The Flying Chef Journal

Quick-Fire Pickled Red Onions and Jalapenos

5/10/2019

During this season of grilling, pickled things often find themselves to the table. Pickling is a process that uses a brine -- vinegar, water, and salt -- thus extending the lifespan of all kinds of foods, but particularly vegetables.
All kinds of fresh veggies can be pickled, with a variety of flavors produced ranging from sweet to hot to spicy.
These quick-fire red onions and jalapeno peppers offer a bit of all three: the peppers obviously send the heat, but the onions and vinegar give a spicy tone and rich texture while a tablespoon of sugar tempers the burn.
These pickles are easy to make, and can be eaten right away, making them a perfect compliment to deckside grillouts or potlucks featuring hearty main dishes.

Ingredients
1 red onion
2 jalapeños
1-cup water
½ cup cider vinegar
1 Tbs sugar
2 Tbs salt

Procedure
In a saucepan over medium heat, combine the water, vinegar, sugar and salt.
Bring to a boil and them reduce to a simmer until all solids are dissolved.
Slice the onion in half, and in half again. Thinly slice once more. Wearing gloves if sensitive to peppers, slice the jalapeños into rounds and remove seeds until your preferred level of heat is achieved. Seeds equal hot!
Place onion and pepper in a sterilized mason gar and pour liquid on top.
Let sit for one hour, uncovered, then secure the jar lid and place in refrigerator.
Eat right away or leave in fridge for a week.
~TFC

Campsite Tomato Soup and Grilled Cheese

4/22/2019

Southcentral Alaska has seen a return to winter these past few days, and that has The Flying Chef thinking of comfort food that is also easy to make when one returns from shoveling the driveway for the fifth time. This pair of stellar takes on a family classic is perfect, and, once the snow melts and spring returns, is a great addition to any camp dining menu. The sky's the limit when it comes to camp cooking!

Classic Grilled Cheese
Ingredients
Your favorite bread (slightly stale works well, especially over a camp stove)
Butter
American cheese slices (Yes, the processed stuff - it melts soooooo well)
Provolone cheese slices
Swiss cheese slices
Smoked turkey
Sliced onions
Mayo, mustard, Thousand Island dressing, Russian dressing, or whatever your favorite sauce may be

Procedure:
Place a skillet over medium heat. If using a camp stove, let the pan heat up for a minute or so. Spread butter on one side of two bread slices for each sandwich. Melt butter in the pan (watch so it doesn't burn, and adjust heat accordingly), and place bread butter side up in the pan. When the first side has turned a golden brown, flip the bread and “toast” the buttered side.
Grab some cheese and place on bread. At this point add your favorite sauce if you like, or just leave it alone. Cook in pan until cheese is melted.
Want to go big? When its time to put on the cheese, add some tasty flavors like provolone or Swiss cheeses, sliced onions, or sliced smoked turkey and a dab of Russian dressing.
Serve hot and tasty with tomato soup (recipe below).

Campsite Tomato Soup
Ingredients:
1 large container tomato soup (try a can of the longtime favorite, Campbell's, or go crazy with some gourmet soups at the store.
1 Tbs butter
1 Tbs olive oil
1 onion, chopped
1 clove garlic, chopped
½ cup sun-dried tomatoes, coarsely chopped
2 sprigs thyme
¼ cup heavy cream (OK, OK, half-and-half works, too)
Salt and pepper to taste

Procedure:
The recipe will require a small amount of prep before you take it afield, so allow some time to chop and store ingredients in covered containers or plastic zip-type bags if camping.
In a saucepan over medium heat, add butter, olive oil, onion, garlic, and sun-dried tomatoes. Add thyme and sauté until onions just start to turn translucent. Add a dash of salt and pepper, and heat for three to five minutes.
Let sauté cool, and while cooling, place thyme leaves in a blender, and give the button a push or two. Place saute' mixture and thyme in a container and store in a cool place until you set up camp.
When you reach the field, mix up tomato soup as per the instructions on (dare I say it?),
“The Can”.
Serve potentially-picky kids their soup, and when they have had their fill, then whip out the stored container of saute' goodness and add it to the pot. Add the heavy cream or half-and-half and stir over a low to medium heat, just until warmed all the way through.
Serve it up and enjoy. The kids are happy and so are you. Mission accomplished.
~TFC

The Flying Chef's Steakhouse Dressing

4/7/2019

It's been a busy week, one that's about to get busier. Are your work days crazy? Here's a quick salad dressing to make ahead and keep in the refrigerator for times when you need a little savory flavor for your lunch or dinner. This dressing goes well with a crunchy iceberg or romaine lettuce, red onion, olive, tomato, cucumber, and feta cheese combination (as in image, above).
Ingredients
3 Tbs water
2 Tbs applesauce (smooth, not chunky)
1 Tbs apple cider vinegar
1 Tbs seasoning salt (try some of these for a lower-sodium content)
2 tsp Worcestershire sauce
1 tsp sugar
½ tsp celery salt
½ tsp paprika
½ tsp garlic powder
½ tsp cooking sherry
½ cup vegetable oil (read why vegetable oils can be good for you)
Procedure
Dump everything but the oil in to a blender and run on a high setting for about 30 seconds. Remove the small opening on top of the blender and pour in the oil slowly. Blend for an additional 30 seconds. Pour the dressing in to a container and refrigerate for a minimum of 4 hours. Shake well, Toss Enjoy! This recipe will cover a salad for 4 to 6 persons.
~TFC

Asian Sparkle Salad - Fresh thinking beyond the usual

3/27/2019

In Australia lives a man who is larger than life to me; my hero, Neil Perry.
Chef Perry is bold and innovative. He thinks so far outside the box I am not even sure he knows what cardboard is. Perry's fresh approach to cooking shuns classical “rules” and uses the best ingredients from every region to create new and exciting dishes.
Try this salad recipe, right from Chef Perry's playbook. I think you will agree that a new standard has been set.

Ingredients
2 English cucumbers (the long, skinny ones)
10 cherry tomatoes
1 can (8 oz) pineapple chunks, drained
1 can (6-8 oz) lychee, drained (Lychee is a sweet, white fruit packaged inside a tough outer skin. It's often used in drinks and, like this recipe, in salads.) Find it in the international section of your local store.
½ shallot
Fresh cilantro to taste
Fresh mint, small handful
2 green onions

Procedure
- Rinse vegetables
- Set out a large, non-reactive salad bowl (plastic, glass, or wood. No metal!). As you prepare ingredients they will go straight in to the bowl.
- Chop pineapple chunks in half
- Chop drained lychee in half
- Slice cucumbers length wise and then again in half. Slice in to bite-size pieces.
- Slice tomatoes in half
- Slice shallot in half, then thinly slice
- Roll cilantro on a cutting board and dice (about a tablespoon) of leaves
- Roll mint and dice the entire handful
- Trim the root off green onion and slice into one-inch pieces, then slice in half again. Then slice the onion on a bias (hold knife at a 45-degree angle, and slice into thin diagonal ribbons).
- Put all items in to bowl, set aside, and make dressing (below)

Dressing:
1 clove garlic
3 green chilies
Sea salt
Brown sugar to taste
Juice of 2 limes
Fish sauce

Procedure:
- Turn a knife sideways and smash garlic on a cutting board. Mince the garlic and add to bowl.
- Roughly chop green chilies, add a pinch of salt and lime juice.
- Add a small dash of fish sauce and mix. Add a small amount of brown sugar to taste and toss with the salad.
- Refrigerate until time to eat. Chef Perry would be proud.

~TFC

Emperor's Halibut - Just in time for spring!

3/21/2019

Signs of spring are everywhere in Alaska. This season, known as 'breakup' by many of us, means melting snow, longer days, and for some folks, fishing. The annual halibut and sablefish (black cod) season opened last week, and right now is a great time to take advantage of fresh fish recipes, like this favorite -- Emperor's Halibut.
Since Alaska produces more than 80% of the world's halibut, it's only natural that Alaskans love to cook it, but if you're new to the halibut, look for a firm, slightly-translucent flesh that doesn't smell "fishy." The meat is very dense, so a serving size is about the size of an adult's palm.
This recipe infuses cultures of the Far East and West, with spices and herbs that keep the fresh fish flavor but also add a hint of Asia.

Ingredients
Serves 4 hungry adults
2 lbs fresh halibut filets
¼ cup Shaoshing (rice cooking wine)
2 Tbs brown sugar
3 to 4 Tbs black beans. The paste will do as well.
½ cup soy sauce
A small pinch of fresh ground ginger
4 green onions
Pepper to taste

Procedure
- In a non- reactive bowl (remember, glass or plastic - no metal!) mix wine, black beans, soy, and ginger.
- Add brown sugar to taste. The sugar will take the mixture from a tart, salty blend to a well-rounded flavor. Use less sugar if you want distinctive Asian flavor, or more to mellow the taste.
- Slice onions into three-inch pieces, then slice lengthwise, and slice again. This will produce some nice green ribbons for garnish. If you want to get fancy, when slicing lengthwise offset the knife about 30 degrees.; it will produce an elegant tapered look (just like the pros).
- Slice halibut in to serving-size sections, and place fish in a steamer and drizzle with the sauce. Don’t be stingy with sauce; just be sure and save a bit for serving. Toss onions onto the fish.
- Cook fish in a bamboo steamer with a lid over a medium heat. It will be done when the fish flakes easily with a fork.
- Place a dash of wine in your steaming water for that extra touch.
Note: If you do not have a bamboo steamer try a vegetable steamer and a pan of water for steam. At camp I even made this using a colander.
Enjoy!
~ TFC
The Flying Chef®

Taipei Chicken - Lean and healthy

3/12/2019

Looking for a fast, healthy dinner option on a busy night? This Taipei chicken recipe is just the thing. You have the choice of either using chicken thighs or breast -- thighs offer a more moist piece of chicken because this area is typically covered with skin at the grocery store -- but use whatever is your preference. Same with basil. Thai basil is a bit richer in flavor, but any fresh piece of basil is good basil, in my opinion. Serve this dish over rice or rice noodles and enjoy!

Ingredients
2 pounds boneless chicken, cut into bite-sized pieces (breast, thighs)
12 cloves garlic, peeled
3 Tbs sesame oil
12 small pieces ginger root
4 green onions, cut into 1-inch pieces (green tops and white ends)
1 tsp red pepper flakes
1 Tbs brown sugar
1/2 cup rice wine
1/2 cup soy sauce
2 cups fresh Thai or regular basil leaves, washed, stemmed, and roughly chopped

Procedure
- Over high heat, fire up a wok or large pan, and allow pan to fully heat up.
- Once hot, add 2 Tbs of the sesame oil. When oil starts to shimmer, add ginger, garlic, green onion, and pepper flakes, cooking until the smells meld together and cause you to get really, really hungry (about 2 minutes).
- Leave these ingredients in the pan, but move to the side of the pan, then add remaining sesame oil and the chicken. Cook the chicken, stirring occasionally, until the chicken is browned (even a bit crispy). This can take between 5-8 minutes.
- Add brown sugar, rice wine, and soy sauce.
- Stir all ingredients together, bringing to a boil. Reduce heat to simmer and allow the sauce to reduce (it may take between 10-15 minutes).
- Once sauce is thickened, turn off heat and stir in basil leaves.
- Want crunch? Add chopped peanuts!
- Serve over hot rice or rice noodles.

~TFC

Southern Buttermilk Pie - A family tradition

2/23/2019

What is buttermilk pie? You may have heard it called 'chess pie' by older generations (but a true chess pie recipe uses cornmeal - this one doesn't). It's a custard-y pie, originally from the United Kingdom, and now a staple on many dessert tables in the South. A very basic recipe consisting of a filling made with sugar, butter, eggs, buttermilk and wheat flour, buttermilk pie is smooth, creamy, and just right after a heavy main dish meal. This recipe came from JustAPinch.com, and is one of my favorites.

Ingredients:
1/2 cup buttermilk
1 3/4 cup sugar
2 large eggs
3 Tbs flour
pinch of salt
1 stick butter, melted
1 tsp vanilla
1 tsp nutmeg

Procedure
- Preheat oven to 400F.
- Mix all ingredients together and pour into a nine-inch, unbaked pie shell.* Sprinkle the top lightly with nutmeg.
- Bake 15 minutes.
- Reduce oven to 350F and bake for 45 minutes.
- Cool on a rack to allow filling to set.

* Not a fan of your homemade pie crust, or are short on time? Here's a link to an interesting review of 10 different store-bought pie crust brands. Take your pick.
Enjoy.
~ TFC

Miso and Sake Alaska King Salmon

2/13/2019

These longer days mean summer is not so far away, and that also means fishing season will soon be upon us.
Alaska's king salmon are considered the "best of the best" when it comes to a high oil content, firm flesh, and a beautiful color. That same oil content also makes it perfect for grilling, and that's why I love this miso and sake version. Simple, succulent, and perfect for Valentine's Day (guys, that's today).

Ingredients
1/3 cup white miso (fermented bean paste)
1/3 cup mirin (Japanese sweet rice wine)
1/3 cup sake
1/4 cup brown sugar, packed
3 Tbs soy sauce
2 Tbs chopped green onion (for garnish)
4 nice chunks of king salmon, about four ounces each

Procedure
In a nonreactive bowl (glass or plastic), mix the first five ingredients.
Pour mixture into a large zipper bag, and add fish pieces.
Knead the bag gently to coat salmon evenly, and place the bag into the refrigerator for at least three hours (and up to six hours).
Fire up the grill to medium heat. Grill your fish for three to four minutes per side, or until salmon flakes easily with a fork. Do not overcook!
Plate and top with chopped green onions.
Delicious!
~ TFC

Ragu Bolognese - Slow Italian goodness

2/4/2019

Have a case of the Mondays? Here's a delicious recipe sure to cheer up everyone in the house. Ragu Bolognese is a rich, red sauce that originated in, of course, Bologna, Italy. It's a meat-based sauce that packs a punch because it also takes some time to prepare, allowing ingredients like white wine, pancetta (pork belly), half-and-half, and a few vegetables to blend flavors and create a thick, creamy sauce. Serve it over your favorite pasta accompanied by a green salad and crusty bread.

Ragu Bolognese (serves 4)
Ingredients
3 Tbs butter
4 Tbs olive oil
1 clove garlic, sliced
1 carrot, peeled and diced
1 onion, diced
1 stalk celery, diced
1 cup dry white wine
1/2 can tomato paste (8 oz)
1 cup half-and-half
1/4 lb pancetta (or bacon if you must), ground**
1 lb ground veal (find it at Butcher Block 9 in Anchorage)
1 lb ground pork (same place)
Salt and pepper to taste
Parmesan cheese to top the dish

Heat butter and olive oil in 8-quart saucepan over medium heat. Add onion, garlic, and celery, and saute' until translucent. Add pork, veal, and pancetta or bacon, and turn heat to high. Heat until meat is browned, stirring only so that the meat is broken up.
Add the half-and-half, tomato paste, and wine. Simmer 1 to 1 1/2 hours, stirring occasionally.
Season with salt and pepper, then remove from heat.
Serve over your favorite pasta, and sprinkle with parmesan cheese.
~TFC

** How do you grind bacon or pancetta? You ask your butcher, or give it a few pulses in a food processor. Dice the pancetta or bacon, put on a cookie sheet and freeze for about 30 minutes until firm. Place in the food processor and grind.

Pineapple Skewers - Grilling the tropics in the middle of winter

1/26/2019

It's January (almost February) in Alaska, and while the days are definitely longer, it's still a dark, cold time of year. So much so that Alaskans often take this time to fly somewhere tropical, lounging in warm sunshine, sipping drinks with little umbrellas in them, and tasting fresh, fruity flavors.
These little skewers are easy, fast, and taste really good with grilled meats like pork and chicken. Serve them up when you need a little bit of "island time" in your life. ~TFC

Grilled Pineapple Skewers (serves 4)
Ingredients and procedure:
- Fresh pineapple, cut into 3-inch inch planks (or cube pineapple, just make sure it is large enough to withstand a skewer and the grill)
- 1 1/2 cups simple syrup *
- Soak wooden skewers in a bowl of water to keep them from burning, or use metal skewers
- Place pineapple into large, zip-type bag and pour simple syrup all over it, allowing pieces to be covered. Let sit for a few minutes.
- Preheat grill, and be sure to oil or spray the grill rack to prevent sticking
- Place pineapple on skewers, then on grill, for 2-4 minutes (depending on sizes of pineapple), turning to make sure pineapple doesn't overcook, but so that the natural sugars can become caramelized
- Serve immediately while still warm
- Variations include adding a bit of heat with pepper sauce, or some spice with cinnamon. Make it your own.

*Simple syrup is just like it sounds; simple, but a great way to infuse sugar into a recipe, especially drinks or marinades. Pour equal parts water and sugar in a saucepan, and stir slowly over medium heat. Sugar dissolves into water, so one cup of sugar and one cup of water will make about 1 1/2 cups of syrup. Store extra in the refrigerator.
~TFC