Tag Archives: Eats

Video: Making Pizza On the @STOKGrills Charcoal Drum With @KettlePizza Inventor/Owners and Sista Felicia At The Crib Part II

We used the STOK Charcoal Drum Grill,Weber RapidFire Chimney and the KettlePizza Pro Kit which includes the basic KettlePizza kit PLUS the ProGrate/Tombstone

Buy The STOK Charcoal Drum Grill At Target If You Order Online you Save Money Here’s The Link To Purchase

Buy The KettlePizza Insert System At This Link- http://www.kettlepizza.com/

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Video: Making Pizza With KettlePizza Inventor/Owners and Sista Felicia At The Crib Part I

Part 1) Talking To Al Contarino and George Peters About The Inspiration For The KettlePizza System and Setting Up The KettlePizza Insert With The ProGrate. In part 2 we videotape making the pies.

We used the STOK Charcoal Drum Grill,Weber RapidFire Chimney and the KettlePizza Pro Kit which includes the basic KettlePizza kit PLUS the ProGrate/Tombstone for higher volume/higher temperature pizza bakes.

Note: we cooked pizza last night on Sista Felicia’s new STOK Drum and we used the included charcoal basket which comes with the STOK and does teh same thing as the Weber Rapidfire Chimney only the STOK system comes with the charcoal basket and with Weber you need to buy a chimney as an accessory.

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@SistaFelicia Put On An Absolute Backyard #Pizza Cooking Clinic Using @KettlePizza and My @STOKGrills Charcoal Drum

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Al Contarino and George Peters are the creators and owners Of KettlePizza, an insert system that turns charcoal kettle grills into outdoor pizza ovens for very little money.  As it turns out Al’s sister Donna is a regular GMG reader and after seeing my obsession with grilling and that I bought a KettlePizza insert, she suggested that Al and I get together and have at it making some backyard pies.

Well I feel pretty comfortable cooking up meat but when it comes to dough and pizza making obviously I’m gonna enlist Sista Felicia who already has her own dough recipe and multiple pizza recipes in her cookbook- Gifts of Gold (purchase her cookbook here)

Felicia maintained that one of the key reasons for the over the top results besides having awesome equipment in the Stok Drum Charcoal Grill and KettlePizza was the very best ingredients from Sclafani’s Italian Bakery and The Cave

The fun we had making pizzas in the back yard combined with the crazy incredible results makes The KettlePizza system an absolute no brainer must have grill component.

Check Out the KettlePizza Website to Order Yours

You already know how much I love my STOK Grill- check out the STOK system here

Check out some of the results-

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Desert Pizza Which I Have NOOO IDEA Where Felicia Came Up With The Idea For A Dessert Pizza  But It Was BANANAS!

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The Grub For Episode 3 Of www.thehomiecast.com

Listen To TheHomieCast Episodes 1 & 2 & 3 http://www.thehomiecast.com

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I added 4 tablespoons of salted butter to the zest and juice of one medium lemon for the lemon butter which I’d add to the grilled asparagus-

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Tossed the asparagus in canola oil some Atlantic Saltworks salt and crushed black pepper before grilling

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Lemon Butter

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Prepped The Atomic Buffalo Turds As Usual- Slice jalepenos in half scoop out the seeds fill with cream cheese and wrap with bacon.  Finish with a liberal sprinkling of cayenne pepper.

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Decadent Results

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Craig outdid himself with these gorgeous grilled Italian sausages with the peppers and onions.  He kept adding beer to the cast iron pan to achieve the perfect coloring.

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Although we had access to the Huge Smokin’ Jim’s Smoker, we opted for Eric’s 20 year old Weber  with melted off handles.  Used Royal Oak Lump Charcoal.  (I didn’t hear anyone complaining)

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Couple of Ribeyes and corn in the husks

2015-06-11 19.05.16-1   We also had (not pictured) Tobey’s pork cutlets and Eric’s Guacamole.

Cooking Ocean Perch (Redfish To the locals) On The Weber Smokey Joe Charcoal Grill

What’s on the grill at the dock today you ask? Smile

Set Up Smokey Joe For Grilling With Direct Heat using the Weber RapidFire Chimney To Get The Cowboy Lump Charcoal Heated Up. Fill Chimney 2/3 of the way with lump. Wait til coals on top turn white and dump them out evenly along the bottom of the grill.

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Redfish is very similar to red snapper only smaller and less oily, more like a mild flaky white fillet. Gut the Redfish and trim as much of the fins and tails as you would like. I don’t go crazy because we’re basically gonna devour it with our hands here at the dock. Then perform three slices along the body to get seasoning in there just deep enough that you’re almost at the center bone.

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Rub the fish down with some olive oil all over. Slice some onions and lemons and stuff the body cavity and then apply your favorite fish rub.

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Arrange the fish on the grill and keep the top and bottom vents wide open.

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Be very careful on the turns. I used a spatula to make sure the entire fish is separated from the grill before trying to perform the turn. The first turn should be performed about 15-18 minutes after the fish hits the grates. You can tell once the flesh turns white that it’s ready to flip.

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After the first turn the other side should take another 15 minutes or so. again when removing from the grill gently make sure the entire fish is separated from the grill so it won’t fall apart when plating.

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Delicious!

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Time to make soup!

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A HUGE SUCCESS!!! COMMUNITY NIGHT IS A HIT AT PASSPORTS!

I am speechless, without words, and really full from the first Community Night at Passports held for the League of Women Voters! The portions were over-the-top, the flavors were fantastic, and the vibe was amazing. Every participant could not help but smile and toast to the folks around them that were having an equally great time. And above all, money was raised for local scholarships! Thank you again to Lyla, Eric, and the entire PASSPORTS staff for making this a wonderful night that bares repeating!! I look forward to the next big Community Night, and the good times and funds it will raise. See you there! ($15 for 3 courses?..Yep, it’s true)THE BOUILLABAISSE THE HAPPY FOLKS THE STEAK

 

Just An Update To Clear Up Any rumors On Café Bishco

On the podcast with our friends at the Gloucester Clam James Dowd and KT Toomey, James mentioned that he heard that Café Bishco might be selling. 

Both Toby and I expressed our hopes that this wasn’t true because café Bishco is such a huge part of our routines for their awesome Froyo and excellent food.

Well Toby did some investigative reporting and found out that this is indeed just a rumor so everyone can rest easy tonight that everyone’s love affair with Café Bishco and the awesome owners have no plans to go anywhere soon.

Phew!

Menus and More- Cacciatore’s Day Before The Big Grand Opening

With the Closing of Pinoli, La Trattoria, and Giuseppe’s Cacciattore’s becomes the go-to Italian joint in town even before they open. Check them out on Facebook here-

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Click the picture for the full sized menu zoomable pdf

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6 year celebration at Seaport Grille continues!

 

In case you didn’t know it’s Seaport Grille’s 6 year anniversary celebration! North Shore Acappella was performing last night and if you have not had the pleasure of hearing them one word: AMAZING! What an awesome experience for my son, 10, to hear an Acappella group for the first time! I wasn’t the only one dancing in my seat to the 50’s! When they started singing Rockin’ Robin and my son had never heard it I became sad.  How could I have deprived my son of Rockin’ Robin for the past 10 years?!

Festivities continue tonight check it out!

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News From Pinoli

Chef Paolo Laboa has decided to take a job offer on the West Coast and move his family back to California. This move is right for his family, but it is with a heavy heart that we at the Serenitee Restaurant Group say goodbye to Paolo and Pinoli.

Pinoli was built around Chef Paolo and his distinctive cooking style, which is why we have decided to evolve the space into something new, yet familiar. We have listened to what the community and our guests have to say, and are excited to announce that we will bring back the beloved Alchemy. The restaurant will continue with its commitment to utilizing the freshest, local ingredients, but the menu will be broader, incorporating many different cooking styles.

During this evolution, the space will not close; Jeff Cala and Serenitee Executive Chef Derek Clough will be in the kitchen to see the restaurant through this transition.

Expect to see a familiar name on Duncan Street sometime this month!

Sincerely,

The Serenitee Restaurant Group

CUCCIADATTA COOKIES ~ Christmas Fig Cookies Sicilain Style

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CUCCIADATTA COOKIES

It simply would not be Christmas in a Sicilian home without Cucciadatta Cookies on the table. Each year on December 19 the ladies in our family reconvene in my kitchen to prepare Pinulata and Cucciadatta Cookies, two very special traditional holiday desserts that have been made for generation in the Sicilian culture. The event of making these desserts is celebrated as if it were a holiday of its own for the women in my family. It is a night we all look forward to, we bake, compete,  joke, laugh, and reminisce about years past. A family gathering that sweetens our soles.

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Fig Filling Ingredients

1 stick fresh cinnamon

8 cups brewed coffee (reserve 1/12 cups)

3  8 oz. packages dried figs
1  15 oz. box seedless raisins
2  cups pitted dates
1  teaspoon lemon extract
1  teaspoon orange extract
Zest of 1 lemon & 1 orange
Juice of 1 large orange
2 cups chopped almonds (toasted)
2 cups chopped walnuts (toasted)
3 teaspoons freshly ground cinnamon
1 ½ large Chocolate Hershey bars with almonds (chopped)
1 cup orange marmalade

¼ cup orange juice

Cookie Dough Ingredients

6 cups flour

2 cups granulated sugar

6 teaspoon baking powder

2 heaping cups Crisco

2 tablespoons pure vanilla extract

3 tablespoons orange extract

Zest of 1 large orange

Zest of 1 large lemon

1 ½ cups warm milk (plus 1/2 cup for basting)

Glaze Frosting Ingredients

3 cups powder sugar

Juice of 1/2  large lemon

2 tablespoons of vanilla

2 tablespoons of milk

Multi color candy jimmies

Step-by-Step

1   Place figs, raisins and dates in large mixing bowl

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2   Brew 8 cups coffee with 1 cinnamon stick; pour 6½ cups hot coffee over dried fruit, reserve 1/12 cups coffee, cover mixing bowl loosely with plastic wrap; soak fruit overnight at room temperature

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3  Strain fruit in large colander

4   Using food mill or food processor fitted with metal blade; working with small batches grind figs, raisins, and dates until smooth thick paste forms

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5  Add reserve 1½ cups coffee to ground fruit mixture

6  Add extracts, nuts, chocolate, fresh ground cinnamon, orange marmalade and orange juice; mix well

Note~Fruit mixture can be prepared and stored refrigerator in air tight container up to one month

Step-by-Step

1  Sift dry ingredients together in bowl of stand mixer fitted with paddle attachment

2  Add Crisco; mix on medium /low speed  until dough is crumbly

3  Add extracts, and orange/lemon zest to 1½ cups milk; mix well; add to crumbly dough; mix on medium /low setting until dough comes together; wrap in waxed paper chill 3-4 hours before shaping cookies

Note~ dough should feel soft and more like pie crust dough than cookie dough

4  Divide dough ball into 4 sections; working one section at a time, roll dough out ¼ inch thick on lightly flowered work surface

5 Using the lid of a coffee can or 4 inch biscuit cutter; cut circles of dough; transfer rounds of dough to parchment paper lined cookie sheet

6  Baste edges of dough circles with milk

7  Place 1½ heaping tablespoons  fig mixture in center of each round

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8   Bring outside edges of dough together meeting in the center; pinch edges gently together

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9   Gently shape cookie with pinched edges facing up and in the middle, while pressing it slightly downward and curved to soft crescent half moon shape

10   Using kitchen scissors snip 3 small slits at top pinched edge of cookie

11   Chill shaped cookies in refrigerator for 10-15 minutes before baking

12   Bake in preheated 375 degree oven 10-12 minutes; or until slightly golden; cool 5 minutes; transfer to cookie rack; cool completely before frosting

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Note~While cookies cool, make glaze

Glaze Frosting

Step-by-Step

1 Combine all ingredients except jimmies in bowl of stand mixer fitted with whisk attachment; whisk together till smooth

11302  Using pastry brush, fix glaze over cookies and sprinkle with jimmies

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3  Allow glaze frosting to set 1 hour before packaging up in airtight containers  or boxing up to ship to family and friends

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