Category Archives: appetizers

Marinated Ramen Eggs

April 17, 2024 alaskaknitnat 3 Comments

I am high-key obsessed with the jammy eggs that come in ramen. So much so, that I started making them on the regular and not even putting them in ramen. I’m just snacking on them. The simple marinade penetrates the white of the egg and infuses the whole egg with umami flavor.

Thanks to Uncle Roger for the tip on how to keep the floating egg parts submerged! You know when your eggs are properly marinated when they are brown all over and when you cut them open you can see the marinade has gotten inside the eggs.

Marinated Jammy Eggs for ramen or for snacking

Makes 4 eggs

Ingredients:

4 eggs
1/4 cup soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon sake
1 tablespoon mirin
1 teaspoon Knorr chicken bouillon (optional, but this is the MSG part of the recipe)
1 teaspoon sesame oil
2 teaspoons miso paste

Directions:

Bring a medium pot of water to a boil. Gently lower in the eggs so they don’t crack and turn down the heat slightly so it’s not an aggressive boil. Boil for 6 minutes 45 seconds. This is my magic number to achieve not too runny and not too cooked eggs. If you like yours cooked more, boil them longer.

Drain and place eggs in an ice bath till cool. In the meantime, combine all the marinade ingredients in a mason jar and whisk well so the miso paste breaks up.

Peel the eggs and gently place them in the jar. Take a paper towel and place it on top of the eggs so it becomes saturated with the marinade. This will ensure that any parts of the egg that are floating will get marinated.

Place in the fridge overnight. Enjoy your eggs the next day or the day after. I don’t usually let them sit longer than two days (but they also don’t last that long).

appetizers, asian

Air Fried Salmon Sushi Cups

January 12, 2024 alaskaknitnat Leave a comment

This fun appetizer has been popular among social media channels, and it’s no wonder. A Japanese-style barbecue glaze is drizzled over air fried salmon and rice cups and topped with spicy mayo – it’s creative and a real crowd pleaser!

Cook time: 40 minutes
Serves: 4 (two cups per person)

Marinade/glaze:

1/4 cup mirin
1/4 cup sake
1/4 cup agave
1/4 cup soy sauce
2 teaspoons fish sauce

Spicy mayo:

2 tablespoons mayonnaise
1 teaspoon sriracha
1 teaspoon rice vinegar
1/4 teaspoon sugar

For the salmon cups:

1 cup short grain sushi rice
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
1/2 teaspoon salt
1 pound wild Alaska salmon, skin removed, cut into small pieces
2 nori sheets, cut into quarters
2 teaspoons tempura flakes
2 scallions, green parts only, chopped
Furikake, to serve

Tools:

Air fryer
8 silicone muffin cups
Rice cooker

Directions:

Mix together the marinade/glaze ingredients. Reserve half of this mixture in a small saucepan. The other half pour into a sealable container along with the salmon. Place salmon in fridge and marinate for 15-30 minutes.

Combine the spicy mayo ingredients in a small bowl, cover, and place in fridge till ready to serve.

While salmon is marinating, cook the sushi rice according to package directions. When rice is cooked, mix in the rice vinegar, sugar and salt.

Meanwhile, heat the remaining glaze over medium-high and simmer for 10 minutes until it’s the consistency of thin syrup. Set aside until ready to serve.

Drain the marinade from the salmon and preheat air fryer to 400F while you assemble the salmon cups. Place a piece of nori in your palm and add 1 tablespoon of rice to the center. Place the nori into a silicone muffin cup. Add one more tablespoon of rice and press down with the back of a wet spoon so there’s a small indent in the rice. Place 2 tablespoons of salmon pieces into the rice. Sprinkle some tempura flakes on top. Repeat with three more muffin cups and place all four into the air fryer. Cook for 5 minutes or until salmon begins to brown on top. Remove from air fryer and repeat with remaining 4 muffin cups.

Remove from muffin cups and place on a serving tray. Drizzle with 1 teaspoon of glaze, and top with a small dollop of spicy mayo, a sprinkle of chopped scallions, and a shake of furikake.

appetizers, Cooking, Holiday, salad, side dishes

Farro and Arugula Salad with dried Cranberries

November 22, 2019 alaskaknitnat Leave a comment

My friend Katelyn is a grain salad person. She’s always serving the tastiest salads with barley or wheat berries mixed together with other delicious morsels.

Last week my sister hosted dinner and served a tasty orzo and arugula salad that I absolutely loved. I decided to adapt her recipe by using farro and it turned out wonderfully. I served it to Katelyn alongside this Chicken Piccata recipe from Homemade Italian Cooking. She asked for the recipe, so here we are. 🙂

The magic ingredient in my salad (that’s completely optional) is reconstituted porcini mushrooms chopped up finely. It adds depth to the dish and the lemon, feta and dried cranberries bring in a brightness that complement the spiciness of the arugula.

This is a wonderful side dish to serve at Thanksgiving as it incorporates cranberries, grains, and has a look of good cheer on your plate.

You can of course replace the farro with any grain such as brown rice or couscous.

Farro and Arugula salad with Feta, Cranberries and Porcini

Serves 4-6

Ingredients:

1 ounce dried porcini mushrooms (optional)
2.5 cups cooked farro, cooled
A few big handfuls of baby arugula (or baby spinach/arugula mix)
1/2 cup crumbled feta cheese
1/3 cup grated pecorino Romano cheese
1/2 cup sliced almonds
1/2 cup Craisins
2 tablespoons olive oil
juice from 1/4 of a lemon
2 teaspoons balsamic vinegar
Splash of white wine vinegar
Salt and pepper to taste

Directions:

Place dried porcini in a small bowl and cover completely with boiling water. Place a plate on top of the bowl and let sit for 20 minutes until mushrooms are soft. Chop finely.

Add all the ingredients to a salad bowl and toss until everything is well coated. Add more olive oil if it needs to be loosened up a little.

appetizers, Cooking, recipes

Cucumber Sandwiches

July 6, 2019 alaskaknitnat 3 Comments

It’s been a record-shattering summer here in Anchorage with temps in the high 80s and even hitting 90 degrees. We Alaskans are coping, but for me it’s hard to figure out how to live like a regular person – how do I sleep? How do I keep my car cool? How do I make dinner without turning my house into a hellish oven?

Bring on the cold sandwiches! When I was in college I became close friends with a woman from Connecticut. She was a little more proper than my Alaska friends and whenever she threw a party she would serve cucumber tea sandwiches on soft white bread with the crusts cut off. No one seemed to understand these sandwiches, but I would inhale them.

This morning at the farmer’s market I got an English cucumber and some Italian parsley and decided to pack a picnic for our beachside excursion.

These tasted just like how I remember. Tangy and most importantly, chilled. They were the perfect snack for this oppressively hot weather.

Cucumber tea sandwiches

Makes 6 sandwiches

Ingredients:

1 English cucumber, peeled and diced
salt
zest and juice of 1 lemon
8 ounces cream cheese
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 teaspoon onion powder
1/4 teaspoon Dijon mustard
Salt and pepper to taste
12 slices soft white bread, crusts removed
softened butter

Directions:

Place diced cucumber in a mesh strainer and sprinkle with salt. Let sit over a bowl for 30 minutes to draw out some of the moisture from the cucumbers. Pat with paper towels and set aside.

In a mixing bowl add the lemon zest and juice along with the cream cheese, olive oil, parsley, onion powder, Dijon, and salt and pepper. Beat with an electric mixer until well combined.

Use a rubber spatula to mix in the cucumbers.

Spread softened butter on one side of each slice of bread. Then make sandwiches using the cucumber mixture. Slice each sandwich on the diagonal. Enjoy!

appetizers, recipes, seafood

Gambas – Shrimp with Paprika, Chilis and Garlic

January 21, 2019 alaskaknitnat 1 Comment

Lately I’ve had a severe hankering for the gambas appetizer at South Restaurant in Anchorage. It’s a simple dish – shrimp, olive oil, garlic sautéed to perfection, paprika and guajillo chili topped with parsley.

It’s not really the shrimp that I crave. It’s the flavorful seasoned oil that is so perfect for sopping up with a couple of slices of crusty bread.

I’ve had this dish once a week for the past month. It’s time for me to make it at home.

This dish was surprisingly easy to create at home. I didn’t have sweet Spanish paprika and used the Hungarian variety instead. I also couldn’t find guajillo chilis at my local grocery store and used dried New Mexican chilis. The flavors were just perfect.

Gambas shrimp with garlic and paprika – an appetizer

Serves 2

Ingredients:

1 dried guajillo or New Mexico chili
12 raw shrimp, deveined and peeled
1 1/4 teaspoons sweet Spanish paprika (Hungarian will do)
1/4 cup olive oil
2-4 cloves garlic, roughly chopped
Salt to taste
Splash of white wine (optional)
1 tablespoon fresh parsley, chopped
Rustic bread for serving

Directions:

Using scissors, cut the dried pepper into rings. Place in a small bowl and cover with boiling water. Cover and let sit for 10 minutes.

Meanwhile, toss the shrimp with the paprika and set aside.

Heat the oil in a small frying pan over medium. Add the garlic and softened chili and cook for 1 minute, stirring occasionally.

Add the shrimp and any remaining paprika. Turn down heat if needs be to avoid burning the garlic. Cook until shrimp is pink, turning halfway, about 4 minutes.

Salt to taste. Add a glug of white wine and let it bubble away for a few seconds. Toss in the parsley.

Serve with toasted crusty bread. Or add 1/4 pound of cooked linguine to pan and toss till thoroughly coated. This makes an amazing light dinner.

appetizers, Cooking, salad, side dishes

Pickle and Potato Salad

January 18, 2018 alaskaknitnat Leave a comment

I’ve discovered I’m picky when it comes to potato salad. I don’t like celery, I don’t like hard-boiled eggs, or caraway seeds, or big hunks of onion, or mushy potatoes — ok, ok I’m a potato salad priss!

I needed to use up some thin-skinned potatoes in my pantry so I turned to Pinterest and couldn’t find just what I was looking for. I did find something close. This recipe from Mrs. Happy Homemaker calls for pickle brine instead of vinegar or lemon juice. That piqued my interest.

So I came up with my own version and it was everything I’ve always wanted in a potato salad. It’s creamy, tangy, salty and has a good bite.

Pickle and Potato Salad – the perfect potato salad without celery or eggs

Ingredients:

3 pounds small, thin skinned potatoes
3/4 cup finely chopped dill pickles
generous 1/2 cup mayonnaise
1/3 cup pickle brine
1/3 cup yellow mustard
1/3 cup chopped green onions
salt and pepper

Directions:

Place unpeeled potatoes in a pot and cover with water. Cover and bring to a boil. Boil for about 12 minutes until potatoes are fork tender but not mushy.

Drain potatoes and run cold water over them to cool.

Combine the pickles, mayo, brine, mustard, and green onions in a large bowl. Mix until thoroughly incorporated. Add salt and pepper to taste.

When potatoes are cool enough to touch, slice them half lengthwise and then slice into 1/4-inch wide pieces.

Add potatoes to the sauce and mix until potatoes are completely coated. Serve warm or chilled.

appetizers, Cooking, mexican, recipes

Spinach Bacon Quesadilla

January 2, 2018 alaskaknitnat Leave a comment

I didn’t have the energy to grocery shop or cook today so I dug through the fridge and pulled out some flour tortillas, cheese, spinach and bacon and set to make something with minimal effort and maximum flavor. Success!

Bacon Spinach Quesadilla

Makes one quesadilla

Ingredients:

1 large flour tortilla
2 slices of bacon
cream cheese
pinch of granulated garlic
pepper
Mexican-style grated cheese
Handful of baby spinach

Directions:

Fry bacon in a medium pan. Meanwhile, spread a thin coat of cream cheese all over the tortilla. Season with garlic powder and pepper.

Set bacon aside to drain on a paper towel and add spinach to the pan. Cook until spinach is wilted.

Chop the bacon into bits. Sprinkle the grated cheese on one half of the tortilla. Add the bacon and spinach. Fold tortilla in half and place back in pan. Brown on both sides until cheese is melted. Cut in half and devour.

alaska, appetizers, Cooking, recipes, seafood, side dishes

Smoked Salmon Dip with Kelp Pickles

September 27, 2017 alaskaknitnat Leave a comment

I recently read a story about a Juneau-based company that made food out of kelp. I was immediately intrigued by the idea. One of the best dishes I’ve ever eaten was when I spent a summer in Kodiak and a Chinese woman prepared braised fresh kelp for me.

Barnacle uses bull kelp to make salsa, spice blends and pickles. Their Instagram account displays gorgeous photos of Southeast Alaska along with how they prepare their products and what to serve with them.

Their dill kelp pickles are tangy, slightly sweet and, well, of the sea. What a perfect ingredient to add to a smoked salmon dip.

This dip comes together in no time and is a real crowd-pleaser. Impress your dinner guests by revealing its secret ingredient — wild kelp!

Continue reading Smoked Salmon Dip with Kelp Pickles →

appetizers, Cooking, mexican, recipes, salad, side dishes

Cucumber chickpea salad with lime dressing

September 1, 2017 alaskaknitnat Leave a comment

Tonight was supposed to be leftovers night, but I just wasn’t feeling it. I wanted to cook something using the ingredients on hand. We had leftover chili and tortillas so I decided on chili enchiladas. That’s a heavy dish and as with most Mexican-style dishes I never know what type of vegetable to serve on the side. Broccoli? Cole slaw? Naw.

I rifled through the fridge and found an English cucumber, feta and some limes. I had chickpeas in the pantry. Yes….this could be something.

This salad was the perfect palate cleanser to the heavy enchiladas. The bright lime dressing cut through the spicy, cheesy sauce and left me licking the salad bowl.

You can opt to not fry the chickpeas, but that added crispiness was a wonderful touch.

Cucumber chickpea salad with lime dressing

Serves 4

Ingredients:

1 can of chickpeas, drained
1 english cucumber, cut into small pieces
1/4 cup chopped green onion
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
3+ tablespoons good olive oil
1/4 cup feta crumbles
salt and pepper

Directions:

Coat the bottom of a medium sauté pan with olive oil, about 2 tablespoons. Heat over high flame. Remove as much moister as possible from the chickpeas by putting them in a salad spinner.

When the oil is hot, add the chickpeas to the pan and fry them for about 7 minutes, stirring occasionally, until they are golden and crispy. Turn off heat and let chickpeas cool.

In a medium bowl, add the cucumbers, green onion, cilantro and feta.

In a small bowl, whisk together the lime juice and 3 tablespoons olive oil. Add salt and pepper to taste.

When chickpeas are cool, add to the rest of the salad. Just before serving, whisk the dressing together and toss into the salad.

appetizers, Cooking, Italian, recipes, side dishes

Perfect stuffed mushrooms

February 12, 2017 alaskaknitnat Leave a comment

The best stuffed mushrooms | a simple recipe from alaskaknitnat.com — Photo Credit: Stacy Spensley Flickr via Compfight cc

Perfect stuffed mushrooms

Ingredients:

1 carton of Costco baby portobello mushrooms
1/2 cup panko flakes
2 tablespoons butter
1 tablespoon olive oil
1/4 of an onion, finely chopped
1/2 cup grated Parmesan cheese
1/2 pound Italian sausage
2 tablespoons parsley, chopped
4 oz. cream cheese
salt and pepper to taste

Directions:

Preheat oven to 375 degrees F. Remove the stems from the mushrooms. Chop stems finely and mix with the onions. Heat 1 tablespoon butter and 1 tablespoon oil in a sauté pan over medium-high heat. Add mushrooms and onions until the liquid has been drawn out of the mushrooms and the onions are soft, about 7 minutes. Set aside to cool in a mixing bowl.

In the same pan, add another tablespoon of butter and stir in the panko flakes. Sauté until the flakes are lightly browned, about two minutes. Place flakes in the mixing bowl with mushrooms and onions.

In the same pan add the loose sausage (remove from casings if necessary). Cook until meat is browned, about 7 minutes. Place the meat on a cutting board and chop finely. Add to the mixing bowl.

Toss in the Parmesan, parsley and cream cheese and mix thoroughly (hands are best). Add salt and pepper.

Stuff each mushroom with a heaping amount of filling and place on a baking sheet. Top with more grated Parmesan.

Bake for about 30 minutes or until lightly browned. Serve immediately.