Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Ever since I became and avid fisherman not long after moving to Oregon, I’ve dreamed of fishing for albacore tuna. But the hefty cost, time commitment and other things conspired to keep it an unrealized dream for nearly 10 years. Finally, the past week during my two-week staycation, my spouse and my mother gave me […]
Call it a mid-life crisis. Call it sentimental. Call it what you will.
I think that cooking is a way of conveying love and sharing a meal means sharing that love.
I was thinking of my cousin’s recent visit when I pulled the albacore out of the freezer and decided to make albacore enchiladas. I had purchased the fish in Newport, right off the boat, while my cousin and his wife were taking a tour of Yaquina Head Lighthouse.
I never tasted fresh line-caught albacore until I arrived in Oregon. I didn’t know what the all the fuss was about until I tasted it myself. Call it skepticism. Call it one of Oregon’s lores. Seafood lovers I met after I moved here sang the same chorus: Once you taste freshly caught albacore, you’ll never go back to Charlie or the “chicken of the sea.” Here are two simple and delicious recipes that use five or fewer key ingredients. Try fresh albacore and you’ll be hooked.
When it’s so hot out, who wants a searing hot meal? How about something to help you chill out? For August, a group of food bloggers from around the world who use the #letslunch hashtag on Twitter decided to offer up cold entrées for their readers. So here’s our unique twist that’s an Asian fusion mashup of seafood salad from Oregon. Home-cured Columbia River salmon roe takes it over the top.
The idea of pairing bacon and fish had never occurred to me until Charles and I tasted the fillet mignon of ahi encrusted with bacon at Atlantic restaurant in Baltimore. The memory of that meal inspired me to create this dish using Oregon albacore tuna. I’ve always loved the taste of pomegranate so I’ve incorporated it into a red wine and balsamic reduction as a sauce that goes perfectly with the tuna and greens.