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johnnyd

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Everything posted by johnnyd

  1. johnnyd

    Dinner 2024

    Slow-roasted five-spice pork belly Served with an Asian slaw
  2. johnnyd

    Lunch 2023

    Leftover lamb stew - $4.99/lb!! I had to break down a semi-boneless leg to get that price but no big deal - and a small rack of head-on shrimp from Ecuador. Raia pinot from Oregon pairing
  3. johnnyd

    Lunch 2023

    From the "day drinking" shelf...
  4. johnnyd

    Lunch 2023

    Mini penne with scallop pieces, garlic, parsley, butter, a shot of cream, but the kicker was a splash of comoz vermouth de Champery to finish. Veltliner pairing.
  5. johnnyd

    Lunch 2023

    I ordered Tom kha with scallops and they gave me TWO !! So I had half left, bought a cooked lobster @ $10 and in it went. Scallops are $25/lb so I understand, and their coconut lemongrass broth is exquisite
  6. johnnyd

    Lunch 2023

    Lobster Tom Kha (leftover take-out + lobster)
  7. johnnyd

    Lunch 2023

    First Caldo Verde of the season. Yukon Gold, onion a bit of garlic simmered in fresh chx stock then immersion blended. Collard greens rolled up and sliced thinly, simmered 15 minutes, crisped Linguiça to finish.
  8. Outstanding report! Did you see any sea urchins?
  9. One of our Titans has fallen. I am gutted. Thank you so much KB. ❤️
  10. johnnyd

    Dinner 2023

    OMG, we eat well. Roving down this thread it is clear we know what we're doing... Anyway, I purchased a Vulcanus butane gas cartridge and banged out this tataki tuna.
  11. johnnyd

    Dinner 2023

    Black cod came in today. I splurged on this fillet at about $22. Those are fennel fronds from our garden, on olive oil and vermouth de Champéry. I was going to make a white wine and parsley sauce, but it was so freaking good just like this I'm just going to eat it off the stove here, with some local new red potatoes. Pairing with Grüner Veltliner. Who's coming over...?
  12. johnnyd

    Lunch 2023

    New England Gumbo? Bought fresh-picked okra from an African lady at the market and threw together this "gumbo" with linguiça, leftover grilled chicken thigh piri piri, some local bell peppers, onion, a can or so of fire-roasted diced tomatoes, and Lobster! Also dried thyme, bay leaves, File powder, Worcestershire and chipotle tabasco, chicken stock and some sugar. What I did not do is spend a half-hour cooking roux, but I'm definitely doing this again...
  13. liamsaunt Those plates are works of art. Thank you for sharing wonderful photos of your trip 🙂
  14. johnnyd

    Lunch 2023

    Lobster stew - local new potato, pancetta, homemade lobster stock, lemon thyme from the garden, a bit of green/red bells and onion, finish with paprika oil.
  15. johnnyd

    Lunch 2023

    Leftover Keema Matar (ground lamb, spices in ghee, peas)
  16. johnnyd

    Lunch 2023

    MaryIsobel - You might like a look at my Dining Downeast II eG foodblog in which I go out lobstering on my pal Jeff's boat. It's a more detailed look (and pictures) at the fishery and the people who do it. Starts halfway down the first page. Enjoy!
  17. johnnyd

    Lunch 2023

    Yes! And the body and legs. There's nothing of real value in there, tomalley mostly, so it all goes into a pot that simmers for a little while. I get in there with something sturdy to break up and spread everything around. Let cool, strain, freeze for seafood chowder base. These ones I get for lunch I don't bother with cuz there's so many now and I have three quarts in there already.
  18. johnnyd

    Lunch 2023

    Lobsters pour into the Gulf of Maine to molt. They get into the shallows and hide in the rocks and shelves, then shed the hard shells that they've outgrown. Lobstermen string baited cage-traps marked by bouys in a depth of around ten feet, they check on them every 3 or so days, pull any lobsters and rebait the traps. During molting season (summer) most harvested lobsters have a shell so weak you can break them open in your bare hands. Starting autumn, they are strong enough to move back to deep water. Trap lines go much deeper - like 100 foot - in the winter, and you have to steam out there for miles. Those lobsters are much more expensive, and the shells are like stone so you need those crackers to open the claws. So summer is the time to eat them here - plentiful and cheap. I've had, maybe, two a week this summer and the corn is just coming in. I make a corn chowder and plop a whole lobster-worth of meat in the middle. Freaking heaven, I tell you. Stay tuned to this channel - should post in a couple weeks. 😀
  19. johnnyd

    Lunch 2023

    Soft shell lobsters are everywhere. Our supermarket cooks off a small heap of them every morning and sells for $6-$9 each. Takes no time to break it down while butter/garlic/sage leaf warms up. Cheaper than a sandwich this time of year.
  20. johnnyd

    Lunch 2023

    We used to pay $12 for some organic stuff, but our local Hannaford supermarket has an in-house brand called Inspirations which cost ~ $7 UPDATE: Went upstairs to cook something and the coconut oil (14oz) is actually Nature's Promise - Organic, distributed by ADUSA in Salisbury NC, sourced from Sri Lanka. My bad!
  21. johnnyd

    Lunch 2023

    Local scallops sauteed in coconut oil, finished with a splash of sake
  22. David Geary and his wife Karen built the first microbrewery East of the Mississippi after the repeal of alcohol production in the USA. Incorporated in 1984, the first of his English Ale type beers rolled out two years later. I met him around 1998 at an Irish pub here in downtown Portland and we pretty much saw each other every weekday at Happy Hour. He went to England and Scotland in the early 80's to study brewing there, including Traquair House. He sold the brewery in 2017 and it is still operating here in Portland. Here is a brief bit of eGullet blog about my visit there in 2005 RIP old chum. JohnnyD
  23. johnnyd

    Lunch 2023

    Lobster Bun - butter, garlic, sage, wild fennel and chive
  24. johnnyd

    Fish and Seafood

    Grilled octopus appetizer at Scales restaurant, Portland Maine. Cipollini reduction and pine nuts. Delicious!
  25. johnnyd

    Lunch 2023

    Seared Blue Fin Tuna at the Mixed Doubles Final!
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