The 2015 Iditarod Sled Dog Race began last week in Anchorage, Alaska. This race pits man and dog in a grueling physical challenge all the while navigating frigid Alaskan temperatures and nearly impossible terrain. The race really is one of the most famous sporting events in the entire world.
Will young Dallas Seavey win his third race within four years? Will his dad, Mitch, show the young whippersnapper a thing or two? What about the grizzled veteran Jeff King? Can he tie Rick Swenson with five wins?
I tend to think a woman needs to win the race again. The 1980’s were dominated by the likes of Libby Riddles and the great Susan Butcher. But Butcher’s 1990 win was the last one for a woman. Aliy Zirkle has been pretty close the last couple of year and as of this publication was once again the close to the lead.
So to celebrate this greatest of races we have decided to show our affection by making a couple of meals that are favorites of Alaskan residents.
Reindeer Sausage Jambalaya
Reindeer Sausage Links, cut into 1-inch pieces
1 cup finely chopped onion
1 cup finely chopped green pepper
4 garlic cloves, minced
2 tablespoons canola oil
1-1/2 cups cubed cooked chicken
1-1/2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 cup uncooked long-grain rice
1 can (14-1/2 ounces) chicken broth
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 3/4 teaspoon dried thyme
In skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender.
Add chicken and ham; cook for 5 minutes.
Stir in the remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.
Yield: 8 servings.
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
6 tbsp panko
1 clove garlic, minced
1 pound wild salmon fillet
1 large egg, lightly beaten
1/2 tablespoon reduced sodium soy sauce
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
4 cups baby arugula
4 oz avocado, sliced
Remove skin from salmon and dice. Place into food processor.
In a bowl combine the salmon with the bell peppers, panko and garlic.
In a bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through. Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices.