THE VILLAGE VOICE

“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.” ~ W.C. Fields OVEN CEDAR PLANKED BOURBON SALMON  2  pound salmon fillet 2  Tbsp. vegetable oil 1  Tbsp. soy sauce 3  Tbsp. bourbon 1  tsp. ground ginger 1  Tbsp. brown sugar Lemon slices Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes. Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes.  Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness.  Pour thickened glaze on cooked salmon.  Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.     WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER ...

"No spring nor summer’s beauty hath such grace As I have seen in one Autumnal face ... " ~ John Donne, "Elegy IX: The Autumnal" 'Autumn Spendor' (Hubbard Lake, MI) GRILLED BOURBON PORK TENDERLOIN  with MUSTARD SAUCE ~ 'a keeper' recipe in  numerous  files but if haven't tried, a MUST. This adaptation is from  Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook. 1/4 cup soy sauce 1/4 cup bourbon 2 Tbsp. brown sugar 2 lbs. well-trimmed pork tenderloin Chopped green onions Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally. Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with  Mustard Sauce. Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or col...

"No matter how long the winter, spring is sure to follow."   ~ Proverb HONEY DIJON SALMON ~  delicious Lenten offering with Roasted Cauliflower and healthy baked Sweet Potato for color and flavor 1  lb. salmon (trout or like fish) 1/4  cup extra-virgin olive oil 3  Tbs. honey 3  Tbs. Dijon Mustard 2  cloves minced garlic 3  Tbs. fresh lemon juice plus zest 1/2  tsp. coriander cayenne pepper to taste dill weed to taste freshly ground pepper to taste Combine oil, honey, mustard, garlic, lemon juice plus zest, coriander, cayenne, dill, and ground pepper.  Pour over salmon and marinate for 30 minutes or longer. Bring to room temperature and grill on high for 7 minutes or, depending on thickness, until done to liking. ROASTED CAULIFLOWER Separate head of cauliflower into florets. Spread florets on roasting pan sprayed with Pam. Drizzle florets with good olive oil and toss until coated. S...

MORE LIKE MARCH! Fifty and fabulous ... _____________________ GARDENER'S TIP ~ If you don't own a Garden Diary, do yourself a favor and purchase one. Recording triumphs and failures not only leads to more success but also makes for great winter reading. _________ ~ Pussy Willow ________________ CREAMY CAULIFLOWER SOUP ~ rich Gouda cheese adds to the creamy consistency * 1/2 lb. diced bacon strips 1/2 stick unsalted plus 3 Tbsp. bacon grease 1 large chopped onion 2 cloves garlic 1 large cauliflower broken into florets 6 medium chopped carrots 4 medium chopped potatoes 2 stalks of celery plus tender leaves 1 small bunch fresh parsley 8 cups organic chicken broth salt & white pepper to taste 1 tsp. Hungarian paprika 8 oz. shredded Gouda cheese chopped chives additional shredded Gouda for garnish Fry bacon in large stockpot until crisp. Remove with slotted spoon and drain pot leaving 3 Tbsp. bacon grease. Add butter and melt. Saute onion and garlic until onion is wilted. Car...