FanPost

EATING THE ENEMY: PORTLAND STATE VIKINGS

Christian Petersen

After a coulda, woulda, shoulda game last week against a fatigued and cramped Northwestern team, week two brings the Portland State Vikings to California Memorial Stadium. And what exactly do we know about this formidable foe? Turns out, not much. But what do we know about Portland and Vikings in general? More than you think. Last week, we took inspiration from the City of Chicago for the NU game and brought you the Italian Beef.

This week finds that the traditions of Viking fashion and cuisine are alive in Portland!

A4215116500_10_medium

Portland's Red Fang during the filming of the video for their single "Prehistoric Dog" via f0.bcbits.com

*whether or not you're a fan of rock music, the video is quite funny and entertaining.

This weeks recipe is inspired by the Viking food traditions, Portland's food scene and combines them into one; Whole Smoke-Grilled Salmon. Whole? Yes, WHOLE SMOKE-GRILLED SALMON. Why salmon? Well, Portlandians think very highly of their local salmon and you can't escape without it being forced down your gullet. And why a whole salmon? Because if you want to eat a Viking, you must eat like a Viking, which means COOKING YOUR FOOD WITH FIRE!

Whole-salmon_medium

via www.dulcetcuisine.com


Whole Smoke-Grilled Salmon

1 whole salmon, 5-8 lbs

Olive oil for coating

1 lemon, thinly sliced

1 yellow onion, thinly sliced

1 fennel bulb, trimmed and thinly sliced

4 fresh tarragon sprigs

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

Applewood or pecan wood chips, soaked in WHISKEY for 30 minutes and drained

Prepare a charcoal or gas grill for indirect grilling over medium-high heat.

If using a salmon fillet, remove any pin bones with sturdy tweezers. Coat the salmon with oil. Cut a piece of heavy-duty aluminum foil large enough to wrap the salmon. If using a whole salmon, place it in the center of the foil and score it 4 or 5 times diagonally through the skin. Put half of the lemon, onion, fennel bulb and tarragon inside the fish and arrange the rest on top. Sprinkle with the salt and pepper. If using a salmon fillet, place it, skin side down, in the center of the foil and arrange the lemon, onion, fennel and tarragon down the center. Sprinkle with the salt and pepper. Fold the foil over the salmon and crimp the edges to seal.

Sprinkle the wood chips on the coals, or add in a perforated foil packet to a gas grill. Place the foil-wrapped salmon on the unheated portion of the grill, cover the grill and cook. After 35 minutes for a whole salmon and 25 minutes for a fillet, open the foil and check for doneness by cutting into the fish or testing with an instant-read thermometer. The salmon should be opaque throughout and flake easily when prodded with a fork, or register 125°F on an instant-read thermometer. Continue to cook as needed with the foil opened and the grill covered, 10 to 25 minutes more for the whole salmon, 5 to 15 minutes more for the fillet. Cooking times will vary depending on the size of the fish, the heat of the fire and the desired degree of doneness. Do not overcook.

Transfer the foil and fish to a large platter. Lift the fish gently with a long spatula and slide the foil out from underneath. Garnish with the reserved fennel tops and serve immediately. Whole salmon serves 8 to 10; salmon fillet serves 4 to 6. Recipe via http://www.williams-sonoma.com/recipe/smoke-grilled-salmon-with-fennel-and-tarragon.html

Suggested serving:

EAT THAT SHIZZ WITH YOUR HANDS!!! Oh, and dainty salad of arugula and pickled fennel with oranges.

Pickled Fennel?

Portlandia02_medium

via asquaredstudio.com

Pickled Fennel

3 small fennel bulbs

2 tablespoons kosher salt

1/4 teaspoon freshly ground black pepper

1 cup apple cider vinegar

1) Slice fennel thinly and toss with kosher salt and let sit for an hour in a bowl.
2) When the time is up, remove from bowl and place into a sieve and let drain. Combine with orange and black pepper.
3) Place in a mason jar and cover with apple cider vinegar. Let stand for 24 hours. Will keep for 2-3 weeks in the refrigerator.

Recipe via http://www.seriouseats.com/recipes/2012/02/quick-pickled-fennel-with-orange.html

Enjoy your Viking meal with a stein of Mead which you can buy right here in Berkeley at:

The Mead Kitchen

1653 Capistrano Avenue, Berkeley, CA, 94707

510-473-2265

http://www.themeadkitchen.com/

https://www.facebook.com/MeadKitchen

ETE BONUS: Here’s some Viking Metal from Amon Amarth of Sweden who sing, uh well…., about Vikings.

Song: The Pursuit of Vikings (this is actually one of their tamer songs)

Amon-amarth-viking-ship_medium

And they used this sweet Viking ship on stage with them this past Summer on the Rockstar Energy Drink Mayhem Tour. \m/

via metalinjection.s3.amazonaws.com

Glad att äta och Go Bears!

The opinions expressed in a FanPost are, in every way, reflective of the opinions of every California Golden Blogs Marshawnthusiast. Moreover, they are reflective of every employee of SBNation, including Tyler "Blez" Bleszinski.

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