A few years ago, a group of friends and I went on vacation to Honduras. We were lucky enough to find an inexpensive house rental (I say house, but it was really more of an estate). While the house itself was a bit shabby and the horses were down right mean (I don’t particularly like horses), it did have two amazing things going for it: a lovely pool, and a… *drum roll*…personal chef! His name was Mario and he was basically the coolest Honduran I’ve ever met. His food was to die for and through my broken Spanish I was able to weasel out of him some of his recipes.
This one in particular, made with a white fish similar to a grouper that I can’t remember the name of, was super tasty. Honduran food ended up surprising me a little bit in that it was decidedly different than the Mexican cuisine I was used to, and seemed to have little hints of European flair. Mario hand wrote this recipe down, and I translated it using Google Translate, which isn’t very effective if the words are misspelled in the first place. Here is the straight translation, how he wrote it with my interpretation following it.
Recipe from Chef Mario with love in Honduras
Fish and Lime Sauce
Ingredients:
Fish, Grouper or Tilapia or Salmon
Tomato chopped.
Chopped onion.
Sweet Chile chopped (bell pepper?).
Garlic, minced
Butter cream (heavy cream?).
Limon
Flour
Salt and Pepper
Mustard
Preparation:
Fish and passed by seasoned flour. Then put the pan or the fridera (frying pan?). After that, let it brown. Remove from the pan, and placed in the dish.
In another pan is to be lemon sauce as first fry the tomato, onion, sweet chili and cream the butter is incorporated. And the lemon juice and salt and pepper to taste until you taste the sauce of lemon and add the (cooked fish).
Bon Appetite – Chef Mario of Masca
Like I said this is a straight translation and is therefore a little confusing. Mario’s instructions were pretty brief. I’m pretty sure that if you use a little extrapolation, common sense, and any combination of these ingredients, your end product will be delicious. I would rub the fish (I used thinly cut halibut, but I think rockfish would be fantastic) with a little whole grain honey mustard and coated it with the flour that has salt and pepper mixed in. Then I browned it in a frying pan. Then in another pan saute all of the veggies, which were chopped super fine. Deglaze the pan with the lime juice, about the juice of 2 limes, and then finally add the butter to thicken it up and the cream. It was pretty creamy so “butter cream” might mean heavy cream. Put the fish on your plate and pour your sauce over it. Yummy!
After my brother and SIL brought me back a TON of paprika from Hungary I was at a loss with what to do with it for quite a while. I had used it sparingly as a garnish for deviled eggs and such, but I couldn’t think how to use a whole bunch all at once. Then I stumbled upon a question someone had asked online, “What was my grandma making with slow-cooked chicken in a paprika gravy?” The answer: Some bizarre Midwest adaptation of Chicken Paprikash but still the same general idea. “Oh right, that’s a thing!” I thought. Sure enough my SIL informed me that they did indeed eat a lot of paprikash in Hungary and Croatia. So this is my adaptation since I didn’t have a cookbook on Hungarian classics laying around.
First take desired quantity of meat and brown it in a heavy bottomed dish (this is ceramic coated cast iron).
Dice your veg. This is half of one large sweet onion (yellow onion is fine too) and one medium sized red bell pepper.
Remove your chicken from the pan and saute your veg on low for quite a while in the rendered chicken fat. About 15-20 minutes until the onion is golden brown. Make sure you add a pinch of salt to draw out the moisture and I added a teaspoon of honey too.
Add 2 tablespoons of of sweet paprika and stir into the veg, letting it cook for about a minute, releasing it’s flavores into the oil. Keep stirring so it doesn’t burn.
Deglaze the pan with a cup of medium dry-sweet white wine (Hungarian wine tends to be sweet. I think I used a chardonnay here). Add two cups of chicken broth and replace the chicken back into the pan. The skin can be removed at this point because it gets soggy as it simmers. Cover with a lid and cook for about 30 minutes and then remove the lid and cook for an additional 15 minutes, until the thighs are fully cooked and the liquid has reduced by half. Make sure to give it a little stir every now and then so the peppers don’t stick to the bottom. Even though the liquid has reduced, I still wanted my sauce to be thicker so I added about a 1/2 tablespoon of cornstarch mixed with cold water to the sauce and let that thicken it up.
When the sauce is reduced turn off the burner and let the dish cool slightly. Next you will be adding the sour cream and you don’t want it to be too hot of the sour cream will break. When the mixture is cooler, you can remove the chicken into your serving dish and then start adding the sour cream a dollop at a time. The sauce will become light pink and even thicker.
Serve with spaetzle, egg noodles or rice. garnish with some sliced scallions.
Ingredients:
4-6 chicken thighs (or chicken breasts or drumsticks if so desired)
These shrimp tacos are perfect for any summer get-together!
Whether you are trawling them fresh right out of Alaska’s icy waters or buying them in bag from the grocery freezer section, shrimp can be prepared in about a million different ways. One of my favorites is of course in taco form. Because we are using large burrito shells I guess you could call these shrimp “burritos” but I like to keep them open on top and eat them sideways, messily trying to keep all of the slaw from falling all over my lap. Tacos should be nothing, if not messy!
For 2 persons
For the Shrimp:
1/2 lb. of medium-sized, de-veined white or tiger shrimp
1 cup All-Purpose flour
1 tsp. cumin
1 tsp. salt
2 Eggs
1 cup white cornmeal
Canola or Vegetable oil
For the Slaw:
1/2 a head of Savoy or Napa cabbage
1 large carrot
1/2 Tbsp. of sugar
1 tsp. sesame oil
2 Tbsp. seasoned rice vinegar
pinch of salt and pepper
For the Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup fresh chopped cilantro
1 Tbsp. of lime juice
A small squirt of Sriracha to taste
…and for a side condiment one can of Herdez® Taquera canned salsa emptied into a bowl and mixed with about 1/2 a tablespoon of agave nectar mixed in to make it a tad sweeter.
In a medium-sized saucepan heat about an inch and a half of oil over medium heat. Shell your shrimp, rinse them off and then dry them with a paper towel. Set up three bowls, one with the flour (with the cumin and salt mixed in), the middle with the eggs beaten, and the last one with the cornmeal. In small batches of 5 or 6 shrimp dust them with the flour, then coat them with the beaten egg, and finally cover them with the corn meal. Carefully fry them until they just start to turn golden – about 3 to 4 minutes. Remove them from the oil and place them on a cooling rack.
Take your cabbage and cut it in such a way that you get a fine shred. Think long, very thin strips. Shred the carrot with a grater. Toss the veggies with that vinegar, salt, pepper, sugar and sesame oil. Set aside to let the cabbage absorb the flavors.
In a small bowl mix the mayo, sour cream, Sriracha and lime juice. The mixture should be a little thin (more lime juice can be added to taste), finely chop the cilantro and mix it into the sauce.
Have the salsa ready in another small bowl.
I prefer to use TortillaLand® fresh tortillas because they have such a nice chewy texture and don’t tear like other tortillas, plus you cook them yourself so you can get those nice charred bubbles on the outside. They sell them in in the cheese and cold cuts aisle at Fred Meyers. Black beans and/or Spanish rice go very nicely with this meal!
A surprising quiche that is great for brunch on the weekends.
Quiche filling:
1/2 an onion, chopped
1/2 a colorful bell pepper, diced
1/2 half a jalapeno, minced
1 cup mushrooms sliced thin
2 cups (1 lb.) cooked octopus*, ground or minced fine
1 a cup of pepper jack cheese
4 eggs
1 can of evaporated milk (12 oz.)
1/4 cup 2% milk
Ground black pepper and salt to taste
Dough for crust:
1 cup all-purpose flour
1/2 cup shortening
Generous pinch of salt
1/4 cup ice cold milk
First prepare the dough for crust at least an hour ahead of time. Cut the shortening into the flour and salt using a pastry blender, fork, or a potato masher until the pieces are roughly pea-sized. Begin adding the milk a little bit at a time and mix until all of the milk is incorporated into the dough. Using your clean hands, form the dough into a compact ball and wrap with some cling wrap. Refrigerate the dough for at least 30-45 minutes. After the dough is done chilling, roll the dough out on a floured surface with a floured rolling pin until it is about a 1/4″ thick and about 1.5 inches larger than the pie plate you are using. Gently place the rolled out dough in your pie plate and crimp the edges.
Next saute the chopped onion, peppers, jalapeno and mushrooms with about a tablespoon of butter or olive oil. Sprinkle the veggies with a little kosher salt to help draw out the moisture, and continue to cook on low heat until the onions are translucent and turning golden brown, about 10 minutes. In a large bowl mix the eggs with one 12 oz. can of evaporated milk, plus 1/4 cup of 2% milk and a 1/2 a generous pinch of kosher salt. In the crust begin to layer your quiche starting with half the vegetables, then half of your chopped or ground octopus, half a cup of grated pepper jack cheese. Repeat the vegetable and octopus layers ending with the other half cup cheese. Pour the egg and milk mixture over the filling. Shake a few shakes of paprika or cayenne on top depending on your taste. Bake at 425 for 15 minutes turn down to 300 for 30 minutes or until knife comes out clean. Remove from oven and let rest 10 minutes.
*First boil the octopus legs whole in salted water for 30 minutes. Once it has been cooked, drain out the water and let the legs cool slightly until you can handle them. When they are cooler but still warm you can remove both the skin and the suckers by just using your hands to peel it off.
**My mom prefers her quiche with the texture of ground octopus. If you own a meat grinder, running the cooked legs through one can be both quick and easy. I however do not own a meat grinder (yet), and so I would settle for using a sharp butcher’s knife and dicing the octopus as fine as I could get it.
This meal turned out to be incredibly easy, but looks impressive enough to be served for a stay-at-home date night.
Rose hips are a quintessential Alaskan ingredient. Wild roses can be found in nearly everybody’s back yard, always lovely but sometimes also a bushy, thorny nuisance. Their fruit, which is best harvested after the first frost of fall, is packed full of vitamin C and perfect for a deliciously tart jelly. Growing up, many of the older women I knew often made this traditional product. Here in Portland, the City of Roses, I saw a plethora of rose hips all last fall but never quite got up the gumption to go pick the two quarts I’d need for my mother’s recipe. Therefore, when I was contemplating how I could incorporate rose hips into a savory seafood dish, I found myself purchasing a jar of German rose hip fruit spread that I found in the international section at Fred Meyers.
For the Shrimp:
3/4 – 1 lb. of large 16/20 count shrimp
1 teaspoon salt
1 tablespoon extra virgin olive oil
1/2 a cup of rose hip fruit spread
2.5 tablespoons aged balsamic vinegar
1 teaspoon habanero hot sauce (I used Secret Aardvark Trading Co.)
For Beet Zucchini Quinoa Salad:
1 large golden beet
1 medium to large zucchini
1 cup prepared quinoa
1 cup water
1/2 cup of quinoa
1 teaspoon chicken bullion
1 tablespoon extra virgin olive oil
1 teaspoon salt
pepper to taste
Chèvre for garnish
Peel desired amount of shrimp for two people. For this recipe I got about half a pound of 16/20 count shrimp which ended up being 4 larger shrimp each. It was so delicious though, that next time I will definitely get more. To be on the safe side I’d say a whole pound would be enough to for each person to have seconds. Make sure each shrimp is peeled and deveined and has been rinsed in cold water and then patted dry with paper towels. You always want your protein dry before you put it in a pan to sear.
To prepare the salad begin by using a sharp knife to cut the beet and the zucchini into matchstick sized pieces. In about a tablespoon of olive oil begin cooking the beets first as they will take longer to cook. Add a pinch of kosher salt and cook on high, stirring frequently for about 5 minutes or until the pieces begin to soften. Next add the zucchini, which will require another 3-5 minutes to cook before adding the prepared quinoa. Stir to combine, add pepper, and taste to make sure it is salty enough. When you go to plate the salad place a large dollop of chèvre on on top of each portion. Garnish if desired with minced green onions or chives for some color.
For the shrimp, preheat about a tablespoon of olive oil in a nonstick skillet before adding the washed and dried shrimp to the pan. In a separate bowl combine jelly, vinegar and hot sauce. Place the shrimp in the skillet and sprinkle with a large pinch of kosher salt. Cook for about 1.5 to 2 minutes on each side or until the shrimp turn pink and just finish turning opaque throughout. Right before the shrimp finish cooking add the sauce to the pan. It with bubble and begin to thicken almost immediately so remove the pan from the heat as soon as you add the glaze. Place shrimp on plate and drizzle with the remaining pan sauce.
A deliciously creamy seafood dish perfect for a cold and rainy day!
In my mom’s cookbook there exists a recipe for “Shrimp Curry”. It’s something one can imagine eating at a 70’s dinner party along with an iceberg lettuce wedge salad. I’ve heard her say on multiple occasions, “Can you believe that’s what we used to call curry?” Just a few of it’s ingredients for example are a can of cream of mushroom soup, miniature shrimp (the tiny ones that come pre-cooked), and a scant teaspoon of curry powder. It is to be served with condiments including raisins, shredded coconut and diced apple.
1995 might have been the last time mom made this hilariously awful creation. Sometime in the middle of the 90s my parents were introduced to hot sauces beyond Tabasco, we started traveling to Mexico, and the “Arugula Revolution” began. Suddenly my family’s palate became a lot more varied, and this dated “curry” dish became downright unappetizing. Every now and then I am reminded of it though, and about a year ago on a whim of about 75% nostalgia and 25% hunger I attempted to make and updated version of it.
Here’s my 21st century version. Still homey, but much less sodium and a lot fresher.
1 pound of 26-30 count de-veined tiger/white shrimp
1 Tbsp dice garlic
1 Tbsp ginger paste
1Tbsp lime juice
1/2 cup diced onion
2 cups crimini mushrooms sliced thin
2 Tbsp butter
1 Tbsp vegetable oil
1.5 Tbsp of all-purpose flour
2 Tbsp. of curry powder
2 cups milk
1 cup sour cream
a couple generous squirts of Sriracha based on desired heat level
1 cup diced apples
1 cup raisins
1 cup sweetened shredded coconut
1 cup diced pineapple
In a saucepan on medium heat combine the oil, onion and mushrooms. Sprinkle with a dash of salt and saute until the onions are translucent and the mushrooms are tender. Add the curry powder, mix with a spoon and allow the spice to cook and mingle with the veggies for about 30 seconds. Next add the butter and as soon as it is melted add the flour. Mix together to form the beginnings of a roux and have the milk ready on the side. As soon as the flour is fully mixed into the melted butter begin adding the milk a little bit at a time, creating a thick gravy. Once all of the milk is gone and the sauce has begun to simmer add the sour cream. Stir, adding salt, pepper, and Sriracha to taste and then set aside.
In a separate saute pan heat up about a tablespoon of oil. Once the pan is hot add the garlic, ginger, and shelled shrimp. Saute for about 4-5 minutes or until the shrimp are completely pink and starting to crisp up. Add the lime juice, some more Sriracha (if desired) and salt to taste.
The condiments can be prepped ahead of time. I prefer my curry sprinkled with a little bit of sweetened shredded coconut, golden raisins, crunchy diced apple, and diced or crushed pineapple. This adds a sweetness to the otherwise savory gravy.
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.