Inspirational Grilled Jalapeno Cream Sauce


We were standing in Skinner’s Corner Store when Bud had a flash of inspiration for our New Year’s Eve meal; he suggested a jalapeno cream sauce to top off our smoked red snapper.

Yes, of course. That was it. I had several ideas as to how to top our fish, but none struck me quite so deliciously as the idea of jalapeno cream sauce.

We were standing in Skinner’s Corner Store, Longview, TX, when Bud had a flash of inspiration for our New Year’s Eve meal; he suggested a jalapeno cream sauce to top off our grilled red snapper.



Yes, of course. That was it. I had several ideas as to how to top our fish, but none struck me quite so deliciously as a jalapeno cream sauce.

My mouth still waters over a cheese ravioli dish topped with a jalapeno cream sauce that I had at Terilli’s several years ago. I’ve been back several times since then with no luck on getting a repeat of that meal.

So a jalapeno cream sauce it would be and a jalapeno cream sauce cook-off between the two of us to boot.

Bud is no stranger to the kitchen. His cornbread dressing took top honors at our Thanksgiving dressing throwdown, no ifs, ands, or buts about it. Yes, that one still stings.

I knew the competition would be tough.

Truly, I’m humble when it comes to my talents in the kitchen. I’m a cook, not a chef, a pretty darn good cook I will say, but not chef-creative. I typically need a recipe.

Not this evening. Maybe it was my good feelings for the upcoming year, the beautiful view from the deck of Bud's Lake Cherokee house, or maybe it was the glass of bubbly we drank as we cooked. More than likely it was beginner's luck, but my jalapeno cream sauce ruled the evening's meal.

The real test will be seeing if I can repeat it. In that case I'll say that it was the bubbly that made the difference.

If you’d like to give my Grilled Jalapeno Cream Sauce a whirl, I’ve described below my approach and approximate measures. Let me know how it turns out.

Grilled Jalapeno Cream Sauce
1 - 2 grilled jalapenos, seeded and finely chopped
2-3 cloves of garlic, minced
2 Tablespoons butter
3-4 Tablespoons of olive oil
2 teaspoons of flour
1/4 c. whipping cream
a sprinkle of sea salt

Heat the olive and oil and butter until the butter is melted. Add the jalapenos and sauté for a minute or two. Add the garlic and sauté for a minute or two until the garlic releases its fragrance. Add 2 teaspoons of flour and stir. Add 1/4 c. of cream and sprinkle of sea salt. Stir until sauce thickens and is heated through.

Cook’s Notes:
- Remember, these measures are approximate. I wrote them down after the fact and after a couple of glasses of bubbly.
- In my excitement over my culinary achievement I forgot to take a photo of the cream sauce. I do like the picture of the red snapper; the fin seems to be either standing at attention or waving.

Posted: Wed - January 21, 2009 at 08:16 PM          

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