Sweet and Spicy Wasabi Salmon

Sometimes the simplest dinners are the best and tonight’s was no exception. I had purchased the back end of a farmed Atlantic Salmon from Cotsco a few days earlier. Similar to the horse’s ass, this piece included the tail, which I cut off, grateful that I hadn’t purchased the front end. I hate when something I plan to eat looks directly at me.

Normally, I avoid farmed fish, but The Monterey Bay Aquarium Seafood Watch had this posted to their website and the gentleman in the fish department at Cotsco assured me that their’s were raised in inland tanks.


There are many environmental problems related to farming salmon, which means most are ranked “Avoid.” However, efforts to reduce some of these environmental impacts by raising fish in inland tanks have been successful. Salmon from these farms are a “Best Choice.”

This recipe can be made with a half of a fish, as I used tonight, with fillets or with salmon steaks.

From start to finish the active time involved in this recipe is no more than 5 minutes, which is about how much time most of us have at this time of year.



1 clove garlic

1 inch piece of fresh ginger

2 tsp Soy Sauce

1/4 tsp Chili Paste

1 Tbsp Sesame Oil

1 Tsp Mirin

1 Tbsp Peanut Oil

1/4- 1/3 cup Wasabi Mayonnaise (May use Mayonnaise mixed with Prepared Wasabi)


Preheat Oven to 350 (if you have Convection use it)

Crush garlic in a Garlic Press into a small bowl. Crush ginger into the same bowl. Add Soy Sauce, Chili Paste, Sesame Oil, Mirin and Peanut Oil into the same bowl and whisk all ingredients together well.

Place your fish in an ovenproof ceramic dish and pour marinade over the top. Let it sit 20 minutes to an hour.

When fish is finished marinating add Wasabi Mayonnaise to the top of the fish.  Depending on the size of your fish and the amount of coating you like, you may use anywhere from the 1/4 cup I used to 1/3 cup.

Bake for about 20-25 minutes.

I served our salmon with Cauliflower which I tossed with a couple of Tbsp of EVO and about 1 Tbsp Garam Masala and Sea Salt. I roasted the cauliflower for about 35 minutes. If you have been following this blog, by now you know that I think Garam Masala goes with everything. Trust me when I tell you it is wonderful on cauliflower and a great accompaniment to this Asian influenced salmon.

I hope you enjoy this as much as we did. Bon Apetit!


Beets & Carrots with Beet Greens

My soon to be world famous Garam Masala Scented Chicken Torte with Bacon, Pear, Pama and Chestnuts, although wickedly rich and wonderful, is decidedly beige. This lack of color concerned me and I pondered what type of vegetable could perk up the plate when seated next to a slice of this Torte. I also had not been to the grocery store for a week and so was seriously limited by my near empty vegetable drawer in the fridge.

A simple Arugula Salad, tossed with Goat Cheese Feta, Craisins, EVO and Champagne Vinegar sounded good, but would have required going to the store. Thus, this option was eliminated.

The contents of my vegetable bin turned out to be quite colorful, though slim and what I ended up with turned out to be a perfect accessory for my beige, quite long named, Chicken Torte.


3 Red Beets

10 Baby Carrots

1/4 small Red Onion, finely chopped

Shredded Leaves removed from stems of Beet Greens

1 1/2 Tbsp Coconut Oil

1/2 Tsp Garam Masala

1/2 Tsp Rogan Josh

1 Tsp Kosher Salt

1 Tbsp Sugar

1 Tbsp Pama


Start with 3 lovely medium sized Beets, peel them and cut them in eighths. Insert the Grater Blade in your Food Processor and place the cut beets in the Feed Tube. Follow the beets with 10 Baby Carrots.

Tear the leaves off the Beet stems and wash them well to remove the grit that always accompanies them home from the store. Finely chop 1/4 of a small Red Onion.

In a medium size skillet heat Coconut Oil over medium heat. Add the Garam Masala and the Rogan Josh and stir for a minute or two, until fragrant. Add the red onion and continue to cook until soft, stirring often.

Add the Beets and Carrots and stir for a couple of more minutes.

Now add the greens and the Pama. Sprinkle with Salt & Sugar and cook until greens get soft and dark, stirring often.

How’s that for color? Quite Christmasy, no?

And look how it glams that Beige Torte:

Comfort Food redefined for 2012! Torte with Garam Masala Scented Chicken, Pear, Bacon, Chestnuts & Pama

So much to do today and no time to stop and grocery shop. Lots of meats in the freezer- it’s Colorado and you never know when you may get snowed in for a few days.  This even happened to me once!

I have to make something interesting and delectable. Not only am I trying to stockpile posts so I can enjoy my holiday without dumping this whole blog on Margo, but I am getting a new stove!

Sure a sane person might wonder, why wouldn’t she wait to cook on her fabulous new gas range? Having longed for a gas cook top for so long and being nudged onward not only by the lopsided old burners, but the fact that now only 3 burners are functioning, the Brit and I have decided to bestow new kitchen appliances on each other for our anniversary in January.

But, as decrepit as my old stove top may be, it has served me well and been there through thickening sauces and thin pancakes. So it seems only fitting that it kind of go out with a bang.

What to make I pondered, as I stared at the boneless breast of chicken I had removed this morning from the freezer. I wanted to use one of my new spices I bought from Penzey’s yesterday.  I always love to play with new things. I noticed the bottle of Pama, from last week’s Butternut Squash, Pear & Pama Soup…hmmm…I also have Bosc Pears to kill. And if there is anyone actually following this blog, by now they have figured out that in my world, very few recipes are complete without Garlic, Baby Bella Mushrooms and Chicken Broth!

I am calling this a Chicken Torte instead of a Chicken Pie because I believe it to be deserving of a classier sounding name, but if you disagree, just let me know!


3 cloves Garlic, sliced thin

1 small Yellow Onion, large chop

2 slices Applewood Smoked Bacon, large dice

1 Bosc Pear, peeled and cut in large dice

1 Free Range, Organic Boneless Breast Chicken, cut into large dice

1 Celery Stalk, small dice

3-4 Baby Bella Mushrooms, sliced

½ tsp Garam Masala

½ cup Low Sodium, No MSG Chicken Broth

½ cup Organic, Non Fat Milk

3 Tbsp Pama

4 Roasted Chestnuts, crumbled

2 Tbsp Flour


Cook bacon in heavy saucepan until crisp, but not burned. To do this you must stir often.

Pour out about half of the fat, then add onion and garlic and cook for about 2 minutes, until soft.

Quickly stir in Garam Masala, stirring constantly for about 1-2 minutes, until the most amazing fragrance you can imagine begins to spill into your home.

Add celery, mushrooms and pear and the chicken. Stir until chicken turns white; about 3-4 minutes. Crumble the chestnuts over the top and stir to combine.

Now add the Pama and cook to dissipate the alcohol for another 3-5 minutes over low heat. Stir in chicken broth and milk and cook over low heat for ½ hour.  To finish, mix 2 Tbsp Flour with cooking liquid to make a thickening agent and then stir it back into the pot. Cook for another minute or two to thicken.

Next up, was my quest for a Pie crust w Coconut Oil & Spelt Flour. Why?  Because I have some Spelt Flour and it is healthier than white flour and I think the coconut oil will blend well with the Garam Massala. I found this recipe in my cyber travels: http://apronofgrace.com/2011/flaky-pie-crust-using-coconut-oil/.

Then I found this one with Vodka….really? But it’s Smitten Kitchen and Deb is a rock staress, demi-God, so I just had to take a peak….and I love what she says about pie crust recipes:http://smittenkitchen.com/2007/11/pie-crust-101/

So my pie crust came about like so:


1 cup Spelt Flour

1 cup King Arthur’s Flour

1/2 tsp Kosher Salt

1Tbsp Sugar

1 stick Butter, cut into small pieces

2 Tbsp Coconut Oil

3 Tbsp Ice Water


Put Flour, salt, sugar, butter and coconut oil in bowl of Food Processor with Knife Blade. Pulse to combine into a grainy substance, not yet sticking together, yet more dense than flour alone.

With machine running, slowly pour ice water through the Feed Tube to combine. Dough will form a ball or pretty close.

Dump dough onto a sheet of Plastic Wrap, roll into a ball, pat down and refrigerate for at least a few hours.

Now here’s where my apology comes in: I forgot to take pictures until my dough was a ball.

There really wasn’t that much to see, other than the sandy dough before I gathered it together into this ball in my Susan B Komen Pink Saran Wrap.

I then rolled it out flat into a circle, as best I could.  I am not a great baker.  My baking always tastes good, but it is not always pastry chef pretty. Actually, I call it rustic.  I then pressed my circle into a spring form pan like so.

To be completely honest, I had thought I would have had enough dough to make a top for my torte. At a minimum, a lattice like one. Truth be told, I barely had enough dough left to make these:

I then placed my empty shell in the oven at 350 for 15 minutes. Once it came out of the oven, looking much the same as when it went in, I might add, I then filled it with the chicken mixture and placed the hearts on the top.

Bake at 350 for about 1/2 hour more, with a sheet of parchment fitted on top of the torte. Remove parchment after about 25 minutes to allow hearts to brown.

Thank you for dutifully cooking many families meals since the 1970’s, Old Stove.  Your simplicity and functionality has served me well for the past seven years we have spent together.

Oh, and just so you know, the Brit thought tonight’s dinner was “Good Comfort Food”, which I think is the best send off an old stove could have.


The Chimichurri Steak Recipe I stalked Emerson for a month for!

As you may recall I returned from our Thanksgiving sojourn to Lake Tahoe raving about a young chef, Emerson Bamaca, boyfriend of Sammie, daughter of our hosts Betsy and Steve. You following?

At first I thought Sammie had fallen in love with this man because he is adorable and sweet, but then after seeing “M” in action in the kitchen, I discovered one more factor that certainly must have influenced her stomach to join her heart: this man can cook!

After stalking both of them for a month, Sammie finally sent me M’s recipe for Chimichurri Steak, which you simply must try. Emerson served these as an appetizer, sliced really thin on a diagonal and then eased onto skewers, making them great finger food. You could also pile a slice atop thinly sliced baguette if you prefer. Or, for those who, like me, find this recipe the bomb, you could just serve this as a steak dinner for two!


2 Boneless Rib Eye Steaks, 1 ½ inches thick

½ bunch Chopped Parsley

½ bunch Chopped Cilantro

1 clove Garlic, chopped

1 Shallot, chopped

½ Red Onion, sliced

3 Tbsp Soy Sauce

2 Tbsp Garlic Powder

3 Tbsp EVO

1 Tbsp Kosher Salt

1 TbspCayenne

1 Lemon, juiced

¼ cup Water


Place the steaks in a Zip Lock Bag. I always pierce my meat with a two pronged fork before marinating to insure that the juices permeate the meat.

Mix all other ingredients and pour into Zip Lock Bag with the steak. Marinate at least a couple of hours in the refrigerator. In my world this could be done a day or even two ahead, as I could not get too much of the intense flavor of this delicious marinade.

Remove the steak after marinating and leave it out for 5 minutes.

Pan sear or grill over medium heat with a little EVO in the pan. Cook 5-6 minutes per side for medium rare; a little longer if you want to kill the poor beef!

Slice, serve and enjoy!

P.S. I apologize for not having a photo of the steak skewered and plated, but there were a lot of people there and I think I just rushed to insure that I got to eat some before they were all devoured!

Rosemary, Polenta, Goat Cheese and Spelt Dumplings

The aroma from the Fire Roasted Tomato and Chicken Soup was filling the house, we had just returned from walking the dogs to the park and enjoying another spectacular sunny Sunday afternoon and now the Brit was setting about fixing the lock on the sliding glass door in the living room. I went into the kitchen to stir the soup and tasted the aromatic potion that was calling my name.

Yummmmm!! The pungent Serrano Peppers were doing their thing, backed up by some Smoked Paprika, Cumin and Turmeric. I began to rethink how to finish this soup off. The usual suspects: Pasta, Grain, Rice, Quinoa, just didn’t seem fit. Then it came to me: Dumplings! But dumpling seemed too “white” for this recipe. No, the correct accompaniment for this soup needed to have more game. Polenta? Hmmm, getting closer, but in what form? That was when the dumpling collided with the polenta. Then the Rosemary followed.

I began my search online. I found these. Oooohhhhhh…they look so good! And spelt, that sounds good for you! Goat Cheese? Why not?


Then I found this. Rosemary Cookies?


In the end I borrowed heavily from The Organic Cook.


½ cup Yellow Corn Meal

½ cup Water

1 Tbsp Organic Milk

1 Tbsp Black Truffle Oil

2 oz. Montchevre Goat Cheese

1 Tbsp Butter

1 Egg

1 ½ slices Prosciutto, cut into slivers-I used my Herb Scissors


Fresh Rosemary


In a small saucepan, heat water to a boil. Slowly pour in Corn Meal, mixing quickly with a wooden spoon. Remove from heat and set aside.

In a medium sized bowl, beat Egg with Milk with a wire whisk. Add in the Polenta you just made above and combine with egg and milk. Whisk in Butter, Goat cheese and Truffle Oil. Mix in Rosemary, S&P and shredded Prosciutto.

Bring a large pot of water, to which you have added 1 Tbsp Oil and 1 Tsp Salt, to a boil. Form small balls out of the sticky wet dough you have made and drop them into the boiling vat. Cover and simmer 20 minutes. They will look like Matzoh Balls when they rise up to the top of the pot in the end.

When done, drain in colander and add to soup. Make sure to add in all the little bits of dough that accumulate in the bottom of the colander, because you won’t want to miss a bite of these babies! The cheese melts onto the back of your tongue when you reach the center of these light fluffy darlings of a dumpling.

As a forewarning: this recipe needs to be doubled. The 10 dumplings it yielded will never suffice, as this is a soup you will want to share with friends.

Bon Apetit!

Spicy Fire roasted Tomato and Chicken Soup with Hominy and Black Beans

With Rosemary, Polenta, Spelt & Prosciutto Dumpling. Come back tomorrow for recipe!

Cooking transforms a house into a home. This dawned on me today as I assembled a new chicken soup recipe to try.

The Cotsco Chicken I purchased last Sunday had caught my eye as I went to put away the eggs this morning. We haven’t touched it, except for the wings Margo and I ravaged on upon unpacking the bird last weekend. And so, while it is sunny and delightful here in Denver today, I decided to make a new, differentiated-if-not-improved, chicken soup.

As I visualized what I imagine to be my average Gringa’s Latinized version of chicken soup, I wondered, will the house still smell like Grandma? Well not my Grandma, my ex-mother-in-law-cum-mom Elvia, who passed away a year last August. She was always making chicken soup and I actually first learned how to make chicken soup from her. “You always start with a Kosher Pullet” she would admonish. I do hope she forgives my digression to already cooked rotisserie chicken.

Well anyway, this is not her soup. This may be someone else’s Grandma’s version, but not mine and not one I know. And while the house does not smell like Parsley and Dill, the herbs from Elvia’s soup, the house is starting to smell like home because soup pots are the world’s best room fresheners, regardless of the recipe.


1 tbsp EVO

10 Garlic Cloves, sliced thin

1 medium Yellow Onion, cut in half, then sliced into 5 slices each

6 Baby Bella’s, sliced in thirds

1 ½ Serrano Peppers, chopped, seeds included

1 Celery Stalk, sliced

10-12 Baby Carrots

2 Parsnips, peeled and sliced

1 14.5 oz. cans Low Sodium, no MSG Chicken Broth

1 28 oz. can Fire Roasted Tomatoes, juice included

1 20 oz. can Black Beans, drained

1 15.5 oz. can White Hominy, drained

1 cooked Rotisserie Chicken

1 tsp Smoked Paprika

1 tsp ground Turmeric

1 tsp Oregano

1 tsp Cumin

Fresh Thyme Sprigs

Fresh Rosemary Sprig


1 generous splash Balsamic Vinegar


Heat EVO in stockpot and add garlic and onion. Cook for a couple of minutes, stirring occasionally and then add Serrano and Mushrooms. Cook, stirring occasionally for another 2-3 minutes. Add all other ingredients, except for the chicken and stir to combine. Add the chicken and roll that baby around in your soup occasionally while simmering for a couple of hours and transforming the aroma of your home.

When finished, pour Soup through strainer over a large glass bowl. Allow chicken and vegetables to cool enough to touch. Pull skin and bones out and discard. Add meat and vegetables back to the stock.

Serving Suggestions:

Slice a tortilla into 3 inch strips. Spread them out on a baking sheet and spray with a little EVO.  Dust with Chipotle Powder & Sea Salt. Roast till crispy and golden. Use to garnish soup along with a little diced avocado. I would imagine that if I liked Sour Cream, a tablespoon floated on top of the soup would go along nicely with the Avocado and Tortilla Strips.

Cook a little Orzo or some Corkscrew Pasta and add to the soup.

Or….how about Rosemary Polenta Dumplings? Hmmm, sounds good; I may try and create these tomorrow.

What would you put in this soup? I would love to hear.

Warm Spinach Breakfast Salad

Salad for breakfast?  Why not, my trainer says that before a workout, you should have a ton of protein and adding veggies doesn’t hurt.  I did look on the Internet for breakfast salads and there were some really great ideas.  Deciding to move forward with my own idea, I knew that my salad had to include an egg or two, some additional protein, and one of my favorite things on the planet….lightly wilted spinach enhanced with some lemon, garlic and balsamic vinegar.  OK pretty but not pretty enough, red is one of my favorite accent colors and I just happened to have half a red pepper left over from another recipe.

Bacon makes my mouth water but I tend to avoid it, so I decided that smoked turkey would be a great substitute and the dish would still have a nice hearty flavor.  To my surprise it worked beautifully.  If you’re a hardcore bacon fan, by all means go with that instinct and let me know what happens.

Warm Spinach Breakfast Salad

1 teaspoon olive oil

1 clove garlic, finely minced

1/2 sweet onion finely chopped

1 teaspoon lemon juice

1 Tbsp balsamic vinegar

1 teaspoon Dijon mustard (I like spicy)

1/2 large red pepper chopped

2 large portobello mushroom caps chopped into bite sized pieces

1/2 teaspoon fresh thyme

4 oz smoked turkey torn into small chunks

1 1/2 cups fresh spinach leaves

1-2 poached eggs

1/4 cup of parmesan or cheddar cheese grated

Carmelize the onions and garlic in the olive oil (medium heat about 1-2 minutes).  Add vinegar, lemon juice, mustard and pepper and stir into onion and garlic mixture (about 1 minute to blend flavors)

Add red peppers and cook until tender adding mushrooms while the peppers are still crisp.  Allow both to cook until tender but not mushy.  Add turkey and allow to warm.

Add fresh thyme and stir so that it’s evenly distributed.  Add spinach and allow leaves to wilt but not become mushy.

Top with a poached egg and grated parmesan or grated cheddar cheese.

This salad is colorful, nutritious and above all tasty!  Three of my favorite things in a dish!

Any special healthful breakfast recipes you want to share….I’d love to hear them!

Slow Roasted Prime Rib served with Brussel Sprouts roasted win Truffle Oil & Lemon and Popovers

Our friends Randy and Victoria were coming over for a long overdue dinner last night. Randy is the owner of HiTech Appliance , the showroom I go to when I want to drool over the latest and the greatest in kitchen appliances, outdoor kitchens, and tantalizing brick pizza ovens. A girl can dream, right?

Anyway, I got my beloved Electrolux Oven from Hi Tech and so I decided to put it to good use in preparing our dinner. I also wanted to prepare a dinner which would allow me the luxury of enjoying my guests and not have me in the kitchen much after their arrival.

Margo and I had made our appetizer the day before, so my Smoked Turkey Mousse was already refrigerated and ready to be unmolded onto a plate and surrounded with thin slices of crusty French bread. The Butternut Squash, Pear and Pama Soup  I had whipped up the day before made a lovely starter and required nothing other than reheating.

For our “playdate” in Margo’s kitchen the other day we had also made a rich and delicious desert of Almond Meringues filled with a Grand Marnier/Chocolate Mousse. It is my sincere hope to post this recipe at a later date when I master the technique of making them look as lovely as they tasted!

Certainly if we had thought to make a video recording of our adventure it would have been amusing, if not in the manner we desire. As I attempted to pipe the meringue onto a baking sheet, a tad bit did actually come out of the plain tip on the end of the pastry bag. Sadly, far more came out of the large opening at the top of the bag and all over my hands. Having licked them clean, I arrived home quite nauseous and probably a couple of pounds heavier. As I have always conceded, a baker I am not.

The only thing left to make was the actual dinner itself! I had purchased a Bone-In Prime Rib for the occasion and I took it out of the refrigerator early in the day to warm to room temperature. I then rubbed it well with Sea Salt and Freshly Ground Pepper.

My roast included 2 ribs and weighed in at a tad over 4 pounds. I had decided to slow roast it and for medium-rare the cooking time would be 45 minutes per pound, so I began my prep at about 4p, as I planned to serve dinner around 815p.

Slow roasting makes a delicious Prime Rib. The meat comes out quite uniform in color, so you will want to sear the outside of your roast on the stove top prior to putting it in your oven. I have seen recipes that suggest heating EVO to do this, but I think the meat sears just as well in its own fat. I simply heated a large Calphlon over medium high heat until it was quite hot and then began my sear with the fatty top of my roast.

Once the meat was seared on all sides (with the exception of the cut sides), I rubbed two generous Tbsps of fresh Horseradish Root, which I had chopped to a fine powder into the top and sides of my roast. Next, I did the same with 10 garlic cloves, which I had first smashed with my meat mallet. I took pieces of the garlic and stuffed them into the crevices between the meat and the fat, as well as piling much of them on the top of my roast. I followed the garlic with fresh Thyme and Rosemary, pressing leaves into the meat and piling whole springs on the top.

I placed my Rib Roast on a rack in a roasting pan and surrounded it with whole Baby Bella Mushrooms, small Onions, Carrots and Potatoes. One thing I did not do, which I will do in the future is to add about ½ cup red wine to the pan. I used the Convection Roast setting on my oven, which I had preheated to 175. If you are not using convection, your oven should be preheated to 200.

The reason I suggest the wine, is that my roast retained all of its juices, which caused my carrots to come out dehydrated, yet tasty. Adding a bit of wine will give you some Au Jus for your meat, something my guests and I had to live without.

In the adage of “Waste Not, Want Not”, I used the fat from the pan I seared the meat in to coat a muffin tin, to be used to bake Popovers.


2 Eggs

1 Cup Flour

¼ cup pan drippings from the roast

1 Cup Whole Milk



Whisk the eggs, add milk and finally, the flour and S&P. Put aside until roast is finished to add the drippings.

Apply fat from searing pan in a thin layer to muffin tins with a basting brush.

Preheat oven to 400 about 15 minutes before your roast will be ready.

When roast is done, remove from oven, suck out pan drippings with a basting bulb and add to your batter. Pour mixed batter into muffin tins to fill completely. Your Popovers with do just that: pop over the top of each compartment!

For a vegetable, I made a simple roasted Brussel Sprouts. I cut each Brussel Sprout in half and put them in a roasting vessel. I used a lovely boast shaped white oven proof dish that could go right on the table. I tossed my Brussels with a couple of Tbsp Black Truffle Oil, Sea Salt and the juice of ¼ Lemon and then roasted them at 350 for about 30 minutes.

The timing went like this:

1)      Cook roast for 3 hours. Remove from oven. Reduce heat on that oven to warm.

2)      Cook Brussel Sprouts at the 2 ½ hour mark and move them into the oven you just took the roast out of to keep warm.

3)      Increase heat on the oven the Brussel Sprouts came out of to 400. This should only take a few minutes to go from 350 to 400.

4)      Put Popovers in the 400 oven for about 15 minutes with the Roasting Potatoes you removed with the roast. This will make the skin crisp and delicious.

5)      About 5 minutes before the Popovers are done, carve the meat.

Bon Apetit!

Creamy Salmon Mousse

I have to admit that I’m starting to love mousse.  It’s quick, easy and definitely a crowd pleaser.  After the last post about the Smoked Turkey Mousse, I felt the overwhelming urge to dive in and make some salmon mousse.

Not to be outdone by Jill, I started with a wonderful salmon mousse recipe but had to tinker with it because smoked salmon is one of my favorite flavors (might have been a polar bear in a past life).  Here is my result, which has a lot of strong flavors but I absolutely love it when the fish rears up off the cracker and slaps you in the face with it’s tail (metaphorically, of course).


Creamy Salmon Mousse

6 oz smoked salmon

8 oz cream cheese

1 Tbsp heavy cream

2 Tbsp capers

2 Tbsp lemon juice

1/2 Tbsp wasabi

1 small shallot chopped

Blend salmon, cream cheese and cream in a food processor until blended and creamy.  Add capers, lemon juice, wasabi and shallot and blend until smooth.

Serve with crackers and crudites.

Stay tuned, you never know what else might be hanging around my kitchen that’s mousse worthy.  Plus I just can’t seem to get enough of my new pastry bag.

I would love to hear about your version of this recipe!

Fast, Easy & Yummy Appetizer: Smoked Turkey Mousse

The truth is that we all want to be the one to bring that fabulous appetizer to the party, but we don’t always have the time to make it. Here is recipe which shouldn’t take you more than 10 minutes to make and will deliver raves every time.


10 oz. Smoked Turkey or Smoke Duck Breast

1/2 cup organic Half and Half

6 oz. Butter, softened

2 Tbsp finely chopped Shallot

1 tsp Smoked Paprika

2 Tbsp fresh, finely chopped Tarragon



Cut turkey or duck meat into small pieces. Put the meat into the bowl of Food Processor with the Knife Blade and pulse.  Switch to “On” position and run the machine until the meat appears to puree.  With machine running, slowly add the cream through the Feed Tube. Now add Butter, which has been cut into 8-10 small pieces, one piece at a time to blend.

Stop the machine and add the Shallots, Tarragon, Smoked Paprika. Pulse to combine. Add S& P to taste and add add more spices, if desired.

Turn the mousse into serving dish and chill well. Allow to come to room temperature prior to serving. Serve with crudites and thinly sliced French Bread.

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