Most folks who know me wouldn’t believe that I’m actually rather shy. Considering I can talk your ears off, it really is hard to believe. However, I think I’m like the general population, when in large groups, I’m out of my comfort zone and find it hard to make “small talk”. You know what I mean, the urbane conversation we whip out of our repertoire of socially approved topics to discuss such as work, books, movies, and of course the ever popular weather.
My husband is a master at small talk and I constantly marvel at his ability to not only be at ease in a group setting, but to put others at ease. I am ever observant of his skills so that one day I may simulate his raw talent.
Until that time of epiphany, I have an alternative solution. Food. It’s fun to create those tasty tidbits and finger foods. Yep, party food is my contribution to the festivities. Last week was no exception. My gal pal Shawna and I celebrated our one year anniversary of living in Juneau. She provided the place, which has an AMAZING water view, and I provided appetizers.
On the menu were what I call “Church Lady Meatballs”, Asian Chicken Wings and my most requested party food, Halibut Dip. I spent much of the day in my kitchen, chopping, measuring and cooking. Grant, the husband, came home in a flurry of “hurry up, we’re late”, and my favorite, “aren’t you ready yet?” and rushed me out the door. Grr…
Off to Shawna’s we go. Once there, I begin unpacking everything and realize, Oh No! I’ve forgotten the halibut dip. What a quandary. We were already somewhat late, and I didn’t want to leave to go home and get it. So, what to do? Eh, save it for Monday and take it to work for everyone there to enjoy! Problem solved!
So, lesson learned…in the mass confusion of packing, a scurrying husband and running late, check your inventory! Needless to say, my co-workers were pleased with my forgetfulness!
This week I offer a dish from one of Alaska’s true delicacies, Halibut Dip.
Until next time…
Eat and enjoy,
1 ½ cup cooked halibut
1/8 cup pepperoncinis, finely chopped
2 tablespoon sweet cherry peppers, finely chopped
3 stalks celery, finely diced
3 scallions, finely chopped
1 tablespoon dill pickle, finely diced
½ – ¾ cup mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon onion powder
¼ teaspoon celery salt
Salt and pepper
Combine all ingredients and salt and pepper to taste. The amount of mayo used will depend on the amount of fish you have, and how moist it is. So, start with a small amount, such as ¼ cup and add more until you get your desired consistency. This is NOT a creamy-like salad with mayo. The mayo binds the dip, but doesn’t mask the flavor of the halibut.
Serve with crackers and veggies. I particularly like to stuff celery with it. But, I’m weird like that.
HINT: Halibut is a delicate fish and doesn’t take a long time to cook. A simple method – Preheat oven to 400, salt and pepper fish on both sides, place in oiled pan to prevent sticking. Cook 15 – 20 minutes, depending on how thick the fish is. Fish should be moist, flaky and opaque. If it is still a bit translucent, cook an addition 1 -2 minutes.