What's for Breakfast, Lunch, and Dinner?

[oakley]

Originally Posted by Worth1

I see you have the right chilies.
They are cheaper than dirt here.
Worth

I probably have your brand that are so much cheaper then these!

I picked these up at a fancy NY market being in a hurry and they are from Cali...
(fine print says Mexico)



I did not make it to the International market before we left.

[bower]

mmm I had fresh cod at Mom's tonight... so good right out of the water. Just seeing the packet of guajillo I can imagine how good they would taste together.

My all time favourite for a fresh whole cod is to stuff and bake it, serve with lemon butter.
The stuffing is the traditional one:
chopped onion, summer savory, bread crumbs, salt pepper and a dab of butter.
Jam as much into the cavity of the fish as you can.. if left exposed will have crunchy bits on top which are fine by me....

Melt butter.. add lemon juice. Use this to anoint your fish and potatoes.

[Worth1]

I think some of the best cod I have ever had in my life was at a fish and chips place served on paper in London with a good ale.

After the the French tried to starve me to death I was ready to sit down and eat some real food.

[oakley]

We have to get recipe creative being in a small community and really creative since
our local 'foodMart' is the size of any of our living rooms...and hardware, nails, paint,
and half of that is booze

Handy, one stop shopping.

[bower]

Here's a quick and simple stovetop recipe for cod fillet.

Put oil or your preferred fat to cover the bottom of a medium saucepan with a lid.
Chop an onion toss it in and over medium heat until golden.
Cut potato into slabs about half inch thick to cover the pan.
Add salt pepper spuds and enough water to nearly cover the spuds.
Cover and simmer for about ten minutes.
Place your cod fillet on top of the potatoes, cover again for 5-10 minutes until potatoes break with a fork and fish is done.
Serve in a bowl, the liquor and all is delicious.

I love this recipe, but beware the russet potato - tried to make this with russets once and the dang things melted and burned to the bottom.

Just thinking, this simple recipe would also be great to tweak with additions like guajillo..

[oakley]

Originally Posted by bower

mmm I had fresh cod at Mom's tonight... so good right out of the water. Just seeing the packet of guajillo I can imagine how good they would taste together.

My all time favourite for a fresh whole cod is to stuff and bake it, serve with lemon butter.
The stuffing is the traditional one:
chopped onion, summer savory, bread crumbs, salt pepper and a dab of butter.
Jam as much into the cavity of the fish as you can.. if left exposed will have crunchy bits on top which are fine by me....

Melt butter.. add lemon juice. Use this to anoint your fish and potatoes.

We have been talking about that this week as some of our smaller Cod would be good
whole and baked/grilled. So easy to over-cook. (years ago we did that and made the mistake
of not 'knowing' the fish.

[oakley]

Another storm and lightning just passed, now calm.

It is PortRexton Days.
(only Bower will get that)

Went to a KitchenParty last night...
(only Bower will get that)

Complicated to explain but the host home is two door up and she turned 90 yrs today...
Grew up on IrelandsIsle, an OutPort. Most of my neighbors are from there.

Big celebration tonight but (we are so hung-over)

Big chowder brewing on the wood stove.

[bower]

Chowder sounds good for that 'dayafter kitchenparty feeling'
Yes I know someone who hailed from Ireland's Eye too! My godmother's husband, family friends from way back and in their eighties, but they live in Ottawa now. That is Newfoundland, everybody connected one way or another.

Yes it is easy to overdo cod, it cooks really quickly. 20 minutes in the oven give or take the size of fish and temperature, not always easy to control in a woodstove maybe check at 15 even!

[Worth1]

I was raised up going to kitchen parties I'll have you know.
We called them a hootenanny or shindig.
It is where I learned to drink pre-teen.
Worth

[bower]

It's as easy to overcook a cod as it is to overdo the hootch at a hootenanny.

[Nematode]

Originally Posted by Worth1

I think some of the best cod I have ever had in my life was at a fish and chips place served on paper in London with a good ale.

After the the French tried to starve me to death I was ready to sit down and eat some real food.

Good chance it was spiny dogfish, not cod.

Often they are so thick here, can't catch anything else, got into them last week and gave up trying to catch something to eat.
Never tried 'em myself.

[Nematode]

Oakley,
Google maps says I can be there in 1 day and 6 hours.
What's for dinner Monday?

[Worth1]

Originally Posted by Nematode

Good chance it was spiny dogfish, not cod.

Often they are so thick here, can't catch anything else, got into them last week and gave up trying to catch something to eat.
Never tried 'em myself.

No it was cod not shark.

[Nematode]

Well theres a chance.

https://www.google.com/url?sa=t&sour...1vLohKTetur76g

[Worth1]

Originally Posted by Nematode

Well theres a chance.

https://www.google.com/url?sa=t&sour...1vLohKTetur76g

This was way back in 1983 or something and I have had shark before and know what cod meat looks like.

I think Long John Silvers uses 100% shark.
What ever it was it was far better than the slop we were fed in France.
A friend of mine that nobody liked loved France because he was an insulting rude jerk most of the time.
He stayed on a farm there for a month.
He hated Germany and the UK, and was arrested in the UK (England) for playing a guitar on the street without a permit and running his mouth off.
The only reason I got along with him is because I would just tell him to go blank himself and I wasn't there to see you anyway, go change your diaper.
He is the late husband of the woman that comes to see me every now and then.