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Pastimes : A FAVORITE GOURMET RECIPE -- Ignore unavailable to you. Want to Upgrade?

To: ArtAlley who wrote (16)	3/26/1999 10:42:00 AM
From: Rande Is	Respond to of 29

Unfortunately, Nashville is not known for its food, like say Cincinnati, New Orleans or even Memphis. If anything, they are building a reputation for poor quality at high prices. Unless you like biscuits with every meal, it is slim picking here. We have tried about every restaurant our stomachs could handle. . . and when I try to think of a favorite. . .I keep wandering off to Miami, Southern California, or any number of cities throughout America. I used to be valuable to traveling music shows for guiding them to the best restaurants in cities across America. . .no matter how small. . I could find 'em. Perhaps I was born with a dog's nose. Duck is difficult to get right. Easy to make it too greasy or too dry, or to overdo or underdo the sauces. Best I have had was in a tiny restaurant in Greenwich Village district of New York City. . .can't remember the name "Fat Tuesdays" come's to mind, but that might not be correct. . . anyway, there was a terrific jazz trio, with my favorite upright bass player, George DuVivier. . .just a few feet away. . .and a raspberry sauce, if I recall. . .it has been more than a decade. I made a duck for Thanksgiving. . .[along with Turkey]. . . stuffed it with oranges, apples, cloves, limes, and a touch of brown sugar, if I recall. . . this helped absorb some of the strong juices, while helping to lightly flavor the meat. Served it with a really wild dressing of Minnesota wild black rice, Oregon wild hazelnuts, other long grain wild rices, dried cranberries, and a few twigs, rocks a dirt from out back. . .well it seemed like it anyway. And an orange marmalade made from scratch, mostly for dipping. Turkey had a similarly wild cornbread stuffing. Wild theme was represented throughout. After dinner, we all felt like going out and taking a bite out of a tree. . .or shooting a deer or something. Seemed like Ralph Lauren was going pull up on horseback and give us some sort of award. Memorable to say the least. Rande Is

To: ArtAlley who wrote (16)	3/27/1999 6:33:00 AM
From: ArtAlley	Read Replies (1) \| Respond to of 29

From the Golden Swan...Scottsdale, Arizona. Let's hear your favorite! HONEY BARBEQUED SALMON WITH MACHE For sauce: 1 cup ketchup 1 cup honey 1/4 cup coarse-grained mustard 1/4 cup finely chopped fresh jalapeño chili (wear rubber gloves) 2 tablespoons rice vinegar (not seasoned) 1 teaspoon Tabasco, or to taste 3 tablespoons firmly packed light brown sugar 1 tablespoon curry powder 1 1/2 teaspoons sweet paprika 1 teaspoon soy sauce 1 teaspoon minced garlic 1 teaspoon vegetable oil 1/2 teaspoon Worcestershire sauce 1/2 teaspoon fresh lemon juice 1/4 teaspoon freshly ground black pepper For dressing: 2 tablespoons malt vinegar 1 teaspoon honey 1/2 cup olive oil 2 tablespoons finely chopped fresh coriander sprigs 1 tablespoon finely chopped shallot six 4-ounce pieces salmon fillet 2 cups mâche (lamb's-lettuce)* * available at specialty foods shops and specialty produce markets Make sauce: In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.) Make dressing: In a small bowl whisk together dressing ingredients with salt and pepper to taste until combined well. Chill dressing 15 minutes. Brush both sides of each salmon fillet with about 1/3 cup sauce and grill on a well-oiled rack set about 4 to 5 inches over glowing coals 3 minutes on each side, or until salmon just flakes. Divide mâche among 6 plates and top with salmon. Spoon dressing over salmon. Serves 6. Gourmet July 1996 You Asked For It; Golden Swan, Scottsdale AZ