Upgraded Stuffed Clams

Upgraded Stuffed Clams

Stuffed clams are one of those classic New England dishes that fed me throughout my childhood. You can find them in seafood restaurants, at the bar, or packaged perfectly in the freezer section of your local supermarket.

Put that Pizza on the Grill!

Put that Pizza on the Grill!

The trick to a good pizza is working with a hot oven, or in this case, a hot grill. I cranked up all 3 burners and set the stone on top, closed the lid, and kicked back. I dusted my peel with cornmeal and rolled out the dough by hand, applied the toppings, and set it in the grill with the lid closed. Within 10 minutes, I had a nice brown crust, melty toppings, and an aroma to live for!

Shaved Asparagus w/ Shrimp & Black Olive Vinaigrette

Shaved Asparagus w/ Shrimp & Black Olive Vinaigrette

Here in Maine, asparagus is one of the most anticipated cultivated vegetables each and every spring. I can always rely on Peacemeal Farm at the Friday market to come through with these lovely green spears, but I know to act fast or they'll be swept up in a matter a minutes. Asparagus will begin to show themselves sometime in May and last a month, if lucky, before fading away for the remainder of the year. 

Spring Ricotta w/ Rosemary Infused Honey

Spring Ricotta w/ Rosemary Infused Honey

Spring is a glorious time of the year, bringing forth new life after a long winter slumber. Now that the snow has "mostly" melted away, crocuses have shown themselves, providing a vibrant purple color not seen in many months.

Acorn Fried Flounder Roe

Acorn Fried Flounder Roe

We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior.