Maine Lobster Paella

Kerry Altiero, chef and owner of Cafe Miranda in Rockland, Maine, won Maine's Lobster Chef of the Year title in 2012. In this video Chef Altiero shows us how to make lobster paella, which he also calls Maine Wedding Special.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe10.html

 

Watch Now:

Fried Maine Lobster Salad

Food Network star, and chef at Pearl Restaurant in Rockland, Maine, Chef Michele Ragussis, shows us how to make a summer vegetable salad topped with beer-battered Maine lobster tail with chipotle aioli.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe9.html

 

Watch Now:

Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College shows us how to make a creamy Maine Lobster Pasta with fresh vegetables.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe8.html 

Watch Now:

Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College shows us how to make a creamy Maine Lobster Pasta with fresh vegetables.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe8.html 

Watch Now:

Maine Lobster Rolls

Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College shows us how to make classic Maine Lobster Rolls.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe7.html

Watch Now:

Chef Scott Samuel from The Culinary Institute of America shows us how to make Maine Lobster quesadillas. He adds grilled mango to the quesadilla to complement the sweet flavor of the Maine Lobster.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe5.html

 

Watch Now:

Chef Scott Samuel from The Culinary Institute of America shows us how to make a Maine Lobster Smørrebrød. A smørrebrød is an open-faced Danish sandwich that is commonly topped with seafood and pickled vegetables. He pairs the Maine lobster in this smørrebrød with chervil, tarragon, radish and salmon roe.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe4.html

Watch Now:

Chef Scott Samuel from The Culinary Institute of America prepares a flavorful and decadent salad with Maine Lobster, grapefruit, avocado, apple and a creamy tarragon vinaigrette.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe3.html

Watch Now:

Chef Scott Samuel from The Culinary Institute of America makes lobster cakes with an Asian twist. He adds coconut milk, ginger, sweet chili sauce and cilantro to the cakes and pairs them with a tarragon aioli dipping sauce.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe2.html 

Watch Now:

Maine Lobster Risotto

Chef Scott Samuel from The Culinary Institute of America shows us how to make a Maine Lobster Risotto. The sweet peas, saffron, and tomato concasse highlight the sweet and buttery flavor of the lobster.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe6.html 

Watch Now:

Maine Lobster Bisque

Chef Scott Samuel from The Culinary Institute of America shows us a classic lobster dish: Maine Lobster bisque. He demonstrates key techniques for building and developing a richly flavored base, including the addition of brandy, and white wine.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe1.html
 

Watch Now:

Chef Scott Samuel from The Culinary Institute of America shows us how to use the leftover lobster shells to make a flavorful stock. He later uses the stock in the lobster bisque and lobster risotto.

Recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html

Watch Now:

Chef Scott Samuel from The Culinary Institute of America shows us how to use the roe, also called coral, in Maine Lobster to make a flavorful butter. When raw, the roe is a dark green color, but turns bright red as soon as it is heated.  In the video that follow, we will watch several uses for the roe butter.

Recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html

 

Watch Now:

Chef Scott Samuel from The Culinary Institute of America demonstrates how to par-boil a lobster, also called the “pour-over” method. Parboiling cooks the meat just enough to remove it from the shell, so that you can then chill the meat and reuse it later in a dish that calls for further cooking. He also demonstrates how to shell the lobsters and tell the difference between hard and soft shells.

Maine Lobster recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html 

Watch Now:

Lobsterman Frank Gotwals takes us out on his vessel to tell us about sustainable lobstering in Maine.

Maine Lobster recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html     

Watch Now:

Spanish Papas Bravas

More potato videos and recipes at: http://www.ciaprochef.com/potatoes/videos/index.html

Chef Aaron London demonstrates his take on spicy Spanish Papas Bravas, with crispy fried potatoes, spicy smoked paprika sauce and Greek skordalia peppers.

Play Now
Watch Now:
...
  
.. ..

Syros Potato Caper Dip

Recipe at: http://www.ciaprochef.com/potatoes/recipes/caper-dip.html

In this video demonstration Cindy Pawlcyn makes Syros Potato Caper Dip, a flavorful potato based dip with capers and onions. This dip or sauce is perfect for spreading on grilled bread or coating a light protein like fish or chicken. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley’s beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy’s Backstreet Kitchen.

Play Now
Watch Now:
...
  
.. ..

Recipe at: http://www.ciaprochef.com/potatoes/recipes/halibut.html

Chef Anne Gingrass from Brix Restaurant in Napa demonstrates how she makes halibut brandade potato cakes topped with cucumber mint salsa. The brandade is made with an emulsion of halibut, mashed russet potatoes and olive oil.

Play Now
Watch Now:
...
  
.. ..

Recipe at: http://www.ciaprochef.com/potatoes/recipes/enchilada.html

Cindy Pawlcyn demonstrates how to make a Potato & Swiss Chard Enchilada with Jicama Slaw — a flavorful vegetarian dish of potatoes, chard, cheese and caramelized onions wrapped in corn tortillas and baked in fresh salsa verde. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley’s beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy’s Backstreet Kitchen.

Play Now
Watch Now:
...
  
.. ..

Recipe at: http://www.ciaprochef.com/potatoes/recipes/ragout-verts.html

Joyce Goldstein, chef consultant and prolific cookbook author, demonstrates a flavorful Algerian potato and green olive stew, Ragout D’Olives Verts.

Play Now
Watch Now:
...
  
.. ..

- Older Posts »

Quantcast