Features

Dysarts’ Baked Stuffed Haddock

Updated 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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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Kravings’ Lobster Linguine

Updated 1 year ago

Ingredients:

cup mushrooms, sliced

cup scallions, chopped

1/3 cup sundried tomatoes

cup cream sherry

1 cup lobster meat, reserve lobster claws for garnish

1 package of linguine, cooked according to directions

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Kravings’ California Burrito

Updated 1 year ago

Ingredients:

1 whole wheat tortilla wrap

refried beans

4oz. grilled chicken

2oz. salsa of your choice

2 pieces cooked bacon

2oz. shredded jack cheese

Directions:

Spread thin layer of refried beans on one side of the tortilla. Top with remaining ingredients… chicken, salsa, bacon, shredded jack cheese. Roll tortilla and top with extra shredded cheese. Broil or microwave until cheese is melted. Enjoy!

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Kravings’ John Brown Stew

Updated 1 year ago

Ingredients:

1 small onion, diced

1 lb. hamburger

2 tablespoons olive oil

4 medium potatoes, cubed small

6 cups water

2 tablespoons beef base or beef bouillon

1 14oz. can diced tomatoes

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Opus’ Chicken with Fresh Pappardelle Pasta

Updated 1 year ago

Ingredients:

1/4 Basic Pasta (follow recipe through step 9)

8-12 oz. fresh roasted chicken, sliced

2 tablespoons roasted red peppers, peeled, seeded and sliced

1 teaspoon smoked bacon, cooked and crumbled

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Opus’ Basic Pasta & Lamb Filled Pasta

Updated 1 year ago

Basic Pasta

2cup all pourpose flour

1 cup semolina flour

3eggs

1egg yolk

1 cup milk

1tablespoon olive oil

pinch salt

Procedure:

1. Mix flour and mound in the center of a large mixing bowl, create a well into the mound large enough for all liquid ingredients.

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Opus’ Filet Au Poivre (Peppered Beef Tenderloin with brandied peppercorn sauce)

Updated 1 year ago

*** Serves 4 ***

4 6oz. beef tenderloin steaks

3tablespoons fresh cracked black pepper

1 teaspoon kosher salt (sea salt is better if you have it)

1tablespoon vegetable oil

1/2 teaspoon minced onion

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Opus’ Brazilian Style Steamed Mussels

Updated 1 year ago

***Serves 4 as an appetizer***

Ingredients:

2 lbs.fresh mussels, rinsed and de-bearded

1cup chopped plum tomatoes

1tablespoon chopped garlic

1/2teaspoon crushed red pepper

1/4cup diced pineapple

1/4cup sliced chorizo (Portuguese sausage)

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Maine Shrimp and Broccoli Stir-Fry

Updated 1 year ago

This recipe was adapted from one by Deborah Madison, and is easy to prepare in a wok or large fry-pan. To complete the meal, serve with brown rice, carrot sticks and applesauce.

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Apple Gingerbread Snack Cakes

Updated 1 year ago

Ingredients:

cup canola oil

cup applesauce

1 egg

cup molasses

1 cup hot water

2 cups whole meal flour (available in health food stores or use whole wheat)*

1 teaspoon cinnamon

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Jicama, Snow Pea, & Blood Orange Salad

Updated 1 year 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 1 year 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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Friar’s Bakehouse’s Macaroon Squares

Updated 1 year ago

Ingredients:
2 eggs
2 cups light brown sugar
teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract
teaspoon lemon extract
2 cups shredded coconut
cup slivered almonds, blanched
6 tablespoons bread flour

Directions:
1.Preheat oven to 350.
2.Grease and flour a 8×8 pan
3.Beat eggs until foamy then add the brown sugar, salt, vanilla, almond extract and lemon extract.
4.Stir in almonds and coconut, then sprinkle flour over the mixture.
5. Spread in pan and bake at 350 for 30 minutes.
6. Cool and cut into squares.

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