Cod photo by Bartlomiej Stroinski

For a fresh, healthy, and tasty alternative to over-processed fast food and frozen dinners, try sampling some of the varied produce from Alaska, starting with seafood. Wild fish, of course, is an obvious choice for a state blessed with 34,000 miles of coastline on three different seas. Several renowned whitefish varieties come from the chilliest of all the state’s waters, including the rich and savory class of black cod. Matured as free-range fish in their natural habitat, black cod are chock-full of essential omega-3s and luckily devoid of saturated fat. As for the taste, black cod, like all Alaskan seafood, is rich in flavor and of tender texture.  

The best feature, though, is for those who are interested in learning how to cook black cod. Preparation is surprisingly simple and versatile, making this fish an excellent choice for a quick and healthy meal. Broil, grill, bake, or smoke the fish to bring out the distinct flavors and colors, or, in a rush, rub the black cod with lemon, salt, and pepper, and pop it in the microwave. Impress your guests with your knowledge of how to cook black cod by mixing up a simple ginger-lime sauce of garlic, chiles, sugar, ginger, and lime juice, to serve alongside your stovetop-cooked fish. More adventurous kitchen-goers might give poached it a try, accenting the lean, fresh fish fillets with a sautéed sauce of olive oil, onion, red pepper, garlic, white wine, and saffron, all served over couscous.  

And, if you already know the basics of how to cook black cod, you may be interested in exploring some of the more complex recipes for preparing the fish, for example, thyme-crusted fish over braised red onions. After deboning and marinating the fish for a few hours and braising the onions over a bed of bacon, just 25 minutes of baking and broiling is all the time needed to turn three pounds of Alaskan black cod into a gourmet meal with the exotic combination of flavors such as soy sauce, thyme, brown sugar, and white wine. Toss in a side of roasted winter squash for a subtle complement to this rich Alaskan delicacy.

Burger photo by Robbie Owen-Wahl

Hamburgers are really making a name for themselves. What once was a lowly sandwich pressed inside a bun and smothered with ketchup has achieved gourmet status. At many “family” restaurants like Ruby Tuesday’s, Applebee’s, Fuddruckers and Red Robin, hamburgers now cost upwards of $10. The difference? A nice bun and designer toppings.

Grocery stores are getting into the gourmet hamburger business, too. Safeway, Whole Foods and Sunflower Markets now all sell premium hamburgers out of the meat case. At about $4.99 per pound, they are a delicious but expensive meal, too.

The good news is that you can easily make your own gourmet hamburgers with flavor combinations that your family and friends will love. With a bulk package of ground beef, some beautiful rolls from the bakery and a little imagination, you can create your own gourmet burgers for a fraction of the cost and be a grilling hero.

To make each burger combination, you will need one pound of hamburger, a cup of fillings and about a tablespoon of seasonings. This will make about 4 burgers. You can of course make them larger or smaller if you wish.

Seasoned burger flavor ideas:

*Mix ranch dressing mix and cut up bacon into the burger mix.
*Diced green chilis and cubed or shredded cheddar cheese.
*Chili powder, cumin and cheddar cheese
*Worstershire, onions and black pepper
*Hot sauce, topped with crispy onion fries
To make seasoned burgers – Mix the seasonings right into the ground beef and top with the suggested ingredients. Refrigerate for 30 minutes before grilling or broiling. Serve on split bakery rolls
Filled burger flavor ideas:

*Cracked black pepper with crumbled bleu cheese filling
*Carmelized onions and green peppers
*Provolone, topped with BBQ sauce
*Japalenos with cheddar cheese
*Mozzarella topped with Marinara sauce

To make filled burgers – knead together the ground beef and seasonings in a bowl. Pat into 8 thin patties. Place about 1/4 cup of filling on top of four of the patties, topping each with another patty to enclose the fillings, sealing the edges together. Refrigerate for at least 30 minutes before cooking on the grill or under the broiler. Serve on split bakery rolls.