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.

The JBCBCB!!! Happy St. Patrick’s Weekend!!!

“Corned Beef & Cabbage, makes an Irishman savage” – Mama Spats

Our mascot/accountant Ralph the Rubber Rat always on point

Our mascot/accountant Ralph the Rubber Rat always on point

Every year it would be the same, Ma chopping potatoes and carrots and cabbage for St. Patrick’s Day Dinner. The heady smell of the boiling beef would fill the house, spilling outside down the back stairs. Dishes of mustard on both ends of the kitchen table. Come Hell, high water or Lent, there was an amazing one pot-dinner in praise of the green. It was a tasty little oasis as winter in New England would grind to a close. Every year this dinner popped up near the Ides, near St. Pats. It also coincided close to our Uncle Jimmy’s Birthday on the 14th.

Uncle Jim was a Murphy and as Irish as they come. On a pilgrimage to Caherciveen, near County Cork Uncle Jim traced the Murphy roots back generations. In the old family homestead the genealogy was listed on a wall. To which he added the New England branch of Murphys including the Spatafora name. This makes me Irish-adjacent to speak Angeleno to you all. Not the annual eating of the brisket or wearing o’ the Green, but absolutely sharing the spirit of family and roots makes St. Patrick’s Day special for us.

This heralds the introduction of our holiday classic “The JBCBCB”. It’s inspiration, Jon, is a family to us. He’s part of the Network of Informants and Thieves that we mention every so often Jon tinkered with the recipe and passed the ball to us where we gave it our spin. Jon has a voice like thunder and a smile a mile wide. He’s a great man to know, especially in a bar fight. If you  don’t like Jon B, you don’t like brisket. That sounds better than it reads. We love you Jon.

Enjoy your holiday, enjoy our recipe and the laughs that cross contaminate a good time. It’s what it’s all about right? Good times, family (chosen and biological) and good food. Come hungry!!