American Cuisine

Howdy ladies and gents today we are going to the frozen north yes we are going all the way to

ALASKA

Alaskan Cuisine

Alaskan cuisine has three major influences. The natives, of course, who for centuries survived on a very simple hunter-gatherer diet, were influenced heavily by the Russians first. It was the Russians who “discovered” Alaska on an expedition in 1741 and, not long after, colonized the massive North American peninsula.

So, from living on berries, birds, fish and other seafoods (including whales!), wild game meats, like moose, bear and mutton, Native Alaskans were introduced to, and became enamored with, the wider variety of tastes, textures and cooking methods of their Russian occupiers.

Oddly enough, Russians who migrated to Alaska also became influenced by native Alaskan foods. While the natives were quickly adopting new foods introduced to them by the Russians, the migrants themselves started enjoying the traditional foods of Alaska. Hence, a blend started taking place, beginning to formulate modern Alaskan cuisine.

It was shortly after the American Civil War when Russia approached the United States with a proposal to sell the land.  Secretary of State William H. Seward, on March 30, 1867, signed a treaty with Russia for the purchase of Alaska for – get this – just $7.2 million!

Crab Toast with Lemon Aioli

INGREDIENTS

Lemon Aioli:

1 large egg yolk

1 garlic clove, finely grated

1 tsp finely grated lemon zest

2 tbsp (or more) fresh lemon juice

1 tsp Dijon mustard

Kosher salt

1 cup vegetable oil

Crab Toast:

8 oz lump crabmeat, picked over

2 tbsp chopped fennel fronds

1 to 2 serrano chiles, seeded, finely chopped

6 tbsp extra-virgin olive oil, divided

Kosher salt

4 3/4"-thick slices country-style sourdough bread

lemon wedges, for serving

 

PREPARATION

Lemon Aioli:

Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.

Crab Toast:

Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.

Drizzle both sides of bread with remaining 4 tbsp oil; working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.

Spread each piece of toast with 1 tbsp aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)

Do ahead:

Aioli can be made 1 day ahead. Cover and chill. Crabmeat mixture can be made 2 days ahead. Cover and chill. Note: Raw egg is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

I wrote this post for a close friend of mine i miss you budy i hope its all going well and as always have a chilled day from the viking.