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Nova Scotian Griddled Fish Cakes

Valerie Mansour — Mon, 18 Mar 2019 22:26:59 +0000

Hannah Whitaker

Haddock is often used for these Canadian fish cakes, though any firm white fish will do. This recipe, which has been adapted from Nova Scotia Cookery, Then and Now, creates tender cakes with golden edges. If you like, the mixture may be shaped into patties a day ahead of time and refrigerated, but for the best texture don’t roll the cakes in bread crumbs until just before frying. Green tomato chow-chow is an excellent accompaniment; find the recipe here.

This recipe is featured in “The Underexplored Roots of Black Cooking in Nova Scotia.”

Yield: 8

Time: 1 hour 40 minutes

1 small Yukon Gold potato (5 oz.), peeled
2 lb. firm white fish fillets (haddock, cod, or hake)
1 ¹⁄₂ cup bread crumbs
¹⁄₄ cup finely chopped parsley
¹⁄₄ cup finely chopped scallion
¹⁄₄ cup sour cream
¹⁄₄ tsp. cayenne pepper
Fresh lemon juice
Kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil
Green tomato chow-chow, for serving (optional)

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To a small pot, add the potato and enough cold water to cover; bring to a boil over high heat and cook until the potato is tender when pierced with a knife, 13–15 minutes. Drain, and let cool. When the potato is cool enough to touch, coarsely mash with a fork and set aside.
Meanwhile, cook the fish: Set the fillets on the baking sheet, transfer to the oven, and roast until the fish flakes easily, about 15 minutes.
Pour the bread crumbs onto a plate and set aside. Remove the fish from the oven and cool slightly. In a large bowl, break the fish into chunks. Add the mashed potato, parsley, scallion, sour cream, and cayenne; mix well, then season to taste with fresh lemon juice, kosher salt, and black pepper. Form the mixture into eight patties, then roll each in bread crumbs.
Line a platter with paper towels and set by the stove. To a heavy skillet over medium-high heat, add the oil. Once hot, add the fish cakes in batches and cook, turning once, until golden brown and heated through, 3–4 minutes per side. Transfer the cakes to the platter and serve hot, with green tomato chow-chow, if desired.

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Bamonte’s Pork Chops with Pickled Peppers

SAVEUR Editors — Mon, 18 Mar 2019 22:21:08 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

These juicy pork chops with pickled peppers have been a menu staple at Bamonte’s restaurant in Williamsburg, Brooklyn, since the 1950s. Both sweet and hot pickled cherry peppers are available at Italian grocery stores and online; if you’re sensitive to spicy foods, use either all sweet peppers or a mix of the two.

This recipe first appeared in our January/February 2013 issue along with Greg Ferro‘s article “Bamonte’s”.

Yield: 2–4

Time: 26 minutes

Two 1-in.-thick bone-in pork chops
Kosher salt and freshly ground black pepper
3 Tbsp. olive oil, divided
5 cloves garlic, thinly sliced
12 pickled cherry peppers, halved
¼ cup dry white wine
¼ cup chicken stock

Instructions

Preheat the oven to 425° F. Season the chops generously with salt and black pepper.
To a large skillet over medium-high heat, add 2 tablespoons olive oil. When the oil begins to shimmer, add the chops and cook, flipping once, until evenly browned, 5–8 minutes. Transfer the skillet to the oven and roast until the chops are just cooked through (145°F on an instant read thermometer), 18–20 minutes. Transfer chops to a plate and set aside (the meat will continue cooking as it rests).
Return the skillet to the stovetop over medium heat, add the remaining oil, garlic, and peppers, and cook, stirring frequently, until the garlic is golden, 3–4 minutes. Turn the heat up to high, stir in the wine and stock, and continue cooking until the liquid has reduced in volume by half, 3–4 minutes. Spoon the sauce and peppers over the pork chops and serve hot.

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Sour-Milk Griddle Cakes

Tim Mazurek — Wed, 28 Nov 2018 17:15:19 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

In this sour-milk griddle cake recipe—adapted from Edna Lewis’ The Taste of Country Cooking —a thick, tangy batter cooks up into soft, fluffy rounds. The rustic pancakes make a delicious breakfast, especially when topped with stewed berries and maple syrup. You can use fresh or frozen blueberries to make the sauce.

Featured in “Back of the Bookshelf: The Taste of Country Cooking” by Tim Mazurek.“

Yield: 2

Time: 25 minutes

Ingredients

FOR THE SAUCE

2 cups blueberries, rinsed
⅓ cup sugar

FOR THE PANCAKES

1½ cups all-purpose flour
1⁄2 cup whole-wheat flour
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. fine salt
1 Tbsp. unsalted butter, melted, plus more for cooking
1 large egg, beaten
2 cups sour milk or buttermilk
Maple syrup, for serving

Instructions

Make the sauce: To a medium pot set over medium heat, bring the blueberries, sugar, and 1⁄3 cup of water to a boil. Turn the heat to low and cook, stirring occasionally, until the blueberries break down and the sugar dissolves, 4–5 minutes. Remove from the heat and set aside.
Make the pancakes: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Whisk in the melted butter and egg until just combined and no streaks of flour remain, then whisk in the sour milk.
In a large non-stick skillet set over medium-low heat, melt 1 tablespoon of butter. Once the foam has subsided, working in batches, use a ⅓-cup measuring cup to scoop the batter onto the pan (without crowding the surface). Cook until tiny bubbles begin to form on the tops of the pancakes and the bottoms are golden brown, 2–4 minutes. Flip and cook the other side until golden brown, 2–4 minutes more. Transfer the pancakes to a platter and tent with foil to keep warm. Add more butter to the skillet and repeat with the remaining batter. Serve immediately with the blueberry sauce and maple syrup.

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Monte Cristo Sandwich

SAVEUR Editors — Mon, 18 Mar 2019 22:46:21 +0000

Photography by Belle Morizio

People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, which is battered, fried, dusted with confectioners sugar, and served with a side of tart red jelly. Some consider it a marvel; others, an absurdity. Divisiveness aside, the perfect Monte Cristo recipe is an impressive one; the resulting sandwich is a stunning creation, requiring a knife and fork at the table. This recipe ran alongside Carolynn Carreño’s 1998 article, “Fried Nirvana?“

Yield: 2

Time: 20 minutes

2 large eggs
¼ cup whole milk
Kosher salt and freshly ground black pepper
5 Tbsp. unsalted butter, divided
6 thin slices white bread
4 thin slices cooked turkey
4 thin slices cooked ham
4 thin slices Swiss cheese
Confectioners sugar, for garnish (optional)
Red currant jelly, for serving

Instructions

In a shallow bowl, whisk together the eggs and milk; season lightly with salt and black pepper and set aside.
For each sandwich, lightly butter 3 slices of bread on both sides (using a total of about 1 tablespoon of the butter). Place 2 slices each of turkey and ham between 2 slices of bread. Top with 2 slices of cheese, and then top with a third slice of buttered bread. Trim crusts, secure with toothpicks, and cut in half on the diagonal. Repeat with the remaining bread, turkey, ham, and cheese.
In a large nonstick or well-seasoned cast iron skillet over medium heat, melt 2 tablespoons of the butter. Dip the sandwich halves in the reserved egg-milk mixture to coat. When the melted butter foams, place the sandwiches in the skillet and cook until golden brown on one side, about 2 minutes. Add the remaining 2 tablespoons of butter to the skillet, flip the sandwiches, and continue cooking until browned on the other side, about 2 minutes more. Transfer the sandwiches to 2 plates, sprinkle with confectioners sugar (if desired), and serve hot with red currant jelly on the side.

See all 150 classic recipes featured in our 150th issue »

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Huevos a la Mexicana

SAVEUR Editors — Mon, 18 Mar 2019 22:47:04 +0000

Photography by Belle Morizio

This quick Mexican egg dish is made “a la Mexicana” with red tomatoes, white onions, and green jalapeños—ingredients that mirror the colors of the Mexican flag. Find more of our favorite Mexican recipes here.

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Yield: serves 4–6

Time: 12 minutes

3 Tbsp. canola oil
1 small white onion, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 plum tomato, cored, seeded, and finely chopped
2 Tbsp. thinly sliced cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8 large eggs, lightly beaten
Warm tortillas, for serving

Instructions

To a large skillet over medium-high heat, add the oil. When the oil is hot and shimmering, add the onion, jalapeño, and tomato, season with salt and black pepper, and cook, stirring frequently, until the onions are translucent and the chile and tomato are soft, 6–8 minutes. Add the cilantro and eggs, and continue cooking, using a spatula to fold the eggs over in large curds occasionally, until cooked through, about 4 minutes. Transfer the huevos a la Mexicana to a warm platter and serve hot, with warm tortillas on the side.

WATCH: How to Dice a Hot Pepper

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Jalapeño Poppers

SAVEUR Editors — Mon, 19 Dec 2011 10:00:00 +0000

A plate with jalapeño filled with cheese, which is roasted or fried.

The classic jalapeño popper recipe (a whole green chile, filled with cheese then roasted or fried) has roots in the Mexican chile relleno, which goes back to the 1800s or earlier. Indeed, the jalapeño popper’s flavor profile is similar to its ancestral stuffed pepper: the two share a beguiling combination of creaminess and spicy heat.

This recipe is adapted from one which first appeared in the 2012 SAVEUR 100.

Featured in “Bring Back the Jalapeño Popper!.”

Yield: makes 18 poppers

18 medium jalapeños
2 Tbsp. vegetable oil, plus more for frying
4 oz. shredded cheddar cheese (about 1½ cups)
2 oz. shredded Monterey Jack cheese (about ½ cup)
1 oz. finely grated Parmesan cheese (about ½ cup)
¼ cup heavy cream
1 tsp. Dijon mustard
½ tsp. ground cumin
¼ tsp. cayenne pepper
¼ tsp. ground coriander
¼ tsp. paprika
Kosher salt and freshly ground black pepper, to taste
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup plain bread crumbs

Instructions

Position an oven rack 4 inches from the broiler, and preheat the broiler to high; line a baking sheet with aluminum foil. Toss together the jalapeños and oil on the prepared baking sheet; broil, turning with tongs, until charred all over, about 20 minutes. Set aside to cool to room temperature.
Meanwhile, in a food processor, blend the cheddar, Monterey Jack, Parmesan, cream, mustard, cumin, cayenne, coriander, paprika, salt, and black pepper to a smooth paste. Use a silicone spatula to scrape the cheese mixture into a piping bag fitted with an ⅛-in. plain tip.
Use a small sharp knife to trim ¼ inch off the bottom of each jalapeño and scrape to remove the seeds and ribs. (For spicier poppers, leave the seeds inside, if you like). Insert the piping bag tip into each pepper and fill with the cheese mixture. Transfer to a plate and refrigerate until the filling is firm, about 1 hour.
To three shallow bowls, add the flour, beaten egg, and bread crumbs; season each bowl with salt and black pepper. Toss each chilled pepper in the flour, shaking off excess, and then dredge in the beaten egg. Toss in the bread crumbs until well-coated, then transfer to a plate set by the stove.
To a large Dutch oven fitted with a deep-frying thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high until the temperature reads 330°F. Working in batches, fry the peppers, turning with tongs, until golden brown all over, about 3 minutes per batch. Transfer the peppers to a paper towel-lined plate to cool before serving.

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Baja Fried Fish Tacos

Kat Craddock — Mon, 18 Mar 2019 22:47:54 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY OLIVIA MACK MCCOOL; PROP STYLING BY SOPHIE STRANGIO

At Barracuda Cantina, a beloved taqueria on the outskirts of Todos Santos, Mexico, classic Baja-style fried fish tacos and refreshing agave-based cocktails are an understated art form. Here, the traditional local taco features fat strips of whatever firm white fish is fresh that day—after all, the Pacific Coast is only 5 minutes away and large species like halibut, maji maji, grouper, and snapper are abundant in the surrounding waters.

At Barracuda, fish can be ordered virtuously grilled or, as in this recipe inspired by the restaurant, spectacularly beer-battered and deep-fried. A tangle of lightly dressed coleslaw, soothing guacamole, fiery habanero salsa, and refreshing pico de gallo balance the rich crunch of the fish’s crisp and featherlight breading.

Featured in: “The Quest to Find the Ultimate Fish Taco.”

Yield: makes 8 tacos

Time: 45 minutes

Ingredients

For the cole slaw:

2 cups thinly sliced green or white cabbage
½ cups thinly sliced red cabbage
⅓ cup coarsely grated carrot
¾ tsp. kosher salt
1 Tbsp. fresh lime juice
¼ cup mayonnaise

For the fish tacos:

¾ cup all-purpose flour
¾ tsp. kosher salt
¼ tsp. freshly ground black pepper
¾ cup light beer
1 lb. cod, halibut, mahi mahi, or other firm white fish, cut into 4- by 1-in. strips
Eight 6-in corn tortillas, warmed
Pico de gallo, guacamole, and habanero salsa, for serving
Lime coins, for squeezing

Instructions

In a large bowl, toss the green and red cabbage and the grated carrot with the salt and lime juice. Set aside until the vegetables have softened slightly and released some of their liquid, 15–20 minutes. Stir in the mayonnaise to coat the vegetables, then cover and refrigerate the slaw while you prepare the tacos (or up to 24 hours ahead of time).
In a medium bowl, whisk together the flour, salt, and black pepper. Slowly whisk in the beer to make a smooth batter and set aside.
Dip the fish strips in the batter to coat, then fry the fish in batches, stirring occasionally, until golden brown and cooked through, 3–6 minutes per batch. Use a heatproof slotted spoon or spider skimmer to transfer the fish to the lined baking sheet to drain while you continue frying the rest.
Dip the fish strips in the batter to coat, then fry the fish in batches, stirring occasionally, until golden brown and cooked through, 3–6 minutes per batch. Use a heatproof slotted spoon or spider skimmer to transfer the fish to the lined baking sheet to drain while you continue frying the rest.
Serve the fish in warm corn tortillas, topped with the reserved cole slaw, pico de gallo, guacamole, and habanero salsa, and lime coins on the side.

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Pan-Fried Eggplant with Balsamic, Basil, and Capers

SAVEUR Editors — Mon, 18 Mar 2019 22:33:16 +0000

Photography by Paola + Murray; Food Styling by Barrett Washburne; Prop Styling by Carla Gonzalez-Hart

Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction in this recipe inspired by a dish served at the restaurant Le Bistrot d’Edouard in the French port of Marseille. This recipe first appeared in our March 2014 issue with the story City by the Sea. Find all of our favorite eggplant recipes here.

Yield: serves 4

Time: 30 minutes

½ cups balsamic vinegar
1 cup extra-virgin olive oil
2 small eggplants (8 oz. each), trimmed and cut into ⅓-in. thick slices
Kosher salt and freshly ground black pepper
2 tbsp. capers
4 basil leaves, thinly sliced

Instructions

In a small pot set over medium heat, simmer the vinegar until reduced to a thick syrup, about 15 minutes.
Line a plate with paper towels. In a large skillet set over medium-high heat, heat ½ cup of olive oil. Working in batches and adding more oil as needed, fry the eggplant, flipping once, until golden-brown, 5–7 minutes. Use a spatula to transfer to the paper towel-lined plate, then season with salt and black pepper. Arrange the slices on a platter and drizzle with the reduced vinegar. Garnish with capers and basil and serve at room temperature.

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Vada Pav (Southern Indian Potato Sliders)

Kat Craddock — Mon, 18 Mar 2019 22:47:34 +0000

Photography by Matt Taylor-Gross

These starchy potato sandwiches are a popular beachside snack in Mumbai. In this vada pav recipe adapted from one served at the late chef Floyd Cardoz’s now-shuttered New York City restaurant, Paowalla, fluffy Goan-style white rolls are filled with a crispy fried potato patty, sweet and hot chutneys, and a garlicky powdered chile-coconut condiment.

What You Will Need

Yield: serves 12

Time: 2 hours

8 medium yellow potatoes (4 lb.)
2 tbsp. mustard oil
2 tsp. mustard seeds
2 tsp. cumin seeds
Pinch asafoetida (hing)
1½ tsp. ground turmeric, divided
1 tsp. ground coriander
12 curry leaves
1 small onion, minced (1 cup)
4–6 green bird’s eye chiles, thinly sliced
½ cups chopped cilantro
3 cups chickpea flour
1 tsp. baking soda
Kosher salt
Canola oil, for frying
12 small, soft white rolls, homemade or store-bought
Mint chutney, tamarind chutney, and dry garlic chutney, to serve

Instructions

In a large pot, add the potatoes and enough cold water to cover. Bring to a boil, and cook until tender, 35–40 minutes. Drain, set aside to cool slightly, then use a kitchen towel to remove and discard the skins. Pass the potatoes through a ricer into a medium bowl (alternatively, place the potatoes in a medium bowl and mash gently with a fork), then gently fold in the cilantro.
In a large skillet, heat the mustard oil over high heat until smoking. Add the mustard seeds and cumin seeds and cook until they begin to pop. Stir in the asafoetida, 1 teaspoon ground turmeric, and the coriander and cook a few seconds more, then add the curry leaves and cook until they blister and turn bright and glossy, 5–10 seconds. Add the onion and chiles, then lower the heat to medium and cook, stirring occasionally, until the onions are translucent but not yet browned, 5–7 minutes. Transfer the onion mixture to the bowl with the potatoes; season with salt and stir gently to combine, then set aside until cool enough to handle.
Shape the cooled potato mixture into 12 even patties, about 4 ounces each or ½ cup of mixture per patty. Place on a plate and transfer, uncovered, to the freezer to firm slightly.
Prepare the batter: In a medium bowl, whisk the chickpea flour, baking soda, and the remaining ½ teaspoon turmeric to combine. Season to taste with salt, then whisk in 1½ cups of cool water to make a smooth, thick but pourable batter. Set aside to rest for 15 minutes.
Fry the patties: Fit a heavy-bottomed pot with a deep-fry thermometer and add oil to a depth of 2 inches. Cook over medium-high heat until the oil reaches 350°F. Line a large, rimmed baking sheet with paper towels and set it by the stove.
Remove the potato patties from the freezer and dredge them in the batter to coat. Working in batches so as not to overcrowd the pan, carefully drop the patties into the oil. Stir immediately to prevent them from sticking to the pan or each other, then cook, turning once, until evenly golden, crispy, and warmed through, 4–5 minutes per batch. Remove with a spider skimmer or slotted metal spoon and drain on the lined baking sheet while you finish frying the rest of the patties.
Slice the buns in half, smear the tops with green chutney and place the potato patties on the bottoms. Spread the patties with sweet tamarind chutney and sprinkle generously with the dry garlic chutney. Replace the top buns and serve hot.

Floyd Cardoz’s Goan Sandwich Rolls

Get the recipe >

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Corsican-Style Fresh Cheese and Mint Frittata

Rolli Lucarotti — Mon, 18 Mar 2019 22:21:42 +0000

Photography by Belle Morizio; Food Styling by Maggie Ruggiero; Prop Styling by Paige Hicks

Mint gives a floral flavor to this cheese frittata by Recipes from Corsica author Rolli Lucarotti. Serve it with grilled bread and a green salad for a light meal. This recipe first appeared in our May 2012 issue along with David McAninch’s story Pleasure Island.

Yield: serves 4

Time: 15 minutes

1 cup ricotta
¼ cups coarsely chopped mint leaves
1 tsp. crushed red chile flakes
6 large eggs
Kosher salt and freshly ground black pepper
1 tbsp. olive oil

Instructions

Position a rack at the top of the oven and turn the broiler to high. In a bowl, whisk together the ricotta, mint, chile flakes, eggs, and salt and pepper to taste. To a large skillet set over medium-high heat, add the oil. When it’s hot and shimmering, add the egg mixture and cook, undisturbed, until the bottom is set and the top is still runny, about 5 minutes. Transfer to the oven and broil until lightly browned on top, 30–60 seconds.

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