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Grilled Hot Chicken Wings
Spicy Chicken Wings Recipe by Eian Woodman A fourth-generation manager at Woodman’s (with its dining area still featuring many of the remnants of his great-grandfather’s Rough House), Eian maintains a surprisingly cool demeanor for one who likes his wings so hot! Spicy Chicken Wing Ingredients 2 pounds full chicken wings, not clipped 2 to 4 […]
Essex Causeway A.D. 2039
It would be fascinating to learn what a future reader makes of this time and place. Let’s say you’re reading this 25 years from now, in 2039. What will have changed? What will the Woodman’s menu look like? If you could communicate back in time, what would you tell us here in 2014? In the […]
Christmas Chili (Chili con Carne)
Chili con Carne Recipe by Steve Woodman Yet another family tradition that stretches back to Chubby’s day was to have the kids come down to the Restaurant for breakfast on Christmas morning while “Gramp” cooked “braaakfast.” Deck did the same, making French toast from hot dog rolls. These days everyone has their own Christmas tradition, […]
Cheesy Cauliflower
Baked Cauliflower Recipe by Nana Gini Cheesy Cauliflower Recipe Ingredients 3 tablespoons butter, melted 3 tablespoons all-purpose flour 1 cup milk 1⁄8 pound orange Cheddar cheese 1⁄8 pound white Cheddar cheese 1⁄8 pound American cheese 1 large head cauliflower, washed and then trimmed into small florets ¼ cup breadcrumbs How to make Cheesy Cauliflower Preheat […]
A Brand New Season
The Red Sox, who had won five World Series titles in the 15 years between 1903 and 1918, appeared in only four World Series in the 82 years between Babe Ruth’s last pitching appearance in 1918 and the year 2000. Although each was a barnburner, the championship trophy steered clear of Boston. However, the annual […]
New England Boiled Dinner
Smoked Shoulder Boiled Dinner Recipe by Woodman’s of Essex In an age when meals were cooked in heavy iron pots hung over a fire, the Colonial-era appeal of an all-in-one dish like this one is obvious. With the prep work done in the morning, the big afternoon meal of meat, cabbage, potatoes, carrots, etc. could […]
Fried Parsnips
Fried Parsnips Recipe by Judi Woodman McComiskey Fried Parsnips Ingredients 1 (16 ounce) bag parsnips Cooking water 3 to 4 tablespoons olive oil 1 to 2 tablespoons butter How to Make Fried Parsnips Peel parsnips, slice thinly lengthwise, and quickly blanch in a small amount of water, almost just to steam them. Drain in a […]
Ethel’s Old-Fashioned Grape-Nut Custard
Grape-Nut Custard Recipe by Ethel Created by C. W. Post in 1897, wheat and barley based Grape-Nuts cereal contains neither grapes nor nuts, although they do resemble grape seeds, hence the name. No one knows when or where this recipe was conceived but Grape-Nut Custard has been considered a “classic New England dessert” since at […]
Coleslaw
Coleslaw Dressing Recipe by Woodman’s of Essex Coleslaw Ingredients This recipe will dress one 16-ounce bag of store-bought coleslaw greens, according to taste. 1¾ cups mayonnaise 1 teaspoon celery seed 1 teaspoon salt How to Make Coleslaw Blend all the ingredients into a mixing bowl and whisk thoroughly. Add the dressing to the coleslaw greens […]
Pete’s Mustard Pickles
Mustard Pickles Recipe by Peter Lane Made once a year by (Chubby and Bessie’s grandson-in-law) Peter Lane, these mustard pickles have become yet another Woodman family tradition. Everyone dutifully returns their empty jars to ensure that they’ll have a share of next year’s batch too. Peter was reluctant to share the recipe at first, but […]