Brad's pretzel crusted cod with cilantro lime aioli

I love fish and coconut, bringing them together is always special.

This just came to me. Hope everyone likes it

This is the perfect complement to the next few recipes I am going to publish

Quick to make and always handy to have in the fridge, aioli can be served with a variety of foods. Use as a dip for raw vegetables, with seafood or crab cakes, on hamburgers, in sandwiches, with roast lamb, beef or fish, with hard boiled eggs, on roasted vegetables such as brussel sprouts, aubergines etc. It is extremely versatile!#nikicuisine #12plates

The first time I gratinated Aioli with Cod and tasted it, I was amazed. When heated, it creates a perfect blend and a very pleasant flavor in the mouth. For those who love Cod and are trying this for the first time, I think you'll love it.

This is one of my fams favorite dinners!

These can be served hors d'oeuvres on cocktail skewers, a side dish or, how I enjoy them, an entire meal. As a child, I hated brussels sprouts. My aunt, who was helping raise us after mom died, boiled them and served. It's a wonder I gave them another try as an adult when I discovered good ways to cook them. And this is one of those good ways. They're now one of my favorite vegetables.

There is only one other place I know that makes this and it is a very limited season. Since I love asparagus and its too expensive to buy it from the restaurant I wanted to come up with a way I could make it any time, year round.

This is a super simple recipe with tons of flavor..enjoy! Double Ingredients for more servings.

This was something my daughter and I came up with for an annual Friendsgiving. The Aioli is comprised of many ingredients but easy to put together and well worth it!! These turned out amazing!! Great for Sunday Funday, any football game or friend get together!

When you want ribs but don't want to spend 4 hours on the grill. This cut of pork rib cooks very quickly.

Choose artichokes that have not yet crowned or opened. Also, artichokes with little discoloration on the outer leaves. Purple color okay. Brown? Yucky!You can snip the spiney tops off of your artichoke leaves while still on the artichoke itself but, it's not necessary. Those pokey spines will easily soften during steaming.Any leftover Aioli dip works great smeared on chicken breasts then baked the following night!

If you take an egg yolk, some crushed garlic and maybe 1 cup of olive oil, drizzle the oil very slowly while stirring for maybe 20 - 30 minutes, you'll get Mayonnaise, which is the same as.... Aioli.And if you take some (good quality) Mayonnaise add some ingredient to it, you'll have a very fast Aioli, done in a couple of minutes!_____Aioli goes very well with everything, but I think it's best with grilled fish or chicken (Rotisserie chicken too!). But it is also delicious with just crusty bread or even vegetables (grilled, steamed or raw). Put some on a piece of toasted bread and let it float in a bowl of soup (especially fish or seafood soup but any soup will do) and see what happens.......This recipe is for super fast Aioli. It's up to you to add the herbs (Parsley, Basil, Dill) that you like or spices (Cayenne, Sriracha, etc). The result is always good, so go ahead and experiment!!______PS: Don't use less than 1/2 cup of Mayo.....you will kick yourself for not making more!

Saw a step by step picture of this recipe with no instructions on Facebook so I decided to search for the actual recipe and found it on Tablespoon.com. You get the best of both worlds with this sweet and salty crunchy treat!

I was at my parents home with my children and we bought salad flavored Glico pretzel chips. I happened to look on the back at the ingredients list and "powdered mashed potatoes" was written.I thought, "Wait, can't I simply make these at home??" So I took the ingredients that I had in my kitchen, and although I wasn't able to produce the exact same pretzel sticks, I was able to make a delicious crispy-crunchy hearty version. As of February 15, 2008 more than have commented on this. Thank you so much!When you mash up the potatoes in step one, and when you mix the ingredients in step two, it will cut back on the dishes you will have to wash if you do it in a plastic bag.Compared with carrot pretzel sticks, you can cut these thinly quite easily and they're easy to make. This is most likely due to the starch in the potatoes. When I made carrot pretzel sticks, I couldn't cut them well!! So for this one, I challenged myself to try cutting them thinly and I think it went well. For an easy to make amount.. Recipe by shokolat

Serving size 1/4 recipe.Calories: 542. Fat; 50 g. Protein: 10 g. Fiber: 6 g. Carbs: 10 g. Net Carbs: 4 g. Recipe courtesy of Josh Ace,

So I wanted cheesecake but my mom is diabetic so I came up with this very low sugar cheesecake and it was delicious too!

Learned this recipe from Carla at Bon Appetit. It takes a while and uses way more salt than you think it should, but in the end it's a perfect labor of love and is deeply satisfying. I use whatever fat is on hand in my fridge. For this I used beef tallow, leftover bacon grease and duck fat, but you can use whatever you have/can find and make the rest up with olive oil. The charred lemon is legit/assertive and if you dont want that flavor, leave it out

Last night I made pot au feu for dinner, which is a very simple French dish in which you boil various beef cuts to tenderness with root veg like carrots and turnips, celery, onion, and some herbs.Kinda like a French style Corned Beef & Cabbage type meal...This is the dipping sauce I like to serve with it, and it also goes well with a beef or lamb roast.Leftovers go great on sandwiches or in potato salad. :)The recipe is easily doubled.

#easterhide

I served this on top of a butternut squash risotto with an English pea puree.

Caught a nice wild Ling cod on the first day of the season. Cooked this up super fresh.

Once again the spoils of a successful fishing trip. I served this with broccoli cheddar rice and buffalo roasted cauliflower.

While Washington state is under complete lock down, i am not slowing down in the kitchen. 😅 this was something I conceptualized using ingredients i had lying around. It turned out pretty good.

I have been craving this for a while, but can not find real ceviche anywhere. So I made this out of some wild ling cod that I caught and used some ahi tuna that I had in the freezer. Mixed with the bold flavor of heirloom tomatoes I think this came out very well.