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Chipolte Parmesan au gratin grouper

CFV's picture

We own a home on Hilton Head Island South Carolina that we visit as often as we can, on the island there is a restaurant called "Santa Fe cafe" they have the most wonderful grouper called "chipolte Parmesan au gratin grouper", the parmesan and chipolte is in a sause that they put on top of the fish just before its put under the broiler, does anyone have a similar recipe? Thank you! Carlos


 

chiffonade's picture

(post #66501, reply #1 of 18)

Go here and see if this sauce can be tweaked to reflect the one you had at Santa Fe Cafe.  It calls for a type of chipotle sauce but you can add a chopped chipotle en adobo or as many as you like to taste.  Incorporate it when the recipe calls for the chipotle sauce.


BTW, you'd probably have better luck finding a recipe for it if you spelled the name of the pepper chipotle.  (Chipolte is easier for the mouth to say but it's incorrect so you won't find anything but a bunch of other misspellings.)


Good luck! 


"Sandra Lee is the Culinary Anti-Christ and I am the Anti-Sandra Lee.  The precious moments you may take to measure a level cup of flour are NOT wasted time!"


Chiffonade

*You're a REAL person, eat REAL food."

Chiffonade

CFV's picture

(post #66501, reply #15 of 18)

Thank you! The sauce mentioned seems similar to what is done at Santa Fe, many thanks for the correction on chipotle. :)


 

chiffonade's picture

(post #66501, reply #16 of 18)

No worries, dude!  Glad to help :D.

"Sandra Lee is the Culinary Anti-Christ and I am the Anti-Sandra Lee.  The precious moments you may take to measure a level cup of flour are NOT wasted time!"


Chiffonade

*You're a REAL person, eat REAL food."

Chiffonade

Glenys's picture

(post #66501, reply #2 of 18)

If they have it listed on the menu as such, they seriously need some sort of consultant to come in and correct spelling and grammar; that's just nasty.


Edited 12/12/2007 6:33 pm by Glenys

Philter's picture

(post #66501, reply #3 of 18)

I agree, I also don't like being offered something "with" au jus....


 


"If 'tis to be,'twil be done by me."

"If 'tis to be,'twil be done by me."

chiffonade's picture

(post #66501, reply #8 of 18)

"with" au jus....


Isn't that repetitive?  Doesn't "au" mean "with" (or something like it)?? 


Isn't that the same as ABS Brakes?  (A term which drives me to distraction...)


"Sandra Lee is the Culinary Anti-Christ and I am the Anti-Sandra Lee.  The precious moments you may take to measure a level cup of flour are NOT wasted time!"


Chiffonade

*You're a REAL person, eat REAL food."

Chiffonade

ashleyd's picture

(post #66501, reply #11 of 18)

Not quite, ABS stands for Anti-lock Braking System and is a qualifier for brakes, i.e. you can have brakes with or without ABS. Au jus means "with juice", so with "with juice" is simply tautological. However don't get me started on PIN Numbers!


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

chiffonade's picture

(post #66501, reply #12 of 18)

However don't get me started on PIN Numbers!


rollingrofl.gif image by chiffonade


"Sandra Lee is the Culinary Anti-Christ and I am the Anti-Sandra Lee.  The precious moments you may take to measure a level cup of flour are NOT wasted time!"


Chiffonade

*You're a REAL person, eat REAL food."

Chiffonade

Risottogirl's picture

(post #66501, reply #4 of 18)

grammar/spelling/context aside, that just doesn't sound very appetizing to me.

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Glenys's picture

(post #66501, reply #5 of 18)

It's the old cheese and fish thing for me but today I noticed the cod with mushrooms recipe in the new FC and I couldn't make the concept work in my little brain either.

Risottogirl's picture

(post #66501, reply #13 of 18)

The cod with mushrooms didn't sound appealing to me but I think it is because cod isn't really a favorite fish. I don't have general issues with fish and mushrooms, though.


I have had traditional (Greek and Italian come to mind )preparations of fish/shellfish with cheese that I have enjoyed but this one was, ummm, a bit much.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Glenys's picture

(post #66501, reply #14 of 18)

Well I can't argue with shrimp with ouzo and feta either and I love scallops with demi, bacon and morels but button mushrooms with our local cod, can't see the marriage.  The cod, even highly seared, doesn't have enough a meatiness to work with mushrooms.

Heather's picture

(post #66501, reply #6 of 18)

I didn't want to say that it doesn't sound appealing after complaining about the mushroom/fish dish in the other thread--but this one really doesn't sound good. Smoky, cheesy fish?

Gretchen's picture

(post #66501, reply #7 of 18)

We are in an echo chamber!!  ;o)

Gretchen

Gretchen
chiffonade's picture

(post #66501, reply #9 of 18)

...grammar/spelling/context aside, that just doesn't sound very appetizing to me.


It didn't sound appetizing to me either...Until I read the recipe for the Chipotle Alfredo sauce.  Still, I would not serve it on fish.  I'm Italian and that's not done.  Picturing the Chipotle spiked Alfredo sauce on fettuccine with let's say, strips of grilled chix breast, sounded much better to me.  Alfredo is one of those rare-blue moon "celebration" foods.  It's tough for me to justify consuming that much fat in one sitting.


ETA:  Just saw all of your concurrences on the cheese/fish thing!  ;)



"Sandra Lee is the Culinary Anti-Christ and I am the Anti-Sandra Lee.  The precious moments you may take to measure a level cup of flour are NOT wasted time!"


Chiffonade


Edited 12/13/2007 8:40 am ET by chiffonade

*You're a REAL person, eat REAL food."

Chiffonade

MadMom's picture

(post #66501, reply #10 of 18)

Interesting, but I went to a Tuscan cooking class last night, and one of the dishes was sole, served over wilted fresh spinach, with a cheesy sauce on top, baked in the oven.  Absolutely delicious, and I am not a fan of fish and cheese.



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JODAN0330's picture

Sante Fe Chipotle Grouper (post #66501, reply #17 of 18)

We too own a home on HHI and I love the grouper at Santa Fe. 

Have you been successful in recreating the recipe?  If so would you please forward it to me, or provide any info you might have. 

Thanks.  My email is JOJDF@AOL.COM

Pielove's picture

grouper (post #66501, reply #18 of 18)

The grouper sauce reminds me of the sauce used for this crepe recipe:

http://www.finecooking.com/recipes/baked...

Just add some chipotle.... sounds quite tasty!

Cheers, Jen