Tag: Eats

Festive Cran Raspeberry Punch

Posted on by Sista Felicia

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cranberry punch cocktail

Rest up  GMG FOB’s, ther is only five days until we say goodbye to 2013 and hello to 2014! Who is ready to  toast the new year in with a delicious adult beverage? Now that the silver, china and crystal are washed  and neatly stacked  back in the china cabinet, it’s time to switch gears and start planning our New Years Eve Celebrations!  Several years ago my girlfriend Kerri served a  punch during  a holiday party that was dangerously delicious and refreshing! It was and still is a big hit among my friends every time she makes it. Last weekend I snapped this photo of her whipping up a special batch for us during our friend Tanya’s annual Cookie Gala. Kerri’s recipe is easy to prepare, and can be tweaked to your likeness in strength by adding more or less alcohol. I think this festive punch is the perfect adult drink to serve to guests on New Years Eve, while waiting for the Crystal Ball to drop! Cheers to the New Year!

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Festive Cran Raspberry Punch

Ingredients

2 cups Stoli Raspberry Flavored Premium Vodka

1 cup Triple Sec

4 cups White Cranberry Juice

 2 cups Sprite

2 limes

1 orange

1  12 oz. bag fresh cranberries

Step-by-Step

1  Cut limes and orange into 1/4 inch pieces

2  Transfer cut pieces to large cookie sheet; arrange in single layer

3  Rinsed fresh cranberries under cold water; discard any overripe cranberries; add washed cranberries to cookie sheet with lime and orange pieces; freeze 24 hours

4  Combine all liquid ingredients in large punch bowl; add frozen fruit; mix well; serve

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Note~ this is an adult beverage only to be served to adults ages 21 and older

The Grub At Sista Felicia’s

Posted on by Joey Ciaramitaro

We shucked the Topnecks in record time this year.  Got the assembly line thing down to a science and Felicia’s Polpo was the best she ever did. Hope y’all had a great Christmas.

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Sista Felicia Is A Little Tied Up Today

Posted on by Sista Felicia

PrintSorry I have been a” little tied up” today preparing for tonight and tomorrow’s feasts, but wanted to take a moment and wish everyone a very Merry Christmas and Happy Holiday form my kitchen to yours Cheers!

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Dog Bar Wings- Tremendous! and a tip…

Posted on by Joey Ciaramitaro

My favorite wings in town go to Cape Ann Brewing.  Cape Ann Brewing and The Farm Bar and Grille are my favorites on the North Shore.  Coming in just behind those two with excellent wings of their own is Dog Bar.

 

The move at Dog Bar is to order them plain and then get the sauce on the side.  This insures totally crispy wings every time.  Nothing worse than soggy fries, second worse is soggy greasy wings.  Dog Bar has the crispy wing thing down to a science.

Check these MFers out-

DELECTABLE!

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Shrimp Cocktail & Cocktail Sauce

Posted on by Sista Felicia

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Shrimp & Cocktail Sauce

Ingredients

2 ½ lbs flash frozen 16/20 Cocktail Shrimp tail on (defrosted)

1 fresh bay leaf

½ lemon

Ice bath( in large mixing bowl, combine 8 cups ice cubes and 12 cups cold water)

Cocktail Sauce Ingredients

1 ½ -2 cups ketchup

2 heaping tablespoons horseradish ( sold in a jar in the refrigerated section of the grocery store)

juice of 1 lemon

Shrimp Step-Step

1 Bring 8-10 cups of water to rolling boil in large saucepan; add bay leaf,  and juice of ½ lemon; add the squeezed ½ to the pan of boiling water

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3 add defrosted shrimp; cook 3-5 minutes until shrimp turn bright white and pink

Note~ shrimp will turn pink almost immediately when they touch the boiling water, allow them to cook until they turn opaque white & pink

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4 remove shrimp lemon and bay leaf using a spider spatula; immediately place in ice bath 10 minutes

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5 strain shrimp in large colander; transfer to airtight container; keep refrigerated until ready to serve

Cocktail Sauce Step-by-Step

1 combine all ingredients in mixing bowl; mix well; keep refrigerated in airtight container until ready to serve

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2 transfer to serving bowl

Notes~

(1) If using a mariposa serving bowl, spray a light coat of kitchen spray in bowl before adding prepared sauce. This will protect the bowl from the acidity in the sauce, preventing Mariposa bowl from pitting

(2) The shrimp used in my photos were purchased from Stavis Seafoods in Boston (1-617-897-1220.) They are 16/20 white shrimp farmed in Indonesia.

Octopus Salad

Posted on by Sista Felicia

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Octopus Salad

Ingredients

2½ cups Octopus, cooked, cleaned, and cut into ¾ inch pieces

1 cup sweet Vidalia Onion, thinly sliced

1 tablespoon minced garlic

1 tablespoon parsley, finely chopped

¼ teaspoon red crushed pepper

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

6 tablespoons red wine vinegar

¼ cup pure olive oil

juice of 1 large lemon

Step-by-Step 

1  defrost octopus in large sink filled with cold water( will take several hours)

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2  fill large stockpot with water; bring to rolling boil over high heat

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3  carefully add defrosted Octopus to boiling water by holding the head firmly while lowering the legs in and out of the boiling water 3 times allowing the legs to shrink and curl; release and submerge octopus in water; return to boil

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4 boil octopus 1 1/2- 2 hours or until fork tender; using long kitchen tongs, remove from water; cool 10 minutes in large colander

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5  clean by removing lose skin, eyes, and center core; and cut legs and cleaned head into 3/4 inch bite size pieces

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6  place cooked, cleaned, and cut octopus in mixing bowl, add onions; mix; reserve

7 in separate bowl, combine remaining ingredients; whisk well; pour over reserved octopus and onions; mix well

8 transfer to airtight container; refrigerate minimum 24 hours (I prefer to marinate several days); remove from refrigerator 1 hours before serving

Notes~

(1) Do not be fooled by the size of the uncooked octopus, as shown in the photos they cook down in size considerably

(2) I usually cook two or three 4-5lb frozen octopus which yields the amount shown in the first photo

Spinach Risotto

Posted on by Sista Felicia

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Spinach Risotto, a perfect dish to serve on cold winter nights. Risotto is one of the items that can always be found in my pantry. I reach for it often during busy holiday seasons.  Risotto is easy to prepare, makes a hearty meal on its own, and can be served as a side dish to almost any meal.

 Spinach Risotto

Ingredients

2 tablespoon salted butter

¼ cup olive oil; plus 2 tablespoons

¾ cup yellow onion diced

1½ cups Arborio Rice

4 cups chicken broth

2 cups water

½ cup Pecorino Romano Cheese

8 cups whole fresh spinach leaves with stems

1 large garlic clove finely grated

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

Step by Step

1  Placed spinach in large colander; rinse under cold water;  roughly chop; reserve

2  Heat ¼ cup olive oil in medium sauce pan over high heat; add diced onion; sauté 1 minute

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3  Add Arborio Rice and salt; cook 2 minutes; stir often; reduce heat to medium/high

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4  Stir in 1 cup chicken broth continue cooking; stirring often, until liquid is 75% absorbed

5  Continue adding 1 cup broth at a time; until all 4 cups are added and absorbed; Note: this process should take approximately 20 minutes

6  Stir 2 cup water into al dente Risotto; stir; cook until 75% absorbed

7  Add finely grated garlic and roughly chopped spinach; mix well cook 2 minute; stir often

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8  Mix in cheese; top with freshly ground pepper; drizzle with 2 tablespoons olive oil

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Note: This creamy rich Risotto is hearty and tasty enough to serve as a meal on its own and makes a perfect side dish anytime of year!

Cape Ann Farmers Market Winter Solstice Market This Saturday 9-12PM

Posted on by Joey Ciaramitaro

For more info- capeannfarmersmarket.org

Winter Market Poster 2013

GloucesterCast 12/15/13 With That Nutty Redhead and John Thomas Grant

Posted on by Joey Ciaramitaro

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The GloucesterCast Podcast Taped 12/15/13 With That Nutty Redhead and John Thomas Grant and Host Joey Ciaramitaro

To listen to the podcast-
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To order your nuts –www.thatnuttyredhead.com

 

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for John’s Photography- www.johnthomasgrant.com

Passports Fish Taco- 5 Stars

Posted on by Joey Ciaramitaro

The Fish was still crispy and had the perfect medley of sauce and fresh toppings.  Brough the girls for lunch and the children’s meals were cheap and they gut up the grilled chicken so when it hit the table we could all eat instead of the parent having to cut up the kids food first.  Nice!

Frickin killer!

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Da Cave…

Posted on by Joey Ciaramitaro

http://thecavegloucester.com/

Those little Russian Tea Cakes are dope.  You can also get Glosta Joe’s Coffee there (a great holiday present or stocking stuffer)

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Italian Nacho Dessert Dip

Posted on by Sista Felicia

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Delicious and fun twist on traditional Italian Cannoli…makes a perfect dessert dip for holiday gatherings.

Italian Nachos

Ingredients

1 cup Mascarpone Cheese

3 cups fresh Ricotta Cheese

⅛ teaspoon pure vanilla powder (can substitute ½ teaspoon vanilla pure extract)

½ teaspoon pure vanilla extract

2 cup confectioners’ sugar

4 cups blended La Spagnola Vegetable and Olive Oils

8 flour Fajita Style Tortillas cut into eighths

2 cups granulated sugar

4 tablespoon ground italian cinnamon

½ cup mini chocolate morsels

1 tablespoon of holiday or festive candy pieces(optional)

Step-by-Step

1 Combine first five ingredients in bowl of stand mixer fitted with paddle attachment; mix on high speed 1 minute until smooth; reserve ricotta mixture

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2  Combine sugar and cinnamon in medium mixing bowl; mix well

3  Line one cookie sheet with wire cookie rack; set aside near frying pan

4  In medium frying pan heat oil over high heat setting 3-4 minutes or until very hot

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5  Working in batches carefully arrange 5-8 tortilla pieces in hot oil; cook 1 minute or until golden in color

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6 Using long kitchen tongs, turn pieces; cook 1 additional minute

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7 Using tongs remove golden pieces from oil ; arrange hot pieces standing up on wire cookie rack allowing excess oil to drip onto paper towel

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8 Repeat steps 5-7 with remaining tortillas

9 Working in batches of 4-5, toss hot tortillas in cinnamon sugar mixture, coat all sides; reserve

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10 Transfer reserved ricotta mixture to serving bowl, sprinkle top with chocolate morsels and optional candy pieces; place bowl in center of serving platter

11  Arrange cinnamon sugar tortillas around bowl on serving platter

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Fresh Ricotta can be purchased at J. Pace & Sons, in Saugus Ma. 

Note~Tortillas can be made up to 1 day ahead and stored in an airtight container at room temperature and the ricotta mixture can be prepared and stored refrigerated in airtight container up to 3 days

Treats From Sista’s Kitchen For GMG Holiday Party Tonight!

Posted on by Sista Felicia

PrintLooking Forward to celebrating with GMG FOB’s Tonight at Bodin Historic Photo on Main Street in Gloucester. Just packed up some delights highlighted in this months Cape Ann Magazine !

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Italian Nachos

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Sista Felicia’s Holiday Torrone Candy

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Hope to see you there tonight!

Tommorrow is St Lucia Day…Soak Your Wheat Berries Tonight

Posted on by Sista Felicia

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St. Lucia Pudding is traditionally served in Sicilian homes on December 13th, Santa Lucia Day. I have my Wheat Berries soaking do you?

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Ingredients

4 cups wheat berries, soaked in water overnight

8 cups whole milk

2 cups sugar

8 tablespoons Argo cornstarch

1 teaspoon pure vanilla extract

1 teaspoon kosher salt

1 teaspoon fresh ground cinnamon

1 large Hershey’s Milk Chocolate with almonds candy bar, chopped into bite size pieces

Step-by-Step

1 Drain wheat berries, and add them to fresh pot of water; bring to boil; cook  20-25 min; drain and set aside

2 Mix milk, sugar, cornstarch, vanilla and cinnamon  a large sauce pan

3 Cook over high heat stir continuously until it comes to rolling boil, and become thick

*Note~ scrapping the bottom of the pan while stiring to prevent mixture from sticking and burning

4   Remove from heat;  add 3 cups cooked wheat berries to pudding; mix well

5  Pour pudding on large serving platter;  cool for 5- 10 minutes;  sprinkle with chocolate pieces and dust with 2 tablespoons of fresh ground cinnamon

Click link below for my recipe video tutorial

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http://cook123.com/recipes/saint-lucia-day-pudding.html

Panini Time!

Posted on by Sista Felicia

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I’m excited to create new recipes with a few new ingredients that have been gifted to my pantry from Heather Ahearn and Alison Darnell, owners of the new Atlantic Saltworks Company! Thank You ladies…I love your products!  More Recipes coming soon using their amazing handcrafted sea salts!

Sista Felicia’s Tuscan Panini

Ingredients

2 slices Artisan Rustic Tuscan Bread

2 slices Prosciutto

8 pieces pre-sliced Mozzarella

1 tomato cut into slices

3- fresh basil leaves

1/2 teaspoon Atlantic SaltWorks Tuscan Blend

1/4 teaspoon red pepper flakes

2 tablespoon olive oil

Step-by-Step

1  Place bread slices on flat work surface; arrange prosciutto slices on one slice of bread; top with 4 slices cheese; top basil and tomato slices and 1/4 teaspoon SaltWorks Tuscan Blend

2  Arrange 4 slices cheese on second slice of bread; top with 1/4 teaspoon SaltWorks Tuscan Blend; sandwich both prepared slices together

3  Drizzle both slices of bread with 1 teaspoon olive oil; place onto hot Panini press; cook 3-4 minutes until cheese melts and bread is golden and crisp!

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Click link below for more information about the Atlantic Saltworks Company product line!

http://atlanticsaltworks.com/

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Christmas by the Sea, presented by The Cape Ann Chamber of Commerce’s Manchester Division, kicks off this evening in downtown Manchester. There’s something for everyone as the town rings in the holiday season.

Posted on by Joanne

Thursday, December 5th from 5 to 8pm The Chamber of Commerce Christmas Party and Lucky Nines Raffle will take place in the newly-renovated Seaside Cycle at 23 Elm Street. All are welcome to drop by and enjoy complimentary hors d’oeuvres and a cash bar. The annual Luck Nines Raffle will take place at approximately 6:30pm. There are a maximum of 150 tickets sold and they are $25 each and the grand prize winner will go home with $1,000. There are over 20 other prizes donated by local merchants, so your odds of winning are great!

To secure your ticket, contact Chris Langathianos at clangathianos@me.com or at 617-694-6892.

Friday, December 6th from 4 to 9pm Shop Manchester Night’s annual passport event! Visit local Manchester merchants and have your passport stamped just for visiting the shop – no purchase necessary. All completed passports turned in at The Landing at 7 Central by 9pm will be entered to win an iPad Mini (18+) or a freestyle BMX Bike (under 18). The drawing will take place at 9:30pm in the pub at The Landing at 7 Central. Additionally everyone who completes the passport will receive a complimentary beer or wine at The Landing and will receive an envelope containing valuable gift certificates and coupons from town merchants.

Saturday, December 7th at 1pm Santa Claus arrives by boat in Manchester Harbor. Families are encourage to meet Santa at Masconomo Park and take part in the Jingle Bell walk escorting Santa up to Singing Beach and back to the Manchester Community Center where kids of all ages will get to meet Santa!

Saturday, December 7th at 10am to 6pm Shop Manchester Night’s annual passport event has added a second day! Like Friday night’s event, participants can visit local Manchester merchants and have their passport stamped just for visiting the shop – no purchase necessary. All completed passports turned in at The Landing at 7 Central by 6pm will be entered to win an iPad Mini (18+) or a freestyle BMX Bike (under 18). The drawing will take place at 6:30pm in the pub at The Landing at 7 Central. Additionally everyone who completes the passport will receive a complimentary beer or wine at The Landing and will receive an envelope containing valuable gift certificates and coupons from town merchants.

Sunday, December 8th at 3:30pm The First Parish Church hosts the annual Christmas Concert and Friendship Tree lighting festivities. Tree lighting takes place at approximately 4:40pm.

Manchester Christmas by The Sea
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More Music in Manchester by The Sea

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Saturday, December 7th from 9pm to midnight Connecticut’s Brian Jarvis performs at The Landing at 7 Central’s Christmas by the Sea party. Guests may bring a toy drive donation that will benefit Gloucester’s Pathways for Children.

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Sunday, December 8th at 6pm Single Tree Music and the Historic Manchester Trust present “Holidays & Wintertide: An Evening with Chelsea Berry and Friends” featuring holiday music by Chelsea Berry, Renée Dupuis, Joe Cardoza, and John Rockwell. The concert takes place at the historic Crowell Chapel on Rosedale Avenue in Manchester. Saturday night’s show sold out, but tickets still remain for this encore performance following the tree lighting on Town Hall Common.wintertide second show

Tickets are available at: http://www.brownpapertickets.com/event/523577

 

Are You Giving The Gift That Keeps On Giving This Year?

Posted on by Sista Felicia

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“Gifts Of Gold In A Sicilian Kitchen With Sista Felicia, Harvest”  is a tangible archival treasure trove of  deep rooted authentic Sicilian recipes. Makes a perfect gift for all the cooks in your life and for all those who wish to bridge generations with the celebration of food. We are shipping daily…have you ordered  your copies yet? 

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Tonight “The Cave” will be, selling signed copies of “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia, Harvest” and Cape Ann Magazine December 2013 Issue.  Stop by to enjoy and  celebrate “Shop Local” with samples of Manchester based Fudge Everything, Gloucester Joe Coffee, Essex’s Lark Cookies, Duck Foie Gras, Wine, and Sista Felicia’s Caramelized Onion & Goat Cheese Dip!

Ladies Night on Main Street begins at 5 pm. The clock is ticking… only twenty days till Christmas. Call your girlfriends, line up a baby sitter, it’s always a fun girls night out and a perfect way to start your holiday shopping. Dozens of local merchants are ready and waiting for you!

 To order copies of “Gifts Of Gold” on line click link below

http://www.storenvy.com/products/2742897-gifts-of-gold-in-a-sicilian-kitchen-with-sista-felicia-harvest

Top Neck Stuffed Clams

Posted on by Sista Felicia

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The Ultimate Appetizer of all times!

For years Stuffed Top Neck Clams have been the highlight of our holiday feast. It’s become tradition for the men in the family to gather around my kitchen island to prepare the clams for stuffing. A daunting task and skill taught to the younger generations year after year to keep the tradition alive. The only compliant you may hear from the men is that their not cooking fast enough!

clam10 This photo of my Father teaching my husband Barry how to open the clams safely several years ago, is a photo I will cherish forever. Although he may not be with us physically and mentally, he is forever with us in spirit as each clam is opened at my island each holiday.

Top Neck Clams

Ingredients

35 top neck clams split open and mussel loosened

4 stacks original Ritz Crackers crushed in food processor

1-2 handful of Sicilian Breadcrumbs (recipe pg 2o1 “Gifts of Gold”

1 envelope Good Season Italian Dry Dressing Mix

1 large sweet onion puréed

1 medium ripe tomato seeded and finely hand chopped

1-2 sticks melted salted butter

1 green pepper cut finely by hand

½ lb. sliced bacon cut into ½ inch pieces

1 tablespoon olive oil

Step-by-Step

1  Place all ingredients except butter, olive oil and bacon into a large mixing bowl

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2  Add butter a little at a time while working crumbs together with your hands, mixture should be a moist consistency not wet soggy

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3  Drizzle stuffing mixture with olive oil and mix well

4  Carefully place prepared clams on a cookie sheet, (keep natural clam juices in each shell)

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5  Using your hand top each clam with a heaping tablespoon of stuffing

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6  Top each stuffed clam with bacon

7  Place clams uncovered into a preheated 350 degree oven

8  Bake 5-10 minutes or until tops of crumbs are golden and bacon is slightly crisp

 For my Step-by-Step video Tutorial clink on link below at The Gloucester Daily Times Taste Of The Times

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http://food.gloucestertimes.com/recipe-video/Stuffed-Top-Neck-Clams.html

Breaking News…The Cave Cheese Shop Is Now Selling “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia,Harvest”

Posted on by Sista Felicia

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 Sunday afternoon Laura Cramer owner of The Cave Cheese Shop on Main Street here in Gloucester, reached out to  me after a patron shopping in her store informed her that he had just heard on the GMG Sunday Morning Pod Cast with GMG Chief Joey Ciaramitaro, Toby Pett and Amandacakes, that I  was interested in participating in this upcoming Thursday’s Ladies Night on Main Street. I’m thrilled to announce that I will be teaming up with the Cave for this weeks event. Laura cordially invited me to her shop Ladies Night this Thursday Evening  December 5th beginning at 5 pm for a Cookbook/ Magazine signing.

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 Laura’s shelves are  currently stocked with copies of my newly released cookbook, “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia, Harvest.” Copies will be on sale at The Cave throughout the holiday season, along with Cape Ann Magazine December 2013 December issue! 

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Laura has been very busy planning a special night. Last year her shop was a hot spot for shoppers and this year she is gearing up for an even bigger crowd. She will be serving several local products, including: wine spirit refreshments, Duck Foie Gras, Fudge Everything fudge sauce~ produced locally in Manchester By The Sea MA., Lark Cookies from Lark Fine Foods located in Essex Ma. , Gloucester Joe’s Coffee, and samples of Sista Felicia’s Caramelized Onion and Goat Cheese Dip, a recipe featured in “Gifts Of Gold”. The Caramelized Onion and Goat Cheese Dip will be specially made for this event using a delicious Laura Chenel’s Chevre ~ a mildly flavored soft creamy goat cheese sold regularly at “The Cave.”

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I look forward to meeting many GMG FOB, stop by “The Cave to celebrate “Shop local” and purchase you your copies of “Gifts of Gold”, Cape Ann Magazine, cheese, wine, coffee, cookies, and fudge sauce gifts for your family and friends, and  say hello!