Every man should be as good at the stove as Jake is.
We had two lovely cod fillets to eat and a brand new lovely bag of potatoes from Trader Joe’s to use Sunday evening. I put Jake in charge of the fish and took on this recipe from “The Complete Encyclopedia of Vegetables and Vegetarian Cooking” for a really rad bit of potato side dish. Jake’s fish turned out SO lovely (as you can see below). He used dill and lemon juice as well as some pink Himalayan salt crystals from Trader Joe’s as a marinade. Huge success. The potatoes were yummy too. Salty and slightly nutty from the sesame seeds and sesame seed oil with just the right amount of heat from the black pepper and the chili pepper. This meal definitely left us very full and very satisfied. After eating, we both left the dishes and mess in the kitchen and went into the living room and sat on the couch taking deep breath and making happy-tummy noises. Eventually we looked at each other and said: “That was so good! But now I suppose we have to clean up.” After which we reluctantly headed back into the kitchen to tupperware-up our leftovers and plan a strategic attack on the rest of the kitchen.
Chinese Potatoes with Chili Beans
4 medium potatoes, cut into chunks
3 scallions, sliced
1 large fresh chili, seeded and sliced
2 tablespoons sunflower oil
2 garlic cloves, crushed
1 15oz. can red kidney beans, drained and rinsed
2 tablespoons soy sauce
1 tablespoon sesame oil
salt and ground black pepper
1 tablespoon sesame seeds
chopped fresh cilantro or parsley, to garnish
1. Boil the potatoes until they are just tender. Drain and reserve.
2. In a large wok, stir-fry the onions and chili in the oil for about 1 minute, then add the garlic and fry for a few seconds longer.
3. Add the potatoes, stirring well, followed by the beans and finally the soy sauce and sesame oil.
4. Season to taste and cook the vegetables until they are heated through.
5. Sprinkle with sesame seeds and the cilantro or parsley.
Chinese Potatoes with Chili Beans and Jake's cod