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Try the newest & most creative & yummy cupcakes: Sam's Sweet Addictions
www.samssweetaddictions.com
541-504-7026
Saturday, December 10
Jackalope Grill
Tim Garling, Executive Chef
1245 SE 3th Street
Bend, Or 97701
541-318-8435
Beer-Marinated Grilled Skirt Steak
1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce
In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.
Notes
Cook's Note: Grilled skirt steak sliced into strips is a great filling for tacos. Top with shredded cheese and beans, or use your favorite taco filling!
Bacon wrapped dates
6 slices of bacon
12 dates – pitted (I like Majool)
¼ lb. Sausage of your choice
Split each date down the middle- don’t separate, keep a little membrane.
Add about ½ teaspoon of sausage in the cavity.
Slice each piece of bacon lengthwise, wrap around the sausage filled date; secure with a toothpick.
Bake in a 390º to 400°F oven for about 20 minutes.
Enjoy! Really wows a party!
Saturday, December 3
Bend Wine Cellar
Dennis & Diane Seinko
1444 College Way, Suite 8
541.385.9258
Balsamic Roast Pork Tenderloins
Recipe courtesy Rachael Ray
10 servings
4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Linguine with Shrimp Scampi
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Saturday, November 19
Rockin' Dave's Bagel Bistro & Catering
Dave Cohen
661 NE Greenwood Ave.
Bend, OR 97701
541.318.8177
Not Your Mama's Green Bean Casserole
Recipe courtesy Alton Brown, 2007
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick spray
For beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt
For sauce:
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.
Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Aunt Peggy's Sweet Potato Souffle
Recipe courtesy The Deen Family
Souffle:
3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans
Directions
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
Saturday, November 12
Savory Spice Shop
Matthew Perry, Owner
375 SE Powerhouse Dr.
Bend, OR 97702
541.306.6855
Parmesan Chicken Sticks
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.
Basil Chicken Hash
Ingredients
2 whole (4 split) chicken breasts, bone-in, skin-on
16 basil leaves
Olive Oil
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, divided
2 pounds boiling potatoes, peeled and large diced
2 red onions, chopped
2 red bell peppers, large diced
3 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 teaspoon paprika
1 tablespoon tomato paste
4 minced scallions, white and green parts
1/4 cup chopped fresh leaf parsley
Sour cream, Cheddar and sliced lemons, for serving
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
Melt 4 tablespoons of the butter in a large sauté pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and sauté over medium heat for about 10 minutes, until evenly browned and cooked through.
In a separate sauté pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and sauté over medium heat for about 5 minutes, until the edges of the peppers are seared.
Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
Saturday, November 5th
Jackalope Grill
Tim Garling, Executive Chef
1245 SE 3th Street
Bend, Or 97701
541-318-8435
Stuffed Mushrooms
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Saturday, October 29
Ginger's Kitchenware
Jaime Aguirre, Owner
375 SW Powerhouse Dr.
Bend, OR 97702
(in the Old Mill District)
541.617.0312
Roasted Pumpkin Seeds
Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
Sweet Toss with cinnamon and sugar (do not use salt in step 4).
Indian Toss with garam masala; mix with currants after roasting.
Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
Italian Toss with grated parmesan and dried oregano.
Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.
Pumpkin Gooey Butter Cakes
Recipe courtesy Paula Deen
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Saturday, October 22
Gene Fritz, Ex. Chef & Director
of the
Cascade Culinary Institute
at COCC
541.318-CHEF (2433)
Crab cakes
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Saturday, October 15
Julia & Sabrina!
Chicken Stew with Biscuits
3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Saturday, October 8
Broken Top Restaurant
Bill Ballard, Ex. Chef
62000 Broken Top Dr.
Bend Or 97702
1.541.383-8200
Broken Top Website
CROCK POT APPLESAUCE
This makes enough for 4 people. If you would like to freeze or can, use more apples.
4 large apples, skinned ,cored, and cut in quarters
juice from 1 lemon
1/2 tsp cinnamon
1 tsp vanilla
1 T brown sugar
1/4 cup water
4 quart crockpot for the applesauce.
Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla (I used imitation--we were out of the good stuff), and add the cinnamon and brown sugar.
Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. My apples were very tender after 6 hours, and I used a fork.
BAKED APPLE SAUCE
5 tablespoons water
1/4 cup packed brown sugar
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
4 pounds apples, peeled, cored, and halved
Preheat oven to 375°.
Combine all ingredients in a large Dutch oven; toss to coat. Cover and bake at 375° for 1 hour and 15 minutes or until apples are tender, stirring once after 45 minutes.
Saturday, September 24
Bill Valentine
Valentine Ventures
http://www.valentineventures.com/
(866) 989-4148
(541) 389-4148
For smoking fish on an electric smoker (Big Chief/Little Chief/Mini Chief brands—I have a Little Chief). Use Smokehouse chips—experiment with wood type.
FISH
Start with a fish that’s been out of the water no more than 6 hours and kept cool. If the fish can’t be put on the brine quickly, freeze it.
Filet the fish first. Then, cut the fish in half, vertically, to make it easier to handle.
Slice just under the rib cage to remove rib bones—try to preserve as much of that belly meat as possible. Don’t worry about pin bones.
Trim the bottom ¼” of the filet—it will look white and unsightly
Slice the filet vertically into strips that are 1-1 1/2” wide.
Then slice the strips into cubes that are 1-2” long. Thicker pieces can be shorter—the rib area strips are OK if they are longer (2-3”). The widest part of the filet will yield three cubes. The tail will yield one.
BRINE
In a large tupper ware tub* (a small steelhead [24”-26”] will fit in one tub—bigger ones need one tub per filet), combine the following:
¼ cup kosher salt
½ cup brown sugar
1 cup soy sauce (I like low sodium soy sause here)
1 cup citric juice (anything acidic—orange juice is great, have used orange-mango, lemonade, and others) Some recipes substiture wine here as the acid, but I like sweet juice better.
Stir to get the salt and sugar absorbed
Add the fish cubes, fill with warm water to insure that fish is covered by the brine
Cover and put in the refrigerator for 12 hours (now less than eight, no more than 24 hours [it will tasty very salty after 18 hours on the brine])
* If you don’t have a tupperware tub, double-bagged large ziplocs will work, they’re just harder to handle.
PREPPING TO SMOKE
Set your smoking racks on top of paper towels somewhere they can stay for an hour, close to your sink.
Dump your fish into a sink with a trap, and rinse thoroughly (dump all the brine down the drain).
Placed the rinsed off cubes of fish on the racks – put thicker pieces on the same rack, and thinner ones on the same rack.
Pat the fish dry with a paper towel – VERY IMPORTANT.
The fish must now air dry for an hour or so. A film will form on the fish (“pellicle”). This is key.
SMOKING
Place the racks of fish into the smoker. Thicker pieces towards the bottom (closer to the heat). Thin pieces on top.
Put a pan full of chips on the heating element (no need to pre-heat the smoker).
Replace the wood chips every four hours.
Smoke times (smoke it away from doors to the house—it will be very smokey):
Normal temperature outside: 9-10 hours (two chips pan replacements)
Cold temperatures outside: 11-13 hours (three chips pans replacements)
It’s done when the fish is dark brown/red. A thick piece can be broken open to check. The outer coating will be firm and the inside will be pale and moist (but not the same pink it was when the fish was raw).
Store in a airtight tub, with a folded paper towel on the bottom. The fish will be oily, but it’s tasty not gross, and it’s good for you!
Note for next time the degree of smoke flavor and the saltiness, so you can adjust your recipe next time for more or less smoke or saltiness.
Peel the skin off before eating and discard. There will be bones in some of the pieces. After smoking, they should jut out of the fish and you can pull them out easily. Just be careful when you eat them.
Favorite ways to use smoked steelhead:
As-is! Peel the skin off, pluck the bones, pop in mouth.
With low fat cream cheese, capers and thinly slice red onion: on crackers or bagels
In creamy pasta recipes
Meatballs a la Pizzaiola
8 ounces smoked mozzarella cheese
2 large shallots, chopped
1/4 cup (5 to 6) sun-dried tomatoes in oil, drained
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 tablespoon tomato paste
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef chuck (80% lean)
1 pound ground pork
Olive oil, for frying
Vegetable oil, for frying
Marinara sauce, warmed, for serving (optional)
Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside.
In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese.
In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.
Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.
Saturday, September 17th
Oregon Dan's BBQ Sauce
Dan Stirling
541-504-3333
http://www.oregondans.com/
Oregon Dan’s Meatloaf
2 lbs. of lean ground beef
1 cup of cubed sharp cheddar cheese, or of Velveeta
1 cup of oatmeal (vary until right consistency is achieved)
2 eggs
1 stalk of celery chopped into bite-sized pieces
1/2 lb fresh mushrooms sliced
1/2 medium onion chopped
1/3 cup 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 of loaf with additional Oregon Dan’s. Bake uncovered @ 350 degrees for one hour.
Oregon Dan’s Hawaiian Pizza
Canadian bacon slices
Dole pineapple chunks or tidbits
1/3 cup diced onions
Olive oil for cooking onions
1 cup shredded mozzarella
12 inch Boboli pizza crust
1 cup Oregon Dan's Hawaiian Style BBQ Sauce
1 cup sharp cheddar cheese
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.
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.
Crab Dip Recipe
(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 zip. Finely dice shallot or green onion. Add a couple squeezes of 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.
Guacamole Ole!
1/4 c. chopped onion
1-3 chopped serrano chiles
3/4 c. torn cilantro leaves
kosher salt - big pinch
1- 2 medium diced avocados
1 diced tomato or 1/4 c. salsa
Pile 1/4 cup chopped onion, 1 to 3 chopped Serrano chiles, 3/4 cup torn cilantro and a big pinch of kosher salt on a cutting board. Chop, then mash into a paste with the flat side of a large knife. Transfer to a bowl, add 3 diced avocados and mash with a wooden spoon until combined but still chunky. Stir in 1 medium diced tomato and season with salt. Top with more tomato, cilantro and onion.
*Use Hass avocados -- the brown wrinkly kind -- for guacamole. They're especially rich and creamy.
*Buy avocados that are slightly soft but not squishy.
*Ripen in a paper bag with an apple or a banana at room temperature.
*Store ripe whole avocados in the fridge for 2 or 3 days.
TOMATO-ONION COMPOTE
Thanks to Melinda Lee
BEYOND CATSUP
This compote can be used instead of catsup on a grilled burger - it’s sort of the ultimate catsup! Of course, it will also make a terrific condiment alongside other grilled meats and poultry, or can be spread on sandwiches…just use your imagination
4 plum tomatoes (about 3/4 pound) - halved lengthwise and seeded
1/2 teaspoon, sugar
salt and freshly ground white pepper
3 thyme sprigs
2 garlic cloves – thinly sliced
1 tablespoon, extra virgin olive oil
1 large Spanish (yellow or brown) onion (about 3/4 pound) – quartered lengthwise and thinly sliced
1/4 cup, oil-packed sun-dried tomatoes – drained and finely chopped
2 tablespoons, chopped basil
Preheat the oven to 200 degrees. Line a baking sheet with foil, and spread the tomatoes, cut side up, on the baking sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter the thyme and garlic on top, and oven-dry for 4 hours.*
Meanwhile, in a medium sauté pan, heat the olive oil. Add the onion, season with salt, and cook over medium-low heat, stirring occasionally, until very tender and golden brown - about 35 minutes.
Cool the oven-dried tomatoes, then peel them and place them on a cutting board. Finely chop the tomatoes with the cooked garlic. Place in a bowl. Pull the oven-dried thyme leaves off their stems (discard the stems) and add the thyme leaves to the tomatoes in the bowl. Add the chopped sun-dried tomatoes, the cooked onions and the fresh basil to the bowl and stir to combine. Taste the compote, and add salt and pepper if needed.
It’s the Thang, Chicken Wing!
12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
*Note- if you want it richer- add 2 Tbs.mayo!
Saturday, September 3
10 Below at The Oxford Hotel
Brad Wood, Ex. Chef
10 NW Minnesota
Bend, OR 97701
1.877.440.8436
http://www.oxfordhotelbend.com/the-kitchen.htm
Fontina Asparagus Tart
1 pound fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
1/2 pound fontina cheese, shredded, divided
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 tablespoon Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, bring 1 in. of water to a boil; add asparagus.
Cover and cook for 3-5 minutes or just until crisp-tender; drain.
On a lightly floured surface, unfold puff pastry. Roll into a 16-in.
x 12-in. rectangle; transfer to a parchment paper-lined baking
sheet. Bake at 400° for 10 minutes or until golden brown.
Sprinkle 1-1/2 cups cheese over pastry. Arrange asparagus on top;
sprinkle with remaining cheese. Combine the lemon juice, lemon peel,
oil, salt and pepper; sprinkle over top. Bake 10-15 minutes longer
or until asparagus is tender and cheese is melted. Slice and serve
warm. Yield: 24 servings.
Saturday, August 27th
Gene Fritz, Ex. Chef & Director
of the
Cascade Culinary Institute
at COCC
541.318-CHEF (2433)
Pickled Red Onions
(Thanks to David Lebovitz)
These onions make a over-the-top side dish and I serve them not just with Mexican food, but with barbequed meats and even chopped in potato salad. Reserve any liquid and use it to add tang to cole slaw or chopped vegetable salad.
You can vary the seasonings. I used allspice and bay leaves, and sometimes I add a few kernels of black pepper and cloves. But cinnamon sticks and star anise would work, and I’m thinking of experimenting with very thinly sliced cloves of garlic or carrots, for contrast.
3/4 cup (180ml) white vinegar
3 tablespoons (50gr) sugar
pinch of salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 large red onion, peeled, and thinly sliced into rings
1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
2. Add the onion slices and lower heat, then simmer gently for 30 seconds.
3. Remove from heat and let cool completely.
4. Transfer the onions and the liquid into a jar then refrigerate until ready to use.
Storage: The onions will keep for several months, but I find they’re best the week they’re made.
Saturday, August 20
Jackalope Grill
Tim Garling, Executive Chef
1245 SE 3th Street
Bend, Or 97701
541-318-8435
The Ultimate Barbecued Chicken
Recipe courtesy Tyler Florence
Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
Roasted Corn and Edamame Salad
2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.
Smoky Corn Salsa
2 red bell peppers, quartered, seeded
3 ears of fresh corn, husked
1 bunch green onions, trimmed
4 tablespoons (about) olive oil, divided
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon bottled chipotle hot sauce
2/3 cup chopped fresh cilantro
Prepare barbecue (high heat). Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.
Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.
Pumpkin, Corn and Lemongrass Soup
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 3/4 pounds kabocha or butternut squash
2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
5 cups water
Garnish: cilantro leaves
Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
Cook lemongrass, onion, and 1 teaspoon salt in butter and |
