MUSIC TO MY MOUTH -- favorite recipes

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Pie

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Livers

Shrimp

Bean Soup

Spanakopittes

Chick'n w/ Chiles

Lime Chick

Mousse

Beans

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Chick'n YaYa

Chicken Riganato


SALMON MOUSSE

1 envelope unflavored gelatin
1/4 cup cold water
juice of one lemon
2 cups mayonnaise
16 ounce can red salmon, drained and picked over
2 hard boiled eggs, chopped
2 tablespoons capers
1/3 cup chopped stuffed green olives
1/3 cup chopped green onions
garnish

cook

Preparation:

1. Soften gelatin in the 1/4 cup cold water for a couple of minutes, then dissolve over low heat (or in microwave).

2. Add lemon juice to gelatin and stir into mayonnaise.

3. Fold in next five ingredients.

4. Pour into a 4 cup fish mold (or some other mold), chill several hours to set.

5. Unmold onto a large platter, board, or mirror.

6. Garnish lavishly with greens, sculpted vegetables, etc., and serve with a selection of crackers.

Chef says:

When I performed a Residency with the Lacrosse Symphony Orchestra a few years ago, one of the activities they had booked for me was to play my horn and give a cooking demonstration at a local vocational college. I decided on Corelli's "Sonata in F Major," and "Salmon Mousse on the Vegetable Island."

It turned out there was no piano for my accompanist to play at the school, so I gave a very abridged version of the Sonata, unaccompanied. But there was a great, fully equipped, commercial kitchen, along with the two very enthusiastic and helpful women who ran it. So I was happy and we created a magnificent display for the the students.

Served on a mirror, about 3' X 2', the centerpiece of course was the mousse. We also prepared a glaze for the mousse out of mayonnaise, a little plain yoghurt, some lemon juice and gelatin. While still liquid, we poured the glaze over the mousse, and quickly decorated it with capers (outlining the gills), pimentos (flaring out into a beautiful tail and fins), tiny shrimp (carefully placed to appear like the scales), green onions (as a mouth, smiling, of course), and a sliced green olive for the eye. When the glaze hardened, it ended up looking like some kind of pop-art porcelain fish.

The spectacular mousse was surrounded by a bed of radish roses, an artichoke volcano, a lagoon of smoked mussels, and a swamp of yoghurt-vegetable dip. The landscape was dotted with other miscellaneous island paraphernalia: a beached cucumber boat, palm trees made of whole carrots topped with a sculpted bell pepper, and a broccoli forest. The whole island was ringed with crackers.

It looked beautiful just long enough to get it all on video. Then we ate it.

Recipes from Thomas Bacon:

Chicken with Roasted Green Chiles

Fiesta Corncakes

Red Lime Chicken Fettuccine

Black Bottom Pie

Salmon Mousse

Bill and Kathy's Wedding Soup

Chocolate Calypso Beans

Chicken Livers
with Apple

Chicken Chili

Shrimp Salad
Greek style

Chicken YaYa

Tuscan Bean Soup

Spanakopittes
(Spinach Cheese Pies)

Chicken Riganato


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