Grilled Salmon With Cherry Beurre Blanc Sauce

Grilled Salmon With Cherry Beurre Blanc sauce.

3 pound salmon feeds two people
6- 8 pitted cherries fresh or 1/4 cup frozen cherries pitted
2 pieces of garlic clove chopped
1 tsp sea salt or pink salt
1 tbsp of lemon juice fresh
2 tbsp of olive oil cold pressed
pinch black pepper

Cherry Beurre Blanc sauce:
1 cup sauvigon blanc or
white wine
or
flume blanc or muscadet
or use Limoncello for a new fun kick to your fish dish!

1/4 cup of white wine vinegar
3 tbsp of shallots or onions or fennel
1/4 cup heavy or whipping cream
sprig of mint
10 tbsp cold unsalted butter cut into small squares
1 tbsp chopped fresh chives
Sea salt & pepper to taste
Cayenne pepper optional for a spicy kick

Cherry sauce:
Mix cherries, garlic, salt, lemon, olive oil, pepper in bowl. Mix
Place fish in glass pan. Pour topping. Marinate the fish covered in refrigerator 30 minutes, turning once.

Prepre buerre blanc:
Combine wine, vinegar, shallots and bring to boil in sauce pan.
Boil until 1/4 cup liquid remains. 4-5 minutes
Add cream and boil again. 3-4 minutes

Whisk in butter over high heat. Mix in remaining fresh ingredients.

Grill fish on bbq grill, oven or stove top. 5 minutes per side.

Serve with sauce on side warm.

Delicious and tasty.

Serve with white wine or Limoncello.

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Bourbon Soaked Cherry Pie To Celebrate The New Year

Bourbon Soaked Cherry Pie by an Italian cook from Italy. Ciao!
Add a little zest to your pies by soaking it in your favorite alcohol to give it that special entertainment kick.

The New Year is here so what better way to celebrate 2015.
7 cups fresh pitted cherries
or substitute 2 cans of pitted cherries
1/4 cup cornstarch
1/2 cup sugar
2 - 3 cups Bourbon to soak cherries over night or 4-6 hours day of baking
1/3 cup honey or agave
2 tbsp. balsamic vinegar
1 tsp vanilla extract
1/4 tsp sea salt
2 tbsp of butter * use inside pie while cooking*
1 large egg

Crust:
3 cups all purpose flour or substitute gluten free flour
2/3 cold butter
6 tbsp oil or shortening
1 tsp. sea salt
5 tsp ice cold water

Prepare crust:
Mix all ingredients until dough forms a ball add water to help fold better. Make 2 balls and flatten into round disc. Chill in refrigerator in plastic wrap.

Prepare filling:
Mix 1 cup of cherries into bowl and add all ingredients including 1 cup of Bourbon. Stir in the  last 6 cups of cherries.

Take out dough and use flour and butter and spread into pie pan/cooking glass pie pan.
Use the 2nd dough to make 12 strips 1/2 inch wide. Start to decorate the famous country criss cross after you pour the cherry soaked pie mix into pan. Save butter and put butter cubes in pan.
Brush egg on top of crust. Freeze 20 minutes.

Cooking:
Preheat oven 425 and bake 60 minutes at 400 degrees.
Cover pie with aluminum foil to prevent excess browning.
Don't over cook. Middle of pie should be bubbling and crust light golden brown.
Cool 1 hour before serving.

Add:
Cool whip or fresh whip topping
Serve with vanilla bean ice cream and caramel sauce.

Drink:
Espresso
Hot earl gray tea
Glass of your favorite bourbon shot.

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