TV5 Kitchen

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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Wright Bros. American Grill’s Triple Chocolate Cheesecake

Updated 1 year 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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Friar’s Bakehouse’s Irish Oatmeal Bread

Updated 1 year ago

Ingredients:
1 cup thick steel cut oats
2 cups boiling water
cup warm water
1 package dry yeast
cup molasses
cup clover honey
2 tablespoons melted butter
2 teaspoons salt
5 (+ or -) bread flour

Directions:
1.Put oats in a large bowl and cover with 2 cups boiling water. Let stand at least 15 minutes.
2.Dissolve yeast in cup warm water. Let stand 5 minutes.
3.Add molasses, honey and melted butter to water/yeast mixture. Let stand another 5 minutes.
4.Feel oats in large bowl to make sure they’re not too hot (should feel lukewarm).
5.Mix salt with 5 cups of flour and place on top of oats.
6.Add water mixture and mix until a dough forms.
7.When dough cleans the side of the bowl, turn out onto a lightly floured board and knead well.
8. Place dough into a greased bowl, cover and let rise until double in bulk.
9.Punch down and shape into 2 equal loaves.
10.Place into greased loaf pans, egg wash the top of each loaf and sprinkle with more oats.
11.Let rise until doubled again, then bake at 375 for approximately 45 minutes or until crust is nicely browned and loaves sound hollow when tapped on the bottom.

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Geaghan’s Corned Beef and Cabbage

Updated 1 year 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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