We made steamed mussels tonight deviating from the traditional Glen-Mor Restaurant recipe. The Glen-Mor served mussels with salt and Clarified Butter on the side, as described below. For some variety, I sauteed a little garlic in butter and added 1 cup of white wine and 2 Tbsp. of fresh minced parsley. Then I poured this sauce [...]
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It took a few attempts to locate good lump crab meat, but I found it in a small fish shop next to my local market. The Crab Rolls at the Glen-Mor were grilled similar to the Lobster Rolls, which I didn’t do below, but can be done if desired. Servings: 4 large rolls [...] Broiled Sole is a staple dish on many New England restaurants, and was served for years at the Glen-Mor Restaurant. The Glen-Mor prepared sole with clarified butter, but I find the fish doesn’t need anything except a little pepper and a squeeze of lemon. Servings: 4 Fresh 1 lb. sole 1 lemon Pantry 1 tsp. [...] Lobster Sandwiches are basically Lobster Rolls on toasted bread with lettuce instead of a grilled bun. Servings: 4 Fresh 6 Boiled Lobsters (1 lb. each) 8 slices bread 4 pieces iceberg lettuce 2 Tbsp. butter Pantry 1-1/3 cup mayonnaise Prepare lobster meat Cook lobsters following Boiled Lobster recipe. Extract lobster meat and discard shells. [...] Servings: 4 Fresh 5 Boiled Lobsters (1 lb. each) 4 rolls, hot dog buns or similar 4 pieces iceberg lettuce 2 Tbsp. butter Pantry 1 cup mayonnaise Prepare lobster meat Cook lobsters following Boiled Lobster recipe. Extract lobster meat and discard shells. Roughly chop lobster meat into approximately 1-inch cubes. Set meat aside in a [...] Boiling live lobsters is relatively straight forward provided the timing is adjusted for the size of the lobster. The most important tip (according to Jim) is to remove the rubber bands on the claws before boiling. We served a lovely lobster lunch on Saturday in Maine with Jim’s mother and my sister. Servings: [...] The Glen-Mor Restaurant ordered fresh shucked clams for Linguine and White Clam Sauce, but despite going to three markets, I could not find shucked clams. Instead I bought 4 lbs. of littleneck clams in the shell. Jim and I spent an hour shucking clams, an exhausting and messy process. I recommend using shucked clams [...] The Glen-Mor Restaurant served bone-in salmon steaks, as pictured here. The addition of the Hollandaise Sauce makes this a decadent meal, so bring your appetite. Servings: 4 Fresh 4 salmons steaks (approximately 1-1/4 lbs.), 1 to 1-1/2 inches thick 1-1/2 cup Hollandaise Sauce Pantry 1 tsp. salt, divided Prepare salmon Preheat broiler on high. [...] I serve these as appetizers at dinner parties, but these can also be an entree – just increase the portion size per person. The Glen-Mor Restaurant served Cod Fish Cakes and didn’t serve Crab Cakes, but we both enjoy Crab Cakes so much a menu adjustment is justified. Servings: 6 (2 crab cakes [...] This simple recipe results in a very tasty piece of fish. I served it with sugar snap peas and Mashed Turnips. Servings: 4 Fresh 1.5 lbs. swordfish steak Pantry 2 tsp. mayonnaise, divided 1/2 tsp. salt, divided Prepare pan Place a oven-safe grill pan in the oven and preheat the [...] |
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