johnnyd

Captain Pendleton's shrimp were devestatingly delicious. Behold the blue plate special,

Colin does nail it in his book. BTW, he's a great guy - known him for years. Had a couple pints with him a couple weeks ago right after he returned from a fact-finding trip in Iceland. Links to his stories for the Christian Science Monitor and other publications here.

Today's Portland Press Herald 2.1.09 features an interview with Fisherman Craig Pendleton (see his pics in post #22) who is contemplating life without fishing on the Maine Coast,

Saco, Maine Shrimp Fisherman Craig Pendleton shot these pictures from the deck of his boat, F/V Ocean Spray He sets his net in and around Saco Bay. This is a 2000 pound haul - the first in the morning, The net is cracked open, and the crew cull through the harvest, Clean shrimp - jumping all over the place - ready to store for the ride to port, Craig emailed last night: So in case anyone wants shrimp right out of the water for the weekend, Craig's house appears to be right next to the Old Orchard Beach connector off Rte 1 about 1/4 mile - paste into googlemaps for exact location. No phone number yet - but I'm on my way down to get some shrimp!

That does it! I have to find my skates so I can cross the Atlantic, get across the North Sea and over to you guys, for that, and all the other Estonian dishes, pastry and chocolate. Save me a seat: I'll be there by... um, morning.

Damn, that's clever Mr. Crash - looks good! Hey, I saw an interesting related recipe in the NYT last week that used Tahini, with chopped fresh tarragon and sage mixed in, and slightly thinned by olive oil. Dredge in flour first. Looks like it comes out of the pan crunchy after 8min a side using boneless thighs.

Word! Who knew how badly I miss our foodblogs? Beautiful town. Beautiful pictures. Delicious food. Thank you!

Rainbow couscous Moroccan chicken Maine Shrimp diced fennel & carrot chopped olive & parsley served with sliced honeybell oranges

Aww johnnyd, you are such a tease! Nothing else you can reveal? Anyone we would know or are familiar with behind this new enterprise? ← Yup! Nope! Maybe... But I will seek permission and post as soon as I can even if it gets out before then. I still don't know whether it's service, retail or something else. ← According to sources close to the new tenant, this space will become a restaurant. ← The prospective tenant (actually the building's new owner) has abandoned their plan for the first floor restaurant, and has leased it to another party who is also planning a restaurant. Check back in six months for the next update. ← Thanks for thinking of us with the update! There are so many new ventures to look forward to. I'm excited to check out each and every one of them! ← This space, formerly The Salt Institute at 110 Exchange St, will be home to another Harding Lee Smith restaurant called "The Corner Room". The following from The Bollard news page: Further reading shows a second Italian-inspired restaurant, called Luna Rossa, will be opening in the space left vacant by The Pavillion at 188 Middle St,

I am pretty jazzed to report that a member of Portland's Deathmatch Posse has been working at Daniel since September.

Local writer Nancy Harmon Jenkins writes in the Washington Post 1.14.09 about the CSF (Community Supported Fishery) phenomenon that is sweeping the coast of Maine,

Something I do here on the Maine coast to keep shellfish is rip a few handfuls of rock weed from the tideline and wrap them within. Seaweed retains ocean water and nutrients that the animals will recognize as their own environment - thus they stay happier a little longer. Maybe your fishmonger has some?

Yes, definitely. Portland vessels don't need to go far in-season. In fact, below is a chart where two dozen shrimpers participated in a tow-survey during the 2005 season, right off cape elizabeth (about 5miles from me) Effort this year is about 320lbs per tow-hour, down from 332/lbs in '07. Also, check out the Shrimp CSA on Mount Desert Island! There are a lot more trappers than towers up there I hear. Trapping shrimp harvest are in better condition when they reach port.

I decided one day to add a squirt of dish washing liquid and hot water to the leftover oil and make a big froth before dumping down the drain, thinking it would dissolve better in sewage pipes. But since I started hanging around this joint, I've been saving oils and fats whenever I can, and dispose only in the trash. I've learned lamb fat shelf-life can be measured in mere hours.

How about parboiling the lobster? Shucked scallops keep very well for a few days but I don't know about in-the-shell. State law here in Maine says no live scallops are allowed to be landed because the innards decay too quickly and start to release toxins. All scallops are therefore shucked at sea. I think three days is pushing it. If you have a cooler, fill with ice and arrange a tray on top so that the meltwater does not touch the shellfish. Then hope for the best. I've kept oysters like this for five days. You could also buy them Thursday and tip a couple quid to have them kept aside at the market.

With the holidays behind us and the economy still in the doldrums, I don't see much demand for lobsters in the near future if prices do go up. The supply may shrink increasing price pressure, but I just don't think the demand will support significantly higher prices right now. I think that means we won't be seeing (or eating) too much lobster in the near term depending upon what the prices rise to. ← I just remembered that prices were the highest they had ever been just last spring - way over $12 a pound. Something about cooler waters keeping them off shore, the fuel prices and some sort of seasonal closure overlap. Pounds that weren't frozen were the only source of lobster. How far we swing!

Hey, it's a tough economy!!

I don't know what to tell you Jenn. I can't find anything out there and tell you the truth, I rely on a lot of substitution up here in Portland, ME. We used to have a Brazilian store who stocked carne seca every Thursday but they went out of business. She ordered stuff from Boston and Providence and it all came up by van. So far I can't find anything else. I have found malagueta peppers in specialty food stores as well as do-able substitutes: Here are rice & bean brands that I found in New England: Tio João and Biju For meats, I use chuck stew beef, three or four smoked ham hocks, tongue and/or corned beef brisket, 6 or so fresh chorizo links (last 15 minutes) I found these farofas also in New England. I have one bag left. It's yours for $200, shipping included. ETA: Newark is a great source but you knew that. I go there expressly to stock up and hit the Cafe Brasil.

Lobster Prices Rebound - Portland Press Herald - 1.8.09

Local Portland, Maine, news has a story about a rise in lobster prices owing to most lobstermen pulling their traps into storage and ending the season. I'll see if I can find out more and add a link if possible. This means the low prices are coming to an end. If you haven't taken advantage of this yet, better hop down to your fishmonger and get cracking.

Nope! People here in Maine pickle them. Gallon jars, full of pickled whelks, sit on small provision shop counters. Fifty cents each, I recall.

The following from the folks at "Eat Local All Year" who are now in their second year of winter-time Farmer's Market. A couple summers' back, vendors at Portland's popular summertime Farmer's Market (see top of thread) took an informal poll and discovered a huge interest in making available produce for sale in winter-time. Emails were gathered, and a reminder goes out every week end. You must get your order in by Monday noon and pick-up on Wednesday in Monument square. Details: If you haven't done it before , here's how it works: Reply to this email with a list of what foods and how much you would like to order. Please remember that some of the products listed might in short supply and therefore are first come first served, so get your orders in early. If you do not hear from us please assume we got your order and plan to pick it up the following Wednesday in Monument Square in Portland between 11am and 1 pm. We will send reminders on Sunday to get your orders in! If the weather is calling for snow or ice please check your email on the day of pick up to make sure we are still coming!! Freedom Farm Certified Organic Vegetables Beets $2/lb (3 pound min./increment) Carrots $2/lb (3 pound min./increment) Rutabaga $1.50/lb Purple Cabbage $1/lb Red Onion $2/lb(5 pound min.) Golden Shallots $6/lb (1 pound min.) Daikon Radish $1.50/lb B grade squash $.50/lb Winter Squash (Please order by the piece) Butternut $1.25/LB Buttercup $1.25/lb Long pie Pumpkin $1lb Lamb Leg Roasts $10/lb Shanks $10/lb Loin Chops $15/lb Ground $10/lb Thirty Acre Farm Whitefield, Maine mofga certified organic Lacto-fermented foods: Sauerkraut Sauerkraut with Caraway & Juniper Ruby Kraut Gingered Carrot Kim Chi Sour Dill Pickles Spicy daikon Small (16 oz.) $6.00 Large (32 oz.) $10.00 *Red Kuri Squash (beautiful red squash good in pies or just plain roasted) $1.25/lb* Organic Pork: Breakfast Sausage $10.00/lb Boneless Pork Chops $12.00/lb Bone-in Pork Chops $11.00/lb Baby Back Ribs $9.00/lb Spare Ribs $8.00/lb Bone-in Loin Roast $10.00/lb Rolled Roast $11.00/lb Ham Roasts $10.00/lb Stir Fry Tips $11.00/lb Country Ribs $10.00/lb Variety Meats $5.50/lb Goranson Farm Dresden, Maine Mofga Certified Organic Parsnips $2.50/lb (3lb. min./increment) Potatoes- elba (a white fleshed potato)- $2.00/lb (5lb min./increment) MAINE-LY POULTRY LOCALLY GROWN PRODUCTS FROM WARREN MAINE. WHOLE CHICKENS $3.25 LB. BONE IN BREASTS $5.50 LB. BONELESS-SKINLESS BREASTS $8.75 LB FRESH RABBIT $5.25 LB. GROUND TURKEY $5.85 LB HOMEMADE ALL MEAT CHICKEN PIES WITH PEAS LARGE $13.00 SMALL $7.00 FRESH FREE RANGE EGGS $3.50 Swallowtail Farm Small family farm located in Cooper's Mills. Organic Jersey Yogurt in glass, maple or plain pint-$5.00 quart- $8.00 Organic Queso Blanco pint-$7 Farmer's Cheese pint- 11$ Buttermilk quarts-$5 Creme Freche 1/2 pints- $5 pints-$8 Townhouse Farm Whitefield, Maine Ewegurt - sheep milk yogurt, plain and maple $5.00- 16 oz $2.50- 6oz Halloumi - Cypriot frying cheese. Made from organic Jersey cow milk. $16/lb - you can order 1/2 wheel (approx 1/2 lb), or a whole wheel (approximately 1 lb) Morgandie - aged cheese. Similar to manchego or young parmesan. Organic jersey cow milk. $16/lb - also in approximately 1/2 lb or 1 lb wedges.

All those prices look attractive but I'd stick to the smaller to mid-sized for the best flavor and texture. Tell the clerk to keep it under $10 each and go from there.

Now that shrimp season has arrived here, this combo begs to be made. I'll snap a pic or two of the result. I really like the hock 'n gruyere variation too. This thread should be illegal.

Peter: You are obscenely good at sandwich-making. I'm coming over for lunch.