TheTasteofOregon gallery

Pork Hocks Slow-Braised in Soy
#92956
TheTasteofOregon
Pungent, sweet, savory. Star Anise is a key ingredient in one of my favorite Thai dishes of ethnic Chinese origin: Pork hocks braised in soy
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Salmon Chanted Hors D’oeuvres
#71867
TheTasteofOregon
Gravlax hors d’oeuvres are easy as well as tasty. This post includes step-by-step in instructions and photos on making homemade gravlax.
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Composed Salad and Salmon Croquette
#70159
TheTasteofOregon
Composed Summer Garden Salad with Salmon Croquettes and Pepper-Parmesan Dressing
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Siam Sapphire Martini
#69572
TheTasteofOregon
An infusion of lemongrass syrup adds a sparkle to a gin martini. I call it a Siam Sapphire.
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Oysters and Cucumber Salsa
#68237
TheTasteofOregon
A refreshing way to enjoy oysters on the half shell, topped with a salsa of cucumber, pickled ginger, cilantro, mirin and ponzu sauce.
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Lemongrass Soda
#68208
TheTasteofOregon
Lemongrass soda made with a simple syrup imbued with lemongrass and mixed with sparkling water is a refreshing summer drink.
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Smoked Salmon Salad Sandwich
#67747
TheTasteofOregon
Smoked Salmon Salad Sandwich with Pickled Red Onions, Capers in a Tarragon Vinaigrette
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Roasted Rockfish
#67662
TheTasteofOregon
A sauce of fermented black beans, garlic, ginger and sweet dark soy sauce add a delicious savory Asian touch to oven-roasted rockfish.
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Grilled Pacific Spot Prawns
#66424
TheTasteofOregon
Cold somen noodles in miso sauce act as a foil for grilled Pacific spot prawns. This marriage of salty and sweet is perfect for a light meal
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Blueberry Barbecued Chicken
#66120
TheTasteofOregon
Blueberry Barbecued Chicken - A full-flavored blueberry barbecue sauce for glazing a grilled whole chicken.
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Grilled Marinated Baby Artichokes
#65456
TheTasteofOregon
Grilled Marinated Baby Artichokes
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Guava-Glazed Pork Tenderloin
#64608
TheTasteofOregon
Guava-glazed Grilled Pork Tenderloin with Habañero Orange Mojo
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Kohlrabi and Orange Salad
#63249
TheTasteofOregon
A refreshing taste of spring conbines Kohlrabi, dried cherries, oranges and sunflower sprouts in a light mirin dressing.
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Anchoïade Niçoise
#59675
TheTasteofOregon
Anchoïade Niçoise, a Provençal appetizer to enjoy with aperatifs.
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Truffle Macaroni and Cheese
#59361
TheTasteofOregon
Truffle Macaroni and Cheese recipe from The Allison Inn and Spa in Newberg, Oregon
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Poached Rainbow Trout
#58959
TheTasteofOregon
Rainbow Trout poached in a white wine stock with aromatic herbs and vegetables with braised carrots and green peas and pearl onions.
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Clam Chowder
#58573
TheTasteofOregon
Oregon Clam Chowder with deep appreciation for the Yankees in New England who invented it.
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Oeufs en Meurette
#58426
TheTasteofOregon
Oeufs en Meurette - Poached eggs with a rich red wine sauce studded with bacon, cippolini onions and morel mushrooms.
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Thai-inspired Seafood Martini
#56027
TheTasteofOregon
A Thai-fusion culinary toast to seafood makes a refreshing appetizer.
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Fiddle-De-Dee
#55826
TheTasteofOregon
Fiddlehead fern fronds are an early spring delicacy in the Pacific Northwest, where they are gathered in the forests.
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Dungeness Crab Martini
#50253
TheTasteofOregon
Dungeness Crab Martini - Simply dressed with a ginger sauce
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Smoked Sockeye Salmon Ravioli
#49886
TheTasteofOregon
Won-ton wrappers stuffed with smoked Alaskan Sockeye salmon and shrimp make wonderful ravioli. Top it off with mussels and white wine sauce.
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Pasta with House Sauce
#49728
TheTasteofOregon
Pasta with House Sauce - A guide with suggestions on creating your own Bolognese-style pasta sauce.
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Shellfish in Black Bean Sauce
#48971
TheTasteofOregon
Mussels and Clams in Black Bean and Garlic Sauce, a taste sensation that will change the way you think of shellfish.
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Linguine with Gwyneth’s Clams
#48534
TheTasteofOregon
Linguine with Gwyneth's Clams - Perhaps the simplest, easiest, most flavorful way to steam clams for pasta or just instant gratification.
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Beer Glazed Cornish Game Hen
#48497
TheTasteofOregon
Oatmeal beer, tamari and honey create a sweet and savory glaze for Cornish game hens.
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Smoked Trout Mousse
#47117
TheTasteofOregon
Smoked Trout Mousse, a great party appetizer!
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Chicken Piccata with Grapes & Caper
#46825
TheTasteofOregon
Chicken Piccata with Grapes and Capers - Delicata Squash and Wild Mushroom Risotto
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Doppelbock Wild Mushroom Sauce
#46677
TheTasteofOregon
Linguine with Doppelbock Wild Mushroom Sauce
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Northwest Dungeness Crab Cakes
#45724
TheTasteofOregon
Northwest Dungeness crab cakes inspired by Ray's Boathouse in Seattle.
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Boeuf Beerguignon Flemish Stew
#45352
TheTasteofOregon
Boeuf Beerguignon — Flemish-style Beef Stew
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Green Olive & Orange Salad
#44971
TheTasteofOregon
Green Olive and Orange Salad with Cumin
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Parmesan-crusted Halibut with Sauce
#43910
TheTasteofOregon
Simple to Spectacular — Parmesan-crusted Halibut with Sauce Marseillaise and Clams
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Tomato “Sushi”
#43401
TheTasteofOregon
Slow roasted tomato quarters over richly flavored and textured sushi rice
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Duck Legs Braised in Pinot Noir
#42920
TheTasteofOregon
Duck Legs Braised in Pinot Noir with Roasted Pears and Cipollini Onions
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Thai Beef and Pepper Stir-fry
#42716
TheTasteofOregon
Thai Beef and Pepper Stir-fry
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Chicken and Andouille Gumbo
#42540
TheTasteofOregon
Chicken and Andouille Gumbo
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Steamed Periwinkle Snails
#41478
TheTasteofOregon
Periwinkle Snails steamed two ways: First with kaffir lime and lemongrass and second with vermouth and shallots.
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Sage & Rosemary Crusted Roast Pork
#41397
TheTasteofOregon
Sage and Rosemary Crusted Roast Pork Tenderloin with Pear Ginger Compote
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Huckleberry Pie & Grilled Venison
#41188
TheTasteofOregon
A visit to Crater Lake Oregon inspires grilled venison with blueberry, balsamic and pinot noir reduction as well as a wild huckleberry pie.
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Smoky Seafood Sausages with a Sauce
#41116
TheTasteofOregon
A smoky seafood sausage made with lobster, shrimp, scallops, salmon and Dover sole served with a creamy mustard-dill sauce.
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Creamy Saffron Bay Scallops
#41021
TheTasteofOregon
Bay scallops and vegetables come together with a creamy saffron sauce.
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The Green Light Cocktail
#40981
TheTasteofOregon
A bright and smooth gin cocktail with Cointreau and fresh lime juice
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