I love fresh salsa with grilled fish and this is an unusual (and very colorful) salsa, made with blueberries and corn. I like to make it in the summer when both are in season.
Continue reading “Linda Greenlaw’s Grilled Salmon with Fresh Blueberry Corn Salsa” »
This is a very old Maine recipe that comes from the days when fish was salted (or corned) to preserve it. The first time I tasted corned hake was several years ago when the captain of a commercial fishing boat fixed it as a special treat for his crew. (This was a memorable occasion itself, because it’s rare that a captain actually cooks.) He started with a fresh hake, which he buried in a pound of table salt for a day or so. The corned fish then gets “freshened” in several changes of water to remove most of the excess salt, then cooked. If you can’t get your hands on a hake, any salt fish, such as salt cod, will do just fine.
salt fish image courtesy of grit.com
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Let’s face it: Blueberry pancakes are usually the result of a very poor blueberry-picking expedition. I would imagine that my mother was bored to tears every time I left the house with a bucket, promising enough berries for several pies and returning with what made a couple of skimpy pancakes. She often tried to pass the meager harvest off as a topping for cereal or ice cream, but I usually insisted on pancakes. These are exceptionally light, due to the beaten egg whites. Continue reading “Wild Blueberry Pancakes” »
Beets may be the unsung hero of the vegetable world. I rarely think of cooking beets–I don’t know why–but when I do, I love to make this salad. It’s as delicious as it is aesthetically pleasing. Continue reading “Tricolor Beet Salad” »
I have to admit that my first Dark and Stormy did little to impress me. It was served as a “welcome aboard” libation upon boarding a visiting sailboat in the Isle au Haut thoroughfare. Two friends and I were handed large plastic beer mugs filled to the brim with a brownish beverage. A chronic problem with yacht drinks is a shortage of ice, and my first encounter with the cocktail was no exception, as the bartender had been stingy with cubes and generous with rum. After one sip, Patti and Doug looked frantically around the cockpit for a plant to water. Being the heartier sailor the three, I was able to choke mine down, trying to avoid swallowing the tired wedge of lime that drifted aimlessly in the sea of booze. The next Dark and Stormy I drank was made with perfect proportions and it has become one of my favorite cocktails.
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We eat a lot of salads, mostly because we enjoy them, the also for health reasons. This one is a particular favorite and we like the fact that it’s made with some of the best local New England ingredients, including the maple syrup, cranberries, and goat cheese. It makes a great first course or is substantial enough to be a light meal by itself. You can vary the amounts of ingredients to suit your taste.
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Here's a great recipe for swordfish–this one with a neat spiced cucumber topping. Swordfish happens to be my personal all-time favorite seafood, but then I have been spoiled by years of thick swordfish steaks cut seconds after the fish have landed on deck. In general, the quality of fish to the consumer has improved drastically in the past twenty years. Commercial boats are often equipped with saltwater ice-making capability and much fish is sold at auction where the middleman sees, smells, and feels the product. Also, there is a great incentive to deliver pristine fish, because the best-quality fish commands the highest price.
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A friend who drags scallops showed up at my door one evening bearing the gift of 2 gallons of freshly shucked scallops. (This may be due to the fact that he had overimbibed at a party on a previous night, passed out in the middle of my kitchen floor, and had to be carried home. The gift was appreciated, and he was forgiven.) The scallops were gorgeous! Although scallops do freeze well, nothing compares to those straight out of the shell. I tried to consume as many scallops as I could while they were fresh. Luckily, I also love them marinated and grilled. The only way to hurt them is to dry them out by overcooking. Like most seafood, to err on the side of undercooking is divine!
Continue reading “Linda Greenlaw’s Grilled Marinated Scallops with Ginger and Sesame” »
When the mackerel are running, any idiot can catch them. For those mackerel lovers out there, here's a way to cook it so it can really be enjoyed. You'll need four nice big fat mackerel ("horse" mackerel, as opposed to the smaller fish called "tinker" mackerel) that are big enough to be filleted.
Continue reading “Linda Greenlaw’s Spicy Pan-Fried Mackerel Fingers” »
One evening I wandered into an Irish pub in Portland, Maine, where the special of the evening was Oysters Guinness, made with Maine oysters from Pemaquid. I ordered a bowl and was tempted to lick the inside of the crockery–it was that good.
I’m shy about asking chefs for recipes and thought I’d try to reproduce the stew on my own. I haven’t quite perfected it yet, but this is pretty darned close!
Continue reading “Linda Greenlaw’s Pemaquid Oyster Stew with Guinness and Vidalia Onions” »