Questionable Meat (7337-7356)


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.

Not my picture. It's from, but I love the idea of serving it with a poached egg!

Not my picture. It’s from, but I love the idea of serving it with a poached egg.


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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

This dude is totally questionable meat.

This dude is totally questionable meat.

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.


The boys are staying occupied by balancing stuff on the dog. It’s hippos today.

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.

Could they look any more skeptical?

Could they look any more skeptical?

8 thoughts on “Questionable Meat (7337-7356)

    • Very tasty, and if you are at all all an intuitive cook (which I suspect you are) you don’t need to adhere to exact amounts. I never do. I boil a few potatoes, poach some fish in the same water, sauté an onion with celery or a pepper if I have it, squish it together with an egg, crumbs, mayo and seasoning … you get the picture. They work out great every time. You can make small ones as appetizers, which is what I did for a party I went to today.

      They always turn out great. The only important thing is letting them rest in the fridge.

  1. Merry Christmas! I love your hubby’s reaction to the smell of your cod cakes. I remember when I was dating this guy Rick, we were both living at home. I remember walking into his house and the smell of cooking urine overwhelmed me…Good God what is that smell? Lamb. No wonder why my mom never cooked lamb. My dad hates the smell of it. Of course! I did try it and it wasn’t bad, but that is the only time I have had it. Not really into eating baby animals.
    Have a wonderful Christmas and don’t get too stressed about it. Basil and I are making a wonderful turkey(organic free range of course)dinner with the whole 9 yards can’t wait. Hopefully we will sleep a little more tonight. I am getting our new puppy crate trained..(He is the first) Athena loves being mom to Strider.

    • I never thought of lamb as smelling like urine, but I can’t stand the smell of it cooking. Then the smell of the fat lingers … ugh. More and more I’m shying away from meat. I still eat it, it’s easier when you have a house full of growing boys, but left to my own devices, I’d rather eat veggie.

      The cod smelled pretty fishy, but it was mostly the wrapping. They turned out delicious!

      Good luck with that sleep thing.

  2. Random question, I think you posted the answer before but I don’t know when/where. What do you use to edit your videos?? I have a video I need to edit but have no clue how/no idea what program to use!

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