{"id":2226,"date":"2014-09-28T21:24:11","date_gmt":"2014-09-28T21:24:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2226"},"modified":"2014-09-28T21:24:11","modified_gmt":"2014-09-28T21:24:11","slug":"cod-cheeks-with-green-sauce-tomatoes-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2226","title":{"rendered":"cod cheeks with green sauce; tomatoes; greens"},"content":{"rendered":"

\"cod_cheeks_mustard_greens\"<\/a><\/p>\n

 <\/p>\n

‘Cod cheeks’? \u00a0Well, yeah,\u00a0I had heard of them, but even though I lived in Rhode Island and Massachusetts for 21 years, I\u00a0had never\u00a0tasted\u00a0them, and I had\u00a0certainly always thought it unlikely I’d\u00a0have the chance to prepare them. \u00a0\u00a0Then\u00a0I spotted\u00a0the rarity\u00a0(at least commercial)\u00a0displayed at our local super fishmonger, Lobster Place,\u00a0while I was\u00a0picking up some wild Alaska salmon\u00a0on a non-Greenmarket day. \u00a0I asked the very\u00a0smiling guy\u00a0if he would kindly\u00a0put back the fillet I had just ordered, and which he had already wrapped, and would he please give me some cheek? \u00a0I got the cheek, with good humor, but\u00a0I also got the cod cheeks.<\/p>\n

I thought\u00a0I’d find some fantastic recipes when I searched my sources at home, but I was surprised to find nothing in my books or my own files (clippings, mostly). \u00a0Even the internet wasn’t really much help, since I wanted to keep the preparation pretty simple so I ended up improvising, almost as I went along.<\/p>\n

I do think I’ll try flouring or breading them next time, as I imagine that a bit of crunch is one of the few pleasures missing from the recipe I assembled. \u00a0Or \u00a0maybe next time I should just think, ‘scallops’.<\/p>\n