Spicy Spaghetti and Vegetables

  Zucchini time is upon us.  Try this spicy spaghetti.  I found a Chipotle Angel Hair pasta at a local store to add some extra kick.

                                                             

  1 Tsp Ancho Chili Powder                                               1/2 Tsp Ground cumin

  2 C Water                                                                          6 Ounce Angel Hair Pasta, broken

  29 Oz Diced Tomatoes                                                     1/2 Tsp Salt

  2 Tsp Chili powder                                                           2 1/2 Cup Zucchini, cut into chunks

  1/2 Tsp Garlic powder                                                      1 Red bell pepper, sliced                                            

In a large skillet, heat oil and add zucchini and peppers.

Add the water, tomato's, chili powder, garlic powder, salt and cumin; bring to a boil. Stir in spaghetti and return to a boil. 

Cook according to package directions.  

Injected, Rubbed and Smoked - Beef Brisket Goodness

  During our stop at Ryan and Wood Distilleries, we had the opportunity to purchase some whiskey barrel chips and sawdust.  Almost as soon as we got them, I was pondering what to do with them.  The day we arrived home, I was at our local butcher purchasing a 6.5 pound beef brisket flat (I would have purchased a whole one, but they didn't have one.)  Injected, rubbed, smoked and slow cooked, this brisket fell apart.  If you do not smoke regularly and/or do not watch reality television barbecue shows, the below picture may not look good.  Trust me - the crust is perfect and tasty.   It made excellent sandwiches as is or topped with barbecue sauce.

Make sure you have a large foil roasting pan, with a plastic lid if possible.  If not, use the foil pan to marinade then wash it to use it to grill.

Put the plastic lid inside the foil pan.  Unwrap the roast and put fat side up in the pan.

Injection:

2 cups Low Sodium Beef Stock

1/2 cup Rye Whiskey (I used Ryan & Wood, to go with my wood chips)

Mix togethter stock and whiskey.  Inject about half into brisket, 1 spacing 1 inch apart and 1 inch from edges.

Turn roast over, pour remaining marinade in pan, cover the pan with plastic wrap and refrigerate at least 8 hours.

About two hours before you are ready to begin cooking, remove the roast from the refrigerator so you can begin getting it to room temperature.  Turn it over in the marinade, fat side up, and let sit.

In a medium bowl, add the following:

1 cup pecan chips:

1/2 cup whiskey sawdust and about 1/2 cup whiskey barrel pieces.

Add water until wood is just covered, set aside for at least 1 hour.

Mix together the following spices - this is just enough for one 6 to 8 pound brisket:

3 Tbl Kosher Salt

1 Tbl Black Pepper

1 Tbp Hot Hungarian Paprika

1/2 Tbl Dark Brown Sugar

1 tsp cumin

1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp cayenne pepper

Remove brisket from marinade and place on a cutting board.  Discard marinade and plastic pan.  Coat brisket with rub and place fat side up in the pan.  Allow to sit about 1 hour before placing on grill.

Light your grill and regulate the temperature to about 275 degrees.  While it is regulating, line a colander with muslin.

Pour wood chips into muslin and allow water to drain until ready to put on the grill.

When regulated, add wood chips, set up for indirectgrilling  and set the foil pain containing the roast into the grill.  Close the lid and let smoke for about 3 1/2 hours.  Temp brisket.  If 175 to 195 degrees, cover with foil and keep cooking until the temperature registers 210 degrees.

When to roast is 210 degrees, remove from the grill and let rest for 30 minutes before slicing.

Sea Mist Cottage

  If you are looking for a place to stay in Rockport, start (and hopefully end) your search with Sea Mist Cottage
http://seamistcottage57.com/.  This was the perfect place for Hubby and I to stay.  It was within walking distance of EVERYTHING - .4 miles was the longest distance.  Train stop? 2 blocks.  Dunkin Donuts?  2 blocks.   Roy Moore?  .3 miles.  T Wharf?  .2 miles.   There was a convenience store, a local market and a post office that we passed regularly.  

The cottage was extremely clean.  It is the first rental I have stayed in that included paper products, shampoo and soap.  While we did take our own toiletries, it was helpful.  The prior rental we stayed in, I was thinking hotel instead of rental space and had to send Hubby out for bath soap.  The two enormous skylights led to a very bright space as well as a wonderful place to watch nighttime thunderstorms.  

Even during those thunderstorms, we were able to sleep with the windows open.  While there was air conditioning available, we found that it was not needed often.  Even on the 90 degree days, we kept it off during the day.  When we returned from our travels, we turned the air on and went to dinner. When we retured, the cottage was cool, as was the outdoors, so we could turn off the air and open the windows.

Instructions were clearly outlined.

The request to strip the bed and start one load of laundry was not only reasonable, it was extremely simple because the washing machine was RIGHT THERE - detergent included.

Just inside the kitchen door is a wall full of hooks that made for a great place to hang everything - fleece tops, headbands, walking packs, lense cloths, tea towels, hats, bags....

Pat, the owner, was a wonderulf lady.  We took up at least 30 minutes of her time one two different occasions - and could have taken much longer, but we didn't want to impose.  Please visit the website for more photos, information and reservations.

www.seamistcottage57.com

So, now you have where to stay, where to eat and what to do.  Plan your trip to Cape Ann and have a wonderful time.  Come back and tell me what you think.

Cape Ann - FOOD

  We arrived in Rockport just before supper time.  After unpacking the car and settling in, we went wandering.  During our travels, we found Roy Moore's Fish Shack.

The dining room had a bank of windows overlooking the harbor.  The menu had seafood as well as a nice selection for those that do not like seafood.  That night, we started our week off on the right foot, and we both ordered a boiled lobster.  We liked the experience, we went back three more times that week.  The BEST claim chowder, swordfish, a second lobster...all fantastic.  One note - when the menu says Large Garden Salad, it means LARGE salad.

Lunch number one in Rockport was at Top Dog - a hot dog shack extrodinaire.  The shack had 14 different hot dog options, and a 15th 'build your own' option.  They had fun names, too.  You have the option of having your dog steamed or grilled and there is a large selection of drink options.  

Lunch number two was at a local pizza and roast beef shop - Rockport House of Pizza and Roast Beef.  We were a little skeptical, as it seemed like an odd combination.  As we traveled, we saw that it was a common occurance, so we gave it a whirl.  We went, not sure what we wanted, and we saw something on the menu that we had seen other places - Linguica.  No idea what it was, so we just got pepperoni.  Then we researched.  Linguica is a somewhat spicy regional sausage that is common in Massachussetts, New Hampsire and other New England States.  Oddly enough, it is also popular in Hawaii, just about as far away as you can get.  It sounded good, so we went back and got another pizza the next day with the Linguica.  If you get a chance to try it, you should.

Now we travel to Gloucester.  We had enjoyed the lager from Cape Ann Brewing Company while at Roy Moore's.  When we were walking around Gloucester, we saw the brewpub, so we stopped in for a growler.  The next day, our kayak guide told us that they had excellent pub food, so off to Gloucester we went for supper.  They do indeed have great food - they make their own Habanero sauce that has a very nice kick.  They also had a differnt, but quite tasty, summer blend with rhubarb.

Last recommendation was from lunch in Salem.  We stumbled on Rockafella's.  It was the only time this week we had a vegetarian meal, and we loved it.   Hubby had a veggie wrap, I had a panini loaded with mushrooms, spinach, peppers and goat cheese.  The inside of the restaurant had a lot of character and, if there in the evening, they have a stage for live music and other events.

Ryan and Wood Distilleries, Gloucester

One of the highlights of our trip to Cape Ann was a tour of Ryan and Wood Distilleries in Gloucester.  Our tour guide for the day was Kathy Ryan - one of the owners.  We learned about the history of distilleries, the challenges of setting them up since prohibition, the equipment used and the tracking necessary to remain in business.  We ran into Bob Ryan during our tour and had a great chat about chemistry, scales and general technological challenges in the distilling business.

After the tour, we stopped to taste.  Ryan and Wood makes Whiskey, Rum, Gin and Vodka.  We came home with all of them, as well as with some barrel chunks for smoking.  I have already used the Whiskey to make a beef brisket and BBQ Sauce.  I'll share if I am happy with them.

Go to Gloucester, take the tour.  Not going near Cape Ann?  Go to Massachusetts, find a store that sells Ryan and Wood Spirits.  You will try and like any of them.

Learn more at the Ryan and Wood website - http://ryanandwood.com/.  You will see the photo below, and many more, at their site.

Rubbed and Mopped Ribs

I know, I have promised more information on where to stay and where to eat when in Cape Ann, but we have been home for less than 24 hours and our Big Green Egg is back in service, so I wanted to share a recipe first.  The following recipe was what we used the first time we made ribs on our egg.  As you can see from this picture, I did not follow my own instructions and wait for the meat to pull back from the end of the bone.  They were still very good, they were completely cooked, but they just didn't fall apart like I wanted them to - patience is key with ribs.

  2 Racks Pork Spareribs                                                           

  ----Rub----                                                                              

  1/4 Cup Hot Hungarian Paprika                                                

  5 Tsp Black Pepper                                                                 

  5 Tsp Dark Brown Sugar                                                           

  1 Tsp Salt                                                                                 

  2 Tsp Celery Salt                                                                       

  2 Tsp Cayenne     

  2 Tsp Garlic Powder

  2 Tsp Dry Mustard

  2 Tsp Cumin

  ----Mop----

  1 Cup Apple Cider Vinegar

  1/4 Cup Yellow Mustard

  1 Tsp Salt                                                                    

Mix all rub ingredients, set aside.

Remove the skin from each rack of ribs.  Coat with dry rub.  Let sit for at least 4 hours.  If refrigerating, return to room  temperature before cooking.

Heat the grill to about 300 degrees, set for indirect heat.  Add wood chips for smoke per your grill instructions.  Arrange ribs, meat side up, on grate over drip pan.  Cover the grill and smoke for an hour.

Meanwhile, mix your mop sauce.  After the hour, open the grill and mop the ribs.  Cook until ribs are tender and meat has shrunk back from the ends of the bones - about another hour.

And now, back to Cape Ann.

Thatcher Island

There are many lighthouses around Cape Ann.  Most can only be seen from a distance.  For example, the twin lighthouses on thatcher island can be photographed from a distance with a good lens and a willingness to drive through residential streets with no place to actually stop.  Hubby and I paused - I took this picture and we moved on quickly to avoid blocking the road.

Hubby and I had a waterproof camera and a willingness to kayak, so we went looking for options.  Enter North Shore Kayak.  Every day at 1:30 (during the summer), they offer a guided kayak trip to Thatcher Island.  Please note - this is a two to two and a half mile paddle one way, so be prepared.  It is a three hour tour, so you have time to explore the island and rest before your paddle back (climbing a lighthouse is resting, right).  Make sure you take plenty of water.

Call at least the day before you want take your trips so there is space and/or a guide available.  You will be asked to arrive half an hour early to sign the waivers, get your PFD's and walk to the launch site.  The waiver can be printed from their website before you go, if you like.  Once all of the prep work is done, it is into the kayaks and a paddle around the perimeter of the harbor.

Once out of the harbour, you aim for the strait between the cape and Straitsmouth Island.  

While passing you will see another lighthouse.

Once through the strait, you can see the Thatcher Island lighthouses.

You want to paddle toward the small white boathouse and land right up the ramp.  Make sure you sign the guest book/waiver in the boat house.

Just outside the boathouse is a plaque with information about the island.

From the boathouse, visit the light house museum then go to the lighthouse for a climb.

When you are done exploring the island, it is back to the boats for a paddle back to the starting point with another view of the Straitsmouth Lighthouse.

I highly recommend this tour.  Patrick was our tour guide and he was very patient with me as a novice paddler.  Once on the island, he gave us the option of givings us the tour or letting us explore on our own.  If paddling is not your cup of tea, there is also a boat tour that goes to the island once or twice a week.  Information is available at the end of the T pier.