Monthly Archives: February 2010
I suggest if you are ever near Oak Grove Cemetery, stop by for a stroll through. It really is a unique cemetery with a lot of history.
Here is the spectacular memorial for Emma Abbott, famous opera singer from the 1800s. She married Eugene Wetherell who is buried there with her. Unfortunately there has been some vandalism to her memorial and others in the cemetery. At the entrance there is a plaque with a little history about the cemetery and where to send donations for the cemetery’s up keep.
Here I boosted up the saturation to 100% same pic as yesterday’s inverted pic. Full Sized here
David has a whole of cool stuff in his store- Main street Art and Antiques. This is one of them. Click the pic and select “all sizes” to see the full sized version
Last week I had the unique opportunity to recreate the past on my tv show, Inspired Cooking. Be sure to tune in Friday at 4:30 and Sunday at 11:30 to see the show!
I have fond memories of eating at Dexter’s Hearthside in Essex when I was younger and always remembered the baked stuffed shrimp. It is no secret–baked stuffed shrimp is one of my favorite things to eat of all time. Simple stuffing, big shrimp, butter, lemon–that’s it–perfection.
And that is what I got to cook with Clark Dexter in his gorgeous kitchen last week. We made a stuffing for shrimp that we also used for lobster–YUM–here is the recipe for the crumbs and how we prepared the shrimp and lobster!
Here is the recipe, straight from the Chef himself, for the famous crumbs they used at Dexter’s Hearthside:
Bread and Cracker Crumb Stuffing
4 cups fresh breadcrumbs (from about 8 slices fresh white bread)-Clark used Pepperidge Farm white
2 cups milk cracker crumbs (like Milk Lunch crackers) about 20 crackers
1/2 pound (2 sticks) butter
2 cloves garlic, finely chopped
3/4 cup finely chopped onion
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning (which consists of marjoram, thyme, rosemary, savory, sage, oregano and basil–if you have fresh you can use them)
In a food processor, process crackers until chopped. Add slices of bread to processor and pulse until combined
Melt butter in a large pan. Add onions and garlic and saute until soft, about three minutes. Add seasoning, turn off heat and add crumbs. Stir until all of the butter mixture is absorbed.
A note on the recipe from Clark:
“This stuffing can be used for many fish dishes including baked stuffed haddock, cod, scallops, crab meat, lobster and shrimp and many more. If you have any left over stuffing it can be frozen for up to six months. You can add crab meat, diced shrimp, diced scallops, chopped clams and cheese to this stuffing to make something for your own taste. Enjoy.”
Here is the video link for the stuffed shrimp:
During the show, we used these crumbs to stuff two lobsters and 12 shrimp and still had some left over. Clark showed me a trick to keep the shrimp moist which was to bake them with their shell on. He ran a knife down the back of the shelled shrimp, removed the vein and opened up the shrimp to stuff, leaving the shell on. We packed the stuffing well into the shrimp and baked for 12-15 minutes in a 375 oven until the crumbs were golden brown and the shrimp was cooked through. Allow them to cool to the touch and slide the meat and stuffing off of the shell with a knife. Serve with lemon and drawn butter. Enjoy!
For the lobster:
First, here is the how to video from the show:
Remove the tentacles and the claws. Place the claws in boiling water for 10-12 minutes. Turn lobster over and slice from the head end all the way to the tail. Open up and remove the stomach and intestinal track. Make a horizontal slice across the tail of the lobster just above the flippers so that the tail does not curl up during cooking. Remove roe if using a female lobster.
When the claws are cooked, cool them and remove the meat. Chop in to bite sized pieces and place in the cavity of the lobster. Lightly pack lobster bodies and tails with the stuffing and bake in preheated oven for 25 to 30 minute until the crumbs are golden brown. Serve with lemon and drawn butter. Enjoy!
Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel. Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues, along with Vacherin and emmental. White wines, such as riesling, pair well with gruyère. This pairs well with the Featured Wine Nero D’Avola
Hands-on cooking classes are held twice a month in our kitchen with Chef, Ken Duckworth. The format is interactive and intimate, perfect for making new friends who share a love for food. This is a great chance to learn some new techniques or introduce your palette to new flavors to make cooking at home more enjoyable. In each class you will learn how to prepare 3 to 5 dishes centered around a “theme” or “special” ingredient. Class size is limited to 10 individuals.
Date: February 10th - Wild Salmon
February 24th - Tapas – This Class is already Full
Price: $55 per person
Time: 6:30 PM – 8:30 PM
Location: 24 Washington Street – Gloucester, MA
Call to reserve your classes at 978.282.1414
Do you need a nice bottle of wine for Valentines Day? Join us on Thursday, February 11th from 6:00 until 8:00 p.m. for a Wine Tasting. We’ll be pairing select wines with cheese and chocolates that are sure to please your special someone.
Not only do we bring you great deals from local restaurants, but we will also be bringing you great deals from local businesses. Today we bring to you Massage 4 Less from Tammy Silveira Massage Therapist. Tammy is an amazing Massage Therapist here in Gloucester Ma, and is involved in the Gift Certificate 4 Less program on Udine4less.com. So not only do you get a fantastic Massage ( which I am sure is much needed ), but you can relax and enjoy the massage without breaking the bank. Call Tammy today and enjoy – Now taking appointments for Valentines day!
Yeah, I know Joey. More Boats!?
From the Schooner Festival. It’s almost here!
I came across a flock of Wild Turkey on Easter point yesterday – it was so cold, I had to come home and have some Wild Turkey out of a bottle.