 Recipes for smoked salmon are as varied as Alaskans themselves. Cold-smoked, or hot? Spicy bring, or sweet? Whatever your preference, smoked salmon is a signature of Last Frontier autumn weather. The Flying Chef's tried and true recipe is rather simple, and follows much of the traditional Alaska Native practices of drying salmon outdoors in the cold, dry, air. It is recommended that you brine salmon for at least 24 hours (and up to 48), then dry on a rack with a box fan providing dry, cool air, or even out in the back yard during a brisk autumn windstorm, just until the surface of the fish is "tacky" to the touch. While September weather has dropped below freezing at night, daytime temperatures are still well above that; so it's best to wait until our days are at a consistent 40F or lower, AND -- the bears currently wandering around are fat, happy, and asleep for the winter (usually mid-October). A cold smoke (around 90F for six hours or so in a simple plywood smoker) will impart flavor but result in a softer cure, as for salmon lox, perfect for breakfast on bagels or with crackers, capers, and perhaps a pickled onion or two as a happy hour treat. A hot smoke, The Flying Chef's choice, starts with your choice of wood (alder is a good one), and generally starts at about 120F for two hours, then at 140F for two hours. Then, depending on the thickness of the fish and space in the smoke locker, the final two hours should reach between 160F - 180fF, for a total of six hours. Want to get truly Alaskan? Dry the salmon strips on your porch after the first snow. For this method, The Flying Chef highly recommends king salmon, or at the very least, a solid sockeye. The oil content must be high for this method to insure a moist interior of the flesh. Be sure to use light salt brine and let nature take its course. Enjoy Alaska; the next season is upon us. ~ TFC About that brine....Here is The Flying Chef's go-to recipe. It's a secret. Or, it was. Be sure to refrigerate and cook all fish thoroughly before consumption. Ingredients: 8 cups soy sauce 4 pounds brown sugar 8 cups water 5 Tbs garlic powder 3 Tbs seasoning salt 1 Tbscayenne pepper Procedure: Mix all ingredients in a large, clean, non-reactive (as in, non-metal) bucket or Rubbermaid tub with lid. Refrigerate. Cut fish according to your desires and specifications. Put fish in marinade and place in refrigerator. Brine for a maximum period of two days. Stir daily. At the end of the brining time, rinse fish thoroughly, and dry or smoke.
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 Here in Alaska, we're at the prime of harvesting a bounty of garden produce, and that includes the many herbs that grow quickly in our Midnight Sun environment. For many, preparing and freezing or canning veggies and fruits is a big part of late summer, because opening a package or jar of such in the dead of winter is reminder of all that is delicious in the Last Frontier. This simple pesto recipe is perfect for freezing, especially if your basil crop got a little out of hand and you have more than you anticipated. Also, did you know pesto can be made with radish, kale, or parsley; and that walnuts can be substituted for expensive (and sometimes hard to find) pine nuts? Experiment, and enjoy this taste of midsummer all year. INGREDIENTS 2 cups fresh basil leaves 2 large garlic cloves 1/4 cup freshly grated Parmesan cheese 2 Tbs freshly grated Pecorino Romano cheese 1/4 cup pine nuts or walnuts 1/2 cup olive oil Salt & freshly ground pepper PROCEDURE: Combine the basil, garlic, cheeses and nuts in a food processor or blender. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand five minutes before serving. To freeze, place in airtight container or zip-type freezer bag. Makes about 1 cup. ~TFC  Did you catch TFC on KFQD today? There's a whole list of new recipes to try this summer, starting with that great German potato salad posted last week. Today it's a delicate plum sauce that compliments the hearty flesh of Alaska halibut. Check it out and grill something good for Independence Day. (Courtesy cooking website ratherbeswimmin' on December 29, 2007)
 A sweet and tart side dish that goes with just about any meat or fish, German potato salad is a Southern German favorite. Served warm, the salad can also be converted to a main dish by adding ham or sausage. Here, though, we just add a lot of bacon. Tip: Make sure you use a good-quality German mustard with a combination of distinctive yellow and brown seeds, and sometimes, horseradish for extra zing. INGREDIENTS 2 pounds Yukon gold potatoes ¾ cup chopped onion ½ pound bacon 1/3 cup rice vinegar ¼ cup sugar 1 Tbs German mustard 1 tsp minced chives for garnish PROCEDURE Place potatoes in a large pot and cover with water to extended 2 inches above your spuds. Bring to a boil over medium high heat and cook for aproxamtly 20 minutes or until the potatoes are easily pierced with a fork. Drain. Cool. Remove the skin with a dishtowel and your thumb (it is pretty easy once you get the hang of it). You can also, of course, just leave the skin on. Chop potatoes in desired-size cubes for the texture of your choice. Slice bacon in small strips. Over a medium high heat, fry until crisp. Remove from heat and place on sheet pan with paper towels to remove excess grease, reserving about ¼ of the grease in the pan for the rest of the process. Once the bacon cools, crumble in little pieces. Chop onion in fine chunks, add to reserved bacon fat, and sauté until translucent. This should take about 4 minutes. In the same pan and at the same heat, whisk in vinegar, sugar, and mustard. Salt to taste. You want this mixture to brown and thicken, just a bit, so keep an eye on the process. Add potatoes and half of the crumbled bacon. Toss and throughly coat the potatoes. Sprinkle with the remaining bacon, and garnish with chives for color. Enjoy! ~TFC  A summer side dish staple. baked beans are as popular at cookouts and camping trips as the burgers, steaks, or grilled chicken they accompany. Sweet and smoky, and sometimes spicy, baked beans get their flavor from a rich tomato-based sauce filled with spices, sugars, and (here's the best part) - bacon, and often, whiskey. What's fun about baked beans is the endless ways people have of jazzing up the basic recipe. From mustard to molasses, onions to peppers, baked beans don't ever have to be made the same way twice. That said, you'll probably want to make this particular recipe over and over again, because it's that good. A note about the whiskey: Any type will do, really, but for a deeper, richer flavor, you might try bourbon. Experiment and see which you like best. Cheers. INGREDIENTS 4 strips bacon 1 large onion, chopped 1 green pepper, chopped 2 cans Rotel brand diced tomatoes with chilies ½ cup molasses 1 small can tomato paste ½ cup whiskey ¼ cup brown sugar 2 Tbs Dijon mustard Salt and pepper to taste 1 can black beans 1 can white kidney beans 1 can red kidney beans PROCEDURE Cook bacon in a large skillet until crisp. Set aside, cool and crumble. Pour off all but 2 tablespoons of the fat. Add onion and green pepper to skillet and sauté for about 8 minutes until soft and translucent. Stir in tomatoes, tomato paste, molasses, brown sugar, mustard, salt, pepper, and whiskey. Bring to a boil. Stir occasionally, then simmer for about 3 minutes. Add beans and crumbled bacon, mix. Pour into a shallow baking dish and cook at 350 degrees in the oven for 45 minutes. Serves 4 as a side. Feel free to double or triple as needed. ~TFC  If there's anything Alaskans know, it's not to let weather interfere with good food. Especially when it comes to grilled or smoked meats. Who says you can't fire up the grill or, in this case, the smoker, when it's -20 F outside? This guy. This smoked chicken recipe takes some time (a three-step process, actually), so plan it for a day when you have little to do (like, say, a pandemic lockdown). An important thing to remember with smoking any meats or fish is to appreciate the process; low heat and slow smoking to bring out the flavor of the meat, and the wood used for the actual smoke. Look for hickory, apple, oak, or cherry for a milder flavor, mesquite for a power smoke. Keep the wood burning and the temperature consistent, and you'll end up with the base to a wonderful meal. I'll be talking up this recipe, along with a few sides, in my next appearance on Anchorage's KFQD radio later this week. Stay tuned, because you'll want to know what I usually pair with this fabulous smoked chicken. Shall we? First, the brine The idea behind brining is to bring out a meat's juicy flavor. Tried and true, the extra step of brining before cooking will take a smoking game to the next level. If you do not have a brinier there are several models on the market; “The Brinier” by Turkey Tom Products is my choice, but if you have a 5-gallon, food grade plastic bucket with a lid, that will work too. For that matter, so will a large zip-type bag, but in any case, be sure the meat you are brining remains submerged and it is kept at temperature below 40 F. As far as brine mix, there are several brands producing a good formula, including Turkey Tom, but mixes are also available at local grocery or outdoor stores. If you are new to smoking meats, I suggest using packaged brine until you get the swing of things. If you want to make your own brine, start with the basic and then add new spices as you gain skills. The recipe below is one that I have used with great success on chicken. When not using a whole bird, I prefer to use chicken thighs for smoking. Fairly inexpensive and full of fat, this cut is very forgiving when it comes to smoking. Ingredients 4-5 pounds chicken thighs (bone in preferred) 5 quarts water ½ cup canning salt or salt with no iodine contained in the package ¼ cup brown sugar 3 Tbs garlic powder 3 Tbs onion powder 2 Tbs ground black pepper 2 cups cranberry juice 2 cups orange juice Procedure In a large pot bring water to a boil. Add salt, brown sugar, garlic powder, onion powder, and black pepper. Stir well. Boil for about 10 minutes and cool to a temperature of less than 40F <---- KEY. It must cool. Once brine is cool, add to the brining device (bucket, bag, or actual brining device), then add cranberry and orange juices. Remove skin from chicken and place in brine. Cover and refrigerate for about 2 hours. Use a thermometer to ensure the temperature of brine and chicken stays at or below 40 F. This is critical, as bacteria can grow on chicken very quickly and make you sick, then you can't enjoy your masterpiece. So, be safe. Now, about that rub. Ingredients 2 tsp dried parsley 2 Tbs onion powder 1 tsp garlic powder 1 tsp black pepper 1 Tbs paprika 1 Tbs white sugar ½ tsp cayenne pepper, or to taste. Less is better in this case ½ cup vegetable oil, to brush on chicken so that is will hold the rub. Procedure Mix all ingredients, except the oil, in a bowl. Remove chicken from brine and pat dry. Discard brine, do not re-use. With a brush or paper towel, coat chicken in oil. Dust chicken with dry rub. Set on smoking racks. The smoking process Heat smoker to 230F (your smoker has a temperature gauge, follow it) Wood used is a personal preference. For this recipe I used mesquite. I prefer a Bradley Smoker, but use what you have. Smoke the chicken at 230 F for three hours, with smoke running the entire time and the vent at the top cracked about ¼ inch. Venting is just a function of regulation, (remember, it was 20 below zero outside so I did not want too much heat to escape). After 3 hours check the temperature of your chicken thigh meat; it should read 175F to be safe. <----There's that thermometer thing again. Remove from racks, plate, and serve with sides. Enjoy. *NOTE* If you are smoking meats in bear country (pretty much everywhere in Alaska), please be nearby to ward off any bruins that might come running when they smell this deliciousness. They can get their own dinner. ~TFC  If last weekend's summery weather didn't convince you to fire up the grill and take advantage of fresh Alaska halibut, maybe this delicious grilled 'but recipe will. Halibut season has begun, and there's nothing better than a slab of this firm, mild fish on the barbeque. The salsa, made to add a sweet-spicy flavor that compliments the fish, is easy and is also tasty on snapper, cod, or rockfish. Serve this one up with a margarita, and maybe the guacamole recipe I posted last week. Make sure you have extra chips. INGREDIENTS Halibut filet at least one inch thick, sliced into desired portions. 2 mangos, peeled and chopped ¼ cup crushed pineapple (fresh or canned. If going fresh, whirl in a blender for a bit) ½ cup chopped bell or sweet pepper 3 Tbs chopped shallots or red onion 1 jalapeño, seeded and finely sliced ½ Tbs chopped basil or cilantro 1 clove garlic, minced 2 Tbs FRESH lime juice Salt to taste PROCEDURE First a few thoughts: I left several options open for ingredients, depending on your taste or whatever you have on hand in the cupboard or refrigerator. These are by no means rules, so feel free to make it your own. Combine mango, pineapple, peppers, shallots/onion, jalepeno, garlic, and lime juice in non-reactive bowl. Reserve the cilantro for garnish. Grill the halibut over medium heat until the fat turns white (about 4-5 minutes). Time will vary with thickness. I like to make a foil boat and add a little butter to protect against burning. Don’t overcook halibut; it can go from tender to leather in the blink of an eye. When done, remove halibut from grill and get ready to plate. In the photo above I used jicama strips to add a crunchy texture. Coconut rice would work great too. ~ TFC  Think you know guac? You don't know nothin', at least not where guacamole infused with the spirit-ual flavors of Alaska's own VooDoo Jams is concerned. Handcrafted in small batches, this small company's jams, marmalades, and finishing sauces are too good to pass up, so I went bold and whipped up a batch of The Flying Chef's guacamole, spooning in a few tablespoons of mango-vodka-peppery goodness known as "You Juicy Devil." Go ahead, take a twist on a favorite summertime snack -- it'll change the way you think about avocados, and guac, forever. INGREDIENTS 3 to 4 ripe avocados, depending on size 3/4 cup grape tomatoes, sliced diagonally into quarters 1/3 cup diced red onion or shallot 1/2 cup chopped cilantro Juice of 1/2 lime (FRESH lime juice, please. This is a masterpiece we're working on.) 1 jalapeño, thinly sliced, seeds in for hotter flavor, or remove for a milder punch 2 heaping TBS of "You Juicy Devil: Ghost pepper, vodka, and mango jam" 2 cloves garlic, finely minced Salt and pepper to taste PROCEDURE In a bowl, mash the avocado with a fork, making sure to leave a few tasty chunks. Add lime juice, tomatoes, onion, jalapeño, cilantro, garlic, VooDoo Jam, salt and pepper. Mix to desired texture. Make sure not to overmix, otherwise guacamole will become mushy. Reserve some cilantro and jalapeños for garnish. Serve with chips or sliced red bell pepper as "scoops." P.S. Do check out the VooDoo Jams website for the complete list of products, you won't be sorry. ~TFC  The cut of beef known as "tri-tip" is a griller's dream. This thick, triangular hunk cut off the sirloin section of a beef actually originated in the Santa Maria Valley of California's wine country. In fact, yours truly learned how to prepare this beautiful cut of meat right there in Santa Maria. Typically, a tri-tip weighs between two and three pounds, making it perfect for the average family, or a single or couple wanting leftovers. As our weather changes to reflect spring and summer, it's time to fire up the grill and spend some time outdoors, and this tri-tip recipe is perfect for some at-home dining. So let's do it. INGREDIENTS 2-to 3-pound tri-tip roast Your favorite barbeque rub PROCEDURE Remove roast from refrigerator and coat with rub. Cover and let sit at room temperature for about an hour. To grill: (I used a gas grill in this example so the heat will be medium high with the lid open.) Sear the roast on both sides, about 3 to 4 minutes per side. Grill for 8 minutes, then turn and grill for another 8 minutes. Repeat this until the internal temperature reads approximately 120 degrees F for rare and 130 F for medium. Remove from heat and let rest for 20 minutes. This is very important! Note: the internal temperature will rise by about 5 degrees when resting. Plan accordingly. Slice across the grain and serve.  One of the most popular comfort foods is now available in a cup. That's right, a cup. Perfect for a snack or even a full meal, this microwaveable "pizza in a mug" is easy to make and takes only a few minutes. Continuing the Pandemic Pantry series with KFQD radio in Anchorage, this recipe is also great for using up the last bits of vegetables, meats, cheeses, or spaghetti sauce in the refrigerator. Have kids? Let them make their own individual pizzas and teach them the power of the "nuker." *Tips: No spaghetti sauce? Tomato sauce works, too, but you may want to add a few more spices to jazz it up. Pre-mixed pizza crusts are perfect for this recipe, especially if you are out of all-purpose flour.* Ingredients 1 microwavable coffee mug 4 Tbs all-purpose flour 1/8 Tbs baking powder 1/16 Tbs baking soda Pinch of salt 3 Tbs milk 1 Tbs olive oil 1-2 Tbs jarred or homemade spaghetti sauce 2 + Tbs parmesan or mozzarella cheese Fresh peppers for topping Sliced olives for topping A dash of died oregano A pinch of red pepper flakes Procedure: Add the flour, baking powder, baking soda, and salt in microwaveable mug. Mix dry ingredients together. Add milk and oil. Mix until well combined. Add spaghetti sauce, and trowel over the top to form a complete layer. Sprinkle cheeses on top. Top with peppers and olives or whatever else you desire on top. Sprinkle with oregano. Microwave for 1-1.5 minutes (based on the wattage of an average1200-watt microwave). NOTE: Not sure of your oven's wattage? Look inside at the data plate. If it not listed the take a microwave safe vessel and fill it with one cup of water. Turn on your microwave: If the water boils at 1.5 minutes than you have a 1200-watt microwave. 2 ½ minutes to boil ? 800 watts, hence a 1 ½ minute cook time for the cup o pizza ~TFC  |
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