Thursday, May 15, 2014

Wednesday Wine w/ What

~ featuring ~
Chef Alfred's Signature Dishes


~ Amuse Bouche ~
Salmon Cakes w/ Cajun Remoulade

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Salmon Cakes                          makes about 8 cakes
1 lb. chopped salmon
2 oz. Spanish onion diced
2 whole eggs
1 tsp. kosher salt
Black pepper
Wheat flour
Italian bread crumbs for breading

Method: Combine ingredients into mixing bowl.  Heat frying pan.  Add some oil and place cakes into pan.  Saute until crisp and brown on both sides.


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Cajun Remoulade                    makes 1/2 quart
2 cups of mayonnaise
2 tablespoons ketchup
2 tablespoons creole mustard or 2 tablespoons Dijon mustard 
1 tablespoon fresh parsley (chopped)
1 tablespoon cayenne pepper (1 tsp for mild)
1 tablespoon lemon juice (freshly squeezed)
2 teaspoons prepared horseradish
2 garlic cloves
1 teaspoon Worcestershire sauce
salt to taste
pepper to taste

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~ Appetizer ~
Capellini, Tasso and Creamy Mushroom
  

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~ Dessert ~
Berry Sabayon w/ Fresh Berries and Lady Fingers


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