Cheers to a new decade!

Anyone else setting goals today?  Hopefully your head doesn’t hurt as much as mine does and you can actually be excited about your NY resolution.  During breakfast this morning (Cricket Cafe… best Bloody I’ve ever had) I resolved to try every breakfast sandwich in Portland this year.  The ways to make a good egg sandwich are seriously limitless:

This pair (I only ate one) had a homemade biscuit, ham, egg and cheese.

Breakfast accessories (water, coffee, Bloody, Tums):

Sorry about the bad photography; I’m working on a camera upgrade.  Last night I was having too much fun to style my food pics and wish there would have been a better shot of the mahi-mahi cakes.  I revamped Cooking Light‘s Greek Cod Cake recipe, complete with the dipping sauce.  I’ve made them before (any type of dense fish will work), but this time I kicked into high gear by adding parmesan cheese and herbs to the breading.  I ended up piling everything onto a small plate, which forced me to keep my serving sizes small.  I wish I’d had the same restraint with the champagne…

Greek Cod Cakes from Cooking Light:
4  cups  2% reduced-fat milk
2  pounds  cod fillets, cut into 2-inch pieces
1  cup  panko (Japanese breadcrumbs), divided
1/4  cup  minced fresh flat-leaf parsley
2  tablespoons  grated onion
2 1/2  teaspoons  grated lemon rind
1 1/2  teaspoons  salt
1  teaspoon  freshly ground black pepper
3  large eggs, lightly beaten
2  garlic cloves, minced
1/4  cup  fresh lemon juice, divided
1/4  cup  olive oil, divided
1/2  cup  canola mayonnaise
2  tablespoons  chopped fresh flat-leaf parsley
2  teaspoons  chopped fresh dill
2  teaspoons  Dijon mustard
2  teaspoons  fresh lemon juice
1  teaspoon  minced fresh garlic
1/2  teaspoon  freshly ground black pepper

1. Bring milk to a simmer over medium heat in a large, heavy saucepan. Add fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Drain well. Combine fish, 1/2 cup panko, and next 7 ingredients (through 2 garlic cloves); stir in 2 tablespoons juice. Divide fish mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining 1/2 cup panko, pressing to coat.

2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties to pan, and cook for 4 minutes on each side or until golden. Remove from pan, and drain on paper towels. Repeat procedure 3 more times with remaining olive oil and patties. Drizzle with remaining 2 tablespoons juice.

3. To prepare sauce, combine canola mayonnaise and remaining ingredients. Serve sauce with cakes.


2 thoughts on “Cheers to a new decade!

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