Menu ideas and recipes for jalapeños, cilantro, black drum, chicken, sweet potatoes, Brussels sprouts and cabbage
Green goodness for black drum fillets
I love finding a new sauce for fish. Although this one might be meant for tacos, we loved it on baked black drum fillets: creamy jalapeño sauce. I used Vietnamese coriander instead of cilantro because it’s right outside my door.
I grew Vietnamese coriander (aka Vietnamese mint or rau ram) so I’d have a year-round ready supply of cilantro because there’s nothing worse than pulling out a blackened slimy bouquet of cilantro from the produce drawer. It doesn’t taste exactly the same as cilantro but it gives dishes a similar bright green flavor. Now I just hope I can help it survive the winter.
Chicken and sweet potato casserole
Last Sunday was all about casseroles. First, our main, a chicken, sweet potato and bacon casserole—very tasty. I used chicken thighs instead of breast. Dishes like this remind me how much I love even a little bit of Gruyère.
Brussels sprouts gratin
Winter vegetables
On the side, Brussels sprouts gratin, another keeper. I reduced the amount of cream (heeding the recipe comments) and added shiitake to the mushroom mix. More Gruyère!
Earlier in the week, we had this fall-apart, caramelized cabbage as a side. A completely different way of preparing cabbage—we loved it. Watch the heat on this one, it can sneak up on you if you have a heavy hand. Guilty.
See you next week!
Grabbing the Gusto 