All posts filed under: Fish

Something Fishy Going on…

There are rules – Never run with scissors,,,, Look both ways before crossing the street… Never burn bridges with a former employer… Don’t stick your finger in the electrical outlet… Never.. Ever cook cheese with fish…. … And while with most of those there is some bit of common sense going on, it’s that bit about cheese & fish that’s never rang very true. I mean, every fish sandwich out there has a big ol’ slice of cheddar on it – and tuna melts are just bubbling with melted Swiss. So, why is it that culinary snobs the world over pale and froth at the mouth about cheese and fish….. Eh, I’ll never know. But, that question brings us to tonight’s recipe. I’ve been seeing a resurgence of an old dinner mainstay lately – The Mayo / Parmesan Crusted Chicken. I hadn’t eaten it in years, so when it came time to work up the week’s dinner menu, I thought – “why the hell not?”    You know, it was delicious! I mean… really delicious…. kinda …

Not So Little Fishes

This is a reprint from our first year – Hey… it’s salmon! And Salmon season is almost among us… and I do love me some salmon. My favorite time of the year is almost Here! What, you didn’t send out your cards yet? You haven’t bought the kid’s Sockeye costumes with the grotesquely over-exaggerated head parts? You haven’t converted the front yard into a mock-up of Northwest spawning grounds? There aren’t any dainty little dishes scattered around the house filled with roe and gravlax? “Ok, maybe it’s just me… Wild Salmon Season is here. I anxiously wait for it every year. I absolutely cannot wait to see those big slabs of ruby-red flesh at the market. Not that there’s anything wrong with farmed salmon…exactly….. It just doesn’t have the same depth of taste, the silkiness of texture, the richness of color. …Alright, farm raised salmon is just pretty damn bland. But, I’ll admit, seeing a 2-foot long piece of fish at the market can be a little scary for some people. 5 to 8 pounds …

The Unfinished Manuscript – Pasta al Tonno

Once again, we’re doing our part of The Unfinished Manuscript. Previously, we did a Focaccia, and this makes a fine accompaniment to it, or works well on it’s own as a one dish dinner, or a fish course for a much larger meal. As before, the author’s recipe just didn’t wow me. Not that there was something wrong with it, it was just rather pedestrian. So we’ve amped up the flavors a bit and gone head first into fishy pasta world. I think every culture has some sort of noodle-y, fishy comfort food dish, and this one is of Sicilian origin. Think of it as laborers food… dressed up a bit. It’s quick, easy, and thoroughly satisfying. This is my last recipe with THE BOOK, it’s going on the road this weekend. From here, it’s going to travel to Washington State and into the able hands of Sprung At Last. Pop on over there and give her some love, and a look. (Her posts about her dating disasters with Match.com are just too funny.) Pasta …

The Sandwich Diaries – You Can’t Tuna Piano…

… but you can Tuna Fish. Since I’ve been looking back at some of my favorites in the meat-n-slab-o-bread world, I’d be remiss if I didn’t talk about the Tuna Melt… What? Of course you can combine fish and cheese. Besides, no one really considers canned tuna a fish, anyway. I used to have a friend that vehemently declared he was (ahem) “allergic” to fish… absolutely refused to eat it. However, he lived on tuna fish pizza, tuna sammiches, and lox. One day after watching him make quick work of 2 slices of fishy pie, I confronted him. “Tuna isn’t fish… it comes in a can.” I gave him a black eye. So… Tuna Melt. It’s a bit of a hazy history. Since canned tuna came into being in the US somewheres around 1903 as a way of extending shelf life and feeding the growing industrial machine, recipes and procedures began popping up almost immediately with ways to prepare it. First came the tuna salad. And yes, it’s pretty much the same recipe most people …

“Sway (swai) with Me”

Being a child of the 60’s had it’s advantages as far as television was concerned. There were only three channels to choose from, two of the stations signed off with the National Anthem as soon as the eleven o’clock news finished, and on Sundays (when there wasn’t demolition derby races going on) we got fishing shows. Now for those of you that couldn’t possibly remember, they weren’t hi-tech / multi camera / scripted programs….It was 2 guys in a boat….. fishing…. and talking about lures…. and casting…. and talking about the fish they almost caught last week…. and fishing.It’s enough to make any program director roll around on the floor – there was a lot of dead air. Around 1968 they started taking us out to fish camps in unusual locations (Minnesota) and fishing for unusual (Pike) fish. For a boy of 9 (and my dad), that was thrilling stuff – watching guys catch long, snakey, garbage fish, pitching a campsite on the edge of the lake, and cooking up what they caught. On that …

Vacations Past & Seafood Veracruz

Sometime well before The Gulf Cost of Mexico became a slightly more garish version of Panama City, you could grab a $150 flight with an ID and a promise that you were a US Citizen, bribe a taxi, and be on the beach somewhere in the vicinity of Campeche just before the sun started to set. I used pack a case of books, an industrial sized bottle of Hawaiian Tropic (back when we all got as brown as cocoa beans) and make my way there whenever I could. It’s not that there weren’t tons of things to do. I’m sure that if I were in the adventurous mood, I could have kept myself busy doing all types of exciting activities. But for me – There was the beach, there was the cold water flat, there were the waves that lapped dangerously close to my lodgings at night.. and down the beach, across 200 yards of scorching sand, was a hut that served my dinner every night –  grilled fresh fish veracruz and cervezas. Those trips were some …

Something Fishy Afoot…

Sole I’m picky about my fish. I want it fresh, I want it firm, and I want it to have it’s own distinctive flavor. Which is why I never really liked flounder or sole. Bland and just a textural desert. Although I did get a hoot out of gigging for them in Savannah even if the point really wasn’t catching them but rather skulking around the marshes in a flat-bottomed boat,  getting stinking drunk on cheap wine out of a box. Ah… the joys of a misspent youth. Tilapia Come to think of it, you’ll probably never see a post containing tilapia either… but for different reasons altogether. Sustainable or not, I can’t bring myself to eat it – a weird-assed texture and an odor (not aroma)  that’s something from the bottom of a long uncleaned goldfish aquarium… it’s just nasty – and no amount of positive spin on it is going to make me like it any better. King Salmon However, I do love me some salmon… as long as it’s wild. And as a …

Black Cod with Citrus – Saffron – and, of course Morels

Once again, we’re doing the Morel thing. Just like the 3 days before, these recipes are part of the Marx Foods Morel Recipe contest, in which I received a package of dried morels from Marx to play around with in hopes of creating something delicious. Morels, like most fungi, lends its depth of flavors very well with fish. Today we’re using some sexy, silky Black Cod I picked up at the market this week, and pairing the morels with some other great seafood background singers… Saffron and Citrus. It’s a simple recipe that will earn you cheers and ticker tape parades (Hell, I bet they’ll even write sonnets about you) when you serve it to your guests or family. Black Cod Fillets with Saffron, Morels and Citrus Serves 2 Ingredients 2 – 6 Ounce Black Cod Fillets – Skin Removed 1 Tablespoon Light Oil Salt / Pepper to Taste For the sauce: 2 Tablespoons Butter 1/2 Cup Orange Juice 1/2 Teaspoon Orange Zest 1/2 Cup Chicken Stock 6 Morels (Fresh or re-hydrated) 1 Scallion 1 …

Demons

Click! Whirrrr…. rr   rr r Bing!         We’re writing tonight? yes        Cool, are we finally talking about FTLB? no.. Why not? It’s.. complicated. It’s a heavily polarized subject at this point in time.. and nothing I say will do anything but inflame the issue…. and I don’t like doing conflict –  that’s why. Oh, then are we talking about our 2-year anniversary? Two years doing THIS! 2 WHOLE        YEARS  at the reins of Plate Fodder!, man.. aren’t you stoked? Eh, I don’t wanna… Why not? I don’t know… everyone does. I mean,  It’s a deal to me – but It just isn’t that big of a milestone and I doubt anyone else would be interested. You know, I get the excitement and I get the joy, but that isn’t predicated on anyone else following along. This is what I do… I cook.. I write…        You’re in a foul mood tonight… No, just pensive        about? No idea… just hit me earlier in …

All that, and a can of fish…

Some people have never bought (or admitted you’ve bought) a can of salmon. Really, I get it. It’s fish… cooked in a can. That there’s skin and little bits of bone in there with the fish… doesn’t really make it all that appetizing either…. … as far as tinned fish goes. As an “entitled” friend of mine once put it –  “No, I don’t eat that crap…. it’s poor people food.” We haven’t spoken much since I fed him smoked salmon dip. Truth be told, I love me some salmon in a can. One of my favorite meals as a kid was salmon patties, cream gravy and biscuits. There’s just something about that crispy browned outside – the creamy, rich, salmon-y inside with those oddly crunchy bits of bone, smothered in a quart of peppery cream gravy – just makes me all warm and gooey inside. The thing is (with fish in a can) is you have to put your food snobbery and gastronomic horror aside, look past what it is… and envision what it can be. …