ReservationsContact UsWeather & DirectionsSite MapGift CardsAbout The Red Lion
Favorite Recipes

Dining Room
Widow Bingham's Tavern
The Courtyard
Room Service
Favorite Recipes
Appetizers
Entrees
Desserts
Cocktails
Holiday Dining
Lion's Den
Private Dining
Jack's Grill

Dining
Favorite Recipes

Favorite Entrees

 

Maple Cured Pork Tenderloin 

Executive Chef Brian J. Alberg

The Red Lion Inn

 

Ingredients


4                    Pork Tenderloins

½ cup           Maple Syrup

1 cup            Water

¼ cup           Salt (Kosher)

¼ cup.          Sugar

2                    Celery Stalks, diced

1                    Carrot, diced

½                   Onion, diced

1 Tbl.            Juniper Berries

2                    Bay Leaves

1                    Rosemary Sprig


 

 

Procedure:

 

Mix all ingredients except pork.

Taste, liquid should be evenly salty & sweet. Not too salty.

Add pork and marinate overnight.

Remove from liquid and season with salt, pepper, and chopped rosemary.

Lightly brush with XVOO.

Grill to medium.

Slice and serve with Root Vegetable Hash.

Yield: 6-8


Crisp Trout Fillets with Lump Crab Cake, Grilled Asparagus & Sweet Corn Puree 

Executive Chef Brian J. Alberg

The Red Lion Inn

 

 

2                12 oz. Rainbow Trout Fillets

8                Crabcakes (2 oz. each)

1 #             Asparagus

1 C            Corn Puree

                  Tomato Concassé

Chive Oil

Flour

Salt & Pepper

Olive Oil

 

Remove the head and tail from the trout and cut fillets on the half (width wise), yielding eight small fillets. Season fillets with salt and pepper. Dredge in flour and sear, skin side down, in hot oil for 3-5 minutes.

Sear crabcakes in oil on both sides and place in warming oven.

Asparagus may be pre-grilled and held at room temperature.

Spread corn puree on bottom of plate and layer crabcake, trout, asparagus, crabcake, finishing with trout on top. Garnish with tomato concassé and chive oil. Serves four.

 

Crabcakes

 

1                Lemon, juiced

1 #             Lump Crabmeat

6                White Bread, sliced

3 T            Italian Parsley, chopped

4 T            Butter, melted

 

Pulse bread in food processor. In bowl combine all ingredients and adjust to taste, more lemon juice may be needed. Form into 8, 2 oz patties.

 

Sweet Corn Puree

 

1                Onion, diced

6                Garlic cloves, chopped

10              Sweet Corn Ears, kernels only

1 stick       Butter

½ C           White Wine

1 C            Cream

 

Sauté vegetables until soft, deglace with wine and add cream, simmer 15 minutes. Puree and strain through china cup. Adjust consistency with vegetable stock or cream.

 

Chive Oil

1 oz           Chives, fresh

½ C           Olive Oil

                  Salt, pinch

 

Puree in blender for approximately one minute.

 

Tomato Concassé

 

2                Tomatoes, diced and seeded

2 T            Olive Oil

                  Salt & Pepper

Combine all ingredients in bowl .

 

Asparagus

 

1                Asparagus, bunch

2 T            Olive Oil

1 T            Balsamic Vinegar

                  Salt & Pepper

 

Cut stems off asparagus. Toss asparagus with olive oil, balsamic vinegar and salt.                

 

 

 

Steamed Mussels with Lime Cilantro & Sweet Corn      

Executive Chef Brian J. Alberg

The Red Lion Inn

 

Ingredients


1 lb.               Mussels (Prince Edward Island)

2 Tbl.            Roasted Shallots

3                    Limes, juiced

¼ cup           Clam Broth

1 Tbl.            Cilantro

3 Tbl.            Sweet Corn

1 Tbl.            Butter, whole and cold

                      Salt & Pepper

1 Tbl.            XVOO

1 tsp.            Garlic

 

 

Procedure:

 

To roast shallots, coat with olive oil and salt and pepper. Roast in oven until soft, approximately 30 minutes.

Sauté garlic in XVOO.

Add mussels, deglaze with lime juice and clam broth.

Add in shallots and corn.

Cover and simmer 3-5 minutes.

Add cilantro, salt, pepper and butter (acts as a thickener and blends flavors).

Reduce sauce to napé consistency.

Garnish with lime half and cilantro sprig.

Yield: 2

 

Interested in the NEW Red Lion Inn Cookbook? Stop by our Gift Shop to pick one up pr call 413.298.1623 to order over the phone!

Would you like to receive other recipes and information on special dining events as they become available? Just enter your email address:

HomeAccomodationsDiningGuest ServicesThe BerkshiresEntertainment