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Queso Fundido con Chorizo

By 3 Comments

Who can resist a skillet Queso Fundido con Chorizo. Melted cheese seasoned with tequila, sauteed onions, fresh tomatoes and cilantro. Sprinkle on some crumbles of browned Mexican chorizo and pass those chips please. Ready in 20 minutes, this is the perfect Mexican appetizer recipe.

Queso fundido with tequila served in a cast iron skillet and topped with cooked chorizo

About This Recipe

WOW-ing your crowd is simple with this easy to make and easy to love cheese appetizer recipe. Who doesn’t love ooey-gooey skillet queso that can be scooped up with your favorite chip and devoured.

Until now, my experience with any type of melted cheese dip was the queso in a crockpot, that famous Rotel Cheese Dip. Velveeta Cheese with ground beef and Rotel tomatoes. In a crockpot. Man, that stuff is good.

A tortilla chip dipped in queso fundido with tequila.

This skillet queso recipe for Queso Fundido con Chorizo is somewhat of a high brow version of that cheese dip with Rotel, Instead of using Velveeta, we’re using Monterey Jack Cheese, fresh tomatoes and more. Let’s take a look.

Ingredients You’ll Need

Simple in ingredients, this is what makes this recipe so darn good.

  • Fresh tomatoes
  • Sweet Onion
  • Jalapeno Pepper
  • Cilantro
  • Monterey Jack Cheese
  • Tequila
  • Browned Chorizo Sausage
  • Tortilla chips

Step by Step Instructions

I mean really, do you know anyone who can resist dipping a corn chip into melted cheese seasoned with South of the Border ingredients? And it’s so easy to make. Once the chopping is done, you’re just a few minutes away cheesy appetizer heaven.

  • Saute the vegetables: Fresh Summer tomatoes, or chopped cherry tomatoes work best here. In a pinch you could use canned tomatoes, but make sure they’re well drained. Heat olive oil in a large skillet and add the tomatoes, jalapeno and onion. Sprinkle with a pinch of salt and cook until softened.
  • Add the Tequila: Pour in the tequila and stir frequently until the skillet looks dry.
  • Time for the cheese: Turn burner down to low and add the shredded cheese. Stir constantly until the cheese is fully melted.
  • Garnish and serve: Sprinkle the queso fundido with chopped cilantro and crumbled browned chorizo (if using). If you’ve made this in a cast iron skillet, just serve from the skillet. Or transfer to a serving bowl and start
  • passing the chips.

Queso Dip FAQ’s

What Cheeses Are In Mexican Queso?

Choose the right cheese. Not all cheeses are suitable for melting. For this recipe, choose a cheese with a semi-soft texture like Monterey Jack Cheese or Muenster Cheese. They melt quickly and without much fuss.

What Kind of Pan Should I use to make Queso?

A 10-inch cast iron skillet is perfect for cooking the queso. And it’s a perfect serving container for this skillet queso rustic Mexican appetizer.

Can I Make This Recipe In A Crockpot?

Queso Fundido con Chorizo is at it’s best made on the stove-top and served immediately. But if you want a make-ahead queso, prepare it using the stovetop instructions and then use a crock pot to keep the queso warm.

Can I reheat Queso Fundido?

Queso can be reheated for personal leftovers, but to serve a perfect queso for party guests, serve it immediately while it’s creamy and perfect in texture. Reheating queso in the microwave works very well. Microwave time depends of the amount you’re reheating, and it works well to reheat queso at 50% power.

How To Eat Queso Fundido

What should I serve with Queso? Keep it simple, keep it authentic. Corn chips and warm flour tortillas = yum.

Queso fundido served in a cast iron skillet topped with cooked chorizo

This simple, twenty minute dip of melted cheese flavored with tomatoes, chiles, onion and a hit of tequila is just the thing to satisfy a sudden craving for something warm, salty and gooey. Inspired by Rick Bayless, I hope you give this queso fundido con chorizo a try.

We all love a good chips and dip recipe, and if you’re looking for a super easy fix, try this one for Hatch Green Chile Cheese Dip. Served cold, it travels well and extremely popular.

More Easy Mexican Appetizer Recipes

  • Mexican Street Corn Dip, Sweet roasted caramelized corn kernels are the foundation for this incredibly flavored treat.
  • Mexican Deviled Eggs with Chorizo, Mexican Chorizo sausage, Dijon and Sherry Vinegar turns a deviled egg into an exciting version of this classic popular appetizer.
  • Black Bean Corn Salsa with Chipotle, A perfect appetizer for that next bowl of corn chips, or a great condiment to serve over flank steak or grilled chicken. 
  • Mexican Meatballs, Easy Mexican meatballs drizzled in creamy spicy smooth cheese sauce. Perfect for your next party.  Make a double batch because these won't last long.

And if you’re looking for more Queso ideas, This White Queso Recipe is Rich, creamy and velvety. Simply the most perfect dip to serve with that big bowl of tortilla chips. Ready in under 10 minutes

And if you love Mexican food as much as we do, don’t miss my Mexican Southwest Category. You’ll find lots of fun recipes for your next fiesta, including the most popular on my site for Hatch Green Chili with Pork.

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.

Queso fundido with tequila served in a cast iron skillet and topped with cooked chorizo
Print Recipe
5 from 3 votes

Queso Fundido con Chorizo, Skillet Queso

This recipe for 20 minute Queso Fundido is the perfect Mexican appetizer recipe.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 12
Calories: 103kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup cilantro coarsley chopped
  • ½ pound Monterey Jack cheese 3 cups, shredded
  • 1 small sweet onion cut into ¼-inch dice
  • 3 tablespoons tequila
  • salt
  • 2 medium fresh tomatoes cored, seeded and cut into ¼-inch dice. Or 1 ½ cups chopped cherry tomatoes
  • 2 jalapeños seeded and minced
  • 1 tablespoon extra-virgin olive oil
  • Warm corn tortillas or corn chips for serving
  • ½ pound Mexican Chorizo browned

Instructions

  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes.
  • Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds.
  • Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips. Top with crumbled chorizo.

Notes

Choose the right cheese. Not all cheeses are suitable for melting. For this recipe, choose a cheese with a semi-soft texture like Monterey Jack Cheese or Muenster Cheese. They melt quickly and without much fuss.
Queso Fundido con Chorizo is at it’s best made on the stove-top and served immediately. But if you want a make-ahead queso, prepare it using the stovetop instructions and then use a crock pot to keep the queso warm.

Nutrition

Calories: 103kcal | Carbohydrates: 3g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 105mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 1mg

Queso Fundido with Chorizo, (Skillet Queso) … It’s Whats for a Mexican Appetizer

Cocoa Chile Grilled Butterfly Pork Chops

By 5 Comments

With a rub that somewhat resembles the flavor of a rich mole sauce, Cocoa Chile Grilled Butterfly Pork Chops are easy to prepare and exciting in flavor. Spicy chile powder, cocoa powder and brown sugar make this a sultry dinner entree.

Cocoa chile powder rubbed grilled pork chops with sauteed green beans on a rustic white plate with a wedge of lemon

Pork chops routinely make an appearance at our table for breakfast. That’s right, those super thin bone-in loin pork chops that fry up in about five minutes and served with fried eggs and home fried potatoes. Yes please.

But I seem to shy away from cooking thicker dinner pork chops simply because they turn out tough and chewy.

I finally decided to take the time to prepare a brine and a whip up a super fun rub and get better acquainted with thick pork chops. Butterfly pork chops to be exact. Butterfly pork chops on the grill to be more specific. Let’s take a look at this grilled pork chop recipe. But first …

What is a Butterfly Pork Chop?

In Culinary School we learned the primal and sub-primal cuts used by butchers when dividing a steer or hog. And I’m really glad it was a part of the curriculum. I simply feel a little smarter when I’m standing at the meat counter.

The primal cuts are the large sections that then get cut down into sub-primal cuts.

Pork has four primal cuts. Pork chops come from the loin primal. A butterfly pork chop starts with a thick boneless pork chop which is sliced horizontally, leaving a hinge at one end. So it opens up like a butterfly. Now that we have that out of the way…

Easy Brine for Grilled Pork Chops

Brining pork chops doesn’t have to be elaborate or take a long time. But why brine pork chops?

Even a 30-minute brine will help add moisture and season the meat. Don’t brine pork chops for more than two hours, or the meat becomes spongy.

The brine for these grilled pork chops is super-super simple:

  • 2 quarts water
  • ¼ cup kosher salt
  • 2 teaspoons crushed red pepper

And the process for the brine is just as simple. In a large bowl combine the ingredients and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 to 1 ½ hours.

Cocoa chile rub for grilled pork chops

This is where things get exciting. This “just the right spicy” pork chop rub is both positively unique and delicious.

It’s a combination of sweet from the brown sugar, earthy spice from New Mexico Chile Powder and the strong chocolate flavor from the cocoa powder. Let’s take a look at this grilled pork chop seasoning.

Cocoa powder, New Mexico Chile Powder and brown sugar for grilled pork chop seasoning
  • 1 Tablespoon unsweetened cocoa powder
  • 1 Tablespoon New Mexico Red Chile Powder (or ancho) Note: to learn more about chile powders and peppers, take a look at my article for Chili vs. Chile.
  • 1 Tablespoon light brown sugar

Super Easy!

Once the pork chops have been brined, simply pat them dry then press them into the rub mixture and using your hands rub the mixture over the meat to coat the chops. Shake off any excess rub and you’re ready to grill.

How to Cook Butterfly Pork Chops On The Grill

Pork is a lean meat and grills up quickly. That’s why we need to sear the chops quickly and then slow down the cooking process. We do this by creating two heat zones.

For this recipe, the pork chops have been brined and the rub has coated both sides of the pork Let’s Take a look.

How To Grill 1″ Thick Boneless Pork Chops

  • Get That Grill Nice and Hot Heat the grill to 500 degrees and then turn down the heat so the grill temperature gauge reads 350 – 400 degrees.
  • Add the Pork Chops Add the chops and cook about three minutes per side, or until you see those gorgeous grill marks. The rub for this recipe is quite dark but you’ll still be able to see grill marks underneath.
  • Create Two Cooking Zones Turn off one burner to create a cool zone.
  • Move the Pork Chops Move those chops over the burner that isn’t producing flame and let them cook. Cook them with the grill covered, turning a couple of times, until a digital read thermometer reaches 135 degrees (medium). This will take about ten minutes. You’ll have a nice crust on the outside and juicy tender meat on the inside. Watch them close, the rub has sugar, which will burn if it get too much direct heat.
  • Tent Remove the pork chops to a platter and cover with foil. Let them rest for five minutes before serving.
  • Charcoal grill instructions: Create two zones by placing the charcoal on one side of the grill. Keep the other side empty to create those two cooking zones.
Sliced grilled butterfly porkchops on a dark wood cutting board with an antique meat fork.

Cocoa and Chile Rubbed Grilled Pork Chops Recipe

This easy brine and rub for grilled pork chops has really inspired me to add thick pork chops to my shopping list more often when I’m meal planning. I hope you give this recipe for butterfly pork chops on the grill 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’re looking for a super easy pork chop dinner, don’t miss my recipe for Honey Garlic Pork Chops. A 30 minute skillet dinner.

More Recipes For Grilled Pork

And if you’re looking for something super quick and easy, don’t miss my recipe for Grilled Ham Steaks. The sweet and zesty glaze will knock your socks off.

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.

Cocoa chile powder rubbed grilled pork chops with sauteed green beans on a rustic white plate with a wedge of lemon
Print Recipe
5 from 2 votes

Cocoa And Chile Rubbed Pork Chops

With a rub that somewhat resembles a mole sauce, Cocoa Chile Grilled Butterfly Pork Chops are easy to prepare and exciting with flavor. Spicy Chile Powder, cocoa powder and brown sugar make this a sultry dinner entree.
Prep Time15 minutes
Cook Time15 minutes
Brine time1 hour 30 minutes
Course: Main Course Pork
Cuisine: American/Mexican
Servings: 4
Calories: 230kcal
Author: Lea Ann Brown

Ingredients

  • 2 quarts water
  • 1 ½ teaspoons crushed red pepper
  • ¼ cup Kosher salt
  • 4 1-inch thick butterfly pork chops or boneless pork loin chops
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon light brown sugar
  • 1 tablespoon New Mexico Chile Powder or ancho
  • Extra-virgin olive oil for brushing

Instructions

  • In a large bowl, combine the water with the red pepper flakes, salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 – 1 ½ hours.
  • Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and New Mexico Chile powder with 1 tablespoon of salt.
  • Drain the pork chops and pat dry.
  • Brush the pork chops generously with olive oil.
  • Roll the pork chops in the rub and pat to help coat the chops.
  • Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned and you can see grill marks beneath the rub.
  • Transfer the chops to the cool zone, close the grill lid and cook for about 10 -15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 5 minutes before serving.

Notes

This recipe was inspired by Texas Chef, Tim Love. I’ve made some changes to the recipe and ingredients to reflect my style of cooking. 

Nutrition

Calories: 230kcal | Carbohydrates: 5g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 134mg | Potassium: 572mg | Fiber: 1g | Sugar: 3g | Vitamin A: 815IU | Calcium: 30mg | Iron: 1mg

Grilled Butterfly Pork Chops with Cocoa Chile Rub … It’s Whats for Dinner

Arroz con Pollo, Mexican Chicken and Rice With Ham

By 7 Comments

Crispy chicken thighs nestled in rice, seasoned with a bright and lively Mexican sofrito and chopped ham. Garnished with cilantro, and green olives, Arroz con Pollo is an easy one pan Mexican chicken and rice recipe that you’ll fall in love with.

If you love Mexican Chicken dishes take a look at: Chicken Asado: Citrus juice and Mexican spices join forces to create bright and complex flavors for this easy Pollo Asado recipe. A juicy Mexican grilled chicken dinner with sheer pizzaz.

Mexican chicken and rice in a cast iron skillet garnished with cilantro and green olives

What You Can Expect From This Recipe

Arroz con Pollo, which means “rice with chicken” in Spanish, is a popular Latin American chicken recipe, one-pot chicken dinner that is so addicting in flavor, you’ll find yourself wanting to make it over and over again.

There are many versions of Arroz con Pollo. My version is made with bone-in chicken thighs, I favor this Mexican version because of the addition of chopped ham and green olives. Ham adds a delicious smoky flavor and the briny olives add some zippy zing, and color.

Bone-in chicken is seared until golden crispy then simmered with rice, aromatics and seasonings until everything is cooked tender and the flavors marry.

A mix between Spanish rice and paella, we found this to be delightful and bright in flavor. A wonderful meal to feed a family.

A hearty dish, all you need is a tossed green salad and a Mexican style dessert such as Flan.

Let’s take a look.

Noteworthy Ingredients

Here’s the line-up of ingredients that make Mexican Arroz Con Pollo such a special treat.

Nothing fancy, nothing complicated, mostly pantry items.

Arroz con Pollo ingredients. Chopped bell peppers, chopped ham, chopped onions, chopped green olives, chopped garlic and cilantro
  • Red bell pepper and orange bell pepper. Chopped. This is the beginning of what we call a sofrito. Sofrito is a fragrant and savory blend of spices and herbs commonly combined with bell peppers and onions. It’s the beginning to countless dishes, most well known for paella.
  • Chopped Onion Look for sweet onions for this recipe. Texas Sweets or Vidalia onions are perfect for this recipe. If you can’t find them, just use a yellow onion.
  • Chopped Ham. Simply purchase a ham steak at the grocery store. It not only ads a smoky salty flavor to this Mexican chicken and rice dish but also a nice texture.
  • Spanish Olives bring a salty briny colorful garnish to the overall appearance and flavor of this dish. Just coarse chop them.
  • Chicken Thighs. Bone in, skin on please. That’s where the flavor lies. Use 6 – 8 chicken thighs, depending on the size.
Arroz con Pollo, Mexican chicken and rice using chicken thighs cooked in a cast iron skillet garnished with lime wedges, cilantro and green olives.

How to Make Mexican Chicken and Rice

Once the chopping is complete, Arroz con Pollo comes together easily and all that’s left is to sit back and take in the aroma of this wonderful Spanish Meal. Let’s take a look:

  • Mise en place. Organizing and preparing ingredients in advance is always a recipe for success. Chop all vegetables, slice lime wedges, measure out rice, etc.
  • Heat a heavy bottomed pan over medium high heat, cast iron works good here. Then add oil. Once the oil is shimmering, add the chicken thighs, skin side down and cook about five minutes. Turn and brown on the other side for another five minutes.
  • Remove the chicken thighs to a sheet pan. Why? I like to broil them, skin side up to get them extra crispy. Why? Once they return to the liquid to braise, that skin won’t be tempted to turn flabby.
  • Drain most of the oil from the skillet and add the onion and bell peppers. Cook until tender.
  • Add the garlic and cook until fragrant.
  • Add the smoked ham, stirring to mix well.
  • Add canned tomatoes, tomato paste and chicken broth and stir well.
  • Add rice.
  • Nestle the chicken thighs into the rice mixture, skin side up.
  • Simmer, partially covered for 25 – 50 minutes.
Fried chicken thigh served along siMexican rice and garnished with cilantro and lime wedge.

Recipe Tips and Variations

  • Don’t care for Cilantro? Substitute chopped flat leaf parsley.
  • Use different cuts of chicken. I’ve made Arroz con Pollo using both chicken thighs and drumsticks. I like to stick with dark meat for texture and flavor, but you can also use chicken breasts here. Again, I suggest bone-in, skin on for ultimate flavor.
  • Want to spice things up? Add a medium chopped jalapeno to the sofrito mixture.
  • Not a fan of olives? Omit the olives and sprinkle on some frozen (thawed) green peas. You’ll lose the briny flavor but you’ll gain a splash of bright green color.
  • Make sure that skin is crispy. Whenever making any braised chicken recipe, it’s important to make sure that skin is crispy before it simmers in the braising liquid. This is why I like to take the extra time to broil the chicken for a short time to insure the skin is nice and crispy. Watch it close, so it doesn’t burn.

Recipe for Arroz Con Pollo

I hope you give this Mexican Arroz con Pollo 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.

More Mexican Chicken Recipes

  • Chicken Zarape, Spicy Mexican Chicken Breast. Drenched in a sweet and spicy Chipotle Cream Sauce and topped with a zesty tomato salsa. 
  • Chicken Burrito Bowl, Made with taco seasoned ground chicken breast and surrounded by bright colors and savory ingredients. This is a beautiful and healthy fiesta of a meal.
  • Chorizo Stuffed Chicken Breast, Chicken breasts are stuffed with browned chorizo, diced Hatch chile peppers and Mexican melting cheese, then rolled and coated in a Panko bread crumb and chili powder mixture.
  • Green Chile Cheese Stuffed Baked Chicken Cutlets: This is a super simple green chile stuffed chicken recipe that brings a Southwestern flair to your dinner table.

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find tons of ideas to spice up your life, including the most popular Mexican food recipe on my site for Green Chili with Pork.

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.

Mexican chicken and rice in a cast iron skillet garnished with cilantro and green olives
Print Recipe
5 from 2 votes

Arroz Con Pollo, Mexican Chicken and Rice

A one pan Mexican chicken and rice recipe that's big on flavor.
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course Chicken
Cuisine: Mexican
Servings: 6
Calories: 495kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon olive oil
  • 6 chicken thighs 6-8 thighs, depending on size
  • salt and fresh ground pepper to taste
  • 1 cup smoked ham steak cut into ¼-inch dice
  • 1 cup sweet onion chopped
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 15 ½ ounce canned tomatoes undrained
  • 1 tablespoon tomato paste
  • 2 cups chicken broth
  • 1 cup rice preferably long-grain
  • 2 tablespoons chopped fresh cilantro
  • ½ cup chopped green olives

Instructions

  • In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with salt and pepper. Cook the chicken, turning, until well browned, about 10 minutes in all.
  • Remove chicken to a sheet pan and heat oven to broil.
  • Pour off all but 2 tablespoons of the fat from the frying pan.
  • Reduce the heat to moderately low. Add onion and bell peppers to the pan and cook stirring occasionally until tender. About 5 minutes. Add garlic to the pan and cook until fragrant. Add ham and cook for two minutes, stirring occasionally.
  • In the meantime, broil the chicken thighs, skin side up for about 1 – 1 ½ minutes to further crisp the skin.
  • Add the tomatoes, tomato paste and broth, and bring to a simmer. Stir in the rice and add the chicken thighs, snuggling them into the rice mixture.
  • Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 25-30 minutes. Sprinkle with chopped cilantro and green olives.
  • Serve with lime wedges.

Notes

10 min Cook Time: 50 min Servings: Serves : 4 Source: foodandwine.com

Nutrition

Calories: 495kcal | Carbohydrates: 36g | Protein: 31g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 128mg | Sodium: 1172mg | Potassium: 815mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1581IU | Vitamin C: 77mg | Calcium: 58mg | Iron: 3mg

Black Cod with Miso Glaze Served over Coconut Ginger Rice

By 7 Comments

Buttery and tender black cod is marinated in a magical miso ginger garlic glaze. Seared stovetop and finished in the oven, this easy black cod with miso will make you feel like a famous chef in your own kitchen.

I’ve also used black cod to make tacos. Take a look at my recipe for Tequila Lime Fish Tacos with Cod.

Sablefish cooked in miso glaze served on coconut rice and garnished with chive spears

Exactly what is black cod?

The black cod called for in this recipe isn’t a species of cod at all. It’s sablefish, also known as butterfish. Sablefish is highly prized for its rich buttery flavor, which is why it earned its nickname as butterfish. It’s high fat content provides a rich flavor and silky texture. All of which makes it a popular fish for smoking.

Sablefish inhabit deep sea waters from central Baja California to Japan and the Bering Sea.

Once cooked, black cod offers pearly white fillets with large delicate tender flakes. The texture is rich, melt-in-your-mouth velvety. The flavor is sweet and buttery.

Sablefish is rich in nutrition, having about the same omega 3 fatty acids as salmon.

It’s possibly the best fish I’ve ever eaten.

And despite the overwhelming popularity of this recipe, sablefish remains a sustainable choice due to the well managed fisheries.

If you google “recipe for black cod” your find first and foremost many returns for black cod with miso. This recipe was made famous by Chef Nobu Matsuhisa who first served it in the 80’s at his original Southern California restaurant. He then published the recipe in Nobu, The Cookbook, where it made its way into the home cook’s kitchen.

No wonder it’s so popular, it’s simple to prepare and incredibly flavorful.

Where to buy this fish

So where to can you buy black cod? If you have a reputable market available to you, Whole Foods is an example, that focuses in sustainable and quality seafood purchases, you should be able to find black cod. Just ask your seafood monger about sablefish.

I received black cod in my most recent shipment from Sitka Salmon Shares. And I am beyond thrilled that I now have my very own stash of black cod in the freezer.

Blast-frozen at the peak of freshness, this black cod is as fresh as I could ever dream of purchasing in Colorado.

With that said, let's take some of that fresh fabulous flash frozen seafood and make this famous recipe for black cod with miso glaze.

Noteworthy ingredients

Let’s make sure we’re familiar and understand the ingredients and how they benefit this recipe for Sablefish In Miso Glaze

  • Sake: Sake is a Japanese fermented rice wine, that moderately boozy drink that you get at your local sushi place. Sake is mildly sweet and clean with a well balanced combination of astringent and savory flavor. Which makes it an excellent marinade for for this recipe. Wine makes an great marinade because it has tartaric and malic acids that help carry the flavor into the protein. If you don’t have sake, you can substitute Dry Sherry.
  • Mirin: Mirin is another Japanese rice wine that is subtly sweet Japanese Rice Wine. It’s the secret behind the unami flavor you find behind many Japanese dishes like teriyaki and ramen. It’s similar to sake but with more sugar and lower alcohol. I can’t find Mirin in my local liquor store, so purchase Kikkoman which is labeled aji-mirin, which means “tasted like mirin”. You can also substitute Dry Sherry or Sweet Marsala wine for mirin.
  • White Miso Paste: White miso is made from soybeans which has been fermented with rice. The color is white to light beige and it has a sweet flavor. It has a texture like peanut butter. We commonly know it as the main ingredient in Miso Soup.

This stellar line-up of marinade ingredients bring the unique flavor to this black cod with miso.

Sablefish black cod with miso glaze served on coconut rice and garnished with fresh chives

Recipe for Black Cod Miso Nobu

This recipe which seems so special and mysterious is actually very easy to make. And very high on the reward chart. The marinade ingredients come together with no fuss at all.

The original recipe calls for a two-day marinade. I adapted the recipe and marinated the black cod for only about six hours because I didn’t plan ahead. The flavor result was remarkable.

With the blast frozen method from Sitka Salmon Shares, I am assured that I have extremely fresh fish, so the next time I prepare this recipe, I will feel safe to go with the two-day marinade. That should elevate those flavors even more.

After the marinade, the recipe comes together quickly.

  • Coat an oven safe skillet with a little oil. Sear the fish, skin side up until the fish browns and blackens. About 2 – 3 minutes. I used my cast iron skillet.
  • Turn the fish over and repeat.
  • Move the fish to a pre-heated 400 degree oven and cook until fish is no longer opaque and is flaky.
  • Serve immediately.

I served this black cod with miso glaze over a mild and creamy coconut rice. We liked the choice.

Serving Suggestions

You could also serve this black cod recipe with

  • Sauteed baby bok choy, I like this recipe from Martha Stewart.
  • With easy soba noodles
  • Or even forbidden black rice would compliment the end color of this beautiful seafood dish.
Black cod with miso served with soba noodles.
Black Cod with Miso served with Soba Noodles

I hope you give this very special and easy black 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 favorite recipe for sablefish, let me know, I’d love to give it a try.

More Seafood Recipes

This Recipe for Ling Cod is another one of our favorites from the Sitka Salmon website. Easy and topped with lemon aioli and served over wilted Swiss chard makes this a restaurant quality feel special seafood meal.

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

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.

Print Recipe
5 from 5 votes

Black Cod with Miso Glaze

Seared stovetop and finished in the oven, this easy black cod with miso will make you feel like a famous chef in your own kitchen
Prep Time15 minutes
Cook Time16 minutes
Marinade6 hours
Course: Main Course Seafood
Cuisine: Japanese
Servings: 8
Calories: 692kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup sake I used sherry
  • ¼ cup mirin
  • 4 tablespoons white miso paste
  • 3 tablespoons sugar
  • 4 black cod fillets about ½ pound each
  • For The Coconut Rice
  • 2 Tablespoons unsalted butter
  • 1 ½ Tablespoon fresh ginger minced or zested
  • 1 clove garlic minced
  • 1 Cup Jasmine Rice rinsed and drained
  • 1 cup coconut milk well shaken
  • ½ cup water
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • 1 teaspoon lime zest more for garnish

Instructions

  • 6-8 hours before cooking, marinate the black cod. If you feel comfortable that you have very fresh fish, marinade for up to 2 days.
  • Bring the sake (or sherry), mirin, miso paste and sugar to a boil in a medium saucepan over medium high heat. Let boil for 30-45 seconds to evaporate the alcohol. The miso glaze will turn a caramel color. Remove from heat and cool to room temperature.
  • Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 6 – 8 hours. For even better results, marinate for 2 to 3 days in advance.
  • To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over medium-high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Coat the cod with a little oil then place the fish skin-side-up on the pan and cook until the flesh of the fish browns and blackens in spots, about 3 minutes.
  • Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
  • For the Coconut Rice
  • Melt the butter in a heavy 4-quart saucepan over medium heat. Add the ginger and garlic, and cook, stirring, until just fragrant. Add the rice  and cook, stirring, for 1 minute.
  • Add the coconut milk, water, salt, sugar, and bring to a boil over medium-high heat. Stir in the lime zest. Reduce the heat to low, cover, and simmer until the rice is tender, about 15 minutes.
  • Let stand off the heat, covered, for 5 minutes. Fluff with a fork, top with more zest, if you like, and serve.

Notes

Serving size = ¼ pound fish fillet per person.
If serving this with soba noodles, simply prepare the noodles per package directions and toss the noodles with 2 Tablespoons rice vinegar and 2 Tablespoons of Toasted Sesame oil. Season with salt and pepper if you wish. Garnish with green onions.
Sablefish or Black Cod is in season and can be purchased March – November.

Nutrition

Calories: 692kcal | Carbohydrates: 30g | Protein: 107g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 327mg | Sodium: 2585mg | Potassium: 1710mg | Fiber: 1g | Sugar: 7g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg

Old Fashioned Classic Macaroni Salad, Perfectly Sweet, Creamy and Tangy

By 16 Comments

This is a recipe for a creamy macaroni salad combing mayonnaise and vinegar for that good old-fashioned sweet tangy flavor. This Classic Macaroni Salad has been in our family forever, and if you’re looking for make ahead cold salad recipes, this is perfect for any picnic, backyard BBQ or pot luck.

Classic old fashioned macaroni salad served in a white bowl garnished with celery leaves

About This Recipe

This recipe was first posted in August of 2012 – Updated 6/2020 with new photos.

How about this for a classic kid friendly dinner. Hot Dogs, Classic Macaroni Salad and watermelon. Sounds like Summer to me.

Nothing says Summer like the best old-fashioned classic Macaroni Salad. With eggs, crisp vegetables and the perfect creamy sweet and tangy dressing. This recipe is just like you remember from your childhood. This recipe and my mom’s Classic Potato Salad are staples for our Summertime meal plans.

Elbow Macaroni Summer Pasta Salad recipe with celery and hard boiled eggs

Noteworthy Ingredients

I’ve had this Classic Macaroni Salad recipe as long as I can remember, and it brings back so many Summertime pot luck and picnic memories from my childhood. It’s an old fashioned macaroni salad recipe that everyone loves. Let’s take a look:

  • Elbow Macaroni: Is there anything more traditional that elbow macaroni for an old fashioned macaroni salad? Any brand will do, but I prefer to purchase American Beauty Brand Pasta. Why? Because I’m a 3rd generation Kansas Wheat Farmer, and American Beauty purchases United States Grown wheat from American Farmers to make their pastas.

Dressing For Macaroni Salad

Using a traditional of mix of mayo, vinegar and mustard, this dressing for this macaroni salad is a perfect blend of sweet, tangy and creamy. Take a look at what makes this dressing so special:

  • Mayonnaise: Don’t skimp on flavor here by purchasing a low fat mayonnaise. Just stick with regular Hellman’s or Best Foods Brand. I wish I could purchase Duke’s here in Colorado, but no such luck. A full fat mayonnaise is thicker, creamer and more flavorful.
  • Sour Cream: This is something I addd as the years went on. I didn’t have enough mayo one time when making this recipe, so added in some sour cream to make up the difference. That little bit of tangy flavor sour cream brought to the party really kicked things up a bit. So, I’ve used it ever since. Again, full fat please.
  • Dijon Mustard: Again, my addition. My mom used to make this recipe with plain yellow mustard. I felt adventurous one day and added Dijon in it’s place, and I’ve never looked back. It still brings that distinctive mustard flavor, but is a little more intense and complex. Why? It’s made with black mustard seeds and white wine. Yellow mustard is made with the milder yellow mustard seeds.
  • Sweet Pickles and Sweet Pickle Juice: In our books, a classic macaroni salad would’t be classic at all with out a sweet factor. And the best way to get that sweet factor is with sweet pickle juice and diced sweet pickles. I like to use pickles from my homemade Sweet and Spicy pickle recipe. You make this recipe easier and use sweet pickle relish if you’d like or Bread and Butter Pickles from the store work great.
  • Sweet Onion: Texas sweet onions, or Vidalia onions work beautifully for this recipe. Or yellow onions. I wouldn’t substitute red onion, even though it was add color, the flavor has a strong bite and would overwhelm the balance of salad.
  • Celery: Its not a classic macaroni salad with some diced celery. And make sure you fine chop some of those delicate celery leaves for added celery flavor, color and texture.
  • Hard Boiled Eggs: Macaroni salad with eggs is the only way I’ve ever made it. Chopped fine, adds color and creamy flavor. Cook a couple extra hard boiled eggs and cut them into wedges for garnish.
  • Chives: Chives aren’t only for garnish. Fine chop them to add another depth of delicate onion flavor. Chives also have a hint of garlic flavor. Perfect for dressing for macaroni salad.
  • Pasta Cooking Water: f I've said it once, I've said it a hundred times. If you let that water from cooked pasta go down the drain, you're throwing away liquid gold. That cloudy starchy liquid is cooked pasta's best friend. It can turn elbow macaroni into that silky, saucy pasta of your dreams. It's filled with salt and starch and when combined with fat (mayo in this case), results in a luxurious sauce. Instead of letting that water drain through your colander, right before draining, just take a 1 cup measuring cup and dish out some of that hot water. It helps to emulsify any sauce you're adding to any pasta.
Classic macaroni salad with mayonnaise, celery, onion and green olives garnished with celery leaves and hard boiled egg

Classic Macaroni Salad Recipe

I hope you give this creamy homemade macaroni salad recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.

And if you have a favorite picnic pasta salad, let me know, I'd love to give it a try.

More Pasta Salad Recipes

  • Pioneer Woman’s Best Macaroni Salad This is Ree Drummond’s favorite take on Macaroni Salad. A tangier version with black olives.
  • Old Fashioned Amish Macaroni Salad Straight out of a cookbook from Lancaster, PA, An authentic Amish pasta salad recipe that's bold in flavor and creamy in texture. This recipe is on the sweeter side.
  • Smoked Mozzarella Penne Pasta Salad With baby spinach, roasted red bell pepper and an outstanding Parmesan cream sauce. This unique and hearty pasta salad recipe can be made in advance, will wow guests at your next potluck.
  • The Best Pasta Salad Recipe – Ever Take a look at this wonderful pot luck, crowd pleasing Summer pasta salad.  Salty bacon and sweet onions…always a winner, chewy cheese tortellini with a fresh crunch of broccoli, colored with red tomatoes, with a creamy sweet unique dressing.

And check out my Chicken Macaroni Salad if you're looking for a main course pasta dish.

And if you’re in the mood to browse for more Side Dish Recipes, don’t miss my Sides Category You’ll find the most popular side dish on my site for Broccoli Cheez Whiz Minute Rice Casserole.

And don’t miss my line-up of 4th of July Side Dishes. There’s something for everyone.

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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Elbow Macaroni Summer Pasta Salad recipe with celery and hard boiled eggs
Print Recipe
5 from 1 vote

Old Fashioned Classic Macaroni Salad

Make ahead, Classic Macaroni Salad recipe, perfect for any potluck or picnic thrown your way.
Prep Time20 minutes
Cook Time12 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 6
Calories: 410kcal
Author: Lea Ann Brown

Ingredients

  • 3 cups elbow macaroni
  • Salt and freshly ground pepper
  • For the dressing:
  • ⅓ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon Dijon mustard
  • 1-2 teaspoons sweet pickle juice
  • ½ sweet onion finely chopped
  • 3 celery ribs finely chopped, leaves reserved and finely chopped
  • ⅛ cup sweet pickles finely chopped. Or more if you want a sweeter salad.
  • 2 hard-cooked eggs chopped
  • ⅛ cup fresh chives chopped
  • ½ cup pasta cooking water

Instructions

  • Bring a pot of salted water to a boil over high heat. Reduce the heat to medium, add the 3 cups elbow macaroni, and cook according to package directions to the "tender" stage. With a measuring cup, save some of the pasta cooking water. Drain the macaroni.
  • For the dressing: Combine the mayonnaise, sour cream, Dijon, pickle juice, salt and pepper. Stir to mix well.
  • Add the onion, celery and chopped pickles. Add the macaroni and about ½ cup of the starchy macaroni hot cooking water. Add the celery, onions, celery leaves, chives and chopped hard boiled egg. Gently stir. Garnish with celery leaves and wedges of hard boiled eggs.

Nutrition

Calories: 410kcal | Carbohydrates: 58g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 194mg | Potassium: 236mg | Fiber: 3g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Homemade Old Fashioned Macaroni Salad … It’s Whats for Summer