Category: Tasty Recipes

It’s our tradition to serve oysters on Thanksgiving.

This year, we have Tori & Tom’s special recipe: Pacific oysters on the grill with a pat of butter, minced garlic, smokey barbecue sauce, a dash of Crystal Hot Sauce, and freshly grated horseradish.

Ooooh! Were these ever good! We could have eaten another 3 dozen…

A special thank you to Tori, Oyster Shucker Extraordinaire!

These oysters are from Hood Canal, Washington.“Oysters adore Hood Canal. The water is kept brackish, cold, and oxygenated by the Olympic rivers.” Rowan Jacobsen

Cook’s Tip: Barbecuing the oysters takes one dish and guests out of the kitchen while you’re preparing the big meal 🙂

The cauliflower soup was served with a vanilla chestnut cream swirl on Thanksgiving.

But for this “Leftovers Soup,” I coarsely chopped the leftover roasted Brussels sprouts, heated them in the microwave, and combined them with the cauliflower soup, drizzled with balsamic reduction and a sprinkling of gray salt crystals.

To make Vanilla Chestnut Cream: In a food processor – combine one jar of whole roasted chestnuts, creme fraiche, sugar, salt, and vanilla extract. Puree until smooth, add water or cream to get the right consistency to swirl into the cauliflower soup upon serving.

Cauliflower Soup: Saute onions, celery and leeks in a good amount of butter until soft, then add chicken stock and cauliflower, cook until tender. Puree with an immersion blender, then season with salt, pepper, nutmeg.

Roasted Brussels Sprouts: Toss Brussels sprouts in olive oil, salt and pepper and roast until tender and the outer leaves are brown and crispy. Toss with a balsamic reduction.

This “nothing fancy” dressing always gets rave reviews.

I make the bread cubes from rustic French loaves, and let the cubes dry out for a couple days, then they can soak up the broth and butter.

Sauté equal amounts of celery and onions and leeks in butter until soft, season with salt and pepper.
Sauté mushrooms separately in butter, season with salt and pepper.
Use an equal ratio of bread to veggies.

In about 2 cups of good chicken stock, melt 1/2 to 3/4 stick of butter.

Toss bread cubes, onion mixture, and mushrooms together.
Pour butter-broth over the mixture, add enough to just moisten the bread.
Add plenty of fresh chopped parsley and sage in a 2:1 ratio. Season and toss again.

Pack loosely in a baking dish, dot with butter.
Cover with foil and bake 30-45 minutes, at 350, remove the foil about half way to get a browned top layer and watch it so it doesn’t burn.

Wishing a Happy Thanksgiving to All!

True Cod wild caught off the coast of Oregon in a Mexican style stew.

The fresh fish is cooked in butter with salt and pepper. Remove the fish from the pan and keep warm.

In the same pan add some olive oil and cook onions, then add garlic, jalapeno, tomatoes, Mexican oregano, lime, and green olives.

White wine is added and reduced, then clam juice and canned tomato with juice is added. Then place the fish back in the pan to cook through.

Traditionally made with Red Snapper (Huachinango Veracruzano), this dish was delicious with the fresh caught True Cod.

‘Too Hot Tamales’ Susan Feniger and Mary Sue Millikin inspired this recipe. They make theirs with Sea Bass.

THANK YOU FOR YOUR SERVICE.