Features

Jicama, Snow Pea, & Blood Orange Salad

Updated 8 months ago

Ingredients:

2 cup jicama, cut into julienne pieces

2 cups snow peas or sugar snap peas, chopped

6-8 lettuce leaves

2 blood oranges (or may use regular oranges)

For the dressing:

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Denise’s White Bean Dip

Updated 8 months ago

Ingredients:

1 19oz. can canelli or other white beans, drained and rinsed

2 tablespoons white wine or water

2 tablespoons olive oil

2 tablsepoons lemon juice

2-3 garlic cloves, chopped

teaspoon sea salt

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Lucerne Inn’s Maine Crab Cakes with Tomato Cucumber Salsa

Updated 8 months ago

Ingredients:
1 lb. fresh Maine crabmeat
2 tablespoons fine chopped shallots
2 tablespoons fine chopped red peppers
1 cups bread crumbs
cup fresh chopped parsley
1 egg
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon Old Bay Seasoning
Pinch of cayenne pepper

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Montes’ Salmon & Shrimp with Spinach Tarragon Butter Sauce

Updated 8 months ago

Ingredients:
6 oz. salmon filet
4 jumbo shrimp (size 16-20 count), peeled and deveined
2 garlic cloves, minced
2 tablespoons minced onion
cup fish stock
1 teaspoon lemon juice
1 cup fresh spinach
1 teaspoon dried tarragon or 3 teaspoons of fresh, chopped tarragon
cup sweet vermouth
1 tablespoon butter
salt and pepper
lemon juice to season fish and shrimp
sweet vermouth to season fish

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Sea Dog Brewing Company’s Windjammer Mussels

Updated 8 months ago

Ingredients:
2 tablespoons olive oil
cup onions, julienne cut
1 tablespoon chopped garlic
4lbs. washed mussels no beards
1 lemon cut into eighths
2 tablespoons whole butter
12oz. Sea Dog Windjammer Ale
2 tablespoons chiffonade basil
salt
pepper

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The Chocolate Grille’s Gorgonzola Stuffed Sirloin with Port Wine Mushroom Sauce

Updated 8 months ago

Ingredients:

1 New York Sirloin

Stuffing:
2 oz. Gorgonzola Cheese, crumbled
1 Tablespoon of Fresh Garlic, grated
1 Tablespoon of Fresh Shallots, peeled and grated
Teaspoon of Ground Black Pepper

Mushroom Sauce:
2 oz. Fresh Sliced Mushrooms
2 oz. Port Wine
1 Tablespoon of Fresh Garlic, grated
Teaspoon of Salt
1 Tablespoon of Vegetable Oil

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Lucerne Inn’s Raspberry Tuile Dessert

Updated 8 months ago

Tuile Cookie Batter Ingredients:

Cup Granulated Sugar
3 Large Egg Whites
Cup Butter, melted and cooled to room temperature
Cup All-Purpose Flour
1 Teaspoon Pure Vanilla Extract
***If desired, you may substitute 1 teaspoon Ground Ginger, teaspoon Ground Cinnamon, or teaspoon Pure Almond Extract for the Vanilla Extract.***

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Sea Dog Brewing Company’s Chocolate Nachos

Updated 8 months ago

Ingredients:
1 bag unsalted corn chips
2 cups milk chocolate sauce
cup confectionary sugar
1 pinch cinnamon
cup blueberries (Black olives)
2 kiwis, diced (green peppers)
1 pint strawberries, hulled and diced (tomatoes)
1 14oz. tub Mascarpone cheese
1 teaspoon green food coloring
cup white chocolate (for grating)
juice from one lemon
cup granulated sugar

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The Chocolate Grille’s Cranberry Pecan Stuffing

Updated 8 months ago

Ingredients:
One medium onion (diced)
4 stalks of celery (diced)
One bay leaf
One cup boiling chicken stock
1/2 pound dry bread
1/2 teaspoon salt
2 teaspoon dry sage
One cup chopped pecans
One cup chopped cranberries
4 tablespoons whole butter

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Frank’s Bake Shop’s Bread Pudding

Updated 8 months ago

Ingredients:
1 loaf of Old Soft Bread, broken into pieces
1/3 cup Reconstituted Raisins
cup Chopped Nuts
1 tablespoon of Butter
Pinch of Salt
teaspoon of Nutmeg
teaspoon of Cinnamon
1 teaspoon of Vanilla
2 cups of Milk
3 Eggs
1 1/3 cups of Brown Sugar

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Geaghan’s Homemade Bread and Rolls

Updated 8 months ago

*** Makes 4 2lb. loaves ***

Ingredients:
6oz. Oil or Margarine, melted
3/4 cup Sugar
1&amp:1/2 cups of Dry Milk
4 tsp. Salt
6 tbsp yeast, active dry
1&amp:1/2 qt. water, warm (120F)
5&amp:1/2 qts. Flour

Directions:
1. Put oil, sugar, dry milk, salt, yeast, and water in a mixing bowl: let sit for 3-5 minutes.
2. Add flour and mix at medium speed for 3 minutes.
3. Let dough rise until doubled in bulk.
4. Shape into loaves, and place into greased pans: or shape into rolls, and place onto a greased cooking sheet.
5. Let rise until doubled in size.
6. Bake at 350F for 20-25 minutes, or until nicely browned.

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Frank’s Bake Shop’s Lowfat Blueberry Raspberry Muffins

Updated 8 months ago

Ingredients:
4 1/3 cups of Flour
1 cup and 4 teaspoons of Granulated Sugar
2 tablespoons of Baking Powder
1 teaspoons of Salt
Pinch of Cinnamon
Pinch of Nutmeg
1 2/3 cups of Lowfat Milk
1/3 cup of Soybean Oil
cup of Applesauce
cup Eggs
1 cup of Blueberries
1 cup of Raspberries

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Montes International Catering’s Pepper Crusted Beef Tenderloin

Updated 8 months ago

Ingredients:
2 tablespoons olive oil
2 10oz. beef tenderloin medallions
2 tablespoons 5-pepper blend, crushed
portabello mushroom, sliced
2 teaspoons onion, diced
2 garlic cloves, minced
cup port wine
cup beef stock

Directions:
1.Combine olive oil and 5 pepper blend in a dish. Place tenderloins in dish and press on each side to coat with oil and peppercorns.
2.Place tenderloins into a saut pan over high heat. Sear on each side for approximately 1-2 minutes. Remove tenderloins from pan and set aside.
3.Using same pan, combine onion, mushroom, and garlic and saut for a minute or two. Add port wine and beef stock. Simmer for a couple minutes until reduced by 25%.
4.Place tenderloins back into pan and cook until desired doneness.

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Wright Bros. American Grill’s Braised Pork

Updated 8 months ago

Ingredients:
4 each Pork Shanks, meaty, 1 to 2 lbs. each
2 oz. butter, melted to rub on shanks
Black pepper, to season the pork
8 each shallots, peeled and left whole, rub with melted butter
1 Tbsp. Mustard seed
2 each Bay Leaves
1 tsp. Red pepper, crushed
1 tsp. Thyme leaf
1 Tbsp. Garlic, chopped
16 oz. Port wine

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Mother Geaghan’s Bread Pudding

Updated 8 months ago

Ingredients:
5 cups Bread
1 cup Butter, melted
1 gallon Milk
2 cups Sugar
2 tsp Vanilla
13 large Eggs
1&amp:1/2 tsp Nutmeg

Directions:
1. Cut bread into small cubes.
2. Heat milk, butter, sugar, and vanilla in a double boiler.
3. Beat eggs slightly.
4. Stir hot milk mixture into eggs: place cubed bread into a 13×9 baking pan.
5. Pour milk and egg mixture over bread.
6. Sprinkle with Nutmeg.
7. Bake at 325F until custard is set (approx. 30min).
Serve with, or without, fresh whipped cream.

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Friar’s Bakehouse’s Sopa De Lima

Updated 8 months ago

Ingredients:
2 tsp. olive oil
1 small white onion, sliced thin
2 tbsp minced garlic
1 lb boneless skinless chicken breasts
6 cups chicken broth
1/4 cup fresh lime juice
1 – 14.5 oz can diced tomatoes
1/4 cup chopped cilantro
Salt and pepper to taste
6 hard taco shells
1 avocado, peeled and sliced (for garnish)
Lime slices (for garnish)

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Frank’s Bake Shop’s Cinnamon Biscuits

Updated 8 months ago

Ingredients:
2 cups Flour
3 teaspoons of Baking Powder
1 teaspoon of Salt
cup Shortening
cup of Milk
Confectionary Sugar
Water
Cinnamon
Brown Sugar

Directions:
1. Preheat oven to 450.
2. In a bowl, mix together flour, baking powder, and salt.
3. Cut cup of shortening in thoroughly until the mixture looks like white corn meal.
4. Add just enough milk to make a soft dough, approximately cup.
5. Round the dough on a floured pastry board and knead for approximately 30 seconds.
6. Roll to about a thickness.
7. Mix to taste cinnamon and brown sugar to a ration of approximately 10/1 so you have enough to cover your biscuit dough.
8. Roll dough into a log and cut into 2 rounds.
9. Place on baking sheet and bake at 450 for about 12 minutes or until golden brown.
10. Top with a glaze of confectionary sugar and water.
11. For a different taste, drop raspberry preserves onto the cinnamon dough just before you roll it.

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Friar’s Bakehouse’s Corn Bread

Updated 8 months ago

Ingredients:
1 cup yellow cornmeal
1 cup flour
4 tablespoons sugar
1 teaspoon baking soda
2 teaspoon cream of tartar
teaspoon salt
cup sour cream
cup honey
2 eggs, beaten
2 tablespoons melted butter
2 tablespoons vegetable oil
1 cup whole kernel corn, canned or frozen, well drained

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Wright Bros. American Grill’s Triple Chocolate Cheesecake

Updated 8 months ago

Ingredients:
1 lb. cream cheese, room temperature
4 eggs
cup granulated sugar
4 oz. chopped dark chocolate
4 oz. chopped milk chocolate
4 oz. chopped white chocolate
4 tablespoons melted butter
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup graham cracker crumbs

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Geaghan’s Corned Beef and Cabbage

Updated 8 months ago

*** Makes 6-8 servings ***

Ingredients:
4 pounds corned brisket of beef
2 quarts cold water
6 peppercorns
6 whole allspice
1 bay leaf
1 medium-size yellow onion, peeled and quartered
1 medium-size cabbage, trimmed of the course outer leaves, cored, and cut into 8 wedges.
8 carrots, peeled
8 small red potatoes
1 medium-size turnips, peeled and cut into 8 wedges.
1 can whole beets

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