Crosspost from another thread. I'm not very much fish people, though I like blackened fish. Most of my ideas of fun seafood seem to center around shellfish and shrimp -- definitely not halibut! But this one looks like fun:

Phyllo-Wrapped Halibut

The recipe:

I'm the opposite: I love fish but hate seafood like shrimp or crab or lobster.

I love halibut, one of my favorites. Haddock. Salmon. Tuna.

I'm hungry.

Thanks for sharing that recipe over here, Urbane Guerrilla. My husband and I had "paper-wrapped" halibut as one of the entrees at our wedding, and it was so delicious I had to try it myself. I made that recipe one night as an experiment, because I had a bunch of leftover stuff I needed to use up, but that weren't enough for full portions of anything by themselves. We loved it, so I can definitely recommend it.

I haven't had a chance to read through this thread thoroughly yet, but I did search through it and didn't find any recipes posted for brisket, so I thought I'd share mine. I adapted it from my step-mother's recipe, which calls for sealing it in aluminum foil, putting it in a glass baking dish surrounded by water, then babysitting it for hours, replenishing the water constantly. Doing it her way and not getting to it soon enough to add water when it dried up, caused my glass baking dish to explode in the oven! This is truly the "set it and forget it" method. . .

Jill's Famous Brisket

The modification at the bottom is also mine (and doesn't have to be used only for the reason I created it - Passover, obviously), and I can tell you it's exactly as delicious as the soup mix version, in fact, maybe even better, as I like the real mushrooms that end up in the gravy, and Better Than Bouillon is to die for yummy.

Off to go read this thread from the beginning. . .

This sounds incredibly yummy and I will definitely be trying it! I know it's well beyond the "tomorrow night" referred to in your post, but in the event that you find yourself with ground meats again, especially pork, I can highly recommend my mother-in-law's Danish frikadeller. They're similar to Swedish meatballs, but way, WAY better. :D Here's the recipe, translated from my husband's Danish cookbook, God Mad, Let at lave (Good food, easy to cook):

Ingredients

1/2 lb ground beef and 1/2 lb of ground pork (you can also use just pork, or pork and veal, whatever combination of ground meat you prefer)
1/2 cup flour
About a cup of liquid, such as milk, water or stock (we use milk)
1 egg
2 tsp salt
1/4 tsp pepper
1/2 finely chopped yellow onion
Butter for frying

(This is an easy recipe to double, which we also usually do.)

Directions

In a large mixing bowl, add all ingredients except liquid, and mix for roughly 3 minutes with a hand mixer on medium speed, adding liquid to get desired consistency, which should be moist but not wet.

Refrigerate for at least 15 minutes

Heat a couple of tbsp of butter in large skillet

Dip a spoon in the hot butter from the pan and use the spoon and your hand to shape meatballs into flattened football shapes.

Drop meatballs in the skillet and fry until crispy on the outside, roughly 4 - 5 minutes on each side.

Continue the process until all the meatballs are cooked (will require several batches, or, if you're good, several pans at one time).

When they're done, they should look like this.

Serve with boiled red potatoes and green beans.

Mmmmm. Enjoy!

Yanno, I bet those would make good sandwiches too.

Pork meatball sammich with provolone and put under the broiler for 3 minutes?

Sign me up! (For cholesterol testing! :D )

They make good everything, even just pop-in-your-mouth snacks. Frikadeller are my Desert Island food. Whenever we go home to Denmark, my MIL makes a ton of them because she knows I'll inevitably get up in the middle of the night from jet lag and raid the refrigerator, heading straight for the frikadeller. Cold frikadeller -- heaven on earth.

P.S. HI, Alluvial! I'm glad to see you finally made it here!!

Thanks, I'm glad you're here too. We should start a Refugees club. ;)


My family is going to love these Frikadeller. I'm going to try making them this week. Any reason I couldn't use venison for one of the meats?

The more, the merrier, I say!

I've never tried venison meat, so I have no idea how "gamey" it might taste compared to other ground meats, but if it's a flavor you like, I don't see why it wouldn't work. I will admit to preferring pork to beef, so if you're substituting one of them, I'd use pork and venison as opposed to beef and venison.

You'll have to let me know how you like them. Hope you enjoy!

Venison's only occasionally gamey. It tastes like... well, ungulate. African antelope, deer, cattle... they all taste a little different but a recipe that works for one works for another.

This thread has no organization by theme or anything else. Until Jill, no brisket either. It's just where I throw recipes I either like or think I'd like. We just talk about food here until we get hungry and go raid the refrigerator.

I'm working on getting somebody else's apple-blueberry pie recipe the way the wife likes it -- she doesn't see any point in oversweetening a pie, particularly a fruit pie, and she may have something there. It'll be a bit more my recipe after I jigger with it a bit.

Still getting lots of raves locally with the Lemon Meringue Pie, p.1 in the thread.

I mentioned elsewhere that I would post the recipe for the Mexican Casserole. (Photo in this post).

The only essential ingredients are the corn tortillas and the tomato sauce. What else you put in there is up to you.

I usually make this in a 13" x 9" pan. You won't need as big of a pan if you put fewer ingredients in it.

I take a can of diced tomatoes (you can use fresh diced) and a can of tomato sauce and simmer that for a few minutes (10-15) on the stove with some seasonings. If you're in a hurry just put a packet of taco seasoning in there.

Then take your corn tortillas (the small kind), dip them in the sauce, and lay them flat in the pan. Six go on the bottom layer. Ladle a good coating of the tomato sauce on top of these.

Now you're ready to build the other layers. Here are some suggestions for ingredients:

1 can black beans (drained)
1 can cut corn (drained)
1/2 c diced onion
shredded cheese
1 can black olives
1 lb ground meat (beef, venison, or turkey) seasoned with one packet taco seasoning
etc.

You can stretch this further by including 1 cup of cooked rice.

Layer a couple of ingredients, then another layer of tortillas. I usually put the corn and cheese on the top.

Bake at 350 degrees for 30 minutes. To keep the cheese from getting too brown, you can wait and add it for the last 15 minutes.

Very good served with a dollop of sour cream and a salad.

Thanks Alluvial. I suspect the darlets will enjoy this.

YVW. It's the sort of thing kids like to help make, as well - kind of fun. :)

Thanks Al!

Swiped from BrianR's post in "Hollandaise."