My View of Life on the Dock
Join Sister Felicia in her kitchen with friends and family as they have a blast while showing you how to make limoncello at home. She has 2 recipes for you in this video, the classic and the creamy styles of limoncello!
(click the little gear at the bottom right for full HD video)
so easy. Set up the pit using the snake method. Rub down the ribs. Close the vents so you get around 275 degrees. Walk away for three hours.
Famed North End Chef Anthony Caturano who will be opening Tonno in the former Blackburn Tavern Building shares this:
Anthony writes:
Joey, here is a video of Potato Gnocchi we made last year. I can give you a turkey brine recipe later.
For more info about Tonno-
Click here to follow along with the live smoke:
Live Pork Rib and Atomic Buffalo Turd Smoke 11/9/15
Don’t Forget to Make your Bones of the Dead Cookie Dough for All Saints’ Day & All Souls’ Day today… recipe and our family story on page 112 of my cookbook ” Gifts of Gold”
Excellent service should always be recognized!
Did you know The Studio Restaurant’s menu is half off today and Friday? And yes that includes Sushi!
We went and had the best waitress! Her name is Danielle and you definitely should ask for her!
Click Read More for Sista Felicia’s Step-by-Step Recipe Details Continue reading “Minestrone Soup”
Cover russet potatoes with olive oil and sprinkle top with Atlantic Saltworks Salt Flake. Put on grill for about an hour, vents wide open.
Hollow out the potatoes once soft put soft potatoes guts aside.
Mix up equal parts shredded cheddar and cream cheese and butter and add just a touch of your favorite BBQ rub for color and a little kick. Then add your potato guts and some chopped up cooked bacon and restuff the hollowed out potatoes.
Toss em on the grill before your steaks to get that cheesy goodness to melt all throughout the potato.
Once you got meltage, you’re good, time to eat!
You will never look at Apple Crisp quite the same way after trying this recipe…It’s scrumptious!
Caramel Apple CrispA few years ago I created and posted this recipe…It’s become a fall favorite in our home…If you love caramel apples, and apple crisp, this is a must try recipe! I can’t wait to serve it for dessert tonight with a scoop of Vanilla Bean Gelato using apples from our dear friends Jeremy and Tanya Frost’s fruitful back yard Apple Tree! I have never seen a tree bearing 2 different verities of apples growing from a single tree trunk! Both the red Gala and yellow Golden Delicious tasted delicious! Jeremy held the ladder for me while I hand picked and filled 2 large bags last Saturday! The Frost’s apple tree was a magnificent sight in their yeard this year! Jeremy reported that this years harvest is the best in the past several years, and that this was the first year it beared two types of apples. Thank you for sharing your special tree with me, I’m having a great time in the kitchen whipping up our fall favorite confections and have also created a few new recipes that have been big hits!
Continue reading “Caramel Apple Crisp Is On The Dessert Menu Tonight!”
Easy To Make Killer Results
To check out how it’s done check out all the pictures by clicking the link below-
Continue reading “#Bacon Wrapped Pork Medallions Grilled On The @STOKGrills Charcoal Drum With Apricot Cinnamon Cayenne Pepper Glaze Recipe”
Check Out Our Video-
Check it!- http://www.beausjuiceryandco.com/ and on Instagram- https://instagram.com/beausjuicery/
A mother and daughter offering cold pressed juices & naturally inspired items in downtown Gloucester, MA. 11 Center St. Open Mon-Sat 8-4 & Sun 8-12 www.beausjuiceryandco.com
This ain’t your grandfather’s Zeke’s.
Check them out here-
66 E Main St
Gloucester, Massachusetts
(978) 283-7817
http://www.facebook.com/zekesgloucester
The new owners have stepped up the breakfast game in every way imaginable including like a thousand different fresh baked types of bread all made in-house.
How frickin psyched am I that I’ve got a scratch kitchen breakfast joint a stone’s throw from the dock? WOOOOHOOOOOO!
Every single thing that came out looked ridiculously good and over the top.
Add another awesome breakfast joint to Gloucester’s stacked line-up. I gotta tell you I put Zeke’s in the top tier and rate it MUST VISIT. Like I’d say it’s so good that YOU HAVE TO make it your next breakfast dining out experience. No joke I put 100% of my dining experience critique reputation on the line saying you gotta go. let me know what you think.
Check it-
Paleo Breakfast For Kate with homemade salsa
Fish Cake Bene- Out of This World (what you don’t see pictures was the outrageously good sweet bread)
Mike and his wife sister.
Outside a nice touch- brochures for local attractions and benches for folks to check out.
Sold Out Once Again- It was hilarious. People walking by and get a whiff of the mudiga steaks on the grill and it’s like they were led by their nose to her spot. If you’re cooking on nights like last night when you could go to The Cape Ann Farmer’s Market and get grub like this- You Crazy.
Note The Generous Amount Of Work Space The STOK Island Grill Affords Making It Perfect For The Farmer’s Market
Roasted Red Peppers, Sista Felicia’s “Best I Ever Had” Pesto, Italian Sliced Bread
STOK Grills With Their Stock Cast Iron Grates Make For Perfect Hash Marks Every Time!
The Boys Stopped By For Mudiga Steaks For HomieCast Dinner
Kate’s been doing a great job putting lean protein meals together for us 
Sista Felicia’s food is finally available for you to purchase and enjoy.
She has happily partnered with Marshall’s Farm Stand to prepare for you, delicious (and healthy) specialty dishes. Marshalls Farm Stand has been family owned and operated, for many generations at 144 Concord Street, Gloucester Ma.
Sista Felicia will be working with Bobby Marshall each week, going to Marshall’s Farm Stand to select the freshest and most seasonal ingredients to prepare dishes to be sold at The Cape Ann Farmers Market. The Cape Ann Farmers Market is held every Thursday at Stage Fort Park from 3:00 to 6:30 PM. Parking is Free. Farm To Table.
Stop by Sista’s Booth Located next to the Bandstand in the Food Court area of today’s Cape Ann Farmer’s Market and take home yummy delights like Lobster Rolls, Shrimp Rolls, Haddock Sandwiches, Lobster Chowder, New Potato Caper Dill Salad, and Mango Radish Slaw. Sista Felicia’s Homemade Sweet Tea will also be available to quench your thirst.
She will be at the Cape Ann Farmers Market beginning today, Thursday, July 23rd and will continue through to the close of the season.
WOOOOOOOOOOOOOT!!!!!!!!
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We used the STOK Charcoal Drum Grill,Weber RapidFire Chimney and the KettlePizza Pro Kit which includes the basic KettlePizza kit PLUS the ProGrate/Tombstone
Buy The STOK Charcoal Drum Grill At Target If You Order Online you Save Money Here’s The Link To Purchase
Buy The KettlePizza Insert System At This Link- http://www.kettlepizza.com/
We used the STOK Charcoal Drum Grill,Weber RapidFire Chimney and the KettlePizza Pro Kit which includes the basic KettlePizza kit PLUS the ProGrate/Tombstone
Buy The STOK Charcoal Drum Grill At Target If You Order Online you Save Money Here’s The Link To Purchase
Buy The KettlePizza Insert System At This Link- http://www.kettlepizza.com/
Part 1) Talking To Al Contarino and George Peters About The Inspiration For The KettlePizza System and Setting Up The KettlePizza Insert With The ProGrate. In part 2 we videotape making the pies.
We used the STOK Charcoal Drum Grill,Weber RapidFire Chimney and the KettlePizza Pro Kit which includes the basic KettlePizza kit PLUS the ProGrate/Tombstone for higher volume/higher temperature pizza bakes.
Note: we cooked pizza last night on Sista Felicia’s new STOK Drum and we used the included charcoal basket which comes with the STOK and does teh same thing as the Weber Rapidfire Chimney only the STOK system comes with the charcoal basket and with Weber you need to buy a chimney as an accessory.
Al Contarino and George Peters are the creators and owners Of KettlePizza, an insert system that turns charcoal kettle grills into outdoor pizza ovens for very little money. As it turns out Al’s sister Donna is a regular GMG reader and after seeing my obsession with grilling and that I bought a KettlePizza insert, she suggested that Al and I get together and have at it making some backyard pies.
Well I feel pretty comfortable cooking up meat but when it comes to dough and pizza making obviously I’m gonna enlist Sista Felicia who already has her own dough recipe and multiple pizza recipes in her cookbook- Gifts of Gold (purchase her cookbook here)
Felicia maintained that one of the key reasons for the over the top results besides having awesome equipment in the Stok Drum Charcoal Grill and KettlePizza was the very best ingredients from Sclafani’s Italian Bakery and The Cave
The fun we had making pizzas in the back yard combined with the crazy incredible results makes The KettlePizza system an absolute no brainer must have grill component.
Check Out the KettlePizza Website to Order Yours
You already know how much I love my STOK Grill- check out the STOK system here
Check out some of the results-
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Desert Pizza Which I Have NOOO IDEA Where Felicia Came Up With The Idea For A Dessert Pizza But It Was BANANAS!
Good Morning Gloucester 
