Mahi Mahi with Coconut Curry Sauce

2 mahi mahi filets
2 T green curry paste
2 T olive oil
1 cup chicken stock
1 can coconut cream (unsweetened)
1 T Penzeys Bangkok Blend
Fish sauce (nam pla or nuoc mam)

Fry the curry paste in 1T oil in a heavy sauce pan. add the chicken stock and reduce. Add the coconut cream and a splash of fish sauce, simmer till reduced by half. Dust the fish filets with bangkok blend, saute till cooked through. Serve with sauce.

Tilapia with a hint of Thailand

Don't know why, but this ended up tasting a bit like a spicy Masaman curry...

24 ounces tilapia filets
1 C mayonnaise
1/4 cup brown mustard
1/2 cup finely chopped pecans
1 T sweet chili sauce
1 T sriracha
1 shallot, chopped
juice and zest of 1/2 lime
salt & pepper

Mix mayonnaise, mustard, pecans, chili sauce, sriracha, shallot, lime juice/zest and salt & pepper together and spread on the filets. Bake at 350 for about 20 minutes till fish flakes easily.

Sauce
1 shallot chopped
3 T unsalted butter
1/4 cup Jim Beam
1/2 cup chicken stock
juice and zest of 1/2 lime
2 T sweet chili sauce
1 T sriracha
1 C cream
salt
white pepper

Saute the shallot in 1T butter till wilted. Add the Jim Beam and reduce till sticky. Add the chicken stock and reduce by 1/2. Add the lime juice/zest, chili sauce and sriracha, reduce till sticky. Add the cream and reduce slowly till it coats the back of a spoon. Add salt and white pepper to taste. Before serving, whisk in 2T of cold unsalted butter.

Celeriac with caramelized leeks and goat cheese

1 large celeriac root, peeled and chopped
1 cup sliced leeks
1 oz goat cheese, crumbled
2T butter
2T olive oil
1T sugar (if desired)
2T heavy cream
salt & pepper

In a small saute pan, caramelize the sliced leeks in the olive oil and 1T butter. Add sugar if desired.

Boil the celeriac till soft. Mash the celeriac, add the remaining 1T butter, the cream and salt and pepper to taste. Add the leeks and the goat cheese.

Serves 4
per serving
Calories 189
Total Carbohydrate 8.0 g
Dietary Fiber 0.4 g
Protein 2.6 g
Total Fat 16.9 g
Saturated Fat 7.3 g

Roast Pork Loin with Garlic, Rosemary and Thyme

Adapted from Bon Appetit, June 1999

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
4 teaspoons chopped fresh thyme or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
2 Tbsp. extra virgin olive oil
1 2 1/2-pound boneless pork loin roast, well trimmed (This is a center cut pork loin, not a pork tenderloin - the cut boneless pork chops come from.)

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 5 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Serves 8
Per serving:
Calories 206
Total Carbohydrate 0.9 g
Dietary Fiber 0.3 g
Protein 24.9 g
Total Fat 10.8 g
Saturated Fat 3.0 g

Pork with Cider Vinegar

1 lb boneless pork loin chops
1/2 red onion, sliced thin
1 garlic clove chopped
2 T olive oil
1 T honey
1 T soy sauce
1/4 c cider vinegar
salt & pepper

Mix together the garlic, honey, soy and vinegar - set aside. Season the pork chops and saute in the olive oil till browned. Remove and cover. Add the onion to the pan and saute till translucent. Add the vinegar mixture. Add the pork chops back in, cover and simmer for five minutes.

Serves two
per serving
Calories 463
Total Carbohydrate 15.1 g
Dietary Fiber 1.1 g
Protein 41.2 g
Total Fat 25.3 g
Saturated Fat 6.0 g

Flax Pancakes

2 eggs
1/4 c ground flax
1/4 c ground almonds
pinch of salt
1 t splenda

Beat eggs well, add flax, almond meal, salt and splenda.

Serves 2
per serving
Calories 215
Total Carbohydrate 6.8 g
Dietary Fiber 5.2 g
Total Fat 16.9 g
Saturated Fat 2.5 g
Protein 11.4 g

Sauteed Radicchio and Endive

lifted with thanks from http://davesbeer.com/weber_cam/2004/04/radicchio.html

1 head radicchio
2 heads belgian endive
1/2 cup sliced red onion
1/4 cup chopped pecans
1/4 cup chopped dried cranberries
1 T olive oil
1 T balsamic vinegar

Saute the red onion in olive oil till translucent. Add radicchio, endive, pecans and cranberries. Saute till slightly wilted, add balsamic, simmer for 15 minutes.

Serves 2
Calories 93.9
Total Carbohydrate 7.3 g
Dietary Fiber 1.7 g
Total Fat 6.9 g
Saturated Fat 1.0 g
Protein 1.2 g