TV5 Kitchen

Muddy Rudder’s Gorgonzola & Black Olive Bruschetta

Updated 8 months ago

Ingredients:
1 Baggett, cut into 1/4 inch slices.
Tomato slices- one per baggett slice.
Gorgonzola cheese, diced.
Kalamata olives, sliced.
Garlic infused with olive oil.

Directions:
Heat oven to 350 degrees
Brush baggett slices with garlic oil.
Bake on a baking sheet in oven for approx.
4 minutes.
Roast sliced tomatoes on a baking sheet in
oven for approx. 4 minutes.
On baking sheet, layer the toasted baggett
slices with tomatoes, Gorgonzola, olives
and reserve.
Before you are ready to serve your
Gorgonzola &amp:black Olive Bruschetta, bake @
350 for approx. 6 minutes, or until
browned.

Read more on Muddy Rudder’s Gorgonzola & Black Olive Bruschetta…


Muddy Rudder’s Hanger Steak Salad

Updated 8 months ago

Ingredients:
4 hanger steaks, marinated in your favorite marinade
1/2 lb. spring mix
8 oz. feta cheese
6 oz. kalamata olives
6 oz. dried apricots
2 tomatoes, diced

Directions:
Grill steak to desired doneness. Place spring mix in a salad bowl and top with remaining ingredients. Cut steak on a bias and place on top of the salad.

Read more on Muddy Rudder’s Hanger Steak Salad…


Moose Point Tavern’s Venison with Cranberry Chipotle Sauce

Updated 8 months ago

Ingredients
1 cup fresh or frozen cranberries
3/4 cup honey
1/8 cup water
2 tablespoons butter
3 tablespoons medium garlic cloves, minced
1 small can chipotle chile, seeded and minced
salt
ground black pepper
1 tablespoon vegetable oil
1/4 cup red wine
1/2 cup walnut pieces
4- 7oz. venison steaks

Read more on Moose Point Tavern’s Venison with Cranberry Chipotle Sauce…


Grilled Pineapple with Mango Ice Cream

Updated 8 months ago

Ingredients:
1 pineapple, peeled and cored, sliced into 1/4&quot: slices
6 oz. apricot glaze
1 pint mango ice cream

Directions:
Grill on medium-high heat for approximately 2 minutes on each side. Brush with apricot glaze to caramelize pineapple. Serve with a scoop of mango ice cream. Enjoy!

Read more on Grilled Pineapple with Mango Ice Cream…


Muddy Rudder’s Mini Fudge Brownies

Updated 8 months ago

Ingredients:

Brownie cups
Filling:
2 TBL. Milk
2 oz white chocolate
2/3 cup whipped cream
1/4 cup powdered sugar
1 8oz pkg. Cream cheese
Sliced Strawberries for garnish

Directions:
Heat milk and white chocolate in small saucepan until chocolate is melted stir constantly using wire whisk (do NOT boil).
Combine sugar, cream cheese, and whipped cream in a large bowl until smooth.
Fold in cooled chocolate sauce.
Fold into a piping bag.
In the center of brownie cups, place a rosette of filling.
Garnish with strawberry slices.

Read more on Muddy Rudder’s Mini Fudge Brownies…


Muddy Rudder’s Muffuletta Sandwich

Updated 8 months ago

Ingredients:

For the olive-pickle relish
1 celery stick, finely chopped
1 garlic clove, crushed
1 roasted red pepper, finely chopped
2/3 cup Spanish olives
2 teaspoons capers
3 tablespoons olive oil
2 teaspoons red wine vinegar

For the sandwich
1 loaf French bread
1 lb. fresh mozzarella, sliced
2 tomatoes, sliced
1 roasted red pepper

Read more on Muddy Rudder’s Muffuletta Sandwich…


Blair Hill Inn’s Sweet Corn and Barley Risotto With Seared Scallops

Updated 8 months ago

Ingredients:
2 ears sweet corn, shucked and kernels cut from cob
2 tablespoons butter
4 tablespoons, olive oil
2 cloves garlic, minced
cup minced onion
1/3 cup white wine
1 cups pearl or instant barley
2 cups hot chicken broth
pinch of sugar
salt and pepper
cup grated parmesan cheese
splash of cream
8 large Maine sea scallops

Read more on Blair Hill Inn’s Sweet Corn and Barley Risotto With Seared Scallops…


Muddy Rudder’s Chicken Waldorf Salad

Updated 8 months ago

Muddy Rudder Chicken Waldorf Salad

Ingredients:
1 Apple, diced and cored
1 celery stalk, diced
2 oz Raisins
30 Grapes, halved
4oz Walnuts, toasted
4oz Mayonnaise
2 cooked chicken breasts, cubed
Rosemary flat bread

Read more on Muddy Rudder’s Chicken Waldorf Salad…


Muddy Rudder’s Mediterranean Pasta

Updated 8 months ago

Mediterranean Pasta

Ingredients:
2 oz. olive oil
3 oz. white wine
6 oz. pesto
20 jumbo shrimp
6 oz. artichoke hearts, quartered
6 oz. sundried tomatoes, julienned
4 oz. capers
6 oz. kalamata olives, halved
8 oz. baby spinach
1 lb. linguini, cooked and reserved

Read more on Muddy Rudder’s Mediterranean Pasta…


Crocker House’s Shrimp Scampi

Updated 8 months ago

*** serves 1 ***

Ingredients:
6-7 shrimp, peeled, deveined and butterflied
1 tablespoon chopped garlic
1 tablespoon chopped parsley
dash of white wine
teaspoon salt
tablespoon butter
2 oz olive oil
flour

Directions:
1.Dredge shrimp in flour, shake off excess.
2.Place oil in 9 pan, heat. When hot, place shrimp in pan then agitate.
3.Lightly salt shrimp.
4.Add garlic then agitate.
5.Deglaze pan with white wine.
6.Add parsley.
7.Add butter to finish

Read more on Crocker House’s Shrimp Scampi…


Muddy Rudder’s Spinach Artichoke Dip

Updated 8 months ago

Muddy Rudder Spinach Artichoke Dip

Ingredients:
5 lbs. Cream Cheese, soften
6 lbs. Frozen spinach: thawed, drained,
&amp:chopped
64 oz. Can of artichoke hearts, drained
2 1/2 cups mayonnaise
3 cups shredded parmesan cheese
3 TBL chopped garlic
4 TBL onion salt

Read more on Muddy Rudder’s Spinach Artichoke Dip…


Cafe Miranda’s Pizzas

Updated 8 months ago

You’ll need an 8&quot:x10&quot: par-baked pizza shell, fresh pizza dough or one of our par baked MOBO FOODS 8×10&quot: pizza shells. This recipe is made for a par baked shell.

Black Olive &amp: Sweet Red Pepper Pizza
Ingredients:
1/2 cup oil-cured, pitted black olives (if you use a brined olive, rinse them to remove excess salt)
1/2 cup shredded mozzarella cheese
2 oz. extra virgin olive oil
1/2 cup sweet red peppers, seeded &amp: coarsely ripped into 1 1/2&quot: pieces
1/4 cup romano or parmesan cheese
3 leaves fresh basil
1 teaspoon Minced garlic

Read more on Cafe Miranda’s Pizzas…


Crocker House’s Coq du Rhone

Updated 8 months ago

*** Serves 1 ***

Ingredients:

2 4oz. skinless, boneless chicken breasts
dash of salt
flour
2oz. chopped mushrooms
1oz. artichoke hearts (could be marinated)
1-2 chopped sun dried tomatoes
2 asparagus spears (blanched)
2 oz. Cotes du Rhone
2-3 oz. of brown sauce (demi – glaze)
extra virgin olive oil

Read more on Crocker House’s Coq du Rhone…


Kahlua-Pumpkin Cheesecake

Updated 8 months ago

Ingredients:
Crust:
1 cup gingersnap cookies: crumbled (approx. 16 cookies)
3/4 cup graham cracker crumbs
1/3 cup powdered sugar
1/3 cup melted butter
Filling:
24oz. Cream cheese
1 cup sugar
4 eggs
1 can, or 1/2 cup pumpkin
1/2 tsp. Cinnamon
1/2 tsp. Cloves
1/4 tsp. Nutmeg
1/4 tsp. Ginger
1/3 cup Kahlua

Read more on Kahlua-Pumpkin Cheesecake…


Cafe Miranda’s Warm Dressed Radicchio Salad

Updated 8 months ago

*** Serves 2 ***

Ingredients:
1/2 head radicchio cut into wedges
1/4 cup pitted black olives (French oil cured or rinsed kalamata)
2 teaspoons capers
1/4 cup extra virgin olive oil
3 oz. Chevre cheese (that’s goat cheese kids)
2 tablespoons chopped fresh parsley
2 teaspoons coarse chopped garlic
fresh ground black pepper

Read more on Cafe Miranda’s Warm Dressed Radicchio Salad…


Moose Point Tavern’s Pan Seared Orange-Basil Salmon

Updated 8 months ago

PAN-SEARED ORANGE-BASIL SALMON
Moose Point Tavern, Jackman

Ingredients:
2 tablespoons grated orange zest
1 tablespoon minced garlic
1 tablespoon ground cumin
2 teaspoon Kosher salt
4- 6oz. salmon filets
1 tablespoon white wine vinegar
2 tablespoon brown sugar
2 teaspoon dry mustard
1 teaspoon dried basil
2 teaspoon ground black pepper
2 tablespoon olive oil
1/4 cup shredded fresh basil

Read more on Moose Point Tavern’s Pan Seared Orange-Basil Salmon…


River Drivers’ Ooey Gooey Chocolate Layer Cake

Updated 8 months ago

Ingredients:
2 packages brownie mix of your choice, or double a homemade recipe
jar of peanut butter of your choice
chocolate ganache

Chocolate Ganache:
Ingredients:
1 cup heavy cream
1 cup semi-sweet chocolate

Place chocolate in a mixing bowl. Warm heavy cream and pour over the chocolate. Stir with a whisk until melted, smooth and creamy. Let mixture cool to room temperature.

Read more on River Drivers’ Ooey Gooey Chocolate Layer Cake…


Chef Brandon Hay’s Popovers

Updated 8 months ago

Popovers

*** Makes about 6 Popovers ***

Ingredients:

1 cup all-purpose flour
teaspoon salt
1 cup whole milk
2 eggs
1 tablespoon melted butter

Procedure:
Preheat popover pan in 450 degree oven. Whisk all ingredients together until smooth. Remove popover pan from oven and spray cups with cooking spray to coat. Fill each popover cup full with batter and return pan to oven. Bake for 20 minutes. Reduce heat to 350 degrees and bake for 15-20 more minutes or until deeply browned

Read more on Chef Brandon Hay’s Popovers…


TV 5′s 4th of July Grilling Ideas

Updated 8 months ago

GRILLED BANANAS WITH ICE CREAM AND RUM-CHOCOLATE SAUCE

4 BANANAS
1/2 STICK (1/4 CUP) UNSALTED BUTTER, MELTED

On a hot grill:

Peel bananas and halve lengthwise. Stir melted butter and sugar together, add bananas, tossing gently to coat. Transfer bananas with a wide spatula to grill. Cook till browned and cooked through (2 minutes). Serve bananas like a banana split with whipped cream.

Read more on TV 5′s 4th of July Grilling Ideas…


Muddy Rudder’s Mother’s Day Recipes

Updated 8 months ago

Oscar Omelette

Ingredients:
3 eggs, whipped
2 oz. crabmeat
3 oz. shredded cheese
3 asparagus spears
2 oz. hollandaise sauce
1 oz. butter

Directions:
Pour eggs into 6&quot: greased saut pan over medium-high heat. Sprinkle crabmeat on egg mixture. When eggs look more solid than liquid, flip eggs over to cook both sides. Flip back over and sprinkle cheese on the eggs then fold in half. Put eggs on a plate and top with asparagus spears and hollandaise sauce.

Read more on Muddy Rudder’s Mother’s Day Recipes…


MENU