Thursday, August 17, 2017

Sichuan Tuna Burgers




Kennebunkport

Still Flying




Sichuan Tuna Burgers
 
Ingredients

  • 1 1/2 lb. tuna steak, cut into small chunks
  • 1 Tbs. red miso paste
  • 1/2 tsp. prepared wasabi
  • 1 tsp. soy sauce
  • 4 green onions, white and pale green parts, cut into 1/2-inch (12-mm) pieces


Directions

1. Prepare a medium-hot fire in a grill.

2. Chop the tuna finely enough so that when you press some between your fingers, it clings to itself. Do not chop so finely that it becomes mushy. You can use a sharp knife and a sturdy cutting board or a food processor. If using a food processor, use the pulse button and be careful to stop pulsing before the fish is reduced to a puree.

3. Transfer the fish to a bowl and mix in the miso, wasabi, soy sauce and green onions just until well blended. Do not overmix. Using a light touch, with wet hands, form the mixture into 4 patties no

5. Brush the grill grate and coat with oil. Coat the patties on both sides with the oil. Put the patties on the grate, cover the grill and cook for 3 minutes. Turn the burgers and cook uncovered for 3 minutes longer for medium-rare. Add 1 minute per side for medium-well.

6. To toast the buns, place them, cut side down, on the grate over the fire 1 minute before the burgers are ready. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit for even a few minutes, keep the buns and burgers separate until just before eating. Serves 4

Tuesday, August 15, 2017

Out of the Studio

Have you had a chance to check out the Biddeford -Saco art walks.


As the evenings get shorter we are nearing the end of the Art Walk Season.
I am pleased to announce I will be stepping out of "The Studio in the Barn" , and sharing my photography at the upcoming walk on August 25th.


Please consider stopping in to see my work , we can chat and enjoy a glass of wine .
My work will be on display at Biscuits & Company.
Biscuits & Company is located at:
25 Alfred Street
Biddeford Maine 04005
(207) 710-2333
Located in downtown Biddeford, Biscuits & Company serves outrageous biscuit sandwiches and baked goods made with Maine Grown Grains and locally sourced ingredients.  Sunday Brunch and Weekend Dinners have become local favorites.



2017 CALENDAR

ARTWALK CALENDAR
Biddeford + Saco’s ArtWalk takes place seven months out of the year, April through October, on the last Friday of each month from 5-8pm at various venues downtown and in the mills.
April 28
May 26
June 30
July 28
August 25

September 29
October 27


Wednesday, August 9, 2017

Ribeye Kabobs with Yogurt Sauce




Ribeye kabobs with Yogurt Sauce
Serves 2
  • 1 head garlic, divided
  • 1 cup full-fat Greek yogurt
  • 1 tablespoon lemon juice (or more to taste)
  • 1 teaspoon dried mint (NOT fresh)
  • 1 pound ribeye steak (thick-cut)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  1. Grate one clove of garlic through a microplane, or finely mince. Place in a bowl along with the yogurt, lemon, dried mint, and salt to taste. Stir well and set aside. Sauce can be made a few hours in advance.
  2. Cut the ribeye into 1 to 1 1/2-inch chunks. Push the remaining garlic through a garlic press, or finely mince. Place the steak and garlic in a large bowl, along with the cumin, garlic powder, thyme, rosemary, oregano, olive oil, cayenne, and salt to taste (be generous!). Toss well to coat.
  3. Get your grill nice and hot! Thread the chunks of steak through the skewers, leaving a half inch gap between pieces. Grill on the hot side for about 10 minutes (medium-rare) to 15 minutes (well-done), turning occasionally to get a good char on each side. Move the skewers around in case of flare ups to prevent them from burning.
  4. Let the kebabs rest 5 minutes, covered in aluminum foil. Serve with the cool yogurt sauce.

Homemade HorseTreats










1 cup flour

  • 3/4 cup beer
  • 2 cups molasses
  • 1 pound grain
  • 1/2 cup raisins
  • What To Do:
    • Mix the flour, beer, and molasses thoroughly. Add grain to mixture slowly and mix well. Finally, mix in raisins.
    • Pour this mixture into an oiled 12-by-15-inch pan, and place in a 250°F oven.
    • When the mixture starts to firm up (about 25 minutes), remove the pan and cut the contents into bite-sized pieces. Then, return the pan to the over and bake until the treats are mostly dry and fairly firm (roughly 40 minutes).
    • After removing the pan from the oven, let it cool before removing the treats.
    • Place the treats on cooling racks overnight



    Sunday, August 6, 2017

    FRED

    https://www.youtube.com/watch?v=07966g92248




    So everybody wants to know about Fred, resident Basset hound.

    Fred is a European Basset Hound, his unique color is "Lemon Pop".

    We purchased him from Mountaineer Basset Hounds

    http://www.mountaineerbassethounds.com/

    Fred has a wonderful personality , and travels most every where with us.

    chilling
    Man about town @ Old Vines

    ALWAYS on back legs
    Fred is a large hot mess, he is all hound= he barks loud , drools and sheds ALOT but we love him.






    Saturday, August 5, 2017

    Blackberry-Buttermilk Sherbet

    Change is in the air, Fall is about 50 days away, we have already lost an hour a day of sunlight.
    Folks are begining to prep for winter putting up hay and chopping fire wood.




    You can use either fresh or frozen blackberries in this recipe, but if using frozen, buy ones without added sugar, and thaw them before using, reserving the juice. Refreshing, slightly tangy and not too rich, this colorful sherbet makes a perfect summer dessert for those evenings you don’t want anything too heavy.

    Blackberry-Buttermilk Sherbet

    2 1/2 cups blackberries
    1/2 cup sugar
    1 1/4 cups low-fat (1%) buttermilk
    2 tsp. fresh lemon juice

    In a blender or food processor, puree the blackberries (along with any juices from thawed frozen berries) until smooth. Pour the puree into a fine-mesh strainer set over bowl, pressing on the solids to extract as much of the puree as possible. Discard the solids.

    Add the sugar and whisk until dissolved. Whisk in the buttermilk and lemon juice.

    Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm enough to scoop, 4 to 6 hours. Makes about 1 1/2 pints.

    Friday, August 4, 2017

    Adventures to Farm Stands

    So I find my self in "that spot" again. The spot where one of my exchange students exclaimed "hamburger's , hot dogs, chicken again".  Also known as August in New England, we have had Lobster Risotto two weeks in a row and pesto two weeks in a row. Time to find some "new" recipes.

    Today I am off to Girard Farm Stand in Lyman Maine.
    http://www.girardfarm.com/




    Bright-tasting sauce verte (green sauce) perks up the sausages and squash in this summery grilled meal. The sauce is also great with grilled chicken and fish.
     

    Grilled Squash and Sausages with Sauce Verte
     
    For the sauce verte:
    1/3 cup fresh basil leaves
    1 green onion, chopped
    2 Tbs. fresh flat-leaf parsley leaves,
    2 Tbs. capers
    1 Tbs. fresh lemon juice
    1 Tbs. fresh oregano leaves
    2 tsp. Dijon mustard
    1 garlic clove, coarsely chopped
    3 Tbs. extra-virgin olive oil

    2 lb.  summer squash such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise
    Extra-virgin olive oil for brushing
    Kosher salt and freshly ground pepper
    6 French garlic or hot Italian sausages, about 1 1/2 lb. total weight
    2 Tbs. fresh flat-leaf parsley leaves

    To make the sauce, in a Ninja, combine the basil, green onion, parsley, capers, lemon juice, oregano, mustard, and garlic and process until finely chopped. With the processor running, slowly pour in the olive oil and process until the mixture forms a chunky purée. (The sauce can be covered and refrigerated for up to 3 days.)

    Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.

    Brush the squash halves with olive oil and season on all sides with salt and pepper. Arrange the squash halves and sausages on the grill directly over the fire and grill, turning as needed, until the squash halves are just tender when pierced with a sharp knife, about 4 minutes. Transfer the squash halves to a platter, and toss with about 1/3 cup (3 fl. oz./80 ml) of the sauce. Continue grilling the sausages, turning as needed, until cooked through, about 4 minutes longer.

    Transfer the sausages to the platter with the squash, sprinkle with the parsley, and serve. Pass the remaining sauce at the table. Serves 4 to 6.