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Muddy Rudder’s Broiled Red Snapper for Valentine’s Day…

Updated 11 months ago

Ingredients:
4 8oz. red snapper filets
4 oz. red wine
4 oz. lemon juice
whole grain mustard

Directions:
1.Preheat oven to 350.
2.In baking dish, top filets with red wine and lemon juice
3.Spread whole grain mustard over each filet.
4.Broil at 350 for 15-20 minutes.

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Muddy Rudder’s Salmon with Creme Fraiche and Caviar

Updated 11 months ago

Ingredients:
8 oz. salmon filet
1 oz. extra virgin olive oil
1 oz. flour
red onion
1 oz. dark balsamic vinegar
1 oz. crme fraiche
1/8 oz. caviar

Directions:
1.Caramelize onions then deglaze with balsamic vinegar.
2.Heat saut pan to med-high heat.
3.Dredge salmon in flour and place in pan until desired doneness.
4.Put balsamic onions on plate. Place salmon on top of onions then top with crme fraiche and caviar.
5.Serve immediately.

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Thistle’s Swordfish or Salmon Portuguese

Updated 11 months ago

Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
2 oz. onion
1 green olive, sliced
2 oz. tomato, diced
cup port wine
cup fish broth
flour
pinch of salt
pinch of black pepper
pinch of parsley
pinch of oregano

Directions:
1.Toss fish in flour and shake off excess.
2.In a saut pan, heat olive oil over mid-high heat. Saut fish for about 1 minute on each side.
3.Add rest of the ingredients to pan. Cover and simmer for 10-15 minutes, until fish is cooked.
4.Serve over a bed of rice with a side of steamed vegetables. Enjoy!

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Muddy Rudder’s Low-Carb Pasta Salad

Updated 11 months ago

Ingredients:
1 lb. low-carb pasta
1 green pepper, diced
1 red pepper, diced
red onion, diced
1 oz. garlic
1/3 cup white balsamic vinegar
2/3 cup extra virgin olive oil
cup fresh thyme, oregano and parsley
cup fresh grated parmesan cheese
salt and pepper to taste

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Muddy Rudder’s Fruit Tart with Creme Anglase

Updated 11 months ago

Ingredients:
1 tart shell
1 strawberry
6 blueberries
kiwi
4 mandarin orange segments
cup apricot glaze
cup crme anglase (recipe follows)

Directions:
1.Fan strawberry
2.Peel and cut kiwi in half. Then slice kiwi into thin slices
3.Warm apricot glaze until it reaches a translucent consistency.
4.Place fruit in decorative pattern in tart shell.
5.With a pastry brush, coat fruit in tart shell with apricot glaze.
6.Serve in a delicate pool of crme anglase

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Thistle’s Salmon Alsace

Updated 11 months ago

Ingredients:
1 7oz. salmon filet
2 cups white wine
1 bay leaf
5 slices of onion
cup heavy cream
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon freshly chopped dill

Directions:
1.Combine white wine, bay leaf and onion in a frying pan. Add salmon and poach for about 10 minutes until desired doneness.
2.In a saucepan, add the heavy cream, lemon juice, Worcestershire sauce and fresh dill. Simmer until sauce thickens, making sure to stir frequently.
3.Place fish on a dinner plate and top with sauce. Enjoy!

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Muddy Rudder’s Marinated Salmon

Updated 11 months ago

Ingredients:
4 8 oz. salmon filets

Marinade:
handful of fresh herbs
6 tablespoons olive oil
3 tablespoons lemon juice
1 clove of garlic
2 tablespoons scallions
salt
cracked black pepper
1 teaspoon whole grain mustard

Directions:
1.Combine all ingredients for the marinade.
2.Place salmon in a shallow bowl and cover with the mixture.
3.Let marinate for 25-40 minutes.
4.Place on a hot grill and cook until desired doneness.

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Bunker’s Wharf’s Low-Carb Beef Tenderloin Salad

Updated 11 months ago

*** Serves 2 ***
Ingredients:
8 oz. beef tenderloin, sliced into 2 oz. medallions
1 small zucchini, sliced lengthwise
1 small yellow squash, sliced lengthwise
1 medium red onion, sliced into rings
8 each asparagus spears, trimmed and blanched
1 head romaine lettuce, trimmed, washed and cut into 1 pieces
salt and pepper to taste
basil vinaigrette to taste, recipe follows

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Bich Nga’s Saigon Hot Chicken

Updated 11 months ago

Ingredients:
1 fryer chicken, trimmed of fat, cut into bite size
pieces.

Spices:
3 stalks of lemongrass (remove the tough part)
1/4 clove of garlic
2 – 10 birds eye chilies or Thai Dragon
1 T garlic oil
1 T shallot oil
1 T sugar
1/2 tsp. salt

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Muddy Rudder’s Pecan Cranberry Stuffing

Updated 11 months ago

Ingredients:
2 lbs. dried bread crumbs
2 large Spanish onions, diced
4 stalks celery, diced
4 cloves garlic, diced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh sage, finely chopped
3 eggs
lb. toasted pecans, toasted
1 cup dried cranberries
1 cup bourbon
2 quarts turkey stock (approx. 4-15 oz. cans)
salt and pepper

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Bunkers Wharf’s Champagne Sabayon

Updated 11 months ago

*** Serves 6 ***

Ingredients:
8 oz. egg yolks
6 oz. sugar
10 oz. champagne
2 cups strawberries, hulled and halved

Directions:
1.Combine egg yolks and sugar, whisk until light in color.
2.Add champagne.
3.Place over double boiler, making sure water is not touching the bottom of the bowl.
4.Whisk constantly until thickened frothy and double in volume, approximately 5-8 minutes. The whisk should leave a trail when pulled through the mixture.
5.Divide strawberries between six wineglasses and top with sabayon.
6.Serve chilled or warm.

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Smoked Wild Sockeye Salmon Roulade

Updated 11 months ago

Ingredients:
4oz. wild sockeye salmon filet, thinly sliced
6oz. cream cheese, softened
2 tablespoons red onion, minced
2 tablespoons capers
2 tablespoons chopped dill or chives
pepper to taste
lemon juice to taste

Directions:
1.Lay a piece of saran wrap, about 18&quot: by 12&quot: in size, on a flat surface. Spread salmon slices down in single layer on saran wrap.
2.Spread cream cheese evenly all the way to the edges of the salmon layer.
3.Top cream cheese with red onion, capers, dill or chives, pepper and lemon juice.
4.Now roll salmon like you would a jelly roll.
5.Seal tightly and place in freezer until very firm.
6.Remove from freezer and slice into 1/4&quot: slices. Place on crackers or sliced baguettes.
7.Enjoy! Checkout Grinstone Neck of Maine’s website www.grindstoneneck.com

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Opus’ Herb Crusted Haddock With Shrimp and Potato Hash

Updated 11 months ago

4- 8 oz. pieces of fresh haddock
2 cups bread crumbs
5 tablespoons chopped chives and parsley
1 cup Maine shrimp
3 cups diced and blanched potatoes
cup lemon-caper vinaigrette (recipe follows)
1 cup all purpose flour
2 cups egg wash (equal parts egg and milk, whisked together)
1 teaspoon garlic, minced

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Old Town Fire Dept.’s Firefighter’s Breakfast

Updated 11 months ago

*** Serves 10-12 ***

Ingredients:
1lb. bacon
2 medium yellow onions, diced
1 1/2 cups fresh mushrooms, sliced
1 green bell pepper, diced
3 cloves garlic, minced
10-12 medium potatoes, sliced
12 eggs, beaten
3 cups grated cheddar cheese
salt and pepper to taste

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Old Town Fire Dept.’s Firehouse Cornbread

Updated 11 months ago

*** Serves 10-12 ***

Ingredients:
1 cup butter, melted
4 eggs, beaten
3 cups milk
2 cups sugar
1 bag frozen corn
1 red bell pepper, diced
2 tablespoons parmesan or romano cheese
2 cups cornmeal
3 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 medium onion, diced
12oz. shredded mozzarella cheese

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Cleonice’s Baby Spinach Salad Wth Bacon, Chevre & Hazlenuts

Updated 11 months ago

Ingredients:
6 oz. baby spinach
1 medium red onion, sliced very thin
1/2 cup dijon vinaigrette (recipe follows)
6 slices smoked bacon, cooked and crumbled, fat reserved
1/2 cup toasted hazlenuts (walnuts can be used as a substitute)
cracked black pepper to taste

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Dennett’s Wharf’s Potato Crusted Salmon

Updated 11 months ago

Ingredients:
2 tablespoons vegetable oil
1 potato, freshly grated
2 8-oz. Salmon filets
1 tablespoon yellow curry powder
1/4 cup white wine
1/2 cup heavy cream
pinch of salt

Directions:
1.Preheat oven to 350.
2.Grate potato and pack on top of salmon filets.
3.Season with pinch of salt.
4.In frying pan, heat oil over high heat. Place fish in pan, potato side down and sear until crispy, then place in oven for 5 minutes.
5.In another frying pan, add curry powder to dry pan and let bloom.
6.Add white wine and cream. Simmer for 2 minutes to reduce.

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Cleonice’s Albondigas with Roasted Red Pepper Sauce

Updated 11 months ago

Ingredients:

For Albondigas:
1/2 lb. ground turkey
1/2 lb. lean ground beef
1 cup bread crumbs, preferably fresh
1 egg
1/2 cup fresh chopped parsley
1 tablespoon minced garlic
1 teaspoon Spanish paprika or use regular paprika with a dash of cayenne pepper
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper

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Opus’ BLTC Salad

Updated 11 months ago

Ingredients for Salad:
2 heads romaine lettuce, split with outer leaves removed
3 tablespoons olive oil
salt and pepper
2 oz. shaved or grated Asiago cheese
2 oz. portabello &quot:bacon&quot: (recipe follows)
2 oz. port wine soaked sun dried tomatoes (recipe follows)

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Opus’ Sherry Spiked Maine Lobster Bisque

Updated 11 months ago

Ingredients:
3 tablespoons extra virgin olive oil
2 Maine Lobsters, roughly chopped
1/2 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
1/2 cup rice (basmati or jasmine)
2 ripe tomatoes, quartered
1/4 teaspoon fresh ground fennel seed
3 or 4 turns fresh ground pepper
2 oz. sherry
1 cup heavy cream
sea salt to taste

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