The Plymouth Cookbook (2020)

© 2021 Moore Media, Inc. All Rights Reserved. In partnership with Foodie Federation.

Food photography by Louisa Clerici.

Cover design and interior layout by Vanessa Moore.

No part of this book may be reproduced or used in any form, or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without first obtaining written permission from the publisher. To contact the publisher, please email mooremedia@verizon.net.

To order copies of this book, contact the publisher: Moore Media, Inc., 34 Sharps Dr., Plymouth, MA 02360, or mooremedia@verizon.net. Or purchase online through the Foodie Federation facebook page.

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Limit of Liability/Disclaimer of Warranty: The publisher/author makes no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created, extended, or implied by sales or promotional materials. The publisher/author shall not be responsible for damages arising from here. Company and product names mentioned herein are the trademarks or registered trademarks of their respective owners. Any reference to various brand name products and services are for informational purposes only, and are not intended to suggest endorsement or sponsorship of the author or book by any company, organization, or owner.

ISBN-13: 978-0-578-80835-2

The Plymouth Cookbook Menu

œ Breakfast 

Healthy Breakfast Salad . . . . . . . . . . . . . page 29

A warm spinach salad with sautéed mushrooms and onions, crumbled feta, and fried eggs to top it off. Served with a light Asian dressing.

Courtesy of The Jolly Bean Cafe.

Hearty Breakfast Casserole . . . . . . . . . . page 44

The ultimate comfort casserole made with savory breakfast sausage, fluffy chunks of bread, eggs, and cream of mushroom soup.

Courtesy of Moore Media Artwork.

Eggs Florentine . . . . . . . . . . . . . . . . . . . . . page 81

Two perfectly poached eggs topped with creamy hollandaise sauce, served over a bed of sautéed spinach, onions, mushrooms, and cheddar cheese.

Courtesy of Will & Co. Café.

Orange-Cranberry Scones . . . . . . . . . . . page 77

Crispy on the outside, tender and flaky inside, made with orange zest and Craisins for the perfect marriage of sweet and tart.

Courtesy of Water Street Café.

œ Appetizers 

Banana Garlic Chicken Wings . . . . . . . . . page 7

Welcome to the Caribbean! Zesty golden chicken wings, tossed in a sweet and tangy banana garlic sauce, served with fried plantains and dipping sauce.

Courtesy of The Blue-Eyed Crab.

Carolina Pimento Cheese Dip . . . . . . . . page 19

A Carolina classic—piping hot, melty blend of cheeses, Dijon mustard, and sriracha, served with a rustic bread for dipping.

Courtesy of Cork + Table.

Eggplant Parmesan Towers . . . . . . . . . . page 35

Enjoy this elegant twist on an Italian comfort classic— tender eggplant, melty cheese, and fresh tomato sauce, presented in a tantalizing tower.

Courtesy of Leena’s Kitchen.

Crispy Caulif lower à L’orange . . . . . . . . . page 37

Crispy deep fried caulif lower f lorettes, tossed in an tangy orange sauce, and served with a savory nutmeg aioli on the side.

Courtesy of Mallebar Brasserie.

Pickled Cranberries . . . . . . . . . . . . . . . . . page 55

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Enjoy this New England staple in a new way! Sweet and tangy, the perfect meal accompaniment. Courtesy of The Pretentious Pickle Company.

Cheese Dumplings . . . . . . . . . . . . . . . . . . page 59

These fluffy, pillow-like ricotta cheese dumplings are incredibly soft and luscious. Courtesy of Salt Restaurant.

Buf falo Chicken Eggrolls . . . . . . . . . . . . . page 65

Tender chicken breast tossed with spicy Buf falo sauce, shredded carrots and celery, gorgonzola and Monterey Jack cheeses, all rolled in a fried wonton. Courtesy of The Speedwell Tavern.

Stuffed Quahogs . . . . . . . . . . . . . . . . . . . . page 79

Chocked full of tender, fresh clam, with a subtle smokiness from the linguiça, and the wonderful flavor of golden brown bread crumbs.

Courtesy of Waterfront Bar and Grill.

œ Lunch & Soups 

East Indian Dahl

Creamy yellow split peas and aromatic curry, cumin, and ginger give this classic East Indian dish its appeal.

Courtesy of The Blue Blinds Bakery.

Greek Egg-Lemon Soup . . . . . . . . . . . . . . page 46

Don’t let the simplicity of ingredients fool you— egg yolks and lemons combine to form this classic velvety Greek chicken soup.

Courtesy of Conductor Steven Karidoyanes of the Plymouth Philharmonic.

Lobster Bisque .

page 5

Lobster Grilled Cheese . . . . . . . . . . . . . . . page 9

Super creamy Havarti cheese combined with succulent lobster chunks, on a slightly tangy lavain sourdough bread.

Courtesy of Bramhall’s Country Store.

Cabby’s Crab Cakes . . . . . . . . . . . . . . . . . page 11

Jumbo lump crabmeat combined with just enough panko, tangy capers, Dijon, fresh parsley, and spices guarantee melt-in-your mouth perfection.

Courtesy of Cabby Shack.

Dave’s Pasta Fagioli . . . . . . . . . . . . . . . . . page 12

Chocked full of fresh veggies, cannellini beans, pasta, and pancetta in a lovely tomato and wine sauce, this flavorful stew is comfort in a bowl.

Courtesy of David Gallerani of Cape Auto Body & Service.

page 49

Lobster stock, sherry, and cream, with a touch of butter and tomato create the perfect luscious backdrop for tender chunks of lobster.

Courtesy of “Plane” Jane’s Place, Plymouth Airport.

Peasecods (Savory Meat Pies) . . . . . . . . page 51

The savory ground meat filling in these little pies has hints of orange, cinnamon, ginger, and cloves. All surrounded by a flaky pastry crust. Enjoy comfort food done the Pilgrim way with this adapted 17th century recipe.

Courtesy of Plimoth Plantation.

Sandy’s Lobster Roll . . . . . . . . . . . . . . . . . page 61

The perfect blend of local lobster, spices, and a touch of mayo and lemon make this possibly the best lobster roll in Plymouth.

Courtesy of Sandy’s at Plymouth Beach.

Wharf Clam Chowder . .

page 73

Traditional New England clam chowder, thick and creamy, with subtle hints of thyme and parsley.

Courtesy of Tavern on the Wharf.

Three V’s Signature Mac . . . . . . . . . . . . . page 75

Combine creamy cheeses, Italian sausage, bacon, herbs and spices, plus a hint of jalapeño heat, and you get the most f lavorful mac and cheese in town.

Courtesy of Three V Restaurant.

Homemade Fishcakes . . . . . . . . . . . . . . . page 83

These melt-in-your-mouth, fried f ishcakes have been a New England tradition for centuries. Served with your choice of cocktail or tartar sauce.

Courtesy of Wood’s Seafood.

œ Dinner 

The Seafood Lover . . . . . . . . . . . . . . . . . . . page 3

The name says it all—lobster, shrimp, and scallops tossed with mushrooms, garlic, and snow peas in a delectable butter and wine sauce, over fettuccini.

Courtesy of Alden Park.

Fisherman’s Platter . . . . . . . . . . . . . . . . . . page 15

The New England king of fried seafood—wholebelly clams, scallops, shrimp, and haddock—deep fried to a golden crispiness and served with fresh coleslaw and homemade fries.

Courtesy of Carmen’s Café Nicole.

Portuguese Cod . . . . . . . . . . . . . . . . . . . . page 21

Baked cod f illets surrounded by delicate littleneck clams, then smothered in a creamy chowder full of corn, potatoes, and linguiça.

Courtesy of Dillon’s Local.

Town Wharf Sirloin . . . . . . . . . . . . . . . . . page 23

This classic tender center-cut sirloin is topped with caramelized Vidalia onions and bleu cheese. Served with a Cabernet demi-glace.

Courtesy of East Bay Grille.

Celtic Burger .

page 25

A fresh 16-oz burger topped with cheddar, bacon, and “black-and-tan” beer-battered Vidalia onion rings, all atop a pillowy pretzel bun make this one unforgettable feast of a burger.

Courtesy of Flynn’s Irish Pub.

Thanksgiving Turkey Burger . . . . . . . . . page 31

A tasty tower of Thanksgiving—a moist, tender turkey burger patty, a cornbread stuf f ing patty, cranberry mayo, and caramelized apples, all between two buttered, grilled buns.

Courtesy of KKatie’s Burger Bar.

Kimchi Bokkeum Bap . . . . . . . . . . . . . . . page 33

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This Korean fried rice with onions, scallions, garlic, sesame oil, and soy sauce is taken to the next level with the addition of kimchi and a fried egg on top.

Courtesy of Kogi Korean BBQ.

Pesci Italia

page 39

Moist and tender cod f illets topped with ripe fresh tomatoes and bread crumbs, and drizzled with tangy homemade Italian dresssing.

Courtesy of Mamma Mia’s.

Potato-Crusted Salmon . . . . . . . . . . . . . page 41

A fresh salmon filet, topped with a golden brown potato crust, sits atop sauteed spinach in a light beurre blanc sauce.

Courtesy of Mirbeau’s Bistro & Wine Bar.

Rose & Vicki’s Margherita Pizza . . . . . . page 57

The fresh f lavors are amazing in this classic pizza with tomatoes, oregano, fresh basil leaves, and mozzarella on a golden, homemade crust.

Courtesy of Rose & Vicki’s, Bakery, Subs & Pizza.

Slow-Cooked IPA Pork Tacos . . . . . . . . page 63

Slow-roasted pork bursting with flavors of peppers, onions, garlic, and spices, infused with pineapple juice and Second Wind’s Milkshake IPA. Courtesy of Second Wind Brewing Company.

Arancini (Stuffed Rice Balls) . . . . . . . . . page 67

Tender large rice balls stuffed with peas, mozzarella, Romano, and ground beef, then rolled in bread crumbs and deep fried. Served with marinara sauce.

Courtesy of Stracco’s Subs & More.

Scottish Butter Cookies . . . . . . . . . . . . . page 16

Buttery and tender cookies with fruit jam center.

Courtesy of Louisa Clerici of Clear Mind Systems.

Deana’s Key Lime Pie . . . . . . . . . . . . . . . . page 21

Traditional creamy key lime f illing in a graham cracker crust. Courtesy of Dillon’s Local.

Espresso Cookies . . . . . . . . . . . . . . . . . . . page 27

Tender butter cookies with a hint of espresso and HEATH Bar chunks.

Courtesy of Guilty Bakery.

Apple Cider Chai Latte . . . . . . . . . . . . . . page 29

A chai base mixed with oat milk and apple cider make this one luscious latte.

Courtesy of The Jolly Bean Cafe.

Bad Newz Brownies . . . . . . . . . . . . . . . . . page 53

Chocolate brownies mixed with raspberry-dark chocolate jam and drizzled with white chocolate.

Courtesy of Plymouth Bay Winery.

GF Chocolate Whoopie Pies . . . . . . . . . page 69

Fluf f y and soft gluten-free chocolate cakes filled with smooth buttercream frosting.

Courtesy of Sweet Sense Gluten-Free Bakery.

Buttercream Frosting . . . . . . . . . . . . . . . page 71

Chef Timke’s buttercream frosting is smooth, silky, and light without being overly sweet.

Courtesy of Chef Martha Timke.

Deep-Fried Ice Cream . . . . . . . . . . . . . . . page 85

Just the way it should be—crispy crunchy on the outside and cold and creamy on the inside.

Courtesy of Ziggy’s Ice Cream & Food.

œ Sweets 

With a degree in culinary arts from Newbury College in Brookline, MA, Martha Timke has been a professional chef for more than 20 years, and has been teaching culinary arts for more than 10. While making a career as a pastry chef and specializing in wedding cakes, complex desserts, chocolate work, breakfast pastries, and yeast breads, Chef Timke also f inds great satisfaction preparing all manners of savory foods. She worked her way to becoming the executive pastry chef at The Catered Af fair in Norwell, MA, and has been a pastry and culinary chef at a variety of establishments throughout the Boston area. A highlight of her career was enjoying a position as an instructor and academic supervisor for the Pastry Program at The Cambridge School of Culinary Arts in Cambridge, MA. She’s also had the pleasure of teaching culinary and pastry classes at Bristol Community College, Blue Hills Regional, Newbury College, Good Life Kitchen, and Crittenton Hastings House. Examples of her work can be seen at cedarcrestkitchen.com. Chef Timke is now living in Sarasota, FL, with her husband, Paul Justice, and their dog, Lexie. She currently holds the position of director of baking and pastry at The Center for Culinary Arts at Keiser University, Sarasota, FL. Martha was recently voted Best Pastry Chef, 2019, at The Third Annual Chef’s Challenge, ArtCenter Manatee in Bradenton, FL.

In 1985, I was 25 and made a huge leap of faith. I left my home, New York City, its cultural richness and diversity, food, art, music, as well as my childhood, to move to Arlington, Massachusetts to get married.

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My f irst dining experience there was a place called The Polynesian. Everything had pineapple in it! And chopsticks? What chopsticks! I was used to getting my favorite cold sesame noodles delivered from Empire Szechuan or running down to Cubanos y Chinos Coffee Shop (yes, Cuban and Chinese) for café con leche and rice and beans. As a teenager, the last of f ive at home, I often joined my parents out for a meal at the many and varied restaurants around the city, and at all hours of the day and night. Dim sum at midnight, anyone?

But back to Massachusetts. Let’s just say, that in 1985, in my humble opinion, suburban Boston’s food scene was a wasteland. I was not a chef then. That came later, after children, divorce, and regular trips to New York to get my sesame noodle f ix.

I moved to Randolph and I cooked, and learned, and eventually got my degree in culinary arts and became a working chef, and then an instructor. A good part of my career was spent at the prestigious The Catered Af fair where I was the pastry chef. Eventually I took a position as academic supervisor of the Pastry Program at the Cambridge School of Culinary Arts and moved further south to Marshf ield. Food was all around me, and as I moved farther south and my career grew, so did the food scene in Massachusetts.

Chef Martha Timke

Now, living in Florida, people often ask me where I’m from. I say I’m from the South Shore. That’s just what happens when you’ve lived somewhere, seen it change and grow for 30 years. It’s been so gratifying for me to see my fellow chefs, students, protégés, and friends do so well and come so far. And I love being a local! Warming up at the bar with some chowder and a beer at a pub in Plymouth while the Pats are on—does it get any better than that?

Recently, though, the Plymouth food scene has exploded, and although the chowder is still good, there is so much more! The people coming to and living in Plymouth know food and expect a worldly experience, and the

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Chef’s Corner

See Chef Martha Timke’s favorite recipe for her very special Swiss Meringue Buttercream Frosting on page 71.

chefs of Plymouth are ready to deliver. Experienced chefs, shop owners, and restaurateurs are looking at food from different points of view and using their skills to present new and wonderful creations. Young chefs and bakers are coming in and making bold statements; coming to live and learn just like I did all those years ago.

This wonderful collection of recipes in The Plymouth Cookbook brings us just a sampling of how these chefs, bakers, and restaurateurs are making Plymouth into a true foodie destination. I can’t wait to get my own copy so that, no matter where I am, I can have the South Shore with me in the kitchen always.

— Chef Martha Timke, Director Baking and Pastry Program at Keiser University, Sarasota, FL

(left to right) From the country cottage feel of Bramhall’s Country Store, to the elegance of Mirbeau’s Bistro & Wine Bar, to the spectacular harbor views at East Bay Grille, Plymouth’s restaurant scene has something to satisfy every taste.

“. . . the Plymouth food scene has exploded, and although the chowder is still good, there is so much more ! ”

We started working on the 400th Commemorative edition of The Plymouth Cookbook with the intention that it was to be part of Plymouth’s yearlong 2020 celebration—an opportunity to honor the memory of the Pilgrims, while at the same time highlighting the modern and diverse community that Plymouth has become. With French, Korean, Caribbean, Italian, Greek, and Mexican cuisine to choose from, we are not lacking for wonderful ethnic foods in our little seaside community. And, of course, there is always the fried f ish and clam chowder that we are known for worldwide.

Obviously, things did not go as planned for Plymouth’s 2020 celebrations. Due to the crisis that has taken over the planet, everything has turned out much dif ferently in 2020 than we had expected.

With that said, what we have seen here in Plymouth in regards to the restaurant scene is a community that has come together as a family. This crisis has certainly hit hard the food-and-drink establishments, and we have found very creative ways to keep our favorite hang-outs up and running during all the chaos.

— Vanessa Moore, Publisher, Moore Media, Inc., Plymouth, MA

Curbside pickup has been perfected. Online ordering has become easier and more prevalent. Multi-family orchestrated delivery orders has made meal deliveries to outlying areas more viable for the restaurants. And of course, social media shout-outs, photos, and news has kept our favorite haunts in the fore of our minds during this trying time of physical distancing.

For someone like me, who is used to going out to eat several times a week, it has been an adjustment simply eating my own food day after day. Getting a take-out order during this time has become a real treat, and something to be truly appreciated.

Whether this book is published in 2020 or after is beside the point. It is still part of Plymouth’s historic commemorative celebration. This little book stands as a true testament to the resiliency of our community, the strength of our personal bonds, and our determination to make sure we get through this time together. The Pilgrims have always embodied the spirit of perseverance, and that spirit certainly continues here today.

November is a time of gratitude and thanksgiving, and this year I am grateful that we have another Plymouth Cookbook coming out into the world. In this time when all of the restaurant industry is struggling more than ever, I believe the world will appreciate our book.

In this new edition, we have even more wonderful recipes that we know you will love. Now that we are all at home more, it’s not only fun to have more recipes to try out, but actually necessary. We were plunged so quickly into this dif ferent Covid world, that many of us have had to scramble to come up with more and more meals to satisfy our families, or even learn to cook for the f irst time. Many of us are tired of putting together a menu day after day. It seems like meal-planning is part of the Covid fatigue.

The delicious recipes in this book may not be completely new to you. For example, you may have wonderful memories of eating at the Tavern on the Wharf and loving their clam chowder. And when you taste that chowder in your own kitchen, it will bring back the experience for you.

I miss dining in the wonderful restaurants we have here in Plymouth. And yes, thank goodness we have take-out, but the experience of enjoying a meal in our favorite restaurants is harder to accomplish right now.

The stories I’ve written about each of the restaurants in our book I hope will not just remind you, but bring you back to all of the breakfasts, lunches, and dinners you’ve enjoyed through the years in our town—and will enjoy again. You can dream and remember the amazing boneless wings you shared with your friends when you got together on Friday nights at Speedwell Tavern; or breakfast with the girls at Will & Co. on the weekends, laughing and chatting over quiche Lorraine and marvelous coffee; or crab cakes with a view of the quaint Plymouth Harbor as you enjoy the music on the outdoor deck at Cabby Shack.

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And with that my friends, there is hope. I think this book helps us hold the light; let’s hold it together. Enjoy this new edition of The Plymouth Cookbook. Soon we’ll be back!

Louisa Clerici, Therapist, Clear Mind Systems, Plymouth, MA, www.clearmindsystems.net and Writer of Fiction, Articles, Freelance, www.louisaclerici.com

The Foodie Federation, Vanessa and Louisa, hard at work and always on the job.

Alden Park

Alden Park Bar and Grill is a festival of variety. The menu here is so versatile and enticing; you won’t have any problem finding exactly what you want. If you’re in a seafood mood, the maple salmon served with jasmine rice and asparagus has a delicious maple sauce and balsamic glaze. Or if you’re craving meat, try the slow-roasted braised short ribs, which are melt-in-yourmouth heaven, and perfectly paired with garlic mashed potatoes and baby carrots. One look at this menu and you’ll start planning a return visit. Executive Chef Adnilson Oliveira excels at creative comfort food. The menu changes several times a year and weekly specials are a nice surprise and exactly what you’re craving. This is contemporary American cuisine taken to the next level.

Appetizers and salads are elevated here. Try the chickpea fries with roasted tomato aioli, asiago, and truffle oil. The roasted red and yellow stacked beets are amazing. Lunch ranges from a mouth-watering eggplant Parmesan to a tuna melt stuffed with roasted red peppers, fontina cheese, arugula, and tomato. There are vegetarian options and 70 percent of the menu can be made gluten-free. Dinner entrees include Mediterranean panko cod, an amazing stuffed meatloaf, and the spectacular Seafood Lover with shrimp, scallops, and lobster tail.

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Alden Park

160 Colony Place, Plymouth, MA 02360

aldenparkrestaurant.com

508-830-6777

Call for hours and take-out availability.

Alden Park is located in the Colony Place shopping mall. Though once you enter this sophisticated restaurant, you forget about the stores and shopping. You’ve entered an elegant dining room rivaling anything Boston has to offer. Walt Wunder and his staff have created a culinary sanctuary. Comfy booths, a happening bar, and a stylish outdoor patio with true ambiance, including a unique water-fire fountain, add to the relaxing vibe. Alden Park is a perfect place for craft cocktails, a romantic dinner, or a night out with friends. The large function room is a great place for parties, as well. And do not leave here without trying one of the divine desserts. The banana bread grilled cheese—house-made banana bread, creamy mascarpone, bananas Foster sauce, and vanilla ice cream—is scrumptious and just one of the reasons a visit to Alden Park Bar and Grill is unforgettable.

The Seafood Lover

DIRECTIONS

1. Boil the lobster in a stock pot for approximately 8 minutes. Remove the lobster from the water, and when cool enough to handle, remove the meat from the claws, knuckles, and tail. You may split the tail lengthwise and place the meat back into the shell to create a dynamic presentation, as in the picture. Set aside.

2. Heat the oil in a sauté pan over medium heat. Add the remaining ingredients, except the pasta. Stir for just a few minutes until the shrimp and scallops are almost cooked through.

3. Add the lobster meat to the pan. Cover and allow the sauce to reduce a bit.

4. While sauce is reducing, cook your pasta.

5. Place the cooked pasta in a shallow bowl, and top with the seafood sauce. Finish with the split tail placed on top, and a fresh orchid for a lovely presentation.

Serves 1.

INGREDIENTS

1 live lobster

¼ C olive oil

1 tsp garlic, minced

3 shrimp, shelled and cleaned

3 jumbo-sized scallops, cleaned

10 snow peas

8 medley tomatoes

¼ C sliced button mushrooms

pinch salt and pepper, to taste

¼ C white wine

1 T butter

4 oz fettuccine pasta

The Blue Blinds Bakery

The beautifully restored building on North Street in downtown Plymouth is a culinary jewel that harkens back to Plymouth past. Originally owned by Mayflower voyager John Cook, the building became a restaurant in 1940, and then was meticulously restored many years later, re-opening under the original name in the midst of the historic district. The scent of organic bread baking, pies and muffins cooling, and rich coffee brewing welcomes you as you climb the porch stairs and enter this lovely piece of history. In the summer, the porch is filled with diners deep in conversation. In the cold weather, the fire greets you as you enter, and the delicate sounds of instrumental folk music seem like a soundtrack to the colorful murals of the original settlers and their harrowing journey. Soon, the Blue Blinds Bakery will open another restaurant, The Yellow Deli, on Main Street.

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There are shelves of fresh artisan breads, and dishes of scones and sweet rolls. In glass cases, cakes and pies call out to you. The peach crumb pie is not to be missed. There’s locally roasted coffee and espresso along with organic teas and chai. A refreshing hibiscus fruit cooler will turn a hot summer morning cool and spicy. There are wonderful breakfast plates of pancakes, golden waffles, and French toast with fresh fruit and real maple syrup. Customers swoon over the eggs and cheddar on specialty bread, or go lighter with organic granola and yogurt. Lunch is all about hearty soups, available in a sourdough bread bowl. Blue Blinds has provided us with the recipe for their delicious East Indian Dahl, available in the winter, wonderful with one of their sandwiches. Even the simple grilled cheese is everything a grilled cheese should be, and then some.

The Boston Globe called Blue Blinds, “probably the prettiest, all-around most pleasing café south of Boston.” There is a simplicity and reverence that reflects the welcoming ways of the owners and staff and their spiritual community. From their respect for good, quality foods and organic baked goods, to the relaxing atmosphere of the cozy dining room, Blue Blinds Bakery is an outstanding experience in quality, delicious dining, and superb service.

East Indian Dahl

DIRECTIONS

1. Rinse split peas well. Simmer the peas in the water in a thickbottom pot, until soft and pasty, stirring often, about 30–40 minutes (time will vary depending on the peas and water temperature).

2. Blend garlic and ginger together with a little water, then sauté, along with all other ingredients, except spinach, in a frying pan, until onions are tender.

3. Add this mixture to the cooked split peas and stir together.

4. Chop spinach and add to soup. Mix well.

Serve topped with chopped cilantro or parsley. Serves 10–12.

Foodie fact

Curry powder, which originated on the Indian subcontinent, is actually a blend of spices including coriander, turmeric, cumin, fenugreek, and chili peppers. Curry dishes are now found worldwide. Depending on the country where it is used, additional ingredients such as ginger, garlic, fennel seed, caraway, cinnamon, clove, mustard seed, cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper may also be included. This is why a curry dish from Jamaica, for example, will be very different from a curry dish from China.

INGREDIENTS

4½ C yellow split peas, dry

14 C water

2–3 cloves fresh garlic, to taste

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2 T fresh ginger

¼ C sunflower oil

2 C onions, diced

½ T ground cumin

½ T ground coriander

1 tsp ground turmeric

pinch of cayenne, to taste

1 tsp curry powder

1 T salt

4 C fresh spinach, chopped

fresh cilantro or parsley for garnish

The Blue-Eyed Crab

Locals and visitors to Plymouth no longer need to take a trip to the islands for some great Caribbean food. The innovative menu at The Blue-Eyed Crab will immediately put you in a tropical mood. The colorful dining room and casual bar shine with an island ambiance. Eating on the outdoor patio overlooking the harbor in the sparkling sunlight invites you to kick back and enjoy some of the best food Plymouth has to offer.

Chef Jim Casey has created a dynamic menu filled with fresh seafood and island treats you’ll find nowhere else. Order a variety of small plates so you can try everything. From the coconut bay scallops with orange chile marmalade to the lobster and lump crab creole over toasted bread, each creation is a feast of flavor. The jerk chicken buns with melted Gouda cheese, key lime aioli, and mango salsa are unforgettable. Chef Casey was generous to give us his recipe for Banana Garlic Chicken Wings with tropical Crème Dip and Sweet Plantains, a signature dish. Whether you’re here for lunch or a night out, it’s all about color here, yellow walls, red dishes, and vibrant, delicious food you’ll rave about.

The Blue-Eyed Crab

Caribbean Grill & Rum Bar

170 Water Street (at Village Landing), Plymouth, MA 02360

blue-eyedcrab.com

508-747-6776

Call for hours and take-out availability.

Big plates, available after 5:00pm, include the delicate baked corn crumb and crab crusted cod with tropical rice, seasonal vegetables, and sherry ginger butter; and grilled Jamaican pepper steak tips with sautéed onions and peppers, grilled avocado, whipped potatoes, and seasonal vegetables. The Blue-Eyed Crab’s fish-of-the-day is served with your choice of a topper and you’ll want to try them all—black bean cucumber salsa, pickled onion slaw, or pineapple-lime jelly taste incredible on seafood fresh from the ocean. All served with their special homemade cornbread.

Cocktails here are innovative and beautiful. Try a breezy, lime in the coconut—Cruzan coconut rum, coconut, and lime with a spiced rum float—“Don’t Worry, Be Happy,” in a glass!

Jim and Heather Casey have created a unique and exciting restaurant, inspired by an island cafe, but taken to the next level, one of the Food Network’s Top Places to Eat.

Banana Garlic Chicken Wings with Tropical

Crème Dip & Sweet Plantains

INGREDIENTS

10 lb chicken wings

4 ripe, yellow plantains

2 qt canola oil

MARINADE:

4 T grated ginger

2 tsp jalapeño, chopped

3 pieces star anise

3 cinnamon sticks

2/3 C soy sauce

2/3 C orange juice

1½ tsp garlic, chopped

6 tsp granulated sugar

DIRECTIONS

BANANA GARLIC SAUCE:

8 tsp garlic, minced

3 T butter

1 C Asian fish sauce

1 C real maple syrup

1 C orange juice

TROPICAL CRÈME DIP:

18 oz pineapple juice

¼ C granulated sugar

1 qt sour cream

zest of ½ an orange juice of 1 orange

½ C sweet chili sauce

2 bananas, sliced

1½ oz banana liquor

NOTE: Serves a party of about 20.

1. Combine all marinade ingredients and pour over the 10 lb of raw chicken wings. Marinate in refrigerator overnight.

2. The next day, remove wings from marinade and place on a baking sheet. Roast in a 350° oven for 30 minutes. Let cool, then set aside in refrigerator.

3. Next, make the Banana Garlic Sauce. Toast the garlic in butter in a large sauce pot for 15 minutes on low heat, until it is a dark golden brown.

4. Add the rest of the sauce ingredients. Bring to a boil and then simmer for 20 minutes. Puree everything in a blender. Set aside.

5. Next, make the Tropical Crème Dipping Sauce. In a small sauce pot, reduce the pineapple juice and sugar down to about one-third, or 6 ounces. This will take

about 30 minutes. It should be slightly caramelized. Then set aside to chill in refrigerator for 1 hour.

6. Add reduced juice mixture to the sour cream and mix. Set aside in refrigerator.

7. Now it’s time to fry the plantains. Cut the two ends off the plaintains, then carefully peel them. Cut into ½-inch slices. Deep fry in 350° oil for 3 minutes. Set aside.

8. Finally, assemble the dish. Grill the pre-roasted wings until they are golden brown. Meanwhile, heat up the Banana Garlic Sauce in a stock pot. When the wings are done, add them and the fried plantains into the sauce and toss until everything is glazed and very hot.

9. S erve on a platter with the Tropical Crème Dip in a bowl on the side.

Bramhall’s Country Store

Just five minutes from Plymouth Harbor and a short walk from Plimoth Plantation you turn a corner and feel as though you’re in the middle of Vermont. Bramhall’s Country Store, a 1750-era bright red saltbox is part of why we call Plymouth, “America’s Hometown.” George Bramhall bought the building from Nathaniel Carver in 1828 for just $25. Like the famous rock and the sparkling blue harbor, Bramhall’s has endured, run by the same family since 1828.

This country store is a foodie destination for folks from miles around. The summer opens to lines of customers hungry for the first Bramhall’s lobster roll of the season. On any beautiful summer day you can see families sitting around picnic tables, under the shade of graceful linden trees. Veggie wraps, lobster rolls, and luscious Lobster Grilled Cheese sandwiches are popular choices. Save room for a waffle cone filled with Ben & Jerry’s® ice cream. Bramhall’s is one of the only unfranchised Ben & Jerry’s® scoop shops left in the world.

The air is filled with the laughter of children, and the satisfied oohs and aahs of hungry diners. Everyone seems to know each other. And in five minutes, you’ll know the whole family even if it’s your first visit. Brother and sister Ben Bramhall and Sally Bramhall run this landmark, along with help from siblings Sam and Liz and mom Jami. This is a family business run by people who obviously love to take care of their customers and friends.

Foodie Federation

Bramhall’s Country Store

2 Sandwich Road, Plymouth, MA 02360

bramhallscountrystore.com

508-746-1844

Call for hours and take-out availability.

Bramhall’s has continued their tradition of supporting local farms. In back, there is a farm stand with fresh produce—baskets of strawberries and bushels of corn along with cold cases filled with artisan cheese and other specialties. On a hot day, the cold smoothies and organic iced teas soothe and cool the soul. On many Tuesdays, the old red house rings with the songs of the open mic with music played by local musicians. Bramhall’s is simply a delicious destination where a community celebrates fine food and company, makes friends of visitors, and fills the summer and fall to the brim with goodness.

Lobster Grilled Cheese

DIRECTIONS

1. In a bowl, toss the lobster meat with the mayo, sprinkle with salt and pepper to taste, and set aside.

2. Butter one side of each slice of bread.

3. A ssemble your sandwich with the bottom slice of bread (butter side down), then a layer of the cheese, then the lobster meat, and finally the top slice of bread (butter side up).

4. On a cast iron pan heated to medium-high, carefully place your sandwich. When bottom bread is golden, carefully flip the sandwich. Place a weight on top (like a bacon press or heavy pan) and continue grilling until the top slice of bread is golden, and the cheese is melted.

Serve with your favorite chips or salad. Each sandwich serves 1, so plan accordingly.

INGREDIENTS (per sandwich)

1/8 lb lobster meat

1 T light mayonnaise salt and pepper, to taste

2 slices lavain bread (or sourdough)

1 (1/8-inch) slab of block Havarti cheese

Cabby Shack

30 Town Wharf, Plymouth, MA 02360

cabbyshack.com

508-746-5354

Call for hours and take-out availability.

Cabby Shack

Of all the dining options right on Plymouth Harbor, you can’t beat the phenomenal views from the outdoor decks at Cabby Shack. This local favorite is something special. It doesn’t matter the season or day of week, you’ll find the place full of locals and tourists alike enjoying seaside foods like the heaping “Big Shack” lobster roll. The menu is filled with tons of delicious and interesting choices, like Cabby Shack tuna sliders—seasoned yellowfin tuna topped with pickled garden vegetables on a toasted brioche roll, accompanied with hand-battered onion rings. It doesn’t get any better than this!

The Cabby Shack’s sparkling atmosphere is a non-stop party with live music, trivia, and games like Wheel of Fun. Monday evening BOGO pizza nights showcase some of the best bar pizza on the South Shore. This restaurant is perfect for date night or family night.

And then there is the clam chowdah! Considered to be one of the best in all of New England, you can’t talk about restaurant specialties without mentioning this legendary chowdah. So special, it was featured on the Food Network’s The Best Thing I Ever Ate: Guilty Pleasures. Thick, creamy, and chock-full of clams, order it in a fresh-baked bread bowl.

Foodie Federation

Start with the unforgettable Cabby’s Crab Cakes or grilled oysters laced in Galliano, shaved Romano, and truffle-garlic-soaked cherry tomatoes. But save room for one of the blackboard specials like lobster Parmesan a la vodka—Parmesan-encrusted lobster tail simmered in a creamy vodka sauce, set over crab raviolis, garnished with buratta cheese and lobster arugula salad in truffle vinaigrette. Or perhaps the salmon caponata—a peppercorn salmon filet set over braised eggplant in a pasta fagioli with shaved Romano and prosciutto. And don’t forget the mouth-watering, bacon-wrapped meatloaf, smothered with a mushroom Marsala butter. Baked stuffed chicken and char-grilled steak tips are also impressive.

The Cabby Shack is definitely one of Plymouth’s legendary restaurants. One visit, and you’ll keep coming back for more.

Cabby’s Crab Cakes

DIRECTIONS

1. Preheat oven to 400°.

2. In a bowl, mix all ingredients except the crab.

3. Add crab to mixture, and gently mix so as to not break up the crab chunks too much.

4. With a #10-size scooper or a large spoon, scoop out about ½ cup each per crab cake, and set aside on a large plate.

5. Heat a cast iron skillet over medium-high heat. When hot, quickly sear the crab cakes on one side, then flip and sear on the other, in order to achieve a golden brown. Place seared cakes on a cooking sheet and bake at 400° for 9 minutes.

Enjoy with your favorite tartar sauce, hot sauce, or tropical chutney.

INGREDIENTS

1 lb jumbo lump crab

8 oz panko bread crumbs

Foodie Federation

3 C mayonnaise

¼ C capers

C Dijon mustard (French’s ® brand, if possible)

1 oz fresh parsley, chopped

2 eggs

1 T McCormick’s Old Bay® Seasoning

½ T Worcestershire sauce

Cape Auto hometownNowThat’sservice!

Cape Auto Body & Service

Repairs: 53 Samoset Street, 508-746-0330

David and Kevin Gallerani

Everybody in Plymouth knows that you can go to Cape Auto for the best, honest, quality auto repair and vehicle service. But, did you know that Dave and Kevin Gallerani provide complimentary breakfast and lunch on a daily basis for the entire Cape Auto team? Who does that?

Dave and Kevin represent the third- and fourth-generation owners at Cape Auto. The meals are prepared in the Service Center kitchen daily. Come in for service during lunchtime and you could find yourself sampling one of their culinary creations that keep their team rolling, such as Dave’s Pasta Fagioli, a Gallerani classic!

Cape Auto is a proud community member of the Plymouth Area Chamber of Commerce, Plymouth Lions Club, and Plymouth “The Rock” BNI; also a business partner with the Plymouth 400® and Beth Israel Deaconess Hospital–Plymouth.

INGREDIENTS

Collision: 115 Sandwich Street, 508-747-0316

Hours: Mon–Fri, 8:00am–5:00pm

capeautorepairs.com

1 C ditalini pasta, cook separately and add at serving

½ C pancetta or bacon, chopped

2–3 celery sticks, rough chop

1 Vadalia onion, rough chop

2 carrots, rough chop

DIRECTIONS

Dave’s Pasta Fagioli

Italian seasoning, to taste

2 cloves garlic, rough chop

½ C white wine

1 (20-oz) can crushed tomatoes

1 (10-oz) can white cannellini beans

Foodie Federation

Parmesan cheese, grated

1. Cook the pasta in large pot. Drain the pasta, but reserve the water. Set the pasta and reserved water aside.

2. In a deep pan, cook the pancetta or bacon until it gets a little crispy.

3. Add the celery, onion, carrots, and Italian seasoning. Saute over medium heat for 3–4 minutes. Then add the garlic and stir well.

4. Deglaze with the white wine. Add the crushed tomatoes and cook for 10 minutes. Then add the beans and ½ C of the pasta water.

5. Add the pasta to the pot, and mix well. Serve with grated cheese and warm, crusty bread.

Foodie Federation

Carmen’s Café Nicole

Walking north on Water Street toward Café Nicole as you pass their free parking lot, you see the Café’s outdoor terrace and immediately want to eat in this delightfully private outdoor haven. Though walking south on Water Street, you first see the Café’s huge front windows and long to eat inside looking out on Plymouth Bay. Inside or outside, Carmen’s Café Nicole is a perfect spot to dine in and muse on the beauty of the ocean. Café Nicole has something of a dual flavor. The menu reflects on their love for both delicious American traditional café food and a wonderful and beautifully prepared selection of Mexican favorites. There aren’t many restaurants where one diner can select authentic Mexican dishes like enchiladas de carne or chimichangas, while another can have an all-American burger or a Pilgrim turkey wrap. This restaurant reflects the diversity of our palates and the quality and authenticity of both American and Mexican foods—the best of both worlds.

Foodie Federation

Of course, American food at the seashore should always include wellprepared and fresh seafood. Café Nicole has a great variety including the Fisherman’s Platter with fresh haddock, shrimp, scallops, and of course, whole-belly clams—perfectly crispy on the outside and light and fluffy inside. The fish is fresh and comes from the ocean right across the road. The lunch menu also has a whole section of wraps like the Tuscan chicken, po-boy, green goddess, and the now-famous Carmenuch wrap (with grilled Italian sausage, provolone, onions, peppers, and ricotta).

And Café Nicole is a great place for breakfast. Many locals end their morning walks here and spend a while with the festive breakfast menu. You might enjoy your seaside Plymouth breakfast or fantasize that you’re in Acapulco. Café Nicole has all the wonderful American dishes of hash and eggs, biscuits and gravy, and a selection of specialty omelets. On the other side of the border, there are huevos rancheros and Santa Maria tostada. The Café Nicole has a full bar with specialty drinks to top off this rich experience.

Fisherman’s Platter

DIRECTIONS

1. Combine the cole slaw ingredients in a bowl, mix well, and set aside in refrigerator. NOTE: This will be enough to feed quite a few people.

2. Combine the fish fry batter ingredients in a large bowl (or use store-bought fish fry, if you prefer). Set aside.

3. Slice up the potato into french fries, immerse in cold water for a minute, then set aside on paper towels to dry.

4. Rinse the haddock, clams, scallops, and shrimp. Season lightly with salt and pepper, and set aside on paper towels to dry.

5. In a large bowl, beat the 2 eggs to be used as an egg wash for the seafood. Set aside.

6. In a deep fryer or a large saucepan, pour in oil to a depth of 2 inches and heat over medium heat to 375º.

NOTE: When frying the next ingredients, it is important not to overcrowd the pan or the oil will not remain hot enough to cook everything correctly. Ingredients could absorb too much oil.

7. Put the french fries into the hot oil, turning once while cooking. When they turn golden brown (2 to 3 minutes), remove them with a slotted spoon, and set aside on paper towels to drain. Cover with foil to keep them warm.

8. Again working in batches, dip the fish fillet in the egg wash, then the fish fry, and then into the hot oil. Fry until golden, turning once, then remove to paper towels. Repeat with the clams, then scallops, then shrimp. Keep each batch warm under foil while you cook.

9. Arrange on a large plate with french fries at the base, then top with the seafood. Serve with your favorite tar-tar sauce and a lemon wedge. Accompany with cole slaw.

Makes 1 serving, so plan accordingly per person.

INGREDIENTS

COLE SLAW:

1 head green cabbage, finely shredded

2 large carrots, finely shredded

1 C mayonnaise

2 T sugar

2 T white vinegar

1 T horseradish

salt and pepper, to taste

FISH FRY BATTER:

½ C corn meal

½ C bread crumbs

½ C all-purpose flour

dash nutmeg

dash cayenne

pepper

1 russet potato, peeled if desired

1 (8-oz) fresh haddock fillet

6 whole-belly, fresh shucked raw clams

Foodie Federation

4 cleaned, fresh raw scallops

4 shelled, cleaned fresh raw shrimp

salt and pepper, to taste

2 eggs, beaten vegetable oil for deep frying

tartar sauce and lemon wedge for garnish

774-454-3683

Call for hours and take-out availability.

Cork + Table

Cork + Table Kitchen and Bar is one of Plymouth’s newest additions to the local food scene. This hidden jewel won’t remain hidden for long. Word is spreading fast about this delightful bistro-style restaurant that serves contemporary American cuisine with a Southern flair.

American Southern food has a rich tradition known the world over, and we are fortunate to now have access to those dishes here in Plymouth.

Start with the fried green tomatoes, topped with pimento cheese and bacon aioli, and you’ll think you’re in Charleston. The she-crab soup is a specialty here—hearty crab bisque with delicious lump crabmeat. Appetizers are perfect as shared plates; you can try everything and still have room for an entrée and dessert. And the Carolina Pimento Cheese Dip! You might not know what that is, but it’s soon to be your favorite! Pimento cheese is a classic Southern cheddar cheese and pimento pepper dip. It’s affectionately referred to as “pâté du Sud” (Southern pâté) or even “Carolina caviar.” If you grew up in the South, you likely have fond memories of your grandmother making this traditional dip.

Foodie Federation

Lunch here includes great choices and the entire menu is available with some additions. The Low Country shrimp and grits are reminiscent of fine dishes served on the Carolina coast. The grits here are a perfect texture, not often found in the North. The grilled jumbo Gulf shrimp atop andouille gravy has just the right amount of kick. But maybe you’re not in a Southern mood. This cozy bistro also serves up wonderful American cuisine. Try the chicken cordon bleu sandwich with an excellent grilled Caesar salad. Entrees include crispy fried Statler chicken breast and delectable braised short ribs, served over pappardelle pasta with a red wine mushroom reduction and pan roasted vegetables.

Cork + Table is an owner-operated restaurant with an extensive wine list and creative craft cocktails (don’t miss their refreshing Miami Mule). And save room for dessert. Pair their special coconut cake with a glass of ice wine, and downtown Plymouth becomes a sultry Southern evening. Fine dining at its best.

Carolina Pimento Cheese Dip

DIRECTIONS

1. Preheat oven to 350°.

2. Combine all ingredients in a baking dish.

3. Bake in the oven until melted and bubbly. Serve with toasted baguette or hearty bread of choice for dipping.

Foodie fact

This warm and bubbly pimento cheese dip (a variation of pimento cheese spread) is a well-known Southern tradition, with subtle variations from region to region. Georgia, with its homegrown pimento peppers added to the mix, is regarded by many as the best place to get a true pimento cheese spread sandwich, though South Carolinians may take offense with that.

INGREDIENTS

1 C cheddar cheese, shredded

1 C Monterey Jack cheese, shredded

2 roasted red peppers (peeled, seeded, grilled, and chopped)

¼ C mayonnaise

¼ C sour cream

2 T Dijon mustard

2 T sriracha sauce

Dillon's Local

At Dillon’s Local they say you’re only a stranger once, and they really mean it. After working in the restaurant industry for decades, Colin and Samantha Dillon decided to open the kind of pub where they would like to hang out. They’ve put their experience to work and created a casual, relaxing restaurant with delicious, creative food that continues to surprise and delight.

Whenever possible, ingredients are locally sourced, so wonderfully fresh food is served here. Littlenecks out of Buzzards Bay are just one of the ingredients that are making their seafood dishes special. The menu here changes seasonally and Chef Jeff Chevalier (“Chevy”) has a special talent for innovative, mouth-watering fare. It’s not surprising that this restaurant continues to win awards and was voted Best Lunch

Spot 2017 by South Shore Living Magazine.

It’s hard to choose just one appealing appetizer. Their crab cakes—two pan-seared lump crab cakes over a bed of arugula with a side of Cajun remoulade is simple and luscious. The baked ricotta dip—whipped ricotta cheese, Parmesan crust, white truffle oil, and crostini is a dish you’ll crave again and again. Even a simple sandwich here is elevated. The Reubens here are perfect—cured brisket, braised red cabbage, Gruyère cheese, Russian dressing on grilled marble rye. Or how about a Cape Cod Reuben—flash-fried local cod, Gruyère cheese, house slaw, Russian dressing on grilled rye—a tempting twist on a traditional dish. Their recipe for Portuguese Cod would even sparkle in Lisbon—ovenroasted cod, littlenecks, linguiça, corn, potatoes in a white wine clam broth. Don’t miss trying the panko and herb-encrusted salmon with roasted beet coulis. Bourbon steak tips are amazing and swordfish is served with a limoncello butter that is just right. The comfort food vibe here continues with excellent pizzas and a yummy shepherd’s pie. Just add a hand-crafted specialty cocktail and save room for dessert. Deana Leary bakes a wonderful Deana’s Key Lime Pie and Irish crème tiramisu. Sunday brunch on the outdoor deck or delicious food inside the cozy pub—you’ll feel at home at Dillon’s Local.

Foodie Federation

COD INGREDIENTS

2 tsp olive oil

1/8 C onion

1/8 C celery

8 littleneck clams

4 oz linguiça, sliced on bias

2 oz white wine, plus more for deglazing

1 ear cooked corn kernels

½ C cream

6 oz clam juice

2 Yukon gold potatoes, cut into ¼-inch dice

2 (6-oz) cod fillets

2 T butter

1 loaf of crusty bread

PIE INGREDIENTS

FILLING:

2 (14-oz) cans sweetened condensed milk

½ C sour cream

¾ C lime juice

CRUST:

4 C crushed graham crackers

1/3 C butter

1/3 C sugar

Portuguese Cod & Deana’s Key Lime Pie

COD DIRECTIONS

1. Preheat oven to 400°.

2. Add the oil to a sauté pan over medium heat. When hot, add the onion and celery and cook about 4 minutes.

3. Add the littlenecks to the pan and sauté for 3–4 minutes more, stirring gently but constantly.

4. Add the linguiça and cook for 1 minute more, then deglaze with a bit of white wine.

5. Add the corn, cream, clam juice, and potatoes to the pan, cover loosely, and simmer on low for 10–12 minutes.

6. Place cod in a baking pan, dot with pieces of the butter and pour remainder of the white wine into the pan. Bake for 10–12 minutes.

7. Take the cod out of the oven, and place each fillet in a shallow bowl. Place four littlenecks around each piece of cod, then spoon some chowder over it all.

Foodie Federation

Serves 2. Serve with a loaf of your favorite crusty bread to sop up the wonderful rustic chowder!

PIE DIRECTIONS

1. Preheat oven to 350°.

2. Mix the filling ingredients, and set aside.

3. Mix the crust ingredients, press into the pie pan, and bake at 350° for 10 minutes.

4. After the crust has cooled, pour filling into the crust. Bake crust and filling for an additional 20 minutes.

Serves 6–8.

East Bay Grille

East Bay Grille is a fine restaurant that draws its loyal clientele from the entire South Shore. This wonderful establishment bridges the classic and contemporary, the classy and the casual. In summer, the sprawling outdoor patio and large covered bar bring the Grille’s classy environment out to the water’s edge, and can double the restaurant’s capacity. Live entertainment and various events often make the patio and bar bristle with fun and energy. The outdoor bar is a favorite after-work meeting place and business destination.

From the white-shirted wait staff and valet attendants to the culinary staff and bar crew, there is a feel of genuine professionalism. And from the greeting at the door to the impeccable service, you soon realize that this restaurant runs like a finely tuned machine.

Executive Chef Joel Mantel has created a menu that emphasizes classic recipes with tasteful hints of modern cuisine. Each dish is perfectly prepared, generously portioned, and pleases the palate without being pretentious. Chef Mantel gave us the recipe for East Bay Grille’s popular Town Wharf Sirloin. This dish features a charbroiled center-cut sirloin with sweet caramelized onions and crumbled bleu cheese. This savory dish plays just the right flavor notes.

Foodie Federation

East Bay Grille

173 Water Street, Plymouth, MA 02360

508-746-9751 | eastbaygrille.com

54 Clubhouse Drive, Plymouth, MA 02360

508-209-3000, ext. 122

eastbaypinehills.com

Call for hours and take-out availability.

The menu has a seafood selection that stretches from fish and chips, baked scrod, and stuffed shrimp to seafood risotto, blackened salmon, and swordfish piccata. Diners drive for miles to have the perfect lobster roll, broiled scallops, and the Jamaican Arctic char. The traditional turkey dinner, or “Best of the Bird,” is a dinner you’ve dreamed about if you’re a turkey lover. The selection of steaks and chops is huge and top of the line. The chowder is amazing and the salads are impeccable. There is a substantial lunch menu with smaller versions of traditional plates, along with burgers, excellent sandwiches, and a long list of delicious appetizers.

East Bay Grille also specializes in functions, parties, and catering. The outdoor function area can handle up to 200 attendees. Dining at the East Bay Grille is a memorable experience, and a culinary delight.

Town Wharf Sirloin

DIRECTIONS

1. Over low heat, saute the onions in the olive oil and butter, stirring every few minutes, until caramelized. As soon as the onions start sticking to the pan, let them stick a little to brown, but then stir them before they burn. Add a bit more oil, if you find the onions are on the verge of burning. This will take about 20–30 minutes. When done, set aside.

2. Heat your indoor gas range grill-top or outdoor grill up to grilling temperature.

3. S alt and pepper your steak. Brush with olive oil and charbroil for 4–5 minutes on each side.

4. Remove steak from grill and place on a cooking sheet. Top with the caramelized onions, then the crumbled bleu cheese. Place in a heated oven for 1–2 minutes, until cheese begins to melt.

5. Heat the demi-glace and spread in the center of your serving plate. Carefully place the steak atop the sauce, and serve.

Serves 1.

INGREDIENTS

¾ C Vidalia onions, sliced

1 tsp olive oil

Foodie Federation

1 tsp butter

14 oz center-cut sirloin steak

salt and pepper, to taste

2 oz bleu cheese

(Great Hill brand if possible)

2 oz Cabernet demi-glace

Flynn’s Irish Pub

Flynn’s Irish Pub is a fun place that goes all out to make you feel happy, comfortable, and well fed. Their motto is, craft beer, comfort food, local. It shows in their yummy comfort food, the friendly staff, and the warm ambiance. When you walk into the pub and see the traditional Irish bar, you feel like you’re in a small village in Ireland. You want to hang out here in the cozy tavern and dining room or their outdoor patio. This is a perfect place to meet friends or bring the family.

Start with the Bacon Taters—a crock layered with tater tots, cheddar cheese, and crispy bacon. Or the Mighty Pretzel—a Bavarian-style pretzel served with pub mustard. There are delicious Reuben Spring Rolls, hand-rolled in house. The O’Brien Wrap is filled with mouth watering mesquite-smoked turkey, bacon, Swiss cheese, lettuce, and tomato. And they know how to make a real Grilled Cheese—five slices of American cheese, two slices of tomato, layered on thick-cut grilled white bread.

Who would think an Irish Pub would serve Country Fried Chicken and Chicken Parm Mac & Cheese, but they do. And let’s not forget their Irish specials. They make a bang-up Bangers & Mash—three Irish bangers (sausages) and mashed potatoes with brown gravy. Their Shepherd’s Pie is a classic mix of peas, corn, and lean ground beef, simmered in gravy and topped with mashed potatoes.

Foodie Federation

Flynn’s Irish Pub

2240 State Road, Plymouth, MA 02360

flynnspub.com

508-888-0041

Call for hours and take-out availability.

Whether you like Pale Ale, Porter, or Stout, Flynn’s beer list is extensive. But what you think of when you think of Flynn’s is their burgers—big and juicy with fresh ingredients. Once you try one of these half-pound burgers, you’ll come back for more. The Kilkenny is satisfyingly cheesy with a touch of sweetness—topped with cheddar cheese, bacon, and honey barbecue sauce. The Donegal is a luscious burger with creamy peanut butter and strawberry jam, layered with cheddar cheese and bacon. And there is an entire menu page of intriguing burgers, such as the comforting Celtic Burger they have shared with us here.

Flynn’s in the Cedarville section of Plymouth is a place where locals eat. The perfect stopover if you’re on your way to the Cape or the Canal. Stop in once, and Flynn’s will become your home away from home.

Celtic Burger

DIRECTIONS

1. Fry your bacon slices, then set aside.

2. In a large bowl, combine the Black-and-Tan Batter ingredients. Set aside.

3. In a heavy saucepan or deep fryer, heat 2 inches of oil over medium-high heat, to reach 375°. When up to temp, dip the 2 slices of onion into the batter and place them into the hot oil. Cook for about 3 minutes, turning once halfway through, until they reach a golden brown. Carefully remove with a slotted spoon to drain on paper towels.

4. Heat a cast-iron skillet to medium-high.

5. Form the burger meat into 2 patties, and lightly sprinkle with salt and pepper. Do not overhandle (the more you handle, the tougher the finished burger will become). When skillet is hot, fry the burgers 3 minutes, then flip. Cook 3 minutes more. Add the cheese slices and cook 1 more minute.

6. Carefully layer the burgers and bacon slices on your bun, then top with the onion rings and remaining top bun. Serves 1. Serve with condiments of choice.

Foodie fact

Guinness® beer is a dry, Irish stout. This type of stout is different than others typically produced in the UK, which are often called milk stouts or sweet stouts, and contain lactose sugar derived from milk. In fact, during the 1800s, milk stout was claimed to be nutritious. Milk beers were served at lunchtime to laborers for stamina, and also prescribed by doctors for nursing mothers. And then there is oatmeal stout with oats added during brewing. Whatever type of stout you prefer, this hearty beer is quite creamy and satisfying!

INGREDIENTS

4 slices bacon vegetable oil for deep frying

2 thick slices of Vidalia onion

16-oz fresh burger (20% fat)

salt and pepper

4 slices cheddar

1 pretzel bun

BLACK-AND-TAN BATTER:

1 C flour

1 egg, beaten

1 tsp garlic powder

Foodie Federation

½ tsp black pepper

¾ C Guinness® Stout (or a similar stout)

¾ C Bass Ale® (or similar pale ale)

Guilty Bakery

65 Main Street, Plymouth, MA 02360

guiltybakery.com

508-746-2958

Call for hours and pick-up availability.

Guilty Bakery

One visit to this exceptional bakery and you’ll find yourself “guilty” of looking for excuses to return. This jewel of a shop is a little slice of heaven in a bakery. It engages all the senses as you walk through the door. The sweet scent of butter cream icings and chocolate ganache, the pretty glass cases filled with a wonderland of delicate pastries—you can almost taste the goodness even before you reach for that first cupcake.

Bakery

Pastry Chefs Amy and Krista put caring and quality into every detail of this shop and it’s so much fun to watch them create and bake in the open kitchen. Everything is made from scratch and Amy believes that if you’re going to allow yourself dessert in this calorie-conscious world, it should be something luxurious and ultra-delicious. Crave-worthy these pastries are, from whoopie pies and chocolate cream pie brownies to their melt-in-yourmouth Espresso Shortbread Cookies. The creativity of Amy and Krista give us so many choices, you’ll look forward to your next visit just to try one more . . . or maybe two . . . guilty!

Foodie Federation

The French macarons are spectacular and there are many special flavors of this light, almond meringue cookie—each bite, a little taste of pistachio or mint, or maybe hot chocolate or red velvet. Their classic macarons are well-known for their simplicity and burst of vanilla or coffee to savor. Guilty’s signature cake—a white cake filled with white chocolate mousse and French macarons—is the stuff of legends.

A secret only the locals know: On Sunday mornings, they bake donuts. You’d better get there early, they sell out fast. The holidays are always fun here. Easter treats include bunny cakes, which are carrot cakes filled with cream cheese frosting, and decorated with fondant bunny ears.

Whether you’re a tourist sauntering by, or you’ve lived in Plymouth for a lifetime, stop by for a chocolate caramel tart and maybe a shortbread cookie to go. You’ll enjoy everything this special shop has to offer.

On the wall in Guilty is a sign that reads, “Wedding—All you need is love and a really fabulous cake.” Locals and tourists alike, all we need is the really fabulous Guilty Bakery.

Espresso Shortbread Cookies

DIRECTIONS

1. Preheat oven to 350°.

2. Dissolve the espresso powder in the hot water.

3. Beat together butter, sugar and salt, then add the vanilla extract and espresso liquid.

4. Add the flour, gradually, until combined, then add the HEATH Bar chunks until just combined.

5. Roll on a floured surface and cut into any shape.

6. Sprinkle with sanding sugar (large crystal) before baking. Bake for 10–12 minutes.

Makes about 24 cookies.

INGREDIENTS

1 T instant espresso powder

1 T hot water

8 oz (2 sticks) unsalted butter

2/3 C confectioners’ sugar

¼ tsp salt

½ tsp vanilla extract

2 C all-purpose flour

¾ C HEATH Bar chunks

The Jolly Bean Cafe

88 Camelot Drive, #24, Plymouth, MA 02360

508-747-2326 (BEAN)

Call for hours and take-out availability.

The Jolly Bean Cafe

Foodie Federation

Perhaps the Jolly Bean Cafe is L-shaped because it stands for love or maybe lively. This is one of the most welcoming places to eat in Plymouth. The staff goes out of their way to make sure you’re enjoying your meal. Owner Jaresiah Desrosiers has created a hidden jewel of a cafe, located just behind the popular Grove at Plymouth shopping plaza. Tucked away, at the edge of an industrial park, but really only five minutes tops from downtown Plymouth, it’s a treasure well worth finding.

Stop in for one of their scrumptious breakfast sandwiches and one of the first things you’ll notice is the music—always interesting and upbeat. Then you’ll notice how amazing a breakfast sandwich can taste. Try the Bad Boy—three eggs, cheese, and homemade sausage, bacon, potato hash—hearty and delicious. The PB & Jamie adds peanut butter, jelly, and bacon to an English muffin—a nice surprise, bacon and jelly. The refreshing Healthy Breakfast Salad includes two eggs, sautéed mushrooms, onions, spinach, avocado, and feta cheese over a bed of baby spinach with Asian sesame dressing. So good you’ll find yourself craving the taste. There are also gluten-free and vegetarian choices. Delectable lunch specials may include the Sweet Cheeks sandwich with grilled chicken, honey mustard, and bacon; and the Cappy—chicken salad on an asiago bagel with egg, spinach, avocado, and bacon.

The Jolly Bean has created innovative sandwiches and some of the best soups on the South Shore. The cheddar broccoli soup is not to be missed, as is their homemade chicken salad sandwich. The choices and the quality of the food and coffee served here are impressive. And there are always surprises! On a recent afternoon they had their delicious Apple Cider Chai Latte on hand. There’s always a range of sweet treats such as the chocolate-chunk pretzel cookie—a perfect pairing with hot chocolate or an eggnog latte. You won’t leave the cafe without one, once you discover this rich, buttery cookie. The Jolly-Bean Cafe is so much more than jolly. It’s a delightful eatery you’ll be happy to discover.

Healthy Breakfast Salad & Apple Cider Chai Latte

SALAD INGREDIENTS

¼ C mushrooms, sliced

¼ C yellow onions, sliced

2 big handfuls of baby spinach

2 eggs

half a ripe avocado, sliced

2 oz feta cheese, crumbled

salt and pepper, to taste

ASIAN DRESSING:

¼ cup soy sauce

1 T orange juice

2 T sesame oil

1/3 C rice wine vinegar

¼ C extra virgin olive oil

1½ T honey

Makes 1 serving.

SALAD DIRECTIONS

1. S auté the mushrooms and onions for a few minutes. Add one big handful of spinach to the pan, and cook just long enough for it to wilt. Take pan off heat and set aside.

2. Fry the 2 eggs to your liking, and set aside.

3. Meanwhile, put the remaining handful of uncooked spinach in a shallow serving bowl or plate.

4. To your bowl with the uncooked spinach, add the sautéed veggies, fried eggs, sliced avocado, and feta cheese. Season with salt and pepper to your liking.

5. Add all the dressing ingredients to a mixing bowl and whisk well. Drizzle with dressing and enjoy!

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LATTE INGREDIENTS

3 T David Rio® Spiced Chai

2/3 C oat milk

11/3 C apple cider

Makes 1 serving.

LATTE DIRECTIONS

Mix, heat, and savor this rich delicious drink!

KKatie's Burger Bar

KKatie’s Burger Bar (pronounced Kuh-Katies) opened in 2010, bringing burger bliss to Plymouth. Locals say the burgers here are perfection. They are always fresh, 100% Angus beef, thick and slow-cooked on a flat-top grill. Owner Kate McSorley told me that’s what makes all the difference. “When the meat is cooked on a flat-top, there’s lots of flavor on that grill, all the juices stay in—all the goodness stays in there.” They also hand-form the patties every day, all things Kate’s father taught her. And these half-pound burgers are the most creative burgers you’ve ever tasted.

Sink your teeth into their juicy peppercorn steak burger—a peppercorn-encrusted burger, topped with bleu cheese, caramelized onions, and crispy cherry-wood smoked bacon. You may never bring yourself to order anything else. Or how about the barbecue burger—topped with cheddar-Jack cheese, crispy cherry-wood smoked bacon, crunchy onion rings, and covered in a smoky/sweet barbecue sauce. And just in time for Plymouth’s 400-year anniversary comes KKaties spectacular Thanksgiving Turkey Burger 2020, which features everything we love about Thanksgiving dinner.

KKatie’s Burger Bar

38 Main Street Ext., Plymouth, MA 02360

kkaties.com

774-773-9444

Call for hours and take-out availability.

Even the sides are special here—sweet potato fries, the wildly addictive tater tots, freshly made potato chips, and their amazing green bean fries. Make sure you start with some of their renowned appetizers— the fresh, fried mozzarella wedges are so good you’ll never order them anywhere else, and the teriyaki chicken pot stickers are served with your choice of spicy sweet red chili sauce or teriyaki sauce. Great salads and sandwiches are also available. And don’t forget the specialty drinks, like the Hotel California tequila blood orange margarita. Finish with a Cakke Kkup—dark chocolate devil’s food cake, vanilla ice cream, chocolate sauce, and whipped cream, served in a mug.

KKatie’s Burger Bar excels at all the details, fresh high-quality Angus beef, innovative sauces and toppings, melt-in-your-mouth buns, and a friendly and expert wait staff. Your burger is waiting for you at KKatie’s, and it’s a burger you’ll love.

KKatie’s Thanksgiving Turkey Burger 2020

BURGER INGREDIENTS

7 oz ground turkey burger

1½ oz cranberry mayo *

2 oz caramelized apples *

4 oz cornbread stuffing patty *

2 tsp unsalted butter, softened

cooking oil or spray

sesame seed bun

* MAYO INGREDIENTS

2 C heavy duty mayo (Hellman’s®)

4 oz whole cranberry sauce

½ tsp fresh orange zest

½ tsp freshly ground black pepper

* APPLES INGREDIENTS

1 T unsalted butter, softened

4 large Granny Smith apples, peeled, cored, and sliced ¼-inch thick

2 T sugar

* STUFFING INGREDIENTS

1 (10 × 10) pan prepared cornbread

6 slices white bread (or any bread)

½ lb unsalted butter

12 turkey breakfast sausage links, casings removed and chopped

1 large white onion, finely chopped

1 Granny Smith apple, peeled, diced

1 T sage

½ tsp kosher salt

½ tsp freshly ground pepper

1 (carton or can) chicken stock

DIRECTIONS

MAKE MAYO

1. Blend all mayo ingredients. Set aside in refrigerator.

MAKE APPLES

1. Preheat oven to 375°.

2. Coat a medium-sized sheet pan with the softened butter. Spread sliced apples evenly across the pan, and then sprinkle sugar over the apples, and place in oven.

3. Check after about 8 minutes and give pan a shake to loosen apples. Cook 10–15 minutes total, or until golden. Remove from oven, and set aside.

MAKE STUFFING PATTY

1. Preheat oven to 375°.

2. Cut cornbread and sliced bread into cubes, spread in a single layer on large sheet pan. Bake until golden (10 minutes), then set aside.

3. Melt butter in large skillet over medium heat. Add sausage and cook until lightly browned. Add onions and cook for 5–7 min. Add diced apples, sage, salt, and pepper and cook for 1–2 minutes more.

4. Add cornbread and sliced bread. Stir until moistened, then add chicken stock as needed to bind (you will not need all the stock).

5. Form into 4-oz patties (or desired size). Set aside.

MAKE & ASSEMBLE BURGERS

1. Lightly salt the turkey burger. Mix and form into patties.

2. Heat a cast iron skillet for 2 minutes on medium-high heat. Spray pan with vegetable or canola oil. Cook turkey burgers about 5 minutes on one side. DO NOT press or move the burger. Flip the burger and cook for 5 minutes longer, or until golden brown and a thermometer inserted in the center registers 165° and the meat is no longer pink.

3. In another pan, cook stuffing patties in 1 tsp butter until lightly browned, flip (carefully scrape the underside or it will stick), and brown other side.

4. Spread ½ tsp soft butter on bun halves. Grill in a separate pan until golden.

5. Place turkey burger on bottom bun. Top with grilled stuffing patty and the caramelized apples. Spread top of bun with the cranberry mayo and place on top of it all. Enjoy this taste of Thanksgiving in every bite!

Kogi Korean BBQ

Kogi Korean BBQ & Lounge is a stylish mixture of the old and the new. Delicious food cooked from centuries-old recipes served in a contemporary, beautifully designed dining room and lounge. The restaurant is family owned and operated by husband and wife team Patti Cho and Thuyet Phan, and Patti’s mom cooks and helps as well.

Kogi (pronounced Coe-Gi) means any type of meat, and Korean BBQ refers to the method of grilling beef, pork, chicken, or other proteins. This restaurant elevates the preparation of meat to an art form. From the list of appealing appetizers such as chicken or pork gyoza (dumplings), chicken skewers, or asparagus tempura to traditional Korean entrees—a must-try is the mouth-watering bibimbap, a sizzling, crispy-crusted rice bowl topped with carrots, mushrooms, spinach, zucchini, bean sprouts, and onions, accompanied with Korean hot sauce and an over easy egg. Add beef or tofu for even more deliciousness. The Kimchi Bokkeum Bap—fried rice made with kimchi—is delectable and healthy. Around the world, chefs are adding kimchi to their dishes for all the health benefits attributed to this fermented cabbage dish. Accompany this with an Asian special bubble tea—lychee or plum with strawberry bubbles is light and sweet. Add rum or vodka to the tea at cocktail hour.

Foodie Federation

There is so much to enjoy at Kogi, fans come from all over for the fresh sushi and it’s a pleasure to eat in the lovely and serene dining area. The elegant bar is also a sought after meeting place with so many choices for drinks. You’ll want to relax with raspberry sake or become one of the aficionados who enjoy the extensive Kogi whiskey list, one of the largest in Plymouth. Perhaps a Deveron 12-year single-malt scotch or an Old Potrero single-malt straight rye whiskey. They have so much here to sample.

508-927-4105

Call for hours and take-out availability.

From the authentic Korean dishes to the elegant and graceful atmosphere, Kogi Korean BBQ & Lounge will become one of your favorites.

Kimchi Bokkeum Bap

DIRECTIONS

1. Cook rice according to package directions, then set aside.

2. Chop the kimchi, then set aside.

3. Dice the onions, then set aside.

4. Add the oil to your pan and heat over medium. If you are using meat, add your pork or beef and cook thoroughly.

5. When pork or beef is fully cooked, remove from pan and set aside.

6. To the hot pan, now add the onions and kimchi and cook for 5 minutes over medium heat.

7. Add minced garlic and scallions and turn heat to low.

8. Add in the cooked rice and mix ingredients thoroughly.

9. Add sesame oil, kimchi juice, and soy sauce and turn up heat to medium.

10. In a separate pan, cook the eggs sunny-side-up. (Optionally, you may beat the eggs and add directly into the fried rice, stirring until cooked.)

11. Turn off heat and place fried rice onto a dish, then top with your pork or beef, then the egg, and garnish with crumbled nori. Serves 2.

Foodie fact

Kimchi, a fermented cabbage dish, is an ancient staple in Korean cuisine, and a national dish of both South and North Korea. The practice of Kimjang, the autumn tradition of making and sharing kimchi, reaffirms Korean identity and strengthens family bonds and cooperation. Kimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature. Kimchi for peace!

INGREDIENTS

2 C short-grain rice

1 C kimchi, chopped

½ C onion, diced

3 T of canola (or preferred) oil

1 C sliced pork or beef (optional)

1 tsp fresh garlic, minced

2 T fresh scallions, minced

1 tsp sesame oil

2 T kimchi juice

2 T soy sauce

2 eggs

1 pinch of salt

nori sheet (roasted seaweed) for garnish

Leena grew up in Italy, raised in a tradition of cooking as an expression of love. She made everything by hand and from scratch with ingredients from the garden and recipes passed down through generations. It’s fitting that her grandchildren would celebrate her love and respect for food by naming their restaurant Leena’s Kitchen. Every meal served here is prepared to be the very best meal you’ve ever tasted. Plymouth is a melting pot where many cultures have come together to live and thrive. The Italians are a big part of Plymouth history. Here is a restaurant that all Italians can be proud of and feel that old-world love of food in a contemporary American environment. From the long elegant bar to the cozy private seating, Leena’s shines with a smooth, modern feel. Contemporary Italy resides on Long Pond Road, hidden away like a tasty, fragrant feast.

Leena’s has a wonderful, ever-changing menu and a high standard of excellence. The service is friendly, knowledgeable, and attentive without being intrusive. Your needs are anticipated and attended to.

Foodie Federation

Leena’s

63 Long Pond Road, Plymouth, MA 02360 leenaskitchenplymouth.com

774-404-7470

Call for hours and take-out availability.

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The food is sheer perfection. There are incredible salads, fresh and complex, with an amazing assortment of authentic Italian cheeses and meats. The appetizers include polpette (house meatballs), beef carpaccio, and their special Eggplant Parmesan, which they shared with us here. Their dinner menu features a first course of rigatoni with house vodka sauce, gnocchi with a cherry tomato sauce and fresh mozzarella, rigatoni bolognese, chicken Parmesan, and short ribs in Parmesan cream sauce. Main courses include pork Milanese, grilled salmon, and surf & turf with braised short ribs and poached lobster tail, to name few. They also have an extensive pizza menu to satisfy even the most decadent tastes with ingredients such as Italian black truffle.

Eggplant Parmesan Towers

DIRECTIONS

You will need the following equipment: a 3-inch round cookie cutter, 3 bowls for breading, a frying pan, a pair of tongs, a spatula, a cookie sheet, paper towels, a sharp chefs knife, and a cutting board.

1. On your cutting board, lay the eggplant on its side, and cut into half-inch slices (no need to peel the skin).

2. Take your 3-inch cookie cutter and cut out the center of each eggplant slice. Lay the cut rounds onto paper towels to absorb excess moisture, and season eggplant lightly with salt.

3. Fill one bowl with flour, season with salt and pepper. Set aside.

4. Fill another bowl with Panko, again season to taste. Set aside.

5. In the final bowl, whisk together an egg wash using the 3 egg yolks and milk or cream. Set aside.

6. Preheat oven to 350°. (NOTE: you will be using the middle rack.)

7. Place frying pan over medium heat, pour in oil to just cover bottom of pan. Heat oil to 365–375°.

8. Take eggplant and dredge in your seasoned flour, then tap off excess flour. Next, dip eggplant into egg wash, again discard excess. Finally, place eggplant into Panko, coat evenly, and shake off excess.

9. Place eggplant into hot oil, frying on one side for about 3 minutes until golden brown. Turn the eggplant over using tongs and fry the opposite side for an additional 3 minutes, until golden.

10. Remove eggplant and place on paper towels to drain. Season both sides with salt. Repeat these steps until all eggplant has been fried.

11. Place fried, seasoned eggplant on a cookie sheet, and top each round with 1 slice of fresh mozzarella cheese. Once all rounds are covered, place in the hot oven and bake until cheese is melted.

12. Carefully remove eggplant from oven. Using the spatula, stack the rounds, 3 rounds per serving.

13. Plate the stack and top with hot Leena’s Kitchen pomodoro sauce. Garnish with Parmesan and fresh basil. Serve and enjoy!

Serves 6–8.

INGREDIENTS

3 medium to large eggplants

1½ C all-purpose flour

Foodie Federation

2 C Panko bread crumbs

3 large eggs, separated

¼ C milk or cream

18 slices of fresh mozzarella cheese

frying oil

salt and pepper (to taste)

Leena’s Kitchen pomodoro sauce, or your favorite tomato sauce

Parmesan cheese (to taste)

fresh basil leaves (to taste)

Mallebar Brasserie

If you’re looking for fine dining, look no further than Mallebar Brasserie. A modern French restaurant inspired by the classics, you’ll want to try everything on their creative and delightful menu. Chef Jim Casey has classically trained, fine-dining roots and it shows in every dish. This is exquisite French food with a modern twist.

15 Main Street Ext., Plymouth, MA 02360

mallebarbrasserie.com

508-747-0471

Call for hours and take-out availability.

Start with several of their delectable hors d’oeuvres. The pan-seared foie gras is perfectly accompanied by oyster mushrooms and a parsley-chive salad. The truffled mushroom ravioli is served with brown butter hazelnut crumbs and a Parmesan cream sauce.

If you’re craving a steak, you’re in for a treat—prime beef that’s dryaged in house. Choose a 12-oz filet mignon, a 16-oz New York sirloin, or their spectacular 24-oz aged porterhouse. The braised lamb shank served with pommes puree, butter-poached vegetables, and mint pistou is melt-in-your-mouth perfection. The unforgettably tender pan-roasted duck breast comes with duck confit marmalade, sunchoke puree, cherries, crispy caulilini, and black garlic aioli. Crispy-skin Scottish salmon is something you may not find anywhere else, complemented here with creamy French lentils, mustard greens, and smoked yogurt. And add a yummy side, like the roasted honey garlic carrots or the Crispy Cauliflower à L’orange with nutmeg aioli.

Foodie Federation

Even the fries are special here. The duck fat fries are hand cut and served on a bed of pine, torched just before the fries are plated. It comes out of the kitchen with that unique and lovely pine aroma. It reminded me of a leisurely walk through a forest on a perfect summer afternoon.

Don’t forget dessert, they have a luscious chocolate torte featuring house-made chocolate fudge ice cream and a bittersweet chocolate glaze. There is an extensive French wine list and hand-crafted cocktails, including the popular Modern Manhattan—Maker’s Mark over a cherry sweet vermouth ice block The décor is elegant but cozy, with big booths and a 12-seat bar. The perfect restaurant to enjoy a glamorous celebration or a fun evening with friends.

Mallebar Brasserie

Crispy Cauliflower à L’ orange with Nutmeg Aioli

INGREDIENTS

CAULIFLOWER:

1 head of cauliflower, cut into bite-sized florettes

3 C milk

2 C flour oil for frying

NUTMEG AIOLI:

1 C Hellmann’s® mayonnaise

½ tsp nutmeg

2 T white vinegar

DIRECTIONS

Method for Cauliflower:

À L’ORANGE SAUCE:

1 C sugar

1 C fresh orange juice

6 oz white vinegar

1 tsp salt

2 T butter

1. S oak cauliflower in milk overnight.

2. Remove from the milk, then dredge in flour.

3. Fry in oil until crispy at 350˚.

4. Drain on a rack or paper towels.

Method for Sauce:

1. Combine sugar, juice, vinegar, and salt in a stainless steel saucepan. Gently simmer to reduce to 1 cup.

2. Fold in butter, then toss in the fried cauliflower. Serve with the Nutmeg Aioli on the side.

Method for Aioli:

1. Combine all ingredients and chill.

2. S erve on the side with the warm, crispy cauliflower. Serves a party.

Mamma Mia’s

Over 45 years ago, the Viscariello brothers and their wives opened their first Italian restaurant, Mamma Mia’s. One family and three generations later, they are still creating great-tasting meals made from fresh ingredients. Locals and tourists flock to this family-friendly dining room on Plymouth Harbor. This location has one of the nicest and highest decks on the waterfront, allowing an amazing view, from Plymouth Beach to nearby Duxbury. This outdoor deck is also one of the few where you can see the Mayflower II while you dine. And with glass on three sides, the indoor bar and dining area has a natural, light-filled, yet cozy feeling where every table feels private.

The food is famous in these parts—old-world Italian cuisine at its best. Whether you come for lunch or dinner, the fresh ingredients will impress. Start with one of their many wonderful appetizers, such as tortellini soup or Caprese salad. Or try the unforgettable eggplant tower—panfried eggplant layered with imported prosciutto, buffalo mozzarella, sliced tomato, and basil, then drizzled with roasted garlic, oil, and balsamic glaze. And be warned: it will be hard to choose just one entrée. Homemade gnocchi and stuffed shells baked with three kinds of cheese guarantee you will finish every bite. The chicken Marsala is talked about as being the best on the South Shore—chicken sautéed with Marsala wine, butter, and mushrooms, served over your choice of pasta—a delicious classic. And their own homemade noodles and hearty meatballs can be added to any dish.

Foodie Federation

Mamma Mia’s

122 Water Street, Plymouth, MA 02360

mammamias.net (other locations online)

508-747-4670

Call for hours and take-out availability.

A local favorite is the heart-healthy Pesci Italia—fresh cod topped with Mamma’s favorite house dressing, sliced tomato, dusted with fresh bread crumbs, and served with potato and vegetable. Thanks to the Viscariello family for sharing this wonderful recipe with our readers. The perfect ending to this fabulous meal is a slice of “Heaven on a plate” tiramisu, or a traditional freshly filled cannoli.

This is the perfect restaurant to celebrate family. Come to Mamma Mia’s and celebrate fine Italian food. Mangia!

DIRECTIONS

1. Combine all the dressing ingredients in a bottle with a cap, shake to combine, and set aside.

2. Put the tomato topping slices in a dish and coat with the parsley, garlic, olive oil, and lemon juice. Set aside.

3. Place cod fillets on a metal baking pan.

4. Drizzle each piece of fish with a few tablespoons of the dressing.

5. Sprinkle about ½ oz of bread crumbs over each piece of fish.

6. L ayer a few of the sliced tomatoes over the bread crumbs.

7. Drizzle with another tablespoon or two of the dressing.

8. Bake at 350° until fish flakes easily, about 15–20 minutes.

Pesci Italia

INGREDIENTS

DRESSING:

1 C red wine vinegar

1 C extra virgin olive oil

2 T sherry wine

1 T dried oregano

1 tsp crushed red pepper

½ tsp salt (or to taste)

1 T garlic

1 T melted butter

1 T sugar

TOMATO TOPPING:

thin tomato slices, 2–3 per person

fresh chopped parsley (to taste)

Foodie Federation

fresh crushed garlic (to taste)

1 T extra virgin olive oil

juice of 1 lemon

cod fillets, about 8–12 oz per person

bread crumbs, ½ oz per person

Foodie Federation

The Plymouth Philharmonic special Celebrity recipe

Steven Karidoyanes, Conductor and Music Director of The Plymouth Philharmonic Orchestra

As a conductor and composer, Steven Karidoyanes brings a richness of musical experiences to the podium. In his 26th season with the Plymouth Philharmonic Orchestra, he has raised it to new levels of distinction and continues his commitment to artistic excellence. Visit them online for their complete seasonal schedule, plymouthphil.org.

Once again Steven graces us with a classic, but this time it is his mother’s classic recipe for Greek Egg-Lemon Soup. As with his passionate conducting and performing, it is another gift of love.

INGREDIENTS

3 quarts chicken stock

Avgolémono (Greek Egg-Lemon Soup)

1 C uncooked rice

4 egg yolks (at room temp) juice from 2 lemons

2 C cooked chicken meat, finely chopped

DIRECTIONS

Foodie Federation

1. In a soup pot, heat stock to boiling, then immediately lower heat to simmer. Add rice and stir well. When rice is almost tender (about 20 minutes) begin making the egg-lemon mixture.

2. In a separate bowl, beat the egg yolks with an electric mixer. Slowly add the lemon juice until thoroughly incorporated.

3. Temper the egg-lemon mixture by slowly beating in about a cup of the hot chicken stock. You must go slowly so you do not curdle the eggs. Slowly stir this egg-lemon-stock mixture into the soup pot, then stir the soup well, adding the cooked chicken meat.

4. Bring the soup to a rolling boil, then immediately take the soup pot off the heat. Stir, season with salt and pepper to taste, and enjoy!

— Recipe by Tula Karidoyanes, as transcribed by her son, Steven.

Foodie Federation