Cod and Lemon caper cream sauce with bourbon

I used cod steaks.

• 1 inch thick cod steak
• flour, salt, pepper
• 1 T olive oil

Pat cod dry, sprinkle both sides with salt and pepper. Coat lightly in flour. Heat oil in pan, fry first side 4-5 minutes. Flip and cook on other side 4-5 minutes or until fish is done and flaky.

Lemon caper cream sauce

• 1 stick butter
• 1 T capers
• 2 medium sized shallots
• 1 clove garlic
• 1 T flour
• 1.5 oz. bourbon or white wine
• 1 oz. stock
• salt, pepper to taste

Melt butter. Sautee shallots, garlic and capers for 1-2 minutes. Add flour, stock and bourbon. Add cream, bring to simmer. Let reduce for 7-10 minutes, until sauce is thick. Season with salt and pepper

Lemon to sprinkle over everything, parmesan cheese if making pasta. 

Carne Asada de Borquez

I recently got Borquez's famed carne asada recipe. Actually, it was more like an ingredient list, but the key one is light beer. My assumption is any one will do, but feel free to experiment, I used Coors Light and the marinade turned out great. I served this to 4 other people with tortillas and some other things to put in there, but this steak could easily be served by itself. Especially if you have something like black beans to go along with it, serving with tortillas can take care of any problems you might otherwise have with a large group of people that might include vegetarians.

Ingredients:
1.5-2 lbs flank steak
2 limes
1 orange
1 can of light beer
2-5 cloves garlic
chile peppers to taste
a little salt

optional: cilantro, cumin

Juice the fruit, mince the garlic and slice the peppers. Add all ingredients to a pan or ziplock bag and marinate the meat - overnight if possible. Grill the flank steaks, no more than 5-7 minutes on a side. Let steak cool for 10-15 minutes and slice thinly; serve with tortillas, cilantro, guacamole, salsa, sauteed peppers and onions, beans, etc. This amount of meat serves 4-6 people.