Pan-Seared Salmon

6 oz serving of filleted salmon with skin on one side
kosher salt
fresh ground pepper 

Salt and pepper the flesh side of the filet. The skin side really doesn't benefit from the seasoning and also spoils it for the big finish.

Add salmon to the pan flesh side down sear for 4.5 minutes. Flip and sear skin side for 4.5 minutes. Remove from pan and let it rest for about 1 minute. Server and eat. 1 filet per person.

For the big finish, give the skin to the dogs. They love it. 

Kirchwein, Pinot Noir 2012

Bern, Switzerland

Aperol

Everybody was drinking this in Austria. Didn't try it but should have.

Heuriger Kierlinger Red Wine 2013

Beers of Switzerland and Austria

All cold, all good

Oeil De Perdrix Valais - Best Rose (you will never find unless your are in Switzerland)

Let's get Swissfaced.

Campechana de Mariscos by Goode Co. Seafood

Goode Co. Seafood owner Levi Goode's Campechana de Mariscos
Makes a ton, but its pointless to make a smaller batch.

CAMPECHANA DE MARISCOS SAUCE:
2/3 cup extra virgin olive oil
1 cup ketchup
1 cup chile sauce
1/2 cup lime juice
2 cup Clamato juice
1/2 cup green olives, chopped
2 tablespoon fresh oregano
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 teaspoon chopped serrano pepper
1 teaspoon salt

VEGETABLES:
1 cup tomatoes, seeded and diced
1/2 cup white onion, diced
2 teaspoon garlic, minced

SEAFOOD MIX:
1 cup new Mexican chiles, roasted, peeled and diced
1 pound shrimp, boiled and peeled
1 pound Texas Blue lump crabmeat
2 avocado, peeled and diced

Mix sauce ingredients well and set aside.

Mix vegetables and combine with sauce mixture. Delicately fold in the crab and shrimp. Refrigerate.

Prior to serving, mix in the avocado. Don't combine more mixture and avocado than you plan to serve.

Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Garnish each with a
fresh bay leaf and finely chopped fresh jalapenos on the side.

Delamotte Champagne

Hanging Snakes, Shiraz, Australia, had it at Roost

Umathum, Zweigelt 2008