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Pan Seared Cod with Mustard Caper Cream Sauce

By 32 Comments

If you’re looking for simple cod recipes, you’ll love this lively flavored version. Topped with a quick and luscious Mustard Caper Cream Sauce makes this a super exciting seafood entree. This pan fried cod recipe uses a classic restaurant technique for a beautifully seared cod fillet. A method that can easily be mastered at home.

Pan fried cod served over grilled summer squash, garnished with chives and served with a side salad

Disclaimer: I have received free product from Sitka Salmon Shares. My opinions about their products are my own.

Purchasing seafood for our weekly seafood entree finds me experiencing mini-anxiety issues when approaching the seafood counter.

  • What will they have?
  • Will I know what it is? … Turbot? Never heard of it.
  • How much will it cost?
  • Will I be able to prepare it correctly?
  • Is it wild caught?
  • How fresh is it… really.
  • Should I just purchase it from the freezer section instead?
  • Cooking fish is such a fickle event for me.
  • …actually, those chicken breasts in the next section look more familiar and safer.

Sound familiar?

Sitka Salmon Shares to the rescue.

I’m so glad I found a company by the name of Sitka Salmon Shares. Especially being land locked like we are here in Colorado.

Blast-frozen at the peak of freshness, Sitka Salmon Shares delivers fresh as I could ever dream of seafood, directly to my front doorstep. It’s a very cool program. Check it out, and head over to their website for the full story.

It’s a win-win. You get some of the best seafood you’ll ever taste and you feel good about your purchase.

And where there’s fresh Alaskan seafood, you’ll find plenty of fresh cod. And I’m thrilled to be honing my skills for preparing the best cod recipes I possibly can.

How to pan fry cod, successfully

I personally think it’s harder to cook a thin piece of fish than a thick one. And cod is a thin fillet, delicate light and flakey. Plus it has a tendency to break when you handle it. Here are some tips I learned in Culinary School for a successful pan fried cod fillet.

  • Make sure the cod fillet is nice and dry. Patting with a paper towel will do the trick.
  • Create a barrier for the delicate flesh of cod by dusting the cod with flour. I like the light texture of Wondra Flour. Season the cod fillet with salt and pepper and then sprinkle it generously with the flour. Shake off any excess flour. The flour will help hold the fish together. You can also use panko bread crumbs in place of the flour.
  • Using a heavy bottomed pan. A well-seasoned cast iron skillet is a good choice. Let that skillet get nice and hot over medium high heat for a couple of minutes before adding the oil. Then let the oil heat to a shimmering point before adding the fresh cod fillets.
  • Don’t be afraid of hot oil, if you’ve practiced due diligence in drying that cod fillet, the spattering will be virtually non-existent.
  • Choosing a neutral oil with a high smoking point will help sear the flesh quicker to reduce the risk of the fish falling apart. Canola oil, vegetable oil and grape seed oil are good examples.
  • Don’t over cook the fish. About 4 – 5 minutes per side and your fish will be crispy on the outside and flakey on the inside. And only turn the fish once. The less handling the better.

If you don’t have a cast iron skillet, I’d put it on my wish list if I were you. It’s a beautiful piece of equipment to have in your kitchen. It sears and browns so beautifully, you’ll feel like a restaurant chef.

I’ve even trusted delicate scallops to my cast iron for our favorite Seared Scallops with Pinot Gris Butter Sauce.

Pan fried cod served over grilled Summer Squash with a mustard caper cream sauce.

Recipe for Pan Fried Cod with Mustard Caper Sauce

Here’s why this recipe works. The delicate sweet flavor of fresh cod shines through the briny caper and tart mustard sauce. Keep the side dishes simple in flavor as to not have to many over-powering flavor on the plate. Serve with a fresh crisp tossed green salad, garlic butter baked potatoes or even simple pan grilled salt and peppered summer squash.

I hope you give this pan fried cod recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a recipe that you would consider to fall into the best cod recipes category, let me know, I’d love to give it a try.

More Cod Fish Recipes

One of our favorite seafood recipes is this Recipe for Ling Cod. Topped with an easy lemon aioli and served over wilted Swiss chard makes this a restaurant quality feel special seafood meal.

  • Grilled Tequila Lime Cod Fish Tacos, Cod gets a quick marinade in lime juice, orange juice, some chili powder and the party gets even better because there’s tequila involved. 
  • Battered Fried Cod with Rose Marie Sauce, Marie Rose Sauce for Fried Fish is a classic sauce for any seafood but especially good with battered cod.
  • Black Cod with Miso Glaze, Buttery and tender black cod is marinated in a magical miso ginger garlic glaze. Seared stovetop and finished in the oven.

And if you’re looking for more seafood recipes, don’t miss my Seafood Category, you’ll find some fun recipes including the most popular recipe on my site for Heavenly Halibut.

Culinary School Tip:

If you’re a caper lover like me, you’ll always have a jar of capers in brine in your refrigerator. They’re easy to find and have an indefinite shelf life. However, the vinegar in the brine sharpens the flavor of capers.

Look for salted capers next time and give them a try and let me know what you think. They’re packed in salt, and have a more pure flavor. However, the salt draws the moisture out the caper, which shortens the shelf life, Always rinse salted capers a couple of times before using.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan fried cod served over grilled summer squash, garnished with chives and served with a side salad
Print Recipe
5 from 1 vote

Pan Fried Cod with Mustard Caper Cream Sauce

An easy pan fried cod recipe with an exciting topping of caper mustard sauce.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 405kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons whole-grain mustard
  • 1 tablespoon capers drained and rinsed
  • 1 tablespoon fresh tarragon chopped, or 1 teaspoon dried tarragon
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1 ½ pounds cod fillets 4 fillets, weight will vary
  • ½ cup Wondra Flour
  • 2 tablespoons canola oil
  • salt and black pepper to taste

Instructions

  • In a small bowl, stir together the mustard, capers, tarragon, olive oil, and white wine. Transfer to a small sauce pan and cook over medium low heat for 5 minutes. Remove from heat swirl in butter and heavy cream. Set aside.
  • Pat the cod fillets dry and season with salt and pepper. Dust each fillet with the flour until well coated. Then shake off the excess flour.
  • Heat 2 tablespoons of canola oil in a heavy bottomed pan, such as a cast iron. Cook until opaque throughout, 4 to 5 minutes per side.
  • To serve, drizzle the cod with the mustard-caper sauce.

Notes

Tips for Success:
  • Make sure the cod fillet is nice and dry. Patting with a paper towel will do the trick.
  • Create a barrier for the delicate flesh of cod by dusting the cod with flour. I like the light texture of Wondra Flour. Season the cod fillet with salt and pepper and then sprinkle it generously with the flour. Shake off any excess flour. The flour will help hold the fish together. You can also use panko bread crumbs in place of the flour.
  • Using a heavy bottomed pan. A well-seasoned cast iron skillet is a good choice. Let that skillet get nice and hot over medium high heat for a couple of minutes before adding the oil. Then let the oil heat to a shimmering point before adding the fresh cod fillets.
  • Don’t be afraid of hot oil, if you’ve practiced due diligence in drying that cod fillet, the spattering will be virtually non-existent.
  • Choosing a neutral oil with a high smoking point will help sear the flesh quicker to reduce the risk of the fish falling apart. Canola oil, vegetable oil and grape seed oil are good examples.
  • Don’t over cook the fish. About 4 – 5 minutes per side and your fish will be crispy on the outside and flakey on the inside. And only turn the fish once. The less handling the better.

Nutrition

Calories: 405kcal | Carbohydrates: 13g | Protein: 33g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 234mg | Potassium: 782mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 435IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

Pan Fried Cod with Mustard Caper Sauce …It’s What’s for Dinner.

Lemon Tart Recipe with Sour Cream Lemon Curd

By 6 Comments

Celebrate citrus and fall in love with the combination of lemon and sour cream. This beautiful refreshing lemon tart recipe combines fresh lemon juice, sour cream and egg yolks for a perfectly creamy sweet curd filling.

A lemon tart on a white plate with a slice of lemon tart next to it.

I fell in love with tarts during my time spent at Culinary School. Not only were we coached to hone our pie crust making skills, we also had access to every size and shape of tart pan you could imagine.

Somedays our lineup of tarts resembled a beauty pageant. Some crowned with peaks of whipped cream, and some dusted simply with confectioners sugar. Some irresistibly dense with deep dark chocolate.

A lemon dessert topped with whipped cream and Le Creuset whipping tool on a plate

Tarts are made with that same buttery pie crust that is used to make pie crusts, but the crinkly crisp uniform edge that a tart pan offers give a pie a more elegant look. In my humble opinion.

My latest tart project included some big beautiful lemons, a carton of sour cream and some fresh eggs. So if you’re looking for lemon tart recipes that are creamy and perfect, you’ve come to the right place. Let’s take a look.

No Bake lemon dessert tart topped with whipped cream with a slice cut out.

How to make a sour cream lemon dessert

If you want to prepare this tart to serve on the same day, get a good head start. Especially if you’re using a homemade tart crust, which is officially called pate brisee, a pie crust made using butter.

Since this is a no-bake lemon tart recipe, you’ll need to bake the crust in advance, which is referred to as blind baking. You’ll find instructions in my in depth post on How To Make a Homemade Pie Crust.

  • Prepare pie crust and place it in a nine-inch tart pan. Cover, the tart crust with plastic wrap and place it in the refrigerator for three hours. Rest it overnight if you’re splitting this project into two steps.
  • If you’re using a purchased pie crust, no need to refrigerate for three hours, but you’ll need to follow the dock and bake procedures in the next steps.
  • Before starting the lemon tart curd process, remove the tart from the refrigerator and with a fork stab the pastry shell on the bottom and sides. This is called docking. This allows the steam to release while cooking so the pastry doesn’t bubble up.
  • Place a sheet of parchment paper over the shell and fill the shell with beans. Another step to keep the crust from bubbling up while baking. Again, refer to my Step By Step Pie Crust post for more details.
  • For the lemon tart curd: Separate eggs and place egg yolks in a bowl. Use a fork to lightly blend and beat the eggs.
  • Combine sugar and cornstarch in a heavy saucepan and stir to combine.
  • Whisk in milk and lemon juice to combine.
  • Heat over medium high heat until the mixture starts to bubble, stirring constantly.
  • Reduce heat to low and cook for two minutes. Remove from heat.
  • Temper the eggs by adding a small amount of the hot mixture into the eggs and stir to combine.
  • Then add the warm egg mixture back into the saucepan. This is called tempering. The purpose is to slightly heat the eggs, so when you add them to a hot mixture, they won’t scramble, but blend.
  • Bring the mixture to a low boil and cook for two minutes.
  • Stir in butter and lemon peel and stir just a couple of times to combine.
  • Remove from heat and once it has cooled a bit, stir in the sour cream.
  • Add the lemon tart filling to the baked pie crust.
  • Cover the pie with plastic wrap with the wrap touching the lemon pie filling. This will keep it from forming a film.
  • When you’re ready to serve top with whipped cream. Enjoy!
  • This tart will keep in the refrigerator, covered for several days.
Lemon tart topped with homemade whipped cream

Sour Cream Lemon Tart Recipe

First and foremost, this lemon tart recipe is absolutely delicious. We love this creamy version of a classic lemon tart. And creamy gets even creamier topped with either homemade whipped cream.

This easy lemon dessert recipe will wow your crowd. And what a perfect recipe for Mother’s Day, Easter Brunch or to top off any Summer meal. From burgers to chicken, this is a dessert recipe that will compliment any main course.

I hope you give it a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite tart recipe, let me know, I’d love to give it a try.

More Tart Recipes

And don’t miss the most popular tart recipe on my site, which is a savory tart recipe using Caramelized Onions and Gruyere Cheese.

If you’re looking for more dessert recipes, don’t miss my Dessert Category. You’ll find lots of sweet recipes including the most popular dessert recipe on my site for French Pear Tart Bourdaloue

A lemon tart on a white plate with a slice of lemon tart next to it.
Print Recipe
5 from 4 votes

Sour Cream Lemon Tart Recipe

This beautiful refreshing lemon tart recipe combines fresh lemon juice, sour cream and egg yolks for a perfectly creamy sweet, tart treat.
Prep Time30 minutes
Cook Time15 minutes
Homemade Pie Crist4 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 457kcal
Author: Lea Ann Brown

Equipment

  • 9 inch tart pan

Ingredients

  • 1 Pie Crust (9 inches) Blind baked
  • 1 cup sugar
  • 3 tablespoons cornstarch Plus 1 ½ teaspoons
  • 1 cup milk
  • ½ cup lemon juice fresh
  • 3 large egg yolks lightly beaten
  • ¼ cup butter cubed
  • 1 tablespoon grated lemon peel
  • 1 cup sour cream 8 ounces, full fat
  • 1 cup heavy whipping cream whipped, for topping

Instructions

  • In a large heavy saucepan, mix sugar and cornstarch.
  • In a small bowl, add eggs and with a fork mix until combined.
  • Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • Whisk a small amount of hot mixture into egg yolks.
  • Return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat.
  • Stir in butter and grated lemon peel. Cool without stirring.
  • When curd has cooled to room temperature, stir in sour cream.
  • Add filling to baked crust. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.

Notes

Pie Crust Instructions:
  • Prepare pie crust and place it in a nine-inch tart pan. Cover, the tart crust with plastic wrap and place it in the refrigerator for three hours. Rest it overnight if you’re splitting this project into two steps.
  • If you’re using a purchased pie crust, no need to refrigerate for three hours, but you’ll need to follow the dock and bake procedures in the next steps.
  • Before starting the lemon tart curd process, remove the tart from the refrigerator and with a fork stab the pastry shell on the bottom and sides. This is called docking. This allows the steam to release while cooking so the pastry doesn’t bubble up.
  • Place a sheet of parchment paper over the shell and fill the shell with beans to weight the paper. Another step to keep the crust from bubbling up while baking. Again, refer to my Step By Step Pie Crust post for more details.

Nutrition

Calories: 457kcal | Carbohydrates: 43g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 143mg | Sodium: 189mg | Potassium: 146mg | Fiber: 1g | Sugar: 28g | Vitamin A: 935IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 1mg

Lemon Curd Recipe with Sour Cream … It’s Whats For A Spring Dessert

Spice Rubbed Pork Tenderloin, Oven Roasted To Perfection

By 3 Comments

Oven Roasted Pork Tenderloin bathed in a wonderful combination of spices. A super easy dinner, spice rubbed pork tenderloin is easy enough for a weeknight meal, and impressive enough for entertaining. Learn how to oven roast the perfect pork tenderloin.

Pork tenderloin sliced on a cutting board that's been rubbed with cooking spices

Pork tenderloin is such an easy cut of meat to roast, or even grill for that matter. And for this oven roasted pork tenderloin recipe, I’m using some of my favorite spices.

Spice Rub for Pork Tenderloin

And spices that you more than likely have in your pantry.

Smoked Paprika tops that list. Once I learned of it’s beautiful smoky deep flavor years ago in a cooking class, I simply cannot get enough. If you don’t have any in your pantry, I highly suggest picking some up.

And it shouldn’t be much of a surprise that we like oven roasted anything around here. It certainly brings out the best in so many dishes.

Oven roasted vegetables and savory potatoes = wow. It’s one of my favorite recipes on my site. Along with oven roasted tri-tip, or even oven roasted salmon.

And I have my trusty cast iron skillet to thank for the success of those recipes. It’s such a workhorse in the oven.

Right now I’m trying to act as if it’s not snowing outside. April 16 finds me dreaming of planting petunias and relaxing on the back patio with some sort of tropical grilled shrimp appetizer.

However, snow in April isn’t uncommon in Colorado, so for now I’ll stick to comfort food. And a nice piece of pork tenderloin sounds perfect for this evening. Especially with a rub of savory flavorful spices.

Pork Tenderloin tied with twine and cooked in a cast iron skillet

Oven Roasted Pork Tenderloin

Roasted pork tenderloin is so good, and for so many reasons.

  • One, it tends to be pretty dang easy. Just make sure not to skip the instructions about heating the cast iron skillet first. That important step will help give the meat a quick sear and hold those juices in.
  • It’s pretty hard to mess up. Unless you forget to set the timer. The oven will be kind to even a tender cut like tenderloin, as long as you don’t over cook it. And it will be totally yummy.
  • And since there’s just the two of us, we have delicious leftovers. Either by just reheating the original roast, or even by turning it into sandwiches.
  • Pork tenderloin is great for an easy dinner, and impressive enough to serve dinner guests.

Which brings me to this easy spice rubbed pork recipe.

If you’re in the mood for an easy “feel special” dinner of meat and vegetables, and you’re looking to shake up the chicken or pork chop routine… pork tenderloin is the answer. It’s one of our favorite weeknight meals.

Preparation is minimal, just season well, and pop it into the oven while you prepare your side dishes. A big beautiful salad comes to mind.

What is the pork tenderloin?

The tenderloin comes from the loin of the the pig and it’s one of the most tender cuts of meat on the animal. It’s tender because it doesn’t get much, if any, exercise.

That means it’s routinely a bit more expensive than other cuts that require a longer cook time. A pork tenderloin can be cooked quickly with no brining or long braise to keep it nice and tender.

How to purchase a pork tenderloin

Your grocery store offers individually packaged pork tenderloin. They’re small and usually weigh a pound, or a pound and a half. So you may find tenderloins packaged in pairs. I happen to like the latter option because leftovers keep beautifully. Plus you can freeze cooked pork tenderloin for later.

If you don’t own baker’s twine, also known as cooking or kitchen twine, pick some up next time you’re at the store. I like to tie the two pork tenderloins together for a more impressive presentation. It looks much better than two skinny tenderloins. Trim the ends of the tenderloins just a bit for a more squared up tidy appearance.

You can also find pork tenderloins that are pre-seasoned. I don’t prefer that option as homemade spice rubs are so easy to prepare. And healthier.

Two pork tenderloins tied together, oven roasted and sliced on a wooden cutting board

How to: Method for perfect oven roasted pork tenderloin

I love this method for oven roasting pork tenderloin. Thanks to Culinary School for this one. Let’s take a look.

  • Ten to fifteen minutes before you plan on cooking your tenderloin, preheat the oven to 400 degrees and place your cast iron skillet on the rack to preheat along with the oven.
  • In the meantime rub the spices into the meat and using twine tie the two tenderloins together. Use scissors to cut the extra lengths of twine from the ties.
  • Using heavy oven mitts, carefully remove the hot skillet from the oven. Swirl in some olive oil, and place the tenderloin in the hot pan.
  • Return to oven and cook for ten minutes. Then carefully turn the tenderloin over and cook for an additional ten minutes. Or until a meat thermometer registers 140 or 145 degrees.
  • Remove the skillet from the oven and place the tenderloin on a cutting board Cover with foil and let it rest for ten minutes. Then slice crosswise and serve.

Spice Rubbed Oven Roasted Pork Tenderloin Recipe

I hope you give this oven roasted pork tenderloin recipe a try, and if you do please come back and give the recipe a star rating and leave a message about your experience with the recipe.

And if you’re looking for a great pork recipe for entertaining, take a look at this Roast Rack of Pork. It’s a show stopper and an easy recipe to make. And don’t miss my Pork Category, you’ll find lots of great recipes.

More Pork Tenderloin Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pork tenderloin sliced on a cutting board that's been rubbed with cooking spices
Print Recipe
5 from 1 vote

Spice Rubbed Oven Roasted Pork Tenderloin

A super easy roasted pork tenderloin recipe, lovely for a weeknight dinner and elegant enough to serve to guests.
Prep Time15 minutes
Cook Time30 minutes
Resting time10 minutes
Course: Main Course Pork
Cuisine: American
Servings: 8
Calories: 581kcal
Author: Lea Ann Brown

Ingredients

  • 2 pork tenderloins about 2 pounds total. Ends trimmed and tied together with twine
  • Salt and freshly ground pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cinnamon
  • 2 tablespoons extra-virgin olive oil

Instructions

  • Preheat the oven to 400°. Set a cast iron skillet in the oven and let it heat as the oven heats.
  • In a small bowl, mix the smoked paprika with the cumin, garlic powder, oregano and cinnamon. Rub the pork lightly with the olive oil and season with salt and pepper.
  • Sprinkle the spice mixture all over the pork and gently rub it into the meat. Carefully remove the cast iron skillet from the oven and swirl in 2 Tablespoons of olive oil. Place the tenderloins in the cast iron skillet. You may have to bend them a bit to fit.
  • Roast the tenderloins for about 20-25 minutes, until an instant-read thermometer inserted into the centers registers 140 – 145°.
  • Transfer the tenderloins to a cutting board and let rest for 5 minutes. Slice the tenderloins ½ inch thick and serve.

Notes

We like a little pink in our pork tenderloin. So I like the lower range of 140 degrees finished temperature.

Nutrition

Calories: 581kcal | Carbohydrates: 1g | Protein: 94g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 295mg | Sodium: 237mg | Potassium: 1807mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Calcium: 36mg | Iron: 5mg

Spice Rubbed Pork Tenderloin … Its Whats for Dinner

Rio Grande Restaurant Paloma Cocktail Recipe

By 3 Comments

There’s no better Summer drink than the Paloma. Simple, balanced and ridiculously refreshing. This pink grapefruit juice cocktail is thirst quenching, light, fruity and fizzy. One of the smoothest tequila cocktails you can mix. Check out this Paloma Cocktail Recipe.

Paloma cocktail in a collins glass with slices of fresh grapefruit

We all have our favorite sit on the patio sipping beverage, don’t we? I like a big glass full of ice cubes and Topo Chico with a squeeze of lime. We like a glass of rose wine, and grapefruit juice and vodka on the rocks comes to mind.

Looking for something new and sensational for warm weather sipping?

How about a mixture of tequila, fresh squeezed grapefruit juice and lime juice. You’ve got a cocktail called a Paloma that so patio sip-able it may soon become your favorite.

And lucky us, one of the most popular Mexican restaurants in Denver has shared their Poloma recipe with me. And I’m excited to pass along that recipe to you.

This pink grapefruit juice cocktail is sweet, sour, a bit salty with just a hint of bitterness from the grapefruit.

Let’s take a look:

Paloma cocktail history

My search revealed that little is known about the historical origin of the Paloma. And contrary to popular belief, the Paloma is the most popular tequila based cocktail in Mexico, not the Margarita.

Some believe the cocktail is named after La Paloma (The Dove), a popular folk song composed in the early 1860’s

Diffords Guide states it was created by the legendary Don Javier Delgado Corona, owner and bartender of La Capilla, in Tequila, Mexico. Wherever and whomever – thank you! It’s delicious.

Inspiration for this recipe

Rio Grande Mexican Restaurant, Poloma Recipe.

After three decades of being known for their legendary Classic Margaritas, the Rio Grande Mexican Restaurant has recently doubled down on their tequila expertise.

The Rio is the largest on-site purveyor of José Cuervo in the country, pouring nearly a million margaritas every year. And one of their most popular tequila-based cocktails is their Paloma, which puts a spin on the traditional paloma with the addition of Aperol. And its’s garnished with a fresh or dehydrated grapefruit wheel.

What is Aperol? Aperol is a classic Italian bitter apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue, which is why it is often popular during the summer. And gentian is a flowering plant used for medicinal purposes, specifically for digestion problems such as loss of appetite and indigestion.

I became very familiar with bitters in Culinary School. Eating so much of the rich food we prepared, found me reaching for a club soda with a few drops of bitters to calm the stomach. And it works!

Rio’s Paloma Cocktail Recipe

It’s an easy fix:

  • Just combine ice, tequila, aperol, simple syrup, lime juice and grapefruit juice in a shaker.
  • Add some ice cubes to a Collins glass. Pour the Paloma mixture and top off with soda.
  • Garnish with a slice of grapefruit or a slice of lime.

This recipe certainly can be made with purchased grapefruit juice. Just make sure it’s of good quality. Whole Foods is always a good bet. I’ve included an Affiliate link for your convenience. I’m a member of the Amazon Affiliate program. If you purchase using this link, I receive a small commission at no extra charge to you.

Next time you’re headed for patio, I hope you give this Paloma recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite cocktail recipe using grapefruit juice, let me know, I’d love to give it a try.

If you’re headed for the patio, you might be interested in serving an appetizer or two with your cocktail.

Appetizers to serve with Palomas

Paloma cocktail in a collins glass with slices of fresh grapefruit
Print Recipe
5 from 1 vote

The Rio’s Paloma Recipe

Tequila, fresh squeezed grapefruit juice, lime juice and you've got a light and refreshing crowd pleaser.
Prep Time10 minutes
Cook Time5 minutes
Course: Cocktails and Beverages
Cuisine: Mexican
Servings: 1
Calories: 295kcal
Author: Lea Ann Brown

Equipment

  • Tom Collins Glasses

Ingredients

  • 5 ounces ice
  • 4 tablespoons Jose Cuervo Tradicional Silver or another silver tequila (2 ounces)
  • 1 tablespoon Aperol .5 ounce
  • 2 tablespoons simple syrup 1 ounce
  • 2 tablespoons freshly squeezed lime juice 1 ounce
  • 2 tablespoons freshly squeezed grapefruit juice 1 ounce, ruby reds are best
  • 2 tablespoons soda water 1 ounce. We like Topo Chico
  • Optional garnish Dehydrated grapefruit wheel (instructions below) Or lime wedge

Instructions

  • Using a cocktail shaker, add ice and shake all ingredients except for the soda.
  • Pour into a Collins glass
  • Top with soda
  • Stir
  • Place optional garnish dehydrated grapefruit wheel in glass. Or garnish with a lime wedge.

Notes

To create a dehydrated grapefruit wheel, use a mandolin or knife to cut a wheel of grapefruit, and grill on a gas grill over a high flame for no more than one minute on each side. You’ll want to see the grill marks, but not cook the fruit. Cool.
To make Simple Syrup. ½ cup granulated sugar and ½ cup water. Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved. Strain into a jar and seal tightly with a lid. Simple Syrup will keep in the refrigerator for one month.
 
 

Nutrition

Calories: 295kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Sodium: 31mg | Potassium: 46mg | Sugar: 26g | Vitamin C: 16mg | Iron: 1mg

Rio Grande Paloma …. It’s What’s For A Cocktail

Best High Altitude Oatmeal Cookies

By 26 Comments

This recipe for high altitude oatmeal cookies works perfectly for Colorado bakers. Loaded with oats and raisins, this quick and simple fool-proof recipe makes cookies your family will devour. Soaking raisins before adding them to the cookie dough is the secret to soft chewy results.

Oatmeal Raisin Cookies on a decorative white plate

Inspiration for these Oatmeal Cookies

Growing up, my absolute favorite cookie was my mom’s homemade oatmeal cookies. She called them oatmeal crispies and I’ve probably made the recipe a jillion times.

Until that is, I moved to Colorado. High altitude baking suddenly and unexpectedly hit me right between the eyes.

Her recipe for oatmeal crispies changed from a nice round thick chewy oatmeal cookies to a flatter and odder version at a higher altitude.

At higher altitudes, there’s lower air pressure in your kitchen. You’re supposed to increase oven temperature, decrease leavening, increase fluid … and as I learned in Culinary School, you’ll need to experiment and come up with a formula for each and every recipe to eventually get it right.

I’m not very fond of that theory, because when I take the time to bake, I don’t want to be disappointed, and I don’t like starting over.

3 dozen oatmeal raisin cookies cooling on a wire rack.

With that said. I’m a big fan of our Denver Junior League Cookbook series. I own and cherish each and every one of them.

This recipe for High Altitude Oatmeal Cookies comes from the the very first Denver Junior League cookbook, Colorado Cache. It’s chewy texture and the oatmeal cookie flavor was just like my moms.

I’ve made this recipe many times and have never been disappointed. And The Denver Post hails them as The Best Oatmeal Cookies.

Lineup of Ingredients

  • Three Eggs: Eggs are binders for any recipe. What would a meatloaf be without them? Keep those eggs cold to keep the cookies from spreading while baking.
  • Raisins: The raisins are soaked in the beaten eggs to make them soft and chewy. Use dark or golden raisins here.
  • Vanilla: Friends don’t let friends bake cookies without it. Use vanilla extract, or better yet, vanilla paste.
  • Butter: Unsalted is always better. You get more of a pure buttery taste.
  • Brown Sugar and White Sugar: Brown sugar brings that deep rich sugary taste to this recipe.
  • Flour: Bleached or unbleached, just make sure it’s all purpose.
  • Salt: Don’t forget it or your cookies will taste flat.
  • Cinnamon: Gives these cookies a beautiful spiced flavor.
  • Baking Soda: Gives those cookies just the lift they need.
  • Old Fashioned Oats: To insure a chewy oatmeal cookie, use old fashioned oats instead of quick cooking oats.
  • Pecans: Gives these cookies a beautiful crunch.

Can oatmeal cookies be frozen?

  • As you can see in the photo above, this recipe makes enough for an army. Around six dozen cookies to be exact. After giving the neighbors some, I still had way too many cookies for just the two of us.
  • So you bet, thank goodness, oatmeal cookies can be frozen. Just lay a gallon freezer bag on its side and start shuffling in the cookies to where they’re in layers. Squeeze the air out and lay the bag flat in the freezer. Or you can use an air tight plastic container. I like using a zip-lock because it takes up less room.
  • You’ll have a lovely stash of cookies that will last about a month in the freezer.

Pro Tip: Use two cookie sheets to bake these oatmeal cookies. When you ready to cook that second batch, placing cookies on a hot cookie sheet will cause the butter to melt too quickly and the cookies will spread. You want the cookie dough to land on a cool surface before placing in the oven.

Oatmeal Cookies with raisins and pecans on parchment paper.
What If I Don’t Like Raisins?

If you’re simply opposed to raisins, just leave them out. You can substitute mini chocolate chips instead. Next time I make these, I’m going to try Craisins.

Recipe for High Altitude Oatmeal Cookies

What I love most about this recipe, besides it being a quick and simple process, is that the raisins are soaked in the egg mixture for one hour. Making those raisins nice and soft. Rather than biting into a cookie and finding a hard raisin that’s been mixed into the dough straight out of the box.

There’s nothing better than chewy oatmeal raisin cookies.

I wish I could tell you that these cookies work at lower altitudes. I would imagine the recipe works just fine. Would someone please give them a try and let me know.

More Colorado Inspired Dessert Recipes

And if you’re looking for more, don’t miss my Dessert Category. You’ll find lots of luscious ideas. Including the most popular dessert recipe on my site from Denver’s famous Fort Restaurant Chile Chocolate Cake with Chocolate Bourbon Frosting.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Oatmeal Raisin Cookies on a decorative white plate
Print Recipe
4.72 from 14 votes

High Altitude Oatmeal Cookies

Chewy in texture, a no-fail high altitude recipe for oatmeal raisin cookies.
Prep Time20 hours
Cook Time12 minutes
resting time15 minutes
Course: Dessert
Cuisine: American
Servings: 72 cookies
Calories: 82kcal
Author: Lea Ann Brown

Ingredients

  • 3 eggs well beaten
  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • 1 Cup butter softened just enough for it to cream with sugars
  • 1 Cup light brown sugar
  • 1 Cup white sugar
  • 2 ½ Cups flour
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 Cups oatmeal Quick cooking works best.
  • ¾ cup chopped pecans

Instructions

  • In a bowl, add eggs and with a whisk or fork, beat the eggs well. Stir in raisins and vanilla and let stand for one hour, in the refrigerator covered with plastic wrap.
  • Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. I used my stand mixer for this step.
  • Dough will be stiff.
  • Drop by heaping teaspoons onto uncreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
  • Bake 350 degrees for 10 – 12 minutes or until lightly browned. Let cool 10 – 15 minutes or until cool enough to move to a cooling rack without breaking.

Notes

A recipe from Colorado Cache. 1988. The secret it soaking the raisins.
Tips for Success: 
As with any baking recipe. Oven temperatures can vary. Watch those cookies. They could be done in 9 minutes or 11 minutes. And if your oven is like mine, the first batch will take 11 minutes and by the time you’re ready to bake the last batch, the baking time could be 9 minutes. 
Use two cookie sheets to bake these oatmeal cookies. When you ready to cook that second batch, placing cookies on a hot cookie sheet will cause the butter to melt too quickly and the cookies will spread. You want the cookie dough to land on a cool surface before placing in the oven.
You can use either quick cooking or old fashioned oats for this recipe. 

Nutrition

Serving: 1cookie | Calories: 82kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 82mg | Potassium: 38mg | Fiber: 1g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

High Altitude Oatmeal Cookies … They’re What’s For Snacking