Seasoned cubes of wild Coho salmon, fat, succulent Kodiak scallops, sweet Alaska deep sea shrimp and artichoke hearts drenched in olive oil alternate on this broiled seafood kebab.
The early Persians were onto something. Skewered meats, seafoods and vegetables deftly seasoned and grilled or broiled to perfection are easy to whip up and always a hit. The variations on these Alaskan seafood kebabs are endless. We seasoned ours with a mixture of ginger, toasted sesame seeds, black sesame seeds, sea salt, sugar, garlic, pepper and a sprinkle of toasted coconut. Add a little soy sauce, too, and serve on a bed of nutrition-packed forbidden rice.
A dash or two each of
- ginger (freshly grated or powdered)
- toasted sesame seeds
- black sesame seeds
- sea salt
- ground pepper
- ground peppers such as chipotle or cayenne
- garlic (fresh chopped fine or powdered)
- toasted coconut
- seafood such as chunks of salmon or other fish, whole scallops, prawns, etc.
- vegetables such as cherry tomatoes, artichoke hearts, bell pepper, etc.
- olive oil
- Place broiler pan in oven and preheat on broil, or fire up grill.
- Combine ingredients in a mixing bowl and mix to thoroughly coat seafood and vegetables.
- Put food on skewers and place on preheated broiling pan or on hot grill. Cook for about 5 to 10 minutes, turning once or twice.
- Serve hot.
Served in avocado half-shells, this Alaskan twist on guacamole is as eye-catching as it is delicious! See the super quick and easy recipe below.
In our Arctic kitchen, homemade smoked salmon is an essential pantry staple for which there seems to be no end of uses. Mix a little in with the stuffing in deviled eggs to create salmon stuffed eggs, and you’ve never seen this standard party dish disappear so quickly. A smoked salmon and seafood frittata or smoked salmon crepes make a gourmet’s breakfast. Or stuff a Portabella cap with smoked salmon and a favorite cheese and fire up the grill for a dinner guests will savor.
Our most recent use for smoked salmon came about when Barbra returned from a trip to Anchorage with two large, perfectly ripe avocados. This turned out to be a “Why didn’t we think of this before?” dish that we pass along here.
Smoked Salmon Avocado Dip
- Cut a soft, ripe avocado in half lengthwise. Use a spoon to gently scoop out the insides, taking care to not break the shell.
- Place the avocado in a bowl and smash with a fork. Add approximately an equal amount of smoked salmon and some coarsely ground black or multi-colored pepper. Gently mix together. More avocado results in a creamier dip, more salmon makes for a chunkier dip.
- Return mixture to avocado halves. Serve with crackers or tortilla chips and a favorite ale or lager.
Tasty, quick, easy and attractive, beef (or wild game) and broccoli is a dish almost nobody doesn’t like. Here’s our twist on a classic favorite.
More than half-way through our year in the Arctic, our freezers remain abundantly stocked with Alaskan seafood and wild game. Featured in this dish is a lean, tender cut of Sitka black-tailed deer. Asian-style stir fry such as this is perfect for days when you want something quick but delicious.
Most recipes for this dish call for corn starch. For a cleaner taste and presentation while still achieving the thick broth desired for this dish, try substituting rice flour for the corn starch. A generous drizzle of sesame oil toward the end of cooking really brings this dish together. As we live far from a well-stocked grocer, we used powdered seasonings.
Venison Broccoli Stir Fry
Ingredients: (for two servings)
- 1/2 pound lean, tender wild game or beef, cut into slender 2″ strips
- 1 tbsp rice flour + 1/2 tbsp rice flour, separated (or use corn starch)
- 1 tbsp water
- 1/2 tbsp olive oil
- a scant 1/2 tsp powdered garlic
- 1/2 tsp powdered ginger
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 3/4 cup onion, chopped very coarse
- frying oil such as light olive oil
- 2 cups broccoli florets
- sesame oil
- 1/2 tbsp sesame seeds
- In a bowl, combine venison strips, 1 tbsp rice flour, water, olive oil, garlic and ginger. Mix thoroughly so that each meat strip is thoroughly coated with mixture. Set aside.
- In a small bowl, whisk together soy sauce and brown sugar. Set aside.
- In a wok or large skillet, heat olive oil over medium-high heat. When oil is hot, add venison, stirring continuously for about 2 – 3 minutes to sear and lightly cook through. Remove venison to a bowl and set aside.
- Add a little more oil to the pan and add the onions. Stirring frequently, cook until onions just begin turning translucent but are still fairly crunchy. Add broccoli and continue stir frying till broccoli begins to turn bright green, adding a little more oil if necessary.
- Add venison, sesame oil, sesame seeds and brown sugar and soy sauce mixture, stirring quickly to thoroughly mix ingredients together. Cook just long enough to reheat venison.
- Serve immediately on a bed of steaming rice.
Top row: pear butter, smoked salmon, cloudberry jam. Second row: Arctic blueberry jam, cranberry sauce, cloudberry jam. Third row: Arctic blueberry jam, pear butter, smoked salmon.
Small batch canning has become a perfect way to preserve many foods in our Arctic home. We anticipate that this skill will transfer nicely to our galley kitchen aboard the sailing vessel Bandon.
We recently read an article about items that are supposedly “not worth the time to make in your own kitchen.” The three items that topped this rather specious list were yogurt, pasta and jam. Of course, we heartily disagree on each count. The hands-on time for our delicious homemade yogurt is about 15 minutes, and while it takes a little longer to turn out a few servings of pasta, the time invested results in noodles that trump any store-bought variety. And jam can be made between dinnertime and bedtime – including the processing time in the water bath. Knowing where your hand-picked berries and self-harvested salmon come from: priceless. As those in-the-know can attest, the rewards go beyond even that. Our meals are infused with memories of mornings in berry fields as we dip into our jam and of days on water and of the friends we shared fishing experiences with as we open jars of beautifully cured salmon.
Just in time for the holidays, we’ve added ginger pear cranberry sauce to our home-canned collection. We adapted the recipe from Full Circle Farms, which was thoughtfully tucked into a box containing our order of organic cranberries and D’Anjou pears. The spicy ginger and sweet stewed fruit was the perfect complement to roasted turkey.
Ginger Pear Cranberry Sauce
- 7 tbsp brown sugar
- 4 tbsp red wine vinegar
- 1 ½ tsp powdered ginger
- pinch salt
- 3 firm D’Anjou pears, seeded and cut into ½-inch cubes
- 6 tbsp granulated sugar
- 2 tsp dried lemon zest
- 2 tsp dried orange zest
- 1/3 cup lemon juice
- 1/3 cup orange juice
- ¾ lb organic cranberries
- In a medium saucepan, combine brown sugar, vinegar, ginger, and salt.
- Bring to a boil over moderate heat.
- Add pears. Cover and cook until pears are crisp-tender, about 10 minutes.
- Remove pears with slotted spoon and set aside, leaving liquid in pan.
- Add granulated sugar, zests, juices and cranberries to pan.
- Simmer over medium heat, stirring often, until cranberries pop.
- Reduce heat and add pears back to mixture.
- Cook for at least 5 minutes to allow flavors to mix. Cook longer if a thicker sauce is desired.
Makes about 4 cups of sauce.
Creamy risotto flavored with seasonal roasted pumpkin and topped with spicy scallops warm up an icy Arctic evening.
With our shared goal of making risotto this year, Arborio rice went on the annual shopping list, and recently when a tiny, 1.5 pound pumpkin arrived in our Full Circle Farms box, we decided to make it a featured ingredient in our first attempt at homemade risotto. The idea to pair spicy scallops with the risotto stemmed from the visual impact we thought they’d have: white scallops dusted with ground peppers, nutmeg and cinnamon atop a mellow-orange base. The visual was complimented by the blend of textures and flavors of this dish. Compared with more usual methods for preparing rice, the risotto was a bit labor intensive. But the results left us anticipating making this dish again soon, perhaps next time with Alaska sweet shrimp.
Pumpkin Risotto with Spicy Scallops
Ingredients: (We use our own blend of spices, but any good Thai-style blend such as Penzeys Spices Bangkok Blend works well.)
- 1¼ cups pumpkin purée
- 2 tbsp heavy cream
- 1 tbsp spice blend, such as Penzeys Bangkok Blend
- 6 tbsp unsalted butter, divided
- 5 cups chicken broth (We use Better than Bouillon.)
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 cups Arborio rice
- 2 tbsp goat cheese, softened
- ¼ cup parmesan cheese, grated
- salt and pepper to taste
- seared scallops (see below)
- candied bacon (see below)
- Stir together pumpkin purée and cream in a small pot and bring to a simmer. If it seems too thick, stir in a few tbsp of chicken broth.
- Simmer for about 5 minutes. Remove mixture from heat. Season with spice blend, salt and pepper.
- Add ¼ cup of butter to the pumpkin mixture, 1 tbsp at a time. Stir until smooth.
- Pour the pumpkin mixture into a bowl and set aside.
- Pour the chicken broth into a medium pot and warm over low heat.
- Place a large pan such as a sautoir (a sauté pan with high, straight sides) or a pot over medium heat and melt the remaining 2 tbsp butter and olive oil.
- Add the onion and garlic and sauté for about 3 minutes.
- Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.
- Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently.
- Each time the liquid evaporates, add another ladle of broth and continue to stir.
- Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
- Stir in the pumpkin mixture until completely combined.
- Stir in the goat cheese and parmesan until smooth. Season with salt and pepper.
- Place 3 seared scallops atop a portion of risotto.
- Finish dish with candied bacon just prior to serving.
- 12 large scallops, cleaned
- 1 tbsp spicy seasoning mix, for example Penzeys Bangkok blend (Optional: add sesame seeds to the spice blend)
- salt to taste
- Heat oil in a heavy skillet over medium-high heat.
- Lightly roll each scallop in spice mix and sprinkle with salt
- Using tongs or chopsticks to maneuver scallops, quickly sear each one on each side – a few seconds on each side. Do not overcook.
- Serve immediately.
- 4 strips of thick cut bacon, chopped into micro pieces
- 2 tbsp brown sugar
- Heat skillet over medium high heat
- Add the bacon to the pan and cook until the fat has rendered off and the bacon has just become crispy.
- Drain all but 2 tsp of grease from the pan and return to the stove, over medium heat.
- Sprinkle brown sugar over the bacon and stir vigorously until the sugar melts and coats the bacon.
- Spread the candied bacon onto a sheet pan lined with parchment and allow to cool and slightly harden.
The sweetness of yams and sautéed shallots, the creamy tartness of goat cheese, the zip of parmesan, and a sprinkle of thyme make this savory, aromatic tart perfect served as an appetizer, as a light meal, or as a side dish.
Our CSA (Full Circle Farm) sends a regular delivery of fruits and vegetables to our remote home in Arctic Alaska. In addition to the fresh, organic produce, they insert a recipe flyer into each box. Every recipe we’ve tried has been fantastic. And just in time for Thanksgiving, their test kitchen absolutely nailed a savory vegetable tart. Although we used yams, a number of substitutes came to mine as we were enjoying this tart with falling-off-the-bone tender pork ribs that Jack had slow cooked in the oven. Carrots, turnips, and especially parsnips would all work well. We love parsnips!
Yam, Goat Cheese and Shallot Tart
- 3 tbsp olive oil
- 1/4 cup shallots, finely chopped
- 1 1/4 lb yams, peeled and thinly sliced
- 1 tbsp thyme
- 3/4 tsp salt
- 1/2 cup parmesan cheese, freshly grated
- 1 cup goat cheese, crumbled
- Preheat oven to 400 degrees F.
- In a medium pan, heat olive oil over medium-high heat. Add shallots and sauté until soft (about 2-3 minutes). Remove from heat and set aside.
- Grease a springform pan.
- Place yam slices in overlapping layers, starting at outer edge and spiraling inwards to make one layer.
- Sprinkle some of the thyme, shallots, cheeses, salt and pepper.
- Repeat process 3 times to create 3 layers.
- Cover top of tart with cheese.
- Bake until top is golden brown and tart is easily pierced with a fork, about 45 minutes.
- Let cool in pan for 10 minutes.
- Remove from pan and cut into wedges to serve.
Do not adjust the color! This penne pasta gets its deep orange-yellow color from fresh pumpkin purée and was the perfect base for a tasty alfredo-style pumpkin and chanterelle mushroom sauce.
With a pumpkin arriving in our most recent box of produce from Full Circle Farms, I eagerly anticipated creating a dish of pumpkin and chanterelle lasagne. The idea was to layer slices of pumpkin and mushrooms between wheat lasagne noodles along with cheese and a cream-based sauce. When I pitched this menu to Jack, he wrinkled his nose and said something about taking the fall pumpkin spirit too far. So there I was with a beautifully ripe pumpkin, a couple of cups worth of aromatic chanterelles, and an unsatisfied craving for a pasta experiment.
So I decided to make a twist on my original idea by creating a pumpkin pasta and a sauce to accompany which would bring together the flavor of pumpkin and chanterelles. To avoid being vetoed again, I offered to give Jack a night off from cooking and create the dish as head chef. This way he could relax and I could satisfy my craving. He remained skeptical, but was willing to go along. Win-win, right?
A savory, satisfying meal of pumpkin penne served with a creamy pumpkin chanterelle sauce and slices of chicken apple sausage warmed up a truly blustery Arctic night. No flights in or out of Point Hope the past couple of days, and hurricane force gusts punctuated gale and storm force winds. Freshly grated parmesan cheese and a dash or two of Cholula sauce finish the dish.
Throughout the whole meal, Jack kept mmmm-ing in approval and muttering about how different the combinations of flavors were and how beautifully they worked together. Although I added mildly spicy chicken sausage, this recipe would work equally well sans meat. When thickening a sauce such as this, we have found that rice flour is superior to other thickening agents.
Pumpkin Penne with Pumpkin Chanterelle Sauce
- 1 lb pumpkin penne pasta (see below)
- 2 tbsp olive oil
- 3 shallots, finely sliced
- 3 cloves garlic, finely chopped
- 2 cups chanterelle mushrooms, chunked
- 1 1/2 cups chicken stock (we use Better than Bouillon)
- 1 2/3 cups pumpkin purée (fresh or canned)
- 1/2 cup heavy whipping cream
- 1 tsp Cholula sauce
- freshly grated nutmeg, to taste
- pinch cinnamon
- salt and pepper
- chicken apple sausage, sliced
- 1 tsp sage
- parmesan cheese
- (optional) thickener, such as rice flour or wheat flour, as needed
- Heat water for pasta.
- Heat oil and sauté shallots, garlic and chanterelles for about 3 minutes.
- Stir in chicken stock, pumpkin purée, whipping cream, Cholula sauce, nutmeg, cinnamon, salt and pepper to taste.
- Add sliced sausage.
- Let sauce simmer and thicken. If it needs to be thickened, add a rice flour 1 tbsp at a time till desired consistency is achieved.
- Cook pasta al dente.
- Stir sage into drained pasta and toss with some olive oil.
- Place pasta on individual plates, add sauce, and finish it with grated parmesan cheese and a splashes of Cholula sauce.
Pumpkin Pasta Dough
- 2 cups semolina flour
- 2 eggs
- 1/3 cup pumpkin purée
- 2 tbsp olive oil
- water as needed
- Whisk together eggs and pumpkin.
- Place semolina flour in a large bowl.
- Make a well in the middle of the semolina flour.
- Pour egg mixture and olive oil in well.
- Use a fork and scramble eggs into flour.
- Keeps scrambling until dough resembles large curds. Add small amounts of water if needed.
- When all the dough looks like large curds, knead dough several times in order to form a dough ball.
- Cover dough tightly with plastic wrap and let rest for 20 minutes.
- Follow pasta machine manufacturer’s directions to form noodle shape of choice.
Bursting with flavor, this satisfying from-scratch version of an East Coast classic was delicious to the last caraway seed!
Jack suggested we make reuben sandwiches with the gorgeous purple kraut I’d just created. For this menu request, I would need my freshly baked righteous rye bread, corned beef, Russian dressing (see below), Swiss cheese, and butter. I already had all these items on hand except for the corned beef, and since this year the majority of the protein in our freezers is fish, that was going to be a challenge.
I wrinkled up my nose at Jack’s suggestion that we walk to the Native Store to see if they had any canned corned beef. Lo and behold, they did. “Premium” canned corned beef – it even had a little key on the side with which to open the can. This was new to me. I have had canned tuna and chicken, but neither of those items came with a key. I stared at this can turning it over and over to try and figure out how to open the darn thing. Thanks to YouTube, I now know how to open a can of corned beef!
Fortunately the homemade elements of this reuben added enough to the premium canned corned beef to make it a terrific, bush-style sandwich. Had this sandwich been made with homemade corned beef, or corned caribou, it would have been fit for Food and Wine magazine! Sounds like I have a new goal as soon as I can trade for caribou (or wild mountain goat, Bixlers, if you’re reading this)!
For this phenomenal reuben sandwich you need:
- 2 thick slices of rye bread
- Russian dressing
- corned beef
- swiss cheese
- butter or olive oil
- Generously spread butter on one side of each slice of bread.
- On the opposite side of bread, generously spread Russian dressing.
- Place enough corned beef to cover one piece of bread.
- Add a layer of Swiss cheese.
- Add a layer of sauerkraut.
- Cover sandwich with second piece of bread.
- Place sandwich in heavy skillet on stovetop over medium heat.
- Press sandwich down while cooking, about 5 minutes on one side.
- Flip sandwich.
- Press sandwich down on second side, and cook for another 5 minutes. Cheese should be melting out of the sandwich.
- Slice sandwich diagonally and serve with a dill pickle.
The Russian dressing is taken directly from Zingerman’s deli recipe which was posted on Food Network’s website. The only adaptations I made were to use my own homemade mayonnaise and to omit parsley.
- 3/4 cup mayonnaise
- generous 1/4 cup chili sauce
- 2 tbsp sour cream
- 1 1/2 tbsp minced shallots
- 1 1/2 tbsp minced dill pickle
- 1/2 tsp lemon juice
- 1/2 tsp grated horseradish
- 1/4 tsp Worcestershire sauce
- Combine all ingredients in a bowl and mix well.
This Chukchi Sea Dolly Varden Char was liberally salted, broiled and served with roasted Peruvian potatoes and garlic cloves. Salt grilling or broiling brings out the natural sweetness of species ranging from porgy and snapper to trout, char and salmon.
When a friend recently presented us with two harvested-from-the-ocean-this-morning char, we knew immediately what we wanted to do with one of them: shioyaki. Although Japanese cuisine is better known for sushi and sashimi, far more fresh fish on Japanese tables is served well salted and then broiled or grilled.
The Japanese eat a lot of fish, and it is for good reason that shioyaki fish is weekly fare in most households. It’s quick, it’s easy, and fish prepared this way are deliciously savory and sweet. This is also an excellent method for preparing freshly caught trout while camping. Simply clean the catch, skewer it lengthwise, cut a few shallow slashes into the skin, rub salt on the fish and roast it on an open fire or over a grill. Brook trout served this way make for memorable camp fare, as do Japanese iwana (char).
This pair of sea run Dolly Varden char have all the characteristics of fresh fish: bright, clear eyes, firm, nicely colored flesh, and no evidence of bruising.
Because the fish are seasoned only with salt (and perhaps the smoke from a grill or fire), it is imperative that it be absolutely fresh. When you’re purchasing fish, look for a healthy shine, bright colors and clear, bright eyes. The scales should be intact and the gills, if any remain, should be bright red. Don’t be shy about giving a fish you’re considering purchasing a whiff. It should smell clean. Fish does not smell fishy; it is bacteria growing on poorly cared for or old fish that carries the unpleasant smell often called “fishy.”
Salt-Broiled Whole Fish
- Start with a clean, fresh fish. If it is a salmon, trout or char, it need not be scaled, but all traces of gill and viscera should be removed. Rinse the fish in cold water and pat dry inside and out. (Fish, such as porgy, snapper and rockfish should be scaled.)
- Preheat broiler to high and position a broiling pan a few inches from the heating element. (You may have to experiment to find the right position in your oven.)
- Use a very sharp knife to cut shallow diagonal slashes about an inch apart down the length of the fish.
- Rub a generous amount of salt into the fish. Let rest for a few minutes up to half an hour. Coarse grey sea salt from France (Celtic sea salt) is perfect for this recipe.
- When the broiler is hot, coat the broiling pan with oil by either brushing on or spraying with a pump spray. Canola oil or light olive oil work well.
- Place the fish on the pan. It should sizzle. If it doesn’t, it will stick to the pan.
- Cook for approximately 8 to 10 minutes per inch of thickness. Do not move fish during cooking. (On a grill, you will want to turn the fish once to ensure even cooking.) The fish is done when the tail and fins are crisp, the eyes are opaque and clear juice is no longer bubbling up through the slashes. With a fat fish, you will see some white fat in the slashes. This is good.
This dish requires no further adornment and is delicious with a glass of cold sparkling water, a craft ale, or a fine daiginjyo sake.
Simple and elegant, cedar plank cooking has been part of the Pacific Northwest since early native Americans first discovered this method. Food such as these these stuffed Portabella caps lend themselves to leisurely evenings complimented with good wine and good friends.
The most difficult thing in cedar plank grilling is remembering to soak the planks before you’re ready to fire up the grill. Aluminum foil is the solution. Although it’s best to soak the planks hours in advance of cooking, they also work perfectly well soaked just a short time prior to going on the grill provided they’re placed in a shallow aluminum foil “boat” with a little liquid added. Fold up the corners of the foil, pour in a little water or water and white wine, and you’re ready! Grilled on cedar, salmon and other foods come out wonderfully moist and take on smokey, woodsy flavors.
Grilled over charcoal, caramelized corn on the cob and pineapple rings go well with stuffed mushrooms.
Right: A split, whole king salmon self-bastes on cedar planks over hot charcoal.
Although cedar is popular, alder, hickory and boards from fruit trees work well too. Thoroughly cleaned, the boards can be used multiple times. Since plank cooking creates a barrier between the coals and the food, cooking time will be a little longer. In addition to preserving moistness and imbuing food with more complex flavors, planking typically results in more evenly cooked food than straight charcoal grilling.
Cedar-Planked Portabella Mushrooms Stuffed with Smoked Salmon and Manchego Cheese
- Cut out the Portabella stems, chop course and place in a bowl. Add shredded or finely cubed Manchego cheese, finely chopped sweet onions, finely chopped garlic, tarragon, freshly cracked pepper, extra virgin olive oil, a small amount of sherry or white wine, and soy sauce or sea salt to taste. Mix thoroughly.
- Break up smoked salmon, cedar planked salmon, or any previously cooked salmon into small pieces and gently fold into the above mixture.
- Spoon mixture into mushroom caps and place on a cedar plank that has been well soaked. If desired, fashion a shallow aluminum foil boat slightly larger than the cedar plank and place 1/2 cup of water and white wine in the foil to help keep the plank moist.
- Grill over medium to medium-high heat for about 20 minutes, until a fork passes easily through the mushroom.
An Italian Amarone – a full-bodied red wine with lots of cherry – pairs especially well with a cedar-planked feast.