Maritime Chicken Recipes
MARITIME CHICKEN
From The Cranberry Connection cookbook by Beatrice Ross Buszek of Nova Scotia. I have no idea why this dish is called Maritime since there's no fish in it. This calls for chicken on the bone.
Provided by Oolala
Categories Chicken
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Season flour with salt and coat chicken with mixture and brown in the butter, turning once in a large frying pan.
- Meanwhile, combine the next 7 ingredients in a saucepan and bring to a boil.
- Pour over the chicken the frying pan and cover and simmer for 40 minutes. Serve with rice.
Nutrition Facts : Calories 1064.5, Fat 52.7, SaturatedFat 18.7, Cholesterol 294.9, Sodium 330, Carbohydrate 59.9, Fiber 2.4, Sugar 43.3, Protein 84.3
MARITIME (CANADA) SEAFOOD CASSEROLE
This is a seafood casserole recipe that we often make at Christmas or New Year's. We live in on the east coast of Canada so we have good access to seafood. You can change the quantities or types of seafood used. I usually don't use the crab meat, but increase the amount of lobster and shrimp I use. You can use haddock or salmon in it also. I usually use whatever I have on hand. The important thing is to use approximately the same volume of fish as stated in the recipe. I usually serve it over the flaky pastry shells, but you can also serve it in crepes or just by itself on the plate.
Provided by Chef burnt toast
Categories Canadian
Time 1h10m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
- Using slotted spoon transfer vegetables to a large bowl.
- In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
- Add shrimp and cook about 4 minutes.
- Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
- Place all seafood into large bowl.
- In large saucepan, melt butter over medium heat.
- Add flour and cook, stir for 2 minutes.
- Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
- Stir in cheese until melted.
- Add seafood, season with salt and pepper.
- Transfer into 3.5 L casserole dish.
- Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
- Spread topping over casserole.
- You can refrigerate the casserole at this point for up to 8 hours, or
- Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.
MARITIME DONAIR SAUCE
Donair sauce done just like in Atlantic Canada. Long live Greco!
Provided by MATHIEUDAIGLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 6
Number Of Ingredients 3
Steps:
- Whisk together milk, vinegar, and garlic powder in a bowl. Refrigerate for at least 1 hour before using.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 18.7 g, Cholesterol 11.6 mg, Fat 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 43.2 mg, Sugar 18.6 g
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13 CLASSIC ACADIAN RECIPES - FOOD NETWORK CANADA
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- The Ploye. These light and chewy, buckwheat griddle cakes are scrumptious when topped with a pat of butter, molasses or dark maple syrup. Get the recipe.
- Chicken Fricot. A delicious version of chicken and dumplings, this warm, comforting one-pot meal that will feed a family. Get the recipe.
- Salt Cod Beignets. These scrumptious fried fritters are a tasty way to enjoy traditional salt cod. Morsels of fish are mixed with flour, baking soda and chives before being fried until golden, crispy and light.
- Fresh Cod Acadian Village Style. Turn preserved salt cod and fresh potatoes into a hearty, rustic supper with this super simple, traditional recipe. Get the recipe.
- Pickled Beets. A scrumptious way to preserve these bright red beauties all season long. Crack open a jar and serve alongside your fricot, meat pie or hearty potato chiard.
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