TV5 Kitchen

Fisherman’s Inn Lobster Pie

Updated 1 year ago

*** Serves 2 ***

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

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.

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George’s Chocolate Souffle`

Updated 1 year ago

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


3 eggs

1 cups milk

1 cups flour

teaspoon salt


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

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***


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

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

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 ***

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

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.

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George’s Mustard Shrimp “To Die For”

Updated 1 year ago

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

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

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

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

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

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

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

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

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

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


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


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

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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Senator Susan Collins’ Apple Tart

Updated 1 year ago

Crust Ingredients:
1 stick butter
cup granulated sugar
1 tablespoon confectioner’s sugar
1 cups all-purpose flour

1.In a medium saucepan, melt butter and remove from heat. Add both sugars and stir well. Add flour and stir well.
2.Allow mixture to cool slightly, just so that you can handle the dough.
3.Press dough evenly into a tart pan.
4.Put tart crust in refrigerator for at least 30 minutes to chill completely. (It can be frozne in advance.)

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New Moon’s Pico De Gallo

Updated 1 year ago

4 ripe tomatoes, diced
white onion, diced
1 tablespoon chopped garlic
1 jalapeno, seeded and diced
1 bunch fresh cilantro chopped
teaspoon cumin
teaspoon cayenne
juice of 2 limes
cup olive oil

Combine all ingredients in a bowl. Mix until well incorporated. Serve with your favorite tortilla chips.

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Muddy Rudder’s Mother’s Day Recipes…

Updated 1 year ago


*** Serves 6 ***

2 lbs. spring mix
1/4 lb. maple glazed walnuts
30 grape tomatoes
1 large can mandarin oranges, drained
1 lb. smoked gouda cheese
1 jar pepper dew peppers
6 4oz. Cuts of apricot glazed salmon

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Senator Collins’ Oven Pancake

Updated 1 year ago

2 extra large eggs
cup all purpose flour
cup milk
fresh nutmeg
2 tablespoons butter
2 tablespoons confectioner’s sugar
juice of lemon

1.Preheat oven to 425.
2.In a mixing bowl, lightly beat eggs.
3.Add flour and milk. Whisk until well combined.
4.Sprinkle with a little nutmeg then set mixture aside.
5.Using an ovenproof frying pan, melt butter on top of the stove.
6.Pour entire mixture into pan, making sure to cover the entire bottom of pan.
7.Place pan in preheated oven and bake at 425 for 18 minutes, until puffy and golden brown.
8.Remove from oven and sprinkle with confectioner’s sugar and lemon juice.
9.Return to oven for 1 minute.
10.Remove pan from oven and slide pancake onto a serving plate. Cut into pie shaped wedges and enjoy!

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