Savor the Flavor – September 2019 – Rimann Liquors

Savor the Flavor – September 2019

September 1, 2019

Grilled Salmon with Fresh Corn and Tomato Sauté (Credit: Chef Gary Hill of The Culinary Center of Kansas City)


  • 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.


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


Spaghetti Squash with Tomato, Spinach, Garlic and Pine Nuts

  • 1 spaghetti squash
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 pints grape tomatoes
  • 4 cups of spinach
  • toasted pine nuts, optional
  • Parmesan cheese, optional
  • Himalayan sea salt, to taste

Preheat oven to 400°F. Cut squash in half lengthwise and discard seeds. Place on a parchment-lined baking sheet, cut-side down, and roast for 30–45 minutes. On another parchment-lined baking sheet, spread tomatoes and drizzle with 1 tbsp olive oil. Roast for 15–20 minutes. When squash is finished cooking, allow to cool then, using a fork, scrape the squash to get long spaghetti-like strands. In a large sauté pan, heat olive oil over medium heat, add garlic, and stir until fragrant. Turn down heat to low and add tomatoes, spinach, and squash and continue to sauté 3–5 minutes. Season with Himalayan sea salt to taste. Serve with pine nuts and Parmesan cheese on top.

Courtesy:  The Hot Potato

Upside Down Apple Pie

  • 1 cup chopped pecans
  • ½ cup firmly packed brown sugar
  • 1/3 cup butter, melted
  • 1 (15 oz) package refrigerated pie crusts, divided
  • 4 medium size Granny Smith apples, peeled and cut into 1 inch chunks (about 1 ¾ lb)
  • 2 large Jonagold apples, peeled and cut into 1 inch chunks (about 1 ¼ lb)
  • ¼ cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg

Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.  Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.  Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).

Courtesy:  My


Sorry! You must be at least 21 to use our site.