2 Pounds Cream Cheese – Softened
Zest and Juice of Two Lemons
½ Cup Minced Chives
¼ Cup Chopped Baby Dill
¼ Cup Chopped Parsley
2 Finely Minced Shallots
Kosher Salt, Fresh Cracked Pepper and Ground Hot Chile to taste
Mix all ingredients and leave at room temperature.
You will need:
One 3"x3"x10" Rectangular Terrine Mold (I prefer Le Creuset)
2.5 lbs. Sliced, Cold Smoked Salmon
Fromage Blanc from Step One
Spray Food Release
Spray the inside of the Chilled Terrine Mold with the food release and line the mold with a single sheet of the plastic wrap leaving the excess overhanging the mold. Begin building alternating layers of smoked salmon then fromage blanc to the top of the mold. Use an offset spatula to spread a smooth layer of the fromage blanc. Keep all layers as flat as possible. Build the layers just past the top of the mold and then fold the excess plastic wrap over the terrine and weight slightly with anything heavy. Refrigerate overnight. Un-mold and slice just before serving.
Serve with toast points or crostini, red wine vinegar shaved and marinated red onion, arugula and fried capers.
Black and Blue Chopped Salad
Serves 4 guests
2 Cleaned and Trimmed Beef Tenderloin Heads (Ask your trusted butcher for these)
Cracked Black Pepper
¼ Cup Canola Oil
Season the well chilled Beef Tender Loin Heads aggressively with kosher salt and roll them in the cracked black pepper. Then add the canola oil into an extremely hot 8 inch cast Iron skillet. Immeadie3tly follow in with the seasoned beef. Caramelize the meat well on all sides and place on a chilled plate and put into the refrigerator to cool for four hours.
1 Head Iceberg lettuce
½ Red onion sliced extremely thin and marinated in Grenache vinegar and one sugar cube
1 Ripe Red Tomato Small Diced
4 Slices white bread, crusts cut off, small diced and sautéed in salted butter till golden brown
½ Cup Crumbled Point Reyes Blue Cheese
Chive Batons to Garnish
8 oz. Buttermilk Herb Ranch
Kosher Salt, Fresh Cracked Black Pepper, Extra Virgin Olive Oil to taste
Chop the Iceberg lettuce into one inch bite sized squares. Place into a mixing bowl and season with Kosher Salt and Fresh Cracked Pepper. Toss with the Buttermilk Her Ranch. Portion onto four Chilled Dinner Plates. Garnish with the diced tomatoes, blue cheese, marinated red onions, croutons and chive batons. Slice the Chilled beef very thin with a sharp knife and fan out the beef over the salads. Season the beef with kosher salt and a drizzle of olive oil.