johnnyd

Whoa! Great story, Ivy!

That is outstanding! Three Bucks a pound is a great deal too, especially so fresh. I wonder how many of these guys go south to do this, and if they go to the same spots?

You guys are hitting the hot spots! Fantastic. John does great things with rye. He made me a sazarac that was so good I had two more. I managed to take a photo somehow... That's eG member Jack Rose on left. We are at Oolong in '06. Those others sound terrific. Vignola is indeed a great space. Years ago it was a ship chandlery that I frequented often. Amazing transformation. Glad your having fun! When is everyone else coming up?? Don't let winter keep you from boldly going where Mainers already know where to go.

Welcome back! FYI on Fore Street Menu: Hanger Steak has been replaced with "Butler's Cut" of which there are precious few per cow. I ordered it rare and I thought an extra couple minutes on the fire would have been better. Foie Gras app with a sauterne was heavenly, but that's me. John does work Fridays. I'm sure his pickling you as I type...

Awesome, Shel. Thanks for that. I heard/read that when they opened, the whole staff at La Familia shuts the place down at 7p saturday nights so they can all go to church. WTF? True or False?? I tried Poms Thai noodle on Congress last week. Their dumplings are like little clouds

Okay, so 2007 wasn't that good a year, I guess! So how about a top three?? Anyone? Brazilian friend dined at Gauchos last Saturday night. Found it a tad frustrating. To their credit, the service staff was receptive to his pronunciation tips - and more importantly, returned a few times with varying degrees of doneness until he had what he wanted. He remarked on the absence of appetizers, the lack of imagination of the salad bar and the suspiciously sweet caipirinhas. Over all, he said they need some real Brazilians to organize the space better and get it right. Disappointing. Still have to try it myself.

michaelg:Keep needling them. They can get a tote-full for $25. Then, sell them for a buck a pound and win some fans. Delicious

Mexilhoes na Cataplana is a Portuguese dish cooked in a copper cataplana. (Scroll past the tomato for step by step pics). Really, really good.

Mussels Parisiennes are delicious and simple.

Welcome to eGullet violetfox! How about a Top Five Portland Eateries of 2007 folks? Just places that you aim for first? No specific criteria. Take-out or sit-down. Ordinary to experimental. Personal bias welcome. Finish your list with a place you want to try or re-visit before mud season. Okay, I'll start. One of the reasons I suggested five is because I can't afford to eat out often - so that affects my choices: 5. Uncle Billy's - I've known John a long time. He's a riot. I go for the vibe rather than the food. 4. Bar of Chocolate - I've known Sarah a long time too. ditto for #5 but Sarah makes a mean cuban sandwich among her chocolatey creations. 3. Local 188 - Jay's pretty intense. Love the food. Love the vibe. Love fatdeko behind the bar. 2. Fore Street - I met Sam Hayward 10 years ago when I applied here for a job. We had a blast at the meeting but I had to decline his offer. Every time I eat here (almost always on a gift certificate) I wish I'd accepted. 1. Yosaku - Yup: I've known Tak a long time too. He helped me design my tiny wedding reception here - I think he said it was Yosaku's first ever. My meals here have been consistently exciting, so it's the one place we blow cash. Click here for pics of a modest little lunch we had there in August '07. Place(s) to try before mud season: Gaucho's - Portland's own churrasco. New to town. Have to hit it on a night when there is proper attention paid to the fire pit, probably Saturday night. Asmara - Ethiopian restaurant on Oak Street we visited for a take out menu (not available) last Friday. The aromas coming from the kitchen were outstanding. Awesome music - simple layout. Cheery smiles everywhere. Can't wait. Notables missing from my list are all the hot places with exciting chefs that will just have to wait a little while. You better believe it's tough. But enough about me...

← I know, JohnnyD. It's criminal. Our last au pair wasn't crazy about fish or seafood, but by the end of her stay, she was eating plenty of it. (Rubbing hands together) I have plans, lots of plans .... ← New England Seafood does that to people, doesn't it? Blog on!

One thing is certain: you have to to do something really soon, like a poach in peanut oil, garlic and paprika. Flash boil in water or broth and shell later to add to a salad. Sometimes I use a little heap of cooked shrimp to fill an avocado half. I have a bowl of cooked shrimp right now that I just snack on - dipping sometimes in a variety of dressings. The quiche sounds good! pictures...? $4.49 for headless in Portland's Hannaford today. Curiously, my receipt prints ads on the back and one was a coupon for $1 off 1lb of "fresh cold water, Maine shrimp". Hey!

Mr. Wondrich was here in Portland last Friday, 1-4-08 as a guest of Rebelais Books and local cocktail phenom, Mr. John Meyers (eg member, fatdeko). Click here for a brief entry in the Rebelais blog about the evening. I was sadly occupied elsewhere and couldn't attend. Hope you liked Portland, David. Love to see you back this way soon!

Anyone who has visited the big Farmer's Market in Portland's Deering Oaks Park know how dedicated the folks in the booths are. Their enthusiasm is matched by residents who eagerly purchase fresh, local produce that grow during the short season here. This winter, two of the regular farms have teamed up to provide their produce during the off-season. They have been taking orders by email and then drive to Portland on Wednesdays to deliver to customers. I chatted with Simon from Thirty Acre Farm and he said produce might be scarce as winter wares on, but they have started to offer products from other farms and will have meat and our fermented vegetables through the winter. The top oval sign reads m.o.f.g.a which is the Maine Organic Farmers and Gardeners Association, a non-profit group who endeavor to help growers in Maine. Their Website The farms are: THIRTY ACRE FARM - Whitefield, ME FREEDOM FARM - Freedom, ME They have recently teamed up with a couple other farms to expand their offerings. GORANSON FARM - Dresden, ME TOWNHOUSE FARM - Whitefield, ME TO JOIN THE LIST - Send an email to Simon at eatlocalallyear/AT\gmail.com ------------ Here is the latest menu emailed to me this week (copied by permission): THIRTY ACRE FARM - Whitefield, ME M.O.F.G.A Certified Organic FERMENTED FOOD $6.00/16oz $10.00/32oz $38.00/1 gallon Fresh, Crunchy Sauerkraut Caraway Kraut (w/juniper berries) Ruby Kraut Kim Chi Sour Dill Pickles-$9 PORK Sausage- $10.00/lb. Bratwurst Garlic Breakfast Maple Breakfast Chorizo Hot Italian Sweet Italian Ground (no seasonings) Nitrate Free Bacon-$10.00/lb. Fresh Pork belly $9.00/lb Pork Chops-Bone-in $10.00/lb. Stir Fry Tips-$9.00/lb. Tenderloin_$14.00/lb. Spare ribs-$7.00/lb. Hams -$10.00/lb. Rolled Roasts (no bone, 2-3lbs.)-$11.00/lb. Loin Roasts (bone-in)-$10/lbs Bacon Tips- BIG bAGS!-$4.00/lb. Jowl (fresh)- $6.00/lb. Hocks- Smoked $5.50/lb. Hearts and Livers-$2.00/lb Leaf Lard (unrendered. Ask for instructions on rendering. it's easy!)-$4.00/lb. Back Fat-$3.00/lb Smoked ears! and Bones! For your dogs (perfect for christmas)- $2.00/each ------------ FREEDOM FARM - Freedom, ME Naturally Dyed Yarns - $16 for 8oz. skein Lamb Sausage (4 links frozen) - $15/lb Lamb Loin Chops - $20/lb and M.O.F.G.A Certified Organic Vegetables Yellow and Red Onions - $8 for 5lb (5lb minimum but you are welcome to do 1/2 and 1/2) Onion Deals $37.50 for 25lb $70 for 50lb Yellow and Purple Shallots -$5lb (1lb minimum) Shallot Deals $22.50 for 5lb $40 for 10lb Parsnips- ------------- GORANSON FARM - (Dresden, ME) M.O.F.G.A Certified Organic vegetables Storage Carrots $2/lbs Small potatoes (Kuka Gold, Red Cloud) 5lbs minimum $8 Winter Squash ( Carnival, Kabocha (green forest), Buttercup, Acorn) $1.50/lbs Cabbage (red and green) $1.50/lbs -------------- TOWNHOUSE FARM - (Whitefield ME) Moogurt - (yogurt made from organic Jersey cow milk) 16 oz plain or maple - $4.00/ea Ballstown 1791 aged cheese - (not available in less than half pound portions, portions will not be exact). 3 month cow cheese - $16/lb Has a "high" flavor. Some say it tastes like a young asiago . 2 month goat cheese - $16/lb A full tasting goat cheese. Halloumi - the Cypriot frying cheese. $16/lb Cut into thin slices. Fry it directly on the pan (no oil or butter). Eat as an appetizer while it is still hot. It is like a mini grilled cheese sandwich without the bread! Great for folks with gluten intolerance and those that just like fun things to eat. Olive Garlic Bread - small loaf - $4.50ea Ingredients: King Arthur unbleached white and whole wheat flour, yeast, kosher salt, organic honey, organic garlic, kalamata olives, olive oil.

I went to five supermarkets and three global-food stores before I found what was probably the last stash of black-eyed peas in Portland, Maine. I should have known better than to wait until the last rays of 2007 slipped over the horizon to begin my search. But I was successful... Usually I mix the whole thing up or at least cook rice in the pea/ham hock simmer, but this year I served it kind of deconstructed. Served with Collards, a half-rack of local oysters, Bloody's and my custom hot-pepper vinegar. -------------- I did my weekly music show on local community radio on New Year's Day. Since I bought two bags of dried black-eyed peas, I thought it would be fun to give away the second one on-the-air, especially since it was obviously the "last bag of black-eyed peas in Portland, Maine." After a spirited description of this Southern tradition I offered the audience an abundance of good luck in 2008 simply by dialing the number of the studio and an ability to get to the station by the end of the show. My favorite recipe was added as a bonus offer. Eventually we got a winner, Meghan, who came by just before noon and gladly claimed her peas. I hoped to get her on-air and talk recipes but, alas, she was too shy. Other calls weighed in with much merriment and suggestions, the best of which was to invite everybody over to my house for a heaping bowl of awesome Hoppin' John. It was a great way to start 2008.

Thanks Margo. Most grateful for your trooping around B-town in the snow. Shanty shop is underneath the restaurant back by their parking lot. A mere closet of a space and active most in the summer, I imagine they closed a long time ago. I've only steamed them twice and found a small increase in flavor quality but better firmness. Should do that more often. Did a great shrimp poached in peanut oil, garlic and smoked paprika the other day. Also a shumai that kicked ass.

Stuck my head into Gaucho's at 100 Commercial Street and the staff was putting a polish on the place for their opening Thursday the 27th. Place looks reasonably nice. I was happy to hear some portuguese between some staff members. The Oolong copper bar is intact. There's what appears to be a coffee station immediately inside the entrance but I had too quick a tour to really tell. I don't mean to focus on the place at the expense of others, I have had extraordinary meals at churrascos so I'm understandably excited. I've had a couple whirlwind dinners and lunches out in Portland this holiday season, all of them good but not remarkable enough to post. However, one was my sixth visit to Local 188 on congress st. We always get several tapas plates, hot and cold. They always arrive promptly and are delicious. Owner/Chef Jay served some amazing Maine shrimp cheviche the other day. Last I saw him he was moaning about some negative chatter "somewhere" on line so I reminded him that none of those people know anything about anything and not to pay attention - isn't that right everybody? Merry Christmas!

Good deal, CA. I assume those are headless but tail-on? Were they in good condition? I picked up a pound of headless for $3.99 at our local Hannaford for last night's app. Served piping hot and dipped in garlic & sage butter. ------------ What gets in port tonight is the last fresh shrimp load until Wednesday I suspect:

Thank you very much for a most remarkable blog! I'm sure I speak for many here in saying how much we enjoy your posts - to read them as a team added to the fun. Cheers!

Last night we crashed a christmas party at Local 188 on Congress Street. Chef/Owner Jay handed me a cup of probably the best Maine shrimp ceviche I've ever had. He said he uses lime juice, a splash of orange juice and rice wine vinegar for the marinade, and adds thai chili peppers, garlic, shallot and something else I don't remember. Jay was a little miffed the corporate types around the bar hadn't touched it. Philistines! Jay buys peeled shrimp at an embarrassingly low price. Too low to even say here. He doesn't use whole shrimp on any of his tapas or mains, prefering larger shrimp (from "away") instead.

Easy fix: give her a quick knuckle-rap on the top of the noggin. Works on me whenever I screw around with fatdeko's bar set-up.

This is for whole shrimp? In New York City? I'd say that's excellent. Peeled shrimp (tails on) go for $3.79 to $4.59 here in Portland this week. Shrimp meat-only start at $5.99.Daniel, check the quality and if you get more than 5% damage, push for $3.50 next batch of 10lb. I bet you'd go through 10lb in half an evening up at the B'Club. Let me know what you invent with the lil' suckers. edit to add: You can always hit the road and get here in six hours - stay at my place, then we'll fill your red convertible to the brim and back you go, you road-trippin' fool, you!

So that converts to $8.15/lb. Yup, that's better! $40/lb would be a price for cheap bluefin, I'd imagine. I hear you Aaron. I still love bigwino's gambas al ajillo: - Clove of garlic warmed in peanut oil - Handful of shrimp - Liberal dusting of paprika Push him, Chilehead! Try for 50lbs and advertise a peel n' eat extrazaganza or, even better, try searing a pile of them al ajillo for a special. If anything, you'll be remembered in town for the effort.For those geeked out on fishing stats, check out the Gulf of Maine Ocean Observing System where last season's fishing effort is mapped out per 10 minute quadrants. Each green circle represents harvest in kilos along with the following: