Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Bruschetta using bread from The Bread Board made with smoked steelhead, miner’s lettuce and tomatoes and yellow bell pepper. Pair it with a great Oregon white pinot noir and say welcome to spring.
Filet Mignon of Salmon with Marionberry Catsup – “Filet Mignon” conjures up visions of a lean and tender cut of prime beef either simply grilled or lavishly dressed up with extravagant accoutrement such as fois gras, mushrooms, truffles and rich sauces like Tournedos Rossini. However they appear, they are special. Some years back, American menus started offering “Surf and Turf” – entrées loaded with meat and seafood for hungry diners who wanted to strap on the old feedbag, or so to speak. I never cared for such hedonistic platters but I do love the idea of bringing surf to the table dressed up like turf. Besides, just try to find a suitable wine for both red meat and seafood.
Now that Chinese dumplings and wontons have become so mainstream America, it’s ripe for a regional hijacking as well. Chinese dumplings are traditionally stuffed with chicken and chives, pork and chives, or pork and shrimp. But since we’re in Oregon and salmon is so plentiful, here’s an Oregon-tinged dumpling stuffed with salmon and shrimp.
May is the beginning of the Oregon and Alaska spring commercial salmon season, so you’ll be able to get wild salmon at the store. Here’s an uncommon way to enjoy salmon that is a marriage of a Pacific Northwest ingredient with a distinctly Asian presentation.
May ushers in the beginning of commercial Chinook salmon fishing season in Oregon and Sockeye salmon season in Alaska so if you haven’t noticed these wild varieties at your grocery store yet, they’ll soon be arriving. Instead of cooking an entire fillet, you can get the flavor of salmon and reduce the expense by making salmon cakes. Salmon cakes are easy to make, take very little time, can be made ahead of time and refrigerated and then cooked right when your company arrives. This recipe is not only simple, it’s spectacular.
Gravlax can be used as the base for a light and flavorful salad topped with pomegranate balsamic dressing. The dressing of pomegranate juice, balsamic vinegar and olive oil offers a fruity burst of palate-cleansing flavor when paired with the gravlax.
The next time you’ve got company or are craving something a little different for breakfast, try making an omelette with some chopped shallots and chives in the beaten egg, and stuff the omelette with gravlax, cream cheese and capers. Yummy! Omelettes are so versatile. I’ve stuffed them with tater tots and sausage; tomatoes, bell peppers, bacon and cheese; crab and cocktail sauce; roasted peppers and beans. Heck. Be brave. Dream it up and just stuff it in an omelette and try it out. You may be surprised where your imagination leads your tastebuds!
Gravlax hors d’oeuvres are easy to make as well as tasty. So take a walk on the wild side and make your own gravlax. You’ll be surprised at how easy it is. This post includes step-by-step instructions as well as photos.
My mother knew how to stretch a penny and on many occasions canned salmon came to our family table in the form of salmon patties. That would be “sall-mon” in our home with a distinct and noticeable lean on the letter “l”.
This tasted nothing like the salmon I have come to love in the Pacific Northwest. My mother’s salmon patties were tasty enough with some mayonnaise, onions, spices and an egg to hold it all together but the taste difference between those patties and fresh, line-caught salmon is like night and day. WOW!
Every year on the weekends around Memorial Day and Thanksgiving, vineyards and winemakers in the Willamette Valley invite the public to taste their latest wines in their cellars or tasting rooms. Many of these are boutique wineries that cannot operate tasting rooms year ’round, so this is your chance to discover newer and smaller producers.
Wine tasting ranks almost as high as outdoor activities in Oregon and it does get you out in nature, too, off the main roads and into the rolling hills of the vineyards.
Smoked Alaskan Sockeye salmon, shrimp and leeks make a wonderful stuffing for an easy recipe for ravioli using won-ton wrappers. Top it off with steamed mussels and a sauce of white whine, cream, fish stock and peas for a wonderfully tasty dish.
Some people crave sweets. Others crave beef. Recently I had an irresistible lust for gravlax. I don’t know what was driving it. I joke with my friends that my lust for wine is because in a past life I tended a beautiful vineyard in Bordeaux. Maybe my lust for gravlax was because in a different […]
There were lulls in the morning, with no bites, but we were often treated to schools of iridescent and brilliantly hued jellyfish. Some were tiny and others had tentacles trailing several feet. It was an impressive show. An even more stunning show was the ever-changing and colorful dawn viewed from offshore.