dinnercraft in Rockland, Maine, USA
total posts: 206
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In a North Atlantic twist, our Baja-style fish tacos use fried haddock with a chipotle tartar sauce.
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Homemade vanilla ice cream studded with chopped chunks of liquid-filled cherry cordial candies.
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We change up this classic with our grilled version, featuring caramelized chunks of angel food cake.
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The quintessential Maine lobster roll, as served at The Lobster Shack at Two Lights Lighthouse in Cape Elizabeth, ME.
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Our spin on Mexican street food spikes a ground pork burger with ancho peppers, and finishes with a pineapple salsa.
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Our Asian-inspired soup with noodles, tofu, and hot Serrano chiles invites you to lighten up for Summertime.
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Our fried chicken is spiked with red hot pepper sauce, before being finished with a fast-food chain's copycat dip.
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Homemade maraschino cherries, made with maraschino liqueur instead of corn syrup and red dye.
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Crispy deep-fried chicken skin tacos with habanero salsa.
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When our homemade pub cheese hits the ground bison patties, it melts into rivulets and oozes through the lean meat.
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Salvadoran beef tongue tacos with lettuce, tomato, and cilantro, as served at Tu Casa in Portland, Maine.
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Craving a Fluffernutter? Our homemade marshmallow creme makes the childhood favorite better than ever.
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Grinding your own meat is the key to making your own amazing hamburgers at home.
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Our "Jalapeno Popper" grilled cheese tastes just like the bar-food classic (only with way more fresh chevre and bacon).
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Our Mexican twist on classic meatloaf harnesses the fiery power of poblano peppers and Mexican chorizo.
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Thomas Keller's BLT sandwich with fried egg and cheese makes a perfect late-night snack.
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Our BLT sandwich-inspired pasta combines fresh pasta, pesto, roasted tomatoes, bacon, and fresh mozzarella.
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Enfrijoladas are breakfast enchiladas, filled with chicken and covered in creamy refried beans and chorizo.
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Our crunchy homemade Cheez-it cheddar cheese crackers are perfect Superbowl food!
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This sandwich combines fresh, hand-carved roast beef & horseradish sauce on a buttered, grilled hero roll.
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Our version of this New England classic "American Chop Suey" is ramped up with spicy hot Italian sausage and plenty of red pepper.
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A warming and satisfying seafood ragout, made with fresh Maine haddock and mussels.
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We ratchet up ordinary roast beef hash, using leftover prime rib, potatoes, and onions, cooked in bone marrow drippings.
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We finally got our traditional family recipe for this creamy, boozy lobster bisque down on paper!
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Our homemade version of the McDonald's classic Big Mac cheeseburger is even better than the original!
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Flaky white haddock, cream, and potatoes combine in this classic hearty New England soup.
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A ham and cheese sandwich from Amato's, inventor of the "Italian" sandwich in Portland, Maine.
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Recreating fried mozzarella sticks at home is fast, easy, and even tastier than they are at the bar.
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A smoky, rich spin on classic chili, made with ground lamb and spicy Mexican chorizo.
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Making hummus from scratch is a snap, and once you try it, you'll never buy it pre-made again.
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Homemade blueberry muffins with fat, bursty blueberries.
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The cool crunch of blue cheese infused coleslaw balances the warm, spicy pulled pork.
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This sandwich captures my favorite flavors from Mexico, between two slices of jalapeno/pineapple bread.
