GurnetSaquish.com

 

Dining




The Dining page features a listing of area restaurants including coupons, maps, menus, websites, photos, hours of operation and contact information.  The Gurnet Saquish Dining page also includes visitor submitted recipes, wine pairings and links to local farmers markets and wine tastings.  There are also user submitted recipes and wine pairings located on this page along with details about the first Thanksgiving meal. 






Locally submitted recipes are listed below.  As always we're looking for your submissions.  Select the button at left and submit your recipes.  Don't forget to include photos and videos if you have them.  Pictures and videos help make your recipes come to life.  View the menu for the Pilgrims first Thanksgiving feast at the bottom of the page.




There are a number of wine tastings in and around the community.  View them all when you select this button and check the Calendar page.  Recommended food pairings are listed below the recipes.





LOCAL PRODUCE INCLUDING CORN, BERRIES & MORE

Cretinons Farm Stand
86 Landing Road
Kingston, MA 02364
(781) 585-5531





COUPON | MAP

The Pilgrims' Menu

Foods That May Have Been on the Menu

Seafood: Cod, Eel, Clams, Lobster
Wild Fowl: Wild Turkey, Goose, Duck, Crane, Swan, Partridge, Eagles
Meat: Venison, Seal
Grain: Wheat Flour, Indian Corn
Vegetables: Pumpkin, Peas, Beans, Onions, Lettuce, Radishes, Carrots
Fruit: Plums, Grapes
Nuts: Walnuts, Chestnuts, Acorns
Herbs and Seasonings: Olive Oil, Liverwort, Leeks, Dried Currants, Parsnips

What Was Not on the Menu

Surprisingly, the following foods, all considered staples of the modern Thanksgiving meal, didn't appear on the pilgrims's first feast table:

Ham: There is no evidence that the colonists had butchered a pig by this time, though they had brought pigs with them from England.
Sweet Potatoes/Potatoes: These were not common.
Corn on the Cob: Corn was kept dried out at this time of year.
Cranberry Sauce: The colonists had cranberries but no sugar at this time.
Pumpkin Pie: It's not a recipe that exists at this point, though the pilgrims had recipes for stewed pumpkin.
Chicken/Eggs: We know that the colonists brought hens with them from England, but it's unknown how many they had left at this point or whether the hens were still laying.
Milk: No cows had been aboard the Mayflower, though it's possible that the colonists used goat milk to make cheese.

Source: Kathleen Curtin, Food Historian at Plimouth Plantation



The Dining page features a listing of area restaurants including coupons, maps, menus, websites, photos, hours of operation and contact information.  The Gurnet Saquish Dining page also includes visitor submitted recipes, wine pairings and links to local farmers markets and wine tastings.  There are also user submitted recipes and wine pairings located on this page along with details about the first Thanksgiving meal. 



FREE LOBSTER  *   FREE LOBSTER  *   FREE LOBSTER 

LUCKY'S BACK!  Take a good look at "LUCKY".  Then search around the site and click on images and links until you uncover "Lucky the Lobster".  When you find him (outside of this box of course!) click on him, open the entry form and submit.  If you're the first you'll be emailed a gift certificate good for one Native New England Lobster from Green Harbor Lobster Pound!  You must be here to pick up your lobster.   Relatives and employees of Sand Dollar Media not eligible.  Some restrictions apply.  NO LOBSTERS AWARDED BETWEEN COLUMBUS AND MEMORIAL DAYS.  Good luck!

FREE LOBSTER  *   FREE LOBSTER  *   FREE LOBSTER   


HEAT AND SERVE MEALS



Depot Street Market
35 Depot Street
Duxbury, MA 02332-3847

(781) 934-7001
Hours: M-F 9a-6:30p
Sat 10a-6p, Sun Noon-4p


COUPON | EMAIL | MAP | MENU | WEBSITE


GROCERIES

Foodies Market
46 Depot Street
Duxbury, MA 02332
Ph:  (781) 934-5544
Hours M-Sat 8a-8p, Sun 8a-7p

COUPON  |  EMAIL  |  MAP  |  WEBSITE



PLYMOUTH LOCAL FOODS WINTER-INTO-SPRING MARKET
04-14-2011 2:30p-6:00p

Shop the Winter-Into-Spring Farmer's Market indoors at Plimoth Plantation.  Market features grass fed meats, greens, fresh eggs, root vegetables, regional cheeses, breads, pies, take home foods, homemade jams, soaps, herbals, fiber fashions and distinctive chocolates.  Live music from guitarist Ray Papile.  Hosted by Black Feather Horse Rescue.  Plantation shops are open and independent films at Plimoth Cinema showing at 4:30p and 7p.  Learn about "Eating Raw and Whole Foods." at the Holistic Moms meeting, 6:30p in the Pawtuxet Room.  The event is free.  Visit the CALENDAR page and www.plymouthfarmersmarket.org for more information and to pre-order food for market pick up.

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Baked Stuffed Sea Clams
Sea Clams have been extremely plentiful lately.  They're excellent for chowders or ground up, mixed with ingredients and baked. Here's a basic recipe.
Ingredients:
Corn meal
Sea clams
Bacon or sausage
Stove Stop stuffing
Black pepper
Salt
Parsley

Place live sea clams in a large pot and cover with cool sea water.  Pour in 3 tbsp. of corn meal and let sit for several hours.  The clams will ingest the corn meal and excrete the sand.  Shuck and chop the clams and then mix with Stove Top Stuffing mix.  Chop up a little bacon and/or sausage, I like linguica, but be careful not to add too much as the pork can easily overpower the flavor of the clams.  Season with salt and pepper and bake at 350 for 45 minutes.  Garnish with parsley and serve.

Steamed Striped Bass
Striped Bass is a very delicate white fish.  Not at all oily it takes on the flavor of the ingredients it's cooked with.  While flounder is tasty in a batter or fried striper tends to do better when it's steamed or baked.  Here is a quick and easy recipe that stays true to the fish.

> Two Striped Bass fillets
> One fresh zucchini
> Half an onion
> One Lemon
> Salt and Black Pepper
> 4 tablespoons Italian dressing or 1/2 cup white wine
> Two tablespoons of olive oil
> Aluminum foil

Slice zucchini lengthwise. Lightly brush the cut side with olive oil.  Salt and pepper to taste.  Place on preheated grill face up for 5 minutes.  Flip and grill face down for two minutes.  Beware of olive oil dripping and causing flame ups.  Charred zucchini isn't very tasty.

Tear out two sheets of aluminum foil big enough to wrap around each fillet.  Fold up the edges to create a basket big enough to keep liquid in and cover fish.  Place the fillets skin side down on the aluminum foil and lightly salt and pepper.  Slice onion rings and place across the top of each fillet.  Lightly cover with dressing or wine.  Seal aluminum pouches and place on preheated grill for 7-10 minutes.
 
Place pouches on plates and open and eat.  Beware of steam when opening pouches and enjoy  - Sue Sheff


Make sure before you go clamming that shellfish beds haven't been closed due to red tides.  Select the button at left to view the latest updates on open and closed shellfish beds.







Fresh seafood goes best with fresh produce and you can view a complete list of local markets when you select this button.  Go back to the calendar to see which markets are open on which days.  In season there's a different farmers market three times a week.




NATIVE NEW ENGLAND LOBSTER, CRABS, STEAMERS, LOBSTER ROLLS, ICE CREAM


Green Harbor Lobster Pound
131 Beach Street
Green Harbor, MA 02041

Ph:  (781) 834-4571
Hours:  (Seasonal, Mothers Day Weekend through Columbus Day) 


COUPON  |  MAP

FINE CONTEMPORARY AMERICAN DINING

Ember
459 Plain Street, (Route 139)
Marshfield, MA 02050
PH (781) 834-9159

COUPON | MAP | MENU | WEBSITE







Grilled Ahi Tuna
> 1 lb. fresh caught sushi grade bluefin tuna
> 1/4 cup sesame seeds
> 1 tablespoon olive oil
> small jar wasabi japanese horseradish
> small jar of pickled ginger
> soy sauce 

Cut the tuna into 1 1/2 inch steaks.  Lightly glaze with olive oil.  Roll in sesame seedbath to cover top, bottom and sides.  Heat grill to 350 or better.  Grill for 90 seconds on each side.  Slice across the grain  and serve with pinch of wasabi and pickled ginger per plate.  Avoid dry mix wasabi.  Grilled corn and rice are great sides.  As with all beach cooking keep it fresh and keep it simple! - Sue Sheff








RED WINES

Cabernet Savignon
These "big" red wines are ideal for steak.  They need to be opened for at least 30 minutes before drinking.  The more surface area on the wine the faster it will "breathe" and then "open up" providing a smoother finish and better overall experience.  Our favorite is the Silver Oak Napa Valley Cabernet at $100 per bottle but if you're buying try any of the Hess Cabernets which are easy to find, moderately priced, $22-$35 and usually very good. 


Pinot Noir - Anytime is a good time for Pinot Noir's but they go especially well with light meat like chicken and turkey and "dark" fish like salmon.  Pinot's are also well matched with root vegetables, those grown in the ground, during the Fall and Winter months.  While many may argue you should drink whichever type, red or white, wine that you like regardless of what's on the menu there's no doubt that the characteristics of certain wines pair very well with certain foods; in particular Pinot Noir and mushrooms.  The wine made famous by the movie Sideways is a perfect match for mushroom soup, or mushroom stuffing.  And while not as formidable as a Cabernet Savignon is with a good steak, Pinot Noir is more flexible in that it matches well with both light meats and dark fish like salmon. 

The Pinot Noir grape is generally accepted as the toughest grape to grow due to its thin skin and finicky nature.  And while Pinot's vary wildly in price point you can generally find a good bottle from California for about $22-$28 and an exceptional bottle for twice that amount.  Acacia Pinot Noir gets consistent ratings at about $19/bottle but we really recommend you step up towards the $40 range and look for a Santa Barbara County/California Central Coast wine like  Sanford's Santa Rita Hills Pinot Noir at $40, it's the difference between memorable and just another bottle of wine.


SUMMER RED WINES
Temperanillo and Rioja
For those of us who enjoy red wines many are just too overpowering for most seafood.  But some Spanish wines are ideal for hot summer nights and spicy meals.  Look for some Temperanillo and Rioja blends as excellent pairings for shellfish, spicy chowders, bisques and especially seafood dishes with pork. There are dozens of good Spanish wines for $8-$15.

WHITE WINE
Chardonnay
- The popular wine choice to pair with seafood for many residents is Chardonnay.  Chardonnays are now aged in oak or stainless or both.  Wines aged in oak tend to be richer while those aged in stainless are more crisp.  At 90 points from the Wine Spectator this reviewer recommends the '05 Chalk Hill for around $37/bottle.  They write, "The '05 Chalk Hill Chardonnay is refreshing, intense and vibrant, with a mix of spice, floral, fig and apricot flavors that are rich, deep and complex."  I also like the Rombauer Chardonnay which can be found for $35-$45/bottle.  But hey when a friend or "outlaw" is coming to visit have them pick up a bottle on their way down.     For about $20/bottle the '07 Ferrari-Carano is an excellent buy for a wine aged in French oak. We also like the Cambria and the Clos du Bois for around $17/bottle.

Pinot Grigio
Many Chardonnay's can be a little too acidic especially in the under $22 range.  But Pinot Grigios from Italy tend to be much smoother and less robust.  Santa Margharita Pinot Grigio was at one time the best selling wine in America and while we enjoy it we find it over priced in some places as much as $25.  But you can find some very tasty Pinot Grigios for under $11 including Ecco Domani for $8.99. 
 

duxbury restaurant



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