Jessica Stugelmayer is a fellow Spenardian and foodie. She is Edible Alaska’s senior digital content editor and the director of marketing and promotions for Alaska Public Media. Stugelmayer previously worked as the web editor for KTVA 11 News where she co-created a web series called “Harvesting Alaska,” which earned a James Beard Foundation award for Best Television Segment in 2017. The James Beard Award is the most prestigious food journalism award you can earn. Stugelmayer says it’s the equivalent of the Oscars for food.
Stugelmayer’s recipe is a mashup of Lidia Bastianich’s gloucester baked halibut and Julia O’Malley’s cousin Tanya’s salmon.
“What I really love about this recipe is that you can basically use any cracker and any cheese,” Stugelmeyer said. “Taste them together to make sure that they work.”
She recommends a sharp white cheddar with saltines and more nutty, seedy crackers with a gouda cheese.
(Optional) Slice garlic and place in a measuring cup with the olive oil and let infuse for 30 minutes or more. Leave the garlic in the cup when using oil later.