We’re going to NYC first thing tomorrow and I have a sore throat and approximately 9,837 things to do before we go, so CAN’T WAIT FOR 24 HOURS FROM NOW. For shizzle. What are you doing this weekend? We’ll be ignoring each other and instagramming our little faces off, so be sure to follow along if you aren’t already!
Also tell me where to eat. I want to eat all the things!
I put it all in one place for ya so you can just, you know, go for it.
Let’s go for it!
The recipes are all separate below, but here’s what I’d do for a timeline:
Then, measure the ingredients for the polenta and get them heating in a skillet. While that’s happening, saute the peppers for the polenta, grate the cheese, etc. Then, set two skillets to medium-high for the fish and the asparagus.
Happy Weekend! Seriously tell me where I should eat.
- 1 cup quick-cooking polenta
- milk and stock, a combo, enough liquid to cook the polenta to package directions
- 1 large or 4 small orange bell peppers, thinly sliced
- 1 clove garlic, minced
- 5 pickled hot or sweet peppers, drained and sliced
- 1/2 cup grated manchego cheese, plus extra if desired for topping
- 1 bunch asparagus, ends trimmed
- 1 lemon, zested and cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon sesame seeds
- 1 1/2 pounds cod filet, cut into large chunks
- 1 stick softened butter
- 1/2 teaspoon saffron threads
- 2 tablespoons marcona or other almonds
- salt, to taste
- In a pot with a lid, warm the liquids for the polenta over medium-high heat until simmering. Preheat a large skillet to medium-high heat with a drizzle of oil. When the skillet is hot, add the bell peppers and saute for 2-3 minutes until seared on the edges. Add the garlic and pickled peppers, stir, and turn the heat off.
- When the milk/stock mixture simmers, add the polenta, whisking as you do so, in a steady stream. Whisk for 2-3 minutes until the polenta thickens, then add the pepper mixture and the cheese. Gently stir and taste: add salt to your preference.
- Preheat the olive oil in a large skillet to medium-high until ripply and nearly smoking. Add the asparagus and let sit without stirring for 4 minutes or so until the asparagus begins to turn bright green.
- Toss the asparagus with tongs, then sprinkle on the salt. Let sit for 2 minutes to char the second side.
- After the asparagus spears are charred in spots but not mushy or overcooked, sprinkle over the lemon zest and sesame seeds. Turn the heat off the pan, and toss for 60 seconds more to incorporate all the ingredients.
- Serve with the lemon wedges.
- Make the butter by pulsing the butter, saffron, almonds, and a pinch of salt in a blender or small food processor. Spoon into a bowl and place in the fridge to firm slightly.
- Preheat a large skillet to medium-high heat with a drizzle of olive oil. Add the fish, and sprinkle lightly with salt. The fish should sizzle - turn the heat up if it doesn't. Let the cod cook for 4-5 minutes on the first side until it releases easily from the pan and is browned. Cook on the second side until the fish is opaque through the center and flaky.
- Serve with a pat of the saffron butter on top.
- These things work really well cooking all at once and come together super fast. I like to make the butter first and start the polenta, then saute the peppers. Then, I saute the asparagus and cod in separate skillets at the same time, and season everything one last time before plating. Enjoy!