CARDINALS BREAD CRUMB TRAIL

1 1 1/2 lb salmon 

2 cups pitted ripe cherries

1 tsp dried lemon peel

1 tsp garlic powder

60g rice vinegar

1 head iceberg lettuce

1 cup mixed pecans and walnuts 

60g butter unsalted

60g 15° sugar

Black pepper 

Bake salmon to 145. 

While the salmon bakes, blend the cherries, rice vinegar, lemon peel, garlic powder to a puree. This is the dressing, put it in a fancy glass if you desire!

Cut the butter into 8 cubes and begin to melt in a small sauce pan. Pick that pot up and give it a quick swirl, coat the sides with the butter so it won't stick. Once fully melted add sugar and 1 tbsp water, give it another swirl. Don't stir. Bring to boil, 3 minutes, once it starts to caramelize, add the nuts and cook on low medium for 3 more minutes. If you suddenly smell it burning, you can still toss in the nuts if not too badly burnt. 

Pour the candied nuts onto parchment paper on a metal sheet and allow to cool. 

1/4 the head of lettuce. 

Once the salmon has reached fully cooked, 145°F. Cover the flesh in ground coarse black pepper, divide into desired sizes, and sear flesh and pepper to pan. Sear for 3 minutes. You want your oil to let you know it's cooking when you put the salmon in. Essentially, just before the oil smokes. 

Flip the salmon to skin side down, and turn the stove off. 

Serve the salad however you prefer. Today it was served wedge style with the nuts and salmon separate from the lettuce to highlight each ones individual taste. 

Enjoy. 

You may also be wondering. Gee, Cardinal didn't use any salt. That's because growing up we never used salt in my family, and it's been the darndest habit to break. 

2.63lbs of what ever kind of ground beef you prefer. I prefer ground chuck, but honestly i buy whatever's on sale.

3 large eggs, but pick the smallest you have.

1/4cup cubed sharp aged cheddar cheese. Cut them into cubes about 1/2cm in size.

2 tbsp of Cardinals Burger Blend

Combine, press into whatever size patties you like. I used 1/4lb.

Freeze whatever you aren't going to use.

Something simple. 

1/2 tbps dried parsley

1 tbsp cumin

1 tbsp paprika

1 tbsp granulated onion.

1/2 tbsp salt

500g APF

350g Water

Pinch of salt

2 1/4 tsp instant yeast

2 tbsp olive oil

2 tbsp 15° sugar

You can autolyse, but it's not necessary if you need to go fast. Lest, autolyse for 15 to 25 minutes. 

Mix on slow 4 minutes, then fast for 6 with a bread hook attachment on a mixer. If you don't have one of these I recommend the pincer method for ingredient mixing before kneading. 

Let proof for 30 minutes, or till double in size. 

I recommend 250g of proofed dough for a medium large pizza. 

450g APF

50g stone ground red wheat flour

1/4 tsp dark rye flour 

360g water

1/4 tsp salt 

2 tbsp 10° sugar

2 tbsp lard

2 1/4 tsp Nid powder (instant yeast)

Combine 4 minutes on low, 6 minutes on high. 

Let proof till doubled in size. Then punch and cut. 

250g dough for standard pizza. 

For the dough:

400g APF 

4 large eggs

Pinch of salt. 

Combine and let rest 1 hr. 

For the filling:

1/4 cup ricotta cheese

1/2 cup mozzarella cheese

1/4 cup parmesan cheese

1 tsp Revered Moss spice blend

Combine and add to piping bags with 1/2" nozzle/opening. 

Roll out the dough after the rest period into two sheets equal in size and thickness. 

Pipe the cheese blend into grape sized dollops on one sheet. Then trace an outline of where you will cut the raviolis around the dollops. Place the second sheet of dough atop the first and gently press around each dollop, taking care to press slightly more along the outlined sections. Using a ravioli press, cut the raviolis and let rest for 30 minutes on a drying rack. 

While they rest bring 6 quarts water to roaring boil. Test batch boil 2 of the (I made 18) raviolis. They should cook for 4-6 minutes. Boil in sets of 5 to 6. 

They can be frozen before or after boiling. I froze 6 from this batch to make it easier on myself. 

Refrigerate left overs within reasonable time. Use within 3 days. Add water to pan for rehydration when recooking, seriously though just a splash of water. 

Enjoy.