Monthly Archives: June 2009
Hey if you appreciate the effort the GMG team has put in to bring you the very best coverage we can including this week’s outstanding Fiesta coverage could you pass along the sign up link to friends and family?
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Thanks so much, from the GMG team-
Joey, Sharon, Mike and outstanding newcomer Laurie Lufkin!
logo- Beth Swan
PS I added a category tab at the top of the page for Fiesta posts. You can find everything we have tagged with Fiesta by clicking there
Welcome to Inspired Cooking with Laurie Lufkin. These are the recipes that go with this weeks episode shown on Cape Ann TV Tuesday at 8:30, Friday at 4:30 and Sunday morning at 11:30. Thanks for watching!
Enjoy these rich crackers with a glass of chilled crisp Sauvignon Blanc.
Peppered Parmesan Pecan Crackers
4 oz parmesan cheese, finely grated
½ cup butter, softened
2 oz sharp cheddar cheese, finely grated
½ cup all purpose flour
½ cup yellow cornmeal
1 ½ teaspoon finely ground black pepper
1 teaspoon thyme (or other herb)
1 cup toasted pecans, finely chopped
In the food processor, combine cheeses, butter, flour, cornmeal, pepper and herbs. Pulse until dough forms a ball. Turn out onto floured surface and sprinkle with pecans and work in. Divide dough in half, roll into a 12” log and wrap in wax paper or plastic wrap. Refrigerate for 2 hours or until firm.
Preheat oven to 400 degrees.
Cover two baking sheets with parchment paper. Slice dough into 1/8” rounds and reshape if necessary.
Bake for 10 minutes, turning sheets at 5 minutes. Remove from oven and transfer to a cooling rack. Crackers keep well in an airtight container for up to a week
Grilled Salmon Salad with Purple Pomegranate Vinaigrette
For the vinaigrette:
1 tablespoon balsamic vinegar
½ cup unsweetened pomegranate juice
1 teaspoon finely chopped shallot
½ teaspoon Dijon mustard
1-2 tablespoons honey, to taste
¼ cup extra virgin olive oil
½ cup canola or light olive oil
¼ tsp kosher salt
¼ teaspoon freshly ground black pepper
Whisk all together in large bowl. Refrigerate until ready to serve
For the Salad:
As you might have guessed, I used some of my favorite salad ingredients, grilled the salmon (which I seasoned simply with salt and pepper), tossed the salad ingredients with the vinaigrette, topped it with the salmon and called it an entree.
I used Romaine lettuce, radicchio, sliced grape tomatoes, goat cheese, fresh corn kernels (from leftover corn from dinner the night before) and chopped cooked bacon and English cucumbers that I sliced into sticks. Because the dressing is tangy and tart, I wanted some sweetness and creaminess in the body of the salad and the goat cheese, tomatoes and corn fit that bill. The bacon added a little smoky saltiness and the sliced cucumbers sticks added a fresh contrast in both taste and shape.
For your protein, you could grill chicken, pork tenderloin and slice it or pretty much anything you like. For a special indulgence, some grilled lobster tail or scallops would be amazing!
I hope you enjoy making up your own porch supper pairings.
For the dessert:
Orange Spiked Caramelized Banana Parfait
¼ cups salted butter
1/3 cup brown sugar
4 cups bananas, thinly sliced
1 teaspoon vanilla extract
1 teaspoon grated ginger
5-6 slices pound cake
Vanilla ice cream
In a medium saucepan over medium heat, melt together butter and brown sugar. Stir until smooth and sugar is dissolved, about 5 minutes. Add in bananas and toss to coat, stirring frequently. Lower heat and add vanilla extract and grated ginger. Cook until bananas are slightly translucent and beginning to brown, about 5 more minutes. Remove pan from heat and set aside.
Cut pound cake into 1” slices and layer with bananas into serving dishes or glasses. Top with vanilla ice cream. Makes 4 servings but can easily be increased to serve more people. Enjoy!
This little guy was waving his Italian flag to the beat of the band. He captured the attention of a couple of guys who led the crowd in song. Absolutely adorable! Can you tell where he was along the parade route?
Joe Stalline wins Saturday’s Greasy Pole. For some great shots by Sharon click here.
From Phil Cusumano-
A marine artist and former commercial fisherman, Phil Cusumano paints scenes of local Gloucester/Cape Ann, Massachusetts fishermen, their Gloucester fishing boats and activities from the early nineteen fifties to the present day. His maritime and naval art includes seascapes and scenes from the N. Atlantic coastline as well as of tall ships and schooners. Available for sale are these original maritime oils, watercolors and prints by this internationally known artist Fillipo a.k.a. Captain Phil Cusumano.
The Staff of the Kensington Stobart Gallery invites you to attend the opening reception and exhibit honoring Gloucester Artist Phil Cusumano
Thursday, July 9, 2009
Exhibit ongoing from July 9, 2009 through August 6, 2009
Kensington Stobart Gallery
at the Hawthorne Hotel, On the common
Kaos knocks off two-time champs
By Nick Curcuru
Times Staff Writer
GLOUCESTER — Following yesterday’s championship seine boat race at Pavilion Beach, Kaos coxswain Joe Novello jumped up on the bow of the boat and yelled, “We’re back.”
Novello and Kaos were the cream of the crop in the seine boat world in the early part of the decade winning titles in 2000 and 2002. Recently, however, Kaos has been close, but hasn’t been able to find a third title, falling on Sunday in five of the last six years. But yesterday the two time champions were truly back, as Kaos outmuscled two-time defending champion Seize the Moment, who was attempting to become the fourth crew in history to win three straight titles. Kaos captured a 1.5-boat win to earn the 2009 men’s seine boat championship. Breakaway (Paul Giacalone’s crew) finished in third….
Universal Hub is a must visit daily for me. Adam Gaffin aggregates what he considers to be the best from Boston area based blogs and throws it all in a pot and the result is Universal Hub.
Very worthy of a bookmark in my book. As a matter of a fact I think I’ll add it to my blogroll in the right hand column of the page so you all can check it out (right after your multiple daily visits to GMG that is)