Recipes - Kidding Around in Town - Winston-Salem, NC

Blondies

noreply@blogger.com (KIDDING AROUND IN TOWN) — Mon, 07 Nov 2011 00:35:00 +0000

This is a recipe that I am asked for time and time again. These are absolutely the best blondies on the entire earth! You can eat them warm with a scoop of ice cream, alone or even standing on your head and each will be an exquisite experience. I promise! I published the recipe on my Examiner page and recommend that if you like blondies you check it out!

Walnut Shortbread Cookies

noreply@blogger.com (KIDDING AROUND IN TOWN) — Mon, 15 Aug 2011 18:20:00 +0000

I just made these cookies and they are absolutely awesome! I wrote about the history of the shortbread and the cookie. If enough of you ask for the recipe I will put it up. It is just that you can't find it on line and I am being lazy and not wanting to type it all in...

The "Babbo" cookbook, by Mario Batali, is however inexpensive and well worth every dime! Tyler and I went to the restaurant in NYC with our good friends (as any good foodies would) and the experience is one beyond compare. If you are in the city you must go. But be prepared to drop a penny or two...

Butter Temperatures for Baking

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sat, 13 Aug 2011 12:16:00 +0000

Have you ever wondered why some recipes call for cold butter while others require the butter to be melted first? Well, the answers are quite enlightening and if you are a baker, like I am, then this will help you in developing your own recipes!. Read about it!

Dried Cherry and Almond Biscotti Cookies - Where do Biscotti Cookies Come From Anyway?

noreply@blogger.com (KIDDING AROUND IN TOWN) — Tue, 09 Aug 2011 11:01:00 +0000

What is a biscotti cookie?

I have written a nice article about biscotti cookies ending with a really great biscotti recipe on my Examiner.com page. Check it out!

Examiner.com

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sat, 16 Jul 2011 13:20:00 +0000

Here is the link to my Examiner.com page. I have been writing for them and publishing my own recipes. Please visit the site and try some of the recipes out!

Sunday - 5 Day Meal Planner 11/7

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 07 Nov 2010 01:38:00 +0000

Monday: Baja Fish Tacos
Tuesday: Apple Corned Beef Brisket for the Slow Cooker
Wednesday: Sausage and Roasted Vegetable Penne
Thursday: Flank Steak with Coffee-Peppercorn Marinade
Friday: Chicken Parmesan

Monday - Baja Fish Tacos 11/8

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 07 Nov 2010 01:34:00 +0000

found at http://www.foodnetwork.com/recipes/baja-fish-tacos-recipe/index.html

Ingredients:
Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa

Directions:
Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.

Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.

Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.

Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

Tuesday - Apple Corned Beef Brisket for the Slow Cooker 11/9

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 07 Nov 2010 01:27:00 +0000

found at http://www.food.com/recipe/apple-corned-beef-brisket-for-the-slow-cooker-192968

Ingredients:
8 small red potatoes, quartered
· 1 large onion, peeled and cut into wedges
· 1 apple, peeled, cored and finely diced
· 3 -4 lbs corned beef brisket
· 1/2 head cabbage, cut into chunks
· 4 cups apple cider
· 3/4 cup packed brown sugar
· 2 tablespoons Dijon mustard
· 1/4-1/2 teaspoon ground cloves
· 1/4 teaspoon black pepper

Directions:
1. Place red potatoes, onion, and apple in a large slow cooker.
2. Top with corned beef brisket.
3. Place cabbage over top.
4. In a small bowl, whisk together cider, brown sugar, mustard, cloves and pepper; pour into slow cooker.
5. Cook on low for 6 - 8 hours, or high for about 3 - 4 hours.

Wednesday - Sausage and Roasted Vegetable Penne 11/10

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 07 Nov 2010 01:17:00 +0000

found at http://www.foodnetwork.com/recipes/melissa-darabian/sausage-and-roasted-vegetable-penne-recipe/index.html

Ingredients:
1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

Directions:
Preheat the oven to 400 degrees F.

In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.

Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop.

Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan

Thursday - Flank Steak with Coffee-Peppercorn Marinade 11/11

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 07 Nov 2010 01:11:00 +0000

found at http://www.foodnetwork.com/recipes/eating-well/flank-steak-with-coffee-peppercorn-marinade-recipe/index.html

Ingredients:
3 tablespoons strong brewed coffee
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
1 pound flank steak, trimmed of fat

Directions:
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.

Heat grill to high.

Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Friday - Chicken Parmesan 11/12

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 07 Nov 2010 01:06:00 +0000

found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-parmesan-recipe/index.html

Ingredients:
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Directions:
Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Sunday - 5 Day Meal Planner 10/31

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 31 Oct 2010 02:59:00 +0000

Monday: Moroccan-Style Tilapia with Cumin, Mango and Cilantro
Tuesday: Real Hamburgers
Wednesday: Grilled Chicken with Spinach and Pine Nut Pesto
Thursday: Claire’s Spinach Carbonara
Friday: Duck Breasts with Citrus Port Cherry Sauce

Monday - Moroccan-Style Tilapia with Cumin, Mango and Cilantro 11/1

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 31 Oct 2010 02:51:00 +0000

found at http://www.foodnetwork.com/recipes/robin-miller/moroccan-style-tilapia-with-cumin-mango-and-cilantro-recipe/index.html

Ingredients:
4 (5-ounce) tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves

Directions:
Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.

Meanwhile, in a small bowl, combine mango and cilantro.

Top tilapia with mango mixture just before serving.

Tuesday - Real Hamburgers 11/2

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 31 Oct 2010 02:41:00 +0000

found at http://www.foodnetwork.com/recipes/ina-garten/real-hamburgers-recipe/index.html
Ingredients:
2 pounds ground chuck
1 pound ground sirloin
3 tablespoons steak sauce (recommended: Crosse & Blackwell)
6 extra-large egg yolks
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter
12 hamburger buns

Directions:
Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.

Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

Wednesday - Grilled Chicken with Spinach and Pine Nut Pesto 11/3

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 31 Oct 2010 02:35:00 +0000

found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-chicken-with-spinach-and-pine-nut-pesto-recipe/index.html

Ingredients:
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Directions:
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

Thursday - Claire’s Spinach Carbonara 11/4

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 31 Oct 2010 02:29:00 +0000

found at http://www.foodnetwork.com/recipes/claire-robinson/claires-spinach-carbonara-recipe/index.html

Ingredients:
Salt
1/2 pound slab bacon, cut into 1/2-inch chunks
1 pound fresh or dried spinach fettuccine
1 whole large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmigiano-Reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups baby spinach leaves

Directions:
Bring a large pot of water to a boil over medium heat and salt generously.

Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.
When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.

Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened.

Reserve some additional cooking water. Drain the pasta and add it to the skillet.
While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.

Cook's Note: The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta.

Friday - Duck Breasts with Citrus Port Cherry Sauce 11/5

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sun, 31 Oct 2010 02:23:00 +0000

found at http://www.foodnetwork.com/recipes/claire-robinson/duck-breasts-with-citrus-port-cherry-sauce-recipe/index.html

Ingredients:
4 boneless duck breasts
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
1/4 cup ruby port wine
1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
1/2 cup pitted frozen black cherries, thawed and roughly chopped

Directions:
Preheat the oven to 400 degrees F.

Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.
In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.

Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.

Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!

Sunday - 5 Day Meal Planner 10/24

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sat, 23 Oct 2010 10:38:00 +0000

Monday: Swordfish with Citrus Pesto
Tuesday: Spaghetti alla Ceci
Wednesday: Chicken Fried Steak with Gravy
Thursday: Pork Medallions with Cherry Sauce
Friday: Mango Honey Chicken with Mango Slices

Monday - Swordfish with Citrus Pesto 10/25

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sat, 23 Oct 2010 10:33:00 +0000

found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/swordfish-with-citrus-pesto-recipe/index.html

Ingredients:
Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

Swordfish:
nocoupons
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Directions:
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

Tuesday - Spaghetti alla Ceci 10/26

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sat, 23 Oct 2010 10:26:00 +0000

found at http://www.foodnetwork.com/recipes/rachael-ray/spaghetti-alla-ceci-recipe/index.html

Ingredients:
1 pound spaghetti
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 (14-ounce) can, chick peas, drained
1/2 teaspoon dry thyme, eyeball it
Pepper
1/2 cup dry white wine or chicken broth
1 (14-ounce) can, crushed tomatoes
Handful flat-leaf parsley, chopped
Grated Parmiginao-Reggiano, to pass at table

Directions:
Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.

Wednesday - Chicken Fried Steak with Gravy 10/27

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sat, 23 Oct 2010 10:18:00 +0000

found at http://www.foodnetwork.com/recipes/sandra-lee/chicken-fried-steak-with-gravy-recipe/index.html

Ingredients:
2 packages garlic-ranch salad dressing mix
1 cup all-purpose flour
Ground black pepper
1 egg, lightly beaten
2 cups buttermilk, plus 1 cup
1 pound cubed steak, cut into 4 pieces
Oil, for frying
1 cup chicken broth
1 (2.64-ounce) package gravy mix
Mashed potatoes, for serving

Directions:
Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss.

Repeat process for remaining steaks.

Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.

To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.

Thursday - Pork Medallions with Cherry Sauce 10/28

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sat, 23 Oct 2010 10:12:00 +0000

found at http://www.foodnetwork.com/recipes/ellie-krieger/pork-medallions-with-cherry-sauce-recipe/index.html

Ingredients:
1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

Directions:
Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.

Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Friday - Mango Honey Chicken with Mango Slices 10/29

noreply@blogger.com (KIDDING AROUND IN TOWN) — Sat, 23 Oct 2010 10:02:00 +0000

found at http://www.foodnetwork.com/recipes/sandra-lee/mango-honey-chicken-with-mango-slices-recipe/index.html

Ingredients:
Glaze:
2 cups honey
1 cup mango juice
1/2 cup light brown sugar
1/2 lemon, juiced

1 (3 to 4-pound) whole rotisserie chicken
2 mangos, peeled and sliced 1-inch thick
Toothpicks, soaked in water for 10 minutes
1 bunch basil, for garnish

Directions:
Preheat oven to 450 degrees F.

For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes.

Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken.

Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.

Sunday - 5 Day Meal Planner 10/17

noreply@blogger.com (KIDDING AROUND IN TOWN) — Wed, 13 Oct 2010 01:24:00 +0000

Monday: Fish and Chips with Tartar Sauce
Tuesday: Sausage and Pepper Skewers with Grilled Polenta
Wednesday: Inside-Out Chicken Cordon Bleu
Thursday: Black Bean Quesadilla
Friday: Grits and Sausage Casserole

Monday - Fish and Chips with Tartar Sauce 10/18

noreply@blogger.com (KIDDING AROUND IN TOWN) — Wed, 13 Oct 2010 01:14:00 +0000

found at http://www.foodnetwork.com/recipes/sandra-lee/fish-and-chips-with-tartar-sauce-recipe/index.html

Ingredients:
Fish Fry:
Vegetable oil
3 cups dry wheat breakfast cereal squares
1 cup all-purpose flour
1 packet garlic ranch dressing mix
1/8 teaspoon salt
1 pound Halibut fillets cut into 3 by 1-inch strips
2 eggs, lightly beaten
Chips, recipe follows
Tartar Sauce, recipe follows

Directions
Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F.
Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside.
In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets. Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets.
Serve with tartar sauce and seasoned chips.

Tartar Sauce:
1/4 cup sweet relish
1 cup mayonnaise
1 teaspoon yellow mustard
1/2 lemon, juiced
Salt and pepper
In a small dish, strain relish and discard juices. In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste. Serve with fried halibut.