MAX’S MARVELOUS HALIBUT N’ CHIPS with a DIPPING SAUCE

Max’s ‘go-to’ amazing

recipe he prepares in 30 minutes -

it’s nothing short of incredible...

Servings (4)

Prep: 10 Mins.
Cook: 3 to 5 Mins. (Crinkle Fries: 26 to 28 Mins.)

INGREDIENTS

Chips:

1 (10 oz. pkg.) prepared Ore Ida Extra Crispy Seasoned Crinkle Fries

Sauce:

½ cup mayonnaise

½ cup ketchup

Halibut:

2 lbs. skinless and boneless halibut fillets cut into 3 to 4 oz. pieces

1 teaspoon old bay seasoning

½ teaspoon kosher salt

2 large eggs

1 tablespoon milk

½ of a (10 oz. pkg.) Seasoned Fry Mix for Seafood

Vegetable oil for frying

--1 lemon, cut into 8 wedges

METHOD

Preheat oven to 425, and prepare crinkle chips according to directions by baking for 26 to 28 minutes.

Meanwhile, add 1/2” vegetable oil to a large heavy-bottomed skillet, and heat to 350 degrees. 

Prepare the sauce by whisking the mayonnaise and ketchup in a small bowl, and set aside.

Evenly dust all sides of the halibut pieces with old bay seasoning and kosher salt.  In a small bowl, whisk the eggs and milk.  Add fry mix to a large Ziploc bag. Dredge halibut pieces in egg mixture, and then add and shake them in the fry mix in the Ziploc bag to coat. Place battered halibut pieces to skillet, avoid overcrowding, and fry for about 3 to 5 minutes while flipping half way through, just until golden brown (please do not overcook).  Remove and drain halibut pieces on a plate lined with paper towels.

Serve halibut pieces with a serving of chips, along with a couple of lemon wedges for squeezing over top of fish.  Place the sauce for dipping alongside in small ramekins. ~ Enjoy!

MAX’S PANKO PAN-SEARED ALASKA HALIBUT CHEEKS

Alaska halibut cheeks are definitely truly tender,
mouth-watering, and flavorful morsels...

Servings: (2)

Prep: 5 mins

Sear: 6 Mins.

INGREDIENTS

Breading:

¾ cup panko (Japanese breadcrumbs)

Pinch of red pepper flakes

¼ teaspoon granulated onion

¼ teaspoon granulated garlic

¼ cup freshly grated Parmesan cheese

Halibut Cheeks:

½ lb halibut cheeks, rinsed and dried on paper towels

Kosher salt and freshly ground pepper, to taste

1 fresh lemon, juiced (first reserving 2 lemon wedges for serving)

Searing:

2 tablespoons unsalted butter and 2 tablespoons olive oil

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Optional sides:

--Prepared tartar sauce, glazed carrots, and chili-lime fries

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METHOD

Mix the dredging ingredients together in a small flat dish.  

Salt and pepper the cheeks on both sides.  Squeeze fresh lemon juice over one side of the cheeks and dip in the Panko crumb mixture; pressing them down so the crumbs adhere, flip the cheeks and repeat with the lemon juice and dredging mixture.  

Heat unsalted butter and olive oil together in a skillet over medium-high heat.  Pan-sear the cheeks about 3 minutes on each side, just until they turn a light golden brown (do not over cook or they’ll become tough).

Serve immediately with wedges of fresh lemon for squeezing over the halibut cheeks and  tartar sauce for dipping, along with glazed carrots, and chili-lime fries. ~ Enjoy!

MAX’S SCRUMPTIOUS VENISON TENDERLOIN STEAKS

Max says, "We are lucky to have these tenderloins
because they're usually eaten on the hunting trip 
and they rarely make it home!"

Servings: (2 – about 6 small steaks)
Prep: 5 Mins. |
Cook: 8 to 10 Mins. |
Stand: 5 Mins.

Posted: by Max via Sandra

INGREDIENTS

1 side of boneless venison tenderloin, cut evenly into 1-1/2” thick steaks
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
sea salt, ground pepper, and garlic powder, to taste

METHOD

Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.

Dry off the 1-1/2" tenderloin steaks with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.

Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the steaks into skillet, not touching, and season each with sea salt, ground pepper, and garlic powder, to taste. Sear for 4 to 5 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 4 to 5 more minutes. (Please do not overcook, or the tenderloin steaks will become tough and dry.) Remove steaks to a plate, and lightly tent with foil to let them stand for 5 minutes to allow juices to redistribute.


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Tip: Max served this with sautéed pencil (thin) asparagus, and roasted ‘extra crispy’ ore-ida fries. – Enjoy!

SANDRA’S INCREDIBLE CHEDDAR BURGERS with YUKON HOME FRIES

These delicious burgers take all of 
20 minutes to prepare,
 and they are 'oh so satisfying'!

Servings: (4)
Prep/Cook 20 Mins.

Posted by Sandra

INGREDIENTS

***Home Fries
8 medium yukon potatoes (of similar size), scrubbed, and cut into quarters
remaining ½ pkg. of dry lipton onion soup mix
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
3 to 4 tablespoons olive oil

***Burgers
1 lb. lean moose burger (or venison, or beef, or buffalo)
½ pkg. of dry lipton onion soup mix (reserve remaining half)
3 tablespoons ketchup
¼ teaspoon garlic powder
1/8 teaspoon freshly ground pepper
4 slices medium cheddar cheese, sliced 1/8” thick

***Toppings:
4 - hamburger buns, toasted
2 roma tomatoes, slice
4 lettuce leaves
Mayonnaise
Mustard
Ketchup

METHOD

Preheat the oven to 425 degrees.

Place the yukon potato quarters in a microwavable safe baking dish, completely cover with a couple of damp paper towels, and microwave on high for 5 minutes. Once done, use kitchen mitts to remove as dish as it will be hot. Add the ½ pkg. of dry lipton onion soup mix, garlic powder, and ground pepper, and then enough olive to sufficiently coat, about 3 tablespoons. Fold completely so all ingredients are combined. Bake in regular preheated oven for 10 minutes, turning ½ way through cooking so potatoes do not become too dry.

Meanwhile, heat a large non-stick skillet to medium-high heat. Form four patties out of burger mixture, use your thumb and make a small indent in center of each, and place in skillet; cooking on each side for 5 to 6 minutes, for a total of 10 to 12 minutes. During the last two minutes, top with cheese, and then lightly tent skillet with tin foil. Place the bun halves in toaster.

Remove the home fries from the oven, and serve equally on four plates. Place the burgers atop the bottom burger halves, add toppings, and top halves to each. – Enjoy!

SANDRA'S ROASTED SWEET POTATO FRIES with SPICY N' SWEET MUSTARD DIPPING SAUCE

I finally created Sweet Potato Fries 
with a Dipping Sauce 
that's simply addicting ~
(Use small appetizer forks 
for dipping)...

Serves: (2 to 4)
Prep: 5 min. |
Roast: 35 min

Posted by Sandra

INGREDIENTS

***Sweet Potato Fries:
2 large sweet potatoes, washed (cooking time will lessen if you use medium or small)
2 tablespoons peanut oil
1 tablespoon dark brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
pinch of ground cloves
kosher salt and ground pepper, to taste

***Dipping Sauce: (Yields about 1 cup)
3/4 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons lemon juice
1 teaspoon sweet paprika
2 tablespoons honey
kosher salt and ground pepper, to taste

METHOD

Combine with a whisk in a small bowl all of the Dipping Sauce ingredients, and then place in refrigerator for flavors to meld, while you begin making the Sweet Potato Fries.

In a large pot, par-boil the whole, unpeeled sweet potatoes by covering them with cold salted water. Bring them to a boil over medium-high heat. Once boiling point is reached, lower the heat so you have a gentle boiling point, and cook for about 20 to 25 minutes - testing with a paring knife just until there is little a little resistance (be careful not to overcook them).

Meanwhile, while sweet potatoes are cooking, preheat oven broiler. Also, prepare a baking sheet lined with foil, and then spray it with oil, and set aside.

Once sweet potatoes are par-boiled to the right stage, transfer them to a large bowl of cold water to stop their cooking process. Once the sweet potatoes have cooled, drain them well, and peel with a paring knife, and then cut them lengthwise in half, and then into 6 wedges per sweet potato. Place the potatoes into a large ziploc bag, and drizzle them with olive oil and the remaining ingredients, and toss to evenly coat. Put the wedges on prepared baking sheet, and broil for about 3 to 4 minutes per side until they are caramelized, turning half way through. Serve them immediately with a side of  Dipping Sauce. ~ Enjoy!

SANDRA'S CRISPY CHILI-LIME FRIES with CHILI DIPPING SAUCE

A very quick and easy appetizer
or side dish to prepare
that packs a punch of flavor...

Servings: (3 to 4)
Prep: 2 Mins. |
Bake 8 to 10 Mins.

Posted by Sandra

INGREDIENTS

½ of a (20 oz. bag) of frozen Ore-Ida Crispers
1-1/2 teaspoons chili powder
¼ teaspoon smoked paprika (or sweet)
pinch of kosher salt
pinch of ground pepper
-- jarred chili sauce, for dipping (or, click here for: Homemade Chili Sauce)
-- a wedge of lime, to squeeze over fries before serving

METHOD

Preheat oven to 450 degrees. Line a baking sheet with foil, spray with oil, and set aside. Prepare a serving platter with a small container of chili sauce for dipping in center, and set aside.

Place the fries in a medium bowl, and sprinkle with chili powder, smoked paprika, kosher salt, and ground pepper.

Place seasoned fries on the prepared baking sheet in a single layer so they are not touching, and bake for 8 to 10 minutes, until crispy brown. Remove hot fries from oven and squeeze fresh lime juice over them, and immediately place on serving platter around the chili sauce while hot. – Enjoy.


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Tip: If you like more lime flavor, feel free to sprinkle about ¼ teaspoon of fresh lime zest over them while hot as well as its juice.

SANDRA'S TANGY TARTAR SAUCE (Sweet or Dill)

This tangy tartar sauce is 
quick and easy to make.
You'll probably never want to 
purchase store-bought again...

Yields: (1 cup)

Prep: 5 Mins.

Posted by Sandra

INGREDIENTS:

1 cup mayonnaise
--(for a homemade recipe click here: Easy Homemade Mayonnaise)

2 tablespoons sweet (or dill) pickles, finely minced

1 teaspoon onion, grated

1 small clove of garlic, grated

2 teaspoons fresh lemon juice

Freshly ground pepper, to taste

METHOD

In a small bowl, whisk together all the ingredients. Cover and refrigerate at least 30 minutes before serving for flavors to meld.

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Tip: I usually do not add any salt due to the salt content already in pickles.