DAN’S FISH TACOS

Ingredients
- Fish of your choice, Dan prefers fresh caught halibut directly out of Carmel Bay
- Kinders Buttery Steakhouse Rub Seasoning
- Large Yellow Onion
- Cauliflower tortillas, but any tortillas will do
- Mayonnaise
- Shredded cheese
- Pico de Gallo
- Blended salsa

Instructions
- Cut fish into 1 inch cubes
- Season with Kinders Buttery Steakhouse Rub Seasoning
- Saute in olive oil and a touch of butter on medium heat Depending on your heat source, this will determine how long to cook the fish. Cubes should go from translucent to opaque and should be cooked to medium. If cooked to well done, it can become very dry and chewy like chicken
- Saute an entire yellow onion in olive oil until fully translucent and about half the size of the original (this onion goes nicely over the fish)
- Saute the tortillas in a little bit of mayonnaise, this helps create a bit of a crust
- Then flip the tortilla and add a bit of shredded cheese so it partially melts
- Add fish and onions, top with Pice de Gallo and a dash of blended salsa
TAMMY’S LEMON PARM KALE SALAD

Ingredients
- 4 cups Curly kale
- 1/4 tsp fresh minced Garlic
- 2 tbsp Lemon juice, fresh
- 1/8 tsp Black pepper
- 1/4 tsp Salt
- 2 tbsp Olive oil, extra virgin
- 1/2 cup Croutons, homemade or store bought
- 1/4 cup Parmesan cheese

Instructions
- Wash, dry, and remove leaves from stem.
- Finely chop kale leaves and add to a bowl.
- Whisk together dressing ingredients and drizzle a bit
- (around 1/2 tsp) onto the kale leaves.
- Massage dressing into kale leaves until the leaves darken
- in color and become tender.
- Toss with remaining dressing and top with freshly grated or
- store bought parmesan.
- Add in store bought or homemade croutons.
- Enjoy right away while topping is still perfectly cripsy.
SCOTT’S JALAPENO ZUCCHINI BREAD

Ingredients
- 1 ½ cup zucchini grated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (at room temperature)
- 1 large egg (at room temperature)
- 3 tablespoons butter (melted and cooled)
- 1 ½ cups sharp cheddar cheese grated
- 2-4 jalapenos finely diced

Instructions
- Preheat the oven to 350°F and line a standard loaf pan - a 9x5 bread pan - with parchment paper. Spray with non-stick spray or coat with softened butter
- Place grated zucchini in a towel over a strainer and let it sit while you grate cheese and prepare the other ingredients. When you are ready, squeeze some of the liquid out of the zucchini - it doesn’t have to be totally dry, but try to get as much out as you can.
- In a large bowl, combine flour, baking powder, baking soda, and salt. (I like to sift it.)
- In a small bowl, combine buttermilk, cooled melted butter, and egg.
- Add the wet ingredients to the dry ingredients but do not overmix - the batter will get mixed more when you add the cheese and zucchini. The batter will be thick.
- Add grated zucchini, cheese, and diced peppers. Gently fold the batter until it is combined. It will be pretty thick and sticky.
- Pour batter into prepared pan or muffin cups.
- Bake at 350°F for one hour for the loaf and 35 minutes for muffins.
- Check for doneness by inserting a toothpick into the bread. If it comes out clean, it is done! The bread will be golden brown on top. Allow the bread to cool for 10 minutes in the pan before removing it to finish cooling on a wire rack.
TAMMY'S CHAYOTE SOUP

Ingredients
- 1 T Better Than Bouillon - Vegetable
- 2 cups hot water
- 1 tablespoon unsalted butter
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 chayote squashes, peeled and cut into ½ inch pieces
- Salt and ground pepper to taste
- 1 tablespoon chopped fresh cilantro

Instructions
- Peel chayote, cut into ½ in pieces
- Melt butter in a large saucepan over medium heat. Cook and stir onion, garlic, and red pepper in butter until onion is soft. Add Chayote Squash, 2 tablespoons of cilantro, salt, and pepper; stir continuously for 5 minutes
- Stir in Better Than Bouillon - Vegetable and 1 tablespoon of cilantro. Simmer for about 20 minutes
- Either poor mixture into blender or use an Emulsion blender and puree until smooth. Pour into bowl and garnish with cilantro.

Tammy’s Suggestions:
- Use Better Than Bouillon - Vegetable instead of bouillon cubes and water
- Peel chayote with a vegetable peeler. First, cut off bottom to stand chayote upright on cutting board. Peel chayote while it’s standing up. Cut off top. Cut in half to remove center seed. Cut in pieces to add to soup. Wash hands immediately after. Otherwise the chayote leave an irritating film on your hands.
- Immersion blender works great to blend it up at the end.
Dan's Venison Burgers
Ingredients
- For 1 pound of ground venison, you can make 3 1/3 lb burdes.
Instructions
- I add one egg, seasoning, and two big spoons of cornstarch or a similar binder. I mix everything and let it sit for 10 min before forming the burgers patty. This keeps them together and fluffy. I cook them medium.
