La Bonnotte

Thanksgiving Potato Extraordinaire -La Bonnotte

When you think of gourmet, do you ever think about a potato? Well, evidently, one exists. It even has its own website! La Bonnotte.

Grown on the  Île de Noirmoutier, a French island off France’s Atlantic coast, in the bay of Biscay, la bonnotte potato is nurtured in sandy soil implanted with saline rich seaweed and algae.

La bonnotte is hand harvested for 14 days during the month of May.  And it’s only available for sale ten days a year.

There are several varieties of potatoes grown on Noirmoutier, but la Bonnotte is la premiere!

Considered the “caviar of” potatoes, this delicate sweet, salty flavored potato can fetch as much as $322 per pound.

If you’re lucky, you may be able to purchase a pound of La Bonnotte potatoes in the U.S. for $45.00/lb.

Caviar or Potatoes – $$$

So, as you’re thinking about preparing your holiday feast or an everyday potato related meal for that matter, what caviar of potato recipes come to mind?

While thinking about that, you might wonder what is the all-time favorite potato dish in America?

Well, think no further.

According to a national Google survey,  french fries is the overall resounding winner, garnishing first place in 18 states including New York, Florida, and California.

For holiday feasts, however, mashed potatoes still reign supreme.

Missing the La Bonnotte Experience?

So if you find yourself wishing for some La Bonnotte potatoes knowing full well that the $45 per pound cost certainly diminishes the appeal, then just jot down to Walmart and pick up a bag of Russets for $2.57. 

Then get real creative in the kitchen Thanksgiving Potatoes Recipes:

  1. If you don’t want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection! If you happen to want an easy Crock-Pot Scalloped Potato, I’ve got ya covered.

2) This Twice Baked Potato Casserole recipe from The Pioneer Woman is an easy make ahead side dish idea for Thanksgiving, Christmas, or any family dinner!

3) Planning your Thanksgiving menu? Try Make-Ahead Garlic & Herb Mashed Potatoes! This recipe can be prepped ahead of time and stored in the fridge for up to three days before baking. Amazingly creamy, loaded with flavor, and topped with a crunchy Parmesan crust, this side dish is ideal for any holiday meal!

4) Do you need easy side dish ideas for your next potluck party? This list of our top potluck side dishes features classics and modern takes on party favorites that everyone will love. 

But if you’re truly wanting a La Bonnotte potato experience and can’t get to France during the harvest season, then take a vicarious journey at Taste Atlas and enjoy exploring the best rated French potato dishes that France has to offer.

And perhaps, even try to cook one or two of the suggested offerings!

Thanksgiving side dishes

Top 7 Thanksgiving Side Dishes You Will Love

top 7 thanksgiving sides

Thanksgiving is considered to be American favorite Holliday. Here is a count down of American favorite Thanksgiving side dishes. Let us know if you disagree.

7) Green bean casserole

Green bean casserole is a casserole consisting mostly of green beans, cream of mushroom soup, and French fried onions. The recipe was created in 1955 by Dorcas Reilly at the Campbell Soup Company

Check out this tasty Recipe: https://www.allrecipes.com/recipe/18379/best-green-bean-casserole/

6) Rolls

Light, fluffy, buttery dinner rolls are impossible to resist. Homemade with just a handful of simple ingredients, the BEST Dinner Rolls can you be on your table in a jiffy.

Check Out This Tasty Recipe: https://www.browneyedbaker.com/homemade-crescent-rolls/

5) Gravy

Made with or without leftover pan drippings from your Roast Turkey or Roast Chicken, this is so much better than canned or instant gravy! Especially when those incredible roast flavors are infused through every mouthful.

Check Out This Tasty Recipe: https://damndelicious.net/2018/11/14/how-to-make-the-best-turkey-gravy/

4) Stuffing

The Classic Stuffing recipe made with bread, onion, celery, butter, and fresh herbs for Thanksgiving. Some people call this dressing and some people call it stuffing, either way this Classic Stuffing recipe is a go-to Thanksgiving side dish.

Check Out This Tasty Recipe: https://www.spendwithpennies.com/easy-stuffing-recipe/

3) Cornbread

Homemade Cornbread recipe is buttery, extra moist, with golden, crispy edges and a tender crumb. Made with buttermilk and butter for an undeniably amazing flavor! Absolutely delicious.

Check Out This Tasty Recipe: https://cafedelites.com/cornbread-recipe/

2) Mashed potatoes

mashed potatoes, colloquially known as mash, is a dish of mashing boiled potatoes, usually with added milk, butter, salt and pepper. There is nothing more American and thanksgiving than creamy buttery mashed potatoes. 

Check Out This Tasty Recipe: https://www.gimmesomeoven.com/best-mashed-potatoes-recipe/

1) Mac & Cheese

Baked mac and cheese.  It’s nearly the universal comfort food, and there are SO many variations! Of course, there’s no “right” way or “wrong” way to make it. Just make sure it has tons of cheese goodness. 

Check Out This Tasty Recipe: https://www.momontimeout.com/best-homemade-baked-mac-and-cheese-recipe/


How to make a turkey

Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. 

Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs.

Then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). 

Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F.

Cranberry Turkey Brine

How To Make A Turkey For The First Time During Covid

Apple Spice Turkey Brine

With thanksgiving coming up, many of us find ourselves unable to go home because of the dreaded Covid.  For some of us cooking a turkey is going to be a first. It sounds intimidating but I have broken down a few simple steps any beginner chef can follow to make sure you have a nice juicy turkey for Thanksgiving.

Also I have a few tips that will make your Covid Thanksgiving turkey a little bit tastier.

How to make a turkey

Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. 

Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs.

Then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). 

Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F.

Poultry-Brine

Tips to making a turkey

Pick the right size turkey – Buy a smaller turkey if you do not have days to thaw it.

Make sure to use a meat thermometer – It takes about 15 minutes per pound at 325 degrees to cook the turkey…. However, this is truly an estimate so make sure you have your handy dandy meat thermometer to make sure you get the perfect juicy  bird..

Don’t forget to baste your turkey – I slather them up in an AMAZING butter and maple syrup recipe I found in a Cuisine at Home magazine.

Tent the top of your turkey – After the first 45 minutes of cooking, loosely tent the top of your turkey (the breast and legs) with a piece of aluminum foil, then cook for 15 minutes more. Adding the piece of aluminum foil protects the breast meat by deflecting the heat to avoid over cooking.

Make sure you let your turkey rest – Before carving, allow the turkey to rest and reabsorb all of the juices for at least 30 minutes to 1 hour.

How to Carve a turkey – When it comes to the centerpiece of Thanksgiving dinner, presentation is everything. Carving a turkey right calls for separating the light meat from the dark with little waste and less destruction.

Carving a turkey is a whole lot easier to do than you might think.

Here’s a great video on how to carve your turkey right.

Poultry-Brine

Poultry Brine

If you are looking for a way to make that turkey nice. And juicy than this Poultry Brine process is the one for you. During the brining process, the turkey absorbs the moisture, which in turn helps it stay juicy. The turkey absorbs salt too, it also gets nicely seasoned.

The salt also has one other benefit, it breaks down some of the turkey’s proteins, making it more tender. A bird that has been wet-brined for just 12 hours will have a better chance of staying juicy even if you overcook the turkey a little.

Poultry-Brine

Poultry Brine

If you are looking for a way to make that turkey nice and juicy than this Poultry Brine process is the one for you.
Total Time 12 hrs
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 gallon water
  • 1 cup table salt or 1 1/2 cups kosher or coarse salt
  • 3 tablespoons brown sugar
  • 1/2 cup white vinegar
  • 1 tablespoon pickling spice
  • 1 teaspoon black pepper
  • 1 teaspoon allspice
  • 1 teaspoon garlic powder
  • 1 teaspoon tarragon

Instructions
 

  • In a stockpot over medium heat, simmer all your ingredients in the water until the salt and sugar dissolve, stirring occasionally. Remove from heat and let cool.
  • Submerge the turkey in the brine, top with a plate, and put a large can or a few cans on the plate to hold the turkey under the brine.
  • Refrigerate the turkey in the brine for 12 to 24 hours.
  • Before roasting, remove the turkey from the brine, rinse it off under cold water so it’s not too salty, and pat it dry with paper towels.
  • Follow your favorite recipe and roast without using additional salt.

Video

Keyword brine, turkey
turkey brine

Six amazing turkey brining recipes

Why Brine Your Turkey? Turkey is a bird that has little fat, particularly the breast meat. And we all know fat keeps the meat from becoming dry and tough. If you want to avoid a dry bird for thanksgiving than you might need a little help.

This is where brining comes in. At its simplest form a brine is a basic solution of water and salt. By giving a turkey a nice soak in this solution, you can actually add a bit more moisture and flavor into the bird before it’s ready to roast.

During the brining process, the turkey absorbs the moisture, which in turn helps it stay juicy. The turkey absorbs salt too, it also gets nicely seasoned. The salt also has one other benefit, it breaks down some of the turkey’s proteins, making it more tender.

A bird that has been wet-brined for just 12 hours will have a better chance of staying juicy even if you overcook the turkey a little.

Six amazing turkey brining

Thanksgiving side dishes

Must have Thanksgiving sides

Thanksgiving sides: From potatoes to stuffing, veggies to salads, these are the staples of Thanksgiving. If you are anything like me, you’re already planning ahead, hoping to make the week leading up to Thanksgiving easy!

Thanksgiving side dishes

We’ve scoured the web, social media and found a couple of amazing side dish recipes every thanksgiving table should have. 

Candied Yams

There is nothing better than good baked candied yams, soul food style! There is nothing healthy about this soul food version baked candied yams but it’s thanksgiving so who cares. These candied yams are so buttery, sweet and flavorful. They will melt in your mouth!

Cranberry Sauce

https://sugarspunrun.com/homemade-cranberry-sauce/

A simple recipe for fresh and easy cranberry sauce. If you want to do a little more than the canned ocean spray cranberry sauce then this is the recipe for you. This cranberry sauce is a holiday classic and deserves a place on your table.  Made with real whole cranberries and only a couple of other ingredients. 

Macaroni and Cheese

https://www.momontimeout.com/best-homemade-baked-mac-and-cheese-recipe/

Homemade Mac and Cheese can be something very special. Outrageously cheesy, and creamy, and topped with a crunchy Panko-Parmesan topping and you have the perfect mac and cheese. This recipe is choked  of three different cheeses plus a homemade cheese sauce that makes this macaroni and cheese uber special.

Stuffing

https://cafedelites.com/sausage-herb-stuffing-recipe/

Every Thanksgiving needs a good stuffing recipe. It should be soft and buttery on the inside with crispy, golden edges on the outside. Inside it is full of onions, celery, garlic and herbs sautéed in butter. Bread and baked with a flavoured chicken or beef stock. And that is the perfect thanksgiving turkey stuffing.

Mashed Potatoes

https://www.southernliving.com/recipes/perfect-mashed-potatoes

Homemade creamy mashed potatoes is a Thanksgiving must. This amazing recipe is definitely worth a place on the Thanksgiving table. Topped with rich smooth Turkey Gravy, these mashed potatoes make the perfect side dish for a heavenly thanksgiving.

Homemade Gravy

https://www.thekitchn.com/breakfast-recipe-southern-sausage-gravy-recipes-from-the-kitchn-174453

Gravy every Thanksgiving table needs to be complete. This Sausage gravy is is so simple anyone can make. This recipe helps make the typical gravy  bigger, bolder, and more tasty.

Southern Greens

https://www.tasteofhome.com/recipes/bacon-collard-greens/

The Collard Green is the traditional side dish of the American South. The best way is to cook it low and slow. Garlic, onions and bacon to make it nice and tender full of flavor. Collard Greens can feel like an intimidating side, but if you just follow this simple recipe anyone can make it.

Organic Tea

5 Organic White Tea Recipes

Why you should drink White Tea: White tea, for instance, has the highest concentration of antioxidants because it is the least processed tea. By this standard, it might be considered the “healthiest” of them all. As far as antioxidants are concerned, white tea is followed by jasmine tea, green tea, then black tea.

Health Benefits Of Ginger: Some people use ginger water mixed with lemon juice as a detox. … Since ginger may fight germs, illness, inflammation, and cancer-causing molecules, taking a little bit every day can support your overall health. Ginger is a natural root, so drinking it will also give you added nutrients.

Healthy Benefits Of Pomegranate: Pomegranate seeds owe their superfood status to polyphenols, powerful antioxidants thought to offer heart health and anti-cancer benefits. In fact, pomegranate seeds have more antioxidant power than cranberry juice or green tea.

What is orange blossom tea good for? A calming drink. This tea is lightly hypnotic and calming. It´s know to be good for digestion and has with anti-spasmodic action for muscles. The blossom can be used to help with anxiety, sleeplessness and digestive problems too.

Benefits of White Tea: White tea, for instance, has the highest concentration of antioxidants because it is the least processed tea. By this standard, it might be considered the “healthiest” of them all. As far as antioxidants are concerned, white tea is followed by jasmine tea, green tea, then black tea.

Blueberries, an Antioxidant Superfood: Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.

Salmon Provençal with Tomatoes

Salmon Provencal with Zucchini & Olives & Pinot Noir

Simple, clean, classic is the best way to describe this dish. Timeless Provencal-style dishes is considered the best of the Mediterranean. Served alongside zucchini, grape tomatoes, red onion, and briny Kalamata olives. The tasty salmon pan-roasted and squeeze of lemon and a few basil leaves.

Salmon Provençal with Tomatoes

What is this dish based on?

The Mediterranean diet has a long history of being  one of the healthiest diets. The history and tradition of the Mediterranean diet come from the historic eating and social traditions of the southern regions around Italy, Greece, Turkey and Spain.

Many people consider the Mediterranean diet a way of life. For thousands of years people living along the Mediterranean coast have indulged in a high-fiber diet. That include fruits vegetables, and including quality fats and proteins in small doses. This dish is ideal for the traditional food pyramid and a Mediterranean diet food pyramid they would look very similar.

Salmon Provençal with Tomatoes

Wine pairing

Pinot Noir and Freshwater Fish: Conventional wisdom is red wine with fish is a non starter, but that’s not always the case. Red wines have high tannin that makes the bites of fish taste like metal. Some red wines can be paired with specific types of fish, and actually strengthen the tastes from both the wine and the fish.

One red wine Pinot Noir has that ability. Pinot Noir is a light bodied red wine that is not as strong as many other varieties of red wine. Its lower amounts of tannins contribute to the idea that you can pair it with lighter foods such as seafood. The unique properties of Pinot Noir can be paired with almost anything. For fish, it’s best to go with a freshwater fish like salmon or trout that has dense, meaty flesh. Additionally, your fish dish should be on the heavy side served with a thick tomato or cream based sauce for maximum effect. With the right fish, the more complex flavors of a good Pinot Noir can be brought out mimicking the flavors of vanilla, clove, licorice and caramel.

TIPS FOR COOKING WITH SALMON:

Before you start cooking this meal here are some Tips about cooking Salmon that will take your meal to the next level.

Make sure you do not season the fish too soon before cooking. Seasoning the fish with salt and pepper before cooking will add some great flavor, but it’s also important not to season your fish to early. When you season too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish.

What temp should Salmon be cooked? When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. Serve immediately.


Recipes header
Salmon Provençal with Tomatoes

Salmon Provençal with Tomatoes

Simple, clean, classic is the best way to describe this dish. The flavors of Provençal-style dishes are considered timeless in the Mediterranean.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 490 kcal

Equipment

  • microplane or grater
  • rimmed baking sheet

Ingredients
  

  • ¼ oz fresh basil
  • 1 oz Kalamata olives
  • 10 oz pkg salmon fillets
  • garlic use 1 large clove
  • 1 container grape tomatoes
  • 1 lemon
  • 1 zucchini
  • 1 medium red onion
  • kosher salt & ground pepper

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Halve, peel, and cut all of the onion into ½-inch thick wedges through the root end. Trim ends from zucchini, then halve lengthwise and cut into ½-inch thick half-moons. Finely grate ¼ teaspoon lemon zest into a small bowl, then cut lemon into quarters.
  • Roast vegetables: Transfer onions, zucchini, grape tomatoes, and 2 of the lemon quarters to a rimmed baking sheet (save remaining lemon for your own use); toss with 1 tablespoon oil and season with salt and pepper. Roast on upper oven rack until vegetables just tender, 10–12 minutes.
  • Prep salmon: Peel and finely chop 1 teaspoon garlic. Pat salmon dry; season with salt and pepper. Into the small bowl with lemon zest, add half of the chopped garlic and 1 teaspoon oil, and stir to combine. Season with a pinch each of salt and pepper.
  • Roast salmon: Transfer remaining chopped garlic to baking sheet, then stir with vegetables to combine. Transfer salmon, skin-side down, to the baking sheet, then spread lemon-garlic oil over top. Roast on upper oven rack until salmon is cooked through and opaque, about 8 minutes.
  • Prep basil & olives: Meanwhile, coarsely chop olives, removing any pits, if necessary. Pick and coarsely chop basil leaves, discarding stems.
  • Finish & serve: Transfer olives and basil to the baking sheet, stirring to combine with the vegetables. Using tongs, squeeze the roasted lemon wedges over the vegetables; season to taste with salt and pepper. Drizzle salmon and vegetables with a little olive oil, and serve.

Notes

ALLERGENS
Sulphur dioxide and sulphites and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
NUTRITION PER SERVING
Calories 490kcal, Fat 32.0g, Proteins 34.0g, Carbs 24.0g
Keyword rice, salmon, simple vegan stir fry

Rosemary Monster Pork Chop and wine pairing

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won’t do. For this recipe we sear a giant, bone-in pork chop. We finish it off with some creative and tasty sides. Cheesy, comforting polenta and roasted balsamic Brussels sprouts.  Finished off with a shallot based gravy and you have  an amazing family meal.

Why we love pork chops

Pork chops are one of most popular meats. They come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.



Tips for the perfect pork chop

Tip number 1: There are many ways to season pork chops properly. There is the traditional salt and pepper always good in a pinch. But you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting too salty.

Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

Tip number 3: Do not skip the ‘Rest’ Stage: Its key to let your pork rest once you get it on the cutting board. Even after it has reached the recommended temperature leave it alone. I recommend it to let it sit for 10 minutes. Cutting into the meat too early will allow all the flavorful juices to escape onto the board instead of getting redistributed into the meat. By giving the chops this necessary time allows the fibers of the meat to relax and soak up the yummy juices, resulting in a tender, juicy pork chop.


Wine Pairing

Grenache: Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.

Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.  


Tips of cooking Pork:

When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. When the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become over done.

Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 145°F to be safe. Cooking to 145°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.

A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.

Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.


Recipes header
Rosemary Monster Pork Chop

Rosemary Monster Pork Chop with Cheesy Polenta

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won’t do. For this recipe we sear a giant, bone-in pork chop
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 2
Calories 1030 kcal

Equipment

  • large skillet
  • meat mallet (or heavy skillet)
  • rimmed baking sheet
  • small saucepan

Ingredients
  

  • garlic use 1 large clove
  • 1 pkt turkey broth concentrate
  • 1 lb pkg bone-in pork chops
  • 3 oz quick-cook polenta
  • 3 ¾ oz pieces fontina
  • 3 oz shallot use half
  • ¼ oz fresh rosemary
  • ½ lb Brussels sprouts
  • balsamic vinegar or red wine vinegar
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with rack in the upper third. Trim and discard stem ends from Brussels sprouts, then halve (or quarter, if large). Pick and finely chop 2 teaspoons rosemary leaves, discard stems. Peel and finely chop half of the shallot (save rest for own use). Peel and finely chop 1 teaspoon garlic. Cut all of the fontina into small pieces.
  • Roast Brussels sprouts: On a rimmed baking sheet, toss Brussels sprouts with 2 tablespoons each oil and vinegar, any remaining whole rosemary sprigs, and a generous pinch each of salt and pepper. Roast on upper oven rack until golden brown and tender, about 15 minutes.
  • Cook polenta: Meanwhile, in a small saucepan bring 2½ cups water and ¾ teaspoon salt to a boil. Gradually whisk in polenta and return to a boil. Cover and reduce heat to low, stirring occasionally, until grains are tender and polenta is thickened, 8–10 minutes. Remove from heat and stir in fontina. Cover to keep warm until ready to serve.
  • Cook pork: Pat pork dry. Place between 2 sheets of plastic wrap and pound meat to an even ½-inch thickness. Season all over with chopped rosemary, salt, and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add pork and cook until well browned and the internal temperature reaches 145°F, 2–3 minutes per side. Transfer to a cutting board.
  • Make sauce: Add chopped shallots and garlic to skillet and cook over medium-high, stirring, until softened, 1–2 minutes. Add turkey broth concentrate and ½ cup water; simmer, scraping up browned bits on the bottom of the skillet, until sauce is thickened and reduced to ¼ cup, 5–6 minutes. Off the heat, swirl in 1 tablespoon butter and season to taste with salt and pepper.
  • Finish & serve: Serve polenta topped with pork chops and pan sauce spooned over top. Serve Brussels sprouts alongside.

Notes

ALLERGENS
Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword healthymeal, pork, pork chops

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Spanish Style Smoky Cod

Spanish Style Smoky Cod & Rice paired with a Moscato

FeedFeedStyle Smoky Cod & Rice Bake with Tomato, Green Beans & Herb Salsa: This dish is simple but unique. We have a great spice in Smoked paprika to work with. It is made from ground sweet red chilies that have been smoked and dried for several hours. Now you would think its vibrant red hue would mean the heat level would be hot but, the heat level is mild, and almost sweet. We use this spice to add a delicious smokiness to this one-skillet cod dish. Top of rice with green beans and plum tomatoes and your meal is complete.

Common questions about cod fish:

Cod fish is it  good for you?

The best things about cod fish is that it is both a flavorful and nutritious fish packed full of lean protein, vitamins, and minerals. It is considered to have a lower omega-3s than other fatty fish. Also this fish contains a much lower level of mercury than most seafood.

Raw seafood products in paella pan on a wooden table, top view

Is Cod good for weight loss?

One of the more flaky white fish that is very easy to prepare. Cod is considered to be a good source of vitamin B-12. It is very high in protein but very low in fat and calories, making it a perfect choice for people who are trying to lose weight.


Wine Pairing

Moscato and Spicy Fish are a great pairing. Moscato wine is low in alcohol, sweet and a little bit fizzy. Filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of  its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish. 

The typical fish for spicy tacos for example is going to be a mild white fish like tilapia, sole or snapper. After eating a spicy taco, a sip of Moscato helps bring in enjoyable flavors like peach and creamy pear. The sharpness of the wine helps offsets the spice a bit if it gets overwhelming.


Tips for cooking fish

If you’re pan-searing your fish: Make sure to pat it completely dry before adding it to the pan. A general rule for searing any type of fish is to dry it before you cook it. fish is considered especially moist, so this is extra important. Just pat your fillet dry with a paper towel before searing it and you’ll be one step closer to having an amazing meal

If you’re grilling or broiling thick fish steaks, marinate it for 15 minutes in lemon or lime juice. The acid from the juice “cooks” the fish a bit, cutting down on the time it needs to stay on the heat. This helps prevent you from drying out your fish. 


Recipes header
Spanish-Style Smoky Cod & Rice Bake with Tomato

Spanish-Style Smoky Cod & Rice Bake with Tomato, Green Beans & Herb Salsa

Spanish-Style Smoky Cod & Rice Bake with Tomato, Green Beans & Herb Salsa: This dish is simple but unique. We have a great spice in Smoked paprika to work with.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 700 kcal

Equipment

  • medium ovenproof skillet

Ingredients
  

  • ½ oz fresh cilantro
  • 1 oz scallions
  • 5 oz jasmine rice
  • chorizo chili spice blend use 1 tsp
  • 10 oz pkg cod fillets
  • clam broth concentrate 2
  • 4 oz green beans
  • 1 plum tomato
  • 1 medium yellow onion
  • garlic use 1 large clove
  • kosher salt & pepper
  • olive oil
  • red wine vinegar or apple cider vinegar

Instructions
 

  • Chop veggies: Preheat oven to 425°F with a rack in the center. Peel and finely chop 1 teaspoon garlic. Peel and finely chop all of the onion. Coarsely chop tomato. Trim ends from green beans, then cut into 1-inch pieces.
  • Prep cod & broth: In a liquid measuring cup, combine clam broth concentrate, 1¼ cups water, and ¾ teaspoon salt. Pat cod dry, then season all over with 1 teaspoon each of the chorizo chili spice blend and salt. Drizzle each filet with oil, then rub seasoning into cod to make a paste.
  • Sauté aromatics: Heat 2 tablespoons oil in a medium ovenproof skillet over medium-high until shimmering. Add onions and garlic and season with salt. Cover and cook, stirring occasionally, until onions are softened and lightly browned, about 5 minutes.
  • Toast rice, add veggies: Add 1 tablespoon oil and rice to skillet with onions over medium-high heat. Cook, stirring, until well combined and some of the rice grains turn chalky white, 2–3 minutes. Stir in tomatoes and green beans.
  • Add cod & bake: Stir in clam broth and bring to a strong boil. Place cod in rice mixture and sprinkle with salt. Remove from heat, then cover tightly with foil or a lid. Bake on center oven rack until liquid is absorbed and rice is tender, 17–20 minutes (watch closely as ovens vary). Remove from oven and let rest 3 minutes.
  • Make herb salsa & serve: While cod bakes, trim scallions, then thinly slice. Coarsely chop cilantro leaves and stems, then combine with scallions and finely chop together. Transfer herbs to a bowl, then stir in 2 tablespoons oil and 1 teaspoon vinegar. Season to taste with salt and pepper. Serve cod and rice bake drizzled with herb salsa.

Notes

ALLERGENS
Fish and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword cod fish, eat healthy, fish, foode

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