Grilled Pumpkin with Arugula in Cumin and Honey Vinaigrette This recipe comes from Chef Richard Schmitt at The Inn at Thorn Hill. INGREDIENTS 1 small pumpkin, peeled, seeded and cut into wedges 1 tablespoon toasted and ground cumin 1/4 cup honey 1/4 cup rice wine vinegar 3/4 cups olive oil Salt and pepper to taste
[continue reading...]

Grilled Lobster with Avocado-Lime Mayonnaise Many lobster purists resist the idea of grilling lobster, convinced that it is best boiled or steamed, period. While we are devoted consumers of simple boiled lobster, this is a fun summer dish for a cookout. INGREDIENTS 2 ripe avocados, peeled and diced 3/4 cup mayonnaise Juice of 1 lime,
[continue reading...]

Here are two more “low and slow” recipes from the forthcoming Maine Classics: More Than 150 Delicious Recipes From Downeast by James Beard Award-winning chefs Mark Gaier and Clark Frasier, with Flavor contributor Rachel Forrest. (Running Press, April 2011.) Gaier and Frasier own the highly regarded Arrows restaurant in Ogunquit, Maine, as well as their
[continue reading...]

The following two recipes are excerpted from Julia Child’s The Way To Cook, courtesy of Savenor’s Market. Roast Leg of Lamb Roasting. 18–20 minutes per pound at 400 degrees Fahrenheit. Place the lamb fat side up on the rack in the roasting pan. Set in the middle level of the preheated oven. Baste several times
[continue reading...]

This classic Cajun dish was made famous by New Orleans chef Paul Prudhomme. You can buy really good Cajun Blackening Spices (including Chef Paul’s own brand) in the grocery store, but you can also make your own. You can increase the quantities here to make extra which you can store in an airtight container. Blackened
[continue reading...]

Brown butter with sage is a classic Italian “sauce” for pasta—often ravioli or other pasta stuffed with squash or pumpkin. It is simple and elegant, and lets the flavors of the dish shine through. That is why I like it so much over flounder. Oven-roasted winter squash pairs up nicely as a side dish. Pan-Fried
[continue reading...]

Grilled Swordfish with a Mint Gremolata Gremolata is a traditional garnish/flavoring added to osso bucco. It is a simple mixture of grated lemon rind, finely chopped or mashed garlic, and minced parsley. With the aromatic lemon zest, this wonderful combination is a natural for seafood. INGREDIENTS 2 tablespoons fresh flat-leafed parsley, finely chopped 1 tablespoon
[continue reading...]

Grilled Mackerel with Citrus and Fennel INGREDIENTS 1/2 teaspoon fresh lemon zest, finely grated 1/2 teaspoon grated orange zest 1 1/2 tablespoons fresh lemon juice 1/3 cup extra-virgin olive oil One bulb fennel, sliced 3 tablespoons fresh oregano, finely chopped, plus 4 large sprigs 1/4 cup flat-leaf parsley, chopped 4 whole Atlantic mackerel, about 1
[continue reading...]

This is a quick and easy preparation that is definitely good enough for a dinner party. Crab-Stuffed Flounder Roulades INGREDIENTS 12 ounces of fresh or frozen crabmeat 1 tablespoon mayonnaise 1 tablespoon shallot, diced 1 tablespoon fresh chives, sliced 4 flounder fillets, each 4–5 ounces 2 tablespoon olive oil Salt and pepper to taste METHOD
[continue reading...]

In Italy, guanciale, or cured pork jowl, is considered essential. It’s difficult to find in the U.S. so pancetta makes a good substitute. This recipe calls for bucatini, a hollow spaghetti-like noodle. This a great showcase for all the luscious tomatoes that are now ripening all over New England! This recipe is reprinted with permission
[continue reading...]