TV5 Kitchen

Friar’s Bakehouse’s Corn Bread

Updated 1 year 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

Read more on Friar’s Bakehouse’s Corn Bread…


Bunker’s Wharf’s Atlantic Cioppino

Updated 1 year ago

*** Serves 2 ***

Ingredients:
4 oz. 16/20 count shrimp, peeled and deveined
4 oz. sea scallops
8 each fresh mussels in shell
8 oz. haddock filet, cut into 2 oz. pieces
1 small red onion, julienne
1 tablespoon garlic, chopped
1 small tomato, diced
1 pinch fresh basil, chopped
1 pinch oregano
1 pinch fresh parsley, chopped
1 pinch crushed red pepper flakes
2 tablespoons olive oil
cup dry white wine
cup crushed tomatoes
1 cup clam or fish broth
2 tablespoons butter
salt and pepper to taste
julienne vegetables for garnish

Read more on Bunker’s Wharf’s Atlantic Cioppino…


Muddy Rudder’s Mediterranean Sauté

Updated 1 year ago

Ingredients:
1 oz. olive oil
4 oz. salmon tips
2 oz. scallops
2 oz. lobster meat
2 jumbo shrimp
2 oz. kalamata olives
1 oz. sundried tomatoes
2 oz. artichoke hearts
1 oz. white wine
1 tablespoon pesto
5 oz. linguini

Directions:
1.Place olive oil in a saut pan over medium-high heat.
2.Add salmon, scallops, and jumbo shrimp. Cook for approximately 2 minutes.
3.Add lobster, olives, tomatoes, and artichoke hearts. Saut until hot.
4.Deglaze pan with wine.
5.Add pesto and linguini. Toss together.
6.Serve in large pasta bowl and enjoy!

Read more on Muddy Rudder’s Mediterranean Sauté…


Bich Nga’s Pork and Pineapple Fried Rice

Updated 1 year ago

Ingredients:
4 oz. lean, thinly sliced pork loin, mixed with 1/2 tsp. pepper and 1/2 tsp. salt.
2 T shallots, minced
1 T garlic, minced
3-4 C cooled cooked rice
1 C cubed, gold, sweet pineapple

Read more on Bich Nga’s Pork and Pineapple Fried Rice…


Muddy Rudder’s Tiramisu for Valentine’s Day

Updated 1 year ago

Ingredients:
30 ladyfingers
6 cups heavy cream, whipped
2 cups mascarpone cheese
cup powdered sugar
1 tablespoon vanilla
cup kahlua
cup strong espresso
Shaved chocolate, powdered espresso and mint leaves for garnish

Directions:
1.In a mixing bowl, combine heavy cream, powdered sugar and vanilla. Whisk for approximately 3-4 minutes or until the cream forms stiff peaks.
2.Fold mascarpone cheese into whipped cream.
3.In a separate bowl, combine kahlua and espresso
4.Using a martini glass for serving, place a spoonful of the whipped cream and cheese mixture in the middle of the glass.
5.Roll 5 ladyfingers in the kahlua and espresso mixture. Then line martini glass with the ladyfingers.
6.Place more of the whipped cream and cheese mixture in the middle of the glass until full.
7.Sprinkle powdered espresso and shaved chocolate on top then garnish with mint leaves.

Read more on Muddy Rudder’s Tiramisu for Valentine’s Day…


Muddy Rudder’s Roast Turkey

Updated 1 year ago

Ingredients:
1 20 lb. turkey
4-5 stalks celery, coarsely chopped
3-4 carrots, coarsely chopped
3-4 sprigs fresh sage
4-5 cloves garlic, chopped or whole
1 onion, coarsely chopped
butter
salt and pepper
poultry seasoning

Directions:
Preheat oven to 350.

Remove giblets, gizzards and neck from turkey. Rinse thoroughly under cold water.

Read more on Muddy Rudder’s Roast Turkey…


Muddy Rudder’s Mediterranean Potato Salad

Updated 1 year ago

Ingredients:
1 lb. red potatoes
1 cup pesto (more if desired)
2 cups marinated artichoke hearts
1 cup kalamata olives
cup capers
1 cup grape tomatoes
salt and pepper to taste

Directions:
1.Slice potatoes in half and cook until fork tender. Then cold shock in ice bath.
2.Drain potatoes.
3.Toss potatoes with pesto, season with salt and pepper and place in your favorite serving dish. Refrigerate until ready to serve.

Read more on Muddy Rudder’s Mediterranean Potato Salad…


Bich Nga’s Chase Away The Blues Stir Fry Beef

Updated 1 year ago

Ingredients:
8 oz round, flank, or shell sirloin beef, sliced thin
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
1tsp vegetable oil

Mix well and set aside.

1 large onion cut in thick julienne fashion
6 cloves garlic (2 T minced)
1 LB string beans, washed, trimmed, cut in half
8 oz mushrooms, sliced

Read more on Bich Nga’s Chase Away The Blues Stir Fry Beef…


Muddy Rudder’s Pumpkin Ginger Mousse Tart

Updated 1 year ago

Ingredients:
8-10 tart shells
4 large egg yolks
2 tablespoons dark rum
cup orange juice
1-15 oz. can of pumpkin
2 tablespoons pumpkin pie spice
cup crystallized ginger
cup granulated sugar
2 cups heavy cream
cup powdered sugar

Read more on Muddy Rudder’s Pumpkin Ginger Mousse Tart…


Muddy Rudder’s Mustard B.B.Q. Pork

Updated 1 year ago

Ingredients:
4 10 oz. pork chops

B.B.Q. Sauce:
cup Dijon mustard
cup brown sugar
cup balsamic vinegar

Directions:
1.Mix all ingredients for sauce together.
2.Place pork on hot grill.
3.When almost cooked to desired doneness, brush with B.B.Q. sauce and finish cooking.

Read more on Muddy Rudder’s Mustard B.B.Q. Pork…


Muddy Rudder’s Turkey Rub

Updated 1 year ago

Ingredients:
1/4 cup seasoned salt
3 tablespoons garlic powder
1 tablespoon rubbed sage
1 tablespoon white pepper
1 teaspoon celery salt

1)Mix all ingredients thoroughly.
2)Rinse turkey in cold water. Be sure to remove any extra parts stuffed inside bird.
3)Rub generously with seasoning mix. Lift skin wherever possible, and rub underneath.

Read more on Muddy Rudder’s Turkey Rub…


Crocker House Scallops

Updated 1 year ago

Ingredients:
7 oz. fresh sea scallops, muscles removed
1 cup fresh mushrooms, sliced
cup fresh scallions, sliced
1 teaspoon garlic, chopped
2 oz. white wine (sauterne)
3 tomato wedges
1 tablespoons butter
half of a lemon
flour
3 tablespoons clarified butter or peanut oil

Read more on Crocker House Scallops…


Muddy Rudder’s Cranberry Sauce

Updated 1 year ago

Ingredients:
2 cups cranberries
Zest of 1 orange
Meat of 1 orange, chopped
1 cinnamon stick
cup brown sugar
cup port wine
1 cup orange juice
1 tablespoon cornstarch
1 tablespoon water

Directions:
In a small saucepan, combine cranberries, orange zest, port wine, sugar and cinnamon. Cook until cranberries are tender (about 1 hour). Add the meat of 1 orange.

Read more on Muddy Rudder’s Cranberry Sauce…


Muddy Rudder’s Pecan Crusted Trout Salad

Updated 1 year ago

Ingredients:
1 egg, beaten
cup pecans
cup flour
1 trout, cleaned
1 oz. olive oil
5 oz. mescaline greens
2 oz. gorgonzola cheese
1/8 cup dried cherries
5 mandarin orange segments
5 grape tomatoes
3 oz. your favorite dressing (A balsamic vinegar and olive oil combination is recommended)

Read more on Muddy Rudder’s Pecan Crusted Trout Salad…


Crocker House’s Port Wine & Stilton Vinaigrette

Updated 1 year ago

Ingredients:
1 Egg
1/4 Cup Granulated Sugar
1 tablespoon Dijon Mustard
1/3 cup Raspberry Vinegar
1/3 cup Port Wine
1/2 teaspoon salt
3 tablespoons of Chopped Onion
2 cups oil (we use a corn/olive blend)
2oz. Stilton cheese
1 tablespoon dry Good Seasons Italian Dressing

Read more on Crocker House’s Port Wine & Stilton Vinaigrette…


Muddy Rudder’s Seviche for Valentine’s Day

Updated 1 year ago

Ingredients:
8 oz. squid
8 oz. scallops
8 oz. shrimp
8 oz. cubed fish
8-10 shucked clams
cup lime juice
cup orange juice
5-6 tablespoons cilantro
2 tablespoons tomato, peeled, seeded and diced
cup red onion, diced
salt and pepper to taste

Read more on Muddy Rudder’s Seviche for Valentine’s Day…


Muddy Rudder’s Leg of lamb with Lingonberry Sauce

Updated 1 year ago

Ingredients:
1 leg of lamb
2 sprigs fresh rosemary
2 sprigs fresh thyme
6 cloves of garlic, minced
2 oz. extra virgin olive oil
lb. carrots
3 stalks celery
2 large Spanish onions

Directions:
1.Preheat oven to 350.
2.Rough chop carrots, celery, and onions then place in roasting pan.
3.Rub leg of lamb with olive oil. Then sprinkle on rosemary, thyme and garlic.
4.Place in oven for 20 minutes then turn over for another 20 minutes.

Read more on Muddy Rudder’s Leg of lamb with Lingonberry Sauce…


Muddy Rudder’s Mushroom Lasagna

Updated 1 year ago

Ingredients:
1 portabello mushroom
6 oz. mozzarella cheese
1 roasted red pepper
1 cup baby spinach
olive oil
balsamic vinegar reduction

Directions:
1.Grill portabello mushroom and allow to cool. Lay the mushroom flat and slice into 3 thin layers.
2.Slice fresh mozzarella into 1/8 slices.
3.Saute` baby spinach.
4.Layer all ingredients together, starting with one layer of the mushroom then baby spinach, red pepper, mozzarella, middle layer of portabello, spinach, red pepper, mozzarella and then cap with top layer of mushroom.
5.Set aside and heat in microwave until cheese is warmed.
6.Drizzle with olive oil and balsamic reduction.

Read more on Muddy Rudder’s Mushroom Lasagna…


Thistle’s Chocolate Mousse

Updated 1 year ago

Ingredients:
1 lb. sweet dark chocolate
4 oz. unsweetened chocolate
3 cups heavy cream
7 eggs
2 oz. granulated sugar

Directions:
1.Chop both types of chocolate into small pieces and melt in a double boiler.
2.Whip cream until soft peaks are reached.
3.Whip the eggs with the sugar until they are light and fluffy.
4.Incorporate the egg mixture into the chocolate then fold in the whipped cream.
5.Enjoy!

Read more on Thistle’s Chocolate Mousse…


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

Updated 1 year 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.

Read more on Muddy Rudder’s Broiled Red Snapper for Valentine’s Day……


MENU