Union House Wild Salmon

Chive butter:
• ½ cup (1 stick) unsalted butter, room temperature
• 2 teaspoons fresh lime juice
• 1 teaspoon finely grated lime peel
• Pinch of sea salt
• ¼ teaspoon Spanish paprika
• Pinch of cayenne pepper
• 1/3 cup finely chopped fresh chives

• 1 ½ to 2 pounds fresh Alaskan sockeye salmon fillet, skinned, boned, cut into 4 pieces (see note)
• Salt and pepper to taste
• 4 tablespoons clarified butter

For chive butter: Put unsalted butter, lime juice and peel, sea salt, paprika and cayenne in a food processor and run until well blended, scraping side of bowl if needed. Add chives and pulse until just combined. (Alternatively, mix ingredients in a stand mixer on low speed or with a wooden spoon by hand until smooth.) Remove to a separate container. Refrigerate until needed.

For salmon: Season fresh sockeye salmon fillets with salt and pepper to taste and sear in clarified butter in a hot nonstick or stainless steel sauté pan about 2 to 3 minutes until lightly browned. Carefully turn fish over. Place about 1 tablespoon of the prepared chive butter on each piece of salmon, cover and turn off heat. Fish will be done when the butter is partially melted. Serve immediately.

If cooking fish in batches, remove fillets to a broiler pan after turning. Top with chive butter and place in a preheated 400-degree oven until butter is just beginning to melt and fish is heated. Serve with mashed Yukon Gold potatoes

Makes 4 servings

Cranberry Walnut Bread Pudding

2-1/2 cups cream
6 large eggs
2 egg yolks
½ cup sugar
1 teaspoon cinnamon
¼ teaspoon salt
16-18 oz of Italian bread, crust removed and cut into cubes
1 Cup dried cranberries
12 oz beer (Leinenkugel’s Berry Weiss)
2 cups of toasted walnuts
½ cup butter
½ cup brown sugar
1/8 teaspoon salt

Whip eggs, cream, sugar, cinnamon, & salt together. Soak bread in custard for one hour or over night, refrigerated.

Heat the cranberries in beer, to plump; add the brown sugar and butter.

Add to bread mixture. Fold in walnuts.

Spoon mixture into custard cups (or 9 X 13 baking pan), bake at 375 about 30-40 minutes.

Serve warm with a dollop of whipped cream

The Union House Pecan Crusted Chicken with Kentucky Bourbon Sauce

1 cup finely chopped pecans
1 cup dried bread crumbs (made from day-old Italian bread)
6 whole chicken breasts (10 to 12 ounces per breast), halved, skinned, boned and trimmed
Salt and pepper to taste
1/2 cup buttermilk
1/4 cup (1/2 stick) clarified butter or vegetable oil (about)
1 cup Kentucky Bourbon Sauce (see recipe)
Roasted Garlic Mashed Potatoes (see recipe)

Preheat oven to 350 degrees.

Combine pecans and bread crumbs in a shallow dish for dredging. Season chicken with salt and pepper to taste.

Dip chicken pieces in buttermilk, then dredge in crumb mixture, patting to coat.

Heat butter in a large skillet; place coated chicken breasts in the butter. Do not crowd. Cook over medium heat in batches if needed, adding additional butter as needed. Cook chicken until lightly browned on both sides, turning once after about 5 minutes.

Transfer to a baking pan and bake in preheated oven 5 to 10 minutes or until chicken is cooked through. Chicken should be firm to the touch but not hard. While chicken bakes, make Kentucky Bourbon Sauce and Garlic Mashed Potatoes.

To serve: Place chicken breasts on a warm plate and serve with Kentucky Bourbon Sauce and Roasted Garlic Mashed Potatoes.

Makes 6 servings.

Kentucky Bourbon Sauce

1/4 cup maple syrup
1/4 cup bourbon
1 cup seasoned chicken stock
2 teaspoons cornstarch
2 tablespoons cold water
4 tablespoons whipping cream

In a small saucepan, combine syrup and bourbon. Heat to simmer, then reduce by half. Add stock and return to a boil. Combine cornstarch and water in a dish and mix well. Add to boiling mixture. Simmer until thickened, about 1 minute, then add cream and heat through.

Roasted garlic mashed potatoes

6 large Idaho potatoes, peeled, cut, boiled until fork tender and drained
6 tablespoons (3/4 stick) butter
1 to 2 tablespoons roasted garlic (see note)
Salt and pepper to taste

Mash potatoes with butter, garlic, salt and pepper by hand. Do not whip with electric mixer. Potatoes should have small pieces in them.

Note: To roast garlic, trim ends from one bulb of garlic. Drizzle bulb with olive oil. Set in a small metal pan, cover pan with foil and bake in preheated 325-degree oven 1 hour or until garlic is soft.

The Union House Wild Rice Salad

6 cups cooked long-grain wild rice 
1/2 cup roughly chopped dates (pits removed) 
1 cup diced carrots 
1/2 cup diced green onions 
1 cup Union House vinaigrette (Available at The Union House) 
1/2 cup chopped, toasted pecans

Mix together the rice, dates, carrots, green onions and vinaigrette dressing. Refrigerate mixture overnight to blend flavors. Add pecans just prior to serving. Serve with chicken or fish. Makes 12 to 14 servings.

Variation: Add dried apricots, golden raisins or currants. Can be served cold, at room temperature or hot.