Daniel wrote to All <=-
I tried a second round of rockfish tonight. First round resulted from a frozen bag found at Smart & Final. The fish tasted fishy and I threw it out. This time it was a fresh pack from my local Costco. Wow, that
stuff tasted good.
Smart & Final never was my favourite grocer when I lived in Califunky.
Even though there was an S&F store half-a-block from me on La Brea when
I lived in Inglewood. Their meat and seafood was *always* (in my experience) lowest common denominator. I much preferred Ralph's or Von's even if the
prices were not so wallet friendly.
I froze most of it in foodsaver bags. Three fillets were kept for
dinner. I popped it in a covered dish and used a lemon and a half of juice, salt, pepper. I let it sit while I portioned my ground beef,
wild sockeye, and bacon that I also bought at costco.
Needless to say, my freezer is PACKED.
I have a good supplier of "bulk" buys - Gordon Food Service (GFS) has a
retail store across town from me. Their main business is restaurant/food service supply. But, they sell to walk-in traffic, no membership or tax
number required. Have to factor in the cost of breaking down the big
packages into single old-guy sized packets and freezing. Still, it's
nice. I dunno if Sysco is in California but they also have outlet stores.
If anyone ever gifts you with one of those fungo bat sized zucchini here's something pretty darned good to do with it. From my favourite cooking/
food blog.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sausage Stuffed Zucchini
Categories: Squash, Pork, Vegetables, Herbs, Breads
Yield: 4 servings
2 tb Extra virgin olive oil
1/2 lb Italian sausage; mild or hot
1 lg Zucchini; 12" - 14" long
+=OR=+
4 md Zucchini
1 c Chopped onion
3 cl Garlic; fine chopped
2 sl Bread; pulsed in blender or
- food processor to make
- fresh breadcrumbs (1 cup)
2 md Tomatoes; chopped
1/4 c Chopped fresh basil
1/2 ts Dried oregano
+=OR=+
2 ts Chopped fresh oregano
3/4 c Shredded Parmesan cheese
1 lg Egg; lightly beaten
3/4 ts salt; less or more to taste
1 ts Ground black pepper
Set oven @ 375°F/190°C.
COOK THE SAUSAGE: Heat 1 tablespoon of olive oil in a
medium skillet on medium heat. Add the sausage, and
gently cook until it is mostly (but not completely)
cooked through.
Stir frequently and break up the sausage into smaller
pieces while it cooks. Remove to a large bowl and set
aside.
PREP THE ZUCCHINI: Cut the zucchini in half. Use a metal
spoon to scoop out the insides of the zucchini, leaving
the zucchini shell about 1/4" thick. Remove and discard
any thick seeds from the insides you've scooped out.
Chop up about a cup of the remaining zucchini flesh.
(Whatever remains beyond a cup use for another purpose,
discard, or compost.)
COOK THE ONIONS & GARLIC: You should have 1 tablespoon
of fat in the pan (rendered from the sausage). If not,
add more olive oil so that you have at least a
tablespoon of fat in the pan, and heat on medium-high
heat. Add the onions and cook until softened. Add the
garlic and cook 30 seconds more.
Add the chopped zucchini and cook a minute or two more,
remove from the skillet and add it to the bowl of
sausage.
MAKE THE STUFFING: Add the rest of the stuffing
ingredients to the sausage and onions.
STUFF THE ZUCCHINI & BAKE: Place the zucchini halves in
a baking dish and add the stuffing. (At this point you
can make ahead, cover with plastic wrap and refrigerate
until ready to bake.) Add 1/4-inch of water to the
bottom of the pan, which will help zucchini cook evenly
and prevent the bottom of it from drying out too much in
the oven.
Bake at 375°F/190°C for 40 minutes. Let sit to cool
briefly before serving.
MAKE AHEAD: You can stuff the zucchini a day ahead of
time and bake right before serving.
Yield: Serves 4
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... "People who say they sleep like a baby usually don't have one" Leo J Burke
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS -
telnet://tinysbbs.com:3023 (1:229/452)