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Made in Maine recipes
Best Damn Mussels You’ll Ever Eat
from Great Eastern Mussels
2 lbs. Great Eastern Mussels
1 1/3 lbs. fresh angel-hair pasta
2 Tbsp. olive oil
2 Tbsp. unsalted butter
3 cloves garlic, minced
1/2 cup onion, minced
2 medium jalapeno peppers, de-seeded and finely chopped (use seeds if you’re adventurous)
2 tsp. fresh rosemary leaves
1 cup Chardonnay
1/2 cup heavy cream
l cup jack or Swiss cheese, grated and tossed in a bag with l Tbsp. flour to coat
Optional: Garnish with fresh oregano (chopped) and Parmesan cheese
INSTRUCTIONS:
Cook angel hair pasta. Drain, then toss with olive oil. Put pasta in large serving dish and keep warm. In large pot, saute garlic, onions, jalapenos, and rosemary with the butter for one minute. Add wine and mussels. Turn heat to high and steam for 3 minutes until shells open. Remove mussels with slotted spoon and arrange in shells over pasta. Keep warm. To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally. Remove from heat and pour over mussels and pasta. Garnish, then serve with crusty French bread and salad.
Serves: 4
Sweet & Sour Slaw
from Morse’s Sauerkraut,
courtesy “A Passion for Sauerkraut” by Samuel Hofer
1 1/2 cups sugar
1/4 cup vegetable oil
1/2 cup apple cider vinegar
4 cups Morse’s Sauerkraut, drained
1 cup chopped onion
1/2 cup chopped celery
3/4 cup finely chopped green pepper
3/4 cup finely chopped red pepper
3/4 cup finely chopped yellow pepper
1 tsp. mustard seeds
1 tsp. celery seeds
INSTRUCTIONS:
Combine all ingredients and toss to mix well. Cover and refrigerate six to eight hours. Serve as a side dish or topping for barbecued pork sandwiches.
Serves: 15
Rocky Bay Beer Marinated Baked Brewers’ Wings
Recommended beer: Rocky Bay Fog Horn Ale, Noreaster Stout, Katie’s Celtic Red, Black Castle or Summer Ale
Marinade:
1/4 cup olive oil
1/2 cup beer
1/4 cup soy sauce
1/8 cup lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. ginger
1 clove garlic, mashed
3 to 3 1/2 lbs. chicken wings
INSTRUCTIONS:
Combine all ingredients and blend well. Rinse the chicken well under very cold water, then drain on paper towels. Place the chicken in a large bowl or plastic bag and pour the marinade over it. Turn all the pieces to coat thoroughly with marinade. Cover or seal tightly and refrigerate 8 to 24 hours.
Preheat the oven to 350 degrees. Place chicken, skin side up, in a roasting pan. Bake until chicken is a deep golden brown (about one hour).
Serve with Rocky Bay Beer and enjoy. Cheers!
State of Maine Cheese Company’s Overnight Cheese-Wine Omelet
(can be halved)
1 large loaf French bread (broken into small pieces)
3/4 pound shredded swiss cheese
9 pieces genoa salami, ham or cooked sausage chopped (optional)
4 large chopped scallions
1/8 tsp. red pepper
3 1/4 cup milk
16 eggs
6 tbsp. unsalted, melted butter
1/2 lb. shredded sabbathday lake vegetable monterey jack
1/2 cup white wine
3/4 tsp. dry mustard
1 tsp. black pepper
2/3 cup grated Parmesan cheese
1 1/2 cup sour cream
INSTRUCTIONS:
Butter two 3-quart baking pans (9”x13”). Spread bread over bottom, drizzle butter over bread. Sprinkle with shredded cheese and meats if desired. Beat together eggs, milk, wine, scallions, mustard and pepper until foamy. Pour over cheese. Cover with foil and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees for one hour or until set. Uncover, spread sour cream over it and sprinkle with Parmesan cheese and back another 10 minutes until browned.
Miss Plum’s Matinicus Omelet by Irene Johnson
3 eggs (omelet mixture)
2 tbsp. half & half (omelet mixture)
red onion diced (handful)
tomato diced (handful)
mushroom sliced (handful)
Fresh Maine crabmeat
Mild cheddar cheese
INSTRUCTIONS:
Sauté vegetables briefly. Top with omelet mixture. Fluff eggs as they begin to cook by pushing edges inward. Top with crabmeat and cheddar cheese. Bake in oven until cheddar melts. Serve open face with toast and homefries.