​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 

​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. 

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 

The annual contest between football powerhouses is coming up, and every confident Super Bowl host needs to have a few tricks up his or her sleeve. These whiskey-based drumsticks are just the thing for hungry guests, and I guarantee, they'll lick their fingers. Double or triple the recipe depending upon who shows up at your house. 
Serve with ranch sauce, carrot and celery sticks, and your favorite cold beverage. 
Goooooo (insert your favorite team, here)
~TFC 

WHISKEY DRUMSTICKS (serves 4) *NOTE: This recipe requires time for marinating. Best started the day before.
Ingredients
8-10 chicken wings and/or drumsticks (this also works for full-size drumsticks - kids love 'em too)
3 Tbs Dijon mustard
1/2 cup whiskey
1/4 cup agave nectar 
1 Tbs Worcestershire sauce 
1 tsp paprika
1 tsp paprika
1 tsp (or to taste - careful there) cayenne pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil

STEPS 
Rinse chicken and pat dry, then place in bowl or zipper-type bag.
Place remaining ingredients in a blender and puree until well-mixed.
Pour the puree into the bowl or bag; if using a bowl, cover. If using a bag, seal tightly.
Refrigerate 4 hours or overnight to let that goodness soak into the chicken. 
Grill over an indirect heat (important - you don't want these beauties to burn). 
Ensure an internal temperature of 165F is reached, or the juices run clear when pierced with a knife. 
Serve with plenty of napkins. 





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Who brings baked beans to a holiday potluck? The Flying Chef does; because everybody always brings the same things, and he hates to do things the way everyone else does! These beans have a rich flavor, thanks to all the favorite ingredients: bacon, brown sugar, and whiskey. 
Serve in a big crock or deep baking dish, and with a large serving spoon. You'll be the hit of the party. 
Also, fun fact: The Irish/Gaelic cultures spell the word "whiskey,"  the Scots (aye!) spell it "whisky." Both are correct, depending upon family heritage and how many glasses you may have consumed. Cheers! 

WHISKEY AND MOLASSES BAKED BEANS 
The Flying Chef®
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 brown sugar
2 Tablespoons Dijon mustard
Salt and pepper to taste
1 can black beans
1 can white kidney beans
1 can red kidney beans

Procedure:
Cook bacon until crisp in a large skillet. 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 the tomatoes, paste, molasses, brown sugar, mustard, salt, pepper, and whiskey. Bring to a boil. Stir occasionally and 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 four. You may want to double for larger groups of hungry holiday guests. 
~TFC
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