2 scoops vanilla ice cream
1/4 cup espresso or strong coffee
1 tablespoon amaretto
Brew strong coffee or espresso.
2 scoops ice cream per glass dessert bowl. Pour 1 tablespoon amaretto over ice cream, then 1/4 cup coffee, top with whipped cream and toasted almonds.
1/2 cup sliced almonds
1 tablespoon butter
2 tablespoons olive oil
2 tilapia fillets (or any other white fish)
Salt and freshly ground black pepper
Juice of 1 lemon
1/2 cup flat-leaf parsley leaves, chopped
Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add tilapia fillets. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate.
Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over fish, and scatter with toasted almonds. Serve immediately.
optional: wedge of lemon for each serving
1/2 cup lukewarm water
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
In a large bowl, mix together the water, yeast and sugar. Let that sit and get foamy, about 10 minutes.
After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together. Flour your workspace and knead the dough a few times. Let it sit for 5-10 minutes.
Cut the dough in half for 2 pizza crusts. Roll the dough out as thin as you can with roller. Flour/corn meal your pizza peel well. To transfer the thin dough to your peel, gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Quickly add your toppings. Remember, with this thin crust it is best to not do lots of heavy toppings. Work quickly so the dough does not stick to the peel.
Bake on the fire bricks on the grill for between 4-7 minutes, depending on ingredients.
note: this is a “dry” dough and working with it is easy. It tends to bubble like a tortilla. I initially used parchment paper but it’s not really necessary and transfer from peel to grill is fairly easy.