I have been looking hard for any sign of spring. Finally, I saw some of the harbingers of the season: blades of green grass on the side of East Road, pussy willows and loud, huge flocks of arriving sandhill cranes.
Then, I got a springtime bonus. During the early evening on a windy, snowy day in late April, Mother Nature sent mixed messages. I looked out one of the picture windows and saw two sandhill cranes soaring together on the wind currents. I slipped on shoes and went out on the deck where the patio furniture, still covered in snow, sat awaiting summer picnics. I could see my breath in the raw spring weather as I watched the dance of the two courting birds.
Our life on the wintery, Alaska frontier is emerging from dark, cold stillness into new life full of green, songs of returning birds and the appearance of crocus, tulips and things that remind us warmer days are ahead. It is time to enjoy a new season of adventures.
I canit wait to dig steamer clams across the bay and bring them home to gently sautE in butter, wine, herbs and butter and serve with fresh sourdough bread and a good chilled white wine.
This weekend is a great clam tide. If the ocean is calm, I will be making a chilly trip across the bay with family and friends in my Extra Tuffs and winter jacket to rake up some of those succulent little nug-gets.
My recipe to enjoy clams is simple: First and foremost, clean them scrupulously. There is nothing worse than finding mud in your nectar.
Take a large sautE pan you can fit with a cover and add the following to it: Some good white wine, (about a cup), a cup of chicken broth, minced garlic, (about 1 teaspoon or more) 1/4 cup butter, and a combination of fresh or dried herbs (use basil, oregano, marjoram, tarragon, parsley, or whatever you like).
Add a few steamer clams at a time to cover the bottom of the skillet and steam them with the cover on until the clams open in about 5 minutes. Discard any that donit open. Serve with good bread and plenty of the sautE sauce to dip the clams and bread in. Pass the great white wine you added to the sautE pan. Repeat the whole procedure with more of the clams.
A nice green salad and a lemon meringue pie are great accompaniments, but just the clams will be a hit.
If you are still fortunate enough to have some salmon in your freezer, try cooking it using some recipes from my new kitchen.
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I can’t wait to get my first taste of fresh halibut. If you are fortunate to have some, try it with this great butter. Prepare your halibut by grilling or pan frying and add a tablespoon of the cashew butter on top of each piece of fish before serving to melt into it. Cashew-Garlic Butter1 cup roasted and salted cashews 1 cup unsalted butter, softened at room temperature 1 tablespoon minced garlic, about 6 cloves 1 teaspoon salt 1 teaspoon hot sauce 1/2 lemon, juiced Place the cashews in the bowl of a food processor and pulse for 30 seconds. Add the remaining ingredients and pulse for 15 seconds.
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| Grilled Salmon with Herbed Butter Sauce
Yield: 6 servings Herbed Butter Sauce: 2 shallots, minced 1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter 1/4 cup Chardonnay 2 tablespoons chicken stock 1 tablespoon white wine vinegar 1 tablespoon lemon juice 1/4 cup heavy cream 1/2 cup packed chopped tarragon leaves 2 tablespoons packed chopped parsley leaves Salt and freshly ground black pepper To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half. Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste. Reserve warm. 1 (5 to 6 pound) whole salmon 2 to 3 tablespoons olive oil Salt and freshly ground black pepper Herbed Butter Sauce, recipe above Preheat oven to 375 degrees F and preheat a grill to high heat. To prepare the fish: fillet the fish and remove all bones. Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven. Transfer to a warmed platter and brush with Herbed Butter Sauce. |
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Here is another great salmon marinade. Get that grill out and welcome spring. Ginger Lime Marinade for Salmon 2 medium limes 1/4 cup brown sugar 1/4 cup soy sauce 1/4 cup sesame oil 1 tablespoon grated ginger Juice limes into a bowl. Add brown sugar, soy sauce, sesame oil and ginger. Stir. Marinate fish for several hours before cooking. /td> |
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If you need a nice little side dish to serve with that great grilled salmon or halibut, prepare the recipe for this zesty potato salad courtesy my favorite Food Network Chef, Emeril Lagasse.
Warm Potato Salad 6 baking potatoes, peeled and cut into bite-size pieces 2 tablespoons Dijon mustard 1/4 cup red wine vinegar Salt and freshly ground black pepper 1 small onion, finely chopped 1/3 cup finely chopped celery 4 hard-boiled eggs 1 cup heavy cream, reduced to 1/2 cup 1/4 cup chopped parsley White pepper In a saucepan, cook potatoes in salted water until fork-tender. Drain liquid and add mustard, red wine vinegar, and salt and freshly ground black pepper. Add chopped onion, celery, eggs, heavy cream, parsley, and mix well. Taste and adjust seasoning with salt and pepper.
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Keep looking for those signs of spring and until next time, have fun in the kitchen!
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