Fish Taco

Sauce:
8 Oz Fage plain greek yogurt
Equal part Mayonnaise
2 Chipotle peppers in Adobo sauce and a little sauce (seeds removed and minced)
2 - 3 tsp lime juice
3 tsp sugar

Mix and adjust to taste

Fish:
Mahi Mahi marinated in Lemon juice
Bake at 450 for 10 min

Flour tortilla
shredded cabbage and carrots

Banana Pudding

Ingredients

3/4 cup sugar
6 tablespoons cornstarch
3 3/8 cups milk
7 egg yolks (mod from 4)
1 1/2 teaspoon vanilla extract
3 ounces (3/4 stick) butter
3 - 4 medium bananas, sliced
1 (12-ounce box) vanilla wafers

For the meringue topping, optional:

6 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions

Mix together sugar and cornstarch and slowly add milk. Bring milk to boil, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.

For the meringue topping, if using:

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.

Cilantro Lime Butter Roasted Corn

Ingredients

• 6 ears corn, shucked
• Cilantro Lime Butter, recipe follows

Directions

Preheat oven to 400 degrees F.

Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.

Cilantro Lime Butter:

• 2 sticks unsalted butter, at room temperature
• 1/4 cup chopped cilantro leaves
• 1 lime, zested and juiced
• 2 teaspoons salt
• 3/4 teaspoon cayenne pepper

Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

Yield: 3/4 cup

6 Hour Tri-Tip Marinade

Ingredients

• 1 cup lemon juice
• 1 cup soybean oil (used olive oil)
  
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/2 cup black pepper
• 1/2 cup garlic salt (recommended: Lawry's)
• 1/2 cup chopped garlic
• 1/2 cup chopped dried onions (use fresh onions)
  
• 2 (4-pound) tri-tips, trimmed

Directions

To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Modifications:
1) Replaced garlic salt and pepper w/1 c. Lemon Pepper and 1/4c salt (could use a bit less)
2) Cut Tri-tip into 2" x 3" pieces
2) Baked in oven (roast)450deg 45 min - maybe try 30 min and check for done-ness (165deg internal temp)