In a nondescript part of New Bedford, sits a little fish market called, Captain Frank's Seafood Market. Captain Frank's has been a staple in New Bedford since 1965 and there is a good reason why. They have kept it simple, low key and have always served the best and freshest seafood to its customers. Whenever I have a clam boil, I always go to Captain Frank's for their fresh Maine clams. They are the cleanest and freshest around. It is wise to pre-order. Pre-ordering doesn't guarantee the price since a catch can vary from day-to-day, but it does guarantee that you will have clams! That is how popular Captain Frank's clams are! I have gotten lobster, swordfish, shrimp, scallops, cod, sole, etc. and I have never been disappointed. What it lacks in being fancy, it makes up on quality and I am more than OK with that! Competitors may come and go but Captain Frank's has proven that it is here to stay! They are located at 360 Hathaway Road, New Bedford, MA. They can bew reached by phone at (508) 992-3000. their hours of operation are: Tuesday- Friday 9am-6pm, Saturday 9-5 and are closed Sunday and Monday (Although, for some holiday weekends they do open on on a Sunday for a few hours. Best to call ahead to be sure).
12 medium-size chopped cherrystone clams, chopped and rinsed
1 ½ cups dry white wine
1 tablespoon unsalted butter
¼ pound bacon, diced
2 leeks, green tops removed, halved and cleaned, then thinly sliced
3 cloves garlic, peeled and minced
3 tablespoons parsley, roughly chopped
½ cup heavy cream
Freshly ground black pepper, to taste
1 9-to-10-ounce ball pizza dough
2- 3 ounces mozzarella
1 teaspoon lemon zest
Red-pepper flakes, to taste
Place a pizza stone on the middle rack of your oven, and turn heat to its highest setting. Let it heat for at least an hour.
Put the clams in a large, heavy Dutch oven, add about 2 cups of water and 3/4 cup of the wine. Set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, chop roughly and set aside.
Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.
Add the leeks to the fat, and cook, stirring frequently, for about 5 minutes. Add the garlic and half of the parsley. Continue cooking and stirring until the leeks are soft but not brown, about 5 minutes more.
Stir in the rest of the wine and about 1 cup of the clam stock. Continue cooking until the liquids have reduced almost to a syrup.
Add cream and black pepper. Let the mixture come to a bare simmer. Reduce and thicken. Add reserved clams and remove from heat.
To make the pizza, lightly flour a work surface. Stretch or roll the dough into a 12-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Using a pastry brush or a spoon, lightly paint the surface of the dough with some of the cream from the clams, leaving a half-inch border all around. Then top the pizza with the chopped clams, bacon and leeks, and the cheese. (If there is any remaining liquid, you can drisszle some on it but don’t drench it!!
Shake the pizza peel slightly to make sure the dough is not sticking (Gently lift any sections that are sticking, and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Sprinkle with the remaining parsley, the lemon zest and red-pepper flakes to taste, then serve.
**Suggestions, substitute linguica or chourico for the bacon, if you prefer. If you don’t like leeks, use red onions instead.
A new year is here, and with it comes a host of resolutions. A 2015 Neilson.com survey found that the top goals for the new year included: 1) staying fit and healthy, 2) losing weight, 3) enjoying life to the fullest, 4) spending less, saving more, 5) spending more time with family and friends, and 6) getting organized. While each of those goals is worthwhile and important, don’t forget to add to your List of Resolutions a Legal Check-up!
Use the checklist below as a tool to determine whether you have good, foundational estate planning documents in place and whether you should consider meeting with an elder law attorney to discuss foundational planning, estate tax minimization, asset protection, creditor protection and/or special needs planning.
Legal Check-up Checklist:
Durable Power of Attorney – a well drafted DPOA will allow a primary agent and alternate agent to make legal and financial decisions for you if you cannot make them for yourself and may avoid the need for a court-appointed conservator.
Massachusetts Health Care Proxy - a well drafted HCP will allow a primary agent and alternate agent to make medical decisions for you if you cannot make them for yourself and may avoid the need for a court-appointed guardian.
HIPAA Release Authorization – gives permission for your protected medical information to be shared with named individuals.
Living Will - this directive instructs health care providers to administer, withhold, or withdraw specified medical treatments and is to be used as a guide for those who make decisions on your behalf when you are no longer capable of expressing your wishes for yourself.
Last Will and Testament – tells the court which individuals (or charities) are to receive your property and possessions on your death and identifies to the court who you have named as the primary and alternate personal representative (formerly executor/executrix) of your estate.
Do you have an estate worth more than $1,000,000, including real estate, investment accounts, retirement accounts, etc.?
Do you have young children or a child or grandchild with special needs?
Do you have spendthrift children or grandchildren?
Are you concerned about protecting your assets against the cost of future long-term care needs?
1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
¼ cup red onion, diced
2 cloves garlic, minced
5 fresh basil leaves, chopped
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup balsamic vinegar
½ loaf of French baguette, sliced into ½ inch slices
2 tablespoons olive oil
½ teaspoon garlic powder
Directions for Tomato Mixture:
In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don't have to wait this long, but it is recommended to bring out all the flavors).
Directions for Balsamic Glaze:
In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.
Directions for the Bruschetta:
Preheat your oven to 350 degrees.
In a small bowl, combine the olive oil and garlic powder.
Brush the top side of each baguette slice with the olive oil mixture.
Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
Top each slice with a spoonful of the tomato mixture.
Drizzle the balsamic glaze onto each bruschetta and serve.
There has been quite of buzz from foodies in the New Bedford area. An amazing bakery just opened up called, very simply, The Baker. It is located right next door to the Police Station at 562 Pleasant Street in Downtown New Bedford. Brandon Roderick is the owner and head baker there and he is doing an incredible job. I went right after I heard about it at First Night. They were still adding to their lunch menus and getting their latte/cappuccino/espresso machine but that did not detract for the quality of food that I was served. I ordered a breakfast sandwich on a croissant, and hands down it was one of the best croissants that I have ever had. It is on par with any fine bakery that you would find in Boston. Buttery and flaky without being greasy and doughy. I tried some muffins, quiche and some puff pastry desserts, they were all delicious! But you have to act quickly because they are so wildly popular people stand in line and they do run out! So to quote The Baker, "love where you live" and please patronize a new business that will help revitalize our community! You can follow them on Facebook by click here and visiting their website at www.TheBakerNB.com. By phone, they can be reached at 774-451-1010
A homestead declaration is a document that a homeowner records at the county Registry of Deeds. The Homestead protects your primary residence against attachment, seizure, execution on judgment (from having to be sold to pay off certain types of liens and judgments), levy or sale for the payment of debts. For example, if you were in a car accident and then got sued, lost the lawsuit and a judgment was imposed against you; If you had a homestead on your home, the home should not have to be sold to pay off the judgment. You can only get homestead protection on the home that is your primary residence. You cannot get homestead protection on rental property, summer cottages, second homes, etc.
In Massachusetts, there is an automatic homestead protection up to $125,000 even if you do not record a homestead exemption. However, you do want to record a homestead declaration if you haven’t done so because a recorded homestead declaration protects property up to $500,000 per family. The Registry of Deeds typically charges a $35 fee to record the homestead declaration.
Married seniors over the age of 62 and disabled individuals can receive up to $1,000,000 in homestead protection, as well. If one owner is under age 62 and the other is over age 62 both owners can file a homestead. The home is protected up to $500,000. If both spouses file a homestead and the spouse over age 62 dies the spouse under 62 is still protected under his or her own declaration. A drawback of the law is that once both spouses reach age 62 and therefore, both qualify of elderly homestead protection a new homestead declaration should be made on their behalf so that the total protection can rise from $500,000 to $1,000,000. Only seniors over the age of 62 and a disabled person can stack homestead exemptions.
The Massachusetts law clarifies that primary residences held in trust can receive homestead protection. So, if you put your home in a trust in the past and did not record a homestead declaration you should consider doing so now. For a home held in trust only the Trustee should declare the homestead on behalf of the trust beneficiaries.
Also, a homestead declaration will automatically be subordinated to new financing. This means that the homestead protection stays in place. A new homestead declaration does not have to be executed again after refinancing.
For more ways to protect your home, click here!
Medicaid/MassHealth. It is important to note that a homestead does not apply to Medicaid/MassHealth lien. Interested in learning how to protect your property from a Medicaid lien, click here. In addition to Medicaid liens, a homestead exemption does not protect against the following:
A sale for federal, state and local taxes and assessments, claims and liens;
A mortgage on the home;
An execution from the court enforcing child support or alimony; and
A lien on the home recorded prior to the creation of the homestead.
One of my wife's more odd Christmas present requests was for a cutting board. We have granite counter tops and the kids use them to cut food on. Although it doesn't damage the granite, it does dull the knives. My wife has an array of cutting boards already: plastic ones, that have become stained and glass ones that become chipped. So, she wanted a really good, old fashioned cutting board that would make my Memere proud! Well, Santa (that would be me!) delivered the goods to her! You have to know me to appreciate the fact that I actually researched cutting boards before I purchased it. Although I was not keen on the idea of a wooden cutting boards because of germs and possible mold growth, after a lot of internet research on various cooking websites, I got her a cutting board from Teak Haus®. Teak is one of the most durable woods around, which is why they are used on boat decks. It is safe to say that this cutting board is the most beautiful cutting board that I have ever seen! The different bands of wood make it look like a functional piece of art. I got my wife a round one so it looks like a conversation piece on our island and is accessible so my children can't use the excuse that they forgot to use it. To keep it looking new and germ free be sure to purchase separately the cutting board wood oil or the wax seasoning stick. The boards vary in price from $25.99 all the way up to $144.99, but it is well worth it and will be a part of your family for generations. To see the entire collection, visit them on the web by clicking here!
1 tablespoon of lard/shortening *at room temperature
1 teaspoon of salt
Zest of 1 lemon
Preheat oven at 350, and lightly grease baking trays
In an extra large bowl combine the flour, baking powder and salt. Mix well and leave aside.
In a separate large bowl, using a hand mixer, cream together the 3 sticks of butter and lard/shortening. Mix in the sugar and eggs and beat together at a high speed until creamy. Then add the heavy cream and beat for another 2 minutes. Once everything is well incorporated, mix in the lemon zest and leave aside.
Next you will make a well in the bottom of the bowl of flour by pushing the flour to the sides of the bowl. Then, you’re going to slowly pour the creamy mixture in to the well. Using a mixing spoon, start blending them together until the dough gets too hard and then you will need to knead the rest by hand. Take the dough out of the bowl and place on to a floured surface and continue to knead until you can form the dough into a large ball. Now you can start and take pieces of dough and roll out into a small size ball or into shapes such as a wreath. It's up to you! There is no right or wrong.
Place in oven for 15-20 min +/- depending on your oven or until there a golden color.
Recipe courtesy of Maria Lawton and the Azorean Breenbean. Used by Permission. All rights reserved.