(Okay, a quick update since life is being so crazy. I am still basically away but will update when get the chance.
While at Jeremiah's, I had the BEST halibut I have ever had. Want to know what the batter was? PANCAKE MIX!!! Literally, he took the krust-ease or whatever pancake batter that is that comes in the blue bag, added a bit of water, fried in vegetable oil, put it on the plate and sprinkled with a bit of salt and it was soo good that Todd was burning his fingers trying to get more and more! It coated it just enough and was the best I have ever had, even better than Thorn's Showcase which is famous for their "bucket of but"
We were given some staples and I am excited to learn what I can make with powdered milk, so far it makes really really good hot chocolate, we finished of the container of powdered chocolate. Any one have some recipes for me?
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Wednesday, August 25, 2010
Wednesday, August 11, 2010
Fish Fish and More Fish! (also tartar sauce)
So Todd and I got an invitation from Jo and Kenzie to fry up the fresh fish they caught and have a good, old-fashioned sit down dinner with friends, something that hasn't happened in a while.
We went over to their house and had a blast! We made three different types of fish. I got slime-y, fishy smelling fingers again along with Kenzie for it was us who skinned it.
The first batter was a thick liquid-y flour base with seasonings.1 c. flour, 1/4 baking powder, spices you like -, 1/2 c. milk, 1/2 c. water, 1 t. salt. Coat fish, fry.We found it needed some more salt, and I think it could have used something to give it oomph, like a bit of paprika or onion powder or something.
The second was a basic "crumb coat" for frying. Todd crushed the Ritz crackers and the procedure is simple. dip chunks of fish in beaten egg, dip in crushed crumbs, let sit for two minutes or so and then fry.
The third was a healthier alternative to frying, of my design. I went through their "Indian Seasonings" canister and I knew basically what it all was. I put a mix of Chili, Paprika, Cumin, Pepper, Dehydrated onion, and such (sorry, forgot to write it all down!) on the fish in a pie pan with the skin still on. I dropped some lime juice on it and dotted with butter. Bake at 350 until white and flaky, should fall apart when pressed. Yumm Yumm! Sorry no pictures of this one.
Finally, I made the tartar sauce at Jo's direction. I have never made homemade tartar sauce and don't normally use so it was interesting. It was Miracle whip with Sweet relish, and I added a bit of black pepper and too much Lime, they said it would have been a hit in Mexico! Citrus just goes with seafood in my opinion.
Results: What is better than a good time with friends? They liked the liquid batter better, but I think the crumb coat was good because of the added crunch, just needed a bit of seasonings or something to go with. We had a good meal rounded out by Green Beans, Corn, and Rice Pilaf (was hilarious to see Kenzie keep asking if it was browned enough) With free fish (after paying for license for year or whatever) and what is in your cupboard, I think sooo much is gained by good memories!
We went over to their house and had a blast! We made three different types of fish. I got slime-y, fishy smelling fingers again along with Kenzie for it was us who skinned it.
 |
| Liquid batter, and frying in background |
The first batter was a thick liquid-y flour base with seasonings.1 c. flour, 1/4 baking powder, spices you like -, 1/2 c. milk, 1/2 c. water, 1 t. salt. Coat fish, fry.We found it needed some more salt, and I think it could have used something to give it oomph, like a bit of paprika or onion powder or something.
 |
| Before the Fry! |
The second was a basic "crumb coat" for frying. Todd crushed the Ritz crackers and the procedure is simple. dip chunks of fish in beaten egg, dip in crushed crumbs, let sit for two minutes or so and then fry.
 |
| Fish Fry Fish Fry Everybody loves a Fish Fry! |
The third was a healthier alternative to frying, of my design. I went through their "Indian Seasonings" canister and I knew basically what it all was. I put a mix of Chili, Paprika, Cumin, Pepper, Dehydrated onion, and such (sorry, forgot to write it all down!) on the fish in a pie pan with the skin still on. I dropped some lime juice on it and dotted with butter. Bake at 350 until white and flaky, should fall apart when pressed. Yumm Yumm! Sorry no pictures of this one.
Finally, I made the tartar sauce at Jo's direction. I have never made homemade tartar sauce and don't normally use so it was interesting. It was Miracle whip with Sweet relish, and I added a bit of black pepper and too much Lime, they said it would have been a hit in Mexico! Citrus just goes with seafood in my opinion.
Results: What is better than a good time with friends? They liked the liquid batter better, but I think the crumb coat was good because of the added crunch, just needed a bit of seasonings or something to go with. We had a good meal rounded out by Green Beans, Corn, and Rice Pilaf (was hilarious to see Kenzie keep asking if it was browned enough) With free fish (after paying for license for year or whatever) and what is in your cupboard, I think sooo much is gained by good memories!
Sunday, August 08, 2010
Halibut Alyeska
I got a new cook book! Its tried and true recipes from Alaskan women. Title of "Eagle River 1st Ward 2002 coobook". The reason I choose this book was for this recipe. I really really wanted to try it, though I had no idea what Alyeska was. I have not cooked fish much, maybe once or twice and it is usually okay. The recipe is as follows:
1 lb halibut (large chunks)
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped onion
1 Tablespoon Lemon Juice
1/2 teaspoon salt
1/8th teaspoon cayenne pepper
bake 1/2 hour at 325, then sprinkle with 3/4 cup grated cheddar cheese. Bake 5 more minutes. Serves 2.
But I doubled the sauce because I had two pouches of frozen halibut I was using, I knew they had to be atleast 1 pound each. I also added a bit more cayenne pepper and some parsley, paprika, and black pepper because I thought it was just a bit too tart. and I love cheese. I mean I really love cheese. So I used well more than that, I grated up the rest of the half block of cheese and used all but a baggie full on this dish. Because the fish was frozen and not thawed completely, I added 10 minutes before the cheese and melted the cheese for 7.
Oh, and I beg beg beg and plead that anytime I make fish again, I hope to heaven above it has been scaled already. I chunked up the halibut that was just skin but it is really hard to fillet half frozen fish when there are scales all over the cutting board. I had to carefully take off the skin layer on those ones, I guess it was because I used fish from two different batches.
Results: I discovered I dont like Halibut Alyeska. I don't like gravies and sauces too much ussually, but white ones even less I guess. I did use the right amount of sour cream and lemon juice for the recipe, but I just don't fancy it. Todd LOVED it scarffed a ton down, and others like it, but I tried a small bit after taking out of oven and decided it wasn't my thing. I am not making this again, unless Todd specifically asks for it or something. Logan never would because of the onions hahaha!
Oh and a little tidbit of whats in store... soon I will get a camera! I bought a cheap new one on ebay, so then will be able to show you the dishes I am cooking! Just waiting for it to come in! Maybe when we make the planned layer carrot cake with caramel and cream cheese frosting I can have Jo bring hers over for that recipe since I doubt my camera will be here fast enough...
1 lb halibut (large chunks)
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped onion
1 Tablespoon Lemon Juice
1/2 teaspoon salt
1/8th teaspoon cayenne pepper
bake 1/2 hour at 325, then sprinkle with 3/4 cup grated cheddar cheese. Bake 5 more minutes. Serves 2.
But I doubled the sauce because I had two pouches of frozen halibut I was using, I knew they had to be atleast 1 pound each. I also added a bit more cayenne pepper and some parsley, paprika, and black pepper because I thought it was just a bit too tart. and I love cheese. I mean I really love cheese. So I used well more than that, I grated up the rest of the half block of cheese and used all but a baggie full on this dish. Because the fish was frozen and not thawed completely, I added 10 minutes before the cheese and melted the cheese for 7.
Oh, and I beg beg beg and plead that anytime I make fish again, I hope to heaven above it has been scaled already. I chunked up the halibut that was just skin but it is really hard to fillet half frozen fish when there are scales all over the cutting board. I had to carefully take off the skin layer on those ones, I guess it was because I used fish from two different batches.
Results: I discovered I dont like Halibut Alyeska. I don't like gravies and sauces too much ussually, but white ones even less I guess. I did use the right amount of sour cream and lemon juice for the recipe, but I just don't fancy it. Todd LOVED it scarffed a ton down, and others like it, but I tried a small bit after taking out of oven and decided it wasn't my thing. I am not making this again, unless Todd specifically asks for it or something. Logan never would because of the onions hahaha!
Oh and a little tidbit of whats in store... soon I will get a camera! I bought a cheap new one on ebay, so then will be able to show you the dishes I am cooking! Just waiting for it to come in! Maybe when we make the planned layer carrot cake with caramel and cream cheese frosting I can have Jo bring hers over for that recipe since I doubt my camera will be here fast enough...
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