Pilot Brands
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Pilot Brands
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Pilot Brands is proud to supply our products to unique, high quality
restaurants. We are pleased to recommend select establishments where we're
sure you'll love your dining experience! To start this series, we head to Alaska...
The Double Musky Inn Alaska's Mountain Cajun Cuisine Tucked away off a gravel road in the charming ski town of Girdwood, Alaska, the Double Musky Inn serves up the finest lamb, steak and seafood with an emphasis on spices and seasonings with a New Orleans accent. Originally from the South, owners Bob and Deanna Persons imported Cajun cuisine to this mountain town and in the process earned international acclaim. The Double Musky Inn was named one of the top 10 restaurants in America by the Food Network's Jill Cordes. Together with their son Justin (a Le Cordon Bleu trained chef) and his wife and partner Kinzee, Bob and Deanna delight in providing the most genuine Cajun experience to all with their sumptuous cuisine and festive decor.
Justin, Kinzee, Deanna and Bob at Alaska's world famous Double Musky Inn You can find out more about The Double Musky Inn at www.doublemuskyinn.com
The Double Musky Inn Rack of Lamb As featured in "The Double Musky Inn Cookbook"
Product Recommendation The Double Musky Inn uses the Pilot Brand New Zealand 14-16oz frenched lamb rack (Pilot item 72-285) for this recipe, which is sourced from Northern Meats in Anchorage.
The Double Musky Inn Lamb Marinade 10 cups vegetable oil 3 cups diced white onions 2 cups sherry ½ cup chopped fresh garlic 4 tablespoons plus 1 teaspoon salt 2 tablespoons plus 1 teaspoon black pepper 4 teaspoons thyme 4 teaspoons oregano 4 tablespoons lime juice 1 cup chopped fresh parsley Put all of the ingredients in a bowl and mix well.
The Double Musky Inn Wild Rice 3 ¼ cups hot water 2 teaspoons beef base ⅓ teaspoon salt 2 tablespoons butter 2 ½ cups wild rice Preheat oven to 500 degrees. In an oven-safe pot or pan, mix together the hot water, beef base, salt, and butter. Add the wild rice and cover tightly with foil. Cook the rice in the oven until it is done, about 1 1/2 hours.
The Double Musky Inn Peppercorn Vinaigrette ¼ cup honey 2 tablespoons Dijon mustard ¼ cup red wine vinegar 2 tablespoons Cocktail Sauce 1 cup olive oil ½ bunch fresh mint, chopped 1 jar (3 ounces) green peppercorns, drained Vinaigrette: Combine all ingredients except the olive oil in a food processor. Slowly add the olive oil while processing until vinaigrette is fully emulsified. Finishing the vinaigrette: Pour emulsified vinaigrette into a bowl or other suitable container, and stir in mint and green peppercorns. Makes 2 cups.
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Contact Us
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