Menu ideas and recipes for shad roe, chicken thighs, sourdough, kale, greens, red cabbage, ribbonfish, black sea bass, and sweet potatoes
An early springtime celebration
In North Carolina, it’s shad roe season for the next week or two. Last year, I waited too long and missed out, so I bought a set last week for Sunday brunch. Hank Shaw is always a good source for game recipes and he comes through here too: shad roe with bacon, onion, and grits.
Another farewell-winter dinner
For Sunday dinner, I made another comfort food dish, coq au vin in the slow cooker. If you make this recipe—it’s excellent, I’ve made it twice—don’t add the garlic with the mushrooms, add it a minute before taking the mushrooms out.
On the side, a sauté of kale and red cabbage with bacon, onion, garlic, and dried cranberries, and sourdough rolls for dipping purposes. I’m enjoying the rest of those rolls as quick snacks (with butter, of course) before my morning walk.
Ribbonfish and sea bass
The next night, black sea bass with a toping of basil pesto, parmesan cheese, and panko bread crumbs. On the side, kale sautéed with bacon, onion, jalapeno, garlic, and dried cranberries, along with roasted sweet potatoes.
My cheater method for roasted sweet potatoes is to pierce them all over, nuke them for five to six minutes, then finish them in the toaster oven—saves a lot of time.
Wishing you fun times in the kitchen, chop chop!