Feeds:
Posts
Comments

Archive for March, 2011

Recently friends and I were comparing our salmon recipes and reached the consensus that there are far more salmon recipes than there are cooks in Alaska. We also agreed that many commercial salmon-bakes fail for one simple reason – the fish is overcooked, it dries out, and the flavor of the salmon is lost. This is one reason many visitors to Alaska think they don’t like salmon.

A good basting sauce is one trick that helps keep salmon moist. There are many variations for a Southeast Alaska salmon-bake, but this recipe from the Taku Lodge south of Juneau is considered a classic. Here it’s been tweaked to create a marinade for the fish that then doubles as the basting sauce. I recommend using a good quality white wine for the marinade and basting sauce, but I prefer to serve the salmon paired with a nice Oregon pinot noir.

Southeast Alaska Salmon Bake

8 – 6 ounce wild Alaska salmon fillets

1/2 cup firmly packed brown sugar
1/2 cup dry white wine (more…)

Read Full Post »

This is a very popular Southeast Alaska recipe for halibut. Local legend is that the original recipe was created back in the 1920s by a woman named Caddy Ganty, the wife of a fish packer living in the small fishing community of Pelican. Many restaurants in Alaska and the Pacific Northwest serve a variation of this dish, sometimes calling it Halibut Olympia.

Perhaps the most well known version is served at the Gustavus Inn near Glacier Bay National Park. The Inn won an “America’s Classics” award bestowed by the James Beard Foundation in 2010. I adapted this recipe from the one served by JoAnn and David Lesh, owners of the Gustavus Inn.

Halibut Caddy Ganty (AKA Halibut Olympia)

Ingredients:

2 pounds fresh Alaskan halibut fillets, approx 1 inch thick, skinned and cut into 3 X 4 inch pieces
1 1/2 cups white wine * (more…)

Read Full Post »

Snowy winter weather calls for comfort food, and at the top of my list are roasts and slow-braised dishes. If you live in Alaska, where we only half joke that it’s winter 7 months out of the year, then you can never have too many savory comfort recipes in your repertoire!

Jeff Johnson from the HomeGrown Market in Fairbanks mentioned that his special today was beef short ribs. His special prompted me to recall a dish I prepared last fall, a meltingly tender version of braised short ribs. It was yummy during those chilly autumn days — and it will be even better when staving off the biting cold of a wintry Anchorage evening.

In my kitchen right now, beef short ribs are braising in a savory broth with red wine, diced tomatoes, onion, and garlic. The house is filled with the wonderful aroma of this slow-cooking delight that is surely going to warm up this otherwise dreary winter day.

There’s fresh bread from the Fire Island Rustic Bakery standing by for duty. Beside it is a spicy Australian shiraz, the D’Arenberg Stump Jump, that I think will be a fine match for the rich beef. (See the Frozen Grape’s “Wine of the Week” blog post.) Salute!

Braised Short Ribs

Ingredients:

4 1/2 to 5 pounds of meaty beef short ribs
2 1/2 Tbs canola oil
Coarse kosher salt
Black pepper
3/4 cup coarsely chopped onion
4 garlic cloves, peeled and lightly smashed
2 cups dry red wine
1 cup beef stock
14.5-ounce can diced tomatoes in juice (sorry, but during winter good, fresh tomatoes are difficult to obtain)
2 Tbs fresh basil (or substitute 2 tsp dried)
2 bay leaves

Crusty French bread or baguette for serving

Red wine braised Beef Short Ribs

Preparation:

1) Preheat oven to 275 degrees. Pat the beef ribs dry and sprinkle with salt and pepper. Divide ribs into 2 or 3 batches. (more…)

Read Full Post »

I created this recipe back in January, the traditional time when people make resolutions to eat healthier following a holiday season filled with rich food. My philosophy has always been different — I live to eat, so I want to have great food all of the time. Resolve to ingest a diet of unsweetened yogurt and boiled quinoa for a month? Not me! Bring on flavorful decadent cuisine, just eat it in moderation throughout the year.

Pork is one of my favorite comfort foods, rich and succulent, with a bit of naughty fat for delicious flavor. Next week I’m once again heading back up to Fairbanks where Jeff, the owner of the HomeGrown Market, has the best Alaska grown pork in the entire state. I have dreams about his luscious pork chops … and this recipe – along with my new “Brined Pork Loin” recipe — is at the top of my current “must-cook” list.

Pork Chops with Cherry Sauce

2 (1-inch-thick) bone-in pork loin chops (fresh, Alaska-grown pork, if possible)
1 1/4 teaspoons kosher salt
1 teaspoon coriander seeds, lightly crushed (more…)

Read Full Post »

Welcome to our new home

This is a new site where we will be posting recipes and other information about food and wine in Alaska.

Please also visit our sister site,  “Alaska Food & Wine, where you can learn about special food and wine events, read restaurant reviews, get tips about wine, and gain even more insights into living and eating in the Last Frontier.

Bon appetit!

Read Full Post »