I cook solo for myself a bunch as my wife still travels for work. I like to cook but... thre is a bunch of other stuff to do as well... so I tend towards things where I have leftovers to carry me a couple of days and then something *special* that I'll do to break things up. This week it's ... "Shot and a beer stew". Tueday's dinner will be fish tacos. Tuesdays & Thursdays are the fresh fish days here.
The recipe for S&B stew can be found here.
Link Removed As with all stews, it's highly modifiable, little of this, little of that works fine though the basic recipe is just ever so fine by itself. I highly recommend it. The source, Sunset magazine is worth the subscription for the recipes alone IMO. I find something every couple of months that makes me want to give it a shot. Inspiration is half the battle for me.
Fish Tacos - I use cod or rockfish. Both tend to have pin bones. I use a curved set of needle nose pliers to remove them - got 'em at Radio Shack. Spice some chilli powder - ancho is nice - with a
little cayenne, a little garlic powder and a little onion powder, some cumin, a very little salt. The dominant flavor is ancho - mixy - mixy, place in baking dish - make it smallish one - 9x13 is a nice size as the fish will steam a bit in it's juice during the bake. Roll the fish to coat with the spiced chili powder. Bake at 350 for 10 to 20 minutes - honestly I forget exactly how long as I go by color, when it's translucent -I give it a 'flake test in the thickest part, if I get flakey, I'm good... sorta, kinda - don't quote me on that
Serve with tortilla, shredded cabbage, avocado, sauce - I use a remoulade but it's kinda fussy to make - damn good though, recipes abound on the net but you gotta use Zatarains Creole Mustard in it... Sour cream mixed with a little adobo from the chipotle can and chopped cilantro works in a pinch ... Chipotle will cure many evils ... damn I'm gettin' hungry ...
and yeah... anything pasta works for me ... left over pasta, fried (to warm) in a non-stick saute pan with a little E.V.O. oil, a little onion, finish by craking an egg or two into the pan & scramble - heat level as appropriate for scrambled egg - finish with freh grated parmesan - kinda like a decontstruted carbonara ... bacon and bacon fat in stead of EVOO works too - doesn't need to be fancy to be comfort for sure...
Get a good recipe for Pasta Amatriciana - pasta, garlic, tomato, bacon - how can that be bad (other than for the choleserol level ...)
I gotta go cook...
