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Posts Tagged ‘Massachusetts’

My son shared two packages of New England Hot Dog buns with me.  He got them from his friends in Boston – When you grill the sides – it sure makes a difference in the taste.  Nothing like it.

Dog with New England Hot Dog bun

Dog with New England Hot Dog bun

They are impossible to get here in Florida.  I froze a bag and a half and we ate the rest.  I need to save them as long as I can without making them taste bad from freezing.  You’ll probably see more posts about this because this bun is important.

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Update – 8/22/2008 – A reader (Steve) sent this link to the Thompson’s Clam Bar Jingle – enjoy – its great !!

http://odeo.com/episodes/44481

 

 

Back in the 1960s and 1970s we used to have a house in Wrinkle Point in West Dennis, MA.  From time to time Dad would take us to dinner at Thompson’s Clam Bar in Harwichport at Wychmere Harbor.  I loved going there.  My sisters and I would beg for a Shrimp Cocktail and lobster.  Dad would usually give in.  Back then it seems a shrimp cocktail cost a fortune, but its rather reasonable to have one these days.

 

8 large shrimp, peeled and cleaned

crushed ice

1/2 cup of Ketchup

1 TBS Hot horseradish

teaspoon of lemon juice

dash of hot sauce

1 Tbs shrimp boil seasoning

 

Cook the cleaned shrimp just until they turn pink in four cups of water adding the shrimp boil seasoning just prior to putting in the shrimp.  Remove/drain the shrimp and place in an icewater bath to stop the cooking.  Combine the other ingredients in a bowl for the shrimp sauce.  Fill shot glasses with the shrimp sauce and place in the middle of serving glasses filled with crushed ice.

Hang the shrimp on the edges of the glasses.  Garnish with lemon wedge and some watercress if desired.

Enjoy!

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We bought a 5 pound package of Bobak kielbasa from Polonia in Casselberry, FL and I just loved it. We had company for dinner and I made Stuffed Cabbage, pierogi, and Bobak kielbasa simmered in beer. Everyone just raved about it. I’m so glad that I bought the large package – I will share it with my children and other guests at Easter. The flavor was the best – I think it’s the best kielbasa I’ve ever had.

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Toby, you were a great friend to us – I know you are in doggy heaven. We love you.

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Chef Joe’s Baked Macaroni and Cheese

Recipe courtesy Chef Joe Randall
Show: The Best Of
Episode: Prix Fixe

Chef Joe's Baked Macaroni and Cheese
 
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Kosher salt
2 cups elbow macaroni
2 eggs, beaten
2 cups evaporated milk
1/2 cup butter, melted
1/2 teaspoon cayenne pepper
2-1/2 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan
Preheat the oven to 350 degrees F.Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

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We had chili earlier in the week and the leftovers last night. Didn’t have any good crusty bread to have with it, so I worked on this cornbread recipe. I might not be the healthiest of recipes, but if you think of “moderation” then it will taste all the better.

ENJOY

THEEEE Best Cornbread Ever!

1 stick unsalted butter
1 1/2 cups buttermilk
2 eggs
1 cup flour
1 1/2 cups cornmeal
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15oz can of sweet kernel corn – drained
Bacon grease

Grease a 9×13-inch baking pan or medium cast iron frying pan with bacon grease.

In a medium sized glass bowl, melt butter in microwave at high for 45 seconds and let this cool a bit – then whisk in the buttermilk and eggs.

Mix all of the dry ingredients in large bowl. Blend in wet mixture and the can of corn. Pour this into the prepared pan or frying pan.

Bake for 25 minutes at 400 degrees until lightly browned and a toothpick inserted into center comes out clean.

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Ok, it ain’t Saturday night yet!  But I got this recipe for SATURDAY NIGHT BAKED BEAN SUPPER from the Cape Cod Today website  (scroll about half way down and you’ll find it).

The beans turned out swell!  I can probably save some of it when Saturday actually comes around.

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shrimp-cocktail.jpgthompsonsclambar1.jpgtcb-night.jpg

Back in the 1960s and 1970s we used to have a house in Wrinkle Point in West Dennis, MA.  From time to time Dad would take us to dinner at Thompson’s Clam Bar in Harwichport at Wychmere Harbor.  I loved going there.  My sisters and I would beg for a Shrimp Cocktail and lobster.  Dad would usually give in.  Back then it seems a shrimp cocktail cost a fortune, but its rather reasonable to have one these days.

8 large shrimp, peeled and cleaned

crushed ice

1/2 cup of Ketchup

1 TBS Hot horseradish

teaspoon of lemon juice

dash of hot sauce

1 Tbs shrimp boil seasoning

Cook the cleaned shrimp just until they turn pink in four cups of water adding the shrimp boil seasoning just prior to putting in the shrimp.  Remove/drain the shrimp and place in an icewater bath to stop the cooking.  Combine the other ingredients in a bowl for the shrimp sauce.  Fill shot glasses with the shrimp sauce and place in the middle of serving glasses filled with crushed ice.

Hang the shrimp on the edges of the glasses.  Garnish with lemon wedge and some watercress if desired.

Enjoy!

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