Petey’s has been around for a long time and although all of my family and friends have been I had never been there until recently. Petey’s is located at 1323 Ocean Blvd. in Rye NH. And guess what? They are open year-round! Many restaurants in this area are only open seasonally, but not Petey’s. There are a number of restaurants in Maine and NH that do close for the winter but my favorite time to visit those restaurants is early spring and fall. You get the same menu with far fewer people as the tourists are much less, so there is little to no wait time. This holds true for Petey’s as well although they did have a busy lunch crowd when we arrived!
My friend Judy and I arrived and were able to get a seat right away. Of course, Judy has been here but she knows how much I love scallops and asked if I had ever had fried scallops. Believe it or not, I never have and scallops are my absolute favorite seafood. I cook it at home and eat it out quite often. I was very skeptical as scallops are so light and sweet I have always thought deep frying would take away that balance. Judy ordered the fried scallops as an appetizer for us and this came with tartar sauce. All I can say is I have been missing out for a very long time. These scallops were delicious. The batter was not heavy at all but added a nice crisp texture to the sweet scallops. I will be ordering these often!
Judy had the baked stuffed lobster. Look at those huge lobster pieces sneaking through that gorgeous crispy crumb topping! A squeeze of lemon with some extra drawn butter, this is what life is about…right here this is it. Judy had a baked potato and coleslaw on the side. But really…can you look at anything beyond that lobster? Judy loves her dish, but it’s one of her favorites on the menu!
I told you how much I love scallops right? Well, here it is again! Baked stuffed scallops with a side of rice and coleslaw. This was a fantastic lunch. The scallops cooked just right with the crisp topping and a squeeze of lemon was just the perfect bite. The rice was good but the coleslaw needs a little shout out. This is one of the best, if not the best coleslaw, I have had. It was a little sweet, a little tangy with a nice crisp bite from the veggies. Really, really good. Judy and I left happy and full!
Petey’s is a must-stop if you are in the area. Great food, excellent service. They catch their own lobsters, they cater and have won many awards including best seafood, best chowder, best lobster roll…the list goes on. In the summer they have an outside picnic area. If you can’t come to Petey’s, Petey’s can come to you, as they ship fresh live lobsters, steamers, and lobster meat right to your door.
Be sure to check their website for hours of operation, the full menu and catering information! http://www.peteys.com/
Enjoy!
This is an easy dish any time of year and anyplace you may be. You don’t have to be in Key West to make them although that’s always a fun place to be! You don’t want to marinate the chicken for too long as this recipe has lime juice in it. I let it marinate for the amount of time it takes me to cut up vegetables and skewer to grill alongside the chicken.
INGREDIENTS
- 3 Tablespoon of soy sauce
- 2 Tablespoons of honey
- 1 Tablespoon of vegetable oil
- juice of 1 lime
- 1 teaspoon of minced garlic
- 3 boneless skinless chicken breasts
- skewers, soaked in water.
DIRECTIONS
Cut the chicken into 1-2 inch cubes, skewer on to bamboo sticks that have been soaked in water to prevent burning on the grill. Place the skewers in a food storage container. Add all of the remaining ingredients together in a bowl and mix well. Pour the marinade over the chicken skewers being sure to coat all of the chicken. Let marinate for 30 minutes in the fridge.
When you are ready to grill simply remove the skewers from the container and discard leftover marinade. Grill over medium-high heat for 5-6 minutes per side or until juices run clear.
Enjoy!
This BBQ beef dish has been one of my family’s absolute favorite recipes lately. With the cold weather here this dish is perfect. Easy to make and my house always smells delicious while it’s cooking. I serve this over garlic mashed potatoes but you could easily serve in tacos too. I use a gluten-free maple BBQ sauce but you can use your favorite store-bought or homemade sauce.
INGREDIENTS
- 2-3 pound roast
- 4 Tablespoons olive oil
- pinch of salt
- pinch of pepper
- 28 ounce of barbecue sauce
DIRECTIONS
Preheat oven to 325 degrees. Drizzle 1 Tablespoon of the olive oil on the roast. Sprinkle with salt and pepper and rub into the roast. Do this on all sides of the roast.
Heat 2 Tablespoons of oil in a Dutch oven on medium-high heat. Once the oil is hot carefully put the seasoned roast in the pan and sear it for about 2 minutes until browned. Carefully turn the roast over and sear the second side. Using tong hold the roast on the edges and sear all of the edges.
Pour the bottle of BBQ sauce into the pan lifting up the roast so the sauce can get underneath the meat. Put the lid on the Dutch oven and cook for 2 to 2 1/2 hours or until cooked through. Let the roast rest and shred using 2 forks.
Enjoy!
When we travel to visit our daughter Amanda, her husband Steve and the twins we stop in Herkimer NY and spend a night or 2 there doing some “diamond” mining at the Herkimer Diamond Mine. But when we were there last year we heard about Beardslee Castle that was built in 1860 and has an interesting history including tales of ghosts and spirits. Beardslee Castle is located just ten minutes from where we stay at 123 old state road in Little Falls NY.
This castle is just stunning inside and out. There are 5 Intimate dining rooms one with a 6-foot fireplace. There is a “dungeon” located downstairs with a cozy bar and grill featuring a casual menu, also downstairs is the “wine” room with a gated “cell” with a hand-painted vine mural on the ceiling.
We sat upstairs near the large fireplace. We were seated with menus and had warm bread with hummus and an olive tapenade to start.
Next, we all had a seasonal salad with greens, pumpkin seeds, and red onion. The one thing about Beardslee Castle Restaurant is that they source much of the products local and not only does the menu change seasonally but also weekly depending on what is fresh, available and in the season so although I’m showing you our dinner it’s likely they may not have these items on any given night. We went in late August.
My Mom, Lydia ordered a mushroom ravioli dish. If you like mushrooms this is the dish to get. I mean really….look at all those mushrooms! Needless to say, my mom was very happy with her dinner.
My Dad, Howard and my husband Jim, both had the seafood pasta dish with scallops, shrimp and vegetables. All I can say is the table was very quiet when we were all taking our first bites as they too were very pleased with their dishes.
I had an Asian scallops dish with a side slaw. I love scallops and this dish did not disappoint. I was a little worried as some Asian flavors can take over a dish especially a dish with scallops but this was not the case. Everything balanced just right. The sweet scallops with a tangy-sweet with a hint of salty worked very well together. The crunchy slaw on the side was a nice compliment.
I mentioned earlier about the history of the castle and that it may be even haunted. Well, let’s talk some more and you can tell me what you think! 2 ghost hunting societies believe Beardslee Castle is in fact haunted. The castle has even been featured on the history channel in a segment about “Haunted History”
It is believed that there are at least two spirits. Some of the incidents that make people believe it is haunted include pictures, including one we took. Bright lights that appear to be floating, sounds, doors opening or closing, objects moving, including flying utensils, loud noises and this one would have certainly made me wonder…the sink in the ladies’ room just turns on. Glad that did not happen while I was in the restroom!
There are a couple of theories as to why they think the castle is haunted. One reason is that one of the prior owners hung himself in the castle after a long illness. Another was the death of a bride who died in the castle the night before her wedding. The third reason has to do with the location of the castle. Back in the 1700s during the French and Indian war, a fortified homestead stood on the property where the castle is now located.
No matter if you believe in the haunting or spirits this restaurant is rich in history with delicious food, excellent service in a beautiful location. They recommend reservations and be sure to check them out of their website or Facebook to find out when they are open as they have different hours for summer and winter. http://beardsleecastle.com/
Enjoy!
Although I made these for Robby as they are gluten-free even the gluten eaters in the family enjoyed these muffins tops! These were easy to make with everything I already had in my pantry. I will be making these often!
INGREDIENTS
- 2 cups gluten-free flour ( I used Bob’s 1 for 1)
- 1 cup of sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum if your flour does not have it in there already
- 1/4 teaspoon salt
- 1/2 cup of milk, I used Fair Life
- 1/2 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups of semi-sweet chocolate chips. I used Enjoy Life
DIRECTIONS
Preheat oven to 350 degrees. Spray baking sheets with non-stick spray and set aside.
Mix the flour, sugar, baking powder, baking soda, and xanthan gum( if using} in a large bowl. In another medium bowl add the milk, oil, eggs, and vanilla and beat them all together. When mixed well, add the wet ingredients into the flour mixture and stir until combined. Fold in the chocolate chips.
Scoop out about 1/4 cup of the batter and place on your prepared baking sheets leaving some room as the batter will spread slightly. Bake for 13 – 18 minutes depending on the size of your muffin tops. They will be a light golden brown and slightly puffed up when they are done. Allow to sit in the pan for a couple of minutes then transfer muffin tops to a cooling rack to finish cooling.
Enjoy!
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