Season 1; Episode 6 – This episode Celebrity Dad NFL Pro Bowl OT DONALD PENN and Chef Chris Krajacic show you how to make Grilled Alaskan Cod with Tuscan White Beans & Kale.
Ingredients:
• 1 Cod Filet (about 8 oz)
• 2 Cups Cannellini Beans (or Navy Beans)
• ½ lb. Bacon (About 7 Strips, chopped)
• 1 Yellow Onion (diced)
• ½ Cup Celery (diced)
• 5 Cups Chicken Stock
• ¼ Tsp. Smoked Paprika
• ¼ Tsp. Cayenne Pepper
• 2 Tbsp. Fresh Garlic (diced)
• 1 Cup White Wine
• 1 Cup Kale (Chopped)
• ¼ Cup Parmesan (Grated)
• 3 Tbsp. Olive Oil
• 2 Tbsp. Fresh Parsley (chopped)
• Salt & Pepper
Tuscan White Beans:
1. Soak the Beans in plain water for 3 hours or overnight
2. Heat the pot to medium heat and add the bacon. Cook until golden brown, stirring frequently.
3. Add the Onions and Celery and cook until soft.
4. Add the Smoked Paprika, Cayenne Pepper, and Chopped Fresh Garlic. Cook, while stirring, for 2 minutes.
5. Pour the White Wine into the pot and cook until the liquid has mostly absorbed
6. Add the White Beans and Chicken Stock and bring the mixture to a boil, then reduce heat and simmer until beans are soft (about 1 hour)
7. Once the beans are tender, remove from heat and stir in the fresh chopped Kale
Grilled Cod:
1. Marinate the cod in olive oil for 1 hour
2. Sprinkle the Cod with Salt, Pepper, and Fresh Parsley. Ensure that the fish is coated in this mixture.
3. Preheat the grill and place the cod, flesh-side down on the hottest part of the grill.
4. Cook for about 2 minutes and then turn the fish 45 degrees and cook for another 2 minutes to create the “cross-hatch” look on the fish.
5. Flip the fish over and reduce the heat to medium for another 2 minutes or until cooked throughout
6. Allow fish to rest for 5 minutes before serving, this allows the temperature to evenly disperse.
Whether a novice or expert cook, Chef Chris helps celebrity Dads up their cooking level. Parents agree, that what’s most important to them is “what” and “how” their family eats. Each episode is a new celebrity dad and recipe.
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