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We tried two versions of Teriyaki Steak side-by-side to experiment with different marinades. We used a bottled teriyaki marinade dressed-up with 1 minced garlic clove and 1 Tbsp. minced fresh ginger. The second marinade is a homemade version of teriyaki, ingredients below, and is significantly better than the bottled marinade. Servings: 4 Fresh [...] We traveled to Maine for a long weekend of playing with our dog Cooper, visiting family, and cooking. Searches for haddock in New York have so far been unsuccessful, so we used the trip to make several haddock recipes on the list. Baked Haddock was my favorite of the haddock series. Servings: 4 Fresh 1-1/2 [...] The Glen-Mor Restaurant’s Corn Chowder was made from canned creamed corn, but we brightened-up the recipe using fresh corn cobs. Servings: 6 Fresh 1 oz. salt pork 2 Tbsp. butter 4 ears yellow corn 1/2 medium onion 2 russet potatoes 1 cup milk 1 cup half & half 2 cups Chicken Stock Croutons Pantry 2 Tbsp. all-purpose [...] The Glen-Mor Restaurant method of using stock to boil the squash is a new preparation method for me, and adds a little depth to these summer vegetables. Servings: 4 to 6 Fresh 1 lb. zucchini or summer squash, or combination of both 2 cups Chicken Stock 1 Tbsp. butter Pantry 2 cups water 1/2 [...] We boiled one small lobster to make the sauce for the haddock in this recipe because precooked lobster meat was almost twice as expensive in the local market. Servings: 4 Fresh 1-1/2 lbs. haddock fillets 2 cups skim milk, additional as needed to cover fish 4 Tbsp. butter, divided 1/2 lb. cooked Lobster meat Pantry 2 [...] Fish in egg sauce was popular among Glen-Mor Restaurant patrons, but this was my first experience with the dish. Jim said the final product was authentic. Servings: 4 Fresh 1-1/2 lbs. haddock fillets 2 cups skim milk, additional as needed to cover fish 2 Tbsp. butter 2-1/4 cups Bechamel Sauce 2 eggs Pantry [...] |
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