Lent

FRIDAY FISH: Pepper Jack Fish Burgers with Sriracha-Dijon Tartar Sauce

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When approaching Lent — otherwise known here as FRIDAY FISH time — late in each winter, I have for the last few years worked on a loose scheme for planning my fish recipes. I look and see which sorts of meals were the most popular on FRIDAY FISH in the previous year, check on current prices, consider my own cooking bucket list, think about availability, and then give myself time to dream. What’s cooking without dreaming? This year, my six categories that still could change were: 1. frozen fish fillets (inexpensive, easy to keep, and available everywhere); 2. salmon (healthy and nearly everyone loves it); 3. crab (I love it); 4. shrimp (a year-round favorite); 5. fresh tuna (let’s splurge once, kids); and 6. canned fish (because it’s good and has been trending for a year even though I usually include it anyway.) See below. 

Next time you go to the grocery store, you may have a hard time finding tinned fish like tuna, anchovies, or sardines in the aisle. That’s thanks to the viral “tinned fish” niche on TikTok and the growing group of online creators making video content on “conservas”—tasty and sometimes elaborate dishes made from canned fish and seafood.

 courtesy: How TikTok's Tinned Fish Craze is Driving Shortages/TIME
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FRIDAY FISH: Shrimp-Green Chile Pimento Cheese

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This year, when I began to dream about FRIDAY FISH recipes for Lent, I realized that while I hadn’t run out of fish and seafood ideas after fourteen years of food blogging, I did need to do a little planning to make sure I didn’t get seven special company meals or even five fish sandwiches and two seafood chowders. So I jotted down a few ideas (click on the photo at left), wondering if it made sense to go with one soup, one appetizer, one sandwich, and so on. To even things out a bit. I could have made a list of salmon, crab, canned tuna, cod, tilapia, flounder…and that would have been fine, too. But so far, my little dreaming note has worked, though there are only 5 dishes listed to date. Ok, then. I’ll still be thinking.

Ash Wednesday and Lent 2023: WHY DO PEOPLE FAST?/VOX

The thought of stirring a slew of chopped shrimp into my green chile-pimento cheese was born because there was a bag of frozen cooked shrimp in my garage freezer that needed using. I couldn’t imagine shrimpy pimento cheese could be anything but luscious — also versatile — and at the very first turn, I knew I’d struck gold. Shrimp Green Chile-Pimento Cheese is an easy (if not simple) appetizer or sandwich spread or omelet filling that makes a generous quart so you can freeze a pint for the next time friends come to dinner or when you need something to take in the car cooler to have with crackers and a cold beer in the hotel room. My seasoning leaves you with a brief smiley buzz in the mouth but you can ramp that up by doubling the crushed red pepper or adding Tabasco. To decide on your heat level, think about how you’ll use this cheese. Bread will dumb down the heat if you’re making a sandwich but should you dip it up with celery sticks or cucumber rounds, you’ll witness lots more warmth. Your choice.

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FRIDAY FISH: Cheesy Crab Spread

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Both my mother-in-law, Lorna Morgan, and my good friends Sue Hall and Audie Dunham are known to occasionally have popcorn and wine for dinner. After all, why not? Popcorn is healthy and full of fiber; wine is made from fruit, isn’t it? (Wink, wink.) There’s no reason we can’t swap in snacks or appetizers for meals once in a while, but if you’re really hesitant, I’ll write you a note. The last Friday Fish of the season, Cheesy Crab Spread, is one of those dishes typically served before a meal (and it is an easy starter), but that also totally works instead of a meal —particularly if you serve it with some raw veggies along with some whole grain chips or crackers. Great on a day when there’s no time to cook or on a hot day when even the stove refuses to work. It mostly whirrs together in the food processor in just a minute or two (use an electric mixer or a wooden spoon if you like) and before you’ve poured your wine, dinner is ready to go. It’s also perfect to take to an Easter potluck or the first picnic of the year because it’s made ahead and travels well. Is it just me or is it always hard to think of an appetizer? Keep this one in your back pocket and you’ll know just where to look when you need one.

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FRIDAY FISH: Tuna-Asparagus Pasta Chowder

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You adore clam chowder but your cupboard is full of tuna. It’s ok; I’ve got it covered. You can still have chowder–with tuna!! Does it work? Yes, yes; it totally does. And is it yummy? It definitely is. I thought about making chowder with canned tuna for a long time before I did it, but now that I have, it’s in my playbook for good. Tuna Chowder is easy, inexpensive, and even qualifies for what we’d call, “Cheap Eats.” This version adds some tiny ditalini pasta for fun and texture, but if you don’t like it, just add extra potatoes and you’ll be fine. Last time I cooked shrimp, I saved the shells in my freezer and was able to make a fast shrimp stock to bolster the flavor of the chowder. (Buying fish stock is above my pay grade at $3 a 15-ounce can. You can make it, though.) Vegetable broth is ok, too, and is better when spiked with a little clam juice, which is sold right near tuna at the store. Even chicken broth works in a pinch.

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FRIDAY FISH: Chili Fish Nuggets with Two Sauces (Air Fryer or Oven)

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…a sweet whisper of chili in both the breading and the sauces

DONATE TO WORLD CENTRAL KITCHEN HERE.

Looking for St. Patrick’s Day Ideas? Just click on “St. Patrick’s Day” in the categories section at right to find my favorites including Salmon on Caraway Cabbage, Irish Soda Bread with Potato Soup, Salmon on Colcannon, Colcannon Soup, Traditional Kerry Apple Cake, and more.

Palos Hills, courtesy Chicago Trib

If you’ve followed the blog for long (THANKS!), you’ll know that I’m a midwest girl. Born to southern parents who moved north for work during the depression and settled in Chicago, I grew up with nearly all of the basic northern Illinois culture. That meant lakes or even the Kankakee River on the weekend with the whole fam, a Polish for a special lunch out whenever I could and Italian Beef or thin crust pizza (yes, thin) the rest of the time, tobogganing at Palos Hills in the winter and riding the rollercoasters at Riverview in the summer, visiting Marshall Field’s at Christmas, shopping German bakeries for coffeecake and bread, vacationing in Wisconsin and Minnesota (more lakes/more beer), and so on.

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FRIDAY FISH: Salmon and Vegetables on Two-Cheese Tabasco Grits

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This week is the start of my once-a-year FRIDAY FISH series. Since 2015, I’ve each spring been posting six fish or seafood recipes, one for each Friday in Lent, the season of thoughtful observance leading up to the death and resurrection of Jesus on Easter. Whether or not you follow any sort of faithful journey, you can still get some new ideas for cooking fish–who doesn’t need those? For grins and giggles — I think some of these meals qualify as fun— and to see what’s happened in other years, click on FRIDAY FISH in the topics cloud or type “Friday Fish” into the search box. To give you a few ideas, I’ve included in this post photos and links for some favorite FRIDAY FISH posts from the last couple of years.

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FRIDAY FISH: Cheesy Crab and Corn Chowder

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I’m not big on giving something up for Lent, though I’m observant as a progressive protestant Christian can be. I’ve been writing FRIDAY FISH every week on the blog for five years now just as a way to think about fasting from meat and to increase our health. What’s happened is that I’ve become more of a fish and seafood cook and have gone out on a pole limb recipe-wise. Gotten out of my recipe card so to speak. Each year I’m catching something new (oh, gee), tweaking an old dish, or just looking for less-expensive or more available options –particularly for those of us who live in landlocked states like Colorado where fish is available, but not on the scale or quality it is on the coasts.

…scroll down for more info on lent or eating fish on Fridays…

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Friday Fish: Southwestern Grilled Fish Sandwiches with Green Chile Goat Cheese and Jicama Coleslaw

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I make it nearly a practice to not google or check a cookbook when I first dream up a new recipe. Sometimes the dish-thought has been perking around in my brain or heart for a while; other times it’s a new idea encouraged by time or need. (Say Saint Patrick’s Day is coming up, for instance; I’m probably thinking about Irish food and that will not be corned and cabbage, I can promise you. Or, it’s Lent, like now, and I’m fishing around for fish.)  But afterward, when the recipe’s a PDF or the post is written, I sometimes will search for information on my meal and almost always for additional links to help my cook-readers. (Like where to buy native wild rice or another way to cook beans.)

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Red Beans and Rice–More Time Style

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Food-Beans-Red Beans and Rice whole bowl

I grew up with a dad who was born in 1907 out on a Mount Herman farm an hour and a half north of New Orleans. You didn’t have to live right in the city proper to be steeped in its deep, full, and varied food culture. His family was champion at cooking and eating together.  And whatever was available just might be on that stove. Insert turn of the century poor farm folk imagination here.

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