On the Menu: Grilled Spanish Bacalao
So, it should come as no surprise I was regularly homesick for cultura and comida. Desperate enough for it that in the dorm’s group kitchen, I dealt with the ick faces of my classmates and cooked the black beans my mom shipped. (Bless her).
One afternoon when I was living off-campus with two other women, I was especially hungry for real and fancy Cuban-inspired food. So, I popped a frozen piece of cod (bacalao) into the microwave. (I liked to eat, but didn’t really know how to cook).
I put the fish on a Corelle plate and covered it with a melamine bowl. The house stunk up really fast — imagine bacalao and plastic. Oy! – and the bowl adhered to the plate, refusing to lift off, even when I banged the whole thing on the counter. So much for my bacalao and papas. I had to soak the mess for a couple of days to loosen the plate and bowl from each other. My roomates were unhappy with me, to say the least, and in the 20 years since el stinkaroo disaster, I have not attempted to cook bacalao.
But hey, it’s on the Menu now!
The July issue of Bon Appetit has a recipe for cod grilled with olive oil, fried garlic and red chiles. It is a beautiful and tempting dish. And no need for a nuker disaster.
So, that’s one of the dishes headed to my table this week. Y tu?
Share your menu ideas, or at least your most embarassing cooking story…we’ve all got one. No?
*photo from bon appetit