Monthly Archives: October 2009

CAPE ANN RESTAURANT WEEK October 18-23, 2009

CAPE ANN RESTAURANT WEEK
October 18-23, 2009
www.CapeAnnChamber.com/rw

Only two nights left to take advantage of these great deals!

You won’t want to miss the tastiest week this fall! For six delicious days, participating Cape Ann restaurants will entice you with delicious three-course dinners, all for one low price of $22.09 (not including beverage, tax or gratuity)! With no passes to buy or cards to punch, this mouth-watering event is designed to put a smile on your face! You’ll want to eat out every night of the week!

Click here for a list of the restaurants participating in Cape Ann Restaurant Week.

Things To Do- ESSEX CLAMFEST 2009 Sunday Oct 25th

ESSEX CLAMFEST POSTPONED TO SUNDAY, OCTOBER 25, DUE TO WEATHER

ESSEX CLAMFEST 2009

The Essex Division of the Cape Ann Chamber of Commerce will sponsor the twenty-seventh annual Essex ClamFest on Sunday, October 25, from 11:00 a.m. to 4:00 p.m. in Memorial Park in Essex. The highlight of the day will be the Clam Chowder Tasting, a competition that pits area restaurants against one another to determine who serves the best chowder on Cape Ann. Ten local restaurants are expected to serve up their favorite chowder recipes starting at 12:00 noon and ending about 2:00 p.m.

The chowder will be judged by North Shore 104.9’s on air personality, Jackie Ankelas, food critic Ellen Boisvert, Sen. Bruce Tarr, Rep. Ann-Margaret Ferrante, Essex Town Chairman, Jeff Jones and chef Bob Phipps. The public will also have the opportunity to sample and vote on their favorite chowder.

In addition to the Chowder competition, an interesting variety of activities has been planned, including an arts and crafts area; entertainment throughout the afternoon; the Lions Club food pavilion; an Ipswich Ale station; organization, church, and non-profit tables; a number of rides and games for the children; a health fair, and a raffle for a catered clambake by Woodman’s to benefit the Essex Elementary School. The crafts area and the rides will be open to the public starting at 11:00 a.m.

Winning Recipe from the Seafood Throwdown from September–finally!

Due to some crazy circumstances in my life the episode about the Seafood Throwdown from September is finally airing tonight!  Inspired Cooking airs on Channel 12, Cape Ann TV, on Tuesday evenings at 8:30, Friday afternoons at 4:30 and Sunday mornings at 11:30–I hope you will tune in!  Here are the recipes for all of the components of the winning dish.

Panko Crusted Haddock with Gremolata

For the fish:

2 c. panko crumbs

1 lemon, zested and juiced, zest finely chopped

2 tablespoons parsley, finely chopped

3/4 teaspoon garlic powder (for the throw down I used fresh garlic, very finely chopped)

11/2 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 large egg

1/2 cup milk or light cream

2 tablespoons butter

2 tablespoons olive oil

1 pound skinless haddock or cod filet, cut into 3 pieces

In a medium bowl, whisk together crumbs, zest, juice, parsley, garlic powder. Season with salt and pepper. Pour in to a shallow dish, such as a pie plate and set aside.

In another shallow dish, whisk together egg and milk. Season with salt and pepper if desired.

In a large saute pan over medium high heat, combine butter and oil. Dip fish into the egg mixture to cover completely and then press in to crumb mixture. Turn fish over and repeat. Press crumbs into fish if necessary. When butter and oil is melted and hot, cook fish about 5 minutes until crumbs are browned and fish is partially cooked. Flip over and cook second side for an additional 3-4 minutes until cooked through. Cooking times vary with thickness of fish. Remove to serving plate and top with a drizzle of gremolata.

For the gremolata:

3 tablespoons finely chopped parsley

1 teaspoon minced garlic

1 teaspoon grated lemon zest, finely chopped

Olive oil (traditional gremolata has no olive oil but I wanted it a little looser)

Salt & pepper to taste

Combine parsley, garlic and lemon zest in a small bowl and add just enough olive oil to make the mixture liquid enough to drizzle on the fish. Season with salt and pepper to taste. This can be doubled or tripled as needed.

Grilled Vegetable Napoleon with Goat Cheese

1 ear corn, silk removed husk left on

1 tablespoon softened butter

Salt and pepper to taste

2 oz crumbled goat cheese

3 springs rosemary, leaves stripped from stem to within 2″ from the top, leaves finely chopped, stems reserved

1 teaspoon finely chopped garlic

1/2 cup olive oil

3 tablespoons balsamic vinegar

1 whole eggplant (about 4″ in diameter), sliced in 1/2″ in slices

1 whole summer squash or zucchini, sliced in 1/2″ slices

2-4″ diameter tomatoes, in 1/4″ slices

Preheat outdoor grill or indoor grill pan to medium high heat. Pull back husks of corn and rub kernels with butter. Season with salt and pepper. Pull husks back up over kernels and tie top with one of the husks to from a covering over the kernels. Grill corn for 10-15 minutes, turning frequently. Remove from grill and allow to cool. Using a sharp knife, cut kernels from ear and set aside to cool completely. When cool, combine with goat cheese and season with salt and pepper to taste.

In the meantime, prepare the marinade for the vegetables. In a large bowl, combine chopped rosemary, olive oil, balsamic vinegar and season with salt and pepper. Toss eggplant and summer squash with dressing and grill on preheated grill or grill pan about 5 minutes per side until softened. Remove from heat and set aside. On the serving plate, build your napoleons. Layer grilled vegetables and then one slice tomato, and repeat. Trim the reserved rosemary stems to the height of the napoleon and insert into the center of the stack. Sprinkle the stack with the corn and goat cheese combination and enjoy!

Sauteed Swiss Chard

2-3 tablespoon olive oil

1 tablespoon garlic, finely chopped

1 tablespoon shallots, finely chopped (for the throw down we used small Walla Walla onions because there were no shallots available)

1 bunch Swiss chard, chopped into 2″ pieces, stems set aside.

Salt & Pepper to taste

In a large saute pan over medium heat, combine olive oil, garlic and shallots. Cook until translucent, about 4-5 minutes.. Add the stems to the pan, toss in the oil and cook for about 5 minutes until slightly softened. Add chopped leaves and cover until wilted, about 4-6 minutes. Toss mixture again to flavor the leaves with the garlic and oil and season with salt and pepper to taste. Serve with fish and vegetable napoleons.

GMG Local Music Oct.21 – Oct.25

Remember you can subscribe to GMG Local Music by clicking on the link on the sidebar.There’s lots of good music in Gloucester this week. This post will be updated as info comes in.

Elliott’s

Latitude 43

Dog Bar

Rhumb Line

Capt. Carlo’s

WEDNESDAY OCT. 21

Latitude 43

Wednesday 8:30 pm – THE DAN KING ROOTS JAM
DONT MISS DAN AND CREW EVERY WEDNESDAY NIGHT STARTING @ 8:30 FOR SOME “LIVE ROOTS ROCK” IN THE TAVERN…

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THURSDAY OCT. 22

Dave Sag’s Blues Party @ the Rhumb Line

“Big fun this thursday as we welcome back slumlord and guitar gunslinger Mr. Billy Loosigian, the scourge of N.H. stripmalls. Y’all remember Billy, or is it Buffalo Bilious, the famous juggler of hot blues lix, ancient rock’n’roll samples and general musical magician, courtesy of Willie Alexander’s Ragtime Band. Billy is one of the most sought-after call guys on the Boston circuit, and we got ‘im, and we’re gonna  blow a fuse. Wear rubber gloves. And, oh, by the way, girls, he’s single! and not even remotely gay! And lives out of town! Get in line! I’m sellin’ tickets!
Blacking him up will be our own Frosty The Snowman, Mr. Forrest Padgett, on Drummbulators, the nicest guy I’ve ever known, and of, course, Greg T. on catarrh, and myselph, on base. We’re gonna romp and stomp till midnite. Honk and sneeze till daylite. You come, too.”

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FRIDAY OCT. 23

jenny dee poster 10-23 mini————————————————————————————————————————————————-

Groove 2mybanner4acbcdd2a58b2


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SATURDAY OCT. 24

Sling 10-24——————————————————————————————————————————-

Latitude 43

October, 24 2009 09:00 PMOLD BROWN SHOE

25 ROGERS ST, GLOUCESTER, Massachusetts 01930 – FREE

GRATEFUL DEAD COVER BAND!

9-CLOSE IN THE TAVERN.


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Old Sloop Coffeehouse with Michael O’Leary

_Michael in sun.042

Join Celtic singer Michael O’Leary and guitarist Lin Swicker for a concert at the newly founded Old Sloop Coffeehouse at the 1st Congregational Church, 12 School St., Rockport.

Tickets:  $10 for adults, $5 under 18 or over 65, maximum of $20 for families–at the door or by reserving at 978-546-3551 or OldSloopCoffeehouse@rockportucc.org

More info:  www.rockportucc.org/oldsloopcoffeehouse.htm

Chickity Check It!- New Blog- Get Fit Gloucester

From Cathy-

I am a 57 year old woman who has never felt more healthy and fit in my entire life. Five years ago, at 52, I weighed about 80 lbs. more than I do now. I felt much older, with stiff joints and back aches and no energy. And don’t even ask about clothes!

I did not “go on a diet,” I did not count calories or carbs. I made lifestyle changes, a little at a time. I tried to eat healthier and move more. You can do this, too. You can make changes to look, and more importantly, feel healthier and fit. You don’t have to be overweight to be unfit. You will feel a difference in strength, energy, stamina and flexibility. I’m talking to you, men, too!

I can tell you how I did it. Not everything I do will be right for you. Through posts about my progress; tips and ideas about nutrition and exercise; links to sites I like and find helpful, I hope to inspire others to get fit and healthy and encourage a community of support and an exchange of ideas. And have a little fun on the way! Much of our information will be about local Cape Ann sites – walking and bike routes, gyms, types of exercise, yoga studios, good buys on healthy food – but Guests and commenters from anywhere are welcome as well.

Okay, I know you all want to know. Right now I’m wearing a pair of Levis – size 8. A comfortable size 8!

Twenty year old daughter: “Mom, why are you wearing my clothes?”
Mom: “Because I can!”

Click this text and subscribe to Cathy’s fantastic new blog