The hospitality extended to all of us by the folks who own and run the camp, their staff and guides, was incredible. We made many new friends and I affectionately deem them all my special fishing family. You are strangers when you arrive and six days later you feel like you are leaving family. I cried when I left Nushagak River Camp. No, I wasn’t tired of catching king salmon either!
Because I am a food columnist and passionate chef, let’s talk about food and cooking salmon.
Chef Wade Crowley of Portland, Ore., and a graduate of Le Cordon Bleu prepared the food. Chef Sarah assisted and was accompanied by the owner’s daughter, Ginger. The owner, Rosemary Hippe, is bar-none, the best baker I have ever met. Each day we had fresh baked rolls, bread, cookies, desserts and treats. The food was exceptionally yummy. A hot, filling breakfast each day fueled us for the cool and windy river weather during a morning of fishing, catching and releasing no less than 10 salmon. At noon we went back to camp and had an incredibly tasty and much anticipated lunch. Deep dish pizza, paella, chicken and dumplings, homemade soups, burgers with fresh baked hamburger buns, brownies, cupcakes and other fresh baked treats accompanied each meal. Then it was back to the river for another four hours of salmon fishing.
The dinner bell rang at 7 p.m. each evening and a plated dinner was served to a group of about 30 hungry anglers. Seconds were not a problem!
Prime rib, baked chicken, beef sirloin roulades, fresh halibut, fresh salmon and fat pork loin chops were on the menu the week we were there, and were always accompanied by Rosemary’s fresh baked bread, rolls and elaborate desserts.
One windy, but sunny day our guides brought all the makings for a gourmet “shore lunch” with us to be prepared at noon on a gorgeous spot off the east channel of the river. They made a fire on the beach and cooked us fresh salmon and tasty potatoes, warmed Rosemary’s fresh baked garlic bread, tossed a Caesar salad and served big pieces of moist spice cake with cream cheese frosting. Never has a lunch tasted so delicious. These guys work hard to make sure you enjoy your time on the river catching lots of salmon.
Did we ever have fun and enjoy our trip! I brought back lots of wonderful memories of Nushagak River Camp and even left a piece of my heart there. Will I go back? Ask me this: do I love to fish and do I love to cook? If you know me, you will know that my answer is a resounding yes!
This week was full of weddings and a birthday celebration that kept me busy in the kitchen. I feel like I fed half of the Kenai Peninsula!
Gary Drake and Jennifer Wambach asked me to be their wedding chef. I love these kids, so how could I say no? They provided me with perfect, fresh halibut for this wedding entree. It is simple, tasty and allows the halibut to stay moist.
Gary and Jen, may your new life together be filled with wonderful meals with friends and family!
Serves 6 1 1/2 cups sour cream Mix above ingredients in medium size bowl. 2 pounds halibut fillets Pat halibut dry with paper towel and place in a single layer in greased 9 by 13 baking pan. Spread sour cream and mayonnaise mixture thickly on top of halibut, spreading to edges so all fish is covered completely. Sprinkle top with paprika.
Bake uncovered for 20-30 minutes in 350-degree oven.
Another celebration hit! Be sure to get good Italian sausage.
Serves 4-6
1 pound fresh Italian sausage
1/2 cup fresh sourdough bread crumbs
1 egg
1/2 cup fresh grated parmesan cheese
1/2 tablespoon fresh parsley, diced Mix above ingredients together in large bowl. Make 1 1/2 inch diameter meatballs. Bake on baking sheet in 350 degree oven until done, about 15-20 minutes.
1 package penne pasta Bring pasta water to boil and cook pasta according to directions on package. Drain and put pasta back into pot. Cover to keep warm.
Tomato Vodka Cream Sauce
1/4 cup butter
3/4 cup good quality vodka
1/4 tsp. crushed red pepper flakes
1/4 tsp. Worcestershire sauce
2 cups tomato sauce
1 cup tomato puree
1 cup heavy cream
1 cup freshly grated parmesan cheese
Salt and pepper to taste Melt butter in large, heavy skillet. Add vodka, pepper flakes and Worcestershire sauce. Mix well and cook on medium high heat for 5 minutes or until reduced and alcohol is cooked off.
Stir in tomato sauces and cream. Simmer about 5 minutes until thickened. Salt and pepper to taste. Add hot pasta, meatballs and toss. Stir in additional parmesan cheese.
One night some fresh scallops found their way to my kitchen and all I had to make them interesting were some fresh jalapenos. They turned out great and were fast and easy.
Serves 4 1/2 cup flour
1 tsp. seasoned salt
1/8 tsp. pepper
Mix above ingredients together in pie plate.
1 1/2 pounds fresh scallops
2 fresh jalapenos, sliced
Butter
Olive oil
Chicken broth
White wine Dredge scallops in seasoned flour. Set aside. Melt 3 tablespoons butter in skillet with 1 tablespoon olive oil. Add scallops and jalapenos. Cook on medium high heat about 3 minutes and turn. Finish cooking scallops until just tender, another 3-5 minutes. Add about 1/4 cup white wine and H cup chicken broth to scallops in pan, stirring and cooking about one minute. Serve immediately.
I am anticipating a delivery of fresh, sweet ocean scallops this week. This recipe has been made for the last 16 years in my kitchen and receives great compliments each time.
Serves 4 1/3 cup fresh squeezed lemon juice In a large bowl, whisk together lemon juice, soy sauce, oil, parsley, garlic, salt and pepper. Add the scallops and mushrooms and coat well. Cover and marinate in refrigerator for at least 1 hour, but not more than 3 hours, turning occasionally.
Heat broiler. Using a slotted spoon, transfer scallops and mushrooms to a lightly oiled broiler pan. Broil 5 inches from heat for about 4 minutes.
Turn and brush with marinade and broil 4 minutes more or until cooked through. Garnish with lemon wedges and serve.
We ate, fished, ate some more, fished some more, ate one more time before bed and slept. Sometimes we even ate while fishing. That was pretty much the extent of our daily activities of life on the Nushagak. The biggest decision of the day was to decide if we wanted to tag a salmon to bring home.
WEDDING HALIBUT MT. DOUGLAS
3/4 cup mayonnaise
1/2 cup grated parmesan cheese
4 green onions diced
1 tablespoon lemon juice
Seasoned salt
MAMMA THERESA'S ITALIAN SAUSAGE MEATBALLS
WITH TOMATO VODKA CREAM SAUCE & PENNE PASTA
PAN FRIED SCALLOPS WITH FRESH JALAPENOS
BAY BROILED SCALLOPS AND MUSHROOMS IN LEMON SAUCE
3 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoon freshly chopped parsley
2 cloves minced garlic
1/3 tsp salt
1/4 tsp black pepper
1 1/2 pounds fresh sea scallops
10 ounces mushrooms
Lemon wedges for garnish
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