Joy Smith's Blog

PARTY SALMON MOLD
LITTLE NECK CLAM & SAUSAGE STEW
BABY LETTUCE W/PINNEAPPLE SAGE DRESSING
ZESTY STEAK RUB

Party Salmon Mold
Always disappears!

1 California avocado, peeled and chopped
1/2 teaspoon lemon juice
8 ounces sour cream
8 ounces cream cheese, softened
¼ teaspoon red pepper flakes
¼ teaspoon garlic salt
8 ounce package smoked salmon

Line a 2 cup bowl with plastic wrap. Set aside. Stir lemon juice into chopped avocado, set aside. In a medium mixing bowl, blend the cream cheese with the sour cream until smooth. Stir in the pepper flakes and garlic salt. Line the prepared bowl with the salmon. Press 1/3 of the cream cheese mixture into the bottom. Layer with ½ of the avocado mixture. Repeat once and then press mixture down with the back of a glass to eliminate air pockets. Top with remaining cream cheese mixture and remaining salmon strips. Cover and chill at least four hours. To serve, unmold by turning bowl upside down on serving platter. Serve with crisp wheat crackers.

Zesty Steak Rub

3 tablespoons dried thyme leaves
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon red (cayenne) pepper
1 tablespoon garlic powder
2 teaspoons sugar
1 tablespoon salt

Combine ingredients in a small bowl. Pour into a small jar or shaker and store tightly covered. Rub on both sides of steak about 15 minutes before grilling or broiling. Keeps about 3 months. Makes 1/2 cup.

Littleneck Clam and Sausage Stew
Great flavor per Gil!

1 tablespoon olive oil
1 clove garlic, minced
1 onion, diced
1/2 pound bulk sweet Italian sausage
2 potatoes, scrubbed and diced
2 stalks celery, sliced
2 cups water
1 8-ounce can tomato sauce
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 cup chopped fresh parsley or 1 tablespoon dried
1/2 cup pinot grigio or other dry white wine
24 little neck clams, scrubbed

In a stockpot, heat the oil in medium high heat. Add the garlic and the onion and sauté. Cover and continue cooking for about 5 minutes until onions mixture has softened. Remove from pan and set aside. Add the sausage and sauté until browned. Pour sauce into a strainer to remove excess fat. Return onion and sausage to pan. Add the water, tomato sauce, potatoes, celery, oregano, salt, pepper, and parsley to the pan. Bring to a boil, and then cover and lower heat. Simmer about 10 minutes until potatoes and celery are cooked. Add the white wine and the clams, bring to a boil. Cover and cook until clams open. Serve with crusty bread for dipping and a green salad. Serves 2-3.

Baby Lettuce w/Pineapple Sage Dressing

1/2 bag baby lettuce leaves
10 olives
4 ounces canned pineapple chunks, juice reserved
1/2 cucumber, peeled and sliced
3 tablespoons chopped walnuts

Pineapple Sage Dressing
3 tablespoons olive oil
2 tablespoon pineapple juice
1 tablespoon balsamic vinegar
1/2 teaspoon diced fresh ginger
1/2 teaspoon dried sage leaves, crumbled
Salt and pepper

In a small bowl, make the dressing by mixing the oil, pineapple juice, vinegar, ginger, sage, salt and pepper. Set aside. Combine the Lettuce, olives, pineapple, cucumber and walnut in a salad service bowl. Add dressing and toss just before serving or offer dressing on the side. Serves 2.