Tag Archives: Dinner

Peppercorn Crusted Pork Tenderloin Stuffed with Goat Cheese and Sun Dried Tomatoes

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Peppercorn Crusted Pork Tenderloin Stuffed with Goat Cheese and Sun Dried Tomatoes

Sometime my best receipes are created when I’m in a rush to get dinner on the table!  A few night ago, I’ pulled this meal together using what I had on hand in my refrigerator and pantry…the flavors of the peppercorn coriander crust and creamy goat cheese tomato filling was incredible…It pared nicely with herb mustard fingerling potatoes and garlic infused broccolini… Perfect recipe for summertime grilling!

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Grilled Cumin Pork Chops

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Are you looking for a new healthy recipe to serve for Sunday Dinner?…This is it! … Easy delicious, and always a crowd pleaser!

Grilled Cumin Pork Chops

Ingredients

1 gallon size Ziploc bag

6 pork chops with bone; 3/4 to 1 inch thick

1 1/2 tablespoons ground Cumin

10 garlic cloves

3/4 cup red wine vinegar

3/4 cup Olive oil

1/2 cup water

1 teaspoon freshly ground pepper

1 teaspoon kosher salt

Step-by-Step

1 place pork chops in Ziploc bag

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2 combine garlic cloves and ground cumin in bowl of mini Cuisinart processor fitted with metal blade; add vinegar, olive oil and water; process one minute or until marinade comes together

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3 pour marinade over pork chops; add salt and pepper; sealed bag; Shake bag to evenly distributed marinade throughout plastic bag; marinate in refrigerator 1 hour at room temperature or and up to 24  hours refrigerated

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IMG_1480Note~ bring pork chops to room temperature before grilling

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4 place pork chops on lightly oiled preheated grill; grill 3-5 minutes per side; pork should be slightly firm to the touch when cooked properly and internal temperature away from bone reads 145 degrees; remove pork chops from grill; arrange chops on serving platter; tightly wrap with aluminum foil;  rest 5-8 minutes before serving 

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Another healthy recipe packed with flavor !

 

Grilled Peppercorn and Herb Crusted Flank Steak

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Grilled Peppercorn and Herb Crusted Flank Steak

Ingredients

1 ½ -2 lb. flank steak cut of beef

3 tablespoon mixed whole peppercorns

1 tablespoon Atlantic SaltWorks Flake Finishing Salt

2 sprigs fresh rosemary

3 sprigs fresh thyme

1/2  teaspoon red pepper flakes

Step-by-Step

1 place flank steak at one end of a large sheet of waxed paper;

2 place remaining ingredients in bowl of mini chopper fitted with metal blade; process 1-2 minutes until peppercorns and herbs are chopped

3 evenly spread and rub half the mixture onto flank steak with your hand; fold wax paper sheet over beef; flip steak; fold back waxed paper; spread and rub the remaining mixture; wrap steak securely in wax paper; allowed flank steak to rest at room temperature two hours before grilling 

4 heat grill; lightly oil grates of grill; unwrap flank steak; grill to your desired doneness 7-10 minutes per side ,using large kitchen tongs to flip flank steak; remove steak from grill, allow steak to rest 5 minutes before slicing to desired thickness

Note~
(I prefer to cook my beef medium/rare and grill approximately 5-7 minutes on each side)

 A few nights ago I served this steak with; blue cheese dressed salad, sauté of baby portabella mushrooms and crispy onion rings! 

Haddock Chowder

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Our family has had a  love affair with fish and all things from the sea for generations. Being in the fishing industry our family was blessed to always have an endless supply of fresh seafood at their finger tip. For generations, the women in our family  took it upon themselves to continually created new recipes using what was plentiful and in season. During the winter months of my childhood haddock was like chicken in our homes, and Haddock Chowder was served at least once per week.  The sweet white fish has always been a family favorite. I remember Grandma Felicia teaching my mother and aunts how to make her delicious chowder with fresh fish, from Captain Joe & Son’s, in her downstairs kitchen. Today her recipe is still prepared and served for lunch with hot Italian bread, and for dinner as a side dish accompanying baked or fried haddock.  Either way…it was and still is…always delicious!

Fish Chowder

Ingredients

1 stick salted butter

2 large sweet onion; thinly sliced

4 russet potatoes; peeled and cut into 1 inch pieces

1/2 teaspoon kosher salt

1 teaspoon freshly ground pepper

2 1/2 cups water

2 12 oz. cans evaporated milk

1 cup half & half

3 large haddock filet

Step-by-Step

1 combine butter, onion, potato, salt and pepper in 6 qt sauce pan; place saucepan over high heat; melt butter and sauté onion potato mixture 5 minutes; stirring often

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2 add water; stir; bring to rolling boil; boil 4 minutes

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3 add evaporated milk and half & half; stir

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4 cut haddock filet into large pieces

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5 add haddock to sauce pan; stir; cook 5-7 minutes or until fish is white in color and not translucent

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6 ladle into serving bowl; serve with oyster crackers

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Note~ approximately serves, 4 as meal or serves 6 as side dish

 

Last night’s SingerSongwriterShuffle @ Giuseppe’s 4.4.2013

singer songwriter giuseppes thursdaysupdate

Last night’s players were Brian King, Randy Black, TMax, Christine Baze, Qwill (Jesse Ciarmataro) Bradley Royds, sitting in for Ken Cleveland (who hurt his hand and could not play) and ending the evening Jake Pardee.

Click photos for a lager view

DSC06868Brian King

DSC06896Randy Black

DSC06922T Max

DSC06951Christine Baze

DSC07009 (1)Qwill

DSC07047Bradley Royds

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Jake Pardee

What a pleasure to hear all the originals they had to share. Next week singer songwriters are Annette Dion, Ken Cleveland, T Max, AnnMarie Shimanoski, Andy Pratt, Bradley Royds and Joe Wilkins.

Did I mention Giuseppe’s has the best chocolate espresso mousse ever! Best atmosphere, great food and excellent service.

Check em out > http://www.giuseppesma.com/

Ohana and Ryan and Wood Dinner November 15th

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Here is a reminder to join us on Thursday, November 15th for a dinner with our friends from Ryan & Wood http://www.ryanandwood.com/-Gloucester’s own distillery, makers of Knockabout Gin, Beauport Vodka, Folly Cove Rum and Rye Whiskey.

We will have a talk by Bob Ryan on how he makes his products and then a three course dinner prepared by Chef Enx paired with cocktails featuring Ryan & Wood’s Rye Whiskey.

The event starts at 7:00.

Reservations requested.   Here is the menu to whet your appetite.

www.ohanacapeann.com

RYAN & WOOD and OHANA RESTAURANT

PRIX FIXE 3 COURSE MEAL WITH PAIRED COCKTAILS

$60

1st Course

Lemongrass Beef Satay

Wonton pepper salad, mango salsa vinaigrette & nampla thai curry

or

Rock Shrimp Tempura

Szechuan daikon sauce, papaya kim chee & miso sriracha aioli

2nd  Course

Mongolian Baby Back Grilled Pork Ribs

Lemon evoo mash potato, corn bread stuffing & papaya kim chee puree

or

Jamaikin Jerk Spiced Roasted Salmon

Cream crab crouquet, sweet pepper relish & lime beurre blanc

3rd Course

Chocolate Candied Pecan Apple Shortcake

Salted caramel ice cream & calvados strawberry coulis

or

Cranberry Leather “Sushi” Dessert

Marsmallow rice crispies, pumpkin mascarpone semi freddo & pumpkin spice crème anglaise

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Dinner on the Annisquam Bridge From Fred Bodin

The forecast wasn’t great for the Annisqaum Sea Fair’s Dinner on the Bridge: Severe Flood Warning with Heavy Rain and Thunder Storms. Nevertheless, we packed our rain gear with the wine and bug spray, hopped in the Jeep, and hoped for the best. We found light rain and stalwart locals lined up at the serving table, determined to get their dinners, support a good cause, and enjoy the final event of the 166th Annisquam Sea Fair.

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Roy Moore’s Fish Shack catered the dinner. It started raining more heavily, but the staff didn’t break stride in serving up the food, which included fresh corn on the cob and potato salad, with either chicken or lobster.

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When Janet and I sat down at a choice but wet table, I took a photo of my plate in front of the fantastic view of Lobster Cove. Fresh picked flowers and a fisherman added to sense of place – the feeling of being in Annisquam and on the island called Cape Ann.

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I hadn’t even started on my lobster when fisherman Rick Taylor’s rod bend down to the water from a big bite. After a few minutes, he reeled in a large striped bass. Gloucester’s Tina Greel assisted in landing the fish, as she and her husband Terry (in the background eating corn on the cob) had tied up there on their boat.

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The striper measured 34 inches – a beautiful fish! Rick generously gave the fish to Tina and Terry. Oh yeah, my lobster dinner was still hot and tasty, and the wine was cold and delicious. Rain? I didn’t even notice. What an incredible place we have here! It rains on your dinner, a large fish is caught 20 feet from your table, everyone is so friendly, and it’s a birthday night I’ll never forget.

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The Annisquam Sea Fair’s Dinner on the Bridge: Next year, I’m in!

Fred Bodin

Bodin Historic Photo

82 Main Street Gloucester, MA 01930 info@BodinHistoricPhoto.com

Like us on Facebook- http://www.facebook.com/BodinHistoricPhoto

St. Patrick’s Dinner with a performance by the GHS Docksiders

On St. Patrick’s day, the Holy Family Parish Women’s Guild organized a traditional Irish dinner in the hall at St. Ann’s, with corned beef, cabbage, carrots, potatoes, Irish soda bread, and (mostly green-frosted) desserts.  After everyone was served, the Gloucester High School “Docksiders” provided entertainment, playing a fantastic set including jazz, bossa nova, etc.  If you haven’t heard them before, look for an opportunity – they are really great!

We had a good turnout for the event, and everyone seemed to have a great time! Here are some photos.

Guild members served the buffet

Almost a full house

Fr. John Kiley with friends from his previous parish

The Docksiders provided excellent music.

Part of the sax section

Various of the musicians got the opportunity to shine playing solo parts within their section. They all did a great job!

The evening ended with a 50/50 raffle. Here we have the happy winner.

More photos are on my Flickr photostream in my Holy Family Parish set.