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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Monday, July 30, 2007

Baked Pollock, Freezer Pickles & Starting Party Planning

With the move, settling in and renovating in time for our party on August 6, I have been relying on the grill and simpler meals. Yesterday I made a batch of freezer pickles for the party. I'll post more about the party preparations this week as we fine tune the menu. Watch for tomorrow's post as I finally found yellow corn! As taste tester extraordinaire, a few ears will be sampled tonight with beer battered pickerel. The rest are being either canned as corn relish or froze depending on how busy I get. I'm also making a batch of sweet pickle relish so watch for that recipe as well.

In my spare time, I will be: painting, caulking, organizing and killing gigantic spiders and other critters that would rather be indoors ;) Oh, I should tell you about our resident skunk too. That will have to wait as produce is ready to be preserved.

Freezer Pickles

Freezer pickles are my standard, dependable, no fail bread & butter style of pickle. It is as easy as mixing the ingredients together, letting them sit then pack into one or more freezer containers. I keep several of these containers in the freezer. I think it is best to use smaller, fresh grown pickling cucumbers for this recipe.

I made a larger batch and froze them in a 1660 ml (7 cup) freezer container. They will go nicely as an accompaniment for the party menu. I'll thaw them the night before in the refrigerator ready for the following day.


Baked Pollock

Meals as mentioned have been rather on the simple side. Last night I baked pollock for a quick, easy meal.

Ingredients:

680 g thawed pollock fillets
1 lemon, thinly sliced
1 lime, thinly sliced
1 tsp lemon pepper (salt free)
1 tsp lime pepper (salt free)
extra light olive oil
1 tbsp melted butter

Place the thawed fillets on a double broiling pan that has been brushed with extra light olive oil. If desired to prevent the juices from burning place a cup of water in the lower pan. Lightly brush olive oil over the fillets. Sprinkle with lemon pepper. Place two lemon slices and one lime slice on each fillet straggling as needed. Sprinkle with lime pepper. Bake at 350ºF for 15 minutes or until fillets feel firm to touch and lightly golden brown. Brush with melted butter.


3 food lovers commented:

mommanator said...

so where is the recipe for the pickles! My mouth is watering now!
The corn has been great this year here in NJ hope its the same up there!
Tried the potatoe recipe -good eatin!

Garden Gnome said...

Hi mommanator! The recipe for the pickles is in a previous blog entry. You can click the link in the blurb on freezer pickles to get to the recipe. The corn here is small and expensive because of the unseasonably dry weather we've had. We sure could use some rain! I'm glad you liked the potato recipe :)

mommanator said...

Thanks, I reread the post and saw it. I made them and of course they were a hit! thanks again
The corn here is about a dozen for $2.50