And it’s also a Friday, so you know what that means – something from the sea. Thought we’d really go on an adventure – to Costa Rica. Personally I’ve never been except in my dreams.
The world is such a beautiful place filled with beautiful people. I love learning about different parts of our amazing planet. Costa Rica is a very interesting place indeed.
For one thing, there are no street addresses. Most of Costa Rica has no street names and most of the buildings have no numbers. Addresses and directions are given in relation to well-known places. People don’t say left or right here, but site compass directions. For me, that would really be a mess. Thank goodness Costa Rica is a predominately Catholic Country, and all the old churches face west, allowing the faithful to face east, toward Jerusalem. If you need to get your barrings, just look for a Catholic Church. Yeah, if someone told me to go so many meters northwest of the church and look for a particular colored door, I’d still be lost for days. What is a meter anyway? Is that a block? A mile? No, I’d just wander.
The most traditional dish in Costa Rica is a side dish of rice and beans. It’s so popular, you can have it morning, noon and night. Walk into a McDonald’s in Costa Rica and you’ll find McPinto on the menu. The actual name of this dish is Gallo Pinto – which means speckled rooster. Folks say the rice speckled with black beans, red peppers, onions and spices looks like the feathers of a speckled rooster. While both Costa Rica and Nicaragua insist Gallo Pinto is theirs, most likely the origins of the dish is actually Africa.
While five indigenous languages are spoken, the official language is Spanish. Only about 10% of the adult population speaks English, and this is largely due to tourism. If you are going to wander far from the resorts that cater to the American tourist, you might want to brush up on your Spanish first.
People greet one another and say farewell using the same catch phrase – Pura Vida. Simply put, it means Pure Life. Think of it as the motto of the people. What is meant by a Pure Life? It’s not just an attitude – a people laid back, unhurried and easy going. It’s also reflected in a people who are polite to one another, genuinely friendly and thankful for what they have. The people of Costa Rica are considered to be among the happiest people in the world. Theirs is the oldest and most stable democracy in Central America, yet they have no standing army. The army was abolished in 1949, and the funds were reallocated to create an army of teachers instead. That also explains why Costa Rica is considered to be one of the most progressive thinking countries in the world. Oh well, no country is perfect. But it sure does look like paradise. The natural beauty of Costa Rica is as God intended. These are a blessed people.
Spicy Costa Rica Inspired Marinated Tilapia
4 Tilapia Filets
2 tablespoons Spicy Olive Oil, divided
3 Garlic Cloves
1/4 cup fresh Cilantro
2 Limes, divided
1/2 teaspoon Cumin or to taste
1/2 teaspoon Salt or to taste
Fresh Black Pepper to taste
Pinch Red Pepper Flakes or to taste
Cilantro Sprigs for garnish
Peel and mince garlic. Finely snip 1/4 cup of cilantro. Slice 1 lime in half, juice into a small bowl.
Whisk in 1 tablespoon of the olive oil, the minced garlic, chopped cilantro, cumin, salt, fresh pepper, and red pepper flakes. Set aside.
Gently pat the tilapia fillets completely dry with paper towels. Season both sides of the dry fillets lightly with a little extra salt and pepper.
Note: It is crucial that the fish is fully dry for the best sear possible
Place the tilapia fillets in a shallow dish or a zip-top bag. Pour the marinade over the fish, turning to coat each fillet evenly. Let it marinate at room temperature for no more than 15 minutes.
Note: The acid in the lime juice will begin to turn the fish opaque (like Ceviche) if left for too long, affecting the final texture.
Heat the remaining 1 tablespoon of olive oil in a large non-stick or cast-iron skillet over medium-high heat. The pan should be hot enough that a drop of water sizzles and evaporates immediately. Carefully place the marinated tilapia fillets in the hot pan, ensuring not to overcrowd it (cook in batches if necessary).
Cook the fillets for about 3-4 minutes on the first side, undisturbed, until the edges are opaque and the underside is beautifully golden brown. The fish should release easily from the pan when it’s ready to be flipped.
Gently flip the fillets and cook for another 2-3 minutes on the second side, or until the fish is cooked through and flakes easily when tested with a fork.
Remove the fish from the pan and transfer it to serving plates. Garnish with a sprinkle of snipped fresh cilantro. Slice remaining lime into wedge and place on the side to squeeze over the top of the fish as desired.
Gallo Pinto (Spotted Rooster)
1 cup Jasmine Rice
1-1/2 cups Water
Salt to taste
1 cup Whole Black Beans from a can
1/2 White Onion
1 Red Bell Pepper
2 Garlic Cloves
1 teaspoon Cumin
2 tablespoons Olive Oil
Finishing Salt to taste
Cilantro Sprigs for garnish
In a saucepan with a tight fitting lid cook rice with water and a pinch of salt. Covered, bring rice to a boil, then reduce heat and simmer for 15 minutes.
Note: Since this dish works best with day-old rice, if possible make the rice in the morning.
Drain black beans. Cut onion in half from root to tip. Reserve half for another purpose, peel and finely dice remaining half. Stem, seed and dice the bell pepper. Peel garlic, finely mince and set aside. In a dry skillet over medium heat quickly toast the cumin to bring out the flavor. Set aside.
In a large skillet over medium heat warm the olive oil until shimmering. Add the diced onions and bell pepper. Sauté until soft, and the onion is translucent, about 5 minutes.
Stir in the minced garlic and toasted cumin, cook for another minute, until aromatic, stirring constantly. Gently fold in the black beans, warming as the beans mingle with the spices, about 3 minutes.
Add the cooked rice to the skillet, breaking up any clumps that may have formed. Let the mixture cook undisturbed for 2 minutes to develop a slight crust on the bottom, then stir together and repeat. The crust adds both flavor and texture to the dish.
Season with salt to taste. Snip cilantro and scatter over the rice just before serving.
For a more authentic presentation serve this meal with warm freshly made Corn Tortillas. Corn Tortillas are not just a food item served alongside the main event in Costa Rica. Corn Tortillas are a cultural icon. Hand made tortillas often accompany traditional dishes such as Gallo Pinto. Their presence at the table during family meals and especially at community gatherings is a sign of social bonds. Communal identity is part of the fabric of Costa Rican society.
Masa Harina Tortillas
1 cup Masa Harina
1/2 teaspoon fine Salt
1 cup Warm Water (approximately)
In a large bowl, whisk the masa harina and salt together until well blended. Slowly pour in the warm water while mixing the dough with your hands. When the dough is moist and starting to hold together, stop adding water, you’ll likely have a little left over. If the dough feels dry, add more water a teaspoon at a time. If it’s sticky, sprinkle in a little more masa harina.
Knead the dough for a few minutes until there are no dry or powdery spots left. The dough should feel moist but not tacky, similar to play-dough. When you press your finger into it, it shouldn’t stick.
Divide the dough into 8 equal pieces and roll into balls. Keep the balls covered with a damp towel while you press and cook each tortilla to prevent them from drying out. If they start to dry, spritz with a little water.
Heat a wide, heavy-bottomed tortilla pan or skillet over medium-high heat for a few minutes.
Cut two pieces of parchment paper to fit your tortilla press. Place one sheet on the press, add a dough ball, and gently flatten it with your fingers. Cover with the second sheet and press down until you have a thin, even disk about 1/16 inch thick.
Carefully peel the tortilla off the paper and place it on the hot skillet. Cook for about 10 seconds, flip, and cook the second side for 1 minute. Flip once more and cook until it begins to puff, about 30 to 60 seconds more. If it looks dry or cracks, mist lightly with water. Adjust the temperature as needed. If the tortillas brown too quickly, lower the heat to medium.
Transfer cooked tortillas to a tortilla warmer or a basket lined with a warm, clean towel. Cover to keep them warm and soft while you cook the rest.
Enjoy the flavors of Costa Rica in this beautiful supper fit for a Catholic Friday Night.
Blessed the people who know the joyful shout;
in the light of Your countenance, O LORD, they walk.
At Your name they rejoice all the day,
and through Your justice they are exalted.
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