Corn Chowder
We enjoyed this thick, rich corn chowder at Sky High Wilderness Ranch just before taking off for a chilly sled dog adventure.
Oysters Unnamed
Fresh oysters are incredible broiled with bacon and cheddar cheese.
Key Lime Pie
Yvette Cardozo’s 50+-year-old Key Lime Pie Recipe (borrowed from her mom’s memory) is tart and rich.
Bannock, Inuit fry bread from the Yukon
Bannock, also known as fry bread or Indian bread, is found throughout North American Native cuisine. In Canada, fry bread is often made by the Inuit (Eskimos) and other First Nations of Canada.
Bronzed Salmon
This Bronzed Salmon recipe called for browning the fish in a hot pan and then cooking it in a sauce. The result was both beautiful and delicious.
Sugpiaq Seafood: Wild, Delicious, Sustainable
Most of us care about our oceans and our health and recognize that the two are inter-connected. No one recognizes that more than the Native Alaskan people who have fished the oceans for thousands of years.
Gram’s Caramel’s: Buttery, Velvety Goodness
Terry Welter had been making caramels with his grandmother for more than 50 years when he decided in 2010 to launch Gram’s Caramels, a boutique candy company in Oregon City, Oregon.
The Smoked Olive Oils: Smokey Goodness
The folks at The Smoked Olive Company have come up with an interesting concept – take organic extra virgin olive oil and subject it to natural wood smoke.
Pig of the Month: Pigalicious Convenience
Barbeque is labor intensive and great tasting barbeque is hard to find, even in barbeque restaurants. Enter Pig of the Month, an online BBQ company invented by the barbeque-crazy Richards family.
Ah Summer Wine: Give Italian Varietals a Try
When it comes to picnics and patios, Italian white varietals define dining “al fresco”.
Irish Whiskies
Any saint whose feast day encourages sipping Jameson’s (whiskey) and quaffing Guinness (beer) while chowing down on Irish stew and soda bread, is well worth venerating.
Irish Lamb Stew
Many purists consider carrot in Irish stew a “no-good hanger-on.” This goes for adding celery, beef, turnips and barley, too. However I’m rather partial to adding carrots.
