REDFISH

Nothing like dressing up the cauliflower with a cheese sauce. Complements the redfish and garlic spinach perfectly.

STEAK

Once in a while we have to have steak and usually it is filet. Grilled on the barbecue with broccoli and fingerling potatoes.

A SIMPLE SUPPER

One thing about having a fisherman in the family is having your own supply of fish. Tonight ti was redfish, sauteed in a little butter and served with spinach and asparagus. A slice of Meyer lemon on the side and some crusty French bread to accompany.

SOCKEYE SALMON

I have given up buying farm raised salmon in favor of wild caught. I like to do salmon in the microwave with olive oil, garlic, ginger, green onions and a squeeze of lemon. A few left over potatoes heated sauteed with cherry tomatoes and garlic, asparagus and the last of my napa cabbage.

PORK CURRY

This is one of my favorite dinners. Indian pork curry. Don't know where the recipe came from, possibly Sunset magazine. I cut it out and put it in my book of favorites. The spices used include fenugreek seeds, ground cumin, coriander, turmeric and cayenne pepper. Saute a chopped onion and quartered cremini mushrooms in canola oil. Add the spices followed by skinless, boneless chicken thighs. Saute until no longer pink on outside. add one tin of chopped tomatoes and simmer covered until chicken is tender. Add a T of lemon juice and a handful of chopped cilantro. Serve over rice. Delish.

PASTA NIGHT

Vegetarian pasta with my favorite gemelli pasta. Not the easiest pasta to find. This is a dish in which anything that is in the fridge is added. Tonight it was orange peppers, baby spinach sauteed with garlic. Then some roasted roma tomatoes and two 'ice cubes' of pesto from the freezer. finished off with some dry cured olives (delish) sliced spring onions and parmesan. Nice thing is, there are some leftovers.

AND YET MORE HAM

I promise tonight will be the last ham night.

Nothing better than cauliflower with a cheese sauce. We devoured a whole cauliflower between us.

HAM LOAF SUPERB

Last week I bought a ham, thinking of ham and pea soup. What's to be done with all the ham? I rooted out a recipe I hadn't done in years. Ham loaf supreme. It was a hand written recipe so I have no idea where it originated. I made it for dinner last night.

I served it with fingerling potatoes dusted with parsley and asparagus. A spoonful of my green tomato chutney on the side. Here is the recipe.

1lb of ground ham

1lb of ground pork

2 eggs, beaten

1c quick cooking oats

3/4 c tomato or V8

1 small onion, chopped

1tsp salt

1/4 tsp pepper

sliced cheese

Mix all ingredients together and form into a loaf on ungreased baking pan. Bake at 35 degrees for 1-1 1/4 hrs. Make slits 1/3 way through top and insert triangles of cheese. Put back in oven until melted.
A great inner for a cold night.

TEXAS REDFISH

Texas redfish with a ragout of cannellini beans, wilted swiss chard, tomatoes, and garlic. The redfish was caught by my husband and the swiss chard and garlic from the garden. A slice of my own Meyer lemon.