Recipe: Tzatziki Sauce

16 oz plain greek yogurt
1 medium cucumber, peeled, seeded, and diced fine
2 cloves garlic
2 tbsp fresh mint leaves, chopped
1 tbsp fresh dill weed
Juice of 1 lemon (about 2 tbsp)
1 tsp salt
1 tbsp extra virgin olive oil.

Wrap diced cucumber in a paper towel or kitchen towel and gently press to drain excess liquid. Combine all ingredients in a bowl and fold togather. Allow to sit refridgerated for at least 2 hours before servering.

Know what you're serving it with? Try going all dill for fish, or all mint and substitute red wine vinegar for lemon juice with red meat. Also great on its own as a dip!

Recipe: Fish and Chips

For the chips:
4 potatoes

For the batter:
2 cups AP flour (gluten free: 2 cups rice flour)
1 tbsp baking powder (gluten free: also add .5 tbsp baking soda)
1 tsp salt
1 12 oz bottle of beer (gluten free: 1.5 cups club soda)

1.5 lbs firm flesh white fish (cod, tilapia, etc)

1 gallon of oil for frying (canola, peanut, corn, etc)

Make the batter by combining all ingredients in a large bowl. Mix to the consistency of pancake batter and refridgerate at least 15 minutes, but no more than an hour.

White the batter is chilling, make the chips. Cut potatoes into your favorite shape and soak in water to remove excess starch. Dry well and fry for 4 to 5 minutes in 325 degree oil. Work in small batches. After all fries have been cooked, crank the oil to 375 and refry to potatoes for 4 to 5 minutes. Drain on paper towles (or a brown paper bag) and hold in a warm over.

Cut fish into workable peices and coat in batter. Fry for 3 to 5 minutes in 350 degree oil, until crust is golden brown and fish has been cooked throuogh (will depend on what kind of fish and how much you fry at once)