Ingredients: Sage and Ginger and Cherry Sausage
2#8 oz Duck Meat (no skin)
8 oz Pork Belly (not smoked)
2 tbsp Kosher Salt
2 tbs Peeled Ginger (grated fine)
1 tbs Garlic (minced)
1 tbsp Black Pepper (ground)
2 tbsp Curry Power
2 tbsp Sugar
2 tbsp Sage
6 oz Dried Cherries (Re-hydrate in 4 oz water and 4 oz rye Dads Hat whiskey. Bring to a boil strain and cool)
6 oz Ice Water
7 feet Pork Casing
Method of Preparation:
Grind the Duck and the pork. Put the meat in a mixer with the paddle attachment (or you can use a large spoon in a bowl). Incorporate the dried spiced and cherries. Add ice water to the to the mixture.
Cook a small amount to make sure the seasoning is right amount of salt and taste great before stuffing the casing.
Stuff the sausage in the casing and tie into links.
Cook on low heat the finish on high heat to brown the outside.
Ingredients: Roasted Fennel:
3 heads Fennel and tendrils
1 ec Lemon (juice)
1 ec Orange (juice)
1 tbs Ginger minced
2 tbs Salt
Method of Preparation:
In a hot iron pan coat with olive oil. Place the wedges around the pan drizzle olive oil and season with salt put a lid on top. Roast the fennel until a little color. Then put the juice in the pan and cover cook until just soft so you can stick a fork in it.
Plating:
In a plate or a platter for family style lay the roasted fennel and slice the sausage and place on top. Drizzle the remaining juice on top. You can garnish with the fennel tendrils.
Trout ant Shrimp Sausage with Roasted Tomatoes:
Ingredients: Trout ant Shrimp Sausage
2 lb Trout meat skin off and deboned
1 lb Shrimp (I like U/15) but you can use smaller
1 tbsp Chopped Tarragon
1 tbsp Chopped Parsley
2 tbsp Fish Sauce Optional
1 tsp Garlic Powder
1 tsp Smoked Paprika
3 oz Ice water
4 feet Pork Casing
Method of Preparation:
Chop the trout meat fine with a knife. Grill the shrimp until it gets marks from the grill. Let cool. And cut in to ½ inch pieces. Combine the Fish and the other ingredients add the water last mix in with spoon. Fill the casing with the fish mixture. Cook in a cast iron pan with a water for 5 minutes. Dump the water out add olive oil and cook until golden brown.
Ingredients: Roasted Tomatoes
6 ec Medium Size Tomatoes Cut in half
4 cloves Garlic
1 tbsp Lemon Thyme or regular thyme
4 oz Olive Oil
2 tbsp Flaky Sea Salt
Method of Preparation:
In a cast iron pan, coat with olive oil. Get hot. In a bowl put the tomatoes, chopped garlic, thyme and olive oil and mix together. Pace the not cut side on the tomato in the pan. Cover and place on camp fire or grill. Let cook until almost soft.
Plating:
Cut the roasted tomatoes in to quarters and place on a platter. Slice the Trout and shrimp sausage and place on top. Finish with rough chopped tarragon and parsley. You can squeeze lemon juice on top.
Recipe: Grilled Dill Cured Arctic Char & Salt Baked Potatoes
Ingredients: Grilled Dill Cured Arctic Char
2 ec 1 lb sides of Arctic Char (skin on)
3 oz Salt
1 oz Sugar
1 bunch Dill (chopped)
Method of Preparation:
Lay the Arctic Char on a pan skin side down. Rub the salt and sugar on the pink flesh then the chopped dill. Let sit for 15 minutes.
In 15 minutes of curing remove the residual salt, sugar and dill. Cut in to three pieces. Then rub with olive oil and grill flesh side down. It will mark quick because of the sugar. So 30 seconds one way and cross hatch the other way to make X pattern.
In a hot cast iron pan coated with olive oil place skin side down. Cook until the skin is crispy.
Ingredients: Spicy Lemon Mayo
1 cup Mayonnaise
1 ec Meyer Lemon
1 tsp Hot Sauce
1 Tsp Chopped Dill (fine chopped)
Method of Preparation:
Combine together.
Salt Baked Potatoes
Ingredients:
10 ec Fingerling Potato or Small Red New Potatoes Skin on
8 oz Sea Salt
2 oz Olive Oil
2 tbs Chopped Dill
Method of Preparation:
In a cast iron pan combine the potatoes and salt to cover the potatoes. Place on grill let the pan stay hot for 20 minutes. After the potatoes or soft separate them from the salt. In a bowl place the potatoes drizzle the olive oil and coat with the chopped dill. Place the Arctic Char on a platter and the dill salted potatoes in the middle.