It’s post Valentine’s Day. Here in the Great Plains, it’s one of those grey helmet days.
If you’d been here in the Great Plains last week, you’d know that it was a drop-dead gorgeous day on Valentine’s Day. “Tis another day in paradise” as Mr. Chi-Town would say. Coming from the tropics, I felt as if I was running around on solar energy. Not today though. For the first time, it’s been nothing but cloudy, rainy, and stormy. Nevertheless, Mr. Chi-Town and I are kind of still running on “Valentine’s Day” mood. So when we woke up this morning, we wished for a special breakfast-in- bed. Yesterday, a one-and-only cod fish had seemed cold and lonely in the case, so Mr. Chi-Town had asked our friendly butcher to fish it out before the naughty crustaceans next door who never cease climbing on top of one another to get nowhere, decide to pick it up with their fat claws as their last supper.
Our breakfast-in-bed plan? Panko it together; then, brunch it in bed.
When I said the cod fish was fresh, I mean it. To find fish this fresh in the Great Plains, it’s got to be God-sent.
See what I mean by God-sent? This cod fillet is firm to touch, the platelets are tight and intact. The color is bright. It smells like the sea. I ought to know; I grew up by the ocean back in Malaysia. Next, we prep. As I work on the fish, Mr. Chi-Town contemplates the veggies. I start by cutting the fish lengthwise.
Next, I cube it into bite-size pieces.
Uh-oh! It looks like a couple of ground pepper flakes are hooked on the fish.
I then add a couple spoons of oil and little warm spices, seasonings, and aromatics.
To give it a good mix, I use my hand of course!
I like to keep it simple. No batter-ing, no breadcrumb-ing. Now that the cod’s been well-seasoned, it’s time to panko it.
Once again, I toss it all together. No pancaking. A light coating will do.
The cod’s ready for the oven. Several minutes later and…
Voila! Nice, golden brown nuggets. So what’s the star of this dish? Without a doubt, As it Cooks opines that it’s the crunchy, crispy, flavorful bits of panko. These little rascals make the cod come alive.
In the meantime, this is what Mr. Chi-Town has been messing with. First, there is this…
…sweet red chard stir-fry with chewy sun-dried tomatoes and peas.
And surprise, surprise, there is also this!
Green butter cucumber guac with a touch of smoked paprika & lime juice — so refreshing!
‘Tis Sunday brunch-in-bed here in the Great Plains.
It’s a different paradise with duvet and all. Until then, let it rain.
Much love,
Tee