Tag Archives: Jalapeno

Easy Summer Pico de Gallo

4 Jul

3 tomatoes, chopped

1 red onion, finely chopped

2 mangos, peeled, seeded and chopped

1-2 jalapenos (depending on your spice-tolerance/preference), seeded and finely chopped

3 tablespoons cilantro, chopped

1 lime

2 avocados

1. Combine chopped tomatoes, red onion, mango, jalapeno and cilantro in a medium-sized bowl.  Add fresh-squeezed juice from 1 lime.  Stir to combine.  Add salt to taste.  Place mixture in the refrigerator until ready to serve, preferably overnight.

2. Before serving, add chopped avocados and stir to combine.  Serve with tortilla chips.

I have to give primary credit for this recipe to Mary McMullin who asked me to come up with a salsa to serve with simple grilled chicken breasts, using her 2 mangos, a few tomatoes and an avocado.  I insisted that we add onion and jalapeno to spice it up and have since added the lime which helps to preserve the ingredients and adds a nice citrusy splash.  I just served this on a camping trip in Michigan.  I divided the batch into two servings, tossed them in the cooler and added 1 avocado per serving to keep it fresh.  Great way to use those farmer’s market tomatoes and serve a big crowd.  You can also mix it up by adding different peppers such as any bell pepper or chipotle peppers in adobo sauce.

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Pepper-Corn Chowder

14 Feb
  • Nonstick cooking spray
  • 1 cup  chopped onion
  • 1 leek, cleaned and chopped
  • 5 cups  loose-pack frozen whole kernel corn
  • 2 14-ounce cans  reduced-sodium chicken broth
  • 1 medium  red sweet pepper, chopped
  • 1/8 teaspoon  ground black pepper
  • 1/8 teaspoon  cayenne pepper
  • 3 threads  saffron (optional)
  • Snipped fresh chives and/or ground black pepper (optional)

Coat a 4- to 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat about 1 minute. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally.

Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add 1 can of the chicken broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender. Remove from heat and cool slightly.

Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed corn mixture to mixture in the Dutch oven.

Add the remaining 1 can broth, the sweet pepper, 1/8 teaspoon black pepper, cayenne pepper, and, if desired, saffron. Heat through. If desired, garnish with snipped fresh chives and/or additional ground black pepper.

Better Homes & Gardens, February 2010

Overall this chowder has a nice sweet and spicy flavor.  The jalapeño and cayenne add the perfect amount of heat and a hint of smokiness.  The colors make it inviting and springy.  In fact, this is the perfect soup for spring because it’s not too thick or heavy and it culminates some of the best flavors of summer with the corn/pepper combo.

I did make some modifications.  I added half an jalapeno at the same time I added the corn.  I also used an immersion blender rather than blending half in a blender/food processor because I thought it would be easier.  If you use this method, simply blend until you reach the desired consistency.  As usual, I used veggie broth instead of chicken broth to make it vegetarian-friendly and I might recommend adding just a touch of salt if you take this option.

I also recommend adding all of the broth after cooking the corn to allow the flavors more time to meld.  I thought the soup was better left over but adding all of the broth before cooking would have likely had the same effect.

Poached Halibut with Lemon-Herb Sauce

10 Feb

  • 3  tablespoons  olive oil
  • 1 1/2  tablespoons  chopped seeded jalapeño pepper
  • 1  tablespoon  grated lemon rind
  • 1 1/2  tablespoons  fresh lemon juice
  • 4  teaspoons  chopped fresh cilantro
  • 4  teaspoons  chopped fresh parsley
  • 1/2  teaspoon  salt
  • 3  lemon sections, finely chopped
  • 6  cups  water
  • 1  teaspoon  salt
  • 1/2  teaspoon  black peppercorns
  • 2  green onions, coarsely chopped
  • 1  parsley sprig
  • 1  cilantro sprig
  • 4  (6-ounce) halibut fillets

1. Combine first 8 ingredients.

2. Combine water and next 5 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.

Deborah Madison, Cooking Light, JANUARY 2011

This recipe was such a pleasant little surprise.  I’ve never actually poached fish before as I usually opt for grilling, pan searing or broiling so I was weary of dunking my lovely cuts of fish in a bath of boiling water.  Delicious!  The slightly seasoned water actually allowed the fish to cook while retaining full moisture and added just a hint of the flavors which are so fully enhanced by the sauce.  And the sauce!  What a nice hint of summer in the midst of sub-zero temperatures.  You could distinctly taste the parseley and cilantro  and the jalapeño adds the perfect heat.  The lemon added the perfect amount of sunshine into my night.  This sauce could be an excellent complement to most any fish.  In fact, I actually used tilapia instead of halibut because halibut was running at $22.00/lb. at the store and it was just perfect.

The total cook and prep time was less than 20 minutes yet the dish packed in a full and vibrant flavor.  I served it with steamed green beans tossed in olive oil with a little salt and pepper and some roasted veggies, but it could go with almost anything.  This versatile dish will become a staple dish at my house for sure.

Fish Sandwiches with Jalapeno Slaw

21 Dec

1 cup milk

Salt & Pepper

4 5 to 6-ounce  tilapia fillets

1 cup stone-ground cornmeal

2 scallions, thinly sliced

2 tablespoons whole-grain mustard

2 tablespoons chopped pickled jalapeños

Vegetable or peanut oil for frying

3 cups thinly sliced iceberg lettuce (about 1/2 small head)

4 soft hoagie rolls, split and toasted

1. Put the milk in a medium bowl and season with salt and pepper.  Add the fish and set aside to soak until ready to fry.  Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.

2. Combine scallions, mayonnaise, mustard, jalapeños and 1/2 tablespoon pickling juice in a bowl.  Heat about 2 inches vegetable oil in a large pat over medium heat until a deep-fry thermometer registers 350 degrees.  Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat.  Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes.  Transfer to a paper towel-lined plate and season with salt.  Repeat with the remaining fillets.

3. Toss the lettuce with the jalapeño dressing and season with salt, pepper and more pickling juice, if desired.  Divide the fish and slaw among the rolls.

Food Network Magazine, November 2010

Made these last night.  Each individual part is fantastic.  The dressing for the slaw is incredibly tasty and cornmeal-crusted fish always makes a tasty sandwich.  I just thought the dressing completely over-powered the fish and combining the lettuce with the dressing ahead of time made it all a little soggy by the end.  As an easy to solution to both of these problems, I would recommend making the dressing as a sauce for the sandwich, then building the sandwich with the fish and lettuce separately.   Then, perfection!