Simple Curry Marinade for Fish

Used this for marinated tuna skewers, grilled in grill pan, Excellent and easy. More heat than you'd think given how it's made.

1 small can coconut milk
2 tsp Thai Kitchen green curry paste
2 tsp fish sauce
1 Tbs ginger grated with microplaner
medium handful of cilantro chopped very fine (pulped)

mixed together and stored in jar in fridge for a few hours. Then smeared on tuna skewers and marinated for 2 hours or so. Reserving some of the marinade, heated in the jar and abbed on top after cooking.

Penne with Collards and Cennellini Beans

Classic DRI, easy, fast and yummy.
* 1 1/2 lb Collard Greens, washed but not dried
* 2 Tbs Olive oil
* 6 cloves Garlic (yes, 6, just do it)
* 1TBS tsp Crushed red pepper flakes (more if you like. we do)
* 1 cup Vegetable stock
* 1 1/2 cup Cooked cannellini or other white beans, rinsed & drained
* 1/4 tsp Salt
* 12 oz Uncooked pasta--penne, ziti, etc.
* Salt & ground pepper to taste
* 2 T Parmesan

Bring 3 quarts of water to boil.
Prepare greens by ripping leaves off stems.

Tear or cut leaves into bite-size pieces.
You should have about 12 cups.

Heat oil in large skillet over med-high heat.
Add garlic and red pepper flakes; saute for 2 minutes.
Stir in greens and stock; cover pan.
Cook until greens are wilted and tender yet still bright green, about 7 minutes.
Gently stir in beans and salt; keep warm.

While greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes.
Drain; stir into greens mixture.

Portabella Burgers

2 large portabella mushrooms per person
Shaved provolone cheese
Roasted Red Peppers
Balsamic Vinaigrette
1 Sesame roll per person
Arugula

If you don't have a balsamic vinaigrette on hand just make a quick one with olive oil, balsamic pi.ch salt and crushed garlic.
Remove stalks and gills from mushrooms, and marinate in vinaigrette for at least 20 min.
place gill side up on broiling pan and broil 3" from broiler for 6 minutes per side (adding provolone cheese after 3 minutes on second side.
Toast buns
Serve open face, stacking mushroom-roasted pepper-mushroom, and topping with a large handful of arugula.

Easy, and very satisfying. Next time I think we'll try blue cheese in place of provolone

Lobster Bisque

1) Make lobsters for 4, making an extra lobster for the stock
2) take the bodies from the lobster carnage and make a stock (~pt.) You can freeze for later, along with the meat.
3) Saute shallots and onions in butter, add 1/4 cup flour to make rue.
3) add lobster broth, and some fish stock or other broth for volume.
4) add 2 cups heavy cream.
5) season with white pepper, paprika, (old bay as option)
6) add 1/2 cup sherry
heat but don't boil. Serve w/crusty bread.