Thanks naf. Never thought about that.
Oh, sorry, Cath, I got that. I was curious about your thoughts on the NYT recipe itself.
My “ickname” for pollock is tofufish. It’s nothing if not lackluster, but it was free. The CSF discontinued - for winter at least; perhaps forever - the location where previously I would get a free pound of fillets in exchange for distributing the shares one afternoon a week. But a friend who does this at a different location had 3 unclaimed 2-lb. shares yesterday, so offered a bag to me. She’s not fond of pollock either, and apparently, the same goes for 3 shareholders. I topped the fillets with TJ’s lemon pepper, a drizzle of bottled creamy dill salad dressing, and TJ’s canned fried onions, then a spritz of butter-flavored baking spray before going into the oven. With enough added seasoning like this, pollock makes an acceptable entree. Leftovers can be recycled into fishcakes, but for today, accompaniments are baked potato that was jump-nuked so it finishes the same time as the fish, with steamed broccoli and cauliflower.
Sending best wishes that the zicam, etc puts you on the path of a quick recovery and tonight’s chicken and big-ass salad hits the spot 
I’m a recipe follower and I generally find the NYT to be reliable. It’s an easy recipe and I liked it a lot. Don’t know what more to say 
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We often get Pollock in our Cape Ann Fresh Catch CSF. I’ve grown to like it because it is clean tasting and becomes a blank canvas for such recipes as Fish Pizzaiola., where the fish becomes the base for a dish that is seasoned as a pizza would. We like a simple well seasoned tomato sauce, fresh mozzarella, and oregano.
There are many dishes that suit Pollock better than say salmon, or or other strong tasting fish.
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Made a big pot of lima beans and ham with cast iron cornbread. Popped the remainder of the beans in the freezer.We are going to St. Pete this weekend to visit the folks. Dad is having a procedure next week, so will bring this with us so Ma doesn’t have to deal with supper that day.
Also making a pasta salad and fried chicken tomarrow to take so they will have a cold option to grab if they prefer.
I love going “home”. Everytime we go over the Howard Franklin bridge I sing in my head, or sometimes outloud…“When the lights go down in the city…and the sun shines on the bay”…
I know it was written with San Fran in mind…but in my mind it is about Tampa Bay 
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A break from leftovers. Sunshine yesterday made it possible for me to fill my propane tank which was fortuitous as sockeye salmon was on sale. Sides were sauteed Tuscan kale with Cannellini beans and a tomato, cuke, red onion salad with Balsamic vinegar & oo dressing. 
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Last night was chicken and leek pie with rosemary and dried porcini. The missus also made individual apple pies with the leftover pastry. Will have those tonight with custard.
For the main tonight it’s a freezer and store cupboard special as we’re moving out in a couple of weeks. Tiger prawns are defrosting. Once thawed I will de -shell and make a stock with the shells and heads , also white wine and thyme. Once reduced I will add to a tomato sauce and then add tinned smoked mussels from the cupboard. Will serve with spaghetti.
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Last nights dinner was quite good. I’m now sure the restaurant sauce used veal demi glace and probably roasted shallots. My beef btb was more assertive than I’d like. On of the veggie sides was exceptional. Had decided to roast carrots and some onion which needed using and I spotted some red grapes. Tossed them all with oo, salt, white pepper and a pulverized bay leaf. The combo was so interesting I wish I had doubled it! Other side was my usual sauteed spinach and garlic.
My friends stove has issues and is wildly erratic. I brought over my old flame tamer but it really only fits smallish cookware. Need to find a larger one. It is an impish poltergeist which haunts the stove - have to choose my recipes with care.
Will be home for 2 nights than gone for a week. Late arrival home, unpacking and dealing with cats makes for a long day so it may end up being pizza delivery for dinner tonight.
Hope your weekend is nice !
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I usually don’t do the WFD threads but since this is a new board, new start, I’d thought I’d jump in. 
Dinner last night was homemade paneer and potato curry (made spicy with lots of chopped green chilies!), and frozen patra, which is taro leaves rolled up with a chickpea flour batter and seasoned with chilies, shredded coconut, curry leaves and mustard seeds. I heated up some frozen Malaysian paratas to go with the paneer and potato curry.
The curry recipe is from 660 Curries and is one of my all time favorite ways to cook paneer. It’s also one of my 12yo son’s favorite meals – he actually asked for this for his birthday meal last year!
Dinner took 25 minutes to get on the table, start to finish. My kind of weeknight meal. 
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WFD: ~ Rotisserie Garlicky Chicken and Homemade Gravy. This will be a WF chicken that we’ve had in the past. It’s well cooked, juicy, and tasty, Usually we get 2 or 3 meals from 1 chicken with the carcass being used for stock along with additional bones from our freezer stash.
~ TJ’s Healthy 8 Veggie Mix, sauteed. I like this addition to the winter vegetables. It’s a combination of red and green cabbages, carrots, broccoli, jicama, bell peppers, radishes, and celery. They make a good stir-fry, or any variation one wishes. I’ll make a typical saute of olive oil, garlic, red pepper flakes, S & P.
Last night’s soup was exceptionally delicious. Although I used black-eyed peas this soup will take many other varieties of pulses as well. There’s enough left for tomorrow night’s meal, augmented with a simple sandwich of some sort it will do quite nicely.
Happy Happy Week-end Everyone!
Lamb Köfte from the other day now simmered in a sauce of tinned whole tomatoes and Turkish red pepper paste. This Turkish paste is a brilliant ingredient and is more of a regional thing in Turkey (from what I’ve read). It has a specific taste and smell. Also, it gives a dish an intense colour. I love this paste. It is readily available, if you have access to Turk grocers.
I ate it with pasta, my partner preferred pita bread.
Here comes the weekend!
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The Peruvian chicken itself was just meh for us – tasty, but not all that memorable. Perhaps we need to try a different recipe. That said, the sauce on the side was delish & had a nice kick from 3 whole jalapeños
Working late again tonight, so dinner for me will be leftover chicken & sauce & salad.
Happy weekend, y’all.
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OMGoodness. I love your four year old Sweetheart. I think I will never forget that remark. I’ve never heard anything like it.
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Tonight’s dinner helped to clean out the fridge of most of the leftovers and some bits and bobs of other items.
A big-ass but simple salad was made from torn Romaine lettuce, a half a chicken breast from a few nights ago that was sliced up, a lone carrot that got shaved down, 3 radishes that were sliced up, about 1/4 cup of crumbled goat cheese, and a small handful of dried cranberries. Made up a honey-mustard vinaigrette, as the chicken was cooked in a honey-mustard “marinade”.
A crusty buttered roll and a glass of wine alongside. Ahhhh…Friday.
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Just a glass? Anyway, the salad is lovely and happy Friday to you, LW!
Last night was out with friends for drinks and snacks- we shared some spicy sweet pocorn, tater tots (of all things!) and pickled veggies.
Two blocks from home i realized i was starving- stopped at the bodega for a fried egg on a roll.
I found this horseradish cilantro pesto recipe the other day and blitzed it together for dinner tonight- added a thick schmear to wedges of roasted kabocha squash. Side of salad of randomness with baked cubed tempeh
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Yeah! I’m still grinning when I remember the “terrifying quality of McDonald’s”. She has seen Food Inc. or some such documentaries without Frizzle’s knowledge.
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Yes, it was the last of the bottle and I didn’t want to open another. It served it’s purpose perfectly - lasted through the salad to the last bite. 
