THIS EVENT IS OFFICIALLY OVER. I’LL BE POSTING AND CONTACTING THE WINNER ON MONDAY
The scene I’m sharing with you for this totally delicious blog hop is from Red Queen, A Jessica Sales Novel. This is the second book in the series releasing in September 2013. The first, Ice Queen, releases in June.
“Bonjour Collette. Est prêt à déjeuner?” she asked at the same moment her stomach decided to grumble from the lack of food. Which wasn’t surprising since she’d only had café au lait for breakfast.
Jessica listened to her cook for a moment before putting her hand over the mouthpiece. “Vin rouge ou blanc, Paschal? We are having lamb.” She had to speak slowly in English so he could understand but her French was perfect. As she was once told she spoke it with a Parisian accent.
“I know you prefer red with meat so tell my wife I’ll bring a bottle up from the cellar. And let her know we are one our way back. Oui?” he said in passable English.
She gave him a reassuring smile that their work not only for the day but, unless something came up, for the near future was done.
They adjourned to the chateau for a collation of chilled lamb, grilled over charcoal with the slightest hint of pink in the middle. The meat was complemented by the sweetness from Collette’s special mint sauce.
The meat was paired with a salad of endives with garden fresh cucumber and heirloom tomato slices. It was topped off with a savory dressing of balsamic vinegar and extra virgin olive oil with, again, fresh crushed mint. A hint of pepper and lavender added the perfect hint of spices to the dressing. Thick slices of a baguette from one of the bakeries in Antibes rounded out the main course. Crème Brûlée flavored with oil of rose closed out the repast.
“Collette, I don’t know how or where you come up these meals. As always this one is superb. In the two years since you and your husband joined my household I have never had a meal, no matter how simple, that doesn’t elevate my taste buds to new heights.”
The nice thing about this meal is you can cook it on a gas, electric or charcoal grill and even in the oven.
Salmon fillet- How much depends on the number you’re serving
Fresh Asparagus- About a pound, stalks trimmed
Little Neck Clams- 6 per person
Either Baby Yukon Gold or Red Bliss Potatoes- 2-3 person
Fresh Lemon- 1
Fresh Dill- 1 bunch
Butter- one stick and don’t use margarine
1-Tear off a piece of tin foil approximately three (3) inches longer than fillet. Lay it on a large cutting board. Rinse off then pat dry the fish. Carefully check and remove any pinbones you find.
2-Center the salmon on the tin foil. With a sharp knife trim the asparagus to length, set aside. Thin slice the lemon so you end up with enough to cover the top of the fish. Rinse several sprigs of dill. Rinse the potatoes and if large cut in half. (If you want to reduce the total cooking time boil them until just before done.) Cut the stick of butter into quarter inch slices.
3-First dot the top of the fillet with about half the butter. Place the dill down next followed by the lemon slices, to cover the fish lightly. On either side of the fillet lay the clams and potatoes then the asparagus along the top and sides of the fish.
4-Tear off a second sheet of tin foil longer than the one the fish is on and set it over the fish, etc. Fold the edges of the two pieces together all the way around the fish. Make the seal tight so the juices don’t leak out while not pulling it tight over the fish.
5-Cook until done. I can’t tell you for how long as grills, ovens and the thickness of the salmon will vary the time. I used an electric grill and cooked mine for 30-45 minutes depending on the thickest part of the fillet.
6-When cooked remove from grill or oven then carefully slice open the top taking care of the steam as it will burn you. Peel back the tin foil, serve and enjoy.
Now for the fun part of the hop-
Leave a comment along with your email addy and one lucky person will win either a Kindle or Nook copy of Love and War. Sorry, no PDF copies will be awarded.
Simone – Returning to Occupied France in advance of the allied invasion leaves no time for love between Sergeant Brian Deveneau and Simone. War tears apart lives and love. Will they survive?
Rescued – Injured Ensign Steve Henry awakens from severe wounds to the tender care of Lieutenant Suzanne Cunningham. Attraction explodes between them but will war tear them apart in the end?
Angel in Green – Never expecting to find love, 1st Lieutenant Elena Roberts must put aside her feelings for 2nd Lieutenant Steve Johnson. When her hospital is overrun by North Vietnamese soldier’s, she must guard not only her heart from the handsome solider, but keep him alive as well.
Secret Cravings Publishing- http://store.secretcravingspublishing.com/index.php?main_page=book_info&cPath=1&products_id=466
Click here to return to the Secret Cravings Blog page