Kerry Altiero is the owner and chef at Cafe Miranda in Rockland. Altiero oversees a large, seasonal and culturally diverse menu which features fresh local ingredients, house-made pastas, and their signature foccacia bread that is made daily in Café Miranda's wood fired oven. Chef Altiero was named the 2012 Maine Lobster Council Lobster Chef of the Year and was awarded the 2013 Harvest on the Harbor Top of the Crop – Best Farm To Table Restaurant.
For more information on Cafe Miranda click here: CAFE MIRANDA
Kerry Altiero will be taking part in the Northern New England Home, Garden, Flower Show at the Fryeburg Fairgrounds. The show runs from May 16th through the 18th. It will feature more than 300 indoor booths in seven different buildings. Kerry Altiero will be making his Maine Wedding Special from 11:00 to 11:45 on Saturday morning.
For more information on the show click here: NEW ENGLAND HOME, GARDEN, FLOWER SHOW
Kerry Altiero's Maine Wedding Special
3 cloves garlic, chopped coarsely
1 sweet onion, cut into large dice
1 rib celery including leaves, chopped
1 large poblano pepper, split, seeded and ripped coarsely
4 oz chouriço
2 bay leaves
3 ripe tomatoes, diced, or 2 cups diced canned tomatoes
½ tsp saffron threads
2⁄3 cup parcooked Risotto or other short-grain rice
2 (1½ lb) Maine lobsters, still squirming
Juice of 2 fresh oranges (in a pinch use 1 cup canned juice, but get the good stuff, with pulp)
½ cup fish or lobster stock, or low-sodium natural clam juice
½ lb mussels, rinsed and debearded
Coarsely ground black pepper
Preheat your oven (or smoker) to 500°F or its highest level.
In a wide, oven-safe metal pan, place ¼ cup of olive oil, and the garlic, onion and celery. Put it in the oven and let cook, stirring occasionally, until the onion softens, 8 minutes. Add the green pepper. Cook for about 5 minutes, until the color brightens and they turn a bit brown.
Add chouriço, bay leaves, tomatoes and saffron. Cook for 20 to 30 minutes, simmering the "sauce" in the oven. Add the risotto and stir.
Split the lobster from head to tail. Scrape the entrails out of the body and head cavities. Clean the vein in the tail. Crack the claws with the back of a French knife or whack with a meat mallet. (This permits the claw meat to cook in approximately the same time as the tail.) Add the OJ and stock to the sauce. Place the lobster halves on the sauce, spooning some onto all parts of the lobster.
Back to the forno. Cook for 10 to 20 minutes, then add the mussels. Cook for about as long again. When it is done, the lobster tail meat will be firm (not dry—that's why you spooned the sauce over it). The mussels will be open and the rice cooked through. Add salt and pepper to finish. The chouriço and the natural brininess of the mussel and lobster juice add salt; do taste it before you salt.
Serve in the casserole dish with big spoons, claw crackers and picks. Prepare to get dirty!