SIGforum cookbook

July 29, 2017, 07:01 PM

AKSuperDually

Here's one of my favorites from my own cookbook I distribute to family every 5 years.

quote:

Phil's Alaskan Beer Battered Halibut
A favorite in our house, it’s pretty much…awesome. Key is to use the right kind of beer. Not too light, not too dark. You can’t go wrong with Alaskan Amber. It’s perfect for this recipe. Most any amber or nut brown will work fine.

• 2-3 lbs of halibut cut into strips (They should all be even in size)(Cod can be substituted)
• 1 bottle of beer
• 1 1/2 cup flour
• 1/2 cup cornflower
• 1 cup crushed sweet corn flakes
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Ole Bay Spice (You can also substitute Tony Chatchers or Garlic Sriracha Spice)
• 1/2 teaspoon black pepper
• 1/2 teaspoon minced garlic or 1/4 teaspoon garlic powder (don't add garlic if you use the Garlic Sriracha Spice)

Pour beer into a large mixing bowl and allow to sit in fridge overnight, or on counter for at least 2 hours. You want to get rid of the carbonation. You’ll want to deep fry this recipe in a deep fryer or a turkey fryer. This is difficult to pull off on the stove, but I often use a camp chef burner with a cast iron dutch oven. I use peanut oil, it gives the best results. Oil temperature should be at 355-365F, the key is the recovery to temp when you dump the halibut in. Cheap on-the-counter deep fryers will only let you cook 1-2 pieces at a time.

Combine all ingredients except halibut and sweet flakes in the bowl with the flat beer. Mix well, this is your batter.
When the oil is at temperature, take a strip of halibut, roll it in a plate of flour, dip in batter, then cover in crushed sweet flakes. Next place gently in oil, swish a round slightly to ensure a crust is formed all the way around the fish strip. Generally when the fish floats, its done. Don’t trust this however. The first one is an experiment, cut it open when it’s done…note the color of the crust. Now cook the rest to that color.

Place fried fish on a cookie rack over paper towels to allow the oil to drip off. Serve while warm. This recipe takes practice, and different colored mustards drive a different colored finish. I've converted many a guest who swore they didn't like fish...

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"The trouble with our Liberal friends...is not that they're ignorant, it's just that they know so much that isn't so." Ronald Reagan, 1964
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"Arguing with some people is like playing chess with a pigeon. It doesn't matter how good I am at chess, the pigeon will just take a shit on the board, strut around knocking over all the pieces and act like it won.. and in some cases it will insult you at the same time." DevlDogs55, 2014

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July 29, 2017, 07:54 PM

Sig2340

Do you want my long pig recipe?

July 29, 2017, 11:48 PM

July 30, 2017, 08:38 AM

ffips

quote:
Originally posted by 41:
Snip

Step 1. Get meat...

July 30, 2017, 08:41 AM

ffips

Caramel toast:
1. Mix equal parts brown sugar and butter until spreadable.

2. Use oven broiler and toast one side of bread to desired level.

3. Flip bread and spread mixture. Return bread to broiler until mixture is bubbly all over.

4. Eat.

July 30, 2017, 10:18 PM

zoom6zoom

Sent recipes for
Tourtiere (pork pie)
Homemade Ketchup
Best Ever Cheesecake
Nectarine Chutney

November 04, 2017, 05:06 PM

olfuzzy

Just checking to see what the latest is on this. The last post was back in July.

November 04, 2017, 05:24 PM

Mars_Attacks

Marzy's Hollandaise Sauce

3 egg yolks

half a stick of REAL butter

1 table spoon lemon juice

1 short teaspoon of salt

a pinch or so of white pepper

Combine egg yolks, lemon juice, salt and pepper then whisk until frothy.

Melt butter in microwave. This should only take less than 30 seconds.

Pour contents together and whisk.

Now, in a sauce pan on LOW HEAT whisk as it slowly cooks the eggs. Continue to whisk until eggs are done and it starts to thicken.

Keep whisking.

No, don't stop yet.

Did I say stop whisking?

NOW you can pour over your asparagus, broccoli or better yet, zucchini squash.

It's even GREAT on baked or roasted chicken!

November 04, 2017, 09:06 PM

sigmonkey

quote:
Originally posted by olfuzzy:
Just checking to see what the latest is on this. The last post was back in July.

I have all the recipes sent to me.

The past year has been a whirlwind and I have multiple offices in four states that have kept me very busy.

But, I still plan on getting a book together.

If I am unable to pull it off within the next six months, I will at least put everything in a PDF and post a link.

November 04, 2017, 09:13 PM

StorminNormin

I am going to mark this because I need to send you some recipes.

November 04, 2017, 11:51 PM

Sgt Neutron

Apple/Raisin Bread Pudding
Ingredients:
4 cups soft cinnamon bread, torn into small pieces
1 teaspoon ground cinnamon
1 large Granny Smith apple, peeled, cored, very thinly sliced
¼ cup raisins or chopped dried cranberries, optional
2 cups milk
1 cup brown sugar
3 tablespoons butter
3 eggs
1 teaspoon vanilla
Preparation:
Butter an 11x7-inch baking dish. Heat oven to 350°.
In a large bowl, combine bread, cinnamon, and apple slices, and raisins or chopped dried cranberries, if using; toss to mix.
In a medium saucepan, combine milk, brown sugar, and butter; heat over medium heat until hot and butter is melted.
In a medium bowl, whisk eggs with vanilla. Quickly whisk in the hot milk mixture then pour the mixture over the bread. Stir to mix well.
Pour bread mixture into the prepared baking dish. Set a jelly roll pan or large shallow baking dish in the oven. Set the bread pudding pan inside the larger pan. Add very hot water to the outer pan to a depth of about 1/2-inch. Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean.

Serve with Rum/Bourbon sauce (below)

Rum/Bourbon Sauce:
Ingredients:
1 Tablespoon + 1¾ teaspoons butter
2½ teaspoons cornstarch
1/3 cup + 1 tablespoon sugar
¾ cup + 2 teaspoons milk
1 oz. Rum or Bourbon

Preparation:
Melt butter in a small saucepan over medium heat.
Mix together the sugar & cornstarch, and stir into the butter.
Pour in the milk, rum or bourbon and cook stirring frequently until the mixture begins to boil.
Continue cooking until thick, stirring constantly.
Serve warm over bread pudding.
Kick it up a notch:
Option 1: Add Rum/Bourbon after cooking the sauce, the alcohol won't evaporate.
Option 2: Same as Option 1, but use 151 proof rum.

November 07, 2017, 01:43 PM

V-Tail

Mrs. V-Tail's Cucumber Salad

Two or three large cucumbers. Make extra, this keeps well in the refrigerator.

Peel the cucumbers. Slice thin. A mandoline works well. Put them in a bowl with plenty of kosher salt. Refrigerate for a few hours, overnight is even better.

Drain, do not rinse.

While the cucumbers are draining in a colander, use the original bowl to combine sour cream (yogurt, if you prefer) with a bunch of dill. Stir in some garlic powder, or you can use fresh garlic and use a press to get garlic juice. Taste the mixture as you blend it to get the dill & garlic mix that you like.

Stir the drained cucumber slices back into the sour cream mixture and return bowl to the refrigerator until it's time to eat. Cover the bowl with Glad Press 'n Seal (easier to deal with than Saran Wrap).

This is a good side dish with lamb.

November 07, 2017, 03:13 PM

sig229-SAS

Cool idea, don't know that I have anything to submit but I sure as hell will purchase one.

Seems like we did that a long time ago? The link didn't work for me.

November 07, 2017, 04:34 PM

FishOn

quote:
Originally posted by sigmonkey:
quote:
Originally posted by olfuzzy:
Just checking to see what the latest is on this. The last post was back in July.

I have all the recipes sent to me.

The past year has been a whirlwind and I have multiple offices in four states that have kept me very busy.

But, I still plan on getting a book together.

If I am unable to pull it off within the next six months, I will at least put everything in a PDF and post a link.

Sigmonkey--One advantage of a PDF is that you can keep adding to it and email it out once a year. I bet members would not mind a digital format?

Glad your business is rocking.