Corned beef hash

New England Boiled Dinner–the Great Corned Beef Cookoff

December 7, 2017 / / Mains, Recipes

Certain dishes remain locked up as seasonal holiday preparations when they could easily be unleashed to enjoy any time of the year.  Some examples include goose or prime rib for Christmas, lamb or ham for Easter and corned beef, the centerpiece of a New England boiled dinner, traditionally served on St. Patrick’s Day. But these are wonderful whenever you want to have them.

That’s what I thought when on a recent weekend I was at Bisson’s, the Topsham butcher, and spied their corned beef, which is in the meat case year-round.  It’s a great cut of beef, prepared traditionally–with the dividend of leftovers in sandwiches or corned beef hash.

Bisson’s corned beef wrapped and ready brined with salt, sugar, and pickling spices

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Breakfast of Champions: Becky’s Does It Right

March 28, 2016 / / Discoveries, Restaurants

With so many choices for a fine brunch all over Greater Portland sometimes all you want is a classic American—no frills, no pretense—breakfast without the hype and hoopla of curating a meal of high gastronomy. That puts a place like Becky’s Diner front and center, especially now that the famed waterfront joint is celebrating its 25th anniversary this month.

Beckyi's has classic diner appeal

Beckyi’s has classic diner appeal

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The Brunch Report: Down at the Bayou via Forest Ave

January 4, 2016 / / Uncategorized

If you looking for the epitome of a joint, The Bayou Kitchen personifies that rough and tumble dining exuberance to a tee. As a hangout (they open at 7 AM–8 AM on Sundays–and close at 2 PM daily) for breakfast, brunch or lunch, the menu stays the same.

It offers the full panoply of egg dishes and more complex plates of Cajun style fare like gumbo, sausages and beans with rice.  I’ve always just kept to breakfast eggs, and on this past Sunday I didn’t see much gumbo being passed around.

Table or counter seating front and rear in the small dining room

Table or counter seating front and rear in the small dining room

They’re famous, however, for their pancakes.  I’ve never tried Bayou’s flapjacks but have seen them coming out of the kitchen the size of dinner plates–but looking so light and fluffy.

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Brunch in the rough: back to the basics at Ruski’s, Portland

December 21, 2015 / / Uncategorized

Think more top dog than top chef from the kitchen’s at Ruski’s.  At its most basic this is the parochial neighborhood restaurant and pub.  At brunch, or better described as breakfast, which happened to be this past Sunday, it was filled with a cozy cast of benign characters, otherwise known as ordinary people, wolfing down eggs, pancakes, breakfast sandwiches and plenty of morning booze.   No trendy scene here or sustainable practices de rigueur.  The only thing local on the menu might be beers from Portland brew houses.

Breakfast/brunch at the bar

Breakfast/brunch at the bar

The bloody Mary, however,  is  a 16-ounce glass filled with the usual stuff, kind of spicy, no salted pepper on the rim but inside the firmest spear of ultra clean and crisp celery and olives on a pick.  I ordered one and it occurred to me that I should specify the vodka otherwise it might have been made from the well– OMG Poland Spring vodka!

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