TV5 Kitchen

Muddy Rudder’s Muffuletta Sandwich

Updated 1 year ago


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

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

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

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 ***

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

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

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

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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
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 ***


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

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Kahlua-Pumpkin Cheesecake

Updated 1 year ago

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
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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Cafe Miranda’s Warm Dressed Radicchio Salad

Updated 1 year ago

*** 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

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Moose Point Tavern’s Pan Seared Orange-Basil Salmon

Updated 1 year ago

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

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River Drivers’ Ooey Gooey Chocolate Layer Cake

Updated 1 year ago

2 packages brownie mix of your choice, or double a homemade recipe
jar of peanut butter of your choice
chocolate ganache

Chocolate Ganache:
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.

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Chef Brandon Hay’s Popovers

Updated 1 year ago


*** Makes about 6 Popovers ***


1 cup all-purpose flour
teaspoon salt
1 cup whole milk
2 eggs
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

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TV 5’s 4th of July Grilling Ideas

Updated 1 year ago



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.

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Muddy Rudder’s Mother’s Day Recipes

Updated 1 year ago

Oscar Omelette

3 eggs, whipped
2 oz. crabmeat
3 oz. shredded cheese
3 asparagus spears
2 oz. hollandaise sauce
1 oz. butter

Pour eggs into 6&quot: 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.

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Blair Hill Inn’s Favorite Panini On The George Foreman Grill

Updated 1 year ago

4 slices Italian bread
4 slices hard salami
4 slices smoked provolone
6 leaves fresh basil or arugula
roasted red peppers (optional)
olive oil

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!

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Chef Brandon Hay’s Cornbread Dressing

Updated 1 year ago

(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

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Cafe Miranda’s Pierogies

Updated 1 year ago

*** 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 &amp: 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.

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Moose Point Tavern’s Pork Medallions with Curry Maple Glaze

Updated 1 year ago

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&quot: 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.
5. Enjoy!

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Lucerne Inn’s Chocolate Bread Pudding

Updated 1 year ago

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.

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