Category Archives: Recipes

Mexican Moose Stuffed Peppers

This recipe is really delicious and I recently added it to my Alaskan Foodie blog. I love stuffed bell peppers and I have tried so many variations, but this one is my favorite! Take a peek and see just how good moose meat can be!

Mexican Moose Stuffed Peppers.

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Salmon-Mushroom Quiche

A quiche, or ‘salmon pie’, is often brought to potlucks (potlatches) in Alaska. We often have ‘feeds’ to celebrate birthdays, holidays, or to commemorate anniversaries. My husband’s auntie Mary used to bring the most delicious Salmon Pie to every feed. This is not the recipe for it, she wouldn’t give it out, but this is the closest I could come to it.

Salmon-Mushroom Quiche

1 10-inch baked pie crust

Filling

1 Tbsp. butter
1 cup thinly sliced mushrooms
1/2 cup thinly sliced onion
1 Tbsp. flour
2 cups cooked salmon, flaked
1/2 cup cream cheese (or other creamy, fresh cheese)
2 Tbsp. finely chopped chives

Custard

2 cups half-n-half (or evap. milk)
4 large eggs
1/2 tsp. salt
pinch cayenne1/2 cup shredded Parmesan cheese

Instructions

1. Preheat oven to 325°F.
2. Heat butter in a small pan over medium heat. When is gone, add mushrooms and onions. Stir and cook till wilted. Stir in flour and combine well. Remove from heat.
3. Distribute salmon evenly in pie shell. Dot with fresh cheese and add the mushrooms and onions mixture, as well as the chives.
4. In a large bowl, whisk together the milk and eggs. Add salt and cayenne and pour over filling and sprinkle with Parmesan cheese.
5. Bake for 40 minutes or until quiche is golden on top and slightly puffed. REmove from ove, cool 15 minutes, then slice.

Serves 6

 

Alaska Nuggets

Delicious as a main dish or party tidbit!

Alaska Nuggets

1-1/2 cups canned salmon
1/2 cup mashed potatoes, thick
1 tbsp. minced celery
1 tbsp. minced onion
1 tbsp. butter
salt and pepper to taste
1 tsp. Worcestershire sauce
1/2 pound cheddar cheese, cut into 1/2 inch cubes
1 egg, beaten
1 cup sifted bread crumbs or flour

Mix flaked salmon and potatoes. Cook celery and onion in butter until tender; mix with salmon. Add seasonings and shape into little balls the size of a walnut. Push a cube of cheese into each ball; reshape. Dip in egg and roll in crumbs or flour. Fry in enough fat at 375ºF to cover. Or use less fat and turn balls to brown.

(I will add a picture when I make the recipe again.)

Matanuska Macaroni Tuna Salad

Matanuska Macaroni Tuna Salad

Macaroni noodles (boil, rinse, drain, and cool)
Mayonnaise
Tuna (drained) *opt: can use salmon
Cheddar cheese (cubed)
Celery (diced)
Dill or sweet pickles (diced) *your choice
Cucumbers (diced) *opt.
Peas (drained)
Salt & pepper
Celery seed, *opt.
Dill weed
Garlic powder, *opt.
Parsley, dried

Use as much of the ingredients as you like, depending on the size of batch you are making and your taste preferences. This is best after it has sat for at least 12-24 hours in the fridge covered! If refrigerating, make sure to use enough mayonnaise as the noodles will absorb some of it.

Tuna Macaroni Salad...You can use Salmon for a nice change!
Tuna Macaroni Salad…You can use Salmon for a nice change!

This recipe was given to me written exactly like this by a friend many years ago. 🙂 delicious! **Matanuska is pronounced: Mat-uh-new-skuh

Sonya’s Salmon Burgers

Salmon Burger
Salmon burgers can be served on a bun or made using the low-carb instructions included with the recipe.

Salmon Burgers

1+ pint salmon, drained
1 egg, slightly beaten
1/4 cup onion, chopped finely
1/4 cup green pepper, diced
1/3 cup bread crumbs or cracker crumbs
1/4 cup corn meal
1 Tbsp. Lemon Juice
1/2 tsp. grated lemon peel (opt.)
1/4 tsp. pepper
1/2 tsp. salt

In a large bowl, flake salmon. combine ingredients and mix well. Form into patties and carefully pan-fry in 1 Tbsp. oil on med-high heat until lightly browned. Serve on toasted whole wheat buns with your choice of lettuce, tomato, onion, mayo, cole slaw, etc.

Note:  This recipe was made out in the bush of Alaska and was originally made with crushed pilot bread crackers as it was what I had available at the time.

**Low-carb info: To make this recipe low-carb, simply replace the flour and cracker crumbs with equal amounts of almond flour and Parmesan (the kind in green can). Serve on a bed of lettuce or homemade cole slaw.

Sonya’s Smoked Salmon Spread

Many years ago, I was sent the wonderful gift of a box full of beautiful smoked salmon from Ugashik, Alaska. My friend, Carol D., had bestowed upon me some gorgeous filets of salmon that she worked very hard to smoke to perfection. They were full smoked filets, not the chunky dry fish like you get in many areas of Alaska. This is a recipe I created to display this smoked salmon on Christmas day. (I can’t find my photo that I have of it, but I will take a picture the next time I make this.)
Sonya’s Smoked Salmon Spread
  • 1 filet of smoked salmon, skinned, de-boned, and shredded (make sure its not a high-carb smoked salmon, I have friends who make it without sugar for me…OPT: can use any canned salmon too)
  • 2 boxes cream cheese, original, softened
  • 1 tub chives cream cheese
  • 1 tub whipped cream cheese (optional, its soft and lite and makes the spread more airy)
  • 5 green onions
  • (if using canned salmon, use 2 tsp. garlic powder and a dash of liquid smoke)

Blend all cream cheese’s well. Add green onions and smoked salmon, blend well. Place in serving dish. Refrigerate for at least 5 hours before serving to let flavors meld. Serve spread crackers; or if going low-carb you can use homemade cheese crackers or vegetables. Another idea for low-carbers is to tuck some spread into boiled egg halves, sort of like salmon deviled eggs.

Akutaq or Eskimo Ice Cream

Akutaq or Eskimo Ice Cream

**I watched my mother-in-law, Angela Andreanoff, make Akutaq and I wrote down her recipe as she made it. There is a lot of ways to make it but this was the one she made at the time.**

2 cups cooked, drained, deboned whitefish
2-3 cups sugar
(depending on tartness of berries)
3-6 cups crisco or lard (depends on your taste…lol)
1-4 Tbsp. milk
(depends on fish & berry moistness)
1 quart berries (any, best if frozen)

——————————————————————————–

1. Flake and fluff fish in bowl and squeeze out excess liquids, making sure that there are no bones.
2. Add crisco or lard, 1 cup at a time, whipping with your hands or a large stand mixer till fluffy and light colored.
3. add sugar, 1 cup at a time, according to taste and berry type, fluff it by whipping with hands or mixer.
4. add milk, if needed to make light and fluffy.
5. Add berries and fold gently with your hands, this is easier if they are frozen.
6. Freeze until chilled or eat frozen.

Akutaq
Blueberry Akutaq [Photo Source: Akutaq, http://en.wikipedia.org/w/index.php?title=Akutaq&oldid=603375368 (last visited June 13, 2014). ]
Serves plenty 🙂

Traditional Akutaq: Akutaq is a Yupik word that means mix them together, but white man called it Eskimo Ice Cream. The way to pronounce akutaq is a-goo-duk. Akutaq is made in many different ways. This recipe was made by Natives a long, long time ago for survival.  When they went out to go hunting, they brought along akutaq. Akutaq can also be made with moose meat and fat, caribou meat and fat, fish, seal oil, berries and other Alaskan things.

This was a healthy and tasty treat to them a long time ago; they never used sugar.  Each family makes akutaq a little differently.  This is how my husbands family makes it on the Kuskokwim River in Eastern Alaska. There aren’t any real instructions on how to make this recipe because they make it the way they were taught and then they pass it down to the kids that way. The traditional way to teach people to make akutaq is to let them watch and learn.  And when they are done making it, they draw a shape of a cross in the middle of the akutaq with their finger.

Akutaq
Micheal, my nephew, made us some very yummy akutaq (Eskimo ice cream) using some awesome blueberries sent to us from Akiachak, picked by his mom Alesia and dad Patrick and their kids!

Now anyone else have an Eskimo Ice Cream recipe to share here?? hehe