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Jalapeño Turkey Club Panini
All I can say today is yippee! Well, I guess there are two things I can say: Yippee, I am off tomorrow and here’s a recipe for a fantastic panini:
Jalapeño Turkey Club Panini
2 pieces whole wheat bread
1 ½ slices Swiss cheese
8 slices shaved turkey
1 T chopped tomato
1 slice bacon or turkey bacon, cooked and chopped
5 slices pickled jalapeño peppers
2 sprays olive oil cooking spray
Assemble as a sandwich, with the cheese forming the first layer on each slice of bread. Spray the outward-facing sides of both pieces of bread with the olive oil spray and either cook in a panini maker or sear on both sides in a frying pan. Mmm! Mmm! Good!
By the way, I hope everyone had an absolute fantastic Christmas and New Year! My family celebrated our son’s first Christmas in Washington this year and it was awesome! Not only did we get away from Alaska and enjoy some “warmer weather” but we had some great food and family fun.
Roast Chicken with Rosemary & Lemon
Roast Chicken with Rosemary and Lemon
Here is the “fancy” presentation of a simple little roast chicken with rosemary.
Serves: 4-6
Ingredients
1 whole chicken (fryer) wing tips cut
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon Montreal Seasoning or coarse salt and black pepper
1/2 cup dry white wine or chicken broth
Directions
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish.
Coat the chicken with all ingredients, rub under the skin and in the cavity.
Place the whole chicken in the oven.
Roast 60-70 minutes or until the juices run clear.
Add wine and lemon juice to the dish and combine with pan juices.
Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven.
Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Herb Crusted Halibut
Herb and Flower-Crusted Alaska Halibut
I chose to make this without the flowers because I did not have them readily available but this is the recipe and a photo of the halibut in its entirety. I hope you enjoy!
The herbs and blossoms coating this fish not only look spectacular, but also add a summery flavor to the light broth and peas beneath it. At Flea St. Cafe‚ we serve this over buttermilk-mashed potatoes, which is heavenly.
1/2 cup chopped fresh Italian parsley
1/4 cup chopped organically grown edible flower petals, such as calendula,
nasturtiums, roses, onion, or chive blossoms
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
11/2 pounds wild Alaska halibut fillet, cut into 4 pieces
2 tablespoons olive oil
1 cup chicken, vegetable, or fish broth
1/4 teaspoon saffron threads
2 garlic cloves, minced
1 pound fresh peas, shelled, or 1 cup frozen peas, thawed
In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper.
Place the halibut in the flower and herb mixture, pressing the fish to thoroughly coat both sides. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the halibut and cook for 4 minutes on one side. Turn over the halibut and pour in the broth. Add the saffron and garlic. Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas.
Remove the pan from the heat. Place 1 fish fillet in each of 4 shallow soup bowls. Divide the broth and peas evenly among the bowls.
Makes 4 servings
Variation
Substitute salmon or any mild, firm fish fillet for the halibut. Whenever possible, try to buy line-caught, wild fish.
Adapted from Simply Organic, by Jesse Ziff Cool, Chronicle Books (2008).
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Welcome to AlaskanChef.com, please enjoy the wealth of information here. We hope to see you in “The Last Frontier” someday!
Posted in Alaskan Pics, miscellaneous
Tagged alaska, dutch harbor, makushin volcano, unalaska
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Global GF-33 8-1/4-Inch Heavyweight Chef’s Knife
The two most innovative features of Global knives are their edge and the way they are balanced. The most important feature of any knife is its edge, and the Global edge is truly its signature. The majority of the Global knives are sharpened or ground on both sides of the blade like western style knives. However, their edges are ground straight to a point rather than beveled resulting in a dramatically sharper knife which stays sharper longer. The edge is so large and prominent that it is easily seen with the naked eye and extends a quarter inch or more up from the tip of the knife. To balance their knives, Global uses a hollow handle which is then filled with just the right amount of sand to create the correct balance. Global uses this method rather than using a full tang and a bolster to balance their knives for two reasons. First, it is a far more precise than using a tang and a bolster. Second, Asian knives typically do not have bolsters, since they only serve as a hindrance to cutting and sharpening.
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