Brian and Mick's blog

Facebook Fan of the Month !

  • Posted on: 3 December 2012
  • By: Brian and Mick

Congratulations to Samantha R., from Lincoln, RI.

She is this month's winner of the Facebook Fan of the Month Beach Blanket.

Yellow Beach Blanket

Whether you are enjoying your New England clambake on the Boston beaches or a barbecue in your own backyard, our B & M beach blanket is a colorful reminder of summertime fun. You might even use it as a tablecloth for your indoor holiday clambake!

Each month, names are randomly selected from among our Facebook friends.

 Feel free to Like us on Facebook  us!

Our Annual Visit to the Blackstone Valley Polar Express

  • Posted on: 1 December 2012
  • By: Brian and Mick

 

Well, it's that time of year again - Our jolly B&M Chefs pack up the hot cocoa, don their best chefs' outfits and head on down to the Blackstone Valley Polar Express for weekends of family fun and wonder.

polar express train

The Blackstone Valley Express is a fun filled event for the whole family. We read along with the story of Chris Van Allsburg's classic, The Polar Express, as the train makes its magical round-trip journey to the North Pole.   There are appearances by The Chef serving hot chololate and cookies, The Conductor, punching tickets, and The Engineer calling "All Aboard !"

polar express chef

Please be sure to say "hi" to us as we pass through the train cars serving you your steaming hot cups of cocoa.  We want to hear all about your Polar Express experience.   We'd love to see your photos, too.  

cocoa

Of course, Santa and Mrs. Claus will be there, too.   Be sure to visit the Blackstone Valley Polar Express website to learn more and to reserve your tickets 

polar express ticket

November Clambake to Travel Winner

  • Posted on: 30 November 2012
  • By: Brian and Mick

 

 

Congratulations to Karen A. from Smithfield, RI !

She is the winner of this month's Clambake to Travel give-away.

Win a Clambake

Karen's meal will include Lobster / Steamers / Mussels / Chourico / Corn on the Cob / Red Bliss Potatoes & Onions packed in rock weed in a reusable pot.  She can simply add water or beer and put it on the stove top (camp stove, camp fire, etc.). In about 20 minutes Karen will have a ready-to-eat Traditional Old Fashioned Clambake.

You could become next month's winner.  

Simply visit the "Win a Clambake" page to register.  Please, feel free to enter every month.

The more the merrier.                                                     Good Luck!

Chef Adán's Grilled Clams in Tequila Broth

  • Posted on: 13 November 2012
  • By: Brian and Mick

 

We found Chef Adán through our Twitter journeys. We spotted this recipe and were immediately intrigued.  

 Chef Adán graciously agreed to share this recipe with our readers......  

In this Texas Mexican recipe I grill the clams over an open Pecan wood fire. Then I toss them in a broth that combines Tequila with the juice of tomatoes and onions.  Mexican oregano finishes the dish with  an aromatic flair.  

The grilled, smoked elotes (corn) in the background make an excellent accompaniment.  That’s a party!

grilled clams

Recipe (serves 4 as an appetizer)

Ingredients:

12 clams, washed and scrubbed

2 fluid ounces good quality white tequila.

2 Roma tomatoes, small dice

1 1/2 Tbsp white onion, minced

1 Tbsp Mexican Oregano, minced

1/4 tsp salt

Method:

1.  Light a small fire using Pecan wood. I use small pieces or logs of wood (10″) so you can control the heat.  To ignite them, use little balls of paper towels soaked in vegetable oil if you don’t have kindling.  When coals form, distribute them such that you have a hot zone (you can hold your hand over the coals no more than 3 seconds) and a less hot zone (5 seconds).

Alternately, use store-bought charcoal or your gas or electric grill.  I suggest adding some Pecan wood chips soaked in water if you can.  The smoke really infuses a wonderful taste dimension.

2. Place the tequila, tomatoes, onion, oregano and salt in a saucepan.  Place it over the low heat zone until the onions and tomatoes get soft and a juicy broth forms.  Meanwhile, relax and enjoy a beer.

3. Place the scrubbed clams directly on the grill on the hot zone.  In about five minutes the clams will start to pop open and as they do they’ll absorb the pecan smoke flavor.

4. Using a spatula or a large spoon, remove the clams from the smoke and place them in the tequila broth, tossing them slightly to combine all the ingredients.  The shells will be very hot and help to cook the vegetables further in the clam juice.

5. At this point you can hold them warm on the grill until you are ready to serve them with a nice crusty bread.  Invite me to your party!

¡Buen Provecho!

chef adán

Chef Adán is a graduate chef of the Culinary Institute of America.  He is a food writer and a producer at JM Communications.  His two passions are Media and Food.  He expecailly loves Texas Mexican Food.    

Chef Adán's favorite quote:  "Do the basics brilliantly !"

 

 

How do YOU say Clam Chowder?

  • Posted on: 9 November 2012
  • By: Brian and Mick

Our customers know how much we love to have fun.  

For over thirty years, from Newport to Cape Cod, from Boston to Manchester, we have been approached with the same question, over and over.

Now, finally, we are grateful to a recent customer for sending along this video from one of our summer backyard clambakes .... with the answer to that age-old question:  

How DO you pronounce "Clam CHOWDER" ?

via Kenny Pailes: An international cast of characters attend a language lesson disguised as a clam bake.

The Talking Dictionary of English Pronunciation has a different take on this word. Listen

Forvo.com had a few different choices.  Listen

Then, of course, there's the Simpsons version of the pronunciation:  Listen

Well, which one is it?    We want to know - How do YOU say Chowder?

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