Chocolate Candy Bar Coffee Cake

Posted on September 25, 2014 by Jack & Barbra Donachy

Warm afternoon sunshine streamed in through the windows on a cool fall day, illuminating this rich, moist afternoon snack created from a favorite chocolate candy bar. Served with freshly brewed cups of hot tea it was just the thing before a walk into town.

Chocolate coffee cake is tempting straight out of the oven. But this cake tastes best the day after it is baked. The traditional streusel topping turns a good cake into an irresistible afternoon treat.

Chocolate Candy Bar Coffee Cake

Ingredients

Streusel top:

2/3 cup all purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp cinnamon
6 tbsp cold unsalted butter, cut into small pieces
1/2 quality chocolate candy bar, chopped fine

Cake:

2 cups all purpose flour
2/3 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
1 cup granulated sugar
3 large eggs
1 1/4 cups plain yoghurt
1 1/2 tsp pure vanilla extract
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees F.
Grease a 9 x 13 inch glass baking dish.
In a small bowl, mix together the following streusel ingredients: flour, sugar, and cinnamon.
Rub in butter into streusel mixture, until coarse crumbs form.
Fold in chopped chocolate pieces. Set aside.
To make the cake, in a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar.
Add eggs, one at a time, beating thoroughly.
Mix in yoghurt and vanilla extract.
Stir wet ingredients into dry. Mix thoroughly.
Fold in chopped pecans.
Pour batter into prepared pan.
Sprinkle streusel mixture evenly over batter.
Bake until topping is golden, about 40 minutes. Cake is done when toothpick inserted into center of cake comes out clean.
Let pan cool on wire rack. Cut into squares to serve.

Stacking Up Shortbread Cookie Recipes: Espresso-Chocolate and Almond

Posted on September 14, 2014 by Jack & Barbra Donachy

A quintessential shortbread recipe revamped twice for two deliciously buttery versions of a classic cookie.

Shortbread cookies offer delectably crunchy bites that still maintain the sense of a soft cookie. Using powdered sugar as the sweetener gives these cookies their appealing melt-in-your-mouth texture. A blog I follow, Smitten Kitchen, posted a scrumptious coffee flavored version of these cookies featuring a deep, chocolately finish. Her recipe included a clever trick of rolling out the dough in a zip top plastic bag and then allowing it to chill in the bag, making for quick and easy cutting of the chilled dough. I made a batch of her espresso-chocolate flavored cookies and then experimented with my own almond flavored version. How did these two recipes stack up? Deliciously!

After successful experimentation substituting the coffee and chocolate with almonds, I can imagine a whole host of substitute flavors to continue playing with – lemon, caramel, anise…

Espresso Chocolate Shortbread Cookies

Ingredients

1 tbsp coffee extract (or highly concentrated coffee)
8 oz unsalted butter, room temperature
2/3 cup powdered sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz of your favorite chocolate bar, chopped finely. I found one with toffee bits inside which worked fabulously.

Directions

Thoroughly mix butter and powdered sugar in a medium bowl.
Stir in coffee and vanilla.
Mix in flour. Don’t overmix.
Fold in chopped chocolate.
Transfer dough to a gallon-sized zip top bag.
Roll the dough out until it is about 1/4 inch thick. You should have a rectangle about 9 x 10 inches.
Squeeze out the air and zip bag closed. Refrigerate dough for 2 hours. Refrigerated dough will keep for a couple of days.
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
Cut the dough-filled plastic bag so you can remove top layer.
Turn dough out onto a board.
Cut dough into cookies – about 1 1/2 inch squares.
Place cookies on parchment lined baking sheet.
Bake for 10 minutes. Then rotate pan and bake for additional 10 minutes.
Cool cookies on wire rack.
Cookies will taste best when they are fully cooled.

Recipe courtesy of Smitten Kitchen.

Almond Shortbread Cookies

Ingredients

1 tbsp almond extract
8 oz unsalted butter, room temperature
2/3 cup powdered sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz almonds, chopped fine.

Directions

Thoroughly mix butter and powdered sugar in a medium bowl.
Stir in almond and vanilla extracts.
Mix in flour. Don’t overmix.
Fold in chopped almonds.
Transfer dough to a gallon-sized zip top bag.
Roll the dough out until it is about 1/4 inch thick. You should have a rectangle about 9 x 10 inches.
Squeeze out the air and zip bag closed. Refrigerate dough for 2 hours. Refrigerated dough will keep for a couple of days.
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
Cut the dough-filled plastic bag so you can remove top layer.
Turn dough out onto a board.
Cut dough into cookies – about 1 1/2 inch squares.
Place cookies on parchment lined baking sheet.
Bake for 10 minutes. Then rotate pan and bake for additional 10 minutes.
Cool cookies on wire rack.
Cookies will taste best when they are fully cooled.

Poppy Seed Cloverleaf Rolls

Posted on September 6, 2014 by Jack & Barbra Donachy

In theory, this recipe will make twelve rolls. When I went to retrieve the rolls for my photo shoot, there were only six. Jack!?! They must have been really tasty!

The transition from Alaska to Ulaanbaatar, Mongolia has not been easy for the baker in me. Ulaanbaatar is known for being the coldest capital in the world. Since we have arrived, the weather has been really warm. Turns out highs in the 70’s and 80’s F is mighty warm for our Alaskan blood. Finally, a cloudy day with a high of 53 degrees F made for a comfortable baking weather.

After years of making dough in my Zojirushi bread machine, the move to a country with different electrical outlets encouraged me to relinquish my training wheels and bake on my own. I had always had trouble getting my doughs to rise properly in our home in Point Hope. With experience and a few tricks, I was ready to give it a go without any machinery.

I pulled my Williams-Sonoma Baking Book off the shelf and looked for a yeasted bread recipe which would be a delicious accompaniment to Jack’s tomato soup. Poppy seed cloverleaf rolls sounded tasty and look beautiful, too. The recipe was easy to follow and the dough rose beautifully. The final product proved to be irresistible.

Poppy Seed Cloverleaf Rolls

Ingredients

1 cup whole milk
2 tbsp unsalted butter, plus extra for greasing
1 tbsp granulated sugar
2 1/2 tsp active dry yeast
3/4 tsp salt
2 3/4 cups all purpose flour
1 tbsp light oil
1 egg, well beaten
1 1/4 tsp poppy seeds

Directions

In a small pan over low heat, mix milk, butter, and sugar.
Stir until butter is melted.
Pour milk mixture into a large bowl.
Allow mixture to cool to 105 – 115 degrees F, then whisk in yeast.
Let mixture stand until foamy, about 5 minutes.
Whisk again and then stir in flour and salt, about 1/2 cup at a time. Dough should be soft and sticky.
Turn dough out onto a lightly floured surface and knead until it is smooth and elastic, about 5 minutes.
Coat a bowl with oil, then add dough to bowl. Turn dough so that it is covered with oil.
Cover bowl with damp cloth and allow dough to rise until doubled, about 1 1/2 hours.
Grease 12 standard muffin cups.
Turn the dough out onto a lightly floured surface.
Flatten dough to a rectangle.
Cut rectangle into 12 equal portions.
Take each portion and break into 3 pieces. Roll each piece into a ball and place three balls into each muffin cup.
Cover pan with a kitchen towel and allow dough to rise until doubled, about an hour.
Preheat oven to 375 degrees F.
Brush tops of rolls with egg.
Sprinkle each roll with some of the poppy seeds.
Bake until puffed and golden, about 15 minutes.
Remove from pan right away. Serve hot or warm.

Recipe courtesy of The Williams-Sonoma Baking Book.

Khorkhog: Eating, Drinking and Being Merry in Mongolia

Posted on August 31, 2014 by Jack & Barbra Donachy

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Traditional Mongolian barbecue consists of the meat of an entire animal (often sheep), fire-heated rocks and root vegetables placed together in a large cooking container. The heated rocks slow-cook the meat and vegetables while the sealed container keeps the flavor in.

To celebrate the beginning of the school year, our Mongolian colleagues prepared a khorkhog feast to share with us. Khorkhog refers to a Mongolian method of cooking meat as well as to the celebratory event where the meat is enjoyed.

This elaborately decorated bus took us to the feast site. Opulent to our eyes, we were told that this is a “normal” bus. (Our friend Dawn Doig is seated on the right.)

Our picnic site was located on the grounds of the Hotel Mongolia which offers upscale services along with ger (yurt) sleeping quarters. Traditionally made of felt walls and wood frames, gers are the portable homes of the nomadic people of the Mongolian steppe.

In the early 13th century a former Mongolian herder name Temujin was renamed Genghis Khan, ruler of all who live in felt tents. Under Genghis Khan and later his sons, the Mongolian Empire would eventually include an uninterrupted sweep of territory extending as far west as present day Hungary, east through southern Russia, central Asia, Northern China and Mongolia – the largest contiguous empire ever to exist. Military forays pushed into Southeast Asia and although never successfully invaded, Mongolian leadership even had their sights set on Japan. Present-day Mongolia is the 19th largest country – but with a population of about three million people is the least densely populated.

In the center courtyard of the Hotel Mongolia is a silver tree fountain which was inspired by the Silver Tree of the ancient city of Karakorum, the 13th century capital of the Mongol Empire. The original sculpture was made of silver and other precious metals. When the khan wanted to serve drinks to his guests, the sculpture’s serpents would gush alcoholic beverages.

“Why didn’t you let me bring my tenkara rod?” Jack pouted as he watched a local fisherman try his luck in the Tuul River. Next time, Jack. Next time. The presence of stoneflies, mayflies and caddis larvae indicated good water quality, but we have yet to see a fish come out of this highly-pressured section of the Tuul River.

We were treated to a lovely picnic prepared by our Mongolian colleagues. Khorkhog meat cooked to perfection was served alongside roasted root vegetables and potatoes. An assortment of salads rounded out the meal and people were snacking on pine nuts from cones they’d found nearby. The centerpiece of the spread was a beautiful bowl of airag, fermented mare’s milk.

A bit of a sour face is a standard reaction upon first sampling a bowl of airag. We understand that this beverage is traditionally offered by nomadic hosts to guests in Mongolia. We anticipate sampling a few more airags in our future Mongolian adventures.

We were told it is customary to check the vodka (for poison?) by dipping one’s right ring finger into the drink and then scrutinizing the finger for black streaks. When the milk vodka passes the test, the drinker gives thanks to the spiritual world by flicking some of the liquid to the sky and to the left and right and then touching his forehead. This particular batch of mare’s milk vodka was brought by one of our colleagues whose family has a special recipe. The drink has a decided aftertaste of blue cheese.

After a filling meal, we took a leisurely stroll atop the wall surrounding the hotel. Black kites, durian jackdaws, and red-billed choughs soared through the blue skies and we even startled a hare on our way to the picnic site.

We stopped to check out the indicate details in the roof tiles of the main buildings.

Our walk ended where some of the men were preparing another khorkhog using the same cooking process as in the metal containers, but this time using a sheep’s stomach as the cooking vessel.

This was a day of feasting, drinking and being merry with new friends!

Hustai (Khustai) National Park, Mongolia: Biodiversity and Ancient Carved Gravestones

Posted on August 17, 2014 by Jack & Barbra Donachy

Wild Takhi, or Przewalski’s horses, graze the vast, rolling steppe lands of Mongolia’s Hustai National Park. Extinct in the wild by the late 1960’s, Takhi were reintroduced to Hustai in 1992 and have since flourished. Unlike the ferel “wild” horses of North America, Takhi are a true wild species – the only remaining wild horse in the world. We visited the park on a day when wildflowers and raptors seemed to be everywhere.

Located in Central Mongolia about 60 miles (100 km) west of the capital of Ulaanbaatar, Hustai National Park provides habitat for dozens of species of mammals and over 200 species of birds. Sixteen species of fish swim in the cold waters of the Tuul river which borders the southern edge of the park. On the day we visited in early August, recent rains had prompted a profusion of wildflowers.

Above, abundant hairbell blooms added vibrant splashes of color to the steppe as did pink bloom, (below). Interesting to us is that both species were familiar from hikes on the Alaskan tundra.

In any given year, as many as 150,000 marmots inhabit Hustai’s 195 square miles, providing food for the park’s foxes, wolves, lynx and birds of prey such as golden eagles.

With our 200-400 mm lens in transit from the Nikon repair factory, we weren’t able to obtain the captures we wanted of the golden eagles and the beautifully marked lammergeiers we encountered. Happily, black kites like the handsome specimen above were abundant and not particularly shy.

His brightly colored traditional garb striking against the hazy pastels of the steppe, this nomadic herder was tending a mixed flock of sheep and goats. These herds share the grasslands with Mongolian gazelles, red deer, roe deer and the wild Takhi.

Some 1,200 to 1,400 years ago, a Turkic culture left behind groups of carved granite stone figures in the Hustai area. Elbows close to the body and hands folded across the heart, it’s likely that this six foot tall figure at the Ongot grave site is mourning the loss of a leader or nobleman.

Carved sheep represent spiritual sacrifice. Elsewhere, stylized lions watched guard over the grave site.

Safely back at the entrance of his burrow, this pica posed for a moment before disappearing. The nearby steppe is also home to gerbils, hamsters and badgers.

Almost glowing, maiden pinks are said to have derived their name from the crenelated edges of their petals which appear to have been trimmed with pinking shears.

Chiming bells are familiar throughout northern climes.

Horses do indeed make a landscape more beautiful.

The Kindness of Strangers

Posted on July 27, 2014 by Jack & Barbra Donachy

The America you miss is still there… if you look for it.

One of the best things about traveling is the great people we meet and the conversations we get into with them. At the end of a long day of driving, we eased our rig curbside in front of a beautifully landscaped cottage-style home on a quiet, tree-shaded street in Sultan, Washington. We were looking for a place to spend the night, and to our delight, the town was having a street fair complete with food booths, amusement rides, an auto show and live music. The challenge was finding a place to park our 50 foot combination of camper and C-Dory where we wouldn’t be in anyone’s way.

The owner of the house we were in front of was outside working in her garden. Jack and I understand that people can be irritated or suspicious to find a camper parked in front of their place. Whenever possible, we like to talk to homeowners so that they know our intent is to park overnight and not to move in. As is often the case, this homeowner, Toni, was happy to have us as temporary neighbors. After talking with her for a while and getting some tips on cool things to do in Sultan, we left her with a jar of our cloudberry jam. Then we got cleaned up and walked downtown to the fair which was reminiscent of the Autumn Leaf Festivals back in Jack’s hometown of Clarion, Pennsylvania and of thousands of similar fairs all across North America.

The next morning as we were preparing to depart Sultan, Toni presented us with a small cupful of deliciousness – beautifully ripe wild strawberries harvested from her garden. Time and again, these small, meaningful encounters with people add flavor and warmth to our travel. Whether it’s great service from a boatyard, restaurant or hardware store, conversations with business owners and chefs, or joys of the day and travel tips shared with the people we happen to have as temporary neighbors in a campground or at a local eatery, we continue to consistently discover that by turning off the endless cycle of negativity on news programs and going out and talking with people, the America we remember is still out there, waiting to be discovered.

Summer street fair & auto show, Sultan, Washington, 2014.

A Whale of a Tour: Cruising Alaska’s Kenai Fjords National Park

Posted on June 27, 2014 by Jack & Barbra Donachy

In what seemed to be sheer exuberance, this humpback whale heaved himself out of the sea again and again, the perfectly executed cannonballs sending up enormous showers. From eagles to orcas and sow bears with cubs to mountain goats with kids, a recent cruise of the Kenai Fjords National Park near Seward presented opportunities to photograph a number of Alaska’s wildlife stars.

Last summer while salmon fishing aboard our C-Dory Angler, Gillie, we found ourselves suddenly quite close to three massive, bubble feeding, lunging humpback whales – the largest humpbacks we’ve seen to date. The whales and the salmon were drawn to the same thing: acres of herring so dense they were causing our boat’s sonar to misinterpret the vast school as seafloor. Between netting bright silver salmon for our daughter who was visiting from California, navigating the boat and snapping photos of the feeding leviathans we were kept on our toes. At one point the whales surfaced so close to our boat we could smell their breath. It was a bit unnerving.

One moment the seas would be calm, the gulls and kittiwakes resting on the water with just a few sentinels circling about. Suddenly the birds aloft would cry out, signaling the sitting birds to take wing… and then these three massive whales would erupt from the sea. If you look closely, you can see a panicked herring barely escaping the gaping jaws of the center whale.

That evening when we uploaded our photos, we were disappointed to find that the best of our whale shots were marred by the presence of a tour boat in the background. And then it hit us – why not see if the tour company would be interested in the pictures? That’s how we came into possession of tickets for Major Marine Tour’s all-day Kenai Fjords National Park nature cruise, complete with and an all-you-can-eat Alaskan salmon and prime rib lunch. Having now experienced three of these tours, we give them the highest possible recommendation for anyone interested in the wildlife and natural history of coastal Alaska.

Eagles are common along the shoreline of the fjords, and we never tire of admiring them. Not above scavenging, these opportunistic birds will prey on salmon, other fish, seabirds and even baby mountain goats.

This past Monday we used four of our tickets to book ourselves and friends visiting from Montana on a tour on the Spirit of Adventure – the very boat we’d photographed the previous summer. A few brief sprinkles of rain aside, it was a beautiful day, and since it was a lightly-booked weekday cruise we had plenty of room at our dining table as well as at the ship’s rails when we were viewing glaciers and wildlife.

Both horned puffins (above) and tufted puffins nest in the cliffs above the fjords.

The feathery “horns” above their eyes give horned puffins their name. This one, fresh from a dive in search of small fish, popped up right next to the boat.

Certain places in the Kenai Fjords are important breeding grounds for Stellar’s sea lions. In recent years, their population has fallen into decline and although human overfishing may be the culprit, no definitive cause has been identified.

Seep (or common) monkeyflower adorns the cliff walls of this black-legged kittiwake rookery. We didn’t spot any eggs, but the nests look complete and ready for this year’s broods.

Meanwhile dense rafts of dozens or even hundreds of thick billed murres gather along current seams that push baitfish into tight schools where they become easy pickings.

Reminiscent of the Tasmanian Devil of Warner Brother’s cartoon fame, Dall’s porpoises can appear at any time, zipping across the sea in plumes of spray in pursuit of the fish they feed on or just a good bow wake to play in. They are reportedly capable of speeds of around 35 miles per hour (55 kilometers). On this day, the porpoises were in a playful mood and the captain hit the boat speed just right. For several minutes half-a-dozen of these sleek speedsters zig-zagged across our bow.

Although wildlife is a major draw on these cruises, the fjords are equally famous for spectacular tidewater glaciers. Above, Holegate Glacier sloughs off tons of ice at a time in thunderous cascades. Note the seagull at the upper right of the photo.

When the crew scooped up a pristine chunk of glacial ice in a net and announced that Glacial Ice Margaritas were being served, we couldn’t resist. The ice – which is hundreds to thousands of years old depending on which part of the glacier it comes from – is super dense, hard, clear and cold.

Near Aialik Glacier, dozens of harbor seals were hauled out on the ice along with quite a few sea otters such as the one in the foreground above. The National Park Ranger providing commentary aboard Spirit of Adventure remarked that prior to the Russian hunting of sea otters (which, by the early 20th century had nearly driven them to extinction) it was common to see sea otters hauled out on land.

Throughout the seven-and-a-half hour cruise we kept a keen eye for orcas. The day had already been amazing – truly one for the books: leaping salmon, a sow black bear with cubs in a clearing on a mountainside, a nanny mountain goat with her young kid just above the high tide line, whales, porpoises, and a dozen or so species of sea birds all had checks next to them.

Toward the very end of the cruise, as we were nearing Seward, the pair in the above photo showed up. Kenai Fjords NP is home to three distinct types of these cetaceans: resident, transient and offshore. The three types have different diets: residents are salmon and fish eaters, transients focus on mammals such as seals and sea lions, and offshore orcas are known to hunt sharks and baleen whales. The three varieties also have different languages and DNA tests indicate that they do not interbreed. This pair – the male in back with the longer, more angular dorsal fin, the female in front with a shorter, more rounded dorsal fin – may be transient orcas.

Even before the cruise begins there are wildlife viewing opportunities right in the harbor. This sleepy otter filled up on mussels he pulled from pilings before conking out for an after breakfast snooze.

Cowboy Soup – The Day After Wagon Wheel Ribs

Posted on June 19, 2014 by Jack & Barbra Donachy

The leftover stock from oven-cooked Wagon Wheel Baby Back Ribs is the base for one of the best soups we’ve ever enjoyed.

This soup doesn’t really have much to do with cowboys, except that if we were cowboys, this would be what we’d want to eat around the campfire. A cold night, wolves howling in the darkness, shooting stars above, a roaring fire cracking and sparking, a properly chilled Riesling… (We’re the kinds of cowboys who pack stemware.)

Cowboy Soup

Ingredients

2 cups leftover liquid from Wagon Wheel Ribs
1 pound leftover baby back ribs, meat cut from bone and sliced into bite-sized chunks
leftover bones, cracked
leftover potatoes, beans and onions
fresh sweet corn from one or two cobs (1 – 2 cups)
1 cup smoked gouda cheese, shredded
bay leaf
additional potatoes, cut into large chunks, salted and seasoned as desired
additional spices and seasonings such as chili powder, jerk rub, Cholula sauce, Mongolian fire oil, oregano, mesquite seasoning, salt and pepper, as desired
sour cream

Directions

Place leftover ingredients from Wagon Wheel Ribs (liquid, meat, bones, potatoes, beans, onions) and bay leaf in a medium-sized pot and heat over medium heat, stirring occasionally. Simmer.
Meanwhile, place olive oil in a skillet and heat over medium heat. Add chunks of additional potatoes, seasoned as desired with salt, pepper, Cholula sauce and jerk rub. Cook till tender.
Add potatoes to soup. Stir in sweet corn and gouda cheese. Add additional seasonings if desired.
Serve piping hot with a dollop of sour cream.

Wagon Wheel Baby Back Ribs

Posted on June 19, 2014 by Jack & Barbra Donachy

Look Ma, no grill! Seasoned just right and slow cooked in the oven in a large pan along with potatoes and onions, these baby back ribs come out sweet, spicy, tangy and falling off the bone. See recipe below.

Oftentimes camp cooking proves to be the mother of invention. On a rainy, windy evening in Seward, outdoor grilling was out of the picture. But our appetites were already set on baby back ribs…

This one-pan method for baby back ribs is sure to be a crowd pleaser and is as close to no-fuss cooking as you can get. Cleanup’s a breeze, too. We use a 12.5″ Swiss Diamond pan – our wagon wheel – for this kind of cooking. It’s heavy, oven-safe and non-stick. Mirin, a very sweet rice wine used liberally in Japanese cooking, gives this dish a pleasant sweetness complementing the heat.

Wagon Wheel Ribs

Ingredients

1 set baby back ribs, cut into individual-sized servings of 2 to 4 ribs each
a few small potatoes, some cut into large chunks, others left whole
1 large sweet onion, chopped coarse
2 cups black beans, already cooked
4 cloves garlic, chopped coarse
mirin (or substitute a little sherry and honey)
olive oil
Cholula sauce
Mongolian fire oil
mesquite seasoning (optional)
a chili-based dry rub with some heat such as Jamaican jerk rub or any rub featuring powdered chili, oregano, cinnamon and similar seasonings
sea salt
freshly cracked pepper

Directions

Preheat oven to 300 degrees F. (The oven in our camper only goes down to 300 degrees. You can cook these ribs more slowly and at a lower temperature if you prefer.)
Rub plenty of the dry chili-based rub into each set of ribs. Set aside.
Place roughly equal portions of mirin, Cholula sauce and olive oil in a large, oven-safe frying pan (one that has a lid) and mix together over low heat. Stir in a little Mongolia fire oil or similarly spicy oil. Stir in mesquite seasoning, salt and pepper. There should be enough liquid to amply cover the bottom of the pan.
Add the ribs to the pan, turning each piece so that they are coated with liquid. Place meat side down, cover the pan with a lid and place in the oven. Cook for 30 minutes.
Remove the pan from the oven. Turn the ribs over so that they are bone side down. Add garlic, onions, potatoes and beans. Cover the pan and return to the oven. Cook for an additional hour.
Test the meat and potatoes with a fork for tenderness. Meat should easily come off the bone. (Save the liquid for delicious Cowboy Soup.)

A dry or semi-dry Riesling is an ideal wine to pair with spicy pork ribs.

Sweet and Sustainable: Alaska Prawns and Shrimp (and a Great Place to Find Them)

Posted on June 17, 2014 by Jack & Barbra Donachy

Zaru soba (Japanese buckwheat noodles) topped with Thai-seasoned Alaska spot prawns makes a perfect summertime meal. See recipe below.

The windshield has a crack running through it, there’s a little rust and a dent or two on the body, and some of the paint is chipping off the hand-lettered sign affixed to the vehicle’s side, but we look for Patrick Johnson’s little black truck every summer when we’re cruising around Alaska’s Kenai Peninsula and we hit the brakes when we find it. If we don’t happen across his truck, we go find him at his Shrimp Guys Seafoods shop in Soldotna. Patrick sells sashimi-grade seafood smelling as fresh and briny as the seas it comes from.

Maybe it’s my East Coast upbringing, but experience has taught that fancy shops with glitzy signage are usually not the best places to look for quality seafood. The first time we saw the above sign, which is attached to Patrick’s older model black pickup truck, it took me back to days in the Carolinas where small-time operations were hands down the best places to pick up fresh blue crabs, white shrimp, oysters and maybe a flounder to enjoy with a bottle of something white and dry for the evening meal.

Alaska’s prized spot prawns, ready to be peeled, seasoned and treated every so briefly and gently with heat.

There are two secrets to great seafood: cook it while it’s fresh, and don’t cook it long. If seafood smells bad, it is. That “bad” smell is not seafood; it’s bacteria growing on seafood. A quality seafood shop (or the seafood counter in a well-run grocery store) will smell pleasantly of the ocean – a little briny, vaguely sweet.

As to cooking shrimp or prawns, a former mentor in South Carolina gave me advice that applies to everything from broiled salmon to fried summer fluke. He was showing me how to prepare the white shrimp I’d caught in a cast net and iced earlier that day. (Read in a slow, South Carolina drawl.) Jack, a little butter, a little lemon and a little garlic – that’s all they want. And a minute-and-a-half in the pan. Remember, they’ll keep cooking after you’ve removed them from heat, so a minute-and-a-half really means you’re cooking them for two minutes. But get them off the heat before two minutes, or you’ll ruin them.

Smaller than spot prawns, these Alaska side stripe shrimp have the soft texture and signature sweetness of the ama-ebi served by sushi chefs. They are excellent served raw and dipped in soy sauce with a hint of wasabi. Any leftovers make a superb omelet or open-faced shrimp melt sandwich.

Zaru Soba with Thai Seasoned Spot Prawns (serves two)

Ingredients (This recipe is a snap to make with pre-made seasoning and dipping sauce.)

soba (Japanese-style buckwheat noodles)
6 spot prawns, peeled, vein removed and cut open butterfly style along their length. Give them a squirt of lime or lemon and set aside.
2 tbsp coconut oil (or olive oil)
Spicy Thai-style seasoning mix, or mix your own from powdered chili peppers, powdered garlic, cinnamon, nutmeg and sesame seeds
green onions, sliced thin
English cucumber, cut julienne – about 1 1/2 inch of cucumber per serving
nori (dried seaweed) cut into thin strips
wasabi
mentsuyu – chilled dipping sauce – available at Asian grocers or in the Asian section of most regular grocery stores. Or make your own from soy sauce, mirin, sake and bonito flakes.

Directions

Use a bowl to coat prawns in seasoning and let stand.
Boil soba according to maker’s directions. Rinse thoroughly in cold water and drain.
Mix mentsuyu with cold water, according to maker’s directions. Mix in wasabi to taste and add a few slices of green onions.
Heat coconut oil in a frying pan over medium heat. Add seasoned prawns. Use tongs to turn so that both sides are cooked – about 90 seconds total. Place on a plate to stop cooking.
Place cold, drained soba noodles on two plates. Add prawns. Garnish with cucumber, onions and nori. Serve with individual side bowls of cold mentsuyu dipping sauce.

Enjoy this dish with a chilled bottle of Bianchello – a beautiful white wine from Central Italy that seems to have been created for light seafood dishes.

For sashimi grade seafood, contact Patrick Johnson at 907-394-4201 or email him at akjohnson98@gmail.com. You can find his shop at 44526 Sterling Highway, Soldotna, Alaska