It is usually a good idea to brine chicken breast of lean pork before grilling. This helps lessen the chance or winding up with a dry, flavorless piece of meat. If you can think that far ahead, overnight is best. If you only have an hour or two, make sure your chicken or pork is not more than an inch thick for best results. You may want to butterfly your chicken, too.
The chowder enjoyed in the Pacific Northwest is similar to New England’s famouns chowder since they are both cream based. Milk and half and half are also used if you prefer a thinner broth. The thinner broth is preferred on the West Coast. This chowder is often made with razor clams, which are only found here, but I’ve substituted halibut which is more readily available. Others like to use canned clams. You could also add any number of seafood items if you like. Continue reading
This recipe comes from Chef Dustin Clark, Wildwood Restaurant and Bar, Portland, Oregon. Continue reading
I don’t know if you grow your own yellow summer squash or not, but I do. Not so much by choice, but it does have a mind of its own. Last year I planted it with peppers. I did not get any peppers at all! The squash took over and it didn’t even let the zucchini or other squashes grow either. Also, I did not realize that I wasn’t supposed to let the grow as big as they can and didn’t even like them. Now I know they are much sweeter and tender when pick small. Of course, now they have jumped out of their raised garden and are growing near the entrance to the garden gate. I suppose they are trying to escape like the carrots did. Have you read the Great and Mysterious Carrot Escapade? Continue reading