recently featured posts we've got 236 articles so far

Backyard Barbecues 0

John Maher:  Hi, I’m John Maher. Today I’m here at Woodman’s with Curt Fougere, a fourth‑generation Woodman, and Kristi Swett, a fifth‑generation Woodman. Today, we’re talking about backyard barbecues. Welcome, Kristi and Curt.

bbq ribs on a grill

Kristi Swett:  Hi, John.

Curt Fougere:  How are you doing?

Throwing a Catered Backyard Barbecue

John:  Good.

Continue reading »

Clambake Foods 0

food spread at clambake

John Maher:  Hey, I’m John Maher. Today I’m here at Woodman’s with Curt Fougere, a fourth‑generation Woodman, and Kristi Swett, a fifth‑generation Woodman. Today, we’re talking about clambake foods. Curt and Kristi, welcome.

Kristi Swett:  Hi, John.

Curt Fougere:  Hi.

Homemade Vs. Catered Clambakes

John:  When we’re talking about clambake foods, could I do a clambake on my own and just cook all the food myself, or should I really hire a specific clambake caterer?

Continue reading »

Woodman’s Love Stories: Andrew Cranin and Bonnie Nathanson’s A Cappella Love Story 0

Peking and the Mystics

Peking and the Mystics

Back in the 1980’s, Cambridge resident Andrew Cranin would occasionally appear at Woodman’s with his a cappella group to serenade the patrons. The Woodmans were appreciative and the young singers always received a free meal. One day, while waiting at the Pick-Up Counter after a performance, he felt a tap on his shoulder and there stood a middle-aged woman who wished to tell him something.

Continue reading »

Throwing A Backyard Clambake 0

John Maher:  Hi. I’m John Maher. Today I’m here at Woodman’s with Curt Fougere, a fourth generation Woodman, and Kristi Swett, a fifth generation Woodman. Today we’re talking about throwing a backyard clambake. Curt and Kristi, welcome.

historic clambake photo

Kristi Swett:  Hi, John.

Curt Fougere:  Hi. Nice to be here.

Continue reading »

A Tale of Two Condiments 0

Woodman’s makes its own tartar sauce for our fresh seafood using three simple components: minced onion, dill relish, and a creamy “sauce” with a French name and Spanish origins. This preparation of olive oil, egg yolks, and vinegar was allegedly first concocted in the town of Mahón, Spain, in the 17th century, before being discovered by the French, who “corrected” it and (voilà!) called it mayonnaise.

Continue reading »

And All of Essex Mourned 0

A decade or so after Bessie’s passing, Chubby married Lucille Cook. “She was always with him,” says granddaughter Patti Woodman D’Alelio. “Once the Essex Lobster House had been sold, and he no longer had his own dock, Gramp moored The Sally at the town marina. In the winter he’d store it on a trailer in his backyard.

Continue reading »

Frosting 0

Frosting Recipe by Auntie Mad

This final recipe originated with Gini’s Aunt Madelyn (“Auntie Mad”), a legendary family cook who worked in the kitchen of the Essex Lobster House. Auntie Mad is said to have “put the Lobster House on the map,” with her popular Baked Stuffed Lobster, but she is also remembered for her splendid ability to add icing to any cake.

Continue reading »

Costillas De Puerco (Pork Ribs) En Salsa Verde 0

Costillas De Puerco En Salsa Verde (Pork Ribs in Green Sauce) Recipe by Vanessa Woodman de Lazo

What musical rhythm comes to mind at the mention of tomatillos, cilantro, pork ribs and Serrano chilies? If you’re thinking Latin pop with some reggae flair, then you are unquestionably ready for this flavorful recipe proffered by Vanessa’s husband, musician and producer, Franco Lazo Morales, born in Mexico City and decidedly a citizen of the world.

Continue reading »

Lobster Tricia (Lobster Casserole) 0

Lobster Casserole Recipe by Patti

Lobster Casserole Ingredients

1 large green pepper, diced

1 large red pepper, diced

2 large sweet onions, diced

1 pound mushrooms, sliced

2 tablespoons butter

1 4-ounce jar pimentos, sliced

1 4-ounce can black olives, sliced

8 ounces Monterey jack cheese, shredded

1 cup cracker crumbs, crushed
(use Ritz or combination Milk Lunch
and Ritz)

Lobster meat from 3 to 4 boiled lobsters

How to Make Lobster Casserole

woodmans lobster casserolePreheat the oven to 400˚F.

Continue reading »

Fish Chowder 0

New England Fish Chowder Recipe by  Steve Woodman

Fish Chowder

Fish Chowder Recipe

 

Fish Chowder Ingredients

3 pounds haddock or cod fillets, skin off

2 pounds all-purpose potatoes, peeled and diced

1 ½ cups heavy cream (milk or half-and half)

1 medium onion, diced

5 cups fish stock

Salt and pepper to taste

How to Make Fish Chowder

In a 4- to 6-quart heavy-bottomed pot, add the potatoes and onion and enough fish stock to just cover the potatoes. 

Continue reading »