Green Chile Pork

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Who needs a super easy slow cooker recipe for the winter?  I got ya!

I love a good slow cooker recipe and this one really exemplifies what they stand for – easy to put together, easy to walk away from and delicious to eat!  Set it and forget it, right? You can adjust the heat level to your preference and serve it over rice, polenta or wrapped up in tortillas.

I’d call that a winter win!


Green Chile Pork

  • 1 large white onion, chopped
  • 2 ½ lbs pork shoulder/butt roast
  • kosher salt
  • freshly ground black pepper
  • cumin
  • 1 (16-oz) jar green salsa
  • 1 small bunch fresh cilantro, chopped or torn, plus more for garnish
  • 2-3 jalapeños, halved and seeded, if preferred
  • 1 lime
  • radish, cilantro, cotija cheese for topping, if desired

Spread the onion across the bottom of your slow cooker, making a bed for the pork to rest on.  You can chop the onions into a large dice or strips – whatever you prefer for your end results.  I usually do a large dice as you can see here.

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Sprinkle the pork with the salt, pepper and cumin.  No amounts here – just do what feels right!  You just want a nice base of seasoning across the entire roast, all sides.  This recipe works well with any type of pork roast, shoulder or pork butt, bone-in or boneless.  Today I had a bone-in pork butt so I just keep in mind to remove any bones before shredding later.

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Place the pork in the slow cooker on top of the bed of onions.

Pour the jar of salsa (I’m partial to the Herdez brand) over the pork and add the cilantro and jalapeños.  Here’s where you can control the level of spice in your dish – the salsa can range from mild to spicy and you can remove or leave the seeds in the jalapeños.  If you are feeling extra adventurous, swap the jalapeños for serrano peppers!  I chose a medium salsa and removed seeds from the jalapeños on this one.

Time to walk away!  Cover and cook the pork on low for about 8 hours. You want the meat to be tender and easily shred when done.

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When ready, shred the pork using a couple of forks.  Remember to pull any bones out!

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Squeeze some lime juice into the pork and serve over rice or polenta.  This pork also makes some delicious tacos and quesadillas!

What’s your go-to slow cooker recipe for the winter?  Let me know!

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Full Recipe

Green Chile Pork

  • 1 large white onion, chopped
  • 2 ½ lbs pork shoulder/butt roast
  • kosher salt
  • freshly ground black pepper
  • cumin
  • 1 (16-oz) jar green salsa
  • 1 small bunch fresh cilantro, chopped or torn, plus more for garnish
  • 2-3 jalapeños, halved and seeded, if preferred
  • 1 lime
  • radish, cilantro, cotija cheese for topping, if desired

Spread onion on bottom of slow cooker.

Sprinkle pork with salt, pepper and cumin; add to slow cooker.

Pour salsa over pork, sprinkle with cilantro, and add jalapeños.

Cook, covered, on Low until meat falls apart easily, about 8 hours.

Shred the pork and veggies using 2 forks.

Squeeze lime juice over pork.

Serve over rice or polenta.

Garnish with radish and more cilantro and cotija cheese, if desired.

RoTel Cheeseburger Pasta

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You know those days when it’s time to make dinner and you got nothin’? You open the fridge… nothing.  You open the pantry… nothing. You even open the freezer hoping that in some moment of brilliance you made extra of something else and… nothing.  This recipe is a result of one of those days.

It’s like a “Chopped” Challenge – how do you take the odds and ends of what is in your kitchen and make a dinner? The initial prep went something along these lines:  the ground beef was already defrosting in the sink.  I see enough pasta in the pantry for a dinner, and that can of RoTel is calling to me.  Cheese, of course, makes everything better so we can work with that.

The first attempt was okay, not stellar, but I wrote it down and we played with the portions and flavors a bit until we had it – RoTel Cheeseburger Pasta.

And wouldn’t you know it?  It’s become a family favorite!


RoTel Cheeseburger Pasta

  • 1 lb ground beef
  • ½ box linguine, spaghetti, or any pasta
  • 1 can RoTel Tomatoes
  • ½ cup diced onion
  • 2 garlic cloves – minced
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 cups milk
  • 8 oz. cheddar cheese
  • 2-3 T chopped pickled jalapeno 
  • handful cilantro, chopped (optional)

Preheat the oven to 400 degrees.

Bring a pot of salted water up to a boil and cook the pasta until just shy of al dente, about 6-7 minutes.  You want it to have a pretty decent bite to it still, a healthy “chew”, as it will continue to cook in the sauce as it bakes and you don’t want it to become gummy as it bakes.  I like the linguine for this dish, the flat noodles hold the sauce really well.  However, you can use spaghetti, or really any pasta shape you like.  Drain the pasta well and set it aside when it is ready.

Brown the ground beef with the onions and garlic.

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When the veggies begin to soften, add the RoTel tomatoes and continue to cook to thicken and evaporate the extra juices.

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As the meat cooks, melt the butter in a saucepan.  Whisk in the flour to form a paste and then slowly add in the milk, whisking continuously to avoid lumps.

Whisk until the sauce is thickened then add the cheese.  Continue to stir until the cheese is melted into a smooth sauce.

Combine the ground beef, cooked pasta and cheese sauce together – I just remove the beef skillet from the heat and work it all together in the pan.

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Pour the mixture into the prepared casserole dish.  Add the cilantro, if using, and chopped jalapenos. Cilantro is one of those things, right?  You either love it or hate it? I’m firm in the “love” category and think that it adds a little brightness to the dish.  If you don’t care for it, or just don’t have any on hand tonight, simply skip it.  Chopped green onions or chives would be nice here as well.  If you happen to have a spicy can of RoTel tonight, you may skip the chopped jalapenos – this part is totally to your liking.

Check the seasoning and add salt and pepper to taste.

This is a great place to stop and either chill or freeze.  You can stick this casserole in the fridge to cook within the next 24 hours or so, or let it cool and freeze the dish for future baking.

Bake the casserole for 20 minutes, or until it starts to bubble and brown.  From chilled, you’ll bake the dish for about 40 minutes.

Let the dish sit a few minutes before serving.

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What’s your throw-together dish that’s become a family favorite?


Full Recipe

RoTel Cheeseburger Pasta

  • 1 lb ground beef
  • ½ box linguine or spaghetti
  • 1 can RoTel Tomatoes
  • ½ cup diced onion
  • 2 garlic cloves – minced
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 cups milk
  • 8 oz. cheddar cheese
  • 2-3 T chopped pickled jalapeno
  • handful cilantro, chopped (optional)
  • salt and pepper

Preheat oven to 400 degrees.

Grease a 9×13 casserole dish.

Cook the pasta until just shy of al dente, about 6 minutes – it will finish cooking when it is baked.

Rinse well in a strainer.

Brown the ground beef with the onions and garlic.

Add the tomatoes.

Melt the butter in a saucepan.

Whisk in the flour.

Slowly add the milk and whisk until thickened.

Add the cheese and stir until melted.

Combine the ground beef, pasta and cheese sauce together.

Add the cilantro and jalapenos.

Add salt and pepper to taste.

Pour mixture into the prepared casserole dish.

**At this point, you can cool down the dish and refrigerate until cooking or freeze for future baking**

Bake for 20 minutes until it starts to bubble and brown.

**From chilled – bake for 40 minutes**

Mexican Pesto Pasta with Shrimp

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I love a good pesto.  They are packed with bold flavor, easy to pull together and completely customizable to any recipe theme.

A basic pesto is basil, pine nuts, garlic, parmesan and olive oil.  You can’t go wrong with the classic, but why stay there? You could swap the basil for parsley, kale, spinach, collard greens or cilantro as we have here. Pine nuts can be pricey and a little more difficult to locate than their more common counterpart – walnuts, always a good substitute in a pesto. I’ve played around with a few different versions, I’m sure  you’ll see more recipes sneak in on this blog, but this one has quickly held it’s place at the top of my list.  The pepitas and cilantro play together nicely for a light summer dinner when paired with the angel hair pasta and shrimp tossed in cumin and lime.

Have you ever played with pesto? What’s your go-to combination or favorite flavor find?


Mexican Pesto Pasta with Shrimp

  • 1 cup raw pepitas
  • ½ cup raw pecans
  • 2 bunches cilantro
  • 2-3 cloves garlic
  • ½ cup grated parmesan
  • EVOO
  • ¼ – ½ cup half and half
  • 1 pound shrimp, peeled and deveined
  • 1-2 tsp cumin
  • 1 lime, zest reserved
  • Angel hair pasta
  • 1-2 tablespoons unsalted butter
  • ½ cup white wine

Start by making the pesto.

*First a note about the nuts used in this pesto: Pepitas are just pumpkin seeds. I was able to locate them, both raw and roasted & salted, in the bulk section of my local grocery store.  If you can’t locate pepitas, this pesto is just as tasty with all pecans or a mix of pecans and walnuts.

You want to toast the pepitas and pecans to develop their nuttiness a little and make for a more flavorful pesto.  Starting with raw nuts that haven’t been toasted or salted yet helps you to control those elements as you cook. To toast the nuts, simply place them in a dry skillet over medium heat.  Stir the nuts every few minutes, keeping close by – you’ll know the nuts are ready to pull when you can smell them!  Don’t leave them too long after you catch their aroma, they can quickly go too far and taste burnt.

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Place the toasted nuts in a food processor and add the cilantro, garlic and parmesan.

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Stream in the olive oil (EVOO) with the food processor on low until the pesto is a paste to the consistency of your liking.  I prefer the pesto to be well-chopped and more on the thick side than a normal thinner pesto before adding the half-and-half.  Taste the pesto and add salt, freshly ground pepper and parmesan, as needed.  If you want to kick it up a bit, this would be a good time to add in red pepper flakes.  With or without the red pepper flakes, a touch of granulated sugar, up to about a teaspoon,  will help balance flavors and bring your pesto together.  Play with the flavors a bit until you get what you are looking for!

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Place the pesto in a bowl.  Stir in the half-and-half and check the seasoning again,  adjusting if necessary.  Set the pesto aside as you prep the shrimp and cook the pasta.

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Bring a large pot of water to a boil.  Add a healthy amount of salt to the water – this is your chance to flavor the pasta itself.  Cook the angel hair pasta to al dente.

Season the prepared shrimp with the cumin, salt, pepper and lime zest.  If you are not quite ready to cook the shrimp, hold off on adding the lime juice until right before they are ready to hit the pan.  Citrus juice will ‘cook’ seafood as it sits together (think: ceviche) and this is not quite what we are going for here.  We want the lime juice to flavor the shrimp as it sears instead.

Saute the shrimp in the butter, a couple minutes per side. When cooked, remove the shrimp to plate and set aside.

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Deglaze your pan with the white wine.  You can use any white wine here… just remember this one rule:  cook with wine you would drink.  Reducing the wine intensifies the flavor, so if you wouldn’t drink it, you shouldn’t eat it 😉  Tonight, I’m drinking/eating Joel Gott Sauvignon Blanc – I tend to enjoy any varietal from the Joel Gott family and they are reasonably priced and easy to find in my grocery store.

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Once the wine has reduced a bit and you have stirred up all those tasty brown bits from the bottom of the pan, add the cooked and drained pasta to the skillet.  Toss it around to coat the pasta with the pan sauce.

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Turn off the heat source and stir in the creamy pesto, a little at a time, until the pasta is coated and to your desired consistency.  I typically work in 1 1/2 – 2 cups of the pesto.

*Storage tip for leftover pesto: To store any remaining pesto in the fridge, place the pesto in a sealable container and smooth over the top.  Cover the entire top of the pesto with EVOO, place the lid on the container and store in the fridge for 3-4 days.  You can also freeze the pesto at this point.  The EVOO protects the pesto from browning, leaving it that vibrant green for your next cooking adventure.

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Top the pesto pasta with the cooked shrimp.  Sprinkle on extra parmesan and chopped cilantro, if desired, and enjoy!

*To change it up and enjoy your grill in the summer:  a nice update to this recipe would be to grill the shrimp for an added char to the shrimp.  Cut back a little on the garlic in making the pesto and then saute some fresh, chopped garlic in the 1-2 tablespoons of  butter in a skillet.  When toasted, add the wine to deglaze and follow the original recipe from there!

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Full Recipe

Mexican Pesto Pasta with Shrimp

  • 1 cup pepitas
  • ½ cup pecans
  • 2 bunches cilantro
  • 2-3 cloves garlic
  • ½ cup grated parmesan
  • EVOO
  • ¼ – ½ cup half and half
  • 1 pound shrimp, peeled and deveined
  • 1-2 tsp cumin
  • 1 lime, zest reserved
  • Angel hair pasta
  • 1-2 tablespoons unsalted butter
  • ½ cup white wine

Make the pesto:

Toast the nuts in a dry skillet.

Place the toasted nuts in a food processor and add the cilantro, garlic cloves and parmesan.

Stream in EVOO as you pulse until the pesto forms a paste to the consistency of your liking.

Season with salt, pepper and more parmesan, if desired. (adding a little sugar will balance out the blend)

Transfer the pesto to a bowl and stir in the half and half to desired texture and check for seasoning again.

Make the pasta:

Boil pasta in salted water to al dente.

Prepare the shrimp:

Season the prepared shrimp with cumin, salt, pepper, lime and lime zest.

Saute in butter, a couple minutes each side.

Remove shrimp from pan, set aside.

Deglaze the pan with white wine.

Toss the pasta in the pan to coat with sauce.

Remove the skillet from the heat.

Add the creamy pesto, slowly to desired thickness, and toss.

Top with cooked shrimp and serve.

Polenta-Crusted Fish and Cilantro Risotto

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Summer- summer- summertime!  Yeah!

Does everyone just pause and take a breath when summertime hits?  Being in the world of education, I can tell you I do!  Even though I work throughout the summer, once the break hits for students and teachers everything just mellows out a bit.  Days are longer so there isn’t a rush to run those errands post-work and before heading home.  Fridays off mean that I can join those summer revelers a little bit and still have a weekend.  Road trips come a little easier.  It’s hot out… but it’s supposed to be, amiright?

Summer dinners also lighten up.  Crockpots are put away and grills are brought to the forefront.  Heavy stick-to-your-ribs dinners make way for salads, kabobs and, as we have here, fish.  I love fish. I love my fisherman husband and his knowledge of how to catch and prepare fish.  Fried, baked, grilled, sashimi, sushi, ceviche… we could go all Forest Gump here in the multitude of ways we can cook fish but today we going to focus on a winning style we found on our Honeymoon.

Just about five years ago (this Friday!) Will and I said our “I dos” and then headed out for a week of fun and sun in Costa Rica.  It was such a memorable, exciting trip filled with many, many great meals.  One of my absolute favorites came from a meal provided after an excursion.  Several places offer a breakfast before or lunch after their scheduled activities so we weren’t surprised that the zipline adventure we chose provided lunch at the end.  We made our way out to MidWorld Costa Rica and had an absolute blast on our zipline courses.  If you ever travel to the Manuel Antonio area of Costa Rica, do yourself a favor and look them up.  They have several fun options including ziplines and four-wheeler routes, are so professional and friendly, offer the longest double-cabled line in Central America (the Superman) that give amazing views of the landscape and, as a major bonus, have great food!  The lunch we were provided was so good – we even had to get a little information about it from the chef before leaving MidWorld.  We feasted on fish, plantains and the typical gallo pinto found accompanying most meals in Costa Rica.

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The fish is what really got me.  (Obviously, as I had to remind myself to put the fork down and snap a quick pic of it!)  It was so simple but had the perfect, light fry to it that makes for a great summer meal.  When we asked the chef she simply said “polenta, salt and pepper”.  Without the heavy breading of a flour-based coating the fish was left to shine and truly made for a meal that I remember often.

We’ve made this polenta-crusted fish now several times.  Here, we forgo the gallo pinto (which is soooo good we will have to devote a whole other post to) and sub in Cilantro Risotto, another summertime fave of mine.  Polenta-crusted fish always satisfies – both in taste and in memories recalled.


Polenta-Crusted Fish and Cilantro Risotto

For the fish:

  • fish fillets – grouper, snapper, tilefish, etc
  • s&p
  • 1 egg
  • 1 T of water
  • 1 cup polenta
  • ¼ – ½ cup veggie or frying oil

For the Jalapeño Cream Sauce:

  • 3-4 jalapeños, roasted, seeded and sliced
  • ½-1 cup fresh cilantro
  • 1-2 garlic cloves (fresh or roasted)
  • ½ cup sour cream
  • Juice of 1 lime
  • ¼-½ cup cream
  • Salt & pepper

For the Cilantro Risotto:

  • 6 cup chicken stock
  • 3 T butter
  • 2 T onion, finely diced
  • 5 small cloves garlic, finely minced
  • 1 ½ cup arborio rice*
  • 1 cup white wine (pour it, then let it sit on the counter as you start prepping)
  • ¼ tsp salt & pepper
  • ¼ cup parmesan cheese
  • 1 cup cilantro, chopped

For the purposes of cooking this meal all together, we will start with the Jalapeño Cream Sauce so it can chill in the fridge and allow the flavors to all meld together.  Then we’ll move on to the risotto and then quickly wrap up with cooking the fish.

A quick note regarding risotto:  it is a labor of love.  Risotto-making really is a simple process – start with onions, toast your grains, slowly add warm liquid and let it absorb in and develop the starch as you stir.  You are somewhat shackled to the stove as you stir but the results lend itself to a silky, creamy rice dish that looks so impressive as it pours out on a plate.  You can easily swap out the flavors but the process remains the same – toast, slowly add warm liquid, stir until absorbed, add more liquid, repeat.  Try it out – you’ll impress yourself and your dinner guests!

Alright – let’s cook.

Start with the Jalapeño Cream Sauce:  you’ll need 3-4 roasted jalapeños to start with.  Simply place your jalapeños on the grill or beneath a broiler until the skin starts to blister and blacken.  When they are all blistered up, put them in a bowl and cover them with saran wrap or a towel for a few minutes so that they steam and the skin loosens from the meat a bit.  After a few minutes, you should be able to slide the charred skin off of the pepper “meat”.  Then, simply slice them open to remove and discard the seeds.

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Place the jalapeños, cilantro and garlic in a food process and pulse until you have a smooth consistency.  You may add a little olive oil as you puree, if needed, to keep the consistency smooth.  Blend in the sour cream and lime juice. Taste the sauce and adjust the seasoning with salt and pepper, to your taste.  Place the sauce in  the fridge for later use.

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Now, start the risotto.

In a medium pot over medium heat, warm the chicken stock.  If you are going for a vegetarian risotto, sub in veggie stock here.  Two things about the stock:  First, please do not use water as a replacement.  This is your chance to sneak some great flavor into the rice. Use a low-sodium stock so that you can control the salt added in to the dish as you cook.  Second, make sure you warm up with stock.  If you were to add in a cold/cool stock to the rice as you cook, you are dropping the temperature of the dish, bringing it back up, dropping the temp down, etc.  Keep your liquid warm for a consistent cooking temperature that will keep your risotto rocking until the end.

Heat a large skillet with edges (you’ll be stirring quite a bit and want those sides to help you keep in all contained) over medium-high heat.  Add the butter, onions and garlic and saute until the onions are translucent.

Add the arborio rice and saute, stirring until the rice is slightly toasted.

*Why arborio rice? Arboria is a short-grained rice full of starch. It’s a short, fat, oval-shape rather than the longer, rod-shape of traditional rice.  As you cook and stir, the release of the starch is what gives risotto its signature creaminess.  You won’t get quite the same effect with a traditional white rice.

When toasted, add the white wine to the pan and stir until most of the wine has been absorbed.

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Notice my setup here with the risotto pan and the stock pot?  Keep the stock close, you’re gonna need it!

Add about a cup, or a good ladle-full, of warm stock to the risotto.  Stir constantly until most of the liquid is absorbed.  For this first ladle-full, you want to stir constantly and it will absorb somewhat quickly.  Keep stirring until you can pull the rice back and the liquid doesn’t instantly fill the track in, as pictured below.

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Add another 1/2- to 3/4- ladle-full to the skillet stir until the liquid absorbs into the rice. As you add liquid, you will be able to back off on the stirring a bit as it won’t absorb as quickly.  But don’t wander off – keep an eye on the skillet so that it never completely absorbs all the liquid. You don’t want the rice to sit on the hot skillet and form a crust along the bottom.  Keep it moist and moving so that the starch of the rice creates a creamy, silky texture as it cooks.  When you pull back the risotto with the spoon and can see that track along the pan, it’s time for more stock.

You will repeat this process until the rice is al dente, or to your desired texture.  This usually take about an hour or so, depending on heat levels and the texture you want to achieve.  I like my risotto to be just a little past al dente – still leaving a bit of a bite to the rice.

When it looks like you are reaching the end of risotto-stirring, grab the Jalapeño Cream Sauce from the fridge and place it in a small pot over low heat.  Whisk it up with the cream until you have your desired temperature and consistency. Check your seasoning again and set it aside for topping later.

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Now, prep your fish fillets so that they are ready to cook:

Make sure your fish fillets are cleaned and bone-free.  Here, we had a nice grouper Will cleaned up and portioned out for dinner but we have also used tilefish and snapper in this preparation.  Any flaky, firm white fish is perfect for polenta-crusting.  Lightly season the fish with salt and pepper.  Grab two shallow bowls – one for the polenta seasons with salt and pepper, the other to whisk in the egg and water for a light egg wash.

Lightly dredge the fish fillets in the egg wash, then the seasoned polenta.  You want just a light covering on the fish, not a thick crust at all.  Set this aside on a plate until you are ready to pan fry the fillets.

Back to the risotto:

When the rice has reached your desired texture and consistency, remove it from the heat. Add the parmesan cheese and black pepper.  Check the seasoning, adding more salt and pepper if needed.

Fold in the chopped cilantro and serve the risotto warm!

Finally… let’s finish the fish.

Heat a large skillet over medium-high heat.  Cover the bottom of the skillet with a light coat of oil, just so the oil is about 1/4-inch thick across the bottom.

Pan fry the fillets in the skillet, about 3-4 minutes on each side, just until they are golden brown.

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Top the fillets with the Jalapeño Cream Sauce and serve with Cilantro Risotto!

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*As you can see here, the scallops looked so good in the fish market we just had to grab a couple to serve as well!  A couple tips for cooking scallops:  First, pat them dry with a paper towel before seasoning and placing in the pan.  If they are wet, the scallops will steam rather than sear.  Second, sear them for just about 90 seconds on each side with a little butter in a screaming hot pan.  You want a crust, but you don’t want to cook them all the way through so that they become tough or chewy.

We hope you enjoy this recipe!  It’s a favorite in our house that always brings back some good memories of Honeymoonin’ in Costa Rica.  What are some of your food-related travel memories?


Full Recipes

Polenta-Crusted Fish

  • Fillet fish – grouper, snapper, tilefish
  • s&p
  • 1 egg
  • 1 T of water
  • 1 cup polenta
  • ¼ – ½ cup veggie or frying oil

Make sure fish fillets are cleaned and bone-free, lightly season with salt and pepper.

Season the polenta with salt and pepper in a shallow bowl.

Whisk together the egg and water in a shallow bowl.

Lightly dredge the fillets in the egg wash.

Lightly dredge the fillets in the seasoned polenta – this is a light covering, not a thick crust.

Heat a large skillet on medium-high heat.

Cover the bottom of the skillet with a light coat of oil, just about ¼-inch thick.

Pan fry the fillets in the skillet, about 3-4 minutes per side, just until golden brown.

Jalapeño Cream Sauce

  • 3-4 jalapeños, roasted, seeded and sliced
  • ½-1 cup fresh cilantro
  • 1-2 garlic cloves
  • ½ cup sour cream
  • Juice of 1 lime
  • ¼-½ cup cream
  • Salt & pepper

Puree the jalapeños, cilantro and garlic in a food processor until smooth.  

Add a little EVOO as you puree, if needed, for a smoother consistency.

Blend in the sour cream and lime juice.

Taste and adjust seasoning with salt and pepper, as needed.

Before serving, place sauce in a small pan over medium-low heat.

Whisk in cream as it warms to desired consistency, checking for seasoning.

Cilantro Risotto

  • 6 cup chicken stock
  • 3 T butter
  • 2 T onion, finely diced
  • 5 small cloves garlic, finely minced
  • 1 ½ cup arborio rice
  • 1 cup white wine
  • ¼ tsp salt & pepper
  • ¼ cup parmesan cheese
  • 1 cup cilantro, chopped

In a medium pot over medium heat, warm the chicken stock.

In a large skillet, add butter, onions and garlic.

Saute over medium heat until onions are translucent.

Add rice and saute, stirring until rice is slightly toasted.

Add the white wine and cook until the wine is absorbed.

Add 1 cup of chicken stock stir constantly until liquid is absorbed.

Keep adding chicken stock 1/2 cup at a time stirring constantly until all chicken stock has been used and absorbed into the rice.

Once rice is al dente and to desired texture, remove from the heat and add parmesan cheese, salt & pepper.

Stir until well combined.

Fold in cilantro and serve warm.