Post-Independence Day Dinner 2011

Salad:

Ingredients:

Base:
Organic Spring mix
Toppings:
Slivered almonds
1 dollop of fresh guacamole (avocado, fresh lime juice, fresh garlic diced, sour cream, cumin, salt & pepper)
Imitation lobster
Vinaigrette made with fresh lemon juice, Dijon or grainy mustard, and olive oil.

Directions:

Assemble toppings on the Spring mix. Enjoy.

Beverage:

Thai Tea with milk. I bought this at a store in Chinatown. It’s basically black tea, vanilla flavor and orange coloring. It is sometimes prepared with star anise or orange water blossom water. The vanilla kind tastes like white chocolate- it’s delicious.
Add 2 teaspoons of tea per 1 cup of boiling water. Let steep 3-5 minutes. Add milk and sugar (splenda) to taste.

Main Dish

Ingredients:

Swai fillet (fresh or thawed)
½ a medium purple shallot diced
handful of grape tomatoes sliced
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 tablespoon butter
dash of cayenne pepper
dash of spicy pimentón


Directions:

Sauté tomatoes, shallots, in the butter and spices
The shallots might absorb the butter; add a bit of water if the tomatoes aren’t saucy enough.
Add fish and cover on low heat. Turn fish over. Cook until the fish begins to flake.
Remove from the pan and cover.

Serve with…

Side

Ingredients:

2 small corn tortillas
shredded Vermont- Maple-Smoked Cheddar


Directions:

In the same pan as you used for the fish, heat one tortilla.
Place shredded cheese on top, and a second tortilla on top of the cheese.
Flip. Sizzle
Cut into quarters and arrange on plate beside fish.

Garnish with guacamole and green onion.