Month: February 2019

Spicy Fish in Coconut Gravy

food red cooking bell pepper

White fish in Coconut Gravy

  • 4 thick filet of white fish (without skin or bones best)
  • 1 can of coconut cream
  • 1 jalapeno diced (remove seeds and membranes to lower the heat of the pepper)  We like the red jalapenos for more heat.
  • 2 tbsp of real butter
  • 7 cloves of garlic diced
  • ¼ tsp ground cumin
  • Fresh cilantro chopped with stems (about a handful)
  • 2 tablespoons of lime juice
  • 1 small onion sliced in rings (then slice the rings in half).
  • 6 whole green chilies roasted or canned in strips (you can buy canned, we hand roast hatch green chilies)

 

  1. In a large skillet melt your butter
  2. Stir in your cumin and garlic
  3. Add in your half rounds of onions
  4. When the onions are soft add in your jalapeno dices.
  5. Stir in your coconut cream both the liquid and the heavy cream.  Stir until the heavy cream is liquid as well.
  6. Add in your fish fillets
  7. Lay your green chili strips over top of the fish
  8. Spoon some of the coconut mixture over your fish and chilies
  9. Cover the skillet and turn heat on between low and medium.
  10. When you fish begins to flake add your cilantro to the top of the chilies and fish and “gravy”.
  11. Add your lime juice.
  12. On low cook another 3 to 5 minutes to meld the cilantro into the gravy.

Serve over Steamed Rice

Enjoy!

Until Next Time,

Mrs. Kay Lynn Rice

 

Chocolate Cream Pie

Recently I was asked to share my Chocolate Cream Pie recipe. As with nearly all my pies, this one comes straight from my Grandmama’s kitchen. It’s a tad labor intensive but so worth it. Make sure you read through to make sure you have everything you need before starting. Making custard based pies requires practice & patience. Enjoy.

Ingredients:

  • 2/3 cup sugar
  • 1/2 cup corn starch
  • 1/3 tsp salt
  • 2 cups whole milk scalded
  • 3 eggs
  • 2 tbsp real butter
  • 1 tsp real vanilla
  • 1/2 cup dark baking cocoa powder
  • 1 baked pie shell

Meringue topping

  • 2 egg whites beaten stiff
  • 1/4 cup sugar
  • 2 drops real vanilla

Directions

  1. Blend sugar, corn starch & salt.
  2. Heat milk stirring in cocoa, heat until scalded.
  3. Slowly stir in sugar mix to milk.
  4. Using a double boiler cook and stir over boiling water until mixture thickens.
  5. Add one third of mixture to well beaten egg yolks then stir egg yolks into custard.
  6. Stir and cook another 2 minutes.
  7. Remove from fire.
  8. Cool.
  9. Add butter & vanilla.
  10. Fold into custard evenly.
  11. Pour into baked pie shell.
  12. Cover with meringue & a sprinkle of cocoa powder.
  13. Place in oven 325°F to only brown the meringue slightly. Watch closely his does not take long.
  14. Cool.
  15. You can also top with whipped cream if you prefer.

Enjoy!

Until next time,

Mrs. Kay Lynn Rice