- Author! Author! had scenes shot on Good Harbor Beach in Gloucester.
- In The Bostonians, oceanfront scenes were filmed on rocks at Rafes Chasm Park, off Hesperus Avenue.
- Captains Courageous (1937) was set in Gloucester.
- The Good Son was filmed in Gloucester and other Cape Ann communities.
- Mermaids had scenes shot in the Magnolia area of Gloucester.
- Moonlight Mile was filmed almost entirely in Gloucester, with some shots in Marblehead.
- The Perfect Storm (2000) was filmed and set in Gloucester.
- Polis is This: Charles Olson and the Persistence of Place is a one-hour documentary about the poet Charles Olson which the Boston Phoenix called “the best film about an American poet ever made.”
- The Women was partly filmed in Annisquam.
- The Russians Are Coming, the Russians Are Coming film takes place on a fictional Gloucester island but was filmed in Mendocino, California.
Grilled Recipes for Spring – Fire & Daylight
The GrillJunkie team fired up a few unique Grilled Recipes for Spring for our readers. At long last spring has sprung and for us that means one thing: time to break out the grills. Some of our favorite spring recipes are great for the grill, which keeps us out of the kitchen and enjoying the longer hours of daylight. Take full advantage of the nice weather with a few of our favorite spring grilling recipes. Be sure to do a little Spring Grill Cleaning 101 before you fire things up. Once you’re ready, here is a quick list of what you’ll find in our Grilled Recipes for Spring list:
- Grilled Pork Tenderloin & Apricot Salad
- Spiced Leg of Lamb with Herb Butter
- The Holy Cow 3 Cheeseburger Recipe
- Sicilian Grill-Roasted Chicken
- Grilled Eggplant Parmigiana
- Grilled Salmon with Cucumber Sauce!
Grilled Recipes for Spring ~ Grilled Pork Tenderloin & Apricot Salad
As part of our Healthy Grilling Recipes & Tips series, this grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with a chilled beer, or Chardonnay for you fancy types, both of which will harmonize beautifully with the smoky-sweetness of grilled apricots.
- 1 pound pork tenderloin, trimmed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 3 tablespoons apricot preserves, divided
- 4 ripe but firm fresh apricots or nectarines, halved and pitted
- 2 tablespoons white-wine vinegar
- 2 tablespoons minced shallot
- 2 tablespoons canola oil
- 1 (4- to 5-ounce) bag watercress, or baby arugula (about 8 cups)
- Preheat grill to high.
- Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.
- Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.
TIPS & NOTES
- Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)