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.
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!!!!!!
20 leaves fresh baby spinach
10 uncooked sea scallops, halved
10 bacon strips, halved widthwise
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?
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..
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.
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...