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Food and Drink

How Alaska eats: This is very shrimportant

Cajun brown butter spot prawns. (Kim Sunee)

Newsletter #47: I love you mom

Local prawns are in the stores and Kim Sunée has a new recipe for hot, spicy, toasty brown-butter ones, influenced by her most recent trip to New Orleans. You can also grill them, make them into fajitas, do them with butter and lime and jalapeño or heat them up with Sriracha.

Toasted coconut iced coffee (Maya Wilson / Alaska from Scratch)

There is also Mother’s Day to think of. A brunch, perhaps? How about overnight baked French toast? Or some Swedish pancakes or blueberry cornmeal waffles? And, for fun, some toasted coconut iced coffee?

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Blueberry buttermilk cornmeal waffles (Maya Wilson / Alaska from Scratch)

This is exciting: Dining reviewer Mara Severin has a nice profile/review of Queen of Sheba, which �� from what we can tell — is Anchorage’s first Ethiopian restaurant. Look at that lovely injera platter down there. Let’s get together and share one? In other restaurant news, I’m told that diners can finally enjoy a new menu at Muse, created by chef Laura Cole.

[Read previous newsletters here. Find more Alaska recipes here.]

Dawit Ogbamichael holds a doro tibs platter, a chicken dish served on injera, a flatbread, with other sides. Queen of Sheba Ethiopian restaurant is located on Dawson Street near Benson Boulevard in Midtown Anchorage. Photographed on May 2, 2019. (Marc Lester / ADN)

Congrats to longtime local food blogger Megan Ancheta, who writes the blog Allergy Free Alaska, She has an e-cookbook out. (Spoiler alert: THERE ARE GLUTEN-FREE BAGELS!) Oh, and do you have your ADN subscription yet? (No? Go here.)

Here’s hoping all you mothers out there have a great weekend