Grilled (Or Blackened) Fresh Catch

Over Wild Mushroom Risotto,
Asparagus & Baby Carrots and Truffled Corn Sauce
Recipe by Chef Colby Hill, Longboard Café Serves 8-10
INGREDIENTS:•  Fresh white-fish catch (grouper, flounder, halibut, rockfish, barramundi, etc.)•  Wild mushroom risotto•  Truffled corn sauce•  Grilled asparagus•  Baby carrots
FOR THE RISOTTO:•  2.2 lbs Arborio rice•  1 lb butter•  1 medium white onion, diced in ¼-inch pieces•  2 cups sliced mushrooms (crimini,

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Fried Green Tomato BLT

Recipe by Brittany Lindsey
INGREDIENTS:•  3 large green tomatoes
•  1 large head of red-leaf lettuce (we get ours from Terrapin Farms in Berlin)
•  1 lb thick-cut bacon (we get ours from the Ocean Pines Farmers Market)
•  2 eggs
•  2 oz goat cheese
•  4 Tbsp butter
•  5–7 basil leaves, finely minced
•  ½ cup mayonnaise
•  8 slices of thick-cut whole-grain or whole-wheat bread
•  1 cup yellow cornmeal
•  ½ cup flour
•  1½ tsp of kosher salt
•  ½ tsp of black pepper
•  Olive oil
tart by cooking up your bacon in your favorite way.

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Stuffed Squash Blossom

Stuffed Squash Blossom with Crab Creamless Corn
Recipe Courtesy Of The Team At Our Harvest
INGREDIENTS
Crab Creamless Creamed Corn
10 ears local corn
2 oz all-purpose flour
2 oz butter
1/4 cup garlic, sliced
1/2 Tbsp ground cumin
1 Tbsp kosher salt
3 cup corn stock (see recipe)
RICOTTA BLOSSOM FILLING
12 oz ricotta cheese
1 Tbsp lemon juice
1 Tbsp Old Bay
1 Tbsp parsley,

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