Thursday, May 25, 2006
Thursday, May 18, 2006
#5. Stewed Codfish
½ pound of salt codfish
1 tablespoonful butter
1 quart of milk
½ teaspoonful salt
1 saltspoonful of pepper
Soak the codfish overnight in cold water.
When ready to make the stew, cut the fish into small pieces and put into the stewing-pan with the potatoes, which have been cut into blocks.
Cover with boiling water, and boil for ten minutes; then drain, and add the milk.
When the milk has become scalding hot, add the crackers, which should be crushed fine.
Season with salt, pepper, and butter.
Wednesday, May 10, 2006
#4. The perfect meal
1/4 cup - Onion -- chopped
1 clove - Garlic -- Minced
1/4 cup -Vegetable Oil
8 ounces -Tomatoes -- cut up
2 tablespoons -Green pepper -- Chopped
1 dash - Pepper
2 tablespoons -Sherry -- Dry
1/4 cup -Pimento Stuffed Olives
Pimento-stuffed olives should be sliced. Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times. Drain and cut into serving size pieces. Cook the onion and garlic in oil until the onion is tender but not brown. Add the fish pieces and cook until lightly browned. Add the UNDRAINED tomatoes, pimentos and pepper. Simmer, covered, about 20 minutes or until fish tests done. Add the sherry and heat through. Garnish with the sliced olives.
Friday, May 05, 2006
#3. "Golden Cod"
1 pound dried salt codfish
4 cooked potatoes, cut in thin sticks
2 tbl. oil
12 ripe olives, chopped
5 eggs, beaten
2 tbl. chopped parsley
1/2 tsp. Salt
1/4 tsp. black pepper.
Method: Prepare fish as directed on package. Dice. Saute potatoes in oil until golden. Remove potatoes. Brown fish in same oil. Add 1/2 of the potatoes with olives. Combine eggs, parsley, salt and pepper. Add to fish mixture, cook, stirring gently for 4 minutes. Serve with remaining potatoes.
It serves 4. Good luck.....
#2. My codfish recipe
2 lb Salt cod, soaked
2 lrg Onion, sliced
6 tb lButter
3 lrg Potato
2 tbl Bread crumbs
10 x Green olive, pitted
10 x Olive, black
4 Eggs, hard-cooked
1/2 cup Parsley, fresh, chopped
Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.
Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces.
Saute the onions in half the butter until they are tender and golden. Add the garlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water; then remove skins.
Drain and slice into 1/4" pieces.
Preheat oven to 350 F. Grease a casserole with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper, and repeat layering. Sprinkle bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish with olives and eggs, and sprinkle with parsley. Serve with wine vinegar and oil in cruets and pepper on the side.
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Thursday, May 04, 2006
- One cup of rice
- In a pot, put water, the lemon zest and some salt. Take it to the fire.
#1. CODFISH CAKES
1 lb salt cod
1/2 cup dried bread crumbs
1/2 cup milk
2 1/2 cups mashed potatoes
2 tbsp melted butter
1/2 tsp white pepper
Dash of hot pepper sauce
1/4 cup vegetable oil, for frying
2 tbsp chopped fresh parsley, for garnish
1. Soak the cod in cold water for at least 6 hours or overnight. Change the water at least 3 times during the soaking.
2. Remove the codfish from the water and rinse well. Place it in a saucepan filled with fresh, cold water and set it over medium-high heat. Bring the mixture to a simmer and cook for 10 minutes. Drain the fish and let stand until cool enough to handle.
3. Meanwhile, combine the breadcrumbs and milk in a small bowl and let soak.
4. Using a fork, flake the fish, removing any bones, into a large bowl. Add the bread crumb mixture, the potatoes, butter, white pepper, and hot pepper sauce. Mix until well combined.
5. Form the mixture into 2 1/2-inch cakes. Heat half the oil in a large skillet over medium-high heat. Add as many of the fish cakes as fit comfortably in one layer to the skillet and cook until the cakes are golden on both sides, about 2 minutes per side. Transfer the cakes as they cook to a warmed platter and cover loosely with foil to keep warm. Repeat with remaining oil and codfish cakes. Serve the codfish cakes hot, garnished with the parsley.
Have a nice meal...
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