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Program #146
Guest: Nate Sims

Cedar Planked Salmon on Sauteed Vegetable Cous-Cous

4 6 oz. Salmon (blood lined cleaned)
Toasted Kosher Salt and Pepper
4 ea. Cedar planks

Place the cedar planks in a 400 degree oven for about 5 minutes. While that is getting hot season the salmon and sear in a hot pan with oil for about 1 minute on ech side. Place on the planks and finish in the 400 degree oven for about 5-7 minutes. Keep warm.

Cous-Cous

2 Cups Cous-Cous
2 1/4 Cups Chicken Broth
2 Tbsp. Olive Oil
2 Tbsp. Butter
1/4 Cups Yellow Squash-Small Dice
1/4 Cups Zucchini-Small Dice
1/4 Cups Red Bell Pepper-Small Dice
1 tsp. Garlic Minced
1/4 Cups Leeks-Small Dice
Kosher Salt

Heat the chicken stock to a boil. Take the all of the small diced vegetables and garlic and saute' in the butter for about 2 minutes. Pour the Cous-Cous and vegetables into the stock, cover and take off and set aside. it will take about 5-10 minutes to fully cook, when finished add the olive oil and fluff the Couse-Cous with a fork and adjust the flavor. Keep Warm.

Roasted Red Pepper Puree

6oz. Roasted Red Bell Pepper
1/2 ea. yellow onion-diced
1 ea. Chipotle Chili-canned
1 tsp. garlic minced
1/4 cup oil
1 oz. Rice Wine Vinegar
2 tbsp. sugar
12 oz. Chicken Broth
Salt and Pepper

Heat the oil in a 2 qt. sauce pan, add the peppers, onions, garlic and Chipotle chili and saute' for 2 minutes, add the vinegar to the pan, then add the sugar. Cook for about 1-2 minutes then the chicken stock and simmer for 15 minutes. Place in a blender and puree smooth. Adjust flavor with salt and pepper.

Cinnamon Spiced Fallen Chocolate with Raspberry Puree

1 cup fresh or frozen raspberries
1 oz. honey
1 oz. sugar

Place all in a blender and puree
Fallen Chocolate Cake Serves 5-6


12 oz bitter sweet chocolate
1/2 pound butter
6 whole eggs
1 cup sugar
1/2 cup flour
2 tsp. cinnamon
1 tbsp. butter
2 tbsp. flour

Preheat an oven on 375 degrees. Take an 8 oz. souffle' dish (target has them) and rub the sides with the tablespoon of butter and dust the sides with the 2 tablespoons of flour and coat each souffle' dish.

Place a sauce pan on the stove with water and bring to a low simmer. Place the chocolate and butter in a metal bowl that can be placed on the sauce pan and melt.

Place the sugar, eggs, cinnamon and flour in a mixing bowl and whip on high speed for about 2 minutes till light and fluffy.

When the chocolate has melted fold the egg mixture into the chocolate. Then fill the souffle' dishes 2/3 the way up. Place in the oven and bake for 12-15 minutes. You want them to be slightly under cooked. Let cool for about 30 minutes. Then pop out of the dishes.

On a plate put some raspberry puree down then the cake on top. Serve with some vanilla ice cream and enjoy.

Joanne and Nate cooking up a storm

Fallen Chocolate dessert garnished with a very large sprig of mint

Cedar Plank Salmon: the final product.