Syracuse Salt Potatoes
kaspmary (allrecipes.com)

• 4 pounds new potatoes
• 1 1/2 cups fine salt
• 8 tablespoons butter, melted

Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.
Prepared by Katie

Steak with Sautéed Onions and Mushroom
Katie Seamon

Recipe to follow.
Prepared by Katie


Marlin with Olive Tapinade
www.fishingworks.com

• 1 tbsp. Chopped fresh rosemary, or 1 tsp. Dried
• 1/4 cup olive oil
• 1 1/2 tbsps. Balsamic vinegar
• 3 cloves garlic, finely minced
• 4 marlin fillets
• 1 cup tapenade
• 1 tbsp. Parsley, finely minced

Tapenade:

• 1 cup pitted black olives
• 2 cloves garlic, minced
• 1 tbsp. Onion, minced
• 3 tbsps. Capers
• 1/4 tsp. Dried thyme
• 1/4 cup olive oil
• 1 tsp. Dijon mustard
• 1/4 tsp. Fresh lemon juice

Mix together the olive oil, balsamic vinegar, garlic and rosemary in a shallow baking dish. Add the marlin fillets turning them once in the marinade. Cover marlin and let marinate approximately half an hour.

Preheat the broiler. Place marlin on a rack in a broiler pan (spray or lightly coat the rack with oil to prevent sticking.) Broil 4 inches from heat for about 4 or 5 minutes. Turn carefully and broil another 4 minutes or so until cooked through. The marlin should be opaque in colour. Remove fillets from oven and place on a platter. Cover each with a layer of tapenade, sprinkle with parsley and serve.

Tapenade:
Place all tapenade ingredients, except oil, in a food processor and process off and on until chopped but still chunky. With machine running add oil through the tube and process until finely chopped but not pureed. This will keep in the fridge for up to a week.

Prepared by Collette, Katie, and Kirsten