Move over juicing! This soup has lots of fiber and vitamins and is loaded with vegetable power. I created this soup with the intent to use some of the kale and broccoli greens I preserved last fall that have been in my freezer this winter. It’s been a favorite around our house, and with a nice loaf of bread and salad it becomes a meal.
Happy Chinese New Year!
This sweet and lightly spicy glazed salmon is my own interpretation of more traditional Chinese fish presentations. I’ve included some classic flavors like white pepper and Chinkiang vinegar for a delicious East meets Alaska salmon dish.
Well it’s nearly that time of year again and whether you are hosting the party or heading over to someone else’s cabin you want tasty snacks that are shareable and crowd pleasing. Here I’ve made two dishes that are perfect for any game day spread.
For the first dish I couldn’t quite settle on a name. Queso con Carne de Alaska? Queso con Alces (moose)? Basically you can call this whatever you have sitting around in your freezer. I’m not a huge fan of wild game but I think the flavors of this spicy cheese dip help to mask the gaminess a bit. I used bison because that’s what I had on hand, but if you have ground moose, caribou, or venison that would be pretty fantastic too. Another thing to note is that in general I am always a big proponent of making cheese sauce from scratch (and just about everything else), but for Superbowl Sunday who wants to be stuck in the kitchen cooking! So here I’ve opted to use Velveeta…it’s basically the only day of the year I do. Once you’ve put everything together I highly recommend keeping it warm in a crock pot, nobody wants to see this cheesy goodness congeal back into a yellow block.
Secondly we’ve got a delicious and uniquely Alaskan BBQ sauce with which to bathe cocktail sausages in. Cocktail sausages are one of my favorites on any party or potluck snack table, so I’ve made a recipe that can be made that day or ahead of time incorporating the Alaskan Brewing Company’s Smoked Porter.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.