Recipes From Alaska

ALASKA SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCINE

Sauté mushrooms in butter about 1 minute. Add Alaska scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add Cream Sauce; bring to simmer and cook 1 minute. Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley. Makes 1 serving.

*Cream Sauce

Sauté shallots and garlic in butter until transparent. Deglaze pan with vermouth. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Hold warm for service

~~~~~~~~~~~~~~~~~~~~~~~~~~

Alaskan Gold

   Here's a breakfast the kids begged for.  I used the top of the woodstove as a grill, cooking directly on it, toast and all.

4 slices bread (grilled or toasted)
4 large handfuls of hashbrowns
1/2 to 1 Cup chopped onions
4 slices American Cheese
4 eggs (optional)

First, toast the bread and lay it aside.  Then sprinkle the hashbrowns in four separate piles (one pile for each person) on the grill.  Sprinkle equal amounts of chopped onions over potatoes.  Salt and pepper.  Lay a slice of cheese on top.  Do not cover. Cook on hot grill until hashbrowns are brown on the bottom and cheese begins to melt.  Remove and place on top of toast.  Eggs are optional.  If you've got somebody in the family, like my husband, whose favorite saying was "It's not breakfast without an egg!" this is what you do:  Pre-grill the onions slightly and set aside. Place the hashbrowns on the grill and spread thinly, with an indentation in the center.  Break egg into indentation and allow to start cooking.  As egg white begins to firm, and yolk begins to cook, sprinkle with salt, pepper.  Just before the egg looks done, sprinkle with onions, then place cheese on top and cover until cheese is melted.  Lay the whole works on top of toast.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Crustless Salmon Quiche

Ingredients:

  • 1 medium onion, chopped (about 1/2 cup)
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • 1 cup milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon red pepper sauce

How To Prepare:

Toss salmon, cheese and onion with the flour. Spread in greased pie pan, something about 9 x 1-1/4 inches. Beat eggs slightly; then beat in remaining ingredients. Pour egg mixture over salmon mixture. Cook uncovered in a 350 degree oven until a knife inserted in the center comes out clean. That should take about 35 to 40 minutes. Let stand for 10 minutes before cutting. Makes about 6 servings, (That's 2 servings if you're an Alaskan)

~~~~~~~~~~~~~~~~~~~~~~~~~~

Salmon-Squash Salad

Ingredients:

  • Sesame Dressing (see below)
  • 1 small zucchini, thinly sliced
  • 1 small yellow summer squash, thinly sliced
  • 2 medium stalks celery, sliced
  • 1 small onion, sliced and seperated into rings
  • 1 cup mushrooms
  • Your favorite head of lettuce or leaf lettuce
  • 12 cherry tomatoes
  • 4 - 6 ounces of finely flaked smoked salmon

How To Prepare Salad:

Prepare Sesame Dressing (see below). Place lettuce onto 6 seperate plates. Toss the zucchini, summer squash, celery, onion and mushrooms, and spoon over the lettuce. Place the smoked salmon in the center of each vegetable mixture. Top with 2 cherry tomatoes. Spoon Sesame Dressing over salads. Makes about 6 servings.

Ingredients for Sesame Dressing:

  • 1 tablespoon sesame seed
  • 1/3 cup white wine vinegar
  • 1 tablespoon sugar
  • 2 tablespoons of vegetable oil
  • 1 teaspoon dry mustard
  • 1 large clove garlic, crushed

How To Prepare Sesame Dressing:

Cook and stir sesame seed over medium heat until it's a golden brown, then cool. Shake seed and remaining ingredients in a tightlly covered container. Refrigerate until it's chilled, about 2 hours or so. Then remove the garlic and shake before pouring over salad.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Salmon Crepe Cups

Ingredients:

  • Crepes (see below)
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 4 - 6 ounces of flaked, smoked salmon
  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup grated Parmesan cheese

How To Prepare Salad:

Prepare crepes (see below). Carefully put 1 crepe in each of 12 greased muffin cups. Divide onion, green pepper, and salmon among the crepe-lined cups. Beat eggs, milk, mustard and cayenne pepper unitl smooht. Then pour about 3 tabelspoons of the egg mixture into each cup. Sprinkle with cheese. Cook in a 350 degree oven until a knife inserted in the center comes out clean. That should take about 20 to 25 minutes. (Watch out though. If the edges of the crepes begin to brown before the eggs are set, cover with aluminum foil.) Let stand about 5 minutes before serving. Makes about 6 servings.

Ingredients for Crepes:

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups of milk
  • 1 egg
  • 1 tablespoon margarine or butter, melted

How To Prepare Crepes:

Mix the flour, baking powder and salt. Stir in the remaining ingredients. Then beat with a hand beater until it's smooth. Lightly butter a 6-inch skillet; heat over medium heat until it gets bubbly. For each crepe, pour 1/4 cup of the batter into skillet; immediatley rotate skillet until a thin line of batter covers the bottom. Cook until light brown. Grab a spatula and run it around the edges to loosen, then flip it and cook the other side until it's light brown. Stack the crepes, and be sure to put wax paper between each one. Should make about 12 crepes, give or take a crepe.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Marinated Salmon With Pasta

Ingredients:

  • 4 - 6 ounces smoked salmon, thinly flaked
  • 2 medium tomatoes, chopped
  • 1/2 cup pitted small ripe olives
  • 2 cloves garlic, crushed
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons snipped parsley
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon dried oregano leaves
  • 1/8 teaspoon coarsely ground pepper
  • 2 cups uncooked pasta bows (farfalle)

How To Prepare Pasta:

Mix all ingredients except pasta bows. Cover and refrigerate at least 2 hours but not longer than 24 hours. Cooke the pasta as directed on package, drain it. then immediately toss with salmon mixture. Serve on lettuce. Makes about 5 servings.

 Back To Index