Omni Guild Recipe Book

My Fish Tacos
2 avocados halved, pitted and peeled
1/4 cup sour cream or Greek yogurt
1 small habanero, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 small head of cabbage, shredded
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
2 medium tomatoes, sliced

Light a grill. In a medium bowl, mash the avocados, sour cream, jalapenos, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.

In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.

Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin(if you don't like skin).

To assemble each taco, spread a dollop of guacamole on a tortilla.
Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Salmon cakes by request(my mother/grandmothers recipe modified for fresh salmon)

1 Pound Fresh Salmon
2 Scallions chopped
1 Clove garlic, minced
1/4 Red Pepper, roasted and diced
1 Tablespoon Fresh Dill, minced
1 Egg
1 Teaspoon Coriander, ground
1/2 Teaspoon Cayenne
1/2 Lemon Juice only
2 Tablespoons Olive oil
1 1/2 Cups Panko Breadcrumbs (Might need more)
1 Pinch Salt and pepper
1 Cup Vegetable oil, for frying

Sauce
1 Cup Greek Yogurt
2 Tablespoons Chives
1/2 Lemon Juice only
1 Pinch Salt

Remove skin from salmon, dice into uniform small chunks.
Toss salmon with scallions, red pepper, garlic, dill, egg, olive oil, lemon juice, coriander, cayenne, S&P.
Add breadcrumbs in batches until mixture holds its shape, dont overmix.
Make into 8 patties, fry in oil over medium heat for ~3 minutes per side until nicely browned, drain on paper towels.
Combine sauce ingredients.

Serve hot with sauce.

ABacus, I tried out your brownie recipe and it seemed pretty good. Just a few notes from me:
1) Baking powder is used to make things easier to stir. Not using it makes stirring difficult.
2) Many commercial types of baking powder contain aluminum, which is not good to ingest. If you do not have aluminum free baking powder, you can:
a) Add water to assist the stirring and then bake for 45 minutes.
b) Make your own equivalent by mixing baking soda with equal amounts of white vinegar or honey.

blackberry and lime curd tartlets

Pa`te sucre`e

2 1/2 cups flour
1/3 white sugar
1 cup (2 sticks) cold butter
2 egg yolks
2-3 TB ice water

Blackberry Curd

3 cups Blackberries
6 TB butter
3 TB white sugar
2 TB lemo juice
3 large eggs
2 egg yolks

Lime Curd

6 egg yolk, beaten
1 cup white sugar
1/2 freash lime juice
1/2 (1 stick) butter, cut into small peices
1 TB grated lime zest

Blackberries for garnish

to make pastry, put flour and sugar into food processor bowl. cut butter into small pieces, and add. Process until mix looks like course meal. add yolks. with machine running add ice water, 1 TB at a time until dough is one mass on the blade. turn out onto peice of plastic wrap. flatten into disc and wrap. Chill 1 hour.

To make tartlets, preheat oven to 350 F. Spray tartlet forms with cooking spray. Roll out dough, cut and press into forms. trim edges with a knife, and press rim to form. freeze the shells for 15 minutes. prick the bottoms with a fork and bake  12-15 minutes until golden. let cool completely before filling.

To make blackberry curd, puree the berries and pass through a strainer or food mill to remove seeds. in a sauce pan, heat blackberry puree and butter, stirring constantly until butter melts. add sugar and lemon juice and continue  to cook until sugar has dissolved.

Put Eggs and yolks in a bowl and whisk to mix. slowly blend in some of the hot puree. return the egg/blackberry mix to saucepan and contiune to cook, constantly stirring until the mix reatchs 170 F and is pudding thick.Chill (makes 2 cups)

To make lime curd, strain yolks through sieve into a med saucepan. add sugar and juice, cook ovr low heat, stirring constantly, for 15 mins, until mixture thickens and coats back of a wooden spoon. remove from heat, and stir until mix cools a bit. stir in butter peice by peice, untill its fully incorperated. add zest. cool compleat and chill (makes 2 cups)

to make tartlets, spoon (or use pastry bag) the two curds into baked tart shells, making designs or patterns. garnish with berries.

makes 12 2-3 inch tartlets.

chili
1 lb of ground beef, lean
1 lb of bacon
1 lb of cubed steak
1 lb of mushrooms
1 can of tomato sauce
1 can of diced tomato
2 cans of beans
2 red onions
2 whole bundles(the cluster thingys) of garlic
2 or 3 jalapenos
1 potato

spices: 2 table spoons of chili powder, cayenne pepper powder, cracked black pepper, thyme, chocolate baking powder thing
1 to 3 table spoons of salt depending on preference.

Tools:
1 blender
1 pot, needs to hold about 2 gallons
1 frying pan
spoons and stuff

Instructions:
pour tomato sauce into a pot and start heating it up on low.

Brown the ground beef and break it up a bit, strain out excess fat, and pour ground beef to allow simmer in the tomato sauce.

Dice onions and potatoes. Onions can be in large chunks, but potatoes should be finely diced.

Fry some bacon until crispy(or soggy bacon if you're a heathen) and put to the side. Mainly looking to just render some of the bacon grease for sauteeing.

Sautee and charr the onions until they're dark. The onions is used to darken the sauce. Similar concept to an onion brule but with smaller pieces, i'll explain why next.

Once you got your onions charred, pour into the pot and allow to simmer, put in diced potatos as well. Simmer until the potatoes and onions are tender, this may take about 30 minutes.

Also probably a good time to dump all your spices in during this time.

Prep all your ingredients, slice up bacon into small bits, wash veggies, peel off the outer layer of white cap mushrooms if you use those(so they'll soak up the flavor better), dice jalapeno peppers, peel garlic.

By the time you're done with the prep, the potatoes/onions should be tender. Take the entire pot and blend it. Puree it. The pureed ground beef and the potato will thicken up the sauce tremendously, and the charred onions will darken the sauce. The onions coloring is to counter the effects of the pureed ground beef lightening up the sauce. Once the entire sauce is pureed pour back into the pot and simmer again to reduce.

Cook remainder of the bacon if you haven't already, use the bacon grease to brown the sides of the cubed steak. Sautee the mushrooms as well while you're at it.

While the sauce is still saucy, use that as some of the fluid to help blend the garlic(you should have maybe 1 cup of it) and the jalapenos. Keep the garlic and jalapeno puree to the side.

Now here is the important part, each of the remaining ingredients have different cook times an over simmering will make them turn into mush.

Since we're probably using low quality beef with lots of tendons and stuff running through it, the connective tissue needs a long time to break down. Beans are pretty sturdy so they can be added early as well. If simmered for too long, the bacon may become soggy(unless you're ok with that). The tomatoes will turn into nothing if simmered for too long. Mushrooms will cook and soak up the flavor relatively quickly, so they can be added towards the end. Garlic and spices

Add in the cubed steak first and the beans, allow it to simmer for 20 to 30 minutes or so.

Continue to stir it every few minutes to prevent burning on the bottom.

After simmered, apply bacon and diced tomatoes. Simmer and allow it to reduce by about 10% total fluid volume. This may take up to an hour.

Put in mushroom, also allowing it to reduce. Reduce until you get the desired density. I usually allow it to reduce by another 5% total fluid volume. Any more and you might as well serve a block of meat.

Once desired density is achieved, add in the garlic and jalapeno puree. Stir it in, add in additional seasonings per taste. More or less salt/peppers depending on how seasoned/spicy you want it. Allow to simmer for at most 15 minutes. Any longer and the heat will deactivate the garlic flavor.

Serve with stuff, i dunno.