Smoked Salmon Endive Appetizers

I wish I could take credit for inventing these. They are really good, impressive looking, and really easy. Alas, my friend Priscilla came up with them in between psycho solo whitewater canoe excursions. There is no accounting for taste when it comes to outdoor activities, but she sure hit the mark with these!

Separate one head of Belgian Endive into individual leaves. Place a piece of smoked salmon into the endive. Top with dill sauce and a sprig of dill and serve.

Dill Sauce

1/4 C sour cream
1/4 C mayo
1 tsp minced garlic
2 tsp minced fresh dill
1 tsp lemon juice

Mix it all up. Also good on unsmoked salmon.

Garlic-Lemon Chicken

I told you I was trying to get back to it. Here I am, a mere two days later, posting yet another fabulous recipe. Of course, it is all because of my friend Deb, who is giving a party in my honor. How could I not help her? I suggested this marinade for chicken. It is wonderful and I have made it for parties for years.

For 3 1/2 lbs of chicken you will need:

1/2 c lemon juice
4 tsp grated lemon peel
2 1/2 tsp pepper
2 tsp dijon mustard
3 cloves of crushed garlic
1 C olive oil

And it is really not more complicated than whirring it all together in the food processor, doing the oil last in a slow, steady stream.
Marinate the chicken for a day or so, then grill. This chicken is great with grilled bell peppers and chili hollandaise, but totally fine on its own, as well.

Okay, Okay.

Alright, so I haven't posted in six months. Do you think it's easy being the arbiter of all things worthy of consumption? I got overwhelmed. The job, the son going to Iraq, the daughter getting married, my camera broke. Just overwhelmed. But here I am. Maybe.

A friend is giving a party in my honor and is justifiably terrified of what I will think. So far, everything I have had of hers is good, so she shouldn't be too worried. Last night I witnessed her make smashed potatoes with real butter and real heavy cream, so right there it shows that she is most likely at least a competent cook. Who knows what I would have said if she had pulled out margarine and skim milk. A vein might have burst in my head right then and there.

So, she show me her menu and it looks good. She has a variety of appetizers, (people who don't serve appetizer annoy me) she took my suggestions as far as main course goes, it's all looking good. I just have one suggestion for her: ditch the mediocre macaroni salad and serve this awesome Asian cabbage slaw instead. It is easy and people will swoon.

Crunchy Napa Cabbage Slaw

3/4 C slivered almonds
8 C shredded napa cabbage
2 oz thinly sliced snow peas
1 1/3 C thinly sliced radishes
1 1/3 C thinly sliced green onions
1 13 C lightly packed cilantro

Creamy soy dressing
3 T white wine vinegar
3 T sugar
1 T soy sauce
1 clove minced garlic
1/2 tsp sesame oil
1/2 tsp ground ginger
1/4 tsp cayenne
1 C mayonnaise

For dressing combine wine vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne in a small bowl stirring until sugar dissolves. Gradually whisk in mayonnaise

Toast almonds 6-9 minutes in a 350 degree oven until golden. Combine cabbage, snow peas, radishes, green onion, and cilantro. Add dressing and almonds , mix gently to coat. Pour into a serving bowl.

I have substituted peanuts for the almonds and liked it just as much if not more. This is a great summer salad.