Cape Cod’s Artisanal Food Movement

  Is Cape Cod having it’s own Artisanal food movement? Artisanal food is handcrafted, high quality, often gourmet food produced in a non-industrial, traditional, typically small-scale manner. It’s an answer to main-stream industrial food production, recapturing food making tradition and delighting tastebuds alike. Most recently I was reading about Brooklyn’s Artisanal food movement and if...
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“48 Hour” Short Ribs with Agave Caramelized Cipollini Onions and a Veal Demi-Glace

Short Ribs: 5-7 Good meaty Short Ribs 32 oz of Veal Stock ( Make sure it’s veal stock, you could do this with Beef Stock but it’s just not the same) 12 oz of Chicken Stock 1 Bottle of Shiraz\Viogner Blended Wine (or any wine with deep dark bold notes) , maybe do a bottle and a half and save the other half for you. 2 Bay Leaves 4 Sprigs of Thyme 8 leaves of Sage 2 sprigs of Rosemary 2...
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Summer Ceviche

2 filets of tiliapia small dice 1 cup of fresh pico de gallo Juice of 3 limes 1/2 cucumber diced 1/2 red onion super fine dice 1/2 avocado diced Pinch of cumin Pinch of coriander 1 tablespoon of agave nectar 1 teaspoon oil (whatever) Pinch or two of salt Fresh ground pepper 1 whole jalapeño fine dice, no seeds 5-6 dashes or so of tapatio hot sauce 1/8 cup of lemon juice 1/2 bunch of cilantro...
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Wing Week 1 : Ginger-Siracha Wings

I am working a task to find the best Chicken Wing recipe in celebration of this years NFL Football Season. So check back often to find out what recipe scores the next touchdown ! 12 chicken wings 2 tablespoons vegetable oil Salt and freshly ground pepper 3/4 cup rice vinegar 1/2 cup light brown sugar 1/4 cup soy sauce 1 1/2 tablespoons sweet Asian chile sauce 2 1/2 teaspoons Sriracha chile sauce...
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P’tit Basque

Recently I visited Main Street Wine and Gourmet , in Orleans, MA.  I was introduced to a sheep’s milk cheese labeled P’tit Basque.  This cheese has a pungent nutty aroma, with a semi-firm texture. The scent of the cheese is matched with a a great mild flavor. http://www.thesocialdiner.com/petite-basque/ What I loved about it was the character the cheese develops with it being aged...
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