TV5 Kitchen

Spring Creek BBQ’s Pork Butt

Updated 1 year ago

Ingredients:
pork butt (approximately 5lbs.)
dry rub of your choice

Directions:
1.Season pork butt with dry rub of your choice. Wrap in foil and let sit in fridge overnight.
2.1.Turn on one side of gas grill and heat to 225. Put a pie tin or cookie sheet over flame and sprinkle with wood chips. This will help to create smoke.
3.Remove foil and place pork butt in grill, not over the fire.
4.Cook for 8-10 hours or until pork butt reaches an internal temperature of 170.
5.When done, pork butt can be sliced or pulled apart. Serve as is or on sandwiches with your favorite barbeque sauce.

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Opus’ Grilled Diver Scallop with Sweet and Sour Butternut Squash Vinaigrette and Wasabi Tobiko

Updated 1 year ago

*** Makes 4 servings ***

Ingredients:
8 diver scallops (U-10 really big ones, u-10 means there are fewer than 10 scallops per pound)
8 tablespoons butternut squash vinaigrette (recipe follows)
small amount of greens or watercress for garnish
4 teaspoons wasabi tobiko (seasoned flying fish roe, available in the fish/sushi section at the grocery store)

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Rhumb Line’s Summer Gazpacho

Updated 1 year ago

Ingredients:
1 28oz. can diced tomatoes
1 46oz. can tomato juice
1 large cucumber, diced
1 medium red onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
2 tablespoons finely chopped garlic
8-10 shakes Tabasco
1 tablespoons salt

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Surry Inn’s Maine Wild Blueberry Lemon Mousse

Updated 1 year ago

Ingredients:
5 cups Maine wild blueberries, fresh or frozen
1 cups sugar
teaspoon cinnamon
juice and rind of one lemon
2 envelopes unflavored gelatin
1 1/3 pints medium cream, whipped

Directions:
1.Grate the lemon rind.
2.Combine blueberries, lemon juice, lemon rind, sugar, cinnamon, and gelatin in a saucepan. Stir and cook at a low boil until the berries are soft and the mixture is thick and syrupy.
3.Force blueberry mixture through a sieve and chill the liquid until it begins to set.
4.Whip cream to stiff peaks. Fold blueberry mixture into whipped cream.
5.Spoon into parfait glasses. Chill until set, garnish with whipped cream and fresh blueberries or other fresh fruit.
6.Enjoy!

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Big G’s Veggie-Manic Sandwich

Updated 1 year ago

Ingredients:
2 slices of your favorite bread
green leaf lettuce
alfalfa sprouts
sliced tomato
sliced pickles
sliced onion
shredded carrots
marinated mushrooms
swiss &amp: cheddar cheese mix, melted
condiments of your choice

Directions:
1.On one slice of bread, layer in this order… lettuce, alfalfa sprouts, sliced tomato, sliced pickles, sliced onion, shredded carrots, and marinated mushrooms.
2.On the other slice of bread spread the melted swiss/cheddar mix then place on top to complete the sandwich.
3.Enjoy!

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Spring Creek BBQ’s Pork Ribs

Updated 1 year ago

Ingredients:
full rack of pork ribs
dry rub of your choice (there’s lots of books on dry rubs, etc.)
small bottle of maple syrup
your favorite barbeque sauce

Directions:
1.Turn on one side of gas grill and heat to 225. Put a pie tin or cookie sheet over flame and sprinkle with wood chips. This will help to create smoke.
2.Season ribs generously with your favorite rub. Wrap with foil and let sit in the fridge overnight.
3.Remove foil and place ribs in grill, not over the direct heat. Cook at 225 for 4 hours, mopping with your favorite barbeque sauce twice during the last 2 hours.
4.Remove from grill. Glaze with maple syrup then wrap ribs in aluminum foil.
5.Turn heat up a bit then put ribs back on grill and cook for 2 more hours at 250.
6.Remove from heat, remove foil and enjoy! Serve with barbeque sauce on the side.

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Opus’ Spinach Salad with Candied Walnuts and Warm Brie Fondue

Updated 1 year ago

*** Serves 4 ***

Ingredients:
4 cups cleaned baby spinach
4 tablespoons vinaigrette, whatever is handy
4 teaspoons sun dried cranberries
4 teaspoons chopped, cooked bacon
4 teaspoons red onion, julienne cut
4 teaspoons candied walnuts
1 granny smith apple, sliced
1 cups Brie fondue, recipe follows

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Rhumb Line’s Grilled Lamb Chops and Grilled Cajun Shrimp

Updated 1 year ago

Grilled Lamb Chops with Mint Vinegar

Ingredients:
rack of lamb, cut into individual chops
1 cup chopped fresh mint leaves
3 cups cider vinegar
1 cup granulated sugar

Directions:
In a saucepan, combine mint, vinegar and sugar. Boil until sugar is dissolved (approx. 10-15 minutes). Grill lamb chops over medium heat, a couple minutes each side, until desired doneness. Serve lamb chops drizzled with mint vinegar.

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Surry Inn’s Salmon with Walnuts and Blueberries

Updated 1 year ago

Ingredients:
4 cups chopped onions
6 cups Maine wild blueberries
1 cups burgundy wine
1 cup red wine vinegar
1 cup sugar
1 cup chopped walnuts
1 cup bread crumbs
1 egg, beaten
flour for dredging
4 salmon filets
margarine for sauting

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Big G’s Corn Chowder

Updated 1 year ago

Ingredients:
1 tablespoon garlic powder
3 oz. butter or oil
1 teaspoon black pepper
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small onion, diced
4 stalks celery, sliced
5 strips crisp bacon
2- 14.5 oz. cans of creamed corn
2- 14.5 oz. cans of diced potatoes
1- 15.5 oz. whole kernel corn
2 cups half and half

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TV 5’s Morning Show Thanksgiving 2005

Updated 1 year ago

Todd’s Roast Turkey Breast with Zesty Dry Rub
*** courtesy of Food Network ***

1 whole turkey breast on the bone (6 to 7 lbs.)
2 tbs. olive oil
2 tbs. fresh lime juice

Read more on TV 5’s Morning Show Thanksgiving 2005…


Rhumb Line’s Grilled Swordfish with Vadalia Onion Piccalilly

Updated 1 year ago

Ingredients:
Swordfish steaks, skin and bloodline removed, cut to desired thickness
2-3 large vidalia onions, sliced thin, cut slices in half
1 large red bell pepper, seeded and sliced thin
2 cups cider vinegar
2 cups brown sugar
1 cup white sugar
1 oz. pickling spice tied in cheesecloth

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Surry Inn Scallops with Mango and Almonds

Updated 1 year ago

*** Serves 4 ***

Ingredients:
1 lb. large sea scallops
sliced almonds, crushed
mango vinegar (recipe below)
flour for dredging
1 egg, beaten
melted margarine for sauting

Directions:
1.Dredge scallops in flour, then dip one side of scallop in egg. Press egg-coated side into crushed almonds.
2.Coat a large non-stick pan with melted margarine and place scallops in the pan, almond side down.
3.Saute scallops on high heat until almonds are golden then turn scallops over and cook for 2 minutes.
4.Deglaze pan with to cup of mango vinegar. Allow vinegar to thicken slightly and caramelize, being careful not to overcook scallops.

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Gaetano’s Zabaglione Cream

Updated 1 year ago

Ingredients:
6 egg yolks
2/3 cups sugar
2 1/3 cups milk
1/4 cup flour

Directions:
Set milk to boil in medium saucepan. Mix egg yolks and sugar together until smooth. Add flour a little at a time and mix until smooth batter forms. Bring milk to boil and remove from heat. Pour batter into milk slowly whisking vigorously at the same time. Cream will begin to thicken. Put pan back on stove at low heat stirring constantly. Remove from heat when first starts to bubble. Let cool.

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Gaetano’s Pappa al Pomodoro con Uova in Camicia (Tuscan Tomato Bread Soup with Poached Eggs)

Updated 1 year ago

*** Serves 4 ***

Ingredients:
3 tablespoons olive oil
1 finely chopped medium onion
1 tablespoon chopped fresh basil
6 cups chopped or crushed tomatoes
8 oz. bread (dense type such as baguette or semolina)
3 cups vegetable broth
4 eggs for poaching

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Rhumb Line Restaurant’s Grilled Yellowfin Tuna with Summer Watermelon Salsa

Updated 1 year ago

Ingredients:
fresh yellowfin tuna steaks
2 cups seedless watermelon, chopped
1 cucumber, seeds removed, chopped
2 cans mandarin orange sections, light syrup, mostly drained
1/4 cup chopped red onion
1/2 cup chopped red or green bell pepper
1/2 cup orange juice
1 tablespoon lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1-2 tablespoons fresh, chopped cilantro

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Far East Cuisine’s Recipes

Updated 1 year ago

MARINADE

Ingredients:
1/2 cup mirin wine
1/4 cup light soy sauce
1 tablespoon dark soy sauce
1 tablespoon vinegar or lemon juice
1 tablespoon fresh grated ginger
2 stalks green onion, finely chopped
1/2 teaspoon black pepper
2 tablespoons granulated sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 tablespoons toasted sesame seeds, crushed

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Gaetano’s Pollo Alla Cacciatore

Updated 1 year ago

Ingredients:
20 oz. boneless, skinless chicken breast, thinly scalloped
cup chopped onions
4 tablespoons olive oil
4 medium garlic cloves, chopped
2 tablespoons chopped parsley
3 teaspoons dry oregano
1 cup red wine
6 cups canned tomato filets or chopped tomatoes
2 cups whole kalamata or other Greek-type black olive
lb. angel hair pasta
salt to taste

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New Moon’s Creme Brulee

Updated 1 year ago

Ingredients:
2 cups milk
2 cups heavy cream
cup sugar
1 vanilla bean
9 egg yolks

Directions:
Preheat oven to 300. In a saucepan, combine milk, heavy cream and vanilla. Bring to a boil then remove from heat. In a mixing bowl, combine egg yolks and sugar. Whisk until blended. Temper the milk and cream mixture into the egg yolks. Pour mixture into ramekins, filling about 2/3 of the ramekin. Bake in a water bath at 300 for 40 minutes or until set. Allow to cool. When ready to serve, sprinkle some granulated sugar on top and heat lightly with a pastry torch or place under the broiler until sugar carmelizes.

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Gaetano’s Chicken Scaloppine in White Wine & Rosemary

Updated 1 year ago

Chicken Scaloppine in White Wine and Rosemary
(Scaloppine di Pollo al Vino Bianco e Rosmarino )

***Serves 4***

Ingredients:
32 oz. thinly sliced chicken breast, cut into bite-size pieces
2 tablespoons olive oil
1 tablespoons butter
1 cup flour
1 cup white wine
1 tablespoon salt
1/2 teaspoon salt
1/2 cup chicken or vegetable broth
1 tablespoon fresh rosemary leaves

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