TV5 Kitchen

Revitathia (AKA Roast Tomato, Leek and Chickpea Soup)

Updated 1 year ago

Ingredients:
1 lb. tomatoes, sliced in half
1 large yellow onion, chopped
1 head of garlic, cloves peeled and left whole
1/2 cup plus 2 tablespoons virgin olive oil
1 teaspoon dried oregano
1 tablespoon tomato paste
4 leeks, cleaned and thinly sliced, white parts only
8 oz. dried chickpeas (soaked in cold water, drained and rinsed well)
6 cups light chicken stock or water
1 bay leaf
salt, freshly ground black pepper, and sugar, to taste

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Bar Harbor Club’s Seared Filet Mignon

Updated 1 year ago

Beef Tenderloin
4- 8oz. center cuts filet mignon of beef
3 tablespoons mixed chopped herbs (oregano, rosemary, thyme)
Fresh cracked pepper & salt to taste

Directions:
Rub filets with olive oil and season with herbs, salt & pepper. Sear filets in hot cast iron skillet until first side has a golden brown crust then turn and place whole pan in oven @ 350 until desired temperature.

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Rhumb Line’s Oven Poached Salmon with a Horseradish Crust

Updated 1 year ago

Ingredients:
8 oz. salmon filet, skin off, pinbones removed
lemon, diced tomatoes, chopped scallions for garnish
remoulade sauce (recipe follows)
horseradish sauce (recipe follows)
seasoned panko bread crumbs (recipe follows)

Directions:
Place salmon filet into a shallow pan such as a pie plate. Coat with an even layer of horseradish sauce. Sprinkle with seasoned panko bread crumbs to coat. Fill pan with some water to 1/3 the height of the salmon filet. Cook in preheated oven at 400 until fish is just firm. Serve with lemon, surround with dollops of remoulade sauce and garnish with diced tomatoes and chopped scallions. Enjoy!

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Spring Creek BBQ’s Potato Salad

Updated 1 year ago

Ingredients:
5 lbs. potatoes, cubed
1/4 tablespoon dry mustard
1-2 tablespoons celery salt
1-2 tablespoons garlic powder
1/2 cup green pepper, minced
1/2 cup onion, minced
Approximately 3/4 cup of Hellman’s Mayonnaise
salt and pepper to taste
paprika for color
*** All ingredients are approximate. Season more or less, depending on your tastes ***
*** A variation for this would be to add fresh peas instead of the green peppers ***

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Opus’ Poached Salmon with Lobster-Saffron Mashed Potatoes and Shattered Fig-Balsamic Vinaigrette

Updated 1 year ago

*** Serves 4 ***

Ingredients:

4- 7 oz. salmon filet
4 teaspooons fig puree (available at specialty food stores)
2 teaspoons aged balsamic vinegar
4 tablespoons red pepper oil (recipe follows, make 3 weeks ahead of time or substitute a quality extra virgin olive oil)
fried lotus root or leeks or onion rings as a crunchy garnish
2 potatoes
cup heavy cream
8 oz. cooked, chopped lobster meat
pinch of saffron, (stamen of a Mediterranean crocus flower)
salt and pepper to taste
2 cups water
1 cup white wine
8 tablespoons lemon juice
1 cup extra virgin olive oil
1 roasted red pepper
1 teaspoon paprika

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Bar Harbor Club’s Maine Crab and Lobster Cakes

Updated 1 year ago

Ingredients:
lb. fresh Maine crab meat
cup fresh picked Maine lobster meat small diced
2 tablespoons red onion, small diced
3 tablespoons red bell pepper, small diced
of a jalapeo pepper, seeded and small diced
1 tablespoon fresh chives, minced
1 tablespoon fine chopped cilantro
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Juice of 1 lime
1 large egg
cup mayonnaise
1 cup Panko crumbs
pinch of salt and pepper

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Big G’s Date Bars

Updated 1 year ago

Ingredients:
7 oz. butter
2 cups brown sugar
2 cups whole rolled oats
1 1/2 cups all purpose flour
2 teaspoons baking soda
1 tablespoon vanilla
16 oz. date filling

Directions:
1.Cream together butter, vanilla, and brown sugar.
2.Add oats, flour and baking soda. Mix well until only small lumps remain.
3.Spread 1/2 of oat mixture on a 9×13 baking pan. Press down well.
4.Spread the date filling and top with remainder of the oat mix. Pat down again.
5.Bake at 325 for 30-35 minutes.

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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

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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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