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A Tale of Two Condiments
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 […]
And All of Essex Mourned
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 […]
Frosting
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 […]
Costillas De Puerco (Pork Ribs) En Salsa Verde
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, […]
Lobster Tricia (Lobster Casserole)
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 […]
Fish Chowder
New England Fish Chowder Recipe by Steve Woodman 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 […]
Pork Chop Suey
Chop Suey with Pork Recipe by “Auntie” Nancy Story In 1880 a small seaside amusement park was opened at the end of a willow-lined esplanade in nearby Salem, Massachusetts. Soon popular throughout the North Shore, Salem Willows (or “the Willows”) was famous for its flying-horse carousel, waterfront attractions, nationally known ballroom, and for its many […]
Baked Stuffed Clams
Baked Stuffed Clams Recipe by Doug Woodman Stuffed Clams Ingredients 1 pound bacon ½ pound butter 12 large cloves garlic, minced 2 medium red onions, chopped 1 gallon minced clams 8 ounces Parmesan cheese 8 sleeves (30.2 ounces) Ritz crackers (crushed) How to Make Stuffed Clams Fry the bacon in a frying pan until crispy, […]
Turkey or Chicken Croquettes Recipe
Turkey Croquettes Recipe / Chicken Croquettes Recipe Turkey or chicken croquettes are an excellent way to use up leftover meat. The dish is easy to make, and is a popular after-Thanksgiving meal. In reference to the day after Thanksgiving, the term “Black Friday” is thought to have originated with the Philadelphia Police Department in the […]
Christmas Night Tenderloin
Beef Tenderloin Recipe by Steve Woodman Along with his recipes for Christmas Chili and Roast Turkey this is one of Steve’s great specialties, helping to put the “feast” in Thanksgiving and Christmas festivities for decades. Beef Tenderloin Ingredients 6- to 8-pound beef tenderloin Olive oil 2 to 3 cloves garlic, minced Salt and pepper, to […]