G! Eats: Fresh Off The Boat
Clam Diggers Beach House & Restaurant in Georgetown offers more than just a fabulous view
By Ellen Egan
It’s no huge secret that the summer weather on Prince Edward Island has been nothing short of disappointing. But I couldn’t let the threat of bad weather stop my taste buds from venturing beyond the familiar borders of Charlottetown to head “down east” to check out the latest and greatest in culinary experiences our little Island has to offer.
Located right on the water in the quaint fishing village of Georgetown, Clam Diggers Beach House & Restaurant looks like your typical PEI postcard with its harbourview deck and Island fare. I am happy to report it is oh-so much more than that.
Upon entering the restaurant, we instantly felt at home in the beach-themed eatery. Greeted by friendly, local servers and seated near the window overlooking the Georgetown Harbour, our expectations were high and our stomachs were vocalizing their excitement for what eats were on the way.
We immediately dove into the menu, which was chalked full of seafood delights (and plenty of land-lover choices, too). It was also a bonus to discover their belief in buying the freshest products from farmers and fishermen right in our own backyard.
Now, I don’t know exactly where it began but somewhere along the way in my eating adventures I developed a moderate obsession for crab cakes. And so, we decided to test out Executive Chef Norman Day’s take on the delicate dish as an appetizer. Complete with mixed greens, capers, crème fraiche and lime cilantro drizzle, these cakes were perfectly crispy on the outside, yet moist and tasty on the inside – the ideal balance in my books.
Moving on to the main course, I opted for the Chef’s Pasta of the Day – a medley of seafood (scallops, salmon, mussels, haddock, and even halibut), cherry tomatoes, roasted red peppers, onions, and a lemon-herb cream sauce served over a bed of fettuccini. Yes, it is every bit as good as it sounds, so much so that I doggy-bagged that pasta right out of there.
For the second main dish, we felt it was only appropriate to try out the classic fried clam strips and chips, given the namesake of the restaurant. Plus, the clams come fresh locally and soak for 24 hours in a floating crate just off the property’s edge to clean before cooking. Let me tell you, the portion is heaping, the batter perfectly crispy, and lemon dill mayo makes the ideal companion. What more can you ask for?
Even after feeling at capacity and completely removing my belt (forget dealing with notches!), we decided to push through and try one of the homemade desserts. Oh my. I thought I’d had good cheesecakes before, but this turtle cheesecake takes the cake, literally.
So what are you waiting for – a sunny evening? Don’t hold your breath given the summer we’ve been having. Good food can be eaten in all types of weather so hurry up and get out there before the summer passes you by!
Happy Eating!
Read all about Ellen Egan’s culinary adventures each month in G!
Clam Diggers Beach House & Restaurant in Georgetown offers more than just a fabulous view By Ellen Egan It’s no huge secret that the summer weather on Prince Edward Island has been nothing short of disappointing. But I couldn’t let the threat of bad weather stop my taste buds from venturing beyond the familiar borders [...]
G! Whiz: Must See TV
By Heidi Brander
The days are getting shorter, the leaves are ready to start changing colour any minute now, and writers who normally only watch nothing but episodes of “I Didn’t Know I was Pregnant” online are suddenly making preachy award show predictions.
Yes, it’s Emmy season!
Since the only TV I get to see is Coronation Street and the first 15 minutes of Ghost Whisperer reruns (I don’t have cable), I absolutely will not be able to help you win your office pool when the Emmy’s air on September 18. But I can offer some insight on a few choice categories…
Outstanding Actress in a Drama Series: This category should be renamed “Most OK actress when Damages is on hiatus”. None of these flimsy actresses can hold a candle to Glenn Close on that show. Have you seen her as Patty Hewes? It’s the craziest thing you’ll see on TV short of a lioness killing and eating her own young on Animal Planet. But if it absolutely cannot be Glenn, the award better go to Kathy Bates because an Emmy will encourage her to try for an EGOT (Emmy, Grammy, Oscar, Tony). And could you imagine how great Kathy Bates ‘s Grammy award-winning album would be?
Outstanding Host for a Reality Program: This award is the equivalent of a track & field “participant” medal. I think they invented this category just so that 50 years from now when you’re reading an issue of Entertainment Weekly on your iPost-it or whatever device you read things on in the future, journalists can shock you with Emmy factoids like “Ryan Seacrest has an Emmy and Kim Cattrall doesn’t!”
Outstanding Actor in a Comedy Series: This category has more obvious filler than a Backstreet Boy’s solo album. It’s an Alec Baldwin versus Steve Carell contest, unless Emmy voters decide to reward Louis C.K., Matt LeBlanc or Jim Parsons for their brave comedic turns as themselves (I know Jim Parsons technically plays a character, but something tells me “nerd” isn’t much of a stretch for him). And you know having six nominees is superfluous when David from “Roseanne” is nominated for one.
Best Omission from the Emmy “In Memoriam” reel: After three straight years of choking back tears during the “In Memoriam” reel due to the passing of yet another Golden Girl, I’m thrilled that Betty White will be gracing my screen as a best supporting actress nominee rather than in a clip package playing behind Faith Hill while she performs a cover of “I Will Remember You”.
Other than that, Candice Bergen and David Hyde Pierce for everything, including best comedy and drama, respectively. Don’t forget to cut me into your office pool winnings!
Follow Heidi on Twitter @HeidiBrander and read what Heidi has to say next each month in G!
By Heidi Brander The days are getting shorter, the leaves are ready to start changing colour any minute now, and writers who normally only watch nothing but episodes of “I Didn’t Know I was Pregnant” online are suddenly making preachy award show predictions. Yes, it’s Emmy season! Since the only TV I get to see [...]
G! Gets Zesty: Surf and Turf
Kick up dinner with a land and sea combo that will have you coming back for more!
By zestycook (aka Cory Gallant)
Ever the classic entrée, a good surf and turf recipe is truly the best of both worlds, a mix of land and sea. Traditionally, this meal calls for the sophisticated yet delectable combination of a prime cut of filet mignon and lobster tail. While this method of execution leaves little room for interpretation, it may still prove best in impressing your guests with its blend of two commonly extravagant, not to mention expensive, menu items.
However, for the bolder epicurean, there are several interesting ways to update and modernize the classic surf and turf, some even with a cultural spin. To give the dish a more Mediterranean flair, simply brand it an Italian surf and turf, substituting veal and scallops instead of the usual ingredients. This gives you the opportunity to include other interesting accompaniments such as linguine with marinara or a fresh bruschetta.
While surf and turf is normally a more formal dish reserved for sit down occasions, you shouldn’t overlook it for something more casual like a summer backyard barbecue. Take the main ingredients and add a casual twist by making them into kebabs and throwing them on to the grill. This gives your guests the opportunity to enjoy an elegant treat while keeping one hand free for drinks and the like.
For another more casual option, try a buffet that features a surf and turf theme with a variety of meats and seafood, including options like filet, lamb, and pork on one side and scallops, shrimp, and salmon on the other—a smorgasbord of surf and turf.
However you slice and dice it, surf and turf is a classic dish of fine ingredients that’s easy for any cook/chef/regular guy/girl or Zesty to reinterpret, and just as easy for any partygoer to enjoy!
This month, I took a less formal approach and went with steak and shrimp coupled with a beer sauce. Steak, beer, shrimp – what’s not to love about this dish?
Simple flavors, simple techniques, quick and simple – that’s how I roll when it comes to food. It doesn’t have to be a special occasion to serve up a great surf and turf, so do it up any day of the week and enjoy!
Ingredients
The Turf (Beef)
For best results, it is highly recommended that you use these BBQ Cuts:
Rib eye, tenderloin or T-bone (one per person)
olive oil
salt
pepper
The Surf (Prawns)
Medium to large peeled and de-veined green prawns (4 per person)
1 tablespoon olive oil
3 crushed garlic cloves
salt
pepper
Beer Sauce
2 tablespoons olive oil
1/2 cup brown sugar
1 onion finely minced
3 tablespoon chili sauce
2 tablespoon soy sauce
3 tablespoon dijon mustard
125 ml lager beer
salt
pepper
Method
Turf
1. Remove meat from refrigerator (cover with cling film) up to an hour before cooking to enable the meat to reach room temperature.
2. Season the meat with salt and pepper.
3. Brush both sides of meat with olive oil.
4. Add steak to a pre-heated grill set on HIGH.
5. Place meat at 90 degrees and cook for 2 minutes.
6. Rotate meat 45 degrees (this will create the classic diamond grill marks on the meat) and cook for another 2 minutes.
7. Turn meat over and place uncooked side at 90 degrees and cook for 2 minutes.
8. Rotate meat 45 degrees and cook for another 2 minutes.
9. Remove from grill, place in a dish and cover with foil.
Note: Cooking time will vary according to the thickness of the meat and how people like their meat cooked.
Surf
1. Combine olive oil, crushed garlic, salt and pepper in a bowl.
2. Add prawns to bowl and coat well.
3. Place prawns on a “HOT” grill.
4. Cook about 2 minutes on each side until prawns turn white (do not over cook).
Beer Sauce
1. Combine oil, brown sugar, onion, chili sauce, soy sauce, dijon mustard, lager beer in a saucepan and bring to boil. Simmer for 1 minute.
2. Season with salt and pepper.
3. Serve over the steak and prawns – delicious!
For more information including seafood and grilling recipes, be sure to come over
and check out www.zestycook.com. Thanks so much for reading.
Take care,
zesty
Kick up dinner with a land and sea combo that will have you coming back for more! By zestycook (aka Cory Gallant) Ever the classic entrée, a good surf and turf recipe is truly the best of both worlds, a mix of land and sea. Traditionally, this meal calls for the sophisticated yet [...]
Pick up the current issue of G! at restaurants, shops and salons across PEI
STAY IN TOUCH WITH G!
Add a comment