Savannah Misner

Recipes

Here are some awesome recipes, many that my family and I have tried and tested.  A lot of them are Alaskan in origin or inspiration; though some of these are just recipes that we've created and used often because we love them so much.  I hope that you enjoy them!  (please consider using the GoFundMe Icon on my Home page to donate to my Alaska trip tuition)

Broiled Halibut Steaks 

 2 pounds Halibut Steaks 

1/2 cup  of Butter

2 tablespoons Lemon Juice

1 tablespoon fresh Parsley, chopped fine

1 tablespoon fresh Tarragon, chopped fine  (or 1/2 teaspoon dried)

1 tablespoon fresh Dill Weed, chopped fine (or 1 teaspoon dried)

1 medium Clove of Garlic, minced fine

Salt and freshly ground Black Pepper to taste

Melt the butter in a small saucepan over medium heat.  Stir in all additional ingredients, except, of course the fish.  Place the steaks on a foil lined and oiled jelly roll pan.  Brush each steak with the butter and place the pan under the broiler.  Broil for about 10-14 minutes depending the thickness of the steaks and your oven.  Baste the steaks several times, making sure to flip them 1/2 way through.  Be very careful not to overcook the Halibut steaks.

4-6 (8 oz) Halibut Fillets

Vegetable Oil for deep frying

2 tablespoons Old Bay seasoning

1 1/2 cups Flour for dredging

For the Batter:

2 eggs

1 (12 oz) Bottle of Beer

1 cup White All Purpose Flour

1 cup Cornmeal

1 1/2 teaspoons Kosher Salt

1/2 teaspoon fresh ground Black Pepper

In a large frying pan with high sides, add the oil and heat until it reaches 375 degrees.  Beat the eggs in a large mixing bowl until pale and thick.  Add the flour, cornmeal, beer, salt and pepper and combine well to create the batter.  Rinse the Halibut in cold water and pat dry with paper towels.  Combine the Old Bay seasoning with the 1 1/2 cups of flour in a large shallow plate or pie pan.  Dredge the fish in the flour on both sides and then dip in the batter.  Release each piece carefully into the hot oil.  Fry for about 2 minutes on each side.  Drain the fish on clean paper towels before serving.

 Smoked Salmon Dip

12 ounces Smoked Salmon, chopped

8 ounce block of Cream Cheese, at room temperature

1/2 cup Sour Cream

1/2 cup Mayonnaise

2 teaspoons Dried Dill Weed

2 large cloves of finely minced Garlic

Grilled Salmon 

• 4 salmon steaks 1-inch thick
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fennel
• 1 teaspoon freshly ground black pepper
• Kosher salt
• Olive oil to coat steaks

Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning the gas grill on to medium-high.  Examine salmon steaks for pin bones by rubbing fingers over surface of meat. If found, remove the bones with tweezers or pliers.  Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)

Combine cumin, coriander, fennel and pepper in a small bowl.  Coat steaks lightly with oil, season with salt, then liberally grind the spices in on both sides of steaks.

Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.

Grilled Vegetables 

 Grilled Sweet Potatoes

Glacier Coleslaw

1 head of Green Cabbage, chopped finely

1/2 head of Red Cabbage, chopped finely

2 large Carrots, grated

1/2 Purple Onion, grated

1 6 oz. can Crushed Pineapple

To make the Dressing:

1 cup Mayonnaise

1/4 cup Balsamic Vinegar

1/4 cup Cider Vinegar

1 tablespoon Celery salt

1 teaspoon garlic powder

2 teaspoons Dried Dill Weed

1/4 cup finely chopped Fresh Parsley

Add all of the vegetables together with the pineapple in a large bowl.  Pour the dressing over top and mix everything together.  Enjoy!

Savannah's Roasted Potatoes 

5-6 large Waxy Potatoes

2 tablespoons Olive Oil

1 teaspoon dried Thyme

Salt and fresh ground Black Pepper to taste 

Heat the oven to 400 degrees.  Scrub the potatoes but do not peel them unless they are very old or dirty.  Cut into wedges or 1 inch squares.  Place the potatoes into a saucepan with just enough water to cover.  Bring these to a boil, then reduce the heat and simmer for 8 minutes.  Do not overcook!  Drain the potatoes.  Place the potatoes in a large bowl.  Sprinkle with the oil, thyme, salt and pepper.  Toss well and place the potatoes on a cookie sheet or jelly roll pan in a single layer.  Bake for 15 minutes.  Remove from the oven. Turn the potatoes with a spatula and place back in the oven for another 10-15 minutes or until the potatoes are nice and crispy.

Tartar Sauce 

 3/4 cup real Mayonnaise

1 1/2 tablespoons Dill Pickles, minced

1 teaspoon Dill Pickle Juice

1 tablespoon Green Onion, minced

1 tablespoon Red Onion, minced

1 tablespoon Capers, drained and minced

1/2 teaspoon Old Bay seasoning (optional)

Mix everything together in a small bowl and serve with your favorite fish dish.

Buttermilk Corn Bread 

 1/2 cup Cornmeal

1 cup all purpose white flour

2 tablespoons Sugar

2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1 teaspoon Kosher Salt

2 Eggs

1 1/2 cups Buttermilk

3/4 cup Butter, melted and cooled

Heat the oven to 400 degrees.  Grease an 8x8 square baking pan.  In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, soda and salt.  Stir well.  In another mixing bowl, beat the eggs lightly.  Add the buttermilk and butter.  Mix this well.  Pour the egg mixture into the cornmeal mixture.  Stir until moistened but do not over mix.  (Lumps are just fine)  Pour the batter into the pan and bake for 20-25 minutes or until golden in color.  Let the bread cool slightly.  Run a knife around the edge of the pan and turn it upside down over a wire rack.  Let the bread drop out onto the rack to cool.  

Herb and Cheese Biscuits 

 2 Cups all purpose White Flour

2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1/2 teaspoon Kosher Salt

1 teaspoon dried Dill Weed

1/2 cup of Butter

1/2 cup sharp Cheddar Cheese

2/3 cup Buttermilk

Heat the oven to 425 degrees.  In a large mixing bowl, stir together the flour, baking powder, soda, salt, and dill.  Add the butter.  With a fork or pastry blender, cut the shortening into small pieces (you can also cut in the butter with a food processor).  Rub the mixture with your fingertips until it looks like fine bread crumbs. Stir in the cheese.   Add the buttermilk in and stir quickly with a fork until the dough is soft.  If it is too dry, add more milk 1 tablespoon at a time.  Turn the dough out onto a floured surface.  With a rolling pin, roll the dough until it is 1 inch thick.  You can cut the dough into squares at this point or use a cookie cutter to make round biscuits.  Place on an ungreased cookie sheet and bake for 10-15 minutes or until just barely browned.

Baked Alaska 

For the Ice Cream Cake:

• Vegetable Oil, for brushing
• 1 pint Raspberry Sorbet, softened
• 1 pint Vanilla Ice Cream, softened
• 1 quart Chocolate Ice Cream, softened
• 1 cup Chocolate Wafer Crumbs (about 17 crushed wafers)
• 1 loaf Pound Cake

For the Meringue:

• 1 cup Egg Whites (about 6 large), at room temperature
• Pinch of Cream of Tartar
• 1 cup Sugar

Pioneer Snow Ice Cream 

1 cup of White Sugar

2 Tablespoons Egg Substitute/Replacer mixed with 4 Tablespoons Cold Water (used to replace the 2 raw eggs used in the original recipe)

1 teaspoon Vanilla Extract

1 15 oz. can Evaporated Milk or 1/2 pint of Heavy Cream

1 large bowl of clean fresh Snow

Beat the milk or cream together with the sugar, egg substitute and vanilla.  Add the snow in bit by bit until you've reached the desired consistency.  Enjoy this right away.

Wild Blueberry Cobbler 

 6 cups Wild Blueberries

1/4 cup Light Brown Sugar

1 teaspoon finely grated Lemon Zest

For the Crisp Topping:

6 tablespoons Butter, cut into 1/2 inch pieces

3/4 cup Brown Sugar

2/3 cups Flour

1/2 cup Walnuts, chopped

1/4 teaspoon Salt

1/2 teaspoon ground Nutmeg

1 /teaspoon ground Cinnamon

Preheat the oven to 375 degrees  In a large mixing bowl, toss the blueberries with the 1/4 cup of brown sugar and the lemon zest.  Pour into a 2 quart gratin dish and set aside.  Make the Crisp Topping.  Using your fingers or a food processor, work the butter into the rest of the ingredients so that you have a coarse, crumbly mixture. Use this to top the blueberry mixture with.  Set the dish on a sheet pan to catch any drips and bake until the juices from the fruit are bubbling and the topping is brown, about 45-55 minutes. 

Mango Lassi 

3 cups canned Mango Pulp

1 cup plain Greek Yogurt

2 cups Cold Water

1 tablespoon Honey (or more to your taste)

1/2 teaspoon of Cardamom Powder

5 Ice Cubes (or more to taste)

This is a very delicious, thick drink that you can often order at Indian eateries.  We loved it so much, we wanted to be able to make it at home anytime.  This is the recipe we've created to fill the need for homemade a Lassi.

                                                                                                                                                    

Greek Fritatta 

Lentil Soup