Waters Edge Cafe
Debbie & Mike's Halibut Dip
"Friends have been enjoying this recipe. I thought I'd share it with you." ~ Mike R.
Halibut (about 1lb. = 1 water's edge package)
Olive Oil- extra virgin
Salt and Pepper (to taste)
1 Can of Artichoke Hearts - quarter in water
1 Large can dice mild green chili peppers
3 Celery stalks
½ cup Mayonnaise
½ cup Sour Cream (regular and not light)
2 - 8oz bags of grated Colby Jack cheese
Sriracha hot chili sauce - red (to taste)
Crackers to serve with
Thaw Halibut overnight in refrigerator. Open bag and rinse. Trim off dark fat. Cut meat into cubes of about ¾ inches and place on large baking dish. Sprinkle halibut with olive oil, salt, and pepper and stir to coat.
Spread halibut out to about about one layer thick.
Bake in 350-degree oven for 20 minutes.
Mix in a large bowl
1 large can dice mild green chili peppers that have been drained.
1 can of artichoke hearts - drained and cut in half
3 stalks celery - trimed and diced into small pieces
½ cup Mayonnaise, ½ sour cream, 8oz bag of grated Colby Jack cheese. Sriracha - suggested 3 good squirts
Take halibut out - drain off the extra oil and spoon halibut into bowl and thoroughly mix. (May be refrigerated until reheated to serve.)
Heat oven to 350-degrees
Spoon in halibut mixture into oven proof dish that will be used to serve the dip in.
Sprinkle about 6oz (or more) of Colby Jack cheese on top of the Halibut mixture. Sprinkle top with paprika.
Cover with aluminum foil and bake for 20 minutes; removing foil after first 10 minutes and finish baking uncovered
Serve with crackers
Fish and Chips
"Make extra for lunch leftovers the next day and I even used the batter for onion rings. This one is a keeper!" ~ Mama Mary
1 ½ Pounds of halibut - trimmed and cut into pieces ¾ inch thick
1 Cup Bisquick Mix
½ Cup water
½ tsp Salt
Salt and pepper to taste
1 ½ - 2 tsp Lemon Pepper
1 ½ - 2 tsp Old Bay
Get creative and add what sounds good to you!
In a small bowl whisk together all ingredients until just combined. The batter should be on the runny side. If the batter is too thick, add additional water, 1 TBS at a time.
**Hint: too keep fish from getting oily keep the oil temperature above 350 degrees**
1 - Pour oil a depth of 3 inches into a Dutch oven or deep fryer, heat to 365 degrees
2 - Pat halibut dry with paper towel and season with salt and pepper.
3 - Dip fish into the batter, allow excess to drip off, CAREFULLY lower into oil
4 - Fry until golden, time will depend on the size of your fish
5 - Transfer fish to an oven proof dish and place in oven
Chips - "I couldn't resist!" ~ Mama Mary
4 to 5 russet potatoes
1 - Peel and cut into thin sticks
2 - Spread on paper towels, do not rinse
1 - Pour oil a depth of 3 inches into a Dutch oven or deep fryer, heat to 365 degrees. Preheat oven to 400 degrees.
2 - Add the potatoes in batches and fry until they begin to turn golden, about 5 min.
3 - Transfer to paper towel to drain.
4 - Move potatoes to a sheet pan and bake until crips, about 5 min. Once crisp reduce the oven to 200 degrees.
5 - Before serving sprinkle potatoes with salt.
2 Cup Mayo
2 TBS Dill Pickle Relish (I doubled this)
1/3 Cup Celery chopped fine
1/3 Cup Onion, minced
2 TBS Lemon Juice
1 TBS Worchestershire Sauce
Pinch ground Mustard (1/8 tsp)
Pinch Salt (1/8 tsp)
Pinch Ground Pepper (1/8 tsp)
1 - Combine all ingredients and mix well
2 - Chill 1-2 hours
Gooey Butter Cake with Lemon Custard
"It's like Heaven in your mouth." ~ Dawson O.
1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
1 - Preheat oven to 350 degrees F (175 degrees C)
2 - Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13 inch pan.
3 - Mix cream cheese, 2 eggs, and 1 teaspoon vanillas with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
4 - Bake for 40 to 45 minutes. Cool.
Lemon Custard Ingredients
1 cup white sugar
1 cup fresh lemon juice
3 lemons, zested
½ cup unsalted butter, melted
Lemon Custard Directions
1 - In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest, and butter. Cook in the microwave for one minute inervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour onto plate.
**If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg**