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1 cup chopped celery
1 pint small grape tomatoes,
halved, or 11/2 cups diced seeded
tomato
1 /2 cup fresh chopped cilantro
'A cup extra-virgin olive oil
1 /4 cup fresh lemon juice or lime
juice
1 /4 cup chopped fresh parsley
1 tsp. minced garlic
1 /4 tsp. ground cayenne pepper
(or more to taste)
fine sea salt (or kosher salt) to
taste
fresh-ground pepper to taste
Place fish in a glass baking dish and
season with salt and pepper. Pour
the lime juice over and drizzle with
oil. Turn the fish over several times
to coat.
Cover and chill for 30 minutes up
to overnight.
Heat grill to high. Grill fish on
both sides, about 3 minutes for each
side for medium-rare. Remove from
grill and chill for several hours. Cut
into 1-inch cubes.
While the fish is grilling, bring a
large pot of lightly salted water to a
boil. Add pasta and cook until just al
dente (it should be pretty firm - do
not overcook). Drain and rinse with
cold water and drain well again.
Transfer to a large bowl. Add remain-
ing ingredients and toss well with
your clean hands or a large spatula.
Adjust seasonings to taste. Chill until
ready to serve, then add the tuna and
toss again. Makes 4 servings.
FROZEN CHOCOLATE-
DIPPED BANANAS
Recently I bought a frozen choco-
late dipped banana at the Rocky
Mountain Chocolate Factory. It had
been a good long time since I had
one of these, and let me tell you, it
was amazing. It was better than the
most luxurious dessert at the finest
restaurant. The banana was creamy
and the chocolate sumptuous.
The trick to these is freezing the
bananas on a stick (use popsicle
sticks — they're sturdiest) first and
then dipping them in the chocolate.
For a smaller treat, cut the banan-
as into pieces (as big as you like) and
use short skewers. For really small
bites, use toothpicks.
12 oz. milk- or semisweet-
chocolate, chopped (or chocolate
chips)
2 Tbsp. canola (or other veg-
etable) oil
3 or more large, ripe bananas
Garnish:
Mini chocolate (or other fla-
vored) chips, chopped nuts of any
kind, toasted coconut (or regular
flaked coconut), sprinkles of any
variety, mini marshmallows
Line a baking sheet with wax paper
or foil.
Melt chocolate and oil in a double
boiler (or place a bowl over a pan
of simmering water and cook, stir-
ring frequently, until the chocolate
is melted). Keep melted and warm
until ready to use. Insert popsicle
sticks into bananas. Place on pre-
pared baking sheet and freeze for 30
or more minutes.
Pour the chocolate into a container
that is taller than it is deep (I cut
bananas into 2-inch lengths before
I freeze them, so I use a 2-cup glass
measuring cup for dipping. If the
banana is whole, I pour the chocolate
into a pie dish — the chocolate cools
much faster this way so work quickly.)
Remove the bananas from the
freezer, and dip in the melted choco-
late, making sure the banana is com-
pletely covered. If using a topping,
roll (or sprinkle) the coated banana
in the topping. Repeat with all the
bananas. Place them back on the
baking sheet and freeze (when using
banana pieces, place them cut side
down).
Store in a tightly sealed container.
Serve frozen (they will soften as you
eat them).
ICED COFFEE
You can brew coffee and just let it
get cold, or you can try this recipe.
For more intense coffee flavor that
doesn't dilute with watery ice cubes,
make ice cubes with coffee. When the
cubes melt, the coffee will not lose an
iota of coffee goodness.
1 lb. good quality ground coffee
(any flavor)
2 gallons cold water
Place coffee in a large container
(or divide among 2 containers).
Add water and cover the container.
Let stand for 8 hours or up to over-
night (chilled or not).
Line a colander or strainer with
cheesecloth (available at the super-
market), and strain the cold coffee
into another container — this can be
a slow-ish process. Use some of the
cold coffee to make ice cubes. Pour
the coffee over the iced-coffee cubes
and serve (with cream, sugar, booze
— whatever you desire). Makes 8-16
servings. LI
All recipes copyright Annabel Cohen
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