I have been experimenting with a spice mix that is based on the basic Montreal Steak Spice base, but is personalized to my taste.  This one is really pretty good.

Recipe:

• 2 parts crushed black pepper (not ground, just crushed mmmkay?)
• 1 part kosher salt
• 1 part coarse sea salt
• 1.5 parts paprika
• 1 part crushed coriander seed
• 1 part dill weed
• 0.5 part celery seeds (not celery salt!)
• 1 part onion flakes
• 1 part granulated garlic
• 0.5 part chipotle chile flakes
• 0.2 part crushed chilies.  (more if you want more heat)

I like to put it all in a mason jar, and shake it together.  Goes well with steak, potatoes and thick pork chops.

Matt's Wicked Spice Mix

Ever wondered what that disgusting dried cod is good for? Wonder no longer, and make these tasty fish cakes.

One of my favorite dishes to make around the holidays are Cod fish cakes. My grandmother and mother have a recipe, but I have adapted it a little bit to suit my tastes a little bit better.

For this recipe you will need:

• 1lb of russet potatoes, peeled and sliced about 3/4″ thin.
• 1lb of de-boned salt cod (also known as bacaloa).  If you can find it in small chunks, that’s best.
• 2 small yellow onions, finely diced.
• 1 rib of celery, finely diced.
• 4 cloves of pickled garlic (or fresh garlic if that’s what you have handy).
• 1tsp of dried summer savory (you could use fresh dill if you prefer…or leave it out entirely).
• 1 bay leaf
• 6 tbsp of unsalted butter.
• Flour for dusting the cakes.
• Salt & Pepper to taste.

24 hours before you are ready to assembled the dish, put the cod in a bowl and cover with cold water.  Store the bowl of cod in the refrigerator for 24 hours, changing the water 3 times.  The reason for this is that the cod is obviously very salty, and you need to draw most of the salt out.

After the cod has soaked, drain it and put it into a pot with cold water and the bay leaf.  Bring the cod to a low simmer, and simmer for about 10 minutes — basically just long enough to soften it up.

Meanwhile, make mashed potatoes.  Boil the potatoes in a pot until they are soft, drain and mash with 3tbsp of butter and pepper to taste.  DO NOT ADD SALT TO THE POTATOES AT THIS POINT.

In a frying pan, add 1tbsp of butter and sweat the onions, celery and garlic until softened, but not browned.  Put the onions, celery and garlic into the pot with the potatoes.

Drain the cod, and flake it with a fork as well as you can.  Put the flaked cod into the pot with the potatoe mixture and summer savory, and mix well.

At this point, taste the mixture to check the seasoning.  You may find that it is not salty enough or peppery enough.  Add salt & pepper to taste.

Allow the mixture to cool enough so that you can handle it, and form into balls with a diameter of about 2 inches.  Flatten into little cakes and put on a plate.  You should get about 9 cakes or maybe more out of this recipe.  If you are stacking the cakes on the plate, separate with parchment paper so they don’t stick.  Let the cakes cool, then cover with food wrap and store in the kitchen for 30 minutes to 24 hours.

When you are ready to cook, heat up the remaining butter in a nonstick frying pan at medium heat.  Dust each cake with flour and fry until they form a golden crust and are warmed through.  Since the cakes are already cooked fully, don’t overdo it.