Bill Schultz
TVWBB Hall of Fame
Saw a recipe I thought would be good In Coastal Living magazine and modified it slightly for Gin Infused Arctic Char. I used Atlantic Salmon. You guys should try this as it is fabulous.
1/2 cup fresh Dill, 1/3 cup each of brown and white sugar and Kosher.1/4 cup of a good Gin. 1 Tbsp Juniper Berries which I ground in a mortar, 1 Tbsp black peppercorns, zest of one Orange. All mixed well together and slathered on both sides of a nice fillet, skin removed, covered tight in plastic and another pan on top weighted heavy. In the fridge for 24 hours, then the filet out of wrap and on parchment paper in the fridge for another 8-12 hours.
The fragrance and flavor when done is superb, brush off all the dill etc.
Nice thick cut Lamb Chops marinating in EVOO, crushed garlic and fresh Oregano from our garden over night
Brussels Sprouts dressed and marinating in EVOO, Honey, Champagne Vinegar and diced garlic in the fridge all day. Tossed a few times
Sprouts in the CI on the OTG and done, Chops indirect then on for a sear
Cocktail Rye Toasts buttered and in the oven at 350 till slightly toasted, Salmon sliced thin, Cornichons or Gherkins sliced thin, a dab of a stone ground mustard on first then a splatter of Chives and topped with a slight drizzle of a good EVOO
All on the plate with a nice salad and a good glass of wine. We really enjoyed this meal
1/2 cup fresh Dill, 1/3 cup each of brown and white sugar and Kosher.1/4 cup of a good Gin. 1 Tbsp Juniper Berries which I ground in a mortar, 1 Tbsp black peppercorns, zest of one Orange. All mixed well together and slathered on both sides of a nice fillet, skin removed, covered tight in plastic and another pan on top weighted heavy. In the fridge for 24 hours, then the filet out of wrap and on parchment paper in the fridge for another 8-12 hours.
The fragrance and flavor when done is superb, brush off all the dill etc.
Nice thick cut Lamb Chops marinating in EVOO, crushed garlic and fresh Oregano from our garden over night
Brussels Sprouts dressed and marinating in EVOO, Honey, Champagne Vinegar and diced garlic in the fridge all day. Tossed a few times
Sprouts in the CI on the OTG and done, Chops indirect then on for a sear
Cocktail Rye Toasts buttered and in the oven at 350 till slightly toasted, Salmon sliced thin, Cornichons or Gherkins sliced thin, a dab of a stone ground mustard on first then a splatter of Chives and topped with a slight drizzle of a good EVOO
All on the plate with a nice salad and a good glass of wine. We really enjoyed this meal
