Enjoy Maritime Favourites at Home

All summer, Northumberland Ferries, Bay Ferries, and The CAT will be showcasing the finest music, entertainment, food, wine, and beer samplings the region has to offer. Bring your maritime adventure home and try these great recipes.

The Kilted Chef

Alain Bossé, also known as the Kilted Chef, has travelled the world from kitchens to convention centres sharing his expertise and love for buying and eating local ingredients with people near and far. With his signature tartan kilt, proud Acadian heritage and undeniable flair for cooking with local, he has earned a reputation as Atlantic Canada’s culinary ambassador.

Grilled Lobster roll

Close-up of a lobster roll

6 Hot dog buns
3 oz soft butter
1 pound (500 g) lobster meat chopped
2 tbsp mayonnaise
¼ cup diced celery
Pinch of salt
Pinch pepper
3 oz shredded iceberg lettuce

Butter you hot dog bun on both sides and grill them on both sides. In a bowl mix the lobster meat, mayonnaise, celery and salt pepper to taste. Open your grilled bun and place ½ oz per bun of your iceberg lettuce than spoon the lobster mixture onto the center of the hot dog bun and serve.

Sassy Curried Mussels

Steamed mussels with parsley, wine and curry

Curry is one of my favorite spices, it’s just so very warming and soothing and I feel that it’s the perfect accompaniment to mussels, the cream smoothes it out and gives it a velvety texture that very pleasing to the palate. Be sure to add lots of sauce to the bowl when serving and you’ll need some good crusty bread for dipping!

Serves 2

2 ½ lbs. mussels
½ cup white wine
2 tsp. finely chopped garlic
2 green onions diced
1 rib of celery finely diced
1 carrot finely peeled and diced
2 tsp. curry paste or 1 tsp. yellow curry powder
6 oz. of 35% cream

Place mussels in medium pot; add the white wine, garlic, green onion, celery, and carrot. Cover and place over high heat and cook for 4 minutes, remove from the heat and drain away half of the broth then add the curry and cream. Stir well. Cover and return to heat and steam for another 3 to 4 minutes or until the mussels have opened. Transfer the mussels into two large bowls and reduce the sauce allowing it to thicken slightly. Pour the sauce over the mussels and serve with your favorite bread.

 

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