How I Cook Alaska - May 2012
Marian T. Beck is the author of the Salmon Patties & Rosehip Pie Cookbook, which contains more than 60 recipes that are simple to prepare. The Halibut Cove resident created recipes that are unique and contain ingredients fresh for Kachemak Bay.
What is your favorite Alaska ingredient to use in cooking and why? Salmon is my favorite food, it has the pure flavor of our cold ocean. What is the most off-the-wall ingredient you have ever cooked with? Wolf eel may have been one of the weirdest, to the palette. It was very greasy rather than the typical oily fish. I soaked it in a brine and lightly smoked it. How can people outside Alaska easily give their meals or recipes and Alaska twist? My Alaska twist is simplicity: use regional foods and herbs. What’s a quick go-to meal you like to make for yourself or your family? Hands down, the best go-to meal is a can of salmon, in the form of salad, patties or right out of the can.
What’s your favorite comfort food? Salmon belly on sushi rice and steamed kale. I like my food light with an Asian flare.
End of the Year Moose Ribs
» 15 pounds meaty moose ribs
» 1/2 cup cornstarch
» 1 cup red wine vinegar
» 1 cup soy sauce
» 1 medium yellow onion, chopped
» 4 ounces tomato paste
» 2 tablespoons hot chili sauce
» 3 ounces sesame oil
» 2 tablespoons chopped garlic
» 1 tablespoon grated fresh ginger
Put ribs in a three-gallon pot and fill with water until the ribs are just submerged. Bring to a boil and simmer for about 1 hour. The meat should be tender, but not falling off the bone. While simmering, set aside cornstarch and place all remaining ingredients in a medium saucepot. Stir together over medium heat. When the moose is ready, add the sauce to the water and cover. Cook for one-half hour,, and then cool. Once cool, skim off the fat and discard. Pour the remaining liquid into the medium sauce pot and cook over medium heat. Once hot, whisk in cornstarch and simmer until thick. Stir frequently.
Preheat oven to 450 F.
Spread the ribs on a large baking pan and cover with the thickened sauce. Bake until browned. It should take 10 to 20 minutes. Watch closely as overcooking will result in very dry ribs. This should yield about 5 pounds of meat
Serves 24 to 30