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Irish Codfish

4 (6-ounce) codfish fillets, skins removed

½ cup white wine

½ cup fine bread crumbs

2 tablespoons melted Irish butter

2 tablespoons minced fresh parsley

2 teaspoons Colman's English mustard

2 teaspoons minced garlic

6 ounces Irish cheese, such as Dubliner Irish cheddar, grated

Preheat the oven to 375 degrees. Butter a casserole dish and set aside.

Lightly season the codfish on both sides with salt and pepper. Place cod pieces in dish and pour wine over them. In a bowl, combine the bread crumbs, butter, parsley, mustard, and garlic and mix well. Add cheese and mix well. Place on the fish, patting down to make a crust. Bake until the fish is cooked through and topping is golden brown - about 30 minutes.

Serves 4

Spicy Asian Cedar-Planked Salmon

½ cup Hoisin Sauce

2 teaspoons Sambal

2 teaspoons Siracha

1½ teaspoons chili paste

½ cup sliced scallion (2 scallions)

2 tablespoons minced garlic (8 large cloves)

2 tablespoons minced fresh ginger

1 cup soy sauce

2 large salmon filet sides

Cedar Planks, soaked

Soak cedar planks for ½ hour. Preheat grill to indirect, medium high heat.

Combine ingredients in a bowl. Place salmon on cedar planks and slather on sauce. Position on grill on medium high indirect heat and close grill hood and cook for 20-25 minutes until done to taste. (Internal temperature should be 120 degrees on a meat thermometer.) Serve on cedar planks on large platter.

Serves 4

Steak Au Poivre

3 tablespoons black peppercorns

4 (6-ounces) beef filets, about 1½-inches thick

2 tablespoons butter

1 tablespoon vegetable oil

⅓ cup cognac

1 cup beef stock

½ cup heavy cream

Salt

Wrap peppercorns in a clean dish towel, crush with a mallet. Transfer pepper to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt.

Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, about 4 minutes on each side for medium-rare. Transfer steaks to four warmed plates. Cover loosely with foil to keep warm while you prepare sauce.

Add cognac to hot pan, then carefully ignite! Let alcohol to burn off, then add stock. Cook until reduced by half. Add cream and cook, stirring occasionally, until thick, 3 to 5 minutes. Season with salt and pour over steaks.

Serves 4

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