Starches « Where and What In the World

Interview with Executive Chef Phil Reid, and a Recipe for Lobster Fried Rice

Friday, May 11th, 2012

Chef Phil Reid

In addition to classic Maine recipes like baked haddock and steamed lobster, Executive Chef Phil Reid of One Dock at theKennebunkport Inn, creates an array of newer dishes focusing on all that culinary Maine has to offer. (Insider tip: Phil will be atCocktails at One Dock – Tuesday, June 5^th Kennebunkport Festival 2012.

My interview questions and recipe for Lobster Fried Rice was published on CityRoom on April 25, 2012.

Click here for recipe and interview.

We asked Chef Reid to share a little more about himself.

Kennepunkport Festival 2012

This event is produced and presented by Maine Magazine in cooperation with The Kennebunkport Festival Committee. There are many sponsors who support this endeavor as it benefits Share our Strength. The event will have art shows, cocktail parties, dinners and unforgettable experiences.

Maralyn D. Hill, The Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

Blogs: Where and What in the World & Success with Writing

Tags: Executive Chef Phil Reed, Kennebunkport Festival, Maine Magazine, maralyn d hill, Share our Strength, The Epicurean Explorer, Where and What in the World
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Creamy Grits- Southern Style

Tuesday, February 21st, 2012

I enjoy preparing recipes with only a handful of simple ingredients. I made these grits from the March Real Simple magazine to serve with braised short ribs and vegetables of parsnips, carrots and onions.

I usually add cheese to my grits, and to anything I can. These grits were creamy without the cheese. I cut the recipe in half to serve 4. My guests from New England and California enjoyed this simple southern comfort dish.

Ingredients:

4 cups low sodium chicken broth
2 cups quick cooking grits
Kosher salt and black pepper
4 tablespoons unsalted butter
1/4 cup heavy cream

Method:

Bring the broth and 4 cups of water to a boil in a large saucepan.
Gradually whisk in the grits, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Reduce heat to low and simmer, whisking frequently until soft and creamy, 6-8 minutes.
Remove from heat and stir in the butter and cream.

If you make extra, reheat to serve with
poached eggs for breakfast.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World