Blog Archives

Rubbed Barbeque Salmon

5/31/2017

Ingredients

1 tbsp Smoked Paprika
1 tbsp Brown Sugar
2 tsps Garlic Powder
1 tsp Black Pepper
1 tsp Coarse Kosher Salt
1 tsp Cayenne Powder
1/2 tsp Cumin
4 lbs Salmon Filets, rinsed

Details

Cooking level… Easy!
Makes 6 good sized portions
Cooking time 30 mins
Rest time 1 hour if you have time!

Instructions

In a bowl mix paprika, brown sugar, garlic, pepper, cayenne, cumin
On a cookie sheet on a piece of foil lay out salmon.
Rub with mixture and allow to rest 1 hour if you have the time
On a hot Barbeque place salmon with foil under it.
Cook for 10 to 20 minutes. Just until the flesh is firm. Do not overcook.
If you have thick pieces cover with foil for a few minutes at the end to help cook through the middle.
Bonus: Toss your favorite veggies with some olive oil, add some salt and pepper, layout in a basket or on foil and Barbeque those at the same time.

Late Spring Entrée Salad with Rhubarb Dressing

5/24/2017

Ingredients
Rhubarb Dressing:

2 cup fresh Rhubarb, chopped
1 cup Sugar
2 tbsp Maple Syrup
¼ cup Red Wine Vinegar
2 tsp Dijon Mustard
3/4 cup Olive Oil
Salt and Pepper

SALAD:

6 cups fresh Greens
6 Chicken Breast, boneless, cooked, sliced
2 Kiwi, peeled, sliced
1 cup Strawberries
½ cup of your favorite Croutons or Toasts
Rhubarb Dressing

Details

Cooking level… Easy!
Makes 6 salads
Cooking time 1 hour

Instructions

In a sauce pan over medium heat combine and cook rhubarb and sugar until it looks like apple sauce, yet you can still see some chunks of rhubarb
Allow to cool
In a blender blend all ingredients but salt and pepper
Taste then add salt and pepper to your liking
Layer salad ingredients on plates and drizzle with Rhubarb Dressing

Salmon Pâté

5/17/2017

Ingredients

8 oz Cream Cheese
8 oz Smoked Salmon, boneless
2 T Lemon Juice
1 T Garlic, minced
1 T Hickory Smoked Flavoring
Fresh Dill for garnish

Details

Cooking level… Easy!
Makes 16 oz
Prep time 15 min

Instructions

In a food processor or strong mixer, mix all ingredients until smooth
Serve on crackers or cucumbers
Garnish with fresh dill

Cinco de Mayo Sangria

5/5/2017

Ingredients

1 Apple, washed, cored, diced into pieces
2 Oranges, rind on, washed, sliced into small pieces
4 Tbsp Brown Sugar, or more to taste
3/4 cup Orange Juice, or more to taste
1/3 cup Brandy, or more to taste
1 750 ml bottle dry Red Wine
Ice

Instructions

Add apples, oranges (all but 8 slices for garnish) and sugar to a large pitcher and muddle (press) with a muddler or wooden spoon pressing juices out and incorporating sugars.
Add orange juice and brandy then continue to muddle again for 30 seconds more.
Add red wine and stir.
Taste and adjust flavors as needed.
Pour in glasses over ice.
Serve as is, or garnish with orange segments.
Store leftovers covered in the refrigerator for up to 48 hours, though best when served fresh.

Details

Cooking level… Easy!
Makes 8 cups
Prep time 15 min

Pico-Guacamole

5/2/2017

Ingredients

3 Red Onions, peeled and diced
12 Roma Tomatoes, de-stemmed and diced
2 cups fresh Cilantro, rough chopped
2 to 3 Jalapenos, de-stemmed and minced
2 ripe Avocados, peeled and diced
1 Lime, juiced
Salt to taste

Details

Cooking level… Easy!
Makes 7 cups
Cooking time 15 min

Cooking Instructions

Gently combine all ingredients in a bowl
Yes, it is that easy!
Serve with tortilla chips and a great Sauv Blanc