Ole loves the intense flavor of oysters and like most fishermen, he adores anything fried. These Pan-Fried Oysters with Tartar Sauce are hands-down the best pan fried oysters I have ever made. You might want to double the recipe, you’ll be wishing you had more! Continue Reading →
About LaDonna Rose
Pan-Fried Oysters with Tartar Sauce
This recipe is from My Tiny Alaskan Oven
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The Little Alaskan Crab Cookbook Press Release
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LaDonna’s Column In Passage Maker Magazine
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Smoked Salmon with Wild Berries on Grit Cakes
This recipe is from My Tiny Alaskan Oven
This Smoked Salmon with Wild Berries on Grit Cakes recipe makes a terrific, simple yet sophisticated appetizer–perfect for cocktail hour. The berry spread brings out the richness of the smoked salmon, which is complemented by the slight sweetness of the grit cakes. It is one of our go-to appetizers when we want something truly satisfying. Continue Reading →
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Delicious Salmon, Corn and Potato Chowder
This recipe is from Salmon, Desserts & Friends
A beautiful chowder, delicate and nourishing, with the flavor of Alaskan fishing life. I make this Salmon, Corn and Potato Chowder whenever we need a quick one-dish meal that satisfies us all. Continue Reading →
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Crab, Shrimp and Pork Pot Stickers
This recipe is from My Tiny Alaskan Oven
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. Continue Reading →
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Grilled Lamb Chops with Blueberry-Rosemary Sauce
This recipe is from My Tiny Alaskan Oven
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. Continue Reading →
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Baked Pasta with Bechamel Topping
This recipe is from My Tiny Alaskan Oven
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! Continue Reading →
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Seared Halibut with a Tangy Marmalade Glaze
This recipe is from My Tiny Alaskan Oven
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. Continue Reading →
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About LaDonna
I’m LaDonna Rose Gundersen, Alaskan fisherwoman, cookbook author and lover of salmon. The recipes and tales I share are inspired by life aboard the LaDonna Rose – the fishing boat my husband Ole and I operate together out of Ketchikan, Alaska. Read more...
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