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  1. Scallops Poached in Cream

    Scallops Poached in Cream

      Four Season Farm
      Harborside, Maine

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  2. Pan Seared Scallops Atop Avocado-Corn Salad

    Pan Seared Scallops Atop Avocado-Corn Salad

      John Scheepers
      Bantam, CT

      This is one of those recipes that is as good from your own frozen corn as it is from just picked-and-cooked corn. It is delicious on a hot summer night as it is on a cold winter’s evening. We like to serve it with Asparagus Rafts followed by a light dessert, like Buttermilk Panne Cotta and orange liquor-macerated strawberries.

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  3. Mixed Grill Sate

    Mixed Grill Sate

      John Scheepers
      Bantam, CT

      I fell in love with sate and peanut sauce the first time that I had it at Restaurant La Plume in Haarlem, the Netherlands. Since then, we have worked on recreating it in our own kitchen at home. It is another recipe that is great for company since you can prepare it in advance and be part of your own party (with a little help at the grill). If I wanted to simplify things and just grill one meat, I would make it a pork sate.

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  4. Mignonette Sauce for Fresh Oysters

    Mignonette Sauce for Fresh Oysters

      John Scheepers
      Bantam, CT

      I've developed a taste for really cold oysters on the half shell and particularly love the taste-explosion of the first oyster's fresh sea saltiness. But if a second or third oyster is in the offing, I prefer a little spoon of Mignonette Sauce per oyster.

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  5. Lobster Corn Salad

    Lobster Corn Salad

      The Totally Corn Cookbook
      by Helene Siegel and Karen Gillingham
      Published by Celestial Arts
      Produced by Becker & Mayer!
      available at Penguin Random House
      The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest.
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  6. Lemon-Garlic Shrimp

    Lemon-Garlic Shrimp

      John Scheepers
      Bantam, CT

      We love to have quick-fix recipes at the ready for items that we always have in the pantry and freezer, and this recipe qualifies. Frozen raw shrimp thaw out quickly in a cool to room temperature water bath and we always have a piece of peeled ginger root in the freezer ready to grate. By freezing peeled ginger root, you can avoid wasting unused ginger root, plus, it grates better when frozen. If we ever have too many lemons, we squeeze them and pour the juice into ice cube trays, and then store the frozen lemon cubes in airtight freezer bags for quick use. This recipe comes together so quickly.

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  7. Grilled Portobello Stroganoff

    Grilled Portobello Stroganoff

      David Hugo, Chef/Owner
      The Starry Night Cafe
      Ferrisburgh, VT
      www.StarryNightCafe.com

      We had an enchanting Valentine’s dinner at The Starry Night Cafe with friends: we each had different entrées, one more wondrous than the next, with extraordinary combinations of tastes, textures and the finest of ingredients. Just south of Burlington, The Starry Night Cafe has a magical atmosphere, delightful staff and a superb menu. For reservations, call (802) 877-6316.
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  8. Garlic-Ginger Shrimp Sauté

    Garlic-Ginger Shrimp Sauté

      John Scheepers
      Bantam, CT

      We adore sautéed shrimp and after years of experimenting, we came up with this recipe. It is sinfully delicious with or without the lo mein noodles.
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  9. Egg Rolls of Maine Shrimp with Thai Peanut Sauce

    Egg Rolls of Maine Shrimp with Thai Peanut Sauce

      Castle Hill Inn & Resort
      Ocean Drive
      Newport, Rhode Island
      Phone: (401) 849-3800
      www.castlehillinn.com


      Located on a 40-acre peninsula, this 1875 gabled Victorian mansion is perched on a sunny bluff over Narragansett Bay. The Inn’s chefs artfully craft seasonal dinner and tasting menus from the finest regional produce, fish and meats. Each inspired course is a unique, sensory feast. We also adored the wild Alaskan king salmon filet, grilled with pan roasted green cabbage, sweet sausage and fingerling potatoes with a Pinot Noir beurre rouge.
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  10. Crab and Shrimp Gratin

    Crab and Shrimp Gratin

      John Scheepers
      Bantam, CT

      I concocted this between Christmas and New Year's when I wanted to serve something kind of special but nothing time consuming or tricky. It is also nice because you can prepare it in advance and freeze it. Just add the grated gruyere after you thaw it and before popping it into the oven. It is lovely served with a lightly dressed green salad and warm crusty bread.
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