Tasty & Refreshing; It’s Dish It Out!!!

PSFC. (Portuguese Seafood Chowder) a love story.

For years the Portuguese Fishing community lived in peace

PSFC; Happy Birthday Mr Producer.

PSFC; Happy Birthday Mr Producer.

with the throngs (you read that right) of LGBT community that flocked to Provincetown MA. PTown, as it’s called, is the furthest point on Cape Cod. It was a haven for those wanting a peaceful life. Gays, artists and fishermen made PTown their year round home despite the cold wintry blows. It’s surrounded by water on three sides, a serene shore community fragrances with pine and jasmine. In the summer tourists cue up to take in the tonic that the beach brings.

Before tourism the Cape’s number one commerce for many years was fishing.  Swordfish, lobster, bluefish and cod were in abundance. With gays, artists and fishermen is residence the food consumed in PTown has long

Don't sweat the leaks. Sweat the leeks and celery.

Don’t sweat the leaks. Sweat the leeks and celery.

been incredible. Do you think any of them would eat anything but?? Portuguese cuisine is a rustic flavor trip with notes of cinnamon, spice, pepper and sweet. The families of the fishermen made great use of wonderful fresh fish and shellfish. Clam boils, roasted fish and amazing soups had wonderful earthy notes that tucked the appetite away, wrapped in a soulful way. Portuguese seafood chowder can be found on almost every menu in restaurants that line Route 6 all the way to the heart of PTown. Important elements of the soup were fresh shellfish and or fish, delicious broth flavored with saffron garlic and herbs, kale, potatoes, and spicy chorizo sausage. It was a great opportunity to clean out the fridge of leftover veggies. The magical broth and seafood bounty  were a great welcome to the table.

Recently DIO! Producer Michael Vinton Michael_4_10_12_067(Michael’s Funny Or Die Rihanna Parody here)

had a birthday that gathered his nears and dears. Family flew in to Los Angeles and guests were invited to #ComeHungry as you can imagine. A great New England Shore Dinner was planned to feed the thirty coming to celebrate the arrival of Michael’s next decade. His Mom and I rocked CostCo for the bounty needed. It being Easter Weekend, you can imagine the crowds. A late-hour snafu was discovered as the 32 gallon fryer/steamer was not going to participate in the ‘great New England Shore Dinner’. Normally the machine performs admirably, but it seems to be holding onto a grudge since Thanksgiving. With guests two hours away, a mad dash was made to assemble dinner IN BATCHES in three stock pots, keeping the catch warm in cater trays in the stove. Of course this led to some shellfish overcooking (Thanks Eric, we heard you) and a thirty minute delay for serving but all in all dinner was amazing for all to pick at. IMG_2272

Adult Swim!

Adult Swim!

So, why are we telling you this? Well there were bound to be leftovers. There is seldom an event that the food was plentiful and delicious. Plentiful leftovers and what was to make of our catch???? Of course the natural thing to be done was Portuguese Seafood Chowder  (PSFC) A fair amount of the Shore Dinner Broth was reserved. Extra Manila clams were steamed in sautéed leeks, celery and bay leaf with the magic broth. Then came the separating the clam from their shells. EVERYONE INTO THE POOL!!!! Leftover potatoes, corn, artichokes, asparagus hopped in. Next came sausage, andouille in this case. My inner Cajun falls out on occasion, deal with it.  In went fresh kale to keep it from going to mush. Finally cracked lobster claws and knuckles and shrimpies. The end result was epic, and had to be mobilized to good homes.

This PSFC may be an episode one day on the show,

Remember?

Remember?

Sausage?

Sausage?

but for now we hope this post  inspires your love for seafood, kale, purple potatoes and Portuguese food. It’s a recipe of inclusiveness, everyone’s welcome in the bowl.

Claws. Santa Claws.

Claws. Santa Claws.

Much like PTown at the end of Cape Cod.

PSFC, first class soup.

PSFC, first class soup.

Episode 7; Foy, Soy And A Veggie Po’ Boy.

Come hungry, here’s Colleen Foy and Tony Spatafora doing lunch!

Foy, Soy And A Veggie Po’ Boy.

We are so excited for our latest alliteration. The musicality is so bouncy. These titles come in dreams and then we cast accordingly. Imagine the dream that brought us Colleen Foy?  We are even more excited for Episode 7. There were so many elements and schedules to be engaged. A working Hollywood Actress is not an easy mark.

Colleen rules! Colleen eats!

They are often found running between yoga, agent’s offices, auditions, shamans and vegan lunch spots. As this town makes Lunch a full-contact sport we wanted Colleen on our team.

Colleen Foy just makes it look easy. She’s an actor’s actor that hits all the marks. She arrives prepared, on time, brilliant and beautiful. Colleen teaches starting actors Scene Study. She has such a wonderful array of work for viewing. She’s got PSA’s to educate, she’s got drama’s to awe. She’s been a darling of the internet, she’s got comedic chops.  Even greater than her stage credits or the fact that her first major movie was with Daniel Day Lewis is….. she’s been on Sesame Street!!!!!! Muppet Power!!! Colleen couldn’t have been any cooler for this shoot.

It’s funny when you have to feed an actress, they usually don’t eat. Our craft services in the past have been mineral water and sugar free Altoids. Colleen Foy wasn’t that girl. She CAME HUNGRY!!!! We love this. Her talent and appetite for good things is stunning to watch, you’ll agree. Feeding her vegetarian diet was our number one priority. And anyone that comes to our table does not leave on an empty stomach.Many ideas were tossed about, and then it came in a vision!  There Will Be Food. For Foy. Soy? Aaaaah, a Veggie Po’ Boy…….that Banh Mi that we’d been obsessing over lately. Happy Dance ensued for the rest of the production meeting. Oh, this is one for our Client List. A Veggie Po’ Boy that would pack in the flavor and be W.EZ (wicked easy) for the home cook to make. And tofu? Soy bean curd? How can we make that appealing for America Adjacent ie, anywhere between LA and NYC? How are we to show them how best to work their soon to be new best friend? We researched many a marinade, found that pressing issue (literally press the water out of that bad boy). For a while in the R & D wing of the DIO Network it was a full on Tofu-palooza. Hoo Doo That Tofu That You Do So Well. Here’s the winner recipe for your soy.

Top Tofu Marinade

1/2 Cup Soy Sauce

1/4 Cup Chili Oil

1/4 Cup Sesame Oil

Lots of chopped fresh garlic

Lots of chopped fresh ginger

Use this as a base, and then get creative. Citrus is nice in this. As is lemongrass, agave, chilis and star anise. Tofu needs to be pressed between paper towels for 30-45 minutes to get in a good shape for it’s Top Marinade Treatment

Also in Episode 7 we made some Kale Chips that were delicious.

Kale Chips

One head Kale rinsed and DRIED.

Seperate into bite sized leaves (use own mouth as guide)

Toss with one Tablespoon Olive Oil and season with flavor du jour; Old Bay, House Seasoning, Lawry’s, Sunil’s,

Bake at 300 degrees for about 20 minutes, turning leaves over half way during cooking time.

Episode 7 goes live tonight and we’re very proud of it. Hope it inspires you to take in a vegetarian and feed them rockstar quality lunches. Or at least do something different for noontime that’s good for you. And one day, when you do try one of these recipes, and you know you will when you speak of them, be kind. Name that play……….Colleen, don’t help them.

We’re Out!

Colleen Foy