MAX'S RED CURRY CHICKEN

 

Max says,
"This is the easiest, quickest and tastiest Red Curry Chicken recipe I have ever made"...

Servings: 4-6
Prep: 20 Mins.
Cook: 20 Mins.
 
INGREDIENTS:
 
2 tablespoons red curry paste

2 (13.6 oz.) cans unsweetened coconut milk
1 large chicken breast, cut into bite-size pieces
1 medium yellow onion, largely diced
1 carrot, sliced
3 ribs celery, sliced diagonally
¾ of a medium green bell pepper, diced
½ teaspoon garlic powder
1 tablespoon dried parsley
Kosher salt and freshly ground black pepper, to taste
 
--Prepared steamed rice for serving
 
METHOD:
 
If using, cook rice according to package directions.
 
Place all curry ingredients into a medium saucepan and bring to boil; reduce heat to low and continue cooking for 10 minutes, or until vegetables reach your desired doneness (Max likes his cooked about ½ way). 

Serve over steamed rice. ~ Enjoy!

I get this Red Curry Paste
by the case
from Amazon Prime...

 

MAX'S ALASKAN MOOSE-SWEET ITALIAN SAUSAGE SPAGHETTI

A comfort-food dish that you and your family are bound to love
as much as my husband Max and I do...

Servings (8 to 10)

Prep: 20 Mins.

Cook: 2 Hrs.

INGREDIENTS:

Sauce:

1 lb (or so) moose, venison, or beef burger

1 lb (or so) ground Johnsonville Sweet Italian Sausage

3 ribs celery, finely chopped

1 small yellow onion, finely chopped

1/2 of a large red bell pepper, finely chopped

2 garlic cloves, minced

1 (29-oz can) tomato sauce, plus

--1 (16-oz. can) tomato sauce

1 (16-oz. can) Italian Stewed Tomatoes, do not drain but chop tomatoes

3 to 4 tablespoons honey, to taste

1 tablespoon dried sweet basil

1 tablespoon dried parsley, or a small bunch of chopped fresh parsley

1 tablespoon dried Italian herb seasoning

Finish:

--Balsamic Vinegar

Serve with:

--12 oz. prepared thin spaghetti, according to package directions

--Freshly grated parmesan

--Loaf of prepared garlic bread

METHOD

In a large, heavy-bottom pot, brown the burger and sausage, then drain. Add the remaining ingredients, in the order listed above, to the pot.  Simmer, covered, for a couple of hours; stirring occasionally. Finally, add several good shots of Balsamic Vinegar.

In the meantime, prepare thin spaghetti noodles.

Serve sauce over pasta and sprinkle with freshly grated parmesan, including a side of warm garlic bread.

SANDRA'S FRESH TOMATO BASIL SOUP

A perfect silky soup when married 
with a nice hot grilled cheese sandwich...


[Featured on 9-13-11 at 
http://www.laurieconstantino.com/
resources/alaska-food-blogs/ 


And, on 3-19-12 at
http://cook.sevnav.com/we-cook-soup/
sandras-fresh-tomato-basil-soup ]

Servings: (4 to 6)
Prep: 10 mins.
Cook: 50 mins.

Posted: by Sandra

INGREDIENTS

3 tablespoons olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
5 large tomatoes, chopped
2 teaspoons sugar
2 tablespoons tomato paste
1/4 cup fresh basil leaves, plus more for garnish
3 cups chicken broth
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes
sea salt and pepper to taste
--Garnish options:
Croutons
Chopped basil

METHOD
Heat the olive oil in a dutch oven or large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for 10 minutes, until very tender. Add the garlic and cook for 30 seconds. Add the tomatoes, sugar, tomato paste, basil, chicken broth, balsamic vinegar, red pepper flakes, and sea salt and pepper to taste, stirring well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30 to 40 minutes, until the tomatoes are very tender.

Carefully puree the hot soup with an immersion blender, regular blender, or a food processor. Reheat the soup over low heat just until hot, and serve with julienned basil leaves and/or croutons.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Some like to use cream, and if so, you can add about a cup of half-and-half just before pureeing.

MAX’S PAN-SEARED WILD ALASKA KING SALMON

Featured in the photograph: 
One Red and one White 
Wild Alaska King Salmon fillet...

Serving: (2 to 4)
Prep: 5 Mins. |
Pan-Sear: 13 to 15 Mins.

Posted by Sandra

INGREDIENTS

***Remoulade Sauce:
1/3 cup ketchup (Max only uses Heinz)
1/3 cup mayonnaise
¼ teaspoon garlic powder
Ground pepper, to taste
½ teaspoon freshly lemon juice

***Salmon Fillets:
4 (8 oz.) boned, skin-on king salmon fillets, 1-1/2” thick (red and/or white)
olive oil
¼ teaspoon garlic powder
sea salt and ground pepper, to taste
--1/2 fresh lemon, cut into 4 wedges for serving

***Max’s Dinner included:
--2 cups of steamed rice, prepared according to package directions
--Ginger/soy sauce (Max’s favorite is the House of Tsang)
--2 ripe roma tomatoes, sliced
--Fresh sprigs of parsley for garnish

METHOD

Make ahead: First, the steamed rice. Also, separately prepare the remoulade sauce by whisking all ingredients in a small decorative bowl, and place in refrigerator for flavors to meld.

Meanwhile, when the steamed rice is about halfway done, heat the olive oil in a large nonstick skillet over medium-high heat. Brush the entire flesh side of salmon fillets with olive oil, and equally season them with garlic powder, sea salt; plus, rather generously with ground pepper. Place the salmon fillets into hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn salmon fillets over so they are skin-side down, cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.

To serve, place a salmon fillet on each of the four serving plates, and squeeze a wedge of fresh lemon over each of them. Place a mound of steamed rice on each plate, along with slices of fresh plum tomato, and a sprig of parsley for garnish. Place the ginger/soy sauce on the table for individuals to season their rice, as desired. Don’t forget the remoulade sauce to serve as an accompaniment for the salmon fillets. – Enjoy!

~~~~~~~~~~~~~~~~~~~~~

Tip: Cooking times may vary, depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.

MAX’S MOOSE ITALIAN SAUSAGE MEATBALLS in YOSHIDA SAUCE APPETIZER

The perfect recipe to serve as a hearty appetizer,
or as a main dish with pasta, steamed rice,
or mashed potatoes...

This photograph was featured on 9-6-11
 @ http://recipeox.com/easy-banana-
cupcake-recipe/ website...

Again, the photo on 5-1-12 
@ http://www.fast-and-easy-recipes.com
/italian-appetizer-recipes/

Yields: 60 Meatballs

Prep: 20 Mins. |
Saute: 5 to 7 Mins. |
Bake in Sauce: 20 Mins.

Feel free to substitute moose burger for venison, beef, buffalo, elk, caribou, pork, or poultry...

Posted by Max via Sandra

INGREDIENTS

***Meatballs:

1 lb. ground ‘sweet’ italian moose sausage

1 lb. ground ‘hot’ italian moose sausage

2 teaspoons onion, grated

1 clove garlic, grated

2 tablespoons fresh parsley (or 2 teaspoons dried)

1-1/2 cups italian seasoned breadcrumbs

2 eggs, beaten

1/3 cup quality red wine

Olive oil for frying

***Sauce:

2 cups prepared original yoshida sauce - found in the Asian isle of the market - (or for the recipe, click here: Sandra's Homemade Yoshida Sauce)

--60 toothpicks

METHOD

Place all ingredients in a large mixing bowl, and gently combine just until blended using clean hands (please do not over mix or the meatballs will become tough).  Form the meatballs so they are about the size of a golf ball, about 1-1/2 inches in diameter (Max likes large ones, not cocktail size). 

Heat olive oil in a large nonstick skillet over medium heat.  Place the meatballs in hot oil (do not overcrowd – you may have to saute in batches).  Move meatballs around every couple minutes so they do not burn and to ensure even browning; you are just par-sauteing for 5 to 7 minutes, until lightly golden brown (they will continue bake in the sauce in the oven).

Meanwhile, preheat oven to 350 degrees.

Remove par-sauteed meatballs from skillet with a slotted spoon, and place into a 9”x12” baking pan that has been lined with foil, then sprayed.  Pour yoshida sauce over top of meatballs, then use a pastry brush to evenly coat them with sauce.  Cover the baking pan with foil, and bake for 20 minutes.  Remove from the oven, and let the meatballs stand, covered, for 5 minutes (they'll continue cooking, but without dying out).

To serve, pierce each meatball with a toothpick to make it easier for your guests to pick up and enjoy, and place them on a decorative serving platter.

~~~~~~~~~~~~~~~~~
Tip:  It's important to only par-saute the meatballs to ensure that moistness is seared in, then add to sauce to finish baking, which guarantees moistness every time.

MAX’S ALASKA WILD GAME DAY BEER CHILI

A to-die-for 'game day' chili 
to serve to family and friends...

[Recipe profiled on Alaska Outdoors TV
on October 28, 2012
@ http://www.alaskaoutdoorstelevision.com/
cooking/]

Servings: (4)
Prep: 5 mins. |
Cook 1 hr.

INGREDIENTS:

1 lb. extra-lean venison burger (or moose, beef, buffalo, caribou, elk...)
½ red onion, diced
1 garlic clove, minced
½ large red bell pepper, diced
2 stalks of celery, diced
1 tablespoon chili powder
1 teaspoon chopped jalapeno pepper
¼ cup ketchup (Max swears by Heinz)
½ bottle beer, (Max uses Alaskan Amber) - Oh, and he just drinks the other half!
1 (14.5 oz. can) stewed tomatoes, undrained - broken up and/or smashed
1 (14.5 oz. can) chili beans, undrained (Max uses S&W)
2 tablespoons fresh parsley, chopped
Kosher salt and ground pepper, to taste

Garnish:
--Shredded cheddar cheese
--Dollops of sour cream
--Freshly chopped parsley

--*Prepared Sandra's Premium Cornbread...

Sandra's Premium Cornbread
Recipe

METHOD

In a large heavy-bottom skillet over medium-high heat, brown the burger. Add the onion, garlic, bell pepper, celery, and saute just until onions are translucent. Add the chili powder, jalapeno, ketchup, beer, and stewed tomatoes and bring to boil, and then reduce and let simmer, uncovered, for 20 minutes. [This is when he drinks the other half of beer.]

Add chili beans, parsley, and then continue simmering, covered with lid slightly ajar, for an additional 40 minutes.  Check seasonings, adding kosher salt and ground pepper, to taste.

(*Begin preparing cornbread 20 minutes before chili is due to be done, as it takes about 15 minutes to bake ;-)

Serve chili topped with shredded cheddar cheese, a dollop of sour cream, and freshly chopped parsley, with cornbread and butter along side ~ Don’t forget to grab a fresh beer. ~ Enjoy!