It’s been awhile since I’ve posted recipes or food/restaurant things… or anything really at all.. I’ve been having too fabulous of a time having fun, cooking ALL the time with L<3 and having adventures and traveling. I’ll try to add some posts of some special eats I’ve made, eaten and done recently…. including Taiwan posts! I’m back!!!!
2 tablespoons olive oil
4 cloves garlic thinly sliced
1 teaspoon crushed red pepper flakes (or to taste)
1 14.5-oz. can whole peeled tomatoes, drained
¼ cup dry white wine
1/4 cup rice wine
1 cup boiling water
2 bay leaves
pinch of saffron threads
1 fresh rosemary stick
paprika (to taste)
sea salt and white pepper, freshly ground black pepper (to taste)
2 5-oz. skinless cod fillets
Over low-medium heat, add the oil, garlic and hot chili flakes and without adding color to the garlic, just cook until it smells absolutely delicious – about 3-5 minutes.
Afterwards, add in the canned whole unpeeled tomatoes, crushing it while you dump them in. Don’t add the juice, and make sure not to get splashed by the hot oil.. I have battle scars. Then, add the wine, bay leaves and cook it to a boil on high and then turn it back down to medium. Taste taste taste. Salt and Black/White Pepper to taste.
I took my two fillets and dusted each side with Black Pepper, Paprika. After placing it in the pan, after a few minutes, I flipped them and added whole rosemary and the rice wine into the pan. This was basically all to taste. I also added a little more paprika to the sauce. Cook until the fish it tender but starting to flake.
Roasted Cauliflower & Baby Carrots. I just sprinkled it with fig blamasic vinagrette (or a ny flavor you love), EVOO, Salt and Pepper, Orange Zest and chopped Rosemary… oh and some of my homemade Duck Fat, Shallots and a few finely minced garlic! Just cook on 450 til your liking.
Put the fish in a shallow bowl, and then pour the sauce over the fish. Garnish with a bit of rosemary for some green. Pour some of the wine you cooked with (cuz you never cook with wine you won’t drink) and enjoy!
Btw, i swear the Kimchi recipe is currently in thr works. :] Will be up tonight or tomorrow!