http://www.nlrockrecipes.com/search/l...

Here's a site with a few ideas, although a purist might find them too refined.
As someone who "married in" to an outport household, I developed quite a repertoire of what I often refer to as "Newfoundland ethnic". The most popular ones in my husband's family:

Stewed cods heads -- cods heads minus the eye part, stewed with potatoes and onions browned in salt pork fat

Cod tongues -- floured and fried in salt pork fat

Toutons -- bread dough fried in (seeing a pattern here?) salt pork fat. I made bread a couple times a week and we usually had toutons -- or their no-fat variant called at our house "cakes roasted on the stove" -- both served with molasses, and with toutons you also had the salt pork rashers

Moose stew -- actually, moose soup was more popular where I lived -- done like beef soup, but with moose and salt beef

Boiled dinner -- made with salt beef, root vegetables and cabbage or seasonal greens as in an above post, but with a bread pudding boiled in a bag in the dinner pot. Made with crumbs as well as flour and usually had onions in it. Or you might have a figgy duff, which was more doughy, also boiled in a bag, and had raisins in it. My husband also liked to wallop a great glob of (you guessed it...) salt pork fat into it as well, if he could do it without me catching him. Oh yes, and you can't forget the pease pudding, also cooked in the pot with the dinner -- dried peas tied in a pudding bag and cooked until they are a mush, then you put them in a dish and stir a little butter and pepper in and eat it with the dinner -- my favorite part! and something we had never heard of at home. I used to go through that production every Sunday -- we'd have it at noon, leftover for supper and maybe hash on Monday. I always made some sort of meat that made gravy as well. Still do it a couple of times a year, especially when the turnip greens are fresh in the spring (They go in the pot too....) My husband and mother-in-law -- and the kids when they were little -- used to like to have "Bread dipped in the boiler" (pot juices) for supper.

Pea soup (made with salt beef and finely-chopped turnips -- and I used to sneak in some onions) with doughballs (dumplings). Doughballs might also go into a boiled dinner.

Salt fish and potatoes

Fish cakes (In Newfoundland "fish" always means cod -- all the other kinds have names.

Mackerel, pollock, salmon, scallops, mussels, lobster -- and, of course, 'fish'

There were things I didn't cook, like seabirds (turrs or bullbirds, for example), or salted sounds which to me were like salt rubber bands. My mother-in-law took over for the more exotic stuff like that!

Me too -- I love the way food looks on black plates -- the colours pop.

I was the same way for years. I think I had the stomach flu during corn-on-the-cob season once when I was very small, but for years I couldn't even be in a house when it was cooking.
I'm better now -- I can eat a cob once in a while.

I love peanuts but hate peanut butter and anything peanut flavoured. Don't know why.

Avocado with blue cheese

To be fair, I've had negative grocery/cooking experiences with females as well -- different styles of cooking, maybe, or perhaps just a teeny-tiny bit of condescension on my part.

I think there can be power relationships in these processes that are played out differently between partners (of whatever gender), roommates, children, and other people who regularly share the use and benefits of a kitchen. (All the same, some of this stuff is just hilarious!)

I've had various experiences with grocery shopping and the men in my life. One son would be very likely to buy $20 worth of rice, so I have to be very explicit when i send him out. (In his favour, he believes in asking for help from the store staff, which I believe is almost unheard of in men). My other son wants to be told EXACTLY what to buy and is paralyzed if it isn't there.
When I first started shopping with my husband he was pretty well a random grocery shopper -- bought whatever he saw, no plans, questions or budget considerations. It used to drive me mad -- I am a menu planner and list maker. By the last going off, however, he could follow a list, shop for bargains, make substitutions and even think creatively about the marked-down veggie bin. I just had him all trained up -- and then he died, God bless him. (don't know if the training against his nature contributed to his death.....)

The west side of Placentia Bay, Newfoundland

My husband was a commercial salmon fisherman. When the commercial fishery in our zone was closed he was still setting gear for other fish, and no one told the salmon not to swim into them. That year the cod fishery was very poor. My husband was regularly coming in with 1-200 lb of cod -- not enough to pay for gas for the engine. If the salmon in his nets were alive he'd release them, but he couldn't leave the dead ones to foul the bottom. Obviously we couldn't sell them -- so we ate them. Boiled, baked, fried, steamed -- hot, cold -- made into sandwiches, fishcakes or casseroles -- whole, in steaks, filletted -- breakfast, lunch, dinner. It's a wonder we didn't start swimming upstream. In addition to eating them, my poor husband and step-daughter were hauling and gutting them. It was all salmon all the time. After about 4 weeks of this, one night at suppertime I looked at the salmon in the pan, put it down on the floor for the cats and sent down to the shop for bologna.

It's been almost 20 years, but I still tend to avoid it if possible.

I used to buy a kind a number of years ago that had black bean paste in a little pack as well as sesame oil and maybe even other seasoning. The shop I used to get them from is no longer in business so I can't ask what it was or if it's still made. Probably just as well -- the sodium is bad for my blood pressure.

Just dump it in the pot and heat it up. That's what they do "out around the bay", and it's what I usually do when I get any.
I have also made shepherd's pie with it. You could do anything with it that you might do with cooked stew meat.

I've frozen most of the things on that list. At one time I lived in an isolated community where fresh milk was difficult to get (most people used Carnation!) I often froze 2L containers for use in the weeks between grocery store trips. You have to shake it up, but otherwise it's fine.

I travelled to Quebec City with my French class when I was in high school. I don't know which restaurant we went to, but we must have had a set menu that included filet mignon. it was the first time I had ever tasted wine in cooking (a reduction sauce). The rich taste, the incredibly tender meat -- cooked to my specification, which would have been the medium rare I grew up with -- the formal atmosphere of the restaurant (nothing like that in rural N.S.) -- it's all so clear in my mind, even almost 40 years later. That was when I became a food tourist!

Is there any way to cook these besides the standard Jiggs dinner approach?
(They usually come in 5 lb plastci tubs in that pink salt-petre-type brine.)