TV5 Kitchen

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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Muddy Rudder’s Muffuletta Sandwich

Updated 1 year 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

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

Updated 1 year 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

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Muddy Rudder’s Chicken Waldorf Salad

Updated 1 year 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

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Muddy Rudder’s Mediterranean Pasta

Updated 1 year 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

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Crocker House’s Shrimp Scampi

Updated 1 year 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

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Muddy Rudder’s Spinach Artichoke Dip

Updated 1 year 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

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Cafe Miranda’s Pizzas

Updated 1 year 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

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Crocker House’s Coq du Rhone

Updated 1 year 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

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Kahlua-Pumpkin Cheesecake

Updated 1 year 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

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