I was poking around some site featuring all things mid-century, and came across screen captures for a cookbook from 1969.
Dedicated to cooking with…
Well, I make a pretty decent cherry cola barbecue, and Rich’s very favorite cake right now is made with a spice cake mix and a bottle of root beer – and nothing else, so I was game to try a recipe or two.
Glad I did! I had a packet of cod filets in the freezer that needed dealing with, and this sauce finished ’em off to a tee.
Note: I used Sierra Mist, because we had some on hand, and in the new, smaller cans; feel free to use any lemon-lime soda you prefer, just not diet.
•1 cup lemon-lime soda
•1 stick butter
•2 tbsp lemon juice
•1/2 tsp seasoned salt
•1/2 tsp Aleppo pepper
•1/4 to 1/2 tsp hot sauce*
*I used 1/2 tsp Cajun Power Spicy Garlic Pepper Sauce.
Combine the ingredients in a small saucepan and heat just until the sauce begins to simmer.
Remove from heat and use to baste fish or poultry every 15 minutes during broiling or baking period.
Delicious, and pretty simple to toss together.
I can also highly recommend the Simply Balanced wild caught cod from the freezer case at Target.
Oh, and the cod recipe?
The sauce was good and all, but the rest of went in to making the cod so very tasty is coming, tomorrow.