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Honey-Mustard Chicken with Roasted New Potatoes
Honey Dijon Chicken Recipe by Judi Woodman McComiskey Honey Mustard Chicken Recipe Ingredients 4 6-ounce boneless, skinless chicken thighs ½ teaspoon salt, divided ½ teaspoon freshly ground black pepper 4 tablespoons Dijon mustard 2 tablespoons honey 1 shallot, minced 1 tablespoon thyme leaves, minced (or ½ teaspoon dried) 1 pound small red potatoes, halved Cooking […]
New England Baked Beans
Homemade Baked Beans Recipe by Sam McComiskey There are innumerable baked bean recipes, some with molasses, salt pork, and navy beans, others with maple syrup and kidney or black or a dozen other types of bean. Baked beans were among the earliest commercially canned products, when H. J. Heinz of Pittsburgh introduced a tomato-based version […]
Sautéed Dandelion Greens
Sautéed Dandelion Greens Recipe Blame the Pilgrims. Once celebrated for their beauty, and blithely consumed by our forbears, it is believed that dandelions first arrived in North America on the Mayflower, brought for medicinal reasons. Now found virtually everywhere and roundly detested for their hydra-like ability to regenerate, the modern palate (accustomed to sweet and […]
Nana Bessie’s Custard
Vanilla Custard Recipe by Nana Bessie As a means of re-testing this recipe, Steve Woodman recently made a batch and brought it to his cousin Leonard, who beamed when he tasted it, hailing it a major success. A while later Leonard called Steve to say that the custard brought back some wonderful memories. He also […]
Fried Smelt
Fried Smelt Recipe Back when winters were cold enough to enable ice fishing around the Causeway, it was a standing tradition for smelt fisherman to bring their daily catch to the Restaurant’s kitchen in (old fashioned) Pyrex mixing bowls, where the fish would be deep-fried in Woodman’s fashion and returned to the (rinsed and cleaned) […]
Peanut Butter Fudge
Peanut Butter Fudge Recipe by Ed Lafferty Peanut Butter Fudge Ingredients 4 cups granulated sugar ½ cup light corn syrup 1 cup unsalted butter 1 cup evaporated milk 1 tablespoon vanilla extract 1 cup creamy peanut butter 2 heaping tablespoons marshmallow fluff How to Make Peanut Butter Fudge Lightly grease a 9″ x 13″ pan. […]
Let’s Take It from the Top
Rhonda Woodman recalls climbing to the roof of the Pool with Deck one day in the late ’70s. “I remember pointing out to him that with a view like this it would be a great place for some extra seating,” she says. “He didn’t say much, which was typical, but it wasn’t long before I […]
Classic New England Lobster Roll
New England Lobster Roll Recipe by Woodman’s of Essex Apparently created by a Milford, Connecticut, restaurateur named Harry Perry in 1927, the Lobster Roll sits nicely in the pantheon of New England culinary triumphs and remains a perennial favorite at Woodman’s. Lobster Roll Ingredients 2 pounds fresh-cooked lobster meat, cut into chunks ¾ cup mayonnaise […]
Auntie Phyllis’ Apple Pie
Apple Pie Recipe by Auntie Phyllis “Auntie” Phyllis and “Uncle” Leo Doyle lived next to Dexter and Gini Woodman in the ‘50s and the couples raised their kids together. Young Steve learned this recipe from Auntie Phyllis, who always maintained that the key ingredients to a truly great pie are: plenty of butter and plenty […]
Roast Lamb with Yogurt Marinade
Roast Lamb Recipe by Wendy Viator It was a happy day ‘round the Woodman dining table when Judi’s daughter Wendy married Ted Viator. After all, Ted’s mom Bessie, was an extraordinary cook. Although Bessie (whose maiden name was Chionopulos) grew to love the Boutchie New Year’s Rappie Pie tradition (which Wendy and Ted now host), it […]