Entrees
Cheesy Mac Seafood Casserole
A new twist on an American classic. Mac and Cheese lovers can get a protein boost by adding Alaskan Snow Legs® or Otokama® to their favorite meal.
Serves 4, double for 8
Ingredients
1/2 lb Alaskan Snow Legs® or Otokama® pulled
1 pkg. Mac & Cheese dinner
1/4 cup onion, chopped
1/4 cup sweet pepper, chopped
1/3 cup mayonnaise
1 cup peas, thawed frozen or canned
1 tbsp. butter or margarine
Topping: 2 tablespoons melted butter, 1/3 cup crushed crackers or corn flakes, onion salt, mixed
Preparation
Preheat oven to 350°F. Prepare Macaroni & Cheese Dinner as directed on package. Stir onion, pepper and butter in a small pan on medium-high heat until tender, add to the Macaroni and Cheese. Stir in Alaskan Snow Legs®, peas and mayonnaise. Spoon into casserole dish, cover, bake 15 minutes. Spread on topping, bake uncovered until golden.
San Juan Islands Street Tacos
The Pacific Northwest prides itself in its rich food culture, and paramount in that is its emphasis on local, sustainable, natural food. With this as our inspiration, we came up with this original recipe inspired by the San Juan Islands of Washington: Sugiyo’s San Juan Street Tacos. Good, simple ingredients to give you an absolutely delicious meal.
Serves 4
Ingredients
1 red bell pepper or 2 small red sweet peppers, diced
½ chopped onion (small), or add onion powder to taste
1 clove finely chopped garlic or add garlic powder to taste
16 Alaskan Snow Legs® or Otokama®, pulled into halves or thirds
12-16, 4-inch flour tortillas
2/3 stick of butter or margarine, or oil of choice
Preparation
Use a large skillet. When the skillet is hot cook tortillas for 20-30 seconds per side and hold in warm oven, buttered and under foil or cover. Use hot skillet to sauté red peppers and onions with 3/4 stick of butter, or other oil of choice. Add in garlic for the last 2 minutes of sautéing. When onions become golden turn off stove. Wait 5 minutes and pour torn Alaskan Snow Legs® into hot skillet with butter and veggies. Take caution not to pour moisture into hot oil in pan unless pan has cooled for 5 minutes. Gently fold pieces together with spatula, leaving large leg pieces intact.
Serve family style on table with hot tortillas and side dishes of choice. Pair with salad, rice or black beans.
Simple Seafood Alfredo
This simple twist on a classic Italian dish will become and instant favorite. Alaskan Snow Legs® add a boost of low-calorie protein along with their signature savory flavor.
Serves 4
Ingredients
Fettucine, or your favorite pasta
12-16 Alaskan Snow Legs® or Otokama®, pulled
½ lb. of cooked, peeled and deveined high-quality shrimp
Alfredo Sauce, 15 oz. jar of brand of choice
2-3 green onions, sliced 1/4 inch
4 tablespoons largely chopped basil
Grated Parmesan cheese
Preparation
Start cooking pasta and heat Alfredo sauce with chopped green onions, stir occasionally. When pasta is done, remove and drain. Add thawed cooked shrimp to Alfredo sauce and then turn off burner.
Gently stir half of the basil and all of the Alaskan Snow Legs® into the Alfredo sauce, keeping large leg pieces intact. Ladle the sauce over pasta and sprinkle with Parmesan and remaining fresh basil. Add a grind or two of black pepper. Serve with salad, and toasted bread of choice.
Personalize your Seafood Alfredo by adding scallops, sliced mushrooms, peas, asparagus, or yellow squash slices.
Snow Shred® Fiesta Wraps
A great summer entrée, these refreshing wraps combine tender shredded surimi seafood with mayonnaise and assorted vegetables. The crunch of bell pepper, celery and red onion complements juicy tomatoes and crisp lettuce all wrapped up in a soft tortilla.
Ingredients
8 oz Sugiyo Snow Shred®
4 (burrito-size) tortilla wraps
½ medium tomato, seeded & diced
5 tablespoons mayonnaise
1 teaspoon lemon juice
2 tablespoons celery, chopped
2 tablespoons green bell pepper, chopped
1/8 teaspoon ground black pepper, to taste
1 small red onion, sliced thinly
Small head of curly leaf lettuce
Optional: 1 tablespoon alfalfa seed sprouts, raw
Optional: Small English cucumber
Preparation
Thoroughly mix Snow Shred®, tomato, mayonnaise, lemon juice, celery, green bell pepper, and black pepper in a large mixing bowl. Layer individual tortilla wraps with curly leaf lettuce and red onion rings. (Alfalfa seed sprouts and cucumber slices are optional, but tasty!). Spread ¼ cup Snow Shred® mixture in the center of each wrap, do not overfill. Use toothpicks or vegetable ties to hold wraps together.
