A select group of people have this crazy idea that I'm adopted. I don't know where they'd get that from. I mean, I often refer to my "adopted family in Gloucester, Massachusetts.....
I first visited Gloucester on a short, extended weekend trip to visit my oldest brother who lived there. He introduced me to loads of the most genuine, kind, friendly, and loving humans who quickly became my family. Each of them hold a special place in my heart and it feels like a crime that we're not actually related. When it comes to food there, however, nothing can or will hold a candle to Latitude 43 and the Minglewood Tavern.
All part of the same building/dining experience, Lat 43 and Minglewood are home to some of the best local cuisine a visitor or local can experience. The views are second to none, located right on the marina, and their menus will knock your socks off. You've never had sushi 'til you've had it here, the pub food is to die for, especially the margherita pizza with chunky tomatoes and the best pesto, but my all-time favorite thing to eat there is their blackened chicken cobb.
I miss my Gloucester "family". I miss the smell of those low tide pies. But I have SO missed that salad. Naturally, the cook in me decided to ATTEMPT to recreate it. The recipe must have turned out better than expected if I've eaten it 3 times in the last, oh, 38 hours. Obviously, I give this recipe 2 thumbs up, so, if you try it, I hope you like it at least a fraction of how much I do.
Blackened Chicken Cobb with Mustard Vinaigrette
Ingredients for blackened chicken
2 chicken breasts
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/8 teaspoon onion powder
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Ingredients for salad
Mixed salad greens
Red grapes
Grape or cherry tomatoes, halves
Avocado, cut into wedges
Hard boiled eggs, cut into wedges
Bleu cheese
Bacon, cooked....duh (and save a little of the bacon fat for later)
Combine all ingredients in one bowl. Add as little or as much of each ingredients, but I highly recommend not leaving out the grapes.
Ingredients for dressing
Dijon mustard
Red wine or white vinegar
Salad oil
Salt
Pepper
Reserved bacon fat
In a mason jar, combine 2 T mustard and 1/4 cup vinegar. Screw on lid and shake until both ingredients are combined. Add 3/4 cup salad oil and 1 T reserved bacon fat, and shake, again, until combined. Add salt and pepper to taste.
You can serve the chicken as a whole breast on the side of the salad, or cut it into long strips (my preference), and serve warm on top of the salad.
As usual, since I was just in the testing phase of the recipe and didn't anticipate "getting it" on the first try, I didn't take any pictures. Fact is, I wouldn't have been patient enough to wait until pictures were done to eat it. So, maybe, eventually, I'll get a picture of what it looks like. For now, I'll go to bed and dream about eating it for lunch tomorrow. Mmmm, bacon fat in the dressing. That's the kicker.
I first visited Gloucester on a short, extended weekend trip to visit my oldest brother who lived there. He introduced me to loads of the most genuine, kind, friendly, and loving humans who quickly became my family. Each of them hold a special place in my heart and it feels like a crime that we're not actually related. When it comes to food there, however, nothing can or will hold a candle to Latitude 43 and the Minglewood Tavern.
All part of the same building/dining experience, Lat 43 and Minglewood are home to some of the best local cuisine a visitor or local can experience. The views are second to none, located right on the marina, and their menus will knock your socks off. You've never had sushi 'til you've had it here, the pub food is to die for, especially the margherita pizza with chunky tomatoes and the best pesto, but my all-time favorite thing to eat there is their blackened chicken cobb.
I miss my Gloucester "family". I miss the smell of those low tide pies. But I have SO missed that salad. Naturally, the cook in me decided to ATTEMPT to recreate it. The recipe must have turned out better than expected if I've eaten it 3 times in the last, oh, 38 hours. Obviously, I give this recipe 2 thumbs up, so, if you try it, I hope you like it at least a fraction of how much I do.
Blackened Chicken Cobb with Mustard Vinaigrette
Ingredients for blackened chicken
2 chicken breasts
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/8 teaspoon onion powder
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Ingredients for salad
Mixed salad greens
Red grapes
Grape or cherry tomatoes, halves
Avocado, cut into wedges
Hard boiled eggs, cut into wedges
Bleu cheese
Bacon, cooked....duh (and save a little of the bacon fat for later)
Combine all ingredients in one bowl. Add as little or as much of each ingredients, but I highly recommend not leaving out the grapes.
Ingredients for dressing
Dijon mustard
Red wine or white vinegar
Salad oil
Salt
Pepper
Reserved bacon fat
In a mason jar, combine 2 T mustard and 1/4 cup vinegar. Screw on lid and shake until both ingredients are combined. Add 3/4 cup salad oil and 1 T reserved bacon fat, and shake, again, until combined. Add salt and pepper to taste.
You can serve the chicken as a whole breast on the side of the salad, or cut it into long strips (my preference), and serve warm on top of the salad.
As usual, since I was just in the testing phase of the recipe and didn't anticipate "getting it" on the first try, I didn't take any pictures. Fact is, I wouldn't have been patient enough to wait until pictures were done to eat it. So, maybe, eventually, I'll get a picture of what it looks like. For now, I'll go to bed and dream about eating it for lunch tomorrow. Mmmm, bacon fat in the dressing. That's the kicker.
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