This is easy once you get the hang of rolling it up. It’s looks so impressive on the serving plate.

Recipe Ingredients:
12 OZ. SMOKED SALMON SLICES
8 OZ CREAM CHEESE (BLOCK TYPE NOT WHIPPED)
6-7 OZ CREME FRAICHE
BUNCH OF FRESH DILL
PACKAGE OF FRESH CHIVES
SMALL JAR OF BLACK CAVIAR
WHITE PEPPER TO TASTE
ONE LOAF RYE OR PUMPERNICKEL PARTY BREAD

Recipe Directions:
ARRANGE SALMON SLICES ON A SHEET OF PLASTIC WRAP CREATING AS MUCH A SOLID LONG PIECE AS POSSIBLE. SPRINKLE WITH WHITE PEPPER.

CREAM TOGETHER THE CREAM CHEESE & CREME FRAICHE.
SNIP CHIVES AND DILL INTO CREAM MIXTURE, ABOUT 2 TABLESPOONS OF EACH.
SAVE SOME DILL ENDS FOR GARNISH.

PLACE A LOG OF CREAM MIXTURE ALONG THE EDGE OF THE SALMON. USING THE PLASTIC WRAP TO HELP LIFT THE EDGE, ROLL INTO A LONG LOG FORM. TWIST THE ENDS OF THE PLASTIC WRAP AND TIE THEM WITH A TWIST TIE
MAKING A TIGHT LONG LOG. REFRIGERATE FOR SEVERAL HOURS OR FOR AS LONG AS TWO DAYS.
UNWRAP AND CUT LOG INTO 1 INCH PIECES AND PLACE ON BREAD (YOU CAN ALSO CUT THE BREAD WITH A COOKIE CUTTER TO MAKE DIFFERENT SHAPES). GARNISH WITH CAVIAR AND A SPRIG OF DILL.

A great summer cook out dish,  Sausage, Peppers and Onions with Potatoes.  Easy to bring along to feed a crowd.

Serve it in a plate or cut in half a large round crusty Italian bread, hollow it out and fill it with the sausage, peppers, potatoes and onions.  A very “Jersey” Italian sausage sandwich !!

Recipe Ingredients:
5 large red or Yukon gold potatoes
8 Italian sausage links
Olive oil
4 colored bell peppers cut into strips
2 large sweet onions sliced
Dash of red pepper flakes
Salt to taste

Recipe Directions:
Peel potatoes and cut into 1 inch cubes. Place them in a baking pan large enough to hold the sausage too. Toss with 2 TBLS olive oil and bake at 375 for 40 min. Grill sausage until browned and slice each link into three pieces and add to potatoes the last 15 mins of baking. Sautee the onions & peppers with 3 TBLS olive oil. You can leave the pepper-onions on the side or toss all together and serve.

***Lower the carbs by eliminating the potatoes***

Recipe Ingredients:
2 x 6-8oz salmon filets
3 TBLS vegetable oil
1/4 cup light brown sugar
2 TBLS lemon juice

Recipe Directions:
Simmer all ingredients for about 5-10 mins, except the salmon. Brush salmon with glaze twice beginning with skin side down on the grill for 5 mins on each side.

Recipe Ingredients:
2 x 6oz Swordfish
1 TSP Chef Tony’s or Paul Prudhomme’s Seafood Magic (found in the spice aisle)
1 clove crushed garlic
2 TBLS lemon juice
3 TBLS currants , minced (they are found near the raisins)
Add a dash of cayenne pepper if you like spicy

Recipe Directions:
Place fish in a plastic bag and add all ingredients. Marinade 4 hours to overnight. Place fish on grill and cook for about 5 mins on each side.

Recipe Ingredients:
4 cups raw broccoli florets, cut very small
1 cup grapes, halved or raisins
1/2 cup minced celery
¼ cup minced red onion
4 slices cooked bacon, crumbled
1/4 cup light mayo
1/2 cup non fat plain Greek yogurt
1 to 2 tablespoons sugar, Stevia or Splenda
1 tablespoon apple cider vinegar
Recipe Directions:
Mix together the first five ingredients. Combine mayo, yogurt, sugar & vinegar and pour over the broccoli mix.

This Prime Rib roast recipe seems too easy to be true, but that’s it.
A beautiful impressive roast comes out of just these few steps.

Ingredients:
Prime Rib roast (about 4.5LBS), with or without ribs
3 large garlic cloves, cut into slivers
2 TBLS flour
1 TSP pepper

Directions:
Preheat oven to 500. Cut 10-15 slits in the meat and insert garlic slivers. Mix the flour & pepper and coat the roast. Place the meat in a roasting pan (rib side down, if you have ribs) otherwise fat side up. Roast for about 1 hour for rare-med rare and add another 12 mins for med. Turn the oven off and do not open the oven, leave the roast in the oven for another 1 hour. Take the roast out of the oven and let it sit for 15-20 mins before carving.
**you can use a meat thermometer if you wish. Just be sure the tip is not in fat or on the bone.

She crab soup INGREDIENTS:

2 TBLS BUTTER, UNSALTED
1 TBLS FLOUR
EQUAL PARTS MILK TO HEAVY CREAM (1QT)
3 TEASPOONS ONION PULP-JUICE (GRATED FINE WORKS WELL)
8oz – 16oz CRAB MEAT (BACKFIN OR JUMBO LUMP)
¼ TEASPOON PEPPER
FEW DASHES OF TABASCO
1 TEASPOON WORCESTERSHIRE SAUCE
½ TEASPOON SALT
FEW DASHES OF PAPRIKA
4 – 6 TBLS DRY SHERRY
PARSLEY
Recipe DIRECTIONS:
IN A SAUCE PAN MELT THE BUTTER AND STIR IN THE FLOUR TO MAKE A RUE BUT DO NOT LET IT DARKEN. SLOWLY ADD THE MILK AND HEAT UNTIL SOME STEAM IS COMING OUT OF THE POT. ADD THE BALANCE OF THE INGREDIENTS EXCEPT THE SHERRY.
HEAT FOR 15-20 MINS.
SPOON INTO BOWLS AND ADD A TABLESPOON OR SO OF SHERRY TO EACH BOWL.