A delicious meal prepared by our guest chef Eric Goodenough:
Cod with a topping of sautéed onions, red bell pepper, chipotle*, garlic, olive oil, freshly toasted and ground cumin, sea salt, fresh cilantro, one diced ripe tomato and juice of one lime.
Served with Brussels sprouts, sliced in half, cooked flat edge down in a pan with butter, rice, black beans and handmade corn tortillas from a latino market in Gaithersburg, Maryland.
The black beans were cooked with minced onion, toasted and ground cumin and ground cinnamon and cured lemons.
*A chipotle is a dried smoked jalapeño. Put it in a dry pan and heat it up. This softens it and allows you to get the seeds out. For more heat, you can leave the seeds in.