Fish Heads, Fish Heads, Rolly-polly Fish heads

Yes fish heads. go ahead and run away if you need to. I understand.

this one is a little... soapboxy. just letting you know.


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we in general are weird about food that looks at us.


as with a lot of what I get for my family, Price is a major consideration, the recession isn't moving along at any pace near 'gone' BUT I also try and stay away from a lot of processed food... aside from sausages and hot dogs and mac and cheese. even I have 'those nights' and need the comfort of junk.

So yesterday I sauntered up to my Winco fish counter and started up a conversation with the worker... doesn't everyone do this? I have a relationship with my check out lady, the pizza department and the meat counter. I believe everyone needs some niceness in their every day job. especially one as thankless as food retail.

and there staring back at me where some HUGE fish heads. salmon... I like salmon. Hubby LOVES to get salmon collar when we get sushi. ooh a dollar a pound... lets see the filets... $9/lb damn.

pretty obvious who wins there. the heads. three heads total weighing in at 7 pounds.


so the plan is to broil or grill these bad boys, cut in half and basted in teriaki sauce with some jasmine rice and a side of miso soup. mmmm .


will update with pictures when I cook it up.
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 the subject. I was very happy to find the heads had the collars. yay

 Lets take a look. gills are bright red and the fish smells like a day at the beach, this is good fish.

 first head. the moon shaped pieces are the collars and the head in the upper left. just a note, i discovered the gills had little teeth at the front, be careful.because of the slippery nature of the head I would probably hold it down with a small washcloth or towel as you saw through the cartilage. a cleaver would have been good too but I don't have one.

 one head split in half, salted liberally and the 6  collars

 the remaining two heads would take up a sheet pan of their own so they were stashed in a bowl for another night. a nice soup probably.

the pan after salting both sides of the fish was then parked in the fridge to let the salt  pull up some extra moisture and proteins which will make a great crispy skin.
I just find myself now in want of Miso to go with this. but we work with what we have.

 All done, about eight minutes per side. drizzled with teriaki sauce. good, fatty though but its those Omega-3s they kept squackin' about so might as well enjoy it!

Andrew's Chicken and noodles

3 chicken breasts, cut into pieces
2 heads Broccoli, cut into Florettes
1 can cream of mushroom soup
2 tsp onion powder
2 tsp minced garlic
1 tsp italian seasoning
1/4 c milk or half n half
salt and pepper to taste

egg noodles

throw everything but the milk into the pan, cook on medium high, when the chicken is nearly cooked through add the soup mix. when it becomes liquidy add the milk and cover to steam the broccoli.

mix it up and serve over noodles, tada its dinner baby!

porkageddon:

spring, bring on the porkchops, hams and roasts because right now, they're on the cheap side!

what i've made so far:

gyros
asian pork kabobs
garlic and thyme grilled pork chops


but tonight is ground turkey...

skewers (metal helps as it helps to cook it from inside out)

1 1/2 pounds ground turkey
1 handfull cilantro leaves, chopped fine
1 mexican green onion chopped fine
3-4 tsp sweet chilli sauce
1 tbsp minced garlic
2 tbsp rice vinegar
4 tsp brown sugar
1/4 c soy sauce

lump mixed meat mixture onto the kabobs and place in a long dish (they wont make it to the grill without help)

place on a hot grill, cook until done

serve with rice and butter lettuce  or rice and salad

All is right with the world

after an eternity my Refigerator is alive again! (its been awhile actually just been busy with Life... it creeps up on ya)

I managed to pry one of my Dear Mom-in-law's recipes that everyone requests from her fingers... well okay i just said 'Hey mom, can i have the recipe for Paklava?'

a quick note: Paklava...with a P, its Armenian. not to be confused with Greek Baklava

Regionality aside, this stuff is delicious and it Never lasts hehe

Mam-ma's Paklava

1 Package Phyllo Dough, 16 oz
1 pound walnuts, Chopped
1 pound unsalted butter, melted

For Syrup
¾ C water
1 C sugar

Lay out phyllo dough, cover with damn cloth to avoid it drying out while working.
Brush bottom of pan with melted butter. Lay first sheet of phyllo dough, brush with butter; Continue for 5 sheets then sprinkle walnuts. Continue until finished.

Cut into 1” diamonds, bake at 350 for 10-15 minutes
pour remaining butter into pan to make 'sizzling' sound
in a pan combine sugar and water, let boil for 2 minutes then let cool

bake another 15-20 minutes, drain off excess butter by removing one corner piece and tilting pan.

Pour syrup over paklava, let cool and watch it disappear!!

living in the zombie appocalypse

For the past month I have been without a refrigerator. This has been an interesting challenge. What the hell to make without the miracle of refrigeration and the soggyness of icechest.
Turns out my abilities in this arena are limited. Especially with me also attempting to limit salt intake (canned foods are sneaky on this)

While I do now now have a mini fridge to keep some essentials in (quart of milk, butter) its still living in a mostly unrefrigerated world. And making me angry because the leftovers are wasted; with the summer heat I'd rather not risk food poisoning.

So....what am I living on?

Canned chilli, pasta with fresh yellow squash, ramen...yes the college staple jazzed up with veggies and canned broth vs packet. Canned chicken which smells like tuna...seriously. rice and nori. It's been...not fun.

Bahn Mi: grilled pork vietnamese sandwiches

a successful trip to the .99 cent store i managed to score
Persian cucumbers
bag of key limes
white venegar
bottle of lemon juice concentrate

the night before i made a pickle.
1/2 c concentrated lemon juice
1/4 cup white vinegar
4 tablespoons sugar
1 c water.
2 tablespoons sea salt

nuked in a measuring cup until warm enough for sugar and salt to dissolve.

In the pickle:

1/4th of a small head of cabbage, sliced thin
2 carrots
4 green onions cut lengthwise
cilantro
1 tablespoon dried minced garlic
1 peeled hunk of ginger.... smushed
4 radishes cut thin
1 persian cucumber*, sliced thin

cram vegetables in an old pickle jar (lid optional. i lost mine)
slowly fill jar with pickling liquid until completely covered. you may have to scoop the garlic from the bottom of the measuring cup. stick in the fridge.
the meat:

pork 'picnic pack' (why the heck does the store never put shoulder or butt etc??)
only used one of the hunks. roughly 1 1/2 pounds

in a large bowl

2c soy sauce
3 key limes sliced thin
1/8 c lemon juice
cilantro
green onion
1/8 teaspoon cumin
1/8 teaspoon coriander
1 tablespoon grapeseed oil

throw the chunk of pork in the bowl, cover and stick in the fridge.

go to bed ^.^


turn pork in the marinade so both sides soak in the love.

get the grill ready, giving the coals a good half hour to be really hot. place pork directly at the hottest spot of the grill, cover and let cook for 15 minutes. turn and let cook another 15 minutes. check for doneness, yours may cook faster or slower depending on size/shape

let stand for 5 minutes then slice thinly. toast hoagie rolls on the grill (why waste hot coals) drain pickles into a bowl for easier assembly.
put mayonnaise (miracle whip will taste funny) on the buns, then stack pickles and meat. serve and enjoy!

i didnt make it... but i liked it

ordered in a pizza with my girl friend and watched Futurama, played with the boys and talked about her cats (really!)
ordered a pizza from the local Oggies. i hadn't eaten their stuff before. it was really yummy!!

as for dinner, lastnight we had chicken nuggets and tater tots... i know gourmet stuff there... but neither of us was doing too good.
tonights dinner...

either beef tacos or stir-fry beef and vegetables...