Bechard's Grille
Bechard’s Grille Restaurant in Caribou
30 Skyway Dr #300, Caribou, ME 04736
Monday: Closed | Tuesday: 10:30AM-7PM | Wednesday: 10:30AM-7PM | Thursday: 10:30AM-7PM | Friday: 10:30AM-8PM | Saturday: 10:30AM-8PM | Sunday: Closed
America/New_York time zone
4.2 average rating from 38 reviews for Bechard’s Grille
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Business Name: Bechard's Grille
Address: 30 Skyway Dr #300
Caribou
Maine
4736
US
Caribou
Maine
4736
US
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Preheat oven to 350ºF.
Blend flour, salt, and red pepper in a mixer bowl. Add Crisco and cheese; beat until light and fluffy. Mix in cereal.
Shape into balls, flatten slightly, and place on ungreased cookie sheets.
Bake at 350ºF for about 12 minutes.
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Tender, deeply browned pork belly slices over a silky smoky red pepper purée—finished with fresh herbs. Cozy, impressive, and totally doable at home.
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For meat filling, cook ground beef and onion in a skillet until meat is cooked and union is tender. Drain off excess fat; stir in remaining ingredients.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ºF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
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Drain clams, reserving 1/4 cup juice.
Combine flour, baking powder, salt, paprika, and pepper. Stir in clams and chopped onion. Combine clam juice and egg. Add to flour mixture and stir until well blended.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop level tablespoons of clam mixture into hot Crisco. (Do not use fryer basket.) Fry several fritters at a time for 3-1/2 minutes or until browned. Drain on paper towels.
Serve with lemon wedges and Tartar Sauce.