Delicio Recipe List

While recently picking my first batch of Wild Alaska Blueberries from my front yard, I decided to come up with a muffin recipe from scratch. End result...these streusel topped muffins turned out absolutely fabulous! Yields: (12) Prep: 15 Mins. Bake: 30-35 Mins. INGREDIENTS Berries 1 tablespoon all-purpose flour 1-1/2 cups fresh wild Alaska blueberries Wet 1/2 cup unsalted butter, at room temperature 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon lemon powder (or zest) 1/2 cup 2% milk Dry 2 cups all-purpose flour 1-1/2 teaspoons double-acting baking powder (or regular) 1/2 teaspoon baking powder 1/2 teaspoon table salt Streusel 2 tablespoons all-purpose flour 3 tablespoons granulated sugar 2 tablespoons brown sugar 1 teaspoon ground cinnamon 2 tablespoons cold, unsalted butter, diced METHOD Preheat oven to 350 degrees. Place 12 paper liners in regular-size muffin tin slots, then spray liners with baking spray; set aside. In a small bowl, sprinkle 1 tablesp...

A simplistic method using minimal spices and ingredients to guarantee utmost flavor of our prized Alaskan moose roasts; prime rib style, that is! Servings: (8-10) Prep: 5 Mins. Roast:  1 Hr. 20 Mins. INGREDIENTS 4 lb. boneless moose roast (tied with kitchen string) 6 fresh medium garlic cloves, sliced in half Canola oil (sufficient amount to rub entire exterior of roast prior to seasoning) Fresh ground black pepper (we like to use a lot!) Kosher salt (a fairly nice dusting) METHOD Remove roast from refrigerator 1 hour prior to roasting (tie with kitchen string if not already done). Using a sharp boning knife, poke as many small holes all over uncooked roast to insert the number of garlic clove halves; push in holes. Let prepped roast sit at room temperature for 1 hour (this is an important step to relax meat fibers). Meanwhile, preheat oven to 450 degrees for a minimum of 15 minutes. Rub roast with canola oil, and season exterior with freshly ground black pepper and kosher salt. Pl...

A terrific Light Asian Dipping Sauce I created while in Yakutat, Alaska preparing a family dinner when I had minimal on-hand ingredients, served as a first course with Pan Seared Wild Alaska Bay Scallops ~ Delish! Serves: 4 Prep: 10 Mins. Indoor Grill: 4 Mins. INGREDIENTS Light Asian Dipping Sauce: 1 tablespoon low-sodium Tamari (soy sauce) 1 tablespoon apple cider vinegar 1 teaspoon honey, more/less to your desired sweetness 2 tablespoons water 1/2 teaspoon ground ginger Dash of garlic powder Dash of onion powder Dash of freshly ground black pepper 1 tablespoon minced fresh cilantro (measured after mincing) Scallops: 2-1/2 lbs Wild Alaska Bay Scallops METHOD Whisk all dipping sauce ingredients in a small glass (non-reactive) bowl. Let flavors meld at room temperature for 10 minutes. Meanwhile, rinse and pat scallops dry. Place on paper towel-lined baking dish. (Can be stored covered with plastic wrap in refrigerator for a few hours as such, although bring to room temperature for 20 mi...

A wonderful Alaskan 'comfort food' recipe I created this evening that consists of one Pintail and another Mallard duck. ~ Thanks to my husband! ~ We'll be looking forward to having this fine dinner again and again... Servings: (8) Prep: 30 Mins. Cook: 1 Hr. INGREDIENTS 1/4 lb bacon, cut into 1/2" strips, browned (retain grease and drippings) 4 Alaska wild duck breasts, brined (See below*) = Must be brined 3 days prior 1/4 teaspoon freshly ground pepper 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion Vegetables-herbs-spices: 2 cups sliced celery 1 cup chopped yellow onion 1/4 teaspoon dried sweet basil 1/8 teaspoon dried marjoram 1/8 teaspoon dried ground sage 1/2 teaspoon dried parsley 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion 1 tablespoon all-purpose flour Sauce: 1 can cream of mushroom soup 1 pkg dry brown gravy mix 2 tablespoons white wine vinegar 3-4 cups water (depending on sauce consistency) 1 tablespoon worcestershire 1/8 teaspoon...

Although labor intensive, you�ll be reaping rewards many times over each and every time you open a jar and partake of your pickled sockeye deliciousness� Yields: (Appx. 3 Doz., 36, Pint Jars) Curing: 24 Hrs. Prep: 6 to 8 Hrs. Equipment and Supplies: - 3 cases (36) wide-mouth Mason pint jars, with lids and rims, sterilized � Important! ~~~~[I sterilize the jars using the hot setting in my dishwasher, and boil the lids and rims in water using a medium, covered, pot for 10 minutes] - 16 qt. cooler (cleaned using hot water, soap and Clorox)- Important! 2 large stainless steel pots with lids 1 medium stainless steel pot with lid -Wide-mouth funnel (optional), saves clean-up time -Kitchen towels -Plastic wrap -Paper towels -Butter knife -Ladle -Disposable gloves (or very clean hands you�ll be washing often) Curing: 10 Wild Alaska Sockeye Salmon 2 (4 lb.)  boxes Canning and Pickling Salt (do not substitute) 1 cup dark brown sugar Clean and fillet in half 10 sockeye (20 fillet halves)....