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
Divide pizza dough into 4 pieces. Stretch dough to 1/8": 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!
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.
Heat oven to 350 degrees
Brush baggett slices with garlic oil.
Bake on a baking sheet in oven for approx.
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
Before you are ready to serve your
Gorgonzola &:black Olive Bruschetta, bake @
350 for approx. 6 minutes, or until
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
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.
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
ground black pepper
1 tablespoon vegetable oil
1/4 cup red wine
1/2 cup walnut pieces
4- 7oz. venison steaks
1 pineapple, peeled and cored, sliced into 1/4": slices
6 oz. apricot glaze
1 pint mango ice cream
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!
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
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.
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
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
Muddy Rudder Chicken Waldorf Salad
1 Apple, diced and cored
1 celery stalk, diced
2 oz Raisins
30 Grapes, halved
4oz Walnuts, toasted
2 cooked chicken breasts, cubed
Rosemary flat bread
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
*** serves 1 ***
6-7 shrimp, peeled, deveined and butterflied
1 tablespoon chopped garlic
1 tablespoon chopped parsley
dash of white wine
2 oz olive oil
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.
7.Add butter to finish
Muddy Rudder Spinach Artichoke Dip
5 lbs. Cream Cheese, soften
6 lbs. Frozen spinach: thawed, drained,
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
You’ll need an 8":x10": par-baked pizza shell, fresh pizza dough or one of our par baked MOBO FOODS 8×10": pizza shells. This recipe is made for a par baked shell.
Black Olive &: Sweet Red Pepper Pizza
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 &: coarsely ripped into 1 1/2": pieces
1/4 cup romano or parmesan cheese
3 leaves fresh basil
1 teaspoon Minced garlic
*** Serves 1 ***
2 4oz. skinless, boneless chicken breasts
dash of salt
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
1 cup gingersnap cookies: crumbled (approx. 16 cookies)
3/4 cup graham cracker crumbs
1/3 cup powdered sugar
1/3 cup melted butter
24oz. Cream cheese
1 cup sugar
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
*** Serves 2 ***
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
PAN-SEARED ORANGE-BASIL SALMON
Moose Point Tavern, Jackman
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
2 packages brownie mix of your choice, or double a homemade recipe
jar of peanut butter of your choice
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.
*** Makes about 6 Popovers ***
1 cup all-purpose flour
1 cup whole milk
1 tablespoon melted butter
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
GRILLED BANANAS WITH ICE CREAM AND RUM-CHOCOLATE SAUCE
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.