Dan's Famous Guacamole

It would not be a summer get-together without Dan’s famous guacamole. Start this half an hour before the guests arrive. First choose the music for the event. Musicals are preferred – perhaps a Gershwin production or a Gilbert and Sullivan operetta, or Oklahoma, or possibly Frank Sinatra or Eartha Kitt. Have the music playing while you make this.

3 ripe avacados
1/4 to 1/3 of a medium sized white onion
generous handful of cilantro
2 jalepanos (cooks other than Dan may want to start with one, Dan may choose to use 3)
1/4 to 1/2 teaspoon sea salt
one tomato, cut into very small pieces
juice of 1/2 lemon (optional depending on the flavor of the avacados)

Mash the avacados (naturally removing rind and pits) In mini food processor mince onion, cilantro, jalepano and salt. Mix in with avacado. Ask your wife to test it for proper seasoning. Squeeze in the juice of 1/2 lemon if desired. Add tomato.

Sauce for Swordfish

This is a great sauce for grilled swordfish or halibut.

1 clove garlic
juice of 2 small lemons
1/4 cup olive oil
1/4 teaspoon white pepper
1 teaspoon Dijon mustard
1 teaspoon capers
dash salt

Puree all the ingredients in your mini-blender (you need one of these if you don't have one). Serve in a cute litte pitcher.

Miso Ginger Salmon

1 to 2 lbs salmon cut into serving portions

Marinade Ingredients:
6 tablespoons red miso
3 tablespoons white wine
3 tablespoons soy sauce
1 1/2 tablespoons honey
1 tablespoon fresh ginger, grated
2 garlic cloves, minced

Mix all marinade ingredients in large flat glass dish. Add salmon, cover and marinate in refrigerator for least one hour or overnight. Heat grill, remove salmon, grill for three minutes, turn, and grill approximately 4 or 5 more minutes.

Recipe from: Seafood Grilling Twice a Week, by Evie Hansen

The amount of marinade that Doug scrapes off before grilling is determined by the quality of the salmon - the less inherently tasty the salmon, the more he will leave on.

Chocolate Frosting

Chocolate Frosting

4 ounces unsweetened chocolate (for special occasions use the expensive Scharffen Berger chocolate [available at T&C])
1/4 cup butter
3 cups confectioners’ sugar
1 teaspoon Kahlua (or vanilla)
1/8 teaspoon salt
1/3 cup milk

Place the chocolate and butter in a small heavy saucepan and melt very slowly. Put it on the lowest heat and stir occasionally. Do not let the chocolate boil! If you are impatient, do chin up and leg lifts on the chin-up bar between stirrings. Pour into small mixer bowl; add confectioners’ sugar, Kahlua and salt. Blend in milk; beat to spreading consistency.

Brie Pasta

This is a favorite summertime pasta and a great way to use up a lot of garden tomatoes and basil. Believe it or not, we have reduced the fat from the original recipe.

2-3 cups of cut up tomatoes
1/2 cup basil leaves
1/4 cup olive oil
3 cloves of garlic
1 cup pitted Kalmata olives
half of a wedge of Brie

1 pound linguine
freshly grated Parmesean cheese

Pour olive oil into a large pasta bowl. Add tomatoes and olives. Use the mini grinder to chop the garlic and basil, add that to the bowl and mix. Cut the rind off the Brie and give it to the dog. Tear the remaining cheese into small pieces and add to the bowl. Cover the bowl and leave at room temperature out of reach of the dog.

Go kayaking or play tennis for a few hours.

Cook linguine, drain and dump hot pasta onto the sauce. Mix and serve with Parmesean and fresh ground pepper.

Spicy Tomato Sauce with Olives and Capers

Spicy Tomato Sauce with Olives and Capers

28 oz can cut-up tomatoes
1/4 cup olive oil
4 medium cloves garlic, minced
1/2 teaspoon hot red pepper flakes
20 Kalmata olives (or use half green olives) pitted and chopped
2 tablespoons drained capers
(salt, if needed)

Put pasta water on to boil.

Heat the oil in a large skillet. Add the garlic and hot red pepper flakes and sauté over medium heat until the garlic is golden, about 2 minutes.

Add the rest of the ingredients, stir and simmer about 15 minutes. Cook 1 lb pasta.

Pour sauce over the cooked pasta noodles. Serve with parmesean.


Adapted from: Pasta E Verdura by Jack Bishop