I know, I know – this is supposed to be a style post.
But last Tuesday, what started off as a polite cough turned into one with frequent throat-clearing interruptions and come Sat morning – my voice was gone.
Like gone gone.
Which was fucked up because if you recall Saturday was the Kentucky Derby and not only did I have a Derby party to attend, I had a bet going on against American Pharaoh (the winner) and my horse (Frosted).
If you’ve ever made an insignificant bet, then you understand how important it is to talk a lot of shit.
But all I could do was stand on the chairs and wave my arms around like I was doing some fucking rendition of ‘jazz hands’.
Pathetic, I know.
By the Mayweather-Paquio fight, I’d only made matters worse so I just went on home.
Sunday, Sunday Dinner – still no voice.
Everyone got a kick out of that.
So it’s Thursday and my voice is finally audible enough for others to make out what I’m saying.
I’ve officially reached the raspy decibel and everyone keeps telling me how sexy I sound.
But then they hear the death-rattle cough that follows and immediately get this ‘you better not have fucking SARS’ look on their face.
And I form a ‘go fuck yourself’ look in response.
Long story short, I’ve been on my ass lately, trying to defeat this weird, random ass cough and frankly haven’t felt like standing in front of a camera.
So I didn’t shoot shit.
All I’ve been doing is working and going to my spin class in the hopes of sweating this plague off.
But yesterday I made this Cod & Roasted Clam thingy because I wanted something light for dinner.
I used Cod because that’s what I had but this will work with pretty much any light, flaky fish.
Plus it takes all of 10 mins to make.
And if you can’t get roasted clams, again any clams will do.
I don’t even know how the hell I got the ones I had.
Or you can make it without clams. Who cares?
Once again I’m using the bowl my neighbor Jonathan lent me (when he brought me a sample of this sous-vide duck breast he made for dinner 2 weeks ago) to plate this.
It’s probably been 3 weeks now.
I’m such a lousy neighbor.
I’ll bring it down tonight Jonathan, I’m sorry.
He’ll probably never bring me dinner again.
Cod & Roasted Clams.
What I Used.
2-3 Cod filets. 1 Ear of Corn (cooked). 1 cup Roughly Chopped Cilantro. 3 Thyme Sprigs. 1 tsp Minced Garlic. 4 cups Clam Broth (Vegetable or Seafood Broth also works). ½ cup All-Purpose Flour. Olive Oil. Salt. Pepper. 1 cup Roasted Clams (optional).
What I Did.
Heat 1 tbsp or so of olive oil in a deep pan, under med-high heat.
Place the cod in the pan and sauté until the side down is golden brown.
About 3 mins.
Flip (carefully) and add: the chopped cilantro, corn, roasted clams (shelled), thyme sprigs, garlic bits & clam broth.
Stir gently and bring to a boil.
Then lower heat and cook with a lid on, for about 5mins.
Adjust seasoning to taste and remove from heat.
Remove thyme sprigs and serve in a bowl.
The corn brings this awesome sweet – crunchy addition to the mix that you’ll thank me for later.
If you have some toasted bread around, this is the perfect broth to put it to use.