A6 | Wednesday, July 3, 2019 | Peninsula Clarion
. . . Annie
In the fall, moose hunting did not open until later in the year, like SeptemContinued from page A5 ber and November. That way the days were cooler and there was no waist from moose not being cooled off properly. The same thing repeated as we did for fishing, canning and freezing moose and getting together for grinding up the tough pieces and dividing up evenly between the five to six families. We were all set for the long winter months as a meat supply. Unfortunately, the abuse of fishing and hunting has caused the stricter regulations we have today. The abuse continues, but nothing makes me angrier than to have sports fishermen and moose hunters tell me they do not eat the fish they catch — and the moose they kill! They are in it for the sport — thus sports fishing and sports hunting! We have food stamps to cover the months of hunger now! Not to say the food stamps are not beneficial to lots of people — they are, but some of that can be avoided by looking ahead and filling your pantry shelf and freezer in the summer and fall for those long Alaska winters! The new way of life for me when I moved to Alaska with three kids was to always talk to homesteaders who had survived the long winters on the supply of meats they had gathered ahead of time and stored for winter months. Most homesteaders had stored mounds of potatoes and other root vegetables from gardens that grow so well in the beautiful long summer months. Most were root vegetables that could be stored all winter in a cool place. One year, Betty Coulter had an over abundance of potatoes and shared them with us. I had no place to store them so I blanched and froze them. They turned out great as long as you put them in your soup or oven about 30 minutes before you served your dinner. I also canned and had dozens of jars on the pantry shelf. They were so so good in soups or with good ole’ gravy!! I have lots more fishing stories in my cookbook “Cookin’ Fish from Cold Alaskan Waters” available through my email grannieanninalaska@gmail.com or at M&M Grocery Store in Nikiski. Have fun on the Fourth and show your patriotism by including younger people and letting them know why they are here and how they can help keep America Free! Unfortunately, it is left to us adults to do that because it has not been taught in classrooms or colleges. HAPPY FOURTH AND GOD BLESS OUR AMERICA!!
GRILLED MARINATED SOUTH OF THE BORDER SALMON OR HALIBUT This is a pretty dish for cook outs. In a bowl: 3 tablespoons lemon or lime or combined juice 1/4 teaspoon red pepper flakes 1/4 teaspoon black coarse pepper 1/4 teaspoon dill weed 1/4 cup olive oil Lay about 2 pounds of skinned fillets in a ziploc bag. Pour over marinade. Let stand at room temperature for 30 minutes to 1 hour. In a large bowl: 1 small cucumber, peeled and seeded, slice 1 1/2 red onion chopped fine 1/2 bell pepper chopped fine, any color 1 cup chopped fresh tomato or 1 cup diced canned 1/2 teaspoon minced garlic 1 tablespoon fresh Cilantro or parsley or about 1/2 tablespoon dry 1 teaspoon dill weed 3 tablespoons lemon or lime juice 3 teaspoons olive oil Mix and blend and store in fridge. Drain salmon fillets on a rack for 30 minutes. Heat grill to smoky hot. Lay fillets on hot grill but do not over cook, about 3 to 4 minutes each side. This does not take long so watch carefully, overcooking spoils the fish. Serve on individual dinner plates with 1/2 cup of mixed cucumber tomatoes. Lay 1/4 fish on top and spoon 2 tablespoons of same cucumber tomatoes mixture on top and add a dollop of sour cream. Add hot garlic bread and you are all set for this summer night’s dream. Next time try halibut!
SALMON OR HALIBUT FAJITAS Saute in large skillet: 1 1/2 sliced onion. Cut onion in half and turn and cut half down on slicing board. 3 cups green or any color combination, bell pepper, cut in strips
1 cup sliced mushrooms Saute until transparent Remove from skillet and add tablespoon vegetable oil, then saute: 1 pound of small bite-sized pieces of salmon or halibut — leftover fish does well with this also Stir-fry until just cooked. Do not over cook. Add the sauteed onions, pepper and mushrooms back to pan with fish. Add 1 can diced tomato or 2 cups of thick chunky salsa. (I like the salsa.) Add 2 tablespoons canned, sliced and diced jalapenos. Fold fish into the vegetables. Simmer just 3 minutes until heated through. Heat 8 flour tortillas your favorite way. Make the fajita: Spread: 1 tablespoon guacamole on heated tortilla. 1/2 cup fajita mix Add 2 tablespoons sour cream over top. (Our family likes ranch dressing in place of sour cream or combination.) Sprinkle with shredded cheese of choice. Fold over. Serve to the doubting Thomas’s who reply “fish fajita?” One bite and they will be back for more. Chicken and beef work as will with this recipe.
HALIBUT TACOS 1 pound halibut, cut in small pieces 12 cups shredded cheese of choice 1 cup lettuce 1 diced tomato 1/2 diced red onion Mix into the small pieces of fish 1 tablespoon of taco seasoning. Stir fry quickly with 1 tablespoon hot vegetable oil — about 1 minute. Fill the soft taco shells (corn or flour) with fish. Top with the cheese and shredded lettuce, onion, tomato. Serve with sour cream and salsa. ENJOY ON THE FOURTH OF JULY! All recipes are in my cookbooks.
Chewy and nutty pearl barley stars in this hearty bowl dish By America’S Test Kitchen The Associated Press
Chewy, nutty, pearl barley isn’t just for soups. Here, we’ve made it the star of a hearty bowl that’s full of contrasting—and surprising—textures and Middle Eastern flavours, with its warm spices and colorful vegetables. To keep the cooking method easy, we simply boiled the barley. This made the individual grains tender and kept them distinct and light. We tossed the warm barley with a bright lemon-mint dressing so the grains would readily soak it up. While the barley cooked, we pan-roasted coriander-dusted spears of carrots until charred, sweet, and tender. We then threw in crisp snow peas and cooked them until just blistered, so they would retain their green freshness. Toasting sunflower seeds with cumin, cardamom, and a little more coriander gave the dish a warm, aromatic finish. We piled a mound of the dressed barley and vegetables into our bowls, followed by our crunchy seed topping.
Finally, to pull all the components of the bowl together, we needed a drizzle of sauce, and our Tahini Sauce was a creamy, zesty addition. Do not substitute hulled barley or hull-less barley in this recipe. If using quick-cooking or pre-steamed barley (read the ingredient list on the package to determine this), you will need to decrease the barley cooking time. We also like this bowl topped with avocado.
BARLEY BOWL WITH ROASTED CARROTS AND SNOW PEAS Servings: 4-6 Start to finish: 1 hour, 10 minutes 1/4 cup extra-virgin olive oil 3 tablespoons minced fresh mint 1 teaspoon grated lemon zest plus 2 tablespoons juice 1 1/2 cups pearl barley Salt and pepper 5 carrots, peeled 3/4 teaspoon ground coriander 8 ounces snow peas, strings removed, halved lengthwise 2/3 cup raw sunflower
This undated photo shows a Barley Bowl with Roasted Carrots and Snow Peas in Boston. (Steve Klise/America’s Test Kitchen via AP)
seeds 1/2 teaspoon ground cumin 1/8 teaspoon ground cardamom 1/2 cup Tahini Sauce (recipe follows) Whisk 2 1/2 tablespoons oil, 2 tablespoons mint, and lemon zest and juice together in large bowl, set aside. Bring 4 quarts water to boil in large pot. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, transfer to bowl with lemon-mint mixture, and toss to combine. Season with salt and pepper to taste and cover to keep warm. While barley cooks, halve carrots crosswise, then halve or quarter lengthwise to create uniformly sized pieces. Heat 1 tablespoon oil in 12inch nonstick skillet over medium-high heat until
just smoking. Add carrots and 1/2 teaspoon coriander and cook, stirring occasionally, until lightly charred and just tender, 5 to 7 minutes. Stir in snow peas and cook until spotty brown, 3 to 5 minutes transfer to second bowl. Heat remaining 1 1/2 teaspoons oil in nowempty skillet over medium heat until shimmering. Add sunflower seeds, cumin, cardamom, remaining 1/4 teaspoon coriander, and 1/4 teaspoon salt. Cook, stirring constantly, until seeds are toasted, about 2 minutes transfer to third bowl. Divide barley among individual bowls, then top with carrot-snow pea mixture and sunflower seeds. Drizzle with tahini sauce, sprinkle with remaining 1 tablespoon mint, and serve. Tahini Sauce: Makes about 1 1/4 cups
1/2 cup tahini 1/2 cup water 1/4 cup lemon juice 2 garlic cloves, minced Salt Whisk tahini, water, lemon juice, and garlic in bowl until smooth. Season with salt to taste. (Sauce can be refrigerated for up to 4 days. Bring to room
temperature and stir to combine before serving.) ——— Nutrition information per serving: 513 calories 262 calories from fat 29 g fat (4 g saturated 0 g trans fats) 0 mg cholesterol 242 mg sodium 55 g carbohydrate 13 g fiber 4 g sugar 13 g protein.
Today in History Today is Wednesday, July 3, the 184th day of 2019. There are 181 days left in the year. Today’s Highlight in History: On July 3, 1976, Israel launched its daring mission to rescue 106 passengers and Air France crew members being held at Entebbe Airport in Uganda by pro-Palestinian hijackers; the commandos succeeded in rescuing all but four of the hostages. On this date: In 1775, Gen. George Washington took command of the Continental Army at Cambridge, Massachusetts. In 1863, the three-day Civil War Battle of Gettysburg in Pennsylvania ended in a major victory for the North as Confederate troops failed to breach Union positions during an assault known as Pickett’s Charge. In 1890, Idaho became the 43rd state of the Union. In 1944, during World War II, Soviet forces recaptured Minsk from the Germans. In 1950, the first carrier strikes of the Korean War took place as the USS Valley Forge and the HMS Triumph sent fighter planes against North Korean targets. In 1971, singer Jim Morrison of The Doors died in Paris at age 27. In 1979, Dan White, convicted of voluntary manslaughter in the shooting deaths of San Francisco Mayor George Moscone and Supervisor Harvey Milk, was sentenced to seven years and eight months in prison. (He ended up serving five years.) In 1987, British millionaire Richard Branson and Per Lindstrand became the first hot-air balloon travelers to cross the Atlantic, parachuting into the sea as their craft went down off the Scottish coast. In 1988, the USS Vincennes shot down an Iran Air jetliner over the Persian Gulf, killing all 290 people aboard. In 1996, Russians went to the polls to re-elect Boris Yeltsin president over his Communist challenger, Gennady Zyuganov in a runoff. In 2003, the U.S. put a $25 million bounty on Saddam Hussein, and $15 million apiece for his two sons. (The $30 million reward for Odai and Qusai Hussein went to a tipster whose information led U.S. troops to their hideout, where the brothers were killed in a gunbattle.) In 2013, Egypt’s first democratically elected president, Mohammed Morsi, was overthrown by the military after just one year by the same kind of Arab Spring uprising that had brought the Islamist leader to power. Ten years ago: In a surprise announcement, Sarah Palin said she would resign as Alaska governor, effective July 26, 2009. Vice President Joe Biden visited Baghdad, where he pressed Iraqi leaders to do more to foster national reconciliation and offered U.S. assistance in achieving that goal. Five years ago: Hurricane Arthur struck North Carolina as a Category 2 storm with winds of 100 mph in the late evening, taking about five hours to move across the far eastern part of the state, but causing far less damage than feared. One year ago: The Trump administration said it would not encourage schools to use race as a factor in the admissions process, rescinding guidance from the Obama era that was meant to promote diversity. Today’s Birthdays: Playwright Tom Stoppard is 82. Writerproducer Jay Tarses is 80. Actor Michael Cole (TV: “The Mod Squad”) is 79. Attorney Gloria Allred is 78. Folk singer Judith Durham (The Seekers) is 76. Actor Kurtwood Smith is 76. Country singer Johnny Lee is 73. Humorist Dave Barry is 72. Actress Betty Buckley is 72. Rock singer-musician Paul Barrere (Little Feat) is 71. Actress Jan Smithers is 70. Actor Bruce Altman is 64. Talk show host Montel Williams is 63. Country singer Aaron Tippin is 61. Rock musician Vince Clarke (Erasure) is 59. Actor Tom Cruise is 57. Actor Thomas Gibson is 57. Actress Hunter Tylo is 57. Actress Connie Nielsen is 55. Actress Yeardley Smith is 55. TV chef Sandra Lee is 53. Singer Ishmael Butler is 50. Rock musician Kevin Hearn (Barenaked Ladies) is 50. Actress-singer Shawnee Smith is 50. Actresssinger Audra McDonald is 49. WikiLeaks founder Julian Assange is 48. Actor Patrick Wilson is 46. Country singer Trent Tomlinson is 44. Actress Andrea Barber is 43. Singer Shane Lynch (Boyzone) is 43. Actor Ian Anthony Dale is 41. Actress/ comedian Jule Klausner is 41. Actress Elizabeth Hendrickson is 40. Rhythm-and-blues singer Tonia Tash (Divine) is 40. Country singer-songwriter Sarah Buxton is 39. Actress Olivia Munn is 39. Actress Shoshannah Stern is 39. Rock singer-songwriter Elle King is 30. Actor Grant Rosenmeyer is 28. Actress Kelsey Batelaan is 24. Thought for Today: “I suppose it can be truthfully said that Hope is the only universal liar who never loses his reputation for veracity.” -- Robert G. Ingersoll, American lawyer, politician (1833-1899).