Behind the Scenes of our "Best Days Under the Sun" Photo Shoot!
A little something savory and something sweet to add to your summer party menu, courtesy of Michael Caudill and Catering by Table 50.
![Fish Tacos Fish Tacos](https://theroanoker.com/downloads/3256/download/Cocktail%20party-11.jpg?cb=ab251323784fa1ddc4fa2e14070c4da5&w={width}&h={height})
David Hungate
Fish Tacos
Fish Tacos
Makes 6 servings
Ingredients:
- 6 to 8 flour tortillas or taco shells
For the fish marinade:
- 1 lb. white fish (mahi mahi, grouper, cod)
- 4 tbsp fresh cilantro, chopped
- juice of 1 lime
- 1 tbsp chili powder
- 1 jalapeno, chopped (ribs and seeds removed)
- 2 oz vegetable oil
For the tomato "salsa":
- 1 tbsp oil
- 1 red onion, chopped
- 3 garlic cloves, chopped
- 1-2 jalapenos, chopped
- 1 tbsp oregano
- 2 tbsp hot sauce
- 4 ripe tomatoes, chopped
- juice of 1 lime
- salt and pepper
Additional garnishes (optional):
- sour cream
- sliced cabbage
- sliced onion
- cilantro
- sliced green onions
Directions:
- Whisk all fish marinade ingredients (excluding fish) together and pour over fish. Let stand 25 minutes.
- Meanwhile, to make the tomato salsa, heat 1 tbsp oil in pan, add red onions and jalapeno and cook 15 minutes. Puree the mixture in a blender or food processor. Return mixture to pan and simmer an additional 20 minutes. Add the lime juice, hot sauce, oregano and cilantro. Season with salt and pepper.
- Grill fish to desired doneness. Let stand for 5 minutes and then flake apart using a fork.
- Assemble tacos: add marinated fish to flour tortillas or taco shells and top with tomato salsa. Garnish as desired.
![Cream Cheese Cookies with Lime and Blueberries Cream Cheese Cookies with Lime and Blueberries](https://theroanoker.com/downloads/3255/download/Cocktail%20party-14.jpg?cb=440ea1f52bd6a53ce3fd887dd7d13c3a&w={width}&h={height})
David Hungate
Cream Cheese Cookies with Lime and Blueberries
Cream Cheese Cookies with Lime and Blueberries
Ingredients:
- 8 oz dried blueberries
- 1 tbsp lime zest
- 2 sticks unsalted butter, room temperature
- 1/2 tsp salt
- 1 tsp baking soda
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 2 cups flour
- 2 egg yolks
- 1 cup confectioners sugar
For the lime icing:
- 2 tbsp lime juice
- 3/4 cup confectioners sugar
- pinch of salt
- 4 oz cream cheese, softened
Directions:
- Preheat oven to 350 degrees F.
- Using a small pan, combine cream cheese and sugar. Simmer, stirring constantly, until thick, about 5 minutes. Transfer to a container and let cool completely.
- Place parchment paper on 2 or 3 baking sheets. Using a bowl, mix the baking soda, salt and flour.
- In a mixer with a paddle, mix or cream the butter with the confectioners sugar. Add the lime zest and mix, scraping down the sides.
- Add the egg yolks one at a time, mixing well between. Add the cream cheese mixture, scraping down the sides and mixing well.
- Add the flour mixture.
- Add the dried blueberries and mix.
- Portion the cookie dough into 2 tbsp portions placed apart on baking sheets.
- Bake 15-20 minutes until browned on the bottom.
- Cool cookies completely before icing.