My Tiny Alaskan Oven – LaDonna Rose: Cookbooks from Alaska Mon, 06 Jul 2020 18:28:01 +0000 en-US hourly 1 Crab, Shrimp and Pork Pot Stickers Mon, 16 Nov 2020 14:00:04 +0000 I absolutely love eating pot stickers. What’s not to love about them? Crispy on one side, tender on the other and bursting with a flavorful crab, shrimp and pork filling. These are simple to assemble and sheer gold sitting in your freezer! The uncooked pot stickers can be placed on a parchment-lined tray (make sure they’re not touching) and frozen. Transfer to a plastic freezer bag and store for up to a month. To cook the frozen pot stickers, add an extra minute to the cooking time after the water is added.


for the dipping sauce:
⅓ cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon granulated sugar
1 green onion, minced

for the filling:
½ cup fresh crabmeat, picked over
½ cup peeled raw shrimp, coarsely chopped
¼ pound unseasoned ground pork
6 water chestnuts, rinsed and diced
½ cup green onion, chopped
1½ tablespoons low-sodium soy sauce
2 teaspoons fresh ginger, minced
1 teaspoon sesame oil

for forming and pan frying:
24 (3-inch) round dumpling, pot sticker or gyoza wrappers (found in the refrigerated aisle of your grocery store)
1 tablespoon peanut oil
⅓ cup warm water


make the sauce:
Combine all and serve in a small bowl.

make the filling:
Combine all in a medium-size bowl until just combined.

make the dumplings:
Put a level tablespoon of filling in the center of each round, then brush half way around the edge with a little water and fold in half, pressing edges together to seal, leaving a small opening at each end of semicircle. As they are completed, place the pot sticker on a parchment paper-lined tray. Continue with remaining wrappers.

Heat peanut oil in a 12-inch nonstick skillet over medium heat until hot, then remove from heat and arrange dumplings in a tight circular pattern seam side up in oil (they should touch one another). Cook, uncovered, over medium heat until oil sizzles, then drizzle warm water over pot stickers and cook, covered, until pot sticker bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm with dipping sauce.

Make ahead:
Pot stickers can be formed 4 hours ahead. Chill in 1 layer, not touching, on a parchment paper-lined tray, loosely but completely covered with plastic wrap.

Makes 24

Grilled Lamb Chops with Blueberry-Rosemary Sauce Mon, 02 Nov 2020 14:00:03 +0000 If elegant is what you’re after, these Grilled Lamb Chops with Blueberry-Rosemary Sauce are the way to go. They make any dinner an occasion. Lamb chops are a sure sign of a fancy affair. But that doesn’t mean they’re hard to prepare or should be saved for special occasions. Actually, lamb chops can’t be beat in the summer as they cook quickly and are perfect for grilling. If you’ve never purchased lamb chops before, it can get confusing. So here’s what you need to know. There are two types of lamb chops available–rib and loin chops. If you’re looking for the show-stopper with the long bone, buy rib chops. The loin chop is a tiny t-bone steak containing meat from both the tenderloin and the short loin. Be sure to let the lamb rest after it’s grilled. If it’s sliced too soon, the juices will be lost, causing the meat to become dry.


for the sauce:
1 tablespoon extra-virgin olive oil
½ cup onion, chopped
2 cloves garlic, minced
1 cup blueberries
¼ cup ketchup
3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons fresh rosemary, minced
1 teaspoon hot chili sauce
¼ teaspoon sea salt


for the lamb:
8 lamb rib or loin chops, trimmed, seasoned with sea salt and freshly ground black pepper

make the sauce:
In a small saucepan heat olive oil over medium heat. Add onion and garlic; cook and stir for 2 minutes until soft. Stir in remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered, about 10 minutes or until desired consistency.

make the lamb:
Preheat grill or grill pan over medium-high heat; when hot, reduce to medium and coat with nonstick spray.

Brush lamb chops with sauce on one side and then grill in batches of 4 chops, glazed side down, 8 to 10 minutes per side for medium-rare. Glaze again, flip and grill the other side. Let chops rest 5 minutes before serving.

Serve with Blueberry-Rosemary sauce.

makes 8

Baked Pasta with Bechamel Topping Mon, 19 Oct 2020 13:00:53 +0000 This Baked Pasta with Bechamel Topping is a very common casserole found in the Greek cuisine and there are just as many versions of this recipe as there are casseroles in the U.S. Ground round can be substituted for the ground lamb if you choose. This is so simple and is my go-to recipe when company is coming!


for the pasta:
1 pound penne pasta, cook in a large pot of salted water until al dente, drain and put back in the pot

for the meat layer:
2 teaspoons extra-virgin olive oil
1 large onion, diced
6 large garlic cloves, minced
2 pounds ground lamb or lean ground round
1½ cups water
½ cup sherry cooking wine
1 (16-ounce) can tomato sauce
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon ground cayenne

for the parmesan cheese sauce:
½ cup (1 stick) butter
½ cup all-purpose flour
3 cups 2% milk
¾ teaspoon sea salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground cayenne
1 cup parmesan cheese, grated


Preheat your oven to 375 degrees.

make the meat layer:
In a large nonstick saucepan over medium heat, add oil; when hot, add the onion and garlic and sauté until soft. Stir in the ground lamb and cook until crumbly and no longer pink; drain fat and discard. Pour in the water, wine and tomato sauce. Season with cinnamon, nutmeg, salt, pepper and cayenne. Cover and simmer stirring occasionally until thickened, about 15 minutes. Remove from heat.

make the parmesan cheese sauce:
Melt butter in a medium saucepan over medium heat; whisk in flour. Pour in the milk, whisking until smooth. Whisk until the mixture is thick and bubbly and coats the back of a spoon. Stir in salt, nutmeg, cayenne and parmesan cheese.

Add the lamb mixture to the cooked pasta and spread it into a 9 x 13-inch baking dish. Pour the cheese sauce evenly over the top of the pasta, smoothing to level. Sprinkle with nutmeg if desired. Bake until the top is golden brown, about 40 minutes. Remove from oven and let cool 15 minutes before serving.

Make ahead:
This dish becomes even more flavorful each time it’s reheated, making it the perfect make a day ahead of time dish. It can be assembled and placed in freezer. If frozen: Bring dish to room temperature and bake unthawed for 1 1/2 hours.

serves 6 to 8

Seared Halibut with a Tangy Marmalade Glaze Mon, 05 Oct 2020 13:00:29 +0000 A colorful blend of orange, avocado, hazelnuts and dried cranberries gives the Seared Halibut with a Tangy Marmalade Glaze a bright and vibrant flavor. Serve it on a bed of protein-rich quinoa or couscous for extra nutritional value.


1 avocado, pit removed
1 (8-ounce) can mandarin oranges, drained
4 (6-ounce) halibut fillets, skinned and trimmed
sea salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons orange marmalade
hot cooked quinoa or couscous
¼ cup dried cranberries
⅓ cup hazelnuts, toasted and chopped


Cut avocado into ¼-inch cubes and set aside. Rinse halibut and pat dry. Sprinkle lightly with salt and pepper.

Pour oil into a large nonstick frying pan over medium-high heat. When hot, add halibut and cook, turning once, until opaque but still moist looking at the center of the thickest part, about 6 minutes total. Spread marmalade evenly over each piece of fish.

Mound couscous on dinner plates. Place a piece of fish on top of couscous and arrange avocado and orange segments over the fish. Sprinkle evenly with cranberries and hazelnuts.

Serves 4

Sweet-and-Spicy Bacon Mon, 21 Sep 2020 13:00:51 +0000 It’s hard to imagine making bacon even better, but we’ve done it. As the slices sizzle in the oven, brown sugar and a hint of cayenne and rosemary create an addictive sweet-hot glaze on this Sweet-and-Spicy Bacon.


4 tablespoons light brown sugar
¼ teaspoon ground cayenne
2 teaspoons fresh rosemary, chopped
¼ teaspoon ground black pepper
1 lb. quality thick-cut bacon (about 16 slices)


Preheat your oven to 350 degrees. Line two rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon slices in a single layer on the two racks. Evenly sprinkle with brown sugar, cayenne, rosemary and black pepper. Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

Serves 8

Use regular package bacon, with shorter cooking times.

Rustic Apple-Maple Galette Mon, 07 Sep 2020 13:00:36 +0000 I love the simplicity of this dessert and it reminds me of home, warmth and love. Rustic Apple-Maple Galette is so simple to prepare and never fails to impress friends and family.


for the galette dough:
3 tablespoons sour cream
⅓ cup cold water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon granulated sugar
½ teaspoon sea salt
7 tablespoons cold unsalted butter, cut into pats

for the filling:
3 to 4 apples, peeled, cored, halved and sliced crosswise into ¼-inch-thick slices (about 3 cups)
2 tablespoons lemon juice
3 tablespoon light brown sugar
3 tablespoons maple syrup, divided
1 teaspoon ground cinnamon
3 tablespoons all-purpose flour, plus extra for rolling
1 tablespoon butter, diced

egg wash:
1 egg yolk mixed with 1 teaspoon

2 tablespoons raw sugar


make the dough:
Whisk the sour cream and cold water together in a small bowl, set aside. Mix the flour, cornmeal, sugar and salt in a bowl. Using a pastry blender, blend in butter until the mixture resembles small peas. Drizzle evenly with the sour cream mixture and gently stir until incorporated. Dough should be soft and moist. Remove the dough from the bowl and press into a disk. Wrap in plastic wrap and refrigerate for thirty minutes.

make the filling:
Toss apples with the lemon juice, brown sugar, maple syrup, cinnamon and flour.

Preheat your oven to 400 degrees. Unwrap dough and place on a 16-inch piece of parchment paper that has been dusted with flour. Roll dough into a 14-inch circle. Place dough and parchment on a rimmed baking sheet, (dough will hang over the parchment) arrange apples in center, leaving a 2-inch border around the edges. Dot apples with butter. Fold the edges of the crust over the fruit, pleating the dough as you go and leaving the center exposed. Brush the outside edges with egg wash and sprinkle with raw sugar. Bake for 45 minutes or until crust is golden, filling is bubbly and apples are tender. Cut into wedges and serve.

Serves 4-6

Filling ideas
To be honest, you could pretty much use anything with a galette, as long as it’s not too much liquid. Here are some ideas: plums, pears, peaches or nectarines.

Wow your dinner guests with simple, bite-size pastries. Serve each slice with a scoop of vanilla ice cream. Substitute one 9-inch unbaked pie crust.

Soy-Glazed Black Cod with Orange Zest Mon, 31 Aug 2020 13:00:45 +0000 In the deep blue depths of Alaska’s pristine waters lies what some would consider the best tasting fish in the world–Black Cod. This incredibly flavorful fish is also referred to as Sablefish or Butterfish. It is widely known as an excellent fish for gourmet entrées and well received when smoked. Its name, Butterfish, is thought to be derived from the fact that it has a soft, buttery, delicate texture. Prepared correctly, it will literally melt in your mouth. This Soy-Glazed Black Cod with Orange Zest is by far the best recipe I have for Black Cod and will definitely be a keeper for you!


8 green onions, chopped and divided
½ cup low-sodium soy sauce
6 tablespoons granulated sugar
¼ cup rice wine or white wine
1 tablespoon grated orange zest
4 (6-ounce) black cod fillets


Combine half of the green onions, soy sauce, sugar, rice wine and orange zest in a zip-top-bag. Add the fish and marinate 45 minutes to one hour in the refrigerator, turning occasionally.

Preheat your oven to 400 degrees. Place remaining green onions in a shallow baking dish, lay the fillets over the top. Toss marinade. Bake for 15 minutes or until fish flakes easily when tested with a fork.

Serves 4

Serve with Jasmine rice and and Lemon Broccolini.

Checking for doneness
To check whether your fish is cooked: Insert a fork into the thickest part of the steak or fillet and gently pull the meat apart. If the inner flesh is still translucent and dense (not flaky), the fish still requires a few more minutes of cooking time. When done, the inner flesh will be opaque and will flake easily. And remember, fish continues to cook after it’s been removed from the heat.

Lemon Broccolini


2 teaspoons extra-virgin olive oil
2 (6-ounce) bunches Broccolini
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon grated lemon zest


Heat oil in a large skillet. Add Broccolini, salt and pepper; sauté 5 minutes or until crisp-tender. Remove from heat, stir in lemon zest.

Crab Imperial with Red Pepper Mon, 20 Jul 2020 13:00:47 +0000 Being an Alaskan fisherman I have had my share of Crab Imperial. I have also experimented with making them. I love this recipe for Crab Imperial with Red Pepper because you can taste the crab. Ole calls this dish crab pudding and requests it all the time. It’s creamy, decadent and will be enjoyed by the entire family.


½ cup (1 stick) butter, divided (melt 3 Tbls. for topping)
3 tablespoons all-purpose flour
2 cups heavy cream
1 cup Panko bread crumbs, divided
½ cup red bell pepper, diced
¼ cup onion, finely diced
4 tablespoons fresh parsley, minced and divided
2 tablespoons sherry cooking wine
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1½ teaspoons Worcestershire sauce
1 teaspoon paprika, divided
1 teaspoon ground mustard
½ teaspoon hot chili sauce
2 cups fresh Dungeness crabmeat (about 2 crab, cooked and cleaned)
¾ teaspoon sea salt
¼ teaspoon ground black pepper
toasted baguette slices, for serving


Preheat your oven to 375 degrees.

In a large nonstick saucepan over medium heat, melt 5 tablespoons butter. Whisk in the flour. While whisking, slowly pour in the cream.

Whisk until the mixture is thick and bubbly and coats the back of a spoon. Remove from heat and stir in ½ cup of the bread crumbs, the bell pepper, onion, 2 tablespoons parsley, wine, lemon juice, zest, Worcestershire, ½ teaspoon paprika, mustard, chili sauce and crab meat. Season with salt and pepper.

Divide mixture evenly among six 6-ounce oven-proof baking dishes (or four 1-cup); place on a rimmed baking sheet and set aside.

In a small bowl, mix remaining 3 tablespoons melted butter, ½ cup bread crumbs, ½ teaspoon paprika and ½ teaspoon parsley. Sprinkle evenly over each baking dish. Bake until lightly browned and bubbling in the center, about 20 minutes. Serve hot with baguette toasts.

serves 4-6

Blueberry Griddle Cakes Tue, 07 Jul 2020 13:00:19 +0000 Every year Alaskans gather the tiny blueberries, so full of sweet good flavor, often searching out the wild bushes early in the day and tossing a handful into the batter for morning Blueberry Griddle Cakes.


1¼ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon sea salt
1¼ cups 2% milk
1 large egg
1 tablespoon extra-virgin olive oil
¾ cup blueberries
blueberry syrup or other syrup


In a large bowl, stir together flour, sugar, baking powder and salt.

In a small bowl, combine milk, egg and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened, (batter should be slightly lumpy). Gently fold in the blueberries or sprinkle them onto each pancake as you make them.

Lightly oil a griddle or large skillet; heat over medium heat. For each pancake, spoon a ⅓ cup batter onto the griddle. Cook until several bubbles burst on top and the bottom is golden. Turn over and cook the other side about 2 to 3 minutes, until it is browned.

Serve warm with syrup.

Serves 4

Replace the blueberries with one of the following dried fruit options: chopped dried apples, raisins, dates, cranberries, cherries or mixed fruit.

Pancetta Wrapped King Salmon Kebabs Mon, 06 Jan 2020 22:00:39 +0000 You could wrap just about anything in bacon and I would devour it. But bacon wrapped salmon? Could it possibly get more mouth watering than these Pancetta Wrapped King Salmon Kebabs?


for the rosemary oil:
¼ cup extra-virgin olive oil plus 1 tablespoon for grill
2 fresh rosemary sprigs
2 cloves garlic, thinly sliced
⅛ teaspoon crushed red pepper flakes

for the salmon:
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1½ pounds king, coho or sockeye salmon, skin and pin bones removed, cut into 1½-inch chunks
4 ounces pancetta, thinly sliced


Heat a grill or stovetop grill pan to medium heat.

make the rosemary oil:
In a small saucepan, heat the olive oil, rosemary and garlic over medium-low heat until the garlic sizzles and begins to brown around the edges, about 3 minutes. Remove the pan from the heat and stir in the red pepper flakes. Divide oil between two small bowls with a rosemary sprig in each and let cool to room temperature.

make the salmon:
In a large bowl, combine remaining tablespoon oil and salmon. Toss to coat. Sprinkle the salmon with salt and a few grinds of black pepper. On a work surface, set out rows of 3 salmon chunks. Unroll pancetta slices into strips. Working with one chunk at a time, wrap strips once or twice around salmon. Skewer each row of salmon with chunks slightly separated.

Brush grill grate with oil. Place kebabs on grate, cook turning once, until fish flakes easily with a fork. Place kebabs on plates and serve with rosemary oil.

serves 4 as a starter