TBYRD

Whatcha been cookin'?

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I made and tried monkfish for the first time this week.  I made a few batches of “Poor Man’s Lobster” from one of Dave “Pops” Masch cookbooks. 
 

 

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I used haddock (from Fisherman’s wharf in Gloucester), ritz cracker crumbs, parsley, butter and lemon.   Side of sautéed broccoli with garlic 

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On 5/17/2020 at 5:26 PM, CcCstriper89 said:

My take on spring rolls; reg and buffalo calamari and shrimp and margaritas.A4EBDC6C-1A28-441B-8633-46A8C243BC8A.jpeg.bcfe90261756359a63ad159a5036f1f8.jpeg

Do you just toss the fried calamari in the hot sauce at the end?   And where do you find the spring rolls?   

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4 hours ago, notime said:

What, no tog recipes?

I don't like to kill tog in the spring. They tend to be full of eggs.

I get Chinese guys on my boat who love fish eggs and I have quite a time trying to get them to let a fish go when it is full of eggs. The concept eludes...

My wife and my brother's wife (both Chinese) are the same.

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