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Cathy’s Hellenic Haddock

Updated 11 months ago

Prep Time: 15 minutes

Cook Time: 20 minutes

Pesto: Yield: 4 servings

Ingredients:

cup olive oil

1 Tbsp. pine nuts

1 clove garlic, peeled and crushed

tsp. salt

1 cup fresh basil leaves

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Cathy’s Chicken Souvlaki Gyro

Updated 11 months ago

Recipe courtesy ofCathy Speronis

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 6 servings

Ingredients:

4 skinless, boneless chicken breasts, cut into cubes

Marinade:

cup olive oil

2 cloves garlic, peeled and pressed or minced

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Big G’s Bread Pudding

Updated 11 months ago

Ingredients: 8 to 10 slices bread, 1 cup white sugar, 1 1/2 cups brown sugar, cubed 1 cups raisins 8 eggs 3 cups milk or half &amp: half 1 tablespoons vanilla 1 teaspoon cinnamon teaspoon nutmeg Directions: Cube up bread and place in greased 9 by 13 baking dish. Mix in raisins. In a mixing bowl, whisk eggs, milk, vanilla, cinnamon and nutmeg until blended together. Pour the mixture over the bread and raisins, making sure all the bread is soaked. Bake at 350 for about 1 hour. Serve with whipped cream on top.

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Big G’s Zonker Harris

Updated 11 months ago

Ingredients: sliced bread of your choice fresh avocados, peeled and sliced Alfalfa sprouts sliced tomatoes green leaf lettuce melted Swiss and Muenster cheeses Thousand Island dressing Directions: Spread one slice of bread with dressing. Cover evenly with lettuce, about a inch layer of sprouts, tomatoes, and a generous layer of avocados. Melt the cheeses and spread on the other slice of bread. Slap the cheesy bread on the other and bon appetite!

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Big G’s Chicken and Broccoli Alfredo

Updated 11 months ago

1 lbs. chicken tenders

2 cups cooked broccoli

1 tablespoon chopped fresh garlic

3 tablespoon olive oil

2 servings cooked linguini

3 cups half &amp: half

1 teaspoon black pepper

1 teaspoon garlic powder

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Big G’s Hearty Tomato Soup

Updated 11 months ago

Ingredients:

1 large carrot, diced

1 large onion, diced

2 med. Green peppers, diced

4 large stalks celery, diced

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons brown sugar

1 tablespoon crushed garlic

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Cafe’ Bluefish’s Black and White Strudel and Double Cinnamon Strudel

Updated 11 months ago

Black and White Strudel and Double Cinnamon Strudel

Preheat oven to 350 degrees

For each individual dessert use one buttered sheet of filo pastry

(approx 12 by 17 inches). For cinnamon strudel, sprinkle about 3Tb

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Cafe’ Bluefish’s Curry Coconut Crusted Salmon with Blueberry Mint Chutney

Updated 11 months ago

Prepare all steps belowbefore cooking fish

1) Blueberry Mint Chutney (best if made ahead)

Ingredients:

2 cups fresh or frozen blueberries

tablespoons crushed or pressed (fresh) garlic

3-4 tablespoons sushi vinegar (&quot:seasoned rice vinegar&quot:)

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Cafe’ Bluefish’s Scallops A La Grecque

Updated 11 months ago

ALa Grecque Marinade for scallops:

Ingredients:

1 cup extra virgin olive oil

2 tablespoons anisette, ouzo or other licorice flavored liqueur

1 1/4 tablespooons dried tarragon

2 1/4 tablespoons dried oregano

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Cafe’ Bluefish’s Smoked Bluefish Pate

Updated 11 months ago

Ingredients:

7-8 oz. smoked bluefish, roughly chopped(smoked mackerel or trout work equally well if bluefish isn’t available)

1 1/2 tablespoons lemon juice

1 tablespoon horseradish

1 tablespoon worcestershire sauce

1/3 cup finely chopped or slivered onion

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Dysarts’ Meatloaf

Updated 11 months ago

Ingredients:

2 lbs. ground beef

2 oz. Heinz 57

2 oz. A-1 sauce

1 oz. Worcestershire sauce

1 cups bread crumbs

1 teaspoon chopped garlic

1 teaspoon oregano

1 teaspoon basil

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Dysarts’ Pot Roast

Updated 11 months ago

Ingredients:

2 or 3 lbs. beef inside round

1 onion, chopped

1 oz. onion powder

1 oz. garlic powder

6 beef bouillon cubes

2 oz. gravy master

1 bunch of celery, chopped

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Dysarts’ Baked Stuffed Haddock

Updated 11 months ago

Ingredients:

1 haddock filet

2 oz. Scallops

2 oz. Haddock

2 oz. Shrimp

1 oz. Lobster

8 oz. Butter

10 oz. Ritz crackers

Directions:

Bake haddock filet in the oven for 10 minutes at 350. While haddock is in the oven, saut scallops, additional haddock, shrimp, and lobster in butter for approximately 8-10 minutes or until cooked. When cooked add ritz crackers and mix thoroughly, add some parsley for color. Remove haddock filet from oven and add seafood stuffing on top, place haddock back in for an additional 5 minutes. You can make the stuffing a day ahead if you like. If you do so, keep in mind, if the stuffing is cold when you put it on top of the haddock filet, you’ll need to cook the dish a little longer, about 10-15 minutes to get it warmed through.

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Dysarts’ Legendary Scallops

Updated 11 months ago

Ingredients:

8 oz. scallops

2 oz. honey

2 tablespoons of butter

crushed ritz crackers

wine or chicken stock

Directions: Saute` scallops, butter and wine/chicken stock together. Put into an oven safe dish and top with crushed Ritz crackers, drizzle with honey and cook for 15 minutes at 350.

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Bar Harbor Inn’s Crepes Grand Marnier

Updated 11 months ago

*** Serves 4 ***

For the crepes:

20 6-inch crepes or 1 package fresh crepes

cup cinnamon sugar mix

cup butter

For the sauce:

8 oz. orange marmalade

4 oz. orange juice or juice from 2 oranges

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Bar Harbor Inn’s Roasted French Lamb Rack with Roasted Red Pepper Coulis

Updated 11 months ago

For the sauce:

8 oz. roasted red peppers (bottled)

2 tablespoons balsamic vinegar

3 tablespoons honey

1 teaspoon dry mustard

cup Dijon mustard

1 teaspoon dry crumbled rosemary

Directions:

Combine in a food processor and pulse until chopped and combined.

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Bar Harbor Inn’s Shrimp Saute with Raspberry Lambic Sauce

Updated 11 months ago

Shrimp Saut with Raspberry Lambic Sauce

Ingredients:

4 tablespoons olive oil

24 extra large shrimp, peeled and deveined

1 cup sliced scallions, sliced on the bias

cup julienne red peppers

cup thinly sliced asparagus spears, cut on the bias

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Bar Harbor Inn’s Shrimp Unami

Updated 11 months ago

Ingredients:

24 jumbo gulf shrimp, peeled and deveined

cup sesame oil

2 T chopped garlic

4 T grated fresh ginger

8 portabella mushrooms, sliced

red pepper, julienned

yellow pepper, julienned

1 small red onion, julienned

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Bar Harbor Inn’s Ginger Seared Diver Scallops with Smoked Baby Maine Shrimp

Updated 11 months ago

*** Serves 4 ***

Ingredients:

10 oz. large diver scallops

1 oz. dried ginger

2 oz. flour

4 oz. butter

4 oz. white wine

8 oz. heavy cream

2 oz. garlic

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Kravings’ Salmon Cakes

Updated 11 months ago

Ingredients:

2 tablespoons olive oil

tablespoons butter

2 6oz. cooked Atlantic salmon filets(fresh is preferred but canned is okay)

1 cup mashed potatoes

2 tablespoons parmesan cheese

1 tablespoon granulated garlic

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