And last but certainly not least – THANK YOU to everyone who supported our
first year at Burnham’s Field – it was a smashing success that we will
continue to build on in 2012. Special shout out to John McElhenny for
getting our community garden off the ground, we could not have done it
without your dedication and leadership!
Cheers ~
Gina
Gina (Curcuru) Briguglio
2012 BFCG Manager
ginabeantown@gmail.com
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Memory Layne Co-owner of Giuseppe’s Italian Ristorante Get’s Her Breakfast on at Maime’s Kitchen
Memory writes-
I had this for breakfast today. Thankyouverymuch….and to think I just finally fit into my skinny jeans. I blame you. Soooo good.
Good Morning Gloucester 