Cod with Lime Gremolata

Gremolata is traditionally served atop Osso Buco alla Milanese (braised veal shanks) but works well with chicken and fish as well. My variation uses lime instead of the traditional lemon zest, parsley and garlic and has the juice of the zested lime, salt, cracked pepper and extra virgin olive oil. If I was making this to top and oilier fish like char or salmon, I would omit the olive oil but cod tends to be fairly dry so this works really well. Gluten-free, low-fat and diabetic friendly this recipe is sure to please

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Cod with Lime Gremolata

Yield: 4 servings

4 – 4-6 oz. pieces of wild cod
1 bunch flat leaf (Italian) parsley
5 cloves of garlic
Zest and juice of one lime
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
1 cup white wine…I like pino grigio
Optional: chili flakes on cod before poaching

Chop stems off of parsley and rinse thoroughly. Dry with a paper towel. Finely chop garlic and parsley, add lime zest, place in a bowl and add lime juice, salt, cracked pepper and olive oil. Cover and let gremolata refrigerate for one hour if you have the time. Season cod and sprinkle chili flakes if desired. Place cod pieces in a baking dish, top with gremolata and add wine to the bottom of the pan. Pre-heat oven to 375° and poach till internal temperature of cod reaches 145°. Serve with your favorite vegetable. Pictured: Asparagus with julienned carrot and red pepper.

© 2014 Aron David Bradley
http://www.boomercuisine.com

French Peasant Stew

This recipe is a variation on a stew my dad taught me to make when I was just 15 years old. It has been a family favorite ever since. Today is the 21 year mark of my father’s passing and I have been posting my 3 most memorable recipes from him in his honor. The original recipe was chicken, diced sauteed salt pork, potatoes, mushrooms and vegetables covered in canned consomme. I’m not going to get specific on quantities or ingredients since both are infinitely variable. I use hearty vegetables that hold up well in stews and are local or from my garden. I also use free-range chicken in my recipe but you can uses any meat you like or make it meatless. I will list what went into this one. This is gluten-free and tastes even better the next day or two. (Re posted from 2012)

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Peasant Stew Recipe

Free range chicken
Parsnips
Carrots
Mushrooms
Broccoli
Onion
Garlic
Green beans
Baby red potatoes
Fresh sage, rosemary, thyme and basil
Natural no-MSG beef or vegetable stock
Salt, pepper to taste

Cut all ingredients as pictured, add stock and herbs and seasonings, and place in a turkey roasting pan. Submerge the chicken pieces, cover and bake in a 375°oven for 30-45 minutes. Remove the lid and float the chicken pieces to the top to brown and cook for another 20 minutes.
Serve.

© 2014 Aron and David Bradley

Gluten-Free Mackerel Cakes

Here is another recipe my Dad taught me. We were fairly poor at the time in that Berkeley flat.  Mackerel in the late 60’s was 29 cents a can. The original recipe was not gluten-free. It was breaded with crushed saltine crackers (also cheap). I have fond memories of Jay Jay (my dad’s partner) making us a batch of these for lunch with a simple salad. This recipe is gluten-free and diabetic friendly,  and is quite nutritious and tasty.

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Aron and Dad ( second birthday)

Aron and Dad ( second birthday)

Teriyaki Chicken with Asian Slaw

I’ve been missing my dad lately. He passed on January 21st 1993 in Portland, OR. He shared a few of his favorite recipes with me  when we lived together from 1966-1970 in Berkeley. Mom and dad had divorced when I was four and I only saw him about once a year when he would show up out-of-the-blue to take me fishing for a day. But he  welcomed me to live with him and his girlfriend Jay Jay to his flat so I could attend Berkeley High instead of my mother’s high school, Oakland Tech. I got to know this bohemian, beat generation, bi-polar person I had always looked up to but never knew. Thus began my life as hippie.

So I thought I would kick off the new year with a super easy teriyaki marinade he taught me. This is not a sweet marinade, which seems to be what everyone is used to. The problem with a sweet marinade is it will burn up and caramelize on a grill before your meat is cooked. The other problem is that sweet marinades are not diabetic or low-cal friendly. This works well with chicken, beef or pork. Dad used to get a cheap three inch thick seven blade chuck roast and marinate it overnight then grill it on a little Japanese hibachi the next day. The meat was so tender and flavorful it elevated that lowly cut to a sumptuous meal for us all.

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Teriyaki Chicken

My Dad and Jay Jay
My Dad and Jay Jay

Teriyaki Chicken and Asian Slaw

Yield: 4 servings

TERIYAKI MARINADE:
2 cups of Kikoman Soy sauce
2 cups burgundy or cheap red table wine
6 cloves of garlic chopped fine

ASIAN SLAW:
5 cups angel hair coleslaw
3 Brussels sprouts halved and sliced thin
½ of a red, Asian or any ripe pear or apple sliced thin (as pictured)
1 ½ tablespoons of low-fat sesame ginger dressing
Optional: ½ of one red or green jalapeno pepper thinly sliced

Cut up one whole chicken into fairly uniform pieces. Assemble marinade and place chicken in marinade and refrigerate overnight. Grill or oven roast chicken at 380° till the thickest piece reaches 160 degrees. Portion and assemble slaw as pictured and drizzle low fat sesame ginger dressing on each potion.
Serve.
Great with a chardonnay or chilled dry sake


© 2014 Aron and Junior David Bradley
http://www.boomercuisine.com