Birthday Cod

06Mar07


Hi. Happy birthday to me! My roommates and I threw an amazing favorite t-shirt and hat party. We had some fabulous showings. Hats off to Travis and Steve for making their own hats out of newspaper and aluminum foil and to Billy for bringing me the chicken head hat.
To save time and money, we decided to invest our quarters and dollar bills into a keg and buy cosco pizzas to feed the masses. Oh and 200 jello shots. Success.

Thank you everyone for coming out! It was truly spectacular.

back to food…

 

 

The Food: Black Cod
Also known as sablefish, Alaskan cod, or butterfish (although technically, it’s not a “cod”). It’s a saltwater fish found in the Pacific NOrthwest. It’s mild in flavor and so soft in texture, it literally does melt in your mouth. It has a very high fat content so it wont dry out on you, regardless of your culinary skills. It’s flaky, it’s moist, it’s velvet, it’s rich. If you’re salmoned out, try picking up some black cod. You can pretty much do anything with it: bake it, fry it, broil it, poach it, saute it, eat it, look at it, drool, whatever.

The recipe: Black Cod in Miso
One of my favorite ways of eating black cod is how they serve it at Nobu. He marinates the cod in a sweet miso before grilling. It’s so simple yet the slight carmelization of the black cod really complements well with it’s velvety texture.

Miso Marinade:
3/4 cup sake
3/4 cup mirin (sweet rice wine )
3/4 cup white miso paste
1 1/4 cups granulated suger (you can put less if this seems too much)

4 black cod fillets about 1/2 lb each

1. Bring the sake and mirin to a boil over high heat and boil for 20 seconds or until alcohol is evaporated.
2. Turn the heat down and add the miso paste. When the miso is completely dissoved, turn the heat back up and add sugar, stirring constantly. Remove from heat and cool to room temp.
3. Make sure the cod fillets are dry before covering them with the miso marinade in a baking dish. Cover with plastic wrap. Put in refridgerator and let it marinate for 2-3 days.
4. Preheat oven to 400 degrees. Preheat your grill. Wipe off excess miso and grill fish until both sides turn brown. Then place in oven for 10-15 minutes to finish cooking.

(courtesy of epicurious.com & Nobuyuki Matsuhisa)

The Restaurant: Beacon
Like I said, you can skip the cooking and head on to your local Nobu to try this delectible dish. If you’re in the LA area, I would suggest going to a tiny restaurant in Culver City called Beacon. It actually was rated the number one restaurant by Los Angeles Magazine some years ago. Although it is a good food for an affordable price, number one is stretch. It’s owned by Kasuto Masuzaka and his wife Vicki Fan. Vicki usually plays hostess and you’ll usually see Kasuto through the service window cooking up a storm in the tiny kitchen with 2 or 3 other cooks. The space isn’t large and probably seats 100-150 patrons.

Kasuto has a long history working with Wolfgang Puck. Before opening his first restaurant Zenzero, he was the head chef at Chinois on Main in Santa Monica (one of my favorites). Beacon is an ode to traditional asian fare with a contemporary twist. It’s plates are casual yet refined. Save room for dessert because they’re rice krispy a la mode is quite adorable and delicious. What’s even cuter is the husband and wife tag team. Kasuto and Vicki sittin on a tree, enjoying the praise from way up high.

BEACON, an asian café
3280 Helms Avenue
Los Angeles, CA 90034
T 310.838.7500
F 310.838.7503

:: LUNCH:
11:30am – 2:00pm: Mon – Sat

:: DINNER:
5:30pm – 9:00pm: Sun, Tues, Wed
5:30pm – 10:00pm: Thur, Fri, Sat

:: CLOSED Monday dinner and Sunday lunch

http://www.beacon-la.com

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