Two Spice Rubs & Chocolate Mousse

Two Spice Rubs – A Sauvignon Blanc salmon rub, and a Merlot lamb rub
by Chef Michael Foley

To cook, sauté salmon or roast lamb as you would normally do, then sprinkle on the spice rub before serving. Alternately, cook salmon or lamb with salt and pepper, then sprinkle the spice rub on a warm potato salad or your favorite cooked vegetables and serve.

Sauvignon Blanc Dust with Salmon for 2

• 2 tsp dried dill
• 1/4 tsp dried garlic
• 1/4 tsp onion salt
• 1/4 tsp crushed pepper
• 1/4 tsp dried lime peel
• coarse sea salt and cracked white pepper to taste (can be increased proportionately)

Merlot Magic for Lamb Chops for 2

• 1 tsp of cocoa powder
• 1/2 tsp cinnamon
• 1/4 tsp crushed sun dried tomato
• 1/4 tsp dried orange peel
• 1/4 tsp garlic powder
• 1/4 tsp vanilla bean
• crushed salt and cracked black pepper to taste (can be increased proportionately)

These are just a start - enjoy and experiment!

“Wine’s flavor depends on the grape itself, where it is grown, how it matures and how it is made. When you think about wine and food together, remember: sour, salt, bitter, sweet, chili - and think about what you taste. As the dried herbs used here are stronger, use listed amounts at first, you can always add more later to suit your taste. Likewise, leave out and/or exchange any flavors as you discover new tastes.”
— Chef Michael Foley

“My years as a chef, food writer and winemaker have allowed me to meet some of the most amazing organic food producers throughout the country. I'd like to bring these amazing all–organic foods to your table. Delicious, pre–cooked and ready to assemble meals that taste as good as they are good for you.” Contact Chef Michael Foley at: folexcchef@aol.com.

Chocolate Mousse
A delicious, yet simple way to end a fine meal.

Melt the chocolate and 1 cup of cream in a double boiler until chocolate is melted and the cream is incorporated.

Meanwhile, in a small bowl, whip the egg whites and sugar until soft peaks form. In a separate bowl, whip the remaining cream to soft peaks.

Let the melted chocolate cool slightly. Carefully fold the cooled chocolate into the whipped cream. Transfer the whipped egg whites into a larger bowl and fold in the chocolate and whipped cream mixture.

Refrigerate the mousse for three hours until it has set. Use a pastry bag to pipe the mousse into martini glasses and add raspberries to the top of the mousse.