Bar Harbor® Foods

Bar Harbor? Foods: Authentic Maine Recipes

The "Maine Experience" Cookbook

Look's Gourmet Food Company 1112 Cutler Road

Whiting, ME 04691 Phone 207.259.3341 ? Fax 207.259.3343

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Table of Contents

Appetizers/Sides: Kippered Tomato Cocktail Appetizers Our Own Nicoise Salad Bowl Simple Lobster Caesar Pasta Salad Smokey Seafood Antipasto Salad Lobster Cheddar Corn Pudding Old-Fashioned Maine Croquettes Harborside Fried Yellow Tomatoes The Original Maine Lobster Hollandaise Sauce Bar Harbor? Smoked Swimmer P?t? Braised And Briny Artichoke Salad New England Style Spicy Clam Marinara Bar Harbor? Roasted Shoreline Dip A Maine Lumberman's Cheese Dip Thai Seaside Appetizers New England Style! Simple and Tasty Bar Harbor? Clam Rangoon Smoked Herring/Sardine Salad (Think Tuna Salad!) Bar Harbor Lobster Summer Salad by Chef Tony Clark Chilled BBQ Bar Harbor Cherrystone Clam Appetizer by Chef Tony Clark Herring Salsa Frittata Maine Lobster Rolls / Lobster Salad Lobster & Clam Bruschetta Herring & Wine Party Downeast Clam Dip

Soups: Creamy and Chunky Lobster Bisque

Immune Boosting Broth Maine Fish Chowder Clam & Kale Soup

Southwestern Clam Chowder

Entrees: Bar Harbor? Smoked Fish Tacos Basque Style Pasta and Tomatoes Asian Style Herring and Butter Beans Clams Casino, The Maine Way Bar Harbor? Battered Maine Lobster Real and Simple Maine Lobster Newburg Now THAT'S Lobster Risotto! Zuppa di Vongole, Bar Harbor? Style Creamy Bar Harbor? Clams Torta Easy Cheesy Luncheon Melt 4-Ingredient Ultimate Crab Mac and Cheese Bar Harbor? Mini Maine Clam Bake Sliders Super-Food Side Dish Bar Harbor? Grilled Lobster and Asparagus Flatbread Bar Harbor? Clam Chowda Pizza! Linguine with Escarole and Shrimp Shrimp Risotto Dilled Salmon Pot Pie Pasta with Bar Harbor? Clams, Bacon & Tomatoes Lobster & Scallop Pasta with Sundried Tomato Sauce

Drinks: Bar Harbor? Lobstahtini Bar Harbor? Clam Shack Margarita Signature "Bar Harbor? Nauti Mary"

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Kippered Tomato Cocktail Appetizers

Ingredients: 2 (6.7-oz) cans Bar Harbor? All Natural Smoked Wild Kippers, drained 1/2 cup whole kernel corn, drained well 2 tablespoons minced onion 3 tablespoons pickled or preserved lemon, minced and divided 1/2 cup diced tomatoes 3/4 cup chili garlic sauce, divided 2 tablespoons lime juice 1/2 teaspoon red pepper flakes Iceberg or romaine lettuce

Instructions: Gently toss sardines, corn, onion, 2 tablespoons minced lemon, tomatoes, 1/2 cup chili sauce, lime juice, and red pepper flakes in a bowl. Place in refrigerator for at least an hour. When ready to serve, make 6 'cups' of lettuce to form a hand-hold for this spicy appetizer. Evenly portion mixture into lettuce cups. Top with equal amounts of remainder chili garlic sauce and minced lemon. Serve very cold.

Our Own Nicoise Salad Bowl

Ingredients: 2 cups Romaine lettuce, roughly chopped 1 (6.7-oz) can Bar Harbor? Wild Herring Fillets, seasoned with Cracked Pepper, divided 1/4 cup pitted black olives 1/2 tomato, chopped 1/2 pickling cucumber, sliced thin 2 hardboiled eggs, chopped Yankee Nicoise Salad Dressing, recipe below Divide lettuce among 2 serving bowls. Evenly divide the black olives, tomato, cucumber and hard boiled eggs on lettuce. Top each with a half of a can of herring fillets (saving 1 teaspoon of the herring for the Nicoise Salad Dressing below). Drizzle Yankee Nicoise Salad Dressing over the top of each Yankee Nicoise Salad Dressing: 1/4 cup red-wine vinegar 2 teaspoons Raye's? Raspberry Wine Mustard 1/2 teaspoon minced garlic in oil 1/4 teaspoon salt Pinch black pepper 1 teaspoon sardines 1/2 teaspoon dried basil 1 cup extra virgin olive oil

Instructions: Add all ingredients, except oil, in a blender or food processor bowl and start pulsing on high. In a slow stream, add the oil until everything is emulsified. Remove, add to salad and toss.

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Simple Lobster Caesar Pasta Salad

Ingredients: 10 ounces your favorite pasta (we used penne) 2 (6.5-oz) cans Bar Harbor? Lobster Meat, drained and roughly chopped 1/2 green bell pepper, seeded and diced small 3 hardboiled eggs, chopped 1/3 onion, peeled and diced small 1/2 cup Parmesan cheese, shredded 1-1/4 cup prepared Caesar salad dressing 6 cups salad mix or chopped Romaine lettuce

Instructions: Cook pasta according to package directions. Drain and cool completely without rinsing. Add the pasta to a large bowl along with remainder of ingredients, except lettuce and croutons. Toss well, cover and refrigerate for 2 hours. Divide lettuce into mounds on 6 serving plates, top with equal amounts of the salad and serve immediately.

Smokey Seafood Antipasto Salad

Ingredients: 8 ounces diced, smoked ham or chicken 1 apple, peeled, cored and diced 1 red bell pepper, seeded and chopped 1/2 cup cooked peas, cold 8 ounces' salad mix, cut into bite-sized pieces 6 ounces' cheddar cheese, cubed 1 cup cannellini, butter or kidney beans, drained and rinsed 2 tomatoes, chopped 1/2 cucumber, peeled and sliced thin (3) cans Bar Harbor? All Natural Chopped Clams, drained

Instructions: In a large salad bowl, combine all ingredients. Add desired vinaigrette, toss to combine and dole out among 4 serving plates.

Lobster Cheddar Corn Pudding

Ingredients: 1 tablespoon butter 3/4 cup whole kernel corn 1/4 cup red bell pepper, minced 2 tablespoons minced onion 1 (6.5-oz) can Bar Harbor? Lobster Meat, coarsely chopped 1 (10.5-oz) can Bar Harbor? New England Style Lobster Bisque 3 eggs, beaten 2 tablespoons fresh bread crumbs Salt and black pepper to taste 1 cup shredded Cheddar cheese, divided 3 tablespoons grated Parmesan cheese Nonstick cooking spray

Instructions: Preheat oven to 350-degrees F. Melt butter in a large skillet over medium-high heat. Add corn, bell pepper and onion. Cook for 2 minutes, stirring a couple of times until the onion and pepper are soft. Transfer to a bowl with remainder of ingredients, except 1/2 cup shredded cheese. Equally divide among four 8-ounce ramekins that have been sprayed with nonstick cooking spray and top with remainder of the cheese. Place ramekins in a high-sided oven pan and add just enough water to come up the ramekins but not too much for them to start floating. Bake for 30-35 minutes, or until knife inserted in the middle comes out clean. Remove and serve immediately.

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