Kachemak,AK
Rates & Reservations

Alaska TreeTops Gourmet Cooking

Delicious home-made food.

Alaska TreeTops chefs will pamper you with a hearty breakfast. For lunch, make your own meals from our lavish luncheon buffet. Dinner is a special time, as guests enjoy Alaskan specialties like fresh dungeness crab, specialty salmon, halibut filets, steamers, clams and/or prime cuts of meat. With your favorite cocktail, enjoy hot and cold hor'dourves like smoked salmon and halibut cerviche. (Complimentary wine, beer, and alcohol.)

 

Imagine this: you and the other guests telling about "the one that got away" or "it was how big?" in the lodge's magnificent great room after a wonderful day on Kachemak Bay fishing. Your favorite beverage is in your hand and smells of delicious food being prepared come floating from the kitchen. You look out over the water watching the gorgeous view and sunset from your easy chair! It just doesn't get any better!

 

Featured Recipes

 

 

4 Halibut fillets (no skin)
Olive Oil
Salt and Pepper to taste
Honey Sauce:
2 tbs butter
1 lb fresh shitake mushrooms (sliced)
1 Cup Mirin (sweet Japanese wine) or Sake
4 Tab soy sauce
1 tsp minced garlic
1 tsp minced shallots
3 scallions (sliced)
Chinese parsley
Cornstarch

Directions:
1) Heat butter in large sauté pan or wok and sauté garlic and shallots until soft
2) Add scallions and shitake mushrooms and cook for a few minutes
3) Add Mirin or sake and reduce by a third, then add soy sauce, salt and pepper to taste
4) Thicken with a little cornstarch mixed with water
5) Sir in chopped Chinese parsley. Turn off heat
6) Marinate halibut fillets with olive oil, salt and pepper
7) Sear fillets on a very hot grill and cook for about 10 minutes per inch of thickness.
Brush each side with a little honey just before done. Only turn over 1 time and do not overcook!
8) Serve immediately topped with shitake sake sauté.

 

Directions:


Put the Mac Nuts and the Panko in a food processor and use pulse to break them up. Don't go too far or you will just make brown Panko. You want some crunch and the nuts have a lot of oil and will release it quickly. You want a fine gravel or coarse sand consistency.

 

Dredge the fish in flour, then in egg and ten into the Panko with crushed Mac Nuts. Press the mixture on so it sticks and is thick. Then it is into the oil, which should be around 375º. Cook for 6 to 8 minutes total, about 4 minutes per side assuming less than one inch filets. You can finish them in the oven if necessary at 350º - 400º.


Directions for Salsa:
Mix the ingredients well in a bowl. Needs to sit for two hours in the refrigerator, and can be made up to five days in advance. I put it on cold over the fish when I plate it.


Things you can do: you can substitute two papayas if you cannot get a mango, although the mixture is better with the mango. Cashews may be substituted for the Mac Nuts, but the Mac Nuts are better.

4 6- to 7 0z. filets
1 cup Mac Nuts
3/4 cup Panko (Japanese bread crumbs)
2 eggs
1 Tab water (mixed with eggs)
Flour for dredging
Peanut Oil for sauteing
Salt

 

Salsa - Key to success!!!


Hawaiian style mango and papaya salsa
1 papaya - peeled and seeded and cut into 1/2 pieces
1 mango - peeled, seeded and cut into 1/2 pieces
3 Tab Sweet chili sauce (use sweet)
1 can Papaya nectar (11.5 oz.) [At Carr's this is in the Mexican food section and the closest you can get is Pineapple Papaya nectar]
1 Tab Mint - fresh and chopped fine (this is what give it its kick)
2 Tab chopped pickled ginger [the kind you get with sushi. At Carr's near the organic foods in a cooler in a jar.]
1/4 tsp salt

 

Directions:


Pre-cook bacon until almost cooked. Remove from pan and cut into pieces and add about 2 Tab bacon grease. Mix all ingredients will and bake @ 375 degrees for approximately 30 minutes.

1 large can B&M Bake Beans
1 small can Campbell's Bake Beans
1 small can pinto beans
1/2 cup catsup
1 Tab mustard
3 green onions chopped
1/4 cup red onion chopped
1/4 cup white onion
2 Tab Molasses
2 Tab brown sugar
3 Tab green pepper chopped
4 Bacon strips

 

Directions:


Preheat the Grill on High
Leave skin on filets – Wash and Pat Dry
Place 3 sheets of foil on counter and fold up the sides like a boat – Place filets on foil


Sprinkle Johnny’s Salt Seasoning, Garlic Salt, Onion Salt, Lemon Pepper & Mrs. Dash on the Salmon. (Garlic Powder and Onion Powder may be substituted)
In a measuring cup mix ¼ cup Soy Sauce – ¼ cup butter – Garlic Salt and heat in the microwave until the butter has melted – stir and pour over the filets.


Place the boat on the hot grill and cook for approximately 10 – 15 Minutes (Until the juices come to the top)


To Serve take a thin spatula and gently separate the skin and place on a warm platter and Serve.


It is absolutely delicious. Enjoy

 

Directions:


Preheat your grill on high
Cut to 1 ¾ to 2 inches thick
Place steak on its side and take a sharp knife and pierce two spots and stuff with sliced garlic clove
Sprinkle Johnny’s Salt Seasoning – Garlic Salt & Onion Salt on both sides.
Take Pepper Grinder – Place on coarse and grind onto the steaks take your hand and press the top of the steaks.
Place the steaks on the HOT Grill – Sear on both sides and then turn grill to medium heat and cook to desired doneness.
Serve on heated plate. YUM!

 

Directions:
Preheat Oven at 350 degrees
4 cups apples – cut into small squares (about 4 – 5 Red Delicious Apples) Pineapple may also be substituted
2 cups sugar – Mix together with spoon
Then Add – Stir after each ingredient
½ cup oil
2 cups chopped walnuts
2 eggs (well beaten)
2 cups flour
2 tsp Baking soda
4 tsp Cinnamon
1 tsp Salt
1 tsp Vanilla Extract
Put into 9 x 13 pan Spray lightly with Pam – Bake at 350 degrees for 1 hour (or until case knife comes out clean)

 

Directions:


Add 1/2 cup crushed pineapple towards the end of cycle (dough). Shape, let rise, bake at 375 degrees F., approx 25 min.
For French toast:
Mix together Half & Half, eggs, vanilla, cinnamon, salt and pepper. Cook with lots of butter, thickly sliced bread.

Bread:
1/4 cup Pineapple juice
7/8 cups buttermilk
1 lg. banana, mashed
4 cups unbleached A/P flour
1/2 cup whole wheat flour
1 tsp salt
3 Tab butter
3 Tab sugar
1 tsp yeast

 

Directions:


Roll out puff pastry sheet and brush with egg wash. Place little piles of the ingredients (approx. 5-6 across), cutting dough into 4 strips. Fold dough over pressing to seal and cut ravioli style; Place on baking sheet, brush with more egg wash and bake at 425 degrees F.
for 12 min.

Puff Pastry
Sliced reindeer sausage
Pimento olives
Pepper jack cheese
Minced red onion

 

Directions:


Have all ingredients at room temperature
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the egg whites into the batter, then fold in the remaining whites.
Cook the waffles according to manufacturers instruction.
Serve on a hot plate and with warm maple syrup.

3 eggs separated
1 ½ cups buttermilk
8 Tab (1 stick) unsalted butter, melted
½ tsp vanilla extract
1 ½ cups all-purpose flour
1 ½ tsp baking soda
¼ tsp salt
3 Tab sugar

 

Directions:


Krustez Pancake Mix (follow directions except use Milk.
Mix well then add blueberries and ½ banana blend well
Batter should be a this consistency add water to thin
Preheat pancake grill till hot
Spray lightly with Pam.
Brown one side then flip Brown till berries start popping.
Serve on Warm Plate
With Maple Syrup and Butter
PANCAKES ARE CREPE LIKE VERY THIN.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Our chefs take great pride in satisfying all guests needs. Any special diet requests or spirited beverage requests should be made in advance when finalizing your reservation.