New Hampshire Primary Night - Cod Cakes and Cole Slaw

We survived New Hampshire primary night, and were not surprised about the top three winners on the GOP side. Bush coming in 4th was a bit of a surprise, not to us, but probably to his campaign, who had put a lot into the Granite State, knowing that Iowa wasn't going to award any delegates to JEB! But 4th place with the kind of moola Bush has backing him means he can last a while longer.

Not trying this

I haven't been thematic about meals on the primary dates. I mean, we lead off as a nation with Iowa, which really needs to stop, if not so much for the fact that demographically they're more white than Frosty The Snowman, but for the famous Loose Meat Sandwiches. Yech.

The Good Wife had a recent episode with Peter campaigning in Iowa and doing the "Full Grassley" (visiting all 99 Iowa counties before the caucuses, as Iowa Senator Chuck Grassley has done each year since 1981), and he managed to choke down only three loose meat sandwiches before spilling his mouthful back onto the plate once he thought the cameras were off. Unfortunately, the cameras were not off. They are never off.

So, no Iowa inspiration. Of course, they do those fried pork tenderloin sandwiches also. Or is that Indiana?

But Sam Sifton had a recipe for cod cakes in the Sunday NY Times magazine the weekend before the Granite State primary, so bring on the theme. Eastern Seaboard, ahoy!

I served these with cole slaw and leftover Drunken beans.

http://chimangiabenevivechronicles.blogspot.com/2013/09/drunken-beans.html

We're watching the South Carolina GOP debate tonight. BBQ would have been a good choice, or Shrimp and Grits, but I'm saving energy for the big Valentine's Day Suzanne Goin Short Rib fest tomorrow, which is my V-Day gift to The Colonel. Exactly 365 days since last serving it to him. Tradition, tradition....TRADITION!!

http://chimangiabenevivechronicles.blogspot.com/2015/02/get-shorty-braised-beef-short-ribs-with.html

Mangia!

Cod Cakes

Sam Sifton - NY Times

4 peppercorns

1 bay leaf

1 lemon, cut into eighths

1 pound cod fillets, or other white flaky fish

2 tablespoons unsalted butter

2 ribs celery, trimmed, peeled and diced

1 medium-size yellow onion, peeled and diced
2 cloves garlic, peeled and minced

1 heaping tablespoon mayonnaise, homemade or store-bought

2 teaspoons Dijon mustard

2 eggs

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons Old Bay seasoning, Lawry’s Seasoned Salt or 1 teaspoon paprika and 1 teaspoon red-pepper flakes, or to taste

1 ‘‘sleeve’’ unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs

½ bunch parsley, roughly chopped

¼ cup neutral oil, like canola

Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.

Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.

In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.

Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.

Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) 

Creamy Cole Slaw

Adapted from Food Network

1 head green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated Spanish onion

2 tablespoons sugar, or to taste

2 tablespoons white vinegar

1 tablespoon dry mustard

2 teaspoons celery salt

Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.