Friday, January 13th at 9p ET
Opening the Show
There really is a state dessert, and for Massachusetts, it’s the Boston cream pie
! Singer and host, Taylor Hicks, heads to the Bay State to get a mouthwatering taste of its finest and most symbolic foods.
Hit the road (and the deep sea!) with him as he shucks clams on the beach to make fresh clam chowder
, goes deep sea fishing to catch striped bass for fish and chips
, discovers what puts the Boston in Boston Baked Beans
. He also learns the art of making traditional New England bulkie rolls.
Now about that dessert…Taylor takes you to the birthplace of the Boston cream pie and makes his own rendition.
It’s a heaping helping of Massachusetts cuisine filled with the stories and legends behind the state’s tastiest foods
Featured Plates & Food Contributors
Appetizer: Clam Chowder
Cathart Beach | Brian Cullen
President and CEO of Yoho Raw Bars & Clambakes, Brian Cullen was working construction when he started holding annual weekend clambakes on the beach of Nantucket. The event grew year after year from a fun party for family, friends and locals to a feast where fresh fish and clam chowder lovers arrived from as far away as Japan, Nicaragua and the Netherlands! Cooking on the beach was a passion, and Brian’s specialty, his wife’s grandmother’s creamy clam chowder, using fresh-shucked clams and home-cured bacon was always a big hit. When people started asking if he had a card, he realized he could turn his passion for the ocean, the beach and cooking into a catering business. Today, he serves fresh fish, lobster, muscles and, of course, his signature clam chowder at all types of events, from upscale parties to family reunions on the beach.
And if you’re wondering what Yoho means, it’s not an acronym for a trendy Nantucket neighborhood. Yoho is said to be an ancient, mythical creature, but these days the name has become synonymous with a particular social culture.
“Yoho has come to mean a breed of people who live close by the sea, collecting and celebrating its bounty and enjoying it in an unconventional but thoroughly joyous manner,” Brian says on his website.
Diggin’ for Clams: How do you know if you dug up a clam or some unidentifiable floating object at the shoreline? Clams should feel like little stones in your rake.
Shucking the Clams
Entrée: Fish & Chips
Barnstable Harbor| Nick
Taylor catching 29 inch striped bass
Nick Betti and his father, Bob started Cape Cod Family Charters ten years ago. They fish Cape Cod Bay for striped bass, bluefish, and bluefin tuna, allowing corporate teams, families, groups of friends and others experience the thrill of deep sea fishing.
Now 26 years old, Nick has been fishing Cape Cod Bay since he was a child. At the young age of 15, he started as a mate, and by the time he was 21 he became captain.
The Betti’s fish May through October, but, Nick states, the fishing is fantastic the whole time.
On State Plate, you’ll meet Eric Scherer. Raised on Cape Cod, 53-year-old, mate Eric has been fishing his whole life, for both commercial and charter businesses.
The family owns two boats the smaller, Elisabeth B, and the boat featured on State Plate, the larger Escape, a 35-foot Cabo sport fishing boat that carries up to 6 people.
In addition to their website, Cape Cod Family Charters can be found on Instagram and Facebook.
Fish Tale! What’s the number 1 most sought-after fish around Cape Cod? The Atlantic Cod, of course! You’ll find a carving of the popular fish in the Massachusetts State House along with the motto: “Land of the Sacred Cod.”
Fish Tale 2! The state record for the biggest cod caught is 92 pounds on July 5, 1987
Catching Bass which can be used as a substitute for cod in Fish and Chips :
Bait that the bass feed upon. The bait used on the fishing hooks mimics these little suckers
Side 1: Boston Baked Beans
Paula’s home | Paula Marcoux
A resident of Plymouth, Massachusetts, Paula Marcoux is a food historian and the author of Cooking with Fire, a cookbook that contains 100 recipes that bring out the rich flavors of cooking over a wood fire. She has worked professionally as an archaeologist, cook, and bread-oven builder. She is the food editor of Edible South Shore magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. She also gives regular workshops on natural leavening, historic baking, and wood-fired cooking.
A Bean Town Tradition – A Sabbath rite among the early Pilgrims and Puritans held that they should not work or cook hot meals on Sundays. Some clever settler devised a way around the rule, that still allowed them to be observant: Cook baked beans on Saturday, and leave it overnight in a hot brick oven. On Sunday they could enjoy a hot meal. Right up until the early 1900s (some say till the 1930s), baked beans and brown bread was a Sunday tradition.
Side 2: Bulkie Rolls
Bluemoon Bagels Cafe | Daniel Freedman
Daniel Freedman is a 4th generation master baker and the owner of Blue Moon Bagel Café. Dan began his career at age 11 at Green Freedman’s on Harrison Avenue in Boston where he worked with some of the area’s top Eastern European bakers.
Freedman attended baking school at the prestigious Dunwoody Institute of Minneapolis where he graduated with honors as well as a master’s course in baking technique from the San Francisco School of Sourdough Baking.
He went on to open the award-winning Freedman’s Bakery of Brookline and Boston. At the time, Freedman’s of Boston, located in Quincy Market was the highest grossing store (per square foot) in the entire United States.
After more than 35 years of baking, Daniel has developed a unique style of integrated old world techniques mixed with modern technology and methods. He has won numerous awards by various publications, including “Best Cookie” (almond macaroon), “Best Bagel,” and “Best Challah.”
His current Bakery, Blue Moon Bagel Cafe, of Medfield, Massachusetts has served the community for over 20 years, and delights its customers daily with its artisan bread, fresh bagels, and fan favorite items including the Power Booster Cookie, and the original Gilchrist Almond Macaroon made famous from Boston’s Gilchrist department store.
On a Roll! The Bulkie Roll is often compared to the Kaiser roll! But do not confuse the two, especially in Massachusetts! Bulkies are slightly crisp on top with bread that’s not chewy, sweet, yellow or egg-flavored. Kaisers are much sweeter.
Dessert: Boston Cream Pie
Omni Parker House | Lori Tower
The original Boston Cream Pie (then called a Chocolate Cream Pie) made its spectacular debut as a dessert created especially for guests at the prestigious Parker House Hotel in Boston. The inspiration for the pie dates back to colonial days, and was sometimes referred to as a Pudding-Cake Pie, which itself, may have had its beginnings in Britain.
Around 1855, Parker House chef, Monsieur Sanzian, began playing with the recipe, adding chocolate frosting on top and almond slivers around the side, and the “pie” became his masterpiece, and a part of history. Like then, today’s Boston Cream Pie is more cake than pie, but M. Sanzian’s recipe remains the same. Nobody dares alter this delectable delight, even over 160 years later.
1. Angela Santiago
Taylor Hicks is here filming at the wharf today. Pretty cool
Omni Parker House credit to lorimaejune
credit to andrea
Cape Cod Times:
Idol alum Taylor Hicks on TV singing praises of Cape's fish
"The heart of some of Massachusetts' most iconic foods are right there on Cape Cod," Hicks, 40, said Monday in a telephone interview. The "State Plate" series on INSP network visited 12 states in its first season. The episode featuring Massachusetts airs at 9 p.m. Friday.
By Gwenn Friss
"American Idol" winner Taylor Hicks was on Cape last summer not to sing, but to sing the praises of iconic local foods - including fish and chips - for his new show, "State Plate."
"The heart of some of Massachusetts' most iconic foods are right there on Cape Cod," Hicks, 40, said Monday in a telephone interview. "And I'm such a big fan of the area. I've always enjoyed traveling through there and performing. It's just a gem of a place; the people are so warm and so nice."
The "State Plate" series on INSP network visited 12 states in its first season. The episode featuring Massachusetts airs at 9 p.m. Friday. The family-friendly network, founded in 1978, shows a mix of movies, TV shows and original programming. Check INSP.com for local channels.
With Cape Cod Family Charters' Nick Betti and mate Erick Sherer at the helm of "The Escape" on July 14, Hicks set up on the back deck of the 35-foot Cabo sports fishermen craft. He caught and released several juvenile striped bass before hooking a keeper, a 29-inch specimen that weighed 10 to 15 pounds.
"He can fish. He was talking about fishing growing up and how he fishes now whenever he can," says Betti, 26, a marine engineer who works on a Gulf of Mexico oil tanker but spends the tourist season on Cape helping with his family's charter business.
Betti says the production crew from INSP wanted to fish for cod to make fish and chips, but agreed on striped bass because the water was too warm for cod when the show filmed in July.
"Erick has commercially fished for a lot longer than me. He explains the fisheries, on camera, and does a really good job," Betti said.
Returning to the charter company's dock in Barnstable Harbor, Hicks and Betti walked the striper over to Mattakeese Wharf, where the chef made it into fish and chips.
"We ate outside. It was wonderful; I loved it," Hicks said.
A partner in Saw's BBQ in his home state of Alabama, Hicks said everybody he knows cooks.
"When you're in Alabama, food is as much a part of the culture as music or anything else. Everybody gets in on cooking their own dishes. Cooking and grilling is just part of your makeup."
After winning the fifth season of "American Idol" in 2006, guitarist and songwriter Hicks returned to touring and recording with his own band, renamed the Little Memphis Blues Orchestra. He also got involved in a wide array of pursuits, playing Teen Angel in a national tour of "Grease" and playing himself, along with Ashanti and Clay Aiken, as a panel of music judges on a 2013 episode of "Law and Order, SVU."
Hicks said he'd been exploring the possibility of a food-related TV show and "State Plate" felt like the perfect fit.
After leaving Barnstable, Hicks and crew headed to Plymouth to learn to make baked beans in an outdoor wood-fired oven with author and former Plimoth Plantation food historian Paula Marcoux.
"They wanted me to represent baked beans on their 'State Plate,' so I had one batch already in the wood-fired oven, and all the ingredients on hand to make another batch."
Marcoux said she fears an unexpected ingredient, a torrential downpour that afternoon, may have left her looking like a "drowned country rat" on camera, but the beans came out well.
"It's great to see that there's interest in America's food history out there," Marcoux wrote in an email Monday. She wrote of "State Plate," "I hope viewers will feel inspired to try cooking and eating some of the wonderful local foods we New Englanders have let get away from us over the decades. It can be a revelation to go back to older takes on seemingly familiar items, like baked beans, that over the last century have been processed into pale, over-sweetened industrial versions of their former homely but delicious selves."
Cape Cod Family Charter owner Robert Betti shared a fish recipe for striper and Marcoux offers the baked beans recipe found in her book.
Capt. Bobs Italian Striper*
Small/medium size filet of striped bass (fresh)
Black olives pitted
* All quantities are to taste.
Place filet in baking dish , poor mixed ingredients over filet. Bake at 350 degrees until fish is done. It will turn opaque and flake easily.
The following recipe features ingredients and proportions authentic to nineteenth-century usage. The finished beans are savory, brothy, and complex, flavored with, more than sweetened by, molasses. They are a revelation of essential beaniness, in terms of both texture and flavor, compared to the syrupy article usually on offer. Go out of your way to find good quality dry beans. Traditional for this purpose, and for good reason, are a few heirloom varieties with excellent flavor and texture: Jacob's Cattle, Yellow Eye, Soldier, and Marfax. Salt pork made at home, or by a trusted butcher, elevates these beans yet further.
2 pounds dry beans
Teaspoon salt, or more
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard (optional)
3 tablespoons molasses
1 medium onion (optional)
8-12 ounces salt pork
1. Twenty-four hours before you want to eat them, rinse the dry beans and put in the pot you intend to bake them in. Cover them with abundant cool water and let soak for 4 to 8 hours.
2. Parboil the soaked beans. Add more water to the beans, if necessary, so that they have at least an inch of coverage. Place them over a medium flame and bring to a very gentle simmer. Cover and cook very gently until the skins of the beans wrinkle when you dredge up a few and blow on them. This generally takes at least an hour, the time required depending entirely on the age and quality of the beans.
3. Place the salt, pepper, optional mustard, and molasses in the bean pot. Ladle in some of the bean broth and stir to combine. Add the beans and the optional onion, either chopped or whole. Cut into the rind of the salt pork in a cross-hatched pattern. Bury it just below the surface of the liquid.
4. Place into a moderately hot wood-fired oven and leave in the residual heat overnight.
Find Gwenn Friss on Twitter: @dailyrecipeCCT
http://www.capecodtimes.com/lifestyle/2 ... capes-fish
THE SHOW :
Dinner in Massachusetts
Appetizer: clam chowder
Entree: Baked Beans, Fish/Chips / Bulkie Roll
Dessert: Boston Cream Pie
1. Clam Chowder
a. The water ( temp and sand quality ) in Nantucket Sound is perfect for clamming.
b. Jan 21 is National NE clam Chowder Day
c. The purple layer in the clam shell was used to make jewelry by the Indians . It was also used a money ( WAMPUM ) . This "wampum" could be used to pay tuition at Harvard in the olden days.
d. Bacon, salt, potatoes are cooked in clam liquor. Add heavy / light cream. Add clams last so as not to overcook them .
2. Fish and Chips
a. any white fish can be used for fish and chips
b. Fish has to be over 28 inches long to be considered a keeper.
c. You jig the line with bait that resembles the sand eels that striped bass eat. This will get the fish to hook onto your line
3. Baked Beans
a. It takes 5 hrs to prep the ovens for cooking the beans
b. To white beans, add salt pork, black strap molasses and cook 9 hrs in the oven.
4. Bulkies ( Polish name )
a. At the turn of the 19th century bulkies were considered staples of the NE diet. They are rarer today and are known as Vienna Rolls, Keiser rolls or hard rolls in other parts of the country.
b. Dough balls are turned and hit , six times and then flattened before being baked.
5. Boston Cream Pie
a. It's a cake not a pie. Originally it was baked in a pie pan beause there were no cake pans. In the 1850's the French brought cake pans to America.
b. In 1996 The Boston Cream Pie became the official dessert of Massachusetts
c. The Omni Parker House Hotel originated the pie.
d. A pie consists of a white cake with vanilla pastry cream, toasted almonds and chocolate ganache