Bacalhau A'Acoreana
Spain
Vinaigrette:
4 T. olive oil
4 T. red wine vinegar
2 t. parsley, finely chopped
2 garlic cloves, peeled and chopped
1 pinch cayenne pepper
1 t. red pepper flakes
Combine all ingredients, mix thoroughly and set aside.
1 lb salted cod
2 C. all purpose flour
1 T. onion powder
1 T. dried granulated garlic
1 t. salt
1/2 t. black pepper
1/2 t. chili powder
1/8 t. cayenne pepper
3 T. vegetable oil
Place the salted cod in a large bowl, cover with water and refrigerate 12 hours, changing water several times. Combine flour through cayenne pepper, set aside.
Drain the cod and pat dry, then dredge in the seasoned flour, shaking off excess. Heat the oil in a large skillet over medium to high heat. Once you add the fish, lower the heat. Saute the cod, turning once, until golden brown, about 7 minutes.
Drain on paper towels. Transfer to a plate and drizzle vinaigrette over the fish. Serve with sliced red bliss potatoes.
Gazpacho
2 tomatoes
1 each red and green bell peppers, chopped finely
1 medium Spanish onion, diced
1 large cucumber
2 T. parsley, finely chopped
1/4 C. olive oil
1 lemon, freshly squeezed
1/4 C. red wine vinegar
2 T. garlic, minced
1 1/2 C. tomato juice
2 T. cilantro, finely chopped
black pepper to taste
Peel cucumber, slice lengthwise and scoop out seeds.
Score tomato on bottom. Place in hot water until skin starts to peel away from the flesh. Immediately drop in cold water and completely remove skin. Cut in half and remove seeds. Remove seeds and puree cucumber and tomato in a food processor until liquefied. Add all other ingredients and mix well. Cover and completely chill. Before serving, adjust seasonings. Garnish with seasoned bread crumbs.
