When I go to purchase fresh mussels, I always look for shells that are closed with a fresh “sea” aroma (not a fishy one). If the shells are open, it means the mussels are not fresh and are beginning to die. Soak the closed mussels in a bowl of cold water for 30 minutes to allow them to purge any sand or grit that may be inside the shell. Gently scrub the shells to remove any debris from the outside and pull on the beard (stringy part protruding from the inside) to remove it and discard. The mussels are now ready to cook.
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Corn really must be grilled on an outdoor grill, rather than on an indoor grill pan. Seasoning the kernels before grilling is key to getting the best tasting result.
Grilled Corn on the Cob with Chipotle Butter
Meredith Laurence, Blue Jean Chef: Comfortable in the Kitchen
4 corn on the cob, husks intact
1 Tablespoon olive oil
4 Tablespoons butter, room temperature
1 Chipotle pepper in adobo, chopped (see note below)
½ teaspoon salt
Pre-heat the outdoor grill for at least 10-15 minutes.
Remove some of the husks of the corn, but leave a few layers on the cob. Pull those remaining layers back from the kernels and rub the silk off the kernels. Brush the kernels with olive oil, and season with salt. Pull the husks back over the kernels and wrap tightly.
Using a food processor, or just a fork, combine the butter and the Chipotle in adobo. Mix well to distribute the Chipotle throughout the butter. Add the salt and mix again.
Grill the corn in the husks for 15 to 20 minutes, rotating occasionally. The husks will become charred. Remove the corn and let it sit for a minute or two. Using a hand towel to protect yourself from the heat, peel back the husks and tear them off the cobs. If desired, place the corn back on the grill for a minute or two, just to get grill marks. Serve with a dollop of Chipotle butter.
Note: A Chipotle pepper is a dried smoked Jalapeño pepper. Chipotle peppers in adobo sauce can be found in the Mexican section of your grocery store. You can make the Chipotle butter ahead of time and keep it in your fridge or freezer. The best method is to roll the finished butter into a log in a piece of plastic wrap, and then freeze it. Pull the butter out of the freezer and let it defrost a little before serving. Slice off a piece and serve it on grilled vegetables, chicken, or fish.
No barbeque is complete without burgers! Try out this upgraded version of an American classic.
Blue Cheese Burgers
1 pound ground beef round
4 scallions, finely chopped
1 teaspoon salt
Black pepper to taste
Handful fresh sage, finely chopped
6 ounces Castello-Rosenborg® Extra Creamy Danish Blue cheese
1 Tablespoon oil
Few salad leaves
4 sesame burger buns
Place the ground beef into a bowl, and then add the scallions, seasonings, and sage. Mix well together.
Divide into 4 equal portions and then divide each portion into two, giving 8 portions of meat. Flatten each out into a burger shape.
Place a slice of cheese on top of 4 of the burgers and top with the remaining 4, sealing with a little water. Heat the oil in a large skillet and cook over a moderate heat for approximately 3-4 minutes per side.
Serve with a little salad in a toasted bun topped with another half slice of cheese.
Makes 4 burgers.
“This traditional family dessert is given a lift with the addition of orange juice and ginger. A scoop of vanilla ice cream or a dollop of whipped cream makes it even better.
You’ll need about 10 medium-sized stalks of fresh rhubarb to get the 10 cups required for this recipe. Cut it into slices about ¾ inch thick.”–Eric Akis
Continue reading “Rhubarb Crisp” »
In looking toward the pastime of outdoor entertaining and enjoying fresh, grilled meals with family and friends, Backyard Farms has created the perfect recipe for a savory barbeque sauce that’s sure to please any palate. With their greenhouse located in Madison, Maine, Backyard Farms ships its tomatoes within just one day of harvest and are the only locally-grown tomatoes available year-round in New England. While other tomatoes make the trip to stores from as far away as Holland and Mexico, Backyard Farms tomatoes are allowed to stay on the vine longer and are picked at peak maturity. Enjoy this recipe as a marinade for pulled pork, the perfect topping for steaks and burgers, or your favorite barbeque dish!
Backyard Farms Barbeque Sauce
4 pounds fresh Backyard Farms tomatoes, peeled & chopped
1 cup chopped sweet onions
4 cloves garlic, minced
1 cup packed brown sugar
¼ cup butter
1 cup chili sauce
¼ cup Worcestershire sauce
¼ cup fresh squeezed lemon juice
1 Tablespoon kosher salt
1 Tablespoon fresh ground black pepper
1 teaspoon dry mustard powder
Combine all ingredients in large saucepan. Bring to a boil. Reduce heat and simmer 1½ to 2 hours or until desired thickness. Stir occasionally. Serve to your liking!
Roti is a flat bread that is very simple and quick to make and resembles a flour tortilla. Roti came to the Caribbean from India and has become a local staple in many islands, especially Trinidad and Tobago. India’s influence in Caribbean cuisine is very apparent and curry dishes are a prime example. In Aruba, curried goat stew was very popular and roti is the perfect “utensil” for mopping up the sauce on your plate. Roti can also be filled with ingredients and rolled up to form a sandwich wrap.
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Time to fire up the grill again! Yay! Here is an amazing way to start using some of that wonderful rhubarb that is showing up now in gardens, farmers’ markets, and grocery stores everywhere. This compote is so delicious when paired with Maine oysters, the best around!
Continue reading “Grilled Oysters with Rhubarb-Ginger Compote” »
This is probably one of my most requested recipes. The variations on this are limited only by your imagination. I sometimes add prosciutto, crisp cooked pancetta, or even capicola (a hot Italian ham), provolone, bleu cheese, goat cheese, nicoise, or kalamata olives, shrimp, crab….
image:thecitysisters.com Continue reading “Fresh Tomato, Caramelized Onion, and Brie Cheese Galette” »
I’ll bet you’d be surprised how many of you have it growing around your homes, especially if you live in or around an old farmstead. Why, I am talking about horseradish, or course!
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This recipe makes enough healthy alternative kale “chips” for 4 sandwiches, or a bowl of TV snacks. Best eaten within 24 hours, stored in a plastic bag. Loaded with vitamins A, C, Calcium, and Iron, these chips are an easy to make, wholesome snack!
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We eat a lot of pork in this family, even given my father’s Germanic background. Pork chops are the most convenient, which is probably why I remember my mother serving them so often growing up. The chops were thinner, and almost always bone-in (there were a lot of kids gnawing on bones at our table). These days we get thicker chops and although we prefer bone-in, it just depends on what’s available at the market that day. Given that we eat pork chops so often, dad is always on the look out for a good recipe. This recipe we pulled from the New York Times Sunday Magazine years ago and have made it several times since. It’s easy peasy, and tastes so good! The Dijon cream sauce is just lovely with the pork. Great served with new potatoes.
intro, image, and recipe courtesy of simplyrecipes.com
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Fiddleheads are a true spring delicacy in Maine. They are the unfurled tops of a certain type of fern that grows wild in the woods. Don’t overcook them or the will get mushy. If you can’t get fiddleheads, asparagus would be a nice substitute.
Continue reading “Grilled Chicken with Roasted Fiddleheads and Sweet Vidalia Onion” »
No matter if your steak is Hereford, Angus, Highland, Wagyu, or anonymous: Slather on this grilling paste that also functions as a marinade. Dried morel mushrooms—or other dried wild mushrooms like porcini, available in the produce section of better grocery stores or online—can make a very savory addition to the spice cupboard. Simply grind them into a powder in a clean coffee grinder or blender, and then use them in delicious concoctions like this one. Slather this paste on a big, thick sirloin, on smaller filet mignons, or on pork tenderloin destined for the grill. Marinate for at least 30 minutes, then sear. This paste gives foods a deep, complex, beefy flavor.
Continue reading “Morel-Grilled Rib-Eye” »
An underused but delicious “fruit of the sea” around here is the lowly periwinkle, sometimes called “wrinkle.” Last night a friend of a fisherman showed up at my door with a large bag of these little beauties and said, “Hey, how do you cook these?” And I can tell you it is not hard.
The most difficult piece of the project is cleaning the lil’ buggers, which requires several changes of cold bath water and one last soak in heavily salted water and a scrub. After that I rinsed them again to be rid of the salt and prepared them in much the same way as a mussel. Wine, butter, garlic and lots of it as well as native bay leaves. A large heavy pot with a close fitting cover is key, as well as a fast flame, to “get a good cook on it” as a native friend of mine used to say!
Don’t be surprised if you find a few snails making a break for it. I soaked mine in the fridge and had to clean up the strays that jumped out of the bowl. (That might take some getting used to!) I added a seasonal fillip with a quick trip to the garden to fetch some green garlic stalks and voila! Dinner of the finest kind.
Not one to be rushed, it takes some time to pick the meat out of the shells. But when they emerge succulent and garlicky on the end of your lobster pick, you’ll find yourself settling down to the task and thinking “the world can wait.”
Continue reading “Garlicky Periwinkle with Chorizo Appetizer” »
The sweet-tart of the citrus complements the broccoli in this light soup. You can save four orange segments and use to garnish the soup or serve with yogurt gremolata, if desired.
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This recipe comes to us courtesy of the Damariscotta Farmers’ Market. Fiddleheads, a Maine delicacy, are in season now for a very short window of time. Enjoy them in a variety of ways. Here’s one simple and delicious recipe for you to try.
Maine Fiddlehead Salad
Damariscotta Farmers’ Market
2 cups fiddleheads, cleaned, cooked, and cooled
½ cup roasted red pepper strips
½ cup julienned Roma tomatoes
5 ounces fresh chevre
½ cup julienned red onion
¼ – ½ cup balsamic vinaigrette
Toss all ingredients together and serve.
Makes 1 large or 2 small side salads.
Sometimes you get a calzone that is basically a pizza folded in half. I prefer these, with a nice cheesy ricotta and greens for the filling. You can serve it with some warm tomato sauce or store-bought spaghetti sauce on the side for dipping.
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Editor’s Note: Here is another wonderful cookbook I received for review, called Flavors of the Florida Keys by Linda Gassenheimer. This entry called Lobster Escargot intrigued me, as it called for Maine lobster, which we all know is king.
Book note: A&B Lobster House has a prime spot with stunning views overlooking the Key West Bight, a part of Key West Harbor. You can reach it by walking along the Harbor Walk. Founded in 1947 by two men whose last names were Alonzo and Berlin, it’s still getting accolades today. Chef Phil Heimer won best appetizer at the Master Chef Competition for his lobster escargot. I’ve adapted his recipe for home cooking.
Continue reading “Maine Lobster Escargot” »