maine

These classic Maine lobster rolls feature tender and buttery meat dressed with mayo and herbs. Sous vide cooking guarantees exceptional results.

Sous Vide Maine-Style Lobster Rolls (With Mayonnaise) Recipe

unsalted butter

hot dog buns, preferably top-split (see note)

recipe Sous Vide Lobster, fully cooled

(30 milliliters) mayonnaise

rib celery, finely diced

(7 grams) minced fresh chives and/or tarragon

Fresh juice of 1 lemon, to taste

salt and black pepper,

Heat butter in a large skillet or on a griddle over medium heat until foaming subsides. Add hot dog buns, with exposed crumbs down, and griddle until golden brown. Flip and griddle second side. Transfer to a serving platter.

Discard any herbs from sous vide lobster bag. Remove lobster meat from bag and chop into large bite-size pieces. Transfer to a large bowl. Add mayonnaise to taste, celery, and chives or tarragon. Add lemon juice to taste and toss to combine. Adjust seasoning with salt and pepper if needed. (Sous vide lobster is typically well seasoned even without additional salt.) Divide mixture evenly between hot dog buns and serve.

<p>This quintessential summer pie consists of nothing more than a blueberry filling enclosed in a pastry shell. Recipes vary in the amount and type of ingredients added to the filling, as well as the type of pie crust used. It is not uncommon to see a single-crust blueberry pie, or one that has a double crust with a lattice top. The blueberry filling is traditionally thickened with flour, however most modern recipes use cornstarch or tapioca flour instead. The pie can be served either cold or warm, typically with a scoop of vanilla ice cream or a dollop of whipped cream and a few fresh blueberries.</p>

Blueberry Pie

all-purpose flour,

sugar

tsp salt

tbsp (2-1/4 sticks) chilled unsalted butter,

water

blueberries

tbsp flour

lemon juice

½ tbsp butter

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs. 

Green Goddess Chicken Thighs

anchovy

garlic cloves, smashed

plain whole-milk yogurt, sour cream, or buttermilk

Tbsp. extra-virgin olive oil,

lemons, divided

Kosher salt, freshly ground pepper

1½ lb. skinless, boneless chicken thighs, patted dry

radishes,

On the list of truly versatile sauces, green goddess ranks high in my book. Here it acts as a marinade for grilled chicken thighs, which are punctured with a sharp knife to make sure the marinade penetrates all the way through and to increase surface area for more even charring on the grill. I like to go with skinless, boneless thighs, since they’re forgiving on the grill (no skin to get stuck on the grate!). Once they’re done grilling, finish the dish with extra green goddess. Feel free to go wild with whatever tender herb or dairy product you have on hand, just don’t skip the anchovies: They will make the chicken more savory, delicious, and, well, more chicken-y. —Andy Baraghani

Bon Appétit

Combine anchovies, garlic, herbs, yogurt, and 3 Tbsp. oil in a blender. Finely grate zest from 1 lemon into blender. Cut lemon in half and squeeze juice into blender; purée until smooth. Season dressing with salt and pepper.

Pour half of dressing into a large bowl. Using a knife, make 3 short shallow slits across smoother side of chicken thighs (this will help the marinade penetrate quickly); season with salt. Transfer chicken to bowl with dressing and toss to coat with tongs. Let sit at room temperature at least 30 minutes, or cover and chill up to 12 hours. If chilling, let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; lightly oil grate. Remove chicken from marinade, letting excess drip back into bowl, and grill, turning every minute or so, until cooked through and beginning to char in spots, 8–10 minutes. Transfer chicken to a platter and let rest 5–10 minutes before serving.

Cut remaining lemon into wedges. Arrange radishes and more herbs over chicken; drizzle with a little oil and season with salt and pepper. Serve with lemon wedges and remaining dressing.

An authentic, easy creamy New England fish chowder recipe adapted from Maine&#039;s most famous diner. Made with milk, potatoes, and good, fresh fish.

Easy, Creamy New England Fish Chowder

onion,

bay leaf

haddock

milk

half-and-half cream

kosher salt,

chives and oyster crackers, to garnish (optional)

Dice the potatoes and onions. PRO TIP: Keep cut potatoes from discoloring by covering them in cold water until ready for use.

In a soup pot,  melt half the butter over medium-low heat. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.

Add the diced potatoes and add enough water to the pot to cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.

Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer, without stirring, for about 15 minutes. Check the pot once or twice to make sure the liquid does not boil.

Check to make sure that the potatoes have fully softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and a good dose of fresh black pepper. Stir gently to combine and break the fish apart a bit. Taste for seasoning.

Top with fresh minced chives and serve with oyster crackers or hot biscuits.

A traditional and authentic New England Boiled Dinner with corned beef, cabbage, carrots, potatoes, onions, and parsnips is simmered on the stovetop for hours. Best served in a warm home with a side of good conversation.

Nan's New England Boiled Dinner

corned beef brisket (pre-packaged)

cloves

bay leaves

thyme

water (enough

green cabbage (wedged with center removed)

potatoes

onions

carrots

parsnips

pepper

Remove the briskets from their packaging and rinse excess brine off under cold water. Add both briskets to the dutch oven. Stick cloves into the fat of the briskets, or simply into the pot.* Add also the bay leaves and bundle of thyme.

Cover the contents with water as best as you can (at least halfway up the pot) plus 1/4 cup of vinegar.

Cover the pot leaving a crack, and bring the contents to a boil. Reduce the heat to a simmer and fit the lid to close securely. Simmer for 2 hours.

Add the prepped vegetables, except the cabbage to the pot with the briskets and return the lid. Allow to simmer 1 hour.

Add the cabbage to the pot and cover with the lid simmering for about 30 more minutes.

Cut the briskets as desired and serve in a casserole dish, on a platter, or right in the Dutch oven. Briskets will be fork tender.

What a delicious dinner for a cold Sunday night. I’m new to  Dutch oven cooking having just purchased a Dutch Oven from Marquette Castings.  This was so much better than my previous corned beef attempts in the instant pot. The brisket was tender and the vegetables were perfect.

This dish was a really big hit! Talk about flavor! Everyone loved it. Thanks for sharing this!

Made this last night, there wasn't any left overs for lunch today! Everyone love it.

Top 6 maine recipes from across the web

The most viewed maine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sous Vide Maine-Style Lobster Rolls...

Blueberry Pie

Blueberry Pie

Green Goddess Chicken Thighs

Easy, Creamy New England Fish Chowd...

Nan's New England Boiled Dinner

Top 6 maine recipes from across the web

The most viewed maine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Maine-Style Lobster Rolls...

Blueberry Pie

Blueberry Pie

Green Goddess Chicken Thighs

Easy, Creamy New England Fish Chowd...

Nan's New England Boiled Dinner

The most viewed maine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine