Appetizer: Fried Plantains with Guacamole
Oil for frying
3 ripe avacados
1 small onion, minced
2 small tomatoes, chopped
Juice of 1 lemon
1/4 teaspoon salt or to taste
1/2 clove garlic, minced
1/2 teaspoon pepper or to taste
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cumin
Gently peel and core the avocados, then mash. Add the onion, tomatoes, lemon juice, and spices and stir gently. Cover tightly with plastic wrap (push the wrap down onto the mixture so that its surface does not turn brown). Refrigerate 1 hour or so before serving.
Peel plantains and slice diagonally length-wise in very thin strips. Fry plantains, a few pieces at a time, in pan of hot oil until they are brown and crunchy. Let them drain on a few sheets of paper towels.
Serve plantains with guacamole dip.
Beverage: Glass of Chardonnay
Main Dish: Roasted Red Snapper
1 pound red snapper, 1 inch thick (fresh or frozen)
14 1/2 ounces low sodium tomato, canned, cut up
8 green onions, sliced
2 tablespoons lemon juice
1 teaspoon dried oregano, crushed
nonstick cooking spray
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 cup feta cheese, crumbled
2 tablespoons pitted ripe olives, sliced
Preheat oven 450. Cut fish into 4 serving size portions. Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated. Spray a 2 quart rectangular baking dish with cooking spray. Place fish in baking dish, turning under any thin edges. Sprinkle with the pepper and coriander. Bake for 8 to 10 minutes or until fish flakes easily with a fork. Transfer fish to individual serving plates. Spoon sauce over fish. Sprinkle feta cheese and olives over fish.
Side Dish: Potato & Red Onion Roast
4 pounds small red potatoes, halved but unskinned
2 large red onions cut into 1/2-inch bits
2 Tablespoons olive oil
1 Tablespoon crushed dried parsley
1 Tablespoon crushed dried rosemary
Salt and pepper to taste
Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting until all pieces are light brown.
Beverage: Coffee with Kaluha
8 lg egg yolks
1/2 cup sugar
1 1/2 lbs. mascapone cheese
4 lg egg whites, beaten until stiff peaks form
2 cups cold storng espresso coffee
1/4 cup brandy
1/2 unsweetend cocoa powder
Semisweet chocolate for garnish, optional
In a large bowl, beat the eggs with the sugar until thick and apple yellow. Fold the mascapone cheese into the eggs until thoroughly incorporated and smooth. Fold in the egg whites.
In a med. sized bowl combine the espresso and brandy. Dip the lady fingers quicky into this brandy mixture, one a a time, and place a layer of them very closely in a 14×10 dish. Spread half the cheese mixture over the lady fingers. Sprinkle the cocoa powder evenly over the cheese. Repeat. Cever the dish with plastic wrap and refrigerate several hours. Just before serving, shave some some chocolate with a carrot peeler or a knife over the cake.