TJ Peckham and Tom Ryan to Host Weekly Home Brew TV Show –“The Dealiest Batch” – on www.gloucestertimes.com Wednesdays at 7:00 PM “The Dealiest Batch” will start this Wednesday at 7:00 PM and cover all things home brewing. It is live so that viewers can email in their questions. It will be on every Wednesday at the same time. TJ and Tom began their home brewing careers in college. Even when they were fishing out of Dutch Harbor, Alaska they both brought books on beer, brewing and breweries to read while we were isolated on the ship for months at a time. Now they both work at Cape Ann Brewing Co. of Gloucester, home of The Fisherman’s IPA, but still carry on their home brewing activities, including a home brewing club, videos and a new weekly TV show, “The Deadliest Batch – Home Brewing with T&T” to be seen every Wednesday at 7:00 PM at http://food.gloucestertimes.com. Viewers can also see their other videos and replays of the program in the Wine & Beverage Videos category.
check out the promo-
The native shrimp are here, and boy are they delicious!
So, last Wednesday Steve Parkes came to the studio (aka my kitchen) to cook some recipes that used native shrimp. The shrimp are sweet, like candy almost–and then I used them in two recipes, Cape Ann Shrimp and Sausage Gumbo and my Festive Shrimp and Spinach Braid. Steve is from the Cape Ann Catch Share/Gloucester Fisherman’s Wives and is an expert in matters of seafood and was so much fun to cook with that I hope he joins me on Inspired Cooking again soon. Thank You Steve!
Here are the recipes for this week’s show which airs tonight at 8:30, Friday at 4:30 and Sundays at 11:30 on Cape Ann TV, Channel 12.
This week, I also had the good sense to take some photos while I was trying out the recipes getting ready to tape the show the night before so there are some step by step pictures of what everything is supposed to look like while it is being prepared. I will try to do this more often as I think it will be helpful.
Festive Native Shrimp and Spinach Braid:
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet or Pillsbury Crescent Rolls
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 1 /2 teaspoon garlic powder
- 1/4 cup julienne cut sun dried tomatoes in oil, well drained
- 1/2 cup crumbled goat (chèvre) cheese
- 3/4 cup shelled native shrimp
- 1 egg
- 1 teaspoon water
- salt & pepper to taste
Heat oven to 350°F. Unroll dough. Cover a baking sheet with parchment paper and set aside. On a lightly floured surface, rolll out doug to a 12×9-inch rectangle and if using the crescents, pinch together perforations.
With scissors or sharp knife, make diagonal cuts 1 inch apart on long sides of dough rectangle.
Spread spinach in a 3-inch wide strip lengthwise down the center of dough leaving 1-inch edge on both ends. Season with garlic powder and salt and pepper to taste. Layer tomatoes over the spinach and crumbled cheese over the tomatoes. Top with the shrimp and season with more salt and pepper.
Alternately cross strips diagonally over filling. Turn ends of braid up and press to seal. In small bowl, beat egg with water. Brush over top of braid
Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices
This is so excellent and the shrimp add such a nice sweet element to this appetier. Make this and take it to a party this weekend–they will think you are a genius!
And for the next recipe I am taking a little help from Emeril Lagasse (I followed parts of his recipe) because I don’t think he will mind as he and my Lily are big friends, as you can see by this photo:
Cape Ann Native Shrimp and Sausage Gumbo
¾ cup light brown roux, see how to make a roux, recipe follows
1 ½ cup diced onions
3/4 cup diced celery
¾ cup diced green bell pepper
1 tablespoon finely chopped garlic
6 cups shrimp or chicken stock
1 pound andouille sausage, sliced into ¼ rounds and quartered (no andouille to found on Cape Ann last week so I used linguica)
2 bay leaves
1 tablespoon hot sauce
1/4 teaspoon cayenne (optional)
1 1/2 teaspoons salt￼
3/4 teaspoon freshly ground black pepper
3-4 cups cleaned native shrimp
1 teaspoon creole seasoning
3 tablespoons cup green onion tops, chopped
1 tablespoons dried parsley
1 ½ teaspoons dried thyme
2 teaspoons dried basil
1/3 cup green onion tops, chopped
Steamed White Rice for serving
Brown the sausage in a large Dutch oven or heavy stock pot over medium high heat. With a slotted spoon, remove sausage and set aside. Add the roux to the pan. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5-7 minutes. Add the garlic and continue to cook for 1 minute.
Slowly pour in stock, whisking constantly to prevent lumps from forming. Add the browned sausage, bay leaves, hot sauce, cayenne (optional), salt, and pepper.
Bring gumbo to a boil, reduce heat to medium and simmer until gumbo is slightly reduced, about 50 minutes.
Season the shrimp with the Creole seasoning in a small bowl. Stir in the seasoned shrimp, parsley, thyme and basil. Cook until shrimp are cooked through, about 3 minutes. Taste and adjust seasonings, if necessary. Serve in warmed soup bowls over steamed white rice and top with chopped green onions.
How to Roux:
1 ½ cups vegetable oil
2 ½ cups all-purpose flour
Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.
For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter.
For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready.
For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready.
Yield: about 2 cups
Prep Time: 5 minutes
Cook Time: 1-2 hours
NOTE: The timings for various shades of roux will vary depending on the cooktop as well as the amount of roux made. (A smaller amount will cook in much less time.) If this is your first time making a roux, the slower you cook it, the less likely you will be to burn it. The important thing is to cook the roux to the desired color, as specified above.
As always, feel free to respond to this post if you have any questions. Thanks!
Sorry folks…I have not posed in a while. I have been DIGGING my way through the end of year stuff with work. Been traveling more and more lately. I just want to wish you all a happy holiday season and I will be posting more frequently from now on. By the way… great coverage of all the festivities by the GMG staff.
This cub reporter made it to the big city today and started to wonder if going to an ice cold baseball park on New Year’s Day to watch the Bruins play hockey would be fun to do.
Supposedly this truck which is parked outside Fenway today will pump a thousand gallons of coolant a minute into Fenway to ice down the skating rink for the game. Dustin Pedroia’s normal position at second base will have a blue line through it instead. New Boston pitcher (news at 4:00PM) John Lackey’s spot on the mound is instead a penalty box. I bet it would have been cheaper to get Cape Pond Ice or AmeriCold to ice that rink down.
Anyone going? Or is couch potatoing a few parades and football games more your style? Eleven degrees for a low tomorrow. Maybe some pond ice will be good to go by then.
I’ve enjoyed reading Good Morning Gloucester and seeing some great photos!
I wondered if you’d be willing to mention my studio as a source of holiday gifts. I’ve been making pottery in Gloucester since 1979 and have a loyal following here. I’m always surprised, however, by the people who say they’ve been driving past my place for years and finally stopped to visit. Any help in getting the word out would be appreciated. You can check out my website to see the work I do: www.martymorganpots.com . I’ll be open Thursday, December 17th – Sunday, December 20th 10 am – 4 pm each day and then by chance or appointment. My prices are very reasonable for high quality porcelain and stoneware pottery.
Thanks for all you do for Gloucester!
More background info:
I’m one of the founding members of the Cape Ann Artisans Studio Tour, now in its 26th year.
In 2001 I helped start the Empty Bowl event fundraiser for the Open Door and have continued to be the person responsible for gathering bowls for it.
Ok…I’m not smarter than a 5th grader. Good thing I teach preschool! I thought it was Conomo Point in Essex. WRONG! I gotta admit I need a GPS to get to Ipswich. So….
I need your help. Who came the closest first? I’ll leave it up to the readers.
Here’s a better view of where the photo was taken.
along the essex river near crane mansion?
By: tugster on December 14, 2009
at 2:16 pm
make that the ipswich river…
By: tugster on December 14, 2009
at 2:17 pm
Fox creek Ipswich side
By: spearze on December 14, 2009
at 2:48 pm
on little neck looking towards cranes beach
By: Camden Murray on December 14, 2009
at 6:14 pm
More to come over the next few days
You know it’s home made when there are chuncks of corned beef in there. Rockin good! Click the pic to see what I mean.
Come to Harvard Square! A magical place of city lights during the Holiday Season! Dan King and KBMG (King, David Brown, Dave Mattacks and Wolf Ginandes) play their special blend of live folk, roots and rock n roll at Tommy Doyle’s (used to be the House of Blues) on Winthrop Street.
with Joe Henley, performing their own modern mix of folk, rock, and bluegrass, this promises to be a splendid evening and a Holiday treat!
96 Winthrop St. Boston MA
9:30pm • $3
Big Lar landed this beauty December 14th. It was caught in the waters just off of Jubilee Yacht Club. Video at 8AM