Tag Archives: Oregon

Recipes from the Pacific Northwest .::. Healthy Cooking with your Friendly Italians Episode 38

Jim and Marilyn return from their trip to the Pacific Northwest and they bring back great stories along with fantastic recipes for salmon, mussels and crab.

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CRAB CAKES FROM CANNON BEACH

2 OUNCES SMALL SHRIMP, SHELLED AND DEVEINED
2 OUNCES BAY SCALLOPS
11/4 CUP HEAVY CREAM
THE JUICE OF HALF A LEMON
1/2 POUND CRABMEAT
1/2 CUP ITALIAN CHOPPED PARSLEY

IN A FOOD PROCESSOR MIX SHRIMP, SCALLOPS,CREAM, LEMON JUICE,PLACE IN A MIXING BOWL
FOLD IN CRABMEAT, PARSLEY, COVER WITH PLASTIC WRAP, REFRIGERATE FOR AT LEAST ONE HOUR
MAKE INTO 4 PATTIES, COAT WITH PANKO BREAD CRUMBS
SAUTE OV OLIVE OIL OVER MEDIUM HEAT, 4 MINUTES PER SIDE AND SERVE WITH A DOLLOP OF LEMON AIIOLI ON TOP OF THE CRAB CAKES
GARNISH WITH PARSLEY

LEMON AIOLI SAUCE

MIX 2 EGG YOLKS, JUICE OF 1/2 OF A LEMON, 1 TEASPOON DIJON MUSTARD, 1 MINCED GARLIC CLOVE, 1/2 CUP OLIVE OIL,
SALT AND PEPPER TO TASTE
WISK IN A BOWL EGG YOLK, LEMON JUICE, DIJON MUSTARD, GARLIC , SALT AND PEPPER
GRADUALLY WISK IN OLIVE OIL, IF TOO THICK ADD A FEW TABLESPOONS IF WATER

STEAMED MUSSELS

2 POUNDS MUSSELS ( SCRUBBED AND DE BEARDED)
2 TABLESPOONS OF UNSALTED BUTTER
2 CUPS SLICED LEEKS (WHITE PARTS ONLY)
2 CUPS CORED AND CHOPPED FENNEL, RESERVE THE FONDS
2 CRUSHED GARLIC CLOVES
1 TEASPOON RED PEPPER FLAKES
1 2 INCH WIDE ORANGE PEEL STRIP
1/4 CUP DRY WHITE WINE
2 TABLESPOONS VODKA
1/2 POUND ITALIAN SAUSAGE ( COOKED AND CUT INTO SMALL PIECES)
1/2 CUP HEAVY CREAM

IN A LARGE POT HEAT BUTTER AND OIL, ADD LEEKS AND A PINCH OF SALT, COOK 3 MINUTES
ADD GARLIC,FENNEL, RED PEPPER, ORANGE PEEL, COVER AND COOK FOR 1 MINUTE
ADD WINE VODKA, COVER, SIMMER FOR 20 MINUTES
ADD MUSSELS, COVER AND HEAT FOR 4 MINUTES
ADD CREAM AND SAUSAGE, STIR AND COOK FOR 1 MINUTE
REMOVE ORANGE PEEL ,GARLIC
PLACE MUSSELS ,SAUSAGE AND VEGETABLES AND LIQUID IN A BOWL
GARNISH WITH DRIZZLE OF OLIVE OIL AND FENNEL FONDS
SERVE WITH CRUSTY BREAD

CANNED OREGON ALBACORE TUNA MELT

1 CAN OF 6 OUNCE ALBACORE TUNA DRAINED
2 TABLESPOONS BLACK OLIVES CURE IN OLIVE OIL, PITTED AND CHOPPED
1 TABLESPOON OF LEMON ZEST
1 TABLESPOON CHOPPED CAPERS
3 TABLESPOONS EV OLIVE OIL
2 TEASPOONS DIJON MUSTARD
1/2 TEASPOON DRY TARRAGON
4 SMALL CIABATTA ROLLS CUT IN HALF
2 TABLESPOONS UNSALTED BUTTER
11/2 CUP SHREDDED EXTRA SHARP CHEDDAR CHEESE

INA MIXING BOWL BREAK UP THE TUNA WITH A FORK, MIX IN BLACK OLIVES, LEMON ZEST, CAPERS
WISK IN OLIVE OIL, DIJON MUSTARD, DRY TARRAGON
MIX IN A SEPARATE BOWL, EQUAL PARTS LOW FAT MAYONNAISE, DIJON MUSTARD
SPREAD A THIN LAYER ON SLICED CIABATTA ROLLS
AND SPRINKLE WITH FRESH GROUND PEPPER
SPREAD TUNA MIXTURE, SPRINKLE WITH CHEESE, CLOSE SANDWICH
SAUTE IN BUTTER FOR 5 MINUTES PER SIDE PRESSING DOWN WITH SPATULA TO COMPACT ROL
SERVE

STEAMED CLAMS IN A TOMATO FENNEL BROTH WITH DILL AND HAZELNUT PESTO

3 POUNDS OF SCRUBBED MANILLA CLAMS, 2 TABLESPOONS EV OLIVE OIL, 1/4 POUND CHOPPED PANCETTA, 1/2 DICED ONION
2 CLOVES OF MINCED GARLIC 1/2 CUP CHOPPED FENNEL BULB,
11/2 TABLESPOONS FO FRESH THYME, 1 BAY LEAF, 2 CUPS DRY WINE, 11/2 CHICKEN BROTH,

OVER MEDIUM HEAT IN A LARGE SKILLET ADD OLIVE OIL AND PANCETTA , COOK UNTIL CRISP AND REMOVE TO PAPER TOWELS
ADD ONION AND A PINCH OF SALT, COOK FOR 5 MINUTES
ADD GARLIC, COOK 1 MINUTE. ADD TOMATOES, THYME , BAY LEAF, SIMMER UNTIL LIQUID HAS EVAPORATED
ADD WINE AND BROTH, COOK UNTIL LQIUD HAS REDUCED BY HALF
ADD FENNEL,SALT AND PEPPER, BRING TO BOIL. ADD CLAMS, COVER, SIMMER UNTIL CLAMS OPEN,ABOUT 6 MINUTES
PLACE IN SERVING BOWLS, GARNISH WITH PANCETTA AND 1 TABLESPOON DILL HAZELNUT PESTO

DILL HAZELNUT PESTO

11/2 CUP FENNEL BULB, 1 CUP FRESH DILL, 1/4 CUP SKINNED HAZELNUTS, ZEST OF 1/2 LEMON, 1 TABLESPOON LEMON JUICE,
/4 CUP EV OLIVE OIL, SALT AND PEPPER TO TASTE

IN A FOOD PROCESSOR BLEND FENNEL, DILL, HAZELNUTS, GARLIC, LEMON ZEST AND LEMON JUICE
THEN WHILE PROCESSOR IS RUNNING SLOWLY ADD OIL AND SEASON WITH SALT AND PEPPER
WILL KEEP N. AIRTIGHT CONTAINER COVERED WITH A THIN LAYER OF OIVE OIL FOR 1 WEEK

IF YOU WANT EXTRA NUT FLAVOR YOU CAN ADD A COUPLE TABLESPOONS OF HAZELNUT OIL TO MIXTURE

SALMON SKEWERS WITH HAZELNUT CRUST

1/1/2 POUNDS SKINLESS SALMON FILLETS , CUT INTO 2 INCH WIDE STRIPS, 1/4 CUP ROASTED SKINLESS HAZELNUTS
1/3 CUP MAPLE SYRUP,1/4 CUP DIJON MUSTARD,
1 TABLESPOON OF FRESH CHOPPED ROSEMARY, 1 TABLESPOON LEMON JUICE, 2 TABLESPOONS SOY SAUCE

IN AFOOD PROCESSOR FINELY GRIND HAZELNUTS
MIX IN A BOWL, MAPLE SYRUP, DIJON MUSTARD, ROSEMARY, LEMON JUICE AND SOY SAUCE
THREAD SALMON STRIPS ON SKEWER, BRUSH WITH MAPLE SYRUP MIXTURE, COAT WITH GROUND HAZELNUTS
GRILL 3 MINUTES PER SIDE
DRIZZLE WITH REMAINING SAUCE AND SERVE

Niche on Your List .::. Episode 127

Tony has the ideal holiday gift for any smartphone user on your list this season and the best part is it will cost you less than $40. Also, Saucy Joe goes to Harry Zona, we react to Paul Walker’s passing, debate whether or not a Florida boy was struck by a meteorite, and tell you the absolute best place to get your Christmas tree here in the central Finger Lakes region of upstate New York. Only three Sauce Pod’s ’til Christmas!

WARNING – SOME EXPLICIT CONTENT (NSFW -L)
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The Sauce Pod is LIVE every Monday at 8:05 pm EST on FingerLakes1.tv and YouTube.

Who’s #2 in the BCS & World Series Picks ..::.. 10/21/13

This week the Web Dog gives you his thoughts on the World Series that gets underway this week with the Cardinals facing the Red Sox. Also, who will be number 2 in the BCS rankings if both Florida State and Oregon run the table? A look back at Sunday in the NFL, the PGA Tour’s 2014 season is already underway, and congrats to the Mynderse Academy soccer programs.

Episode 65 ..::.. Twenty-Five Beers a Bear

This week Saucy Joe, Dandy Aaron D and Tony Sometimes discuss their favorite London Olympic moments, what kind of manicuring techniques they employ, leather-proofing and Dandy continues his debate with Joe on the worth of the Mars rover. Where and what do you shave?
Beer Bear #65
WARNING – SOME EXPLICIT CONTENT
(NSFW -L)

Download Episode #65 (73.37 mb, 1:16.24)  |  Listen on your smartphone with Stitcher



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