JACKIE'S TOO
91 Perkins Cove Rd.
Ogunquit, Me.
207-646-4444
http://www.jackiestoo.com/
Located in Perkins Cove, right at the oceans edge, you can't get any closer without getting wet. This is a great location, you can't get any better. And with this location you also get great food. We went to Jackie's Too in 2008, i was in the mood for fish and chips, and they were excellent, my wife got the swordfish kabobs and told me to take a taste. This was the best fish dish that I've ever tasted and i wished that i had ordered it. Unfortunately we were leaving early the next morning, so i never got another chance to go back. Once we got home i told my wife i want to go back to Maine next year so i can get that swordfish kabob. So i planned the next trip to Maine, so that we would hit Ogunquit first, then hit some new locations and then end up in Bar Harbor. And sure enough we arrived in Ogunquit this year ( 2009 ) and that was were we went for dinner the next night. I have to admit i was worried, some times in a year, a chef could have changed, sometimes food quality can go up or down for lots of reasons, but the quality hadn't changed. We both ordered the same dish, the swordfish kabobs. They had a nice grilled char on the outside and perfectly moist on the inside. The dish came with grilled vegetables and rice. I've eaten a lot of fish dishes over the years and this chef ( he or she ) really knows how to cook fish. I can't think of to many restaurants that i would drive 700 plus miles to eat at. I told my wife the other night that our trip next year to Quebec, I'm plotting out a route to hit Ogunquit on the way home, it only adds seven hours to the trip. The restaurant I'm sure has many other outstanding dishes, but i won't be able to tell you about them, because I'm getting the swordfish again. Just to let you know, should you decide to go there, they are reasonably priced. Lite fare starts around 7. and up, entrees are around 17. to 22. The night we were there, most people were dressed casually, a few were dressed up. I'm not sure if they have a dress code, but you can go to their web site.
Saturday, October 31, 2009
Friday, October 30, 2009
Review - Bar Harbor Manor in Bar Harbor, Me.
BAR HARBOR MANOR
Located at 47 Holland Ave. on Mt. Desert Island
207-288-3829
http://www.barharbor.com/
We stayed at the Bar Harbor Manor in 2008 and liked it so much, when we went back to Maine in 2009, we stayed there again. The owners are gracious and friendly. The rooms are clean, spacious and kept up to date, with a good size bathroom. The room we stayed in had a porch so that you could sit outside and it had lattice on the sides, so you had some privacy. A parking lot with free parking. It's conveniently located to everything. A half block walk to Cottage St., which has a number of restaurants and stores to look in as you walk to Main St., about a 3 block walk. When you get to Main St., if you go right you have quite a few blocks of stores for shopping, restaurants, coffee shops etc. If you go left you have a block of the same, and then your at the harbor. There you can catch a boat for whale watching or boats for sight seeing. If you don't want to boat, there's a trail that winds along the coast line for aways, giving you opportunities to photograph various boats and birds etc. You can also jump in the car and have a short drive to the Acadia National Park, Southwest Harbor, Northeast Harbor, or Bass Harbor. There is also a beautiful garden over in Southwest Harbor called the Asticou Gardens ( free, but donations are welcome ). There are nice restaurants all over Mt. Desert Island, from Bar Harbor to Bass Harbor. In Bar Harbor, our favorite breakfast place was Jeannie's, they have much better than the regular breakfast fare, incredible stuffed french toast, their own homemade oatmeal bread, even their own strawberry rhubarb spread, which i would love to carry in my store, but they only sell retail, unfortunately. Just a short drive to Southwest Harbor and you can go to the Cafe Drydock and Inn, it is a very nice restaurant, with lite fare and really good upscale food. We went there for their Walker Wellington, a Filet Mignon, topped with crabmeat, wrapped in puff pastry and topped with Bearnaise sauce. It was excellent, not only one of the best dishes that i had on vacation, but also one of the best ever. They have a number of items on their menu that i hope to try in future years. I hardly ever eat dessert, but they had a Tollhouse cookie pie, that my wife and i both wanted to try, but we were too filled from the dinner. So we came back the next day a little late for the lunch crowd and a little early for the dinner crowd, because we wanted to order just dessert, but didn't want to tie up a table at their busiest times. The Tollhouse cookie pie was worth going back for. The restaurant is clean, well decorated and the service is great, the people friendly. You won't regret the short drive to get here and back.
Monday, October 5, 2009
Soup - White Cheddar and Ale Soup with Andouille Bruschetta
White Cheddar and Ale Soup with Andouille Bruschetta
Ingredients:
4 Tbs. butter
1 onion, minced
1 tsp. garlic, minced
6Tbs. all purpose flour
1 can chicken stock
1 cup Genesee Pale Ale
8 oz. Amish white cheddar
1/2 cup fat free evaporated milk
salt - to taste
pepper, ground - i use black, but white looks better
-----------------
1 Tbs. olive oil
2 Andouille sausages, diced
1 can tomatoes, diced and drained
1 1/2 Tbs. balsamic vinegar
1 tsp. Oregano
1 tsp. Thyme
1 tsp. Basil
1/4 tsp.black pepper, ground
1/8 tsp. salt
loaf bread - French, Italian, baguette or your choice - slice and toast
In a medium sized pot, melt the butter and add the onions and saute until soft, about 12 minutes on medium heat. Next add the flour and stir will cooking, so as not to burn the flour. Cook the flour for 2 to 3 minutes. Now add the chicken stock gradually, while stirring to keep it from lumping up. Next add the ale and bring it to a boil and lower to a simmer and let it cook for approximately 10 minutes or until it starts to thicken. Now add the cheese while stirring until the cheese melts and is fully incorporated into the stock. Add the evaporated milk and stir and let it heat up. Taste the soup and add the salt and pepper to your desired taste. While the soup is cooking add the olive oil to another pan and add the diced Andouille sausage and cook for 2 minutes. Next add the tomatoes, diced and drained and cook for 2 more minutes. Now add the balsamic vinegar, oregano, thyme, basil, pepper and salt. Stir and cook for 2 minutes and than put on low to keep warm. Slice the bread of your choice and toast it a golden brown. Put 2 slices of toast in each soup bowl, top with the Andouille mixture and ladle the cheese soup around the bread. Serves 2 to 4 people.
Ingredients:
4 Tbs. butter
1 onion, minced
1 tsp. garlic, minced
6Tbs. all purpose flour
1 can chicken stock
1 cup Genesee Pale Ale
8 oz. Amish white cheddar
1/2 cup fat free evaporated milk
salt - to taste
pepper, ground - i use black, but white looks better
-----------------
1 Tbs. olive oil
2 Andouille sausages, diced
1 can tomatoes, diced and drained
1 1/2 Tbs. balsamic vinegar
1 tsp. Oregano
1 tsp. Thyme
1 tsp. Basil
1/4 tsp.black pepper, ground
1/8 tsp. salt
loaf bread - French, Italian, baguette or your choice - slice and toast
In a medium sized pot, melt the butter and add the onions and saute until soft, about 12 minutes on medium heat. Next add the flour and stir will cooking, so as not to burn the flour. Cook the flour for 2 to 3 minutes. Now add the chicken stock gradually, while stirring to keep it from lumping up. Next add the ale and bring it to a boil and lower to a simmer and let it cook for approximately 10 minutes or until it starts to thicken. Now add the cheese while stirring until the cheese melts and is fully incorporated into the stock. Add the evaporated milk and stir and let it heat up. Taste the soup and add the salt and pepper to your desired taste. While the soup is cooking add the olive oil to another pan and add the diced Andouille sausage and cook for 2 minutes. Next add the tomatoes, diced and drained and cook for 2 more minutes. Now add the balsamic vinegar, oregano, thyme, basil, pepper and salt. Stir and cook for 2 minutes and than put on low to keep warm. Slice the bread of your choice and toast it a golden brown. Put 2 slices of toast in each soup bowl, top with the Andouille mixture and ladle the cheese soup around the bread. Serves 2 to 4 people.
Saturday, October 3, 2009
Side Dish - Corn and Stilton Fritters
Corn and Stilton Fritters
Ingredients :
1 cup flour
3/4 tsp baking powder
1/2 tsp. salt
1/2 tsp. black pepper
2 lg. eggs, beaten
1 ( 16 oz. ) can corn, drained
1/4 cup milk
4 oz. Stilton cheese ( use more if you like it cheesier )
1 can Pam spray
Preheat griddle. Put the flour in a mixing bowl and add baking powder, salt and pepper and mix. Then add the beaten egg and stir. Now add the milk and corn and stir into the flour mixture. Last crumble the cheese and fold into the batter. Spray the griddle with Pam and drop fritter batter onto the hot griddle with approximately 1/4 cup of batter and fry until golden and turn over and repeat. Serves 2 to 4
Variations : you can change the cheese or you can add bacon or jalapenos
Ingredients :
1 cup flour
3/4 tsp baking powder
1/2 tsp. salt
1/2 tsp. black pepper
2 lg. eggs, beaten
1 ( 16 oz. ) can corn, drained
1/4 cup milk
4 oz. Stilton cheese ( use more if you like it cheesier )
1 can Pam spray
Preheat griddle. Put the flour in a mixing bowl and add baking powder, salt and pepper and mix. Then add the beaten egg and stir. Now add the milk and corn and stir into the flour mixture. Last crumble the cheese and fold into the batter. Spray the griddle with Pam and drop fritter batter onto the hot griddle with approximately 1/4 cup of batter and fry until golden and turn over and repeat. Serves 2 to 4
Variations : you can change the cheese or you can add bacon or jalapenos
Appetizer - Chesapeake Deviled Eggs
Chesapeake Deviled Eggs
12 eggs
water dash salt
1/4 cup mayonnaise
1 tsp hot spicy pickle relish
1 tsp. pickle juice
1/2 lb. cooked crab meat
1 tsp. garlic, minced
dash salt
1/2 tsp. black pepper
1/2 tsp. old Bay seasoning
sprinkled Old Bay seasoning
Place the eggs in a pan, cover with water and add a dash of salt. Bring the water to a boil and lower the heat to a simmer and simmer for 1o minutes. Run cold water over the eggs to lower the temperature gradually. Let the eggs sit in the cold water for a few minutes. Then peel off the shells, cut the eggs in half and remove the yokes. Put the yokes in a bowl and break them up, add mayonnaise, hot pickle relish, pickle juice, crab meat, garlic, salt, pepper and Old Bay seasoning. Mix well and add the mixture back into the egg whites ( shell ). Sprinkle with a little Old Bay seasoning and put in the refrigerator to chill. Makes 24 egg halves.
12 eggs
water dash salt
1/4 cup mayonnaise
1 tsp hot spicy pickle relish
1 tsp. pickle juice
1/2 lb. cooked crab meat
1 tsp. garlic, minced
dash salt
1/2 tsp. black pepper
1/2 tsp. old Bay seasoning
sprinkled Old Bay seasoning
Place the eggs in a pan, cover with water and add a dash of salt. Bring the water to a boil and lower the heat to a simmer and simmer for 1o minutes. Run cold water over the eggs to lower the temperature gradually. Let the eggs sit in the cold water for a few minutes. Then peel off the shells, cut the eggs in half and remove the yokes. Put the yokes in a bowl and break them up, add mayonnaise, hot pickle relish, pickle juice, crab meat, garlic, salt, pepper and Old Bay seasoning. Mix well and add the mixture back into the egg whites ( shell ). Sprinkle with a little Old Bay seasoning and put in the refrigerator to chill. Makes 24 egg halves.
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