Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Tag: Dungeness Crab
It’s springtime finally. Why not celebrate with a little Asian/Northwest fusion? It’s still Dungeness crab season in Oregon so grab some cooked dungeness crab and use it to stuff Vietnamese-style spring rolls. They’re a great way of showcasing the sweet and succulent flavor of the crab meat. The rolls are fun and easy to make. And along with noodles, spring salad mix and endless options for adding other veggies like julienned carrot, julienned cucumbers, julienned celery, spring onions, cilantro, and even chili peppers if you’re inclined to spicy, you can customize the spring rolls to your heart’s desire.
Wild mushrooms permeate the forests of the Pacific Northwest like spring bluebonnets cover fields in Texas. Most supermarkets offer ample selections of the ones that are easily cultivated, such as shiitake, oyster and portobello, to name a few. Also available are those that must be foraged: morels, matsutake, maitake, and porcini and the black trumpet.
Drawing on two great Oregon resources, here is a crab and wild mushroom extravaganza with five, that’s right, I said FIVE varieties of wild mushrooms.
I looked at the pile of crab meat that was left over from the enchiladas our good friend and dinner guest Steve Martin was helping me assemble, and was wondering what to do with it when he suggested, “Why not Dungeness Crab Eggs Benedict?” I hadn’t ever thought of having crab for breakfast before, but […]
Being an avid outdoorsman has one drawback: Sometimes I have too much bounty from the activities I enjoy — fishing, clamming and crabbing. To keep the family from getting bored, I draw on another favorite activity — creative cooking. Fishing, clamming and crabbing at the seashore in Oregon can be a tricky thing. First, you have […]