Dinners

Mixed Grill and Shrimp Served with Grilled Vegetables

  1. Prepare Marinade: 2 tablespoons soy sauce, 1 tablespoon minced fresh ginger, 1 tablespoon slivered lemon zest, 2 teaspoons Asian sesame oil, 1 clove garlic minced, 1 teaspoon coarsely ground black pepper, 1 teaspoon brown sugar.

  2. Preparation: 1 flank steak (about 1 1/2 pounds), 2 pounds hot Italian sausage, in 2 coils. In a challow bowl large enough to hold the steak, stir the marinade ingredients together. Add the steak and turn in in the marinade then rub marinade into the surface. Cover loosely and refrigerate overnight.

  3. Prepare Grill: Pierce each sausage coil with two skewers at right angles, to hold the shape and facilitate turning. Brush the sausage well with olive oil. Grill the sausages over high heat until cooked through and lightly charred - about 7 minutes per side. Set aside, loosely covered with aluminum foil. Remove the steak from the marinade and grill it over high heat 4 to 5 minutes per side. Slice the steak thinly on the diagonal and cut the sausages into large chunks. Serve immediately.

Mixed Grill with Shrimp Served with  Grilled Vegetables

Halibut

Served over a bed of spinach and drizzled with citrus butter sauce.

Ingredients For Citrus Butter Sauce:

1 cup dry white wine
1/4 cup fresh grapefruit juice (from 1/2 grapefruit)
2 tablespoons fresh orange juice (from 1/2 orange)
1 1/2 tablespoons fresh lemon juice (from 1/2 large lemon)
2 tablespoons Champagne vinegar
2 tablespoons minced shallot (about 1)
2 teaspoons finely chopped fresh parsley stems
1 1/2 teaspoons white peppercorns
1 Turkish or 1/2 California bay leaf
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon salt, or to taste

  1. Prepare Citrus Butter Sauce: Combine wine, juices, vinegar, shallot, parsley, mushrooms, peppercorns, and bay leaf in a 1 1/2 to 2 quart heavy saucepan and boil over moderately high heat until reduced to about 1/3 cup, 15 to 20 minutes. Add cream and boil until liquid is reduced to about 1/3 cup again, 1 to 3 minutes. Reduce heat to low and whisk in butter 1 piece at a time, adding each new piece liquefied and lifting pan off heat occasionally to cool sauce. Remove from heat and pour sauce through fine mesh sieve into a metal bowl, pressing on and then discarding solids. Whisk in salt, then set bowl over a saucepan of hot water to keep warm.

  2. Prepare Halibut: Spray bottom of cooking tray with oil. Coat Halibut steak with oil, salt and pepper to taste. Cook at 425 for 5-7 minutes

  3. Serve halibut with citrus butter sauce drizzled over the fish and then sprinkle with chives.

Mixed Grill with Shrimp Served with  Grilled Vegetables

Pacific Northwest Salmon

Served with a bed of rice and asparagus with drizzled, aged balsamic.

Ingredients For Sauce:

8 tablespoons honey
1 stick unsalted butter
1/2 cup honey
1/2 cup (packed) brown sugar
2 tablespoons fresh lemon juice
1 teaspoon natural liquid smoke flavoring
3/4 teaspoon crushed liquid dried red pepper flakes
1 center-cut salmon filet (about 2 pounds), skin on, in 1 piece

  1. Prepare Sauce: Combine the butter, honey, brown sugar, lemon juice, liquid smoke, and red pepper flakes in a saucepan. Cook over medium heat, stirring until smooth - 5-7 minutes. Cool at room temperature.

  2. Prepare and Grill Salmon: Arrange salmon in a dish just large enough to hold it. Pour the cooled marinade over it, and let it stand for 30 minutes, turning once. Oil the grill well, and cook the salmon, skin side up, over medium heat for 5 to 7 minutes. Then turn it over and cook until the fish flakes easily, another 5 to 7 minutes.

  3. Transfer the fish to a platter, and serve immediately. 4 portions.

Pacific Northwest Salmon<br />
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Dungeness Crab

Served with salad, Thousand Island dressing and Cocktail Sauce.

  1. Ingredients: Dungeness Crab, water, salt, bay leaves, red pepper flakes, 1/2 onion, 1/2 lemon

  2. Preparation: Season water to your liking, with above ingredients, and bring to a boil. Insert crab into boiling water. Return water to a vigorous boil. Remove crab, crack and eat.

Dungeness Crab

Crab Sauces

  1. Thousand Island

    Mix Together:
    3 cups mayo
    3 hard boiled eggs
    3 pickled chopped
    1/4 cup mango chutney
    1 tablespoon Tabasco
    1 tablespoon Worcestershire
    salt and pepper to taste
    ketchup to color

    Makes about 1 quart


  2. Cocktail Sauces

    Mix together to your liking; Ketchup, Lemon Juice, Chopped Flat Leaf Parsley and Hot Horseradish (not creamy style)

Thousand Island

Dungeness Crab Cakes

  1. Ingredients:

  2. 1 1/2 pounds crab meat, picked over for shell
    1 cup plain bread crumbs
    2 celery stalks, finely minced
    1 small onion, finely minced
    1 small green pepper, finely minced
    1 teaspoon dry mustard
    1/2 teaspoon Tabasco
    1 large egg
    1/4 cup mayonnaise
    1 tablespoon lemon juice
    1/2 teaspoon Worcestershire sauce
    12 cup oil for frying (or more)
    1 cup tartar sauce
    Additional bread crumbs for coating the crab cakes

    Preheat the oven to 200 degrees


  3. Preparation: Preheat the oven to 200 degrees. Combine all ingredients except for the bread crumbs for coating, the oil and the tartar sauce. Form the mixture into 8, 3" to 3 1/2" by 1" thick crab cakes. Coat both sides with additional bread crumbs, patting the crumbs lightly into cakes.

  4. Bake: Put about 1/4 cup oil into a 10" to 12" saute pan and cook over medium heat. Cook 4 cakes at a time, 4 minutes per side. They should be nicely browned on both sides and heated through. Keep the 4 cooked cakes warm in the oven while you prepare the remainint 4. Use fresh oil for the second batch.

Dungeness Crabcake