Backyard score for some pasta with squash blossoms, walnuts, and pecorino tonight! Maybe I’ll add a runny egg on top…
So I’m not normally a big vanilla-flavored savory-food person, but tonight when I realized I had some cod in the freezer and a couple waffle cones in the bottom of a package that got smashed, an idea emerged. Why not turn the broken ice cream cones into breadcrumbs and use them to make a coating for the fish? Waste not, want not in my house applies beyond utilizing the 5th quarter!
And voila, with a bit of vinagery hot sauce added over the top to cut through the sweetness, a pretty killer dinner ended up on the table.
I made a simple batter and then rolled the battered fish in the crumbs (do season the crumbs with a healthy amount of salt…I definitely had to add salt afterward).
And then the fish got fried in a mix of butter and oil.
One of my favorite things about summer is repurposing leftovers into awesome summer salads that you would not suspect had been concocted from random things in my kitchen that needed to get used up. Today’s creation, if I were to give it a menu-worthy title: Fried chicken, walnut, and summer berry salad with buttermilk-chive dressing
The chicken was a boneless thigh leftover from dinner a few nights ago, popped into the toaster oven to crisp it up. The berries were leftover from last night’s block party, brought by two different guests. Chives came from the garden.