Monday, August 30, 2010
Cod Cheeks and Chorizo
It has been a chorizo summer for us.
Ever since we discovered William J Walter, a little sausage shop right next to our house, it is hard to resist. I love that I can bike over and leave my beloved old bicyclette right outside. I love that the ladies at the shop recognize me.
I went to the farmers market with my mum yesterday too. I enjoyed seeing familiar faces, farmers, chefs. I loved dumping onions and garlic and potatoes in my fabric bag - no weighing, no scanning beep, no plastic bag.
I love that we eat well at home. I am so thankful to have the energy and drive to cook good meals for my man and I (and whoever drops in...).
On our plate: Fingerling potatoes with arugula, garlic, black olives, capers/grilled miniature bell peppers, spicy chorizo/espelette cod cheeks with a smoky tomato and yellow pepper compote.
Cod cheeks remind me of scallops. Very delicate. I seasoned both sides with salt, pepper and espelette and seared them delicately. Then added a splash of white wine and finished with a good dollop of the smoky tomato-pepper compote.
For the compote. Prepare a smoke pouch for the bbq (Thanks Jenna! You are the bbq queen!) and let it do the magic on your veggies... Do a batch of peppers and tomatoes, the smoky taste is a plus for dips & sauces! Tomatoes you can wrap lightly in foil (so that they don't ooze all over the place) or put in a foil baking tray. I did a nice mix of sauteed onions, tomato, peppers, piment d'alep, paprika.