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