Mahi Mahi tacos

Adapted from Good Fish by Becky Selengut

For cabbage slaw
1/2 lb red cabbage, shredded
1 Tb salt
1 apple, cored and grated
1/2 tea mustard seeds
1 bunch cilantro, roughly chopped
2 Tb apple cider vinegar
2 Tb olive oil

For marinade
2 limes, zested, then uiced
1/2 tea salt
4 small jalapenos, halved, seeds and membranes removed, sliced crosswise into half rings
1 red onion, cut into thin half moons
2 Tb olive oil

For the fish
2 lbs mahi mahi fillet, skinned
1 Tb vegetable oil

To prepare the slaw, toss the cabbage with the salt. Place in a colander. Fill a bowl with water and set on top of cabbage. The weight of the bowl of water will force water from the cabbage, concentrating its flavor.

In a large bowl, mix the grated apple with the mustard seeds, cilantro, apple cider vinegar, and olive oi. Give the cabbage a squeeze. Rinse the salt off the cabbage and squeeze again, getting all the liquid out. Combine the cabbage with the rest of the slaw ingredients and season with salt. Set aside.

To prepare the marinade, combine all of its ingredients in a gallon zip lock. Add the fish and let sit for at least 20 minutes.

In a saute pan (cast iron works well) over high heat, add the vegetable oil. Add the mahi, reserving the marinade, and cook until the fish is browned and cooked on both sides, about 8 minutes per side. Remove from pan and reserve.

Add the marinade to the pan and cook over high until the liquid evaporates and the jalapenos and onions are lightly charred.

Serve mahi with marinade, slaw and sour cream.

Slow Cooker Beef Stew

From Allrecipes.com

2 lbs beef stew meat cut into 1 inch cubes
1/4 c all purpose flour
1/2 tea salt
1/2 tea ground black pepper
1 clove garlic, minced
1 bay leaf
1 tea paprika
1 tea Worchestershire
1 onion, chopped
1 1/2 c beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Place meat in slow cooker. In a small bowl, mix together the flour, salt and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worchestershire sauce, onion, beef broth, potatoes, carrots and celery.

Cover and cook on low setting for 10-12 hours, or high setting for 4-6 hours.

Chicken Tikka

From: Yasser Mufti

Recipe for 3-4 lbs of chicken

Make Brine

1. 1 cup water, boiling

2. Dissolve 4 tablespoons of salt in it

3. Add ice to bring total volume up to 4 cups of liquid

4. Add 1/2 cup vinegar (I use apple cider)

5. Turmeric, Chilli powder optional

Brine
Put chicken in ziploc bag

Add in brine

Drive air out and seal bag

Leave for an hour

Take the chicken out, and pat dry

Marinade

Make a mix of lemon juice and 1 packet shan tikka masala, 1/2 packet shan bihari masala

(optional)

Marinate for an hour+

Grill

Grill it slow and low

Chappli Kebab

From: Yasser Mufti

Ingredients
1 lb ground beef

2 tsp whole coriander

1/2 tsp cumin
3 tsp amchur
4 tsp corn flour

Salt

Pepper

Crushed red pepper

1 egg

1/2 large onion

1 serrano pepper chopped finely

Grind cumin and coriander and add to meat

Mix together other ingredients

Combine everything together

Make patties

Fry (or freeze and fry later)

Bruschetta

4 Roma tomatoes

1T fresh basil

1 garlic clove

1-2 T extra virgin olive oil

1/8 t salt

You will need 4 six-inch wide slices of Tuscan bread. Toast them, gently rub them with a cut clove of garlic (you don’t want to overwhelm the oil), then drizzle them with good olive oil. Season with salt and pepper to taste, cut the slices in half, and serve. Serves 4.

There are lots of variations to bruschetta. Here's one of the tastiest: After rubbing the slices with the garlic, rub them with a very ripe cut tomato as well (or spread a thin layer of chopped tomatoes seasoned with basil, salt & pepper over the slices). Then sprinkle with olive oil and season. 

Easy Tome Ka Gai

From Quick and Easy Thai by Nancie McDermott

4 Tbs lime juice
4 Tbs fish sauce
4 green onions, thinly sliced
12 lime leaves, torn into quarters
4 Tbs cilantro, chopped
3 c coconut milk
3 c chicken broth
4 Tbs ginger or galanga, sliced
4 stalks fresh lemon grass, cut into 2 inch pieces
2 lbs boneless chicken, cut into bite size pieces
2 c thinly sliced fresh mushrooms

1. In a large bowl combine the lime juice, fish sauce, green onion, cilantro and half the lime leaves. Place the bowl by the stove.

2. In a stock pot, combine the coconut milk and chicken broth and bring to a boil  on medium high heat. Stir in the ginger, lemongrass and remaining lime leaves. Add the chicken and mushrooms, reduce to a gentle boil and simmer until the chicken is cooked through, about 10 minutes.

3. Remove from heat, pour the bowl of herbs into the soup, mix and serve.

Zucchini Soup

From allrecipes.com

Serves 6

2 Tbs extra virgin olive oil
1 large onion, halved and sliced
1 Tb curry powder (S&B Oriental Curry Powder is our favorite)
salt to taste
3 largish zucchini cubed (about 8 cups), cubed
1 QT chicken stock (or veg)

1. Heat oil in a soup/stock pot. Add onion and cook until soft. Add curry and stir to combine. Add zucchini and stir, cooking until soft. Add chicken stock and bring to a boil. Cover and reduce heat. Simmer for 20 minutes.

2. Remove soup from heat. With an immersion/hand blender blend until smooth. Serve warm. (Nice with a few croutons on top.)