Mother’s Day – May 2019 – Rimann Liquors

Mother’s Day – May 2019

May 1, 2019

Grilled Salmon with Fresh Corn & Tomato Saute (Credit: The KC Culinary Center)

Thanks to Chef Gary Hild, of The KC Culinary Center, we have a beautiful healthful salmon recipe to share with you to celebrate National BBQ Month in May. ‘Tis the season for outdoor cooking…  


  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled, smashed, finely minced
  • ½ cup tomatoes, fresh, seeded, diced
  • ½ cup corn (preferably fresh, cut off the cob and cooked)
  • 1 tablespoon red wine vinegar
  • ¼ cup heavy cream
  • 2 tablespoons cilantro, fresh, washed, chopped
  • Kosher salt and freshly ground pepper to taste


  • Oil, for grill
  • 2 (5-ounce) salmon filets, skin on
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

For the sauté, in a sauté pan heat oil over medium heat. Add garlic and sauté 1 minute or until brown and fragrant, stirring constantly making sure garlic doesn’t burn.   Add tomatoes and corn.   Sauté for 1 minute, stirring frequently.  Add vinegar and cook for a few seconds, stirring constantly.  Add cream and continue to cook until sauce is reduced enough to coat all vegetables and has a creamy texture, stirring constantly.  Remove from heat.  Add cilantro, salt, and pepper.  Stir to combine and set aside in a warm place.

For the salmon, clean grill grates and brush with oil.  Preheat grill over high heat.  Using a pastry brush, lightly brush the salmon with oil, evenly dividing.  Season with salt and pepper.  Place on grill, skin side up and cook for 1 minute; then turn ¼ turn on same side to create crosshatch marks.  Continue to cook for 1 minute.  Turn filets to skin side down and cook 2 minutes or until instant-read thermometer reaches 140 degrees.  Remove from grill and place on a clean flat surface.  Using a sharp paring knife, carefully remove skin from salmon and transfer to individual dinner plates.  Top each with ¼ cup of the warm sauté.   Serve immediately.  Makes 2 servings.

ETC:  This entrée pairs well with fresh asparagus, your favorite green salad, and fresh avocado.

Tzatziki Potato Salad 

Credit: Taste of Home


  • 3 pounds small red potatoes, halves
  • 1 carton (12 ounces) refrigerated tzatziki sauce
  • 2 celery ribs, thinly sliced
  • 1/2 cup plain Greek yogurt
  • 2 green onions, chopped
  • 2 tablespoons snipped fresh dill
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh mint, optional


Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain and place in a large bowl. Refrigerate, covered, until chilled.

In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat.



Luscious Almond Cheesecake

Credit: Taste of Home


  • 1-1/4 cups crushed vanilla wafers (about 40 wafers)
  • 3/4 cup finely chopped almonds
  • 1/4 cup sugar
  • 1/3 cup butter, melted


  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 4 large eggs, lightly beaten
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract


  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 cup toasted sliced almonds

In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet.

Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.



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