I See Food

Lunch Tunes
Robert & the Family
Unclassified

The Menu
Seafood Salad on a Bed of Romaine

Last night I made breaded cod and rice.

First, I didn't write a post yesterday because I just didn't feel like cooking. I had pickles and salt & vinegar Pringles for lunch. At my computer. Not a very photogenic meal so I skipped it.

Today my husband decided to stay home from work. We have one of those giant dumpsters in our driveway until Monday. We also have a room that we haven't gone into for over a year because you simply can't. I don't know how it got so out of hand but it did. So we are cleaning it out today. I can only look at papers that my son did in first grade for so long before I get bored and need to move the hell on. He can do that all day. So let him. He's going to have a sandwich and coffee for lunch so I am still lunching alone.

I decided to make the seafood salad because I wasn't in the mood for a chowder and seafood really doesn't reheat well without becoming gummy. I also always have a bag of frozen shrimp in the freezer so I added some of them for texture and variety. I had canned crab but it would have been way too much crab or I would have had to have found a use for the rest of it over the next couple of days and I just didn't see that happening. I also was going to make rice croquettes. It was a failure. I never made them before but I figure how hard can it be. They're just rice with egg rolled in bread crumbs right? I couldn't get them to stick. I mean the stuck to my hands just fine but I couldn't make the rice stick to itself to form a ball. So I trashed it.

Seafood Salad

1 clove garlic minced
1/2 T olive oil
4 medium shrimp, peeled
salt
pepper
2 small wedges of lemon
1/2 c cooked cod, broken into pieces
1/2 rib of celery, diced
1 T mayo (just enough to moisten and hold it together)
3/4 t dillweed
1/2 t garlic salt

Saute the garlic in the oil until aromatic. Add shrimp and the salt and pepper. When they are getting pink on one side flip them over and squeeze one of the lemon wedges over them. Cook until just cooked through. Put in a small bowl and throw them in the freezer to chill while you dice the celery. When they are cooled to at least room temp cut the shrimp in 4 pieces and add to the cod with the celery. Season with the dill, garlic salt, a grind of pepper and squeeze another lemon wedge over. Mix and let sit for a minute or two. Add just enough mayo to make it stick together. Spoon over torn lettuce.