I was raised by a man for whom a perfectly grilled burger was, and still is, almost next to holiness. He follows a strict 80-percent-meat-to-20-percent-fat rule. To serve him a low-fat burger is practically a cardinal sin.
Al-Amir Lebanese Restaurant Portland | alamirportland.comChef Moe Achour Al-Amir Simple Garlic Makes: 1 cup | Cook time: 10 minutes 1 pound fresh garlic, peeled 1 teaspoon salt 3 tablespoons lemon juice 1 cup olive oil Combine garlic, salt, and lemon juice in a blender and purée. With blender running, slowly add olive oil so it emulsifies. Should have the consistency of mayonnaise. Serve with salmon or other fish, shrimp, chicken, or use as a salad dressing or sandwich spread. For salad dressing, you can add a little oregano.
Elements
Medford | elementsmedford.comChef Mike Hite
written by Carrie Cook Minns I was coerced into slurping down my first oyster during my teenage years. My friend and I huddled on the far end of her deck, avoiding the adult revelers at her family’s barbeque. The adults weren’t going to let us escape that easily, and taunted, “Oh, come on. You can’t grow up in the Northwest and not have slurped down an oyster.” There was even chanting, “Do it! Do it!” And so I did. Not an instant convert, I never contemplated eating another oyster until my sister married an oyster lover. For his first Thanksgiving with our family, my brother-in-law brought a corn and oyster soufflé. Their family vacations (even their honeymoon) always seemed to take place near bodies of water with fresh oysters. This past summer, they returned from vacation with stories of the hundreds of oysters they had harvested and how my 9-year-old…
Silver Grille Silverton | silvergrille.com Chef Jeff Nizlek The Raspberry Fromage Blanc Tart is a rich, creamy dessert that is not overly sweet by any means. Instead, the tart’s flavors are a perfect combination of the zingy raspberries and the cool Fromage Blanc. It’s a perfectly satisfying summer treat everyone can enjoy. Happy eating! Raspberry Fromage Blanc Tart Makes: 8-10 servings | Cook time: 45 minutes, plus 2 hours chill time Ingredients: Purchased pastry dough 1 cup Fromage Blanc, softened ¼ cup granulated sugar 2 eggs ½ cup heavy cream ½ teaspoon finely grated orange rind ¼ teaspoon vanilla 1½ cups raspberries 1 tablespoon powdered sugar photo by Carrie Minns Press pastry into 9-inch tart pan with removable bottom. Freeze for 15 minutes, or refrigerate for 30 minutes, or until firm. Line pie shell with foil; fill with pie weights or dried beans. Bake the tart in the bottom third…
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…
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…
Oregon bouillabaisse recipe. Bouillabaisse is a French way of saying “fisherman’s stew.” All the seafood ingredients that Oregon bouillabaisse requires.
Portland | noblerotpdx.com 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…
