Monthly Archives: August 2019
Roost is Dover, NH’s newest restaurant so we knew we had to check it out. Roost is owned by the same family that own’s Blue Latitudes on Central Ave. We arrived for an early dinner and were seated at a cute table by the window.
I ordered the seared scallops (26.00). Seared fresh dry scallops with a pork belly fried rice cake with wilted arugula along with a Frangelico Buerre Blanc and a fig balsamic drizzle. The scallops were beautifully seared, creamy and delicious. I really enjoyed the balsamic drizzle with the scallops. The pork belly fried rice was different although I liked it, it was not my favorite part of the dish. Jim tried the rice and really enjoyed it.
Jim had the fried chicken and country gravy (19.50). Buttermilk fried chicken cutlet with country pan gravy. Whipped russet potatoes and cinnamon sugar carrots on the side. The chicken was crisp on the outside and tender on the inside just as you would want. The gravy was well seasoned and complemented the chicken and potatoes beautifully. Can’t forget about those carrots. Tender with a little crisp and sweet from the cinnamon sugar.
Our dinners were very good overall, although a little pricey but we were not done just yet. They had a grilled peach shortcake as a dessert special so we decided to split one. This had a biscuit, grilled peaches, ice cream, whipped cream and a drizzle of caramel sauce. Although we liked this dish we would have loved it had they grilled the biscuit and if the peaches were warm. That would have put it over the top for us.
Roost is located at 50 Pointe Place in Dover, N.H. and is open 1130 am Monday through Saturday and 10 am on Sundays for brunch. Roost has a full bar service and will take reservations for parties of 6 or more. Find them online and on Facebook.
Enjoy!
These pork chops were delicious! They took extra time, but it’s well worth it. I brined these for 6 hours and made the rub mixture in the morning making dinner time a breeze. These pork chops have a ton of flavor with a little bit of a kick. I hope you give these a try, you will not be disappointed.
INGREDIENTS
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups of water
- 2 cups ice
- 4 one-inch thick bone-in pork chops
RUB
- 3 Tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon black pepper
- 1 teaspoon chili powder
DIRECTIONS
In a large pan combine salt, sugar, and water. Cook over medium heat until the salt and sugar dissolve. Remove from heat and add in the ice to cool the brine to room temperature.
Place pork chops in a gallon-size resealable plastic bag. Add cooled brine and seal bag and refrigerate for no longer than 12 hours.
Remove pork from the brine, rinse and pat dry.
Combine all of the ingredients for the rub. Sprinkle both sides of the pork with the rub.
Prepare the grill and grill the chops over medium heat about 7 minutes per side or until internal temperature reaches 145 degrees. Serve warm.
Enjoy!
This recipe can be found at www.plainchicken.com
I made this dessert for Robby using a gluten-free brownie mix and let me tell you I could not keep him away from these bars. He said it was the best dessert he has had since having to be gluten-free. Now that says a lot as Robby does not get excited over many dishes. And because it was only Robby and me home I cut the recipe in half and made it in an 8 x 8 baking dish.
INGREDIENTS
- 1 package fudge brownie mix (13×9 inch pan size) gluten-free mix works great.
- 2 1/2 cups peanut butter, chunky or creamy. I used creamy, divided
- 2 cups semi-sweet chocolate chips, I used Enjoy Life brand
- 3 cups Rice Krispie cereal
DIRECTIONS
Prepare and bake brownie mix according to package directions. Cool in the pan on a wire rack for 30 minutes. Refrigerate until cold.
Spread 1 1/2 cups peanut butter over the brownie. Place chocolate chips and remaining peanut butter in a large microwave-safe dish. Microwave in 30-second intervals until melted. Stir until smooth. Stir in the Rice Krispie cereal and spread over the peanut butter layer. Cover and refrigerate at least 30 minutes or until set.
Cut into squares and serve. Store in an airtight container in the refrigerator.
Enjoy!
I’m not sure how this recipe has not been on the blog as I have been making it for over 25 years. I think I got this recipe from my brother John way back when. You could make this on any pizza dough, but I came across some little round Naan Bread and thought that would make for a fun afternoon snack. You can add sliced tomatoes as I did here but I have also made it without them. Either way, these get eaten right up. I have never measured anything with this pizza. This can also be done in the oven.
INGREDIENTS
- Pizza crust (cooked) or Naan Bread
- prepared pesto
- parmesan cheese, grated
- tomatoes, sliced
DIRECTIONS
Turn your grill onto a medium heat. Place the pizza crust or Naan bread on the grate of the grill. Grill just a couple minutes, enough to warm the bread. Then flip the bread over to the other side. Add the pesto just as you would add a red sauce and top with Parmesan cheese and sliced tomatoes. Grill just until the cheese is melted and serve warm.
Enjoy!
Earlier this summer we spent some time in Old Orchard Beach Maine. We always like to go here early in the season or late August to beat all of the crowds. Maine has some incredible restaurants and let me tell you this is one of them. This has become my new favorite place to eat in the Old Orchard Beach area. We went with our friends and neighbors, Rosalie and Randy. They were the ones that originally shared this Maine gem with us.
We got there not long after they opened so we were seated at a quiet window seat. The menu is filled with local seafood and steak and other non seafood for the non seafood loving people. Our waitress brought over some warm, fresh from the oven, bread and butter. Perfect start!
Rosalie had one of the specials of the night. A Lobster pie…look at that lobster! If you like lobster this is the dish for you. Rich, buttery crumb topping, with roasted vegetables on the side. Rosalie really enjoyed this, In fact, we all cleaned our plates!
Rosalie’s husband, Randy, the non-seafood-loving one in the group, had the black Angus sirloin served with a rich Au Jus sauce along with vegetables and mashed potatoes on the side. (27.95). Those are some nice looking grill marks right there and cooked to Randy’s liking.
Jim had the fresh Haddock Baked Florentine stuffed with spinach, red onion, and gruyere cheese, mashed potatoes and vegetables on the side. Jim loved this flavorful dish. (22.95)
I ordered the most delicious dish I have had in a long time. I had the Parmesan Scallops. Baked sea scallops with Parmesan crumb topping finished with a cream sauce. (27.95) I loved this dish. The scallops were sweet with a little crisp topping and oh! that cream sauce! This is my all time favorite scallops dish. If I could have licked that plate, you bet I would have. Needless to say, none of us took any leftovers back with us.
The Landmark is located at 28 East Grand Ave. in Old Orchard Beach, Maine. The Landmark opens daily at 5pm. For more information be sure to check their website and Facebook.
Enjoy!
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