Game-Day Game-Changer: Buffalo Alaska Cod Quesadilla


Buffalo Alaska Cod Quesadilla
Serves 8

The healthy protein from wild Alaska cod makes these quesadillas a substantial addition to your game day buffet and nothing says ‘football’ like the flavors of buffalo sauce and blue cheese. 

Photo Credit: Alaska Seafood Marketing Institute
(please email bertramw@schied.com for high resolution image)
Alaska Cod
8 Alaska Cod fillets, 3 oz. ea.
Kosher salt and black pepper, to taste
2 Tbsp. + 2 tsp. olive oil

Quesadillas
8 flour tortillas, 10-inch ea.
4 cups Monterey Jack cheese, shredded
2 cups tomatoes, small dice
4 oz. Buffalo wing sauce, prepared
1 cup Ranch or Blue Cheese dressing, prepared
1⁄4 cup cilantro, fresh, leaves only, chopped

For the Cod: Season and sauté the cod fillets in 2 Tbsp. olive oil for 2 minutes. Carefully turn and cook for another 2-3 minutes until fish is opaque throughout. Remove from heat, and gently pull apart the flake of fish. Refrigerate until needed.

For the Quesadilla: Lay 1 tortilla flat and on one half the surface layer the tortilla with 1⁄2 cup cheese, 1⁄4 cup tomatoes, 3 oz. of prepared cod, and 1⁄2 oz. Buffalo wing sauce. Fold in half and carefully lay on a hot, lightly oiled (2 tsp.) griddle. Cook until bottom is light brown. Carefully turn and cook until cheese is melted and second side of quesadilla is lightly browned. Remove from heat and cut into 4 wedges. Plate and drizzle with Ranch or Blue Cheese dressing.  Sprinkle with chopped cilantro.

Game-Day Game-Changer: Alaska Seafood Surimi Roll


Alaska Seafood Surimi Roll
Serves 12

A spin on the classic lobster roll featuring a grilled sandwich roll piled high with Alaska Surimi seafood salad.  Luxury flavor, priced for a crowd. 

Photo Credit: Alaska Seafood Marketing Institute
(please email bertramw@schied.com for high resolution image)
Surimi Seafood Salad
2 lbs. Alaska Surimi Seafood
4 oz. Celery, chopped
4 oz. Cucumber, peeled, seeded and finely diced
16 oz. Mayonnaise
2 Tbsp. Pickled ginger juice
1 Tbsp. Pickled ginger, minced
2 Tbsp. Lemon juice            
1 Tbsp. Lemon zest
1 Tbsp. Rice vinegar            
1 Tbsp. Sugar
1/4 cup Tarragon leaves, fresh
1 oz. Scallions, thinly sliced
2 tsp. Sea salt
1 tsp. Black pepper

Assembly
8 Tbsp. Butter
12 Sandwich rolls, toasted
Fresh tarragon leaves, to garnish
Fresh celery leaves, to garnish
Lemon zest, to garnish

For the Surimi Seafood Salad: Pull surimi seafood into 1/2” pieces along natural seams. Combine ingredients and toss. Season with salt and pepper. Cover and refrigerate until chilled.

Assembly: Split sandwich roll in half, leaving an inch at each end unsliced. Butter each side. Place buttered sides down onto hot griddle or under broiler until golden brown. Gently pinch the roll open (like a baked potato); stuff with chilled surimi seafood salad. Garnish with fresh tarragon leaves, celery leaves and fresh grated lemon zest.

Game-Day Game-Changer: Alaska Halibut ‘Corn Dogs’

Alaska Halibut ‘Corn Dogs’
Serves 8

This dog loves to swim.  There hasn’t been much good news lately about eating processed meats like hot dogs but that doesn’t mean you can’t still enjoy the classic crunch of a corn dog.  Skip those nitrates and saturated fats and instead enjoy heart-healthy wild Alaska halibut.

Photo Credit: Alaska Seafood Marketing Institute
(please email bertramw@schied.com for high resolution image)

Corn Dog Batter
3 cups Pancake Ready Mix
1 ½ cups Cornmeal
2 Tbsp. Sugar
1 Tbsp. Kosher salt
2 ½ cups + 2 Tbsp. Water

Dijon Tartar Sauce
1 cup Tartar Sauce, prepared
1 Tbsp. Dijon mustard

Alaska Halibut
16 Alaska Halibut fillets, cut into 2 oz. portions, patted dry
4 tsp. Old Bay seasoning
16 Skewers, 6-inch

Assembly                                                           
Oil, for frying as needed
16 small lettuce leaves, washed and dried

For the Corn Dog Batter:  Combine all ingredients except the 2 Tbsp. of water and mix well.  Make sure there are no lumps in batter.  Batter should be the consistency of a thick pancake batter.  Use the 2 Tbsp. of water to make the adjustment if needed.  Refrigerate.  May be made one hour before service. 

For the Dijon Tartar Sauce: Blend the tartar sauce and Dijon mustard.  Refrigerate until needed.

To Finish:  Preheat deep fryer to 350˚F.  Season two of the 2 oz. halibut pieces with ¼ tsp. Old Bay seasoning.  Skewer the fish and dip in prepared Corn Dog Batter, being careful not to let the fish fall off the skewer.  Carefully place in heated oil and fry until golden brown and fish is cooked through, about 4-5 minutes.  Drain.  Place on two lettuce leaves and serve with 2 Tbsp. Dijon Tartar Sauce on the side.  

Game-Day Game-Changer: Smoky Salmon Spread


Smoky Salmon Spread
Serves 25

All the beloved flavor of smoked salmon in a spread that’s both quick to make and very affordable.  Serves a crowd, saves a bundle. 

Photo Credit: Alaska Seafood Marketing Institute
(please email bertramw@schied.com for high resolution image)

Spread
2 packages (8 oz. each) light cream cheese
3 Tbsp. lemon juice
3 Tbsp. low-fat milk
1-1/2 tsp. dill weed
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 8 to 10 oz. skinless, boneless salmon (canned or pouched), drained and chunked
1/4 cup thinly sliced green onions
3-4 drops natural hickory liquid smoke Crackers or French bread rounds

For the Spread: Beat cream cheese with lemon juice, milk and dill weed in mixer until light and fluffy. Beat in salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend.
To serve, spread on crackers or French bread rounds.

Nutrients per serving: 68 calories, 4g total fat, 2g saturated fat, 58% of calories from fat, 20mg cholesterol, 5g protein, 2g carbohydrate, 0g fiber, 148mg sodium, 60mg calcium and 300mg omega-3 fatty acids.

Game-Day Game-Changer: Alaska Surimi Seafood-Artichoke Dip


Alaska Surimi Seafood-Artichoke Dip
Serves 4

The classic crab and artichoke dip gets a modern update with wild Alaska surimi seafood.  Forget that dip with just a trace of crab and trade up to this flavorful, meaty dip. 

Photo Credit: Alaska Seafood Marketing Institute
(please email
bertramw@schied.com for high resolution image)

Dip
1 package (8 oz.) low-fat cream cheese, softened
1/2 cup low-fat mayonnaise
1 Tbsp. creamy horseradish OR 1/2 teaspoon hot pepper sauce
1/4 tsp. lemon pepper seasoning
1 cup shredded Parmesan cheese
1 can (14.75 oz.) artichoke hearts, drained and chopped
8 oz. Alaska Surimi Seafood
Assorted crackers or cut fresh vegetables, for dipping

For the Dip: Blend cream cheese, mayonnaise, horseradish, lemon pepper, and Parmesan cheese. Stir in artichokes and Alaska Surimi Seafood; place in shallow baking dish. Bake at 450°F about 10 minutes or until hot and top is browned. Serve with crackers or vegetables.

Microwave variation: Place dip in microwavable dish. Microcook on medium power (50%) for 3 to 4 minutes, stirring occasionally, until hot.

Nutrients per serving (excluding crackers or vegetables): 107 calories, 7g total fat, 3g saturated fat, 55% calories from fat, 17mg cholesterol, 6g protein, 6g carbohydrate, 1g fiber, 481mg sodium, 81mg calcium and 100mg omega-3 fatty acids.