johnnyd

Chef Steve Corry, of Five Fifty Five in Portland, named one of 10 best new chefs of 2007 - Food & Wine Magazine

Thanks Folks, it's an honor and a pleasure. Sunday's New York Times had an article about Port Clyde, Maine [available for a limited time] that featured a photo of a couple fishermen off-loading their shrimp on a recent afternoon. The town is rallying to preserve working waterfront acreage and shoreline for the fishing industry as much property has been purchased by out-of-staters for vacation homes. Harbor Fish Market says only a few boats are going out for shrimp at this point. They haven't seen whole shrimp at the shop in two weeks. Headless was for sale y'day for $3.49/pound. There will be shelled shrimp available all month, $5.49 or so per pound.

I took part in the Sea Urchin Boom/Bust here in Maine during the '90s as a commercial diver (see stupid avatar at left). Before anyone could blink, every unemployed plumber and contractor had a scuba tank on their back, scraping seemingly innumerable urchins off the sea floor and selling them at the town pier for hundreds of dollars. By 1995 sea urchins were the number two seafood export out of Maine, behind lobsters. It was like the gold rush of the 1840's. I wonder if Sasha weighs in on the whirlwind effect the fishery had here - or in California, another source of high-quality, american uni? Must check it out.

Area Food Consumers Alert! Couldn't help passing along a choice nugget of journalism about Whole Foods arrival in Portland. The following opens a hysterical article in theBollard.com called "Hanna and Her Hot Hippie Sister" The article includes an item-per-item price comparison of 17 typical food items.

Looks really scrumptious Bryan! Can't wait for more. I'd say 70 quid is pretty bloody high for tea, but they don't call it high tea for nothing. Plus it's the Dorchester. Did g/f know price going in? edit to add: I see your next post answers that nicely. carry on...

Stay tuned... ←

Theresa, I am spellbound. I grew up in the Algarve as a teenager and haven't been back for many years. Your pictures and commentary make me want to chuck it all and go back to this wonderful country. I see so many things that bring back memories. I actually just finished making a batch of caldo verde yesterday! I recommend using collard greens instead of kale here in the USA. The market pic of that mountain of couve was probably the result of a common, and ingenious, invention - a large robo-coup blade is afixed to a hand crank, the couve leaves are rolled up into "cigars" and fed into the rotating cutting disc. It's like a massive chiffonade machine! The idea is to get the couve as thin as possible so it practically melts in the potato & [chicken] broth, thus turning it a jade-like green. Eric is right that it's not the most exciting soup, I jazz it up with more chorizo and garlic. But it reminds me so much of Portugal, the appeal has been burned-in. Did you ever go north to Sintra? A very magical part of Portugal.

Ellen, Very nice blog. Great new gig. And... you look mahvelous, dahling. Sorry I came late to the party. I have to second the suggestion to investigate kelp noodles. I have just discovered them through a good friend who has started harvesting them here in Maine, a wing of his successful mussel aquaculture biz. I wrote a little bit about it on the cooking forum last month - see here - I have noticed that when re-cooked a bit, they approach a more noodly consistency but they really don't have the flavor pasta has as there are no eggs, flour etc. I think they would have been great is a couple of your soups. If you try the Sea Tangle product, please post. Your pics were fabulous this week. Good luck this year! johnnyd

Reprinted by permission from Sustainable Food News .com

Good move, doc. None needed anyway, those pics stand alone. Fascinating +glp!+ !!!

On the whole they have a neutral flavor. The salad prepared in an asian manner was simple and delicious. Tolof said he worked hard on the right balance of dressing: 1 part rice wine vinegar 2 parts sesame oil 3 parts soy toasted sesame seeds It was a successful dish and looks great as you can see. The noodles are cooked al dente before packaging. As Tolof heated them in the mussel broth they absorbed the garlic and wine flavor, but not too much. They got a bit softer here but still had a firmness that was actually fun to bite on, and unexpected since I was thinking fettucine at the time. Add those mussels and it's a memorable experience. I can still taste both a day later. I know he's a friend of mine and I unceasingly promote local food endeavours but I really think he's got something here. I still have that bag in the freezer so I have to try it myself. Ocean Approved has gone to great lengths to make the prep as easy as possible. "After thawing, run under hot water to warm them up." say the directions. Are we washing away flavor by doing so? I don't think so but I'll try it out.

Today, Tolof Olson of Ocean Approved LLC was on hand at Harbor Fish Market on one of the piers in Portland Maine, to demonstrate the versatility of his Kelp Noodles. His cold preparation was a salad dressed with rice wine vinegar, sesame oil, soy sauce and sesame seed. The Kelp comes frozen so when it's thawed rinse a bit first, he says. It was really good - crunchy He also served a hot sample with mussels (mussel aquaculture is his main business). These were delicious with his mussels, which were steamed in white wine and garlic. The kelp held it's crunch when heated. He says he is expecting to harvest a thousand pounds of kelp per week to meet demand. He has just started selling thin, angel-hair pasta-size kelp specifically for the salad option This is a guy who is passionate about his product. Hats off to Tolof Olsen.

Picked up the last of the whole fresh shrimp at Harbor Fish y'day - only two pounds left! The price was up to $1.49/lb and they went through about 200 lbs in six hours. I do believe there is finally some action among consumers. My job may be done here... or just beginning? They were so fresh and delicious I had a handful with ponzu, made a bowl of nice shrimp ceviche, then peeled the rest for freezing. Some, however, were just too small so I sprinkled some salt and paprika on 'em and sauteed at high heat. I don't understand why these aren't prepared more often around here. Crunchy goodness. At the bottom of the bag I found this curious little guy: There are at least five species of north atlantic shrimp. This fellow couldn't keep up with his brethren I suppose.

yyyeahh!!! Bring it on you book-burning fool!

Don't know when you were last here but Street & Co. chef Abby departed after 9(?) years and opened her own place, Caiola's in the West End. Heard great things about it. Also, Vignola opened in July 06 at 10 Dana Street. It's an off-shoot of Cinque Terre. Have yet to go and use my gift certificate but if I do soon I'll post about it. When are you two in town?

yo, iriee! Saw this shot of Shane MacGowan in Boston and thought of you at the show. Where did you end up for dinner (and later!) and even better, how about a recap of the Seafood Show?

Cuy asado!! Finally I get to see it - the paw is awesome, doc - many thanks. I worked with a fellow from Peru and he spoke frequently about these. For some reason, I came away with the impression that they were served on a stick or spit from the fireplace... or was my colleague pulling my, um...er, leg?

Damn, that's a cool story. Some people I know who live on their boats in Portland's marinas could use that knowledge. Must keep an eye out for Lump Alum. Plenty of tips! Thanks Larry, et al! I'll get that sucker clean now. I don't like the idea of oxalicrap on my kidneys. Now if I can just kick my starfruit habit...

I know, I'm a nut like that, really! But actually, it's just a whisper of rust on the top (which I probably shouldn't use anyway) and I'm worried if I just go for it I'll have metalic tasting food - oh screw it! I'm paintin' that sucker with sno-bal or whatever lard I have hanging around and lay it upside in the oven for the rest of the afternoon

I picked up a never-been-used deep Lodge with top at a yard sale. I scrubbed it pretty well and oven-heated it to dry thoroughly. There is still a faint rust issue, especially on the top. Best tool to get rid of it once and for all so I can season this thing and get going? If I use a steel brush (it's in the raised logo and crease, a ring about 3mm deep around the top's top) will I damage it? Am I thinking about it too much??? This unit has to be 20yrs old and I'm certain it's never been heated.

Just got back from Harbor Fish Market in the Old Port and they say another couple weeks left. They expect a load of whole shrimp tomorrow as a couple boats are sure to go out in this nice weather. Judging by the load at Free Range Lobster on Commercial Street, the harvest is getting smaller sizes and there is no roe anymore. This is the time when the quality falls off precipitously so there is not likely to be any shipped south. I don't know that for sure except for Chris's post above sounds definite in RI. End of March season closure sounds right as I missed the opening by two weeks back at the beginning of this thread - I was using last year's dates I hope to nail at least five pounds tomorrow so I can freeze them for the summer and fall. Okay, maybe ten pounds. At $0.99/lb it's stupid not to. [Note to local readers: The mid-atlantic shad roe looks terrific. $8.99/pair. Also, Tolof the kelp noodle guy will be at Harbor Friday 11a-3p for a demonstration of kelp noodle preparation as well as his Bangs Island Mussel aquaculture product. Should be delicious.]

Indeed, the end of the Maine Shrimp season is nigh... ... so it's time for the final recipe of the season: from The Fore Street in Portland Maine, Chef Sam Hayward's Shrimp Chowder featured in this month's Saveur (#100) I went to Harbor Fish Market Saturday afternoon and to my dismay they were totally out of shrimp! Damn, I thought, maybe word is finally getting around? So I head over to Free Range and he's got one tote of whole shrimp and a handful of shelled on hand. In front of me is an irate asian lady who appears to be waiting for several pounds to be shoveled into bags. This is the first time I may not be able to buy fresh shrimp when I want it. Thankfully, I get three pounds, per Sam's recipe. Time to get to work... There are way more little shrimp in this batch. A lot of damaged ones too. I see clearly why trapped shrimp have an edge. The heads, shells, damaged and smalls go straight into the pot with 10 cups cold water, and brought to a boil. Simmer five minutes. This will be excellent stock. There is a lot of extra shrimpmeat in it. Next, I rendered 1/4cup blanched saltpork and added 2 large russet potato and a leek, white only Cook gently for five minutes. Then added 3cups shrimp broth. Simmer gently, covered for ten minutes. Then melt 3tbsp of butter, turn heat to high, and add chilled shrimp meat and 3/4cup of heavy cream. This is looking pretty rich right now! Boil for 30 seconds... Then gently fold into the chowder base and let rest for ten minutes, covered. Add Salt, generous grinds of fresh black pepper and a pinch of cayenne pepper. ... and you might get it to look like Sam's at Fore Street! Recipe called for chives garnish - I used a scallion top. Delicious! Thank You Sam Hayward, and Many, Many Thanks to the boys on the boats who bring us this treasure every winter.

*sigh!* The Dirty Dozen? I ain't tryin' another 'til I get this one... without cheating.

repo man? ← Hooo, Boy this has been a long game! Repo Man surfaced around post #30something and Diner around #60something. If we made a movie about this thread we'd implode!

I'm going to take a stab at this. I haven't seen it in a while so I could be way off... Goodfellas ?