Tuesday, August 12, 2008

baked yellow squash and cod cakes with hot pluot and garlic jam/sauce

grated a whole yellow crookneck squash, an orange bell pepper, half of a red onion, a few baby portobello mushrooms, a few cloves of garlic, and strained in cheese cloth. added 1/2-lb of skinned and diced cod, about 1/2c. of flour, a couple of beaten eggs, and about 1/2c. of pankos, a splash of canola oil, some salt, pepper, fresh dill, and cayenne, mixed up and shaped. placed on an oiled baking sheet in 400F oven for 12-min on each side.

sauce/jam was made a few days prior with a case of overripe pluots and a nectarine, reduced with a 3/4:1 ratio of sugar to fruit, with a ground habenero and a few cloves of garlic.

served with a salad of romaine hearts, garden yellow string beans, and garden cucumber. in a dressing of red wine vinegar, grapes, gorgonzola, a little garlic, and some oil, all whipped up together.

1 comment:

Anonymous said...

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