Ingredients:

1. tomato sauce                    15 oz cans (2 each)
2. brown sugar                     1/2 cup
3. apple cider vinegar             1/4 cup
4. extra virgin olive oil          2 T
5. onion                           1/4 cup minced
6. garlic                          2 cloves minced
7. cumin                           1/2 tsp
8. cinnamon                        1/2 tsp
9. chili powder                    1/2 tsp
10. ground cloves                   1/4 tsp
11. salt & pepper                   to taste

Preparation:

1. Heat olive oil in sauce pan
2. Sauté minced onions; and garlic
3. Add cumin, chili powder, cinnamon, cloves to sauté pan just long enough to release some of the essential oils
4. Add tomato sauce and stir until combined
5. Add brown sugar and apple cider vinegar and stir until ingredients well mixed
6. For thicker sauce, simmer longer, and for thinner, less time is needed.
7. Sauce can also be thinned using a bit of water if necessary.
8. Place in bottle or jar and refrigerate up to a month or so.

Almost any fish can be smoked and this recipe could also be used on a variety of fish species.

This recipe is simple but takes quite a while to cook (4-5 hours then baste; then another 1-2 hours)

The ingredients are as follows:

• Whole Trout
• Brown Sugar
• Rock Salt
• Table Salt
• Your favorite seasonings (curry, teragon, lemon etc.)
• Olive Oil
• Lemon Juice
• Garlic Salt
• Lemon Slices

The instructions for this recipe are in the following video.

Blue Fish Sweet Riesling 2007

This wine is an excellent value at $6.99

Sweet and tasty with balance and easy to drink.  Serve it chilled and it is very fresh and easy to drink.

I paired it with sautéed shrimp and baby scallops with juliened carrots, yellow squash in an onion, garlic, lemon sauce; and a parmesan polenta.

• Vintner (Who): The person who controls the process of developing the grape into wine once it’s been harvested.
• Variety (What): The actual grape what kind of variety. There are thousands, but x number or primary.
• Vintage (When): The year when the grape was harvested and produced into wine.  There are some good years, bad years, and exceptional years.
• Vineyard (Where): The location where the grape was grown. The country, region and exact vineyard tells us a lot about the weather in any given year, the soil and the type of grapes known for the region.

1. ketchup                         2 cups
2. tomato sauce                    2 cups
3. brown sugar                     1 1/4 cups
4. red wine vinegar                1 1/4 cups
5. molasses (unsulfured)           1/2 cup
6. hickory-flavored liquid smoke   4 tsp
7. butter                          2 T
8. paprika                         1 tsp
9. celery seed                     1/2 tsp
10. cayenne pepper                  1/2 tsp
11. garlic powder                   1/2 tsp
12. onion powder                    1/2 tsp
13. chili powder                    1/4 tsp
14. ground cinnamon                 1/4 tsp
15. salt                            1 tsp
16. ground black                    1 tsp

Preparation:

1. Mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter.
2. Heat in a large saucepan over medium heat.
3. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
4. Reduce heat to low, and simmer for up to 20 minutes.
5. For thicker sauce, simmer longer, and for thinner, less time is needed.
6. Sauce can also be thinned using a bit of water if necessary.
7. Brush sauce onto any kind of meat during the final 10 minutes of cooking.

A formal dinner with seven food courses, usually broken up by palate cleansers. Typically, the servings of food at a seven course dinner are very small. The idea is to get the guests to taste a wide assortment of dishes, not to stuff or overwhelm them with food. The small portions are arranged on small plates, and silverware is usually brought out with each course so that the table will not be cluttered when guests first sit down to dinner. Wine is also offered with a seven course dinner, and it is usually carefully chosen to complement the foods being served.

Diners are offered small plates of a wide variety of dishes which complement each other gastronomically. It begins with an aperitif, a cocktail hour in a lounge where guests sip light drinks and consume small appetizers.

Appetizer Course:  When everyone is seated for dinner, the seven course dinner begins with an appetizer course. There may be several appetizer courses, including hot and cold appetizers, usually followed by a neutral palate cleanser to prepare the tongue for the next course.

Salad Course: At some dinners, the salad course is served after the meal, because this is believed to aid the digestion. In other situations, the salad course in a seven course dinner will be at the beginning, with the appetizers and the soup. Typically, guests at a seven course dinner will be offered a choice of thick or clear soup with the soup course, before a break is taken to consume sorbet or a similar palate cleanser.

Main Courses: There are sometimes several main courses in a seven course dinner. Fish is usually served on its own, before the meat courses, and guests may be offered poultry, beef, or lamb as a main meat course.