Chef Kaldrovich loves summer in Maine as it allows him to showcase fresh seasonal fruits and vegetables from local farms. Here are some great seasonal recipes from his kitchen at Sea Glass.
RED WINE & OLIVE BUTTER COMPOUND
- 2 c Red Wine
- 2 ea Peeled Shallots, minced
- 4 ea Fresh Thyme Sprigs
- 2 ea Fresh Bay Leaves
- 4 lbs Unsalted Butter at room temperature
- 1/2 c Balsamic Vinegar
- 1 c Pitted Kalmata Olives (reserve brine)
Combine Red Wine, Minced Shallots, Thyme and Bay Leaves in a large sauce pan. Reduce to half and discard the herbs. Put Butter in a stand mixer with paddle attachment and add the red wine reduction. Whip until combined.
In the meantime, use a food processor to puree the Kalmata Olives and Balsamic Vinegar using some of the olive bring. Once pureed, add to the whipped butter in the stand mixer and whip until the liquids are combined into the soft butter. Season with salt and pepper to taste.
CHILLED TOMATO GAZPACHO | Serves 6
- 12 ea. Ripe Roma Tomatoes
- 4 ea. Whole Garlic Cloves
- 1 Small Bunch of Fresh Basil
- 1/2 Small Red Onion, chopped
- 1 Medium Cucumber, peeled
- 2 Small Red Bell Peppers, clean and finely chopped
- 1/2 to 2 Cups of Tomato Juice, for consistency
- 3 Tbs. Balsamic Vinegar
- 2 Tbs. Red Wine Vinegar
- 2 Tsp. Smoked Paprika
- 1 Tbs. Fresh Black Pepper
- 2 Tbs. Kosher Salt
Mix all ingredients and pass through a fine strainer. Season additionally with Salt and Pepper to taste. Flavors will develop best if allowed to chill overnight. Serve chilled in a shallow bowl or small shot glasses.
MAINE SEAFOOD CEVICHE | Serves 6
- 6 ea Medium Size Shrimp, clean and deveined
- 4 ea. Large Sea Scallops or 12 Bay Scallops, cleaned and muscles removed
- 1 ea Lobster Tail, steamed for 3 minutes and meat removed
- 1 C. Fresh Lime Juice
- 1/2 C. Fresh Lemon Juice
- 1 Jalapeno or Serrano Pepper, seeds removed and finely diced
- 3 Tbs. Red Onion, finely diced
- 6 Tbs. Red Bell Pepper, cleaned and finely diced
- 2 Tbs. Fresh Cilantro, stems removed and finely diced
- Drops of Tabasco or other hot pepper sauce (Optional)
Slice all seafood into small pieces, season well with salt and cover with lime and lemon juices. Chill for 10 minutes and serve in small glass bowls or martini glasses.
GRILLED PEACH & ROMAINE SALAD | Serves 4
- 2 Peaches, pitted and sliced
- 2 Romaine Heads, whole leaves cleaned
- 6 Slices Apple Wood Smoked Bacon
- 1/2 C. Fresh Goat Cheese, crumbled
Wash and dry the whole leaves of the Romaine Lettuce, keep chilled.
Finely slice the peach, season with olive oil, salt & pepper. Quickly grill off on one side. Keep on a plate at room temperature.
Slice the bacon and bake at 350 F for 10-14 minutes or until the bacon gets crispy and the fat is rendered and beginning to foam. Drain off the fat and keep for another use. Keep the crispy bacon at room temperature on absorbent paper towels.
At the last minute, place the Romaine Lettuce in a shallow bowl, season with salt & pepper and drizzle with Champagne Vinaigrette (recipe below). Gently toss and present leaves on a serving platter. Arrange the grilled peaches on top of the lettuce and top with the fresh goat cheese and crispy bacon pieces.
Champagne Vinaigrette
- 1/2 C. Champagne Vinegar
- 2 Tbs. White Wine Vinegar
- 1 C. Extra Virgin Olive Oil
- 1 C. Canola Oil
- 1/2 Tsp. Dijon Mustard
- 2 Tsp. Wild Flower Honey
- Salt & Pepper to Taste
Combine all ingredients but the Olive and Canola Oils in a shallow bowl. Mix Well. Slowly add the oil, whisking constantly to create an emulsion. Use as desired for above recipe and keep remainder chilled.
