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Blue Cheese Wedge Salad With Saison Ranch Dressing

By 27 Comments

The classic blue cheese wedge salad recipe takes on a new twist by using a saison-style beer in place of vinegar in the light and creamy buttermilk ranch dressing. Make this essential steakhouse salad at home. It’s easy.

Wedge Salad with Buttermilk Ranch Dressing.

Iceberg lettuce rules! Crisp and refreshing, I wouldn’t think of putting anything else on my bacon, lettuce and tomato sandwich.

And cut into a wedge and sprinkled with crumbled bleu cheese, crispy bacon and smothered in a creamy dressing spiked with Saison beer, it may be the most perfect blue cheese wedge salad creation ever.

I’ve heard people refer to the wedge as lazy. Yes, it’s easy, but served with perfectly sizzled steak off the grill that took only minutes to cook, you can call me lazy any day.

It can also be a perfect light meal for a lazy summer day.

I thought it would be fun to try this tipsy version of the classic iceberg wedge salad, a recipe I found in a Colorado Cookbook, Tasting Colorado. The book showcases Colorado cuisine from classic Western fare to global favorites. Most of which come from well known Colorado Restaurants, hotels and Brew pubs.

This recipe is courtesy of New Belgium Brewery in Fort Collins, makers of the popular Fat Tire Beer. Their saison-style beer is used in place of vinegar and it creates a nice contrast to the creaminess of the mayonnaise.

Wedge salad with saison buttermilk ranch dressing.

Tips For Success

  • Choose a large light weight head of iceberg lettuce. The lighter the weight will mean that the leaves of the lettuce are not so tightly packed together. It will be easier to eat and the dressing will find it’s way into more crevices.

The recipe states that the employees of New Belgian, are always thinking up new ways to use their beers in recipes. Their Saison-style beer is used in this Wedge Salad Dressing recipe. I’ve dubbed this The Drunken Wedge.

Wedge Salad Serving Suggestions

This Iceberg Wedge Salad makes a wonderful like dinner or a perfect side dish for your favorite steak, like this recipe for Italian Flank Steak recipe for Steak Tagliata.

Aside from a steak, serve a wedge with a Steakhouse Burger, a wedge with roast chicken, or just a wedge with lots of warm bread and a glass of red wine. A retro delight, a wedge salad is a retro delight.

And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

Don’t miss my category for Salad Recipes, you’ll find lots of fresh options, including the most popular on my site for a tossed salad with Homemade Blue Cheese Dressing.

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.

Wedge Salad with Buttermilk Ranch Dressing.
Print Recipe
5 from 2 votes

Blue Cheese Wedge Salad with Saison-Ranch Dressing

A fun version of a classic wedge salad. Beer is used to flavor the creamy dressing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 4
Calories: 501kcal
Author: Lea Ann Brown

Ingredients

  • 1 head iceberg lettuce outer leaves removed, rinsed and quartered
  • ½ Cup bleu cheese crumbles
  • 4 slices thick-cut bacon fried, drained and crumbled
  • 4 green onions thin sliced
  • 12 grape tomatoes halved
  • Fresh cracked black pepper
  • 2 hard boiled eggs optional, sliced
  • Dressing:
  • ½ Cup mayonnaise
  • ¼ Cup buttermilk
  • ¼ Cup New Belgium Saison style beer or other farmhouse ale
  • 1 Tablespoon lemon juice fresh squeezed
  • ¾ teaspoon garlic powder
  • 1 teaspoon honey

Instructions

  • For The Dressing: Combine the mayonnaise, buttermilk, beer, lemon juice garlic salt and honey in a small bowl and mix well. Chill until ready to serve.
  • For The Salad: Place the quartered iceberg lettuce in the center of 4 plates and drizzle with Saison-Ranch dressing.
  • Dividing evenly between the plates, sprinkle the bleu cheese crumbles, bacon and green onions over the top of the wedges. Arrange the tomatoes and eggs around the base of the salad and the edges of the plates. Sprinkle with fresh cracked black pepper.

Notes

Tips for Success:
Choose a large light weight head of iceberg lettuce. The lighter the weight will mean that the leaves of the lettuce are not so tightly packed together. It will be easier to eat and the dressing will find it’s way into more crevices.

Nutrition

Calories: 501kcal | Carbohydrates: 12g | Protein: 14g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 143mg | Sodium: 1154mg | Potassium: 526mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1536IU | Vitamin C: 19mg | Calcium: 157mg | Iron: 1mg

Blue Cheese Wedge Salad with Saison-Ranch Dressing…It’s What’s For A Salad

Limoncello Chicken Wings (Italian Chicken Wings)

By 33 Comments

If you’re looking to shake up your wing game with a fresh bold new flavor, these Limoncello Chicken Wings are a must try. A marinade of sweet Limoncello liqueur, fresh lemon, and a savory mix of rosemary and oregano brings bold flavor with a citrusy zing. Whether you bake them in the oven or throw them on the grill, these Italian Chicken Wings are crowd pleasers.

Limoncello chicken wings on a plate served with vidalia onions.

I truly enjoy recreating dishes I’ve ordered at restaurants. And after ordering these Limoncello Chicken Wings as an appetizer at one of our local restaurants, Marco’s Coal Fired Pizza, I couldn’t wait to make them at home and share the recipe with you.

And it even gets better, Instead of trying to guess the ingredients, I have the official recipe shared with me, from the restaurant.

Limoncello Chicken wings start with a marinade combination of Limoncello Liqueur, fresh lemons and Italian herbs. The result is a uniquely bright flavored wing.

Why This Recipe for Works

This is one of Denver’s most popular Chicken Wing Recipe and here’s a few reasons why.

  • Marinating the wings in sweet/tart Limoncello Liqueur not only infuses some irresistible flavor, the liqueur tenderizes the wings by breaking down the proteins. Which also allows more flavor into the meat.
  • Using fresh lemons insures that this recipe is fresh with lemony goodness.
  • Italian herbs such as rosemary and oregano compliment this Italian chicken wing recipe.
  • This recipe can either be baked in the oven or preferably grilled.
  • Hearty enough for a light dinner, these Italian chicken wings are more commonly served as an appetizer, as it’s a great starter for pizza, or even spaghetti and meatballs.

What Makes These Italian Chicken Wings?

  • To start with Limoncello liqueur is an Italian liqueur typically made in the Southern region of Italy. Specifically Naples, Sicily and the Amalfi Coast.
  • Traditional Italian herbs, rosemary and oregano are added for flavor.

Ingredients You’ll Need

Ingredients to make Italian Chicken Wings.
  • Limoncello Liqueur
  • Chicken Wing Pieces: A good mix between drumettes and wingettes.
  • Herbs and Spices: Dried Rosemary, Dried Oregano, Kosher Salt and Red Pepper Flakes for a bite of heat.
  • Fresh Lemons: Cut into quarters and seeded.

Ingredient Substitutions

  • Rosemary: Feel free to substitute fresh rosemary for dried rosemary. However, fresh oregano has a different flavor profile than dried oregano. Stick with dried oregano for this recipe.
  • Chicken: This marinade would work well with bone-in, skin on chicken thighs.

How To Make Italian Chicken Wings, Step by Step

Step 1, how to make Italian Chicken Wings
Step 2: How to make Italian chicken wings.
  1. Step 1: Make The Limoncello Marinade: Place the quartered seeded lemons, limoncello, rosemary, oregano, salt, red pepper flakes and olive oil in a food processor. Blend until smooth, about 1 minute.
  2. Step 2: Blend until smooth, about 1 minute.
Step 3: Marinating Italian Chicken Wings.
  1. Step 3: Pour the marinade over the chicken wings, mix well to coat. Cover with plastic wrap and place in refrigerator for 8 hours or overnight.
Cooked Limoncello Chicken Wings on a plate served with Vidalia onions.
  1. Step 4: Cooking the Wings: Preheat grill to 400 degrees, then lower to 375. Using tongs, place chicken wings on the hot grates shaking some of the marinade from each wing. Grill about 15 minutes per side, or until internal temperature reaches 165 degrees.

Serving Tips

  • The restaurant serves these Italian Chicken Wings with sauteed wedges of Vidalia Onions. They also provide a wedge of Focaccia bread.
  • Sprinkle with chopped parsley or chopped chives.
  • Add a wedge of lemon for garnish.
  • I’d love to come up with a perfect dipping sauce for these wings. I’ve not tried it, but check out this recipe from Food and Wine Magazine for Pepperoni Sauce. Sounds interesting.

Pairings

FAQ’s

Can I Use Homemade Limoncello vs. Store-Bought?

Yes! And even better yet. You’ll have bragging rights over your attention to detail and going that extra mile. Either homemade or store purchased limoncello work well here.

How Can I Get Extra Crispy Skin Without Frying?

Grilling these wings is the best method for crispy skinned chicken wings. As you place the wings on the grill, let some of the marinade drip from the wing. As far as oven baking, a the baking powder method works well, however, we can’t use it due to the marinade. Again, before placing the wings on baking sheets, let some of marinade drip off, use grates so air can circulate around the wings, and if you’re still not satisfied, place them under the broiler for a brief time.

Can I Prep These Wings Ahead For A Party?

That’s the beauty of this recipe. The wings can be marinated for up to 24 hours, so you can do all of the prep work the day before. As far as cooking, these wings are best cooked and served quickly. I would like to add, that they are good at room temperature. So you can cook them about an hour ahead of time, plate and garnish until ready to serve.

Storage:

Store any leftover chicken wings in the refrigerator for up to 4 days. To reheat, use an air-fryer to maintain crispiness, or a low heat oven.

Recipe for Limoncello Chicken Wings

I hope you give this recipe for Limoncello Chicken Wings and try, you’ll surprise your guests with a unique alternative to traditional Buffalo Chicken Wings.

More Chicken Recipes You Might Like

And if you’re looking for more chicken recipes, don’t miss my Chicken Category, where you’ll find lots of great ideas. Including the most popular chicken recipe on my site for this Italian Chicken Recipe for Chicken Mushroom Spinach Skillet.

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.

Limoncello Chicken Wings.
Print Recipe
4.50 from 2 votes

Limoncello Chicken Wings (Italian Chicken Wings)

Chicken wings are seasoned with fresh lemons, lemon juice, Limoncello liqueur, rosemary and oregano. You're going to flip over this Italian chicken wing recipe.
Prep Time15 minutes
Cook Time30 minutes
Marinate1 day
Course: Appetizer Recipes
Cuisine: Italian
Servings: 8
Calories: 435kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ whole lemons quartered and seeded
  • 6 teaspoons Dried Rosemary or 6 Tablespoons fresh rosemary
  • 2 teaspoons Dried oregano
  • 1 Tablespoon Kosher salt
  • ½ teaspoon Crushed Red pepper flakes or ½ teaspoon if you want more heat
  • ½ Cup Limoncello Liqueur
  • ¾ cup Extra virgin olive oil
  • 4-5 pounds Chicken wings a good mix of drumettes and wingettes

Instructions

  • Place the quartered seeded lemons, limoncello, rosemary, oregano, salt, red pepper flakes and olive oil in a food processor. Blend until smooth, about 1 minute.
  • In a bowl, fully coat the chicken wings with the marinade and place in the refrigerator for at least 8 hours and up to 24 hours.
  • To grill: Preheat grill to 400 degrees, then lower to 375. Using tongs, place chicken wings on the hot grates shaking some of the marinade from each wing. Grill about 15 minutes per side, or until internal temperature reaches 165 degrees.
  • To oven bake: Place wings on sheet pans, preferably sheet pans with grates. The grates allow the wings to be elevated, allowing air to circulate for more even cooking and a crisper wing. Bake at 450 degrees for 15 minutes. Remove pans from oven and using tongs flip the wings over and switch the pans, so that the one on the top rack are now on the lower rack. Cook another 15 minutes or until wings are crispy all over. If needed, move the wings under the broiler to crisp them up.

Nutrition

Calories: 435kcal | Carbohydrates: 7g | Protein: 28g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 1857mg | Potassium: 253mg | Fiber: 1g | Sugar: 6g | Vitamin A: 272IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

Limoncello Chicken Wings (Italian Chicken Wings) …It’s What’s for Dinner.

Easy Homemade Teriyaki Sauce for Teriyaki Grilled Salmon

By 19 Comments

Basting every five minutes with teriyaki sauce creates a rich teriyaki glaze for salmon. Teriyaki Salmon On The Grill with Homemade Teriyaki Sauce brings an out of this world flavor combo and one of the easiest meals you can prepare. Tender, flaky and fabulous this Teriyaki Grilled Salmon may just become you go-to grilled salmon recipe.

Don’t miss this recipe for Maple Syrup Salmon. A combo of Maple Syrup, salmon and soy sauce makes a great glaze for oven roasted Salmon.

Salmon filet glazed with Teriyaki auce with grilled peaches and chives

Teriyaki Grilled Salmon with grilled peaches = Summer.

About This Recipe And Why It Works

I don’t know about you, but each year we make a big fuss over the arrival of Copper River Salmon. Sweet, tender, buttery…melt in your mouth. We like it better than any other salmon that we find in our markets in Colorado.

The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova.

Salmon that swim in these pristine waters are challenged by its length and its strong cold rapids.

Consequently, Copper River Salmon are strong, robust and healthy with natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. I used my first purchase of the season to make this easy teriyaki salmon.

Note: This recipe can be made with Copper River Salmon, King Salmon or Coho Salmon. Or even farm raised salmon. If purchasing farm raised salmon, I suggest purchasing from Whole Foods. Their salmon is farm raised, but it’s done so in ocean waters. You can read about it in my recipe for Peach Glazed Salmon.

Teriyaki Grilled Salmon – How To

Grilling salmon is simply about the easiest dinner option you can think of. And as much as we like grilled burgers and hotdogs, salmon on the grill comes in 3rd place. It’s easy, quick, delicious and super healthy.

Do you have a a bottle of teriyaki sauce lingering on your refrigerator door that you’ve purchased from the grocery store? You should really try homemade. It’s easy and tastier.

Let’s take a look:

How To Make Easy Teriyaki Grilled Salmon

  • Grill Temperature For Salmon First, heat the grill so that it reaches 500 degrees.
  • Prep That Salmon While the grill is heating, using a basting brush, coat the flesh of the salmon with olive oil and season with salt and pepper.
  • Prep that Grill With your grill brush, clean the grates well. Then with the silicone basting brush, brush the area that you’ll be using to grill the salmon with olive oil.
  • Turn Down the Heat Turn down the heat of the grill down so it registers 400 – 450 degrees. Why so hot? The high heat will sear the outside of the salmon leaving the inside tender, flaky and moist.
  • Place Salmon On Grill Place the salmon on the oiled grates skin side down. Close the lid and let the salmon cook for about 15-20 minutes. Basting the salmon with the teriyaki sauce every 5 minutes.
  • Plate that Salmon When the salmon is done, it can easily be removed from the skin. Move the skinless salmon to a clean plate and you’re ready to serve.

How Can You Tell When Salmon Is Done On The Grill?

Just press lightly on the top of the salmon. If it appears to be at flaking stage, it’s done. Remove it quickly. You may also see some albumin starting to seep through the flakes of the fish. This is the protein in liquid form that has started to coagulate. It’s another signal that the fish is cooked.

Teriyaki Salmon with Pineapple

Grilled pineapple rings with teriyaki grilled salmon is a natural pairing. Just grill the rings of pineapple along side the salmon, basting with the teriyaki sauce as you baste the salmon. The heat will create a nice teriyaki salmon glaze and a teriyaki glaze for the pineapple.

But think outside that pineapple ring. I’ve made teriyaki salmon on the grill so many times, it’s just so easy and perfect with grilled fruit.

Think peaches next time you fire up that grill. Follow the same instructions, placing peach halves flesh side down on the grill. When they appear soft and fragrant, they’re done. Perfect Summer meal.

Oven Teriyaki Salmon

I’m a fair weather griller, and I live in Colorado. My grill cover goes on sometime during the month of November and doesn’t come out of hibernation until April.

You bet I make oven teriyaki salmon during the winter months. It’s super easy.

  • Just preheat oven to 400 degrees.
  • Place salmon, skin side down on a sheet pan fitted with a grate. The grate will simply help the air circulate around the salmon for more even cooking.
  • Place the salmon fillets in the hot oven. Cook for 20 minutes basting with the teriyaki sauce every 5 minutes. The heat from either the oven or the grill turns that teriyaki sauce into a lovely rich teriyaki salmon glaze.

Salmon sense: Salmon is good for you, as it is loaded with Omega-3 oils, which are recommended by the American Heart Association. Your heart is not the only part of your body that benefits from salmon consumption: studies have found that fish oil may help combat such ailments as psoriasis, rheumatoid arthritis, breast cancer and migraines.

This is a wonderful Summer meal, and especially when served with this No-bake Key Lime Pie for dessert … just sayin.

Grilled salmon with homemade teriyaki sauce and grilled peaches

Recipe For Teriyaki Grilled Salmon using Homemade Teriyaki Sauce

I hope you give this teriyaki salmon recipe with homemade teriyaki sauce 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 grilled salmon recipe, let me know, I’d love to give it a try.

Some More Of Our Favorite Salmon Recipes

And if you’re looking for more seafood recipes, don’t miss my seafood category. You’ll find lots of great recipes, along with 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.

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5 from 1 vote

Grilled Salmon Teriyaki

Homemade teriyaki sause is so much better than store bought. And so easy to make. Use it to make this super easy grilled salmon teriyaki.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 229kcal
Author: Lea Ann Brown

Ingredients

  • For the Teriyaki Sauce
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • 1 cup water
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • ¼ cup plus 1 tablespoon brown sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • For the Grilled Salmon
  • 2 Salmon Fillets
  • ½ teaspoon olive oil
  • Salt and Pepper to taste

Instructions

  • Mix the cornstarch and ¼ cold water together in a small measuring cup or bowl, and mix well until the cornstarch is completely dissolved.
  • Place the remaining ingredients in small sauce pan and bring to a low simmer.
  • Add the cornstarch mixture, whisking as you add it in.
  • Cook for about 2 minutes or until desired thickness.
  • Heat grill to 500 degrees. And then lower heat to 350 – 400 degrees
  • Lightly oil the grates with the olive oil
  • Place salmon fillets skin side down on the grates
  • Cook for 20 minutes basting with the teriyaki sauce every 5 minutes.

Notes

If you want to get more of a crust on the flesh of the salmon. Start cooking the salmon on oiled grates flesh side down. Let it cook for about 5 minutes, then using a grill spatula, turn the salmon so it’s now cooking skin side down. From this point, baste the salmon every five minutes with the teriyaki sauce.
Pair With: Pineapple Slaw
Pineapple coleslaw served in an oval white bowl. Topped with pineapple tidbits and chives.
 
 

Nutrition

Calories: 229kcal | Carbohydrates: 54g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1638mg | Potassium: 98mg | Fiber: 1g | Sugar: 44g | Calcium: 29mg | Iron: 1mg

Teriyaki Grilled Salmon …It’s What’s for Dinner.

Marie Rose Sauce Recipe for Battered Cod

By 31 Comments

Marie Rose Sauce Recipe, a classic sauce for any seafood but especially good with battered cod. A creamy cocktail sauce, a seafood sauce, it’s a combination of mayonnaise, ketchup and Tabasco Sauce. A scrumptious sauce for fried fish.

battered and fried cod served with Marie Rose Sauce

About This Recipe

Fried Fish Filets. They’re mighty good. About once a month, I’ll innocently be driving down the street and my car will mysteriously pull itself into a McDonalds and I suddenly find myself eating a Filet-O-Fish Sandwich. I don’t get fries, so the guilt level is minimal.

I’ve been wanting to make my own Filet-O-Fish at home, or some version of breaded fish so pulled out my Marie Rose Sauce with Battered Cod recipe. Simply served over greens that were tossed with lemon juice and olive oil, the Marie Rose Sauce was a perfect fried fish dipping sauce.

I loved this sauce for fried fish so much I decided to be a grown up and make homemade battered fish fillets. I found this Marie Rose Sauce Recipe (below) for Battered Cod over at Food and Wine Magazine.

The batter for fried fish is a good solid recipe with a beautiful coating leaving the fish tender and flaky inside. 

And since I’ve written this post, I wanted to pass along a brand of battered cod filets that I find to be very acceptable in lieu of frying your own fish at home. 365 Brand Beer Battered Cod Filets at Whole Foods.

Fry Sauce

What is Marie Rose Sauce?

I’ve had this recipe for years and have never asked myself that question until I sat down to write this up. Here’s what Wikipedia told me:

Origin of Marie Rose sauce (known in some areas as cocktail sauce, seafood sauce, ketchyo, maychup, ketchanaise, tomayo, burger sauce, fancy sauce or dip) is a British condiment made from a blend of  ketchup and mayonnaise, although it can have other ingredients as well. It is often used with seafood, and prawns in particular. Giles Coren said: “Prawn cocktail dripping with Marie Rose sauce is, probably, most symbolic of 70s cuisine. Despite popular belief, Russian dressing, although demonstrating many of the physical and chemical properties of Marie Rose, is a completely separate condiment and should be treated as such. In the United States, a similar sauce, fry sauce, is served with french fries. And in the United States and Canada, another similar sauce called Thousand Island dressing is served. Thousand Island dressing recipe reputedly originated from the Thousand Islands in Ontario, Canada.

Marie Rose Sauce and pieces of battered cod on a bed of shredded iceberg lettuce with lemon wedges

Marie Rose Sauce For Fried Fish

The recipe comes from Food and Wine Magazine. The cod filets are dusted with flour and then dipped in a batter of flour and water that’s been laced with some baking soda. It makes for a thick and luxurious pocket that browns up beautifully and seems to steam the fish inside for a flaky and moist end result.

I hope you give this Marie Rose Sauce 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. I love hearing from my readers.

And if you have a favorite way to use Marie Rose Sauce, let me know, I’d love to give it a try.

More Cod Recipes

And if you’re looking for more seafood recipes, check out my category for Seafood Recipes. You’ll find some great dinner ideas, including a recipe for the most popular 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.

Marie Rose Sauce and pieces of battered cod on a bed of shredded iceberg lettuce with lemon wedges
Print Recipe
5 from 2 votes

Marie Rose Sauce For Fried Fish

Marie Rose Sauce is a classic sauce for any seafood but especially good with battered cod. A creamy cocktail sauce, a seafood sauce, it’s a creamy combination of mayonnaise, ketchup and Tabasco Sauce. A scrumptious way to enjoy fish.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 6
Calories: 1768kcal
Author: Lea Ann Brown

Ingredients

  • For the Marie Rose Sauce
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Tabasco
  • For the Battered Cod
  • 1 ¾ cups water
  • 2 cups all-purpose flour plus more for dusting
  • Salt
  • ¼ teaspoon baking soda
  • 1 quart vegetable oil for frying
  • 2 pounds skinless cod fillets cut into 4-inch pieces

Instructions

  • For the Marie Rose Sauce:
    In a bowl, whisk the mayonnaise with the ketchup, lemon juice and Tabasco.
  • For Battered Cod:
    Pour the water into a mixing bowl of an electric mixer. At low speed, beat in the 2 cups of flour, ½ teaspoon of salt and the baking soda. Strain the batter into another bowl.
  • In a large saucepan, heat the oil to 360°. Line a rack with paper towels. Dust 5 pieces of cod with flour, then tap off the excess. 
  • Dip the cod in the batter, scraping the pieces lightly against the side of the bowl to remove excess batter, and add to the hot oil. Fry over moderate heat until golden and crisp, about 7 minutes. 
  • Using a slotted spoon, transfer the fish to the rack. Repeat with the remaining fish and batter. Sprinkle with salt and serve at once with the sauce.

Nutrition

Calories: 1768kcal | Carbohydrates: 33g | Protein: 31g | Fat: 173g | Saturated Fat: 131g | Cholesterol: 73mg | Sodium: 313mg | Potassium: 685mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 3mg

This post contains affiliate links which means if you order the battered cod fillets from Amazon, I’ll receive a small commission, at no extra charge to you.

Marie Rose Sauce with battered Cod …It’s What’s for Dinner.

Chive Poblano Mashed Potatoes

By 19 Comments

Poblano Mashed Potatoes are an easy Mexican Side Dish Recipe.The addition of roasted poblano peppers takes mashed potatoes from simple to spectacular. A perfect potato side dish for your next Mexican themed dinner.

A bowl of mashed potatoes with poblanos and chives sprinkled with New Mexico Chile Powder

A simple recipe to spice up one of everyone’s favorite potato side dishes. Poblano and Chive Mashed Potatoes.

Inspiration For This Recipe

This recipe comes from the newly published cookbook, Tasting Colorado. And compliments of Chef Richard Sandoval from Tamayo Restaurant. Tamayo is located on Historic Larimer St. in Downtown Denver.

When we venture out of our suburban bubble, it’s one of our favorite restaurants to visit. Tamayo offers modern Mexican cuisine that is artistic, clever, bold, contemporary, and inspired by the earthy flavors of Chef Sandoval’s native Mexico.

Once I spotted this recipe, with poblano peppers, from one of my favorite Denver restaurants, I knew it would become a regular in our meal plan rotation. Let’s take a look.

Adding Poblano Peppers to Mashed Potatoes

I highly recommend you roast poblano peppers before chopping them to add to mashed potatoes.

Poblano peppers are a thick pepper, and roasting them not only softens the texture but brings out the smoky earthy flavor of the pepper.

If you have a gas stove, just turn the heat to medium high and roast the poblano pepper on the grate over the flame. Use tongs to turn the pepper so all sides are toasted.

Be careful not to burn them, as that flavor will transfer to the delicate mashed potatoes.

Once the peppers are toasted and dark in color, transfer them to a plastic bag and let them steam for about 15 minutes.

Once the peppers are cool enough to handle, you can remove the loose skin and discard. Do this with your fingers. Don’t rinse the pepper under running water to remove the skin, you’ll wash away the flavor.

You can also broil them in the oven. Just watch them closely and use tongs to turn to toast each side.

Poblano peppers are one of my favorite chile peppers. They are a mild variety of chile pepper. Dark green in color, poblanos somewhat resemble green bell peppers, and are readily available for purchase. To learn more about the poblano peppers, take a look at this article All About Poblano Peppers.

Orange bowl with mashed potatoes with poblanos and chives.

Recipe for Poblano Mashed Potatoes

Creamy mashed potatoes flecked with diced roasted poblanos peppers is Mexican Mashed Potatoes recipe that I hope you try. And combined with chives you’ve got a lovely combination of flavors.

If you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

Presentation Tip: Serve potatoes in a brightly colored bowl sprinkled with New Mexico Red Chile Powder and a few flakes of dried parsley. Paprika will also work in place of chile powder.

It’s a perfect side dish for any Southwestern or Mexican main course. Here are some recipe ideas:

And if you’re looking for more side dish recipe ideas, don’t miss my Side Dish Category. You’ll find plenty of ideas, including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.

A bowl of poblano mashed potatoes with chives.
Print Recipe
5 from 1 vote

Poblano Mashed Potatoes

The addition of roasted poblano peppers takes these mashed potatoes from simple to spectacular.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American/Mexican
Servings: 8
Calories: 197kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds white potatoes peeled and quartered
  • 2 Tablespoons butter
  • 1 ounce fresh chives
  • 4 ounces poblano peppers roasted, skin and seeds discarded
  • 1 Cup heavy cream
  • 1 Tablespoon salt

Instructions

  • Bring a large pot of water to boil; add the potatoes and cook until tender.
  • Drain the potatoes in a colander, then place in a large bowl; add butter and mash.
  • Combine the chives, peppers, cream and salt in a blender and blend until smooth. Pour the mixture into the potatoes and stir to combine.

Nutrition

Calories: 197kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 920mg | Potassium: 526mg | Fiber: 3g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 27mg | Calcium: 58mg | Iron: 4mg

Poblano and Chive Mashed Potatoes …It’s What’s for a Side Dish.