MAX'S RITZ CRUSTED ALASKA HALIBUT FILLETS

An incredibly quick, easy and fabulous halibut dinner
my husband made the other night...

Servings: (4)
Prep: 5 Mins.
Cook: 5 to 7 Mins.

INGREDIENTS:

Frying:
1 tablespoon olive oil
1 tablespoon unsalted butter

Halibut prep:
4 boneless, skinless halibut fillets (ensure they are of even 1" thickness)
Olive oil
Sea salt and freshly ground pepper, to taste
1/2 sleeve whole ritz crackers, finely crushed

Serving Sauce:
1/4 cup ketchup
1/4 cup mayonnaise

METHOD:

Heat a large skillet over medium-high heat; add olive oil and butter.

Meanwhile, pat the halibut fillets dry with paper towels.  Brush all sides of fillets with olive oil, then sprinkle both sides as well with sea salt and freshly ground pepper, to taste.

Place ritz crackers in a small shallow dish, press halibut fillets in cracker crumbs to amply coat.

Fry fillets, not touching, in preheated skillet without moving for 3 to 4 minutes. Turn fillets over, and continue to fry without moving for 2 to 3 minutes longer.

Remove fillets from skillet to a platter and let juices redistribute (without covering).

While doing so, prepare sauce by whisking ketchup and mayonnaise in a small bowl, then serve alongside halibut fillets. ~ Enjoy!

~~~~~~~~~~~~~~~~~
Tip: We ate these incredible halibut fillets with a nice side dish consisting of a large green salad gently tossed with light vinaigrette...

MAX’S ALASKAN ALDER-CHARCOAL-GRILLED KING SALMON FILLETS

My husband did an incredible job creating this recipe a few
days ago, and since then we've literally made
this 3 more times this week because
it's simply that spectacular...

Servings: (2 or 3)

Prep: 3 Mins.

Marinate: 30 Mins.

Grill: 10 to 20 Mins. 

--(Rule of Thumb: Appx. 10 Mins. per 1” of fillet thickness)

Special equipment:

1 (6”x9”x1-1/2”) disposable baking pan

1 (9” x 1-1/2”) section of alder branch

--(Note: Soak branch in water 2 hours before placing on hot charcoal coals)

INGREDIENTS

Marinade:

Granulated garlic

Sitka Seafood Seasoning (or Old Bay Seasoning)

Freshly ground black pepper

¼ to ½  cup yoshida sauce

--(Depending upon # of fillets, 2 or 3 respectively)

Fish:

2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick

METHOD

--2 hours before grilling, place alder branch in bowl with water and weigh it down to soak. 

--30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have ½ the coals on one side of the grill (direct heat) and the other ½ with no coals (indirect heat), while you prep the king salmon fillets.

Meanwhile, sprinkle each fillet with desired amount of granulated garlic, seafood seasoning, and freshly ground pepper. Place fillets "skin side up" in disposable baking pan, and pour ¼ to 1/2 cup yoshida sauce over top. Marinate fillets at room temperature for 30 minutes.

Just prior to grilling, remove alder branch from water and place on top and in the middle of hot charcoal coals in grill. 

Flip fillets over in baking pan so they are "flesh side up."

Marinated king salmon fillets
ready for grill...

Place marinated fillets in baking pan, uncovered, over indirect heat, then place lid on grill.  

Placed over indirect heat on grill,
and ready for basting
after initial 10 minutes of cooking...

After about 10 minutes, baste the fillets in grilling pan with juices in bottom of baking pan.  Replace top on grill, and continue grilling fillets for another 5 to 10 minutes, depending upon thickness (these took about 17 minutes total grilling time).  Remove baking pan from grill, baste with juices, and loosely tent with foil and let stand for juices to redistribute for 5 minutes. 

Remove fillets from baking dish, while leaving skin behind, and place on serving plates.  Baste fillets a final time with juices. Serve prepared king salmon fillets with freshly steamed corn on the cob slathered with hot butter and sprinkled with seafood seasoning, if desired. ~ Enjoy!

My small 1/2-serving portion,
prior to slathering the corn
with butter and seafood seasoning! ~
(Check out that glaze on the king salmon,
and the alder-smoked flavor is pure perfection)...

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

I was lucky enough to reel in this beautiful 

20-lb. king salmon on May 9, 2013, 

while fishing Juneau's Annual Spring King Salmon Derby

that lasts the month of May here in Southeast Alaska...

MAX’S IRRESISTIBLE HAM and VEGGIE PASTA SALAD

A wonderful pasta salad for potlucks,

‘game day’, get-togethers,

or just because...

Servings: (8-10)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

½ lb. elbow pasta, cooked and cooled

--(Max prefers Barilla due to ridges in the macaroni)

2 cups cooked and cubed ham

5 eggs, hard-boiled, peeled and chopped

2 celery ribs, chopped

6 radishes, thinly sliced

3 green onions, finely sliced

2 tablespoons chopped dill pickles 

--(Max prefers Nalley Baby Dills)

1 small can sliced black olives, drained

1 cup mayonnaise

--(more or less to your desired moistness)

1-1/2 tablespoons dijon mustard

2 tablespoons red wine vinegar

½ teaspoon old bay seasoning

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon paprika

2 tablespoons fresh parsley, chopped

½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld, then serve. ~ Enjoy!

MAX’S LOBSTER-SHRIMP-KIELBASA CREOLE with STEAMED RICE

A perfectly seasoned Creole my husband

Max prepares using lobster,

shrimp and smoky kielbasa...

Servings: (6 to 8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

3 tablespoons unsalted butter

½ red onion, diced

1 cup celery, diced

½ yellow bell pepper, diced

2 cloves garlic, minced

2 (15-oz. cans) Italian stewed tomatoes, undrained (cut up tomatoes)

4 cups low-sodium beef broth

½ teaspoon kosher salt

1/4 teaspoon cayenne pepper (or more if you like it spicier)

1 teaspoon Creole seasoning

2 bay leaves (remove after cooking)

2 tablespoons fresh parsley, chopped

1 lb. ring of smoked kielbasa sausage

½ lb. cooked lobster tail chunks, thawed (from Costco)

½ lb. cooked shrimp, peeled and deveined

-- 4 cups prepared Basmati steamed rice (i.e., 2 cups raw rice cooked according to pkg. directions)

-- 1 prepared loaf of warm, crust French bread

Garnish option:

4 sprigs of fresh parsley

METHOD

In a dutch oven, melt the butter over medium-high heat and add onion, celery, bell pepper, and garlic; cooking until onions are translucent. 

Stir in stewed tomatoes, beef broth, spices; bring to boil, and then reduce heat to low and simmer, uncovered, for 20 minutes.  

Stir in parsley, add the kielbasa, and simmer for 5 minutes.

Stir in lobster tail chunks, and shrimp; simmer for 3 minutes.  

To serve, mound steamed rice in center of bowls and ladle Creole around rice, and garnish with a sprig of parsley. Be sure to include French bread slices for sopping up the wonderful broth. ~ Enjoy!

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

 Tip: Store leftovers in refrigerator in separate containers, i.e., rice in one, and Creole in another.

MAX’S MARVELOUS HALIBUT N’ CHIPS with a DIPPING SAUCE

Max’s ‘go-to’ amazing

recipe he prepares in 30 minutes -

it’s nothing short of incredible...

Servings (4)

Prep: 10 Mins.
Cook: 3 to 5 Mins. (Crinkle Fries: 26 to 28 Mins.)

INGREDIENTS

Chips:

1 (10 oz. pkg.) prepared Ore Ida Extra Crispy Seasoned Crinkle Fries

Sauce:

½ cup mayonnaise

½ cup ketchup

Halibut:

2 lbs. skinless and boneless halibut fillets cut into 3 to 4 oz. pieces

1 teaspoon old bay seasoning

½ teaspoon kosher salt

2 large eggs

1 tablespoon milk

½ of a (10 oz. pkg.) Seasoned Fry Mix for Seafood

Vegetable oil for frying

--1 lemon, cut into 8 wedges

METHOD

Preheat oven to 425, and prepare crinkle chips according to directions by baking for 26 to 28 minutes.

Meanwhile, add 1/2” vegetable oil to a large heavy-bottomed skillet, and heat to 350 degrees. 

Prepare the sauce by whisking the mayonnaise and ketchup in a small bowl, and set aside.

Evenly dust all sides of the halibut pieces with old bay seasoning and kosher salt.  In a small bowl, whisk the eggs and milk.  Add fry mix to a large Ziploc bag. Dredge halibut pieces in egg mixture, and then add and shake them in the fry mix in the Ziploc bag to coat. Place battered halibut pieces to skillet, avoid overcrowding, and fry for about 3 to 5 minutes while flipping half way through, just until golden brown (please do not overcook).  Remove and drain halibut pieces on a plate lined with paper towels.

Serve halibut pieces with a serving of chips, along with a couple of lemon wedges for squeezing over top of fish.  Place the sauce for dipping alongside in small ramekins. ~ Enjoy!

MAX’S PANKO PAN-SEARED ALASKA HALIBUT CHEEKS

Alaska halibut cheeks are definitely truly tender,
mouth-watering, and flavorful morsels...

Servings: (2)

Prep: 5 mins

Sear: 6 Mins.

INGREDIENTS

Breading:

¾ cup panko (Japanese breadcrumbs)

Pinch of red pepper flakes

¼ teaspoon granulated onion

¼ teaspoon granulated garlic

¼ cup freshly grated Parmesan cheese

Halibut Cheeks:

½ lb halibut cheeks, rinsed and dried on paper towels

Kosher salt and freshly ground pepper, to taste

1 fresh lemon, juiced (first reserving 2 lemon wedges for serving)

Searing:

2 tablespoons unsalted butter and 2 tablespoons olive oil

---------------------

Optional sides:

--Prepared tartar sauce, glazed carrots, and chili-lime fries

---------------------

METHOD

Mix the dredging ingredients together in a small flat dish.  

Salt and pepper the cheeks on both sides.  Squeeze fresh lemon juice over one side of the cheeks and dip in the Panko crumb mixture; pressing them down so the crumbs adhere, flip the cheeks and repeat with the lemon juice and dredging mixture.  

Heat unsalted butter and olive oil together in a skillet over medium-high heat.  Pan-sear the cheeks about 3 minutes on each side, just until they turn a light golden brown (do not over cook or they’ll become tough).

Serve immediately with wedges of fresh lemon for squeezing over the halibut cheeks and  tartar sauce for dipping, along with glazed carrots, and chili-lime fries. ~ Enjoy!

MAX’S AMAZING VENISON ENCHILADAS

We love these venison
enchiladas, although Max makes them other
times that are equally delicious when he
substitutes the venison with
halibut, chicken, beef, and so on...

Yields: (7) 10” enchiladas

Prep: 15 Mins.

Bake: 25 Mins.

INGREDIENTS

1-1/2 lbs. cooked and shredded venison

--(Max used leftover venison roast simmered for 2 hrs. in low-sodium beef broth)

7 (10”) flour tortillas

***Sauce

1-1/2 cups medium picante sauce

1 (14.5 oz. can) medium enchilada sauce

1 (4 oz. can) mild diced green chilies

1-1/2 cups sour cream

1/1-2 cups medium shredded cheddar cheese

***Topping

½ cup medium picante sauce

½ cup shredded cheese

***Garnish:

½ cup chopped iceberg lettuce

½ cup homemade salsa

½ cup sour cream

METHOD

Preheat oven to 350 degrees.  Spray a 9x13 baking dish, and set aside.

Finished being prepared,
just prior to baking...

Combine all the sauce ingredients in a medium bowl.  Layer each tortilla with a couple tablespoons of shredded venison, spoon the same amount of sauce over meat, and sprinkle with the same amount of shredded cheese; roll up, and repeat with remaining tortillas.  Place enchiladas seam side down in prepared baking dish.  Top rolled enchiladas in baking dish with dollops of remaining picante sauce, and sprinkle with a layer of shredded cheese.

Bake, uncovered, for 25 minutes, until cheese melts and sauce bubbles.  Cut enchiladas in half crosswise, and garnish each serving with lettuce, salsa, and dollops of sour cream. – Enjoy!

MAX’S SCRUMPTIOUS VENISON TENDERLOIN STEAKS

Max says, "We are lucky to have these tenderloins
because they're usually eaten on the hunting trip 
and they rarely make it home!"

Servings: (2 – about 6 small steaks)
Prep: 5 Mins. |
Cook: 8 to 10 Mins. |
Stand: 5 Mins.

Posted: by Max via Sandra

INGREDIENTS

1 side of boneless venison tenderloin, cut evenly into 1-1/2” thick steaks
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
sea salt, ground pepper, and garlic powder, to taste

METHOD

Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.

Dry off the 1-1/2" tenderloin steaks with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.

Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the steaks into skillet, not touching, and season each with sea salt, ground pepper, and garlic powder, to taste. Sear for 4 to 5 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 4 to 5 more minutes. (Please do not overcook, or the tenderloin steaks will become tough and dry.) Remove steaks to a plate, and lightly tent with foil to let them stand for 5 minutes to allow juices to redistribute.


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


Tip: Max served this with sautéed pencil (thin) asparagus, and roasted ‘extra crispy’ ore-ida fries. – Enjoy!

MAX’S SUPERB DEER CHOPS

The most prized section of the 
deer is its venison backstrap...

Yields: (10 to 12 chops)
Prep: 5 Mins. |
Cook: 6 Mins. |
Stand: 5 Mins.

Posted by Max via Sandra

INGREDIENTS

1 side of boneless venison backstrap, cut evenly into 1” thick medallions
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
kosher salt, ground pepper, and garlic powder, to taste

Garnish:
--a handful of freshly chopped parsley

METHOD

Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.

Dry off the deer chops with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.

Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the medallions into skillet, not touching, and season each with kosher salt, ground pepper, and garlic powder, to taste. Sear for 3 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 3 more minutes. (Please do not overcook, or the deer chops will become tough and dry.)  Remove medallions to a plate, and lightly tent with foil and let the deer chops stand for 5 minutes to allow juices to redistribute.

To serve, sprinkle with freshly chopped parsley, along with your favorite steak sauce (A-1 for me, although Max swears by ketchup ;-)

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


Tip: We served this with Sandra's Quicker and Flavorful Baked Sweet Potatoes, and Sandra's Caesar Salad with Fresh Croutons

MAX’S ALASKA ‘WILD-GAME-DAY’ HOT CHILI BEAN and CHEESE DIP

Max generally makes this recipe using lean venison 
or moose burger, although last night he used 
lean buffalo burger and it was simply scrumptious. 
This was like a meal in itself and a perfect 
appetizer to munch on 
while watching the baseball playoffs...

Servings: (6 to 8)

Prep/Cook: 20 Mins.

Posted by Max via Sandra

INGREDIENTS

1 lb. lean venison burger
--(Also just as tasty to use moose, buffalo, or beef)
¼ teaspoon garlic powder
1 (15 oz. can) Nalleys Original Chili with Beans
1 (16 oz. jar) medium picante sauce
1 (1-lb. pkg.) velveeta cheese, cut into four blocks
Kosher salt and freshly ground pepper, to taste
--(Max says, “go light on the salt”)
2 (9.25 oz. pkgs.) Fritos Scoop Corn Chips

METHOD

Heat a large nonstick skillet to medium-high heat and brown the burger with the garlic powder. Add the chili with beans, picante sauce, and velveeta cheese, and gently stir until cheese has melted and dip is combined and creamy. Taste for seasonings, adding kosher salt and ground pepper, to taste. Spoon hot dip into a heatproof bowl, then place the Frito chips in another bowl close by, and serve immediately with many napkins! Enjoy!

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


Tip: This hot dip would also be wonderful served in a slow cooker to it keep warm during game day for your guests.

MAX'S HEARTY SPAGHETTI DINNER with CAESAR SALAD - [Updated as of 10-6-10]

Max makes this when he's out fishing for his crew
and at home at least every two weeks...it's his infamous
staple meal in our home...

Servings (8)
Prep: 10 mins.|
Cook/Simmer: 2 hours

Posted by Max via Sandra

INGREDIENTS

1 lb. spaghetti noodles
Garlic bread
--(Max purchases his from Fred Meyer Bakery)


***Sauce:
1 lb. beef/moose/venison burger
1/2 lb. moose breakfast sausage (Jerry’s Meats processes his)
2 cloves garlic, minced
1 cup celery, finely chopped
½ red bell pepper finely chopped
1/3 red onion, finely chopped
1 teaspoon sweet basil
½ teaspoon cayenne pepper
¼ cup Heinz ketchup
2 (15 oz. cans) tomato sauce
1 (15 oz. can) italian stewed tomatoes, mashed in a small bowl (do not drain)
2 teaspoons italian seasoning
2 bay leafs
1 handful of parsley, roughly chopped

***Garnish:
Freshly grated parmesan cheese

*** Caesar Salad:
- Romaine lettuce, torn
- Marie’s caesar salad dressing (his fav.)
- Freshly grated parmesan cheese
- Bacon bits
- Seasoned croutons
- Freshly ground black pepper, to taste

METHOD

Place a large skillet over medium-high heat; add the burger and sausage cooking until lightly browned; toss in all the vegetables and seasonings (except the fresh parsley). Add the ketchup, tomato sauce, and broken up italian stewed tomatoes with juices, stirring to combine. Cover skillet, and reduce heat to simmer, cooking sauce low and slow for 2 hours, while stirring occasionally.

Meanwhile, about 20 minutes before sauce is done, begin cooking spaghetti according to directions, and toss garlic bread into oven shortly thereafter and also cooking it according to directions.

For the salad, tear the romaine lettuce into a large bowl, add your desired amount of ‘Marie’s’ caesar salad dressing, and freshly grated parmesan; tossing to combine.  Add bacon bits, seasoned croutons, and freshly ground pepper; tossing just before serving.

Add freshly chopped parsley to the spaghetti sauce, and stir to combine.

Max serves his spaghetti sauce over noodles family style, with a small bowl of freshly grated parmesan cheese to sprinkle on top, if  desired.  He places slices of garlic bread, including a mound of caesar salad along side, + a nice glass of red wine. - Enjoy!

MAX'S BRAISED CHICKEN and MUSHROOMS with ROASTED ASPARAGUS

This method of cooking the poultry is what 
makes it very tender and oh so flavorful...

Servings: (6)
Prep: 5 Mins. |
Cook: Just slightly over 1 Hr.

Posted by of Max via Sandra

INGREDIENTS

*Braised Chicken and Mushrooms
1 tablespoon olive oil
6 medium-size boneless, skinless chicken breasts, cut in half lengthwise
kosher salt and ground pepper, to taste
1 garlic clove, minced
2 (10.75 oz. cans) cream of mushroom soup (Campbell Brand)
1 (0.87 oz. pkg.) dry pork gravy mix (McCormick Brand)
1 cup celery, chopped
8 fresh crimini mushrooms, sliced
2 tablespoons yoshida sauce, (or for recipe, click here: Sandra's Homemade Yoshida Sauce)
1 tablespoon red wine vinegar
1 teaspoon poultry seasoning, (or for recipe, click here: Sandra's Poultry Seasoning Blend)
1 handful fresh parsley, chopped

--3 cups prepared steamed rice

***Roasted Asparagus
1 bunch of pencil-thin asparagus, tough ends removed (roasting time may vary, depending upon thickness)
olive oil
kosher salt and ground pepper, to taste

METHOD

*Braised Chicken and Mushrooms:
Heat olive oil in a dutch oven, or large heavy-bottom skillet, to medium-high heat. Add the halved chicken pieces, and sprinkle with kosher salt and ground pepper, to taste, and sear on each side, until golden brown. Remove excess grease with a spoon, while retaining 1 tablespoon in dutch oven.  Add the garlic and saute for 30 seconds. Add all the remaining ingredients, and bring to boil, and then reduce heat to a low simmer, cover, and continue cooking for 1 hour, while occasionally stirring.  Taste for seasonings, adding additional kosher salt and ground pepper, if need be.

**Prepare the steamed rice, and the following Roasted Asparagus; so they finish cooking at the same time the Braised Chicken and Mushroom mixture is due to be done.

***Roasted Asparagus:
Preheat oven to 350 degrees. Remove rough stems from ends of asparagus by bending them to find their natural breaking point. Place in small ovenproof baking dish and drizzle lightly with olive oil, and sprinkle with kosher salt and ground pepper, to taste. Toss to coat, and spread out asparagus spears evenly into one layer, and roast for 15 to 20 minutes, just until crisp-tender, depending upon thickness.

To serve, place the steamed rice on a plate, and ladle the Braised Chicken and Mushroom mixture over the top, along with placing the Roasted Asparagus on the side – enjoy!


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


Tip: Max says this recipe also works excellent using most poultry as well.

MAX’S KING SALMON CREOLE

Max has perfected this dish over the years, 

which he often makes for his crew aboard our 

F/V Chelsey using Alaska Wild White 

or Red King Salmon, Shrimp/Prawns, 

Scallops, or Halibut (or any combination thereof), 

and the spice level and flavors turn out just right 

- every time...(This is one of my Mom’s favorite 

dishes that he makes for her 

during hunting trips to Yakutat, Alaska)...

Servings: (4)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted courtesy of Max via Sandra

INGREDIENTS

1/3 medium red onion, diced
1 stalk of celery, diced
½ red bell pepper, diced
2 garlic cloves, minced
4 tablespoons unsalted butter
1 (15 oz. can) Italian seasoned stewed tomatoes with juices, broken up (Max does so using a potato masher in a small ceramic bowl)
2 (15 oz. cans) low-sodium beef broth
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
--(or more if you like it spicier as we do)
1/2 tablespoon creole seasoning
2 bay leaves
1 lb. raw, boneless, skinless king salmon fillets, cut into ¾” chunks (2 fillets)

--2 cups steamed rice (i.e., 1 cup raw, and cooked according to pkg. directions)

Garnish: with freshly chopped parsley

METHOD

Begin making rice according to package directions.

In a large dutch oven, melt the butter over medium-high heat. Add the onion, celery, bell pepper and saute until the onions are translucent. Add the garlic and continue to saute for 30 seconds longer. Stir in the stewed tomatoes, beef broth, spices, and then bring to boil, and then reduce to a simmer, uncovered, for 20 minutes. Check the consistency, and add more beef broth, if needed. Stir in king salmon chunks, and continue cooking just a couple of minutes, just until they turn opaque pink and are cooked through (do not overcook or salmon will become dry and tough).

To serve, place steamed rice equally among four pasta-type bowls, and ladle the King Salmon Creole over the top (or around rice as I did in the photo above), and garnish with freshly parsley. – Enjoy!

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

Tip: When storing left-overs in refrigerator, Max does so in separate bowls (rice in one, and King Salmon Creole in another) to prevent rice from losing its integrity.

MAX’S HOMEMADE CHICKEN NOODLE SOUP

An outstanding comfort food for the soul,
especially when you're feeling a bit
under the weather...

Servings: (4)

Prep:  5 Mins. | 
Cook: 45 Mins.

Posted by Max via Sandra

INGREDIENTS

2 bone-in, skin-on chicken breasts

6 cups low-sodium chicken broth

1 small spanish onion, chopped

2 medium carrots, chopped

2 ribs of celery, chopped

1 garlic clove, minced

1 teaspoon poultry seasoning (for the homemade recipe, (Click here: Sandra's Poultry Seasoning Blend)

Kosher salt and ground pepper, to taste

8 ozs. (1/2 box) Ronzoni-Rotelle spiral pasta, cooked accordingly

¼ cup fresh parsley, roughly chopped (We also often prefer cilantro, or both, at times)

--1 loaf of prepared, warm crispy bread, sliced

METHOD

Rinse chicken, and remove skin, and trim off any excess fat, then add to medium saucepan, and add the chicken broth.  Bring to boil, cover, and reduce heat to a medium simmer, and cook for 20 minutes.  Remove chicken from saucepan, and set aside on a plate.

Add the onions, carrots, celery, garlic, and poultry seasoning to the saucepan of broth.  Taste for seasonings and add kosher salt, if needed, and ground pepper.  Bring to a boil, and then turn down heat to medium and cover to simmer, just until vegetables are tender (not mushy), about 20 minutes.

Meanwhile, when chicken has cooled, de-bone and cut into bite-sized pieces, and set aside.  Also, prepare the noodles according to package directions, (about 10 to 12 minutes), then drain and set aside.

Add the cooled chicken pieces to saucepan when vegetables are tender, and cook for a couple minutes, just until warmed through. (This is important, so a not to overcook the chicken otherwise it gets too tough, Max says ;-)

To serve, place pasta in equal amounts into four soup bowls, ladle chicken and vegetable broth on top.  Garnish with freshly chopped parsley and/or cilantro, along with slices of warm crusty bread.– Enjoy!

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

Tip:  If you have leftovers, Max suggests storing the pasta separately in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.

MAX’S FAMOUS SHRIMP PASTA SALAD

When Max makes his famous shrimp pasta salad,
there is never any left as it is one of the
first side dishes people tend to gravitate to...

Servings: (6 to 8)
Prep: 10 Mins. |
Cook: 15 Mins.

Posted by Max via Sandra

INGREDIENTS

½ lb. elbow pasta, cooked and cooled
--(Max prefers Barilla due to the ridges in the macaroni)
½ lb. cooked cocktail shrimp
--(Max gets his at SuperBear)
5 eggs, hard-boiled, peeled and chopped
2 ribs of celery, chopped
6 radishes, thinly sliced
3 green onions, sliced
2 tablespoons chopped hot and sweet pickle slices
--(Max prefers Snacker brand)
1 small can of sliced black olives, drained
1 cup mayonnaise
--(more or less to your desired moistness)
1-1/2 tablespoons dijon mustard
1-1/2 tablespoons red wine vinegar
½ teaspoon old bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld. After one hour, taste for seasonings, and add additional kosher salt and freshly ground pepper, if needed. - Enjoy!

MAX’S RUSTIC ALASKA “CAMP” MOOSE STEW

Max often prepares this rustic and comforting stew 
during hunting trips for his buddies, 
on our F/V Chelsey for deckhands,
and at home for us.  
It's nothing short of incredible...

Servings (4)
Prep: 10 mins. |
Cook: 1 hr. and
45 mins. total stewing time

INGREDIENTS

· 1 lb. moose sirloin, cut into ½ cubes (or venison, or beef)
· 1 tablespoon olive oil
· 2 (15 oz. cans) beef broth
· ¼ onion, chopped
· 1 cup celery, chopped
· 4 carrots chopped
· 1 garlic clove, minced
· 1 (15 oz. can) Italian stewed tomatoes – retain juice, and break up tomatoes in a small bowl
· 1 pkg. dry pork gravy mix (mixed with 1 cup of water)
· 1 tablespoon worcestershire
· 2 teaspoons soy sauce
· Freshly ground pepper, to taste
· 1 russet potato, peeled, and cut ½" cubes (keep in cold water to prevent browning)
· ½ cup frozen peas
· ½ cup frozen corn
· 1 cup frozen broccoli, roughly chopped

METHOD

Heat a dutch oven, or heavy-bottom soup pot, to medium-high heat. Coat the moose meat cubes with 1 tablespoon of olive oil, then add to hot pot and sear meat to a light brown. Add beef broth and bring to boil while scraping bits off bottom of pot, then reduce heat, cover, and simmer moose meat on low for 1 hour.

Add onion, celery, carrots, garlic, stewed tomatoes, gravy mixed with water, worcestershire, soy sauce, and pepper to pot. Turn heat to medium-high just to bring stew to boiling, then reduce heat to low, cover, and simmer for 30 minutes.

Add the potatoes, cover, and simmer for 5 minutes, then add the peas, corn, and broccoli and simmer for 10 final minutes. - Enjoy!

MAX'S SMOKY KIELBASA CREOLE with STEAMED RICE

This is such a fabulous dish
that Max prepares using kielbasa as he did tonight.

Other nights he'll change it up using halibut, salmon, shrimp/prawns
and/or scallops every few weeks...

(Serves 6)
Prep Time: 10 min
Cook Time: 30 min.

INGREDIENTS

· 1 lb. ring of smoked kielbasa sausage
· 4 tablespoons butter
· ½ medium onion, diced
· 1 cup celery, diced
· ½ red bell pepper, diced
· 2 cloves garlic, minced
· 1 (15-oz. can) Italian stewed tomatoes, undrained (break up tomatoes)
· 2 (15-oz. cans) of beef broth
· 1 teaspoon kosher salt
· 1/4 teaspoon cayenne pepper (or more if you like it spicier)
· 1 teaspoon creole seasoning
· 2 bay leaves (remove after cooking)
· 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)

--- 2 cups prepared steamed rice (i.e., 1 cup raw rice cooked according to pkg. directions)

Garnish option:
· Fresh chopped parsley

METHOD

In a dutch oven, melt the butter over medium-high heat, add onion, celery, bell pepper, and garlic, cooking until tender. Stir in stewed tomatoes, beef broth, spices; bring to boil, then reduce heat to low and simmer, uncovered, for 20 minutes (adding water, if needed); stir in parsley, add the kielbasa, and cook for 5 minutes.

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Tip: Refrigerate leftovers in separate containers, i.e., rice in one, and creole in the other.