Badarki Salad :: Traditional Foods, Contemporary Chef :: Aleutians скачать в хорошем качестве

Badarki Salad :: Traditional Foods, Contemporary Chef :: Aleutians

ANTHC's Store Outside Your Door brings you a glimpse into the beautiful Shumagin Island Community of Sand Point, where we harvest Badarki (Chiton) from the rocks in Mud Bay. Watch Peter Devine, Jr. and Dr. Gary Ferguson harvest from the Store Outside and Chef Flora Deacon prepare a nutrient-dense Badarki Salad with Marinated Ribbon Kelp. ANTHC Store Outside Productions travel around the State of Alaska highlighting our First Peoples, their food, culture and ways. Our goal is to re-invigorate local, sustainable food systems by showcasing local people who hunt, fish, gather and grow their own food. Eating well - like our ancestors did and remembering that our food is our medicine. Badarkis with Marinated Kelp Salad Recipe In this recipe, chef Flora Deacon prepares a boiled version of the marine delicacy served over a salad made with marinated kelp. 4 Badarkis 4-6 pieces kelp 1/2 English cucumber 1 tablespoon red onion, fine dice 2 tablespoons red, yellow and green bell pepper, fine dice 1 tablespoon rice vinegar 1/2 tablespoon sesame oil 1 tablespoon honey 1 teaspoon sesame seeds Cook badarki's in water till tender about a half hour to 45 minutes. Let cool. Peel black skin off and remove guts, discard. Dice or shred meat, set aside. Wash and dry kelp. Remove ribs from kelp and dice. Chop the leaves. Make vinaigrette from the vinegar, sesame oil and honey; add the sesame seeds and diced vegetables.