Pineapple Express Cake

In honor of the recent warm weather conditions [the man calls "the Pineapple Express" causing havoc to South Central drivers] I made this cake. 

I also might have spoken too soon about my laptop working.  Last night it wouldn't shut down so I had to take the battery out.  Up to its old evil tricks already.

At least the cake was everything I dreamed it would be!

November Fish Fry

New Orleans Style Deep Fried Northern Pike, Halibut & Red Salmon. (Pictured) Cole Slaw, French Frys & King Salmon Hushpuppies (Pictured). Russian Tartar Sauce, Apple Pie ala mode with a brownie for good measure.

The Northern Pike was new to me. We cut it up small (larger pile on right) as its a boney, prehistoric demon monster that we need to eradicate from Alaskan waters. They are an invasive species that are ruining the fresh water habitats. I will be killing as many as I can ice fishing this winter & encourage everyone to do the same. They are not bad eating but not as good as the salmon & trout they are eating.

The King Salmon Hushpuppies were the bread that complimented this fish fry well.

My laptop is toast so until I get another set up I will have to blog from my iphone. Its weird so bare with me!

Shaggy Manes

Shaggy Manes are one wild Alaskan mushroom I can identify & have eaten many times.  They come out during moose hunting season in September.  I was surprised to see these in my yard.  As you can see some are turning black.  They do not last long.  As soon as you pick them, cook & eat.  I usually dip them in egg wash, coat with crushed saltines & fry hot & fast.  They go great with fresh moose back strap.

Bulgur Moose Stew

Made this delicious soup tonight with some leftover moose back strap.  I used Bulgur wheat which I have to say its nutty flavor complimented the moose meat well.  It only took an hour from start to finish to make.  Biscuits would have been great with this but I had mine with saltine crackers & butter.

Start by adding 1c of Bulgur wheat to a quart of water in dutch oven size pot.  Put on high heat to bring to boil.  While waiting for that start adding carrots, mushrooms, sliced raw bacon and sliced onions sauteed if you wish.  One package of Lipton onion soup.  Bring all this to a medium boil.  This is where I added the cooked moose meat, too.  You could use beef.  The liquid cooked down some so I added more water (2 cups) & a couple beef boulion cubes.  After about 45 minutes I tasted for doneness & flavor and decided to add a can of tomato sauce.  Diced tomatos would have been good, too.  Cooked the remaining 15 minutes & served hot.  The Bulgur wheat made a hearty stew with something different than potatos.  I will be making variations of this again.

New Valdez Blog

Living Alaska Project

Lots of pictures of Valdez, the local foods & lifestyle.  The Northern Lights time relapse photos are awesome!  Check it out.  Tell them FishTaxi sent you!

Tok Thai Food

Though the name is "Tok Thai Food" this food truck is by the Hub in Glennallen.  (Tok is on the Alaska Hwy almost to the Canadian border.)  And the woman who does the cooking is from Laos, not Thailand.

Close enough.  The food is excellent & everything is 10 bucks.  Special - 10 bucks.  Egg Rolls - 10 bucks.  Spring Rolls - 10 bucks.  All good.

She was open all winter & last time I went by she was still open at 10 at night.

Max Burger

Lovely burger & salad for the employee meal at the Tsaina Lodge.

Take Two

A professional photographer has been staying at the lodge taking pictures & movies & doing interviews with the heliski guides & chefs.  You know how hard it can be to take good quality pictures of food & do it justice.  Its not hard to take a picture of the photographer taking pictures of the food though.

Cup of Salmon

Cooked in your hotel room!

FishTaxi's Gut Bomb

The picture speaks for itself.

Winter Baking

I've been in the baking mood lately.  Apple pie, double chocolate chip cookies, bread & cinnamon rolls so far.  Don't worry.  I have help to make it all gone.

Grab a fork...and a Leg

Dave's killer Bread

Just say NO to bread on drugs!
All summer long I've been making the fisherman's sack lunch sandwiches with Dave's killer Bread. It costs a little more than 6 bucks a loaf but well worth the price when everyone raved about my killer sandwiches. You can't go wrong with killer sandwich bread to begin with.

His story makes for good table talk, too. Above is a picture I took right off the back of the loaf. There is website you can learn more about Dave's killer Bread and order it on-line if you are not lucky enough to have it for sale in a store near you.

Also, Dave's killer bread makes KILLER toast with marionberry jelly!

Food Taxi

Fish are jumping on the Kenai and Jimmie Jacks Lodge has a full house booked through July. The white board below shows who goes where and when on any given day. My idea. Helps me a lot because even though guests are given a folder with their itinerary (and most questions answered) when they arrive I guess most don't actually read them and there is no way I'm going to remember. Heck, by the time they leave I remember their name. If they tip I'm 100% sure of it.

Halibut in the Raw

One of the guests of the lodge this week is fishing all day then cooking, or not cooking his catch I should say. The above plate is halibut cheeks, freshly caught today, sliced thin with a little wasabi paste for a delectable treat. Halibut sushi at its freshest best.

Tunnel Of Love

Not really the Tunnel of Love but a strategic tunnel that goes under the Glenn Hwy in Palmer at the end of Auklet Ave. Saves a lot of time if you are walking or riding a bike as the pedestrian crossing light on Arctic is the longest wait in Alaska.

Pictured on the right are the leftovers of our BBQ today. Teriaki Chicken and an awesome Thai Salmon, grilled asparagus, potatoe salad and the all-American hot dog. Beautiful weekend in the valley and they are calling for 77 degrees in Palmer for Memorial Day.

God Bless our Troops!

"Buy Pie"

Across from the Alaska State Fairgrounds outside of Palmer on the Glenn Hwy sits the Noisy Goose Cafe. I've passed by here many times and finally today stopped in to have a burger. I wasn't dissappointed. The burger was great and the beer-battered fries complimented the jalapeno burger well. I like dipping my fries in a side of tartar sauce. The decor is Alaskana with friendly waitresses. One said "no pictures allowed" as I was snapping pictures then laughingly said she was joking. My only regret was after my delicious burger and fries I had no room for pie. I will have to go back another time for a sampling of their homemade pies and desserts. Just like the bear in window says "Buy Pie".

Buddah Hands & Key Limes

I live close to the New Sagaya City Market in Mid-Town Anchorage. I remember when it was a little store on Spenard. I still have the teapot I bought there way back when. Now there are two wonderful full-fledged markets. I figure if I'm going to live in the city I might as well take advantage of all the good things a city offers. (Went to a movie theater the other night and saw the new True Grit.

It was a fantastic remake of the old movie. If you get a chance Go See It!)

Now Buddah Hands are a fruit I'd never seen. I googled them and found out they are edible and how to eat them. They cook up great with fish, chicken and vegetables. They make great tea, marmalades and liqueurs. Best of all they make great natural air fresheners! After reading about them now I want to buy one. They were a little freaky to me when I saw them but being a lemon freak now I have to my hands on a Buddah Hand.

The key limes surprised me. I did not realize they were so small until now. Not much more to say about them except they took a nice bright picture. Oh, and Key Lime pie is good!

Ran Out Of Beer

Good thing we had Munchie Trays!

Google Veteran

I am always a day late in posting, clocked in at 11:29 pm Alaska Time and Google shows up on my homepage with what every American should know.

I did my part and volunteered to get the bbq going! Shopped for the ribs, chicken, hamburgers, hot dogs, corn on the cob and made the pot salad while the cutup ribs were baking in the oven soaked in coke. They are now out of coke and are resting quietly, in the cooler, to be qued on this Veterans Day.