Kosher Dosher...“I am a culinary Heretic"

8 oz fresh Salmon    4 oz smoke Salmon ½ Cup Mayonnaise ½ Cup Cream cheese (use Salmon Cream Cheese if you want a pronounced Salmon Flavor) ½ Cup Sour Cream 1 tsp Lemon Zest 1 Tbl Lemon Juice As much as you like ¼ Cup of finely chopped Chives or Green Onion ¼ Cup of dill finely chopped  2 Tbls Roasted Garlic (more is always optional) Click here to learn How to Roast Garlic Salt.....to taste Pepper.....to taste Shot of Hot Sauce Poach the Fresh Salmon in a Court Bullion first.  Court Bullion Recipe Add to a quart of water several pepper corns, bay leaf, Lemon Peel, half the juice of one lemon (optional ½ cup of wine), 1 Tbl Salt,  half of a very small chopped onion and bring to a boil for five minutes then reduce heat to just a simmer.  Add fish and poach for several minutes until cooked through.  Cool off fish.  Using a fork mash the poached fish with the smoked fish.   Add rest of ingredients.  Adjust seasonings and serve cold.

There is nothing better than roasted garlic.  Roasted garlic on almost anything is an experience. It's sweet, it's forgiving, it's impetuous and it ignites your palate and culinary imagination.  Roasted Garlic is sweet and mellow.  I use it in many different ways.  I use it in soups, as a spread, condiment, and I use it in compound butters too.  It's only limited to your imagination.  I love spreading it under the skin of a turkey or chicken too.  HOW TO ROAST YOUR GARLIC Preheat oven to 350 degrees.  You will need some Aluminum Foil and a healthy head of garlic or several if you want to do a big batch.  Salt, pepper and Olive oil.   Peel the outer layers from the garlic head, leaving several layers intact to hold head together.  With a very sharp knife , cut off the top of head to expose cloves.  Be very careful because if the knife is not sharp  it could easily slip off and cause a major injury. Place Garlic in center of Foil and top with a litt

Dry Age Rib-Eye steak!!!! The year is Oct 1991 and I am spending part of my honeymoon in  NYC  visiting family.   My mom thought it would be a great gift to take my bride and I to a very famous steak house located in Brooklyn New York. Famous is putting it very mildly.  I am talking about  Peter Luger Steak House EST 1887 .  It is a world class steak house and to my knowledge there is no better.  They only sell prime aged meat and don't take visa or master card. You better have cash or American Express. You cannot simply order a steak either.  You have to order a steak for one, two, or three people etc. The steak comes plated and pre-cut and sits next to the bones for presentation. The experience was incredible and so was the food but the price was exorbitant. To this day I still remember the bill. My mom paid $586 for the meal (+ $100 tip) which only included one bottle of wine. Oy Gevalt that was fist and last time I ate there.  So this is jus