My few days in Juneau did wonders, I'm rested and back at work in beautiful Elfin Cove.
This week we have only two guests; Matt Eastman and his lovely wife, Michelle. Matt is the vibrant and entertaining host of the hit TV show "Wanna Go Fishing". Sponsored by Cabelas, and aired on the Outdoor Channel, Matt goes on the road, finding people who have "Five Minutes and 2 Phone Calls" to see if they 'wanna go fishing".
If the person chosen agrees to go, Matt takes them on an exciting fishing adventure to exotic destinations such as Belize, Elfin Cove or Panama. The chosen few are given a gift card to spend at Cabelas, transportation and the dream of a lifetime.
Visit the "Wanna Go Fishing" website at http://www.wannagofishing.com/, and be sure to check out the Outdoor Channel for showtimes.
Here's wishing everyone a happy and safe Fourth of July holiday! I'm entering the first ever Elfin Cove Chili Cook Off. Top prize...$50. Now if only my poblanos get shipped in time.
Until next time...
Bon Voyage and Bon Appetit!
Baby Eagle, Elfin Cove
Wednesday, June 29, 2011
Monday, June 20, 2011
THE DOWN SIDE TO IT ALL
Life in the cove is hard, no doubt about it. This past week I've been working 16 hour days, way too many hours, and admit I'm tired. Sometimes it is worth it, and sometimes it isn't. Our housekeeper quit so I'm picking up the slack. More hours but no raise in pay....sigh!
Along with the extreme hours, there is an element of isolation, boredom and alone-ness. Elfin Cove is a tiny hamlet with not much to do. Most people here drink mass amounts of alcohol as a way to get by. unfortunately, that isn't for me. So how do I pass what little time I have to myself?
Mostly, I collapse after a very long work day. Sometimes I take a walk back to the waterfalls, but most often, I crawl into bed and read. My Netflix account is back up and running, so I'm getting a few videos a week, but there is no television, or much else to do.
I'm the only woman working with about 10 guys. I sort of feel like "Henny Penny" for those of you old enough to remember that story. It is about a chicken who wants to bake some bread, but first she has to plant the wheat, then water it, then harvest it, then grind it, then make the bread. She continuously asks for help from the other farm animals, but they all have excuses as to why they can't help Henny Penny make her bread. However, once the bread is baked and comes out of the oven, all the animals line up to eat a piece of fresh baked yummy-ness. Naturally, Henny Penny did all the work, but everyone wanted to partake in the prize.
It is kind of like that here....I cook all the meals single handedly, often set the table, clear the table, do the dishes (okay, in all fairness, my boss helps with dishes most of the time), I make and set-up all the Happy Hour food, serve the meals, clean up, vacuum the lodge, mop the floors, bake the bread, make the desserts, do the laundry, empty the trash, run to the store, go to the post office, etc. You get the picture, and yet all the guys show up every night to be fed. It has become a "Henny Penny" syndrome.
I don't get much help. I'm tired, cranky, and am being taken advantage of, so I won't go on...the negativity is getting me down.
On the upside...I'm heading into Juneau for a few days and have a break for almost a week. By mid July we are non-stop until the first week of September...no days off for over a month. Something to look forward to!
I promise to be more positive next time.
Bon Voyage and Bon Appetit!
Along with the extreme hours, there is an element of isolation, boredom and alone-ness. Elfin Cove is a tiny hamlet with not much to do. Most people here drink mass amounts of alcohol as a way to get by. unfortunately, that isn't for me. So how do I pass what little time I have to myself?
Mostly, I collapse after a very long work day. Sometimes I take a walk back to the waterfalls, but most often, I crawl into bed and read. My Netflix account is back up and running, so I'm getting a few videos a week, but there is no television, or much else to do.
I'm the only woman working with about 10 guys. I sort of feel like "Henny Penny" for those of you old enough to remember that story. It is about a chicken who wants to bake some bread, but first she has to plant the wheat, then water it, then harvest it, then grind it, then make the bread. She continuously asks for help from the other farm animals, but they all have excuses as to why they can't help Henny Penny make her bread. However, once the bread is baked and comes out of the oven, all the animals line up to eat a piece of fresh baked yummy-ness. Naturally, Henny Penny did all the work, but everyone wanted to partake in the prize.
It is kind of like that here....I cook all the meals single handedly, often set the table, clear the table, do the dishes (okay, in all fairness, my boss helps with dishes most of the time), I make and set-up all the Happy Hour food, serve the meals, clean up, vacuum the lodge, mop the floors, bake the bread, make the desserts, do the laundry, empty the trash, run to the store, go to the post office, etc. You get the picture, and yet all the guys show up every night to be fed. It has become a "Henny Penny" syndrome.
I don't get much help. I'm tired, cranky, and am being taken advantage of, so I won't go on...the negativity is getting me down.
On the upside...I'm heading into Juneau for a few days and have a break for almost a week. By mid July we are non-stop until the first week of September...no days off for over a month. Something to look forward to!
I promise to be more positive next time.
Bon Voyage and Bon Appetit!
Monday, June 13, 2011
WHAT'S FOR DINNER?
It was pointed out to me that my last posting was too long, and had too much information. Point well taken, so this week I won't bore you with details regarding fish licenses, etc.
Let's talk about what everyone wants to know....."What's for dinner?"
That age old question, one I get asked over and over and over again. The answer, up here in Alaska, at a fishing lodge is "fish, of course". Not just fish, but salmon, halibut, dunganess crab, rock fish of many varieties, and shrimp.
The other question I get asked, almost daily, is..."I want your recipe for this or that!" My recipe? What recipe? Doesn't everyone know that "Recipes are for Housewives"? My usual response is to hymm and haw and stall, playing the part of the secretive chef not wanting to divulge my creative genius.
But the real truth is....I don't use recipes! Well, not most of the time. I have to use recipes when I bake, but never, or let's just say rarely, when I cook. I look in the fridge and cupboards and ask myself..."what can I do with this or that?"
In other words, almost everything I create is done on the fly, through feeling and emotion, not through standardized recipes. So when a guest asks me for my recipe, the reason I am so vague is simply because I don't have a recipe, didn't follow one, and had no clue what I was doing when I created whatever dish they happened to be raving about.
And, because of my crazy cooking techniques (I'm sure most other chefs are exactly like me), I find it hard to write my cookbooks. I try hard to take notes while I'm in the throes of creation, but sometimes it is difficult to explain to my audience that I used leftovers to make the dish, but turned them into something completely different and totally disguised.
But I thought it was about time I shared a little recipe for all my loyal blog viewers. You'll have to wing it, just like I do, as I never measure anything.
Here's how I make SMOKED SALMON SPREAD
Jerry Shelden, owner of Fishmaster's Inn, has developed his own recipe for smoked salmon. We serve it almost daily as an appetizer for Happy Hour. Because the salmon is already smoked, I don't add a lot of flavor. If you are using regular salmon (cooked, or canned), add a drop of liquid smoke, if desired.
Smoked salmon (bones and skin removed) You can use canned or leftover cooked salmon
Cream Cheese
Mayonnaise
A drop or two of 1/2 & 1/2 (or milk)
Splash of Lemon Juice, fresh or bottled
Dried or Fresh Dill
A small amount of Horseradish Sauce
Green Onion or Shallots (yellow or red onion works well, too)
Granulated garlic, White Pepper, Salt (optional, with the smoked salmon you may not need it)
In a food processor, chop the onion, then add salmon. Blend until salmon is almost pureed. Add cream cheese, mayonnaise, 1/2 & 1/2 (not too much, you don't want your spread to be runny), dill, seasonings, and horseradish sauce. Blend until a smooth paste forms and all ingredients are incorporated.
You will want about equal portions of cream cheese and mayonnaise. The 1/2 & 1/2 is used to just moisten the spread, to make the blending easier. Don't use too much horseradish, unless you like it hot.
Be creative with this spread. Add capers, chives, fresh garlic or fresh jalepeno. Try it with sour cream in place of the mayonnaise.
That's it for now, let me know if you made the spread, I would appreciate feedback.
Bon Voyage and Bon Appetit!
Let's talk about what everyone wants to know....."What's for dinner?"
That age old question, one I get asked over and over and over again. The answer, up here in Alaska, at a fishing lodge is "fish, of course". Not just fish, but salmon, halibut, dunganess crab, rock fish of many varieties, and shrimp.
The other question I get asked, almost daily, is..."I want your recipe for this or that!" My recipe? What recipe? Doesn't everyone know that "Recipes are for Housewives"? My usual response is to hymm and haw and stall, playing the part of the secretive chef not wanting to divulge my creative genius.
But the real truth is....I don't use recipes! Well, not most of the time. I have to use recipes when I bake, but never, or let's just say rarely, when I cook. I look in the fridge and cupboards and ask myself..."what can I do with this or that?"
In other words, almost everything I create is done on the fly, through feeling and emotion, not through standardized recipes. So when a guest asks me for my recipe, the reason I am so vague is simply because I don't have a recipe, didn't follow one, and had no clue what I was doing when I created whatever dish they happened to be raving about.
And, because of my crazy cooking techniques (I'm sure most other chefs are exactly like me), I find it hard to write my cookbooks. I try hard to take notes while I'm in the throes of creation, but sometimes it is difficult to explain to my audience that I used leftovers to make the dish, but turned them into something completely different and totally disguised.
But I thought it was about time I shared a little recipe for all my loyal blog viewers. You'll have to wing it, just like I do, as I never measure anything.
Here's how I make SMOKED SALMON SPREAD
Jerry Shelden, owner of Fishmaster's Inn, has developed his own recipe for smoked salmon. We serve it almost daily as an appetizer for Happy Hour. Because the salmon is already smoked, I don't add a lot of flavor. If you are using regular salmon (cooked, or canned), add a drop of liquid smoke, if desired.
Smoked salmon (bones and skin removed) You can use canned or leftover cooked salmon
Cream Cheese
Mayonnaise
A drop or two of 1/2 & 1/2 (or milk)
Splash of Lemon Juice, fresh or bottled
Dried or Fresh Dill
A small amount of Horseradish Sauce
Green Onion or Shallots (yellow or red onion works well, too)
Granulated garlic, White Pepper, Salt (optional, with the smoked salmon you may not need it)
In a food processor, chop the onion, then add salmon. Blend until salmon is almost pureed. Add cream cheese, mayonnaise, 1/2 & 1/2 (not too much, you don't want your spread to be runny), dill, seasonings, and horseradish sauce. Blend until a smooth paste forms and all ingredients are incorporated.
You will want about equal portions of cream cheese and mayonnaise. The 1/2 & 1/2 is used to just moisten the spread, to make the blending easier. Don't use too much horseradish, unless you like it hot.
Be creative with this spread. Add capers, chives, fresh garlic or fresh jalepeno. Try it with sour cream in place of the mayonnaise.
That's it for now, let me know if you made the spread, I would appreciate feedback.
Bon Voyage and Bon Appetit!
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