DO WE REALLY APPRECIATE WHAT WE HAVE?

(Drake's Island Beach 4-8-08)







This past Monday evening, Cindy and I were in Portland participating in a fundraiser for S.O.S. (Safe Our Seafood) sponsored by Environment Maine. S.O.S. is trying to educate consumers as to the crisis facing our national fishing industry and our Maine fisheries in particular. Maine is one of the fourth largest fish producing states in the country and the largest lobster harvesting state in the union, but that could all change rather quickly if the American consumer does not take notice and more importantly take action. The guest speaker, John Williamson of the Ocean Conservancy said something that hit me like a ton of bricks. It was such a simple fact but one that has escaped me for all these years, and I believe that I am rather tied into the sustainable seafood movement quite well. This revelation, simply stated is, the oceans are a complete eco-system which for millions of years have had an succinct order to them, one fish feeds on another which feeds on another and so on and so on. Once one species is gone, the whole balance is disrupted. Imagine what has happened as species after species has disappeared. So, the practice of over-fishing not only endangers the species being over fished,it has a devastating effect on ALL species. WOW!!! I had never really made that connection to that degree before. Anyone who loves to eat fish, anyone who loves the oceans needs to take note and let our elected officials know that NOW is the time for CHANGE as it relates to this industry. If we wait any longer, there will be no turning back. We can all right letters or emails to our Senator's and Representative's asking that they consider this issue an A+ priority.

In preparation of the event, I printed up a brochure "Northeast Seafood Guide" which highlights the sustainable species of fish which are the best choices for consumers in the Northeast and many people were very interested and appreciated being able to take one...I do have more so if anyone would care to have one, simply send an email to john@cookwithjohn.com with the words Seafood Guide in the subject line. Be sure to include your mailing address so I can get you a copy.


As a child, my summers were spent on Drake's Island, a small sleepy summer community in Wells, Maine where the warm summer days were filled with building sand castles, wave surfing, swimming, splashing in tide pools and exploring crustaceans growing on the rocks. Boy those days were ever-sweet. Those childhood memories are the major reason I knew that I would bring my family and settle here in Maine. Some 24 years ago that became a reality for Cindy and me. I always thought that living here I would walk the beach almost daily and play with my kid's in those same wondrous tide pools, but somehow the days got too busy, the week's too short and the kid's quickly, too big!

Earlier today I found myself back on Drake's Island beach walking alone. A clear sky, a slight wind, the waves caressing the shore, a handful of seagulls gracefully hovering on the wind above and suddenly all those childhood memories came rushing back to me. I was overcome by feelings as I walked from the jetty up towards the Carrigan's beach house, down past the main entrance towards the spot where the old Tea House used to be perched upon the sand. It was quite simply AWESOME. And while I walked, looking out over the blue-green waters, I found myself thinking about what John Williamson had said the night before and the perfect eco-system that lay beneath the waves. And then this question began echoing in my head...do we truly appreciate what we have? Do we appreciate such places like Drake's Island beach? Do we appreciate the Marginal Way in Ogunquit as it slips and winds along the rocky coast? Do we appreciate the view of the Atlantic standing atop Mt. Dessert Island? Do we appreciate the splendid wilderness of the forests surrounding Rangeley Lake? The people who have the privilege of living and visiting this fabulous place called Maine are truly gifted and blessed. Yes we have some challenges facing our state and the near future may look a bit cloudy, but even with those concerns, we all have a precious little gem called Maine and I encourage any of your that can, to get out and take her beauty in!








(heading out towards the jetty)





For those of you who read these words from away, I am sure that you too are as gifted in your home states and countries. We need to get out and "smell the roses". We need to truly appreciate what we have and we ALL need to be responsible for it's continuance. Let's all get out there and walk the beaches, hike the trails, climb the hills, paddle the streams. Let's get out and enjoy it, truly appreciate it.

Cindy and I have agreed that we are walking the beach at least twice a week in not more often. It is simply too beautiful not to take in her magnificent splendor.


RECIPE FOR THE WEEK:

For the S.O.S. event, I was asked to present a dish that would utilize a sustainable seafood selection and show how to use it in a dish that most anyone could prepare for himself or herself. What I came up with was Bangs Island Mussels with Lime, Coriander and India Pale Ale. I would say that both the event and the dish was a success. I had several people ask for the recipe and tell me that they didn't think that they would like a mussel dish. Cindy & I made sure to wait and do as much of the preparation right before guests entered so the flavors and aromas would be at their peak. By the way people were drawn towards our table I think it worked well.

So I thought I would share that recipe with you today. When I prepare this dish, it always makes me think of Cinco de Mayo or sitting in front of a bonfire at the creek at Drake Island in the middle of summer, so I hope you enjoy eating it as much as I enjoy preparing it. The recipe makes a great appetizer for up to 6 or a nice casual supper for 2.










(back by the creek)




















BANGS ISLAND MUSSELS with Lime, Coriander and India Pale Ale
(Serves 6 as an appetizer)

1 Tablespoon - Organic Extra Virgin Olive Oil
3 Each - Shallots, thinly sliced
2 Each - Garlic Cloves, thinly sliced
1 Each - Jalapeno Pepper, seeded and julienned
1 Teaspoon - Whole Coriander, crushed
12 Ounces - India Pale Ale (room temperature)
2 Pounds - Bangs Island Mussels, cleaned
1 Each - Lime, zested and juiced
2 Tablespoons - Fresh Cilantro Leaves, washed, and patted dry
1 Loaf - Crusty French Baguette

Pick through the mussels, examing each one. Discard any with cracked or broken shells or that remain open after a light tap. Remove any beards and/or barnacles, then rinse under fresh cool water and drain in colander.

In a large saucepan over medium heat, add the olive oil, shallots, garlic, jalapeno and ground coriander. Cook for 2 minutes while stirring to make sure that the ingredients don't brown or burn.

Pour in the room temperature IPA (chilled beer will bring the temperature down too fast and might cause the mussels to toughen), cover and bring to a rapid boil before reducing to simmer for 4 minutes. Add the mussels, cover and raise the heat to high for 3-4 minutes or until the mussels just "pop-open" their shells. Turn off heat.

To Serve: Discard any unopened mussels. Squeeze fresh lime into pan, add the zest and fresh cilantro leaves and quickly toss. Arrange in serving bowls along with the crusty baguette for dipping.

Enjoy!!!

Remember that I am now posting more and more of my recipes online at COOK with JOHN, so please feel free to check them out by following this link: www.cookwithjohn.com


FAMOUS FOOD QUOTE OF THE WEEK:

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
~Luciano Pavarotti, Pavarotti, My Own Story


GET OUT THERE AND APPRECIATE WHAT WE HAVE...
I KNOW I WILL. HAVE A GREAT WEEK!!!


CHEF JOHN


www.cookwithjohn.com

john@cookwithjohn.com