Super Bowl recipes: Fish tacos, bread pudding

Recipe: San Diego fish tacos

Feeds: Six

Ingredients: Mahi mahi filet, 2.5 pounds

corn tortillas, 18

shredded cabbage 1.5 pounds

roasted tomato salsa, 16 ounces

white cream sauce, 16 ounces

lime wedges, 14

oil garlic herb marinade, 6 ounces

salt and pepper, to taste

olive oil, 5 ounces

fresh rosemary, 1/2 ounce

fresh basil, 1 ounce

fresh chopped garlic, 1 ounce

lime juice, 1.5 ounces

mayonnaise, 10 ounces

yogurt, 6 ounces

Directions:

1) Mix olive oil, chopped rosemary, chopped basil, garlic and lime juice in a food processor. Pulse to make marinade.

2) Portion fish filets into 2-ounce portions

3) Season fish with salt and pepper and brush with marinade

4) In a hot barbecue grill, set fish and grill until done, about 7 minutes

5) For cream sauce, mix mayonnaise, yogurt, lime juice and 1 ounce of water

6) Serve with hot tortillas, shredded cabbage, salsa and cream sauce

Recipe: White chocolate bread pudding

Feeds: Six

Ingredients: Large egg yolks, 4

Whole eggs, 2

Vanilla extract, 1 teaspoon

Heavy cream, 16 ounces

Milk, 4 ounces

Sugar, 1 cup

White chocolate chips, 12 ounces

Challah cubes, 1 loaf, crust removed

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Place egg yolks, eggs in vanilla extract in a small bowl and mix to combine. Set aside.

3) Place the cream, milk and sugar in a 2-quart saucepan over medium-high heat and cook until scalded or when bubbles begin to form around the edges and it has not quite come to a boil. Add the white chocolate chips and mix until fully melted. Gradually add the egg mixture in a slow steady stream.

4) Place the bread cubes in a 1/2-inch to 2-inch pan and cover with the egg-cream mixture. Press the cubes down and let rest for 15 minutes.

5) Cover with aluminum foil and place in a larger pan filled half way with very hot water. Cook until firm.