Recipes

HALIBUT

Bacon Wrapped Halibut w/ Mustard Cream

1 ea. Halibut Filet, 2 lbs.
¼ cup Dijon Mustard
12 slices Smoked Bacon
2 tbsp. Olive Oil

1 cup White Wine
¼ cup Whole Grain Mustard
1 cup Heavy Cream

  1. Season the Halibut with salt and pepper, then coat with the Dijon Mustard.
  2. Arrange the bacon in overlapping stips on a cutting board. Place the filet onto the center of the bacon and fold gently roll/wrap the fish completely. Trim off any excess bacon.
  3. Heat the olive oil in a large skillet over medium high heat, wait until it begins to lightly smoke. Place the fish into the pan seam side up. Cook until golden brown and then flip and continue cooking until golden brown on all sides. Approx. 3 minutes per side.
  4. Allow the fish to rest in a warm place loosely covered with aluminum foil while you prepare the sauce.
  5. For the sauce: Heat the wine and mustard in a skillet and allow it to simmer until almost nothing is left, add the cream and season with salt and pepper.
  6. Slice the fish into 1” strips and drizzle with the warm sauce immediately before serving.
Buffalo Halibut

3 lbs. Halibut filet, cut into 1” cubes
1 cup Flour
2 cups Frank’s Red Hot Sauce
1 cup Butter

  1. Heat the hot sauce until simmering, remove from heat and add the butter whisking well to incorporate.  Keep warm.
  2. Toss the Halibut in the flour and shake off any excess, deep fry in 350 degree oil until light golden.  Remove from oil and toss in a bowl with the hot sauce.
  3. Garnish with carrot and celery sticks and a side of blue cheese dressing.
  4. ENJOY!
    *Can substitute cornstarch for the flour, this will give you a crispier piece of fish
Crispy Lodge Halibut

1 to 2 lbs. Halibut, cut in 2-inch cubes
2 eggs, beaten
2 C. Ritz Cracker Crumbs
1 C. Monterey Jack or Romano or Parmesan cheese
1 tsp. Dill Weed
1 T. Mrs Dash seasoning
1/2 C. Margarine or butter

Instructions: Melt butter in 9 x 13-inch baking dish. Mix crumbs. Roll Halibut in egg then crumb mixture. (Mixture is cracker crumbs, cheese, dill weed and Mrs. Dash seasoning.) Turn in butter in dish. Bake at 350 degrees for 20 minutes or until fish flakes. Avoid overcooking fish.

Halibut Alyeska

1 lb Halibut (whole piece or chunks)
1/4 C. Sour Cream
1/4 C. Mayonnaise
1 T. Lemon Juice
2-1/2 tsp. mustard
1/4 C. Onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/2 C. Cheddar Cheese, grated

Instructions: Place halibut in 6 x 10-inch baking dish. Combine all other ingredients except the cheese. Pour over the fish. Bake 25 minutes in a 350 degree oven. Sprinkle cheese over the top and bake another 5 minutes.
Notes: LB =pound, C=cup, tsp=teaspoon, T=Tablespoon, pkg=package

Halibut Onion Crunch

4 Halibut fillets or steaks
3 T. Cooking Oil
1-1/2 T. Lemon Juice
1/2 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Dry Mustard
1/4 tsp. Marjoram
1/4 tsp. Garlic Salt
1/2 C. Canned French Fried Onions, crumbled
3 T. Grated Parmesan Cheese

Instructions: Combine oil, lemon juice, salt, pepper, dry mustard, marjoram and garlic salt. Pour over halibut. Marinate for 20 minutes, turning once. Transfer fish to buttered baking dish. Sprinkle with onions and cheese. Bake at 450 degrees for 20 minutes or until fish flakes with a fork.

Seared Halibut with Lemon Caper Sauce

4 ea. Halibut Filets (6 oz./ea.)
2 tbsp. Olive Oil
Salt and White Pepper

Sauce (make in advance)

1 cup White Wine
½ cup Capers
3 ea. Lemons, juiced
1 ea. Onion, sliced thin
1 cup Butter, cut into small pieces

Season the filets with salt and white pepper. Heat a large skillet with the olive oil until smoking. Add the filets and cook until golden brown on one side (approx. 2-3 minutes.)
Place filets into a serving casserole seared side up. Drizzle the sauce over the filets and bake in a 400 degree oven for 5 minutes.

For the Sauce

Place the onions, capers, wine and lemon juice in a small sauce pot and simmer over medium heat until reduced to about ¼ cup. Turn off the heat and whisk in the butter, stirring quickly to melt. Keep covered in a warm place until ready to serve.

Sweet and Sour Halibut

Sweet and Sour Sauce
2/3 C. Vinegar
1/2 C. Sugar
1 T. Soy Sauce
1/4 tsp. Tabasco Sauce
8 T. Cold Water
1-1/2 T. Cornstarch
Dash of Seafood seasoning, to taste
Stir Fry Halibut and Vegetables
1-1/2 lbs. Halibut
3/4 C. Flour
1/2 tsp. Salt
1/2 tsp. Season Salt
1 tsp. Garlic Powder
1 tsp. Pepper
3 to 5 T. Oil
1 medium Onion, sliced thin
3/4 C. Green pepper, cut into strips diagonally (about 1-1/2 x 1/2 inches)

Instructions: Mix cornstarch and cold water in a cup well. Add to rest of sauce ingredients in a small saucepan. Cook over medium heat, stirring constantly until mixture thickens slightly and comes to a boil. Keep warm over a double boiler or on the lowest heat on the stove. Cut halibut into 3/4-inch cubes. Mix together flour, salt, season salt, garlic powder and pepper. Coat halibut with flour mixture. Heat oil in a wok, chen pan or fry pan. Add halibut and quickly stir fry just until it turns white. Push fish up sides of wok or fry pan. Add onions and green pepper; stir fry only until crisp tender. Mix fish and vegetables together and add hot Sweet and Sour Sauce. Fold briefly to coat fish and vegetables with sauce. Serve immediately with plain steamed rice.

Yoshida Halibut

1-1/2 lbs. Halibut
3/4 C. Flour
1 tsp. Season Salt
3/4 tsp. Garlic Powder
1/2 tsp. Pepper
2 T. Toasted Sesame Seeds
4 to 6 T. Oil
2 C. Broccoli, cut into small bite size pieces
1/2 C. Onions, sliced, if desired
1 C. Fresh mushrooms, sliced
2 to 3 T. Soy Sauce
1/4 C. Yoshida Gourmet Sauce

Instructions

Microwave broccoli in a covered dish 3 minutes or steam quickly until bright green. Let set until needed. While broccoli is cooking, cut halibut into 3/4 to 1-inch cubes. Mix together flour, season salt, garlic powder and pepper. Coat halibut with flour mixture. Heat oil in a wok, chen pan or fry pan. Add flour coated halibut and toasted sesame seeds. Quickly stir fry on high heat just until fish starts to turn white. Add steamed broccoli and sliced mushrooms. (Add onions if you like). Stir fry another 30 seconds. Quickly add 2 to 3 tablespoons soy sauce and turn lightly to season and coat flavor throughout. Quickly add 1/4 cup Yoshida Gourmet Sauce and turn lightly to season and coat flavor throughout. Don’t over stir or over cook. (This is a fast process of stir frying and adding ingredients.) Serve with plain steamed rice. (It was suggested that adding Cashew Nuts would be good too.)

SALMON

Baked Marinated Salmon

Place marinated salmon, skin side down in baking dish and bake covered at 425 degrees for 12 to 20 minutes depending on the thickness of the fillets. Fish is done when it flakes easily with a fork.

Baked Salmon with Red Wine Sauce

4 ea. Salmon Filets
½ cup Butter, melted
1 cup Almonds
1 tsp. Grated Ginger, or Powdered…
Salt and White Pepper

Season Filets with Salt and Pepper.
Combine the Almonds and Ginger in a food processor
and pulse to a coarse texture.
Dip the flesh into the butter then immediately into the almond mixture and place onto a sheet tray or glass casserole dish.
Bake at 400 for 5-7 minutes or until cooked to desired doneness.
Red Wine Sauce:
1 cup Red Wine, Merlot
1 tbsp. Beef Base, paste
2 tbsp. Sugar
1 tsp. Corn Starch
2 tsp. Lemon Juice
2 tbsp. Butter, cold

Heat the wine, sugar and beef base in a small sauce pot until simmering.
Mix the lemon juice and cornstarch in a small bowl and whisk into the wine mixture.
Simmer until thickened, remove from heat and whisk in the butter.
More or less cornstarch may be required, you can also use liquid stock if desired but simmer the wine and stock until 1 cup of liquid is in the pot, then proceed with the sugar and other ingredients.

Baked Salmon

Ingredients

1 cup sour cream
1/3 cup chopped fresh dill
3 tablespoons finely chopped onion
2 tablespoons Dijon mustard
1 1 1/2-pound center-cut salmon fillet with skin
2 teaspoons minced garlic

Preparation

Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.

Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

Baked Salmon with Tomato

(5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

BBQ Salmon Dry Rub

2 tablespoons celery seed
1 tablespoon paprika
1 tablespoon ground nutmeg
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion salt
2 tablespoons dried marjoram
1 tablespoon kosher salt
1 1/2 tablespoons light brown sugar
1 tablespoon fresh ground black pepper
2 sides of Alaskan salmon, each 3 1/2 pounds
Extra-virgin olive oil

BBQ Sauce:

1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon cane syrup or molasses (recommended: Steen’s)
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Grilled Salmon with Creamy Horseradish Sauce

Sauce

3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon soy sauce

Salmon

Nonstick vegetable oil spray
3 tablespoons vegetable oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 1-inch-thick salmon fillets (each about 6 ounces)

Preparation

For sauce: Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For salmon: Spray grill rack generously with nonstick spray. Prepare barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve with sauce.

Marinated Teriyaki Salmon

1 C. Non-brewed soy sauce (Example: Aloha Shoyu or Chun King brands)
1 C. Water
For each Cup of Soy Sauce Add:
6 to 7 Fresh Garlic Cloves, crushed, to taste
3 T. Fresh Ginger, gated, to taste
1-1/2 C. Brown Sugar, to taste
1/4 C. Real Butter
Instructions: Cook all together in a saucepan until butter and sugar are dissolved. Cool and marinate 1 or 2 fillets of salmon approximately 1-1/2 hours. Spray aluminum foil with Pam and put on the hot BBQ grill. Lay marinated fish on the foil, skin side down. Baste with marinade sauce a couple of times as it cooks. When fish is partially cooked, carefully separate fish from the skin and flip over. Place upside down back on that skin. Skin will stick to the foil, however, the fish will be fine. Baste once more. Do not overcook. When done, serve with hot marinade sauce. (This recipe is compliments of Kathi Jones and is our lodge favorite.)

Mustard-Sugar Broiled Salmon

3/4 cup dry white wine
1/4 cup butter, cut into small pieces
1 teaspoon Old Bay seasoning
1 2-pound center-cut skinless salmon fillet

1/3 cup spicy brown mustard (such as Gulden’s)
1/4 cup (packed) golden brown sugar
preparation
Preheat oven to 350°F. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven.

Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve.

Poached Marinated Salmon

Make a fresh batch of marinade. Bring to a boil and drop in no bigger than one inch cubes of fish and poach. It doesn’t take very long to cook. Take out with a slotted spoon just before done. The fish will finish cooking itself. Eat with rice. You can dunk it in the sauce for added marinade sauce flavor. Marinated fish can also be microwaved, or broiled. Just be careful to not overcook!

Salmon Cakes

2 cup Cooked salmon, flaked
1 ea. Egg
2 tbsp. Bread Crumbs
2 tbsp. Mayonnaise
1 tbsp. Cumin
1 tbsp. Cilantro, chopped
2 tsp. Salt
1 tsp. White Pepper

For the Breading, one pan of each:
Flour
Eggs, lightly beaten
Bread Crumbs

Mix everything for the salmon cakes together gently so as not to create a paste. Then shape small patties and place on a tray.
Bread each patty by dipping into the flour, shaking off any excess, then dipping into the eggs, then rolling in the bread crumbs.
Once all the cakes have been breaded, pan fry in a little oil at 350 degrees just until golden. Drain and sprinkle with a little salt.

Salmon Dip

1st Method :

1 pint (2 cups) sour cream
1 tablespoon double concentrate tomato paste (from a tube)
1 teaspoon lemon juice
2 tablespoons drained, jarred capers
1/2 medium red onion, finely chopped
1/4 pound smoked salmon, shredded (ask your deli counter person for the end pieces)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

In a medium bowl mix the sour cream, tomato paste and lemon juice until smooth. Stir in capers and red onion. Fold in the salmon and season with the salt and pepper. Refrigerate until ready to serve.

2nd Method:

1 (12-ounce) container whipped cream cheese, at room temperature
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1/2 lemon, juiced
2 teaspoons dry sherry
1/4 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon kosher salt
Freshly ground pepper
1 cup Cooked Salmon, flaked
2 tablespoons minced fresh chives, plus more for garnish

In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.

Salmon Fish Sticks

1 ea Salmon Filet, skinless
1 cup Flour
4 ea Eggs
½ cup Mayonnaise
½ pkg Saltine Crackers, about 30
4 pcs Fresh White Bread, torn into 1” pieces
2 tsp. Dill, fresh or dry

Remove any pin bones from the salmon and cut into fish sticks, 1” x 1” x 4”
Mix the mayonnaise and eggs together, adjust the thickness with a little water if necessary.
In a food processor pulse the crackers, bread, and dill together until coarse crumbs remain.
Arrange the flour in a shallow pan, then the egg mixture, then the crumb mixture. Dip a piece of the fish into the flour, shaking off any excess. Then roll in the eggs and finish with the bread crumbs. Place onto a plate.
Fry the fish at 350 until golden brown, a deep fryer works best but you can also do this on the stove in a fry pan with about an inch of oil. These can also be placed onto a rack and baked for a healthier preparation…
Serve these immediately with tartar sauce or your favorite dipping sauce, ENJOY!!

OTHER SEAFOOD

Baked Snapper with Artichoke Sauce

2 T. Butter
6 Marinated Artichoke Hearts, Sliced
1 pt. Sour Cream
1/2 C. Vermouth
2 lbs. Red Snapper Fillets or Rockfish Fillets
1/4 C. Lemon Juice
3/4 tsp. Salt
3/4 tsp. Pepper
1/4 C. Olive Oil
1/2 C. Parmesan Cheese, grated

Instructions

Preheat oven to 350 degrees. To make sauce, melt butter and add sliced artichokes, sour cream and vermouth. Stir until blended; cover and simmer for 20 minutes. Lay fish fillets in oiled baking dish. Sprinkle fish with lemon juice, salt and pepper. Drizzle with olive oil. Bake for 10 to 12 minutes. Pour hot sauce over fish. Sprinkle Parmesan cheese over sauce. Broil at 450 degrees until cheese melts.

Crab Quiche

1/2 C. Mayonnaise
2 T.Flour
2 Eggs, beaten
1/2 C. Milk
1-2/3 C. Crabmeat
8-oz pkg. Swiss cheese, diced
1/3 C. Onion, finely chopped
Salt and pepper to taste
9-inch pastry shell
Instructions: Mix the mayonnaise, flour, eggs and milk in a bowl. Add the rest of the ingredients and pour into a 9-inch pastry shell. Crumble bacon bits on top if desired. Bake at 350 degrees for 40 to 45 minutes or until done.

Crab Stuffed Mushrooms

1 C. Cooked flaked Alaska Dungeness, Tanner or King Crabmeat
8oz. Pkg. Cream Cheese, softened
1 tsp. Lemon Juice
2 Dashes of Worcestershire Sauce
1/4 tsp. sweet basil
1/4 tsp. Garlic Powder
2 Green Onions, minced
1/8 tsp. Lemon Pepper
24 Large Mushrooms
1/2 C. Cheddar Cheese, grated
2 T. Parmesan Cheese, freshly grated
Instructions: Wash mushrooms; remove stems and set caps aside. Finely chop about 1/2 of the mushrooms stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.) Bake at 450 degrees for 15 to 20 minutes and serve warm. Any leftover crab mixture may be thinned with sour cream and serve as a dip or spread for crackers, chips or vegetables. Shrimp could be substituted for crab.

Favorite Fish and Chips

2 to 3 lbs. Halibut, Lingcod, Snapper or Skinned Salmon
1 pkg. Golden Dip Beer Batter
1-1/4 C. Chilled Beer*
2 to 3-1/2 T. Milk
1 C. Flour
Vegetable Oil
Note:*This equals 10-oz can (295ml) or you can also use 1-1/4 Cup chilled water.

Instructions: Combine batter and beer in a medium bowl. Stir until smooth. Batter will be thick. Add milk slowly and stir well. Batter should not be too thick or too thin. Set aside. Cut fish into pieces approximately 3/4-inch thick by 1.5-inches wide by 3 or 4-inches long. (larger square chunks of fish will not cook as well: Longer, thinner pieces of fish cook better.) Roll the cut fish in flour just before you are ready to cook. This helps the batter to stick to the fish. To deep-fry, fill a heavy saucepan or deep fryer 1/2 full of vegetable oil, no more. Oil should be deep enough for food to float while frying. Preheat oil to 375 degrees before frying. Dip floured fish carefully into the hot oil. (Do not drop into oil to avoid hot oil splattering.) You can fry 4 to 10 pieces at at time, depending on the size of the pan. Avoid overcrowding of food while frying. Serve fish and chips with tartar sauce.

Halibut or Salmon Fettucine

1 C. Cooked flaked Halibut or Salmon
(canned fish can be used also)
1 C. Sour Cream
1/2 C. Cream
3/4 C. Parmesan Cheese, grated
1/4 C. Dry White Wine
1 T. Flour
1 T. Lemon Juice
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Marjoram
1/2 tsp. Salt
1/2 tsp. Pepper
1 or 2 garlic cloves, crushed (or to taste)
1/2 C. Butter
12-oz. Fettucine, cooked and drained (regular or spinach)
Instructions: Combine all ingredients (except fish, crushed garlic, butter and noodles) in a medium bowl, and blend thoroughly. Sauté crushed garlic in butter in a large saucepan over low heat. Stir in the sour cream mixture and simmer for 12 minutes. Add cooked flaked fish and simmer 3 to 5 minutes more. Combine sauce and fettucine in a large bowl and toss. Serve immediately.

Panko Fried Fish or Shrimp

1 lb. Raw Shrimp, headed
1 egg
1 C. Buttermilk
1 C. Flour
Dash of salt
Panko breading

Instructions: Peel shell off of the raw shrimp, however leave the end tail piece of shell on for a handle. Beat eggs in a small bowl. Add milk and salt. Coat each peeled shrimp with flour. Then dip in egg mixture. Coat with Panko breading. Press lightly so breading sticks. Set aside on a plate and do the same to all the rest of the shrimp. Fry in hot oil. Panko Fish: Cut fish into flat pieces (2 x 1 x 1/2 inches) Pat dry. Coat fish same as shrimp above. Fry in hot oil.

Pickled Fish

Cut fish into small chunks. Put into gallon jar in layers: 1 layer of fish, sprinkle with hand full of rock salt, and hand full of brown sugar and top with another layer of fish. Continue same as above until the jar is filled. Cover jar. Keep this in a cool place for 2 weeks. Remove fish from jar and wash fish for 1 hour. Change wash water 2 to 3 times after fish comes out of the jar.

BRINE:
3 Parts Water (example: 3 cups water)
2 Parts Vinegar (example: 2 cups vinegar)
1/4 C. Pickling Spices (add extra red peppers if desired)
1 tsp. Black Pepper
1/4 C. Sugar
4 or more cloves of garlic, crushed
Onion slices
Lemon and Orange slices with rind

Instructions: Mix brine ingredients together in a pan and bring to a rolling boil. Cool. Put one layer of rinsed fish into gallon jar. top with a layer of onion rings then layer of lemon and orange slices. Start another layer of fish and continue sequence until jar is filled. Be sure and sprinkle 1/2 teaspoon of pickling spices over each layer of fish. Fill jar to top with brine. Top layer in the jar should end in lemon and orange slices, so fish will be completely covered with brine. Ready to eat in two days.

NON-FISH

40 Clove Roasted Pork

Herb and Paprika rub (below)
2½-3 lb. netted boneless pork roast1
2 tbsp olive oil
½ cup dry white wine
½ cup chicken stock
40 cloves garlic
1 tsp chopped fresh rosemary OR ½ tsp dried rosemary
½ tsp dried sage
salt and freshly ground black pepper

Rub the herb and paprika seasonings all over the meat. Prior to cooking, let it rest 1 hour at room temperature, loosely covered.

Preheat the oven to 350° F. In a heavy skillet, heat the olive oil over high heat and brown the meat on all sides, about 5 min. Transfer it to a casserole dish just large enough to hold it. Pour off the oil from the pan and add the wine and stock. Bring to a boil, scraping any browned bits from the bottom of the pan. Pour the liquid over the roast and scatter the garlic cloves and herbs in the casserole.2 Cover with foil and then cover tightly with a lid.3
Place the pot in the middle of the oven and cook for about 1 hour. Check the meat, which should be tender and read 160° to 165° F on an insta-read thermometer. Remove the roast and keep it warm, loosely covered with foil. After resting for 10 min, the final temperature will be 170° to 175 ° F.

Pour the pan juices and garlic into a small saucepan. Remove any grease from the surface and taste for salt and pepper. Keep warm over low heat. Remove the netting from the roast and carve the meat into ½-inch thick slices. Spoon the sauce and garlic over the meat and serve.

The roast should be from the shoulder or leg, or a veal shoulder roast. Do not use a loin roast, which will dry out with longer cooking.
Bansidhe says: For a more pervasive garlic flavor in your pork, take 2-5 of the garlic cloves at the time you’re using the rub on the meat and cut slits into the top of the roast, inserting half or whole cloves into the roast.
If you are using a clay pot or Römertopf, don’t use foil: Seal with flour and water paste or according to the manufacturer’s directions.
Herb and Paprika rub
Yield: spice for a 4 lb. roast
1 tsp dried thyme
1 tbsp chopped fresh rosemary OR 1 tsp dried rosemary
1 tbsp paprika
1 tbsp kosher or sea salt
1 tsp fresh ground black pepper

Baked Stuffed Chicken

Here is a chicken recipe that also includes the use of popcorn as a stuffing — imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.

BAKED STUFFED CHICKEN
4 – 5 lb. Chicken
1 cup melted butter 1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER’S LOW FAT)

Salt/pepper to taste Preheat oven to 350 degrees. Brush chicken well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken’s blows the oven door open and the chicken flies across the room, it’s done.

Crispy Marinated Chicken

Put all the marinade ingredients in a wok and cook until butter and sugar melt. Add chicken pieces. Cook until chicken is tender and easily falls off. Broil until crispy brown on the outside. Enjoy!

Sweet and Sour Chicken

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red pepper
4 teaspoons cornstarch, mixed with 4 teaspoons water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken stock
1/2 cup chopped green pepper

In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

SOUP

Alaskan Clam Chowder

2 C. Fresh or frozen clams, ground or chopped
1 Stick of butter or margarine
8 Garlic cloves
1/2 lb. Bacon
2 to 3 large Onions
3 Large, or 8 small potatoes
1 can unsweetened evaporated milk
2 T. Cornstarch
1/4 C. Cold Milk
1 or 2 quarts Milk
Sprigs of Parsley
Dash of Tabasco sauce
1 tsp. Pepper

Instructions

Melt butter or margarine and sauté the clams in the butter in a large deep pan for about 5 minutes or more. Crush or finely chop the garlic; add to clams and sauté for 2 minutes. At the same time, cut bacon into small pieces and fry in a skillet until crispy. Add drained fried bacon pieces to the clams. Use the bacon grease to sauté onions until clear. Add onions to the chowder. Keep chowder cooking on a medium to medium low heat where it will not scorch! At the same time, cube up potatoes and microwave approximately 6 to 7 minutes. Add to the clam pot. Stir well and add pepper. Salt is not necessary as the clams will give enough flavor. Add canned milk to clam pot and heat on medium heat. Mix cornstarch with 1/4 cup cold milk and mix well. Stir as you add this to the clam pot. It will bubble gently. Do not boil because boiling will curdle the milk. Cook until this mixture thickens and then add approximately one to two quarts of milk depending on taste, and how far you want to spread the clam chowder. Less for thicker chowder. A sprig of parsley and a dash of Tabasco sauce on top before you serve each bowl will enhance your dish! Serve with garlic bread!

Barley Soup

Ingredients

10# flat-cut brisket, cut into 1-inch cubes
8qt. canned beef broth
3qt. tomato sauce
16ea.celery stalks, cut into 1/2-inch pieces
12ea.carrots, peeled, chopped
4ea. large onion, chopped
2 2/3 cup pearl barley, rinsed
24 large garlic cloves, chopped
12 bay leaves
6 qt. kidney beans, undrained

Preparation

Combine all ingredients except beans in heavy large pot and bring to boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.

Mix beans with their juices into soup. Cover and continue to simmer until meat is tender, about 30 minutes longer. Season soup with salt and pepper. Ladle into bowls and serve.

Broccoli Soup

1 1/2 pounds broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Gray salt and freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves
5 cups chicken stock or canned low-salt chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)

Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.
Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.
Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.

Chef’s Note: When I plan on finishing a dish with the addition of a dairy product, as I do here with cream, I often add a dairy product early in the cooking, too, as I do with the butter in the initial cooking of the vegetables. It melds the flavors.

Cauliflower Soup

Ingredients

2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives
*White truffle oil is available at Italian markets, many specialty foods stores and some supermarkets.

Preparation

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes. Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.

Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

Cheddar and Beer Soup

Ingredients

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled

Preparation

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
Serve sprinkled with bacon.

Chicken and Bacon Corn Chowder

Poached chicken and chicken broth:

1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot.

Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.

To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

Corn Chowder

Bacon, chopped 1 pound
Onion, diced 2 each
Celery, diced 5 stalks
Potatoes, peeled and diced 4 each
Corn, frozen 2 bags
Chicken Stock 3 quarts
Heavy Cream 2 cup
Green Onions, thin slices 1 cup

Cook the bacon in a heavy bottomed pot over medium high heat until light golden.
Add the onions and celery and cook until tender but not browned.
Add the potatoes, half of the corn, and the chicken stock. Bring to a boil and simmer until the potatoes are tender…about thirty minutes.
Puree the remaining half of the corn in a blender with some of the hot soup out of the pot. Add back to the soup pot along with the cream and remove from heat.
Season to taste with salt and white pepper, then add the green onions just before serving.

Spotter’s Stew

1/2 to 1 lb. Sweet Italian Sausage(fennel)
2 yellow onions, chopped
2 cans stewed tomatoes
2-1/2 cans water
1 C. Fresh parsley, chopped
6 garlic cloves
1 T. pepper
1 T. thyme
2-1/2 C. Dry White Wine
20 or more steamer clams
2 to 3 T Olive Oil
Instructions: Sauté sausage and onions in olive oil. Add tomatoes and water. Add crushed garlic, pepper and thyme. Bring to a boil. Add clams and bring to a boil again. Simmer until clams open. Add wine and parsley. Serve with garlic bread and “dig in!”

DESSERT

Bread Pudding

1 cup raisins
1/4 cup dark rum (recommended: Myers’s)
1 1/2 loaves stale French or Italian bread, torn into pieces
3 cups milk
3 eggs, slightly beaten
1/2 cup butter, melted
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup heavy cream or 1 cup evaporated milk
1 cup sugar
3/4 cup brown sugar
2 tablespoons molasses
2 teaspoons lemon zest
1/2 teaspoon salt
Rum Sauce:
1 1/2 cups sugar
5 ounces evaporated milk
4 tablespoons margarine
1 egg, beaten
2 egg yolks, beaten
3 tablespoons dark rum (recommended: Myers’s)

Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.

Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest, and salt, and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours.

Preheat oven to 350 degrees F.

Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.

While bread pudding is cooling, make Rum Sauce:
Combine sugar, evaporated milk, margarine, egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving. Serve bread pudding with sauce.

Chocolate Brownie Torte with White Chocolate Mousse and Caramelized Bananas

Brownie

Nonstick vegetable oil spray
1/4 cup (1/2 stick) butter
2 ounces unsweetened chocolate, chopped
1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
1/2 cup cake flour

Mousse

12 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
1 1/2 cups chilled whipping cream
3 large egg whites
Caramelized bananas
Nonstick vegetable oil spray
4 firm but ripe bananas, peeled, cut diagonally into 1/2-inch-thick rounds
1/4 cup sugar
2 teaspoons fresh lemon juice

Preparation

For brownie:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Dust pan with flour. Stir butter and both chocolates in heavy small saucepan over low heat until melted and smooth. Cool to room temperature.

Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Beat in vanilla. Stir in chocolate mixture. Sift flour over and fold in. Transfer batter to prepared pan. Bake until tester inserted into center of brownie comes out with dry crumbs attached, about 18 minutes. Cool completely in pan on rack.

For mousse:
Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat just until white chocolate is melted. Cool completely.

Beat remaining 3/4 cup cream in another large bowl until peaks form. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Gently fold whites, then whipped cream, into white chocolate mixture. Spoon mousse atop brownie in pan; smooth top. Cover torte and refrigerate overnight.

For caramelized bananas:
Preheat broiler. Line heavy large baking sheet with foil. Spray foil with nonstick spray. Toss banana slices with sugar and lemon juice in large bowl to coat; arrange in single layer on prepared baking sheet. Broil until bananas begin to caramelize, about 3 minutes. Cool completely.

Release pan sides from torte. Transfer torte to platter. Top with caramelized bananas. Serve with chocolate sauce.

Chocolate Pound Cake

Ingredients

1 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
4 large eggs
3/4 cup sour cream
1 tablespoon vanilla extract
1 cup semisweet miniature chocolate chips (about 6 1/2 ounces)

Sweetened Strawberries

1 1/2 quarts strawberry ice cream
Bittersweet Chocolate Sauce

Preparation

Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips. Transfer batter to pan. Smooth top.

Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)

Cut pound cake into 3/4-inch-thick slices. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside. Drizzle with Bittersweet Chocolate Sauce and serve.

Bittersweet Chocolate Sauce

Ingredients

1 1/2 cups whipping cream
1/4 cup dark corn syrup
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation

Bring cream and corn syrup to simmer in large saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until slightly cooled and thickened, about 20 minutes. (Can be made 3 days ahead. Cover and chill. Stir over low heat until just warm before serving.)

Classic Cheesecake

Crust:

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons sugar Pinch fine salt

Filling:

2 pounds cream cheese, at room temperature
2 cups sugar
1 cup sour cream
6 large eggs, lightly beaten
2 tablespoons vanilla paste or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Berries, optional

Position a rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs (1 at a time), 1 tablespoon vanilla and both citrus zest; take care not to over whip. Pour into the cooled crust.

Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don’t pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes—the outside of the cake will set but the center will still be loose.

Meanwhile, stir together the 1 1/4 cups sour cream, 1/3 cup sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake.

Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each a piece. Serve with berries. if desired.

Chocolate Sushi

CHOCOLATE PLASTIQUE

7 oz bittersweet chocolate
2.5 oz light corn syrup

Melt the chocolate au Bain Marie and stir in the syrup. Separate into two saran wraps and allow to sit for 3 – 4 hours at room temperature. Warm for 5 seconds in the microwave before using. Kneed to make the Plastique roll able.

JASMINE RICE PUDDING

13.5 oz coconut milk
12.5 oz heavy cream
4 oz Jasmine rice
3 oz granulated sugar
Dash of vanilla essence

Mix all ingredients in a heavy bottom pan. Simmer over heat for 30 minutes stirring all the time. Cover and allow to cool.

FRUIT

Kiwi, mango and strawberries make a great color combination. About an hour before putting this dish together marinate each of the diced fruits separately in a very small amount of dark rum.

LET’S BUILD

Roll out the Plastique in cocoa with a rolling pin. The ideal size is a finished 10″ x 16″ rectangle. Trim the edges to make it straight. Build as you would sushi spreading rice to within 1″ of the top end. Place the fruit inside in rows and roll up. A palate knife is a good tool to help lift any Plastique sticking to the table. Set in the fridge and cut with a sharp knife. Present with marzipan colored to look like Wasabi, Crystallized ginger and raspberry sauce for Soy.

BON APPETITE!!!!!!!!

MISCELLANEOUS

Oatmeal Wheat Bread

Ingredients

2 cups whole milk
1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping
1/2 cup warm water (105-115°F)
2 tablespoons active dry yeast (from 3 packages)
1/2 cup mild honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
3 cups stone-ground whole-wheat flour
About 2 cups unbleached all-purpose flour
1 tablespoon salt
Vegetable oil for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water
Special equipment: 2 (8- by 4-inch) loaf pans

Preparation

Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.
Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)
Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours

Sweet and Sour Sauce

Yield: 1 1/4 cups

1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha)
1/4 cup sugar
1/4 cup chicken broth
2 teaspoons cornstarch
Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.

Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.

Tartar Sauce

1 cup mayonnaise
1/4 cup finely chopped dill pickle
3 tablespoons chopped green onion
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce