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.
3 eggs, whipped
2 oz. crabmeat
3 oz. shredded cheese
3 asparagus spears
2 oz. hollandaise sauce
1 oz. butter
Pour eggs into 6": greased saut pan over medium-high heat. Sprinkle crabmeat on egg mixture. When eggs look more solid than liquid, flip eggs over to cook both sides. Flip back over and sprinkle cheese on the eggs then fold in half. Put eggs on a plate and top with asparagus spears and hollandaise sauce.
4 slices Italian bread
4 slices hard salami
4 slices smoked provolone
6 leaves fresh basil or arugula
roasted red peppers (optional)
Split half of each ingredient between 2 slices of bread. Top with remaining two slices of bread. Brush outside of sandwiches with oil. Once the George Foreman grill is hot, place the sandwiches in the grill and push cove down. Wait until sizzling stops (about 2 minutes). Remove from grill, slice in half and eat. Enjoy!
(Serves about 6 people)
3 tablespoons butter
1 cup finely chopped celery
1/4 cup chopped onion
6 cups crumbled cornbread(your favorite recipe)
3 cups chicken broth
2 large eggs
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
*** Serves 1 *** Can be expanded as you wish.
A pierogie is essentially a Polish ravioli with a variety of fillings. The ones used in this recipe have a potato &: cheese filling. I use hand made pierogies from Morse’s Saurkraut in Washington, Maine. Local supermarkets sell Mrs. T’s Pierogies in the frozen section and these can be used too.
2 teaspoons curry powder
2 tablespoons maple syrup
2 tablespoons Worcestershire sauce
1 garlic clove, minced
2 – 10oz. pork tenderloins, cut into 1 1/4": medallions
1/2 cup chicken stock
lime wedges for garnish
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 deg. oven 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.
7 egg yolks
3 cups heavy cream
1 cup sugar
tablespoon vanilla extract
day old baguette or rolls, cut into cubes
dark chocolate, broken into small chunks
1.Place yolks in stainless steel mixing bowl. Whisk.
2.Whisk in sugar and vanilla.
3.Scald cream: whisk into egg mixture.
4.Place bread and chocolate into ramekin dishes, cover with batter. Let batter soak in and add more batter if needed.
5.Place ramekins in water bath.
6.Bake at 350 for 45-55 minutes.
7.Remove from oven, cool completely.
*** Serves 6 ***
3 tablespoons ancho chili powder, or 3 medium pods (about 1/2 ounce), toasted and ground (see note)
3 tablespoons New Mexico chili powder, or 3 medium pods (about 3/4 ounce), toasted and ground (see note)
2 tablespoons cumin seeds, toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano, preferably Mexican
7 1/2 cups water
4 pounds beef chuck roast, trimmed and cut into 1-inch cubes
8 ounces (about 8 slices) bacon, cut into 1/4-inch pieces
1 medium onion, minced
5 medium garlic cloves, minced or pressed through a garlic press
4-5 small jalapeno chiles, stemmed, seeded, and minced
1 cup canned crushed tomatoes or plain tomato sauce
2 tablespoons juice from 1 lime
5 tablespoons masa harina or 3 tablespoons cornstarch
Ground Black Pepper
This is a great (FABULOUS!) appetizer or lunch item. The way you eat this is take a little of each ingredient in the finished dish, pile it on a romaine leaf, squeeze the lime on it &: eat as you would a taco, grease &: flavor running down your arm!
4 tablespoons butter
3 tablespoons olive oil
6 cloves garlic, 3 minced, 3 whole
large onion, diced
teaspoon thyme leaves
4 cups chicken stock/broth
3 large peeled russet potatoes
1 cups buttermilk
salt and pepper
splash of cream
4 slices cooked bacon, chopped
chives, chopped for garnish
Thai Chicken-Apple Salad
1 tablespoon red pepper flakes
1/2 teaspoon kosher salt
3/4 cup sugar
1/4 cup rice vinegar
2 tablespoons rice vinegar
7 each garlic cloves, minced
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 each naval orange, peeled and segmented
1 each Granny Smith apple unpeeled, cored, quartered, and thinly sliced: toss with remnant orange juice.
1 each shallot, thinly sliced crosswise
2 each anaheim chili pepper –**may substitute with 1 green pepper: charred, peeled, and diced
1 cup seedless grapes, halved
12 each arugula leaves, torn into bite-size pieces – may substitute with mixed greens
2 cups cooked chicken, shredded
1/4 cup peanuts, dry-roasted unsalted — coarsely chopped
1/4 cup mint leaves, torn and slightly crushed
1 8 pizza shell (uncooked)
1 large portabella mushroom, sliced
cup sliced roasted red peppers
1 tablespoons chopped fresh basil
2 tablespoons sun-dried tomato pesto
3 tablespoons olive oil
4 oz. brie, sliced thin
1.Brush pizza shell with olive oil. Grill over high heat quickly, both sides, just until grills marks appear.
2.Remove shell from grill and spread sun-dried tomato pesto over the top. Transfer to pizza pan and cook in 450 oven for 5 minutes.
3.In a large saut pan, add remaining olive oil. Cook mushrooms, peppers and basil until mushrooms are softened.
4.Remove shell from oven. Top pizza shell with mixture. Top mixture with sliced brie. Return to oven until brie is melted, about 3-4 minutes.
16oz. swordfish, cut into 1": cubes
2 red peppers, cut into 1 1/2": squares
2 green peppers, cut into 1 1/2 ": squares
1 red onion, cut into 1 1/2": squares
1 pint cherry tomatoes