Gourmet Recipes


Pat, Kodiak, Alaska

Boil fresh octopus for at least 10 minutes. Remove skin. The skin and suckers will "slip" off the tentacles when it is cooked. Prepare cooked octopus for tidbits by grinding as you would hamburger. Once is sufficient. No further tenderizing is necessary. Mix ingredients together. Form into balls no larger than 1" in diameter. Roll in bread crumbs to coat. Pan fry in butter or margarine until golden brown. Garnish with lemon, lime, tomatoes or lettuce.

These delicious tidbits are wonderful for fancy buffets, freeze well, and make a hit at any and every party. Great for the gourmet, and good for home. It is difficult to say how many this serves, as some people love it and gobble them all up, and others only eat a few if they know what they are eating. For a main meal, it should serve four.

  • 2 cups octopus meat

  • 2 eggs

  • 2 teaspoons dill weed

  • 2 tablespoons finely chopped onion

  • 1/2 cup breadcrumbs

  • 1/4 cup melted butter (or margarine)


Dolores, Palmer, Alaska

Mix bread, onion, celery and eggs together by hand and refrigerate for 24 hours. 3 hours before serving add crab, mayonnaise and apple. Mix together. Serve on a bed of lettuce or in a tomato rose.

  • 12 slices of bread-crust removed, buttered and cubed

  • 1/2 cup green onions

  • 1 cup finely chopped celery

  • 3 boiled eggs chopped

  • 1 lb. crab meat

  • 1cup mayonnaise

  • 1 tart red apple-Jonathan


Barbara, Kodiak, Alaska

Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, lemon juice, worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated cheddar and parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.) Bake at 450 F for 15- 20 minutes and serve warm.

Any leftover crab mixture may be thinned with sour cream and served as a dip or spread for crackers, chips, or vegetables. Shrimp could be substituted for crab.

  • 1 cup cooked, flaked crab

  • 1 8oz. package cream cheese, softened

  • 1 teaspoon lemon juice

  • 2 dashes worcestershire sauce

  • 1/4 teaspoon basil

  • 1/4 teaspoon garlic powder

  • 2 green onions, minced

  • 1/8 teaspoon lemon pepper

  • 24 large mushrooms

  • 1/2 cup cheddar cheese, grated

  • 2 tablespoons freshly grated parmesan cheese


Lonna, Juneau, Alaska

Melt butter or margarine and olive oil and set aside. Mix cheeses, salmon and garlic. Stack three sheets fillo dough together with butter mixture in between. Cut into six strips. Put small tablespoon filling on end of each strip. Diagonally roll folding over on itself. Brush with more butter. Bake until golden at 400 .

  • 6 tablespoons margarine or butter

  • 2 tablespoons olive oil

  • 3/4 cup ricotta cheese

  • 3/4 cup mozzarella cheese

  • 4 oz. cream cheese

  • 3/4 cup (1 small can) salmon, drained

  • 1 clove garlic

  • Fillo dough


Mary, Ward Cove, Alaska

Wash mushrooms well, remove the stems and place the caps aside. Chop the stems and the onions. Melt cup of the butter in a frying pan over medium heat, add the chopped mushrooms and onions and cook until tender stirring (about 10 minutes). Remove the pan from the heat, stir in the flaked salmon, the bread, crumbs, pepper, and the paprika. Fill mushroom caps, with the salmon mixture and place in a large baking dish. Melt the remaining butter and brush over the stuffed mushrooms. Sprinkle lightly with paprika. Bake at 450 o F for 20 minutes and serve warm.

  • 1 lb. mushrooms, medium sized

  • 1/4 cup butter or margarine

  • 1/2 cup onion, minced

  • 1 15 1/2 oz. can salmon, well drained

  • 1/2 cup dry breadcrumbs

  • 1/4 teaspoon pepper

  • 1/4 teaspoon paprika


Mary, Sitka, Alaska

In a 4-quart pot saute onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water. Simmer covered for 2 hours stirring occasionally. Add wine, cook uncovered 10 minutes. Add fish and clams and cook until clam shells pop open (approximately 10 minutes). Add shrimp, and crab until well heated. Avoid stirring as it will break up the fish chunks. Serve with garlic bread and a green salad. Serves 6.

  • 1/4 cup cooking oil (1/2 olive oil)

  • 1 cup chopped onions

  • 1 cup chopped green peppers

  • 4 minced garlic cloves

  • 1/2 cup chopped parsley (or 2 tablespoons dried parsley)

  • 2 8oz. cans tomato sauce

  • 4 minced garlic cloves

  • 2 bay leaves

  • 1tablespoon salt

  • 1/4 teaspoon each, thyme and marjoram

  • 1/2 teaspoon tabasco

  • 1 quart water

  • 11/2 cups dry white wine

  • 1 lb. halibut, 1" pieces

  • 1 lb. shrimp, shelled (raw)

  • 3 dozen clams, in shells

  • crab chunks or abalone or whatever seafood is available


Mimi, Haines, Alaska

Wash 2 1/2 lbs. of white fish and tie in a cheesecloth bag. Poach gently in 2 quarts of water seasoned with salt, bay leaves, onion, thyme, onion powder, celery seed and celery leaves until fish is firm (about 10 minutes). Remove fish from water, drain (keep fish stock), remove bones and skin. Cut into individual servings.

Sauce: Melt 2 tablespoons of butter in pan and saute clove crushed garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or margarine in saucepan over low heat. Stir in flour, pepper, celery salt and onion powder. Remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained fish stock and milk. Add mushrooms and shrimp. Butter a baking dish and spread a thin layer of sauce over the bottom. Lay fish on top of the sauce. Cover with remaining sauce. Bake at 350 for 15-20 minutes, or until fish flakes easily with a fork.

  • 2 1/2 lbs. white fish-halibutcodsnapper, pollock

  • 1 tablespoon salt

  • 3 bay leaves

  • 1 sliced onion

  • 1 teaspoon thyme

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon celery seed

  • 1 cup celery leaves

  • 1/3 lb. mushrooms


  • 2 tablespoons butter

  • 3 tablespoons sherry

  • 18 shrimp

  • 1 clove garlic

  • 1/4 cup butter

  • 1/2 cup flour

  • 1/8 teaspoon pepper

  • 1/4 teaspoon celery salt

  • 1/4 teaspoon onion powder

  • 1 chicken bouillon cube

  • 1 1/2 cups milk


Andrea, Cordova, Alaska

Melt butter in saucepan over low heat. Add whole garlic, seasonings and herbs. Remove from heat and let steep for an hour. Place halibut in baking dish. Discard garlic and pour herb butter over fish. Warm up in microwave or oven at 350 for 15 minutes.

  • 2 lbs. smoked halibut

  • 1 cup butter

  • 1clove garlic, whole pinch onion salt

  • 1/4 teaspoon marjoram

  • 1/8 teaspoon thyme

  • pinch ground oregano


Domenica, Sitka, Alaska

Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white wine (or chicken broth), and 1 tablespoon lemon juice over fish. Cover and bake in a 4000 oven for approximately 10 minutes. Let cool slightly. Drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid.

Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. Remove from heat, add mushroom mixture. Let cool. Spoon sauce over halibut, covering completely. Scatter 1 cup shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400 oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed. Garnish with chopped chives if desired. Serves 6.

  • 1 1/2 lbs. Alaska halibut fillets (1/2" thick)

  • 1/2 cup dry white wine (or chicken broth)

  • 1 tablespoon lemon juice


  • 1/2 lb. mushrooms, thinly sliced

  • 1/2 medium onion, chopped

  • 4 tablespoons butter

  • 4 tablespoons flour

  • 1/2 teaspoon salt

  • 1 cup fish liquid

  • 1 cup milk

  • 1/4 teaspoon thyme

  • 1 cup Monterey Jack cheese, shredded paprika or dill weed


Carol, Anchorage, Alaska

Pastry: Toss flour with spoon and lightly measure leveling off each cup. Combine flour and salt in large bowl. With pastry blender cut in shortening to size of small peas. Add cold water, tossing with a fork until pastry clings together. Press firmly into a ball and divide in half. Filling: In 2 qt. saucepan, melt margarine and saute onion until clear. Add rice, stirring to coat. Add 11/2 cup water, cover and steam over low heat until tender, about 20 minutes. Stir in parsley, cool, cover and chill. Remove backbone and skin from canned salmon and break into large flakes.

Sauce: Make a roux with margarine and flour. Stir in liquid and cook over medium heat stirring constantly until thickened. Stir in dill weed, season salt and shrimp. Cool.

To assemble: Draw a fish shape on light cardboard to fit diagonally on a large baking sheet. Roll out pastry and cut out fish shape. Place on sheet. Spread rice mixture over pastry within 1" of edge. Arrange fish over rice. Spoon sauce over salmon. Roll out remaining pastry to cover and gently place over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool slightly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye. Serves 10-12.


  • 5 cups all purpose flour

  • 1/2 teaspoon salt

  • 1 cup butter flavored crisco

  • 3/4 cup ice cold water


  • 2 tablespoons margarine

  • 1 medium onion, chopped

  • 3/4 cup converted rice

  • 1/2 cup chopped parsley

  • 2 15 1/2 oz. cans red salmon, drained (reserve liquid)


  • 2 tablespoons margarine

  • 2 tablespoons flour

  • salmon juice and evaporated milk to make 1 1/2 cups

  • 8 oz. cooked small shrimp

  • 1/2 teaspoon dill weed

  • 1/4 teaspoon Johnny's season salt


  • 1 egg, beaten

  • green olive slice for eye

  • 1 lemon

  • parsley


Andrea, Cordova, Alaska

In large bowl, combine flour mixture and yeast from hot roll mix. Stir in water and oil until moistened. Turn dough out onto lightly floured surface. With greased hands, shape into ball and knead dough 3 minutes or until no longer sticky. Divide dough into 10 equal parts and cover loosely with plastic wrap and cloth towel.

In medium bowl, combine remaining ingredients and mix well. On lightly floured surface, roll each ball of dough to an eight inch circle. Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush edge with water. Fold dough in half over filling, press edges to seal and flute decoratively. Place on greased cookie sheet, and brush with oil. Bake 400 for 25-30 minutes, or until brown.

Variation: Turn the calzone from a main dish to an appetizer by wrapping 1 tablespoon of the filling in fillo dough wrappers.

  • 1 hot roll mix

  • 1 1/4 cup hot water

  • 2 tablespoons vegetable oil

  • 1 cup ricotta cheese

  • 1 cup grated mozzarella cheese

  • 8 oz. package cream cheese, softened

  • 1/2 lb. crab meat

  • 4 chopped green onions

  • 1 clove garlic, minced fine

  • 1 small can chopped olives

  • 1 tablespoon chopped parsley or 1 teaspoon dried


Anne, Anderson, Alaska

Blot halibut fillets with damp cloth and cut into 1" cubes. Prepare batter of flour, baking powder, salt, and water. Lay fish and batter aside and prepare the following sauce.

Sauce: In a small jar, shake the cornstarch and vinegar together until smooth. In a saucepan, combine the other ingredients and add the cornstarch mixture. Cook, stirring, until mixture comes to a boil. Keep warm over a double boiler.

To cook fish: Heat deep fat in fryer or saucepan to 3750 E Coat halibut with batter, and fry until golden, turning once. Drain well on absorbent paper and keep warm. Serve the sauce over the fish accompanied by rice. The curried fruit dish below is a gourmet accompaniment. Stir fried vegetables could also be served.

Curried fruit: Arrange your choice of fruit in a 2 quart baking dish. Sprinkle with 1/4 cup butter, 1/2 cup brown sugar, 1 teaspoon curry powder. Bake at 350o F for 20 minutes.

  • 1 lb. halibut fillets

  • 3/4 cup flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2/3 cup water


  • 1 cup pineapple juice

  • 1/4 cup salad oil

  • 1/4 cup brown sugar

  • 2 tablespoons ketchup

  • 2 teaspoons soy sauce

  • 1 teaspoon pepper

  • 1/2 teaspoon chili powder

  • 1/2 cup mild vinegar (use a mild vinegar such as rice vinegar or

  • reduce regular vinegar to 1/3 cup)

  • 1 tablespoon cornstarch

Curried Fruit:

  • 4 cups of fruit (drained, canned pear halves, apricot halves, peach halves, pineapple rings, banana slices)


Willard, Ward Cove, Alaska

Trim fillets to 11/2'' pieces-uniform thickness. In frying pan, slowly cook 1-2 strips of bacon, or enough to yield 2 tablespoons drippings. Remove bacon and use for another dish. Saute the salmon in the bacon drippings over medium heat, turning gently. Remove to a baking dish and keep warm. Deglaze pan with a little of the wine and scrape the residue from the pan over the fish. Meanwhile, in a small saucepan, melt the butter and add the garlic and spices. Cook, stirring over medium low heat, for 2-3 minutes to extract the flavors. Remove from heat and add the wine and lemon juice. Pour this sauce over the fish. Bake at 4000 F for 10 minutes. Serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley.

Variation: Substitute dry white wine for the Marsala for a lighter, less rich dish.

  • 1 1/2 lb. salmon fillets

  • 2 tablespoons bacon drippings

  • 6 tablespoons butter or margarine

  • 1 clove garlic, crushed and minced

  • 1/2 teaspoon oregano leaves

  • 1/2 teaspoon thyme leaves

  • 1 teaspoon whole tarragon

  • 2 tablespoons lemon juice

  • 1/2 cup dry Marsala wine


Kathy, Haines, Alaska

Remove crusts from bread. Cube 6 slices and spread on bottom of 9"x13" baking dish. Mix fish, celery, onion, chestnuts, mushrooms. Spread atop bread cubes, salt and pepper. Cube remaining bread and place on mixture. Mix beaten eggs, milk and mayonnaise. Pour over casserole and refrigerate overnight (covered). When ready to bake, remove from refrigerator. Cover with cream of chicken soup. Bake at 325 o for 45 minutes (uncovered). Remove from oven, cover with cheese. Bake 15 minutes longer. Excellent for a potluck or crowd. Good with crab, shrimp or halibut.

  • 12 slices of bread.

  • 2 cups halibut, flaked

  • 1 cup celery, sliced thin

  • 1 small onion, chopped fine

  • 1 can sliced water chestnuts

  • 1 4oz. can mushrooms (sliced)

  • 2 cups milk

  • 1cup mayonnaise

  • 4 beaten eggs

  • 2 cans cream of chicken soup

  • 1/2 cup grated cheddar cheese


Carol, Anchorage, Alaska

Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half of each heart with margarine. Arrange salmon steak on each buttered half of foil. Combine teaspoon ginger and pepper. Sprinkle over each salmon portion. Fold foil over fish, folding edges together. Pleat to form a tight seal. Place on baking sheet. Bake in preheated 500o oven for 10 minutes, or until packets puff. Fish should just begin to flake when touched with a fork.

Saute chopped green onion in margarine. Stir in cornstarch to make a roux. Add white wine and stir well. Add milk. Stir constantly over medium heat until thickens and boils. Add 1/4 teaspoon ginger root, lime juice and dash of cayenne. To serve, spoon sauce into a pool on plates and carefully place salmon steak on top of sauce. Garnish with dill sprigs.

  • 2 tablespoons margarine

  • salmon steaks

  • 1/4 teaspoon pepper

  • 1 teaspoon grated fresh ginger root

  • 1/4 cup finely chopped green onion, white part only

  • 1 tablespoon cornstarch

  • 1/2 cup white wine

  • 1/2 cup evaporated milk

  • 1/2 teaspoon lime juice

  • dash cayenne pepper