San Juan Halibut

Halibut fillets.
Mayonnaise.
Onion flakes.
Mrs. Dash seasoning
Chives.
Progresso bread crumbs.
Cheese sauce.

Mix mayo, onion flakes, seasoning, & chives. Roll fish fillets in mixture, then roll in bread crumbs. Grease dish, bake at 400 degrees about 20 minutes, checking it towards the end. Serve with cheese sauce under and little over.

"A tiger? In Africa?"

Shrimp Nicolle

Great appetizer.

1 lb. Jumbo Shrimp (oxymoron)10-12/lb peeled and deveined
1/2 lb bacon
1/2 cup Frank's hot sauce
1/4 cup butter


Cut the bacon strips in half and wrap around each shrimp.
Skewer the bacon wrapped shrimp on a bamboo skewer (4 per skewer)
Broil the skewered shrimp over a charcoal fire 3 minutes on one side, turn shripmp over and broil for another 2 minutes, or until bacon is cooked and shrimp are opaque.
Melt butter in small saucepan and stir in hot sauce.
Serve shrimp with butter/ hotsauce on the side.

Eric, that halibut sounds great! I've got a spicey halibit reciept in my German cook book i'll post this weekend!

Well I have a chillie reciept that i've had only a few times. This is my great great grampas chillie. I think he was from the Texas/mexico area. This is spicey! But accompliened with fresh cornbread is one of the best i've ever had. Putting the left overs inthe frezzer in small containers makes it better with time.

Welch Chili
-3-4 lbs Tri Tip or Sirloin Steak(good stuff, not stew meat) May use some hamburger if you wish in addition as a mixture with the beef chunks
-1 to 1 ½ lbs Chorizo Sausage (pork or beef)
-1 whole large red onion
-1-doz garlic cloves diced or equivalent diced garlic
-8 oz can (or multiple smaller cans) of Ortega Diced Green Chilis
-3 oz bottle of Gebhardts Chili Powder
-3 28oz cans of Las Palmas Red Chili Sauce
-½ - 1 cup flourOlive oil
-Large cooking pot.

1. Dice beef into ~3/4” cubes, trim fat (optional)
2. Fry beef w/ chorizo in pot until all fluids (including grease) are gone and meat is very well browned. Use medium high heat and stir frequently
3. Dice garlic and onion and add in w/ can of green chili
4. Cook meat w/ garlic, onion, chilis for about ten minutes
5. Add ½ to 1 cup flour and ½ of chili power. Ok to mix flour with a bit of water first to eliminate lumps.
6. Add ~ 1-2” of water
7. Add Las Palmas Red Chili Sauce and ¼ cup Olive Oil
8. Simmer for many hours, best when reheated
9. You may skim oil from surface during simmering
10. Warm tortillas, hand made are best (La Palma Market - 24th St. & Florida in San Francisco)
11. Ice chill many beers
12. Freeze remaining chili in small plastic containers for later meals

http://www.epicurious.com has a bunch of recipies too.

My favorite is yankovich chicken(think that's the name):

1. Sauce- garlic, olive oil, fresh bazil, onions, mushrooms(lots), mushroom soup can, and splash of white wine.
2. Boil chicken 3/4 way done, then fry skin-on both sides. Remove skin, put in baking dish, cover with bacon and sauce and bake together
3. Serve over wild rice cooked with broth and interspersed with minced broccili, green and white onions.

ok quick and good

shell a few dozen small clams. leave them half shell style. lay them out on a pan, and sprinkle a parm cheese and season bread crumb mix all over them. get some bacon grease hot, or veg oil, if you are cholesteral friendly and pan fry them upside down for a few minutes. non stick pan is best. then set them on a serving tray, sprinkle with tobasco, pop open a beer and slurp away. garnish with chopped parley, for the "bam!". try not to yell bam, and look retarded.

happy holidays.

Amaretto carrots:

Steam 1lb baby peeled carrots for 15 minutes,
Melt 1/2 stick butter over medium heat in a skillet and add the steamed carrots.
Saute the carrots until they start to brown.
slowly sprinkle brown sugar over that carrots, until the butter and liquid are absorbed, making a thick syrup.
Add 1/2 cup Amaretto and simmer until the liquid is once again syrupy. Doesn't take long.
Mmmm....