Our own Chef/Owner Kerry Altiero was on Bangor’s WABI News 5!
Photo and Below text from the WABI website:
Chef Kerry Altiero the owner of Cafe Miranda in Rockland was in on the morning show to cook up some spring time inspired dishes.
Chef Kerry made a dish with fiddleheads called Fiddleheads and Fresh Cafe Miranda Pasta w/ Fiore Olive Oil. The next dish the chef made was “It’s Spring, Somewhere” Asparagus w/ Creamy Brie, he made another dish called L.O.S-Lobster on a Shingle w/ Diced Backyard Beauty Tomatoes and Wilted Spinach, and the last thing Chef Terry made was Big Bacon Unit 2 it was a bacon salad.
Chef Kerry Altiero was also awarded this year’s Maine Lobster Chef of the Year.
The recipes to the food he prepared are listed below:
Fiddleheads and Fresh Café Miranda Pasta w/Fiore Olive oil
A simple sauté (or fire roasted if you happen to have a wood fired brick oven) dish that is seasonal, regional and way yummy! Foraged food is rare in our modern world, but here in Maine we have mushrooms, fiddleheads, ramps, mussels and so on. We live in a unique place.
This dish is what we at Cafe Miranda call a “stealth vegetarian dish”. That is to say that the diner that orders this is eating vegetarian without missing the meat. If you would like some animal protein, chicken breast works well and Maine crabmeat is a charm with this one!
This recipe is for one serving and is easily expanded to feed many by multiplying it by the number of people eating.
1 cup picked & washed fiddleheads
½ sweet red pepper, ripped coarsely
¼ red onion sliced
1-2 cloves garlic, minced
5oz Café Miranda fresh pasta (check our website www.cafemiranda.com for a retailer near you) or other quality fresh pasta will do. Dried works in a pinch.
1 Wedge of lemon
2 oz Locatelli seco (dried sheep’s milk ricotta, also known as “ricotta salada”) shaved.
Fiore EVOO, more than you think! Say 3-4 ounces
Coarse salt & fresh ground pepper.
For the pasta: Heat 4 quarts salted water to boil. Cook either pasta and drain it, DO NOT RINSE, hold it while you sauté the other stuff. Note: Dried pasta takes longer than the sauté takes, like 10+- minutes.
Heat a 12″ sauté pan on medium to high heat,
Add to pan 1.5 oz Fiore EVOO or at least enough to coat the bottom of the pan well.
Toss in the peppers stirring as needed till the color brightens. Add the onions and stir/ sauté till they “sweat”, start getting clear and releasing that great cooked onion smell.
Add fiddleheads & garlic and continue to sauté. You will see the color pigments in the fiddleheads intensify and get bright green.
Turn off the heat, toss in the pasta (macaroni as my Ital American Grandma would say) toss well and plate on a heated suitable plate. Dress with more Fiore EVOO, liberal amounts of the coarse salt & fresh ground pepper, squeeze lemon, top with cheese,
“It’s Spring, somewhere” Asparagus w/ creamy brie. Also Known at Café Miranda as “Asparagus Debris”.
This is another SPRING, fresh, bursting with vitality dish. Simple too!
10 stalks Asparagus. Bend the stalk and where the bottoms break, reserve the tender tops.
¼ red onion sliced
½ red sweet pepper ripped coarsely
2 cloves garlic minced
2tbs fresh parsley, washed & chopped coarsely
2oz brie cheese
3oz heavy cream
2oz Fiore EVOO
Heavy sauté pan or skillet you (approx. 10-12″ in diameter) on medium to high heat.
Add your Fiore EVOO to coat the pan. Add Red pepper, stir/sauté till you smell the goodness and see the color intensify. Toss in the asparagus, sauté, as soon as the color starts changing, add the garlic. Cook approximately a minute.
Turn the heat to medium. Add the brie & cream. The brie will begin to melt & bind with the cream.
Do not stir, as you want to see the cheese but you do want to reduce (thicken) the cream.
When the cream has thickened a bit, add the parsley.
Turn out onto a heated platter. Dress with yet more Fiore EVOO, love that stuff!
Eat this with some Café Miranda Wood Oven Focaccia bread to sop up EVERY bit of creamy goodness! A companion & a nice Sauvignon Blanc works well with this dish… enjoy!
L.O.S.- Lobster on a shingle w/ diced Backyard Beauty tomatoes & wilted spinach. .
We have all heard of S*&T on a Shingle, creamed chipped beef on toast, this is my version that takes it “uptown”. Lobster is as local as it gets. One of the finest proteins on earth and from right here in Maine. By the way, Café Miranda is located in Rockland, The Lobster Capitol of the WORLD! Yes, the WORLD. Buying precooked, picked meat makes this dish an easy & quick treat!
You can also add a couple of poached eggs to make a killer breakfast /brunch dish!
2.5oz picked lobster meat.
6oz heavy cream
1oz Marsala, Madeira or other dry fortified wine.
2oz Romano or Parmesan cheese.
¼ cup diced backyard beauty tomato.
1 clove garlic minced.
1 cup picked, washed spinach (swiss chard is great in this dish when your garden is cranking).
1 sprig fresh tarragon.
2- 4×4″ squares of toasted Café Miranda Brick Oven Focaccia bread or other
Coarse salt & fresh cracked pepper.
In a non-reactive (not cast iron) shallow side pan, place the cream, Marsala, garlic & tomato.
Turn up the heat to medium to high. See it bubble, reduce (thicken) by around 30%.
Add the lobster, tarragon, tarragon & spinach. Turn off the heat & cover. Let the heat in the cream and pan heat the recent additions in a genteel manner.
Place toasted focaccia on a suitable heated platter and put the mixture over them, leaving a bit of the focaccia uncovered. Drizzle more of the Fiore Olive oil on it for a fresh, fruity finish. Liberally douse it with the coarse pepper.
A Pinot Grigio or a Pale Ale like A fine Sebago brew is a nice finish.
Big Bacon Unit 2.
This is a take on wilted salads with a remembrance of Pennsylvania Dutch Hot bacon dressing from Shankweilers Restaurant in Fogelsville PA, back in the day.
4oz coarse cut quality bacon. We use North Country Smoke House from Massachusetts.
2 boiled potatoes (reds in this case) quartered.
¼ cup diced Backyard Beauty tomatoes
¼ cup red onion sliced
2tbs coarsely grated Romano or Parmesan
3oz Fiore EVOO oil
2oz Fiore Balsamic Vinegar
1 clove garlic minced
3 cups mixed salad greens. Local when they are here! A more rugged green like baby kale, chard or spinach in the mix is a good idea.
Place all ingredients in a heat resistant bowl EXCEPT the bacon, potatoes, cheese and 2 oz of the Fiore Olive oil.
In a fry pan of your choice, on medium heat place the bacon, potatoes and 2 oz of that Fiore Olive oil. Sautee to crisp & render some of that deelish fat out of the bacon & heat potatoes, browning the potatoes is ok but not necessary. When the bacon is crisped (not too much, we want it chewy, not brittle) CAREFULLY pour the entire contents into the bowl of salad mix. Toss your salad, plate, top with the cheese; add the rest of the oil and VOLIA.
Enjoy this with a Fryes Leap IPA from Sebago or powerful red wine.