This kicks up the Lobster Roll another NOTCH! Lobster BLT - Makes 2 Sandwiches

THE LOBSTER BLT

kicking the lobster roll up another notch!

4 slices of bread toasted

shucked lobster meat from 2 lobsters and cut into bite size pieces

4-6 pieces of crisply fried bacon

1/3 c. Cains Mayonnaise

4-6 slices tomato

4-6 lettuce leaves

Fry the bacon, toast the bread, shuck the lobsters and cut the lobster meat into bite size pieces. Mix the lobster Meat with the Mayonnaise. Assemble the Sandwiches by layering the ingredients between two slices of toast.

Serve Immediately, don't expect this sandwich to last too long. Enough for you and a friend! Enjoy!

Cape Ann Seafood Exchange's Nina Jarvis and Eric Morse prepares with Vinwood Caterers a fine selection of Under Utilized Species Dishes for 2nd Annual Gloucester, MA Maritime Summit - Grilled Monkfish, Pan Fried Redfish, Skate Wings in a Lemon Butter Caper Sauce, and Deep Fried Dogfish

Nina Jarvis from the Cape Ann Seafood Exchange brought and Eric Morse cooked with the help of Vinwood Caterers a selection of Under Utilized Species for the enjoyment of the 150 people who attended the City of Gloucester's 

2nd Annual Maritime Summit at 

Cruiseport Gloucester on Feb. 7, 2013.

All the Species showcased are at sustainable levels in their fishery and make good alternatives to our traditionally caught species such as cod, haddock, and pollack.

Deep Fried Dogfish
using a  Traditional Beer Batter
Please note: This Dogfish is MSC Certified and Cape Ann Seafood Exchange in Gloucester, MA is the first fishery in New England to have this sustainable certification.

Skate Wings 
were sauteed in a
Butter Lemon Caper Sauce

Grilled Monkfish
grilled with olive oil, parsley, salt,
pepper, and lemon sauce

 Pan Fried Redfish
very lightly pan fried 
with butter, salt, and pepper

Mayor Carolyn Kirk
Making her selection with a few ohhs and ahhs!

Nina Jarvis from the Cape Ann
Seafood Exchange serving
her delectable fish at
the 2nd Annual Maritime Summit

From front ot Back: Grilled Monkfish, Pan Fried Redfish,
Skate Wings in a Lemon Butter Caper Sauce,
and Deep Fried Dogfish

Under Utilized Fish are fish that only a small percentage of allowable catch are caught and sold.

One of the most delicious fish cooked by Nina was the Pan Fried Redfish. The Gulf of Maine Research Institute has some amazing facts about under ultilized species such as Redfish also known as ocean perch, are slow-growing, deep-water fish that yield small, flaky white fillets. To catch them, a rather large net is used

Apparently the fish can live for up to 60 years. These days there is not all that much demand (fishermen here only pulled in 22% of their federally allowable catch of redfish in 2010) but years ago it was considered a tasty fish and was eaten with gusto. These days Redfish are often used as lobster bait.

What does get processed for human consumption is mostly shipped to the Midwest where there is a slightly bigger market for redfish. It seems that the most recent popularity for the species was in the 1940s and '50s when the military fed a lot of it to the troops. I remember eating it as a child in Gloucester and it was considered as good as and as delicious as Flounder. It does seem amazing that this healthy, delicious, and abundant protein source accounts for only 22% of what can be caught and processed for this species.

Nina's Redfish was delicious and I remember a popular New England Redfish hash from years ago. I looked around on the internet and found an interesting Redfish Recipe from Maine:

Redfish with Green Grapes adapted from

Seafood Cookbook, Volume 1 by the Maine Fisherman's Wives Association 

• 1 pound redfish fillets
• Salt and pepper
• 3 tablespoons butter
• 1 cup of large seedless green grapes, cut in half
• 2 tablespoons minced shallots
• 3/4 cup dry white wine
• 3/4 cup fish stock
• 1 lemon
• 1/4 cup chopped parsley

1. Melt 2 Tablespoons butter in a large saucepan. Add grapes, cut side down and saute them until the pick up a bit of color. Remove from the pan and set aside.
2. Salt and pepper the fillets. Add the shallots in the same hot pan as you've cooked the grapes. Cook 1-2 minutes to soften them. Add the fish bone side down. Cook until the fish gets a bit golden (3-4 minutes). Flips the fish and add the wine and stock. Bring the liquid to a simmer and let the fillets sit in it until they are cooked through (3-4 minutes). Removed the fillet from the pan with a fish spatula and keep warm on a late. Sprinkle the grapes over the fish.
3. Increase the heat to high and reduce the liquid to about 1 cup. Turn off the heat and whisk in 1 Tablespoon of cold butter. Add lemon juice to taste. Stir in parsley. Pour the sauce over the fish and serve immediately.

The whole question of using and enjoying Sustainable Species is really a matter of education and changing needs and tastes. Nina Jarvis and the Cape Ann Seafood Exchange have really done a fantastic job getting Dogfish MCS certified and creating sustainable fishing alternatives for the port of Gloucester, MA

Happy Cooking,

Sheree

Diners at the 2nd Annual Maritime Summit
enjoying the underutilized Species Dishes!

The Side Car - Recipe and Video

This drink goes back to my father’s days as a bartender at the Ritz Carlton.  Whenever I make this drink, all the bartending skills that he taught me come back rushing back and I raise a ceremonial glass to him.  Cheers, Dad!

I trained as a food and beverage manager, but my favorite part of food and beverage is definitely beverage. People often ask me, "What is your Favorite Cocktail"? I don't have a favorite but when I think of a classic, I remember my father and the "Side Car". 

Please Note: When I Pour, I count “one-two-three” for is a half-shot measure.  

click here to see Gloucester Times Video of Sheree making a Side Car Cocktail

Side Car

1 full shot of Hennessy cognac

½ shot glass Cointreau (or to taste)

Fresh squeezed lime juice (1/4 cup)

Fresh squeezed lemon juice (1/4 cup)

Fresh squeezed orange juice (1/8 cup)

Sugar for rimming glass

Fresh orange slices for garnish

Instructions

1. Rim martini glass with lemon and then coat with sugar. Set aside.

2. Fill cocktail shaker with ice.

3. Add cognac and Cointreau.

4. Squeeze lemon, lime and orange juice into one container. Add juices, shake and serve.

Garnish with orange slice and enjoy!

Sheree's New England Pot Roast

New England Pot Roast  

This the perfect one-dish family dinner.  Kids love it because the meat is very tender, adults love the complexity of the flavors, and most importantly, the cook loves it because you just throw everything in the crock pot and leave it alone for ten hours.  

When you prep the vegetables, cut the onions very thick, so the roast can rest on top of them.  This keeps the meat from sitting directly on the bottom of the pot, so the heat and flavors circulate evenly.    And I have to confess:  I don’t particularly like turnip.  I find it very bitter, but my family is from Nova Scotia where turnip is very common.  So, I like the flavor it infuses into the pot roast, even if I don’t eat the actual turnip.

Use any combination of the following root vegetables, cut to large cubes:
Carrots
Parsnips
Squash
Turnip
White Onion
Celery
Celery root
Potatoes

4 to 5 pound chuck roast
Salt and pepper to taste
Canned tomatoes
1 cup beef stock
½ cup red wine, medium to dry

Herbs:
fresh rosemary
fresh thyme
bay leaf
fresh parsley
4 garlic cloves, whole

Instructions

1. Peel and cut vegetables.  Place onions in first.
2. Place beef into crock pot or slow cooker and season with salt and pepper.
3. Place all vegetables into pot around beef until. If they rise above rim do not worry as the lid will settle as the pot roast cooks.
4. Add beef broth and wine, top with fresh herbs and place cover on top.
5. Set crock pot or slow cooker on medium heat for hours.

Remove cover, place vegetables into bowl, and remove and cut beef. Place on a platter or make individual servings, being sure to use some of the liquid broth for added flavor.

Serve with crusty bread for dipping. Enjoy!

Raspberry and Apple Crisp

Raspberry and Apple Crisp
Serve with Vanilla Ice Cream or Freshly Whipped Cream

preheat oven to 350 degrees
9"X9" greased pan

Ingredients:
1 c. brown sugar
1 Tbsp. flour
5 Lg. Apples
1 c. Raspberries (can use frozen)
1/2 c. old fashioned oats
1/2 c. flour
1 1/2 teasp. cinnamon
1/4 teasp. salt
6Tbsp melted butter

In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture 

Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm with Vanilla Ice Cream or Freshly Whipped Cream

I Love My Mother-In-Law Banana Bread! - The key to a happy marriage and loving "The Family"

I Love My Mother-In-Law Banana Bread!

Makes Two Loaves of this Delicious Bread!

The key to a happy marriage and loving "The Family" can be in the "baking". 

RECIPE:
3 cups of all purpose flour
2 cups Sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter (2 sticks) softened
1 - 8oz package of cream cheese softened
2 eggs room temp
4 ripe bananas mashed
1 tsp of vanilla
1 cup of chopped walnuts or pecans

I like to have all my ingredients ready to go
before I assemble things!

Flour and Chopped Nuts

Cream Cheese at Room Temperature

Butter at Room Temperature

The Most Important Ingredient!
Overripe Bananas!

I love my Kitchen Aid Mixer!

Cream together the butter and cream cheese, add sugar and mix at med speed until
fluffy, add one egg at a time until blended, add dry ingredients, flour slowly, baking
powder, baking soda and salt, add vanilla, bananas and nuts.
bake at 350 for one hour.

The Batter in the Pans!

Looks Perfect!!

Love it when the top cracks
and opens as it bakes!

Enjoy a piece with your mother or mother-in-law with coffee!

This is my time tested and proven recipe for getting along with your Mother-In-Law or other relative. Bake them a special bread, just for them and spend time with them enjoying it. Pure Heaven!

Happy Baking!
Sheree

PS: If you like my posts and want to subscribe to the blog the email subscription link is below the comments box. Thanks :)

New Years Day No Resolution Soup

Lentil Soup

Happy New Year, I wish you health, happiness and good fortune. Be kind, daring, creative, funny positive, loving loyal honest, genuine, fearless, generous, original, brave, optimistic, grateful and happy! 
If I think of any more Be's I let you know. 

aka New Years Day No Resolution Soup

3 tbsp of Olive Oil
1 cup of diced carrot
1 cup of diced onion
1 cup of diced celery
2 tbsp of diced garlic
1 cup of Red Lentils
2tsp coriander
1 1/2 Tbsp of Curry
2 tsp of salt
2 tsp of fresh ground pepper
1 quart of Vegetable Stock
1 16oz can of petit diced tomatoes
3 cups of water

sauté carrot, onion, celery in olive oil until tender, add garlic, lentils, spices and Stock, tomatoes, and water, simmer for 2 to 3 hours and serve with crusty bread and grated cheese if desired. 


Happy New Year to ALL!!
Live Love
Sheree