Smoked Halibut Cheeks poached in Huckleberry-Shallot Butter

A friend shares his halibut, a GOOD friend shares their halibut cheeks. And we have huckleberries this year, so let’s create another kind of surf and turf – smoked halibut cheeks poached in a huckleberry and shallot butter. Sounds pretty decadent, huh? Smoked Halibut Cheeks poached in Huckleberry-Shallot Butter Ingredients 1 lbs. fresh halibut cheeks 1 cup fresh…

Grilled Butter Lobster Tails

Lobster tails, check! Big Green Egg, check! IPA, check! Let’s grill these bad boys. Grilled lobster tail is incredibly easy and amazingly easy to ruin…DON’T OVERLOOK! This recipe uses a Sriracha-porter compound butter that cooks down into the meat. We served ours with the Reverse Seared Ribeye – the perfect meal. Grilled Butter Lobster Tails…

Stuffed Portobello Mushrooms With Cedar Plank Salmon

The Copper River salmon from Missoula Fresh Market was just too good last week, so we decided to cook some more fish in this week’s Radd Cooking recipe. We created a stuffed portobello mushroom with cedar plank smoked salmon and a riff on gratin. These big caps of deliciousness grilled up nicely in the Big…

Huckleberry Witbier and Lime Marinated Copper River Salmon

It is Copper River salmon time again at Missoula Fresh Market! Each late May, we are treated to these unbelievable salmon with a bright red flesh, a firm texture, and a rich flavor that makes them a very delicious dining experience. They possess a high fat and oil content, which is why Copper River salmon are recognized as some…

Pan-Seared Tuna with Pale Ale Cilantro-Ginger Relish

Seared to create a crisp crust and leave the interior rare, this yellow fin tuna steaks are flavorful when served with a simple cilantro-ginger relish that features the Deacon Belgian Pale Ale from Selkirk Abbey of Post Falls, Idaho. Both the tuna and Deacon Pale Ale are available to Missoula Fresh Market. Pan-Seared Tuna with…

Black IPA Smoked Salmon

Northwest king salmon, Northwest alder for smoking, and, yes, a Northwest beer-style, the black IPA all play together to create an awesome smoked salmon. Smoking salmon is easy as long as you are patient. In this recipe, I used the Last Cast Black IPA from the Bitterroot Brewing Company. Black IPA Smoked Salmon Ingredients ½…

IPA Ceviche Lettuce Wraps with Bacon

The temperatures keep creeping up as winter gives way to spring and eventually summer. With these sun-filled days, lighter fare for dinner is more in order. Ceviche, fresh raw fish cured in citrus juices, meets the requirements for the great summer dish; Quick Fresh Cooling This particular recipe features the Going to the Sun IPA…

Cod Fillets With Browned Butter-Ale Sauce

Sometimes, we at AleMeals require a quick and delicious bite, and this corn Chex crusted cod with browned butter-ale sauce fits the bill. This is probably the easiest recipe that we done, but it is one of the tastiest with the butter and malty brown ale in the sauce. Cod Fillets with Browned Butter-Ale Sauce…

Deacon Bouillabaisse

Latest in a 3 episode series featuring the seafood available at Missoula Fresh Market, the Deacon Bouillabaisse is beer-centric take on the classic French recipe. Bouillabaisse is a traditional fisherman’s stew that originated in and around Marseille, France. We replaced the typical red wine as an ingredient with the wonderful Deacon Belgian Pale Ale from Selkirk Abbey,…

Beeriyaki Sesame Grilled Salmon

We create our take on a classic teriyaki dish, the Beeriyaki Sesame Grilled Salmon. We replaced the traditional sake with the Heart of Oak Lager from Leinenkugel’s.

Cheese-Stuffed & Bacon-Crusted Shrimp with Wheat Ale

The very first recipe from the Radd Cooking sponsored by Missoula Fresh Market, and we crush it with giant shrimp stuffed with cheese and wrapped in delicious bacon. Is there any better than shrimp and bacon (the quick answer is nope)? This recipe created a savory and spicy seafood dish that is sure to bring a smile to face.

Class V Smoked Albacore Loin

Fresh caught albacore tuna from the Pacific Ocean that is marinated and smoked. Smoking tuna was a new one for me, and I found it delicious and quite easy. The key was the amber ale marinade featuring the Class V Amber Ale for Lone Peak Brewing and using apple for the smoke.