Beer Battered Fish Tacos with Sweet Slaw & Lime Cilantro

Jake’s parents joined us for 9 great days in Alaska – this means we ate very well:) While here they got to go out on Jake’s boat and try their hand at catching some unlucky halibut – and that they did! As a result we had the best fish tacos I’ve had this summer (and maybe ever). The simple fish fry recipe was snagged from some friends here in Alaska, the Moyers…so thanks for that little secret!

I had no part in making these but have full faith that I could repeat it. Kelli & John King were the greats in this one.

fresh halibut tacos!

1. Make Sweet Slaw (great addition to your taco!)

– Chop up a small head of savoy cabbage

– mix together and add to cabbage: 1/2 c. mayo, 3 tbsp milk, 3 tbsp vinegar and 1 tbsp sugar

 

2. Lime Cilantro Sauce – mix together following:

– 1/2 c. minced cilantro

– 2 c minced up tomatoes

– juice of one and a half large limes

– half a jalepeno (no seeds) minced

– salt

-1/4 tsp cumin

– 5 minced spring onions

 

3. Fry up your fish!

– cut up something fresh if you can, if not just buy some cod. We did these with halibut.

– mix pancake mix (the just add water kind) with beer! You want it to be a little thinner than if you were making pancakes.

– heat up 3/8 in. of olive oil ( you aren’t deep frying, but pan frying)

– fry each fish chunk about 5 min on each side (depending on thickness)

 

4. Heat up tortillas with a bit of oil in a frypan.

 

5. Put together your tacos, pour the wine and eat at least 2!

The Kings feasting on their creativity.

 

Deckhand Jake and an unlucky halibut.

 

 

 

Pepper Relish and Cream Cheese Dip

(Picture coming soon)

I know I say on most of my recipes: “this is one of our favorites”.  But let me tell you that I have taken this dip to many people and places and every single time at least one person asks me for the recipe and everyone loves it.   It is a dip that someone will try and then go around a party telling everyone else to try it.  And the best part…it is the easiest dip I make.

• 2 blocks cream cheese
• 1 pint of Hot/Sweet Pepper Relish (This can be found in stores.  I, of course, recommend that you make a whole batch so you have it around to make this dip anytime you like.  Recipe for the relish was posted just before this one)

Put cream cheese in glass bowl and microwave for a minute or two, then stir until very soft with no lumps.  Open pepper relish, dump in with the cream cheese, mix will.  Refrigerate until chilled.  Take to a party, serve with crackers (I like Triscuits or Wheat Thins), enjoy all the praise you will receive.

Hot/Sweet Pepper Relish

This recipe is posted compliments of Wendell.  He is the one who made it for the first time (with help from his mom and grammy) a few years ago when someone gave him Habanero Peppers and he didn’t know what to do with them.  The other day when I was talking about making another batch of this, he said “have you posted that recipe on Circle Feast yet?”  I guess it’s time.  The original recipe comes from the Mennonite Community Cookbook and is for “sweet pepper relish”.  We added the hot peppers.  Overall,  a fairly easy process, took me about 2 hours start to finish.  I would not recommend tackling this without a food processor (if you’re close enough, you can borrow mine).  The relish is good on sandwiches or can be eatwn on it’s own with chips.  It also makes one of the easiest and most-loved dips I’ve ever had…see next post for recipe.

• 12 green bell  peppers
• 12 red bell peppers
• 12 onions
• 12 green tomatoes
• 15-20 Habanero peppers
• 3 Tablespoons salt
• 3 cups sugar
• 3 cups vinegar

Grind peppers and onions in food processor (I pulse several times rather than leaving it on so they don’t get too mushy).  Note: Habanero peppers are extremely hot, you definitely need to use gloves and may find yourself (as I did today) sneezing, coughing, and crying as you are cutting them up.Grind tomatoes separately.  Pour enough boiling water over peppers and onions to cover.  Let stand 5 minutes; drain.  Boil vinegar, sugar, and salt; add vegetables.  Return to boil and cook 10 minutes.  Pack into hot jars and seal.   *If you live anywhere near me and are interested in making this recipe, I have an abundance of Habanero peppers in my garden that I would be happy to give away.

Refrigerator Dill Pickles

 

So now that pickle-sized cucumbers are prevalent at the farmer’s market, I thought I’d try my first batch of pickles!  I opted for the refrigerator pickles – recipe found in Saving the Seasons.  Thanks to the Meyers’ women for this delicious recipe!  Also, I halved the recipe, so those are the quantities I’ll list here.  The original recipe is double what I made.

About 1 qt. small pickling cucumbers (8)

15-20 fresh dill sprigs

1 large onion, thinly sliced

2-3 cloves garlic, sliced

2 cups of water

1 1/2 c. white vinegar

1/4 c. pickling salt (You can find this in the baking aisle…even my city grocery store had it, so it must be everywhere)

1. Cut each cucumber into four spears.  In large bowl, combine cucumbers, dill, onion and garlic.

2. Bring water, vinegar, and salt to boil, stirring just until salt is dissolved.  Pour over cucumber mixture.

3. Cover tightly and refrigerate for 24 hours.  Store in refrigerator for up to 3 months.

And that’s it!  Super simple and better than what you buy in the grocery store. (in my opinion)

Easy Decadent Truffles

Hi Circle! It’s been awhile! So…I just finished grad school a few weeks ago (woot), which meant ending yet another clinical placement, which meant coming up with yet another ‘thoughtful-yet-subtle-yet-creative-yet-cheap’ staff thank-you gift to bring in on my last day at said clinical site. I’m actually in the process of accepting a job at this office, so the stakes were a little higher this time – cookies or muffins just wouldn’t cut it. Solution: TRUFFLES! Problem: Truffles = exotic and scary and time-consuming (right?). False. Once again Google pulls through. These are the easiest thing ever…divine…and they look so elegant and taste so much like ‘real’ truffles.

I put them in cute little boxes for people at the office to take. Apparently they were a huge hit, and now I fear that I’ve raised the bar a little too high for myself….gulp. Little do they know…this is about as fancy as it gets for me.

Easy Decadent Truffles (http://allrecipes.com/Recipe/easy-decadent-truffles/Detail.aspx)

1 (8 oz) pkg cream cheese, softened

3 cups confectioners’ sugar

3 cups chocolate chips (I used Hershey’s Special Dark), melted

1 1/2 tsp vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 30 min-1hr. (until it’s still pliable but no longer mushy and sticky). Shape into 1 inch balls and roll in whatever you please – like nuts or other fun things (I used chocolate sprinkles, coconut, and cocoa powder).

If I was really feeling saucy, I would have flavored them with different liqueurs like raspberry, orange, etc. Maybe someday when I feel rich.

Little darlings.

Golden Chicken Curry

Hello everyone! I’m still committed to Circle Feast, but wanted to share a recipe I recently posted on Motley Mama. It’s delicious, I definitely recommend it. If you’re like me and get stuck in long ruts of making the same thing over and over again, Golden Chicken Curry is a great way to spice up your weekly menu. You can find the recipe here.

Love to all!

Grilled Dark Chocolate Banana Dessert

Hello friends! So we don’t have an oven in our yurt – but we do have access to one on occasion. We do have ample access to a grill so we shall be doing a lot of that.

This is an EASY and fun dessert to add to your grilling menu.

A fun dessert! We will let chocolate melt more next time.

Ingredients: 

Bananas (1 per person)

Dark Chocolate Chips

Peanut Butter

(Could add Nutella, Marshmallows, Coconut, Honey, etc. etc. etc. – whatever you like)

Directions: 

Cut skinny ‘v’ lengthwise of entire banana. Scoop out the ‘v’ guts and eat. Keep peel attached.

Fill ‘v’ with whatever you want. We did dark chocolate chips and peanut butter because that is what we had. Each person could fill their own banana if they want.

Replace peel over top of ‘v’.

Wrap each banana in til foil, having it fold over the slit (so you can easily check when it’s done).

Stick on the grill! It’s done when the chocolate is melted – just keep an eye on them.

Eat while hot. Tasty.

This recipe came from some camp recipe site – not sure where exactly:)

Satisfied customer.

Smoked Salmon, Goat Cheese and Spinach Fettuccine

On our travels we have been staying with many friends. To thank them for their hospitality we often try to leave a little gift, buy some beers or make dinner. We love when we can make dinner! For the last couple nights we’ve been staying in Abbotsford, BC with some friends serving through MCC.

We decided to make pasta one night – Jake’s favorite. We used some local smoked salmon and some other tasty ingredients and had a quick and easy hit!

1. Boil your water for the fettuccine. (Make this as you normally would).

2. Mince up a clove or two of garlic and saute with olive oil, salt and oregeno.

3. Chop up some kalamata olives and add to the pan along with some chopped smoked salmon.

4. Throw some crusty bread in the oven to broil a bit while you finish cooking the fettuccine and salmon saute.

5. Throw a handful of spinach in with the salmon for a few minutes – don’t let it get too mushy.

6. Mix saute with fettuccine and add a generous helping of chopped up goat cheese.

7. Serve with crusty bread and salad! (we made spinach salad since we didn’t use our whole bag for the pasta, and made olive oil/goat cheese spread for the bread – which is something I learned from Jen!).

Cranberry Salsa Chicken

This is another one of my photo-copied-from-mom recipes.  I don’t even know what magazine it comes from, but it was submitted by Amy VanGuilder Dik in Minneapolis.  It is one of those recipes that’s pretty easy, but seems impressive to guests.

• 4 boneless skinless chicken breast halves
• 1 Tablespoon olive or canola oil
• 1 jar (16 oz) chunky salsa
• 1 cup dried cranberries
• 1/4 c water
• 1 Tablespoon honey
• 2 garlic cloves, minced
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 2 cups hot cooked couscous (I prefer whole wheat)
• 1/4 cup slivered almonds (I’ve never actually added these, didn’t really noticed them until now)

In large skillet, saute chicken in oil until browned on both sides.  In a small bowl, combine salsa, cranberries, water, honey, garlic, cinnamon, and cumin; mix well.  Pour over chicken and cook over medium heat for 10-15 minutes or until chicken juices run clear.  Cover each breast with some of the salsa mix, then mix the rest in with the couscous.  Enjoy!

Bacon Cheeseburgers for 2

I got this recipe from Country Woman Magazine, it was submitted by Deborah Biggs, Omaha, Nebraska.  It is slightly changed.

• 5 slices fully cooked (crispy) bacon
• 1/3 cup crumbled Gorgonzola cheese (I used feta)
• 2 tsp. balsamic vinegar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 pound lean ground beef

Heat bacon until crispy; cool.  Finely crumble into a large bowl; add the cheese, vinegar, salt, and pepper.  Crumble beef over mixture and mix well.  Shape into 2 patties.  Grill burgers or broil 4 inches from heat for 4-5 minutes on each side.

These had a really interesting flavor.  We decided the vinegar was a little strong, so I planned to cut back on that next time I make them.  As I was typing the recipe on here, I realized the recipe calls for only 2 TEAspoons (I used 2 TABLEspoons) which is probably just right.  Sorry, they were so delicious I forgot to take a picture, I’ll add one next time I make them.