The Great Recipe Site

While visiting Alaska this past summer I stopped in a restaurant in Delta Junction, AK called The SnowHook Club. They  served a Halibut Beer Batter Fish Fry appetizer that was so delicious that I just had to have the recipe. Rick, the co-owner, was kind enough to give me his recipe for the beer batter. Thank you Rick!

Halibut cut into 1 1/2 inch pieces

1 cup flour

1 teaspoon garlic salt

1 teaspoon black pepper

1 egg yolk

1 cup plus or minus beer

Preheat  deep fryer or pan of oil to 350 degrees.

Combine flour, garlic salt, pepper and egg yolk. Add enough beer to make a thick batter.

Dip fish pieces into batter and deep fry a few at a time in the preheated oil. Fry until golden brown or until internal temperature reaches 145 degrees. Allow oil to return to the proper temperature between batches.

Drain and serve hot withyour choice of dipping sauce or lemon.

Note: This beer batter is also delicious with veggies such as mushrooms, cauliflower, broccoli or zucchini.

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This is a really simple recipe made with ingredients you probably already have in your pantry.

CHICKEN CACCIATORE

1 whole chicken (whole cut into parts)
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf

DIRECTIONS

Boil chicken until done. Save water (use this to boil rice in). Cut chicken into small
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over
rice.