A Girl's Gotta Eat!

Remember yesterday’s fish leftovers? I was brainstorming as I was driving home from work today, trying to decided how to reheat the fish so it wouldn’t dry out when two words came to mind: Fish Tacos. We already had everything we needed: the fish, salsa verde, queso fresco, and some extra fresh cilantro. I stopped on the way home to grab some corn tortillas and a bag of coleslaw mix, just the dry shredded cabbage/carrot blend without dressing. (I don’t know why, but it just doesn’t seem right to me to have fish or shrimp tacos on flour torillas, which we had at home.) This is how we made ours: First, I set out the cod and salsa verde to start to come to room temperature. Then the coleslaw…I mixed up some mayonnaise, red wine vinegar, onion powder, garlic powder, seasoned salt, and a sprinkle of cumin for the coleslaw dressing. Everything was done to taste, so there’s no recipe I used and really no way to go wrong. We like our coleslaw moistened with dressing, not swimming in it, so ...

Mike has a PT test at work in a couple weeks and has sworn of red meat while he prepares. (I have made no such pledge.) As such, we decided to that some the fish he caught on his trip to Alaska , figuring we could figure out how to cook it for dinner when the time came. As it happened, I saw the  recipe on the Today show's site  in the afternoon of the day we planned on having it for dinner. How convenient! I did discover that we had actually thawed cod instead of halibut, but it was a white fish from Alaska , so we both figured it would work just as well. Because we had a preportioned amount of cod ready to use which was closer to 2 pounds than one, we opted to double the recipe for the salsa verde. There was also a recipe for asparagus to have as a side dish, but we opted for corn on the cob instead since we already had some at home. This was super-easy and pretty quick to whip up…excellent for a weeknight meal. The fish was moist, cooked-through but certainly not overcook...

Let me apologize in advance to any readers who don't live in the Nashville area. I'm about to make you very jealous. This posting isn't about a recipe, but about the Food Truck trend sweeping  Nashville. Several months ago, I had my first experience at the Grilled Cheeserie . I was not disappointed. (I had the Hunka Burning Love in honor of Valentine's Day and Elvis-whole wheat bread filled with homemade bacon peanut butter, brie, and caramelized bananas.) Since then, I have joined Twitter and taken to food stalking the trucks. They rarely come close to my office, so I want to be sure I don't miss it when they do. The above photo is from my lunch by Hoss' Loaded Burgers (hand-formed burgers stuffed with cheese and rosemary Parmesan fries) and Riff's Fine Street Food (rosemary lemonade and sorrel fruit punch). Everything was delicious, and I can't wait until I track down the next set of trucks in my area!