REGINA CHARBONEAU/AUTHOR, "REGINA'S TABLE AT TWIN OAKS
8 - 6-7 oz. fresh salmon filets
2 t smoked sea salt
1 t cracked black pepper
4 slices hickory smoked bacon (thick sliced)
BACON-MOLASSES VINAIGRETTE
4 T aged balsamic vinegar
2 T molasses
1 t garlic
1 t minced shallot
1 T chopped basil
4 T cracked black pepper
4 T olive oil
DIRECTIONS: Add the ingredients in a blender. Blend until smooth.
1- Season salmon filets with smoked sea salt and cracked black pepper.
2- Dice and cook bacon until crisp. Remove cooked bacon and drain on a paper towel.
3- Let the bacon grease get hot enough to sear the salmon. Place salmon top side down for 1 minute, then turn to other side. The salmon should be crusty on the outside but moist on the inside. Continue this until you have the salmon cooked to your liking. Three minutes is usually perfect.
Place salmon on greens, drizzle vinaigrette and garnish with crisp bacon.
BLACKBERRY CREME BRULEE CUSTARD TRIFLE
2 c sugar
1 pt heavy cream
8 egg yolks
1-1/2 c Half & Half
2 T vanilla extract
DIRECTIONS:
1- Put sugar into heavy skillet and caramelize. Use a heavy duty pot holder to hold the handle of the skillet so you do not burn yourself. Tilt the skillet to evenly brown the sugar. When the sugar is dark brown, but not burned. Immediately add the cream. This will stop the sugar from burning. Cook until all the sugar has dissolved.
2- Beat the egg yolk with the Half & Half and vanilla.
3- Place the egg mixture over a double boiler and begin to heat. Slowly add in the sugar & cream mixture. Stir with a wire whisk.
4- Cook your custard mixture over medium heat for about 20-25 minutes until it will coat a wooden spoon.
5- Pour into another bowl and refrigerate. The custard should be completely cooled before you make your trifle.
To make a trifle you simply layer sponge cake, custard, fruit and whipped cream. You can make in trifle bowl or in individual servings.
NOTE: Makes 1 quart. The better quality your vanilla, the better your custard.
