From Evernote:

Carol's Birthday Menu

Clipped from: http://www.epicurious.com/recipes/food/views/Smoked-Bluefish-Pate-355882

Friday 13, May

Grilled salmon on cedar boards

Grilled Marinated Flank steak

Grill corn

Roasted red peppers

Tortillas

Dad's salsa and Guacamole

Smoked Salmon mousse

Sean' mousse

Grilled salmon on cedar boards

Soak cedar boards for a few hours prior to cooking

Place celery,carrots, lovage and cilantro stalks on boards (to keep from sticking)

Place salmon on celery carrot mixture

Season with oil, salt, pepper and maybe lemon

Top with thin sliced onions

Put on Grill for 30-45 mins. At very low heat

Grilled marinated flank steak

Marinade - lime juice, cilantro, lovage, salt and pepper

Before putting on grill, top with a little coffee and paprika

Roasted red peppers

Roast 3 peppers on grill whole (not cut) until charred on the outside

Let stand for 10 mins (to continue steaming)

Peel and cut into slices

Place slices,some of the pepper juice, finely diced garlic (1 medium sized clove) and oil into a bowl

Mix and let stand for 20-30 mins.

Smoked salmon mousse

This is a variation on the below recipe, substituting salmon for blue fish and adding heavy cream to lighten it.

From the "Legal Seafoods Cookbook"

1 pound smoked bluefish fillets (Salmon)

8 ounces cream cheese

1/4 cup butter (No butter)

2 tablespoons Cognac

3 tablespoons minced onion (shallots)

1/2 teaspoon Worcestershire sauce

2 tablespoons fresh lemon juice

Salt (no salt, smoked salmon was salty enough)

Freshly milled black pepper

Chopped toasted walnuts or hazelnuts (optional)(Nope)

Puree the bluefish, cream cheese, butter, and Cognac in a food processor. Add the onion, Worcestershire sauce, and lemon juice. Pulse the machine on and off until the ingredients are combined. Season with salt and pepper to taste.

Thursday, June 2, 2011