Sunday, June 26, 2011

Maine Popovers

#Maine, #Popovers

I found this at Jordon's Pond in Maine and needed to figure out how to make them. The best directions are in this video. Check it out:

Sunday, June 19, 2011

Maine Lobster Roll

( #Maine, #LobsterRoll )


1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment


1. Prepare the lobster salad.
2. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
3. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
4. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper.
5. Cover with plastic wrap and chill for 30 minutes to 1 hour.
6. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead.
7. When the buns are ready, stuff them with the chilled lobster salad.

Sunday, June 12, 2011

Leftover Steak Stew

2 filet mignon tails (or 15 oz of any red meat you like - I had this in my freezer)
3 diced potatoes
2 diced onions
3 cups beef broth
1 32 oz can of crushed tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon salt
1 teaspoon pepper
1 teaspoon Italian seasonings

1. Put everything in a crock pot
2. Set it to high and to cook for 5 hours
3. Walk away for 5 hours. When you come back, the meat should fall apart with a fork. Break it up and serve.


Sunday, June 05, 2011

Biscuits and Sausage Gravy

( #Biscuits, #Sausage )
Credit: Simply Recipes

A couple of weeks ago I spent the weekend in Virginia and had myself some excellent Biscuits and Gravy, I needed to find a recipe so I make it without a 4 hour drive.


Buttermilk Biscuit Recipe Ingredients:
2 ½ cups self-rising flour (plus extra for flouring your surface)
2 tsp sugar (Optional)
½ tsp kosher salt
4 Tbsp vegetable shortening (see Baking Tips below)
4 Tbsp butter (chilled)
1 cup chilled buttermilk (plus 1-2 tbsp more, if needed)
1 tbsp melted butter (Optional: to brush on top of biscuits after baking)

Sausage Gravy Ingredients:
1 lb sage-flavored pork sausage
¼ cup finely chopped white or yellow onion
6 tbsp all purpose flour
4 cups whole milk
½ tsp poultry seasoning
½ tsp ground nutmeg
¼ tsp salt
1-2 dashes of Worcestershire sauce
1-2 dashes of Tabasco sauce, cayenne pepper, or other hot sauce
1-2 tbsp butter or bacon grease (if needed)


Buttermilk Biscuits

Baking Tips: 1) Spoon the flour into your measuring cup, and level it off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup, yielding too much flour, 2) Instead of 4 Tbsp each of butter and shortening, feel free to use 8 Tbsp of shortening or butter, or any combination up to 8 Tbsp.

1 Preheat oven to 450 F. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready (lined with Silpat sheets if you have them).

2 Whisk together flour, sugar and salt in a medium-sized bowl. Using a fork or a pastry blender cut in the shortening and butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.

3 Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.

4 With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.

5 Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.

6 Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.

7 Optional: Brush the tops of the biscuits with melted butter. (That is NOT optional!)

Sausage Gravy

1 Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.

2 Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter (or bacon grease) to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.

3 Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt – cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!