SE ALASKA recap by Chef Alisa while underway – Aboard m/y Viaggio we had a great group of guests wanting a “fish to fork” experience as much as possible. We spent a lot of time with lines and pots in the water and the hard work definitely paid off! Thanks to Captain Trig and his natural ability to make friends with every stranger we meet, we were lucky enough to cross paths with an Alaskan resident who has been living off the land up here for the past couple decades. He was more than generous with his local knowledge, tricks of the trade and motivational stories which in return abundantly filled our table, helped us deliver an authentic Alaskan experience to our guests, and created new friendships that will last a life time!
We served this as a side dish with seared halibut and roasted asparagus but it makes a filling enough dish that it can stand alone.
2-4 cups ( depending on the size and quantity of your catch) Alaskan Spot Prawns peeled and deveined
2 Tablespoons of butter
2 cups diced Bacon
2 cups sliced sundried tomatoes
1 cup capers (drained)
1 med onion diced
2 cloves of garlic minced
2 cups Pearl cous cous
2 cups broth ( I used a homemade prawn stock I made with the shells and heads)
1/3 cup white wine
1 Tablespoon extra virgin olive oil
Smokin hot garlic pepper to taste ( this is a spice blend from World Spice in Seattle you could add your own favorite chili blend to add a little kick if you don’t want to track this down)
Smoked paprika to taste
Salt and pepper to taste
If desired serve with…
Halibut fillets
Roasted asparagus
1. Heat the olive oil in a large sauté pan and cook the bacon until crispy. Once the bacon is crispy add your onions and garlic and sauté until tender.
2. Add your broth and wine and bring to a boil. Stir in the cous cous, sundried tomatoes, and capers.
3. Reduce the heat to a simmer, cover the pot and cook for approx 10 minutes. While the cous cous is cooking, heat the butter in a sauté pan and add the spot prawns.
4. Cook the Prawns until they are just done- you are looking for the Prawns to become less translucent and turn white and pink. It is better to pull them a tad early and let them continue to cook as you stir them into the cous cous.
5. Once the cous cous has cooked (you are looking for this to be tender, similar to pasta), fluff with a fork and season to taste with salt, pepper, smokin‘ hot garlic pepper, and smoked paprika.
6. Stir the Prawns into the cous cous and serve immediately.
About Chef Alisa:
Viaggio Charter is excited to introduce Chef Alisa Jestel, the newest member of the Viaggio team! Chef Tristin was offered an exciting land based opportunity in Seattle that was too good to pass up. With Tristin moving ashore, Captain Trig found himself in need of a new chef so he turned to his long time friend and prior co-worker Alisa.
Alisa has been cooking professionally around the Seattle area for the past fifteen years, the last six of which have been spent aboard a variety of luxury yachts cruising the Pacific Northwest! Alisa thrives on the abundance of local products available in the area and enjoys creating memorable dining experiences at every opportunity! She customizes each and every meal to the individual needs of VIAGGIO’s guests, and loves taking time to share her passion and knowledge for food with anyone that is interested. Alisa has been known for giving impromptu cooking classes on cooking what you catch, fresh pasta making, and seasonal cooking.
Alisa spends her free time during the off season traveling and exploring her love for food in other countries. She finds her self often revisiting Italy for more extensive training on pasta making and other old world culinary arts! Viaggio Charters is excited to welcome Alisa aboard and looks forward to sharing her culinary delights with you!
Viaggio Yacht Charter – Captain Trig in SE Alaska
For more information visit: www.viaggiocharter.com
Seasoned Crew – Custom Designed Itinerary – Relaxation – Majestic Alaska Beauty
