SIMPLE ONE PLATE 'Mardi Gras' SUPPER: OVEN CEDAR PLANKED BOURBON SALMON & WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER

“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.”

~ W.C. Fields

OVEN CEDAR PLANKED BOURBON SALMON

2 pound salmon fillet

2 Tbsp. vegetable oil

1 Tbsp. soy sauce

3 Tbsp. bourbon

1 tsp. ground ginger

1 Tbsp. brown sugar

Lemon slices

Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes.
Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes.
Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness.
Pour thickened glaze on cooked salmon.
Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.

WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER

1 large head cauliflower

4 garlic cloves

1/3 cup sour cream

3 Tbsp. unsalted butter

6 oz. grated white cheddar and some also for garnish

fresh or dried chives to taste and for garnish

coarse salt and freshly ground pepper to taste

Place steam basket over large saucepan filled with several inches of water.
Cut/break cauliflower into florets and rinse. Place in steamer with garlic and steam until tender, about 8-10 minutes or until soft enough to mash.
Drain from steamer, pat dry, and place in bowl of food processor (or can use immersion blender) and puree until smooth.
Return to pot and add sour cream, butter, cheddar, chives, and salt & pepper. Stir until crazy and smooth.
Correct seasoning and serve sprinkled with additional grated cheese and chives.

Oven Cedar Planked Bourbon Salmon &

Whipped Sour Cream White Cheddar Chive Cauliflower

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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