"Chuck's Day Off" Wedge Salad & Halibut Po' Boy

Wedge Salad with Blue Cheese Dressing and Spicy Beer Nuts (serves 4)

Ingredients

• 1 head iceberg lettuce, outer discoloured leaves removed
  
• 1/2 cup mayonnaise
  
• 1/2 cup sour cream
  
• 1 cup blue cheese (such as Stilton), crumbled. Set a few larger sized chunks aside for garnish
• 1 can of beer
  
• 1 Tbsp lemon juice
  
• Pinch of course salt x 2
  
• Cracked black pepper
  
• 1/2 cup pecans
  
• 2 Tbsp chili powder
  
• 1 Tbsp brown sugar
  

Directions

1. Put the bottle of beer in a small sauce pan and bring to a gentle boil, watching carefully so it does not boil over. Reduce heat to medium and let it reduce by about half (you'll need 1/3 cup + 1/4 cup of reduced beer in total)
   
2. In a mixing bowl, cream together mayonnaise, sour cream, crumbled blue cheese, lemon juice, a pinch of salt and cracked black pepper to taste
   
3. Once it has cooled, stir in 1/3 cup of reduced beer, and refrigerate mixed dressing until ready to serve
4. Toast pecan halves in a medium non-stick pan until lightly toasted but not burnt
   
5. Add 1/4 cup of reduced beer, chili powder, brown sugar and a pinch of salt, letting it bubble up before reducing the heat and simmering until all the liquid had either absorbed or evaporated
   
6. Lay the glazed pecans on parchment paper in a single layer to cool and crisp up a bit
   
7. Quarter the head of lettuce into four equal wedges, and remove the core. Place wedges on salad plates, drizzle with the blue cheese dressing, sprinkle with the pecans and add some of the reserved crumbled blue cheese. Enjoy!
   

Fried Haddock Po' Boy (serves 4)

Ingredients

• 1 cup flour
  
• 1 1/2 tsp salt
  
• 1/4 tsp cayenne pepper
  
• 1 bottle medium bodied beer
  
• 24oz fresh haddock fillets
  
• canola oil - 3" in a high sided frying pan
  
• 1 large baguette, or two smaller baguettes
  
• 2 Tbsp butter
  
• Iceberg lettuce for garnish
  

Directions

1. Place flour, salt & cayenne in a bowl & mix well
   
2. Ass the beer and stir until just incorporated. Mix no more than necessary to prevent dissipation of the bubbles
   
3. Bring your oil to 375 degrees, or (if you don't have a thermometer) heat until a crouton-sized piece of bread dropped into the oil immediately begins to sizzle.
   
4. Cut haddock into 3" pieces and season with sea salt and cracked black pepper to taste
   
5. Dip haddock into the batter and let it drain by holding it briefly over the batter bowl to drip before sliding it into the oil
   
6. Cook about 2-3 minutes on one side and flip over for an additional 2 minutes. You're looking for a golden brown colour and crisp exterior
   
7. Lift fish out of the oil using tongs and lay them on paper towels to drain
   
8. Cut baguette into 6-8" pieces and cut in half lengthwise. Open the baguette and spread a pat of butter across the cut side, then lay it cut-side down in a large skillet (similar to making grilled cheese)
   
9. Once toasted, remove baguette from pan and spread on tartar sauce before laying several pieces of fish on one side. Add lettuce for a nice bit of crunch, and enjoy!
   

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