Our day and meal was planned but it wasn’t long before we realized that we would have to go with Plan B . . .
. . . our recipe for grilled pork chops and roasted potatoes.
Grilled Pork Chops, Roasted Potatoes, French Style Green Beans
We were all set up for a day of fishing. And by all indications– it was going be a very good day.
We were due for a good fishing day!
My Honey really didn’t care what he caught — a sea trout or a flounder would have been nice — just something we considered edible.
You see, we were planning on having some delicious fillets for dinner that evening.
I was enjoying my Ruth Reichl book, Tender at the Bone, when I heard a loud ziiiiiinnnnnnng! If you’re a fisherman you know that sound — it means something has taken the bait and is running with it. I looked up and saw my Honey’s rod bent in half.
WOW!! It was big!
And there was no way that big boy would be reeled in.
Well . . . I’m not the fisherman (fisherperson). My job now is to run to the car and get the net. I know . . . I know! We should have brought the net with us when we lugged all of the stuff onto the pier in the first place. But more times than not you won’t need it and we don’t have a fancy, schmancy cart to lug all this stuff on. Believe you me . . . sometimes I feel like a pack horse trying to get all of this stuff in one trip.
So I run to the car . . . get the pier net . . . and I try to run . . . shuffle . . . jog . . . with this huge net back onto the pier. I lower the net below the water’s surface and my Honey reels and pulls to position this humongous thing over the net.
As soon as the fish is over the net I pull up on the cord.
Success!!
Hubby takes over the cord and he hands me the rod and reel.
“Reel him in,” he says.
WHAT??!!
Uhhhhhh . . .I don’t know anything about this. Don’t forget I don’t have a license . . . he – my Honey – wasn’t listening!
Shark at Gascoigne Bluff Park Pier
I turn the handle on the reel, as I’ve watched him do, meanwhile he is pulling on the cords of the pier net.
Finally he gets the net up and over the railing of the pier and it all lands with a big thud on the deck.
There . . . in the net . . . on the pier . . . is a big Bonnethead Shark that is really mad and not afraid to show it!
The shark is whipping its tail back and forth and he is showing his teeth — not in a smile.
My next job is to rush over and get the needle nose pliers so my Hubby can unhook him and get him out of the net before he completely destroys it- the shark not my Honey. Once that’s done we measure — 36 inches from nose to fork of his tail and 41 inches from his nose to the tip of his tail.
Bonnethead Shark Caught off the Gascoigne Bluff Park Pier
Whew!!! That proved to be quite exciting!
The rest of the day it turned out to be very slow. So that meant no meat for supper and plan B was going to have to be
implemented –All Our Way grilled pork chops and roasted potatoes with a side of French style green beans topped with almonds.
Mediterranean Roasted Russet and Sweet Potatoes
We like roasting two different kinds of potatoes in the oven and giving it a Mediterranean flavor by sprinkling them with a Tuscany seasoning. It’s fast and easy to make — you don’t peel the potatoes, just wedge them, coat them with extra-virgin olive oil and season them with your favorite seasoning. The potatoes roast as we prepare the rest of the meal. The fishing may have been a disappointment but our Grilled Pork Chops and Roasted Potatoes were a big success. 🙂
Mediterranean Roasted Potatoes
Ingredients
- 2 Russet potatoes
- 2 Sweet potatoes
- 2 tbsp extra-virgin olive oil
- 1 tbsp Tuscany seasoning -- or something similar
- 1 tsp Salt and pepper to taste
- 3 tbsp Parmesan Cheese sprinkled on top
Instructions
- Preheat oven 400 F.
- Line a large baking sheet with aluminum foil and spray it with vegetable spray.
- Wash and wedge the potatoes
- Put the wedges in a large bowl and coat the potatoes with extra-virgin olive oil
- Liberally sprinkle Tuscany seasoning, salt and pepper over the wedges and mix thoroughly
- Once the oven is preheated place the wedges on the baking sheet and spread out evenly in one layer.
- Bake for 30 to 40 minutes -- depending on the size of the wedges. You really don't have to stir or shake them. They should get a nice golden brown.
- When they are done you remove them from the oven and sprinkle with Parmesan cheese and serve.
Nutrition
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