P.O. Box 326, Rockland, ME 04841

Terry: (207) 542-9146, Terri: (207) 322-6575

Maine Chefs

Welcome to Maine Chefs

Jams

Blueberry Jam Cheesecake:

  • Mix 3/4 cup of a jar of Maine Chefs Wild Blueberry Jam with 16 ounces of softened cream cheese. 
  • Spoon into your favorite graham cracker crust. 
  • Warm up and drizzle the remaining jam on top of filling and gently swirl. 
  • Serve chilled

Maine Chefs Jam Squares!!!

  • 1 Box Yellow Cake Mix
  • 2 1/2 Cups Quick Cooking Oats
  • 1 1/2 Sticks Melted Butter
  • 1 Jar Maine Chefs Jam


1.Preheat oven to 375.
2.In a large bowl, mix together oats and cake mix.
3.Melt butter (in microwave or stove top). Pour melted butter over dry ingredients.
4.Mix until it produces small clumps and there is no dry mix remaining in bowl.
5.Place and press half the mixture evenly into the bottom of a 9×13 pan.
6.Spread jar of your favorite Maine Chefs Jam over the crust.
7.Sprinkle the remaining oat/cake mixture on top of jam.

8.Bake for 18-20 minutes or until lightly brown.
9.Let cool before cutting into squares.
10.Enjoy!!

Homemade Buttermilk Skillet Biscuits with Maine Chefs Fig & Pear Jam!!!

Ingredients 

  • 2 cups of cold Self Rising Flour
  • 1/4 cup very cold pure butter
  • 3/4 cup cold buttermilk (or use cold milk, tps lemon juice let sit for 10 mins)


Preheat oven to 500 degrees. Coat a cast iron skillet with shortening or spray.

Use cold flour, and for the best biscuits. Put the flour into a bowl cut the very cold butter into slices and toss in the flour. Using a fork, cut butter into flour until it is crumbly. Add cold buttermilk and mix very lightly.


Put a bit of flour on countertop and scoop dough out. Sprinkle a bit of flour over the top and gently push together to form a rectangle. Fluffy and light biscuit comes from keeping the dough cold and not handling it too much. The heat from your hands will melt the butter, so use a gentle and soft touch because you do not want your dough to get warm!


Take the dough and fold, press down into a rectangle and repeat. Repeat this folding once more and pat into desired thickness, usually about an inch. This creates flaky layers in the biscuits. 

Using a biscuit cutter or the rim of a small glass, cut into rounds. You'll want a cutter or a glass that measures about 3 inches across. Place biscuit into skillet and bake at 500 degrees F for 10 to 12 minutes or until golden brown and cooked through.


Remove from oven and slather on Maine Chefs Fig & Pear Jam & Enjoy!!!!!!

Sauces

Pulled Chicken Sandwiches

  • In a crock pot, place 2 whole chicken breasts (or 4 halves) and 1/4 cup Cider Vinegar.
  • Add one full bottle of Maine Chefs Sticky Honey Barbecue Sauce into pot.
  • Cook on high for the first 3 hours and then simmer on low for another 3 hours.
  • Mix up by shredding with fork. Serve on crusty kaiser roll with coleslaw and beverage.

Enjoy!!!

Coconut Shrimp & Spicy Pineapple Dip

  • 3 dozen large shrimp, peeled and de-veined (tail on); 2 egg yolks; 2 cups water; 2 cups flour; 2 cups shredded coconut; oil for frying 
  • Empty oil into frying pan. Bring to nice rolling heat.
  • Mix egg yolk, water, flour and coconut in a ceramic bowl.
  • Dip shrimp into batter.
  • Place shrimp into pan and fry until golden brown. Cook both sides.
  • Serve chilled with ice-cold dipping bowl of Maine Chefs Spicy Pineapple & Ginger Sauce.....ENJOY!!!

Spicy Apple Chicken Salad

  • Grill or Sautee two chicken breast, chop into small pieces. 
  • Empty into ceramic bowl. Add 2 tablespoons of mayonnaise.
  • Pour a 1/3 cup of Maine Chefs Apple Maple & Chipotle Sauce over chicken. 
  • Finely chop two sticks of celery. Empty into bowl. Sprinkle salt and pepper to taste. 
  • Mix well and serve chilled.

Citrus Rosemary Potato Skins:

  • Bake 6 Russet potatoes. Remove from oven. Leave oven on.
  • Halve the potatoes lengthwise and scoop out insides, leaving about 1/4 inch of potato meat. Reserve the scooped out insides for Citrus Garlic & Rosemary mashed potatoes
  • Cut potato skins in half lengthwise and place on baking sheet.
  • Brush olive oil on potatoes and sprinkle shredded cheese. Bake for 3-5 minutes or until cheese melts.
  • Place on a serving tray and then dollop chilled Maine Chefs Garlic & Rosemary Sauce on top of melted cheese.

Condiments

Bacon Wrapped Sea Scallops with Maine Chefs Spicy Herbed Shallot Mayo.

Ingredients


20 leaves fresh baby spinach
10 uncooked sea scallops, halved
10 bacon strips, halved widthwise
Lemon wedges


Directions
Fold a spinach leaf around each scallop half. Wrap bacon over spinach and secure with a toothpick. Place on baking sheet or broiler pan. roil 3-4 inches from the heat for 6 minutes on each side or until bacon is crisp. Squeeze lemon over each. Serve immediately.


CRAB CAKES ANYONE?

Crab Cakes & Maine Chefs own Keylime Garlic Tartar Sauce

1-1/2lbs crabmeat,
1 cup plain bread crumbs
2 celery stalks, finely minced
1 small onion, finely minced
1 small green pepper, finely minced
1 teaspoon dry mustard
½ teaspoon Tabasco
1 large egg
¼ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon Worcestershire sauce
Additional bread crumbs for coating the cakes
½ cup oil for frying (or more as needed)

Combine all ingredients except the bread crumbs for coating and the oil for frying.


Form the mixture into 8 1" thick cakes. Coat cakes on both sides with the additional bread crumbs,
patting the crumbs lightly into cakes.


Preheat 10" to 12" sauté pan over medium heat. Add 1/4 cup oil. Cook 4 cakes at a time, 4 minutes
per side. They should be nicely browned on both sides and heated through. Keep the cooked
cakes warm in the oven while you prepare the remaining 4. Use fresh oil for the second batch..

Even something for Forrest….

Shrimp for Salad - Boil shrimp in the shells (for about one minute) to retain the most flavor. Shell the shrimp, then cool in a cold water bath. Add to your salad and serve immediately or keep covered and refrigerated and serve within 24 hours.


Grilled Shrimp - Use large, shelled and de-veined shrimp. Arrange them on skewers, alternating with vegetables that have short grilling times (red peppers, small onions, chunks of pineapple) and brush with your desired marinade. Grill on medium heat for two to three minutes, until shrimp has turned a pink color and appears mostly done.


Sautéed Shrimp - After sautéing other ingredients in skillet (most often garlic, onions, olive oil, leeks), add shrimp and sauté for two minutes maximum, until just cooked. Serve immediately.


Fried Shrimp - Batter shrimp and flash fry for approximately one minute per batch of shrimp. Serve immediately before it gets soggy.


***Great with Maine Chefs Cocktail Sauce, Maine Chefs Keylime Garlic Tartar
Sauce, or Maine Chefs Peppercorn & Chive Aioli.

What is Aioli?

Aioli is a mixture resembling mayonnaise. It originates from  Provençal cuisine, where it is served with meat, fish, and vegetables, and the distinctive garlicky sauce.


It has also been adopted by other nations to add zest to otherwise ordinary foods. Although classic Aioli contains only garlic, many modern updates on the classic sauce include other ingredients.


Aioli can be turned into a relish with the addition of pickled vegetables, or made spicy with peppers.


Some experimental Southwestern cooks use chipotle pepper Aioli in their cuisine, while fans of fish and chips may choose to eat them with an Aioli which is similar to tartar sauce.


Enjoy Maine Chefs Peppercorn & Chive Aioli with Seafood, Veggies, Panini's and more...

Salsa

3 Pepper & Black Olive Salsa with Cheese Bruschetta

  • Baste 12 six-inch wide slices of Tuscan bread with olive oil.
  • Grill each side for 1 minute.
  • Dollop, and spread evenly, Maine Chefs 3 Pepper & Black Olive Maine Salsa on one side of grilled bread. 
  • Sprinkle shredded mozzarella cheese on top. 
  • Serve on platter.

Black Bean & Corn Quesadillas

  • Place and spread Maine Chefs Black Bean & Corn Salsa over one half of open tortilla. 
  • Sprinkle shredded Monterey Jack cheese on top.
  • Fold tortilla and place into skillet with heated olive oil.
  • Cook in skillet until lightly brown on each side. 
  • Cut into fours and serve on platter with ice-cold sour cream.