I have been inspired by my time on the American Empress to celebrate pacific fish! Here are some of my favorite recipes that I have come up with. www.americanqueenvoyages.com
Smoked Tomato Penne Pasta• 1-pound dry short pasta, such as penne• 2 tablespoons olive oil• 1 small yellow onion, finely chopped• 2 cloves garlic, minced• Pinch red pepper flakes (optional)• 1/2 teaspoon kosher salt, plus more as needed• 1⁄2 teaspoon freshly ground black pepper, plus more as needed• 2 cups (approx. 12) smoked plum tomatoes• 1/2 cup heavy cream• 1/4 cup chopped fresh basil leaves (julienned, thin ribbons)1. Heatoliveoilinalarge,high-sidedsautépanovermediumheat.Onceoilishot,add the onion and sauté until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, 30 seconds to 1 minute. Add smoked tomatoes, salt and pepper and stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, for 10 minutes. Reduce heat to low and stir in the cream. Taste and season with additional salt and pepper as needed.2. Meanwhile,bringalargepotofsaltedwatertoaboil.Addthepastaandcookal dente, about 12 minutes or according to package instructions.3. Drainthepastaandaddittothesauce.Tossgentlytocombine.Addthebasil,toss once more, and serve immediately with Baked Salmon in Pepper Marinade.19 APPETIZERS (Pacific NW and Alaska)
Deviled Eggs with Smoked Sturgeon and Salmon Roe*Deviled Egg filling is creamier when yolk is still a bit warm.4 ounces cream cheese, at room temperature 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1⁄2 teaspoon Tabasco or other hot pepper sauce 1⁄2 teaspoon kosher salt 1 dozen large eggs, hard-boiled and peeled Sometimes I add 2 teaspoons of grated red onion and 3 teaspoons of minced capersTop with 1⁄2 cup (about 4 ounces) smoked sturgeon or smoked salmon2 ounces salmon roe or caviar1. Whisk together the cream cheese and mayonnaise in a bowl until smooth. Whisk in the mustard, Tabasco, and salt. (If you want a more savory egg, add grated red onion and capers)2. Slice the eggs in half lengthwise. Remove the yolks and add them to the cream cheese mixture, whisking until smooth. Place the egg whites, hollow centers up, on a serving plate. 3. Spoon the yolk filling into the whites. Or, for a more elegant presentation, transfer the egg yolk mixture to a piping bag fitted with a small tip and pipe it into the egg whites. 4. Spoon the Sturgeon on top. Wrap the plate of eggs with plastic wrap, refrigerate, and served chilled. Add Roe or Caviar right before serving
Smoked Salmon Pimento Cheese *I love the smokiness of the bacon and smoked salmon in this pimento cheese spread.Sometimes I crush pretzels in a zip-lock bag and roll individual pimento cheese balls for cocktail parties.2 cups grated sharp cheddar 1⁄4 cup mayonnaise 2 teaspoon grated white onion2 tablespoons diced Peppadew 3 tablespoon diced pimentos1 teaspoon freshly ground black pepper ¼ cup diced, cooked applewood bacon (optional)½ cup smoked salmon 1. Combine the cheddar, mayonnaise, grated onion, Peppadews, pimentos, and black pepper in a bowl and stir well to blend. Stir in optional smoked bacon and gently stir in smoked salmon pieces.Cover and refrigerate until ready to use. (The cheese spread can be made up to 3 days in advance.)
ENTREESGnocchi with Smoked Sturgeon and Green PeasServes 4
16 ounces potato gnocchi, frozen or boxed3 tablespoons unsalted butter1 medium shallot, julienned2 teaspoons garlic puree3 teaspoons fresh basil julienned 2 teaspoon of fresh lemon zest1 cup heavy creamsalt to taste (remember- smoked fish and parmesan are salty)1 teaspoon fresh ground pepper1 cup frozen green peas1/2 cup parmesan cheese, freshly grated1 1/2 cups Smoked Sturgeon (flaked)
InstructionsBring a large pot of salted water to a boil.1. Add gnocchi to the water and cook for 2-3 minutes, or until the gnocchi floats to the top. Follow directions on the package.2. Add butter to skillet. Once melted and bubbling, add the chopped shallot and allow to sauté 2-3 minutes, or until translucent. 3. Drain gnocchi and add it to the pan. Brown both sides 3-5 minutes or until browned and crisp. 4. Add lemon zest and basil then pour in the cream. Bring to a low boil for 1-2 minutes, allowing it to cook down. Lower to a simmer and cook 2-3 minutes or until the sauce reduces to your preference. 5. Add the green peas. If the sauce is too thick, pour in a splash or two of cream or half and half to thin the sauce a bit.6. Add in the parmesan cheese, stirring until the cheese has melted and the sauce is creamy. 7. Add the Smoked Sturgeon and cook 1-2 minutes. Serve immediately
Smoked Salmon & Black Bean Tacos with Roasted Corn Salsa Verde8 6-inch Flour Tortillas2 cups Black Beans1 cup Queso (recipe below)1 lb. smoked salmon, diced into ½ in pieces1 ½ cups Roasted Corn Salsa (recipe below)Shaved lettuce for tops / Garnish with Fresh Cilantro
White Queso - • 1 lb. white American cheese• 1 tablespoon butter, sliced• 4 oz can chopped green chiles, drained• 1 cup Half and half• 1 teaspoon garlic powder• 3/4 teaspoon onion powderInstructionsCombine all your ingredients into a 4-quart slow cookerCover and cook on high for 30 minutes and stir every 15 minutesRecover and cook for an additional 15-30 minutes stirring occasionally. When your cheese is completely melted stir and hold on warm setting until ready to put your tacos together.
Roasted Corn Salsa Verde• 2 cups fresh corn removed from cobb• 16 oz. Bottled Salsa VerdePlace skillet on high heat, once skillet is hot, add corn and let roast while stirring. Once the corn has that nice char, immediately add your Salsa-Verde and stir. This will keep 2 weeks in refrigerator.
How to put your tacos togetherIn each taco shell put ingredients in this order:Black Beans topped with Queso, Smoked Salmon, Corn Salsa Verde, Lettuce and Fresh Cilantro