Who doesn’t love a taco?

Cabin Fever Tacos
Recipe by Executive Chef Erik Slater, representing CIRI Alaska Tourism properties: Resurrection Roadhouse, Seward Windsong Lodge and Kenai Fjords Wilderness Lodge.
Alaskan Amber beer battered cod, chipotle-strawberry-gooseberry crema, pickled onion, smoked cabbage slaw, salsa boracha, fresh blue corn tortillas.

Meet Executive Chef Erik Slater

Meet Executive Chef Erik SlaterAs executive chef for the 180-room Seward Windsong Lodge in Seward, Alaska and Kenai Fjords Wilderness Lodge on Fox Island, Erik Slater oversees food and beverage operations for both the Resurrection Roadhouse Restaurant and the Goliath Bar & Grill, as well as all catering functions.Slater’s love of cooking came from his mother, who began honing his skills as soon as he could reach the range top. By the time he was 18, Erik Slater was a cook at the Elk Café in Spokane, Washington. A couple of years later, he worked at a small Italian café, learning old family recipes and techniques from the owners.

He later moved to the Mars Hotel as sous chef, before leaving Washington for Anchorage, Alaska, to work as head chef of Sorellas.

He then moved to Napa Valley where he did fresh sheet menus paired with Napa Valley wines at the Dutch Treat Café. Slater took some time off to travel through Thailand, learning the authentic details of Thai cooking, returning to Alaska to work at a small Asian fusion restaurant in Juneau.

In 2000, Slater moved to Seward where he was head chef at Ray’s Waterfront Restaurant and a partner in Seward’s Railway Cantina, before joining Seward Windsong Lodge in 2004, as executive chef. He serves on the board of the Alaska Culinary Academy.

Since Seward Windsong Lodge and Kenai Fjords Wilderness Lodge are seasonal facilities, Slater and his family winter in various parts of Mexico and the western United States, seeking out new and interesting ideas to incorporate into his menus.

In 2011, Executive Chef Slater was honored to be selected by Alaska Governor Sean Parnell to represent the state in the Great American Seafood Cook-Off in New Orleans.


Salsa Boracha

½ ea                                  chopped white onion
.5 oz                                   chopped jalapeno or serrano
2.5 ea                                 chopped vine ripe tomatoes
4 oz                                    chopped cilantro
1.5 ea                                 juice from lime
1 shot                                tequila (OPTIONAL)
Mix ingredients well, salt to taste, add more spice if needed.
Set aside.

Chipotle Crema
8oz                                     Mexican crema or sour cream
1 Tbl.                                 strawberry-gooseberry jam
2 ea                                    chipotles in adobo minced
1 ea                                    zest from lime
Salt to taste
Mix ingredients, set aside.

Pickled Onion
1 ea                                    thin sliced red onion
¾ cup                                rice vinegar
3 Tbl.                                 sugar
1 tsp                                   red chili flakes
Bring sugar, vinegar and chilies to a boil, add onion,
blanch for 30 sec, drain and let cool, set aside.

Smoked Cabbage Slaw and dressing
½ ea                                   thin sliced green cabbage
Place cabbage in a shallow pan, wrap with saran or cover with lid. Smoke with smoking gun or make shift smoker for 10 min. Set aside.
3 tsp                                   strawberry-gooseberry jam
½ tsp                                 cumin
½ tsp                                 chili powder
.2 oz                                   chopped cilantro
2 tsp.                                  agave nectar
.2 oz                                   chopped jalapeno or serrano
½ ea                                   juice from lime
½ cup                                peanut oil
Mix ingredients, dress with smoked cabbage right before you serve.
Blue Corn Tortillas
1 ½ cups                          blue corn meal
1 ½ cups                          boiling water
¾ cup                                AP flour
Mix well by hand or with machine, form into small palm size balls, flatten with plate between 2 ziplock bags or use tortilla press. Cook on comal or flat med heat surface for 40 sec each side, stack and wrap in a towel, set aside.
Beer Battered Cod
12-1 oz                             sliced cod
1 cup                                  Alaskan Amber Beer
1 cup                                  AP flour
1 ea                                    large egg
1 tsp                                   baking soda
1 tsp                                   kosher salt
½ tsp                                 black pepper
12 cup                               peanut oil
AP flour for dredging
Mix beer, flour, egg, baking soda, salt, pepper…set aside
heat peanut oil to 350 degrees. Dredge cod in flour, fry until golden brown.
Serve immediately.
Who doesn’t love a taco?


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