johnnyd

Season is on but catch quota has been cut 75% http://www.pressherald.com/news/Panel-to-set-dates-of-New-England-shrimp-season-.html Trawl harvests begin 1/22/13 and trappers can start 2/5/12. I always felt a little funny buying them with all their eggs attached.

Akee, not popcorn, I think

Came accross salt pollack at the fishmarket today. $4.59/lb With salt cod ten bucks and over a pound, I consider it my duty to try salt cod recipes like bolinhas de bacalhau with this new stuff and see what happens

Pocket Brunch A rotating group of talented chefs, both amateur and professional, who enjoy getting together to cook whatever the hell they want on their day off, presumably choosing Sunday brunch as not to interfere with drinking heavily later on in the afternoon. eG members who recall Portland's "Deathmatch" series will recognize the modus operandi. Once a month, a secret location is chosen, a menu confirmed, and paying guests are informed by email the day and time of kickoff. This particular Pocket Brunch occured mid-August, and since I wasn't there, is grandly described in delicious detail, in a post by Deathmatch impresario, Joe Ricchio, from his popular blog, PortlandFoodComa: http://foodcoma.tv/2.../pocket-brunch/ check it out. The attractive photos accompanying the menu to follow, are by Katie Schier-Potocki, and are included here by permission. First Course: Chilled Corn Soup with Melon Dots, Crispy Serrano Ham, and Basil Ice Second Course: Broadturn Tomatoes tossed with Sheep’s Milk Ricotta Salata, Basil, Mint, and Fried Lemon Panko Third Course: Pork Belly over Potato Cake, a single Quail Egg Yolk over Black Pepper Custard, Turnip & Radish Slaw, and a piece of Toast slathered with Pork Butter. Fourth Course: “Frog Legs Provencal.” Buttermilk Fried Frog Legs with Lavender Lemonade Jelly, Garlic Chips, and a Parsley Shooter. Fifth Course: Long Pepper Rosettes, Walnut Panna Cotta topped with Black and Sweet Caramel Jellies, and a dash of Korean Chili Sauce As the Autumn months approach, the panorama of ingredients will broaden deeply, so I will certainly attend one of these meals, and report in. More information can be found on their website: http://pocketbrunch.com/

People began noticing swarms of squid under the pier lights on Northhaven island recently, startling even the Old Timers. http://www.workingwaterfront.com/articles/A-New-Fishery-in-Maine/14963/ Portland restaurants and fish markets have always ordered their squid from Port Judith, Rhode Island, where the local Portuguese community consider it essential to their cuisine. No one bothered to consider it here in the Gulf of Maine, but I've noticed "locally-caught" signs on squid displays just in the last two months. Glen Libby - President Port Clyde Fresh Catch: Some say the this year's warm water - the possible cause of lobster's early molting this year - might have brought squid to more Northern climes, but in the article, Mr. Libby remembers seeing them all over as a child. When I was a teenager in Southern Portugal, each July we would see lots of little lights floating off shore about 200 meters. They were squid fishermen in small boats. They were in little groups, and you could hear guys talking, laughing, and occasionally singing as they floated on the current. Of course, there were tons of squid for sale the next morning, and more than a few squid specials on the restaurant menus. Needless to say, I am ecstatic about this new development.

Bresca is certainly worth it - an experience. But so is Miyake - almost unreal. Please try to fit them in. Perhaps a generous sampling of his inventive appetizers before hitting the Fore Street reservation? Rob's ghost is secure - his best guys bought the place and started Eventide oyster bar next door (see above) too. I wasn't impressed with the lobster role in a steamed bun, but there are other creative things to try. Have a great time !!

The soft-shell (shedder) lobsters are everywhere. Price: $3.79 Lobstermen are confounded by the sheer quantity, and the historically low prices. Some wondered whether to tie up for a while, but that - it turns out - is unlawful... http://www.pressherald.com/news/are-lobstermen-keeping-their-traps-shut_-_2012-07-15.html

There is evidence that Gulf of Maine shrimp biomass measurement is all screwed up. Survey data from one scientific study is way off of another one, then the shrimpers are saying the biomass seems on schedule in it's 11 or so-year cycle. It's been called one of the few dependable sustainable fisheries out there.

Nothing says "I Love You" like a nice, roasted halibut head. Outstanding

Chix or hard shell? Soft shells. The warm winter got them in shore early, and I guess there's a lot of them. We picked up 5 for $28 Sunday. Another interesting local seafood note is that there appears to be a nascent squid trapping fishery. Harbor Fish Market on Custom House wharf had squid for sale at $5.49/lb that was trapped off Richmond Island, out near Cape Elizabeth. A fellow there said they arrived squirming. I bought a pound and prepared them in a tomato/onion/garlic/herb/paprika stew-like dish.

Lobsters are selling for $3.99/lb (1-1/8) and $4.99/lb (1-1/4) on Portland's waterfront. Can't recall so low a price in a while.

Story here: http://www.themainem...not-philosophy/ Eventide Oyster Bar had a soft opening Monday. Former tenants Rabalais Books (a strictly culinary themed bookstore) were invited and took some great photos: http://www.rabelaisbooks.com/blog/?cat=15 I will have to check it out and report back!

Magnificent. I love octopus, and they occasionally hit my market. Pressure cooker sounds like a perfect tool - thanks! Edit to add: This is one of 6 babies I cleaned, simmered w/cork and broiled back in February - it's 3" accross

Save yourself time and download the other four - I litterally could not put them down this winter, never mind the TV shows. I've found some interesting dishes that I actually remember from the books - Shrimp and Persimmon soup (cold, as it turns out) - Honey-spiced locusts - Goat with sweetgrass, firepods and honey ...and lemoncakes - Sansa's favourite. I think I'll have to get this bloody book!

George Martins fantasy series "A Song Of Ice And Fire" is spread out over a medieval world with long lost ingredients, yet these two intrepid authors tracked down many of the well-described feasts in the books and compiled original recipes and their modern equivalent. Their blog samples some of the menus here: http://www.innatthecrossroads.com/

Boston.com recently posted 40 Clamshacks just in time for the New England Summah 2012. http://www.boston.com/travel/explorene/galleries/new_england_clam_shacks/ If anyone visits them, let us know

You guys are clearly having fun. Doing pork belly in steamed bus as well - store bought buns though. Belly was blanched for a few minutes and rubbed w/5spice, garlic powder and salt. They await a slow roast tomorrow. ETA: Branston pickle sounds delicious - I just stuff a small handful of cilantro in mine

Gulf of Maine lobstermen are seeing soft-shell (shedders) in their catch three months early. This has never happened in recorded lobster season history. story here: http://www.theforeca...es-maine/123131 This is a quiet period for lobster fishing. Most harvesters are on shore fixing gear and painting their boats. Normal harvest is about 2 million lbs versus 20 million in August/September. We had an abnormally warm winter this year, so the ocean temps (about 48F now) could be bringing lobsters to shallow water to molt early. Will they all be done shedding three months early too?

Celebrated Chef Rob Evans has sold Hugos, his astoundingly creative restaurant, to members of his talented staff. They are also revamping the adjacent space, recently vacated by culinary-themed Rabalais Books, into the Eventide Oyster Bar. Story here: http://www.themainemag.com/blog/2012/03/setting-the-record-straight-hugos-has-changed-hands-but-not-philosophy/

Portland, Maine, chef Melissa Corey takes the $10k last Tuesday with the following:

I'm chums with some of the staff at Aurora - one chef told me last week he still didn't know the menu or the ingredients, and wouldn't until he walked into the kitchen that afternoon.

The incredibly talented staff at Aurora Provisions served President Obama last night during a campaign swing in the Northeast USA:

Some observations; - Island people use hand or push carts for grocery hauling. - There should be a garden or the chef could plant one the first week. That seems a no-brainer. - An alliance with a local lobsterman would be helpful. - Since there is spotty wireless/cable service on most islands, I would make sure your netflix account is current. As to the Agatha Christie remark (I guess I've been watching too much Revenge lately) the potential for employer dysfunction and head games is always there, but if you are stuck on a rock - no matter how beautiful - and you're left with no hair to pull out, would you go bananas with a rib knife or just stay ashore and disappear with the grocery money?

This could be a blissful summer for the right person... ...or a nightmare from hell! How would you tackle this? Could Agatha Christie put it in her "ideas for later" pile? Notes: - It is on an island off Maine (Northeast USA coastal). - The island is serviced by a ferry - This is an authentic job posting.

My thoughts exactly. And now I have a better road map for attempting an authentic Lebanese feast now that I see how it's done on and around the streets of lovely Beirut, better than any cook book.