PDF Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors

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Place the bread on a work surface and spread evenly with the scallion butter. With a large knife, cut off the crusts; then cut each piece of bread diagonally into four triangles. Arrange on a platter and scatter with the capers, pressing them into the salmon. Grind the pepper to taste over the top. These can be made up to 3 hours ahead.

Cover with damp paper towels, then wrap with plastic wrap and refrigerate. If desired, garnish with the scallion brushes before serving. Note: To make the scallion brushes, trim 4 or 5 scallions into 4-inch lengths and cut off the root ends. Make 4 or 5 cuts 1 inch long in the white ends of the scallions. Drop into a bowl of water and ice cubes and let stand for about 30 minutes. The ends of the scallions will open up into a feathery brush. For about a hundred years, salt cod was packaged in cute little wooden boxes, and Mainers loved to combine it with mashed potatoes and shape it into delicate cakes see Salt Codfish Cakes with Bacon.

It was beginning to fade from the scene, but recently, because of its deliciously intense flavor, salt cod experienced something of a resurgence. This mousse, called brandade de morue, is a classic French treatment for the salted fish, and since Maine does have ties with French Canada, I think it can very legitimately be included here.

- definition of by The Free Dictionary

Soak the cod in a large dish in cold water to cover overnight, changing the water twice. Drain, place the cod in a saucepan or large skillet, add water to cover, and bring to a boil. Simmer over medium-low heat until the fish is soft and flakes easily with a fork, 15 to 20 minutes. Drain and, when cool enough to handle, strip off and discard any skin and remove any bones.

With the motor running, drizzle the remaining cream and the olive oil through the feed tube, processing until smooth, creamy, and light. Transfer to a bowl and stir in the chives, lemon juice, and nutmeg. Season with the salt and pepper to taste. It may not need salt; the salt cod may provide enough. The mousse can be prepared a day ahead and refrigerated. Bring to room temperature if prepared ahead , garnish with the chive spears, surround with the vegetables, and serve. This spread, bound with mayonnaise and some cream cheese to give it a bit of body and spiked with lemon and tarragon, is my favorite treatment of the delicate meat.

It's got just enough seasoning to enhance, while allowing the incredible flavor of the fresh crabmeat to still shine through. Whisk together the mayonnaise, cream cheese, scallions, tarragon, lemon zest, and cayenne in a large bowl until smooth. Add the crab and stir with a large fork until well mixed. Season with the salt to taste. You can make this up to 6 hours ahead and refrigerate. Spoon the crab mixture atop the cucumber slices, garnish with a tarragon sprig, if desired, and serve.

Alternatively, place the crab mixture in a bowl, surround with the cucumber slices, and let guests serve themselves. Note: If you forget to leave the cream cheese out at room temperature for an hour or so to soften, simply remove from its foil wrapper and zap it in the microwave for a few seconds.

Of course, you can make them with any good-quality fresh or pasteurized crabmeat. To serve the cakes as a knife-and-fork first course, shape them larger and present two or three on a plate, topped with dollops of the sauce. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl.

Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions.

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To make the crab cakes, lightly beat the egg in a large bowl. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs.

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Arrange on a wax paper-lined baking sheet. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks.

If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Bake the cakes until hot and crisp, 10 to 15 minutes. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. But if you use the lobster meat as part of a single-bite hors d'oeuvre, then it becomes ever so much more affordable. The inspiration for these very pretty and absolutely delicious little skewers comes from my friend Holly Williams, who lives in Georgia.

Sometimes it takes the insight of a person "from away" to illuminate what should have been obvious all along. Whisk together the oil, cilantro, lime zest and juice, garlic, salt, and cayenne in a medium-sized bowl. Add the lobster meat and stir to combine.

Marinate in the refrigerator for at least 1 hour, or for up to 4 hours. When ready to assemble, thread the skewers with one cube of melon, one slice of lime, and a chunk of lobster. If using the longer skewers, stack the food near the end of the pick so that guests can eat it easily. Arrange the skewers on a platter. The skewers can be assembled up to about an hour ahead and refrigerated, covered. Garnish with the cilantro sprigs before serving. Note: To make the lime triangles, cut a lime in half lengthwise and cut several very thin slices. I put out large bowls of the mussels, along with baskets of cubed peasant bread.

Guests serve themselves a bowl full, eat them mostly with their fingers, and mop up the sauce with the bread.

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The sauce gets its delightfully salty intensity from a little hit of anchovies. Heat the oil in a medium-sized skillet. Cook the onion in the oil over medium heat until softened, about 5 minutes. Add the garlic and anchovies and cook, mashing the anchovies until they dissolve, for 2 minutes.

Stir in the lemon and lime zest and juice and the pepper flakes. This base can be made a day or so ahead and refrigerated, or frozen for up to 3 weeks. Combine the mussels and wine in a large pot.

Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors By Brooke Dojny

Cover, bring to a boil, reduce the heat to medium, and cook until the mussels open, 4 to 10 minutes, depending on size. Remove the mussels from the pot with a slotted spoon and transfer to a serving bowl. Meanwhile, if the citrus sauce base has been refrigerated or frozen, reheat in a saucepan. Carefully pour the mussel broth into the citrus mixture, leaving behind the last third or so of the liquid, lest it contain any grit. Pour this sauce over the mussels, sprinkle with parsley, garnish with the lemon and lime slices, and serve.

Gourmet Heritage Recipes. Maine Sesquicentennial Official Cookbook. Recipes - The Sunshine Club and Friends. Bell and Marilyn Bell signed by Rev. Earl H. This cookbook is from ADK members from southern Maine. Maine LobsterDirect. Recipes to Remember - York Hospital - celebrating the first years!

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