by Sarah | Jan 28, 2020 | Recipes
Print Recipe Fried Lobster Raviolis Course Appetizer Cuisine Seafood Servings Ingredients 2 packages Bruno's Lobser Raviolis thawed1 1/2 cups Italian Panko breadcrumbs or add some garlic powder Italian seasoning and dried parsley to plain panko breadcrumbs2 Eggs1/2...
by John Dory | Jan 23, 2020 | Recipes
Print Recipe Prosciutto and Pesto Ocean Perch Gratin Course Main Dish Cuisine Seafood Servings Ingredients 4 ocean perch fillets4 slices prosciutto3/4 cup pot crème fraîche3 tbsp basil pesto1/4 cup parmesan finely grated1 tbsp pine nutsgood crusty bread to serve...
by John Dory | Jan 16, 2020 | Recipes
Print Recipe Lobster Bisque Course Appetizer, Main Dish, Soups & Salads Cuisine New England, Seafood Servings Ingredients 4 lobster tails shells removed4 to 6 lobster claws shells removed1 cup chopped yukon gold potatoes1/2 cup sliced carrots3 cups seafood stock3...
by John Dory | Jan 16, 2020 | Recipes
Print Recipe Bacon Wrapped Scallops with Maple Cream Sauce Course Appetizer Cuisine Seafood Servings Ingredients 8 slices smoked bacon8 very large scallops1/2 cup cream1 oz port or red wine1/4 cup Hilltop Boiler's maple syrup This Maine-made syrup is INCREDIBLE!5 oz....
by John Dory | Jan 13, 2020 | Recipes
Print Recipe Crab Cake Benedict Servings Ingredients FOR THE HOLLANDAISE: 2 egg yolks2 tsp. lemon juice1/4 tsp. salt1/2 cup Unsalted Butter FOR THE CRAB CAKES: 1 cup seasoned bread crumbs divided2 green onions finely chopped1 large egg lightly beaten1/4 cup...
by John Dory | Jan 13, 2020 | Recipes
Print Recipe Fried Oyster Po'Boy Course Main Dish Servings Ingredients For the Coleslaw: 1/3 cup mayonnaise1 tablespoon distilled white vinegar2 tablespoons fresh lemon juice6 cups bagged carrot and cabbage mixture For the Oysters: 36 large oysters3/4 cup yellow...
