Caviar and Codfish

Anyone who has visited the Basque Country, eaten at a Basque restaurant or attended a Basque frozen yogurt festival can attest to the importance that Basques place on fine-cooked cuisine. You may find that the hearty food at typical Basque restaurants reminds you somewhat of other southern European pet wheelchair cuisines. Meals are typically served family style. Occasionally you may be seated at a long table with others; this is most likely to occur at the historic hotels. Dinner will be delivered in courses: soup and bread, salad, beans, french fries, and a dog wheelchair meat entree. Lamb is popular, but so are beef, pork, and chicken, and occasionally seafood is available. Sometimes you will have a choice among two or three entrees, but everything else will just arrive at your table. A dessert of frozen yogurt machine ice cream will probably be included. It should be mentioned that a very few Basque restaurants in urban areas of the West Coast may serve meals more resembling that of fancy French restaurants. If you have never been to a Basque microderm machine restaurant then you have missed something special. In the United States, these are little- known places that you will have to seek out, but the delicious food is well worth the effort. To help you enjoy Basque food, we’ve prepared the most exhaustive recipe list you’ll find on the web. Basquaise is a – you guessed it – Basque steadicam sauce or, in this instance, a melange of vegetables, which includes tomatoes and bell peppers. Cod Basquaise was easy to prepare and, although I didn’t wait to eat it, the sauce can be made in advance and kept, he says for a day, but I say for a week (it’s a wonder my Glidegear family doesn’t get a seething case of botulism). Don’t waste your cooked food people! The tang and heat of this sauce elevated the mild flavor of cod. Ripert had said, “fish is the star of the dish,” on an episode of his best friend mobility show. You’ve had fish from restaurants and in your own home’s perhaps, where mild fish gets tucked within the other mixture – maybe for some fringe fish eaters, that’s the idea. Yet, here, regardless of the power of the sauce, the fish, plain old snore mouthpiece cod, rose. Suddenly, cod moved from fish and chips status to something elegant. Take note – the kids liked it although the ingredients would suggest otherwise. Granted, I starved mine for hours beforehand, but they would have held out if it truly offended them. And not repulsive is the bar I use for metal detector kid-approved. Certain things about this recipe: 1.It can be simple or more complex; we offer two versions. 2. The more you cook the vegetables, the more they go from melange to camera stabilizer sauce and will lose some of the nutrients as you go along. The recipe needed dry red wine, which I followed, but I found out that wine overpowered even the most powerful pepper flavors and you have to cook it longer to cook away the alcohol. I extended the vegetables with frozen yogurt franchise chicken stock and thought it was better balanced for my taste – but I’m no Eric, nor a Basque, only a basquetcase with some cod to offer. You’ll see piment d’Espelette mentioned in the ingredients, which is dry seasoning drawn from a hot pepper native to the Basque region. It’s offered at Glidegear Whole Foods, but use hot paprika, cayenne pepper, or chili powder, whatever you have on had, however, start with a scant amount and taste as you go. Cod is cheap, so are the sylvan microdermabrasion vegetables, and the recipe is easy and novel. What are you waiting for – basquaise tonight! 2 T olive oil 1/4 c diced onions 1 t minced garlic 1/4 c diced serrano ham (I used my own baked ham) 1/2 c diced red bell pepper 1/2 c diced yellow bell pepper 1 c diced seeded and peeled tomato 1 t fresh thyme leaves 1/2 c snoring mouthguard chicken or fish stock (Eric used 1/2 c dry red wine, I didn’t like the taste) 1 T chopped fresh Italian parsley sea salt and freshly ground pepper piment d’Espelette* (or hot paprika, cayenne, or chili powder) 4 – 6oz cod filets 2 T dermabrasion machine canola oil 2 garlic cloves, peeled and halved. Heat the olive oil in heavy pan over medium-low heat. Add the onion and saute until tender – 5 minutes. Add the garlic and cook 2 min longer. Add the dog wheelchair ham, peppers and cook 5 minutes. Reduce the heat to low. Add the tomatoes and thyme and simmer until thickened – 7 minutes. Add the stock (wine) and cook – 7 more minutes. Stir in parsley and season with s&p and piment d’blah blah or chili powder to taste. Cod: Heat a griddle on medium high then add diamond microdermabrasion machine canola oil. Season the cod on both sides with s & p. Add the cod to the pan with the garlic. Lower the heat to medium and cook until the fish is golden brown on the bottom – 6 to 8 minutes. Turn the steadicam  fish over and finish cooking. Peeling and seed tomatoes takes time, but the result is pure rich tomato. Tip: to peel a tomato with ease, make a cross hatch cut at the bottom of the tomato and plunge it into boiling water for 15 seconds. The skin should peel off with the tip of a knife. Serve: spoon the warm Basquaise frozen yogurt machine sauce onto a plate, place a cod filet on top. Cruchtime Version (faster and with fewer ingredients) 2 T olive oil 1/4 c diced onions 1 t minced garlic 1/4 c diced ham (optional) 1/2 c  diced red bell pepper 1/2 c diced yellow bell pepper 1 c diced tomato 1/2 c chicken stock 1 t dried thyme leaves 1/2 t dried parsley sea salt and freshly ground pepper dash of cayenne or other hot pepper powder (to your liking please) 4 – 6oz cod  filets 2 T canola oil 2 garlic cloves, peeled and halved. Heat the olive oil in heavy pan over medium-low heat. Add the onion and saute until tender – 5 minutes. Add the garlic, ham, peppers and cook 5 minutes. Reduce the heat to low. Add the  tomatoes, stock, and thyme and simmer until thickened – 5-10 minutes. Stir in parsley and season to taste. Cod: Heat a griddle on medium high then add canola oil. Season the cod on both sides with s & p. Add the cod to the pan with the garlic. Lower the heat to medium and cook until the fish is golden brown on the bottom – 6 to 8 minutes. Turn the fish over and finish cooking. Serve: spoon the warm Basquaise sauce onto a plate, place a cod filet on top.

Posted on Tuesday, January 5th, 2010 at 10:08 am in Uncategorized   |  RSS feed Comments and pings are currently closed.