Stuffed Poblano Peppers with Spicy Mango Sauce

I made these once with shrimp but while shopping I saw some soy chorizo so I thought I’d give it a try.  I like this both ways but I must admit I liked the shrimp a bit more.  To make with shrimp just add chopped shrimp to the rice mixture and cook 3-5 minutes till shrimp is done.  If you prefer pork chorizo, cook it with the pepper/onion.

The mango sauce would also be nice with grilled fish or shrimp. Or add a little more lime and olive oil for a salad dressing.

Spicy Mango Sauce

  • 2 cups chopped mango
  • ½ banana chopped
  • 1 diced habenaro (seeded)
  • ¼ cup orange juice
  • Juice of one lime

Place all in blender and process till smooth.  Will keep in refrigertor for several days.

Stuffed Poblano Peppers

  • 1 tbsp olive oil
  • 1/3 cup diced red pepper
  • 2 jalapeno peppers diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups of corn (frozen-thawed or fresh)
  • 4 cups vegetable stock
  • 2 tbsp unsalted butter
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1 to 1 1/2 cups crumbled soy chorizo
  • 6 poblano peppers
  • 3/4 cup shredded cheese
  • chopped cilantro (optional)

In saute pan heat olive oil over medium heat.  Add the red pepper, jalapenos, and half the onion and saute for 2-3 minutes.  Add garlic and corn and saute for 3-4 minutes longer.  Remove from heat and set aside.

In a saucepan bring stock to simmer.  In a large saute pan heat the butter over medium high heat and add remaining onion, saute 1 minute.  Reduce heat to medium and add rice, stirring about a minute.  Make sure rice is coated evenly with butter.  Add white wine and cook till completely absorbed about 3 minutes.  Add 1/2 cup stock and stir with wooden spoon until completely absorbed.  Continue adding stock in 1/2 cup increments.  While rice is cooking heat soy chorizo in skillet.  After about 25 minutes rice should be almost done.

Add chorizo and reserved corn/pepper mixture.  Set aside and cool to room temperature.

Cut poblanos in half, leaving stem on one half.  Remove seeds and veins.  Arrange pepper halves in shallow casserole dish.  Fill with rice mixture and top with shredded cheese.  Bake in 350 oven covered for 15-20 minutes and uncovered another 10 minutes until peppers are cooked.  Serve with spicy fruit sauce and cilantro garnish.

Poached Salmon with roasted asparagus and potatoes

Roast asparagus and chopped potatoes sprinkled with crushed garlic, drizzled with olive oil, seasoned with freshly ground pepper and salt at 450.  Asparagus take less time than potatoes so remove after 10-15 minutes and continue roasting potatoes till tender and lightly browned.

Saute diced shallot and chopped aspargus in a little butter till very tender.  Blend in food processor or mash with a little cream to make a topping for salmon.

To poach salmon spread a little butter on bottom of pan and lay fish skin side down on sliced shallot. Add enough water and 1/2 cup of white wine to cover fish about half way.   Bring to a boil over high heat. Reduce to a simmer, cover and cook for 5 minutes. Remove from the heat.

Top salmon with aspargus/shallot mash and capers.  Serve with roasted vegetable.

Note:  I didn’t have lemons but would be better served with fresh lemon wedges!

 

 

 

 

Sharon Doller’s Fish Chowder

1 lb haddoc or cod (I used orange roughy)
4 med potatoes
3 med carrots
1 large onioin
4 slices bacon
1 8 oz bottle clam juice
1 cup water (I used 12 oz clam juice and 4 oz of water)
1 tsp salt
1 bay leaf
1/2 cup packed parsley leaves
1 cup half & half
thaw fish, peel and cut potato into bite size chunks
cut carrot 1/2″ chunks
Chop onion
in 5 qt dutch oven cook bacon
drain.  in remaining dripping cook onion
add potato, carrot, clam juice, water, salt and bay leaf
simmer 15 minutes
cut fish into 1″ cubes
add fish and parsely
simmer 10 minutes
add bacon and half & half
heat through
finish with freshly ground pepper and oyster crackers

Spinach Scramble

I was going to make an omelette but it turned out to be spinach with scrambled egg whites.  It might not have looked as pretty as an omelette but it tasted wonderful.

Saute onion, after a few minutes add garlic and saute a few more minutes.  Add chopped fresh spinach and cook till tender, add beaten eggs whites, stir a little then add feta and freshly ground black pepper.

Roasted asparagus salad

Clean mixed greens.  Roast aspargus with sliced red onion drizzled with olive oil, seasoned with salt and pepper for about 8 minutes at 450.  Assemble salad with greens, mixed roasted vegetables roughly diced, toasted cashews, shaved parmesan, dressing, and cracked pepper.