This is not sophisticated but it’s delicious and total comfort food! And it’s a great way to repurpose some leftovers. So next time you’re making mashed potatoes, be sure to add a few extra potatoes to the pot so you have an excuse to make Shepherd’s Pie.
Many people don’t know what to do with an eggplant. Eggplant Parmesan is my favourite way to cook them. I always look forward to getting one in my CSA share so I have an excuse to make this. Yesterday I picked up my last share for the season. Sarah had extra eggplants and said take as many as you like. So I took 5!
Now that local peaches are abundant I thought I would try something based on a recipe my former mother in law made many years ago. She had invited us for dinner and said she tried a new recipe that had sausages and peaches together. I thought to myself, “that sounds awful” but it was really good! Pork and fruit are perfect companions actually. Think pork chops and apple sauce.
So today I’ll make a version of what Reta made many years ago.
There are a variety of fish species in Lake Erie and pike is one of our favourites. They’re best caught in very cold water so spring is a great time to enjoy some fresh caught pike. You can make Blackened Pike Tacos with any type of fish that’s thick and dense enough to stand up to the blackening process without falling apart.
We spend some time in Texas in the winter. Y’all! Love it! We like the area on the Gulf of Mexico so we have access to fresh fish and seafood. When we travel for longer visits I bring a few of my favourite kitchen items. I just happened to have a well seasoned cast iron pan which is perfect for this because you need to sear it on a high temperature without the tuna sticking to the pan. This Seared Tuna with Cilantro Lime Glaze is best enjoyed rare and has an awesome sweet hot zesty sauce. Choose a nice thick fresh tuna steak with a deep red colour.