Even though the Double Musky isn’t far from nowhere, you might have trouble getting a table . . . Lines are known to snake out the door, even in an Alaskan winter. It says something about a place that can provide true southern comfort in the heart of Alaska. —Jill Cordes and Mark Silverstein in the Best of the Best. Great food, good wishes . . .—Tom Cruise Champagne wishes and caviar dreams—Cajun delicious. —Robin Leach, host of Lifestyles of the Rich and Famous One pleasant surprise we experienced was a restaurant called The Double Musky Inn…They are jammed packed every night and the place has atmosphere all over the place. —Gina Crawford, Lake Charles American Press ‘A mountain of Cajun’ establishment run by Truman Capote’s third cousin serves such superb original food that travelers have been known to break international journeys in Anchorage to run down for an evening meal. —Peter Iseman, author of The Last Great American Roadhouse Esquire magazine. Thank you for your great hospitality and wonderful food. —Jon Voight The town boasts such unexpected treasures as a superb Cajun restaurant housed in a typical Alaskan log building. The Double Musky Inn draws tourists, locals, and the wealthy who come from Anchorage just for dinner, parking their chauffeur-driven limos next to the pick-up trucks. —Ski Magazine For more information contact:
|
Cookbook Features Sumptuous Cajun Cuisine from the Last Frontier
ANCHORAGE, ALASKA. – When the Food Network’s Jill Cordes named the Double Musky Inn one of the top 10 restaurants in America, it came as no surprise to the devoted patrons from near and far who arrive in droves each evening to wait in line for the finest steak and seafood cooked with a New Orleans accent. Double Musky Inn Cookbook: Alaska’s Mountain Cajun Cuisine by Bob and Deanna Persons (July 2006, Alaska Northwest Books®) contains more than 150 recipes featuring dishes that have made the restaurant internationally famous. Among the savory delights included are its famous French Pepper Steak and other classic New Orleans fare such as Shrimp Étoufféé, Shrimp and Sausage Jambalaya, and Salmon Au Poivre. It has easy-to-use recipes, the basics of Cajun cooking, and a generous serving of helpful tips. Originally from the South, owners Bob and Deanna Persons imported Cajun cuisine to the mountain town of Girdwood, Alaska and in the process earned international acclaim. Even former New Orleans Mayor Ernest N. “Dutch” Morial proclaimed it, “the best Cajun cooking I have ever eaten.” Laissez les bon temps rouler! Let the good times roll! May I send you a review copy? Please let me know if you have any questions. 907.278.8838 or christyb@gacpc.com If you would like a review copy please click here
About the Authors
This is the steak that the Double Musky is famous for. Select a well marbled steak that is at least 1 ½ inches thick and trim off any excess fat. 4 New York steaks, 16 to 20 ounces each Mix together soy sauce and lemon juice. Mix together flour and ½ cup of coarse black pepper. Mix together Brown (Burgundy) Sauce with ¼ cup of coarse black pepper. Put about ¼ inch of corn oil into a cast-iron skillet and heat it until the oil pops when a drop of water is dropped in it. Using tongs, dip the steak into the soy-lemon mixture, then into the flour mixture, coating it on all sides. Handle the steak gently so as not to knock off the flour crust. What you’re aiming to do is to cook it on all sides, creating a crust. After coating, place the steak in the skillet. Turn the steak frequently, and if it’s large, fry the sides too. You may have to hold the steak upright with the tongs to cook the sides. For a medium-rare steak, this will take about 10 to 12 minutes. After the first minute of cooking, make sure you raise the steak so that the hot oil runs underneath it. You want the pepper-flour crust to turn a golden brown on all sides. The crust will be darker if the steak is more than medium-rare in temperature. When the steak is cooked to you satisfaction, remove it from the pan and pat the excess oil off gently with paper towels. Place the cooked steak on a plate and pour the peppered Brown (Burgundy) Sauce over it. Makes 4 servings. ###
|
Originally from Alabama, Bob Persons fell in love with Alaska during the early 1960s. After a stint in the army and an office job back in the South, Bob convinced his wife, Deanna, to move to Alaska and chase their dream of owning and running their own restaurant. Since purchasing the Double Musky Inn restaurant in 1979, they have transformed the little inn where customers cooked their own steaks over a fire in the dining room into a world-renowned and highly sought after destination. Warmly praised by national media, Bob and Deanna, along with their son, Justin, a Le Cordon Bleu-trained chef, and his wife and partner, Kinzee, delight in providing the most genuine Cajun experience to all with their sumptuous cuisine and festive décor.
French Pepper Steak