TV5 Kitchen

George’s Restaurant’s Chilled Avocado Soup

Updated 1 year ago

For the soup:
5 ripe avocados
1-quart cold water
1/4 cup passion fruit puree
1/4 cup fresh lemon juice
1 tsp. Granulated garlic
1 tsp. Ground coriander
1/2 tsp. Ground cumin
1/4 tsp. White pepper
1/2 Tbl. Tabasco
1 Tbl. Kosher salt

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Eden Vegetarian Cafe’s Stuffed Pattypan Squash

Updated 1 year ago

Ingredients:
4 large pattypan squash, insides scooped out

Stuffing:
1/2 cup onion, chopped small
1/4 cup celery, chopped small
1/4 cup carrots, chopped small
3 cloves garlic, minced
3 tablespoons olive oil, for saute`ing
1 cup tofu sausage
1 cup vegetable stock
1/2 cup fresh herbs, chopped
2 cups dried bread crumbs
salt and pepper to taste

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Fisherman’s Inn Thai Style Mussels With Yellow Coconut Curry

Updated 1 year ago

*** Serves 2 ***

Ingredients:
2 lbs. mussels, cleaned
5-6 oz. coconut milk
juice from 2 limes
1/2 teaspoon chopped garlic
4 pieces lemon grass, cut into 2&quot: pieces and &quot:bruised&quot:
3 pieces galanga (Thai ginger), cut into 3- 1/8&quot: thick slices
1 or 2 Thai chilis
1 teaspoon yellow curry paste
2 tablespoons fish sauce
fresh cilantro leaves for garnish
fresh lime wedges for garnish
1/4 cup chopped scallions for garnish

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Haddock Wrapped in Smoked Salmon & Topped with Chive Vinaigrette

Updated 1 year ago

Ingredients:
1 lb. fresh haddock filet, cut into 3 pieces
1/3 lb. sliced smoked salmon
3 tablespoons extra virgin olive oil
lemon juice to taste
cracked black pepper to taste

Directions:
1.Preheat oven to 450.
2.Arrange salmon slices into 3 separate layers.
3.Place haddock on salmon slices, wrapping around the filet.
4.Place on cooking pan and cook in 450 oven for about 15 minutes.
5.Serve, top with chive vinaigrette(recipe follows) and enjoy!

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Fisherman’s Inn Lobster Pie

Updated 1 year ago

*** Serves 2 ***

Ingredients:
2- 1 1/4 to 1 1/2 lb. Lobsters
1 pint heavy cream
oyster crackers
butter

Directions:
1.Preheat oven to 450.
2.In a stockpot, heat approximately 1 gallon of water to boiling. Add lobsters and cook for about 10 minutes per pound.
3.Let cooked lobsters cool. Then remove meat and set aside. Save shells and bodies.
4.In a saucepan, add shells and bodies. Make sure to crush before placing them in the pan. Add cream and simmer. Keep very hot for 20 minutes, making sure to to boil. Strain and reserve the cream.
5.Grease 2 small casserole dishes. Place reserved lobster meat, evenly portioned, into dishes. Cover with reserved cream.
6.Crush oyster crackers and mix with melted butter until coated. Place on lobster/cream mix just before cooking.
7.Bake in 450 oven until edges are bubbling and crumbs are browned.
8.Enjoy!

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George’s Chocolate Souffle`

Updated 1 year ago

Ingredients:
4 oz. chocolate, the best quality you can get
4 oz. butter, cut into pieces, plus a smidge more to grease ramekins
4 eggs, separated
cup sugar
1 tablespoon vanilla extract
1 tablespoon all purpose flour
pinch of salt
6 4oz. Ramekins or souffl dishes

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Jimmy V’s Never Miss Popovers

Updated 1 year ago

Ingredients:

3 eggs

1 cups milk

1 cups flour

teaspoon salt

Directions:

Beat eggs and milk together. Add rest of ingredients and beat until smooth. Batter needs to be room temperature so its a good idea to mix a few hours before baking.

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Blaine House’s Curried Buttercup Squash Soup

Updated 1 year ago

Ingredients:
6 tablespoons butter
3 medium onions, chopped
1- 8oz. celery, chopped
1lb. carrots, shredded
3 medium buttercup squash, seeded, peeled, and cubed
1 clove of garlic, minced
2- 49.5oz. cans of chicken or vegetable broth
1 tablespoon curry powder
salt and pepper to taste

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George’s Oven Roasted Lobster Tail

Updated 1 year ago

***Serves 2 ***

For the Lobster:
2 6 oz. lobster tails, parcooked, split and deveined
2 tablespoons Japanese bread crumbs
1 clove garlic, minced
1 tablespoon flat leaf parsley, minced
zest of 1 lemon, chopped
1 tablespoon olive oil
2 tablespoon melted butter

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Eden Vegetarian Cafe’s Potato and Beet Latkes

Updated 1 year ago

***Serves 4***

Ingredients:

Latkes-
3 cups raw beets, shredded
3 cups raw potatoes, shredded
cup leeks, chopped
– cup flour
salt &amp: pepper to taste
oil for frying

Directions:
1.Combine beets, potatoes, leeks, salt &amp: pepper. Let mixture release moisture, then add flour and mix well.
2.In a large frying pan over medium heat, heat oil.
3.Let oil get hot then add cup vegetable mixture and form latkes, thick.
4.Turn heat down to low medium and let latkes cook for 5 minutes on each side until crispy on outside, tender on inside.

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Dennett’s Wharf’s Shrimp Salad & Blueberry Vinaigrette

Updated 1 year ago

Ingredients:
3 cups baby greens
7 large shrimp
1 tablespoon vegetable oil
cup fried carrots (directions follow)
2 oz. blueberry vinaigrette (ingredients and directions follow)

1.Dip shrimp in sesame seeds and sear in oil on high heat until done.
2.Toss greens with vinaigrette and top with fried carrots.
3.Arrange shrimp around salad.

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Governor Baldacci’s Salmon With Essence

Updated 1 year ago

*** Serves 4 ***

Ingredients:
4- 6oz. salmon filets
Emeril’s Essence for seasoning
2 tablespoons olive oil

Directions:
1.In a frying pan, heat olive oil over med-high heat.
2.Rub each salmon filet with Emeril’s Essence.
3.Place filets into frying pan, meat side down, and sear until slightly browned.
4.Transfer filets to a 9×13 inch baking pan. Bake in 400 oven for about 10 minutes.
5.Enjoy!

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George’s Mustard Shrimp “To Die For”

Updated 1 year ago

Ingredients:
8 large shrimp, peeled and deveined, leaving tails on
2 tablespoons fresh lemon juice
2 tablespoons white wine
4 tablespoons sweet and sour spicy mustard of your choice

Directions:
Preheat oven to 400. Arrange shrimp on skewers. Combine lemon juice and wine. Broil shrimp at 400. Turn frequently. Brush shrimp with lemon/wine mixture often. When shrimp are 99% cooked, spoon mustard onto each shrimp. Continue cooking until mustard slightly browns. See recipe below to complete the dish.

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Eden Vegetarian Cafe’s Grilled Vegetable Napoleon

Updated 1 year ago

Ingredients:
1 large yellow tomato, sliced into 1/4&quot: slices
1 large red tomato, sliced into 1/4&quot: slices
1 eggplant, sliced into 1/4&quot: slices
1 delicata squash, prebaked and sliced into 1/4&quot: slices
6 fingerling potatoes, prebaked and sliced into 1/2&quot: slices
olive oil, salt and pepper to taste

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Old Town Fire Dept.’s Blueberry Dump Cake

Updated 1 year ago

Ingredients:
2 cans of blueberry pie filling
1 box of white cake mix
2 sticks of butter, cut into tablespoon sized pieces

Directions:
Line a 12&quot: dutch oven with aluminum foil. Open blueberry pie filling and dump into dutch oven. Sprinkle dry cake mix over the blueberry pie filling. Top the mixture with pieces of butter, making sure to put butter near the edges of the oven. Cover and put 8 briquettes underneath and 16 on top of the lid. Let cook for 35-40 minutes. Remove lid and check if done. If not, place cover back on and check every 5 minutes. Enjoy!

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Dennett’s Wharf Lobster Spanikopita

Updated 1 year ago

Ingredients:
cup melted butter
filo dough
1 tablespoon vegetable oil
4 cups fresh spinach
1 tablespoon minced garlic
2 oz. white wine
2 oz. feta cheese, crumbled
1 oz. sundried tomatoes
5 oz. lobster meat, chopped
pinch of salt and cracked black pepper
1 cup balsamic vinegar
2 oz. honey

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Venison Roulade

Updated 1 year ago

Ingredients:
4- 8oz. venison steaks
1/4 cup chopped dried apricots
1/4 cup chopped dried cranberries
1/4 cup chopped pecans
1 tablespoon brandy
1 egg white
1 tablespoon whole grain mustard

Directions:
1.Pound out venison steaks with meat tenderizer.
2.Mix together apricots, cranberries, pecans, brandy and egg white.
3.Place 1/4 of mixture on venison steak, roll up steak and tie with butcher’s twine.
4.Rub outside of steak with whole grain mustard.
5.Pan sear stuffed venison steak over medium/high heat.
6.Place in 350 oven for 15 minutes or until desired doneness is reached.
7.Remove from oven, cut butcher’s twine. Slice roulade on a bias and place on plate.
8.Drizzle with cranberry demi-glaze(recipe follows).

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Gaetano’s Pasta alla Putanesca

Updated 1 year ago

Ingredients:
1 lb. penne or spaghetti
cup chopped onions
4 tablespoons olive oil
3 medium garlic cloves, chopped
2 anchovy filets
2 tablespoons chopped parsley
1 tablespoon dry oregano
8 cups canned tomato filets or chopped tomatoes
2 tablespoons capers (brine, vinegar or salted)
1 cup chopped kalamata olives or other greek-type black olive
salt to taste
crushed red pepper to taste

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New Moon’s Herb Crusted Haddock with Lemon Caper Vinaigrette

Updated 1 year ago

Ingredients:
2 4oz. haddock filets
2 eggs
2 tablespoons water
1 cup flour
2 cups panko bread crumbs
parsley
2 tablespoons olive oil
2 red new potatoes
Salt and pepper

LEMON CAPER VINAIGRETTE:

Ingredients:
5 lemons
cup capers
1 tablespoon sugar
cup fresh chopped parsley
2 cups olive oil

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Gaetano’s Peperonata

Updated 1 year ago

Ingredients:

3 tablespoons olive oil
3 medium yellow peppers
3 medium red peppers
1/4 cup white wine
1/2 teaspoon salt
1 cup crushed tomatoes
1 tablespoon shredded basil
1 cup coarsely chopped onion

Directions:
1.Slice peppers lengthwise into 1/2 inch strips.
2.Heat oil for 30 seconds over medium heat.
3.Drop pepper strips into oil.
4.Add onion and salt.
5.Saute over medium heat for 15 mins.
6.Deglaze with white wine.
7.Add basil and continue cooking for 5 mins.
8.Serve hot as appetizer or side dish.

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