Scarface Special-Salmon Baste
- 1/3 cup butter
- 2/3 cup brown sugar
- 2 tbsp. lemon juice
- 1 tbsp. dry white wine
- 8 10-12 oz. Fillets
1) In a medium saucepan, melt butter over medium heat.
2) Stir in brown sugar until dissolved.
3) Add lemon juice and wine.
4) Stir and heat through, about 5 minutes.
5) Place fillets in a well-greased grill basket. Grill on an uncovered grill directly over medium heat (we use an alderwood fire) for 4-6 minutes per 1/2 inch thickness or until fish flakes when tested with a fork. Turn often, basting with each turn
Taku Ginger Cookies
- 1 cup butter
- 1 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1/3 cup molasses
- 3 cups all purpose flour
- 1 1/4 tsp. baking soda
- 1 tbsp. cinnamon
- 1 tbsp. + 2 tsp. powdered ginger (if using fresh ginger, you may want to use less)
- 1 tsp. cloves
- 2 tsp. nutmeg
- 1/2 tsp. salt
- raw sugar
1) Space oven racks evenly.
2) Preheat oven to 350°
3) Cream butter and sugars together until fluffy.
4) Beat in egg & molasses.
5) Mix flour, baking soda, spices and salt. Add to above just until blended.
6) Using a small ice-cream scoop, form walnut sized dough balls and dip into the raw sugar. Place on an ungreased cookie sheet with the sugar side up.
7) Bake 10-12 minutes for softer cookies, longer for crispier. (Cookies will crack on top)
**Find all of our classic recipes and more in our Taku Lodge cookbook available at our online store!**
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