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Bar Harbor Seafood Dip
Saturday, June 02, 2007
I had this dip in Bar Harbor and came home determined to re-create it. This is the recipe!


Two 4 oz cans of tiny shrimp
Two 4 oz cans of lump crabmeat
8 oz of cream cheese
1 cup of shredded Mexican cheese
1 6.5 oz jar of Goya red peppers
1 cup of garlic and herb bread crumbs
4 cloves of garlic
2 tbsp butter melted
Old Bay seasoning
Goya Adobo

1. In a medium bowl, add the drained cans of tiny shrimp and crabmeat.
2. Add the cream cheese. I find that putting the cream cheese in the microwave for about a minute on high makes it much easier to mix and you don't have to wait for it to soften.
3. Finely chop the red peppers and add to the bowl.
4. Mince the garlic and add to the bowl.
5. Stir this mixture until combined.
6. Add the bread crumbs and stir.
7. Season liberally with Old Bay (about 2 tbsp) and lightly with Goya Adobo. Stir to combine.
8. Add the Mexican shredded cheese (this is the four cheese blend and it melts very well). Stir. Add the melted butter. Stir.
9. If the dip is very thick, add a little milk or heavy cream to thin it out.
10. Spread in a cooking sprayed baking dish (I used a glass 10-inch pie pan).
11. Take a little extra bread crumbs, cheese and Old Bay season in a small bowl. Mix them up, until the cheese is coated with the bread crumbs and spices. Top the dip with this mixture.
12. Pop into a 350 degree oven. Let cook until the edges are brown and the top is crispy.
13. Serve with tortilla chips (thick ones or the ones with a scoop) or crackers. This also makes a delicious sandwich spread!
posted by Rose @ 9:51 AM   0 comments
Fiddlehead Quiche

I made this dish in Northern Maine, where fiddlehead were all over the place. My soon-to-be brother-in-law requested this, as he didn't know how to make quiche and wanted to see how it was done.


Fresh fiddlehead
Thick-cut bacon
Shredded cheddar cheese
Pie crust
6 eggs
Heavy cream

1. Clean the fiddlehead. Take the ends off and rinse them. Boil until tender and squishy. Drain and take a kitchen towel to push on the top of them, squeezing the water out. This could take a towel or two.
2. Cook the bacon. I highly recommend thick-cut bacon, but regular bacon will do, as well.
3. Take the pie crust (I use whatever prepared one they have in the grocery store) and put it in the pie plate, creating a ridge. Put in a 400 degree oven for five minutes.
4. Crack and beat all the eggs. Season with salt and pepper. Pour in about half a cup of heavy cream. Beat well until fluffy.
5. In the slightly baked pie crust, layer fiddlehead, bacon and shredded cheddar twice, making sure to not compact the filling.
6. Pour the egg mixture over the filling.
7. Put in a 350 degree oven for about half an hour. As all ovens are different, it could take up to an hour to properly cook. Check the quiche for doneness by pressing slightly on the top. If it feels firm, then it's all done!

I had to make five of these in Maine, they were such a big hit!
posted by Rose @ 9:37 AM   0 comments
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Name: Starry Rose
Home: New Haven, CT

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