TV5 Kitchen

Opus’ Herb Crusted Haddock With Shrimp and Potato Hash

Updated 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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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Grindstone Neck’s Smoked Sockeye Salmon Quesadillas

Updated 1 year ago

Ingredients:
8 oz. cream cheese, softened
3 tablespoons fresh dill
3 tablespoons red onion
3 teaspoons lemon juice
6- 6&quot: flour tortillas
4 oz. smoked Sockeye salmon, julienne strips
cracked pepper to taste
butter

Directions:
1.In a bowl, mix cream cheese, dill, onion, lemon juice until well blended.
2.Using a saute pan, add butter and lightly brown tortillas.
3.Spread 1 tortilla with cream cheese mixture. Garnish with salmon and cracked pepper. Cover with another tortilla. Repeat with remaining tortillas.
4. Cut into wedges and enjoy!

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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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