Black Cod with Nobu Miso Part 2

I gotta tell you my friends, I have no idea what the actual difference between regular cod and black cod is.

I would Google it, but my computer is having technical difficulties communicating with the search engine at this moment.

Unacceptable.

What I do know is that black cod is way more awesome!

Black cod is less fishy, and way more buttery and delicate. Basically, it rocks.

But, on par with most other elevated ingredients, it is hard to come by and more expensive.

My advice to you? If you see it anywhere, pounce. Because you never know when you will get another shot!

You will need…

4 black cod fillets, about ¼ pound each

3 cups Nobu-Style Saikyo Miso

3 green onions, sliced into ¼ inch pieces

2 tablespoons grated ginger

3 tablespoons rice wine vinegar

Start by patting the fillets dry with paper towels. Slather the fish with the miso and place in a dish and cover tightly with plastic wrap. Nobu suggest that you let it steep in the refrigerator for 2-3 days. Unfortunately I decided to make this the same day so I only marinated it for 2 hours. It was still rather tasty.

Then, mix together your green onion, ginger and vinegar in a small bowl.

Let the onions marinate for at least 1 hour.

Preheat your oven to 400 degrees F and preheat your grill to medium heat.

Lightly wipe off any excess miso clinging to the fish, but don’t rinse it off.

Place the fish on the grill and grill until the surface of the fish turns brown.

Remove it from the grill and bake in the oven for 10 (for just cooked) to 15 (for well done) minutes.

Arrange the cod on individual plates.

Add a few extra drops of the miso to each plate.

Top with marinated onions.

Serve hot.

Preferably with a sake bomb.

Love and Beer Floats

Angela

Black Cod with Nobu Miso Part I

Since I took up cooking, I have a new found feeling of direction. It makes me feel like everything I cook is a small step in a very long hike to the top of the cooking world.

Basically, I feel like I found a purpose.

And when you couple my new found purpose with a couple of drinks, I get real preachy.

If you don’t like your job, do not under any circumstances drink with me.

I will literally lecture you about how you can find something you love to do and make it a career.

Like I’ve made cooking my career or something??

Sorry to all I have lectured. I will try to get off my very high horse and try to find a more suitable stead.

A miniature pony perhaps?

Since I started cooking, there was nothing that I wouldn’t attempt. If you gave me a challenge there was no way I wouldn’t try and tackle it.

Until someone gave me the Nobu Cookbook.

That shizzz is scary.

I don’t even know what half the ingredients in there are and it’s all about the really fancy sauces (my biggest fear behind desserts).

The book was given to me almost a year ago and until this Tuesday I hadn’t even fathomed making something from it.

But, when I went to the grocery store the other day and found black cod (Nobu’s most popular dish), I knew it was time to hit the book. And hit it hard.

And as usual, all the hype was for nothing.

Other than the challenge of sitting still at the stove for 30 minutes, this was a piece of cake.

You will need…

¾ cup sake

¾ cup mirin

2 cups white miso paste

1 ¼ cup granulated sugar

Start by bringing the sake and mirin to a boil in a medium saucepan over high heat.

Boil for 20 seconds to evaporate the alcohol.

Turn the heat down to low and add the miso paste. Mix it continuously with a wooden spoon until the miso has dissolved completely.

When it has completely dissolved, turn the heat up to high again and add the sugar.

Stir constantly with the wooden spoon to make sure that the bottom of the pan doesn’t burn.

When the sugar has completely dissolved, remove the mixture from the heat and let it cool to room temperature.

Cover your protein of choice (will work for most proteins and veggies).

Don’t be sccuuuuurrrrrrrrrrddddddddd.

Love and Beer Floats

Angela

Black and Tan Pork with Cabbage Slaw

So… have you had a lot of experience with Irish food? Yeah, me either.

When discussing what we are in the mood for, the common food options between my friends and I has varied from Chinese to Italian. But, I can honestly say that in almost twenty-five years of eating food, no one around me has ever requested Irish.

This got me thinking. On March 17th ever year, everyone gets to be Irish. What exactly does that mean other than red hair, green pants and wishing on shamrocks? So I did a little research on Irish food and decided to attempt some of my own.

The truth is, nothing I really found out surprised me. What surprised me was how sophisticated I could make the simple and common Irish ingredients. I used some of the most basic Irish staples (cabbage, pork and beer) and turn them into something completely delicious and unexpected.

A black and tan is a mix of a dark beer and a light beer and a total Irish tradition. It also makes a delicious pork marinade and glaze. And, if you don’t like it just drink the rest of the six-pack and I bet you will be singing a different tune. Or just out of tune.

You will need…

For the Pork


1 12-ounce bottle pale ale (preferably Bass)
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 pounds pork tenderloin


For the Glaze


1 teaspoon extra-virgin olive oil
1 small sweet onion, finely chopped
2 cloves garlic, minced
1 12-ounce bottle stout beer (preferably Guinness)
1 cup packed dark brown sugar
1 cup honey
1 teaspoon minced peeled ginger
1/2 teaspoon cornstarch

For the Slaw


1/4 cup soy sauce
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon minced peeled ginger
1/2 head green cabbage, shredded
2 medium bell peppers (red, orange and/or yellow), thinly sliced
2 carrots, cut into matchsticks or shredded
1 large sweet onion, quartered and thinly sliced

Start 2-6 hours early by combining the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup of the marinade for the slaw. Add the pork to the bag and mix well and refrigerate.


Close to dinnertime, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook 4 minutes.


Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger.


Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes.


Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.


Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes.


Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade.


Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes.


Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.


I know it will be hard to resist the urge, but try not to guzzle the glaze. I know it’s delicious, but that’s what the left over beer is for.

Love and Beer Floats
Angela

P.S. I prepared the pork slightly different because I was unable to find a tenderloin. However, I think that the preparation described in the above recipe will work better with the glaze. In other words: Do as the recipe says, not as my pictures do.