ON AIR NOW
6:00pm - 6:00pm
Contact Me
 
Infinite Menus, Copyright 2006, OpenCube Inc. All Rights Reserved.
Cooking With Julia!

Cooking With Julia!

                                   

 

Listen to the latest show: click here
    
 
Here's a very cool link for recipe subsitiutions: http://whatscookingamerica.net/Information/IngredientSubstitution.html
 

Become a Road Tripper! More recipes and a great place to find fun things to do in Central Oregon: http://www.oregonlakesandrivers.com/
 

 

 
Try the newest & most creative & yummy cupcakes: Sam's Sweet Addictions 
                                                                     www.samssweetaddictions.com
                                                                     541-504-7026 
 
Fruit and Gorgonzola Salad with Prosciutto
 
 
3 ounces thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 peaches, pitted and sliced 1/2-inch thick
2 plums, pitted and sliced 1/2-inch thick
1/4 cup thinly sliced red onion
8 cups torn mixed salad greens
2 to 3 ounces crumbled gorgonzola (or other blue cheese)
4 slices Italian bread, toasted or grilled
 
Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.
 
Saturday, July 30th
 
Broken Top Restaurant
Bill Ballard, Ex. Chef
62000 Broken Top Dr.
Bend, OR 97702
541.383-8200
 
 
Crisp, Summer Coolers
 
 
Peach-Ginger Iced Tea
 
 
Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold English breakfast tea.
 
 
Pink Lemonade
 
1 cup freshly squeezed lemon juice (5 to 6 lemons)
1/2 to 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
2 teaspoons grenadine
6 maraschino cherries
 
Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.
 
 
Pineapple Rummy

Fill a glass partway with sparkling cider and ice. Add a shot of dark rum and a few pineapple chunks.
 
Real-Man's Margarita

Salt the rim of a beer mug; fill with ice. Add Mexican beer, a squeeze of lime juice, a splash of tequila and hot sauce to taste. 
 
 
Saturday, July 23
 
Gary Lewis
Gary Lewis Outdoors
 
 
Chicken Salad with Peaches and Walnuts
 
2 large ripe peaches or nectarines
2 cups dried cooked chicken
1/2 cup thinly sliced red onion
1/3 to 1/2 cup (about) purchased poppy seed salad dressing

6 cups mixed baby lettuces
1/2 cup chopped walnuts, toasted

 
Cut 1 peach into 1/3-inch pieces; place in large bowl. Add chicken and onion. Toss with enough dressing to coat. Cover and chill 15 minutes to 2 hours.
Add lettuces and walnuts to chicken mixture and toss to coat, adding more dressing, if desired. Mound salad on large plate. Cut remaining peach into thin wedges. Garnish salad with peach wedges and serve.
 
Also good made with melon or oranges.
 
 
 
Chicken and Kellogg's® Eggo® Waffle Appetizer Bites
 
Vegetable oil, for frying
2 to 3 chicken thighs, boneless and skinless, cubed
2 tablespoons granulated garlic
2 tablespoons smoked paprika
2 tablespoons ground cumin
2 tablespoons onion powder
2 tablespoons salt
2 tablespoons ground black pepper
2 cups all-purpose flour
3 eggs, beaten
2 cups Japanese breadcrumbs (panko)
1 1/2 cups maple syrup
2 tablespoons horseradish
3 tablespoons apricot preserves
2 tablespoons whole grain mustard
1/2 cup honey
1 box Eggo Homestyle Waffles, toasted
Asian hot sauce, such as Sriracha, for garnish
Parsley leaves, for garnish
 
Preheat the oven to 300 degrees F. Heat the vegetable oil in a pot to 350 degrees F.
 
Sprinkle the chicken with the garlic, smoked paprika, cumin, onion powder, salt and pepper. Dredge the chicken in the flour, then the eggs and lastly the breadcrumbs. Working in batches, fry the chicken until golden brown, about 5 minutes. As they finish, place on a cookie sheet in the oven to keep warm.
 
For the syrup, mix together the maple syrup, horseradish, apricot preserves, mustard and honey.
 
To serve, drizzle syrup generously on a waffle half. Place a few chicken bites on top. Drizzle with more syrup and garnish with a touch of the hot sauce and a parsley leaf.
 
 
Saturday, July 16th
The Pine Tavern
Skye Elder, Ex. Chef
967 NW Brooks St.
Bend, OR 97701
541.382-5551
 
 
 
Chicken Zucchini Alfredo
 
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
 
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
 
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
 
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
 
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
 
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.
 
 
 
 
Saturday, July 9th
 
Pisano's Pizza
Ed Barbeau, Owner
2755 Northwest Crossing Drive
Bend OR 97701
541.312.9349
 
 
 
Buttermilk Baked Chicken
 
2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme
 
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
 
Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
 
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
 
Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.
 
 
Jackalope Grill
Tim Garling, Owner, Ex. Chef
1245 SE 3rd St.
Bend, OR 97702
541.318.8435
 
 
No Egg Ice Cream- Basic Recipe
 
2 quarts half-and-half cream
1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt
 
Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
 
 
Basic Custard Ice cream
 
2 eggs
1 cup sugar
1/4 teaspoon salt
2 1/2 cups whipping cream
2 cups half-and-half cream
2 1/4 teaspoons vanilla extract
 
 
In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.
 
 
4th of July Food Favorites! 
 
 
Red Velvet Sandwich Cookies

 
12 to 15 sandwiches
 
 
1 1/3 cup all-purpose Flour
2 tablespoon cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2   eggs
2 tablespoon buttermilk
2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
For the Cream Cheese Frosting:
1 lb cream cheese, softened
2   sticks butter, softened
1 teaspoon vanilla extract
4 cup powdered sugar
3/4 cup finely chopped pecans, optional
 
 
Preheat oven to 375 degrees F.
 
Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined. 
 
Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles. 
Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely. 
 
For the Cream Cheese Frosting: 
 
In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. 
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired. 
 
 
 
Bobby's Favorite Sausage Potato Salad
Recipe courtesy Paula Deen
 
 
4 to 6 servings
 
Salad:
Water, as needed
1 pound red potatoes
2 teaspoons extra-virgin olive oil
8 ounces kielbasa, sliced into 1/4-inch thick rounds
1 stalk celery, finely chopped, about 1/2 cup
2 green onions, thinly sliced, about 1/4 cup
 
Dressing:
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoons freshly cracked black pepper
3 tablespoons extra-virgin olive oil
 
For the salad: Bring a large pot of water to a boil over medium heat. Add the potatoes and boil until tender, about 25 minutes. Drain the water and let cool. Quarter the potatoes and transfer them to a large serving bowl.
In a large skillet, heat the 2 teaspoons of oil over medium-high heat. Add the kielbasa slices and cook until brown. Transfer them to a paper towel lined plate to drain. Add the kielbasa to the bowl with the potatoes, along with the celery and green onions.
 
For the dressing: In a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in the oil in a long steady stream. Add the dressing to the potato mixture and toss to combine. Serve warm or at room temperature.
 
Red Cabbage Slaw
 
Recipe courtesy of Anne Burrell for Food Network Magazine
 
 
Serves:
12 cups
 
 
1 small head red cabbage, tough bottom ribs removed, shredded (about 6 cups)
2 bulbs fennel, cored and julienned
3 carrots, grated
2 Granny Smith apples, julienned
1 red onion, very thinly sliced
1 cup apple cider vinegar
Kosher salt
1 1/2 to 2 cups mayonnaise
2 to 3 tablespoons horseradish
 
Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.
 
Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.
 
 
 
Grill Baby, Grill!
Thanks to “Grilling Companion”
 
How to Grill the Perfect Hamburger
 
What’s more American than grilling hamburgers?  Hamburgers and hot dogs are the whole reason they put grills in public parks, in my opinion. 
 
Like many other grilling recipes, people just need to slow down and pay attention to details and technique to achieve burger grilling deliciousness.  Here are what I consider to be the key factors in hamburger perfection.
 
Choose the right meat.  Here’s a newsflash, fat tastes good!  That may not be too PC, but it’s true.  You know that last burger you had at the restaurant, the one you said “man, my hamburgers never taste this good”.  I would bet my squirt bottle that the main reason theirs was better is that you feel guilty buying anything other than “lean” ground beef.  Quit fighting it, fat is delicious!  Need another reason, ok, we are in tough times and fatty meat is cheaper.  There, doesn’t the desire to save money seem to dull the desire to eat healthy?  I recommend ground chuck or ground sirloin for a good fatty ground beef.  Check the label and ask your butcher, you want about 20% fat or so.  Most serious hamburger junkies swear that grounding your own meat is the way to go.  Sounds hard, right?  If you have a food processor, it really isn’t.  Start with some boneless (duh) chuck with the fat still intact, cut it into strips and ground in the food processor in small batches.  Is it worth all of the effort?  Personally, I don’t think so if you have access to great beef.  If you live in the wilderness, probably, but you probably don’t have a food processor either.  I’ll do a taste test one day to finally prove whether or not people can tell the difference.
 
Use high heat and cook them fast! Like most thin meat products, it’s best to apply high and direct heat to your hamburger and cook it as fast as possible.
 
Be gentle with that meat! Most people really pack the patties tight and then flatten them down too much.  A loosely packed patty makes for a juicy hamburger!  If you pack your hamburger patties too tight, you run the risk of drying out the meat and making them tough.  The only thing I am going to recommend you do to that patty is make an indention, but we’ll talk about that in a bit.
 
Don’t “squish”! PLEASE, PLEASE, PLEASE don’t EVER flatten or squish your burgers with a spatula while they are grilling.  You might as well pick it up with your hands and squeeze out all of the juices.  Why do people usually feel the need to do that?  Because the burgers usually inflate or bloat in the middle during grilling, we’ll talk about how to prevent that if you stick with me below…
 
Flip only once! As meat cooks, the heat pushes the juices away from the heat source.  To achieve a juicy burger, you only want to flip the burgers once so that you don’t disrupt those juices any more than necessary.  Most people ask, how long do you cook hamburgers on a grill?  The short answer is “not too long.”  The real answer varies, based on the grill and the thickness of the hamburger, but one thing that does hold true is only flip once!  We’ll answer the “how long” question in a bit, your meat will tell you when if you know what to look for.  But for now, resist the temptation to keep flipping, please!
 
So that is the very high level break down of the reasons why most people screw up a perfectly good hunk of ground beef.  Let’s walk through making the perfect hamburger step by step.
 
Directions for making the Perfect Hamburger
 
Get the grill going.  Go ahead and light the grill and set it up for direct grilling over high heat.
 
Divide your ground beef into equal portions, based on how many patties you are going to make.  You want to end up with about a tennis ball sized portion of ground beef.
 
Now gently form each divided portion of ground beef into a tennis ball like shape.  Don’t overdue it, don’t squeeze it, just get it into shape.
 
Once you have your ground beef balls, gently flatten each ball until it is about a half inch thick.
 
Now here is a secret.  You have probably experienced the “bloat phenomenon” I mentioned above that makes most inexperienced grill masters try to flatten that patty during grilling.  To keep your burgers from expanding in the middle during grilling, simply use your thumb and create an indention in the middle of the patty before you put it on the grill.  It doesn’t have to be too dramatic, just a little indention.
 
For seasoning, I also suggest that you don’t over-think this one.  Sure, there are many variations to the typical burger that will knock you off your lounge chair, but you’ve got to walk before you run!  Once you can cook a decent, simple burger, wander over to a site like Serious Eats’ A Hamburger Today site and check out those more advanced (and awesome!) burger recipes.  I personally think that adding onions or other veggies to your meat classifies as meatloaf, not hamburgers, but that’s just me (and besides, meatloaf is good as well!).  Keep it simple for now, a little Kosher salt, some fresh ground black pepper and perhaps a little garlic powder and you are good to go, just gently rub the seasoning into your patties.  Note that I can’t seem to resist filling depressions or voids in meats, so you will see some Worcestershire sauce in the indention in this photo, I give you permission to do that if you must .
 
Ok, the fire is lit, your meat hasn’t been worked over too hard (other than a dent in the top) and you lightly seasoned your ground beef.  Carry those bad boys out and slide them onto the hottest part of the grill.  Our goal here is to sear the outside of the hamburger to form a great crust, while keeping the insides nice and juicy.  Take note of what time you put them on the grill so you can time this exercise.
 
After about 4 – 5 minutes (again, it’s hard to say how long it will take to cook a hamburger on your grill, but you’ll know after a few attempts), you should start seeing juices collecting on the top of your burger.  This is a sure sign that the meat is cooking through in the middle, which pushes the juices to the top.
 
Flip the burgers over and grill for 1 – 2 minutes shorter than the time it took to start seeing the juices (about 3 – 4 minutes should do the trick for medium-rare to medium, but again, it depends on the grill).  Always err on the side of rare because it is easy to throw the hamburgers back on the grill, but impossible to reverse beef jerky.
 
Remove the burgers from the grill and let them sit for about 5 minutes while you toast a few buns on the grill!
 
That’s it, that’s all you have to do to cook the perfect hamburgers on a grill.  Simple, juicy and delicious!  
 
Again, your times will vary based on your grill and how you like your burgers.  One more thing I forgot to mention.  Most of the time we Americans eat hamburgers, it’s usually at a time that you aren’t really expecting good food.  Kid’s parties, get-togethers, tailgating, etc.  My point is, people probably won’t even notice the amount of effort you went through to perfect your burgers.   Relish (get it?) those little comments like “I wish my hamburgers were this good” and have pride that you know why there’s aren’t!
 
Saturday, June 18th
 
Ginger's Kitchenware
Jaime Aguirre
375 SW Powerhouse Drive
Bend, OR 97702
541.617-0312
 
 Crab Stuffed Avocado

1 ripe avocado
2 cups Mache (or other delicate baby lettuce greens)
1/4 lb. fresh, cooked crab meat
1 small shallot
1 lemon, zested and juiced
3 tbsp avocado oil
1/2 tsp Dijon mustard
1/2 tsp thyme, chopped
1/2 tsp parsley, chopped
1 tsp chives, thinly sliced
1/4 tsp cayenne
Salt and pepper to taste

Mince the shallot and mix with lemon juice and Dijon. Whisk in the avocado oil. Set aside.

Crumble the crab meat with your fingers into a small mixing bowl making sure to pick out any stray pieces of shell. Pour 3/4 of the vinaigrette over the crab. Add the herbs, cayenne, salt and pepper. Mix well and refrigerate.

Cut the avocado in half lengthwise. Remove the seed and scoop the flesh out in one piece with a large spoon. Toss the Mache with the remaining vinaigrette and make a nest in the center of each plate. Nestle the avocado face side up in the center of the Mache and stuff the seed cavity with the crab.

Yield: 2 servings.
 
 
Shaved Zucchini Salad with Parmesan Pine Nuts
 
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese
 
Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
 
Grilled Steak and Eggs with Beer and Molasses (thanks Neeley’s!)
 
For the sauce:
 
1 1/2 teaspoons unsalted butter
1/2 medium onion, finely diced
1 clove garlic, minced
1 cup ketchup
1/2 cup molasses
1/2 cup apple cider
2 tablespoons sugar
1/2 cup lager-style beer
1 1/2 teaspoons yellow mustard
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
For the steak and eggs:
2 1-pound strip steaks (1/2 inch thick)
Salt and freshly ground pepper
1 tablespoon vegetable oil
4 grilled eggs (recipe below)
 
 
Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
 
Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
 
Grilled Eggs:
 
Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.
 
 
 
Saturday, June 11th
 
¡OBA! Restaurante Y Refresqueria de Lujo
Scott Neumann, Executive Chef
555 NW 12th St.
Portland, OR 97209
503.228.6161
Click here for: Oba Restaurante website
 
 
Kahl Bi 
 
4 lb   short ribs
1/4 cup soy sauce
1 tablespoon sugar
1/8 tablespoon pepper
1 tablespoon minced garlic
1 tablespoon honey
1/2 teaspoon minced ginger root
1/4 cup minced green onions
1 teaspoon sesame oil

Have butcher cut meat into 1 1/2 to 2-inche pieces. Butterfly ribs by cutting parallel to bone to within 1/4 inch of opposite side; open to lay flat. Score meat on both sides. Combine remaining ingredients. Marinate meat in sauce for 4 hours. Broil 3 inches from unit in electric oven for 3-5 minutes on each side. Makes 6 servings.
 
Saturday, June 4th
 
Elk Lake Resort
Sykes Mitchell & Jay Walsh

541-480-7378
 
 
Strawberries and Cream Tart
 
2 tablespoons vegetable oil
1 large egg plus 1 egg yolk
2 tablespoons cold whole milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1/8 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
 
For the Filling:
1 teaspoon unflavored gelatin
1/4 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
1 1/4 cups cold light cream
1 quart strawberries, hulled and cut into 1/2-inch pieces
Confectioners' sugar, for dusting
 
Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.  Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.
 
Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.
 
Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour. Before serving, top the tart with the strawberries and confectioners' sugar.
 
 
 
Saturday, May 28th Recipe
 
The Brickhouse
Ron Lydecker, Sommelier
Old Mill District
803 SW Industrial Way
Bend, OR 977010
541.728.0334
and
412 SW 6th Street, Redmond
http://www.brickhouseredmond.com/
 
 
 
Hot and Spicy Shrimp and Avocado Salad
 
1 1/2 lbs. large frozen shrimp, thawed, shelled de-veined
1 head romaine lettuce, washed, drained
2 tablespoons chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon chopped jalapenos, or a pinch cayenne, optional
1/4 cup fresh lime juice
1/2 cup olive oil
1 small shallot, minced
1 small ripe Haas avocado, peeled, pitted and cubed just before cooking
Kosher salt
Ground black pepper
 
Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and sauté for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl.
 
Pour out all but 2T of avocado oil into a small bowl, and reserve. Add the minced shallot to the skillet and return to med. heat. Cook, stirring until shallots begin to soften (about 30 sec). Add the shrimp, salt and pepper and jalapenos or Cayenne, if using, and sauté until shrimp are cooked through (3-4 mins.).
Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing.
 
Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing and serve.
Round out with a cole slaw – buy or make. If you buy one, toss in some chopped Marcona almonds or toasted pine nuts to enhance the wine affinity. Toss leftover baked potatoes, cut into chunks, with mayonnaise, crumbled bacon and chopped chives for another wine-friendly salad.
 
Makes 4-6 servings
 
Wine Pairing:
A refreshing Fumé Blanc or Sauvignon Blanc would be the perfect compliment to this dish. The lively flavor of the wine works well with spicy flavors, and the wine’s crispness and acidity goes splendidly with seafood.
 
Roasted Corn on the Cob with Cilantro Lime Butter
 

6 ears corn, shucked

 
Cilantro Lime Butter, recipe follows
 
 
Preheat oven to 400 degrees F.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
 
Cilantro Lime Butter:
 
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
 
 
Saturday, May 21st
 
John Nelson
The Skookum Chef
 
 
Pulled Pork Sandwiches
 
 
For the Pork:
 
6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving
 
For the Barbecue Sauce:
 
2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup
 
 
If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
 
Rub the pork
 
Make the barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
 
Prepare the wood chips
 
Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
 
Light the grill
 
Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
 
Cook the pork
 
Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
 
Feed the grill
 
As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
 
Make the sauce
 
Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
 
Shred the pork
 
Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
 
Make the sandwiches
 
Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!
 
 
Saturday, May 14th
 
The Pine Tavern
Skye Elder, Ex. Chef
967 NW Brooks St.
Bend, OR 97701
541.382-5551
 
 
Tilapia with Green Beans
 
2 tablespoons all-purpose flour
2 teaspoons chopped fresh oregano, plus more for garnish
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
4 6-ounce tilapia fillets
4 tablespoons unsalted butter
1/2 pound thin green beans or haricots verts
1 clove garlic, chopped
1 cup grape or cherry tomatoes, halved
Juice of 1 lemon
 
Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.
 
Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.
 
Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.
Divide the fish and vegetables among plates. Garnish with oregano.
 
 
Saturday, May 7th
 
Jackalope Grill
Tim Garling, Owner, Ex. Chef
1245 SE 3rd St.
Bend, OR 97702
541.318.8435
 
 
Kentucky Derby Creamy Cheddar Grits Souffle
 
1 cup grated, sharp cheddar cheese
1 cup raw grits
4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne
4 ounces butter
4 eggs, separated
 
Preheat oven to 375 degrees.
Grease a 2-quart soufflé dish well and sprinkle 2 tablespoons of the cheese around the sides and bottom of the dish.
Cook the grits in the milk with the salt until done. Add the pepper, cayenne, butter, cheese, and egg yolks to the grits. Stir well and let cool.
Whip the egg whites until stiff and carefully fold into the grits mixture. Pour into the prepared soufflé dish and bake for 20 to 30 minutes.
 
 
Mint Julep
 
4 fresh mint sprigs
2 1/2 oz bourbon whiskey
1 tsp powdered sugar
2 tsp water
 
Muddle mint leaves, powdered sugar, and water in a Collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
 
 
Saturday, April 30th Recipe
 
Broken Top Restaurant
Bill Ballard, Ex. Chef
62000 Broken Top Dr.
Bend, OR 97702
541.383-8200
 
 
Creamy Bagna Cauda Recipe  - Italian Bagna Cauda Recipe
 
Raw vegetables of your choice (see below)
2 cups heavy cream
6 cloves garlic
1/4 cup butter or extra-virgin olive oil  (or a combination of both)
10 finely chopped flat anchovy filets packed in olive oil, drained
1 tablespoon chopped fresh parsley
1/8 teaspoon cayenne pepper
1 (1 pound) loaf crusty Italian or French bread, cut into 2-inch sections

Preparation:
Wash and prepare the vegetables several hours before using them. Cut vegetable into strips about 3 inches long and 1/2-inch wide. Place all the vegetables in ice water to crisp. NOTE: Remember, this is a dip for vegetables freshly picked at the peak. Use only the youngest, sweetest variety of them as possible, and before serving pat all the vegetables dry with a towel.
In a large heavy saucepan over medium-high heat, add cream and garlic; bring just to a boil, lower heat to medium, and cook, stirring constantly, approximately 15 minutes or until the cream has thickened and reduced by half. Remove from heat and let cool.
 
In another saucepan, melt the butter (or add olive oil). Mash anchovies with a fork and add to butter, along with parsley and cayenne; cook until the anchovies dissolves into a paste, about 5 minutes. 
 
When cream has cooled, mash the garlic with a fork. Force the cream and garlic through a sieve into the butter mixture. Heat the sauce, stirring, but do not let it boil.
 
Serve in warming dish over candle (a fondue pot works well). If sauce begins to separate while standing, a few turns with a whisk will bring it back together. Sauce may be made ahead and kept refrigerated in covered jar. To re-warm, place jar in cold water in a pan and gently raise the heat until mixture is liquid again.
 
Dip vegetables into the Bagna Cauda (a fondue-style fork will help), holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil and delicious to eat.
 
Makes 6 to 8 servings.
 
Suggested vegetables:
Artichokes
Belgian endive
Bell peppers (red and yellow)
Cardoons
Carrot sticks
Cauliflower florets
Celery sticks
Cherry tomatoes
Cucumber, peeled
Fennel bulb
Radishes
Scallions (green onions)
Small whole mushrooms
Zucchini, peeled
 
Celebrating Cinco de Mayo!
 
Chiles Rellenos
 
6 poblano chile peppers
5 plum tomatoes, cored and coarsely chopped

 

 

 

 

 

 

 

 

 
 
Listen to the latest show:  click here
    
 
Here's a very cool link for recipe subsitiutions: http://whatscookingamerica.net/Information/IngredientSubstitution.html
 

Become a Road Tripper! More recipes and a great place to find fun things to do in Central Oregon: http://www.oregonlakesandrivers.com/
 

 

 
Try the newest & most creative & yummy cupcakes: Sam's Sweet Addictions 
                                                                     www.samssweetaddictions.com
                                                                     425-256-0086 
 
 
Saturday, February 5th Recipes
 
The Blue Olive @ Brasada Ranch
John Nelson, Ex. Chef
 
Saturday, January 29th Recipe
 
Oregon Dan's Barbecue Sauce
Dan Stirling, Owner
541-504-3333 / 888-484-3450
Oregon Dan's BBQ Website
 
Outdoor Chef Kurt
1445 Highland View Loop
Redmond, OR 97756
541-508-8136
Kurt's Website

 

 
Oregon Dan’s Apricot Cornish Game Hens
 
2 whole Cornish game hens
1 cup olive oil
1 cup of white wine Chardonnay recommended
1 cup Oregon Dan’s Apricot BBQ Sauce
2 cloves shallots chopped fine
1 tbsp sweet paprika
 1 tbsp white pepper 
3 medium apricot halves
 
1. Defrost Cornish hens and remove everything placed in cavities; rinse, pat dry with a paper towel and place in roasting pan, adding a little water on the bottom below the rack to catch the drippings.
2. Pour half a cup of olive oil over both birds and generously sprinkle with salt and pepper.
3. Mix the glaze: 1 cup of Oregon Dan’s Apricot, 2 cloves of shallot chopped or pressed, and a 1/2 cup of white wine.
4. Heat the oven to 400 degrees.
5. Generously brush the glaze over each bird, applying it on all sides.
6. Place the hens in the oven, breast side up. Set the timer for 1 hour 20 minutes (80 min). The bird should be in the oven untouched for the first 50 minutes until the next step.
7. Mix the remaining half cup of white wine with a half cup of olive oil and 1 teaspoon of paprika and white pepper.
8. Once your Cornish hens have been in the oven for 50 minutes, turn them over on the other side and brush with the white wine/oil/paprika mixture. Place the birds back in the oven for another 15 minutes. Remove hens once more and brush with Oregon Dan’s glaze, then add apricots and return to oven for an additional 15 minutes.
9. Let cool for 5 minutes before serving. Serve with steamed peas and carrots to complete the meal.
 
 
 
Oregon Dan’s Crab Dip
 
1 8 ounce block cream cheese
 
6 tablespoons any flavor of Oregon Dan’s BBQ Sauce
 
6 ounces of canned lump crab meat (fresh is preferable)
 
1 Small shallot
 
Lemon juice (squeeze bottle is fine)
 
Salt & pepper to taste
 
Soften cream cheese at room temperature. Mix in 6 tablespoons, one at a time, of any flavor of Oregon Dan’s BBQ Sauce. I prefer using the Medium Spice and a little of the Habanero Hot to give it a little zip. Finely dice shallot or green onion. Add lemon juice, salt & pepper to taste.
 
Note: I love to spread the crab dip on Blue Diamond Nut Thins, Keebler Original Club or Ritz crackers.
 
 
 
Oregon Dan’s Habanero Hot Wings
 
20-30 chicken wings split and tips removed, washed and patted dry.
1: 1 cup of Oregon Dan’s Habanero Hot BBQ Sauce
2: ½ cup of Oregon Dan’s Original BBQ Sauce
3: ½ pound of unsalted butter, melted
 
Begin by preheating oven to 375 degrees.  
Place chicken wings on baking sheet sprayed with Pam and bake wings for 30 minutes or until done and crisp. Remove from oven and let cool.  
Combine ½ cup of each sauce together and dip wings into mixture. Return to oven and bake another 15 minutes at 250 degrees to set sauce. 
In a separate bowl, blend together melted butter and remaining ½ cup of Oregon Dan’s Habanero Hot. Toss wings into sauce and butter combination and thoroughly coat.
You’re now ready to eat. You can also serve with a classic Memphis Cole Slaw for a unique change.
 
 
Oregon Dan’s Spicy Pot Roast
 
4 pounds of venison or shoulder beef roast
3/4 cup flour (more or less)
Salt & Pepper to taste
1 cup Oregon Dan’s Medium BBQ Sauce
½ cup grape seed oil
1 cup of beef bouillon
Assorted vegetables (potatoes, onions, carrots, celery, mushrooms)
 
 
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Pour 3 to 4 tablespoons of oil in bottom of roaster pan. Place meat in center of pan and pour an additional 3 or 4 tablespoons of oil on top of meat. Bake at 350 degrees for one hour, uncovered
While the roast is doing its thing, mix together 1 cup of Oregon Dan’s Medium BBQ Sauce and 1 cup of beef bouillon. Remove from oven and pour mixture over roast, add vegetables, cover and bake for an additional 2 hours at 250 degrees. Pull from oven and serve.
-- Note --
To make flavorful gravy from the pan juices, simply add a little cornstarch dissolved in water to thicken drippings. 
This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast.
 
 
Oregon Dan’s Hawaiian Pizza Recipe
 
Pour Oregon Dan’s BBQ Sauce onto a 12 inch Boboli pizza crust, using a spatula to evenly distribute sauce.
 
Sprinkle 1 cup of shredded mozzarella over bread shell, leaving 1 inch gap towards outer edge of crust.
 
In a small skillet, sauté 1/3 cup diced onions in olive oil until translucent and set aside.
 
Artfully arrange Canadian bacon slices, overlapping each slice for maximum capacity.
 
Top with drained Dole pineapple chunks or tidbits.
 
Place sautéed onions over Canadian bacon slices, and add 1 cup sharp cheddar cheese as final topping.
 
Baking
 
Pre-heat your oven to 450 degrees and bake pizza 8 to 10 minutes or until cheese is bubbly.
 
Allow pie to cool slightly, and then drizzle Oregon Dan’s over entire area as a finishing touch your family will love.
 
 
Oregon Dan’s Macho Nachos
 
In a skillet, brown 1 lb ground beef or turkey until thoroughly cooked. Remove from burner, drain grease and cover to retain heat. Add a little Oregon Dan’s BBQ Sauce after cooking to give the browned meat a little zip. Note: You could also use ½ pound boneless skinless chicken breasts cooked and shredded as a substitute for beef and or turkey.
 
Spread out 6 ounces of your favorite corn tortilla chips on a baking sheet and heat for 10 minutes in a 400 degree oven or until chips start to turn golden brown.
 
Place 8 ounces of Velveeta cheese in a microwave safe measuring bowl and heat on high for two minutes or until cheese is melted. If Velveeta isn’t your style, sprinkle shredded cheddar cheese over the top of your tortilla chips before heating and follow the baking instructions listed above.
 
Dice up some tomatoes, onions, black olives, avocados, as additional toppings to customize your own nachos.
 
Plating
 
Place golden brown chips on a large serving platter, pour Velveeta cheese over chips, then top with crumbled ground beef or turkey, vegetable condiments, and drizzle Oregon Dan’s BBQ Sauce over all to add a zesty ultimate touch.
 
Makes 6 servings! It tastes so good, 6 servings may not be enough.
 
 
Oregon Dan’s Meatloaf
 
2 pounds of lean ground beef
1 cup of cubed sharp cheddar cheese or Velveeta
1 cup of oatmeal (vary until right consistency)
1 stalk of fresh celery
½ pound of fresh mushrooms
½ medium onion chopped
1/3 cup of Oregon Dan’s Hawaiian Style BBQ Sauce (add more if needed)
Salt & pepper
 
In a large bowl, thoroughly mix all ingredients together, and then place in a greased meatloaf pan. Cover top with additional Oregon Dan’s BBQ Sauce and bake uncovered @ 350 degrees for one hour.
 
 
Oregon Dan’s Simple Oven Ribs
 
3 pounds pork or beef spare ribs
1 medium onion chopped
½ cup chopped celery
1 cup Oregon Dan’s Hawaiian Style BBQ Sauce (add more if needed)
 
In a large skillet, preferably cast iron, melt two tablespoons of vegetable shortening. Coat ribs with all-purpose flour. Brown ribs evenly on both sides. Add onions and celery to drippings and sauté until golden brown. Place ribs in oven safe bowl (preferably glass) add sautéed vegetables add Oregon Dan’s BBQ Sauce cover and bake @ 350 degrees for 2 hours. If you want the meat to melt off the bones, stick with 2 hours baking time. If you can’t wait that long, an hour will do
 
Mac ‘n Cheese with Bacon
 
4 cups cooked elbow macaroni, drained
1 cup grated Cheddar
1 cup grated sharp white cheddar
1 cup gruyere cheese  
3 eggs, beaten
8 pieces of bacon, cooked crisp & chopped
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 tsp. thyme
1 cup milk
 
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
 
Saturday, January 22nd Recipe
 

 

Jackalope Grill
Tim Garling, Owner & Exec. Chef
1245 SE Hwy 97
Bend, OR 97702
541-318-8435
www.thejackalopegrill.com
Log on to the website to find out about upcoming classes (their fun & delicious!)

 
 
CLASSIC 7 LAYER DIP
  
1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack
cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (2.25 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions
 
In a large skillet, brown ground beef. (to make it lighter, boil the beef with onions & garlic.) Set aside to drain and cool to room temperature.
 
Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
 
You can serve this dish immediately, or refrigerate it for later.
 
 
Crispy Pork
 

1 pound thin-cut boneless pork chops or cutlets, trimmed

Kosher salt

2 tablespoons Chinese rice wine, sake or sherry

1 1/2 teaspoons finely grated peeled ginger

2 medium cucumbers

1/2 to 1 teaspoon sugar

2 teaspoons rice wine vinegar

1 1/2 teaspoons red pepper flakes

3 large eggs

2 cups panko (Japanese breadcrumbs)

3/4 cup cornstarch

Peanut oil, for frying

 

1/4 cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.)

  

Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.

 

Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.

 

Beat the eggs with 1/2 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with the panko. Heat 1/4 inch of peanut oil in a large skillet over high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.

 

Sprinkle the cucumbers with some of the spiced salt. Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.

 
Saturday, January 15th Recipe
 
Brand 33 Restaurant /Aspen Lakes
Aaron Leslie, Executive Chef
16900 Aspen Lakes Dr.
Sisters, OR 97759
541-549-4653
Brand 33 Website
 
 
Oregon Dungeness Crab Cioppino
 
1 28-ounce can whole fancy pear tomatoes
2 celery Stalks
1 large Sweet Yellow onion
2 peeled garlic cloves
1 bay leaf
4 sprigs fresh thyme
1/4 cup all-purpose flour
1 cup Oregon red wine
1 1/2 cups chicken broth
2 fresh Dungeness crabs cut into 6 pieces
10 Small Oregon bay clams, cleaned and scrubbed
1 LB   Salmon fillet Diced into 1” pieces
10 large Oregon Bay shrimp, peeled and deveined
Salt and Ground black pepper
2 Tbls fresh flat-leaf parsley, chopped
 
Drain the tomatoes, saving the juice. Add the onion, garlic, celery, and tomatoes to a food processor and puree until a smooth, and pulpy. Place the vegetable puree into a medium heavy bottomed sauce pot, add the thyme, and bay leaf to the pot and Simmer for 5 minutes. Add the flour and stir well to form a roux. Add the reserved tomato juice, the red wine, and chicken broth. Season with salt and pepper to taste. Then cover the pot and simmer for 1 hour.
 
Add clams, Salmon  and crabs. Cover the pot and bring to a boil over medium high heat, then reduce heat and simmer, covered, for 5 minutes. Stir in shrimp, cover, and simmer until clams finish opening, shrimp turn pink, and crab is hot, 5 to 10 minutes longer; remove seafood as it finishes cooking. Discard clams that have not opened
 
Season Cioppino with salt and pepper to taste. Ladle into bowls with seafood. Sprinkled with remaining 2 tbsp. parsley.
 
 
Winter Root Soup
 
2 boiling potatoes
2 medium parsnips
2 large carrots
1 turnip
1 rutabaga
2 tablespoons extra-virgin olive oil
1 large onion -- sliced
2 cloves garlic
1 bay leaf 1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
6 cups water or Vegetable Stock
1 cup dry white vermouth
salt and black pepper to taste
1 bunch fresh parsley -- stems removed, chopped

 
Peel all the vegetables and cut them into bite-size pieces. Heat the olive oil in a soup pot, add the onion, and cook until translucent.

Add the vegetables and saute until they begin to color. Add the garlic and dried herbs.

Add the water or stock, the vermouth, and salt and pepper to taste. Bring to a boil, cover, reduce heat, and simmer until vegetables are tender, about 30 minutes. Remove the bay leaf and correct seasoning. Serve in bowls sprinkled with the chopped parsley.
 
Saturday, January 8th Recipe
 
The Riverhouse Hotel & Convention Center
Steve Zombik, Ex. Chef
541-389-3111
 
 
Oysters Au Gratin
 
2 pints  shucked oysters
3 tablespoons  butter or margarine
1 cup  sliced fresh mushrooms
1 clove  garlic, minced
2 tablespoons  all-purpose flour
3/4 cup  milk
1/4 cup  dry white wine
2 tablespoons  snipped fresh parsley
1/2 teaspoon  Worcestershire sauce
3/4 cup  soft bread crumbs
1/4 cup  grated Parmesan cheese
1 tablespoon  butter or margarine, melted
 
 
1. Rinse oysters; pat dry with paper towels. In a large skillet cook and stir oysters in 1 tablespoon of the butter or margarine for 3 to 4 minutes or until oyster edges curl; drain. Divide oysters among four 8- to 10-ounce casseroles or four 10-ounce custard cups.
 
2. For sauce, in the same skillet cook mushrooms and garlic in remaining 2 tablespoons butter or margarine until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir in wine, parsley, and Worcestershire sauce. Spoon over oysters. In a small bowl toss together the bread crumbs, Parmesan cheese, and the 1 tablespoon melted butter or margarine. Sprinkle over casseroles. Bake in a 400 degree F oven about 10 minutes or until crumbs are brown. Makes 4 servings.
 
 
 
Happy New Year!!!
 
Bacon Wrapped Shrimp with Chipotle Barbecue Sauce
 
20 strips bacon (about 12 ounces)
20 medium-large shrimp, shelled and deveined (about 1 pound)
1/2 cup barbecue sauce – your choice
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 tablespoons chopped chipotles in adobo sauce
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Freshly ground pepper
 
Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
 
Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
 
Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
 
Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.
 
Saturday, December 18th
Scanlon's Restaurant
at the Athletic Club of Bend
Brad Wood, Executive Chef
61615 Athletic Club Drive
Bend, OR 97701
541.385-3062
Click here for the website!
 
Honey Glazed Ham
 
1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
 
Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
 
 
Rosemary Potatoes
 
3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)
 
Preheat oven to 425 degrees F.
Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
 
Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.  Sprinkle with remaining rosemary and serve.
 
Saturday, December 12th
 
The Brickhouse
Ron Lydecker, Sommelier
Old Mill District
803 SW Industrial Way
Bend, OR 977010
541.728.0334
and

412 SW 6th Street, Redmond
http://www.brickhouseredmond.com/

     

     

     

    Holiday Brie

     
    (8 ounce) round Brie cheese
    1/4 cup brown sugar
    1/4 cup chopped pecans
    1 tablespoon rye whiskey or bourbon
     
    Preheat an oven to 350 degrees F.
     
    Cut slits about 1/4-inch deep in a crossing pattern across the top and along the sides of the Brie wheel. Place the brie in a baking dish. Bake the Brie in the preheated oven until softened, about 5 minutes. While the Brie bakes, stir the brown sugar, pecans, and whiskey or bourbon in a small bowl; pour onto the top of the Brie and return to the oven another 10 minutes. Serve immediately.
     

     

    Almond Cream Cheese Party Spread
     
    1 (8 ounce) package cream cheese, softened
    1 1/2 cups shredded Swiss cheese
    1/2 cup sliced almonds, toasted, divided
    1/3 cup mayonnaise
    2 tablespoons sliced green onions
    1/8 teaspoon pepper
    1/8 teaspoon ground nutmeg
    Assorted crackers
     
    In a small mixing bowl, beat the cream cheese until smooth. Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg. Spoon onto a lightly greased pie plate. Bake at 350 degrees F for 14-15 minutes or until heated through. Sprinkle with remaining almonds. Serve warm with crackers.
     
    Caraway Cheese Ball
     
    3/4 (8 ounce) package cream cheese, softened
    2 tablespoons Dijon mustard
    2 tablespoons dry sherry
    1 teaspoon caraway seeds
    2 tablespoons vegetable oil
    1 pound shredded Cheddar cheese
    3 tablespoons caraway seeds, for rolling
     
    Beat the cream cheese in a large bowl until fluffy and soft. Stir in the mustard, sherry, and 1 teaspoon of caraway seeds, mixing thoroughly. Beat in the Cheddar cheese and vegetable oil. Shape mixture into a ball and roll in the remaining 3 tablespoons of caraway seeds. Wrap coated ball in plastic and refrigerate until firm, at least 4 hours.
     
    Classic Cheese Ball
     
    2 (8 ounce) packages cream cheese, softened
    1 (1 ounce) package ranch dressing mix
    2 1/2 cups shredded Cheddar cheese
    1 1/2 cups chopped pecans
     
    In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve.
 
Saturday, December 4th Recipe
 
Gingers Kitchenware
Jamie Aguirre
1052 NW Newport, Ste. 103
Bend, OR 97701
541.617.0312
 
 
Carmel Sauce - Cajeta / Dulce De Leche
 

2 quarts whole milk (optional Goat Milk)

2 cups sugar

Cinnamon stick, 2 inches

½ teaspoon baking soda, dissolved in tablespoon of water

 

In a 6 qt Dutch oven on medium heat, combine milk, sugar, and cinnamon stick. Bring milk to a simmer checking that all the sugar is dissolved. Remove from heat, stir in dissolved baking soda. Based on the milk’s acidity, this will foam up. When the foam dissipates, return pot to the heat. Adjust the heat to keep milk at a brisk simmer, but not too high to boil over. Stirring frequently, you want the sauce to thicken creating large, glassy bubbles. This may take over an hour. The cajeta is done when it has a golden color and is the consistency of a medium-thick caramel sauce.

 

Mexican Chocolate Streusel Cake - Pastel de Chocolate Mexicano

Rick Bayless

 

One 18 oz package Mexican Chocolate

 

For the Streusel Topping:

 

1 large egg yoke

Salt

7 tablespoons butter, room temperature

1 cup all-purpose flour

 

For the Cake:

 

1 ¾ cups all-purpose flour

1 ¼ teaspoon baking powder

8 oz package cream cheese, room temperature

8 oz unsalted butter, room temperature

2/3 cups sugar

4 large eggs, room temperature

 

Powdered sugar, for dusting the cake

 

Streusel: In a food processor, pulse chocolate to the consistence of coarse crumbs. Remove half and set aside for the batter. In a small bowl, add egg yolk and ½ teaspoon salt, stir to dissolve the salt. Add to the processor with flour and butter. Pulse to dry and crumbly.

 

Cake: Heat oven to 350. Butter and flour 13 X 9” baking pan.

 

Sift together flour and baking powder. In electric mixer on medium speed, combine cream cheese, butter and sugar. Beat until light and fluffy. One at a time add the eggs, until well incorporated before adding the next. Add the sifted flour mixture. Scrape down the sides of the bowl and beat for 1 min or until the flour is incorporated. Stir in the reserved chocolate into the batter.

 

Transfer batter to the prepared baking pan. Smooth the top. Add the crumble topping evenly across the top. Bake 35 -40 minutes. Test for doneness with toothpick in the center. Cool on a wire rack.

 

 

This cake is best served warm. Drizzle with cajeta and/or serve with vanilla or caramel ice cream.

 

Slow Cooker Meatballs in Tomato Sauce (thanks to Foodandwine.com)

 

Saturday, November 27th Recipe

 

 

 

Kids @ Heart

Kim Curley
www.ha-co.org 

Turkey Chili

 

2 lbs ground turkey - or diced leftover turkey
2 medium onions, diced
1 green pepper, diced
1 red pepper, diced
1 16 oz kidney beans, red - drained

1 16 oz can black beans, drained

1 16 oz. can corn (optional)
1 can beer, more or less to taste and consistency
16 oz can of tomato sauce
1 can diced tomatoes (onion/garlic mix as well optional)
2 cloves garlic (finely chopped or minced)
2 tablespoons olive oil
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. oregano
1 tsp. salt
1 tsp. ground mustard

 

Brown the 2 lbs of turkey in olive oil. Drain any excess liquid.

 

Add all of the vegetables, beans, tomato sauce, and diced tomatoes. Add beer. Mix in the garlic and spices. Simmer for 20 minutes, reduce heat. The longer it cooks, richer the flavor.

 

Serve with shredded cheddar, sour cream, tortillas, cornbread, or whatever you like. It’s a winner!

 

Kim's Brussel Sprouts

 

Brussel Sprouts

Olive Oil

Salt & Pepper

Parmesan cheese

Lemon juice

 

Trim brussel sprouts stems & pull off outer leaves. Slice in half; put in ziplock bag with olive oil, salt & pepper. Leave refrigerated for several hours.

 

Roast in a hot oven, 425 degrees for about 1/2 hour, until sprouts are light brown & toasty. Sprinkle with lemon juice & parmesan cheese.

 

 

 

 

Saturday, November 20th Recipe

 

 

 

Cafe 3456
Chef Dave Hatfield

 

63136 Powell Butte Highway

Bend, OR 97701

541-318-8989

Cafe 3456 website

 

 

 

 

 

 

Simple Popovers

 

2 eggs

1 cup all-purpose flour

1 cup milk

1/2 teaspoon salt

 

Preheat oven to 450 degrees F (230 degrees C). Grease six 6-ounce custard cups or muffin tin. Place in over for about 10 minutes until the cups or muffin tins are very hot.

 

In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill cups 1/2 full.

 

Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

 

* This is for a simple popover; you can add some cheese, like blue cheese or sharp cheddar, or crumbled bacon to make a delightful tasty popover.

 

 

 

 

Saturday, November 13th Recipe

 

 

 

Bend Wine Cellar
Dennis & Diane Sienko
1444 College Way, Suite 8
Bend, OR 97701
541-385-9258

 

www.bendwinecellar.com 

 

 

 
 

 

Simple Spinach Souffle

 

1 bag (16 oz) frozen chopped spinach

1/4 cup butter or margarine

1/4 cup flour (all-purpose)

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 cup milk

2 tablespoon very finely chopped onion

1/2 teaspoon salt

1/8 teaspoon ground nutmeg, fresh is best

3 large eggs, separated

1/4 teaspoon cream of tartar

 

Thaw spinach in a colander; squeeze well to get as much moisture as possible out.

 

Preheat oven to 350°. Butter a 1-quart soufflé or casserole dish.

 

Heat butter in a saucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk, stirring constantly. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.

 

In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored.  

 

Stir egg yolks into the sauce mixture; stir in the spinach.  Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.  Pour into the prepared soufflé dish; set dish in a large pan then add water to a depth of about 1 inch.

  

 
 
 
 

Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.

 

 

 

 

 

Saturday, November 6th Recipe

 

 

 
 

Rockin' Dave's Bagel Bistro & Catering
Dave Flyer & Dave Cohen, Chefs & Owners
661 NE Greenwood
Bend, OR 97701
541-317-8177

http://www.rockindaves.com/

 

 

Saturday, October 30th Recipe

 

 

 

 

 
 

 

Jackalope Grill
Tim Garling, Owner & Exec. Chef
1245 SE Hwy 97
Bend, OR 97702
541-318-8435
www.thejackalopegrill.com
Log on to the website to find out about upcoming classes (their fun & delicious!)

 

 

 

 

 

 

Cardamom Honey Chicken

 

 

 

Marinade

 

 

 

4 Tbsp honey

2 Tbsp sherry

1 teaspoon cardamom seeds, ground

1 teaspoon peppercorns, ground

 

Chicken

6 chicken breasts, or one whole chicken, cut into parts

2 Tbsp Olive oil

1 lemon, thinly sliced

Salt and pepper

 

If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

 

1 Preheat oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.

2 Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.


3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.
 

Serve with rice, mashed potatoes, or couscous.

 

  

 

Apricot Mustard Chicken

 

 

11 1/2 ounces apricot juice/nectar, canned

2 tablespoons Dijon mustard

1 clove garlic, minced

1/4 teaspoon fresh ginger, grated

1/4 teaspoon cayenne pepper

1/8 teaspoon ground allspice

1/8 teaspoon ground turmeric

1/8 teaspoon ground cardamom

6 boneless, skinless chicken breasts

4 cups prepared couscous or wild rice blend

 

In a mixing bowl, whisk together the apricot nectar, mustard, garlic, ginger and spices. Dip each chicken breast in the apricot mixture and place in slow cooker. Pour the remaining sauce over the breasts. Cover; cook on Low 7 to 9 hours (or on High for 4 to 5 hours). Remove the chicken from the stoneware and arrange over rice or couscous. Spoon t

1 egg

1 c pancake mix

2/3 c milk

2 Tbs oil

½ tsp. Cinnamon

½ c fresh apple, shredded

 

Click here for a very cool link for recipe subsitiutions

 

 

 

Saturday, September 11th Recipes
Aaden Letzer
Letzer's Deli
1155 SW Division Street
Bend, Or 97702
541-306-4696
http://www.letzersdeli.com/

Matzo Ball Soup
1/2 cup matzo meal
2 eggs
2 tbsp. oil or schmaltz (melted chicken fat)
2 tbsp. water or chicken broth
2 tbsp. fresh chopped parsley
a little black pepper
2 quarts thin chicken broth or consommé
A handful of baby carrots or regular carrots cut into large chunks (optional)
A
few stalks of celery cut into large chunks (optional)
Beat the eggs, oil and water together thoroughly. Add the matzo meal, parsley and black pepper and mix until you achieve an even consistency. Let this sit for a few minutes, so the matzo meal absorbs the other ingredients, and stir again.
Bring the broth to a vigorous boil, then reduce the heat until the broth is just barely boiling. Add the vegetables to the broth (if used). Wet your hands and make balls of about 1-2 tbsp. of the batter. Drop the balls gently into the boiling water. They will be cooked enough to eat in about 15 minutes; however, you may want to leave it simmering longer to absorb more of the chicken broth flavor. They are done when they float on top of the broth and look bloated.
For lighter matzo balls, use a little less oil, a little more water, and cook at a lower temperature for a longer time. For heavier matzo balls, do the reverse. If you are using this to treat a cold, put extra black pepper into the broth (pepper clears the sinuses).

 

 

Saturday, September 4th RecipeBeef Braciole

 


Lisa Glickman
President of Executive Chef
541-633-7087
lisa@lisaglickman.com
 
1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
4 slices of prosciutto
1 tablespoon pignoli beans (pine nuts)
2 tablespoons grated pecorino Romano cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
1/2 cup olive oil
2 28oz cans imported Italian tomatoes
1/4 cup tomato puree
2 bay leaves
3 fresh basil leaves, torn into small pieces
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped fine
1 cup dry red wine
flour spread on a plate for dredging
salt & pepper to taste
1. Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one and sprinkle evenly with the pignoli beans, Pecorino Romano cheese, garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen string.
2. Heat 1/4 cup of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes.
3. Heat the other 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole, bay leaves, and salt & pepper.
4. Add red wine and cook until most of liquid evaporates, about 2 minutes. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan. Fill one of the tomato cans 1/2 way with water and add to saucepan. Add tomato puree, turn heat to low and cook at a simmer until beef is tender 1½ - 2 hours.
5. Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.
John’s “Bend Chili”
1- 26 oz. can of S&W Chili Makin’s
1- 15.25 oz. can of kidney beans (drained)
1 lb. Ground round, cooked & “riced”
1 Tbs. Gold Medal Wondra flour
½ tea. McCormick Chili Powder
1 cup water
small bunch of spaghetti
1 breaded pork tenderloin
½ Tbs. grated Parmesan cheese
John said he also added some curry powder to spice it up a bit. Mix all the above over medium heat.
Cook the tenderloin, cook the spaghetti. Put the spaghetti over the tenderloin & add the chili. John says “Wow, was it ever good!”
Labor Day Potato Salad
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
Saturday, August 28th
OBA! Restaurant in Portland
Scott Neuman, Ex. Chef
555 NW 12th St.
Portland, OR  97209
1.503.228.6161
Bife a Micalense (Portuguese Sirloin Medallions) – Thanks Scott Neuman, ¡OBA! Restaurant

 
1 8 oz. steak Top Sirloin Steak – cut into 2 medallions ½” thick
1 Tbs. each Butter and Olive Oil
1 oz. White Onion – julienne
1 tsp. Garlic – minced
2 tsp. Dijon Mustard
¼ c. Beef Stock
¼ c. Heavy Whipping Cream
1 Tbs. Chopped Parsley and Cilantro
1 Banana – ripe, peeled – cut in half lengthwise
1 Tbs. Butter
1 Tbs. Bacon – diced ¼”, cooked crispy
2-3 Cilantro Sprig, for garnish

 
Heat a sauté pan over medium heat and add the tablespoon of butter and the banana. Cook the banana slowly to bring out the natural sugars, about 3-4 minutes on each side. Reserve and keep warm while cooking the sirloin.
Heat another pan over medium high heat. Add the butter and the oil and warm until the butter melts and the foam subsides.
Season each side of the top sirloin medallions. Add to the pan and cook for 2 minutes.
Turn the top sirloin over and add the onions to the pan. Cook until the sirloin is at the desired temperature, approximately 2 minutes for medium rare. Turn the heat down so that the onions do not burn if necessary
Saturday, August 21st Recipe
Crosswater Restaurant / Sunriver
Bill Ballard, Chef
Zeppa Bistro
17750 Caldera Springs Dr.Sunriver, OR
http://www.sunriver-resort.com/oregon-dining-zeppas.php

 
Flank Steak Marinade
2 cups Wishbone Italian dressing
1 ½ honey
¼ cup brandy
¼ cup red wine
Tabasco to taste
4 oz. Worcestershire sauce
½ cup onions, diced
¼ cup carrots, diced
¼ cup celery, diced
½ each shallots, minced
2 cloves garlic, minced
Mix all ingredients together. Place flank steak in marinade for at least 2 days. Grill to desired doneness.
Asparagus Salad with Orange Basil Vinaigrette
20 fl. oz orange juice, fresh squeezed
40 pieces asparagus spears, peeled, blanched
1 head Belgium endive, chiffonade
4 each oranges, sectioned
2 oz. basil oil
2 tea. pine nuts, toasted
Reduce orange juice by half and let cool completely. Combine the juice with basil oil to make vinaigrette. Arrange the asparagus on the plate and brush lightly with the vinaigrette. Garnish with the endive, orange sections and pine nuts.
Basil Oil
1 ½ cups fresh basil leaves (packed)
¾ cup olive oil
Blanch basil in medium saucepan of boiling water for 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer t blender. Add oil; puree until smooth. Transfer to small bowl. Season with salt and pepper.
Composed Butters (thanks Melinda Lee)
Each of these composed butters is excellent spread on corn on the cob, (as well as other foods). Just put a slice of chilled composed butter on top of the corn as it comes hot off the grill, or serve it in a little pot or dish alongside, for spreading as needed. The butter will melt and distribute its flavor over the food. It’s even fun to offer more than one kind of butter so people may have a choice!

Any of these recipes may be divided or multiplied to make the amount appropriate for your needs, and, of course, altered in other ways to suit your personal taste. After you compose the butter of your choice, the finished composition may be rolled into a log, wrapped in plastic wrap, or simply packed into a crock or small dish and tightly covered – then refrigerated until needed for up to two weeks - or frozen for up to 2 months. Be sure to wrap the composed butter very well - it easily absorbs uninvited flavors in the refrigerator.
GARLIC ANCHO BUTTER: Who would have thought that corn on the cob could be so sophisticated? An ancho chile turns the butter a deep terra-cotta color, and it looks gorgeous on the corn. The chile also gives the butter a very adult, almost fruity, sweet heat, offsetting the corn’s uncomplicated, sunny flavor.

1 dried ancho or guajillo chile – stemmed, seeded, and torn into pieces
1/4 cup, loosely packed fresh cilantro leaves
3 garlic cloves, peeled
1 tablespoon, fresh lime juice
3/4 teaspoon, salt
pinch of sugar
1 stick (8 tablespoons, or 1/2 cup), unsalted butter – softened

Soak the chile in 1/2 cup boiling water in a 1-cup glass measure or small bowl until softened, 20 to 30 minutes; drain well. Finely chop the cilantro and garlic together in a food processor. Add the chile, lime juice, salt, and sugar and process until the chile is finely chopped. Add the softened butter and blend until smooth.

JALAPENO BUTTER: (this is spicy!) Toast 2 teaspoons of cumin seeds in a non-stick skillet until fragrant, then grind the seeds in a coffee grinder or mini-food processor. Cream 1 stick (1/2 cup) butter until fluffy, then add the ground cumin seeds, 2 teaspoons of finely-chopped jalapenos and 2 tablespoons of chopped fresh cilantro. Fabulous on corn muffins - or corn on the cob!

PARSLEY/CHIVE BUTTER: Cream 1 cup (2 sticks) of butter until fluffy, then blend in 2 tablespoons minced fresh parsley (Italian parsley has best flavor) and 2 tablespoons minced chives. When blended, add 2 teaspoons lemon juice and 2 teaspoons Dijon mustard, along with salt to taste.

BASIL/LEMON BUTTER: Cream one pound (4 sticks) of butter until soft and fluffy, then blend in 4 tablespoons, fresh chopped basil leaves, and 1 tablespoon, minced garlic. When blended, add 4 tablespoons, fresh lemon juice (about one lemon’s worth) and salt and fresh cracked black pepper to taste.

HOT CHILE-CILANTRO BUTTER: Cream one pound (4 sticks) of butter until soft and fluffy, then blend in 4 tablespoons, chopped fresh cilantro, and 2 tablespoons, minced fresh red Serrano chiles (or substitute chiles of your choice). When blended, add 2 tablespoons, fresh lime juice (about the juice of one lime) and salt and fresh cracked black pepper to taste.

CHILE BUTTER: Cream one pound (4 sticks) of butter until soft and fluffy, then blend in 3 tablespoons, chile powder, 1 tablespoon, ground cumin and 3 dashes, Tabasco sauce (or other hot sauce). When blended, add 2 tablespoons, tequila and salt and fresh cracked black pepper to taste.

SESAME BUTTER: Cream one pound (4 sticks) of butter until soft and fluffy, then blend in 4 tablespoons, sesame seeds – toasted* [see Cook’s Note, below], 2 tablespoons, dark sesame oil and 2 tablespoons, finely chopped scallions.

[*Cook’s Note: toast sesame seeds in a single layer on a cookie sheet, in a 350 degree oven (preheated) for about 25 minutes. Stir occasionally. Allow seeds to cool before adding to softened butter.]


General Cook's Note: all above recipes will benefit from standing to develop flavor. Taste after standing to correct seasoning. Remember that flavors will be more intense at room temperature than when chilled, so taste for seasonings at room temperature. Always wrap well! As noted, refrigerate the butters to store them (well wrapped) for up to 2 weeks. Butters may be frozen for up to 2 months.
Saturday, August 14th Recipe

Jackalope Grill
Tim Garling, Owner & Exec. Chef
1245 SE Hwy 97
Bend, OR 97702
541-318-8435
www.thejackalopegrill.com
Log on to the website to find out about upcoming classes (their fun & delicious!)

 

Saturday, August 7 Recipes

Confetti Corn Salad (Thanks Ina!)
2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

*Julia's Note: But, if you really love the crunch, boil the corn & let cool & don’t cook those peppers and onions! I love the cold version on a hot day!
 
Blue Olive Restaurant
at Brasada Ranch
John Nelson, Exec. Chef, Brasada Ranch
541.526.6862
www.brasada.com

Steak with Mustard and Green Peppercorns
2 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon butter
3 tablespoons chopped shallots
1 teaspoon drained green peppercorns in brine, chopped
2/3 cup canned low-salt chicken broth
2 tablespoons whole grain Dijon mustard
2 tablespoons whipping cream
1 1/2 tablespoons brandy
Sprinkle steaks with salt and pepper. Let rest for about 30 minutes & barbecue to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
Melt butter in heavy medium skillet over medium heat. Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
Mustard Smothered Chicken Breast
2 chicken breasts (dark meat is good too!)
¼ cup mustard of your choice
1 small can onion rings
Rub chicken breasts with mustard, press on the onion rings. Bake at about 325-250 until done, 30-40 minutes. It will be crispy, crunchy & altogether yummy! The mustard mellows with cooking!

 
Saturday, July 31st Recipe



Bend Wine Cellar
Diane & Dennie Sienko,   Owners

Broccoli and Tortellini Salad
6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
Suggested wine:  a crisp Sauvignon Blanc

 

 

1444 Northwest College Way
Bend, OR 97701-1419
(541) 385-9258
http://www.bendwinecellar.com/

 

Saturday, July 24th Recipes
Ginger's Kitchenware
Jamie & Ginger Aguirre
1052 NW Newport Ave., Ste. 103
Bend, OR 97701
541.617.0312
www.gingerskitchenware.com

Pine Nut Dipping Sauce
(from Robin Asbell’s New Vegetarian Cookbook)
1 T pine nuts (chopped well)
1 c. soy sauce (light or low sodium)
1 T chili infused sesame oil
¼ t. sugar
1 clove garlic, crushed
Mix well, use for dipping lettuce wraps, shrimp, dumplings, etc…

 
Julia’s Summer Melon Salad
Watermelon
Cantaloupe
Honeydew melon
Any other melon you like!
Grapes
Tarragon leaves, chopped (optional)
Fresh grated ginger (optional)
7-Up Soda
Ginger Ale
Use a melon baller to scoop out the melons- or cut into bite sized pieces. Place in big bowl; add grapes, ginger & tarragon. Pour equal amounts of the sodas over the salad & let chill for at least an hour before serving. Very refreshing!
P.S. Guess what, you can add any other fruit that fancies you!
Saturday, July 17th Recipes
 
Cafe 3456
Chef Dave, "Muscle Chef" Hatfield
63136 Powell Butte Hwy
Bend, OR 97701-7906
(541) 318-8989
Garlic Soup
1 quart (4 cups) water
1 bay leaf
2 sage leaves
3/4 teaspoon fresh thyme
a dozen medium cloves of garlic, smashed peeled, and chopped
1 teaspoon fine grain sea salt
Binding pommade:
1 whole egg
2 egg yolks
1 1/2 ounces freshly grated Parmesan cheese
freshly ground black pepper
1/4 cup extra virgin olive oil
Day-old crusty bread & more olive oil to drizzle
Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes. Strain into a bowl, remove the bay and sage leaves from the strainer, and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.
With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then add (slowly! slowly!), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly. Olney states, "just long enough to be no longer watery." I usually let it go a wee-bit beyond that - until it is the consistency of half-and-half or cream. Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, and serve immediately.
Makes about 4 cups of soup.
This recipe was adapted from The French Menu Cookbook by Richard Olney. Originally published in 1970, this edition was republished by Ten Speed Press in 2002.

 

Saturday, July 10th Recipe

Bonnie Koenig
Master Gardener & Master Food Preservationist
330-8302


http://www.intellifare.com/
OSU-Extension Service hotline: 541-548-6088
 

 

Saturday, July 3rd

Garlic Basil Shrimp
2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper
Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.
 

 

Jackalope Grill
Tim Garling, Owner & Exec. Chef
1245 SE Hwy 97
Bend, OR 97702
541-318-8435
www.thejackalopegrill.com
Log on to the website to find out about upcoming classes (their fun & delicious!)

 

 
Crab Senegalese Soup
 
3 Tbs. minced onion
1 Tbs. butter
1 Tbs. AP flour
1 Tbs. yellow curry powder
32 oz. chicken stock
Juice from 1 lime
2 Tbs. honey
2 ears corn- remove kernels
1 cup lump crabmeat
2/3 cup half/half
 
Sauté 3 tablespoons of minced onion in 1 tablespoon of butter until soft. Add a tablespoon of regular flour and a tablespoon of yellow curry and sauté another minute or two. Add 32 ounces of chicken stock, the juice of one lime, and two tablespoons of honey and stir. Add the corn from two ears of corn and bring to a soft boil. Simmer for five minutes and refrigerate for several hours to blend the flavors. An hour before serving, stir in a cup of crabmeat and 2/3 cup of half-n-half. Garnish with mint or parsley...or both.

Can be served hot or cold
Saturday, June  26th
Black Butte Ranch
Dean Ecker, Executive Chef

The Lodge at Black Butte Ranch
Robert's Pub
Hwy. 20 @ MP 93
Sisters, OR
541.595.1260

http://www.blackbutteranch.com/dining/
Saturday, June 18th Recipe
Brand 33 Restaurant
at Aspen Lakes Golf Course
Aaron Leslie, ex. Chef
Sykes Mitchell, Mgr., Food & Beverage
16900 Aspen Lakes Dr..
Sisters, OR 97759
541.549.4653

BBQ LEMON GINGER COLUMBIA RIVER SALMON
4-6 ounce salmon filets
2 tablespoons olive oil
1 teaspoon lemon thyme, chopped
Marinade
2 pink grapefruit juiced
2 limes juiced
2 lemons juiced
2 tablespoons ginger, grated
1 teaspoon white peppercorns
1 tablespoon cilantro, chopped
1/4 cup olive oil
2 ounces soy sauce
Combine marinade ingredients, in a large container with a lid. Add fresh salmon to marinade. Allow to marinade 4 hours. Preheat your grill to medium heat. Remove salmon from marinade. Lightly oil your grill with 2 tablespoons of olive oil. Grill salmon until desired doneness is achieved. Remove salmon from grill garnish with lemon thyme. This is a perfect salmon for a light summer salad.

 

 

Saturday, June 12th Recipe

 

Scanlon's Restaurant
(Open to the public, in the Athletic Club of Bend)
Brad Wood, Ex. Chef
61615 Athletic Club Dr.
Bend, OR 97702
541-385-3062
http://www.athleticclubofbend.com
World Cup Soccer Party!
Pork Brine (or any meat!)

 

(marinate pork loins for 1-3 days)
1 qt.  water
½ c.  Sugar
1/3 c.  Salt
1 T coriander
1T juniper berries, crushed
2T freshly ground black pepper
2T ground fennel
½ tea. marjoram, rough chopped
1-2 bay leaves
3 cloves garlic
Brazilian Black Beans

 

The texture of this spicy Brazilian dish falls in between a soup and a stew. Cook it down if you prefer it thicker.
Yield: serves 6
Pick over and rinse:
2 cups black beans
Drain the beans and transfer to a soup pot.
add:
4 cups water
Bring to a boil; reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil.
Pierce in several places with a fork:
8 ounces hot Italian sausage (optional)
Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat:
1/4 cup olive oil
Add:
1 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
Cook until the vegetables are tender but not brown, 7 to 10 minutes.
Add:
1 teaspoon ground cumin
3/4 teaspoon red pepper flakes
3/4 teaspoon ground cardamom
Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more.
Add:
3/4 cup orange juice
1/4 cup dry sherry
1 to 2 teaspoons salt, or to taste
Cook for 15 minutes more, or longer if desired. Garnish with sour cream

 

Saturday, June 5th Recipe



Jackalope Grill
Tim Garling, Owner & Exec. Chef
1245 SE Hwy 97
Bend, OR 97702
541-318-8435
www.thejackalopegrill.com
Log on to the website to find out about upcoming classes (their fun & delicious!)

 

Basic Corm Muffin Recipe
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
Preheat oven to 400 degrees F. Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
This is a very basic corn muffin recipe. It ;ends itself to the addition of lots of your favorite ile fresh corn, jalapenos, onions, apple bits, etc.

 

 

Saturday, May 29th Recipe
Blue Olive Restaurant at Brasada Ranch
John Nelson, Ex. Chef
541-526-6862
www.brasada.com
 
Pirate’s Pork Ribs
4 pounds pork ribs
1/2 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 tbs ground black pepper
1 teaspoon dry mustard
We are going to be cooking our ribs "low 'n slow".  Go ahead and fire up your pit and get it leveled out at about 225° to 250°.  Some pits take longer to reach prime cooking temps than others. You know your pit, so plan accordingly.  We want our ribs placed on a pit producing consistent temperatures. When the temps are bouncing up and down, then it is much harder to get the ribs just right.
In a bowl, combine the brown sugar, ketchup, soy sauce, worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper.  Slather your ribs with the sauce and marinate at room temperature for about an hour.  If you prefer, you can refrigerate overnight.
Place ribs on grill, and cook for until done. done is when you can lift the end 1/3rd of the rib and see the meat slightly break from the other 2/3rds.
Saturday May 22nd Recipes
Rockin' Daves Bagel Bistro & Catering
(AKA-Goin' Gourmet @ The Bagel Stop)
Dave Flier & Dave Cohen, Owners & Chefs
AKA "The Daves"
661 NE Greenwood Ave.
Bend, OR 97701
541-318-8177
(look for the red fence!)
Vegetable Soup- YUM!

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed 
½ teaspoon freshly ground black pepper
¼ cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. once simmering, add the tomatoes, corn kernels, and pepper. reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. serve immediately.
 
Saturday, May 15th Recipe



 
St. Charles Medical Center- Bend
David Tankersley, Ex. Chef
2500 NE Neff Rd.
Bend, OR 97701

 

Homemade Worcestershire Sauce

Prep time: 15 minutes
Cook time: 3 hours, 15 minutes
Total time: 3 hours, 30 minutes
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced
Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. add the tamarind paste, garlic, ginger, and jalapenos. cook over medium-low heat for another 5 minutes. add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. stir to combine and bring to a boil. reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon.

Strain
worcestershire sauce into a glass bottle and refrigerate.

Yield: about 6 cups

 

 

Saturday, May 8th Recipe

 

Amalia's Restaurant
Roberto Cardenas, Owner / Ex Chef
915 NW Wall St.
Bend, OR 97701
541-389-7900

 

St. Charles Salmon
4 oz. salmon filet
3-4 oz. roasted yam (roast until soft)
lime cream
South West Slaw – same as fish tacos
Lime wedge
Lime Cream: 1 c. sour cream
                          zest of 2 limes          -mix all togehter
                         
Juice of 2-3 limes
Slaw with southwest dressing:  Napa cabbage
                                                            grated carrot
                                                            c
ilantro leaves
                                                            r
ed cabbage
Season filet with salt & pepper. Grill on lightly oiled grate for 8-10 minutes (medium heat) or until done.
Plate: Place roasted yams & slaw on plate, lay salmon on top. Dress with lime cream, serve with lime wedge.

 

Saturday, May 1st Recipes

 

Oregon Dan's BBQ Sauce
Dan Stirling
541-788-2769
888-484-3450
 
Oregon Dan's Apricot Cornish Game Hens
1. Defrost Cornish hens and remove everything placed in cavities; rinse, pat dry with a paper towel and place in roasting pan, adding a little water on the bottom below the rack to catch the drippings.
2. Pour half a cup of olive oil over both birds and generously sprinkle with salt and pepper.
3. Mix the glaze: 1 cup of Oregon Dan’s Apricot, 2 cloves of shallot chopped or pressed, and a 1/2 cup of white wine.
4. Heat the oven to 400 degrees.
5. Generously brush the glaze over each bird, applying it on all sides.
6. Place the hens in the oven, breast side up. Set the timer for 1 hour 20 minutes (80 min). The bird should be in the oven untouched for the first 50 minutes until the next step.
7. Mix the remaining half cup of white wine with a half cup of olive oil and 1 teaspoon of paprika and white pepper.
8. Once your Cornish hens have been in the oven for 50 minutes, turn them over on the other side and brush with the white wine/oil/paprika mixture. Place the birds back in the oven for another 15 minutes. Remove hens once more and brush with Oregon Dan’s glaze, then add apricots and return to oven for an additional 15 minutes.
9. Let cool for 5 minutes before serving. Serve with steamed peas and carrots to complete the meal.
 
Oregon's Dan's Crab Dip
1 block of cream cheese
6 tablespoons any flavor of Oregon Dan’s BBQ Sauce
6 ounces of canned lump crab meat (fresh is preferable)
1 small shallot or 1 small bunch of green onions
Lemon juice (squeeze bottle type is fine)
Salt & pepper to taste
Soften cream cheese at room temperature. Mix in 6 tablespoons, one at a time, of any flavor of Oregon Dan’s BBQ Sauce; I prefer using the Medium Spice and a little of the Habanero Hot to give it a little zip. Finely dice shallot or green onion. Add lemon juice, salt & pepper to taste.
Note: I love to spread this crab dip on Blue Diamond Nut Thins, Keebler Original Club or Ritz crackers.
 
Oregon Dan's Habanero Hot Wings
20-30 chicken wings split and tips removed, washed and patted dry.
1 cup of Oregon Dan’s Habanero Hot BBQ Sauce 
½ cup of Oregon Dan’s Original BBQ Sauce
 ½ pound of unsalted butter, melted
Begin by preheating oven to 375 degrees.
Place chicken wings on baking sheet sprayed with Pam and bake wings for 30 minutes or until done and crisp. Remove from oven and let cool.
Combine ½ cup of each sauce together and dip wings into mixture. Return to oven and bake another 15 minutes at 250 degrees to set sauce.
In a separate bowl, blend together melted butter and remaining ½ cup of Oregon Dan’s Habanero Hot. Toss wings into sauce and butter combination and thoroughly coat.
You’re now ready to eat. You can also serve with a classic Memphis Cole Slaw for a unique change.
Oregon Dan's Spicy Pot Roast
  • 4 pounds of venison or shoulder beef roast
  • 3/4 cup flour (more or less)
  • Salt & Pepper to taste
  • 1 cup Oregon Dan’s Medium BBQ Sauce
  • ½ cup grape seed oil
  • 1 cup of beef bouillon
  • Assorted vegetables (potatoes, onions, carrots, celery, mushrooms)
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Pour 3 to 4 tablespoons of oil in bottom of roaster pan. Place meat in center of pan and pour an additional 3 or 4 tablespoons of oil on top of meat. Bake at 350 degrees for one hour, uncovered.
While the roast is doing its thing, mix together 1 cup of Oregon Dan’s Medium BBQ Sauce and 1 cup of beef bouillon. Remove from oven and pour mixture over roast, add vegetables, cover and bake for an additional 2 hours at 250 degrees. Pull from oven and serve.
-- Note --
To make flavorful gravy from the pan juices, simply add a little cornstarch dissolved in water to thicken drippings.
This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast.

 

Saturday, April 24th Recipe
Jackalope Grill
Tim Garling, Owner & Exec. Chef
1245 SE Hwy 97
Bend, OR 97702
541-318-8435
www.thejackalopegrill.com
Log on to the website to find out about upcoming classes (their fun & delicious!)
Thai-Style Vegetable Soup
Yield: 4 servings
1 tablespoon canola oil
1 red bell pepper, cut into 1/2-inch dice (about 2/3 cup)
1 small yellow onion, cut into 1/4-inch dice (about 1 cup)
1 cup peeled carrots, halved lengthwise, and sliced crosswise into 1/8-inch slices
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1 tablespoon Thai Red Curry Paste, or more to taste (I use the Mae Ploy brand)
1 can (14 ounces) unsweetened coconut milk
1 cup chicken stock
2 tablespoons Thai fish sauce
2 tablespoons (packed) brown sugar
1 cup cubed, peeled potatoes (1/2-inch cubes)
1 cup cauliflower florets
1 small zucchini, halved lengthwise, and sliced crosswise into 1/2-inch slices (about 3/4 cup)
1/4 cup thinly sliced fresh cilantro
Grated zest of one lime
Juice of 1 lime
Heat the oil in a large, heavy pot over medium-high heat. Sauté the pepper and onion until the vegetables begin to soften and color, about 5 minutes. Add the garlic, ginger, and red curry paste, and cook for 1 minute, stirring constantly.
Add the coconut milk, stock, fish sauce, and sugar to the pot, and bring to a simmer.
Meanwhile, heat a pot of salted water and add to it the diced potato. Cook until the potatoes are 80% done. Drain the potatoes and reserve the potatoes and the water.
Again heat the water to boiling and blanch the cauliflower florets until they are al dente.
A few minutes before you are ready to serve the soup, add the potatoes and reduce the heat to low. Simmer until the potatoes just begin to soften, about 5 minutes.
Add the cauliflower and continue to simmer, until the potatoes and the cauliflower are nearly done. Add the zucchini and cook until all the vegetables are crisp-tender. If the soup is too thick, add more stock or water to thin slightly.
Stir in the lime juice.
Taste for seasoning. Ladle the hot soup into serving bowls and garnish with the cilantro.
Chef’s Notes:
I like to blanch the veggies separately. This way I can control the texture of the soup while each vegetable retains its individual taste. Cauliflower cooked to a mush-like consistency is not appealing. Overcooked zucchini looses its color and texture.
To season just before serving consider using more fish sauce needs more salt. If it has too much lime, add a bit more brown sugar. You can substitute green curry paste.
Suggested additions: With the onion, add a Serrano chili. Chicken especially leftover rotisserie chicken can be added at the end or cooked shrimp can be added at the last moment allowing just enough time to heat thoroughly.
Adapted from a recipe by Earth Bound Farms
Saturday, April 17th Recipe
Bonnie Koenig
Master Gardener & Master Food Preservationist
330-8302


http://www.intellifare.com/
OSU-Extension Service hotline: 541-548-6088
LEMON CURD
 
  • 2½ cups superfine sugar*
  • ½ cup lemon zest (freshly zested), optional
  • 1 cup bottled lemon juice**   (not from fresh lemons, see note)
  • ¾ cup unsalted butter, chilled, cut into approximately ¾" pieces
  • 7 large egg yolks
  • 4 large whole eggs

Special Equipment Needed: lemon zester, balloon whisk, 1½ quart double boiler*** (the top double boiler pan should be at least 1½-quart volume), strainer, kitchen thermometer measuring at least up to 180°F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and equipment for boiling water canning.Yield: About 4 -5  half-pint jars
Please read about boiling water bath canning  before beginning.
Procedure:

   1.   Wash 4-5 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
   2. Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added.Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
   3. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
   4. He

 

 

 

Pasta Ponza

 

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley
 
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
 
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

LinkedUpRadio Envisionwise Web Services