Pork Rinds

[expand title=’Ingredients’]2 very sharp knives(raw skins are very tough)
A large pot
3 gallons of pork lard (must be pork lard dont use anything else!)
Try to use pork collar skins, they make for a lighter crackling.
I make my cracklings outside on a homemade fryer. if you have a fish fryer with a heat thermometer that will do. The process in making cracklings requires two fryings, one to cook and draw out the water and the second at a higher point of heat for the skins to pop into cracklings.[/expand]

Preparation:
Depending on how big your fryer is,cut strips of skins in to 6 to 8 inches long and 3 to 4 wide.
Set your temp to 350 degrees and drop in the strips and stiring contsantly to avoid them from sticking together, cook for an hour or more until there is no foaming. That means the water has been drawn out. When you get them out they should be soft but not too firm.
Let cool, then put in the fridge overnight so they pop better the next day. You can just store them cold for a few hours.
Now, in the same fat regulate the temp to about 380 degrees or get to the point where it’s almost smoking and throw one in to see if it pops. If it does, throw in the rest and pop them up!

Smooth Salmon Pate

[expand title=’Ingredients’]8 oz Cream Cheese
1 ts Horseradish
1 tb Lemon Juice
1 c Cooked Salmon
2 ts Minced Onion
2 tb Chopped Fresh Parsley
1/4 ts Liquid Smoke *

* omit if smoked salmon is used.
[/expand]

Preparation:
Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups.

From: Care-Alot Cookbook United States Senate Slate Gordon – Washington State

Ray’s Salmon Pate

[expand title=’Ingredients’]1/4 lb Smoked salmon
1/2 lb Smoked mackerel fillets
8 oz Light cream cheese
2 ts Lemon juice
1/4 ts Cayenne
1 ts Horseradish
Fresh ground pepper
[/expand]

Preparation:
Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator.

Fresh And Smoked Salmon Pate

[expand title=’Ingredients’]1/4 c Heavy cream
1/4 c Dairy sour cream
3 c Cold water
1 Peeled and sliced thin
1 Bay leaf
1 Fresh red chili pepper
1 lb Fresh salmon fillets w/skin
4 Shallots fine chopped
Unsalted butter at room
2 tb Lemon juice
1 1/2 ts Salt
1/4 ts White pepper
1 tb Fine chopped fresh dill
Plus a few sprigs for
Garnish
6 tb Clarified butter
Carrot
1 Thin sliced small onion
1 1/2 tb + 1/2 cup (1 stick)
8 oz Smoked salmon diced
3 Thin lemon slices
[/expand]

Preparation:
Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes.

Lower to simmer. Add salmon, skin side up. Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes. Do not overcook.

Remove salmon from poaching liquid; remove and discard skin. Cool completely. Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes.

Transfer to bowl of food processor. Add salmon, smoked salmon and cream mixture to food processor. Puree until smooth. With processor running, add remaining 1/2 cup butter, bit by bit, until smooth. Add lemon juice, salt and pepper.

Fold in dill. Spoon mixture into 4 cup souffle dish or decorative serving dish. Smooth top with rubber spatula. Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish.

Pour clarified butter over top of pate to cover completely. Refrigerate 4 hours to set pate. NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat.

Remove from heat; skim off foam from top. With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind. Discard milky solids. Use clear butter.

Apricot Liqueur

[expand title=’Ingredients’]1 1/2 lbs. dried apricots
1 1/2 lbs. rock candy
1/2 gallon Vodka
1 gallon glass jar[/expand]

Preparation:
Apricots must be without sulfates, do not use Turkish. Put apricots into jar; add candy, add Vodka. Cap jar and store in cool dark place for 60 days, shaking several times. Shake well, pour into bottles. Use apricots as a snack or in bread.

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