| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Tamwt02 |
6 |
servings |
INGREDIENTS
|
|
=== POTATO SALAD VINAIGRETTE === |
| 6 |
md |
Red potatoes; with skins, washed |
| 1/2 |
md |
Red onion; thinly sliced |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Dijon mustard; plus |
| 1 |
ts |
Dijon mustard |
| 1/2 |
c |
Olive oil |
| 1 |
bn |
Parsley; leaves only, chopped |
| 2 |
ts |
Pureed garlic |
| 1 1/2 |
ts |
Salt |
| 1 |
pn |
Freshly-ground white pepper |
| 1 |
c |
Hickory chips |
|
|
=== BRINE === |
| 1/2 |
c |
Coarse salt |
| 1/2 |
lg |
Onion; sliced |
| 3 |
tb |
Brown sugar |
| 3 |
|
Bay leaves |
| 1 |
tb |
Dry mustard |
| 1 |
|
Piece Fresh ginger – (1" long); sliced thinly |
| 1 |
ts |
Black peppercorns |
| 1/4 |
ts |
Whole allspice |
| 1/4 |
ts |
Whole cloves |
| 1/4 |
ts |
Freshly-grated nutmeg |
| 2 |
c |
Water |
| 6 |
|
Black cod fillets -; (6 oz ea) |
INSTRUCTIONS
Prepare Potato Salad Vinaigrette: Using a mandoline or food processor
fitted with a 2 millimeter slicing blade, slice potatoes across width as
thinly as possible. Place in a large bowl and wash in cold, running water
until water runs clear. Bring a large pot of salted water to a boil. Add
potatoes, bring back to a boil, and remove from heat. Drain in a colander.
In a medium bowl, toss potatoes with red onion and reserve. Whisk remaining
ingredients in a small bowl to form a vinaigrette. Pour over potatoes and
onions, and toss to combine. Cover and refrigerate up to 2 days. Prepare
Cod: Soak hickory chips in water for an hour. Meanwhile, combine brine
ingredients in a medium saucepan. Bring to a boil, strain into a ceramic or
glass roasting pan, and chill. When cool, marinate cod fillets about 15
minutes at room temperature. Make a stove top smoker with that big old pot
you've been meaning to throw away. (Or line a good pot with aluminum foil
to keep it from aging quickly.) Place chips on bottom of pot and a rack
above them. Cover pot, place on a burner over high heat. When chips start
smoking, place fish on rack, cover, and cook over moderate heat 10 minutes,
or until just cooked through. Transfer fish to a platter, cover with
plastic wrap and chill. To serve, line 6 serving plates with a thin layer
of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and
serve. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B09 broadcast 03-18-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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