TV5 Kitchen

Jimmy V’s Lobster Thermidor

Updated 1 year ago

Ingredients:

2 boiled lobsters

2 tablespoons diced sweet red pepper

handful of sliced fresh mushrooms

cup sherry

cup heavy cream

4 tablespoons grated parmesan cheese

2 tablespoons butter oil

2 tablespoons rue

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Moose Point Tavern’s Pork Medallions with Curry Maple Glaze

Updated 1 year ago

Ingredients:
2 teaspoons curry powder
2 tablespoons maple syrup
2 tablespoons Worcestershire sauce
1 garlic clove, minced
2 10oz. pork tenderloins, cut into 1 medallions
cup chicken stock
lime wedges for garnish

Directions:
1.In a small skillet, stir the curry powder over high heat until fragrant, about 2 minutes. Transfer to a shallow bowl and stir in maple syrup, Worcestershire sauce and garlic.
2.Add pork, turn to coat and marinate for at least 1 hour and up to 3 hours.
3.Coat a large skillet with cooking spray and heat. Add pork, reserving marinade, and cook over moderately high heat. Turn medallions once until browned, about 3 minutes per side. Transfer to a platter. Place in a 375 over and cook for an additional 8-10 minutes.
4.Add chicken stock and reserved marinade to skillet and cook over moderately high heat, scraping up any browned bits. Reduce the sauce until bubbly, add cooked medallions and turn to coat. Serve with lime wedges.
5. Enjoy!

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Bich Nga’s Claudia’s String Beans

Updated 1 year ago

Ingredients:
2 lbs. fresh string beans, washed and trimmed
2 tablespoons canola oil
2 tablespoons minced lemongrass
1 tablespoon minced garlic
1 hot pepper, such as Thai Dragon or 1 teaspoon dried hot pepper, crushed
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon sugar
teaspoon salt

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Bich Nga’s Spicy Tofu in Tomatoes and Herb Sauce

Updated 1 year ago

Ingredients:
1 lb. extra firm tofu, cubed, drained and dried
teaspoon salt
teaspoon black pepper
pinch of cayenne pepper
1 teaspoon granulated garlic
1 tablespoon corn starch or rice powder
2-3 tablespoons minced shallot or cup chopped onion
1 can 14 oz. crushed tomatoes
teaspoon hot pepper flakes
1-2 teaspoons fish sauce or soy sauce
cup broth or water
1-2 teaspoon sugar, depending on the tartness of the tomatoes
cup mixed scallion and cilantro

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Bich Nga’s Hot & Sour Shrimp with Sweet Pineapple Soup

Updated 1 year ago

Ingredients:
1 lb. large shrimp, peeled and de-veined, butterfly cut
2 teaspoons salt
2 teaspoons sugar
1-3 teaspoons hot pepper flakes
2 tablespoons ground cumin
teaspoon black pepper
8-10 cups broth (chicken or vegetable)
cup fish sauce (no substitutes)
1-2 teaspoons concentrated tamarind juice (or white vinegar)
1 golden pineapple, cut in thin strips (approximately 5 cups)
2 cups cut up tomatoes, or one 15 oz. can whole tomatoes
1 bell pepper, cut into strips

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Bich Nga’s Two Times Chicken

Updated 1 year ago

Ingredients:
2 whole breasts, boneless with skin on
2 T. light soy sauce
1 T. mirin wine, rice wine or sherry
Mix the soy sauce and wine together and rub over both breasts, set aside.

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Chef Jimmy V’s Steak Diane

Updated 1 year ago

Ingredients:

12 oz. beef tenderloin, slice thick

1 teaspoon of chopped shallots

1 teaspoon butter

2 teaspoons Worcestershire Sauce

2 teaspoons of A-1 Sauce

splash of Brandy

Directions:

Fry tenderloin in hot pan with shallots, about 3 to 5 minutes on each side depending on how you like your meat cooked. Then add butter, Worcestershire Sauce and A-1 Sauce. Swirl around to mix. Add Brandy. Cook 10 to 15 seconds more and carefully swirl pan again to mix. Serve immediately.

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Blair Hill Inn’s Apple Cider Granita

Updated 1 year ago

Ingredients:
3 parts apple cider to 2 parts simple syrup (combine 1 cup water and 1 cup sugar in a pan and boil until sugar is dissolved).
squeeze of lemon juice

Directions:
Combine all ingredients in shallow tray and place in freezer. Stir with fork to break into a shaved ice consistency.

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Muddy Rudder’s Tuscan Chicken Sandwich

Updated 1 year ago

Ingredients:

4 chicken breasts, marinated in your favorite dressing
1 rosemary flatbread, cut into sandwich size pieces
8 oz. pesto mayonnaise
1 tomato, sliced
1/4 head iceburg lettuce, chiffoned

Directions:
Slice flatbread and place on grill until golden brown. Place chicken on grille until done. To assemble, place chicken on bottom piece of flatbread and top with tomato and lettuce. Spread pesto mayo on the inside of the top piece of flatbread and place the bread on the sandwich. Slice it if you wish and enjoy!

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Moose Point Tavern’s Barbeque Bacon Wrapped Shrimp

Updated 1 year ago

Ingredients:
24 large fresh shrimp, peeled and deveined
3 tablespoons butter
juice of half a lime
12 strips of applewood smoked bacon
1 cup grated parmesan cheese
cup barbeque sauce

Directions:
1.Saut shrimp in butter and lime juice for 2 minutes, turning once, until slightly undercooked. Drain and set aside.
2. Cut the bacon strips in half, put on a paper towel and microwave on high for 1 minute.
3.Once bacon and shrimp have cooled, wrap each shrimp with bacon and place on baking sheet. Cover with the cheese.
4.Bake at 350 for 5 minutes.
5.Remove from oven, brush shrimp with barbeque sauce and broil for 2 minutes.

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Grilled Vegetable Platter

Updated 1 year ago

Ingredients:
4 purple potatoes, 1/2&quot: sliced
2 ears of corn, quartered
1 yellow pepper, 2&quot: cut
1 green pepper, 2&quot: cut
1 red pepper, 2&quot: cut
12 asparagus spears, blanched
1 zucchini, 1/8&quot: sliced on the bias
1 summer squash, 1/8&quot: sliced on the bias
1 jumbo carrot, 1/8&quot: sliced on the bias then blanched

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Moose Point Tavern’s Crab Cakes

Updated 1 year ago

*** Serves 4 (2 cakes each) ***

Ingredients:
1lb. Maine crabmeat
3 cups crushed Ritz cracker crumbs
1 teaspoons dried cilantro
1 teaspoon paprika
1 teaspoon salt
teaspoon ground black pepper
1 tablespoon parmesan cheese
4 tablespoons mayonnaise
1 oz. heavy cream
1 egg
1 red bell pepper, diced
1 medium onion, diced

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Moose Point Tavern’s Chevre, Spinach, Bacon and Tomato Pasta

Updated 1 year ago

Ingredients:
6 oz. whole wheat spaghetti or linguine
1/2 cup sundried tomatoes (not oil packed)
3 oz. chevre
2 tablespoons milk or half and half
4 oz. Canadian bacon or seasoned slab bacon
4 cloves garlic, minced
1 tablespoon olive oil
5 cups fresh spinach

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Moose Point Tavern’s Rigatoni in Woodman’s Sauce

Updated 1 year ago

Ingredients:
4 venison sausages, sliced
1 tablespoon olive oil
1 small onion, diced
lb. mushrooms, sliced
2 tablespoons butter
cup caned tomatoes with their juice, chopped
6 tablespoons ricotta cheese
cup peas
cup half and half
1 teaspoon salt
teaspoon ground black pepper
lb. rigatoni
cup parmesan cheese

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Grilled Flatbread Pizza

Updated 1 year ago

Ingredients:
2- 20oz. containers pizza dough
8 oz. kalamata olives
8 oz. feta cheese
8 oz. caramelized onions
4 oz. roasted red peppers
8 oz. pesto

Directions:
Divide pizza dough into 4 pieces. Stretch dough to 1/8&quot: thickness and place on grill over medium-high heat until lightly browned. Remove from grill and brush with pesto. Sprinkle with onions, feta cheese, olives and red peppers. Bake at 350 deg. for 5-8 minutes. Slice and serve. Enjoy!

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Muddy Rudder’s Gorgonzola & Black Olive Bruschetta

Updated 1 year 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.

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Muddy Rudder’s Hanger Steak Salad

Updated 1 year 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.

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Moose Point Tavern’s Venison with Cranberry Chipotle Sauce

Updated 1 year 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

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Grilled Pineapple with Mango Ice Cream

Updated 1 year 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!

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Muddy Rudder’s Mini Fudge Brownies

Updated 1 year 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.

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