2012 Alaska Seafood Throwdown Recipes

Recipe Courtesy of: John D’Elia, Urban Bamboo http://urbanbamboo.mobi

Blueberry Teriyaki Salmon (serves 4) 16 oz. AK Salmon fillet

Procedure: Rub evenly with Teriyaki, let sit over night, grill to desired temperature while basting each side repeatedly.

AK wild blueberry Teriyaki Sauce

1/4# blueberries

1# white Sugar

4 C. Shoyu soy sauce

1/2 C. chopped ginger

1/4 C. chopped garlic

1 C. pineapple juice

1/4 C. (packed) bonito fish flake

1 whole orange (quartered)

Procedure: Caramelize sugar. In this order add blueberries, pineapple, and soy, stir add the rest of the ingredients. Bring to a simmer, let sit for 1hr, strain thru sieve and puree.

Recipe Courtesy of: John D’Elia, Urban Bamboo

http://urbanbamboo.mobi

 

Shredded Cod Tacos (3 wonton tacos)

6oz. Cod fillet

3 wonton shells

1/4 head shredded napa cabbage

pico de gallo (2 roma tomato, 1/4  red onion, 3 oz. cilantro, salt, pepper and lime juice to taste)

To make pico de gallo cut tomatoes and red onion in to small dice, chop cilantro (careful not to bruise) and salt, pepper and lime juice to taste. The more lime juice the better.

Procedure:  Season cod fillet with salt and pepper and oil, grill until preferred doneness. Pan fry wonton shells and form into hard shell taco v’s. Make a base with the shredded cabbage, add fish and top with pico de gallo, add sour cream if desired.

Recipe Courtesy of: John D’Elia, Urban Bamboo

http://urbanbamboo.mobi

 

Salmon Consume  (serves 6)

1 each Salmon whole 5-7 Lbs.

Fish Fumet:  1 fish carcass, 8 C. mire poix (4 C. diced onions, 2 C. diced carrot, 2 C. diced celery), 1 whole fennel stock (no bulb), 2 oz. garlic clove,  1 gal. cold water.

Consume soup base

2 T. garlic oil

1/4 C. chopped ginger

1/4 C. chopped garlic

2 T. red curry paste

1 each lemongrass stalk

1/4 C. each white wine & sake

fish sauce and lime juice to taste

Procedure:  Scale, clean and rinse salmon, reserve portioned  fillet for end of process. Chop carcass into chunks & head in 4 pieces set aside.  To make fumet, sweat mire poix, add fennel and garlic, continue to sweat until translucent. Now add carcass and head and gallon of cold water, bring to a low simmer (about 185′) and continue to skim until impurities are gone. Reduce by 1/4′ (about 45 min) set aside to cool and reserve. Strain for just the broth.

To make soup base sweat ginger and garlic in garlic oil until aromatic, add curry paste like a tomato pincage then lemongrass stalk and blume all ingredients. Sweat on low heat until dark and rich colors form, deglaze with white wine & sake. Take off heat. Add fume then  fish sauce, lime juice to taste. Now add portioned  fillet to poach in soup or cook ahead of time and serve with soup.

 

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Rhubarb Chipotle Glazed Salmon

Recipe By :  Paul Villnerve, Moose Bites Professional Chefs, www.moose-bites.com Servings: 4

Ingredients

2 cups Rhubarb — 1″ chunks water to cover rhubarb

1 cup sugar 2 teaspoons salt 2 tablespoons chipotle chile canned in adobo — minced 4 tablespoons fresh cilantro — chopped fine

1 1/2 cups water 1/4 cup lemon juice 1 pound Coho salmon

Make rhubarb juice by placing chunks of rhubarb in a saucepan, cover it with water and bring to a boil. Reduce heat and continue to simmer for 15 minutes. Strain the juice from the rhubarb pulp and reserve. Reduce rhubarb juice down to amount of sugar used (to concentrate flavor).

Pour sugar and equal amount of rhubarb juice into saucepan, and add salt. Heat the mixture over medium high heat until a rolling boil is achieved. Continue to heat and stir frequently until thickened. Remove from heat. Add chipotle and cilantro.

SALMON: Cut salmon into serving size pieces. Combine water and lemon juice in a flat container. Marinate fish in the mixture for up to 30 minutes.

Heat grill to medium high and wipe grilling surface with olive oil to prevent sticking. Place fish, skin side down on the grill. Grill for 4 minutes. Flip fish and grill for another 3 minutes. During the 3 minutes remove skin from fish. Fish is done when firm to the touch, but not hard nor spongy. Internal temperature should reach 140 degrees F. Remove from grill.

Serve salmon on a bed of quinoa and drizzle with prepared Rhubarb Chipotle Glaze. Serves 4.

Source:   “Moose Bites Personal Chefs” Copyright:  “2012″

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Miso Corny Cod Chowder

Recipe By: Chef Paul Villnerve

Servings : 6

Ingredients: 1 pounds cod fillet — cut into 1″ cubes 1 tablespoons canola oil 2 stalks celery — diced 1/2 medium onion — diced 1 teaspoons minced garlic 8 ounces frozen corn 1 teaspoons salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon cayenne pepper 1 teaspoons coriander 1/8 cup Mochiko rice flour 2 tablespoons tom ka kai coconut paste 2 tablespoons white miso 1 cups hot water 1 pounds red potato — diced 1 cups heavy cream 1/4 cup lime juice 2 green onion — sliced thin on bias

SWEET SAUCE 2 ounces Lea & Perrins Sesame Ginger marinade 2 tablespoons seasoned rice vinegar 2 tablespoons white miso

SPICY SAUCE 1 ounces Sriracha Rooster Sauce

*Rinse and dry the cod fillets. Cut into 1″ cubes. *Heat stock pot over medium-high heat and add canola oil. Add the diced onions and celery; stir and cook until soft, about 3-4 minutes. *Add the garlic and cook 1 more minute (until fragrant). *Add the corn kernels. Cook 2-3 more minutes. *Add the salt, cayenne pepper, black pepper, coriander, and Mochiko; stir well. *Dissolve Tom Ka Kai paste and miso into hot water. Slowly add to stock pot, stirring well. Heat to boiling. *Add diced potatoes and stir. Cook for 10-15 minutes, until potatoes are tender. *Add cream to the pot; stir and reheat to boiling. Add the cod cubes; stir, return to boiling, and cook for 5 minutes to cook the cod. Add lime juice and stir. *Serve hot with garnishes of green onion, sweet sauce, and spicy sauce.  Serves 6.

*SWEET SAUCE: Mix ingredients thoroughly and dispense with squeeze bottle.

Source:    “Moose Bites Personal Chefs “Copyright:  “2012″

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Buffalo Salmon

Recipe By :  Paul Villnerve Servings: 3

Ingredients ——– ———— ——————————– 1 1/2 tablespoons butter 1/8 cup hot sauce 1/8 teaspoon fresh ground black pepper 1/2 tablespoon vegetable oil 1 pound salmon fillet 1/4 cup panko bread crumbs 3 celery stalk — sliced thin on 45 degree angle 1/4 cup ranch salad dressing

*Preheat grill medium heat. Cut salmon into portions. *Melt butter with hot sauce and pepper. Set aside 1/2 of sauce. *Put salmon, skin side down, on grill. When bottom starts to turn opaque, flip. As top side is cooking, remove skin. Flip again and cook until 140 interior temperature. *Gently brush salmon portion with generous portion of buffalo sauce. *Make a small bed of celery chips. Place cooked and sauced salmon atop celery. Sprinkle with panko bread crumbs. Lightly decorate with ranch salad dressing in a squeeze bottle.  Serves 3.

 

Source:   “Moose Bites Personal Chefs” Copyright:   “2012″

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Alaskan Smoked Salmon Chowder

Courtesy of Chef Tim Farley,

Humpy’s Great Alaskan Brewhouse, www.humpys.com

Fresh Alaskan Silver Salmon Smoked with Alaskan Alders

Matanuska Valley produce

This warm rich chowder is a true flavor of what Alaska has to offer

Smoked salmon brine:

1 cup sugar

½ cup salt

2 quarts hot water

Method: mix salt and sugar with hot water to dissolve crystals.

Refrigerate to 39 degrees

Cut 5 pounds of silver salmon into 1 inch wide strips and place in brine for 24 hours.

Using Alaskan alder wood chips, place in smoker on racks, set temp to 180 degrees and cooked time for 3 hours.

Cool fish to 39 degrees and crumble by hand.

Chowder build

Using Alaskan Grown produce

1 cup diced white onion

1 cup diced celery

½ cup diced carrots

2 tsp minced fresh garlic

2 cups diced baby potatoes

2 tsp dried tarragon

2 tsp dried thyme

2 tsp dried marjoram

2 slices of hardwood smoked bacon

1 cup of salted butter (2 sticks)

1 cup of heavy cream

3 quarts of water

2 cups of smoked salmon

1 cup of all purpose flour

1 table spoon sea salt & a pinch of white pepper

Method

Render bacon in a  6 quart stock pot and remove bacon. Add 1 stick of butter to rendered fat over medium heat. Add onions, garlic, dried spices, salt and pepper. Sweat until transparent. Add water, celery and carrots. Simmer for 30 minutes.  Add potatoes and cook for 15 minutes or until potatoes are just done.  Meanwhile, in another pan, melt remaining stick of butter and whisk in flour and stir for 3 minutes over low heat. When potatoes are done and the broth is boiling pour in butter and flour mixture stirring the whole time. The soup will thicken at that moment.  Allow to simmer for 5 minutes. Remove from heat and stir in cream. Fold in 1 ½ cups of smoked salmon. Use the remaining salmon crumbles to garnish each cup of chowder.

Dijon Crusted Salmon 

4 Fresh Alaskan silver salmon filets

1 cup Panko bread crumbs

¼ cup Dijon mustard

2 tbsp melted butter

2 tbsp fresh chopped parsley

2 tbsp fresh thyme

Chef notes: brush both side with butter, a pinch of salt & pepper and place on hot grill.

In a mixing bowl place bread crumbs, mustard, parsley, thyme and melted butter. Flip fish over and Spread crust evenly over the top of filet, press lightly and finished with a torch.

Mix wet ingredients with spices and whisk in flour and stir until smooth. Pre-heat oil to 375 degrees. Cut wild Alaskan cod into 3 inch strips and soak in buttermilk.  Roll cod strips in flour and dip in beer batter. Carefully drop into hot oil and cook until fish float and is golden brown.

Pico de gallo:

2/3 cup small diced tomatoes

1/3 cup small diced white onion

¼ cup small diced jalapenos

¼ cup chopped cilantro

Juice of 1 large lime

1 Tsp kosher salt

Method: mix all ingredients and season with salt.

Lime cilantro sour cream:

1 cup sour cream

2 tbls chopped cilantro

½ tsp cumin powder

½ tsp kosher salt.       Method : whisk all in ingredients together.