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  Chef Anne Marie's

Recipes

Rubbed Barbeque Salmon

5/31/2017

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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
  1. In a bowl mix paprika, brown sugar, garlic, pepper, cayenne, cumin
  2. On a cookie sheet on a piece of foil lay out salmon.
  3. Rub with mixture and allow to rest 1 hour if you have the time
  4. On a hot Barbeque place salmon with foil under it.
  5. Cook for 10 to 20 minutes. Just until the flesh is firm. Do not overcook.
  6. If you have thick pieces cover with foil for a few minutes at the end to help cook through the middle.
  7. 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.
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Late Spring Entrée Salad with Rhubarb Dressing

5/24/2017

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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
  1. ​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
  2. Allow to cool
  3. In a blender blend all ingredients but salt and pepper
  4. Taste then add salt and pepper to your liking
  5. Layer salad ingredients on plates and drizzle with Rhubarb Dressing
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Salmon Pâté

5/17/2017

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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
  1. In a food processor or strong mixer, mix all ingredients until smooth
  2. Serve on crackers or cucumbers
  3. Garnish with fresh dill
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Cinco de Mayo Sangria

5/5/2017

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​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
  1. 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.
  2. Add orange juice and brandy then continue to muddle again for 30 seconds more.
  3. Add red wine and stir.
  4. Taste and adjust flavors as needed.
  5. Pour in glasses over ice.
  6. Serve as is, or garnish with orange segments.
  7. 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
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Pico-Guacamole

5/2/2017

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

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