I have truly enjoyed the culinary boom Juneau has experienced in the past two years. Travis and Beau at The Rookery Café, in addition to the opening of SALT with Chef Nel, have really raised the bar for eateries. New, delicious menus are cropping up and I’m very encouraged by the addition of Chef Billy at the Westmark Barnarof. One of the latest additions to the food scene in Alaska’s capital city is V’s Cellar Door. It’s located where Olivia’s was for many years. It’s small, intimate and a relaxing place to dine.
When I first heard about V’s I was excited because I’m always thrilled to have a new place to dine. When I heard it was fusion cuisine, I was more than curious. Fusion is very trendy in the food world these days and I love it. It’s a combination of two distinct cultures into one amazing dining experience. Ventia, or V as many know her, combines Latin/Hispanic dishes with Asian flavors and totally rocks it. Her Fusion nachos are by far the most incredible nachos I’ve ever had. The serving is HUGE and a half order can easily feed two. It’s the sauce that she drizzles on top that really brings the flavors together. You can see pictures of this dish on my Instagram @midgimoto. Trust me; you’re going to want these nachos.
In an effort to feed Captain Grant a home cooked meal, I attempted V’s Fusion Nachos. I marinated the shrimp in Latin flavors and used Asian flavors for the cabbage and to drizzle on top. He seemed to like them, as I barely got two bites in before they were gone. This is a great one-dish meal for a late night or while watching a movie.
Juneau is very fortunate to have such wonderful local food artists in our midst. I encourage everyone to enjoy the boom and particularly these nachos.
Now a personal request of the dining gurus in Juneau: any chance we could get a top notch Italian eatery soon? It’s the last piece of the culinary puzzle.
This week I present a recipe that is easy and fun to make and my homage to V’s Cellar Door: Fusion Shrimp Nachos.
Until next time…
Eat and enjoy,
Blending the ethnic flavors of Asian and Latin, these nachos are an homage to V's Cellar Door Fusion Nachos. A must have when visiting Juneau, Aalska.
- 1/2 pound large shrimp, peeled & deveined -
- 1 tablespoon ancho chili powder -
- 2 teaspoons cumin -
- 1 teaspoon onion powder -
- 1 teaspoon garlic powder -
- 1 teaspoon red pepper flakes -
- 2 tablespoons oliv eoil -
- 2 cups Napa cabbage, shredded -
- 1/4 cup soy sauce -
- 1 teaspoon minced garlic -
- Juice from 1 orange -
- 3 - 4 tablespoons honey -
- 1 cup cooked black beans, rinsed -
- 2 cups tortilla chips -
- 1/2 cup shredded cheese (cheddar or Mexican blend) -
- 2 tablespoons sour cream -
- 1 avocado, sliced or diced -
Combine chili powder, cumin, onion powder, garlic powder, red pepper flakes and olive oil in small bowl. Add shrimp and coat well. Set aside to marinade about 20 minutes.
In small shallow saucepan add soy sauce, garlic, orange juice and honey. Cook on medium heat until reduced by half. Toss in 1 cup of the Napa cabbage and braise on low for about 10 minutes. Remove and set aside. Turn heat back to medium and continue reducing, about 5 minutes, until sauce is thickened like syrup.
In small skillet or grill pan cook shrimp until done - about 3 minutes on each side.
Preheat oven to 375o. Place chips on baking pan and top with cheese, and beans. Remove from oven and top with braised cabbage, shrimp, fresh cabbage, sour cream, avocado and fresh cilantro. Drizzle Asian sauce on top. Serve warm.