Chef Jay R 9R · Baked Cod with Quick Romesco

Inspired by the galactic salmon mission, this adaptation brings oven-baked cod fillets together with a hyperspace-fast Spanish romesco sauce. Perfect for RV kitchens — gluten-free and dairy-free.

Ingredients

For the Cod

  • 4 cod fillets (5–6 oz each), skinless
  • 1 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/4 tsp garlic powder (optional)
  • Lemon wedges, to serve

Quick Romesco

  • 1/2 cup roasted red peppers, drained
  • 10 blanched almonds (or sliced almonds)
  • 1 small garlic clove
  • 1 tbsp red wine vinegar (or sherry vinegar)
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt (plus more to taste)
  • Pinch red pepper flakes or cayenne (optional)

Steps

  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil it.
  2. Pat cod fillets dry with paper towels. Rub all over with olive oil, then sprinkle with salt, pepper, smoked paprika, and garlic powder.
  3. Place fillets on the prepared pan. Bake 12–15 minutes (thicker fillets may need 16–18). Fish should flake easily with a fork or reach 145°F (63°C) internal temperature.
  4. While the fish bakes, add roasted red peppers, almonds, garlic, vinegar, olive oil, salt, and optional pepper flakes to a blender or food processor.
  5. Blend until mostly smooth with a little texture. Taste and adjust salt or vinegar as needed.
  6. Serve the baked cod with generous spoonfuls of romesco, a squeeze of fresh lemon, and your choice of sides.

Serving Notes

  • Great with roasted potatoes, rice, quinoa, or a simple green salad.
  • For fun plating: drizzle romesco in a “lightsaber” streak across the plate and lay the cod at a diagonal.
  • For kids or hesitant eaters, serve the sauce on the side as a “galactic dipping sauce.”

Chef Jay R 9R · ThanksFULL Menu

A Creekerhood harvest feast built for RV tables, family rallies, and the Desert Cloak Walk. These recipes are written for standard kitchens but can be adapted to cast iron and RV ovens.

Jump to: Mesquite Cornbread “999-Roasted” Turkey Buttermilk Potatoes Sage Stuffing Apple Crisp Pumpkin Cloud Pie Peppermint-Lavender Tea

Mesquite Cornbread & Honey Butter

Golden skillet cornbread with a light mesquite sweetness, finished with soft whipped honey butter.

Ingredients · Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or 1:1 gluten-free blend)
  • 2–3 tbsp mesquite flour (optional but delicious)
  • 1/4 cup sugar or honey
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
  • 2 large eggs
  • 1/3 cup melted butter or neutral oil
  • 1–2 tbsp butter for the skillet

Ingredients · Honey Butter

  • 1/2 cup (1 stick) softened butter
  • 3–4 tbsp honey
  • Pinch of salt

Steps

  1. Preheat oven to 400°F (200°C). Place a 9–10 inch cast-iron skillet in the oven to heat.
  2. In a bowl, whisk cornmeal, flour, mesquite flour, sugar, baking powder, and salt.
  3. In another bowl, whisk buttermilk, eggs, and melted butter or oil.
  4. Pour wet ingredients into dry and gently fold until just combined. Do not overmix.
  5. Carefully remove hot skillet from oven, add 1–2 tbsp butter, and swirl to coat.
  6. Pour batter into the hot skillet. Bake 18–22 minutes until golden and a toothpick comes out clean.
  7. For honey butter, beat softened butter with honey and a pinch of salt until fluffy. Serve alongside warm cornbread.

“999-Roasted” Citrus Herb Turkey

A low-and-slow turkey with citrus, garlic, and desert herbs — steady like Race #999.

Ingredients

  • 1 whole turkey (10–14 lb), thawed
  • 1/4 cup olive oil or melted butter
  • 2 1/2 tsp kosher salt (more for larger birds)
  • 1 1/2 tsp black pepper
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • 2 tsp dried rosemary (or Italian seasoning blend)
  • 1 tsp smoked paprika (optional)
  • 1 orange, quartered
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • 2 onions, quartered
  • 2–3 cups low-sodium chicken or turkey broth

Steps

  1. Preheat oven to 325°F (165°C). Remove giblets from turkey; pat turkey very dry with paper towels.
  2. In a small bowl, mix olive oil or butter with salt, pepper, thyme, sage, rosemary, and smoked paprika.
  3. Rub mixture all over turkey, including under the skin on the breast if possible.
  4. Stuff cavity loosely with orange pieces, half the lemon, garlic halves, and some onion.
  5. Scatter remaining onion in the roasting pan and pour 2 cups broth into the pan.
  6. Place turkey breast-side up on a rack over the pan. Roast, basting a few times with pan juices, about 3–3.5 hours (for a 12 lb bird) or until a thermometer in the thickest part of the thigh reads 165°F (74°C).
  7. If skin browns too quickly, tent loosely with foil.
  8. Remove turkey and let rest 20–30 minutes before carving. Use pan drippings as the base for gravy.

Buttermilk Whipped Potatoes

Fluffy, tangy, and smooth — perfect under gravy or next to cod and turkey.

Ingredients

  • 3 lb Yukon Gold or russet potatoes, peeled and cut in chunks
  • 1–1 1/4 cups buttermilk, warmed
  • 4 tbsp butter (or olive oil for dairy-free)
  • 1–1 1/2 tsp kosher salt
  • 1/2 tsp black or white pepper

Steps

  1. Place potatoes in a large pot and cover with cold water. Add a big pinch of salt.
  2. Bring to a boil, then simmer 12–18 minutes until potatoes are very tender.
  3. Drain well and return potatoes to the warm pot. Let steam off for 1–2 minutes.
  4. Add butter and mash or whip with a hand mixer, drizzling in warmed buttermilk until smooth and fluffy.
  5. Season with salt and pepper, tasting and adjusting as needed.

Sage & Stone-Bowl Stuffing

Rustic bread, vegetables, and herbs baked until the top is toasty and the inside is soft.

Ingredients

  • 10 cups day-old bread cubes (about 1 large loaf), preferably rustic or sourdough
  • 4 tbsp butter or olive oil
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 carrots, diced (optional)
  • 2–3 garlic cloves, minced
  • 2 tsp dried sage (or 2 tbsp fresh, chopped)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1–1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 1/2–3 cups chicken or vegetable broth
  • 2 eggs, lightly beaten

Steps

  1. Preheat oven to 350°F (175°C). Lightly grease a large baking dish or stoneware bowl.
  2. If bread is soft, toast cubes in the oven 10–15 minutes until lightly dry but not hard.
  3. In a large skillet, melt butter or heat oil over medium heat. Add onion, celery, and carrots. Cook 7–10 minutes until softened.
  4. Add garlic, sage, thyme, rosemary, salt, and pepper; cook 1–2 minutes until fragrant.
  5. In a large bowl, combine bread cubes and vegetable mixture.
  6. Whisk eggs with 2 1/2 cups broth. Pour over bread mixture and gently toss until evenly moistened. Add a little more broth if dry; bread should be moist but not soupy.
  7. Transfer to the prepared dish. Cover with foil and bake 30 minutes.
  8. Remove foil and bake another 15–20 minutes until the top is golden, crispy in spots, and the center is hot.

Chef Jay’s Caramel-Apple Cast-Iron Crisp

Apple slices, brown sugar, oats, and a caramel finish baked in cast iron until bubbly.

Ingredients · Filling

  • 6 medium apples (Granny Smith + Honeycrisp mix is nice), peeled and sliced
  • 2 tbsp lemon juice
  • 1/3 cup brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp cornstarch or flour
  • Pinch of salt

Ingredients · Crisp Topping

  • 3/4 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 6 tbsp cold butter, cubed

Ingredients · Caramel Finish (Quick)

  • 1/3 cup soft caramels or caramel chips
  • 2–3 tbsp cream or milk

Steps

  1. Preheat oven to 375°F (190°C). Butter a 10–12 inch cast-iron skillet.
  2. In a bowl, toss sliced apples with lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, and a pinch of salt. Spread into the skillet.
  3. For topping, combine oats, flour, brown sugar, salt, and cinnamon. Cut in cold butter with fingers or a pastry cutter until crumbly.
  4. Sprinkle topping evenly over apples.
  5. Bake 35–45 minutes until apples are tender and the topping is golden and crisp.
  6. For caramel, melt caramels with cream in a small pan or microwave in short bursts, stirring until smooth.
  7. Drizzle warm caramel over the hot crisp just before serving. Serve as-is or with vanilla ice cream.

Pumpkin Cloud Pie

Light, airy pumpkin filling over a simple crust — like a nebula in pie form.

Ingredients

  • 1 prepared graham cracker or cookie crust (9 inch)
  • 1 cup pumpkin purée
  • 1/2 cup brown sugar
  • 1 tsp pumpkin pie spice (or mix of cinnamon, ginger, nutmeg)
  • 1/2 tsp vanilla extract
  • 1 cup cold heavy whipping cream
  • 3 tbsp powdered sugar

Steps

  1. In a bowl, whisk pumpkin, brown sugar, pumpkin pie spice, and vanilla until smooth.
  2. In a cold separate bowl, whip heavy cream with powdered sugar until soft peaks form.
  3. Fold whipped cream gently into pumpkin mixture until light and fluffy.
  4. Spoon filling into crust and smooth the top.
  5. Chill at least 3 hours, preferably overnight, to set. Serve cold.

Peppermint-Lavender Tea Service

A soothing Helpmates blend — light, refreshing, and perfect for post-feast calm.

Ingredients

  • 4 cups water
  • 2 tbsp dried peppermint leaves (or 2 peppermint tea bags)
  • 1–2 tsp dried culinary lavender (use lightly)
  • Honey or agave, to taste
  • Lemon slices, optional

Steps

  1. Bring water just to a boil, then remove from heat.
  2. Add peppermint and lavender. Cover and steep 5–7 minutes (lavender can get strong fast).
  3. Strain into a teapot or heat-safe pitcher.
  4. Sweeten with honey or agave to taste. Add lemon slices if desired.
  5. Serve warm in mugs, or chill and serve over ice for a cool desert evening drink.