You can hear our own L.A. Luc Anthony weekdays from 2-7pm on I-94. You'll get all of the following, and more:
· Your daily dose of Luc's News You Can Use at 2:40
· The buzz from Tinseltown in Lifestyles Of The Way Too Rich & Somewhat Infamous at 3:40
· Your shot at winning cool stuff during Luc's Home Stretch Challenge at 4:40
· Non-stop music to get you home with the I-94 Home Stretch
· And a little music education with the I-94 Music Note Of The Day at 6:40
Luc even keeps you company on Saturdays from Noon-3pm. Check out more of what Luc’s up to below:
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Listen Mondays at about 5:40pm for the Boys & Girls Club Joke O' The Week. Each Monday, one member of the Boys & Girls Club Of The Greater Chippewa Valley will tell a joke -- listen to see how the kids do! To learn more about the activities of the Boys & Girls Club Of The Greater Chippewa Valley, click HERE. |

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Ingredients:
-- 3 bunches leeks, trimmed and quartered lengthwise
-- 1/3 cup plus 1 tablespoon extra –virgin olive oil
-- Sea Salt
-- 3 pounds fresh, skin-on center-cut wild salmon fillet, bones removed
-- 1 ½ pounds fingerling potatoes or small red potatoes
-- 1 shallot
-- 4 tablespoons unsalted butter, at room temperature
-- 2 tablespoons chopped fresh chives
-- 2 tablespoons fresh tarragon
-- 2 tablespoons fresh parsley
-- Juice of ½ lemon
Directions:
-- Preheat the oven to 450 degrees. Toss the leeks in a roasting pan with 1/3 cup of olive oil;
season with salt. Roast until slightly golden, about 30 minutes.
-- Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon
olive oil. Set aside to come to room temperature.
-- When the leeks are done, reduce the oven temperature to 275 degrees . Season the salmon
with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30-40 minutes.
-- Meanwhile, cook the potatoes in a pot of boiling salt water until fork tender, about 10 minutes;
drain.
-- Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley,
lemon juice, and salt to taste and pulse until combined.
-- Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the
rest. Slice the salmon, season with salt and serve with the leeks and potatoes.
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More info → |
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