Yami Guru's Creative Vortex

Here’s what’s cooking at my house: Peppercorn-Chive Vinaigrette, Beet Tartare on a Baguette, and Ginger-Glazed Mahi-mahi.

—>Peppercorn-Chive Vinaigrette Ingredients:

• 2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup water
• 2 tablespoons chardonnay
• 2 tablespoons fresh lemon juice
• 1 tablespoon pure maple syrup
• 2 tablespoons olive oil
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoon finely chopped chives

—>Peppercorn-Chive Vinaigrette Directions:

1. Combine all ingredients in a salad dressing shaker bottle.
2. Shake a couple times to stir mixture.
3. Store in refrigerator for no more than 2-3 days.
4. Shake well before pouring over salad.

—>Beet Tartare on a Baguette Ingredients:

• 1 teaspoon olive oil
• 3 small beets, trimmed
• 2 tablespoons capers, drained and chopped
• 2 tablespoons finely chopped cornichon pickles
• 1/4 cup mined red onion
• 1/2 cup finely chopped parsley
• 1 tablespoon finely chopped fresh tarragon
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons whole-grain mustard
• 1 Baguette, sliced into rounds

—>Beet Tartare on a Baguette Directions:

1. Preheat the oven to 350˚F. Grease a roasting pan with olive oil. Place beets onto pan; bake for 1 to 1 1/2 hours, or until the beets are fork-tender. Remove from oven and cool.
2. Peel the cooked beets, cut them into 1/8-inch cubes and transfer them to a mixing bowl.  Add capers, pickles, red onion, parsley, tarragon, black pepper, olive oil, and mustard; mix well.  Cover and refrigerate for 1 hour to let the flavors marry. Bring to room temperature. Spoon onto Baguette slices. 
3. The tartare can bee made 1 or 2 days in advance and refrigerated.

—>Ginger-Glazed Mahi-mahi

• Here is the recipe for Ginger-Glazed Mahi-mahi from Allrecipes.com —> Here.