It’s finally beach and BBQ season for us in Maine. We have such a short season that we enjoy as much time outside as humanly possible. Weekends get planned months in advance. You’ll even see us outside cooking on the grill, in the rain. Hungry seagulls and insects flying around looking for food. Tourists lurking about everywhere we go. We even go to the beach on over-cast, cloudy days. Telling ourselves “it will clear up soon, the sun will shine!” Sand, sun and lobsters. Blueberries, boats and BBQ’s. What’s not to love about summer in Maine?
I’ve put together some of my favorite summer inspired recipes for you. I’ll be adding more, so check back. As always, let me know what you think. I love your comments.
Sea glass and stones I found in Bar Harbor last summer
Cooking and dining outside has to be one of my favorite things to do. And nothing says summer like fresh sweet corn-on-the-cob. Next time you’re grilling, toss a few ears (of corn) on the barby to really fire-up the flavors. Roll it around for 10 minutes or so or until it’s charred in several places (giving it gorgeous grill marks!) Then drizzle generously with this wonderful fragrant and tangy lime basil butter. Scrumptious!
For rave reviews, serve-up this flavorful gourmet grilled corn to your family and friends next weekend. BBQ season is finally here!
These photos were taken on my friend James’s riverside deck. The first official BBQ of the season, it was quite the party. He’s a great cook and has fabulous taste. Just look at that Laura Ashley table-cloth! I’ll post the shrimp orzo salad and rhubarb crisp recipe asap..
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I just had to share with you Lisa’s Awesome Taco Appetizer. A gorgeous and most delicious South-Of-The-Border dish that can best be described by saying, it’s a cross between a layered dip and a healthy salad. I know you’re probably thinking that I came up with this fabulous appetizer, since my name is in fact Lisa but I can’t take the credit, my good friend Lisa has been making this dip for years. According to her everyone LOVES it, and she usually has to double this recipe because it disappears so fast!
Let me know what you think…
8 oz. sour cream
8 oz. cream cheese, softened
1 packet taco seasoning
romaine lettuce, 1 head, shredded
12 oz. bag shredded Mexican cheese (or more if needed)
1 large tomato, chopped, seeded, and drained
chopped green or onion green chili’s (optional)
chopped bell pepper, red, green or yellow
1 handful sliced black olives
avocado, jalapenos or chipotles, sliced (to garnish)
lemon or lime juice, squeeze over the top
large bag of Dorrito’s or sliced carrot & cukes
Have fun with this dish and make it your own signature appetizer or make it a meal. Toss on some leftover chicken, beef or black beans. And/or add a scoop of guacamole to the center. PS. Lisa says “the Doritos really make it” Don’t forget the margaritas!
Prep Time: 15 mins Total Time: 15 mins Large platter (with sides)
Whisk together the sour cream cream cheese and taco seasoning.
Early spring in Maine, Canada and The South of France includes a delicacy that we all call fiddleheads. A tightly furled frond usually found near fresh water. You can enjoy these fabulous ferns many ways and I’ve included a few excellent recipes below.
We like to serve fiddleheads steamed and buttered along with fresh brook trout or grilled salmon. But if you’re a pansy, have your baby ferns with lemony Hollandaise sauce. You can’t go wrong with Hollandaise sauce. Am I right?
I suppose if you can’t find fresh fiddleheads in your neck-of the-woods you may substitute asparagus or Brussels sprouts.
* Shopping results to order fiddleheads etc. click here, very interesting!
This fabulous fiddlehead recipe and gorgeous photo comes to us courtesy of our good friend Rebecca Daigle of Maine Foodie Finds a great new website that you need to check out. And if my baked in Maine copyright didn’t automatically go right over the top of her name you would see it there! Anyway, Rebecca’s photo and recipe are brilliant. See for yourself…
FIDDLEHEAD FARFALLE WITH SALMON
8 oz. salmon, grilled or broiled, then flaked
12 oz. fiddleheads, steamed or sautéed
6 oz. farfalle pasta, cooked and drained
1/2 orange bell pepper, julienned
12 grape tomatoes, halved
4 oz feta cheese, crumbled
1/4 cup balsamic dressing
In a large bowl, combine prepared fiddleheads, pasta, orange pepper and tomatoes. Drizzle balsamic dressing and toss. Add the flaked salmon and feta, and toss lightly. Squeeze fresh lemon juice over the salad, if desired. Served warm or chilled.
Everyone needs a great go-to recipe for classic French Hollandaise sauce. You know, that rich, smooth, heavenly, and delightfully lemony sauce. The one that we “health-nuts” try like hell to avoid? The sauce that makes eggs Benedict worth waking up early for, and going to brunch on Sunday. That sexy sauce that makes asparagus sing. The very sauce when poured over salmon entices even small children to devour. Yes dears, Hollandaise is the sauce you need to learn to make.
I see you rolling your eyes over there. I know what your thinking. I’m here to tell you that if you can follow a recipe you can make this fabulous sauce. I just know it! So make Julia Child proud of you. And get your whisk ready. Remember to remain vigilant, and as my foodie-friend James insists “honey, you just can’t walk away from the stove!!!”
If you like this recipe and want to share it with your family/friends, just click on the facebook link above. *You may want to print and save this one.
Eggs Benedict with Sautéed Spinach & Mushrooms, and side of home fries.
One of my favorite breakfasts. Just substitute lobster for meat. Heavenly.
* I read somewhere that when Martha Stewart was in Jail she was asked the question: “What did you miss the most in jail?” She didn’t mention her daughter Alexa, her beloved dogs, or even one of her gorgeous estates.
She said “lemons.” She missed the flavor of lemon most of all. I love you Martha.
Classic French Hollandaise Sauce
(Recipe adapted from Alton Brown)
3 egg yolks
1 teaspoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until you pull your whisk through, the mixture coats the whisk (like in the photo above).
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. *You may cheat and slowly add melted butter instead of the chilled pieces. But remember, “you just can’t leave the stove!”
Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm. If the sauce starts to break, whisk in some warm water.
To make Sauce Béarnaise I add some finely chopped tarragon and fresh black pepper. Yum.