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)
- In a large skillet melt your butter
- Stir in your cumin and garlic
- Add in your half rounds of onions
- When the onions are soft add in your jalapeno dices.
- Stir in your coconut cream both the liquid and the heavy cream. Stir until the heavy cream is liquid as well.
- Add in your fish fillets
- Lay your green chili strips over top of the fish
- Spoon some of the coconut mixture over your fish and chilies
- Cover the skillet and turn heat on between low and medium.
- When you fish begins to flake add your cilantro to the top of the chilies and fish and “gravy”.
- Add your lime juice.
- On low cook another 3 to 5 minutes to meld the cilantro into the gravy.
Serve over Steamed Rice
Until Next Time,
Mrs. Kay Lynn Rice
The one thing I absolutely love about Autumn and Winter is that it is SOUP SEASON!
I can have soup every dinner and lunch and not get tired of it. Luckily my husband enjoys it as well.
This is a favorite of mine because of the intense flavors and warmth.
These ingredients are in measurements that may or not be common to you as I home can everything in while it’s in season (except the cactus, I buy it from the Mexican grocery).
- 1 sweet onion diced
- 5 cloves of garlic diced
- 1 quart of chicken broth
- 1 tbsp lard
- 2 jalapeno peppers diced
- 1 pint of camned pork (you can also fry up 1/2 pound of fresh pork roast)
- 1 half pint of tomatoes with jalapeno peppers
- 1 quart of halved or whole tomatillos
- 1 tsp ground cumin
- 2 tbsp of lime juice
- 1 quart of canned napolitos (cactus) drained
- 1 pint of white kidney beans
- Fresh cilantro diced
- 1 pint of hominy
- 1 pint of yellow corn
- 4 tbsp of corn flour
- 2 quarts of water
- In a very large soup pot, melt your lard.
- Add your onion, garlic and diced jalapeno peppers.
- Cook until just a little “limp”.
- Add in your hominy and corn.
- Cook for about 5 minutes, stirring with the onion mix.
- Add in your (cooked) pork.
- Cook for about 5 minutes stirring into the mix.
- Now add everything else EXCEPT the corn flour and cilantro.
- Cook soup on a low simmer for 2 to three hours.
- Taking about a cup of the broth out in a bowl, mix in your corn flour to make a roe (paste).
- Stir the corn paste into the soup.
- Let cook for another hour, stirring often so your paste doesn’t turn into corn marbles, if they do, just call them dumplings.
- Just before serving stir in a handful of cilantro.
- Serve and sprinkle a bit of fresh cilantro on top in the bowl for extra flavor.
I hope you enjoy this as much as we do.
Until next time,
Mrs. Kay L Rice 🌶️
Here is a fun recipe that is great for appetizers, parties or any gathering that needs a little spicing up.
- 1 pound ground beef
- 1 pound regular pork sausage
- 1 (8 ounce) brick of cream cheese at room temperature
- 1 egg, beaten
- 1 container of French’s Jalapeño crisps (half put in a food processor to turn into bread crumbs, half leave intact.)
- 1 small onion diced
- 3 cloves garlic minced
- 1 tsp ground cayenne pepper
- 1 tsp ground Mexican oregano
- 1/2 tsp ground cumin
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp ground ghost pepper
- Add all the ingredients into a large bowl.
- Put on latex gloves
- Mix bowl well with hands kneading all the ingredients together.
- Refrigerate for 20 minutes.
- Preheat oven at 425 degrees Fahrenheit.
- Line your large cookie sheets with parchment paper.
- Scoop slightly rounded tablespoons of the meat mixture and roll into balls.
- Place 1-2 inches apart on sheet.
- Bake for 14-15 minutes.
I hope you enjoy this spicy little treat!
Until Next Time,
Mrs. Kay L Rice