• Slice sausages into 1 inch pieces.
• Place sausages in a heavy bottomed skillet large enough to contain the sausages without crowding them.
• Pour wine over the sausages.
• Heat skillet until wine is simmering and cover the skillet for 20 minutes or when internal temperature reaches 165 Degrees.
• Remove the sausage and pour out remaining wine.
• Add 1 Tb. vegetable oil to the skillet andl brown the sausages to a toasty bronze color.
• Serve the sausage bites warm.
  

Creamy Mustard Dipping Sauce

• Combine the 4 ingredients in a bowl, blend, cover and refrigerate until serving time.
• I like serving the Creamy Spicy Beer Mustard Sauce at room temperature.

Aioli

• In a medium ceramic or glass bowl, whsk together the egg yolks, Spicy Beer Mustard and lemon juice
• Slowly stream in the olive oil, whisking the entire time until it becomes thick and creamy.
• Stir in garlic powder, cayenne, and salt and pepper and taste
• If you would like to thin it out, add a teaspoon or more of water and whisk

Preparation

• Place potatoes in a medium pot; add cold water to cover by 1" or steam the potatoes. Cook only until tender, approximately 12 minutes. Then transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to towels and pat dry, reserving bowl of ice water.
• Meanwhile bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer beans to ice water. Chill for 5 minutes and pat dry. Reserve the pot of hot water.
• Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water. Chill eggs until cold, about 5 minutes.

Arrange the serving platter

• Transfer aioli to a serving bowl. Arrange potatoes, green beans, halved eggs, lettuces, cucumbers, and tomatoes on a platter and drizzle the aioli or serve as a dipping sauce or both.

Do Ahead

• Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.

Salmon Fillet

• Preheat oven to 425.
• In a small bowl mix together the Panko crumbs, parsley, lemon zest, half the salt and half the pepper.
• Place salmon fillets, skin side down on a board. Brush the tops of the fillets with Spicy Beer Mustard. Brush lightly. No need to pack on the mustard. Spicy Beer Mustard adds flavor and retains moisture as the salmon bakes.
• Sprinkle generously with salt and pepper and press Panko thickly on top of the mustard on each fillet. The mustard will help Panko adhere and add flavor to the salmon.
• Heat vegetable oil over medium high heat in a 12" heavy skillet or griddle suitable for baking in a hot oven. When oil is very hot, add salmon fillets, skin side down. Sear 3-4 minutes without turning.
• Transfer to a hot oven for 5-7 minutes or less until salmon is almost cooked through and Panko browns. Remove from oven and tent with aluminum foil and allow to rest for 5-10 minutes.
• Check for doneness (salmon flakes when done) I like the thickest part of the salmon fillet underdone because it cooks more under the aluminum foil tent.
• Serve warm or hot with lemon slices and Lemon and Yogurt Sauce.

Lemon Yogurt Sauce for Salmon

• Mix and blend lemon juice, grated garlic, salt, pepper and yogurt.
• Serve with the roasted salmon and garnish with lemon slices and a fresh herb bouquet.

• Cover the beans with boiling water and soak 2 hours, or cover with tap water and soak overnight, then drain.
• Place beans into an oven-proof 6-quart pot and cover with two inches of clean water.
• Stir in the allspice, 2 of the garlic cloves, and 1 of the chopped onions. Bring to a slow boil, then reduce to simmer. Cook beans until soft.
• Drain the beans, saving the liquid. Clean the pot.
• Set the pot over medium heat and add the bacon. Slowly cook until it has given off most of its fat, but the bacon is not crisp.
• Spoon off all but about 4-5 tablespoons of the fat. Stir in the rest of the onions and saute' them until soft.
• For the vegetarian preparation, separate desired proportion and spoon the beans into a heavy bottomed pot. Add 3-4 tablespoons of olive oil and a portion of the chopped onions. Saute' the onions until soft.
• In both pots, add the remaining garlic and cook about 30 seconds. Return the cooked beans to the pot and stir in the brown sugar, vinegar, mustard, Tabasco, and a good amount of black pepper.
• Add about 2 cups of the reserved bean liquid or enough to make a slightly soupy mixture.
• Bring to a simmer and taste for sweet-tart balance and salt.

Baking

• Bake covered in 325 degree oven for 2 hours.
• Uncover and bake another hour, or until the beans are thick and look almost glazed.
• As the beans bake, taste them and add more vinegar and other seasonings as needed. Serve hot or at room temperature. They reheat beautifully.

• Preheat oven to 400 degrees F.
• Heat a large (10-inch) cast-iron skillet or other heavy bottomed skillet over high heat for 5-7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the salt and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat.
• When the skillet is very hot, add the filets and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side.
• Transfer the steaks from the skillet to a sheet pan and place in the oven for 8-12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium-rare. Remove from the oven, cover the pan with aluminum foil, and allow to rest for 10 minutes.
• Meanwhile, heat the butter in the skillet that you seared the filets. Add the mushrooms and saute for 4-5 minutes, until they release their juices. Stir in the sherry and cook for 10-12 minutes, until the mushrooms are cooked through. Sprinkle with ½ tsp. salt and ⅓ tsp. pepper. Spoon the mushrooms into a small bowl and set aside.
• Add olive oil to the skillet, then the shallots, and cook over medium heat for 2 minutes. Add brandy and stir to deglaze the skillet, and cook for 2 minutes, until the brandy evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the Spicy Beer Mustard and taste for seasonings. If the sauce is too thick, add more cream.
• Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each place with parsley. Serve hot.