Harvest on the Harbor Recipes

Click a recipe below to make your favorite Harvest on the Harbor dish right in your own home.

Ultimate Winter Vegetable Quinoa
Ricotta Gnudi, Maine Lobster, Truffle, Chanterelle Mushrooms, & Chervil
Harvest Lobster
Maine Harvest
Ancho Dusted Filet Con Championes
Toasted Sesame Ginger Salmon
Poached Salmon with a Raspberry Beurre Blanc and Lime Butter Sauce
Salmon Roulade with Cream Cheese Dill Sauce and Arugula Beat Salad

Ultimate Winter Vegetable Quinoa

Executive Chef Mitchell Kaldrovich
Sea Glass Restaurant / Inn by the Sea, Cape Elizabeth, Maine

Serving 4-6 Guests

Ingredients:
2 Cups Brussels Sprouts, cut in quarters
½ Head of Cauliflower, any color available, florets only
1 Small Butternut Squash, or Acorn Squash or Pumpkin, peeled & dice
4 Tbs. Olive Oil
4 Tbs. Toasted Almonds
¼ Cup Dried Cranberries or Raisins
4 Cups Cooked Organic Quinoa or Any type of cooked Rice or Couscous
1 Cup Apple Cider
1 Large Handful of Fresh Spinach or Kale
Kosher Salt and Pepper

Add olive oil, Brussels & Cauliflower into a hot cast iron skillet. Brown, 3-4 minutes, stirring occasionally until caramelized. Add diced Butternut Squash and stir, cooking another 3 minutes. Season with salt & pepper and add the cooked quinoa or cooked rice, Cider, Almonds and Cranberries, cook another 2 minutes and check seasoning.

Serve hot.
Enjoy as a healthy and colorful vegan side for Thanksgiving- then add chunks of leftover turkey for a great meal after Thanksgiving.

Ricotta Gnudi, Maine Lobster, Truffle, Chanterelle Mushrooms, & Chervil 

Chef Mackenzie Arrington, The Dutch
Serving Information
(8 servings)

Main Components
8 ea/portion ricotta gnudi
1lb Maine lobster, claw knuckles
1 pt truffle cream sauce
4 oz chanterelle mushrooms, roasted
8 piece chervil
8 slices black truffle, shaved
salt and pepper to taste

Ricotta Gnudi
1 qt ricotta 
2 eggs
2tbsp truffle oil
salt to taste
1 qt approx. flour

Maine Lobster
1lb lobster, claw knuckle meat
2lbs butter

Truffle Cream Sauce
1qt heavy cream
3 shallots, minced
1 cup white wine
1 tbsp truffle trim
salt and truffle oil to taste

Instructions – Ricotta Gnudi
1.Remove the ricotta from the liquid and place into a large bowl. Whisk until all the curds are broken up and the ricotta is smooth.
2.Season heavily with salt, whisk and taste. Once you’ve reached the desired level of seasoning add truffle oil in while whisking until you can taste truffle but it is not overpowering.
3.Add in the eggs and whisk until they are fully incorporated.
4.Switch to a rubber spatula and add in a small handful of flour and fold in. You want to incorporate the flour with as minimal motion as possible not to over work the gluten. Add in flour until the mixture begins to form up and not stick to the sides of the bowl as easily.
5.Flour your work services and place the mixture onto the flour. Sprinkle with flour and work the remainder in by "chopping and folding” it with a bench scraper.
6.Once the mixture has started to bind and is still slightly tacky you are ready to go.
7.Work with small amounts at a time and keep the main mixture covered with plastic wrap so it does not dry out. First make a single size piece to test in water that is just under a boil to make sure all of the seasoning levels are correct and the mixture holds together.
8.Roll the portions out by hand in an outward motion on a floured surface to great one quarter width cylinder. Use the bench scraper or a knife to cut the "gnocchi” into 1’’ pieces. Place onto a well floured sheet tray and then sprinkle more flour over top to start the curing process. Let the gnudi "cure” for a few hours under refrigeration before use.

Instructions – Maine Lobster
1.Cook your claw and knuckles in boiling water seasoned with salt (should taste like the sea they came out of!) and any other seasonings you wish to use, I personally enjoy fennel seed.
2.Cook for ~ 7 minutes.
3.Shock them in ice water and then remove them from the shell for the final preparation.

Instructions– Truffle Cream Sauce
1.In a sauce pot heat a little oil and butter over medium low heat.
2.Add shallots and season with salt.
3.Once the shallots begin to break down and sweat they will become very aromatic and translucent. You do not want any color.
4.While you are doing this process have the cream in a separate pot over low heat reducing. You want to reduce the cream by ¼ by the end of the sauce so this just gives you a bit of a jump start.
5.Deglaze the shallots with wine once they are translucent and let the wine reduce down till it is "dry.” You will be left with very soft and aromatic shallots at this point.
6.Add the cream and finish out the reduction.
7.Once the cream has come to the desired reduction transfer it into another pot or bain marie.
8.Season with salt and truffle oil and add in truffle trim.
9.Cover with plastic wrap and let steep for 20 mins.
10.Reserve warm if you are going to use it right away, if not cool as fast as possible and store cold.
Instructions – Production/Finishing
1.Have a large pot of heavily seasoned water just under a boil.
2.Place lobster claws and knuckles into warm brown butter or drawn butter and allow them to heat through while you are preparing the rest of the dish.
3.In a warm pan add a couple drops of oil and place your chanterelle mushrooms in. Once they start to get a little color on one side and start to release liquid flip them. Once the mushrooms are tender season with salt and toss a knob of butter into the pan, toss the mushrooms or baste them with the butter. Remove from the pan with a slotted spoon and place them into the base of the bowl.
4.Drop your gnudi into the bubbling water for ~45 seconds or until they are "dancing” on the top of the water.
5.Use a spider or slotted spoon to transfer the gnudi into a pan with ~2 oz of your sauce.
6.In a circular motion move the gnudi around in the pan to cover them but do not break them. This will also help thicken the sauce.
7.Remove the lobster from the butter with a slotted spoon and season with a sprinkle of sea salt.
8.Gently place your gnudi around the mushrooms in the bowl and reserve the sauce in the pan.
9.Place the lobster knuckle meat with the gnudi but try not to smash your hard work.
10.Spoon out the remainder of the sauce over the gnudi, lobster meat and mushrooms.
11.Finish by placing the claw meat and shaved truffle on top. Garnish with a nice piece or two of chervil.

Equipment Needed
-Large bowl
-Whisk
-Rubber spatula
-Bench Scraper
-2 large pots
-2 sauté pans (any size)
-1 Bain marie or similar vessel
-Slotted spoon
-Spider or handled wire strainer
-Large sheet tray

Harvest Lobster

Chef Melissa Bouchard, DiMillo's on the Water

Lobster
4 lobster tails boiled/steamed for 2 minutes, shocked in ice water and removed from shell

Porcini Salt
1 pkg dried porcini mushrooms
¼ cup sea salt
In a food processor grind the mushrooms and sea salt together. Reserve.

Tempura
1 cup of rice flour
1 tbsp cornstarch
1 ½ cups of ice cold soda water
1 qt of vegetable oil

To make batter, mix the rice flour and cornstarch together. Whisk in the soda water. Keep batter very cold until use. Dip lobster tails in tempura batter and drop slowly and carefully into hot oil. Cook until golden brown. Transfer onto a paper towel lined sheet pan and lightly salt with porcini salt.

Corn Puree:
4 ears of corn
1 cup milk
1 shallot, finely diced
1 tbsp butter
sea salt and pepper to taste
Remove corn from husk. In a sauté pan over medium heat add the butter and shallots. Sweat the shallots for 2-3 minutes and add milk and corn. Bring to a simmer for about 5-7 minutes. Blend in a blender or food processor until rich and creamy. Salt and pepper to taste.

Bacon: Render 3 strips of thick cut apple wood smoked bacon in a teaspoon of olive oil. Chop and reserve.

Bourbon Butter sauce :
¼ cup butter
¼ cup onion, minced
2 garlic cloves, minced
2 tsp fresh rosemary leaves, minced
3 tbsp bourbon
2 tsp Dijon mustard
2 tsp Worcestershire sauce
pinch of brown sugar
In a sauté pan add butter. When butter is melted add onions. When the onions begin to sweat, add the garlic. Cook for 2 minutes. Add bourbon, being careful that flames might present. Whisk in Dijon, Worcestershire, sugar and rosemary. Simmer for 5-6 minutes.

Bull’s Blood:
Small package of Bull’s Blood
Dash of Apple cider vinegar
Salt and pepper to taste

To assemble:
Layer corn puree on the bottom of a plate, place lobster tail on top of puree, place Bull’s Blood on top of lobster tail, sprinkle with reserved bacon and spoon the bourbon butter sauce artfully around the dish

Maine Harvest

Chef Kerry Altiero, Cafe Miranda
Serving Information
(2 servings, prepare in 20 min, cook time 20 min)

Dinner Entré
Main Ingredients Amount
Picked Maine Lobster after cooking.................................8 oz
Fresh Café Miranda Pasta or other fresh pasta.............12 oz
Large Heirloom Tomato....................................................14+ oz
Sweet corn on the Cob......................................................1 ear
Fresh Curly or Flat Parsley................................................½ bunch
Garlic...................................................................................¼ tsp
Extra Virgin Olive Oil.........................................................3+ oz
Corse Salt..........................................................................To taste
Cracked Pepper...............................................................To taste
Lemon.................................................................................½
Water..................................................................................4 quarts
Directions:
Preparation

Lobster Prep
1. Steam, pick and cube lobster meat and chill; or purchase pre-cooked and picked lobster meat.

Vegetable Prep
1. Shuck and clean corn and shave kernels off cob.
2. Core tomato, dice to a medium size. Place diced tomatoes in bowl with a sprinkle of salt.
Let sit for 10-15 minutes to draw out juice. Reserve juice and tomatoes.
3. Wash and coarsely chop parsley.
4. Mince garlic.
5. Juice lemon.

Production
-Bring 4 quarts of water, lightly salted to boil.
-In large mixing bowl mix all ingredients except: Pasta, corn and tomatoes.
-Heat a heavy skillet to medium-high heat. Add corn and stir until lightly toasted and color intensifies. Once color has changed, remove skillet from heat and add tomatoes and reserved juice.
-Add pasta to boiling water. Cook to al-dente as per directed on pasta container. For Café Miranda pasta, cook 5 min.
-While pasta is cooking, add corn and tomato mixture to remaining ingredients in large mixing bowl.
-After pasta has fully cooked, drain (do not rinse).
-Add pasta to remaining ingredients in large mixing bowl.
-Let stand for 5 minutes. This allows the heat of the pasta, corn and tomatoes to gently warm remaining ingredients without cooking or breaking down remaining ingredients.
-Toss and turn out onto nice serving platter or plate individually.

Try with a Fume Blanc and some fresh baked Café Miranda focaccia bread. Heaven on your fork – Chef Kerry Altiero

Ancho Dusted Filet Con Championes

Shannon bard, Zapoteca

Ancho Dusted Filets
Ingredients
2 local all natural filets of beef (6-8 oz each)
12 oz. red wine
1 tbsp olive oil
2 tbsp red chile rub (recipe below)
12 oz Ancho Chipotle Sauce (recipe below)
16 oz local mushrooms, sliced ¼ inch thick
1 tsp salt
2 tsbp chopped (optional for garnish)

Instructions
1. Dredge each side of filets in red chile rub ensuring that all sides are evenly coated.
2. Preheat skillet on medium high.  Add 1 TBS of oil.
3. Place filets in skillet and cook to desired temperature.
4. Remove filets from skillet and set aside to rest.
5. Deglaze pan with red wine.  Add ancho chipotle sauce to skillet and bring to a simmer.  Add mushrooms and cook for approximately 3-5 minutes until mushrooms are cooked through.  Season mixture with salt.
6. Place each filet on plate. Spoon sauce over each steak and place additional sauce around plate. 
7. Top with cilantro- Serve.

Red Chile Rub for Ancho Filet

Ingredients
1 – 1 ¼ cup ancho chili powder
5 tsp chile de arbol powder
6 tbsp freshly ground black pepper
1 – 1 ¼ cup light brown sugar
6 tbsp kosher salt

Instructions
1. Combine all the ingredients together.  Tightly cover until Service.

Chipotle Ancho Sauce for Filet

Ingredients
1 – 1 ¼ cups chicken stock
¼ cup ancho adobo (recipe below)
2 tbsp chipotle en adobo, very finely chopped
2 tbs agave syrup
½ tsp salt
  
1. Whisk together all ingredients. Taste and season with salt.

Ancho Chile Adobo

Ingredients

8 garlic cloves, dry roasted then finely chopped
8 (4 oz) dry ancho chiles – deveined, seeded. Dry roasted in skillet, rehydrated in hot water, drained
1 ½ tsp dried Mexican oregano
½ tsp fresh ground black pepper
1/8 tsp fresh ground cumin seeds
¼ tsp ground cloves
1 cup (add more if needed) chicken broth
1 tsp salt
Up to 1 tsp sugar (as needed to mellow out sourness)
2 tbsp sherry vinegar

Instructions

1. Place all ingredients in blender and puree.  Taste and season with additional salt if needed.  Add sugar (as needed) ¼ tsp at a time and blend to mellow out sourness.

Toasted Sesame Ginger   Salmon

SMCC Team 1
Serves 2 - 4

Salmon
1 ½ lb. raw salmon
¼ cup olive oil
2 tbs. toasted sesame oil
2 tbs. rice vinegar
2 tbs. brown sugar
2 tbs. soy sauce
2 garlic cloves, grated
1 tbs. freshly grated ginger
1 – 2 tbs. toasted sesame seeds
4 green onions, sliced

For the Mitarashi Dango (dumplings)
220ml joushinko (non-gluten rice flour)
110ml shiratamako, or mochiko plus 1 tbs. cornstarch or potato starch
265ml or so of hot tap water (water that’s hot if you put your finger in, but doesn’t burn you)
A pot of boiling salted water

For the Mitarashi sauce
¼ cup sugar
1/2 cup water, with 1 tbs. cornstarch or potato starch or arrowroot dissolved into it
1/8 cup soy sauce
1 tbs. mirin
½ tbs. rice vinegar

Purple Cabbage and Carrot Slaw
Serves 6-8 people as a side dish
1 head purple cabbage, cored and shredded
5 – 6 carrots, peeled and using the peeler made into ribbons
1 shallot, peeled and sliced thinly into rings
¼ cup rice wine vinegar
2 tbs. sesame oil
1 tsp. miso paste
1 tsp. honey
1/2 tsp. red pepper flakes
Zest of a lemon

   Poached Salmon with a Raspberry Beurre Blanc and Lime Butter Sauce

SMCC Team 2
Serving Information
(6 servings)

4 cups dry white wine
2 cups water
1 cup sliced celery
2 cups sliced onion
1 cup sliced carrot
10 peppercorns
2 sprigs parsley
¼ tsp salt

Combine all the above and simmer for 20 min. This is the poaching liquid for the salmon. (6x6oz portions) Recommend immersion time in poaching liquid 5-6 min.

Raspberry Beurre Blanc
½ cup raspberry vinegar
1/4 cup minced shallots
4 tbsp whipping cream
½ lb unsalted butter cut into chunks
2 tbsp raspberry jelly

Combine first three ingredients in a sauce pan and reduce by 3/4. Turn off heat, add the chunks of butter and whisk in until fully combined then finish sauce with raspberry jelly whisking continuously.

Lime Butter Sauce
6 tbsp white wine vinegar
¼ cup minced shallots
2 tbsp fresh lime juice
4 tbsp whipping cream
½ lb unsalted butter, cut into chunks
1 lime peel, finely minced

Combine first four ingredients and reduce by 3/4, whisk in butter and lime zest until fully combined. Garnish plate with watercress or other green, slice of lime and fresh raspberry

Salmon Roulade with Cream Cheese Dill Sauce and Arugula Beat Salad

SMCC Team 3

Roulade Ingredients
1 ½ - 2 lb fresh salmon, pin bone out, de-skinned and butterflied
1 stick unsalted butter, melted
1 shallot, minced
1 small leek (white only), minced
1/5 bunch Swiss chard, chopped
1 “row” Rotz crackers, crushed
Zest of ½ a lemon
1 juiced lemon
½ cup white wine
Salt and pepper to taste

Roulade Instructions
1. Pre-heat oven to 375˚f
2. In a lightly oiled sauté pan, sweat onions and leeks with a little salt. Wilt Swiss chard in a sauté pan with oil. Remove from heat and let cool.
3. Blend crackers in food processor. Add leeks, shallots, Swiss chard, and blend briefly. Add butter, lemon zest, lemon juice, and white wine. Salt and pepper to taste. Blend.
4. Layer mixture onto salmon. Roll tight then tie with butchers twine.
5. Heat sauté pan with oil and brown all sides of roulade. Finish in oven until done.
6. Let rest, slice and serve with sauce.

Sauce Ingredients
1 cup fat-free milk
½ cup 1/3 less fat cream cheese
2 cups cucumbers, deseeded and finely chopped
2 tbsp fresh dill, chopped
Lime juice to taste

Sauce Instructions
1. Heat milk in sauce pan with dill. Add cream cheese and mix until combined. Add cucumbers and stir. Add lime juice to taste. Set aside and reheat right before serving.

Salad Ingredients
6 cups arugula
6 medium beets, cooked and quartered
Toasted pumpkin seeds

Dressing (makes 20 servings)
3 garlic cloves, minced
2 tbsp ginger root, minced
¾ cup olive oil
1/3 cup rice vinegar
½ cup soy sauce
1 tsp honey
1 tsp water

Salad Instructions
1. Steam beets until cooked. Let cool then remove skin and quarter
2. For dressing, combine all ingredients in a sauce pan. Whish mixture and heat to dissolve honey. Let cool.
3. Toss arugula in dressing. Plate and arrange beets and pumpkin seeds on plate.