Now, on November 14th, we are at the start of a cold-snap;
our high temperatures may very well only reach single digits.
What does an Alaskan do to lighten up what may become an early on-set of winter blues?
She delves into her stock of summer spoils
and has her fill of the best white meat on the planet:
The following recipe is from a direct decedent of Buffalo Bill Cody
, of Old West fame,
who I had the privilege of befriending in Juneau, Alaska.
Good with a bow, better with a rod;
they don't come much better than Captain Boyd Cody!
Look at his hand(s):
The hands of a hard-working man; salt of the earth.
Boyd's wife, Mabel, knew well how to handle the haul Boyd would bring in
and passed along this easy, 30 minute recipe of delicious simplicity:
Preheat oven to 400 degrees.
Spray the bottom of a 9 x 13 pan with Pam Cooking Spray
and pour out a few, evenly spaced lines of Olive Oil into the bottom of the pan too.
Cut one, large Sweet Onion into rings
and spread them out in the bottom of your pan.
Pour 1/2 cup of water over the onions.
Take the halibut fillets and lay them down on top of the onions.
Note: If small pieces of halibut are used, push them together;
do not leave much space between each piece.
Take equal amounts of mayo and sour cream,
(I use a HEAPING
, large tablespoon of each)
spread mixture evenly over the halibut.
spread Italian Bread Crumbs evenly over the fillets.
Sprinkling the crumbs up to 1/4" over the mayo mixture.
Bake for 20 minutes and, "Viola!", dinner is served.
Optional: Remove from oven, after 20 minutes, and sprinkle with cheddar cheese.
Put back in oven until cheese is melted.
Hats off to the chefs! Cheers all around.
May the Cody name, and legacy, continue to live on in infamy;
they were born wild.
"So whether you eat or drink or whatever you do,
do it all for the glory of God"
(I Corinthians 10:31