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tonights cook

otisdogotisdog Posts: 187
edited 10:39PM in EggHead Forum
wild sockeye with ragin river and butter maple glaze cooked with cherry wood.
Salad is butter lettece with feta, avacado, and mater. Wine is Beaujolais. For those who may not know it, Beaujolais is a great summer wine. A light red served chilled like whites. Usually pretty inexpensive

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Comments

  • otisdogotisdog Posts: 187
    IMG_3441.jpg
  • WoodbutcherWoodbutcher Posts: 1,004
    Sounds great! The sockeye tastes a lot different than the farm raised we get around here. The RR & maple syrup is a tasty recipe.
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