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Month: July 2023

Beer Batter Halibut

“North to Alaska”

I can hear the 1960’s movie theme song setting the background for this iconic western.  Sam McCord along with George and Billy Pratt hear the call to adventure and cross the Yukon river in 1892 in search of gold below a mountain southeast of Nome.

In true romantic western fashion, George falls in love with a girl named Jenny and declares he would trade all the gold for a ring to place on sweet little Jenny’s hand and build for her a honeymoon cabin below that same mountain.

What does this have to do with Texas?

A newly married 5th generation Texan along with her Texan husband, Sommer (Seidel) and Brent Adcox heard the call to Homer, Alaska 12  years ago.  Brent, an Orthopedic Surgeon was recruited after medical school to practice in this beautiful town located on the Kenai Peninsula.

Sommer says of her time in Alaska as a Texan, “As a fifth generation Texas who is living in Alaska, our Texas heritage remains important to our family.  In an effort to keep our heritage alive, we often use food as a connection to our roots.  Brent takes every opportunity to smoke a brisket while I put on a pot of beans to share with our local friends. He enjoys teaching many of our Alaskan friends how to properly smoke a good brisket (which he makes with seasoning we import from Cooper’s BBQ).  I often invite others over for enchiladas or a good German Schnitzel and hot potato salad. We still enjoy food that has been provided by the land and we spend time as a family in the process of making sausage, chorizo and memories.  While we may live 4,000 miles from home, our hearts remain in Texas”

Known as the Halibut fishing capital of the world, Homer carries the motto “Where the land ends and the sea begins”.

Making a conscious decision to fully enjoy all the experiences Alaska has to offer, the Adcox family bought a fishing boat and learned the secrets of halibut fishing in Kachemak Bay.

My husband and I had the absolute pleasure of joining “Captain Sommer” on her boat for a day of Halibut fishing on the Kachemak Bay. We cruised the bay searching for the perfect fishing spot. Majestic glaciers framed our view while we watched otters swim and play on their backs.

I’d have to say that although I’m not really a fisherman, reeling in one of these large flat fish is a highlight of my life.  Sommer skillfully pulled the halibut into the boat, talking to it the whole time like a mom soothing her child.

Back at the Adcox kitchen, Sommer and Brent donned Oktoberfest aprons representative of their home towns – New Braunfels and Fredericksburg. We prepared halibut with the simple, yummy recipe Sommer and Brent have found to be tested and true.  You can also apply this recipe to Texas gulf or river fish.  After all, a Texas fish fry has been at the center of many a family and friend gathering.

So, here’s the secret straight from a transplanted Texan:

Beer Batter Halibut

Crisp and delicious
3.22 from 23 votes
Course Main Course
Cuisine American


  • Fresh halibut, diced into approximately 3 - 4 inch pieces
  • 1 package McCormick's Fish Beer Batter
  • Garlic salt to taste
  • Peanut oil

Cocktail Sauce

  • 1/2 cup ketchup
  • 1 tsp fresh squeezed lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp grated horseradish (add more for zing)


  • Mix a packet of dry batter with enough water until slightly thinner than pancake batter.  
  • Dust Fish liberally with garlic salt before placing in the batter.  Add fish to batter and coat.
  • Place small batches in a pan of oil heated to 350 degrees and cook until light golden brown. Lean to the side of undercooking halibut as it will continue to cook after removing from oil.  Over-cooking will lead to dryness.  Keep an eye on the temp of oil while adding fish – if drops below 350 degrees, fish could end up soggy.   
  • Remove with a slotted spoon to paper towels.  Serve immediately with Cocktail sauce.

Cocktail Sauce

  • Mix all ingredients together and serve in a bowl.


Keyword halibut, fried fish, beer batter

Easy Peach Cobbler

What tastes better in the summer than peach cobbler?  This recipe makes use of a couple hacks to simplify prep.

Hack #1: Buy H-E-B bag of frozen sliced peaches – a 5 pound bag is perfect for this recipe

Hack #2:  Use 1 sheet of frozen puff pastry, roll out on a silpat or parchment paper, and place on top of peaches

Add a scoop of vanilla ice cream (Blue Bell) for a cooling end to a summer meal.  You “may” have some left over!







Click below for a quick demonstration:

Easy Peach Cobbler

Frozen peaches and puff pastry are secrets
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American


  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/4 cup corn starch
  • 1/2 tsp ground cinnamon
  • 10 cups fresh sliced peaches or 1- 5 lb bag frozen sliced peaches
  • 1 tbsp balsamic vinegar
  • 2 tsp lemon juice
  • 2 tbsp vanilla
  • 1 tsp almond flavoring
  • 1 puffed pastry sheet, rolled out to pan size on parchment paper


  • Preheat oven to 425 degrees.
  • Place puffed pastry on parchment paper and roll out to slightly larger than size of pan. (11’ x 15” for 10 servings)
  • Add all dry ingredients together, mix thoroughly and add to peaches
  • Add vinegar, lemon juice, vanilla and almond flavorings to peaches.  Mix thoroughly.
  • Pour into pan, spreading evenly
  • Top with puffed pastry sheet.
  • Brush egg white evenly across pastry and sprinkle on 1 - 2 TBSP sugar.
  • Bake for 30 minutes or until crust is brown.


To  prepare early:
3 -4 hours before baking, prepare peach mixture and place in fridge.  I keep my puffed pastry in the freezer, so remove and let defrost.  Roll out pastry right before ready to bake.  
You can easily half this recipe, but I like to have plenty remaining for leftovers:)
You can also use 2 pans if you don’t have a large enough glass pan. 
Keyword Peaches, cobbler, puff pastry, frozen peaches, easy desert,

Travelin’ Ranger Cookies

Whether you are headed on a day trip or for a few days – its nice to have a snack that’s healthy, satisfying, and just plain yummy.

I give you “Travelin’ Ranger Cookies”!  My mom always made these for our family trips, I made them for my family and now I pass this tradition on to you.

Chock full of oatmeal, crispy rice cereal and coconut, they will fill that hunger pain between meals.  You can make them ahead of your trip, freeze in an air-tight container, ready to pull out when you hit the road.

So, pick out one of our fabulous Texas State Parks, load up the fam, and pack these cookies – you’ll be glad you did!  Click below for video:

Travelin' Ranger Cookies

A healthy snack on the go
Course Snack
Cuisine American


  • 1 cup butter (or 1/2 cup butter + 1/2 cup shortening)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs (room temp)
  • 1 tbsp vanilla extract
  • 1 tsp almond flavoring
  • 2 cups unbleached flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups quick cooking oats
  • 2 cups crisp rice cereal
  • 1 cup unsweetened coconut


  • Preheat oven to 350 degrees
  • n a mixing bowl, cream butter, shortening and sugars until light and fluffy - 5 - 7 minutes. 
  • Beat in eggs, vanilla, and almond flavoring
  • Combine flour, baking soda, baking powder and salt.  Gradually add to creamed mixture and mix well.
  • Stir in oats, rice cereal, and coconut.
  • Drop by rounded tablespoonfuls 2 inches apart onto parchment paper or ungreased baking sheets.  Bake until golden brown, 7-9 minutes.  Remove to a wire rack for cooling.  


These freeze great.  Put them in an air-tight container for a road trip snack.  
Keyword cookie, healthy cookie, oatmeal cookie, rice krispies