Luxembourg Salad Silver Palate Recipes

Steps:

• 1. Fry the bacon pieces in a medium-size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
• 2. Saute the bread slowly in the hot bacon fat until crisp and browned. Set aside.
• 3. Whisk the garlic, vinegar, lemon juice and mustard together in a mixing bowl. Whisk in the herbs. Gradually whisk in the oil. Season to taste with salt and pepper.
• 4. Combine the salad greens, bacon, croutons, and blue cheese in a salad bowl. Add desired dressing, toss and serve immediately. (I usually have dressing left over).
• Note: I usually add grape or cherry tomatoes to the mix for some acidity.

Steps:

• Combine sausages and water in heavy large skillet over medium heat. Cook until sausages are brown, stirring frequently, about 10 minutes. Transfer sausages to paper towels and drain.
• Heat oil in heavy Dutch oven over low heat. Add onions and garlic. Cook until translucent, stirring occasionally, about 7 minutes.
• Increase heat to medium. Add ground chuck and cook until well browned, mashing with fork and stirring frequently.
• Add sausage, bell peppers and chilies. Cook until peppers are wilted, stirring frequently, about 10 minutes.
• Mix in canned tomatoes, wine and tomato paste. Stir in herbs and spices. Simmer 10 minutes, stirring frequently.
• Add fresh tomatoes and cook 10 minutes. Tip pan and degrease.
• Spoon into bowls.
• Pass cheeses, sour cream, and onions separately.

Steps:

• Place corned beef in large pot and cover with boiling water.
• Bring back to boil, lower heat, cover partially, and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
• Preheat oven to 350°F
• Mix marmalade, mustard and sugar in a bowl until well combined.
• When meat is done, remove from pot and drain.
• Place meat in ovenproof dish and pour marmalade mixture over, coating thoroughly.
• Bake for 30 minutes, or until glaze is crisp and brown. (Mine had to go a few minutes more for the crispy coating -- worth it!).
• Serve hot or at room temperature.