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Pecan Crusted Cod #SundaySupper

We live in the land of Cod here on the Gulf of Maine. Well, not the land of Cod … you know what I mean.

While Cod has been over fished to the point near extinction, a small bit of Cod fishing is still allowed in the Gulf. And every once in a while our fish monger has beautiful, locally caught Cod. Nothing comes close to fresh Cod. There is no substitute.

But, how do you do it justice. Fried is just not the way. And you get tired of cooking the same things the same way all the time. Then I came across this recipe! This recipe is adapted from one I saw on Honest Cooking – very lightly adapted. It was so great just the way it was done I only changed a couple of things.

Finding fresh Cod coincided perfectly with this week’s Sunday Supper, hosted by Claire McEwen at Sprinkles and Sprouts. The theme – Best Sunday Supper Seafood Recipes.

Enjoy and try to stop by the other fabulous blogs participating in this week’s Sunday Supper!

  • ½ pound cod filets
  • 2 tablespoons lemon juice
  • ¼ cup loosely packed fresh parsley leaves, chopped
  • 2 tablespoons chopped tarragon
  • 1½ teaspoons lemon rind
  • Dash of salt
  • 2 tablespoons butter, melted
  • ¼ cup chopped pecans
  • 2 tablespoons breadcrumbs

Preheat oven to 425 degrees F. Place cod in a baking pan and drizzle with lemon juice.

In a bowl, mix parsley, lemon peel, breadcrumbs, walnuts salt and pepper. Add butter and stir until combined.

Spread about 2 tablespoons of pecan topping onto one side of the fish filets.

Bake 15 minutes or until cod flakes with a fork and crumbs are golden.

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Green Goddess Dip #SundaySupper

done

Here we are again. Another Sunday Supper, Healthy Green Recipes, this week hosted by Christie from A Kitchen Hoor’s Adventures. Thank you, Christie.

It’s snowing. It’s been snowing. It will never stop snowing.

What do you do when it’s snowing?

Cook

Eat

Bake

Eat

Nap

Shovel

That’s it!

3/4 cup sour cream
1/2 cup firmly packed fresh parsley leaves
1/2 cup mayonnaise
1 green onion, chopped
1 tablespoon firmly packed fresh dill leaves
1 tablespoon firmly packed fresh tarragon leaves
2 teaspoons lemon zest
1 tablespoon lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: fresh dill sprig

Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.

 

Check these other Healthy Green Recipes!

Best Breakfasts

Dreamy Desserts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Grilled Swordfish with Husk Cherry Salsa #SundaySupper

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It’s been a long time, but know that I feel the urge to blog again, I’ve rejoined the fab people over at Sunday Supper. For those of you that don’t know, it’s a great bunch of food folk who post recipes from a specific theme each Sunday. There’s information at the bottom of this post on how to join. I’m going to do my best to keep up! This week’s #SundaySupper Tastemaker event is being hosted by Candace from Authentically Candace. Thanks for the hosting!

A friend of mine with a garden that is fair size bigger than ours and with some ingredients that are ‘experimental’ for my limited gardening knowledge, lets me come over and explore. While she and I were walking around her garden one day, I came across these Husk Cherries. They’re also called Choke Cherries or ground cherries.

husk-cherry

As you can see, they’re covered in paper, much the way a tomatillo is. They’re about the size and color of  a Sun Gold tomato, maybe a little smaller in size. Inside, they’re structurally akin to a tomato.

picked

peeledThey’re sweet. They’re tart. They’re like candy. They’re fabulous. Definitely going in my garden this year.

But now that I have them, what am I going to do – aside from admiring them!

They’re a pain to peel because they’re so small. They’re sticky.

But once peeled and rinsed, you just want to do something fabulous with them. I searched and searched until I came across a recipe from Michael Simon, who I am liking more and more every day.

 

FOR THE HUSK CHERRY SALSA

  • 1 pound ground cherries (husked, washed, and sliced in half, about 2 cups)
  • 1/4 cup thinly shaved red onion
  • 1 tablespoon minced jalapeno
  • 1 lime (juiced)
  • 1/4 cup olive oil
  • 2 tablespoons roughly chopped cilantro
  • kosher salt and freshly ground black pepper

Combine all ingredients and season with salt and pepper. For better flavor, let sit for 1 hour before serving.

made

FOR THE SWORDFISH:

  • 1/2 cup olive oil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil leaves
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 4 (5 to 6-ounces each) swordfish steaks

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates.

Add the Husk Cherry Salsa to the top of each Swordfish steak and you’re done!

Take a moment to visit the other great Easy Dinner Recipes for Two!

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Blueberry Ice Cream with Dark Chocolate and Chocolate Sauce #SundaySupper

Done

It’s been far, far too long since I have felt technologically suited for a Sunday Supper posting. Now that my computer is back, I am thrilled to be able to participate again!

This week’s challenge hosted by Stacy of Food Lust People Love and Tara of Noshing With the Nolands? Share recipes with ingredients that are hunted or foraged.

Now, I know, many of you won’t think of blueberries as being foraged. But, follow along …

Beautiful summer day. The Dear One and I are tired of being in the garden every day (and, trust me, the garden nightmare dream hadn’t yet begun).

Let’s do something fun, says I.

Hey, great idea, says the Dear One. I have just the thing. Blueberry picking!

Now, I’m not quite sure what sort of romantic notion I had in my head about blueberry picking, but, trust me, after this that notion was dispelled!

We get in the car and we drive. And drive. And drive. Long, winding rural (what is more rural than rural?) Maine roads. We’re either headed for something that will be a lot of fun … or he’s taking me out into the woods to kill me!

We turn off a main(ish) road and onto a dirt road. Now we’re going deeper and deeper into the woods. I realize I am a simple city girl, but even I know blueberries don’t grow in the woods! The theme from Deliverance is dancing through my head.

We pass a ramshackle house with at least a dozen kids outside and dogs and cats and cars in all array of decay. Thinking to myself, this isn’t going to end well for me! I had lines from Eddie Izzard and his wonderful bit about the Druids and Stonehenge running through my head, “I don’t even know where I live now!” The children asked if we needed blueberry rakes or boxes (ah, we’re in the right place) and to just keep going … and going … and the road is becoming more and more narrow … and going. And SUDDENLY this tiny narrow “road” opened up into acres upon acres of blueberry fields.

Blueberries

WOW!

Shirtless, shoeless, (dirty) bearded man ambles over to the car explaining where to pick and points further down the road.

Pull over, hop out of the truck (yes, I said truck), grab some buckets, the blueberry rake (of which we have just one) and take off.

Blueberry rake

For those of you that don’t know … and, really, unless you live in rural Maine or New Jersey, why would you know? .. this photo is of a blueberry rake. It looks like a dustpan with a comb attached to it. You bend over, scrape it through the low blueberry bushes and pull up. You pick dozens of blueberries at a time. It’s fantastic.

Drawback. We have one. Apparently, it’s one of those tools that fall under the ‘MAN’ category. Much too much for you to handle, little lady … HARRUMPH! I’ve decided to go with the Dear One being chivalrous. Yes, that must be it. I walked around taking pictures. Picking blueberries by hand. And just looking around.

I think it’s better to pick them by hand. A lot of them get smushed with the rake and a many more leaves and twigs end up in your buckets.

Now, a little blueberry trivia (bet you didn’t know there was such a thing) … those big fat blueberries you find in the supermarkets, mostly from New Jersey, are high bush blueberries. The tiny ones, often the ones you find frozen, referred to as wild blueberries, and mostly from Maine, are low bush blueberries. These were low bush blueberries.

Blueberry fieldThat’s the Dear One out in the middle of the field raking away. I believe I was sent back to the car to fetch water.

Completely exhausting, back breaking. Messy. You’re turning violet, Violet, colored fingers. Even with the down side, we now have 10 1-gallon freezer bags filled with wild blueberries in our freezer downstairs. There were more, but Smoothy Girl breaks into it, I’ve made this ice cream, muffins, drinks, etc.

Would I do this again? Oh, hells yeah!

This ice cream is great to make … NO EGGS. It’s very easy to put together. A little cooking of the blueberries, a bit of blitzing in the blender, mix, cool, voila! The color is fantastic. The taste amazing. Next time, at the suggestion of my pal Lisa, I may add some sort of crumble to the top before serving. I suppose making it a deconstructed blueberry pie! Even the picky people have been digging into it!

I do think the chocolate sauce is unnecessary, but it don’t hurt!

Try this with a scoop of blueberry ice cream, a scoop of chocolate ice cream, some of the chocolate sauce and frozen blueberries!

Ice Cream

  • 1 1/2 C heavy cream
  • 2 1/2 C Maine wild blueberries (like Driscoll’s)
  • 1 C sugar
  • 1/8 t salt
  • 1 C whole milk
  • 1 T fresh lemon juice
  • 3 ounces bar dark chocolate, chopped into small chunks (or 1/2 cup of mini semi-sweet morsels)

Dark Chocolate Sauce

  • 2 C heavy cream
  • 2/3 pounds (11 ounces) dark chocolate chips or bar chopped into small pieces
  • 2 1/2 T light corn syrup

Ice Cream

Mix blueberries, sugar, and salt in a heavy saucepan over medium-high heat. Stir occasionally until sugar dissolves. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and let cool 20 minutes. Puree in a blender. Stir puree together with heavy cream, milk and lemon juice. Chill in refrigerator overnight. Pour into an ice cream maker and freeze according to manufacturer’s directions. Swirl in dark chocolate by pouring small chunks into machine during last 5 minutes of freezing.

Dark Chocolate Sauce

Bring cream to a boil. Remove from heat and add chocolate and corn syrup. Let sit until chocolate melts, about 2 to 3 minutes. Stir until smooth. For warm ice cream topping, allow sauce to cool 10 minutes before serving. Otherwise, allow sauce to cool to room temperature.

 

Check out these recipes from this week’s Sunday Supper Movement … On the Hunt!

Spread it on Thick

Nibbles and Sides

The Main Event

Sweet Treats

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pork Carnitas #SundaySupper

dressed

Around here we don’t need Cinco de Mayo to have a passion for Mexican food! But it certainly doesn’t hurt! A roasted pork shoulder soaking in a citrusy marinade is enough to make my son and Jeremy and Jeannie and I absolutely giddy. This time I decided to take this dish a step further and take the delicious slow roasted pork shoulder and turn it into carnitas tacos.

A few toppings, some tortilla, rice and beans, and cold beer and you’re all set for a Cinco de Mayo fiesta!

Fixings

First, you need what my darling friend Nanner refers to as a big honkin’ piece-o-pork shoulder. I use the same marinade ingredients regardless of the weight of my piggie.

  • Pork shoulder (mine was 7+ pounds)
  • 1 bottle of Goya Naranja Agria (bitter orange) marinade
  • 4 or 5 garlic cloves, peeled and smashed
  • 1 T dried oregano
  • 1 t kosher salt
  • 1 t coarsely ground black pepper
  • 1/4 C olive oil

Everything into a gigantic ziploc bag and into the fridge overnight.

Preset the oven to 350 and take the pork shoulder out so that it comes to almost room temperature.

Ready to Roast

Line a roasting dish with foil (you’ll thank me at washing time). Place the pork shoulder in the roasting pan and add about half the marinade (keep the other half). Cover with foil and roast for 3 to 4 hours (this is going to depend on the size of your roast). Remove the foil and roast for another 45 minutes to an hour.

Roasted

Let the roast cool.

Chop a medium sized onion.  Once the roast has cooled to the point where you can handle it, shred it with your hands. This is a messy affair.

Add a tablespoon or two of olive oil to a pan, over medium high heat. It should be large enough to hold all the meat. When it’s hot, add the meat and cook until the pork starts to get crispy.

NOTE: We like ours very crispy on the outside. Also, if it seems to be drying out a bit while it’s crisping, add a bit of the reserved marinade to the pan.

Ready to dress

When I serve this I place queso fresco, sliced radishes, sliced avocado, limes, cilantro, and red onion on a platter, wrap warm flour tortilla in a tea towel, put all the pork in a bowl, ice cold beer, and tell everyone to jump in. I pickle the onions and cilantro a bit by placing each in a bowl with about a 1/2 cup red wine vinegar and a 1/2 teaspoon cumin and let it sit for a while.

Enjoy!

If you want to keep the theme through this meal, make some of these FABULOUS Maya Galletas de Chocolate! Deep and rich in chocolate goodness with just a hint of kick at the end!

This week’s Sunday Supper Movement, Cinco de Mayo, is being hosted by Jen over at Juanita’s Cocina

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}: