Organic gold potatoes fried in bacon fat with chili, sour cream, and extra-sharp aged cheddar on top. It’s so good to be bad. ;-)
Rich Cod Cakes with Sweet-n-Sour Sauce, Yukon Gold Mashers with Sour Cream and Horseradish, and Sweet Organic Corn
To prep the cod, I took a little over a pound of cod fillets and steamed the pieces in brown rice vinegar, soy sauce, and a bit of wasabi oil. Once the cod was cooked through, about 9 minutes, I drained it and flaked it. I mixed the cooled cod flakes with bread crumbs, 2 organic eggs, Old Bay seasoning, mayo, wasabi mustard, and cilantro. I formed the mixture into cakes, coated them in Panko crumbs, and then refrigerated them so that they held together during frying.
While the cod cakes were chilling, I chopped and boiled some Golden Yukon potatoes for the mashers, and I started the sweet-n-sour sauce. For the sauce, I sauteed a good amount of minced organic ginger in coconut oil and some wasabi oil, and then added two organic green bell peppers and sauteed those. I added two cans of pineapple juice (reserving the pineapple chunks), brown sugar, ketchup, Braggs, and some Thai chili peppers for a little kick. To thicken the sauce, I used a little bit of arrowroot and some cornstarch. I added the pineapple chunks back in and simmered the sauce.
When the potatoes were done, I mashed them with organic pasture butter, sour cream, and some horseradish. I heated some canned organic sweet corn and added a bit of pasture butter to it.
All plated up, two cod cakes covered with sweet-n-sour sauce with mashers and sweet corn. Mmmmm.
Pinto Bean and Sharp Cheddar Empanadas served on a rich Black Currant Mole Sauce and topped with Sour Cream and Cilantro, paired with Organic Greens, Sweet Peppers, White Cheddar and a tart Cumin Vinaigrette
I worked on this recipe for a few days and am really pleased with how it came together. My favorite part is that everything was done from scratch. For the empanadas, I made my own dough and I cooked, seasoned, and processed the pinto beans rather than opening a can. And for the salad, I made my own cumin vinaigrette. Brian gave this an overall score of 9.8 :D. I think it probably helps that Mexican food is his favorite. I captured the details of the recipe in my notebook and will share them later.
Plating It Up
"There’s no greater gift than being able to cook well for your family. It’s got to be one of the greatest accolades in the world." - Marco Pierre WhiteMy name is Marcy Bothwell, I'm just a home cook who finds joy in plating up pretty and yummy food. Nom, nom, nom.
