The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Archive for the ‘salmon’ Category

Greek Smoked Salmon Dip

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salmon dip

Last weekend Matty and I were invited to the best dinner party, ever. It was celebrating the birthday of one of our favorite people in town, Katie White. Unfortunately, I got sick late in the afternoon, and was unable to attend the dinner party. I hear it was a beautiful dinner with fantastic people, and of course ridiculous food. Someone told me a rumor about lobster macaroni and cheese, can you believe that? Matt made this dip for the party and has been happily eating it all week.

This past fall, Matt went out fishing off the beaches here in Juneau. He caught a good number of cohos that we smoked up for all kinds of deliciousness. This winter we invested in a little smoker, which I’m sure we will put to all kinds of amazing uses when we start hunting and gathering again this coming summer/fall.

Oh, Feedbag: I almost forgot to tell you I got a food dehydrator for Christmas! Does anyone out there with a food dehydrator have any awesome ideas for me? I’m excited to buy a flat of mangoes at Costco and get started with a dried fruit project.

This is Matt’s own recipe with our wild caught salmon, it’s already a classic in our house.

Ingredients:

– 12 ounces of crumbled & deboned wild Alaskan smoked salmon
– 8 ounces of cream cheese, pre-softened to room temperature
– 1 cup of Greek yogurt
– 1/2 cup of feta cheese (Mt. Vikos is my favorite)
– 1/2 red onion, finely diced
– 1/4 cup of fresh dill
– 1 lemon, juiced
– 1 bulb of roasted garlic
– salt & pepper to taste

Instructions:

To roast garlic:
– Pre-heat oven 325 degrees
– Cut off the top 1/3 of the bulb, exposing the cloves, and drizzle in olive oil
– wrap bulb in tin foil and roast for one hour

To assemble dip:
– prepare all ingredients and process in a food processor

Serving suggestion: This is perfect as a dip for crackers, or as a spread for a sandwich or a bagel.

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Dinner at Auntie Tissy’s house.

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When I was a little kid getting to visit my cousins and aunties in Anchorage was the coolest thing ever. My aunt Tissy’s house was the place where we would always stay with out cool cousins in the city. When we were little we were happy just to play around the neighborhood, take walks with uncle Bill, hit the awe-inspiring Chucky Cheese, and just hang with our cousins. In my teen years my cousins Aram and Anya introduced me to punk shows, Bishop’s Attic, Andy Warhol films, Wu-Tang, the Pixies, coffee shops, and more.

Anchorage was and is the big city in Alaska. Stretches of flat concrete strip mall filled road recall the shittiest towns in the lower 48, but are surrounded by beautiful mountain ranges. Large open parks are used by children playing soccer, young families taking weekend walks, kids hanging out and being kids, street folks getting their drink on, and the problematic unexplainable dead body. Fourth avenue will always remind me of stories of the Alaska earthquake in 1964. I can’t drive by without thinking of the pictures of gaping holes in the concrete and devastated buildings.

Last Saturday we celebrated my mom’s birthday at my aunt Tissy’s house with a family potluck. Here are some of my aunties in the Parker kitchen.

gals in the kitchen

Teeny is on the far left, Moira is poking her head in, and Tissy is on the right.

dinner table
My mom, uncle Jake, and Tissy at the dinner table.

Gustavus smoked salmon
Mom with Gustavus smoked salmon that aunt Tracey brought to dinner.

Family
Aunt Teeny with cousin Maggie and family.

North Douglas Chocolate Cake
Matty & I made a North Douglas Chocolate Cake from the Fiddlehead cookbook.

Steak and Tracey
Here’s Tracey and a plate of flank steak that Tissy grilled. The marinade for the steak is a Sigrid Brudie recipe that has legendarily brought a vegetarian back to carnivorous ways.

Happy 61st mom
Happy Birthday Mom!

Thanks to Aunt Tissy for hosting yet another great dinner party!


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Written by Patrice Helmar

August 24, 2010 at 10:48 am

Sunday Night Dinner with Mom

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Sunday night is a traditional family night dinner at the Haus of Feedbag. This Sunday, in celebration of father’s day and our Greek heritage, mom made a souvlaki mixed grill. Souvlaki is essentially meat on a stick and is served widely in Greece, the mediterranean, and beyond. Souvlaki can be mixed meat and vegetables, served with pita bread and dipping sauces, like tzatziki. Usually souvalki, called the ‘hamburger’ of Greece, is served with delicious greasy ass fries. The meat is often marinated in an olive oil, lemon, herb mixture – heavy on the oregano, and then grilled.

mosaic

Pictured above: 1. tzatziki 2. chicken skewers marinating in lemon, olive oil, and oregano 3. chicken skewers and fresh king salmon on the grill 4. grill

Here’s the grill and Greek cookery master hard at work on the meat course:
grill master

Here’s the mixed grill souvlaki and a classic Haus of Feedbag salad:
dinner

You can see that our Sunday night dinner was beg-tastic worthy:
table shots
Please note the Mattery-licious saffron rice.

Here’s a link to an incredible halibut souvalki recipe from one of our Greek food gurus and long time family friends, Laurie Constantino, of the Mediterranean Cooking in Alaska blog:

http://www.medcookingalaska.blogspot.com/2008/04/recipe-halibut-and-red-pepper-souvlaki.html

Written by Patrice Helmar

June 20, 2010 at 10:54 pm