Four Theives Vinegar

An old Wiccan recipe. Squeeze peeled garlic cloves through the neck of a glass bottle until full (don't worry if they bruise). Fill to brim with red wine vinegar, cork, and age on the windowsill for about a month.

Liquid should pour out freely while the garlic remains in the bottle. Refill to top with more vinegar after every use. If you do not completely cover the garlic cloves with vinegar, they will mold and the entire bottle must be discarded.

Recipe: Mustard Vinaigrette

An all-purpose salad dressing. Shake well.

1. Two heaping tablespoons stone ground mustard
2. 2/3 cup red wine or "Four Thieves" vinegar
3. One tablespoon honey
4. One tablespoon brown sugar
5. 1/2 cup olive oil

Recipe: Seared Steak Salad

This one will make you seem like a true gourmet, without much actual cooking involved. Feeds two people (and is surprisingly filling, serve as the main course). This recipe is also good with seared tuna.

Ingredients:

1. One mango, diced
2. One package red raspberries
3. Two large handfuls baby spinach
4. 1/3 cup toasted almonds
5. small handful toasted sunflower seeds

6. two six-ounce (approximately) steaks or fillet mignon cuts if you're feeling fancy
7. one tablespoon butter or enough sesame oil to coat the bottom of your pan

8. Mustard Vinaigrette

Proportions are flexible.

Instructions:

1. Place a pan large enough to hold both steaks on med/high-high.
2. Add butter before completely up to temp, oil can be added earlier.
3. When butter is melted or oil is hot lay on the steaks.
4. After just a minute or so: flip, give one more minute, and remove.
5. Being careful not to burn your fingers, slice meat into thin strips with a sharp knife. It should look pretty darn raw in the middle, hence "seared" (think fancy Mediterranean restaurant). If you feel more comfortable cooking the steak a little further, make sure you slice it extra thin afterward to achieve the same tenderness.

6. Toast almonds and sunflower seeds in a dry pan on med. Do not burn. Under-toasted is better than going too far. Seeds should be browned slightly.

7. Toss mango, raspberries, spinach, almonds, and sunflower seeds in a large bowl.
8. Coat with mustard vinaigrette.
9. Divide into servings, lay seared meat over top, drizzle vinaigrette once more.

Recipe: Winning French Toast

Impressive french toast. If you have a reasonably equipped spice rack, you should be able to whip this one up anytime as long as you keep bread and eggs in the house. Feeds about two people.

Ingredients:

1. Multigrain bread (choose the kind fresh baked in the store over the pre-packaged variety)
2. Vanilla extract (It's expensive, but one bottle goes a long way. Choose organic if your budget allows or at least without artificial ingredients.)
3. Nutmeg
4. Ground Cinnamon
5. Honey (teaspoon)
6. Half and half
7. 1 egg
8. 1 tablespoon butter
9. Real maple syrup (I prefer grade B, it's heartier and less expensive)

Instructions:

1. Break an egg into a large mixing bowl
2. Add two shakes each of nutmeg and cinnamon, a capful of vanilla extract (about half a teaspoon), honey, and a splash of half and half.
3. Whisk vigorously with a fork until homogeneous
4. Heat a frying pan on medium, add butter when warm
5. Dip slices of bread into egg mixture until bread is soaked. This should only take a couple seconds for each (I use the smaller pieces toward the ends of the loaf so I can save the larger slices for sandwiches.)
6. Cook until brown on both sides
7. Serve with maple syrup

Recipe: Pan-fried Catfish Fillets

Catfish is the likely the least expensive of your local grocery store's seafood selections. If properly prepared, it can also be one of the most delicious.

Ingredients:

1. Catfish fillets (enough to feed you and your family/friends)
2. All-purpose flour
3. Mrs. Dash^®
4. Sesame Oil (enough to coat the bottom of a large pan)
5. 1 tablespoon salted butter
6. Salt
7. Lime and/or vinegar (chef's choice or whatever is available)

Instructions:

1. Cut fillets into pieces about the width of your spatula
2. Sprinkle a a fair amount of Mrs. Dash^® on either side of each fillet
3. Toss each fillet in flour until well coated
4. Heat a large frying pan at med/high on the stove
5. Coat the bottom of the pan generously with sesame oil
6. When oil is hot, throw in the butter (scoot around in pan until it melts)
7. Put in the fillets. Try to position the thicker ones closest to the center of the pan to even out the cooking time.
8. Add salt/lime/vinegar in desired amounts while cooking. Do not add too much at once or the pan temperature will drop
9. Flip when edges are brown
10. Peek at the undersides of the fillets from time to time until they are about as brown as the first side.
11. Remove from heat and serve.