Chef in the House
Dinner For Two Recipes
Caesar Salad
1 clove garlic
4 anchovy filets or equivalent amount of anchovy paste
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire Sauce
Juice of 1 lemon (1-2 Tbl.)
1/4 tsp. dry mustard
1 coddled egg (*see note)
1/3 c. olive oil
1/3 c. Parmesan Cheese
Croutons
1 head Romaine lettuce
Mash anchovy and garlic with salt to a paste. Add egg, Worcestershire sauce, lemon juice, dry mustard, and pepper. Whisk until smooth. Slowly pour in olive oil in a steady stream while whisking. Add Parmesan Cheese. Toss with lettuce. Add croutons.Serve on chilled plates.
*To coddle an egg, place cold egg in warm water for a few minutes. Immerse in boiling water for 30 seconds. Remove and place in a covered bowl. Use very soon.
Roasted Vegetables
Beets
Cauliflower
Carrots
Oil
Salt and Pepper
Preheat oven to 425. Cut vegetables into 2 inch pieces. Coat veggies with oil, salt and pepper. Roast 25-35 minutes, stirring once.
Colcannon Potatoes
1/2 stick of butter, melted
3-4 potatoes
1/2 small head cabbage
1 Tbl. onion
Salt
Boil potatoes in salted water for 15 minutes. Add onion and cabbage. Cook for another 5-10 minutes. Mash. Serve with melted butter and chopped scallions.
Mahi Mahi with Ginger Lime Sauce
2 Mahi Mahi filets (4-5 oz. each), thawed
1 clove garlic, crushed or chopped
1 Tbl. + 1 tsp. grated ginger
1 tsp. lime zest
1/4 c. + 2 Tbl. dry white wine
1/3 c. heavy cream
Salt and pepper
1 Tbl. each butter and olive oil
Marinate fish in 2 Tbl. wine, 1 clove garlic, & 1 tsp. ginger for a couple of minutes before cooking. Add 1 tsp. lime juice. Heat oil in sauté pan. Add oil, then butter, salt, pepper, & fish, and sauté about 3-4 minutes per side. Don’t overcook. Remove fish. Cover with foil and keep warm.
Add wine to pan to deglaze. You can add leftover marinade, the rest of the ginger and lime zest. Reduce by 1/2. Add cream. Continue hard simmer until reduced by 1/2. Plate fish and add any juice to sauce. Adjust seasonings and spoon over fish.