Anacortes,Washington My Home Town and Foods of the Pacific NW

This is the last post for the summer, I will resume again in the fall. 
Enjoy the archives and Bon Appetit! - Julia

I was raised in an idyllic setting in the small town of Anacortes, WA, known as the "Gateway to the San Juan's." Anacortes is on Fidalgo Island in the San Juan Islands which consist of Lopez, Shaw, Orcas and San Juan which all of these islands are served by the Washington State Ferries.  There are a few smaller islands; Lummi, Cypress, Blakely, Guemes, Sinclair, Waldon, Stuart, Decatur and Speiden.  Some of the smaller islands are only accessible by boats, private planes or seaplanes (what a fun experience it is to takeoff and land in one of these).  This area is what I and numerous others would consider an "exquisite magical place or God's country."  The islands are covered with huge fir trees, gorgeous colorful coast rhododendrons (the WA state flower) and lush green ferns and foliage surrounding varying beautiful shorelines. When my S. CA husband first saw all the green lushness of Western WA he was overwhelmed with the beauty of it all.   There is an abundance of shellfish ranging from oysters, clams, Dungeness crab, shrimp and mussels and in the deeper waters octopus, herring, salmon, halibut, cod, abalone, scallops, rockfish and other types of fish.  Being raised on seafood was one of the benefits of growing up on an island. 

Early in the history of this amazing area the Lummi and the Samish Indians lived what would be considered an easy life considering they had berries, fish, trees, roots, etc.  These Indians were extremely talented artists creating beautiful totem poles, carving canoes and were considered rich by other Indian nations.  They built villages along the ocean, rivers and streams.  Food was plentiful and the men would fish and hunt for elk, deer and other animals, while the women would gather blackberries, raspberries, salmonberries, nuts and other items plentiful in the abundant forest.  The women also would weave blankets, baskets and mats.  Fur trading was introduced by the white man and it was easy for the native Indians of the Pacific Northwest to get furs as they were wonderful hunters and this trade helped them to gain wealth too.

Anacortes was first known as Ship Harbor and then Anacortes was established with a name and post office in 1879 with hopes of seeing the transcontinental railroad from Seattle to Canada.  Anacortes was incorporated in 1891 after the railroad bust and became a large lumber and fishing center.  In the 1950's oil companies built big refineries near town; Shell and Texaco (my dad worked with Shell).  The refineries still play an important part in the economy of Anacortes as well as yacht construction/shipbuilding, and tourism.

One of the early settlers was Amos (1839-1894) and Anna Bowman (1846-1906).  Amos was a great promoter of Anacortes and he gave Anacortes its name after his wife's maiden name, Anne Curtis.  Mail service arrived in Anacortes in 1868.  In 1882 Amos built a small sawmill on the island.  Logging began in the mid 1870's and continued through the 1880's.  Fish canneries that processed salmon thrived in Anacortes and many of the locals owned fishing vessels either fishing locally or travelling the cold waters to Alaska.  Many of the first immigrants to Anacortes were Croatians who prospered with the fishing industry, my brother-in-law Joe's family was one of them.

My class has an upcoming "big reunion" this summer that my husband and I are going to attend.  We are really looking forward to staying in Anacortes, and visiting with family and friends.  Taking the ferries to the islands, seeing all the beautiful scenery in Anacortes, dining on seafood and just having a fun and relaxing time in my home town sounds just perfect for both of us.    If you would like to learn more about Anacortes visit the local museum website in Anacortes where I gathered some of the above historical information or check out the web and Google Anacortes.  If you would like a memorable vacation you can't beat Anacortes; boating, fishing, shopping, whale/bird watching, lakes, canoeing, museums, ferry rides, sunset watching, beach combing, golfing, mountain biking, charter fishing, scenic hiking, arts, sailing, scuba diving, kayaking, B and B's, nice hotels, great dining, and local music, just to name a few of the activities to enjoy.

I hope you enjoy the Pacific Northwest recipes listed below and remember eat more fish/shellfish it's good for you!  I was a little excessive on this post and there are a lot of recipes to choose from, but I was excited about seafood and I hope you are too.

Delicious Creamy Eggs with Smoked Salmon - one of our favorite breakfasts

12 eggs, beaten, this serves a few people (use less if desired)
butter
salt and freshly ground black pepper
Tabasco
4 scallions, chopped including green part
2 cups smoked salmon, flaked
4 oz. cream cheese, soft, and cut into pieces
4 Tbl. heavy whipping cream
2 Tbl. fresh dill, chopped

Add eggs to a bowl and whisk with whipping cream, salt, pepper and Tabasco.  Heat large saute pan and add butter.  Pour in eggs and cook on low heat.  Stir eggs gently with spatula.  Add scallions and smoked salmon.  Continue cooking and stirring until they begin to come together.  Add cream cheese and continue cooking. Place eggs on a platter and sprinkle with dill.  Serve with crusty hash browns or fried potatoes, toasted bagels, fresh orange juice and hot delicious coffee.

Simple Oyster Stew - nothing but simple goodness

4 Tbl. butter
1 cup whole milk
2 cups heavy whipping cream
3 pints fresh oysters with liqueur
salt and freshly ground black pepper
Tabasco or cayenne pepper
fresh parsley, chopped
4 scallions, sliced thinly on diagonal (optional)

Gently heat milk and cream in a saucepan.  In another saucepan, add butter and scallions cooking for a minute or so.  Add oysters and liquor.  Add warmed milk and cream, cook but do not boil.  Remove from heat and season with salt, pepper, Tabasco (and a dash of Worcestershire sauce if desired.)  Serve in deep bowls with a dot of butter, baguette slices and a fresh garden salad. 

Creamy Corn Chowder - WA is also a grower of amazing sweet corn and this chowder is one of our favorites.  Note; you can also add poached chicken, shrimp, salmon or scallops to it.

1/2 lb. smoked thick cut bacon, sliced
2 large onions, if making in summer use sweet onions
2 lbs. Yukon gold potatoes, peeled and cut into chunks
2 large carrots, peeled and diced
3 celery stalks, diced
1 garlic clove, finely minced
7 ears of fresh corn on the cob - cut off cob
6 cups chicken stock - good quality such as Kitchen Basics or homemade
2 cups heavy whipping cream
1 small bunch of fresh chives, minced (garnish)
1/2 cup fresh parsley, chopped
salt and freshly ground black pepper
Tabasco, to taste
2 cups smoked salmon (not lox), flaked - optional

In a Dutch oven, add bacon and cook until browned and crisp.  Remove to paper towels and set aside.  Remove most of the bacon fat in pot.  Add onions and cook until softened, but not browned, add garlic and cook about 1 more minute. Add potatoes and stock, covering pan and cooking for about 20 minutes.  Add carrots and celery and cook about 5 minutes.  Add the corn; pour in cream and season with salt, pepper and Tabasco.  Continue cooking for about 15 minutes, stirring so corn doesn't stick.  Add parsley, small portion of the chives and salmon.  Taste and adjusts flavorings.  Pour into individual bowls or set Dutch oven on the table.  Garnish with remaining chives.  Serve with a tossed salad and rustic bread.

Clam Fritters - what's not to love about these!

25 fresh clams in shell
2 cups all purpose flour
1 tsp. baking powder
1 cup whole milk
1/2 cup clam liquor
2 eggs, lightly beaten
1/2 tsp. garlic powder
1/2 cup fresh or frozen corn (if using frozen thaw well and pat dry with paper towels)
3 scallions, finely chopped including green part
salt and freshly ground black pepper
Tabasco, to taste

Steam clams until shells are open, reserve clam liquor.  In a bowl combine all other ingredients including 1/2 cup clam liquor to make a batter. Chop the clams and add to batter.  Heat oil in deep sided pan to 375 degrees.  Drop clam fritters by heaping tablespoonsfuls into fat, do not overcrowd.  Cook to nice golden brown, turning while cooking. Remove to paper towels to drain and sprinkle lightly with salt.  Serve with sauce; 1/4 cup mayonnaise, 1/4 cup sour cream, 2 Tbl. pureed chipotle in adobo sauce, 1/2 tsp. fresh lime juice, 1 scallion including green part finely minced, 3 Tbl. fresh cilantro finely chopped.  Mix all together, cover and refrigerate.

Crab Sandwich - I make these all the time and they are never the same - we love them!  First time I had one of these was in a "fancy" restaurant Bellevue, WA a very long time ago and I thought I died and went to heaven.

3 cups fresh Dungeness crab
2 1/2 cups Tillamook cheddar cheese, grated (I like sharp cheddar cheese)
4 scallions, chopped including green part
1/2 cup green pepper, diced
1/4 cup fresh parsley, chopped
Fresh lemon juice, to taste
Splash of Worcestershire sauce, to taste
salt and freshly ground black pepper
Tabasco, to taste
mayonnaise
4 English muffins, split

Preheat broiler.  In a bowl, add crabmeat, cheese, green pepper, parsley, scallions, lemon juice, Worcestershire sauce, Tabasco, salt and pepper, and some mayonnaise to mix in, add more mayonnaise if needed, but you don't want the mixture too wet taste and adjust seasonings.  I like to lightly toast my muffins before I spread on crab mixture, but you don't have too.  Onto each muffin generously spread crab and place onto a baking sheet.  Place in broiler about 10-inches away from heat source and broil until golden brown and bubbly.  I can't even begin to say how much I love these.  Serve with a nice homemade creamy tomato soup and a glass of wine.  Simple and very delicious!

Chilled Marinated Prawns - these are great for a party, but they go quickly so you might want to double up

2 lbs. medium to large prawns
1/4 cup pickling spices
1 cup vegetable oil
3/4 cup white wine vinegar
1/2 cup sugar
1 tsp. salt
1 large white onion, cut in half and sliced

Place prawns in large saucepan and cover with cold water.  Add pickling spices, cover and simmer gently for 6 minutes.  Do Not Boil - just a gentle simmer.  Remove from water and cool.  Peel and devein.  In a bowl, whisk oil, vinegar, sugar and salt.  Lay prawns and onions into a long baking type dish and pour over marinade.  Cover with plastic warp and refrigerate for about 6 hours.  Remove prawns to a lettuce lined platter and serve with a spicy cocktail sauce if desired.

Marinated Asian Cod - Jerry and I both love Asian style fish

6 (8 oz.) cod fillets
1/2 cup soy sauce
2 Tbl. toasted sesame oil
1/4 cup brown sugar
1/2 cup water
1/2 tsp. red pepper flakes
2 garlic cloves, finely minced
2 scallions, chopped including green part
Lightly toasted sesame seeds, 2 Tbl. in marinade and rest for garnish
1/4 cup fresh cilantro, chopped - plus extra for garnish
5 scallions, whole for grilling

In a baking dish, whisk together all ingredients except fish.  Add fish and turn to coat in marinade.  Marinate the fish in refrigerator for about 40 minutes.  Heat grill and remove fish from marinade.  Grill on both sides for about 10 minutes or depending on thickness.  Brush whole scallions with a little sesame oil and place on grill to char.  Remove fish from grill and place on serving platter, add grilled scallions, sprinkle with sesame seeds and fresh cilantro.  Serve with rice and ginger glazed carrots.

Stuffed Avocados - these are wonderful on a hot night so you don't have to cook, serve with rustic bread, maybe a bowl of chilled gazpacho and glass of white wine.

4 large Haas avocados, sliced in half and seed removed
3/4 lb. Dungeness crab meat
juice of 1/2 large lemon
1/2 cup mayonnaise
1 Tbl. chili sauce
Tabasco - I like a lot
1/2 cup celery, finely diced
4 scallions, finely chopped including green part
1/4 cup fresh parsley, chopped

In a bowl add; crab, lemon juice, mayonnaise, chili sauce, Tabasco, celery, scallions and parsley, mix gently to combine.  Heap mixture onto each avocado halves. 

Asparagus and Walla Walla Onion Soup

1 Walla Walla sweet onion, chopped
1 garlic clove, finely minced
2 Tbl. butter
olive oil
1/2 cup white wine
1/2 cup heavy whipping cream
3 1/2 cups chicken stock (good quality, I like Kitchen Basics or homemade)
1 1/2 lbs. fresh asparagus, trimmed and sliced into pieces
salt and freshly ground black pepper
1 tsp. fresh thyme, chopped
thin French baguette, sliced on diagonal
fresh parsley, chopped (garnish)

In a stock pot add the butter and good drizzle of olive oil.  Add the onions and simmer until nicely softened, add garlic and cook a couple more minutes, add wine cooking for about 3 minutes to reduce slightly.  Add thyme, asparagus and chicken stock, bring to a simmer and cook for about 40 minutes.  Puree the soup with an immersion blender or a food processor.  Place pureed mixture back into pot and taste and season with salt and pepper.  Add cream and simmer for about 15 more minutes.  While the soup is cooking brush the baguette slices with olive oil or butter and place in oven to lightly brown on each side.  Remove from oven and set aside.  To serve; place soup into a tureen or individual bowls and garnish with parsley and a baguette slice.  Serve with a beautiful tossed salad and glass of white wine.

Spring Rolls with Shrimp - as you can see we love Asian style food - Brittany gave me this recipe that she and Derek enjoy

6 to 8 round rice paper wraps
2 tsp. fresh ginger, grated
2 tsp. wasabi paste - love this stuff
2 tsp. fresh lime juice
1/4 cup mayonnaise
2 cups broccoli slaw mix
1 package extra firm tofu, drained and chopped
1/4 cup flaked coconut
8 Boston lettuce leaves
1 cup thinly sliced ripe mango
2 cups medium shrimp, already cooked
Sauce
3 Tbl. soy sauce
3 Tbl. fresh lime juice
1 Tbl. toasted sesame oil
2 Tbl. seasoned rice vinegar
1/2 tsp. red pepper flakes

Place a dinner plate on work surface and add warm water.  Dip each rice paper into water and place between damp paper towels.  In a bowl combine; ginger, wasabi and 1 tsp. lime juice and stir in the mayonnaise.  In a large bowl add broccoli slaw mix, tofu, and coconut, blend in mayonnaise mixture.  Lay a rice paper down on work surface, add lettuce leaf and spoon broccoli slaw mixture on top.  Add some mango slices and overlap the shrimp on each other.  Wrap rice paper like a burrito and fold in ends as you roll up.  For sauce; whisk the sauce ingredients and taste, adjust flavorings if needed.  With a sharp thin bladed knife slice rolls on diagonal and place onto a serving platter with sauce in the center. 

Pasta with Chicken (or you can use shrimp, large scallops, salmon), Asparagus and Blue Cheese (rich and delicious)

1 lb. pasta of your choice
2 Tbl. butter
olive oil
1 shallot, finely minced
1 large garlic clove, finely minced
1 lb. skinless, boneless chicken breast, sliced into pieces
1 lb. fresh asparagus, trimmed and cut on diagonal, about 2-inch pieces
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
1/4 cup white wine
1 cup heavy whipping cream
1 cup blue cheese (I like Maytag)  some people say you can't use cheese with seafood, well I say you can!
1/2 cup fresh parsley, chopped
1/4 cup Parmesan cheese, grated

In a pot of boiling salted water add pasta and cook al dente, drain well.  In a saute pan, add a drizzle of olive oil, season chicken with salt and pepper and add to pan, sauteing until lightly golden brown.  Add butter and a good drizzle of olive oil, add shallots and garlic, sauting for about 1 minute until softened.  Add wine and cook for about 1 minute.  Add asparagus and cook for about 6 minutes, season with salt and pepper.  Add heavy cream, red pepper flakes and blue cheese cooking until cheese is nicely incorporated.  Add drained pasta to pan and toss to incorporate. Taste and adjust seasonings.  Place onto a large serving platter, sprinkle with parsley and Parmesan.  Serve with a salad tossed with a robust vinaigrette and rustic bread.

Curried Shrimp

2 lbs. medium to large shrimp, cleaned and tails removed
1/4 cup butter
1 red onion, chopped
1 garlic clove, finely minced
1 green apple, peeled, seeded and finely chopped (Eastern WA is famous for its apple production)
3 Tbl. all purpose flour
1/4 tsp. cayenne powder
2 - 3 tsp. curry powder or paste (more if you like it stronger)
1 tsp. fresh ginger, minced
1 1/2 cups chicken stock or seafood stock
1 cup heavy whipping cream
salt and freshly ground black pepper
Steamed white rice
Condiments; golden raisins, chutney, coconut, rough chop salted cashews, scallions, chopped including green part
1/2 cup fresh cilantro, rough chop for garnish

In a saute pan, add butter and melt, saute onion, ginger, garlic and apple over low until onion is soft.  Whisk in flour, curry, and cayenne cooking for about 1 minute.  Add stock and cream stirring to combine and cooking for about 10 minutes, stirring occasionally.  When sauce starts to thicken add shrimp, season with salt and pepper and taste to adjust seasonings cooking until shrimp starts to turn pink.  Place condiments into individual bowls.  Add hot cooked rice to serving platter and pour over shrimp mixture.  Sprinkle with fresh chopped cilantro. 

Salmon with Ginger and Black Beans - Seattle has a wonderful Chinese neighborhood with great restaurants where I had a dish similar to this and tried to recreate.  Personally, I think the dish I enjoyed at the restaurant was much better, but this one turned out pretty good

2 lbs. fresh salmon, gutted, scaled and head left on
1 tsp. sea salt
1 1/2 Tbl. fresh ginger, minced
4 scallions, minced including green part
2 garlic cloves, minced
4 Tbl. black beans, minced
3 Tbl. soy sauce
2 Tbl. sherry (the good stuff)
2 tsp. toasted sesame oil
1/2 tsp. sugar
Kosher salt

Rinse the salmon in cold water and pat dry with paper towels.  Make diagonal slits 1-inch apart from the center of back cutting almost to the bone up to the head.   Pat the salt into the meat of the fish inside and out, getting salt into the slashes.  Place the fish onto a serving platter that will fit into a large roaster or steamer. You might have to place a rack on the bottom of pan.  Mix the rest of the ingredients together and open each slash and put some of the mixture in.  Pour any remaining mixture over the fish.  Fill the poacher or roaster with water about 1-inch, but you don't want it to touch the fish or get anywhere on the platter (which is why the rack is used.)  Bring water to a full boil and place the platter with fish into the pan on top of the rack.  Cover tightly and return to a medium boil.  Steam for about 10 minutes per inch of fish thickness.  Don't let the water evaporate in the pan, add more boiling water if needed.  CAREFULLY remove platter with fish (don't let any of those juices from platter escape) from pan using a kitchen towel or hot pad holders.  Serve with steamed rice and stir fried vegetables. 

Glazed Shrimp

2 shallots, finely minced
1 garlic clove, finely minced
1 Tbl. fresh lemon zest
1/2 cup fresh lemon juice
1/4 cup rum
2 1/2 lbs. fresh raw shrimp, shelled and deveined - leave tails on
2 Tbl. honey
salt and freshly ground black pepper
4 Tbl. butter
1/2 tsp. turmeric
1/2 tsp. ground cinnamon
1/2 tsp. cardamom
1 Tbl. chipotle peppers, finely chopped
1/4 tsp. mace
Hot cooked rice
1/2 cup dried tropical, fruit chopped
4 Tbl. fresh cilantro, chopped

Prepare white rice and just before it's finished cooking stir in chopped tropical fruit.  Keep warm.  In a large saute pan, add butter with shallots, turmeric, cardamom, cinnamon, chipotle and mace.  Saute on low until shallots are soft.  Add garlic, zest, lemon juice, rum and shrimp, cooking until shrimp turn pink.  Remove the shrimp and keep warm.  Reduce the liquid in the pan and add back shrimp, drizzling with honey.  Season with salt and pepper and toss to melt the honey.  To serve; add tropical rice to a platter and pour shrimp over including liquid.  Sprinkle with chopped cilantro.

Crab Burgers - so good

3 cups fresh cooked Dungeness crab
2 tsp. Worcestershire sauce
4 scallions, chopped including green part
3 Tbl. mayonnaise
1/4 cup roasted red pepper, finely chopped
1 tsp. Old Bay seasoning
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Tabasco, to taste (I like a lot)
3 eggs, separated
sesame burger buns
lettuce leaves
sliced tomatoes
lemon mayonnaise (just mix some mayonnaise with fresh lemon juice and a little finely chopped lemon zest, basil or pesto tastes great added too)
thinly sliced Walla Walla sweet onion

In a bowl, add crab, Worcestershire sauce, Old Bay, scallions, parsley, mayonnaise,Tabasco, salt and pepper.  Beat egg yolks and add to crab mixture.  In another bowl, add whites and beat until stiff and fold into crab mixture. Form crab into thick patties and place on wax paper lined baking sheet.  Place in refrigerator for about 15 minutes to set up.   In a large saute pan, add 2 Tbl. butter and a drizzle of olive oil.  Add crab burgers and cook over medium so each side is golden brown, turning only once.  Butter the burger buns on each side and place on baking sheet under broiler to get lightly golden brown.  Remove and spread with lemon mayonnaise, add condiments and crab burgers.  Serve with crisp coleslaw and hot fresh french fries.

Asian Grilled Marinated Halibut

6 halibut steaks, about 1 1/2 inches thick
Marinade
3/4 cup soy sauce
1/2 cup toasted sesame oil
2 Tbl. fresh ginger, minced
4 garlic cloves, finely minced
1/2 tsp. red pepper flakes
1/2 cup dry white wine
2 Tbl. seasoned rice wine vinegar
1/2 cup honey
3 scallions, finely chopped

Whisk marinade ingredients together and pour into a large baking type dish (keep back about 1/4 cup for later use).  Lay halibut in pan and turn fish to coat with marinade.  Place in the refrigerator for about 1 hour, turning occasionally to coat.  Heat grill and remove fish from marinade (discarding marinade), patting fish slightly with paper towels. Place fish on an oiled grill and cook about 5 minutes on each side, basting with 1/4 of saved marinade.  Serve with cilantro rice, or steamed baby red potatoes tossed in butter and fresh parsley, fresh steamed broccoli tossed in a lemon garlic vinaigrette and a simple salad. 

Steamed Clams

4 Tbl. each of fresh chopped; thyme, oregano, parsley, rosemary and basil
3 Tbl. sweet cream butter
2 garlic cloves, finely minced
1/2 tsp. red pepper flakes
1/2 cup fresh parsley, chopped
2 cups Pino Grigio wine
juice of 1 lemon
4 1/2 lbs. small clams
salt and freshly ground black pepper

In a large deep sided saute pan with a lid add butter, herbs, garlic and red pepper flakes.  Simmer for about 3 minutes.  Add wine, lemon juice and clams.  Cover and bring to a boil for about 4 minutes or until all the clams have opened.  Discard any clams that don't open.  Taste and adjust seasonings, adding salt and pepper.  Place mixture with liquid into a large deep serving bowl and sprinkle with parsley.  Serve with hot fresh French bread, marinated crudites and chilled white wine.  A nice dessert of mixed fresh blackberries, raspberries and blueberries topped with billowy clouds of freshly whipped cream.  Mummmm

Trout with Salmon Mousse (I simply love this recipe and it's a standby dish I used for catering that everyone else enjoyed too)

4 trout, dressed and boned with heads and tails left on
salt and freshly ground black pepper
Fresh chives, minced
Salmon Mousse
1/2 lb. fresh salmon, skinned, boned and cut into 1-inch chunks (keep chilled)
1 egg white, be sure it's chilled
1 Tbl. cognac
1/2 cup heavy whipping cream, chilled (maybe more)
salt and freshly ground black pepper

Clean trout with cold water and pat dry.  Season cavities with salt, pepper, chives and refrigerate.  In a large baking pan, fill the pan 2/3rds full of water and bring to a simmer on stove top, the place the pan into a 375 degree oven to heat through.  Make mousse; chop the salmon in a food processor, add egg white and process for a few seconds.  With the processor running, slowly pour in cognac and 1/2 cup of cold whipping cream.  The mousse should be light, but with enough body to hold its shape when scooped with a spoon.  Season with salt and pepper.  Place mousse into a pastry bag fitted with a 3/4-inch plain tip.  Pipe the mousse into each trout.  Wrap each trout with plastic wrap and secure the ends with bag ties.  Lay the fish into the simmering water (180 degrees) and cover with foil.  Bake at 375 degrees for 10 to 15 minutes depending on how thick the trout is.  When done, the flesh will be opaque and will pull away from the bone.  Carefully remove trout from poaching water and peel plastic wrap off.  Arrange fish on serving platter, peeling off the skin.  I like to make a Beurre Blanc or a simple parsley butter sauce to drizzle over the top of prepared fish.

Simple Grilled Salmon (this is how Jerry and I love our salmon, well there are numerous other ways, but you can't beat simple)

6 (8 oz.) salmon fillets
Juice of 1 large lemon
Fresh dill, chopped
salt and freshly ground black pepper
melted butter
lemon wedges (garnish)

Preheat grill (gas or charcoal.)  In a bowl whisk butter and fresh lemon juice.  Brush this mixture over both sides of salmon, season with salt and pepper.  Place salmon on grill and cook to desired doneness on both sides.  Remove and drizzle on more butter, lemon mixture and sprinkle with fresh dill.  Serve with twice baked potatoes, roasted asparagus and glass of white wine.  Place fish on serving platter and garnish with fresh lemon wedges.  You can serve with the cucumber sauce below.

Cucumber Sauce - we also love this cucumber sauce over our grilled fish

2 English cucumbers, cut in half lengthwise and lightly seeded (I like to leave peel on, but you can remove if desired)
1 cup cold water
1 Tbl. salt
1/4 cup sugar
1/3 cup white wine vinegar
1 cup sour cream
2 tsp. fresh dill, chopped
1 scallion, finely chopped including green part

Cut cucumber into thin slices on diagonal.  Place in a bowl; water, salt, sugar and vinegar and stir to dissolve, add cucumber.  Refrigerate covered for about 1 hour.  Drain well and I usually pat dry.  In a bowl combine sour cream, scallion and dill, season with  freshly ground black pepper, add the cucumber.  Sometimes I also like to add a squirt of fresh lemon juice or dash of Tabasco.

Smoked Salmon Spread - my daughter Brittany's favorite spread

2 1/2 cups smoked salmon (not lox)
4 scallions, finely chopped including green part
8 oz. cream cheese, soft
2 Tbl. prepared horseradish (love)
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 1/2 Tbl. butter, soft
1/2 cup pecans, chopped

Place salmon and cream cheese into food processor and whirl until combined.  Add horseradish, scallions, lemon juice, salt and pepper and whirl again to combine.  In a saute pan, add butter and pecans sauteing until lightly toasted.  Place salmon mixture into a beautiful serving bowl and sprinkle with toasted nuts.  Serve with lightly toasted baguette slices, bagel crisps or crackers. 

Beer Battered Fish and Chips

2 lbs. fresh cod cut into 4-inch pieces
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 egg, beaten
2 Tbl. vegetable oil
1 cup beer (NW beer makes it taste much better!)
oil for frying

In a bowl, whisk flour, baking powder, eggs, oil and beer together.  In a deep sided large pan, heat oil to 375 degrees.  Place fish into batter and coat, carefully drop a few pieces of fish into pan at a time and fry until crispy golden brown, turning once.  Darin well on paper towels and sprinkle with sea salt.  Serve with crisp french fries, crunchy coleslaw, homemade tartar sauce and lemon wedges.  A glass of nice chilled beer would be great too.

Fresh Rhubarb Chutney - give me any type of chutney and I'm happy!

3 cups fresh rhubarb, diced
2 Tbl. balsamic vinegar
1/4 cup honey
2 Tbl. fresh orange juice
1/2 cup currants
1/4 tsp. cinnamon
1 tsp. fresh ginger, minced
2 jalapeno peppers, seeded and minced (I like to use a small amount of the seeds)
2 Tbl. fresh mint, chopped

In a saucepan, add vinegar, honey and orange juice cooking until reduced to a thick syrup.  Add rhubarb, currants, cinnamon, ginger and jalapenos and cook until rhubarb is tender.  Taste and adjust flavoring with more honey if needed.  Stir in mint.  Serve hot or cold.

Roasted Pork Loin (serve with Rhubarb Chutney) this is a great company dish, easy and delicious

2 pork tenderloins
salt and freshly ground black pepper
2 tsp. fresh thyme, chopped
oil
Brine
1/2 cup salt
1/2 cup sugar
1 qt. cool water

Remove the silver skin and fat from pork.  In a large pan, mix water, salt and sugar and add pork tenderloins place in refrigerator for about 45 minutes to 1 hour to brine.  Remove pork from brine and pat dry. Heat gas grill for about 15 minutes.  Rub pork with a little oil and season with salt, pepper and thyme.  Place on grill and close lid for 7 minutes.  Turn pork and close lid for another 7 minutes.  Turn off heat and cook pork for another 6 minutes.  Remove pork from grill and let rest for about 10 minutes lightly covered with foil.  Slice into serving pieces on diagonal.  Place on serving platter and spoon over chutney.  Mashed garlic and basil potatoes and a steamed vegetable are good accompaniments, starting with a dinner salad or soup and hot rustic bread.  Note:  depending on the size of pork tenderloins you might have to adjust cooking time, I am not a fan of undercooked pork.

Pacific Northwest Fresh Fish Stew

1 large yellow onion, chopped
1/2 cup olive oil
3 garlic cloves, minced
1 1/2 cups dry white wine (WA wine is my choice)
1 (28 oz.) can Cento tomatoes with juice, chopped (I love this brand of tomatoes, but use what you enjoy)
1 tsp. fennel seed
1/2 tsp. red pepper flakes
1 lb. Dungeness crab, cleaned and cracked
1 lb. mussels, cleaned
1 1/2 lbs. medium to large shrimp
1 lb. firm white fish such as cod or halibut, cut into 2-inch chunks
1 tsp. fresh orange zest, grated
1/2 cup fresh parsley, rough chop
1/4 cup fresh basil, torn (garnish)

In a large Dutch oven, add olive oil and onions.  Cook for about 6 minutes until softend, but not brown.  Add garlic and cook for about 1 minute, add wine, cook about 6 minutes.  Add tomatoes and juice, fennel seed, red pepper flakes and simmer for about 15 minutes.  Season with salt and pepper.  Add seafood and turn heat to medium, cover and cook for about 7 minutes.  Sprinkle with orange zest and parsley.  Place into large serving bowls or a soup tureen.  Serve with hot garlic bread, and crisp vegetable salad; 4 cups fresh broccoli florets, 2 large carrots, peeled and thinly sliced on diagonal, 1 red bell pepper, seeded and thinly sliced, 1 medium red onion, julienne sliced, 1 bunch radishes, sliced, 3 stalks celery, thin sliced on diagonal all tossed with a zesty vinaigrette.

Pacific NW Cheddar and Beer Soup

1 large yellow onion, chopped
2 carrots, peeled and thinly sliced
2 celery stalks, chopped
3 cups new potatoes, large dice (WA is famous for its potato production)
2 cups chicken stock, good quality
1/4 cup butter
3 Tbl. butter, soft (for roux)
1/4 cup all purpose flour
2 cups whole milk
1 cup heavy whipping cream
3 cups sharp cheddar cheese, grated (NW cheese, of course)
1 tsp. dry mustard
Tabasco, to taste
1/2 can NW beer

In a large Dutch oven, add 1/4 cup butter, then add onion, carrots, celery, potatoes stirring together for about 15 minutes and chicken stock simmer for about 40 minutes.  In a medium sauce pan, add 3 Tbl. butter and melt, whisk in flour and cook for about 1 minute.  Whisk in some of the milk to combine, then whisk in all the milk.  Pour this mixture into soup and stir well.  Add cheese, mustard and Tabasco stirring to melt cheese, stir in beer and simmer soup for about 10 minutes.  Serve with bacon, lettuce and tomato sandwiches on fresh homemade dill bread

Pacific NW Waldorf Salad with Candied Walnuts

4 crisp tart apples, peeled and cut into chunks
3 celery stalks, sliced into pieces
2 cups seedless red grapes, sliced in half
1/2 cup golden raisins
Candied walnuts
1 1/2 cups walnut halves
2 Tbl. vegetable oil
2 Tbl. turbinado sugar
1 tsp. salt
Dressing
1/2 cup mayonnaise
2 Tbl. apple butter, homemade is best (I always make homemade apple butter as it's delicioius on toast and in this recipe)
1 tsp. fresh lemon juice
1 tsp. fresh orange zest
Butter lettuce leaves, for service

In a saute pan, add heat oil, add walnuts.  Sprinkle with sugar and salt and cook about 3 minutes until sugar coats nuts.  Remove nuts to baking sheet and spread out to cool.  Dressing; in a large bowl mix apple butter, mayonnaise and lemon juice to combine.  Add apples, celery, grapes and raisins mixing gently to combine.  Cover and chill. When ready to serve place butter lettuce leaves on a platter.  Mix orange zest and candied walnuts into salad.  Pile salad on lettuce leaves and serve.

Beefsteak Tomato Pie - another wonderful summertime favorite my mom made, I've changed her recipe up a little

1 (9-inch) homemade pie crust, place in pie pan and crimp edges
Filling
2 1/4 lbs. beefsteak tomatoes, thinly sliced or assorted summer tomatoes
salt and freshly ground black pepper
1 Walla Walla sweet onion, chopped
8 slices of thick cut smoked bacon, chopped
1/2 cup fresh herbs; chives, parsley, basil, chopped
1/2 cup Swiss cheese, grated
1/2 cup fresh Parmesan cheese, grated
1/4 cup mayonnaise
Tabasco, to taste (I like a lot)
Fresh parsley, chopped for garnish
1 scallion, chopped including green part for garnish

Preheat oven to 425 degrees.  Line piecrust with foil and add some dried beans, place on baking sheet to prebake for 20 minutes.  Carefully remove foil and beans and bake another 5 minutes until lightly browned.  Remove from oven and cool on wire rack for about 30 minutes.  On some paper towels lay sliced tomatoes and sprinkle with 1 tsp. salt.  Let rest for 10 minutes .  In a large saute pan, add chopped bacon and cook until brown and crisp, remove to paper towels.  Remove most of the bacon fat and add onions cooking until soft, but not browned.  Pat tomatoes dry with paper towels and layer some of the tomatoes, cooked onions, bacon and herbs in pie crust, seasoning each layer of tomatoes with black pepper.  Stir together cheeses, Tabasco and mayonnaise and spread over pie.  Bake in 350 degree oven for about 30 minutes or until bubbly and lightly golden brown.  If need be, add foil around edges of crust to keep from browning.  Remove to cooling rack and let rest for about 10 minutes before slicing. Sprinkle with fresh parsley and scallion.  I love serving this with a chilled avocado soup.

The Infamous Dungeness Crab Louie - we ate many of these growing up as all of us loved them

1 head iceberg lettuce (yes, you have to use iceberg)
2 cups mayonnaise
1/4 cup whipping cream
2 Tbl. white vinegar
salt and freshly ground black pepper
2 Tbl. fresh lemon juice
1/2 cup spicy cocktail sauce
2 lbs. Dungeness crab meat
5 scallions, sliced including green part
4 celery stalks, thinly sliced
4 ruby red tomatoes, sliced in wedges
3 Haas avocados, peeled, seeded and sliced
5 hard boiled eggs, peeled and quartered
Jumbo black olives, drained (the kind you get in a can, the ones you always stuck on your fingers, no fancy ones here)

Shred lettuce and pile on a serving platter.  In a large bowl, add mayonnaise, cream, vinegar, fresh lemon juice, cocktail sauce, scallions, celery and mix well, season with salt and pepper.  Gently mix in half of the crabmeat.  Pile onto lettuce on serving platter and garnish with remaining ingredients, including the other half of crabmeat.  Serve with hot garlic bread.

Blueberry Slump (I've always loved this name for this delicious old fashioned dessert.) This is one of my mom Dorothy's amazing  recipes.  Did you know there are many blueberry producers in WA state?
6 cups fresh blueberries
1 cup sugar
1 tsp. cinnamon
1/2 cup water
1 1/2 cups all purpose flour
pinch of salt
1 1/2 tsp. baking powder
1/2 cup whole milk
Freshly whipped cream or vanilla ice cream

In a small Dutch oven, combine blueberries, sugar, cinnamon and water, bringing to a boil.  In a bowl, mix together flour, salt and baking powder; add milk and mix together to form a soft dough.  Drop by spoonfuls the dough onto the bubbly blueberry mixture.  Cover and turn heat to simmer for 30 minutes.  Bring to table and place Dutch oven on a hot pad.  Remove cover and dish up this bubbly yummy berry dessert.  Top with freshly whipped cream or vanilla ice cream letting it melt into the warm berries.

Old Fashioned Chocolate Cake - another of my mom's delectable recipes

2 cups all purpose flour
2 cups sugar
1/2 cup butter, soft
1/2 cup shortening
3 Tbl. cocoa
1 cup water
2 eggs, beaten
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. pure vanilla extract
1/2 tsp. salt
Glaze
1 lb. powdered sugar, sifted
1/2 cup butter
6 Tbl. milk
4 Tbl. dark cocoa

Preheat oven to 350 degrees.  In a large mixing bowl add flour and sugar, mix to combine.  Combine butter, shortening, cocoa and water in a saucepan and bring to a boil.  Pour over the flour mixture in mixer.  Mix on medium adding eggs, buttermilk, baking soda, vanilla and salt, mixing well to combine.  Pour into a greased and floured baking pan.  Bake for about 25 minutes or until pick inserted in center comes out clean.  Remove cake to cooling rack.  Glaze; in a saucepan, add butter, milk and cocoa bringing to a boil.  Let cool just slightly and whisk in powdered sugar beating to combine and glaze thickens.  Spread over slightly warmed cake.  Cut into pieces and enjoy with what else; vanilla ice cream and a hot cup of coffee or icy cold glass of milk.

Rhubarb Dessert - I could eat rhubarb all the time, I love it!

Topping
1 cups all purpose flour
3/4 cup oatmeal
1/2 cup butter, melted
1 cup brown sugar, packed
1 tsp. cinnamon
1 tsp. orange zest
Filling
4 1/2 cups rhubarb, diced
1 cup sugar
1 cup cold water
1 tsp. pure vanilla extract
1/2 tsp. pure orange extract
1 Tbl. cornstarch
Freshly whipped cream or vanilla ice cream (garnish)

Preheat oven to 350 degrees.  In a bowl add topping ingredients and blend together until crumbly, set aside.  In a large saucepan, add water, and sugar and heat to combine sugar.  Add vanilla, and rhubarb and cook for a few minutes, mix in cornstarch until thickened.  In an 8x8 baking pan, add half of the crumb mixture then pour over rhubarb mixture topping with remaining crumb mixure.  Bake for about 1 hour until hot and bubbly.  Remove to wire rack to cool slightly.  Scoop out into bowls and top with whipped cream or ice cream. 

Easy Tarter Sauce

1/2 Walla Walla sweet onion, finely minced
1 scallion, finely chopped including green part
1 cup chopped dill pickle
6 black olives, finely chopped (I personally like olives in my tarter sauce, but you can omit if you don't)
1 cup mayonnaise
2 Tbl. fresh lemon juice
1/4 cup fresh parsley, chopped
1 Tbl. fresh dill, chopped
3 Tbl. capers, drained and rinsed and finely chopped

Place all ingredients into a bowl and mix well.  Season with salt and freshly ground black pepper.  Cover and refrigerate until ready to serve.

The Sauce........WA is also known for its cranberries and this sauce is so good especially on baked ham or a ham and harvarti cheese sandwich (my personal favorite.)  A friend of mine, Kasey, who I went to culinary school with gave me this recipe and she said her family makes it for all the major holidays.

2 1/4 cups fresh cranberries
1 small Walla Walla sweet onion, coarsely chopped (I use a sweet onion, she said any onion will do)
1 scallion, rough chop including green part
1/2 cup sugar
3/4 cup sour cream (not light)
2 Tbl. prepared horseradish

Place cranberries, scallion and onion into food processor and chop.  Add remaining ingredients and process to smooth.  Place in a bowl, cover and refrigerate. 

Walla Walla Onion and Mushrooms - Eastern WA is known for it wonderful Walla Walla sweet onions.  When I was a child I loved thin sliced Walla Walla onions, Miracle Whip (not mayonnaise), sliced summer tomatoes on my moms fresh homemade white bread.  Oh my goodness it's one of the BEST sandwiches and tastes like heaven on bread!

1/2 lb. fresh button mushrooms, sliced in half
2 large Walla Walla onion, sliced into thick slices
1/3 cup vegetable oil
2/3 cup tarragon vinegar
1 Tbl. fresh tarragon
salt and freshly ground black pepper
2 Tbl. sugar

In a bowl, whisk together the oil, vinegar, salt, pepper, sugar and fresh tarragon.  Add mushrooms and onions and mix to combine.  Cover and refrigerate for several hours before serving.  To serve; place mixture into a pretty glass serving bowl.  These taste great on an Italian style deli sandwich (give them a rough chop before adding to sandwich) or they are good added to a tossed green salad.

Bon Appetit
"Knowledge of the Holy One results in good judgment" - Proverbs 9:10

"If you need wisdom, ask our generous God, and he will give it to you.   He will not rebuke you for asking." - James 1: 5

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 I press on to reach the end of the race and receive the heavenly prize for which God,
 through Christ Jesus, is calling us." - Philippians 3:13-14