Saveur Cooks Authentic American - Editors Of Cook's Illustrated Magazine [32]
1 tsp. celery seeds
1 tsp. crushed chile flakes
¼ tsp. ground coriander
FOR THE COD CAKES:
6 tbsp. extra-virgin olive oil
2 ribs celery, minced
1 medium onion, minced
1 clove garlic, minced
2 russet potatoes (about 1 lb.), peeled and cut into ¼ -inch cubes Kosher salt, to taste
1 lb. boneless, skinless cod filets Freshly ground black pepper, to taste
½ cup dried bread crumbs
¼ cup mayonnaise
2 tbsp. minced fresh dill
2 tbsp. minced parsley
1 egg yolk, beaten
1 tbsp. fresh lemon juice
4 tbsp. unsalted butter
Serves 4
1. Make the chowchow: Toss the tomatoes, onions, celery, and peppers in a large bowl with the salt. Cover with plastic wrap and let sit at room temperature for 4 hours or overnight. Transfer the vegetables to a sieve and press to extract the excess juices; discard the juices.
2. Transfer the vegetables to a 6-qt. saucepan and add the remaining ingredients. Cover, bring the mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until the vegetables are very soft, about 2 ½ hours. Transfer the relish to a jar and let cool. Cover and refrigerate for up to 2 weeks.
3. Make the cod cakes: Heat 2 tbsp. oil in a 12-inch skillet over medium heat. Add the celery, onions, and garlic and cook, stirring occasionally, until soft, about 8 minutes. Transfer the celery–onion mixture to a large bowl and set aside.
4. Put the potatoes into a 4-qt. pot, cover with salted water by 1 inch, and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes. Drain; transfer half the potatoes to a plate and set aside to let cool. Transfer the remaining potatoes to a bowl and mash with a fork. Transfer the mashed potatoes to the reserved bowl of celery–onion mixture and set aside to cool.
5. Season the cod with salt and pepper. Heat 2 tbsp. oil in a 12-inch nonstick skillet over medium heat. Add the cod and cook, turning once with a metal spatula, until cooked through, about 8 minutes. Transfer the cod filets to a plate and let cool. Break the cod into 1-inch chunks and set aside.
6. Add the bread crumbs, mayonnaise, herbs, egg yolk, and lemon juice to the potato–onion mixture and stir vigorously to combine. Add the reserved cubed potatoes and the cod and mix gently to combine. Using your hands, divide the mixture into 8 equal portions and form into cakes approximately 3 inches in diameter. Transfer the cakes to a wax paper–lined baking sheet, cover with plastic wrap, and refrigerate for 30 minutes until firm.
7. Working in 2 batches, heat remaining oil and butter in the skillet over medium-high heat. Add the cod cakes and cook, flipping once, until golden brown, about 8 minutes. Transfer cakes to a platter. Serve with chowchow and lemon halves, if you like.
Grilled Lobster with Cilantro–Chile Butter
Halving and grilling is an excellent way to cook a whole lobster; the tender meat cooks inside the cupped shell along with melted butter. In this variation on that theme, the crustacean is seasoned with cilantro, chiles, and lime zest.
4 oz. unsalted butter, softened
3 tbsp. minced cilantro
4 Fresno or Holland chiles, stemmed, seeded, and minced
1 lime, zested and quartered
2 2-lb. live lobsters
¼ cup extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste
Serves 2–4
1. In a small bowl, stir together the butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and its tail. Scoop out and discard the gravel sac near the head and the vein running along the back. Twist off the lobster claws. Transfer the lobster halves, flesh side up, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle the lobster halves and claws with oil and season them with salt and pepper.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12-inch cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on grill and cook for