Show Info - June 2, 2014
Daily List: 3 Best Buys for June
We kicked off a new month over the weekend! Time to look for summer bargains! On the Daily List this morning, some of the best buys for the month of June!
Cork It Again
Link
http://www.cbsnews.com/news/best-buys-in-june/
Putah Creek Winery Tasting Room
110 F Street, Suite D Davis
530.601.9828
http://www.putahcreekwinery.com/
Cartoon Kickstarter
Truck Tracker Alert! Two creative dudes out of the central valley are looking to bring some good news to their hometown of Stockton by creating a sci-fi comedy cartoon funded by, who else, fellow Stocktonians! Today we meet the creative geniuses behind "Starship Spaceship" and show you how to help make their dreams a reality! Plus there are fun rewards for people who donate, like guest spots on the cartoon itself! The "Starship Spaceship" Kickstarter ends tonight and they are only a few bucks short of their $10,000 goal!
Auburn Amy
Out with the old and in with the new! Auburn Amy is at it again, this time she has officially opened up a shop in auburn that takes old crap and turns it into modern day styled pieces.
http://facebook.com/auburnamypicker
DTF Football Camp
Friday & Saturday
9:15am-1:40pm
Stagg High School
1621 Brookside Road, Stockton
Registration: http://www.usafootball.com/fun
Cork It Again Wine Seller
820 4th St. Davis
530.756.WINE
http://www.CorkItAgain.com
Dish for Daring Dads
Cured Gravlax with Scandinavian Mustard Sauce and Arugula
Executive Chef Kristian Karkus, The Meritage Resort and Spa
Ingredients:
For salmon
o 2-3 salmon fillet, skin on, trimmed, bone removed
o ½ cup kosher salt
o ½ cup brown sugar
o 1tbsp whole fennel seeds
o 1tbsp juniper berries
o 1tbsp cracked peppercorn
o 1pack of dill
o Zest of 1 lemon
o 6oz arugula
o Pumpernickel or other dark bread
For mustard sauce
o 1/4 cup Dijon mustard
o 1 teaspoon ground dry mustard
o 3 tablespoons sugar
o 2 tablespoons white wine vinegar
o 1/3 cup olive oil
o 3 tablespoons chopped fresh dill
Method:
Combine all ingredients in a mixing bowl. Line a shallow bowl or pan with aluminum foil and place the half of the marinade in the bottom of the bowl, and place the fish on top and cover with the rest of the marinade. Tightly pack the fish with the foil and put some heavy object on top such as a can. Let it marinate for 96 hours turning the fish every day and leave it in the marinade. Remove the fish from the pan and place in the cutting board and slice the fish with a sharp thin knife, similar to smoked salmon. Place it on a large plate.
Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax and garnish with the arugula and the pumpernickel bread.
Keep it in the refrigerator for at least a week.