10,000 maine recipes

Field greens salad with seared shrimp, fresh corn, and a homemade ginger dressing made with pressed ginger juice and champagne vinegar. A light, elegant main-course salad.

Marinated Gulf shrimp and vegetable salad with olives, green pepper, celery, sweet pickles, and Italian dressing. Chilled overnight and served cold on a bed of lettuce.

Filet mignon grilled over wood embers in a pasilla chile BBQ marinade with maple syrup and cilantro. Southwestern-style steak with sweet smoke, gentle heat and a tender, restaurant-quality finish.

Spice-crusted seared ahi tuna with Chimayo chile, cumin, and fennel rolled into a bold crust and flash-seared rare. A 10-minute restaurant-quality appetizer you can slice paper-thin.

Seared cross rib roast braised with tomatoes, black olives, mushrooms, and a bouquet garni in red wine and stock. French-inspired pot roast with a built-in vegetable gravy.

Mexican pork beer roast slow-roasts a 5-pound pork loin with beer, oregano, and coriander, served with a tangy tomatillo green sauce pureed with garlic, cilantro, and white wine vinegar.

Great way to use up your leftover ham, it is easy to make, and turns out delicious!

Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.

Australian-style Lamb burgers and homemade chips, seasoned with Australian native herbs and spices.

Old-fashioned baked beans with navy beans, smoky bacon, molasses, and brown sugar in a tomato sauce base. The classic New England Sunday-supper bean pot baked low and slow until thick and rich.

Scottish "Braveheart" chicken, beef and leek soup. Adapted from The Frugal Gourmet

Turn leftover pot roast into a bubbling beef pot pie loaded with bacon, mushrooms, peas, and a surprising hit of dill pickle in a rich gravy under flaky pastry crust.

Light, puffy Swiss cheese and mushroom souffle with a splash of sherry and a hint of nutmeg. A show-stopping vegetarian main dish that rises to the occasion every time.

Empanaditas are bite-sized pork turnovers stuffed with Monterey Jack, brown mustard, and red pepper flakes, baked until golden. Party-ready with salsa or chili sauce for dipping.

A creamy Cajun oyster pie with shucked oysters in a buttery béchamel sauce seasoned with filé powder, hot sauce, and pimientos, baked under a golden pie crust. Old-school Louisiana comfort food.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.