The Great Recipe Site

Archive for the ‘main dish’ Category

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.

Great way to send a “Thank You”

 I just found a nice way to say “thank you” that is far more personal than simply sending flowers.

Cookies by Design is a company that creates freshly baked hand delivered cookie bouquets and gourmet cookies across the US. You can select your gift from their “Thank you” category and because they have licensed designs including Disney, Garfield, NFL and NCAA, every gift can be uniquely personalized. This is a creative and unique way of saying “Thank you” to those special people in your life. It is a great way to send them a gift that says you care.

Check out their Cookies by Design Website. You will be glad you did.

This delicious chicken and brown rice casserole wih curry flavors is a favorite of my family and great hit when I take it to a potluck. Guests and friends are always begging for the recipe.

Ingredients
3 whole chicken breasts — boned and skinned and cut into 6 pieces each
1 cup uncooked brown  rice
1 tablespoon wild rice
1 Cup onion — finely chopped
2 stalks celery — finely chopped
1/2 teaspoon olive oil
2 1/2 cups chicken broth
8 3/4 ounce can apricot halves — drained, keep juice in reserve
1/4 cup dried apricots — chopped
1/3 cup golden raisins

Rice spices
3/4 teaspoon salt
3/4 teaspoon curry powder
1 teaspoon cumin powder
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper

Marinade
3 tablespoons apricot juice
1/2 teaspoon Spike spice
1  pinch cayenne pepper
1/8 teaspoon salt
1/8 teaspoon pepper

Chicken Topping
1/4 cup apricot preserves
1 tablespoon water

Directions

Mix chicken pieces with marinade and let stand for 1 hour or more.

Preheat oven to 350 degrees. I medium nonstick frying pan, saute celery and onions in olive oil until tender; add chopped apricots, dreid apricots, raisins and spices. Heat through and set aside

Place rices in 12 x 8 x 2 inch baking dish. Heat chicken broth to boiling in microwave or sauce pan and pour over rice. Cover tightly with foil and bake in oven for 25 minutes.

Remove rice from oven and mix apricot mixture into rice. Place pieces of chicken in single layer over top of rice. Mix preserves with water and spoon over chicken pieces.

Cover with foil and bake 45 minutes or until chicken is cooked.

Note: You can cook the rice in a rice cooker or in a pan on the stove top. Use broth as the fluid. Then continue recipe as above.