eGourmet Recipes

Ingredients
1 8oz. Pkg. smoked salmon, diced
Kosher salt and freshly ground pepper
Champagne Pear Vinaigrette
3 ripe avocados, diced
1/2 lemon, juiced
Fresh chives, cut into small pieces, for garnish

Place a 3-inch ring mold on a plate.

Layer a spoonful of salmon in the mold.

Sprinkle salt and pepper over salmon.

Sprinkle a little Champagne Pear Vinaigrette over the salmon.

Layer a spoonful of avocado on top of the salmon.

Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish.

Repeat the layers 1 more time.

Remove the ring mold and garnish the top with a small piece of chive and salmon rosette.

Repeat process to make a total of 4 tiers.

Adapted from Marea, New York

Time: 5 minutes

1 1/2 ounces grappa

1 ounce Nardini Acqua di Cedro liqueur (see note)

1 1/2 ounces passion fruit purée (see note)

1 teaspoon syrup from Wild Hibiscus Flowers

1/2 teaspoon lemon juice

1 wild hibiscus flower in syrup.

Add all ingredients except hibiscus flower to a cocktail shaker half-filled with ice. Shake well. Strain into a cocktail glass over hibiscus flower.

Yield: 1 drink.

Note: Acqua di Cedro is a citrus liqueur; if unavailable, substitute limoncello, using extra lemon juice to taste. Passion fruit purée is sold, frozen, in many markets.

2 lbs. pork loin cut into 1 ” pieces
1 large onion chopped
1 large garlic clove minced
3 tablespoons cooking oil and/or butter
2 level tablespoons RUSSELL”S FAMOUS All Purpose Seasoning
1 rounded tablespoon curry powder
2 tablespoons all purpose flour
2 14oz. cans beef broth

Saute onions and garlic over medium heat in oil and butter until the onion is dark golden. In a plastic bag place the flour,
RUSSELL”S FAMOUS All Purpose Seasoning and curry powder and shake to mix. Add the pork and coat with all the seasoned flour. Brown pork on all sides and place in crock pot. Add the beef broth to browning pan to deglaze scraping all the pan juices. Pour over pork in crock pot, cover and cook on low 8 hours.

1 cup converted rice
2 cups water
2 teaspoons RUSSELL’S FAMOUS All Purpose Seasoning
1 large sweet onion finely minced (vidalia, maui etc)
12 ounces mushrooms brushed and sliced (white button, crimini, baby portabella or shiitake)
3 tablespoons butter cut up

Place all ingerdients in crock pot, cover and cook on low 8 hours.

1 Venison leg roast 4 to 5 lb (larded)
20 strips of thick sliced bacon
RUSSELL’S FAMOUS All Purpose Seasoning MARINADE
1/2 gallon your favorite red wine
6 cloves garlic crushed
4 bay leaves
4 onions sliced
1 teaspoon whole black peppercorns

Remove all fat and membrane from roast. Due to lack of marbling fat in venison, lard well to add fat This can be done by taking thick slices of bacon,cutting into pieces 2 inches long 3/4 inches wide. Cut a point on one end and freeze them hard. Using a knife make slits toward center of roast and place a piece of bacon all the way into the slit. This should be done every square inch or two. Rub the roast heavily with RUSSELL’S FAMOUS All Purpose Seasoning all over and let sit 2 hours. Then place the roast in a non metallic container with the marinade. Place in refrigerator for 2 or 3 days turning occasionally. Drain roast reserving the marinade liquid. Toss the solids. Brown the roast well in bacon grease or vegetable oil in a dutch oven. Add 2 cups of the marinade, cover and bake slowly at 325F for 2 hours. Add carrots, onions and potatoes. Add water or marinade to maintain liquid level. Continue to roast until vegetables are tender. Remove to serving platter and keep warm. To make a sauce, thicken the juices with a slurry of cornstarch and cold water. Adjust seasoning with more RUSSELL’S FAMOUS All Purpose Seasoning if needed.