Jennifer of No. Ya, Me
Aug 29, 2009 2:49 PM
When do we find out who won?

celia of Limerick, ME
Aug 28, 2009 11:59 AM
SMOKED TROUT PATE
(easy to make, excellent for any gathering)

2 pkts Ducktrap River of Maine Rainbow trout
1 lb unsalted Kates homemade UNsalted butter
ground pepper to taste
Juice of two lemons
Tablespoon of freshly grated horseradish, or bottled horseradish

Bring butter to room temperature, cut 3 4oz sticks into pieces, place half in Food Processor.
Skin the smoked trout filets (2 pkts = 4 filets which is enough for a party. Use 1 pkt if you are only having a few guests over). Check trout for small bones and flake into Food Processor together with the rest of the butter.
Juice the two lemons; add half the juice, together with 2 Teaspoons of horseradish to the Food Processor and chop.
When ingredients are mixed, taste, add pepper, more lemon / horseradish and butter if necessary.
Pack into a fish mold or free mold onto a plate, cover with plastic wrap and refridgerate until set.
Serve with thin toast made from Borealis bread or another great Maine bakery.

I have made this receipe for many years before I moved to Maine, but always with Maine smoked trout. Here are the websites for my ingredients.

http://www.kateshomemadebutter.com/Kates-Butter_butter-sticks.html
http://www.borealisbreads.com/
http://www.ducktrap.com/fin_fish.html

Rie of portland, me
Aug 28, 2009 10:39 AM
Crispy" Hana-bi "Lobster !

This crispy lobster is easy to make, and it's so delicious !!

::Ingredients
3 cups oil for frying
2 cups Fresh Cooked Maine Lobster Meat
3 oz bean vermicellli
1 cup all-purpose flour
1 egg, beaten

::Directions
1.Heat oil in deep-fryer or large skillet.
2.coat the lobster meat in the flour first, then dip in egg,and cover with vermicelli.
3.Fry lobster 5 minutes in hot oil until evenly white and crispy. It's looks like "Hana-bi" !

Serve with your favorite dipping sauce or just salt.

susan of falmouth, me
Aug 28, 2009 10:07 AM
Maine Veggie Fritters with Savory Harvest Toppings

Maine Veggie Fritters can be served with or without a combination of the following Savory and Sweet Toppings.

Maine Veggie Fritters – Makes 12
(Vegetables from your own garden or local Farmer’s Market)
Ingredients
1 Maine russet potato, peeled
1 Maine carrot, peeled
1 Maine zucchini, ends trimmed
1 onion, cut in half and sliced thin
2 teaspoons sea salt (Maine Sea Salt Company)
2 large eggs
Freshly ground black pepper
1/3 cup olive oil or vegetable oil

Directions for Fritters:
1. Using a grater or mandolin, grate the potato, carrot, and zucchini lengthwise into long thin strips.
2. Toss potato, carrot, zucchini, onion and 2 tsp. sea salt in medium bowl. Let vegetables stand for 15 minutes.
3. Put vegetables in clean kitchen towel and squeeze out excess moisture.
4. In a large bowl, beat the eggs and ¼ tsp. black pepper to blend well.
5. Add vegetables to egg mixture and stir to coat with the egg.
6. Heat 2 T. olive or vegetable oil in large heavy sauté pan over medium – high heat.
7. Working in batches, spoon the vegetable-egg mixture using a ¼ C. measure into the sauté pan forming thin patties.
8. Fry fritters for 2-3 minutes on each side or until fritters are golden and crisp on outside. Do not burn, adjusting temperature as needed.
9. Using metal spatula, transfer fritters to paper towels to absorb excess oil.

Savory Toppings

• Sour Cream Topping
Ingredients
1 C. sour cream
½ bunch fresh dill, leaves coarsely chopped (about 2 Tablespoons), or 2 T. dried dill
2 T. horseradish
Directions: Stir above together gently, chill until serving

• Spruce Point Smoked Salmon (peppered, or plain)- 1 pkg sliced very thin

• 20 Ducktrap River Smoked Scallops

• Grindstone Neck of Maine Smoked Shrimp

• Scallions (4 or 5, diced)

• ¼ C. Capers