We wish all the moms out there are very Happy Mother’s Day! We hope you are able to kick back, relax, and feel the love and appreciation. Here’s a great cocktail from “Dr. Mixologist” to celebrate you! Click the image below for the recipe.
Mother’s Day Blackberry Champagne Cocktail image courtesy of drinkoftheweek.com, recipe courtesy of relish.com
Here are more recipes for Cinco de Mayo courtesy of abullseyeview.com. Click on the image below for a link to the full festival menu. Feliz Cinco de Mayo!
image by Chris New
Add some great taste to your Cinco de Mayo festivities with these recipes for salsa verde and guacamole from goodlifeeats.com. Click on the image below for complete instructions.
Here’s a great plan for using that stash of Easter candy that is coming into your home! Click on the image below to learn how to make these Easter treats!
Photo courtesy of Chris New.
‘Tis the day for everyone to celebrate all things Irish, and there is no better place to begin than in the kitchen. The following recipes for mini shepherd’s pies and Guinness cupcakes will have you in the spirit of St. Patrick’s Day in no time. Erin Go Bragh!
Click on the image below for a link to some great St. Patrick’s Day recipes!
Image and recipes courtesy of abullseyeview.com
This New England recipe is a nod in congratulations to our own New England Patriots. Celebrate Superbowl XLVI by serving up these Lobster Nachos, which make a decadent snack or appetizer that’s easy to prepare if you start with cooked lobster meat. Congrats, Pats!!
Lobster Nachos
about.com
1 13.5-ounce bag of white or red corn tortilla chips
4 Tablespoons butter
2 cloves garlic, minced
1 cup red onion, chopped
2 4-ounce cans baby shrimp, drained
8-14 ounces of cooked lobster meat
8 ounces shredded Monterey Jack cheese
8 ounces shredded cheddar cheese
2 medium tomatoes, chopped
2-3 scallions, chopped
1 cup sour cream
1 16-ounce jar of salsa
Preheat oven to 350°.
Layer tortilla chips in a 13″ x 9″ x 2″ baking dish.
Blend cheeses. Sprinkle half of the cheese mixture and tomatoes over tortilla chips.
Melt butter in large frying pan over medium heat.
Add garlic and onion to pan and sauté until onions are tender, approximately two minutes.
Add shrimp and lobster meat and heat until warm, about three minutes.
Drain and layer warm seafood mixture on top of nachos.
Top with the remaining cheese and bake at 350° for about 15 minutes until cheese is melted.
Top with scallions and dollops of sour cream. Serve hot with salsa on the side.
Serving Suggestion: Wash these Lobster Nachos down with Shipyard Export Ale, which is brewed in Portland, Maine, and available throughout the U.S.
Serves 8.
Rachael Ray – Emmy Award-winning host, author, and energetic culinary guru — creates an easy-to-make slushy for grownups. An absolute must-have for New Year’s morning.
Frozen Peach Champagne Cocktail
Rachael Ray, abullseyeview.com
What You’ll Need
¼ cup sugar, to rim glasses
1 pint peach sorbet
2 shots Triple Sec, Grand Marnier, or Cointreau
1/3 bottle chilled champagne or sparkling wine
Optional: raspberries and 4 sprigs mint
What You’ll Do
Place a shallow bowl of water alongside a shallow bowl with ¼ cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly.
Blend until smooth and pour into cocktail glasses. Careful! Don’t wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.
Serves 4.
What’s the perfect gift for… the foodie on your list? The relative or friend who is currently a Mainer in exile, longing for a taste of their home state? The person who has everything? Yourself?
It’s not too late to order the gift of Maine Food & Lifestyle magazine, a gift that will continue giving all year long with great recipes, local chef profiles, in-depth articles, and stunning photography.
Give the gift of Maine’s original food magazine, and make someone smile this holiday season. We’ll send the recipient a gift letter stating this gift is from you. Subscribe today for yourself or someone special on your holiday list!
Happy Holidays to you and those you love!
Melanie Hyatt & Jim Bazin
Thanksgiving is my favorite holiday and I have fond memories of the big day on the island. When we all gathered, as we did every year, it was a sight to behold. We would have such a wonderful day that no one went home until late in the evening. By that time I had made the turkey soup, so everyone ate again before they left.
Here is one of my favorite turkey recipes for you to enjoy with your family this holiday season.
image: thegrubdaily.com Continue reading “Citrus-Scented Roast Turkey” »
There are several noteworthy food events going on around the state this week. For example, did you know that it’s Maine Beer Week? Or that there is a Maine Harvest Festival happening this weekend in Bangor?
Saltwater Farm in Lincolnville is offering a Pig Butchering Workshop this weekend with Master Butcher Craig Linke, as well as ongoing classes and dinners. Check their calendar!
We know a lot of our readers are serious foodies, and many of you enjoy the challenge of entering cooking contests. Why not try your hand at one of these?
And if you’re looking to ease into the holiday spirit this year, there are several fairs and events beginning to happen all over the state!
This lobster dish was submitted to the 2011 Maine Lobster Chef of the Year competition by Chef Ryan Campbell of Lake Parlin Lodge and Cabins. His finalist entry was Maine Lobster Cake served with Mango Chutney Lobster Spring Roll, with Roasted Sweet Onions, Napa Cabbage, Avocado Cream Roasted Lobster Claw, Wild Mushroom Ragout, and Crispy Sweet Corn Fritter, Apple Smoked Bacon.
image from Maine Lobster Promotion Council
Classic Maine Lobster Roll; Asian Lobster Roll with Wasabi Mayonnaise; South American Lobster Roll with Corn & Chili Relish. These recipes were submitted for this year’s Lobster Chef of the Year competition by Finalist Kristian Burrin, Executive Chef of the Seasons of Stonington Restaurant.
image from Maine Lobster Promotion Council
Trio of Maine Lobster Rolls
Click here for WCSH6/207 video of Executive Chef Kristian Burrin, Seasons of Stonington Restaurant
Trio of Lobster Rolls
-Classic Maine Lobster Roll
-Asian Lobster Roll with Wasabi Mayonnaise
-South American Lobster Roll with Corn & Chili Relish
For this recipe you will need 24 ounces of cooked lobster meat which is around four 1 to 1.5 pound lobsters.
Classic Brioche lobster roll – Preparation Time 5-7 minutes
2 large broiche rolls
8 ounces cooked lobster meat
2 Tablespoons mayonnaise (homemade if you can)
Pinch of celery salt
Lemon zest to garnish
1 ounce melted butter
Chop the cooked lobster into ¼ inch pieces and mix with the mayonnaise adding the pinch of celery salt and set to the side. Melt the butter and brush the outside of the brioche roll and grill on medium heat till you have nice grill lines on all sides. Cut the brioche rolls in half and fill with 2 ounces of the lobster mayonnaise; place in the fridge till needed for plating.
Asian Lobster Roll – Preparation Time 10-15 minutes
For this recipe you will need a fryer and a 1 inch diameter metal cylinder.
3 sheets spring roll pastry or egg roll wrappers
1 egg white beaten
8 ounces cooked lobster meat
3 Tablespoons mayonnaise
1 teaspoon sriracha chili sauce
1 Tablespoon chopped cilantro (save one leaf for garnish)
Juice & zest of ½ lime
1 teaspoon very finely chopped ginger
1 teaspoon ready made wasabi
Heat the fryer to 300º. Take your spring roll pastry and cut it in half, lay it out, and brush the whole sheet with the beaten egg white. Roll one half round the metal cylinder as tight as you can.
Place the cylinder in the fryer basket and cook till nice golden brown. Remove from the basket and place on kitchen towel. After 2-3 minutes, pick up the cylinder with a cloth and carefully remove fried pastry. Repeat the steps till all six pastries are fried, leaving them on the towel to drain.
Take 2 Tablespoons of mayonnaise and mix in the ginger, chili sauce, lime juice and zest, and cilantro. Chop the cooked lobster into very small pieces and mix into the mayo. Carefully fill the pastry cylinders and place in fridge till need.
To make the wasabi mayonnaise, take 1 Tablespoon of mayonnaise and mix together with the wasabi.
South American Lobster Roll – Preparation Time 25 minutes
1 large sheet of puff pastry
8 ounces cooked lobster meat
4 ounces grated Gruyère cheese grated (try to use a good imported aged one)
1 egg beaten for brushing
½ teaspoon cumin seeds
1 fresh corn cob
4 ounces cherry tomatoes cut into quarters
1 fresh red chili finely sliced (de-seeded if you don’t want it too hot)
1 Tablespoon dark brown sugar
1 Tablespoon red wine vinegar
1 Tablespoon finely chopped cilantro
Preheat oven to 350º, cut the puff pastry into four 3 inch by 4 inch rectangles, and lay out on a baking tray with parchment paper. Chop the lobster into ½ inch pieces and place in the middle of the pastry, then divide the grated cheese between them putting it on top of lobster.
Brush round the edge of the pastry with the egg and then fold over to make a roll, making sure that the join is together. Then turn over so the seam is on the bottom. Brush the top of the pastry with egg and let dry for a few minutes, then repeat the brushing and sprinkle the cumin seed over the top. Bake in the oven for 20 minutes till it is nice and golden brown.
To make the relish, cut the corn off the cob and place in small pan; add the cherry tomatoes, chili, sugar, and vinegar and bring to boil. When the relish has boiled, reduce the heat and simmer for around 10 minutes. Remove from the heat and cool. When it has cooled, add the chopped cilantro.
To plate the dish, place the classic lobster roll at one end of the plate, put some wasabi mayonnaise in the middle, and run a spoon through it to make a streak and place the Asian lobster rolls on top. At the other end of the plate, place the South American lobster roll and put some corn relish on the corners, then impress and enjoy!
Yields 4 servings.
This lobster dish took top honors in the 2011 Maine Lobster Chef of the Year competition. The creation of Personal Chef Thomas Reagan of Kennebunk, it consists of a lobster tail poached in lemon butter sauce served atop a black and white sesame seed coated rice cake with an orange miso coleslaw garnish. Congratulations, Chef Thomas Reagan!
image from Maine Lobster Promotion Council
Continue reading “Slow Poached Maine Lobster Tail Nipponese” »
This recipe, entered into this year’s Great American Seafood Cook Off Contest by Chef Margaret McLellan, showcases the best of Maine ingredients.
Maine Lobster Mac and Cheese with Wild Blueberry Spiked Greens
Chef Margaret Salt McLellan, 2008 Maine Lobster Chef of the Year
Mac and Cheese
1 pound of high quality dry pasta –(Rigorosa Vesuvio if available is the best) or other shape that will hold sauce well such as mafalda or orzo
8 ounces of mascarpone
4 ounces of creamy goat cheese
Pinch of ground nutmeg
½ teaspoon sea salt
Pinch of white pepper
2 ounces of heavy cream
1 ounce of minced black truffles
3 black winter truffles (sliced paper thin)
Set out all ingredients at room temperature 1 hour before preparing
Bring 2 gallons of salted water to a rolling boil. Cook pasta till al dente. Strain and return to pot. Keep warm.
Stir in mascarpone, goat cheese, and heavy cream. Add seasonings and minced truffles gently. Do not over stir or mix. Cover and keep warm. Reserve sliced truffle for plating time.
Butter poached Maine lobster meat
1½ pounds of fresh cooked Maine lobster meat (claw and knuckle or combination of claw, knuckle, and tail)
1 pound of salted butter
1 Tablespoon of water
Step 1
Beurre Monte (Bur Mahn-tay)
Cut butter into 1 inch chunks. Hold at room temperature up to one hour.
Bring 1 Tablespoon of water to a boil in heavy deep sauté pan. Reduce heat to low. Add butter one or two chunks at a time, whisking to create an emulsion. Once this emulsifies, all the butter may be added. Turn heat to low.
Step 2
Adding Maine lobster meat: If using CK, add meat to beurre monte. Do not chop or cut. If using tail meat, cut tails into one inch medallions. Gently incorporate into butter. Cover and hold at low heat.
Blueberry spiked micro greens
4 ounces of Wild Maine Blueberry Vinaigrette
8 ounces of micro green blend
Wild Maine Blueberry Vinaigrette
1 pint of fresh Maine blueberries
16 ounces of water
4 ounces of sugar
4 ounces rice wine vinegar
12 ounces canola oil
¼ teaspoon lemon juice
Step 1
In heavy large sauce pan bring water to boil. Add cleaned blueberries and sugar. Reduce heat to medium. Cook down till this becomes a thick sauce. Stir often. Remove from heat. Cool to room temperature. Purée in blender.
Step 2
Add rice wine vinegar and lemon juice, pulse to incorporate. Set blender to “blend” setting and slowly add oil through pour spout until this emulsifies. Keeps about two weeks in refrigeration.
Assembly
Step 1
Spoon 4-6 ounces of mac and cheese into center of a pasta bowl or slope sided plate. A ring mold may be used also. Fan 3 slices of paper thin truffles on top.
Step 2
Arrange 3 ounces of Maine lobster meat on top and on side of the mac and cheese. Use equal amounts of claw, knuckle and tail meat. Ladle 1-2 ounces of butter sauce over the meat.
Step 3
Toss greens in 4 ounces of vinaigrette. Using tongs, place in equal portions on top of Lobster Mac and Cheese.
Step 4
Garnish-optional
ENJOY!
Serves 8.
It’s late July and I get mail from the Louisiana Seafood folks:
“Are you coming this year?”
Margaret Salt McLellan and Joe Ndungu plating up at this year’s Great American Seafood Cook Off.
Continue reading “Great American Seafood Cook Off 2011: Part 1″ »
In the new issue of Maine Food & Lifestyle magazine, Editorial Assistant Chelsea Sonksen shares the magic of a Full Moon Supper.
Just what is a “Full Moon Supper”, you may ask? We’ll give you a hint: It is a delightful local and seasonal dining experience to be had during the time of every full moon at Saltwater Farm in Lincolnville.
We were fortunate to join Chelsea on this enchanting communal dining experience. In her in-depth story, she tells the tale of a memorable evening from beginning to end, and Jim Bazin, publisher/photographer, captures the images which made it such a special night.
Saltwater Farm teamwork applied to putting together a delicious . . .
Strawberry-Rhubarb Shortcake
From appetizers to dessert, gracious hostesses Annemarie Ahern, Ladleah Dunn, Abby Avey, and Irene Yadao brought out the best in the seasonal local ingredients they prepared. Included in this article is their elegant recipe for lettuce and lovage soup.
From left: Abby Avey, Irene Yadao, Ladleah Dunn, Annemarie Ahearn
Find out what a Full Moon Supper at Saltwater Farm is really all about in this issue of Maine Food & Lifestyle magazine. Subscribe today!
Lynn Archer is something of a celebrity in these parts. She single-handedly threw down Bobby Flay in a match up in Buoy Park in Rockland two summers ago with her “King of Lobster Clubs”. Since then, she’s been continuing to do what she loves, cooking at her beloved Brass Compass Café in Rockland. That is, until a business opportunity and a chance to provide jobs in her community inspired her to add to her already adventurous life.
Lynn Archer at her new restaurant, Archer’s On The Pier.
image © Jim Bazin 2011
Lynn recently took helm of the former Boathouse Restaurant in Rockland, transforming it into her new restaurant, Archer’s on the Pier. Calling The Brass Compass her “grown child,” Lynn refers to Archer’s on the Pier as her “new baby.” With seating capacity for 150, a wraparound deck with gorgeous view of Rockland Harbor, and a menu that supports the local bounty of the state, Lynn is full sail ahead.
Cioppino Archer, one of Lynn Archer’s special dishes at Archer’s On The Pier
image © Jim Bazin 2011
Read all about Lynn Archer’s philosophy on cooking and life, her new restaurant, and get her recipe for Cioppino Archer in the new issue of Maine Food & Lifestyle magazine! Subscribe today!
Travel the world over, and you’ll be hard-pressed to find a spot as serene, as beautiful, and as delicious as Maine. But don’t take our word for it. Ask Andrew Zimmern, star of the Travel Channel’s Bizarre Foods with Andrew Zimmern.
In the new issue of Maine Food & Lifestyle, Andrew has many positive things to say about his adopted home state, including a touching tribute to his dad, who resides in Portland, and the highest praise for many of our favorite local chefs and restaurants. He shares his long history with Maine, his favorite haunts, and some outstanding Maine recipes, like one for Sweet and Sour Bangkok Style Lobster with Red Chiles.
Andrew and Bob Zimmern (Andrew’s father) enjoying some Maine Chowdah.
Whether dining out at restaurants like Hugo’s, Fore Street, or Back Bay Grill with his dad or hauling lobsters with the Greenlaw Family on Isle au Haut, Andrew thinks Maine is where the flavor’s at.
Captain Linda Greenlaw and Andrew Zimmern hauling traps on Isle au Haut.
Don’t miss this in-depth article with great images. Subscribe today to Maine’s original and only true food magazine!
Two great tastes that taste great together, Maine blueberries and white chocolate cheesecake! This recipe comes to us from the 2010 runner-up of the Union Fair Maine Wild Blueberry Dessert Contest, Faye Harvey. Faye is quite an accomplished baker, and her Maine Wild Blueberry Pie took top honors last year as well.
image 2010 by Jim Bazin.
Mini Blueberry & White Chocolate Cheesecakes
Faye Harvey, Union
Bottom crust:
1 cup ground nuts
1/3 cup melted butter
3 Tablespoons sugar
Cheesecakes:
1 8-ounce package cream cheese
1 egg
1 teaspoon vanilla
1 Tablespoon flour
¼ cup sugar
2 ounces white chocolate, melted (extra for drizzling)
Topping:
¼ cup sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
1/3 cup water
2½ cups fresh blueberries
Preheat oven to 375°. Lightly spray mini muffin pan. Blend cream cheese with egg, vanilla, flour, sugar, and white chocolate. Set aside. Mix ground nuts with butter and sugar. Divide mixture evenly among the 12 cups. Press crumbs on bottom and 1/3 of the way up the sides. Fill evenly with cheesecake mixture. Bake for 14 minutes. Cool completely and remove from pan.
Make glazed blueberry topping. In a medium saucepan, stir together sugar and cornstarch. Stir in lemon juice and water. Cook over medium heat until thick and clear, about 1 minute. Remove from heat and add blueberries all at once. Toss gently until coated. Top each cheesecake with 1 Tablespoon of blueberries. Drizzle with white chocolate.
Yields 1 dozen.
We’re excited to report that the new issue of Maine Food & Lifestyle magazine prints this week! Issue 13 will be available soon! On the cover, we tease you with our lobster dinners at Cod End in Tenants Harbor.
As always, we offer recipes galore from several Maine destinations. Engaging feature articles complete with gorgeous photography await your every turn of the page.
In this issue: Travel Channel Andrew Zimmern’s Maine Connection, including his favorite Maine restaurants and recipes; Old Vines Wine Bar in Kennebunk, and The Stolen Menu Café and The Union Grill/Bluff Pub in York; Amalfi On the Water and Rustica Cucina Italiana, both well-established Rockland restaurants; two new eateries: Scott Yakovenko’s Slipway in Thomaston and Lynn Archer’s Archer’s on the Pier in Rockland, and much, much more!
Certified Master Gardener Maryann Blaisdell shares her love of gardening in her debut column. Editorial Assistant Chelsea Sonksen offers a tribute to Rock City Coffee and explores the Magic of a Full Moon Supper at Saltwater Farm.
Come sample some more of the good life in Maine. Subscribe or give the gift of good taste to those you love!
