By technicality bistec asado means ‘grilled steak,’ but to be totally honest this recipe is just a marinade so you can cook your steak however you’d like. In fact, I pan fried this big ‘ole fatty. There is also the fact that Mexican Bistek Paste is ‘steak seasoning,’ yet I’ve seen it used with chicken […]
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*It doesn’t have to be Moose. Any red meat and especially pot roast works great.* I knew my mom was coming for a night, and we always enjoy cooking new things together. When I found lamb shank on sale I made plans to cook ossobuco, as she has talked so fondly of it over the […]
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This rice cake recipe was inspired by Chef Kirsten Dixon of Tutka Bay Lodge near Homer. She created a recipe that used kippered salmon and a spicy mayo. I decided to adapt it using my mom’s personally smoked salmon, and a recent addition to my cooking repertoire, garlic sesame soy dressing. I was a little […]
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I know eating a moose’s heart will be a brand new idea for many, or most, of our viewers. Hopefully it’s mere mention has not already caused you to click to something else… and as you are now reading this sentence I can see that it hasn’t, and I am very grateful. Thank you. So […]
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I know, I know. You’re going to ask, “AGAIN?!” but seriously yes, I have again been inspired by ‘Chef’s Table.’ I see repeatedly the use of ingredients indigenous to the land where the foods are being prepared. I live in Alaska for crying out loud! It’s hard to find any place where that is more […]
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This recipe was inspired by a can of ‘meat’ I was given. ‘Meat?’ you say. Yes, a quart jar simply labeled ‘meat.’ Now there is an explanation for this. My mother loves to can foods; jelly, vegetables, fruit, fish… and last year they decided to can some moose. It turned out GREAT! So why label […]
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