When I was a child my family would make the annual Alaskan pilgrimage to a warmer climate for a few weeks. Our usual destination was Zihuatanejo, Mexico and while we were there we’d often take day trips to the little fishing village of Barra de Potosí. I’ve heard that the beautifully expansive beach of Playa Blanca is beginning to be developed now but back in the 90s there were only one or two little beach bars right on the water. After an arduous journey that involved a tightly packed Volkswagen bus and a bumpy ride in the back of a pickup truck, we’d arrive at the tranquil locale. We’d settle in at an enramada where each of us would claim a hammock and relax in the warm ocean breeze. Besides plenty of cervezas, Frescas and fresh coconut water we’d order their specialty Camarones al Mojo de Ajo. If you do it right the garlic in this recipe will take on a sweet toasted flavor and it’s fun to leave the shell on as you cook them so that you can suck the garlic sauce off of your fingers later.
Pad Thai so good you wont need to live near a restaurant!
I have a love-hate relationship with pad thai. I feel like I’m a pretty good cook, but this dish has never turned out the way I wanted it to. Well I guess what they say is true, practice makes perfect. Finally I have found a process that works and a flavor that I love!
Ingredients:
2.5 Tbsp tamarind paste or tamarind concentrate
3 Tbsp fish sauce
1 Tbsp seasoned rice vinegar
1 Tbsp ketchup
1 Tbsp lime juice
4 Tbsp dark muscovado sugar
3/4 Tbsp Sambal Oelek chili paste
1/4 cup water
4 Tbsp vegetable oil
8 ounces dried rice stick noodles , ( I like the smaller width ones, think linguine)
2 large eggs
1/4 tsp salt
8 ounces medium shrimp, peeled and deveined
1 large chicken breast
1 Tbsp of garlic, minced
2 medium sized carrots, julienned
1 medium shallot, minced (about 3 TB)
6 Tbsp chopped roasted unsalted peanuts
2 cups of bean sprouts
2 medium scallions (or sugar pea pods) cut diagonally for garnish
Lime wedges for serving
Instructions:
First things first you’ll want to heat up about a gallon of water on the stove top. Once bubbles being to form on the bottom (but it’s not boiling) remove the water from the heat. Pour it over your noodles that you have spread out on the bottom of a cake pan. 8 ounces is usually half of a package. Allow the noodles to soak according to the package directs which should be for about 30-45 minutes. Do this ahead of time!
After that you’ll want to dice up your chicken breast into small cubes, julienne your carrots, chop your peanuts, and have your shallot and garlic all ready to go. Next put your minced shallot with about a tablespoon of oil in a very large pan (enough to hold all of the noodles). Once the shallots are are starting to brown add the minced garlic and stir continuously so that the garlic doesn’t burn. After about a minute add another tablespoon of oil to the pan and then add all of your chicken and stir to get the chicken coated with the oil, onions, and garlic.
In a separate bowl you’ll want to add your brown sugar, tamarind, lime, sambal oelek, ketchup, fish sauce, rice vinegar, 1/4 teaspoon of salt and about a 1/4 cup of water. Stir and have that read to go when you need it.
In a separate smaller frying pan I cooked all of my peeled and deveined shrimp with a little salt in about a tablespoon of oil. Cook for about 2 minutes on each side. When the shrimp are done remove them from the pan and add the two eggs that you have already scrambled with a little pinch of salt. Cooking them in the same pan lets them get a little of that shrimp flavor. Once the egg is done cooking set that aside as well.
When the chicken is cooked through, add your julienned carrots and give them about 3-4 minutes to soften up a bit. This next part is the tricky part and you’ll have to work quickly. Drain your noodles that you have been soaking. Then add your sauce into the the chicken pan. As soon as you add the sauce, also add the noodles and using a pair of large tongs begin tossing the noodles in the sauce. Keep stirring the noodles because they have a tendency to stick to the bottom of the pan very easily. The noodle will begin to absorb the sauce and start to look less stiff. If all of the liquid gets absorbed quickly you may need to add about a half a cup of water to keep the moist. It’s hard to describe how the noodles look when they are done so I would suggest to just keep tasting them until they are the doneness you desire. The will be soft and limp.
As soon as the noodles are done, toss in the bean sprouts and the scrambled egg and then remove from the heat onto a serving platter. Garnish with the chopped peanuts and either sliced green scallions or sliced sugar snap pea pods (or both).
Serves with the lime wedges so people can add a little extra tang to their pad thai. I saved the shrimp for last to garnish my pad thai with so that they wouldn’t get over cooked and everyone can have the same number of shrimp.
These delicious and impressive flatbreads are great for summer parties or a family dinner!
As I have said before my husband is an excellent baker. His ability to be precise and follow directions the same way every time means that his dough always come out light and delicious, while mine is usually dry and flat. When ever we have pizza of flatbreads I ask him to make me some dough either the night before or in the morning before he goes to work. Someone has to keep an eye on it for the first rise because it has a tendency to try to escape the bowl you but it in. After it has risen once though it can be put in the fridge where it still rises but not too much more. For this recipe we used half the dough and wrapped the other half in cling wrap and put it in the freezer where is will last for a while.
Dustin’s Pizza Dough:
3 cups all-purpose flour
2 cups bread flour
1 Tbsp. sugar or honey
2 tsp. salt
1 tsp. instant active-dry yeast
3 Tbsp. olive oil
2 cups room temperature water
Combine all ingredients together in a stand mixer bowl mixing thoroughly and then let it sit for 5 minutes. After it has rested use the dough hook to knead the dough on a low speed. Let the stand mixer knead the dough for about 10 minute. The dough will try to climb it’s way up the dough hook so you will have to stop a couple time and pull it down. When you are done the dough will still seem a little wet but that’s okay. Transfer it to a clean bowl that you have but a little olive oil in. Swirl the ball of dough around so it’s covered in the oil and then cover the bowl with cling wrap. Leave out on the counter out of direct sunlight and let rise for 2 hours.
BBQ Shrimp Flatbread:
10-15 medium sized shrimp, cooked
1/2 cup of BBQ sauce
1/2 bell pepper, sliced thinly
1/3 cup of red onion, sliced thinly
1 cup grated mozzarella
For this flatbread I had every thing laid out ahead of time. I cooked my shrimp earlier in the day by sauteing them in a small pan with some olive oil, salt and pepper. Try to remove them from the heat when they are just barely done because they will also get a little cooked on top of the flatbread.
I simply cut of a small chunk of Dustin’s pizza dough and rolled it out on a floured surface. I was aiming for about plate-size on these, so it was about a tennis ball sized chunk of dough.
Heat oven to 400°F and spread your dough out on a cookie sheet. Rub the top with a small drizzle of olive oil and bake until the dough looks cooked but not brown on top and just beginning to turn brown on the bottom (about 10 minutes). Remove the flat bread from the oven.
Spread the BBQ sauce on the bread (I used a “Sweet Heat” variety) and then layer your ingredients, finally topping with a light layer of cheese. Turn your oven’s broiler on ‘High’ and then place the flatbread an inch or two under the broiler so that the cheese can melt and get bubbly. For this last part you should probably sit there watching the dish broil, as it will burn the second you turn away from it.
Earthy Salmon Flatbread:
4 oz. of salmon, cooked
3/4 roasted beet, diced
3/4 cup sauteed crimini mushrooms
1/2 cup shallots, sliced
2 Tbsp. aged balsamic vinegar
1 cup mozzarella
1/2 cup creme fraiche
2 tsp. lemon juice
1 Tbsp. fresh dill, minced
salt and pepper
This flatbread begins the same as the first. Make sure you have your dough prepared and then begin assembling the mise en place.
Pan sear your salmon starting flesh side down and then flip it over and finish it skin side down. Cook until just barely done and set aside and allow to cool.
Earlier in the day (or the day before) peel, slice in half, and roast your beets. One small-medium sized beet is all you will need for one flatbread (about 3/4 of a cup) but roasted beets are delicious and handy to have around for salads so you should roast up a few when you do it.
Next slice one large shallot very thinly and add to a small saute pan, cook with a little butter and salt until the shallots begin to brown and then deglaze the pan with a little over a tablespoon of balsamic vinegar. Stir the shallots so that the vinegar doesn’t burn and all the liquid should cook off or be absorbed almost immediately. Remove the shallots from the pan and set aside.
Dice your crimini mushrooms and also saute them with a small amount of butter and salt, cook for about 5 minutes.
In a small bowl add your half cup of creme fraiche with a pinch of salt and some fresh ground pepper. Add 2 teaspoons of fresh lemon juice and about a tablespoon of finely minced fresh dill.
Once again roll out your dough on a floured surface and then transfer to a cookie sheet. Top with olive oil and then cook for about 10 minutes until the top is cooked and the bottom is beginning to brown. Remove from the oven and layer the beets and mushrooms on the bottom, and then sprinkle the pickled onion on top of that.
Flake the salmon over everything else and then finally top with the grated mozzarella, not a lot, just enough to cover everything.
Broil on high for an additional 3-4 minutes until the edge of the crust gets darker and the cheese is bubbly. Remove the flatbread from the oven and once it has cooled for about 5 minutes then drizzle the dill sauce over the flatbread.
(Note: I purposefully did not call these “pizzas” because they lack tomato sauce, and are a little free-form. I feel like whereas pizza needs sauce, toppings, and cheese, you can put whatever you want on a flatbread. In the summer I’ve made them with grilled peaches and brie, topped with arugula and drizzled with vinaigrette. Seriously. Put whatever takes your fancy on them. Also they can be made on the barbecue too which is equally fun and delicious.)
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!
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.
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.