Cilantro Time!

July 18, 2008 at 11:39 am 1 comment

Finally, Anna, time to blog on a Friday! My friend Anna does “Food Fridays” at her wonderful blog. Check her out at Hank & Willie on blogroll, all is delicious and tested. I am a kitchen “MacGyver” – will make anything work to avoid excessive (that being more than 1 time a week) trips to the grocery store. Makes for fun, creative work, and some wonderful, and horrible, outcomes. So, readers, play away with these two. Very forgiving recipes. They’re great on the road, and a hit with many (my poor Dad being an exception, he is one of those poor souls who find cilantro revolting).

My first Food Friday recipe of the day comes from Rachel Ray’s All-Occasion Cookbook.

Calbacitas Casserole with Polenta and Cheese

2 tubes prepared polenta (I scale it down to one)


2C Frozen corn kernels, defrosted (or do something with extra fresh corn!)

4 cloves garlic, chopped

1 green chile pepper, seeded and chopped, or 2 jalepenos, seeded and chopped

2 small to medium zucchini, diced

1 large yellow onion, chopped

s & p to taste

2 t. dark chile powder

1 can stewed tomatoes (or use fresh! I do!)

2 C shredded Monterey Jack cheese

3 scallions, chopped

2 (more! More!) T chopped cilantro (or if you are a hater, use flat-leaf parsley)

Preheat oven to 500 degrees. Don’t do this if you are making ahead – cover it and just warm it up later!

Drizzle 1 T evoo inot a shallow baking dish or casserole. Spread and coat the pan. Cut polenta into 1/2 inch slices lengthwise (I go a little thinner) and line the bottom of the pan. Slice the other tube of polenta into discs – 1/2 inch again and reserve.

Heat a large skillet over med/high heat. Add remaining 2 T evoo, the corn, garlic, and chiles. Saute 3 min, add zucchiini, yellow squash, and onions. Season with salt, pepper, and chili powder. Cook 7 to 8 min. Add stewed tomatoes and heat through. Transfer vegetables to the baking dish. Top with reserved polenta disks (I skip this – too much polenta!) and cheese. Place in hot oven to melt cheese and warm through, 8 to 10 min. Garnish with chopped scallions and cilantro or parsley.

AND, if it’s too hot to even DREAM of turning on your oven, even for 8 lousy minutes (today!)

Cevice -recipe totally adulterated – freestyle it, it’s very hard to screw it up!


  • 1 lb scallops, whitefish, shrimp – almost any tender fish will do!
  • 5-6 limes (Enough Juice to cover fish)
  • 1 cup diced tomato
  • 1 chopped pepper – I like to add a little red/yellow/orange for color and taste
  • 4 tablespoons chopped cilantro (or parsley, if you must)
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon pepper
  • 2 jalapeno peppers, chopped (or more to suit your taste), can use canned, and add some of the pickling juice for flavor
  • 2 tablespoons white vinegar
  • 1 medium onion, finely chopped
  • Tabasco, to taste
  • Lettuce leaf (to line serving bowls)
  • Avocado (optional), can chunk into ceviche or add as garnish
  • black olives sliced (for garnish) (optional) – yes – I LOVE oil-cured, there is no other olive!


  1. Dice the fish (approximately 1/2-inch)
  2. Marinate the fish in lime juice, at least 30 min. but can go overnight. Stir often
  3. Pour off most of the lime juice (just leave it moist).
  4. Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
  5. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves. Or serve with crackers as an appetizer, my favorite way.
  6. If you wish garnish with sliced avocado and sliced black olives.

Entry filed under: Recipes.

So, Whaddaya Think? This is the Time to Remember . . .

1 Comment Add your own

  • 1. Anna  |  July 28, 2008 at 2:22 am

    Yummo! Can’t wait to cook with you soon!


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