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Mustard Cream
Serves 4
Ingredients:
1 cup Heavy whipping cream
2 tsp. Dijon Mustard
2 tsp. Fresh Lemon Juice
Salt
Fresh ground white pepper
Method:
Combine cream and mustard and whip till soft peaks, stir in lemon juice. Add salt and pepper to taste.
Serve over chilled spring asparagus.
Grilled Wild Salmon with Honey Mustard Glaze
Serves 4
Ingredients:
4, six-ounce portions of wild salmon, skinned, bones removed and trimmed*
Salt
Fresh ground white pepper
olive oil
To make the marinade:
one-quarter cup honey
1 teaspoon fresh thyme leaves chopped
1 teaspoon white wine
1 Tablespoon grain mustard
Method: Heat the honey with the thyme in it to infuse the flavor. Then add a splash of white wine, remove from heat, stir in the grain mustard.
Grill the salmon over medium heat. Make cross-hatch marks on both sides. Then brush the salmon with the warm honey glaze before serving.
If you are using an outdoor grill, try hardwood charcoal and build your fire up. When it is hot then move the coals off to one side.
Cook the salmon in the middle of the grill over indirect heat. Make sure you wipe the grates with a Rag or folded up paper towel brushed with Olive oil so the salmon does not stick. The salmon should cook for 5 – 10 minutes on each side depending on the thickness of the fish filet and the heat on your grill.
*please remove all the fat from the underside of the salmon
Chris's Rhubarb Crumble
Adapted by Chefs Sarah Stegner and George Bumbaris
(Serves 4)
Ingredients:
5 heaping cups diced rhubarb
1 cup granulated sugar
2 Tbsp corn starch
one-half cup quick cooking oats
one-third cup brown sugar
one-quarter cup all purpose flour
one-third cup butter (cut in small pieces)
Method: In a bowl combine rhubarb, granulated sugar and corn starch. Mix well to coat rhubarb. Divide into four 16 ounce crocks or soufflé dishes.
In a second bowl combine oats, brown sugar and flour. Using a pastry cutter, add butter and blend till well incorporated.
Top rhubarb mixture with equal portions of crumble.
Bake at 375º for 15-20 minutes.
Serve warm and top with vanilla ice cream if desired.
