13 Dec-Day of Cooking

*Cod baked then broiled with mango (green that was never going to be ripe but wanted to use), coriander (since no fresh cilantro), jalapeno, pepper and bit of Spanish paprika. Tasty, but wow was the cod stinky. Every time we leave and return home, it still smells like cod.
*Steamed brown rice.
*Lamb loin chops rubbed with the Cool Chile Co's Achiote paste, browned on stove and then baked at 450 degrees for 10 minutes. Soooo good.
*Red wine risotto with mushrooms, onion, garlic, balsamic vinegar and homemade chicken broth. Parmesan added at end.
*Brussel sprouts cooked in same pan that I'd used to brown the lamp. I didn't even wipe the pan down, using the same oil and Achiote seasonings that remained on bottom of pan.
*Pan fried quinoa cakes-quinoa, yogurt, grated beets, grated parsnips, grated carrots, jalapeno, gram flour, sauteed onion and chili powder. Aren't they a pretty red color?

Had risotto, lamb and brussel sprouts withe Dourthe Saint-Emilion 2004. Marked as good with lamb, but certainly a bit too oaky for us. Of course, we still had two glasses a piece.