A fish dish, too die for. . .Poached Salmon with Dill Sauce

May Day, May day. . . this is for all the non meat eaters out there, though I don't get it. . .but, here is a great fish dish that is simple, delicious, and, of course, too die for.

Ingredients

• Fresh Salmon Fillets, usually at any grocery
• 2 Lemons
• 8 ounces of yogurt
• 2 Tablespoons of Sour Cream
• A Bunch of Fresh Dill
• 1/4 cup of chopped red onion
• 1 tablespoon of red wine vinegar
• salt and pepper

Directions

In a Lasagna style pan or any pan that you can place the salmon filets and cover completely with water, place filets in the pan and do just that, cover with water. Squeeze the juice of one lemon in the water and season with a bit of salt and pepper. Place pan in the oven at 375 degrees for 25 minutes. While the fish is cooking, time for the sauce. In a medium sized bowl mix the yogurt, sour cream, chopped dill, red onion, and vinegar. Season to taste and place in refrigerator to chill. Once the salmon is finished (it will have changed colors and be pink all the way through), carefully remove from the oven and place in your sink. Carefully run cool water in the pan trying not to directly hit the filets until the fish cools enough to handle. At this point, if the fish has skin, you should be able to remove it and discard. Place the fish on a plate and serve with sauce and lemon wedges.

Tips and Precautions

• The fish is very delicate, treat it that way
• The smaller the pieces are, the easier to work with
• There is no need to remove the skin
• Practice will make removing the skin easier, if you come up with a better or different method, let us know
• I prefer the fish cold(so chill it before serving), but many enjoy it right out of the oven hot
• Add a few tablespoons of mayonaisse for a richer sauce
• Try seasoning the water with Old Bay Seasoning for a tasty twist
• To make sure the fish is cooked, check the center of a filet with a knife and make sure fish is pink throughout

Mustard Wars

Ball Park vs. Stadium

This is a debate that perhaps the greatest Cleveland historians may choose to engage, but my purpose is simply to showcase the two greatest mustards known to man. Sports flukes, mistakes on the lake, armpits. . .keep it to yourselves. These gems came straight from Northeastern Ohio, and carry the weight of any champion. Both brown, both spicy, both ridiculously tasty on hot dogs (or anything), yet each does carry it's own formula.

Stadium carries a bit more vinegar, and is a bit watery, so give it a good shake. Stadium also carries a little more punch than its rival, and has a stronger aftertaste. Ball Park, on the other hand, is a bit smoother and easier on the palate and a small hint of sugar helps to mellow its flavor.

It is clear that somewhere, somehow, these formulas were crossed over or attempts to replicate are evident. Either way, I always have both in the fridge. And, every time I eat one, I am reminded of fantastic memories of home. My advice, get both. Then you will have to choose which one to use.

Savory Bread Pudding

This one is for you ally baby. . .and is definitely too die for!

Ingredients

• Challah Bread, or any spongy bread you choose
• 6 eggs
• 1 jalapeno
• 2 tomatoes
• one 8 ounce bag of mild cheddar cheese
• 3 green onions
• 1 cup of sour cream
• One 4.5 by 8 loaf pan
• One package prepared bacon (I use Oscar Meyer) chopped up
• Salt and pepper

Directions

Tear the bread in small chunks and place in a large bowl. Whisk the eggs and sour cream together and pour over the bread. Make sure the egg mixture coats and saturates all of the bread pieces (Use your hands, but wash them first). Add remaining ingredients and salt and pepper and let sit for 30 minutes. Use pam or any other non stick spray and spray the pan and then add all of the ingredients. Press ingredients firmly in the pan and bake for 35 minutes at 400 degrees.

Tips and Precautions. . .

• How to check to see if pudding is done? Put a toothpick in, if it comes out dry, then it is done, if not. . .keep baking.
• This will rise about 1 inch, so be careful.
• Egg mixture may be lumpy, this is fine.
• Bread needs to be wet, not soaked, thus bread pudding.

Variations

• This is endless
• Sausage instead of bacon
• Vegetables of your choice
• Make it sweet
• Any cheese you like
• This is endless, post your ideas!

Pepperoni Pizza Pockets

Ingredients

• Egg Roll Wraps
• Pepperoni Slices
• One Jar of Red Sauce (I use Newman's Marinara)
• One 8 ounce bag of Mozzarella Cheese
• Vegetable Oil
• Water

Directions:

To the best of your ability chop up the pepperoni slices and combine in a large bowl with the sauce and cheese. Lay flour on your rolling surface. Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until they are golden brown. Place cooked rolls on a plate lined with a paper towel. Serve with any sauce you choose.

Tips and Precautions. . .

• Do not use too much filling, trust me. . .you will want more rolls, so don't overfill!
• Roll all before cooking
• Lay flour on your counter before rolling
• Be patient, they are better golden brown than burnt. . .

Variations. . .

• Rotisserie Chicken, torn apart and Cream Cheese
• Sauteed Onions/Mushrooms and Goat Cheese
• Tofu and BBQ sauce
• Try it with Italian Sausage instead of Pepperoni
• Taco meat/Beans and cheese