Sista Felicia’s Famous Crab Cakes
My grandparents had lush gardens that yielded an abundant amount of sweet vine ripened fruits and vegetables, including several varieties of tomatoes each year. Growing up Grandma Felicia’s Heirloom Tomato & Cucumber Salad made its way onto the table countless times, throughout the summer months. She cleverly paired this simplistic side salad with her famous unconventional sweet non acidic dressing. Her “Sweet Olive Oil Dressing”, perfectly balanced the flavors of the vine ripened Heirloom tomatoes, crisp cucumber and pungent red onion and oregano. Make sure you serve the salad with a crusty wedge of Italian bread, so you can use the wedge of crusty bread to dip in the extra salad dressing left behind in the plate…we Sicilians call this act of dipping “Abbagnari” …Trust me on this one “a piece of Italian Bread soaked in this sweet dressing is Incredibly Delicious!
Yesterday Husband Barry and I enjoyed the late afternoon hours walking around Boston’s North End. The streets of the North End were filled with familiar sounds and smells of all things that make up an Italian Fiesta; Food, Family, Friends, and Fun! This past weekend the celebration of “The Feast Of The Fisherman” hosted by the Modonna Del Soccorso Society drew large crowds from near and far. Back in late June, JeanneMarie Linquata, of Gloucester shared the Linquata Family’s lifetime connection with the Modonna Del Soccorso Society in Boston North End during The “Linquata Family Fiesta Tradition Interview”. JeannMarie Linquata explained how she lovingly continues to keep “Aunt Josie Deliberti’s” tradition of hand making the annual Fiesta Committee members signature ribbon adorned St. Peter and Modonna Del Soccorso Pins for the feast of St.Peter hosted by The St.Peter’s Fiesta Committee in late June here in Gloucester and The Feast Of The Fisherman Hosted by The Modonna Del Soccorso Society in Boston MA. Yesterday I spotted JeanMarie’s beautiful pins on dozens of shirts in the crowded streets of the feast.
I am harvesting pears from the family homestead tree. I would like to give you a bag for your sister to come up with a baked pear or something pear recipe. Are you at Capt Joe’s wharf tomorrow morning?
Anthony L. Burnham
Anthony, I was so touched by your kindness. Thank you for thinking of me! I’m super excited to be in the kitchen today creating delicious treats using the pears…Stay tuned some Yumminess is in the making !
Last week I created todays “Cucuzza” Zucchini & Ricotta Spingi recipe using a large “Cucuzza” grown in my friend Maryjane Carollo vegetable garden. This is by far one of my most favorite times of year to cook. Everything tastes extra delicious when using fresh produce from local farms, and friends gardens! If your looking for a new recipe using fresh zucchini, this is a must try!
Surfside Pizza, Joe Popcorn Slush, Ambie’s Sausage, 104.9 Radio Host “Aurelia Nelson” from Sunday mornings “Curtain up”, Sista Felicia’s Iced Tea & Cookbook, Old Fashion Kettle Corn are all participating Vendors in this years Bazaar
Kerrie Callahan Donahue Writes~Thank you for all your help today, I happy to report this Irish girl took on three of your recipes in the same day; sauce, meat balls, and muddica cunsata. Dinner was a huge hit, looking forward to doing it again. Thanks for being a great help line!!
Favorite white wine (I prefer Pinot Grigio)
A splash of your Favorite San Pellegrino Sparkling Fruit Beverage (I use Pomegranate & Orange)
1 place ice in serving glass; add wine and splash of San Pellegrino; mix and serve
For Sunday Sauce Sauce “Sugu” recipe see Page # 72 in my Cookbook “Gifts Of Gold In A Sicilian Kitchen with Sista Felicia; Harvest”
Last night we ended an awesome beach day with S’mores. Our Twins BJ & Amanda have been make S’mores year round using one of their very own favorite Kitchen Gadgets, The Casa Moda “S’mores” Maker made by Lifetime Brands. Several people have inboxed messages inquiring about this gadget, and to be honest we have had it for so many years that I don’t remember where we purchased it, or how much we paid for it but what we can tell you is that is AWESOME! It’s fun, easily transports, can be used in or outdoors with little mess and fuss. Some Amazon.com reviews were not in favor of this handy gadget, but we love ours and have used it successfully countless times for several years. I was a little shocked by the price, on Amazon, and highly doubt I paid that price years ago. I would encourage looking further online for a better price, because It’s definitely a Kitchen Gadget must have for all ages!
Click link below for Amazon Details
Last week I received a phone call from friends that were on their way to the Gloucester area, for the day and were planning to stop by for a quick visit. Excited for their arrival, I went straight to the panty to see what sweet confection I had to serve with Iced coffee. Remembering how fast and delicious the PB&J cookies recipe using a boxed cake mix is, ( PB&J a recipe I posted a few months back using boxed cake mix), I decide to get creative with a boxed white cake mix and a small container of fresh blueberries I had on hand. With fingers crossed and company expected to walk through he door in a few hours, I successfully created this yummy Blueberry Cake Cookie in less then and hour. I’m looking forward to trying it with fresh raspberries next time!
Above photo credit to Gloucester Daily Times
It was really nice to see our mother Pat enjoying this past weekend with friends from the south shore, that she and our father met in Naples Florida where they all wintered together for several years. Friends Pat and Marie had mom laughing into the wee hours of the morning as they enjoyed each other company during their 3 day “Girlfriends Weekend” playing tourists by day and BFF Slumber Party by night! Thank you Pat and Marie for being such a great friend to our mother.
Mom Requested Muddica Steak Dinner at Niles on Friday evening… they were thrilled to catch the beautiful sunset while dinning on the beach!
Last week Cousin Joe sent me this text message, ” Cuz I’ll be at your house in 1/2 hour, R U Home? I have fresh salmon and Oysters for the beach tomorrow, can you make an Asian infused Salmon Tartare for us using one of the salmon filets?” My reply, “Yes & Yes, see U soon.” I love receiving Cousin Joey’s text messages… we are super fortunate that he works in Boston at Stavis Seafoods Inc. as a fish broker, and often treats our family to top quality fresh seafood caught all over the world. Minutes after receiving that text message, cousin Joey walked through my front door holding a large Stavis Seafood Box, sporting his big handsome smile. As we walked over to my kitchens island, Joey said, “I know your not a big Sushi fan, so I bought 2 salmon filet, use one to make us Tartare, and the other cook how ever you want!” Together we unpacked the seafood from the box and transferred it to clean containers for refrigeration. I was thrilled to get the green light to prepare the second salmon filet to my liking, and was equally thrilled to be given the opportunity to create a new recipe, using Asian ingredients I always have on hand in my pantry, and fresh scallions from Appleton Farms picked earlier that day. The Asian Infused Salmon Tartare recipe I created was a BIG HIT on the beach the next day! Cousin Joey, Brother Joey, St. Barry, and Eric Lorden, Owner and chef of Passports restaurant said “You nailed that Sista”…” Best Tartare Ever!”…”Crazzy Good!”
A few summers ago, I came across a mouth watering photo of a Grilled Veggie Pesto Pizza on the very popular Blog site “The Pioneer Women” belonging to Ree Drummond. When I read the list of ingredients included in Ree’s Grilled Veggie Pesto Pizza; pesto, grilled zucchini, goat cheese, roasted peppers… I immediately got hungry, and knew I had to make it for a friends end of the summer BBQ. Using zucchini, summer squash, and basil, from my farm share at the Applenton Farm I whipped up my own “Basil Pesto” recipe and followed Ree’s guide for the pizza. After sampling the first bite I fell in love. The combination of flavors is absolutely amazing! The past few summers I have made it numerous times and it’s always a big hit. I give “The Pioneere Women,” Ree Drummond’s Grilled Veggie Pesto Pizza a double thumbs up! Trust me, give this one a try…you won’t be disappointed. It’s a great way to use fresh zucchini and basil growing this time of year!
Tonight we are celebrating a few friends Belated Birthdays’ on the beach… and this is on the menu!
Having avocados on hand at all time when daughter Amanda is home from school is a must. Avocados are definitely a staple food in her diet. Each week we buy them by the bag at the market to make sure enough are on hand to satisfy her taste buds. Amanda tucks slices of them into her Panini sandwiches, enjoys them plainly diced for a light lunch, and fixes her all time favorite homemade guacamole often. A few days ago I got creative with a few over ripened avocado, leftover jalapeño pepper and Greek yogurt. The end result was amazingly creamy and delicious. It paired perfectly with a salad made with farm fresh lettuce, grilled chicken, yellow pepper and dried cranberries. After the first bite , Amanda gave it a two thumbs up. The next day I served the leftover dressing as a dip with fresh cut vegetables…it too was delicious!
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Sunday Evening, we wrapped up another great weekend with family and friends at Niles Beach for dinner, drinks and dessert! Dinners on the beach has been a Ciaramitaro family tradition for years. My great grandparents, grandparents, and parents have passed on this summer time tradition of “PINICI” on the beach down for generations. As a little girl, I remember going to Half Moon Beach, Stage Fort Park, and Good Harbor for a “Pinici Dinner” on the beach countless times! Dinner at the Beach is a family affair from start to finish. Everyone is involved in the prep work, packing, unpacking, setup, eating, and cleanup. After years of doing it, I think we officially have it down to a science! Last night St. Barry perfectly grilled a tasty Chipotle Flank Steak Fajita’s dinner while the kids and I tucked the cooler, beach bags, tables, and chairs into the truck just before headed over to the beach. Within minutes of our arrival at Niles, the table was set, the food was served and the feasting began under a partly cloudy sky. At the tail end of our dinner, the sun periodically peeked through passing clouds, as it set over Ten Pound Island. The sunset may not have been as colorful as Friday evenings sunset but it was equally as beautiful in its own way. We ended our weekend on a sweet note with a refreshing no fuss Strawberry Shortcake dessert!
1 store bought pound cake; sliced
10-12 cups Fresh Strawberries; sliced thin
1 bottle Strawberry Liquor
3 tablespoon super fine sugar
1 Can Fresh Whipped Cream
1 place sliced strawberries in mixing bowl or large plate; sprinkle with sugar; drizzle with 3/4 cup Strawberry Liquor; mix; let rest 5-10 minutes
2 lay 1 slice pound cake on serving plates; drizzle 1 teaspoon strawberry liquor over each cake slice; top each with 1/2-1 cup of marinate strawberries; top with whipped cream; serve immediately
*Note~ Optional Substitution for Strawberry Liquor: Use Orange Juice or Simple Sugar Syrup
This pesto will disappear as fast as your guests can spread it onto the garlic toast!