Wednesday, June 12, 2013

Cary Fremin's Halibut Dip

My good friend and colleague Cory Goodman brought this amazing halibut dip to a potluck at school.  It was a huge hit and I asked for the recipe.  It is a hot dip, both in the sense that it is baked in the oven and that it contains jalapenos.  What better combination that halibut and jalapenos?  Along with the addition of cheese, sour cream and mayonnaise, what is NOT to like?  Thank you Cory for allowing me to publish your sister's recipe here.  Oh is a picture of my friend Cory.


1 cup sour cream
1 cup mayonnaise
1 cup Parmesan cheese
1 TBSP dill
2 TBSP pickled jalapeno, diced fine
2 TBSP pickled jalapeno juice
3 TBSP butter
4 garlic cloves, minced fine
1 lb. cooked and flaked halibut (cooked in butter and garlic)

Skin and cut halibut into 1 1/2" pieces.  Saute in 3 TBSP of butter and 4 cloves of minced garlic. Remove from stove and allow to cool, then shred or flake.  Mix the sour cream, mayo, cheese, dill jalapeno, and jalapeno juice together.  Add the shredded halibut and stir well to mix together.  Bake in the oven for 30 minutes.  Serve warm with crackers, bread slices or chips.

This dip is Divine!  Thanks for sharing Cori and Cary!

Tuesday, June 11, 2013

Baked Cheese and Broccoli Patties

Jim and I both LOVED these delicious little patties.  I'm always on the lookout for recipes to make for my vegetarian friends as well as recipes that I can use veggies from my garden.  I learned something new today:  lacto-ovo vegetarians eat eggs and dairy products but not flesh.  My friend Cory Goodman shared this recipe with me via Facebook and it comes from SkinnyTownUSA (look for them on Facebook).  These patties were so easy to make, are healthy because they are baked not fried, clean-up is a snap, and were absolutely scrumptious.

Here's what you need:

2 tsp olive oil
2 cloves garlic, minced
1/2 onion, diced fine
1 16 oz. bag frozen broccoli, defrosted and rough chop
1 cup panko crumbs
1/2 cup cheddar cheese, grated
1/3 cup parmesan cheese, grated
2 eggs, beaten
salt and pepper

Step 1:  Preheat the oven to 400 degrees F.  Line a baking sheet with foil and spray lightly with non-stick spray.

Heat oil and saute the onions and garlic until softened.  Season with salt and pepper.  Set aside to cool.

Step 2:  Place the thawed broccoli in a kitchen tea towel and twist each end tightly to remove any excess water.  In a bowl, beat the eggs and mix in the cheeses.  Give the broccoli a rough chop.

Step 3:  Add the broccoli, garlic, onions and panko crumbs to the egg/cheese mixture and mix well.

Step 4:  Form patties and place on baking sheet (this recipe made 12 patties).   

Step 5:  Bake in preheated oven for 15 minutes.  Remove from oven and allow to cool slightly (20-40 minutes This will help them to keep firm).  Flip the patties over and cook for another 15 minutes.

ENJOY!  I can see dipping these in a garlic aioli, mayo/dill or ranch dressing if one was so inclined.  They are great on the go snacks and are just as good cold as they are hot.

Thursday, June 6, 2013

Barbecue Ribs with High-Bush Cranberry Barbecue Sauce

Summer has officially begun and what better way to kick it off than with barbecue.  The key to any good barbecue is in the sauce.  In the fall every year, I put up pints of high bush cranberry ketchup.  I'm not a big fan of ketchup, but I do love this recipe.  I make this ketchup from the very cranberries that grow around the perimeter of my yard.  The barbecue sauce recipe I am including here is both sweet and hot with the bite of cayenne pepper.  Make the sauce first, refrigerate overnight, then do the ribs.  If you are in need of high bush cranberry ketchup email me and I will see that you get a pint.

Barbecue Sauce:

2 cups high-bush cranberry ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 TBSP yellow mustard
1 TBSP onion powder
1 TBSP garlic powder
1/2 tsp cayenne

Combine all ingredients in a saucepan over low heat.  Stirring occasionally and simmer for 20 minutes.  The barbecue sauce should be thin but not watery.  Allow to cool and store in a Tupperware container for 24 hours in the refrigerator.


5 1/2 lbs Boneless Country Style Pork Ribs
2 1/2 TBSP garlic powder
2 tsp restaurant quality black pepper
1 TBSP Salish (smoked salt---get it at Fred's in the Deli)
2 TBSP Kosher salt

 Step One:
These are the ingredients you need.  The Salish does make a difference!  I hope you can get smoked salt where you live.  It is also great on grilled fish.

Step Two:  Use a large pot, cover ribs with water and add all but the BBQ sauce.

Step Three:
Boil for 45 minutes.

Step Four:
Remove the ribs from the water and place in a large baking dish.

Step Five:
Reserve 1/2 cup of sauce for ribs after they are out of the oven.  Cover with 1/2 the sauce, turn over and cover with the other half.  Cover with foil (I like to use the no-stick stuff---it really works).
Bake me at 325 F for 1 1/2 hours.

 Step Six:
Bake at 325 F for 1 1/2 hours or until ribs are at 160F (internal temp) and tender.  Brush with the remaining 1/2 cup of sauce and serve.