BUY LOCAL, BLUEBERRIES< SCALLOPS,SHRIMP,LOBSTER, CRABMEAT, OYSTERS
Damariscotta River Grill's Tempura Oysters
Pineapple Sticky Rice Cakes
1 Cup Japanese sticky rice
6 ounces pineapple juice
3/4 cup water
3/4 cup pineapple, diced small
2 Tablespoons diced red pepper
1/4 cup scallions, thinly sliced
1 Tablespoon soy sauce
1/2 teaspoon sesame oil
1 1/2 teaspoon rice wine vinegar
1 Tablespoon brown sugar
1 cup panko crumbs
Vegetable oil for frying
Combine rice, pineapple juice and water in sauce pan, cover and bring to a boil, reduce heat and simmer. Cook until all liquid is absorbed, approximately 20 minutes. Sautee
diced pineapple and diced red pepper until soft, about 2 minutes, add to cooked rice.
Add remaining ingredients except panko crumbs. Chill mixture.
Form rice cakes by using a heaping tablespoon of chilled rice, form a ball and press into cake form. Roll in panko crumbs coating the whole cake.
Passion Fruit Glaze
1 tablespoon vegetable oil
1 small shallot, minced
1 small garlic clove, minced
1 teaspoon minced fresh jalapeño
2 tablespoons minced red pepper
2 tablespoons rice wine vinegar
3/4 cup passion fruit puree
3/4 cup orange juice
1/4 cup honey
1/4 cup sugar
1 very small pinch of red pepper flakes
1 tablespoon cornstarch, diluted with 2 tablespoons cold water
Sautee shallot, garlic, jalapeño and red pepper in vegetable oil until soft, about 2 minutes.
Add remaining ingredients except diluted corn starch. Bring to a boil, add diluted cornstarch, bring back to a boil, remove from heat and chill.
Tempura Batter
1 egg
pinch of baking soda
1 cup cold club soda or cold water
1 cup sifted all purpose flour
Combine all ingredients and mix well.
Cooking and Serving:
24 Shucked Oysters
Vegetable oil for frying, heated to 350
Sliced scallions for garnish (optional)
Using vegetable oil, pan fry rice cakes over medium heat until golden brown on both sides. While cakes are frying, dip oysters one at a time in tempura batter. Fry in batches of 6 to 8 using enough oil to cover oysters.
Arrange three or four rice cakes on plate, top each cake with one fried oyster. Drizzle passion fruit glaze on oysters and decorate plate with more glaze. Sprinkle sliced scallions for garnish.
Serves six to eight.
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This is the recipe which won a televised “ Throw Down with Bobby Flay” contest broadcast in 2009.
Lynn Archer's Maine Lobster King Of Clubs
Ingredients:
Two 1&1/2 pound lobsters
Homemade white yeast bread
1 pound bacon, cooked
Beefsteak tomatoes, sliced
Greenleaf lettuce
mayonaise
Directions:
1.Boil and pick two 1 & 1/2 lbs of Maine Lobster (Lynn steams hers in seawater)
2. Cut lobster in big chunks and mix lightly with mayonnaise, then chill for at least an hour.
3. Toast 3 slices of bread. Spread mayonaise on all 3 slices.
4. Layer crisp bacon lettuce & tomato. Top with another slice of toast. Mound a generous portion of Lobster Salad and top with last slice of bread. Cut in half. Makes two big sandwiches, Yummm!
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Cinque Terre's Lobster Risotto
Lobster stock
1 lobster body, outside shell removed and rinsed w/cold water
1 cup chopped onion, celery and fennel {fennel tops saved in water}
1 bay leaf
4 fennel seeds, 4 peppercorns and 4 chili flakes
1 cup wine
3 cups water
1 clove garlic
1 slice of lemon
1 Tbsp tomato paste
1 Tbsp olive oil
Heat a sauté pan and add olive oil, vegetables, dry spices, garlic and cook lightly for 1 minute
Add tomato paste and cook 1 minute then add wine and bring to a boil.
In a 2 qt pot add lobster body, 3 cups water, vegetables and lemon.
Bring the stock to a boil, adjust to a simmer and cook covered for 30 minutes
Strain and set aside.
Basil Crumbs
1/2 cup Panko crumbs
8 leaves basil
2 tsp butter
Salt/pepper
1 Tbsp vegetable oil
Combine basil and vegetable oil in food processor and blend together
Melt butter in sauté pan and add panko crumbs, stir with wooden spoon till golden brown
Remove from heat and add in basil oil, stir crumbs and basil oil until mixed evenly
Butter lobster tail, cover with basil crumbs, cook in oven 6 minutes @ 400, until warmed
Risotto
1/2 cup carnaroli rice {Italian rice}
1 small onion diced
3 cups Lobster stock
2 cups white wine
1 tbs Butter
1 tbs chopped chives
Salt/pepper
1 tsp extra virgin olive oil
Chopped lobster claws and knuckles
Heat oven to 400 degrees
Heat sauce pot, add butter, onions and sweat 1 minute
Add rice and lightly toast
Add wine and cook till almost evaporated
Add 1 1/2 cups stock, stir to keep from sticking
Adjust heat to med and add stock as the rice absorbs it, stir to keep from sticking
Taste rice for el dente, just cooked through, season with salt and pepper, butter and lobster meat
Cover and put aside, heat lobster tail on sheet pan.
Plating
Place basil lobster tail on one side of plate and gently spoon rice on the other side
Add chives to the top of the rice and drizzle with extra virgin olive oil.
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Cal Hancock’s MAINE LOBSTER AND SHRIMP CAKES
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
2 Tbsp. chopped garlic
1/2 cup egg whites
1/2 cup heavy cream
1/4 tsp. salt
1/2 tsp. white pepper
1 tsp. chopped chives
1 tsp. chopped basil
1 lb.+ 6oz. Maine shrimp meat, chopped
1 lb. Maine lobster meat, chopped
1 cup panko bread crumbs
Melt butter in a skillet. Add onion, celery and garlic and cook until translucent - about 5 minutes. Remove from heat.
Using a food processor, puree 6oz. of the shrimp meat. Slowly add the egg white and the cream and process. Add salt, pepper, basil and chives to mix.
Put the chopped lobster and shrimp meat in a large bowl. Fold in the onion, celery and garlic mix and the pureed shrimp, cream and egg white mix to the meat. Mix well.
Form mixture into 3 oz. cakes and roll in the panko bread crumbs to cover each cake.
Melt 3 Tbsp.of butter or oil in a skillet and sauté the cakes 3-4 minutes per side.
Serve immediately with a squeeze of lemon or your favorite sauce.
Makes approximately 16 cakes.
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Pan Seared Scallops
With Truffle Parsnip Puree and Shaved Fennel
Ingredients:
1-pound large Sea Scallops, patted dry
1-tablespoon olive oil
2-tablespoons butter
Maine Sea Salt and freshly ground black pepper
Lightly season both sides of the scallops with salt and pepper. Heat the oil in a large skillet or sauté pan over medium-high heat. Add the scallops and cook until golden and just cooked through, about 2 minutes per side. Keep warm.
Parsnip Puree:
6 Lg. Parsnips
4 Tbs. Unsalted Butter
1-2 Cups of hot milk
Kosher salt, pepper and nutmeg
Truffle Oil (Optional)
Peel and cut the parsnips in medium size pieces, cover with cold water, add salt and boil until they are just cooked. Around 35 minutes. Strain and blend with the butter and add enough hot milk to get a rich silky texture. More milk might be added depending on starch content of the parsnips.
Add seasoning. Keep Warm.
Finishing the plate:
1 Fennel Bulb, Shaved super thin, pit removed
2-3 ea. Radishes, thin sliced
Tender Celery Leaves
Salt, pepper, fresh lemon Juice & Extra Virgin Olive Oil
Toss all ingredients at the last minute seasoning with salt & pepper and add fresh squeeze lemon juice and the oil.
Enjoy!
Chef Mitchell Kaldrovich
Inn by the Sea, Cape Elizabeth, ME
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Cal Hancock's Shellfish Watermelon Ceviche Salad
Ingredients:
1 navel orange
1/2 cup plus 2 Tbsp. fresh orange juice
1/4 cup fresh lime juice
1/2 cup diced (1/4 inch) seeded watermelon
1/2 tsp. finely grated peeled fresh ginger
1 1/2 Tbsp. finely diced red onion
2 to 3 tsp. finely chopped fresh jalapeno chile
1/2 tsp sea salt
1 1/2 Tbsp. chopped fresh mint
1 1/2 Tbsp. chopped fresh cilantro (optional)
1/4 lb. sea scallops, tough muscle removed if necessary and scallops cut into 1/2 inch pieces
1/4 lb. any size shrimp, cut into 1/2 inch pieces
1/4 lb. cooked lobster meat, cut into 1/2 inch pieces
4 heads Bibb or 2 heads Boston lettuce (1 1/4 lb)
Tortilla chips
Cut peel and white pitch from orange, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeno (to taste), and salt in a large bowl.
Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
Add scallops, shrimp, lobster, mint and cilantro to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
Trim and separate lettuce leaves. Serve ceviche with lettuce leaves and tortilla chips on the side (use slotted spoon to transfer ceviche to lettuce).
Makes 6 servings
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Cal Hancock's Maine Shrimp Custard Pie
Ingredients:
1 unbaked 9-inch pie shell
1 lb. cooked Maine shrimp meat
4-5 slices bacon, cooked and crumbled
3/4 cup chopped pimento
2 cups cream (or milk)
4 eggs
1/3 cup grated Parmesan cheese
1 tsp. chopped chives
1/2 tsp. salt
1/4 tsp. thyme
Dash of hot pepper sauce
Place shrimp in the pie shell and sprinkle with bacon bits and pimento. In mixing bowl beat eggs with milk, cheese, salt, thyme, chives and pepper sauce. Pour over shrimp mixture and bake at 375° for 40-45 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Serves 8.
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Cal Hancock’s Lobster Mac & Cheese
1 lb. cooked lobster meat, cut into ½ inch pieces
1 lb. pasta (any type)
2 cups light cream
8 Tbsp. butter divided
4 Tbsp. flour
16 oz. marscarpone cheese
2 shallots - minced
1 clove garlic - minced
½ cup panko bread crumbs
1 Tbsp. olive oil
1 Tbsp. fresh parsley - chopped (or 1tsp. dried)
1 Tbsp. fresh chives - chopped (or 1 tsp. dried)
1 tsp. lemon zest
2 Tbsp. parmesan or romano cheese
1 ½ tsp. salt
1 ½ tsp. white pepper
Crunchy topping:
In a saucepan, melt 2 Tbsp. butter. Add the minced garlic and sauté for 1-2 minutes. Add the panko bread crumbs, parsley, chives, olive oil, lemon zest, ½ tsp. salt and ½ tsp. white pepper.
Mix together to blend. Add the parmesan or romano cheese. Set aside.
Pasta:
In another pot, cook the pasta in boiling water. While the pasta is cooking, make the cheese sauce.
Cheese sauce:
Over medium heat, melt 4 Tbsp. butter in a large saucepan. Add 4 Tbsp. flour, 1 Tbsp. at a time, to the butter. Whisk the flour into the butter to blend. Slowly add the cream and whisk into the butter and flour mixture to create a white sauce. Continue heating until it thickens. Add the marscarpone cheese to the white sauce and mix to blend. Add the 1 tsp. salt and1 tsp. white pepper.
Lobster:
In a saucepan, melt 2 Tbsp. butter. Add the minced shallot and sauté for 1-2 minutes. Add the lobster meat and toss to cover and heat - about 1-2 minutes. Do not overcook - this is just to lightly heat the lobster meat. Add this mixture to the cheese sauce and mix together.
Drain the pasta. Spoon the pasta into the large saucepan of cheese and lobster. Mix well.
Spoon portions into pasta bowls and top with the seasoned panko crumbs. Serve immediately.
Serves 4.
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Joanne Nichols' Blueberry Lemon Ricotta Cheese Pancakes
Lemon Ricotta cheese pancakes: Ingredients:
1 1/2 cups unbleached all purpose flour
2 T. granular sugar 1 teas. baking powder
1/2 teas. baking soda
1/2 teas salt
2 large eggs separated
2 T. vegetable oil
1 1/4 cups buttermilk
1/2 cup ricotta cheese
1/4 cup orange juice
1 teas. lemon extract
1 T. lemon zest
2 cups of assorted fresh berries (blueberries, raspberries, blackberries, cut strawberries) use any or just one type of berry.
Directions: Mix together the flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl combine the egg yolks, oil, buttermilk, ricotta cheese, orange juice and lemon extract. Whisk together until smooth.
Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated. Sprinkle top of batter with lemon zest. In a small stainless steel bowl, beat egg whites just until stiff. Fold the egg whites into the batter just until incorporated.
Let set for 10 to 15 minutes. While batter is setting up, make your lemon sauce.
lemon sauce: Ingredients:
1 cup granular sugar
1/2 cup salted sweet cream butter
1/4 cup water
1 large egg yolk
1 T. lemon zest
3 T. fresh lemon juice
Combine all ingredients in a medium sized stainless steel sauce pan stirring constantly until the butter has melted and the sugar has dissolved on medium heat. Bring sauce to a boil uncovered and lower the temperature for one to two minutes. Remove from heat and let set, keeping warm until ready to serve. Butter large skillet and warm on medium to low flame or low heat. When butter begins to bubble, carefully drop batter on hot skillet approximately 1/4 to 1/2 cup per pancake.
Let the pancakes rise on the pan slightly then place assorted berries on top of each pancake pressing slightly into the batter. Once bottoms begin to brown, turn pancakes over to finish cooking just until lightly browned. Place finished pancakes on a large platter and top each with sweet cream butter, powdered sugar and pour warmed lemon sauce over the top.
Garnish with fresh strawberries or berries of choice or lemon wedges. Makes approximately 15 pancakes.
Tips: While mixing the batter, only mix together the ingredients just until the flour is mixed in. Do not over mix as this will make your pancakes tough in texture. Once you have folded in the egg whites, again do not over mix. The egg whites separated and beaten until stiff prior to adding to the batter will help insure your batter will be lighter in texture. Never heat your pan at a high or medium high temperature. The batter will be undercooked in the middle when pancakes need to be turned. Be patient and do cook these pancakes slowly to keep them delicate and delicious.
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Chef Mark Gaier is with Arrows Restaurant in Ogunquit. This is his recipe for Feta Herb Beignets and Wild Blueberry Vinaigrette :
Feta Herb Beignets
By adding feta cheese and chopped thyme to pate a choux you make a very tasty beignet!
For the pate a choux
1 cup all purpose flour
1/8 teaspoon kosher salt
1 cup water
1/3 cup unsalted butter
5 eggs
4 ounces crumbled Feta cheese
2 t chopped fresh thyme
1. Bring the water and butter to a boil in a heavy 2 qt sauce pan
2. Add the flour all at once and stir until very smooth with a wooden spoon. This should take only a minute or two at the most. Remove from heat
3. Allow to cool for 3 minutes in the sauce pan
4. Add the eggs 1 at a time beating with the wooden spoon thoroughly after each addition. The paste should be smooth and shiny
5. Allow to cool for about 10 minutes
6. Add the feta cheese and thyme and stir in gently
7. Cook the dough by dropping tablespoons into a deep fryer. Cook for about 3 minutes until they float and golden. You can practice with one to check the time by cooking and then breaking open to check for doneness. They should not be too runny or liquid inside.
Blueberry Vinaigrette
1/3 cup fresh lemon juice
2 T white wine or champagne vinegar
1/3 cup sour cream
1 ½ cup fresh or frozen Maine wild blueberries
3/4 t kosher salt
1/4 t black pepper
Dash of Tabasco sauce
½ cup canola oil
½ cup olive oil
1 Combine all ingredients except oils in a blender jar
2 Blend briefly
3 Gradually add oils, if blender bogs down remove jar and lightly shake back and forth
4 Check for seasoning
5 Store in refrigerator for up to 2 days in a tightly sealed non reactive container
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