What's for Breakfast, Lunch, and Dinner?
 

[B]Oh, For Cod's Sake![/B]:?:
[SIZE="1"](I need more recipes)[/SIZE]
This is #18. Probably 2 fillets 6lbs, two cheeks, one tongue

So far...
Cod Cakes, Fish Chowder, ShipwreckPie, Provencal, Fried CodTongues,
Cilantro/lime/chive CodCheeks....Cheek Provencal...
Maybe CodPho, [SIZE="1"](fu)[/SIZE]:))

Forgot we did Fish-n-Brewis on the beach. A traditional Newfoundland dish.

Decided to do Cod-Five-Ways tonight using all new recipes...(I'll take pics)

Cod tacos!

How about some of the Basque or Portuguese uses like bacalao stew

[QUOTE=mensplace;655987]How about some of the Basque or Portuguese uses like bacalao stew[/QUOTE]

Yum on that! And Tacos! I brought up some MasaHarina and have a tortilla press.

We do a 2, 6, and 12 hr salt. Depending on the dish. Only the 12hr needs a 12hr
rinse/soak
and a couple hours in a milk bath. Would make a good Bacalao.

1-2 hr is what most of the Fish-n-Chip places do. Pulls out some moisture and firms up
the fillet. Not salty at all rinsed. Only after the 12hr brine does the salt really penetrate.
3 day pickle for the beginnings of SaltFish. Did that a few yrs ago. Need some good
windy, dry days for that.

The other day I saw a Greek use of cod for grilling that was really simple...the basics of Greek cooking. olive oil, a tad of garlic, some ground cumin, touch of oregano, rosemary, pinch of cinnamon, basil,chopped olive, lemon juice....or whatever you like, marinate for about an hour and use rosemary sprigs when you grill

What a beauty! I am so jealous, LOL!!

No fresh fish here, just comes in frozen and they put it in a case thawed; people buy it and freeze it again! I ak them to get some of the still rock hard frozen ones if I am not cooking it that evening better that way than 2 x frozen.

But such a lovely fresh fish you have!!!

I love cod, but like Imp we only get freshly thawed fish unless you catch it yourself. Too hot to do much of that lately. Oakley, thanks for sharing pics of your catch. Makes a guy realize what could be.

My wife and I drove to a small town (Lamar) last night to attend our youngest (4 yrs old) granddaughters VBS program. We went out to eat up there before the program at a small place called Caps Cabin. It used to be a small neighborhood store. Their food was wonderfully good. I have a 12oz Catfish fillet, jalapeño corn fritters, creamy Cole slaw, Pickled okra, fried oysters and Parmesan French fries. The place was packed and if it was closer I would eat there again today.

[QUOTE=imp;656012]What a beauty! I am so jealous, LOL!!

No fresh fish here, just comes in frozen and they put it in a case thawed; people buy it and freeze it again! I ak them to get some of the still rock hard frozen ones if I am not cooking it that evening better that way than 2 x frozen.

But such a lovely fresh fish you have!!![/QUOTE]

Not sure why our traditional butcher and fish mongers were replaced with deli-counter
style thawed crap. A dying talent. Well, its all about cost and keeping prices down.
Plenty of them back in NY but you pay a premium. If you can't get a steak cut just the
way you like it or fresh ground mince, or a fresh fish body for stock, I can't call it a
butcher or fish monger.
Frozen on the boat is great, same with shrimp. Or caught an processed quickly. Then
frozen.
Frozen is the better choice when fresh is not available.
But, anyone that gardens and cooks, reads, and pays attention, knows that.

A good Chef knows, and why their restaurants are successful.

That meal sounds wonderful Steve. Love oysters just about every possible way prepared.

Cod tongues are much like a fried oyster in flavor and texture. Not as tender but not at all
chewy like clams. Hard to describe but any clam/oyster lover, loves them.

Ended up making Cod-4-ways last night. The surprising winner was Cod in a Miso glaze.

All were great and we were stuffed by the fourth dish.

Recipe to follow as it will work with pork or chicken as well.
[SIZE="1"](my recipe writing skills are horrid but need to get it down so I'll remember)[/SIZE]

[SIZE="1"](pictures are awful, lol. Just stick to cell phone. I don't use that camera much)[/SIZE]
Looks bleached out and burnt.

Anyway. We travel with what is difficult to find. What we've been using in our recent
rotation of meals/made-up recipes. Not perfect but like to source ingredients locally or
at least USA/Canada.

Been buying Palouse, WA. beans and grains for a while. measures out to be cheaper
than any canned goods, even on sale, and so much better.
MisoMaster seems expensive but so good and one small tbsp is so rich. About 10
servings in that tiny 1/4 pint and lasts forever being naturally fermented.

The noodles are a recent discovery. Well made, company from Australia. LOVE them.
We've been making a lot of KoreanNoodle bowl meals being so quick prep and tasty.
Rich and satisfying. Any veg/meat/broth is a fast meal. 4 minute cooking time.
[URL="http://hakubaku.com.au/en/recipes/"]http://hakubaku.com.au/en/recipes/[/URL]

Did not expect to catch so much fish. It has been a fun couple of weeks trying new
things...

pic of the 'stuff' we travel with...
[SIZE="1"](lots of storms today and very slow up-load)[/SIZE]

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

Realize I'm talking to myself but someone might benefit, :twisted:.

This is the recipe link that I found that got me going...

'for Cod's sake'
[URL="http://www.bonappetit.com/recipes/slideshow/cod-fish-recipes#19"]http://www.bonappetit.com/recipes/slideshow/cod-fish-recipes#19[/URL]

Soo, so complicated most of them. Not necessary but I always search for ideas.
Simplicity trumps long involved steps and bad recipe dialog.

[QUOTE=oakley;656237]Realize I'm talking to myself but someone might benefit, :twisted:.

This is the recipe link that I found that got me going...

'for Cod's sake'
[URL]http://www.bonappetit.com/recipes/slideshow/cod-fish-recipes#19[/URL]

Soo, so complicated most of them. Not necessary but I always search for ideas.
Simplicity trumps long involved steps and bad recipe dialog.[/QUOTE]

I just posted above you on the chilies.:lol:

Worth

[QUOTE=Worth1;656235]I see you have the right chilies.
They are cheaper than dirt here.
Worth[/QUOTE]

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

I picked these up at a fancy NY market being in a hurry and they are from Cali...
[SIZE="1"](fine print says Mexico)[/SIZE]

:))

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

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.

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.:))

We have to get recipe creative being in a small community and [B]really[/B] 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. :)

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. :surprised:

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

[QUOTE=bower;656240]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.[/QUOTE]

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.

Another storm and lightning just passed, now calm.

It is PortRexton Days.
[SIZE="1"](only Bower will get that)[/SIZE]

Went to a KitchenParty last night...
[SIZE="1"](only Bower will get that)[/SIZE]

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 [SIZE="1"](we are so hung-over)[/SIZE]

Big chowder brewing on the wood stove.

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!

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

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

[QUOTE=Worth1;656241]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.:))[/QUOTE]

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.

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

[QUOTE=Nematode;656280]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.[/QUOTE]

No it was cod not shark.:lol:

Well theres a chance.

[url]https://www.google.com/url?sa=t&source=web&rct=j&url=http://www.dailymail.co.uk/news/article-2707964/Warning-Your-fish-chips-actually-SHARK-Steve-Boggan-reveals-unsuspecting-customers-conned-vast-scale.html&ved=0ahUKEwi_4eK0p5_VAhUBZj4KHSjuDV8QFghUMAs&usg=AFQjCNGPTxdolazmhNVu1vLohKTetur76g[/url]

[QUOTE=Nematode;656320]Well theres a chance.

[URL]https://www.google.com/url?sa=t&source=web&rct=j&url=http://www.dailymail.co.uk/news/article-2707964/Warning-Your-fish-chips-actually-SHARK-Steve-Boggan-reveals-unsuspecting-customers-conned-vast-scale.html&ved=0ahUKEwi_4eK0p5_VAhUBZj4KHSjuDV8QFghUMAs&usg=AFQjCNGPTxdolazmhNVu1vLohKTetur76g[/URL][/QUOTE]

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.