Loony: Oh my god! What’s that terrible smell? Is it Blue’s face?
Me: It’s dinner, motherfucker. I’m making cod cakes.
Loony: Jesus … are they safe to eat?
Me: Relax, I’ll cook them for a long time.
These are actually really good.
Be sure to let the cod cakes firm up in the refrigerator before you fry them, so that they’ll hold their shape. Great for not-so-fresh fish.
6 tbsp. extra-virgin olive oil
2 ribs celery, finely chopped
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 russet potatoes (about 1 lb.), peeled and cut into 1⁄4″ cubes
Kosher salt, to taste
1 lb. boneless skinless cod (or salmon) filets
Freshly ground black pepper, to taste
1⁄2 cup dried bread crumbs
1⁄4 cup mayonnaise
2 tbsp. finely chopped fresh dill
2 tbsp. finely chopped flat-leaf parsley
1 egg yolk, beaten
1 tbsp. lemon juice
4 tbsp. unsalted butter
- Heat 2 tbsp. oil in a 12″ skillet over medium heat. Add celery, onions, and garlic and cook, stirring occasionally, until soft, about 8 minutes. Transfer celery–onion mixture to a large bowl and set aside.
- Put potatoes into a 4-qt. saucepan and cover with salted water by 1″. Bring to a boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain; transfer half the potatoes to a plate. Set aside to let cool. Transfer remaining potatoes to a bowl and mash with a fork. Transfer mashed potatoes to reserved bowl of onion mixture; set aside to let cool.
- Season cod with salt and pepper. Heat 2 tbsp. oil in a 12″ nonstick skillet over medium heat. Add cod and cook, turning once with a metal spatula, until cooked through, 8–10 minutes. Transfer cod to a plate and let cool. Break cod into 1″ chunks and set aside.
- Add bread crumbs, mayonnaise, herbs, egg yolk, and lemon juice to the potato–onion mixture and stir vigorously to combine. Add the reserved cubed potatoes and the cod and mix gently to combine. Using your hands, divide the mixture into 8 equal portions and form into 3″-wide cakes (use a 3″ ring mold if you have one). Transfer cakes to a wax paper–lined baking sheet, cover with plastic wrap, and refrigerate for 30 minutes, until firm. Working in 2 batches, heat 1 tbsp. oil and 2 tbsp. butter in a 12″ cast-iron skillet over medium-high heat. Add cod cakes and cook, flipping once, until golden brown, about 8 minutes. Transfer cakes to a serving platter; serve with a poached egg for brunch, or a nice tartar sauce.
Aside from cooking up questionable meat, here’s what we have been doing to keep busy.
My dad is in Thailand right now. As you may or may not know, I was born there and he and his wife have a regular business that brings them there every year around this time.
I always get updates and pictures and this one caught my eye; it’s an ad posted in a Bangkok elevator.
They must find white men, or just men in general, to be low-hanging fruit if the prospect of going on a cruise with a woman who talks on the phone a mere four inches from your face while enjoying a champagne toast is a good time.
Whatever. Love in the new age.
Time to cut the crap. My mother-in-law shows up today and we are putting her in our room so she can be close to the bathroom while we take my new office/guest room. There is still a shitload of stuff in here.
I’m going through two dressers full of Loony’s stuff, most of which has always been destined for sale.
Now I need to figure out where to put the dressers. I want to keep them around because the boys will eventually use them. The question is where?
Here’s a photo of the boys and Mr and Mrs Claus. The boys don’t believe in Santa, they never have. It’s my fault, I’m a monster.