This is a recipe I borrowed from my mom, because even though I have never been to South America, she has been to Argentina many times where chimichurri is king. A green sauce as traditional as salsa verde or pesto, this sauce uses up all of that parsley your garden has been producing all summer. Traditionally served with beef this sauce adds an herbaceous richness to halibut. The heat from the sauce can be tempered with the accompaniment of a dollop of lime-sour cream.
These delicious stuffed mushrooms are very easy to make and are a lovely appetizer for guests before dinner or to take to a potluck or a party. They can easily be made without the crab if that’s not your thing or if you want them to be vegetarian friendly. They are perfect if you have a little left over meat from a night of feasting on crabs ( my personal recommendation is Dungeness crab).
I feel like every fancy dinner party should have a soup course. You don’t have to make very much of it as everyone only needs a small bowl since it’s one course among many. I like making pureed soup for parties because they are really simple, can be made ahead of time without overcooking, and look super elegant. They can be made with almost any vegetable, in any color you desire. We had a seafood theme for the night I made this so I garnished it with a lovely seared sea scallop and topped it with locally grown radish and amaranth micro-greens for a pop of color.
I had my first real British scone in the town of Grasmere in the Lake District of England. It was light, airy, and I ate it in the sunshine on an ancient stone patio surrounded by fragrant British roses. I love scones slathered in salty whipped butter, clotted cream, honey or freshly made salmonberry jelly. If you keep the basic recipe in mind the flavor combinations you can make are endless. In the summer they are great with fresh Alaskan berries, or in the winter they can be made with dried fruits and nuts. They are delightful at breakfast, scrumptious for an afternoon snack, or delicious for dessert. Usually when I make them, they end up being all three.
This recipe is remarkably easy yet extremely impressive if you are having a dinner party. This dish is perfect for the summer months, surprisingly light and vibrant from the garden fresh chives and seasonal vegetables.
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.
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.