What's for dinner - were you introduced to a new fav food on your travels?
Jul 26th, 2006, 08:08 AM
#43
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TahitiTams~ I discovered Panko too, love it instead of beer batter on the halibut.
Are you sure you don't need a recipe for seagull egg cake? Has anyone ever made beer bread? Happy to share/amuse.
Are you sure you don't need a recipe for seagull egg cake? Has anyone ever made beer bread? Happy to share/amuse.
Jul 26th, 2006, 08:18 AM
#44
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J, my DH is dying to fry some halibut himself, but I must admit that I guard it like it's gold . . . not easy to come by (or afford) here, and it'll be a year before we can catch some more!
Can you tell me how you pros in Alaska fry it? Thanks!
Can you tell me how you pros in Alaska fry it? Thanks!
Jul 26th, 2006, 08:37 AM
#45
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BayouGal~ my favorite part of the halibut is the cheeks. SERIOUSLY. (yes, I know their tiny Levis are cute)..I saute the cheeks in minced garlic and butter(then bungee jump til the cholesterol level returns to normal)..
And while fried ain't exactly what Dr. Weil would approve of(baked is best).. I have a wonderful cookbook with mostly halibut recipes..
Halibut Batter1 c. flour
1/4 c. Bisquick
1/2 tspn. baking powder
1/2 tspn. salt
Add canned milk to make the batter the consisitency of pancake batter. Fry a short time, depending on thickness of fish(flaking indicates doneness).
Poor Man's Lobster1 gallon water
1 cup sugar
1/2 cup salt
halibut chunks
Boil water, sugar and salt. Drop pieces of halibut into the boiling water. When halibut rises to the top of the water, remove with slotted spoon. Serve with melted butter.
Jul 26th, 2006, 08:46 AM
#46
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Thanks so much, J! We have only baked/grilled our halibut so far (the 100 lbs we mailed home last summer), and we're down to the last few pounds. I agree, baked is delicious as is grilled, but DH is determined to fry some of it before it's gone.
And as for the cheeks, we did our fishing at the beginning of our 2 week trip, kept the cheeks and mailed the rest home, then grilled those babies all over Alaska as we travelled along.
And as for the cheeks, we did our fishing at the beginning of our 2 week trip, kept the cheeks and mailed the rest home, then grilled those babies all over Alaska as we travelled along.
Jul 26th, 2006, 10:08 AM
#48
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TahitiTams~ you should see the seagull.. poor thing never did regain her wasp waist..I did put her on my pilates program, but her 5 a.m. Johnny Walker shots and cigar pretty much negated any improvements..
glad you won the contest, bet you won by a beak, and someone had their feathers ruffled, but it is something to crow about
glad you won the contest, bet you won by a beak, and someone had their feathers ruffled, but it is something to crow about
Jul 26th, 2006, 10:13 AM
#49
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Hi Bayou Girl, I love it when Italian friends come to visit and cook for me! And glad you love risotto too, it is divine. Have you been to Milan Bayou Girl? If not I hope you will be able to and than you can see the family there.
And Kama, yes peaches marinated in Prosecco, various friends in the region of Veneto (where Prosecco is from)prepare that summer dessert. It is so refreshing isn't it. Speaking of Sardegna, I loved the beachside restaurant where the grilled various fish and seafood every evening. Sigh, this thread is making me so hungry Bayou!!!
And Kama, yes peaches marinated in Prosecco, various friends in the region of Veneto (where Prosecco is from)prepare that summer dessert. It is so refreshing isn't it. Speaking of Sardegna, I loved the beachside restaurant where the grilled various fish and seafood every evening. Sigh, this thread is making me so hungry Bayou!!!
Jul 26th, 2006, 10:32 AM
#53
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jetset, my best and oldest friend in the world, whom I have known since college in the 70s (yes, we took a psych class called "psychodrama" together, acted out our relationship problems in class; I am pretty sure they don't teach that one to undergrads anymore) is bringing her family to visit and they are arriving in a few hrs. Haven't seen in them in a few yrs. I am mixing up the sour cream and mayo etc for the sauce for your fish- picked up some good fresh grouper and turbot filets to use in the recipe. It sounds good, can't beleive I am trying it for 1st time on qa dinner like this one. Will let you know how everyone likes it.
I loved okonomiyaki in Japan and even bought a kit in Japan to make it back at home, but have not had the courage to make it yet. I thin I am afraid it won't be as good as the little stand where I have gone twice to watch a man make it and eat it in the Hiroshima train station. Do you know what okonomiyaki is?
I loved okonomiyaki in Japan and even bought a kit in Japan to make it back at home, but have not had the courage to make it yet. I thin I am afraid it won't be as good as the little stand where I have gone twice to watch a man make it and eat it in the Hiroshima train station. Do you know what okonomiyaki is?
Jul 26th, 2006, 10:41 AM
#54
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emd~ huh? I can't even get my tongue to say those syllables silly.. gee, I do a few miles on my dreadmill and you are teaching me Japanese already.
On the fish, I have recipes a'plenty. Last night, fyi, my dh who isn't real crazy for fish(except beer batter halibut) really enjoyed the wine sour cream recipe.. of course, the electric prod was all charged up, but still..thanks emd, J.
On the fish, I have recipes a'plenty. Last night, fyi, my dh who isn't real crazy for fish(except beer batter halibut) really enjoyed the wine sour cream recipe.. of course, the electric prod was all charged up, but still..thanks emd, J.
Jul 26th, 2006, 10:44 AM
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Jul 26th, 2006, 11:16 AM
#57
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BayouGal~ I used to subscibe to Bon Apetit so I could request wonderful entrees and desserts from our travels..
thanks for posting this thread. I rely on cookbooks and magazine articles for new recipe ideas, but for travelers, this is perfect, and last minute what-to-have ideas. =D>
thanks for posting this thread. I rely on cookbooks and magazine articles for new recipe ideas, but for travelers, this is perfect, and last minute what-to-have ideas. =D>
Jul 26th, 2006, 11:33 AM
#58
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Here's one of my favorite recipes:
HARD BOILED EGGS:
1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a "hard boiled" egg. For a "soft boiled" egg reduce the time by a few minutes.
2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish "ring" from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.
3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell. Enjoy while still warm, with a light sprinkling of salt if desired.
To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon.
Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours.
HARD BOILED EGGS:
1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a "hard boiled" egg. For a "soft boiled" egg reduce the time by a few minutes.
2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish "ring" from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.
3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell. Enjoy while still warm, with a light sprinkling of salt if desired.
To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon.
Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours.
Jul 26th, 2006, 12:38 PM
#59
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Budman~ very clever, but what about those dreadful catalytic fumes that follow consumption??>)
My family loves hard boiled eggs and deviled eggs. I just make aure I have a long road trip planned after I make them.
And I leave beef jerky, baked beans, corn nuts and all sorts of junk so they can just entertain the heck out of each other!
My family loves hard boiled eggs and deviled eggs. I just make aure I have a long road trip planned after I make them.
And I leave beef jerky, baked beans, corn nuts and all sorts of junk so they can just entertain the heck out of each other!
