Susan and I were talking the other day about our nostalgia for McDonalds Filet-o-Fish sandwiches. I remember as a kid, that was the only kind of fish I’d eat. The classic FoF has a hamburger bun, has cheeseburger cheese on the top and bottom of the fried fish patty (which is square) and is topped by a dollop of institutional tartar sauce. So we wanted to see what would happen if we up-scaled this recipe, and it was awesome!!
Read More →So I came late to the party when it comes to fish tacos, but boy can they be great! I even tried making blackened catfish tacos for breakfast when we lived back in Monmouth – but that’s another story (a story about how gross a house can smell when you make blackened catfish at 6:30 in the morning – let’s just say that Susan was not amused).
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This salad is best when corn is in season. Great as a side dish or even a dip.
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So there’s no mystery that Susan likes chicken, and I love cooking chicken – easy to work with, and it takes on flavors so well. This is a great little breast cutlet recipe that is simple to make, so we usually do it on a weekday with dried (not homemade) pasta. It’s a great example of so much flavor coming from just a few ingredients!
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A great topping for pound cake, scones, pancakes, scones or just about anything you want to add a tangy, sweet kick to!
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Sometimes, you gotta know when to hold ’em and know when to fold ’em. In this case, we replaced our 15 year-old Silpats with new ones when our old ones became impossible to clean.
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