Tag Archives: Sista Felicia

Make Sista Felicia’s Orange and Finochio (fennel) Salad

Orange and Finochio (fennel) Salad

all photos and recipe from Sista Felicia

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Ingredients:
5 Finochio (fennel bulbs)
8 oranges
1/2 cup fresh mint leaves
¼ cup fresh oregano leaves
1 medium onion
Juice of 2 lemons
½ cup pitted black olives
¾ cup olive oil
1 tablespoon Masala wine
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
¼ cup fresh squeezed orange juice

Directions:

Step 1: using a sharp knife cut both ends of orange, off and discards ends

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Step 2: place flat side of orange on a cutting board and place the blade of the knife under the pith of orange and guide the knife in a downward direction removing the skin

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Step 3: repeat steps 1 & 2 with remaining oranges

Step 4: place one skinless orange in your hand and insert a paring knife into both sides of orange sections membrane’s to remove skinless orange slices and reserve in a bowl

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Step 5: reserve fresh orange juices in a small bowl by squeezing juices from reaming sectioned orange membranes

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Step 6: remove the long stems and any outer damaged skins from the fennel bulbs and discard

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Step 7: Using a mandolin slice onion very thin and reserve

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Step 8: using mandolin slice fennel bulbs very thin and reserve

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Step 9: Juice lemons over a small strainer to capture any seeds and pulp

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Step 10: chop fresh mint

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Step 11: Chop fresh oregano

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Step 12: layer ½ Finochio (fennel) slices onto a large platter

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Step 13: top Finochio (fennel) slices with 1/2 of the orange slices

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Step 14:  layer ½ the onion slices over the orange layer

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Step 15 Repeat steps 12, 13, and 14

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Step 16: Sprinkle chopped mint and orange over the top layer

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Step 17: scatter black olives over the top of the salad

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Step 18: add reserved orange juice, olive oil, masala wine, sugar, salt and pepper to the lemon juice pulse until dressing ingredients become evenly incorporated

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Step 19: pour evenly over the entire salad and finish with a dusting of fresh ground pepper, serve at room temperature or chill in the refrigerator for one hour before serving

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Enjoy!

St Joseph’s Pasta Making Photo Dump

Hour 6 and Still Going Strong:

Sista Felicia Speakes at Holy Family Parish Guild Tonight

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Holy Family Parish Guild Meeting Tonight!

 The March Guild Meeting of the Holy Family Parish will be held at 7 PM on Tuesday, March 4, 2014.  Meeting will be held in Monsignor Sullivan Hall. All are welcome to attend.

Our featured guest will be Felicia Mohan, author of GIFTS OF GOLD, who will share her cookbook story, and talk about her family favorite recipes and traditions handed down surrounding the feast of St. Joseph.

Are You in The Doghouse Today ?

PrintAudrey’s Flower Shop Is Cranking Out….”I’m In The Doghouse Valentine Flowers” Today …Are you one of them? Are you in the doghouse today? 

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It was quite a scene at Audrey’s flower shop last night when I stopped by to deliver Valentine Treats to dear friends working in the shop.  The store was full of patrons picking up and placing last minute Valentine orders.  Their phone was ringing off the hook, while designers were hustling around their stations creatively putting together dozens of gorgeous floral arrangements.  My BFF Dee is, Audrey’s customer service/store manager. She remained busy working the phones taking orders, and scheduling Valentine deliveries throughout the North Shore, a task she had been doing all day. Thursday’s predicted snow storm and winter mess literally tried to put a bump in the road for Valentine deliveries on Thursday and Friday. But Dee, known to her friends and coworkers as, ” Ms. Organized,” and “Ms. Get It Done” kept Audrey’s “Operation Valentine”, running smoothly like red velvet frosting the past few days.  Today the Audrey’s crew is back at it again, taking special care of all their “In The Doghouse” customers, with~ Forgive Me, I’m late & Love You Valentine Floral Arrangements!

No Confessions needed, call Audrey’s today and get yourself outta the doghouse!

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GloucesterCast 2/14/14 With Joey C and The Rabbit Day II From Mexico

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GloucesterCast 2/14/14 With Joey C and The Rabbit

Second Podcast In Two Days With The Rabbit (Audio is messed up from 5:20-9:34) so fast forward it to 9:34 to get back to the audio.  We’re taping with a simple iPad so I don’t have my editing tools.

Topics: People who use coupons at restaurants and don’t tip on the full amount, The Rabbit chatting up 23 year olds on the beach (and how that went), results of the snow shoveling poll, thanks to Kim Smith, Sista Felicia banging out the Valentine recipes, LMGTFY, Shout Out To Nephew BJ, De-Clawing Cats vs Cutting The Vocal Chords Out Of Yapping Dogs, The Bear Necessities.

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2014-02-12 14.20.24

“LMAO!!!” From Rick Anderson – This is the kind of email that makes it all worthwhile.

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Joey,

I’ve been reading GMG for a couple of years now. (maybe even three). I’m originally from Gloucester and only visit once in a while to visit my wife’s relatives. She’s a Scola. I listened today to your pod cast for the first time and almost fell on the floor laughing so hard. I loved it. In response to some of your themes I would like to give my opinion. I have an asshole so therefore I have an opinion. The comment that the blog is going soft may be true but so what if it is? It’s your blog. If I don’t like it (and I love it) I’ll go somewhere else. I’m just an outside voyeur looking in on life from your point of view. You blog helps me keep in touch with the town I grew up in and love, Gloucester. I like how it changes from time to time and how it tends to meander based on what’s going on in the lives of your contributors. I remember Toby form HS and also his brother Barry. It’s nice to see people I used to know on your blog.

In regards to Donna or you posting pics of you kids and grandkids go for it and the hell with everyone else. It’s your blog not mine or anyone else’s like me who’s too dam lazy to start their own. In fact I like seeing the up and personal family pics. The comment that Sista Felicia was “marketing” her own book provokes this response from me “duh!”. Of course she has the right to do a bit of self-promoting on your blog. Do you know why? Because it’s your blog! I like the recipes and will most likely be buying the book for my wife. On a side note Sista Felicia should be on one of those cable cooking channels with her own show. Maybe you should take the next step and get her a producer and do a pilot. There’s no show out there that does Italian (Sicilian) cooking. I think it would be a hit.

The new format with the “read more” link to shorten the need to scroll is very nice though as you said it wasn’t a big deal scrolling through the pages. Fred Bowden’s pic of old time Gloucester is fantastic. I’d love to see more of them.

As a bit of constructive encouragement one thing I’d like to see is when you post pictures of people it would be nice to have their names. So many of us have changed in our appearance over the years it would help us who have been away from Gloucester put a name with a face. I know it can be done in all cases but if you could I and my wife would appreciate it. In the end keep doing what your hear tells you and to hell with the nay-sayers. It’s easy to tear things apart. It takes hard work to build something good. Keep up the good work since you are my only real connection that I have to Gloucester.

Regards,

Rick Anderson

Hampton, NH 03842

For those who haven’t listened to the podcast you can subscribe and listen to it on iTunes or through the web

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Subscribe to The Gloucestercast Here

The Ciaramitaro Women Get Together!

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Whenever there is a pregnancy announcement in the family the Ciaramitaro women break out their knitting and Crochet needles and head straight for the yarn shop to get supplies needed to make the new baby’s “Ruota”… ( handmade sweaters, hats, booties, carriage coverlets, and blankets.) Just before the holidays my cousin Amy & her husband Bill broke the big news that they were expecting their first child this spring. Last night 3 generations of the Ciaramitaro family gathered at my mothers house for what we call “Club Night”. Originally this traditional crafting gathering took place during morning or afternoon coffee times, and over the years, transpired into an evening event with a light dinner and wine, to accommodate the working womens schedules in the family. Last night was the first of many fun nights we will all spend together over the next few months preparing for the family’s new princess!

After a quick dinner…the projects begin…to see more… Read more

Tribute To Chet Curtis WCVB Channel 5

Gloucester resident Carl Mckay-Stratton  AKA Crazy Carl our local The Facebook Weatherman  shares  his heartwarming goodbye to his idol and legendary Boston  Chet Curtis… Everyone loves Carl and his crazy weather post on Facebook. He is know around town as the man with a heart of gold and is loved by everyone fortunate enough to call him a friend. Clink link below to view…

https://www.youtube.com/watch?v=PPyf7V22wDo&feature=youtube_gdata_player

Look Who Stopped By The All You Can Eat Bird Buffet Today

PrintTodays cold  weather  brought a steady flow of visitors to our backyard buffet…

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I am so pleased with the success of this bird feeder click link below to see how it was made

Sista Felicia’s Recipe For Feeding Your Backyard Birds

Posted on January 8, 2014 by Sista Felicia

Sista Felica’s Extends an Invitation To All SJP Students Tomorrow

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opendoorBy now everyone has heard the media reports about the bomb threat made earlier this week at St. John’s Preparatory School in Danvers Ma, for tomorrow’s school day.  School administration has worked closely with authorities all week and has successfully implemented precautionary guidelines for the school community to follow.  The decision to send our sons to school tomorrow has been the topic of discussion all week. We were notified today that tomorrow classes remain as scheduled, but they will be allowing an excused absence to any student not attending tomorrow’s classes.

Tonight every SJP Parent needs to make a decision that they feel comfortable with. This is not a time to cast stones and make judgment on others and their decisions. But I thought I ‘d extend an open invitation to those who have decided not to attend classes tomorrow.

This afternoon, I reached out to The Open-Door Food Pantry to make arrangements for an afternoon of service for any St. John’s Preparatory student who has decided to not attend classes tomorrow.

All are Welcome to participate.  Please help me spread the word to SJP students who may be interested in helping others tomorrow

Details:

PLEASE IN BOX ME YOUR SONS NAME IF PLANNING TO ATTEND~ the open door can accommodate small and large groups, I just need to provide a head count before noon time tomorrow.

Details:

The boys are scheduled to begin at 12:00 pm tomorrow (I will Chaperone)

Dress: in comfortable work clothes

Address:

The Open-Door Food Pantry

28 Emerson Avenue

Gloucester Massachusetts 01930

Gingerbread Muffin Tops With Mascarpone Frosting

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Gingerbread Muffin Tops With Mascarpone Frosting

My daughter Amanda and I have had a craving for a Gingerbread Muffin from the Gingerbread Confection Bakery chain out of town for over a week…every once in while my husband (AKA “St Barry”) will surprises us with a box  of muffins from this yummy bakery located near his work. Yesterday, while doing some after Christmas shopping with my kids, I spotted a muffin top pan on clearance for $9.99 at Marshalls…there was no way I was leaving the store without it. For the reminder of the day my mission was to get home and whip up a batch of our favorite muffins and cure our carving!

Muffin Ingredients

1 stick salted butter

½ cup dark brown sugar

1 large egg

1 teaspoon vanilla bean paste

1/2  cup buttermilk

1/2  cup molasses

1 1/3 cup flour

3/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2  teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground mace

1/4 teaspoon ground cardamom

1 six section muffin top pan

Mascarpone Frosting  Ingredients

4 ounces cream cheese

8 ounces mascarpone cheese

4  tablespoons salted butter softened

3 cups confectioners’ sugar; (plus 1/4 cup for final dusting)

2 tablespoons buttermilk

2 tablespoons fresh lemon juice

1 large pastry bag  & decorative frosting tip

Muffin Step-by-Step

1 combine butter and brown sugar in bowl of stand mixer fitted with paddle attachment; on medium speed, cream butter and sugar two minutes or until fluffy

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2 add egg, buttermilk , vanilla bean paste, and molasses; mix on low speed until all ingredients come together (mixture will be wet & lumpy)

3 in separate mixing bowl, sift all dry ingredients together

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4   add dry ingredients to wet ingredients in bowl of stand mixer; mix on low speed until thick batter is formed

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4 lightly spray muffin top pan with cooking spray

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5  fill each muffin section with 2/3 cup batter

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6 in preheated 350° oven bake 15 minutes or until cake tester is  inserted and removed cleanly

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7 cool 10 minutes on wire rack before frosting

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Frosting Step-by-Step

1 place all frosting ingredients in bowl of stand mixer fitted with paddle attachment

2 mix on low speed until frosting begins to form and confectioners sugar is incorporated; increase mixer speed to medium; beat mixture until smooth and creamy

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3 transfer creamy frosting to large pastry bag fitted with a decorative frosting tip (I like to use my Wilton 6B tip); pipe frosting in center of each muffin top

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4  finish with light dusting of confectioners’ sugar

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Mission Complete!

Yields 6 Muffin Tops

Festive Cran Raspeberry Punch

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Rest up  GMG FOB’s, ther is only five days until we say goodbye to 2013 and hello to 2014! Who is ready to  toast the new year in with a delicious adult beverage? Now that the silver, china and crystal are washed  and neatly stacked  back in the china cabinet, it’s time to switch gears and start planning our New Years Eve Celebrations!  Several years ago my girlfriend Kerri served a  punch during  a holiday party that was dangerously delicious and refreshing! It was and still is a big hit among my friends every time she makes it. Last weekend I snapped this photo of her whipping up a special batch for us during our friend Tanya’s annual Cookie Gala. Kerri’s recipe is easy to prepare, and can be tweaked to your likeness in strength by adding more or less alcohol. I think this festive punch is the perfect adult drink to serve to guests on New Years Eve, while waiting for the Crystal Ball to drop! Cheers to the New Year!

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Festive Cran Raspberry Punch

Ingredients

2 cups Stoli Raspberry Flavored Premium Vodka

1 cup Triple Sec

4 cups White Cranberry Juice

 2 cups Sprite

2 limes

1 orange

1  12 oz. bag fresh cranberries

Step-by-Step

1  Cut limes and orange into 1/4 inch pieces

2  Transfer cut pieces to large cookie sheet; arrange in single layer

3  Rinsed fresh cranberries under cold water; discard any overripe cranberries; add washed cranberries to cookie sheet with lime and orange pieces; freeze 24 hours

4  Combine all liquid ingredients in large punch bowl; add frozen fruit; mix well; serve

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Note~ this is an adult beverage only to be served to adults ages 21 and older

Shrimp Cocktail & Cocktail Sauce

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Shrimp & Cocktail Sauce

Ingredients

2 ½ lbs flash frozen 16/20 Cocktail Shrimp tail on (defrosted)

1 fresh bay leaf

½ lemon

Ice bath( in large mixing bowl, combine 8 cups ice cubes and 12 cups cold water)

Cocktail Sauce Ingredients

1 ½ -2 cups ketchup

2 heaping tablespoons horseradish ( sold in a jar in the refrigerated section of the grocery store)

juice of 1 lemon

Shrimp Step-Step

1 Bring 8-10 cups of water to rolling boil in large saucepan; add bay leaf,  and juice of ½ lemon; add the squeezed ½ to the pan of boiling water

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3 add defrosted shrimp; cook 3-5 minutes until shrimp turn bright white and pink

Note~ shrimp will turn pink almost immediately when they touch the boiling water, allow them to cook until they turn opaque white & pink

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4 remove shrimp lemon and bay leaf using a spider spatula; immediately place in ice bath 10 minutes

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5 strain shrimp in large colander; transfer to airtight container; keep refrigerated until ready to serve

Cocktail Sauce Step-by-Step

1 combine all ingredients in mixing bowl; mix well; keep refrigerated in airtight container until ready to serve

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2 transfer to serving bowl

Notes~

(1) If using a mariposa serving bowl, spray a light coat of kitchen spray in bowl before adding prepared sauce. This will protect the bowl from the acidity in the sauce, preventing Mariposa bowl from pitting

(2) The shrimp used in my photos were purchased from Stavis Seafoods in Boston (1-617-897-1220.) They are 16/20 white shrimp farmed in Indonesia.

Spinach Risotto

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Spinach Risotto, a perfect dish to serve on cold winter nights. Risotto is one of the items that can always be found in my pantry. I reach for it often during busy holiday seasons.  Risotto is easy to prepare, makes a hearty meal on its own, and can be served as a side dish to almost any meal.

 Spinach Risotto

Ingredients

2 tablespoon salted butter

¼ cup olive oil; plus 2 tablespoons

¾ cup yellow onion diced

1½ cups Arborio Rice

4 cups chicken broth

2 cups water

½ cup Pecorino Romano Cheese

8 cups whole fresh spinach leaves with stems

1 large garlic clove finely grated

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

Step by Step

1  Placed spinach in large colander; rinse under cold water;  roughly chop; reserve

2  Heat ¼ cup olive oil in medium sauce pan over high heat; add diced onion; sauté 1 minute

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3  Add Arborio Rice and salt; cook 2 minutes; stir often; reduce heat to medium/high

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4  Stir in 1 cup chicken broth continue cooking; stirring often, until liquid is 75% absorbed

5  Continue adding 1 cup broth at a time; until all 4 cups are added and absorbed; Note: this process should take approximately 20 minutes

6  Stir 2 cup water into al dente Risotto; stir; cook until 75% absorbed

7  Add finely grated garlic and roughly chopped spinach; mix well cook 2 minute; stir often

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8  Mix in cheese; top with freshly ground pepper; drizzle with 2 tablespoons olive oil

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Note: This creamy rich Risotto is hearty and tasty enough to serve as a meal on its own and makes a perfect side dish anytime of year!

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