Cod….Cod….Cod….Cod is the hero of this dish. I enjoy eating all types of seafood, but I really enjoy cod. Cod has a lean and mild flavor. I use cod fillets so it is easy to cook and does not take a long time to prep. I have done this now plenty of times, the original recipe is by Gordon Ramsay, but this is my twist on it. This is a peanut and almond crusted cod with great northern beans. You can use any beans, or anything you wish to accompany the fish.
This recipe is VERY simple, and once you try it you will want more and more of it.
For this tasty meal you will only need a few ingredients.
- Cod Fillet – fresh or frozen does not matter
- Salt for being an abrasive for the method.
- Crushed red pepper.
- Honey roasted peanuts
- Roasted almonds
- Garlic Chili Sauce
- Great Northern Beans
- Olive Oil
- One beaten egg per fillet
- Beat the egg
- Pat dry the fish
- Lightly season with salt and pepper if you wish
- Dredge fish into beaten egg
- Use a blender or chopper, or pestle and mortar (whichever is your favorite or easy to use)
- Add kosher salt for abrasive
- Handful of honey roasted peanuts
- Handful of roasted almonds
- One tablespoon of crushed red pepper
- Dredge or sprinkle the mixture all over the fish, and inside any cut or scored piece of the fish.
- On a medium to high heated pan, add at least one tablespoon of olive oil.
- Lay fish away from self and let it fry for 4 minutes on each side.
- Clean pan, and add more olive oil on medium heat.
- Add Great Northern Beans (or whatever beans if you want or veg)
- Add garlic chili sauce and any other flavorings you wish or none at all
- Remove beans, and enjoy meal
Pork chops are the all-stars of this dish! I enjoy eating pork, however I don’t eat it often. I don’t normally eat pork chops with bone in, however, I decided to have a go at it, and everyone who ate them loved it! Pork can be expensive, it just depends on the cut, how it has been prepared at the butcher, and whether it is organic or not.
This recipe is easy and will ensure a great and tasty meal.
For this tasty meal you will need a few ingredients.
- Pork Chop With Bone
- One per person
- Fresh Thyme
- Sweet Potatoes
- Assorted Carrots
- Balsamic Vinegar
- Chicken Stock or Broth
- Salt and Pepper
- Olive Oil
- Generously, salt and pepper both sides of each pork chop
- In a large pan on medium-high heat add about two to three tablespoons of olive oil and sear meat for at least 5 minutes each side.
- Once each side has been seared, add a juice of half of an orange, fresh thyme, and orange slices on top of the chops.
- Once this has been done, take off the stove and let rest for about 5 minutes.
- In a separate pan, add chopped assorted carrots. On the carrots add a drizzle of olive oil, salt, pepper, honey, and a dash of balsamic vinegar, and put in the oven at 350 degrees F for about 30 minutes
- In a large pot add diced shallots, garlic, and olive oil. Allow these to become soft, then add quartered sweet potatoes (enough to mash) and then add two boxes of chicken stock and a dash of vermouth. Bring to a boil, once boiled and soft enough to mash, remove liquid.
- In the oven where the carrots are, add the pan of the pork chops and cook for 30 minutes. Once the pork has cooked through it should glisten clear and be juicy. Lastly in a small pot add a cup of balsamic vinegar, the flesh of figs, and a dash of vanilla extract and bring to a boil, once it has boiled, take off and let cool down.
- Plate everything and enjoy!
By far, my favorite dish to cook is my version of shrimp in a tomato garlic wine sauce. It is a very simple dish, and could be made when you are feeling lazy, but want to whip up something fresh and vibrant.
- 1 bag of frozen shrimp medium sized, but can be larger (can be fresh if you prefer, but I prefer to cook with frozen shrimp)
- Pasta of choice, about half a box for 3-4 servings (I prefer rigatoni or farfalle)
- 2 tablespoons of extra virgin olive oil
- 1 ladle worth of pasta water
- 1 cup of white wine or sparkling wine (champagne if you like or something cheap)
- Kosher salt – to flavor as well as some extra if need be
- Fresh ground black pepper
- 2 Tablespoons of salted butter
- 4 cloves of garlic, crushed (more if you like a lot of garlic)
- 1 to 2 Tomatoes (more if there is more pasta)
- 2 ounces of lemon juice
- 1 Teaspoon of Crushed Red Pepper (more if you like spicy)
- Shredded Parmesan
- Boil a pot of salty water (Water should be nearly salty like the ocean)
- Add pasta of choice
- Once pasta has been added, stir off and on and follow instructions on the type of pasta you have chosen
- Set timer for 3 minutes, and timer for the time of the pasta
- While pasta is boiling start chopping and slicing tomatoes and herbs
- Once the first timer goes off, heat a deep sauce pan on medium high heat and add extra virgin olive oil.
- Once the olive oil has heated up add butter
- Let butter melt and add crushed garlic and add a ladle of pasta water
- Allow garlic to become translucent and soft and add in lemon juice and alcohol
- Allow alcohol to cook off (about 30 seconds) and then add shrimp
- Cook shrimp for about 1.5 minutes on each side and add crushed red pepper, tomato and shred enough parmesan to lightly cover shrimp and mix
- At this time pasta should be done, throw in pasta and chopped herbs into sauce with shrimp
- Top with more shredded parmesan (however much you want) and serve.
Friday night we (me, my wife, and daughter) went over to BFF Asian Grill. My wife ordered the tuna tower and a the amazing roll, and I ordered the Lemon Grass Grilled Beef Banh Mi and a beer flight. The tuna tower is very fresh, tasty, has all the flavors one would associate a tuna tower with at any sushi restaurant. The Banh Mi’s beef is very tender, juicy and flavorful. Banh Mi comes with all of the normal fixings, including some sliced raw jalapeño. The beer flight, however, was interesting. I tried local brews (from Texas). The beers from right to left were Legal Draft Brewery Gluten Free, Peticolas Royal Scandal, Rahr and Sons Summertime Wheat, and Woodcreek Bourbon Barrel Bock. As you would imagine, the Legal Draft beer was light, water like, but crisp. Peticolas was very refreshing and had notes of citrus. Rahr and Sons was very similar to any type of hefeweizen one might have, but not as sweet as some are. Lastly, the Woodcreek was heavy, yet surprisingly tasty. It was a good experience, I would probably try different beers for a flight next time, these weren’t my favorite beers by far, but I was trying something new.
I am so excited to start this journey. I don’t know where to begin. I guess I could say I am a food enthusiast who loves food, all cuisines, all textures, tastes, smells, colors, and I am excited to show you my skills, and what I like to make for my friends and loved ones. I will post here as often as I cook, which is obviously daily, I will post recipes, pictures and videos (time permitted) and I am open for criticism and hints and tips. Thank you for joining me on this journey!
The other day our family went to Dallas to visit with some friends. I popped into Starbucks to get an iced coffee, got a Smores frap for my wife and walked out. As soon as I got into the car my daughter screamed, because she wanted something to drink, so I ran back into Starbucks and got her a Strawberries and Cream drink. So here is my first blog, and its the ingredients and pictures of the Strawberries and Cream for my little girl.
1. A handful of strawberries
2. A cup of skim milk
I use a Ninja Blender, however you can use whatever type of blender you might have.
In a blender, add the strawberries with the stems removed, add skim milk and blend until thickness or viscosity you prefer.