Smoked Salmon Pinwheels

(As featured in Taste of Home Magazine June/July 2008)

Ingredients
-2 packages of softened cream cheese
-1 TSP capers
-4 TSP of Fresh Dill
-2 TSP freshly grated lemon zest
-1 shallot
-1/2 lb smoked salmon, flaked
-4 tortillas (preferably spinach and garlic flavored)
-pepper and dry dill to taste

Directions
In a food processor, combine all ingredients except the salmon and tortillas. Mix well and season with pepper. Spread /4 of the mixture on a tortilla, layer 1/4 of the smoked salmon on top. Sprinkle with dry dill. Roll tightly and repeat with the remaining ingredients. Refrigerate 4 hours to over night. Cut each roll into 8 pieces. Garnish with fresh dill. You can also change it up by making the spread and spreading it on top of a whole wheat cracker, top with salmon and 1 caper. Very nice presentation and very impressive taste.

We pretty much ate this for dinner tonight and it was delish, easy and very pretty-see my pics!!!

Lunch

Amsterdam Coffee House, Paso Robles, CA

Stephanie, one of the owners, hand painted that sign! Check out the koi.

(That stuff on the middle shelf is mine!)

Don't you just love? 725 13th Street in Paso is the place to be! The coffee and tea is amazing, the staff is friendly and fun. Come check it out.

From the Sea

Mahi Mahi Tostada with Apple Avocado Salsa

Big News

Folks, big news....starting Friday, my 'Gourmet Goods & Culinary Delights' will be on sale at Amsterdam Coffee House in Paso Robles. I don't know what this new venture will hold but I am beyond thrilled for this new path. I really feel like good things are happening. Thanks to all of you who support me via Etsy. I appreciate it more than you know! If you are in town, come by and have a Greek Wrap or a some pasta salad!

Gourmet Grill Seasoning

A must for any bbq-er/griller out there!


4th of July Special: Order via My ETSY and get one FREE! Chose one item of equal or lesser value! Make sure you mention this blog when you check out to get offer. Valid only thru July 4th, 2009.

For Jill...Cherry Cabernet Sauce

Cherry Cabernet Sauce

Ingredients
• 1 cup of cherries, pits removed and cut into quarters
• 4 cloves of garlic, diced finely
• 1 small shallot, diced finely
• 2 TSP of olive oil
• 1 cup of red wine (Cabernet or Merlot works best)
• 1 beef bouillon cube
• ¼ cup of water
• 2 TSP balsamic vinegar
• 1 TSP of fresh thyme leaves
• 3 TSP of honey
• Three whole cloves
• Fresh ground pepper
• Pinch + of crushed red pepper flakes
1 TSP herbs de provance

Directions
In medium sauce pan, sauté cherries, garlic, and shallots in olive oil until cherries are soft. Slowly pour in red wine and stir well. Add beef bouillon cube, water, balsamic, thyme, honey, cloves, and peppers. Stir well to incorporate honey. Reduce heat to medium and bring to a slight boil for 10 minutes. Reduce heat to simmer until it has reduced by ½.

Serve over freshly grilled sliced tri-tip that has been marinated in a combination of red wine, balsamic, garlic and olive oil. I generally cook a 1.5 lb tri tip in the oven, covered for 1 hour at 250 degrees and then grill on the barbecue for about 15 minutes on each side until brown and cooked to medium rare. Works great on pork tenderloin too!

The sweetness of the cherries and honey play nicely with the tartness of the balsamic vinegar and the garlic. The crimson color and rich flavor make it a great addition to Christmas dinner or a New Year’s party.