PORTLAND, Maine (NEWS CENTER) -- Grilling haddock and frying ice cream; two of the toughest things to pull off, but we learn how to at the Portland central fire station.
1 green pepper
1 yellow pepper
1 red pepper
1 red onion
1 8oz North Atlantic haddock fillet
4 tbsp butter
2 tbsp lemon juice
1/3 cup white wine
1/2 sleeve Ritz crackers (crushed)
1/2 Italian bread crumbs
heavy duty aluminum foil
Preheat grill on medium heat. Thinly slice peppers and onions. Tear approximately 2" square section of foil and place 3 tbsp butter in the center of foil. Cover with a small amount of mixture of peppers and onion.
Fold haddock, skin side down on top of peppers and onion mix. Cover haddock with remaining pepper and onion mixture. Place butter on top and pour lemon juice and white wine over the top.
Combine Ritz crackers and bread crumbs in a bowl. Cover peppered haddock with generous portion of cracker-bread crumb mixture. Seal haddock in foil by folding edges loosely.
Place on heated grill for approximately 20-30 minutes.
1-2 tbsp sugar
1/4 cup apple cider vinegar
1/4 cup olive oil
salt & pepper
Peel and thinly slice cucumbers into a bowl. Add vinegar and oil, stir. Add salt, pepper, and sugar to taste.
Fried Ice Cream
vanilla ice cream
Take a large scoop of ice cream and wrap 3 thin slices of pound cake around it - covering all of the ice cream (this will be an isulator). Refreeze for 1-2 hours. ]
Mix pancake batter per instructions (be sure to use the real batter, not a "just add water" mixture).
Coat frozen ice cream ball with pancake batter. Deep-fry at 375* until golden brown (should only be a few minutes). Serve with chocolate syrup and whipped cream.