Salmon Wrap with Lemon Caper Sauce

Elegant and Delectable

Its A Wrap - Our Salute to 10 Amazing Movie Directors!

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1. Alfred Hitchcock
2. Martin Scorsese
3. Steven Spielberg
4. Billy Wilder
5. Francis Ford Coppola
6. James Cameron
7. Spike Lee
8. Clint Eastwood
9. Woody Allen
10. Quentin Tarantino

1 lb salmon fillet cut into 4 equal pieces, skinless and boneless
1 package Pillsbury or other Refrigerated Pie Crusts – 2 folded crust package (for 9"pie)
½ teaspoon salt
1 teaspoon lemon pepper
2 teaspoon chopped fresh dill
1 -1/2 teaspoon olive oil
Egg wash – whisk 2 egg yolks with 5 drops of water

Lemon and Caper Sauce:
2 teaspoons capers
1 cup low fat milk
1 tablespoon flour
1 tablespoon lemon juice from a fresh lemon
½ teaspoon lemon zest
2 tablespoon butter
1/3 teaspoon salt
½ teaspoon lemon pepper
Preheat oven to 400 degrees.

Unfold 1 pie crust and cut circle into 4 equal pieces. Place the 4 crust on a lightly greased cookie sheet, you should have 4 triangles. Set aside.

Add salt, lemon pepper, dill, and olive oil to both sides of salmon. Place 1 salmon piece in the middle of each triangle. Fold all sides of triangle to close securely. You should now have 4 squares, turn over to smooth side.

Using a pastry brush, cover all 4 pieces with egg wash. Optional, put a small sprig of dill in middle of each crust.

Bake for 25 minutes, or until lightly golden.

While salmon is baking prepare the lemon and caper sauce above- Stir all of the ingredients over high heat with a wire whisk until smooth, about 3 minutes.

Remove salmon from oven and let cool about 5 minutes – serve with lemon and caper sauce around each serving.

Optional - sprigs of fresh dill for garnish.

Serves 4.

Oriental Baby Back Ribs and Rice

Rush Hour (1998)

A sweet young Asian girl has been kidnapped and James (Chris Tucker) has interjected himself in the case with the FBI. James is on the phone with the kidnapper and he says “we want 50 million dollars,” James yells in the phone, “50 million dollars, who do you think you got, Chelsea Clinton.”

Oriental Baby Back Ribs and Rice is inspired by Rush Hour’s blend of oriental spice and soulful ribs. Just like are guys James and Lee. This dish is the very best of both worlds. Enjoy!

1 cup of rice
2 lbs pork baby back or regular ribs, cut lengthwise between each bone
2 tablespoons hoisin sauce
2 large garlic cloves, minced
1 tablespoon sugar
1 tablespoon hot sauce
1 teaspoon soy sauce
4 cups water
¼ cup rib broth water
2 teaspoons sesame seed oil and dash of salt for rice
½ teaspoon sesame seeds or 1 tablespoon sliced almonds for garnish (optional)

Prepare rice according to package directions.
Place ribs in 4 cups of boiling water, boil, uncovered for 50 minutes.
After ribs have cooked, use a nonstick skillet add hoisin sauce, broth water, garlic, sugar, hot sauce, and soy sauce. Stir constantly for 5 minutes over medium heat.
Add ribs to sauce mixture and stir the sauce to completely cover the ribs about 5 minutes. Turn off heat.
Pour rice onto platter, add sesame seed oil and dash of salt, mix. Place ribs in center of rice.

Optional, top with sesame seeds or sliced almonds

Serves 4 to 5

Potato Salad

Quick, Super Easy and Delicious, this potato salad has heart and soul!

Soul Food (1997)

“Soul Food” is one of those movies when you watch it, you feel the love and history, good or bad, with the family. Early in the movie Mama Joe (Irma P. Hall) is in the kitchen with her three daughters cooking Sunday dinner, which is a tradition in their family. They share laughter and spit some fire, but it’s all good!!

My recipe for Heart and Soul Potato Salad is a tradition in my family, just like Mama Joe’s. All the great food at the Sunday table is much more than just sharing a meal. It’s a time for families to share each other. Heart and Soul Potato Salad on your dinner table or picnic outing will certainly bring your family and friends together.


5 medium size red potatoes
2 eggs
½ cup mayo (you can use a lighter mayo, if preferred)
2 tablespoons sweet pickle relish
1 tablespoons finely chopped red onion
1 teaspoon yellow mustard
¾ teaspoon of bottled celery seed
1 tablespoon light vegetable oil (I prefer Wesson)
Dashes of salt and pepper , to taste
Optional: Dashes of paprika on top of salad


Boil potatoes in water until tender (large folk should glide through). Let potatoes cool, then chop into mouth size cubes.

Boil eggs. After eggs have cooled, peel and diced into small cubes.

In a large bowl lightly mix all of the ingredients above. Keep refrigerated until ready to serve.

Serve on serving plate lined with lettuce, spoon classic potato salad onto plate. Optional: Sprinkle with paprika.

Serves 5 to 6.