johnnyd

No auctions since the 19th. Called the Exchange this morning and one boat was scheduled to go out but they haven't heard a confirmation from them yet. We better see some action this week because I (and quite a few others, I'm sure) are counting on a pile of fresh shrimp for new year's weekend!

Holy Hannah! Nice Menu! I had a pile of Matsutake from Belgrade Lakes region a couple years ago that were spectacular. Glad to see Rob has found some. And How About Them Apples?! I assume the first course uses freshly-caught, Gulf of Maine Shrimp??? Esme, have fun that night if you're on the clock. Wish I could join you. Cheers! John

I think you've nailed it - maybe if one were to prepare grits in a shrimp broth? I've often thought of the possible future of shrimp roe as a caviar, more because there is a hell of a lot of it than perhaps the culinary value. One would have to carefully remove and then brine it. It is so delicate I wonder if they would survive the process. Portland Fish Exchange Shrimp Auction - December 18, 2005: Landings: 7 Trucks 13969 lbs consigned 8104 lbs sold $0.43 - low bid $0.43 - average $0.43 - high bid Portland Fish Exchange Shrimp Auction - December 19, 2005: Landings: 2 Boats; 5 Trucks 9783 lbs consigned 7851 lbs sold $0.25 - low bid $0.33 - average $0.40 - high bid No Auctions were held over the last couple of days and with prices that low, I wouldn't bother leaving the harbor. Dropped by Harbor Fish Market y'day and saw that they added a new price point: $1.00 per pound if TEN POUNDS or more purchased. The other day I prepared a pound of shrimp in boiling water, bayleaf and peppercorn for about a minute, then tossed them, peeled, with chopped celery leaves and scallion, then a healthy squirt of lemon juice. Served still warm - no salt and pepper needed.

Thanks for sorting that out esme. I understand Chef Rob Evans is throwing "A Gastronomic Revelry" at Hugo's on New Year's Eve. Innovative New England Cuisine sez the local daily.

Thanks for sorting that out esme. I understand Chef Rob Evans is throwing "A Gastronomic Revelry" at Hugo's on New Year's Eve. Innovative New England Cuisine sez the local daily.

I hope to tackle the mighty terrine with help from Bleudavergne's terrine thread.

Absolutely. I attempted this fabulous dish using available ingredients within one hour of Lucy's posting, albeit a smaller version for one person. Delicious !

Rosemont is one half of Portland Green Grocer since it's renovation last winter. I've heard many raves but have yet to go.

Former Exec Chef of Mims and Back Bay Grill opens The Front Room on Congress Street. Found some conversation about it here (registration required). Comments included driving by and seeing the chef get a standing ovation. Menu includes Chicken Liver Pate, Gnocchi with Crab, Steak with Blue Cheese, a la carte vegetables and starches, sandwiches and salads nearly identical to the Mim's menu and a VERY aggressive wine list. I can't find it on any lists so it's quite new. Don't even know what number it is on Congress St. yet.

Thank You, Jamie. Merry Christmas!

Portland Fish Exchange Shrimp Auction - December 14, 2005: 1938 lbs consigned 1938 lbs sold $0.76 - low bid $0.76 - average $0.76 - high bid A third of the volume of shrimp available at auction and the price rises 50%

Friends in the mountains of maine gave me a pile of these a couple years ago. I followed a recipe on-line that seemed very respectful and definitely brought out that wonderful gym-sock flavor. I prepared a hot dashi with a touch of miso and chopped scallion, then sliced them in thin wafers. I let the soup sit for a little bit and served. Also minced them and added it to a pot of jasmine rice, top with a scattering of scallion This website is a group of pickers in the NorthWest. Find the buy/pick message forum and poke around for the good stories. I saw one mention that just dipping them in tamari/soy is great.

The season for Gulf of Maine Shrimp has begun.

Portland Fish Exchange Shrimp Auction - December 12, 2005: 5865 lbs consigned 4566 lbs sold $0.51 - low bid $0.51 - average $0.51 - high bid Retail Prices - Harbor Fish, Custom House Wharf Whole: $1.39/lb Headless: $4.50/lb Peeled: $6.99/lb

Thanks Ludja, it's a pleasure and an honor. This noble little critter deserves an audience and I am happy to oblige. I have to say that this first batch was out of the water just less than a day when I peeled them for dipping. They tasted delicious, like I'd scooped them out of the water myself. I boiled a couple of handfuls for a dinner course last night, hand-peel and dip in hot butter like miniature lobsters - only more delicate. The roe on the underside turns pink and adds to the flavor somewhat.

Harbor Fish got them in this morning. The talk was all about inventing ways to have 'em. I had mine raw, dipped in home-made ponzu as soon as I got home.

Went to Shahnaz Persian Grille this weekend and had a feast. Shahnaz ran a hair salon for ten years then the building was sold. Married a local guy with ten years of kitchen experience and the two of them opened the Persian Grille in October. I have to say their meals taste wonderful. They use dried lime, pomegranate, sumac and all kinds of stuff I'm new to. Their kabobs are stellar. They spend a lot of time guiding customers which I think they enjoy. See my on-line review: "Persia Meets Portland", here. I dropped $20 on some nice looking Saffron (container covered in farsi? arabic?), some pomegranate syrup and some crushed dried lime pieces. Couldn't resist! 795 Forest Avenue. A little tough to find - look for the weird Dunkin Donuts across the street from Shahnaz Persian Grille. Plenty of parking.

Opening day is tomorrow. Saw two boats leaving the harbor about noon with BIG net spools on their transom. Kind of like these: I'd imagine the first auction is tomorrow night or the next day. I'll have to call the Fish Exchange and get the skinny on number of boats out. Stay tuned! edited 12/12: 5 boats out today. Auction at 8pm. If I hadn't blown my knee out on some ice I'd be there.

Just enough room for a boombox (knobs now coated with dried cooking slime) and my wifes collection of fortune cookies from takeout dinners.

[doh!] [/doh!]

I can't believe my good fortune. I have recently been tapped to review area restaurants for a local on-line daily. Your guidelines are most helpful regardless of the lightyears apart my league is to yours. One thing I can certainly share is my sudden popularity among my friends... Gorgeous photos, Jamie, and your wit makes this blog surely one of the best.

A friend brokers wild mushrooms in the mountains near here. She gave me half a flat of Matsutake (worth about $300) which I carefully prepared in a variety of ways for a few days. Finally, I'd had enough and froze the rest, about a pound or $150 worth. Needless to say, they did not survive.

What an outstanding account! SK echoes for me the staging on the internet that is coming together in the epicurean world. Fascinating story, thank you!

Some of my more memorable meals in Europe were in places with one or two long tables, thus creating a communal dining setting. I'm betting that your square footage will not allow it, but if it did, a couple long, wooden picnic tables can create this as well. Hell you could build 'em right there in an afternoon, and the place won't look like an obvious restaurant when the Health Dept eventually drops by.

Question esme: When making stock, how long to you simmer the pot and to what extent do you strain the result? My shrimp shell stock turns grey owing to the millions of eggs, intensifying the flavor. Then I use a small china cap, keeping any bits that get through as a "bonus". I'd imagine at this point one reduces the liquid before making risotto, and my version would make it a shade or two lighter than squid ink risotto.