Grindstone Neck Smoked Bay Scallops
Grindstone Neck Cold Smoked Haddock $3099
Grindstone Neck of Maine
was started over 25 years ago in our family's local restaurant as a way to secure high quality smoked seafood. Our curing and smoking methods were passed from father to son from a Downeast family known for great smoked seafood. This knowledge was then passed on to my family as a way to carry on traditions that were quickly being lost. My father taught me, and I will continue to pass that knowledge onto my children.
We carefully use the time honored techniques to hand craft gourmet smoked seafood for our family and our customers.
Grindstone Neck Cold Smoked Whole Sockeye
Grindstone Neck Betta than Chedda Spread
Eggplant Ratatouille with Kale and Beans
INGREDIENTS:
• 1 medium eggplant, sliced 1/4-inch thick
• Coarse kosher salt
• 1 small red onion, thinly sliced
• 2 medium yellow bell peppers, cored and sliced crosswise 1/4-inch thick
• 2 medium zucchini, halved and thinly sliced lengthwise
• 1 cup chopped kale
• 1 15-ounce can great Northern beans, drained and rinsed
• 2 Roma tomatoes, cut into 1/4-inch slices
• 6 cloves garlic, minced
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried marjoram leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh parsley
• 1 cup grated Asiago cheese
INSTRUCTIONS:
1. Sprinkle both sides of eggplant slices liberally with coarse salt; let drain in a colander for 1 hour. Rinse off excess salt and squeeze out water between layers of paper towels.
2. Preheat oven to 375°. Coat a 2 1/2–quart casserole with cooking spray. Layer half of the eggplant, onions, peppers, and zucchini in casserole dish. Cover with all of the kale and beans, and spread with half of the tomatoes. Sprinkle with half of the garlic and half of the dried herbs. Repeat layering process (omitting kale and beans). Press down gently and drizzle with olive oil. Cover loosely with foil and bake for 1 hour, or until vegetables are very tender.
3. Remove foil. Combine parsley and cheese in a small bowl and sprinkle over vegetables. Return to oven and cook for 5 minutes longer, until cheese is melted. Serve hot.
RECIPE COURTESY OF DELICIOUS LIVING
