Stuffed Salmon | top

2 Atlantic salmon fillets (about 6 ounces each) with skin on
2 ounces lump crab meat
2 ounces bay shrimp
2 ounces brie
2 teaspoons mayonnaise
Pinch of fresh dill
Salt and black pepper to taste
1 cup (or more if needed) sauvignon blanc
1/2 teaspoon chopped shallots
1 tablespoon heavy whipping cream
1 teaspoon butter

Directions:

Preheat the oven to 400 degrees.
Rinse and pat the salmon dry. Cut a slit vertically down the center of the fillet, just to the skin. Do not cut through the skin.
In a small bowl mix together the crab meat, shrimp, brie, mayonnaise, dill, salt and black pepper.
Generously stuff the crab filling into the slit of the salmon and pack it nice and tight, mounding it on top.
Place the stuffed salmon in a pie plate or other sided baking dish. Add enough of the wine so it comes three-fourths of the way up the fillet. Place the fish in the oven and bake, uncovered, about 10 minutes or until the salmon is cooked to the desired doneness. Most of the wine should absorb into the fish, but there should be some pan juices remaining.
Remove the fish from the oven and place the fillet on serving plates; keep them warm.
If desired, transfer the pan juices to a small saucepan. Add the shallots and reduce the mixture by half. Whisk in the heavy whipping cream and butter to make a smooth sauce. Season with salt and pepper.

Ponzu | top

¼ tsp chopped garlic
¾ cup mirin (sweet rice wine)
1 tbsp cup rice vinegar
4 tablespoons soy sauce
¼ cup fresh lime juice juice

Combine the vinegar, soy sauce, garlic in a saucepan and bring to a boil over medium heat.
Remove from the heat and let cool. Then add lime juice
Pour the sauce through a strainer into a bowl
Store in a glass jar with a tight-fitting lid in the refrigerator for up to 1 week.

Wasabi Vinaigarette | top

1/4 Cup wasabi paste
1/3 Cup Soy Sauce
1/2-1 Cup Rice wine vinegar
2 Oz. Lemon juice
Olive oil
Salt and pepper to taste
Sugar to taste

Reconstitute wasabi. Let sit for at least 15 minutes. Combine wasabi, vinegar, lemon juice and seasoning in bowl. Add olive oil to mellow flavor.. Adjust.

Apple Cranberry Curry Chutney | top

Ingredients:
2 Gala apples, peeled, cored and sliced 1/4" thick
3 tbsp. water
1 clove garlic, minced
3 tbsp. apple cider vinegar
2 tsp. curry powder of your choice
1 tsp. regular mustard seed
1/4 cup Light Brown sugar
2 pinches salt
1/4 cup red onion, finely chopped
1/4 cup dried cranberries
¼ cup apricot jelly

Directions:
Combine all ingredients in a saucepan and stir thoroughly to incorporate. Place on stove at medium/high heat and bring to a rolling boil. Stir well, reduce heat to simmer and cook for about an hour and fifteen minutes. Stir often, scraping the bottom using a wooden spoon to discourage sticking. When chutney becomes dark and thick, remove from heat and cool to room temperature.

Bone-In Pork Chop | top

Using a sharp knife, carefully slice the pork chop lengthwise going down the center if your chops are at least 1 inch thick. Do not cut it completely in half. You want to slice about 3/4 of the way down the pork chop so you create a pocket. If the pork chops have bones in them cut the pocket until you come to the bone.
Take approximately 2 ounces of fontina cheese and stuff it in the pocket, allowing some room for freshly minced sage.

No matter how you choose to cook your pork chops, the key to success is cooking the pork enough to ensure it is well cooked and safe to eat without drying it out. A good way to cook a tender moist pork chop is to grill at 160 or bake to 160 f.

Ingredients:
Fontina Cheese 8 oz.
Fresh Sage 2 leafs per pork chop, minced.

Buerre Blanc Sauce | top

1/4 cup white wine vinegar
1/4 cup fresh lemon juice
1 tablespoon minced shallots
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
12 ounces (1 1/4 cups) butter, chilled and cut into pieces
A squeeze of fresh lemon juice

1. In a heavy saucepan, boil first 5 ingredients until mixture is reduced to about 1 1/2 tablespoons. Remove from heat
2. Immediately beat in half the butter, until it forms a creamy paste.
3. Set saucepan over low heat and continue beating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise.
4. Remove from heat, season to taste with salt, pepper and a squeeze of lemon.
Makes about 1 1/4 cups.

Home-Made Mashed Potatoes | top

1. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes)
3. Drain the potatoes return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.
4. Mash by your method of choice.
5. Blend in butter, half & half, buttermilk, and any other ingredients you prefer.
6. Season with salt and pepper.

Ingredients
2 pounds of potatoes
1 cup of half and half (buttermilk & half and half)
6 tablespoons of butter
Salt and white pepper, to taste.