Recipe Book

E lfin Cove Lo dge
O u r g l a c i e r-v i e w d i n i n g ro o m
Lodge Favor ites
I t ’s o u r s i n ce re h o p e yo u
w i l l e n j oy t h e s h o r t co l l e c t i o n o f o u r l o d g e’s f avo r i te
s e a fo o d re c i p e s !
B o n Ap p e t i t !
Table of Contents
S eafoo d R e c i p e s
O range G lazed S almon 2
Cr i spy Halibut 3
S p i c y M ango Shrimp 4
Crab Stroganoff 5
Th ai Crab Curr y 6
S e same S almon Fillet 7
Co conut Crusted Halibut 8
Pe can Crusted S almon 9
Enjoy a wor ld- class spor t fishing vacatio n to o u r l o d g e.
Call Dan Bax ter at 1-800-422-2824 to reser ve yo u r f avo r i te d ate s !
O ra n g e G l a ze d S a l m o n
Combine first three ingredients in a small bowl.
Rub mixture over all surfaces of fillets. Saute fillets
in oil in a non-stick skillet over medium-high heat
for 3-4 minutes. Turn fish and saute an additional
2-3 minutes. Blend marmalade and lime juice; swirl
in pan until marmalade is melted. Carefully turn
fish to glaze on all sides. Fish is done when it begins to flake when tested with a fork.
Serve fillets with lime wedges.
This
is an easy and elegant way to satisfy
your taste buds’ desire for a flavor ful
Salmon
e n t r e e ΄!
E n j o y !!
2 tablespoons
Cajun Spice
1/2 teaspoon
Brown Sugar
Pinch
Kosher Salt
2-6oz
Boneless, skinless salmon fillets
1 tablespoon
Vegetable Oil
2 tablespoons
Orange Marmalade
1-1/2 teaspoons
Lime Juice
enough
Lime Wedges
S ug gested wine list - Brancr oft 2005 Pinot Noir,
L aCr eme 2005 Sonoma Coast Pinot Noir
Serves 2 adults
2
Crispy Halibut
Preheat oven to 4500. Place egg white and soy
Crispy Halibut
sauce in a bowl. Beat on high with an electric mixer
until soft peaks form. Season fish with salt and pepper. Dredge fillets in flour, shaking off the excess.
Coat fish in egg mixture, then dip fillets in cereal.
Heat oil in an ovenproof non-stick skillet over mediium heat. When oil is hot but not smoking, add fish
and cook until golden, 2-3 minutes per side. Transfer pan to oven and roast until the thickest part of
the fillet flakes easily with a fork, 8-10 minutes.
Garnish with lime wedges and cilantro.
1 each
Egg White
1 tablespoon
Soy Sauce
2-6 oz
Halibut Fillets
Preferred amount
Salt and Pepper
3 tablespoons
Flour
1 cup
Lightly crushed crisp rice
Crispy
h a l i b u t i s a l w a y s a ‘c r o w d p l e a s e r ’
and this recipe will surely please your
f a m i l y, f r i e n d s a n d b u s i n e s s a s s o i c a t e s !
cereal
3 tablespoons
Vegetable Oil
enough
Lime Wedges
enough
Springs of Cilantro
Sug gested wine lis t - Yo u r f a vo r i te C h e n i n B l a n c ,
Riesling, Vouv ray, o r C h a r d o n n a y
Serves two adults
3
S p i c y M a n g o Sh r i m p
Heat oil in large frying pan over medium heat
and saute’ onion in oil until golden brown, about
5 minutes. Add garlic, chile flakes, basil, soy sauce,
lime juice, and shrimp; cook, stirring often, until
shrimp turns pink, 3 - 5 minutes. Add Mango and
cook until warm. Sprinkle with toasted coconut and
serve with steamed jasmine rice.
Spicy Mango
Shrimp
A
wonder ful blend of flavors and tex-
tures that is sure to please your palate!
3 tablespoons
Vegetable Oil
1 cup
Chopped Onion
2 teaspoons
Minced Garlic
1 teaspoon
Red Chile Flakes
1/2 cup
Chopped fresh basil leaves
2 tablespoons
Soy Sauce
1 tablespoon
Fresh lime juice
12 oz
Peeled and deveined shrimp
2 cups
Cubed fresh or frozen mango
1/4 cup
Toasted shredded unsweet-
ened coconut
Notes: (1) 30-35 shrimp per 1 pound, (2) Mango is
preferably unripe
S ug gested wine list - your fa vor ite Char donnay or
S ouvig non Blanc
Serves 4 adults
4
Crab Stroganoff
Cook noodles. Cook mushrooms in butter. Add
Crab Stroganoff
soup, milk and wine. Cook to boiling. Reduce to
medium heat. Add crab, peas, and sour cream. Heat
gently. Add salt. Toss with noodles and parsley. Top
with crab sauce.
1/2 lb. Mushrooms
8 oz. Noodles
2 tablespoons
Butter
1 can
Cream of mushroom soup
1 cup
Milk
1/4 cup
Marsala wine
16 oz. Crab meat
10 oz. Frozen peas
8 oz.
Sour cream
2 tablespoons
Parsley
This
is a terrific way to use crab meat
to prepare a wonder ful mouth-watering
entree,!
Notes: (1) use 1-1/4 cup of milk if no wine is used
Serves 4 adults
Sug gested wine li s t - B o n te r ra M e n d oc i n o C o u n t y
Char donnay 2004 , C l i n e, S o n o m a C o u n t y V i o g n i e r
2004
5
Th a i Cra b Cu r r y
Thai Crab Curry
Heat oil and curry paste in a sauce pan on high
heat until paste bubbles. Add all ingredients except
for the green onions; stir and cook for about seven
minutes until heated through. Stir in green onions.
Serve immediately with hot rice.
An
Rates
eye and palate pleasing recipe
a
10
o n o u r l o d g e ’s y u m o m e t e r !
2 lbs.
Crab meat
1/4 cup
Oil
2 teaspoons
Yellow curry paste
2 cups
Coconut milk
2-4 tablespoons
Fish sauce
2 teaspoons
Brown sugar
1 - 5 each
Yellow chili peppers (chopped)
3 each
Green onions
Notes: (1) can substitute yellow peppers, thinly
sliced for yellow chili peppers.
Sug gested wine list - A sw eet Riesling, or Ge wur zt ramine r
6
Serves 6 adults
S esame S almon Fillet
Combine vinegar, soy sauce, honey, oil, mustard
and ginger in a large zip-loc bag. Place salmon fillet
in the bag. Refrigerate for one hour; turning once.
Drain marinade. Grill over medium-high heat for
15 - 20 minutes or until fish flakes easily with a fork.
Sprinkle with sesame seeds and onion.
1 each
Salmon fillet
2 tablespoons
Cider vinegar
2 tablespoons
Soy sauce
1 tablespoon
Honey
1 teaspoon
Vegetable oil
1 teaspoon
Spicy brown or horseradish mustard
Sesame Salmon Fillet
An
easy to prepare main dish, but a true
classic!
So
good!
1/8 - 1/4 teaspoon Ground ginger
2 tablespoons
Sesame seeds, toasted
3 each
Green onion, sliced
Serves 4 adults
Sug gested wine li s t - Yo u r f a vo r i te P i n o t No i r, o r a n
O r egon Pinot g r i s
7
Co co n u t Cr u s te d H a l i b u t
In a shallow baking dish, combine crackers and
coconut. In another shallow dish, whisk eggs,
milk and salt. Dip each fillet in egg, then coat with
crumb mixture. Cook fish in 3 tablespoons of oil per
batch over medium heat until done on each side.
Add oil as needed.
Coconut Crusted
Halibut
h a l i b u t i s a l w a y s a c r o w d p l e a s e r, a n d t h i s
recipe is sure to put a smile on your face!
2 cups
Butter flavored crackers
1 cup
Flaked coconut
2 each
Eggs
2 tablespoons
Evaporated milk
1/2 teaspoon
Salt
3 lbs
Halibut
1 cup
Vegetable oil
Serves 4 adults
Sug gested wine list - Onehope W ine Char donnay
2005, or Q uinta Do Crasto Dour o Rese r va Old V ines
2005
8
Pecan Crusted S almon
Place salmon fillets in bag with milk. Let stand for
ten minutes. Combine rest of ingredients except
for the oil. Coat fillets with pecan mixture, gently
pressing into fish. Brown salmon in oil over medium
high heat. Transfer to baking sheet. Bake at 4000 for
8 - 10 minutes, or until the fish flakes easily.
4 each
Salmon fillet, skinned
2 cups
Milk
1 cup
Finely chopped pecans
1/2 cup
Flour
1/4 cup
Brown sugar
2 teaspoons
Season salt
2 teaspoons Pepper
3 tablespoons
Vegetable oil
Pecan Crusted Salmon
To t a l l y
yummy! next time you are planning
o n a s a l m o n d i n n e r, g i v e t h i s r e c i p e a t r y !
Yo u
w o n’ t r e g r e t i t !
Serves 4 adults
Sug gested wine li s t - D o m a i n e D r o u h i n , O r ego n P inot Noir 2006; Fra n c o i s B au r P i n o t G r i g i o 2 0 0 5
9
Elfin Cove Lodge
P.O. B ox 44, Elfin Cove, Alask a 998 2 5
phone: 1-800-422-2824