This Week at Costco – February 22, 2009

February 28th, 2009 · 5 Comments

This week we were in a hurry and didn’t do a lot of browsing at Costco but they are definitely moving in all of the gardening items.  They have the sacks of bulbs and rose bushes so far.  However, Dave is anxiously awaiting the arrival of the little fruit trees.

Wild Cod Fillets at Costco

Wild Cod Fillets at Costco

Fresh Wild Pacific Cod Fillets – I’m trying to get us to eat more fish, so we decided to give the cod a try.  We normally stick to salmon or trout at Costco or something breaded from the freezer selection, so this was a nice change.  The fish was absolutely gorgeous and really great quality.  The package that we selected had 3 fillets, with two that were very thick and evenly sized and one that was a little thinner but still a nice fillet.  While I can take some of the credit for how well they were cooked, I think some of that is due to the fish being such good quality; it was moist, flaky and delicious.  Unfortunately, cod is not the cheapest fish you’re going to buy, however, it is healthy and can be cooked in a ton of different ways.  And for us it was a nice change from the usual salmon. Not to mention, if we had gone out to dinner somewhere, we would have paid a lot more for the two of us to have a nice piece of cod, unless we went to someplace like Long John Silvers.  $6.99/pound; 1.42 pounds for $9.93

Organic Baby Spinach

Organic Baby Spinach

Fresh Organic Baby Spinach –  Spinach is one of those great leafy greens that is healthy for you and can be served in a variety of ways.  We use spinach on sandwiches, for salads, and sauteed too.  I think my favorite might be sauteing it though because you can wilt it down just a little by not keeping it in the pan for very long; it still maintains some of the crunch but you’ve gained a more complex flavor from whatever you saute it with.  My favorite friends for my spinach are olive oil, garlic, pine nuts, and a little bit of balsamic vinegar; the flavors go together so well and they really accentuate each other without overpowering.  Sometimes when I have them around, I add some shallots to the mix as well.   The baby spinach that Costco sells is perfectly sized for cooking this way too because when the spinach gets older the leaves get much bigger and much tougher, it also takes on a more bitter taste, I think.  1 pound for $3.49.

Destined to be a lemon meringue pie

Destined to be a lemon meringue pie

Fresh Lemons – I think this is one of the stock fruits that I buy at Costco that I haven’t written about yet.  I find that the lemons at Costco are in much better shape than those at my local grocery, plus they are way larger.  I use lemons for all kinds of things from savory to sweet, and I even throw them down the garbage disposal for a fresh citrusy smell in the kitchen and to keep the blades happy and sharp.  We almost always use lemons for fresh lemon juice and some slices when we’re cooking fish; it’s a taste that goes well with just about any variety of fish.  I also make a great lemon meringue pie (that was Dave’s treat for the week).  And of course, there’s always the standard vinegrette for your salad.  I recently made some lemon butter that I served on chicken picatta (it was my lazy version of making a lemon sauce) but it did melt over it and give a really nice flavor to the chicken.  And this doesn’t even mention the tons of different drinks that you can make with fresh lemons, even just adding a slice of fresh lemon to a glass of water can perk it up.  5 pounds for $5.49.

KS Sea Scallops

KS Sea Scallops

Kirkland Signature Frozen Sea Scallops – Scallops might be a little harder to get the hang of cooking than shrimp but they are every bit as delicious.  I think because of how easy it is to over cook them, scallops often get passed by.  When you’re cooking them you have to keep an eye on them because they can go from perfect to yuck in seconds; cook them until they are slightly firm and white.  If you’re searing them, this is only going to take about a minute and a half per side; if baking (375 F), it’s about 12 minutes.   As a result of their meatier texture just a few scallops can make a meal and are great on a salad, with pasta, in a stir-fry, on their own with a nice sauce, or on skewers and grilled.  The Kirkland Signature Scallops are dry meaning they are hand shucked and immediately individually flash frozen so that they are all natural and will cook up beautifully; the alternative (and less favorable) way that scallops are packaged is wet where a phosphate solution is used as a perservative.  The KS scallops are also nice and big in size and certainly comparable to what you would get in a restaurant, with 8 – 12 per pound.  2 pounds for $19.79.

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5 Responses so far ↓

  1. 1 Clue // 2009.03.02 at 2:10 pm

    I have a horrible allergy to cod, but I am definitely going to try your tartar sauce recipe!

  2. 2 Kimberly // 2009.03.02 at 8:33 am

    Semme – while I will not dispute that fresh seafood is always better than frozen or the stuff that’s been hanging around in your grocery store, I live in the middle of Texas so my chances of getting day boat scallops is pretty close to zero. I’d rather buy individually quick frozen scallops than the allegedly fresh ones at the grocery store; just because a scallop hasn’t been frozen doesn’t mean it’s been properly handled from fishing boat to grocery store or that it is of better quality. If you live on the coast where they actually fish for scallops, yes, fresh is probably a good bet (especially if you can buy them right from the boat). However, a good individually quick frozen scallop is definitely no doubt superior to a ‘fresh’ grocery store scallop that’s five days (or more) old. Not to mention, those at a grocery store are probably more likely to be wet packed, meaning that they have been treated with phosphates…the same thing you’ll find in detergents. And that’s not tasty by any standards.

  3. 3 Kimberly // 2009.03.02 at 8:23 am

    McCarron – Here’s what I did to prepare my cod.
    1) I lightly breaded the cod with breadcrumbs that I seasoned with French basil, lemon zest, and a little garlic powder, salt & pepper.
    2) In a hot pan with olive oil, I pan fried the fillets on each side until the breading was nicely browned. My guess is that this took about 1.5 minutes per side.
    3) I finished cooking the cod in then oven at 350 (F) for about 12 minutes. Obviously, the longer they cook in the pan, the less time it takes in the oven & of course, this also depends on how thick your pieces are. They should be firm, flaky, and no longer translucent inside.
    4) To finish them off I gave them a nice squirt with fresh lemon juice after I took them out of the oven. I’ve also served some fish recently with a homemade tartar sauce from Fage (Greek) yogurt, lemon juice, and Dijon mustard. I would have added some capers but I was out.
    I hope this helps!

  4. 4 Semme // 2009.03.01 at 6:47 pm

    Frozen scallops are not very delicious compared to fresh.

  5. 5 McCarron // 2009.02.28 at 9:24 pm

    Just wondering how you cooked the cod?

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