My View of Life on the Dock
Just look at those smiling faces! They got the last two pints out of the freezer.
Nothing like some schweddy balls to brighten up your day.
Eat that American Family Association!
You may recall my message to the AFA when news broke about this delectable treat-
What you thought I was kidding? You HAVE TO TRY THIS LINGUICA!
The pictures don’t do it justice. Huge chunks of pork, it’s not like some processed linguica. this is the homemade stuff of dreams!
Tell ‘em Joey sent ya.
65 Pleasant St (across from St Ann’s Church)
You have to try this. It is not of this earth.
Yes I know I posted this yesterday but I am reposting it until you get your ass down there and taste this tasty ass homemade Linguica.
Tell ‘em Joey sent ya.
65 Pleasant St (across from St Ann’s Church)
You have to try this. It is not of this earth.
Lunch Menu-
Tell ‘em Joey sent ya.
65 Pleasant St (across from St Ann’s Church)
You have to try this. It is not of this earth.
Breakfast menu-
Sean Hurley here, Cape Ann artist/printmaker.
As you may or may not know, I am also full time cook down at Halibut Point, and we are trying to spread the word about our upcoming anniversary, and the return of our classic menu. In January, Halibut Point will celebrate its 30th anniversary, almost unheard of in the restaurant business. We’ve recently been trying out some new things, but we want to get the news out that due to customer feedback and demand, we’ve returned to what we do best, re-instating our old menu.
I’d love it if you could help spread the word – I’ll attach the current menu below.
Cheers,
Sean
Oyster Bar
Oysters & Cherrystones 2.50 each ½ dozen 14.00
Shrimp Cocktail – With homemade cocktail sauce 10.00 Chowders & Soups – cup 6.00 bowl 8.00
Clam Chowder – White and creamy
Italian Fish Chowder – Spicy tomato base with peppers and onions
Howard’s Chili – Beef, black bean, and tomato
Soup of the Day – Ask your server
Side of Italian bread 2.00
Appetizers & Salads
Sliced Prosciutto, Fresh Mozzarella, Salami, and Italian Bread 8.00
Cajun Shrimp Kabob – Served with blue cheese dressing 8.00
Steak Kabob – Marinated sirloin with veggies 8.00
Grilled Buffalo Wings – Spicy and served with blue cheese dressing 9.00
Garden Salad – with garlic mustard, balsamic vinaigrette, or blue cheese dressing 6.00
… with grilled chicken 11.00 …with grilled salmon or steak tips 13.00
From the Grill
Served with chips and a pickle, coleslaw, or hot side
Old Fashioned Burger or Grilled Chicken Sandwich 8.50
… add choice of cheddar, Swiss, provolone, or creamy bleu cheese, caramelized onion, or bacon 1.00 ea.
Haddock and Cheese Sandwich – grilled in foil, with cheddar cheese, bread crumbs,and a side of coleslaw 13.00
Open Faced Salmon – with pesto and mozzarella on a slice of Italian bread 13.00
Grilled Hot Dog 5.50 …with sauerkraut and cheese or chili and cheese 6.50
The Harf and Harf – A juicy cheeseburger and cheese dog relaxing on a bun, withgreen pepper, lettuce, tomato, onion, ketchup, mustard, and mayo 14.00
The Point Reuben – on rye bread with sauerkraut and Swiss cheese 9.00
The Fatty Matty – steak tips on a bun with onions and blue cheese dressing – 12.00
Grilled Chicken and Ham Sandwich – with choice of cheese 10.00
Feta Chicken Sandwich – with lettuce, tomato, and poppy seed dressing 10.00
Cheese Steak – with melted cheddar cheese 9.00
Deli Sandwiches
Served with chips and a pickle, coleslaw, or hot side
Turkey and Cheddar – with lettuce, tomato, red pepper, and aioli 8.50
Ham and Swiss Sandwich – with lettuce, tomato, and mustard 8.50
Bacon, Lettuce, and Tomato – with mayo 7.00
Chicken Salad Sandwich – secret recipe 8.50
Tuna Salad Sandwich 8.00
Tomato & Fresh Mozzarella Sandwich – with pesto 8.50
The Dagwood Delight – Ham, turkey, tuna, cheddar and Swiss cheese, lettuce, tomato,onion, mustard, mayo, and green pepper, on crispy Italian bread 14.00
Halibut Point Special:
Burger, Chicken, or Deli Sandwich, with Cup of Chowder or Soup & Draft Beer 18.00
Entrees
Served with our hot side and vegetable of the day
Howard Blackburn’s Haddock – Cooked in foil with parsley lemon butter, topped with crumbs 20.00
Charcoal grilled Salmon 20.00
London Broil – marinated, sliced thin and served with toast 19.00
Teriyaki Steak Tips 20.00
Cajun Shrimp Kabobs – spicy, served with our blue cheese dressing 18.00
Boneless Chicken Breasts – with feta and poppy seed dressing, or with buffalo sauce and blue cheese 18.00
I always have to start out any breakfast joint post by stating that Gloucester MA is by far and away the all time greatest place for a wide variety of outstanding places to eat breakfast. there is no where on earth that has the amount of incredible options we have.
So to make it in this town with the intense competition you have to do something unique, and you have to bring the thunder.
I will tell you that Alicia, the owner of Mamie’s Kitchen does indeed bring the Thunder!
YOU HAVE TO GO AND GET THE HOMEMADE LINGUICA. IT IS UNLIKE ANYTHING I’VE EVER EATEN IN THE SAUSAGE/ LINGUICA WORLD. OUT OF THIS WORLD OU OF THIS WORLD OUT OF THIS WORLD
HAVE I TOLD YOU YOU NEED TO GO THERE AND ORDER THE LINGUICA?
BECAUSE IF I HAVEN’T, I WOULD LIKE TO EMPHASIZE
The other breakfasts were fantastic as well, especially her homemade coffee cakes.
Alicia-
Donna Ardizzoni (What Else, Talking) Ed (What Else Posing) and Kathy Chapman
Father Green working his iPhone, Manny and Thom in the background discussing cameras.
Eggs Benedict
Fr Green’s Waffles
THE GREATEST LINGUICA IN THE HISTORY OF LINGUICA (YOU SHOULD GET SOME)
OUTSTANDING COFFEE CAKES MADE IN HOUSE!
I have no idea how Kim Smith escaped the lens but she was with us as well.
Mamie’s Kitchen
65 Pleasant St (across from St Ann’s)
978-283-0474
here’s a few photos from kim Smith-
From The Site-
We will be serving out of our trailer at 123 Eastern Ave , The Twin Stop Gulf Station,
Monday thru Friday 11 to 3.
Stay tuned for dinner hours.
Temp outside 45 degrees. Temp inside the deck with the new transparent windows a balmy 72 degrees.
Increases the capacity of the joint by 75 people for those shoulder months when folks weren’t likely to imbibe outdoors. Heat lamps coming within the week according to master brewer Dylan.
Click the pics for full screen panoramas-
Surfer Jeff (California transplant) moved to Gloucester last Spring and sold his BIG SURF (hot) DOGS (and sausages) all summer on the Harbor Loop. Thanks for the hot meal on the run.
http://www.kathychapman.com
Check out the recipe on The Gloucester Times website here
Judy and the girls dress like this every day (not really) 
Eating in at Destinos and getting the cup of soup and pasta bar for free is a tremendous value.
Passports serves breakfast on Sunday mornings.
check out The Passports Website
So mid morning I get a call from Ed (do I even have to say his last name any more) Collard
He asks about lunch and I tell him to swing by and we will discus our plan of attack. We settle on cheeseburger plates from a local joint and I call in the order.
Me on the phone-
I would like two bacon cheeseburgers with thousand island dressing and two orders of fries. Oh and could you please be sure to leave the container open because I don’t want the fries to get all soggy on the drive back to the dock?
The woman assures me that they would put the fries in a separate container.
Ed heads out to pick up lunch.
One thing you can count on down the dock is that the very minute take-out arrives there will be two or three boats that hit the dock to be offloaded at that very moment. It doesn’t matter if you haven’t had a boat pull up to offload for two hours- the precise moment when the delivery guy shows up and you hand him your money you can place all your money on the fact that there will be a boat to offload within your first bite of anything you order. That’s just the way it is and I’ve come to expect that.
So sure enough Ed returns with lunch in two large paper bags containing our burgers and fries and heads up to the office to eat and at the very same time two small boats hit the dock. It takes only about 10 minutes to offload them and put the lobsters away and I bound up the stairs to the office where my burger and fries await.
Mr Wonderful Ed Collard hearing me on the phone asking the waitress to please leave the container open so my fries wouldn’t get soggy decides to pull a prank on me.
The rotten prick duct tapes the edges of the styrofoam container.
Now you might think that because they punched a few holes in the top of the container that that is enough to let the steam escape and to salvage the fries but let me assure you that that just isn’t the case.
Fries to go should be in either cups or those white clam boxes in a separate bag. I don’t care if you punched holes in the top to let the steam out, when you stack another box on top of it the steam still doesn’t have any where to go except into the moisture receptacles formerly known as french fries.
Limper than an eighty year old dude’s dick.
You might as well have poured some gravy over the goddamn things because they were like eating mashed potatoes.
I owe you one Ed.
Cape Ann Restaurant Week 2011 will feature a variety of menus from many different restaurants throughout Cape Ann. Each participating restaurant will offer a prix fixe, three course dinner for the low price of $25.11 (price does not include beverage, tax, or gratuity). Dinner will include an appetizer or salad, three entree choices, and dessert. There are four days left so stop cooking and get to Cape Ann for dinner. For restaurant and menu information, go to www.CapeAnnChamber.com/RW.
Kim writes-
Hi Felicia and Joey–I made your divine Pork Tenderloin with Fig sauce last night–my husband LOVED IT. Thank you!!! Served it with an herb couscous (using up remaining herbs from our garden-minced parsley, tarragon, and chives) and carmelized, pan-cooked sweet potatoes. All three recipes super, super easy and fun.
Quick question–the recipe says cook the pork for 25 minutes. I thought that seemed short for pork and had to cook ours for 45 minutes to reach an internal temperature of 160 degrees.
Also, was watching Julia Child on PBS Saturday afternoon while doing the dishes and was inspired to make her cheese souffle for dinner Saturday night. Came out perfectly and am inspired to experiment with adding fillings. Crab is a common filling–am thinking about trying lobster filling. What makes Julia so timeless is that she teaches technique–as do you!
check out Kim’s blog here-
click here for the entire video and recipe
Figs are used extensively in Mediterranean and Middle East cooking. You may have heard of Italian sweets such as Fig and Ricotta Tarts, Fig and Pistachio Biscotti and of course Italian Fig Cookies. But they are also used for more savory foods, such as this Pork Tenderloin marinated in an onion and fig mixture and then served over couscous with an onion and fresh fig sauce.
If you can get them, there is nothing quite like the unique taste and texture of a fresh fig. They can be eaten whole, skin, seeds and flesh. Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. California figs are available from June through September; while some European varieties are available through autumn.
You can click below to see a listing of all Felicia’s previous recipes on demand (for free!)
Good Morning Gloucester 