BASHING IT! - the Groton Long Point Yacht Club!

Katys Kitchen
Pearl Burger and Chowder, a
perfect match!
Having lived in Newport, RI, one
of my all time favorite restaurants
is The Black Pearl Located on
Bannisterʼs Wharf in downtown
harbor area of Newport. For
many, many years we have
enjoyed dining in the causal pub
room, the outdoor patio and the
formal dining room. We have
seen chefʼs come and go but the
award winning chowder and the
pearl burger have remained a
constant staple on the menu. I
have included a version of the
chowder recipe that was on the
Rhode Island Show on June 2,
2013. But the recipe I want to
share with you is not published,
The Pearl Burger. After some
cajoling and some secret
research I have devised the Pearl
Burger recipe. It is easy and so
yummy. Not the neatest burger
you will ever eat but so worth getting
your fingers a little gooey.
The Pearl Burger with Mint
Salad
The best hamburger meat you
can buy, make 4-6 hamburger
patties
¼ of head of iceberg lettuce,
large diced
½ large cucumber, peeled and
diced
1 large tomato, diced
1 Tablespoon mint, mincedadd
more if you like mint
2 Tablespoons salad oil
1 Tablespoon lemon juice
1 teaspoon fresh garlic, minced
with Katy Reed
Salt and pepper
4-6 fresh Syrian bread pockets
Combine all ingredients except
meat in a stainless bowl.
Refrigerate at least 1 hour before
serving. Cook hamburgers, place
in a Syrian bread pocket and stuff
mint salad into pocket on top of
burger. Delicious!
Black Pearl Clam Chowder with
Chef J. Daniel Knerr from The
Black Pearl.
Ingredients:
• 8 oz. Ocean clams (ground)
• 8 oz. Sea clams (chopped)
• 16 oz. Clam juice
• 12 oz. Potatoes (small cubes)
• 8 oz. Light cream
• 6 oz. Onion (finely diced)
• 3 oz. Flour
•1 oz. Modified food starch
• 3 oz. Soybean oil
• 1/2 tsp. Garlic powder
• Pinch of Thyme
• 1 tbsp. Dill weed
Steps:
1. Sautee onions, spices, and
ground clams.
2. Add flour, corn starch, seasoning,
and clam juice.
3. Cook for 20 minutes.
4. Cool, and then mix with
chopped sea clams, dill weed,
cream, and butter.
5. Bring back up to temperature,
cook for about 15 minutes.
GRAPE NOTES
by John Lombardo
Just Plain Fun
To Drink
There are wines for thinking
and there are wines for drinking.
By that I mean some wines are
of great complexity and pedigree
and ask the imbiber to
focus and contemplate the interplay
of flavors, acidity, body, and
finish. Furthermore, the introduction
of food can change the
impression of the wine and
gives way to more consideration.
Then, there are wines that
are just plain fun to drink. Not
much to think about here other
than they taste great.
Pearl Burgers from Katyʼs
Kitchen column are the perfect
foil for one of these fun-to-drink
wines. The principal ingredient,
hamburger meat, suggests a red
wine. Iʼm going to break with
tradition here and suggest two
specific wines. They are widely
distributed and should cost less
than $15. And both are blends
of numerous grape varietals.
The first is Marietta Cellars Old
Vine Red. The winery was
founded in 1978 by Chris Bilbro
and he named it after his great
aunt Marietta who taught him
how to cook and taste. The Old
Vine Red has long been a
favorite of mine. It is labeled
with a lot number and the current
release is 59. The wine is a
classic field blend meaning the
grapes come from vineyards
GLP NEWS Page 4
that are not of a sole varietal,
but rather a hodgepodge of
grapes. The lead varietal here
is Zinfandel, but there is also
Syrah, Petit Sirah, Cabernet
Sauvignon, and who knows
what else!
Youʼll fine bright, ripe notes
of berries and red flowers on the
nose. These aromas of red fruit
are supported by darker fruit on
the palate with licorice, minerals,
earth, and spices. Medium-firm
tannins provide structure and
balanced acidity lends brightness.
The mouthfeel is full, rich
and supple ending with a long
finish.
The second wine is The
Magnificent Wine Companyʼs
House Red. This winery was
founded in 2004 by the iconoclast
winemaker, Charles Smith.
Grapes are sourced from
throughout the Columbia Valley
in central Washington State.
The House Red is a blend of
Cabernet Sauvignon, Merlot,
Syrah, and Cabernet Franc.
Look for spicy black and blue
fruits in the aromas. Red fruits
(cherries and strawberries) are
more prominent in the flavors
with complicating notes of anise.
There are some firm tannins to
lend the wine structure and the
flavors persist on the finish.
So, get the hamburgers off
the grill and enjoy one of these
delightful red wine blends.
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