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Candied Salmon
PREP TIME
30 Min
READY IN
30 Min


INGREDIENTS
1/4 cup butter
1 clove garlic, minced
4 (6 ounce) salmon fillets
3 large onions, thinly sliced
1 cup white vinegar
1 cup brown or white sugar

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
2. Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
3. Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.
4. Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.


Easy home made gravlax

One 2 pound salmon fillet, skin off

¼ sup of salt, preferably kosher

¼ cup of white sugar

1-2 bunches of fresh dill, you can't really use too much

2 tsps of freshly cracked black pepper

Simply rub the salmon fillet all over with the salt and sugar, and sprinkle with the pepper.

Place half of the dill in glass or or other non reactive container, big enough to hold the salmon flat (it can be cut into pieces to fit as necessary), lay the salmon on the dill, and cover with the other half of the dill. Cover with plastic wrap, and place something heavy on the top, to compress the salmon.

Let it sit in the fridge for 2 days, draining the water that collects off once. Check to see if the salmon is finished after 2 days. The texture will change, and become denser, and it will look like smoked salmon when finished. If it is not all the way through cured, give it one more day of curing.

That's it. Wash off the salt and sugar, and slice as thinly as possible, with a very sharp knife.
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I tripled this recipe, and then divided this salmon ball recipe into two, and added apricot jam to one, and shaped the other into a flat round shape with dill on the sides, and the lox on top for double salmon treats.
Salmon Ball


* 1 (8 oz.) package cream cheese, softened
* 1 tablespoon fresh lemon juice
* 1 tablespoon finely chopped or grated onion
* 1 teaspoon prepared horseradish
* 1/8 teaspoon dillweed
* salt, pepper & garlic powder, to taste
* 1 (15-1/2 oz.) can salmon (red)
* 3 to 4 tablespoons fresh chopped parsley
* 1/4 cup chopped walnuts or pecans

Using mixer, blend first six ingredients.
Drain and flake salmon, removing skin and bone. Beat into cheese mixture at low speed until well blended. Chill until firm enough to handle. Shape into ball with wet hands. Coat with parsley and walnut mixture. Cover and chill thoroughly; serve with crackers.

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Chorizo & Date Skewer

* 8 slices slices cured (cooked) chorizo sausage. casing removed
* 8 x pitted medjool dates

Stuff date with sausage. Near serving time, I sprinkle with honey.


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Spicy Chicken Wings Recipe


12 whole chicken wings
2 tablespoons garlic salt
2 tablespoons black pepper
2 tablespoons cayenne pepper
2 tablespoons fresh greek oregano leaves
2 cups blue cheese dressing, recipe follows

Cooking Directions:
Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours. Preheat a grill to medium-high.

Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.

Blue Cheese Dressing: 1/4 pound blue cheese 1 cup mayonnaise 1 tablespoon red wine vinegar 1 tablespoon lemon juice 2/3 cup evaporated milk 1/4 teaspoon garlic salt 1/4 teaspoon celery seed

Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.


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Frozen Grapes

Freeze grapes cut in half, sprinkled with balsamic vinegar.

Serve frozen.
That's it! don't look for more! I served on roasted crostini--red pepper and pesto crostini loaves.


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8 crabs... or was it seven?
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Crudités
the usual: carrots, etc. but some people had not tried jicama which someone called a type of apple pear. I cut the jicama to look like french fries for easier dipping in Patrick's dip.

Patrick's Sun Dried Tomato and Roasted Garlic Spread

2 heads roasted garlic (you figure out how many cloves that would be)
4 oz. jar sun dried tomatoes in oil (with the oil)
1 Tbls chopped fresh oregano or 1/2 teas dried
3 oz. feta cheese
8 oz. cream cheese
1/2 cup lightly toasted walnuts

Blend all in processor and let flavors blend for 24 hours (refrigerate).


Spinach Dip for the 21st century?

round Italian loaf, insides scooped out and lid replaced after filling with the following:
2 10-ounce packages fresh spinach, or frozen thawed and drained

8 ounces cream cheese (about 1 cup), softened

1/2 cup mayonnaise

1/2 cup sour cream (see note)

1/2 cup sliced scallions

1/3 cup chopped cilantro

1 tablespoon chopped chipotle in adobo sauce, or more to taste

1 tablespoon freshly squeezed lime juice, or to taste

3/4 teaspoon kosher salt, or to taste

Freshly ground black pepper

bread cubes from inside bread cut to shape a bowl, for dipping.

1. Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.

2. In a food processor, blend together all ingredients except spinach until very smooth, about 90 seconds. Pulse in spinach until just combined. Taste and adjust seasoning, if necessary.
Yield: About 3 cups.

Note: You can omit the sour cream and increase mayonnaise to 1 cup.


Mushroom Tarts
(easy to freeze on cookie sheets and then put into plastic bags to use as needed)

Cream cheese pastry:
8 oz block of cream cheese, softened
1/2 c butter
1 1/2 cups flour

mushroom filling:
3 tbsp butter
1 large onion finely chopped
1/2 lb mushrooms, chopped
2 tbsp flour
salt and pepper
a few tbsp fresh thyme
1/4 cup sour cream
large egg fork beaten

Chill the mixed cream cheese pastry for about one hour.

Mushroom filling; melt butter in fry pan , add onion and mushrooms for about ten minutes, add rest holding back on sour cream till almost done. cool.

Cut pastry into 3 inch circles. Place 1 tsp filling in centre of each circle. Dampen half o f outer edge with egg. Fold over, or put another circle on top, crimp edges. Brush tops with egg. 450 oven for ten minutes till golden brown.

Arugula and Prosciutto Rolls
Fig, Arugula and Prosciutto Rolls

Yield: 24

* 12 slices prosciutto
* 1/4 cup (50 mL) mascarpone
* 6 x large fresh figs (or 8 dried), halved
* 1/2 bunch fresh arugula
* Freshly cracked black pepper

1. On a clean work surface or a sheet of wax paper, lay out 6 slices of prosciutto. Spread each with 1 teaspoon (5 mL) mascarpone.
2. On each one, lay 2-3 leaves of arugula on top of mascarpone, with leaves extending beyond prosciutto on both ends.
3. Top each with fig half and sprinkle with black pepper.
4. Roll tightly, cover with plastic wrap and refrigerate for at least 30 minutes. Slice each roll in half. Stand on cut end on serving platter.



MAPLE CHIPOTLE PORK BACK RIBS
Chipotle peppers (smoked jalapeno peppers) can be found in cans in the Mexican food aisle of most supermarkets. Store any unused peppers in a tight-sealing jar in the fridge; they will keep for several weeks.
Preparation time: 25 minutes
Cooking time: 90-105 minutes
Makes: 6 servings
3 large, whole rack pork back ribs (about 2 to 2 1/2 kg total weight)
1 1/2 cups beer
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp oregano
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar
1 1/2 cups regular barbecue sauce
1/4 cup maple syrup
2 Tbsp apple cider vinegar
1-2 chipotle peppers, finely chopped
1 garlic clove, minced
2 tsp finely chopped fresh ginger
Preheat the oven to 325F. Cut each rack of ribs into two half-rack pieces. Set the ribs, meaty-side up, in a single layer in a sided baking pan or large roasting pan. Combine the chili powder, cumin, oregano, salt, pepper and sugar in a small bowl. Rub the mixture on the meaty side of the ribs. Pour the beer into the pan. Cover and bake 75-90 minutes, or until the ribs are quite tender.
Meanwhile, place the barbecue sauce, maple syrup, vinegar, chipotle pepper, garlic and ginger in a pot. Bring the mixture to a gentle simmer on the stovetop. Simmer for 5 minutes and then remove from the heat; cover and reserve the sauce until the ribs are ready for the grill.
When the ribs are tender, remove from the oven. Preheat your barbecue to medium. Set the ribs on the grill and cook 5 minutes per side, or until nicely seared.
Baste the ribs generously on both sides with the sauce (store any leftover sauce in the fridge for your next barbecue). Let the sauce heat through and glaze the ribs for a few minutes and then serve.

Prawns and watermelon. I spritz the watermelon with white balsamic vinegar for that mysterious flavour. One prawn on top of small wedge.

Chicken Diable
chicken drumettes--2 dozen
4 tablespoons butter
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
Directions

Wash chicken, pat dry.

Melt butter in shallow baking pan.

Stir in rest of ingredients.

Roll chicken pieces in baking mixture to coat both sides.

Arrange meaty side up in dish.

Bake 375 degrees F for 1 hour or until tender and glazed.

Turn once and baste frequently.


Sharon's white salmon is spring salmon. She caught it, delivered it, and barbecued it. What a friend!

Cheese plate---still intact in my fridge ( come baaaaaaack!)
Mini chocolate cheesecakes. (stay awaaaaay--we'll eat 'em)
Nanaimo bars
Butter tart bars
Rhubarb crumble
lemon cake


Lemon Drop Martini
Mike and I did a variation on this. It tasted pretty darn good before breakfast.

1½ cups lemon juice
1 cup simple syrup (1:1 sugar and water, brought to the boil to mix)
3 cups SKYY citrus
1½ cups Triple Sec

Shake vigorously over ice cubes and strain into chilled martini glasses each rimmed with sugar and garnished with a lemon slice.

Baked Olives with orange and oregano

3 cups mixed olives (Kalamata, green, nicoise)
1 unpeeled navel orange, sliced into medium rings
2 cloves garlic, finely minced
1 long red chili, thinly sliced or two tsp chili flakes---I used 1 tsp sambal oelek, just because it's always in my fridge and it's ready to go
2 tbsp roughly chopped oregano (fresh)
3 tbsp extra-virgin olive oil
freshly ground pepper to taste

Preheat oven to 350 Place all the ingredients on a large baking sheet and toss thoroughly together. Place another baking sheet on top of the olives to press them down and keep all the flavours in. Bake until olives are warm and flavours are combined (about 20 minutes)
Serve warm or at room temperature.