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Rebooting the Family Business 0

Here’s a fine reminiscence, typical of the corporate culture that had been passed to the next generation: “There was a guy who’d had an impoverished childhood and years ago he worked at the Pool,” says a family friend. “One day someone saw him take money from the till and reported it.

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Hot Crab Dip 0

Hot Crab Dip Recipe

Hot Crab Recipe Ingredients

4 ounces cream cheese, softened

1½ tablespoons mayonnaise

1⁄3 cup low-fat sour cream

¼ teaspoon salt

1⁄8 teaspoon paprika

2 teaspoons minced onion

½ cup Parmesan cheese, grated

2 cans lump crabmeat, picked over for shells

How to Make Hot Crab Dip

woodmans-hot-crab-dipPreheat the oven to 350˚F.

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Smothered Pork Chops 0

Smothered Pork Chops Recipe by Judi Woodman McComiskey

Smothered Pork Chops Ingredients

6 pork chops

Salt and pepper to taste

Olive oil

2 tablespoons butter

6 large sweet onions, chopped

1 teaspoon granulated sugar

1 2-ounce package dry Lipton onion soup
(optional, but it does add taste)

How to Make Smothered Pork Chops

Woodmans Family Recipes Smothered Pork ChopsSeason chops with salt and pepper to taste.

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Haddock Piccatta 0

Haddock Piccatta Recipe by Terri Lafferty

“Piccatta” actually refers to a preparation method first developed in Italy’s Milanese region using veal, where the meat is sliced, coated and sautéed. While the best-known variation is Chicken Piccatta, when you live in Essex and have shuffled from surf to sand “down river” as many summers as Terri has, you’re well-versed at considering the many innovative ways to link sea and shore.

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Scallop-Stuffed Sole 0

Scallop Stuffed Sole Recipe by Tom Shea

Scallop Stuffed Sole Ingredients

1 tablespoon onion, chopped

2 tablespoons celery, chopped

1 tablespoons parsley, chopped

2 tablespoons melted butter, divided

4 tablespoons bread crumbs

3 ounces scallops, chopped

Dash of pepper

¼ teaspoon garlic salt

2 pieces fillet of sole

How to Make Scallop Stuffed Sole

Preheat oven to 375˚F.

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The Lobster Trap 0


The Lobster Trap pub at Woodman's sign

“Milkman.” “Troll.” “Shirl.” These were just a few of the nicknames, provided by Larry Woodman and his sidekicks, J. B. Amero and Dana Muise, of those who frequented the Trap, which is how locals referred to the once-legendary drinking establishment beneath The Essex Room. As Doug Woodman observed, after the Bunghole Lounge was closed, the space sat idle for a few years in the late 1970s.

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Fish Stock 0

Fish Stock Recipe by Woodman’s of Essex

Bessie would use this stock when making stews, soups, and chowders using the fish bones from Chubby’s latest catch. These days it also makes a fine base for dishes Bessie may have never heard of, such as paella, bouillabaisse, cioppino, gumbo, and risotto.

Fish Stock Ingredients

2½ to 3 pounds of rinsed fish bones from sole, flounder, and/or halibut.

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Fish Tacos 0

Fish Taco Recipe by Jonathan Woodman

This is a colorful, highly textured variation of a popular dish that was enjoyed long before it was called by its familiar name: taco. Anthropologists believe that early inhabitants of the Valley of Mexico’s Lake Region were making tacos thousands of years ago, by filling their corn tortillas with species of fish that, like many of the lakes themselves, are now extinct.

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Spicy Green Beans with Garlic 0

Spicy Green Beans Recipe by Terri Lafferty

Roasted Green Beans Recipe
Roasted Green Beans

Spicy Green Beans with Garlic Ingredients

1 tablespoon extra-virgin olive oil

12 ounces green beans

1 to 2 cloves garlic (according to taste)

½ teaspoon crushed red pepper (according to taste)

2 tablespoons soy sauce, (according to taste)

Spicy Green Beans Directions

Heat the olive oil in a skillet.

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Eggplant Parmesan 0

Parmigiana di Melanzane (Eggplant Parmesan Recipe) by Tara Patrican

Despite its Northern Italian name Tara’s recipe is very much a Southern Italian creation. While parmigiana literally means “from the (northern) city of Parma,” Parmigiana di Melanzane (Eggplant Parmesan) is a traditional dish of the southern regions of Campania, Calabria and Sicily.

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