Congratulations to newly crowned Maine Lobster Chef of the Year, MacKenzie Arrington! Here is his prizewinning recipe.
Lobster Tail on Braised Cabbage and Cornbread
MacKenzie Arrington, 2009 Maine Lobster Chef of the Year
Equipment Needed
· 1 large cast iron skillet
· 1 large sauce pot
· Plastic Wrap
· 1 large sauté pan or a grill top
· 1 small sauté pan
· 2 medium metal bowl
Continue reading “Lobster Tail on Braised Cabbage and Cornbread” »
It’s that time of year that many of us are wondering what to do with all the pumpkins we see around us. My friend, Tina Hewitt Morrison from Blountville TN, submitted this pumpkin soup recipe for those of us who like our soup on the spicy side. Thanks, Tina!
It seems like I get many of my favorite recipes from my friends, and this soup is one of them. The first time I tasted it’s delightful spiciness was while sharing a “throw together” lunch from things we had enjoyed a night or two before. After my first spoonful I demanded the recipe. One appealing aspect of this recipe is you can make it from things people usually have on hand. Of course, one can make this soup more or less spicy by using whichever salsa you prefer. Or you can be creative with the garnishes, like tortilla chips or maybe even diced apples. As you can imagine, it’s perfect for a chilly night’s supper.
At a recent cocktail party where I served Eggplant Caponata (recipe below), several people were puzzled as to what it was they were eating and some were downright shocked when I explained what was in it. The funniest comment was “This is soooo good but I HATE eggplant.” Hey, try it, you just might like it! Continue reading “Eggplant Caponata” »
I set out to create a vegan doughnut recipe that didn’t involve frying. All you need is a “petite doughnut pan,” which should be available at kitchen stores or online. Look for something nonstick. My standard party dessert has been cupcakes up till now, but now that I know how easy doughnuts are to make, I’ve been converted. Continue reading “Mini Baked Donuts” »
