Lunch and Dinner
Eel Akutaq - 6.00
Eels (any amount)
Berries (quantity to taste)
Lard
Boil eels 2 1/2 hours, Cool, Wring eels to remove excess water or fat, mix with lard until well blended, Then mix in the berries, Tastes best when cool or cold.
Eels (any amount)
Berries (quantity to taste)
Lard
Boil eels 2 1/2 hours, Cool, Wring eels to remove excess water or fat, mix with lard until well blended, Then mix in the berries, Tastes best when cool or cold.
Muktuk (whale skin & blubber) - 5.00
Muktuk is the English word for the traditional Inuit/Eskimo meal of frozen whale skin and blubber. It is most often made from the skin and blubber of the bowhead whale, although the beluga and the narwhal are also used. The Inuit treat has its own unique flavor and tender-crisp texture. Some say it tastes like fresh coconut, others say fried eggs. It is usually sliced thin, sprinkled with salt and eaten raw. Occasionally, it is finely diced, breaded, deep fried and served with soy sauce. It is also sometimes pickled." It is a subsistence food for Alaskan Natives. Seal meat and seal fat which are high in omega-3 oils, are also staples of the Inuit diet.
Muktuk is the outer covering of the whale. It includes the white skin, approximately 1-2 inches thick, plus a thin pinkish layer immediately underneath. After taking blocks from the whale, leave 2 days hanging to dry. Cut into pieces 6 x 6 inches (15x15cm). Have water ready to boil. Cook until it tests tender when pierced with a fork. Keep in oil in a 45 gallon (206 litre) drum after it is cooled. Store in a cool place.
Muktuk is the English word for the traditional Inuit/Eskimo meal of frozen whale skin and blubber. It is most often made from the skin and blubber of the bowhead whale, although the beluga and the narwhal are also used. The Inuit treat has its own unique flavor and tender-crisp texture. Some say it tastes like fresh coconut, others say fried eggs. It is usually sliced thin, sprinkled with salt and eaten raw. Occasionally, it is finely diced, breaded, deep fried and served with soy sauce. It is also sometimes pickled." It is a subsistence food for Alaskan Natives. Seal meat and seal fat which are high in omega-3 oils, are also staples of the Inuit diet.
Muktuk is the outer covering of the whale. It includes the white skin, approximately 1-2 inches thick, plus a thin pinkish layer immediately underneath. After taking blocks from the whale, leave 2 days hanging to dry. Cut into pieces 6 x 6 inches (15x15cm). Have water ready to boil. Cook until it tests tender when pierced with a fork. Keep in oil in a 45 gallon (206 litre) drum after it is cooled. Store in a cool place.
Oogruk (seal) Flippers - 5.00
Cut the flippers off from the oogruk. Put the flippers of the seal in fresh blubber. Let them stay there for about 2 weeks. Take the loose fur off the flipper. Then cut them in small pieces and eat the meat.
Seal Head
Skin the seal. Cut the head from the seal. Cut the head into small pieces.
Put in a pot of water, add salt. Boil plenty. When cooked eat the meat. Break the skull and eat the inside of it, too.
Seal Poke - 5.00
The inside of the seal together with the head and all, is cut and taken out through the head part of the sealskin. The skin is then turned, cleaned, and blown up for drying.
This is then used to put the meats, berries, leaves, or other foods for storing in the winter.
Smoked Boiled Salmon Heads & Tails - 5.00
Smoked King salmon heads and tails
Water
Take heads and tails off salmon and place into pot, bringing water just over the top of them, Boil about 15 minutes.
Cut the flippers off from the oogruk. Put the flippers of the seal in fresh blubber. Let them stay there for about 2 weeks. Take the loose fur off the flipper. Then cut them in small pieces and eat the meat.
Seal Head
Skin the seal. Cut the head from the seal. Cut the head into small pieces.
Put in a pot of water, add salt. Boil plenty. When cooked eat the meat. Break the skull and eat the inside of it, too.
Seal Poke - 5.00
The inside of the seal together with the head and all, is cut and taken out through the head part of the sealskin. The skin is then turned, cleaned, and blown up for drying.
This is then used to put the meats, berries, leaves, or other foods for storing in the winter.
Smoked Boiled Salmon Heads & Tails - 5.00
Smoked King salmon heads and tails
Water
Take heads and tails off salmon and place into pot, bringing water just over the top of them, Boil about 15 minutes.
Alaskan Bouillabase - 6.00
INGREDIENTS
2 Dungeness crabs
1 pound shrimp or prawns
1 pound each halibut or salmon, clams or other fish
1 large onion, sliced
1 bunch green onions, include some tops
2 cloves garlic, chopped
1/3 cup chopped fresh parsley
1 green pepper, diced, if desired
1 can tomato pureé
1 can tomato sauce
1 can chopped tomatoes
1 cup white wine, more if desired
1 cup water
1 bay leaf
1/4 teaspoon pepper
1 pinch each rosemary, thyme, fennel, saffron, celery seed
Sauté onion, pepper, and garlic in olive oil. Add parsley, all tomato sauces, and tomatoes, wine, water, and seasonings. Bring to a rapid boil, then reduce heat and simmer for 1 hour. Add all fish except clams, simmer 2 to 3 minutes. Add washed and scrubbed clams and simmer until the clams open. Discard any that do not open.
NOTES - Sourdough French bread and green salad are good accompaniments with this dish. Saffron is expensive, but great!
INGREDIENTS
2 Dungeness crabs
1 pound shrimp or prawns
1 pound each halibut or salmon, clams or other fish
1 large onion, sliced
1 bunch green onions, include some tops
2 cloves garlic, chopped
1/3 cup chopped fresh parsley
1 green pepper, diced, if desired
1 can tomato pureé
1 can tomato sauce
1 can chopped tomatoes
1 cup white wine, more if desired
1 cup water
1 bay leaf
1/4 teaspoon pepper
1 pinch each rosemary, thyme, fennel, saffron, celery seed
Sauté onion, pepper, and garlic in olive oil. Add parsley, all tomato sauces, and tomatoes, wine, water, and seasonings. Bring to a rapid boil, then reduce heat and simmer for 1 hour. Add all fish except clams, simmer 2 to 3 minutes. Add washed and scrubbed clams and simmer until the clams open. Discard any that do not open.
NOTES - Sourdough French bread and green salad are good accompaniments with this dish. Saffron is expensive, but great!
Firecracker Grilled Salmon - 9.00
INGREDIENTS
4 (4 to 6-ounces each) Alaska Salmon steaks or fillets, thawed if frozen
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions
1-1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon grated fresh ginger
1/2 teaspoon red chile flakes, or to taste
1/2 teaspoon sesame oil
1/8 teaspoon salt
Place salmon in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator for 4 to 6 hours.
Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.
Makes 4 servings
INGREDIENTS
4 (4 to 6-ounces each) Alaska Salmon steaks or fillets, thawed if frozen
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions
1-1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon grated fresh ginger
1/2 teaspoon red chile flakes, or to taste
1/2 teaspoon sesame oil
1/8 teaspoon salt
Place salmon in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator for 4 to 6 hours.
Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.
Makes 4 servings
Barbecued Alaskan Salmon with Zesty Sauce - 8.00
INGREDIENTS
1 whole (5 to 8 pounds) fresh or frozen Alaskan salmon, thawed if frozen
Salt and pepper, to taste
2 tablespoons butter, softened
1/2 medium onion, sliced
Several sprigs fresh parsley
Corn oil
INGREDIENTS
1 whole (5 to 8 pounds) fresh or frozen Alaskan salmon, thawed if frozen
Salt and pepper, to taste
2 tablespoons butter, softened
1/2 medium onion, sliced
Several sprigs fresh parsley
Corn oil
Beef Braised In Beer - 8.00
The dark beer gives the meat a rich flavor. It is thickened with bread. Serve this dish with a crusty French loaf and fried potatoes.
INGREDIENTS
1/4 cup canola oil
3 pounds round steak, cut into 1/2-inch cubes
Salt and freshly ground black pepper, to taste
1 large slice sourdough bread, crust trimmed
2 tablespoons grainy mustard
3 tablespoons unsalted butter
1 large onion, peeled and thinly sliced
2 tablespoons dark brown sugar
2 tablespoons red wine vinegar
2 cups dark beer
Preheat oven to 350 degrees.
In a large, oven-proof saucepan or flameproof casserole, heat the oil. Sear the meat on all sides over medium heat. Drain off any excess oil. Season the meat with salt and pepper. Set aside.
Spread the slice of bread with the mustard. In a medium sauté pan, melt the butter. Add the onion and sauté until golden, about 5 minutes. Add the brown sugar and continue to cook until the onion is caramelized. Add the red wine vinegar and continue to sauté until the vinegar is absorbed.
Place the bread slice into the casserole with the beef, sticking it down in the middle of the meat. Add the onion. Heat the beer in the sauté pan and then pour it over the beef. Cover and braise the beef on the center rack of the oven for 4 hours.
Serve the beef with the sauce as is, or purée the sauce until smooth.
Makes 6 servings
The dark beer gives the meat a rich flavor. It is thickened with bread. Serve this dish with a crusty French loaf and fried potatoes.
INGREDIENTS
1/4 cup canola oil
3 pounds round steak, cut into 1/2-inch cubes
Salt and freshly ground black pepper, to taste
1 large slice sourdough bread, crust trimmed
2 tablespoons grainy mustard
3 tablespoons unsalted butter
1 large onion, peeled and thinly sliced
2 tablespoons dark brown sugar
2 tablespoons red wine vinegar
2 cups dark beer
Preheat oven to 350 degrees.
In a large, oven-proof saucepan or flameproof casserole, heat the oil. Sear the meat on all sides over medium heat. Drain off any excess oil. Season the meat with salt and pepper. Set aside.
Spread the slice of bread with the mustard. In a medium sauté pan, melt the butter. Add the onion and sauté until golden, about 5 minutes. Add the brown sugar and continue to cook until the onion is caramelized. Add the red wine vinegar and continue to sauté until the vinegar is absorbed.
Place the bread slice into the casserole with the beef, sticking it down in the middle of the meat. Add the onion. Heat the beer in the sauté pan and then pour it over the beef. Cover and braise the beef on the center rack of the oven for 4 hours.
Serve the beef with the sauce as is, or purée the sauce until smooth.
Makes 6 servings
Blackened Alaska Salmon Po Boy Sandwich - 6.00
INGREDIENTS
4 Alaska salmon steaks or fillet, 4 to 6-ounces each, boneless and skinless
4 (6-inch) French rolls, lightly toasted, remove some of inside breading
1 cup shredded cabbage, mix of green and red, if possible
8 slices tomato
4 tablespoons low-fat mayonnaise
1/4 cup plus 1 to 2 teaspoons prepared Cajun spice
Oil
Salt and pepper, to taste
Heat a heavy skillet over high heat for 15 to 20 minutes.
Mix mayonnaise with 1 to 2 teaspoons Cajun spice. Taste, add salt, pepper, or more Cajun spice as necessary; set aside.
Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice, the more you add, the hotter it becomes.
Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of the fish and the heat of the pan.
Spread 1 tablespoon of the mayonnaise mixture onto each French roll. Top each with a blackened piece of salmon, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
Makes 4 servings
INGREDIENTS
4 Alaska salmon steaks or fillet, 4 to 6-ounces each, boneless and skinless
4 (6-inch) French rolls, lightly toasted, remove some of inside breading
1 cup shredded cabbage, mix of green and red, if possible
8 slices tomato
4 tablespoons low-fat mayonnaise
1/4 cup plus 1 to 2 teaspoons prepared Cajun spice
Oil
Salt and pepper, to taste
Heat a heavy skillet over high heat for 15 to 20 minutes.
Mix mayonnaise with 1 to 2 teaspoons Cajun spice. Taste, add salt, pepper, or more Cajun spice as necessary; set aside.
Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice, the more you add, the hotter it becomes.
Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of the fish and the heat of the pan.
Spread 1 tablespoon of the mayonnaise mixture onto each French roll. Top each with a blackened piece of salmon, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
Makes 4 servings
Caribou Swiss Steak - 9.00
Caribou is a wonderfully lean and flavorful, but not gamy, meat. The aromatic combined flavors of apples, onions, and long-simmered meats will make your home smell like heaven!... As with moose meat, if you cannot find caribou, substitute beef.
INGREDIENTS
2 pounds caribou round steaks, or beef round steaks
1/2 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 tablespoons bacon fat
1 cup chopped wild mushrooms
1 medium onion, sliced and separated into rings
1 large tart green apple, such as Granny Smith, peeled, cored, and chopped
1 clove garlic, peeled and minced
1/4 cup sherry
Pound the caribou or beef steaks thin. Combine the flour, salt, and pepper in a shallow dish. Dredge the meat in the flour mixture, shaking off any excess.
Heat the baon fat in a large, heavy skillet. Add the meat and brown on both sides. Drain off any excess fat. Add the mushrooms, onion, apple, garlic, and sherry. Cover and simmer over medium heat for 1-1/2 hours or until tender. If more liquid is needed, add some water or chicken stock.
Makes 4 servings
Caribou is a wonderfully lean and flavorful, but not gamy, meat. The aromatic combined flavors of apples, onions, and long-simmered meats will make your home smell like heaven!... As with moose meat, if you cannot find caribou, substitute beef.
INGREDIENTS
2 pounds caribou round steaks, or beef round steaks
1/2 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 tablespoons bacon fat
1 cup chopped wild mushrooms
1 medium onion, sliced and separated into rings
1 large tart green apple, such as Granny Smith, peeled, cored, and chopped
1 clove garlic, peeled and minced
1/4 cup sherry
Pound the caribou or beef steaks thin. Combine the flour, salt, and pepper in a shallow dish. Dredge the meat in the flour mixture, shaking off any excess.
Heat the baon fat in a large, heavy skillet. Add the meat and brown on both sides. Drain off any excess fat. Add the mushrooms, onion, apple, garlic, and sherry. Cover and simmer over medium heat for 1-1/2 hours or until tender. If more liquid is needed, add some water or chicken stock.
Makes 4 servings