Savoring the multi-ethnic/national nature of the American/Alaskan electorate, we give you: salmon pie, made with wild Alaska salmon, natch.
“We’ve been making a variation of this dish in our kitchen for thirty years now and it is still a favorite amongst guests and staff alike. The perhaps more common name for salmon pie is coulibiac, but many Alaskans know it as pirok or perok. It’s a Russian dish comprised of mushrooms, rice and salmon encased in brioche or puff pastry. In our version, we use brown rice, cabbage, and a little bit of Cheddar cheese (perhaps a nod to the 1980’s when I first began preparing this dish).”
Cinnamon Sugar French Toast Bites
3 Tablespoons Sugar
2 teaspoons ground cinnamon
2 large eggs
1/2 cup buttermilk
1/2 cup milk
1 teaspoon vanilla extract
Pinch of Salt
1 loaf french bread, cut into 1-inch cubes
2 Tablespoons unsalted butter
In a large bowl, stir together the sugar and cinnamon. Set aside.
In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla, and salt until blended. Place the bread cubes in the egg mixture and using a large spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.
In a large frying pan over medium heat, melt 1 tablespoon of the butter. Add half the coated bread cubes and cook, turning often, until golden brown on all sides, about 5 minutes. Transfer the cubes to the bowl holding the cinnamon sugar and toss to coat. Repeat with the remaining bread cubes and 1 tablespoon butter.
Divide the french toast bites into individual servings and sprinkle with remaining cinnamon-sugar. Serve with maple syrup.
Chick-fil-gay sandwich recipe! Written instructions for those who prefer found here.
- 1 boneless, skinless chicken breast
- 1/4 cup pickle juice (sour dill is my favorite)
- 1 egg
- 1/4 cup milk
- 1/2 cup flour
- 1 tablespoon powdered sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon dried basil
- Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
- Oil for frying (about a cup)
- For serving: Buns (buttered and toasted) and pickle slices!Instructions
- Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
- Cut into two pieces, as even as possible.
- Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
- Beat the egg with the milk in a bowl.
- Combine the flour, sugar, and spices in another bowl.
- Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
- Heat the oil in a skillet (1/2 inch deep) to about 345-350.
- Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
- Blot on paper and serve on toasted buns with pickle slices.Notes
I’ve used peanut oil, coconut oil, vegetable oil, and grapeseed oil all with fine results. Peanut oil is what CFA uses, I believe.
Also, if you’d prefer to bake: substitute bread crumbs (Panko if you got em) for the flour and coat as directed. Bake at 375 degrees F for 10-15 minutes until cooked through.
WANT WANT WANT WANTWANTWANTWANTWANTWANTWANTWANTWANTWANTWANT
i am making it my mission to make this tomorrow.