A Recipe for Grilled Albacore Salad Sandwich

Season and Regions Portland | seasonsandregions.comChef Allan SchwabGrilled Albacore Salad SandwichMakes: 4 servings | Cook time: 20 minutes 8 ounces Oregon albacore tunaOlive oilSalt and pepper1⁄₃ cup diced dill pickles2 tablespoons diced red onion1 tablespoon capers (drained)¼ cup shredded Napa cabbage1 teaspoon minced fresh dill¼ cup mayonnaise1 teaspoon Dijon mustard1-2 slices Tillamook cheddar cheeseFranz Oregon Hazelnut breadButter Brush tuna with olive oil. Season with salt and pepper. Cook tuna on barbecue or grill pan until cooked through, about 3-4 minutes on each side. Place tuna on wire rack until cool. Break into small pieces. Mix tuna with pickles, onion, capers, cabbage, dill, mayonnaise and Dijon until well combined. Preheat skillet over medium heat. Generously butter one side of a hazelnut bread slice. Place buttered side down onto skillet. Place sliced cheddar cheese and ¼ of the tuna mix, then more sliced cheddar on top. Butter a second slice of bread…


Saffron Salmon

Newport | saffronsalmon.comChef Michael Waliser Grilled Oregon Albacore Tuna with Tomato Confit Makes: 4 servings | Cook time: 35 minutes photo by Carrie Minns Tomato Confit and Vinaigrette:4 large Roma tomatoes cut lengthwise into 4 wedges1 large sweet onion cut into 1-inch pieces½ cup peeled garlic cloves2 sprigs fresh rosemary2 bay leaves1 cup light olive oil¼ cup balsamic vinegar2 teaspoons kosher salt2 teaspoons fresh ground black pepper1 teaspoon fresh lemon juice1 teaspoon sugar Preheat oven to 400˚F. Spread in a thin layer the cut vegetables, garlic, herbs and bay leaves in a large roasting pan. Do not crowd the vegetables. Pour the olive oil over to coat the vegetables. Season with salt and pepper. Place in preheated oven for 30 minutes. Remove from the oven and drain the oil and vegetable juices into a mixing bowl. Pick the herbs and bay leaves out of the mixing bowl and discard. Set…


Noble Rot

Portland | Chef Leather Storrs   Grilled Peaches with Goat Cheese and Arugula with Bacon Vinaigrette Makes 4 servings | Cook time: 20 minutes   2 ripe peaches, pitted and halved 1 tablespoon olive oil 1 small shallot, minced (reserve 1 tablespoon) 1 tablespoon minced parsley Goat cheese, crumbled Optional: 4 slices bacon, cooked & crumbled 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 2-3 tablespoons extra virgin olive oil Arugula Red onion slices   Halve and pit peaches. Season them with salt and pepper, and char them on a grill. If you flip them and blast the skin side, you can probably slip off the skin. In a skillet over medium-low heat, sauté your shallots and parsley in olive oil until shallots are translucent, about 5-6 minutes. Mix some goat cheese with shallots and parsley. Place a spoonful into the peach cavity. If you’re craving meat, cook some…


Peach, Goat Cheese, Honey, Arugula Salad

Recipe by 900 Wall Bend | Chef Clifford Eslinger This peach, goat cheese, honey, arugula salad is simple and fresh; perfect for summer. The flavors complement each other perfectly–the sweet honey, the strong, creamy goat cheese and the bright, floral peaches. Enjoy it for any occasion! Peach, Goat Cheese, Honey, Arugula Salad Recipe Makes 4 servings | Approx. time: 10 minutes 4 ripe peaches cut in half, pits removed 8 very thin slices of prosciutto 2 cups baby arugula leaves 8 ounces fresh goat cheese 1 cup Marcona almonds 8 ounces honeycomb Extra virgin olive oil Salt and pepper Sear the peaches cut-side-down in a cast iron pan over medium-high heat with a small amount of oil until the peaches are darkly browned. Remove from pan and cut each half peach into 4 pieces. Toss the arugula in a bowl with some extra virgin olive oil and the salt and…


Amuse Restaurant

Ashland | Chef Erik Brown Grilled Bruschetta with Peaches and Morbier Makes 4 servings | Approx. time: 10 minutes 4 one-inch thick slices of country style bread 12 ounces sliced Morbier cheese 2 ripe peaches, thinly sliced Basil chiffonade Extra virgin olive oil Brush bread slices lightly with olive oil and grill over wood or charcoal until fairly dark on both sides. Arrange cheese evenly among the toasted bread and put in a 350˚F oven until cheese has melted. Arrange peaches on top of the cheese and garnish with basil and olive oil. Cut in half and serve.


Home Grown Chef: Summer Peach Sangria

As a youngster, I would not eat peaches unless they were canned yellow cling slices in light syrup without skins. If I were going to eat something fresh and peach-like, I preferred the nectarine. The thought of biting into fuzzy skin was akin to licking the fur of my Siamese cat.


Home Grown Chef: Tomato Canapes

I’ll admit that when someone says, “Let’s get together. My house. Friday,” part of the draw is the wine. It’s true. Almost as equally alluring are the appetizers. I am fortunate to be surrounded by friends who know how to fill a counter with all kinds of scrumptious tidbits. One friend always treats us to bowls of soup—spicy vegetarian, curried pumpkin—and plates of salad with roasted veggies with quinoa, chickpea and feta. Another friend does vegetables, fruit, dips, cheeses and spreads that we layer to create our own tasty bites.


Home Grown Chef: Honey Soy-Glazed Chicken

photo by Carrie Minns I AM IN LOVE WITH MY GAS BARBEQUE. I rely on it for large family gatherings as well as quick weeknight meals. Unfortunately, the incessant rain in the winter and spring months makes outdoor grilling less thrilling. So, what’s an Oregonian to do? Quite frankly, stay inside and make friends with her oven. While this honey soy-glazed chicken can be cooked on your grill, it tastes equally delicious baked in the oven. As a bonus, the sweet aroma from the roasting chicken that fills your home will draw family and friends into your kitchen and away from digital screens of all kinds. This dish is optimal with bone-in, skin-on chicken pieces. You can, however, make it with boneless, skinless breasts. If you do, reduce the cooking time by at least half. I’ve marinated this dish for as little as a couple of hours to more than…