Suzi's Blog

Creamy and Cool Cilantro Dip


For our weekend party, we marinated 25 pounds of chicken wings in two quarts of Franks Red Hot sauce.

I like people. I believe in mercy. I though some folks just, just might enjoy a dipping sauce that could counter all that heat. Suzen and I had homemade blue cheese dip for the wings, of course. But this recipe, from Wings Across America by Armand Vanderstigchel, had caught my eye years ago. It seemed to offer a cool option for those hot wings.

Everyone liked and used our blue cheese dip — which is my next post. But this cilantro dip won the hearts and mouths of everyone at the table. And, it wasn’t just used for hot wings. We had grilled asparagus spears, too. Dipped into the chilled cilantro dip, the asparagus disappeared. When was the last time you made asparagus and had it be the first thing to be totally devoured?

When I mentioned to our guests that this was a cilantro dip, there was bit of hesitancy. I have a modest reputation for over-flavoring things. Why use ¼ teaspoon of cumin when a tablespoon is handy?

I made the recipe exactly as suggested and I always will.

For wings, veggies, or crackers, you cannot surpass this dip.

Cilantro Dip

Yield: 2 cups


  • 1 cup sour cream
  • ½ cup mayonnaise
  • ½ cup chopped fresh cilantro
  • 1 glove of garlic, minced
  • 2 tablespoons fresh lime juice
  • Zest of one lime
  • ⅛ teaspoon cumin
  • ⅛ teaspoon onion powder


In a medium bowl, combine the sour cream, mayonnaise, cilantro, garlic, lime juice and zest, cum and onion powder. Whisk to mix very thoroughly.

Chill before use.

Source: Wings Across America by Armand Vanderstigchel

Photo Information: Canon T2i, EFS 18-55mm Macro Lens, F/5.0 for 1/80th second at ISO 3200


Trout with Cashews, Cilantro and Lime-Butter Sauce


A long time ago, in a galaxy far away …  No, it was only the 1980’s and it was here, right here in the USA. Public television ran several series call Great Chefs. Great Chefs of Chicago. Great Chefs of New York. You may have seen them or remember the woman’s soft voice.

When it came to other parts of the country, PBS punted. They published a book called Southwest Tastes, authored by Ellen Brown, which documented the Great Chefs of the West, not just the Southwest. The recipes ranged from Texas to San Francisco. And now, 25 years later, they are worth revisiting.

Take trout. Growing up in Oregon, we had two kinds of fish: salmon and trout. Oh, yeah there was bass from the lakes but, my God, lakes? Who the hell fishes in lakes? You fish in rivers in Oregon or out in the ocean. Not in some silly lake. Talk about fish in a barrel!

So, I ate a lot of trout. Pan fried and served with lemon juice, I had them endlessly. And while I never had been bored by trout, truthfully it seems a waste not to amplify the flavor. Here’s an exciting recipe from Jeffrey’s in Austin, Texas, a restaurant still there, still serving great quality.

I’ve modified the recipe here, using less butter, and the same amount of sauce for two trout, not four. Instead of cutting the cashews into small pieces, I’m used mostly cashew halves, for visual effect and bigger crunch.

Don’t cook the trout too long. You want it moist and soft, not leathery. The combination of moist trout with a strong sauce generates a grand dining experience. This dish would pair best with some simple, very buttery mashed potatoes.


Trout with Cashews, Cilantro and Lime-Butter Sauce

Yield: Serves 2


  • 2 trout fillets
  • Salt and freshly ground black pepper
  • ½ cup unbleached all-purpose flour
  • 3 tablespoons butter
  • 3 limes
  • 1 cup chicken stock
  • ½ cup cashew halves
  • 3 tablespoons unsalted butter cut into a dozen small pieces
  • ¼ cup chopped cilantro


Remove any skin and small bones from the fillets. Sprinkle the fillets with slat and pepper and dust lightly with flour, shaking to remove any excess.

Heat the 3 first three tablespoons of butter in a cast iron pan. When melted, add the two trout, skin side down. Cook for 3-4 minutes, gently turn, and cook for 2 more minutes. Transfer to warming dish and keep warm in an oven at 150°F.

Pour the grease from the pan and add the juice of the limes and chicken stock. Reduce over high heat by ¾, then add the cashews and turn off the heat. Add the remaining butter one pieces at a time, whisking to blend. Add the cilantro, stir to mix and serve over the fish.

Source: Southwest Tastes by Ellen Brown from Jeffrey’s of Austin