A Holiday Treat

It is hard to know what to do on the traditional holiday table to keep it fresh. The amount of work always seems prevent us from spicing up a great family get together. What I like to do is to upgrade one of the condiments to add some excitement to the plate without going out… Read More

Blue Cheese Delight Dip

This recipe is ideal for a spread or a dip makes 2 cups 4 slices bacon, browned crumbled 2 cloves gar, minced 8 onces cream cheese, cut small pieces 4 onces blue cheese crumbled 1/4 cup half and half 2 tablespoons chopped chives 3 tablespoons toasted almonds chopped warm ingredients except chives and almonds this… Read More

Dave’s Salmon Bites

This recipe was reluctantly given up by Dave Corbin, the master chef at Mission Lodge and is the most requested recipe between both lodges! Sorry Dave, but your adoring public is threatening to riot if we do not give it up. Like any great recipe, this is a tinker and taste as you go type… Read More

Ceviche Con Halibut

Ceviche Assembly: fresh ingrediants, assembled in the right order is the key to GREAT ceviche! Instead of ‘prepping’ all these indigents in advance, prep them as you go. Remember, the fish is ‘cooked’ in the lime juice, so if you prep as you go, the Ceviche will be ready to eat by the time you… Read More

Mae Ploy Salmon

=================================== BBQ Wild Salmon w/ Citrus Thai-Chile glaze. =================================== Grill Prep: Heat and prep grill (after heated, brush with steel brush, wipe down with olive oil (on rag or paper towel…carefully) Salmon Prep: – thaw salmon: do not rush it – cut into serving size peices – lay skin down on sheet pan, blot with… Read More

Baked Halibut la Cubic

1 1/2 – 2 Pounds Halibut (thawed) 1/2 cup Sour Cream 1/2 cup Mayonaise 2/3 cup Fresh grated Parmesan Cheese 1 Lemon (juiced) 1 small bunch of Chives (or green onions) This is one of Guy’s favorite halibut recipes that is very simple and rather quick to both prep and prepare. As with most Halibut… Read More