Brother’s Brew coffee shop, 27 Main Street, Rockport, Ma. (978) 546-3775
Brackett’s, Rockport, Mass. http://www.bracketts.com/
Brother’s Brew coffee shop, 27 Main Street, Rockport, Ma. (978) 546-3775
Brackett’s, Rockport, Mass. http://www.bracketts.com/
I never thought I liked brussel sprouts but we were doing mushroom swiss burgers with sauteed onions and I was looking for a side. At Stop and Shop in East Gloucester they had brussel sprouts on sale for $2 a bag so I figured I could do something with them on the grill.
I never thought I’d have such a passion for BBQ Charcoal grilling but this grill with all the different inserts and the cast iron grates and the ash catching system at the bottom and the figuring out how to arrange your coals, it’s just straight up addicting. The process just takes you away and while I can’t imagine why some people like to golf, I imagine it’s the same type of thing- that you immerse yourself in the process and the stresses of every day life go away because you need to be focused. It’s been a joy and the thing that takes the STOK grill system to the next level is all the cool inserts that you can use to try different types of cooking with wood chunks, chips and/or charcoal.
Anyway, preparing and roasting the brussel sprouts couldn’t be easier.
You wash them under cold water and dry them, cut them in half length-wise drizzle them with Atlantic Saltworks coarse salt, crushed black pepper and some garlic powder and place them cut side down on the wok insert or if you don’t have the wok insert , a good seasoned cast iron pan will do. Get the grill up to 400 degrees and move them around a little as you cook. About 15 minutes and they’ll bring out that sweet caramelizing from the heat. If you didn’t think you liked brussel sprouts, you really ought to give them a try this way.
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”
Topics Include: Happy Birthday Bex, Gloucester Quilter, Condolences To The Family FOB Joe Testeverde, Cacciatore’s Should Be Opening Soon, Maria Seniti Has Left 525 On Good Footing and Is Now Concentrating Her Efforts At The Franklin Cape Ann, Rockport To Get Year Round Sushi Joint, Charlie’s Place Great Breakfast, Codfish Cheeks, Market Basket vs Stop and Shop, Grocery Shopping Habits, Difficulty Sourcing Shellfish, Cooking On The Cast Iron Skillet, The Perfect Baked Potato Recipe, Cooking Rib Eye’s On The Cast Iron Skillet, Cape Ann Giclee, Donna’s Print On Metal, Live Streaming Sista Felicia’s St Joseph’s Pasta Making Saturday at 10:30AM, MCC Awards Gloucester, Will Gardening Centers Be Crushed By The Snow Cover?, Yesterday’s Insane Commute, Just Ordered Derek Sanderson’s Book, Thank You To The Grand Isle’s Service Time In Gloucester, The Space Aged Replacement For The Grand Isle
Click here to check it out-
Orange and Finochio (fennel) Salad
all photos and recipe from Sista Felicia
5 Finochio (fennel bulbs)
1/2 cup fresh mint leaves
¼ cup fresh oregano leaves
1 medium onion
Juice of 2 lemons
½ cup pitted black olives
¾ cup olive oil
1 tablespoon Masala wine
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
¼ cup fresh squeezed orange juice
Step 1: using a sharp knife cut both ends of orange, off and discards ends
Step 2: place flat side of orange on a cutting board and place the blade of the knife under the pith of orange and guide the knife in a downward direction removing the skin
Step 3: repeat steps 1 & 2 with remaining oranges
Step 4: place one skinless orange in your hand and insert a paring knife into both sides of orange sections membrane’s to remove skinless orange slices and reserve in a bowl
Step 5: reserve fresh orange juices in a small bowl by squeezing juices from reaming sectioned orange membranes
Step 6: remove the long stems and any outer damaged skins from the fennel bulbs and discard
Step 7: Using a mandolin slice onion very thin and reserve￼
Step 8: using mandolin slice fennel bulbs very thin and reserve
Step 9: Juice lemons over a small strainer to capture any seeds and pulp
Step 10: chop fresh mint
Step 11: Chop fresh oregano
Step 12: layer ½ Finochio (fennel) slices onto a large platter
Step 13: top Finochio (fennel) slices with 1/2 of the orange slices
Step 14: layer ½ the onion slices over the orange layer
Step 15 Repeat steps 12, 13, and 14
Step 16: Sprinkle chopped mint and orange over the top layer
Step 17: scatter black olives over the top of the salad
Step 18: add reserved orange juice, olive oil, masala wine, sugar, salt and pepper to the lemon juice pulse until dressing ingredients become evenly incorporated
Happy Valentine’s Day…. Grandma Felicia always told me…
“The fastest way to a man’s heart is through his stomach”…and she was right!
Who doesn’t love Nutella? It has been a favorite of mine for many years, and has been a staple in my family’s pantries for as far back as I can remember. I can still see it lined up neatly on the second shelf, and left -hand side, of the center aisle of my grandfathers’ Italian variety store, Pats Center Grocery. I still enjoy the snack my Nona Rose prepared for me during my many visits to the store after school. Back then, most children snacked on PB&J after school, but Italian kids…we snacked on Italian toast with Nutella!
Today Nutella is gaining popularity, and justifiable so! It’s rich, creamy, chocolate, nutty flavor is out of this world delicious all on its own…but did you know combined with 2 other simple ingredients you could make one of the most decadent desserts known to mankind…Talk about “the fastest way to a man’s heart” …It’s only 3 ingredients away!
Nutella Brownies with Nutella Butter Cream Frosting and Macerated Strawberries
1 cup Nutella Hazelnut spread
2 large eggs
10 tablespoons flour
1/4 cup unsalted butter, softened
1/4 cup Nutella
1 teaspoon pure vanilla extract
1 1/2 cups confectioners’ sugar
2 tablespoon Hershey coco powder
4 tablespoons heavy cream
1 pint fresh strawberries
½ cup sugar
1/4 cup Crème de Strawberry Fraise liquor
5 whole strawberries
1 remove stems from strawberries using a paring knife, discard stems
2 slice strawberries in half, then into thirds or fourths depending on the size of the strawberry
3 place prepared strawberries into a mixing bowl and add sugar
4 combine ¼ cup Crème de Strawberry Fraise liquor with sugar and strawberries, mix well, and let rest on counter 1 hour
Nutella Butter Cream Frosting Step-by-Step
1 combine all ingredients in a mixing bowl of a stand mixer fitted with paddle attachment, whip 2 minutes or until a creamy light textured frosting is formed
2 transfer frosting a pastry bag fitted with a star tip, reserve in refrigerator
Nutella Brownie Step-by-Step
1 combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment
2 beat 1 minute on a medium speed (batter will be very thick)
3 generously grease and flour an 8×8 tart pan (I prefer to use Baker’s Joy non-stick spray)
4 using a rubber spatula, transfer and evenly spread batter
5 bake in a pre-heated 350 degree oven for 25 minutes
6 remove from oven and cool 20 minute
7 remove the outer potion of the tart pan, and carful slide Nutella brownie onto a cake plate
8 using a pastry bag, fix 5 large dollops of Nutella frosting 1 inch from the outer edge of the brownie an, and top each dollop with 1 whole strawberry
9 pipe frosting around the top edge of the brownie
*Note~practice your pastry bag piping skills on a piece of wax paper
10 Slice into 5 equal slices, garnish with macerated strawberry
*Note~ alternative serving option… omit Nutella frosting and simply dust the top of the Nutella Brownie with a generous dusting of confectioners’ sugar, and garnish with whipped cream and a generous portion of macerated sliced strawberries
You’ve heard me rail on about the world’s greatest lobster roll for four years now.
We’ve dismantled countless frou frou high brow chefs and food bloggers who couldn’t leave perfection alone and had to go and mess up the perfect lobster roll with such atrocious ingredients as paprika, celery, lettuce, relish onion, pickles, avocado and such ridiculous platforms for rolls such as French baguette rolls and anadama bread.
Yu can read about all those abortions these dopes tried to pass off as lobster rolls here-
But what I’m about to tell you is going to turn a lot of what I’m saying on it’s head I guess. Or another way to look at it is actually more accurate in that as I’ve told you from the beginning- that simplicity and not overthinking the lobster roll and it’s perfection is the way to go so simplifying in the way I’m going to explain actually falls right inline with what I’ve been saying.
Night before last the Mrs asks me to bring home some lobster so she can make lobster rolls. She tells me she wants to try something different than her traditional recipe.
I brought home 5 lbs of medium shell lobster and she made two lobster rolls based off her original recipe-
Has to be Cains mayo, and hot dog rolls so you can grill them to a golden brown with the unsalted butter.
Notice there is no lettuce, paprika, celery or any other filler. If anything else appears in your lobster roll, you have an inferior lobster roll.
steam the lobsters and shuck the meat
tear the meat into 1/2 inch chunks or so and mix with cains mayo
once lobster and mayo is chilled, butter each side of cheap hot dog rolls (the kind you tear apart)
you do not want to use any goddamn baguette or crusty overpowering roll
you want white bread tear apart soft hot dog rolls
once you butter the sides of the hot dog rolls with SALTED butter you pan brown the roll so its warm and golden brown
just barely browned but the roll should still be very soft
then load up your cool lobster/mayo filling into the warm soft buttery roll and you have yourself the perfect lobster roll
note- NO LETTUCE- NO CELERY-NO PAPRIKA- NO FANCY CRUSTY FRENCH ROLL
I’m here to tell you that there is an upgrade to this and it is by simplifying.
Leave out the mayo and serve with hot drawn salted butter drizzled over the top of the cooked lobster meat inside the grilled buttered bun.
It actually intensifies the taste of the lobster instead of masking a bit of it with the mayo.
It’s now the official recipe of the World’s Greatest Lobster Roll.
Best lobster roll pictured in back.
Part of Her weekly Fresh from the Farm and Farmer’s Market Series
4 cups fresh spinach
2 cup cherry tomatoes
1 lb. Penne pasta
1 cup crumbled Gorgonzola cheese
¼ cup Parmesan cheese
½ teaspoon freshly ground pepper
1 cup pasta water
Step 1: bring large pot of water to a boil; add 1 tablespoon kosher salt
Step 2: bring water to a second boil, add pasta, and cook penne pasta until it’s soft but still holds its shape, al dente
Step 3: while pasta is cooking place cleaned spinach into a large pasta serving bowl
Step 4: Using a paring knife, cut each tomato in half
Step 5: scatter cut tomatoes over fresh prepared spinach leaves
Step 6: Crumble Gorgonzola cheese over the top of the spinach and tomatoes
Step 7: using a large spider spatula carefully transfer al dente pasta over the spinach tomato and cheese
Step 9: top with a dusting of Parmesan cheese and freshly ground pepper
Lots of anglers are catching 6" to 8" squid off the inside edge of the Eastern Point Breakwater with Sabiki rigs.
Anyone have a good spicy recipe for what to do with the fresh catch?
By the way, now that the Audubon Society runs the lot at the breakwater, don’t forget that it costs $5.00 to park there for the day!
As for access, tell the guard at the gate by Niles Beach that you’re headed for the breakwater. There’s a public right of way along the AEPR (Association of Eastern Point Residents) private speed-bumped roads.
As for Niles Pond, it’s a Great Pond open to public use.
A few short clips from our cooking class in Ravello Italy with Mamma Agata and daughter Chiara
and here are some pictures from their amazing home-
From The GDT:
Felicia Mohan grew up waiting for Easter so she could eat these cookies her grandmother made. After her grandmother retired in Florida and was no longer around for Easter, her Aunt assumed the responsibility and now she has herself. The secret is to use this Italian pastry dough recipe, decorate your own Easter eggs with your kids, make a simple frosting using fresh lemon, and top with brightly colored sprinkles.
Get the recipe here
From The Gloucester Daily Times-
When Felicia was growing up this special recipe was prepared by her Aunt “FeFe“, Vincie and Uncle Mike (Militello). Now she makes it herself and passes along the family’s recipe secrets. The main ingredients are cauliflower, fava beans, and the ferns on top of the anise bulbs. In fact, since the grocers and supermarkets typically throw away this part of the plant before even putting it on the shelf, Felicia goes around each year to remind them to avoid that for this special week of St. Joseph’s Day so that she and others can properly make the dish.
Her aunt and uncle FeFe and Vincie used to create an alter every St. Joseph’s Day and that became very big, so big that many people came each year to pay their respects and eat some of the special pasta dish. The pasta sauce was served over home made St. Joseph fettuccini pasta. What made this St. Joseph Pasta is that all the flower used to prepare the feast was blessed by a priest the day before St. Joseph day. It was done, in fact, at a very special mass in Aunt FeFe and Uncle Vincie’s home in front of her alter. You cannot get much more authentic than that.
You can read my buddy Heather Atwood’s article about Felicia and St Joseph’s Traditions here-
From the Gloucester Times Taste of The Times-
According to Felicia Ciaramitaro Mohan this dish is “the Highlight of our Christmas Dinner” and guarantees that it will be the “best shrimp you will ever taste.” Unlike many of her recipes, this one is not from her Grandmother but rather from her mother.
What makes it so good? Read below to see.
On the Gloucester Daily 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.
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.
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.
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-
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.”
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.
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.
Check out the recipe on The Gloucester Times website here