Charlotte and Stefan's Dinner Menu

Appetizers

Scallop ceviche, white fish ceviche and tortilla chips
Mesclun, pear and gorgonzola salad with mini arepas (and sesame ginger or honey mustard dressing)

Ceviche
2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper
Cilantro garnish

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.Optional: Can use shrimp and or scallops as a substitute for some of the fish. Can use a firm cod in place of the red snapper.

Entree

Cider glazed pork chop on a bed of garlic mashed turnips

Side of broccoli rabe

4 1 inch pork chops
2 tablespoons olive oil
2 cups apple cider
3 tablespoons light brown sugar, packed
4 tablespoons cider vinegar
1 tablespoon prepared mustard

Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total. Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate. (I used my instant read thermometer and pulled them out at about 135 degrees) Add vinegar and mustard to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/2 cup, about 5-7 minutes. Return chops with any juices on on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.

Garlic Mashed Turnips

3 cups diced turnip
2 cloves garlic, minced
1/4 cup heavy cream
3 T melted butter
salt, pepper

Cook turnip cubes and garlic cloves in boiling water 15 min or til soft. Drain very well. Mash turnips (can use food processor), then add cream and butter with salt & pepper.
Serves 4 @ 7 carb, 2 fiber (5 NET carbs), 156 Calories, 14 fat, 1 protein

Dessert

Mascarpone mousse au citron with lace cookie garnish

16 oz. Mascarpone cheese

2/3 cup sugar + 1/4 cup sugar for the egg whites

3 lemons

zest of 1 lime

5 eggs, separated

1. Beat the egg yolks with the sugar until they are very pale.

2. Beat in the mascarpone cheese, the lemon juice and the lime zest until very well combined.

3. In a clean bowl, with clean beaters, whip the egg whites with a pinch of salt until soft peaks form.

4. add the 1/4 cup of sugar into the whites and continue beating until stiff peaks form.

5. Gently fold the whites into the mascarpone/lemon mixture until no streaks remain.

6. Divide among 6 ramequins or other decorative bowls and refrigerate at least 3 hours or overnight.

Lace Cookies

1 c. oatmeal

1/4 lb. butter (1 stick)

3/4 c. sugar

3 tbsp. flour

1 tsp. baking powder

1 egg

Melt butter; add sugar and egg. Fold in dry ingredients. Drop onto oiled shiney side of foil. Bake at 350 degrees for 5 minutes until light brown. Cool before removing foil, about 15 minutes.NOTE: Egg Beaters can be substituted. Baking time varies 5-8 minutes.To serve:Serve cold with an additional sprinkle of lime zest and a lemon peel twist.