Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack
Turn your kitchen into your own personal seafood shack and oyster bar with 120 recipes from the James Beard Award-winning restaurant that personifies the allure of Maine.
“This book is destined to be well-used and well-loved.”—Jenny Rosenstrach, New York Times bestselling author of Dinner: A Love Story
From one of the best restaurants in Maine comes a cookbook for easy entertaining and endless coastal-inspired cooking. Built on the pristine ingredients of southern Maine, including the world's best shellfish, Eventide restaurant is renowned for bringing this bounty to the table with a thoughtfully rooted yet experimental and improvisational style of cooking and hospitality. The result is modernized lobster shack and oyster bar fare with distinct additions from Maine's classic "down east" cooking style. Whether you live by the coast or not, you'll love these 120 recipes, including:
• Eventide's famed Brown Butter Lobster Roll on a Bao Bun
• Oysters with Kimchi Ice
• Tuna Tartare with Ramen Crackers
• Family-Style Maine Clambake (with instructions for cooking in your home or in the wilderness)
• Tempura Smelts with Spicy Tzatziki
• New England Clam Chowder with Homemade Saltines
• Smoked Shellfish
• Honey-Roasted Peanut Butter Ice Cream Sandwiches
Beautiful photo tours of the breathtaking wilds of southern Maine bring this incredible collection to life. Also included are guides to properly buying and preparing seafood and shellfish for unexpectedly easy crudo spreads and raw bar dishes. Through recipes, profiles of local food makers, stories of Maine's foodways and of the seafood that makes the New England coastline so iconic, Eventide is a tribute to the region and an indispensable resource.
This hip collection from the owners of a "modern seafood shack" in Portland, Maine, strikes a breezy tone with contemporary takes on New England classics. Fish recipes include a miso-glazed cod and a char that's salted and sugared, then paired with balls of dough that are coated in seeds and fried the result of a happy accident in flatbread making. The authors lay out two versions of a clambake the deluxe backyard option and the indoor variety downsized for a small kitchen, for which the authors recommend using a wok and a bamboo steamer basket. A love of Maine permeates the volume, as does a spontaneous and fun attitude: a fried oyster bun was created on the fly before the restaurant's soft opening and has remained on the menu ever since; and perfect for feeding "a good-size crowd," a brined then roasted giant fish tail coated in barbecue sauce can be picked apart and eaten in lettuce cups. Imagination rules: batter for savory waffles incorporates pureed scallops, and lobster with sweet potatoes is stewed in coconut milk and green curry. A brief chapter on desserts includes blueberry pie and four cookie options for ice cream sandwiches. This generous recipe collection bursts with personality.