Sugar Magnolias Knocks it out of Park with Fresh

Just getting back from a successful fishing trip to the other Cape, Sue and I were walking down Main Street Gloucester on a rainy Saturday, hungry. Since I had a cooler of striped bass, bluefish, and fluke, we were not interested in fish since that was all we would be eating this weekend. So when we looked at the Sugar Magnolia’s menu we skipped over the haddock and fries and the crab cakes and other tasty seafood which would have been our first choices. Instead we decided to split the Crispy Buffalo Chicken Wrap and the Mediterranean Steak Tips with hummus and tabouli served in lavash with side orders of cous cous and quinoa.

So how do you make a crispy buffalo chicken wrap amazing? Everything was fresh down to the lettuce but especially the homade buffalo sauce. This was not a shot of Frank’s Hot Sauce but a fresh made mystery that was tangy and with the crispy of the chicken was over the top. Same goes for everything else. It’s obvious that Sugar Mags makes all their food fresh. How can you get wild about hummus and cous cous? When it’s fresh that’s when. I don’t get out much so I had to ask Sue what quinoa was. Some type of grain but when mixed up with some other stuff it is wicked pissah. Get that side. Oh, and whatever they did to that lavash is sinful. It had to have been on a grill with a little butter and it made the steak tips with whatever the secret sauce just sing.

Sorry, no photos as I was too hungry and by the time I thought of it I had trashed both plates. So I’ll stick in a photo of what happened to the fluke. An 18 inch fish pulled out of the fast moving rip off Martha’s Vineyard.  Sue did a flour dredge, then egg, then panko, then into hot oil. The tortillas got the same hot oil treatment then some fresh salsa and some hot sauce for some tasty fish tacos.

The bluefish is already in a soy, sugar, salt, bay leaf, brining away, and will make it into the smoker then into the Cuisinart for the ever popular Rubber Duck Smoked Bluefish paté in time for next Sunday’s GMG Mug-Up.

4 comments

  • On their way to Sugar Magnolia’s, Paul and Sue stopped into my gallery with their cooler full of fish .Paul: “Glad I found you…here’s a big fillet of striped bass.” Ah, music to my ears. Six hours later I was at home eating that bass which Janet had spiced, pankoed, and baked to perfection. It was the best. Paul and Sue like soft shelled clams, so I’ll be delivering some next time I go digging. BTW – If you haven’t tried their marinated and smoked bluefish, it’s delicious (even to those who dislike blues). Get to the GMG Mug Up next Sunday and try some.

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  • stevereynolds@comcast.net

    OMG, Joey! I was the 1st VP of HR @ Legal Sea Foods, Inc. and loved their Smoked Bluefish Pate and have, fairly successfully, replicated it myself using smoked bluefish bought at Steve Connolly’s but, yours sounds divine! I’m still trying to get past my envy of your trip to Italy and you go and post this?! Thanks, buddy! LOL

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    • I’ll be posting this week the ins and outs of smoking bluefish. It’s all about the pellicle. That is what the bluefish has to have before you smoke it. Drying it so that the meat has a shiny skin called the pellicle. Then it will hold in moisture but also retain the smoke. More later, too late to talk food or I’ll have a midnight snack and ruin my diet. ;-)

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  • Last time I smoked bluefish i passed out and woke up on the west coast.

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