See Us Eat: Dinner at Home

Friday, October 27, 2006

Dinner at Home

Mixed Greens with Balsamic Vinagrette
My standard viagrette recipe is 1 part each of olive oil, balsamic viagrette and dijon mustard. You can swap the vinagers and mustards (or other emulsifying agent) at will to creat different flavors.

Compound Caper and Lime Butter
A couple tablespoons of capers and the juice of 1/2 lime are mixed into a 1/2 stick of softened butter to create this tasty compound butter to slather on the fish.

Pan Fried Dover Sole
Lightly seasoned with salt and pepper, the fish is sauteed in a bit of olive oil until tender and barely golden on both sides. Use medium heat to avoid the fish sticking to the pan.