Dinner by Design
A collection of recipes from the American Office A+D Team
Grilled Fish Tacos By: Mare Reh, A+D Consultant
Washington, DC, Chantilly, VA and Rockville, MD
INGREDIENTS
DIRECTIONS
2 garlic cloves, finely chopped 3 Tbsp. fresh orange juice 1 tsp. dried oregano (preferably Mexican) 2 cups chopped white onion, divided ¾ cup chopped cilantro, divided ¼ cup extra-virgin olive oil, plus more for grill 5 Tbsp. fresh lime juice, divided 1 lb. tilapia, striped bass, or sturgeon fillets Kosher salt, freshly ground pepper 1 cup mayonnaise 1 Tbsp. milk 4 corn tortillas 2 avocados, peeled, pitted, sliced ½ small head of cabbage, cored, thinly sliced Pico de Gallo Lime wedges (for serving)
Stir garlic, orange juice, oregano, 1 cup onion, ¼ cup cilantro, ¼ cup oil, and 3 Tbsp. lime juice in a medium bowl. Season fish with salt and pepper. Spread half of onion mixture over bottom of 11x7x2” glass baking dish. Arrange fish over onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 Tbsp. lime juice in a small bowl. Prepare a grill for medium-high heat; brush grate with oil. Grill fish, with some marinade still clinging, until just opaque in the center, 3–5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side. Coarsely chop fish; arrange on a platter. Serve with lime mayonnaise, tortillas, avocados, cabbage, Pico de Gallo, lime wedges, and remaining 1 cup chopped onion and ½ cup cilantro. I also add guacamole because, why not?
Chimichurri Steak By: Robin Senecal, Director, A+D Baltimore, MD
INGREDIENTS
DIRECTIONS
1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 3–4 garlic cloves, thinly sliced or finely chopped ½ cup red wine vinegar 1 tsp. kosher salt, plus more ½ cup finely chopped cilantro ¼ cup finely chopped flat-leaf parsley 2 Tbsp. finely chopped oregano ¾ cup extra-virgin olive oil 7-8 lb. Flank Steak (also great with Cauliflower)
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight. Remove meat from marinade, pat dry, and grill. Spoon reserved chimichurri over grilled meat.
Banana Brownies By: Ashley Bitner, A+D Consultant
Richmond, Charlottesville, and Virginia Beach, VA
INGREDIENTS
DIRECTIONS
1 1/2 cups sugar 1 cup sour cream 1/2 cup butter, softened 2 eggs 1 3/4 cups ripe bananas, mashed, about 3 to 4 2 teaspoon vanilla extract 2 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1/2 cup chopped walnuts (optional) BROWN BUTTER FROSTING: 1/2 cups butter 4 cups powdered sugar 1 1/2 teaspoon vanilla extract 3 tablespoon milk
Heat oven to 375°F. Grease and flour 15x10 inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).