Rosemary Shortcake with Balsamic Strawberries & Honey Cream

Shortcake:
2 1/2 c flour
1/2 c sugar
2 t baking powder
2 t baking soda
1/2 t salt
Add:
6 T butter, chilled
Add:
1/4 c sour cream
3/4 c buttermilk
fresh rosemary

whipping cream
crystal sugar

Combine dry then add wet mix dough, but not into ball.
Turn dough out onto lightly floured surface and gently kneed forming smooth ball.
Roll out into 3/4 in thickness. Cut into desired shapes.
a\Arrange on parchment lined baking sheet.
Brush tops with cream, sprinkle with sugar.
Bake 350 degrees for 25-30 min, till golden and firm.
Cool on rack.

Balsamic Strawberries:
2 pints strawberries
1/4 c balsamic vinegar
1/4 c sugar
1 t lemon peel
Toss together and spoon on the split shortcakes


Honey Cream:
2 pints sour cream
6 T honey
1 t lemon peel
Top strawberry covered shortcakes with cream

Bananas Foster

1 stick (1/2 cup) butter
1/2 c brown sugar
1/2 t cinnamon
Melt in sauce pan, then add:
4 banana's cut lengthwise

Pineapple rings (optional)
Add:
1/4 cup dark rum, till hot and ignite the rum
Place bananas/pineapple over ice cream, pour sauce over, add toasted coconut and favorite nuts!

Thai Beef Salad

1 lb. beef flank steak, seasoned with kosher salt and pepper
1Tbsp. low-sodium soy sauce
3 1/2 oz. dry rice-stick noodles
6 cups chopped salad greens
1 cucumber, sliced into half-moons (2 cups)
1/4 cup chopped scallions
2 Tbsp. chopped fresh cilantro leaves
2 Tbsp. chopped fresh mint leaves
Juice of 4 lime
1/4 cup fish sauce
1/4 cup toasted sesame oil
1/4 cup chili garlic sauce
4 tsp. sugar
Diced red bell pepper

Coat a nonstick skillet with cooking spray. Cook steak over medium-high heat 6 minutes per side for medium. Add soy sauce; cook 1 minute. Remove meat, tent with foil, and let it rest 5 minutes. Thinly slice steak.
Boil noodles according to package directions; drain and set aside.
Combine steak, greens, cucumber, scallions, cilantro, and mint. Whisk together lime juice, fish sauce, sesame oil, chili garlic sauce, and sugar until sugar is dissolved; toss one-third of the dressing with salad.
Serve salad atop noodles with extra dressing on the side; garnish with diced bell pepper.

Crispy Fish Taco’s Serves 2

#1 Slaw
Whisk together:
2 T. fresh lime juice
1 t. olive oil
1 t. sugar
Toss with:
1 cup green cabbage, shredded
¼ cup carrot, julienne
¼ cup Granny Smith apple, julienne
½ jalapeno, seeded, thinly sliced julienne
Cover and chill

#2 Tartar Sauce
Combine:
½ cup mayonnaise
2 T. sweet pickle relish
1 T. capers
1 T. fresh lemon juice
2 t. prepared horseradish
1 t. lime zest, minced
Cover and chill

#3 Tortillas
Coat with non-stick spray:
4 corn tortillas (5”)
Heat in skillet, drape over wire rack to curl tortilla

#4 Fish
Dip, Coat, and then fry:
6 oz. cod or other firm white fish
Cut into finger size pieces
Dip fish pieces in batter:
#5 Batter Dip
Whisk together;
½ cup all-purpose flour
1 t. table salt
½ t. baking soda
Add:
½ cup club soda
1 T. Tabasco

#6 Panko Coat
Dredge fish pieces in:
1 cup panko crumbs
#7 Fry
Heat:
½ “ Vegetable oil to 375 1-2 minutes per side, drain on paper towel

Serve and Garnish with:
Coconut Mango Rice Lime Wedges Fresh cilantro sprigs

Coconut Mango Rice

½ cup long-grain white rice
½ cup water
½ cup coconut milk
1 T. sugar
Pinch of salt

Add cut up Mango

Bring to a boil in a saucepan over medium heat. Reduce heat to low, cover, and simmer until tender, 15-20 minutes. Off heat, let stand (covered) 5 minutes; fluff with a fork.Makes 2 cups;