A Super Special Father's Day Dinner

Today I pulled "out all the stops" for a Father's Day dinner for my husband. There are no words that can adequately express my appreciation for all he does for our family.  Over the years, he has mastered the art of being a food critic and chief food tester, and his editorial and technical skills are truly exceptional. For the children, he is their go-to person for advice and all things legal/business.   

I was fortunate to find Mahi Mahi at a local seafood place and paired it with a homemade coleslaw recipe. The star of the dinner was a chocolate mousse made in 15 minutes (excluding refrigeration time). All the recipes seem fancy, but they were so easy to put together.

The fish was grilled with minimal seasoning, a squeeze of lime, a pat of butter, salt, pepper, and a sprinkle of parsley flakes. 

Homemade Coleslaw

Cook's Notes: The recipe makes ample dressing if you decide to use a whole bag of coleslaw mix. This salad recipe below serves 4-6.  

Salad Ingredients: 

• 1/2 of a 16 oz. bag of coleslaw mix
• 1/3 cup diced red onion
• 1 cup diced English cucumber
•  1 cup halved cherry tomatoes
•  1 avocado, diced into small pieces 
• 1 cup shredded romaine 
• Crushed croutons 

Dressing Ingredients: 

• 1/2 cup mayonnaise or Miracle Whip
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 teaspoon of Elote seasoning
• Dash of red pepper flakes. 

Directions:

• Make up the dressing and taste test to balance the ingredients. Fold it into the salad ingredients. Only add enough dressing to moisten the coleslaw salad mixture.  

Magical Melt in Your Mouth 15 Minute Chocolate Mousse

(does not include refrigeration time)  

Cook's Notes: I went into this recipe with doubts that it would work. To me, it defies the logic of kitchen science because chocolate and water don't (or aren't supposed to) get along. Water makes chocolate seize and it's common knowledge in the culinary world to keep them as far apart as possible. Water and chocolate are often dubbed "worst enemies"! And another point no cream or eggs were used in this recipe. The consistency of this mousse is more like a pudding, and it only takes one hour of refrigeration to set. However, I was quickly won over by the magical transformation of this tasty dessert. The recipe was adapted from Chris Scheuer.

The original recipe called for using tap water, but I decided to use coffee as a substitute and added Kahlua. Another option would be to use tap water but add a tablespoon of Amaretto to the final step.  A drizzle of store-bought caramel sauce, chopped, buttered, and toasted pecans, with a sprinkle of sea salt, brought rave reviews from us. Don't skip using sea salt as it is the "pièce de résistance". I used 5 small wine glasses for the recipe. 

Ingredients: 

For the chocolate mousse:

• 2- 4-oz. bars of chocolate, good quality like Gharidelli(60-70% cocoa) I used one semi-sweet and one bittersweet bar (chop in large pieces) 
• 1 cup hot tap water or 1 cup hot coffee
• 2 teaspoons vanilla extract
• 1 tablespoon of Kahlua
• ¼ cup sugar
• Flaky sea salt 

For butter-toasted pecans:

• 1 cup whole pecans 
• 1 tablespoon butter
• Dash of salt 

Directions: 

• Combine chocolate, water, sugar, and vanilla in a medium-size microwave-safe cup or bowl. Cook on high power for 1 minute or until the chocolate is melted. Stir to combine and ensure all the chocolate is melted. Use a whisk for this step, adding in the Kahlua. 

• Transfer the mixture to a blender container and blend on high speed for 1-2 minutes. (1 minute for a high-power blender like a Vitamix or Wolf, 2 minutes for a regular blender.)
• Allow the chocolate mixture in the blender to sit for 30-60 seconds, allowing some of the air bubbles to rise to the top. Then, stir the mixture slowly for 10-15 seconds to release some of the bubbles.
• Portion the chocolate mixture into the bowls (it will be thin at this point), then transfer the containers to the refrigerator. Refrigerate for 60 minutes until the chocolate is firm. It will have a pudding-like consistency. 
• Drizzle caramel sauce over the chocolate, sprinkle with sea salt, and top with crushed nuts.  
• The mousse can be refrigerated for several days before serving. Cover the bowls with plastic wrap or place them in an airtight container. This mousse also freezes well. Thaw before serving.

For the toasted pecans: 

• On the stove, melt butter with salt. Add in pecans and stir for 5 minutes on medium heat. 
• Remove and let cool on a paper towel.

If you're looking to make the dessert even more decadent, you could add a dollop of whipped cream😉, though it's not necessary.