Easy Guacamole - by Daphne

Easy Guacamole

Author: Daphne         Prep time: 10 mins       Cook time: 5 mins        Total time: 15 mins       Serves: 4 portions

This a simple and delicious way of making fresh guac; serve with tortilla chips or dip vegetables such as carrot or celery sticks. Topping cucumber slices is also delicious.


Ingredients:
2 whole avocados
2 cloves garlic, minced
½-1 medium tomato, diced
½ juice lemon
½ teaspoon salt
fresh pepper


Instructions:
1) Slice avocados in half. Remove pits and use spoon to scoop out green flesh.
2) Use a fork to coarsely mash avocado.
3) Add garlic, diced tomato and continue to mash with fork.
4) Squeeze juice from lemon and add salt and pepper to taste.
5) Continue to mix until desired consistency.
Serve with tortillas, vegetable sticks and tomato salsa for dipping.

Daphne Keshishian, M.D. is a chef and internist who practices medicine in Rockville, MD. Visit her website for more nutrition info and delicious recipes!

- See more at: http://ladydocscornercafe.com/article/the-good-news-about-avocados--or-alligator-pears/#sthash.gDExOQuU.dpuf

Guacamole from Boudros Restaurant in San Antonia

When we were in San Antonio, we ate at Boudros on the RIver Walk.  They made this guac right at the table and it was awesome! I need to practice making it -  the first try was good but not as good as theirs.  Maybe use less orange.

INGREDIENTS

SERVINGS 6-8
1 orange
2 limes
4 -6 avocados
1 roma tomato, roasted and diced
2 serrano peppers, roasted, seeded, and diced
4 tablespoons red onions, diced
1⁄2 cup fresh cilantro, chopped
1 teaspoon sea salt
1 garlic clove, chopped (optional)


DIRECTIONS

1) Squeeze juice of orange and lime into bowl.
2) Scoop avocado from skin, add to bowl and coarsely chop.
3) Add tomato, peppers, onion, garlic, and cilantro, and fold into avocado mixture.
4) Add salt to taste. Result should be crudely chopped, not mashed.

GInger Glazed Mahi Mahi

from Madeline Sigman-Grant

7/18/19
I adjusted this as I went - came out great on cod, especially a day or two later, but not sure what I did.
I probably decreased the soy sauce and increased the ginger.  Full clove of garlic, minced.  Might be absorbed into mahi mahi a bit better.   Baked at 400 (cod loin is thicker than the fillets) for about 10-15 minutes.


INGREDIENTS: 

• 1.5 Tablespoon honey
• 1.5 Tablespoon soy sauce
• 1.5 Tablespoon balsamic vinegar
• 1/2 teaspoon grated fresh ginger root
• 1/2 clove garlic, crushed or to taste
• 1 teaspoon olive oil
• 2 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1-1/2 teaspoons vegetable oil


DIRECTIONS:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. 3. Remove fillets to a serving platter and keep warm.
4. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Baked Mustard-Crusted Salmon with Asparagus and Tarragon

epicurious.com 
http://www.epicurious.com/recipes/food/views/baked-mustard-crusted-salmon-with-asparagus-and-tarragon-56389444

YIELD: Serves 4
ACTIVE TIME: 8 minutes
TOTAL TIME: 22 minutes
INGREDIENTS

1 bunch thin asparagus (about 1 pound), trimmed
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skin-on salmon fillets
8 teaspoons country-style or whole-grain Dijon mustard
3 tablespoons panko (Japanese breadcrumbs)
1/4 teaspoon smoked paprika
2 tablespoons chopped fresh tarragon
PREPARATION

Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.

Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.

After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14–16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.

cooks' note:
If asparagus spears are thick, increase initial baking time to 10 minutes before adding the salmon fillets to the baking sheet. If you prefer your salmon more well done, increase cooking time by 5 minutes and check for doneness.

Pear and Mango Charoset

Here's a different and interesting version of charoset.  I tried it because my sister-in-law is allergic to apples -- and, of course, because I love to try new recipes.  Adapted from www.jewishrecipes.org.  It calls for 1 Tbsp of sweet Passover wine, but it has plenty of liquid from the other ingredients.  In fact, adding more nuts to make it more crunchy might be good.

Ingredients:
2 medium sized pears, cored and coarsely chopped
1 -2 tsp lemon juice
1 cup fresh mango, peeled and diced
1/2 cup golden raisins
1/2 cup walnuts
1/2 tsp cinnamon
1 Tbsp honey


Directions:
1) Place pears in a mixing bowl and sprinkle with just enough lemon juice to coat when tossed

2) Place all ingredients in food processor.  Pulse once or twice, to leave it chunky.

3) Cover and refrigerate for a t least 1 hour before serving.