Entrees

Pappardelle alla Norcina
Entrees, Pasta

Pappardelle alla Norcina

Pappardelle is one of my favorite pastas. The thick, wide noodles provide a hearty bite of pasta that can stand up to any sauce. Truffles are an elegant and rewarding addition to this dish and quite necessary to be authentic, however, they are quite costly, hard to find, and can be omitted from the recipe.

Chicken Coq au Vin
Entrees

Sous Vide Chicken “Coq-au-Vin”

Sous Vide is a great way to cook items that require long cooking times like roasts and tougher cuts. This recipe was originally developed as a way to use the tougher male rooster by braising it for an extended period in red wine.

Pork Saltimbocca
Entrees

Pork Saltimbocca

Saltimbocca in Italian translates to “Jumps in the mouth”, so it has to be good! Juicy pork, salty prosciutto, creamy provolone and pungent sage all add up to a mouth-watering experience.

Pork Tacos
Entrees

Pulled Pork Tacos

Carnitas (Mexican Pulled Pork) have always been one of my favorite fillings in Tacos, Burritos and Quesadillas. My Mexican Pulled Pork recipe is the base for these “street style” tacos. Warm up some white corn tortillas, add some chopped cilantro and red onion, sliced avocados and top with a little Salsa Verde and you have a delicious Mexican meal. Truly, one of my favorite foods ever.

Mexican Pulled Pork
Entrees

Mexican Pulled Pork

Sous Vide is the perfect technique to use for creating pulled pork. Traditional slow roasting methods include long oven times and plenty of dirty equipment to clean up. My Mexican spice blend combines 7 spices with salt and is great on beef and chicken as well. Use the pulled pork to make tacos, nachos, quesadillas or sandwiches.

Greek Salmon
Entrees

Greek Salmon

It seems that we end up eating a variation of this dish almost every week. I love the Greek flavors on the salmon, and when it is smoked in the Traeger grill with cherry-wood pellets, it is hard to beat. Salmon has always been a favorite of mine, not just because of my last name, and Mary Jo loves it as well. Make the Tzatziki sauce at least a few hours in advance so the flavors can meld together. The feta salad can also be made in advance.

Maine Lobster with a Vanilla Beurre Blanc
Entrees

Maine Lobster with a Vanilla Beurre Blanc

Over my 23 years at the Hartstone Inn, this was among the most popular items on my menus. Vanilla may seem like an unusual companion for lobster at first, but once you taste sweet and succulent Maine lobster with this sauce, you will fully appreciate how dramatic this matching can be.

Tunisian Seared Cod
Entrees

Tunisian Seared Cod

This is a light and refreshing way to prepare Cod, or any light white fleshed fish. The Tabil spice gives it a distinctive Mediterranean flavor and the Roasted Shallot Compound Butter ads some richness at the end. Tabbouleh is the natural accompaniment to this Cod dish and can be made hours in advance. The Tabil spice mix can be made weeks ahead, as can the compound butter, which should be kept in the freezer if stored for long periods of time.

Grilled Salmon Niçoise Recipe
Entrees

Grilled Salmon Niçoise

This dish is the cover photo for my second cookbook; In the Kitchen with Michael Salmon. Here, I have transformed the popular Niçoise salad into a warm ”Maine-inspired” dish with Maine Atlantic salmon, purple Maine potatoes and fiddlehead ferns. Spring in Maine would not be […]