unWINEd

Oregon Recipes

Cedar Plank Salmon

Ingredients:

24" x 8" x 1" untreated cedar plank

6 (4 oz) fillets Oregon Salmon

1/2 cup extra virgin olive oil

onion, sliced

lemon

Directions:

1. Submerge untreated cedar plank in water.  Soak 12 hours or overnight.

2. Preheat an outdoor grill for high heat.  Place prepared plank on the grill, and sprinkle with coarse salt.  Cover grill and heat plank for 2 - 3 minutes until dry.  Adjust grill temperature for medium heat.

3. Rub salmon fillets with oliveoil.  Arrange on plank.  Top salmon with onion, lemon slices, and whichever spices you enjoy on salmon.

4. Cook salmon, uncovered 20 - 30 minutes or until opaque and easily flakes with a fork.

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Dungeness Cakes Italienne

Ingredients:

1 lb Dungeness Crab Meat

1 small clove garlic, minced

1 tbsp chopped parsley

1 cup grated Parmesan Cheese

2 eggs, slightly beaten

salt & pepper

3 tbsp olive oil

Directions:

1.Combine the crab meat, parmesan cheese, parsley and minced garlic. 

2. Add two lightly beaten eggs, mix and form into small patties.

3. Season with salt and pepper to taste.

4.  Heat the olive oil in a skillet, adding patties when oil is hot.

5.  Cook on each side until golden brown.

Serve hot, 4 servings

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Hazelnut Fried Mushrooms

Ingredients:

2 eggs

1/2tsp salt

1/8tsp pepper

1/8tsp nutmeg

1/3 c ground hazelnuts (1 to 1 1/2 oz)

1/2 cup fine dry bread crumbs

1 lb mushrooms, washed and dried

Solid vegetable shortening for deep frying

Directions:

In a small bowl, slightly beat eggs with salt, pepper, and nutmeg.  In seperate bowl, mix together hazelnuts and bread crumbs.  Dip mushrooms in egg mixture, tne coat with Oregon hazelnuts mixture.  Heat shortening to 365 in deep pan and fry mushrooms a few at a time 6 to 7 minutes or until golden brown on all sides.  Drain on a paper towel and sprinkle with salt if desired.

Argentina Recipes

Chimichurri

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1/2 cup small diced onion

1/4 diced parsely

1 tsp minced garlic

Salt and pepper to taste

1/2 tsp dried oregano

1/4 tsp garlic powder

Directions:

Combine all ingredients.  Mix well.  Allow flavors to combine for 2 to 3 hours.  Serve over roasted meats.

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Bizcochuelo (sweet bread)

Ingredients:

1 cup self rising flour

1 cup white sugar

1 cup powder chocolate

3 eggs

Small portion of cream

Directions:

Sift dry ingredients together.  Add the eggs and some cream.  Mix very well.  Cook in the oven at 350 for 40 minutes.  Check the bread often, poking it with a knife.  The Bizcochuelo will be ready when the knife comes out clean. 

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Empanadas

Dough:

3 cups all purpose flour

1 egg (well beaten)

1 cup lard (shortening can be used)

4 tbsp of water

Directions:

Mix the flour and lard together

Stir the egg into the flour and lard mixture.  Mix it into a dough.  Begin to add water slowly, one spoonflu at a time.  Com=ntinue until you have a soft dough.  Knead the dough until it is soft and pliable.  Let dough sit for about 25 - 35 minutes.

Filling:

1lb lean ground beef

2 large onions(diced)

2 scallions (diced)

1 tbsp paprika

3 hard boiled eggs

green olives

salt

1/2 cup boiling water or broth

Directions:

Cook onions until they turn golden brown.  Add ground beef to onions and stir until beef browns.  Add diced scallions, paprika and boiling liquid.  Stir until the food forma a thick mixture.  Remove from heat and allow to cool.  Add chopped green olives and thinly diced hard boiled egg.

Ensemble:

1/2 cup lard

prepared dough, prepared filling

Heat lard in a large iron pan or skillet.  Roll the empanada dough out flat.  Using a small soup bowl as a guide, cut dough into circles.  Add 1 heaping tbsp of filling onto one side of the circle.  Wet the edges of circle with water and fold over to a semi-circle.  Use the back of a fork to crimp the edges closed.  Place sealed empanadas in the hot iron pan and fry until lightly browned.