This month, we’ve dug into our recipe file to bring you some original preparations by ourselves and others.  Those of you within easy distance of a Farmer’s Market should be able to find everything that’s needed below for our favorite salsa.

 Green Salsa

 1 lb. Tomatillos, husks removed and quiartered
 3 mild Poblano Chilies
 1 Anaheim pepper
 2 cloves Garlic, chopped
 2 seeded Jalapeno peppers
 2 hot Serrano chilies
 ¼ cup chopped Cilantro
 ! onion, quartered
 1 tsp. white wine Vinegar
 1 tsp. Salt
 ½ tsp. Sugar

Roast Poblano & Jalapeno peppers until outer skins darken, then peel and seed.  Combine all peppers, tomatillos, garlic, cilantro and onion in bowl of a large food processor and puree.  Then add vinegar, salt & sugar.  Taste mixture and correct latter seasoning if necessary.  Now you’re ready to serve your Salsa as a dip for corn chips or as a sauce for eggs, grilled fish or chicken…unused portion can be stored fresh in your fridge for up to two weeks.

Peppers may be placed upon a baking sheet under the broiler, or directly on a grill.  Turn them as they roast, until entire skins are slightly charred (do not char  too much, or they burn and taste bitter.  Remove from heat, place in a plastic bag, close bag and let peppers steam in bag for 10-15 minutes.  Peel off charred skin and they’re ready to use.

Roasted, stuffed Portobello Mushrooms

 4 medium sized Portobellos, stems removed
 1 tbp. oriental Hoisin sauce
 4 oz. fresh Spinach
 1 tbsp. melted Butter
 ½ Onion, thinly sliced
 2 oz. crumbled Blue Cheese

Preheat your oven to 350 degrees.  Place Portobellos on a baking tray and roast in the oven for 5 minutes.  Remove from oven and spread Hoisin sauce over the 4 caps, set aside.  Pour Butter into medium sized skillet, add Onions and saute’ until Onions are wilted.  Add Spinach and continue saute’ until Spinach is well wilted.  Lightly season with Salt.  Fill each Portobello cap with saute’ mixture, then top with Blue Cheese.  Return caps to oven for 5 minutes or until cheese is melted.  Remove caps and serve.

NOTE:  this recipe was provided by Jack Czarnecki, owner of The Joel Palmer House in Dayton, surrounded by Yamhill county wine country.  Jack is author of several books on gathering and cooking wild mushrooms and this preparation will tell you why…the Portobellos herein are being raised commercially and are now available in many supermarkets.

  Calamari Manhattan Style

 Anchovy Mayonnaise
 1 Egg, room temperature
 5 Anchovy filets
 2 tbsp. Lemon Juice
 1 tbsp. chopped Parsley
 ½ tsp. Cayenne Pepper
 ¾ cup Olive Oil

 1 lb. cleaned Calamari
 4 cups Olive Oil
 1 cup Flour
 1 cup Cracker Crumbs

 1 tsp. Salt

Make Mayonnaise in food processor by combining all ingredients except oil, blending until smooth.  With processor running, slowly add Olive Oil.  Transfer sauce to a bowl and refrigerate, covered, for 2 hours.

Cut Calamari into ¼ inch rings (note:  Trader Joe’s sells pre-cut frozen, ready for thawing).  Pour Olive Oil into heavy pan, heat to 360 egrees.  Combine Flour and Crumbs in a bowl, divide Calamari rings into small batches for frying and toss each batch in Flour and Crumbs to coat evenly.  Fry Calamar until golden brown (about two minutes), keep each batch in oven to stay warm and serve while hot with chilled Mayonnaise.

NOTE:  This easy, tasty preparation is a hallmark item on the regular menu of the Union Square Café in lower Manhattan, whose owners were happy to share it with us after we admired it at a wine tasting for Oregon vintners. 

  Baked Potatoes with Crab Stuffing

 4 large Russet baking Potatoes
 1 ½  cups Whipping Cream
 2 tbsp. diced Onion
 1 medium Tomato, seeded and finely diced
 ¼ cup chopped fresh Tarragon
 ¼ cup chopped fresh Parsley
 8 oz. fresh Dungeness Crab meat, coarsely chopped
 2 tbsp. fresh grated Parmesan Cheese
 Salt and fresh ground Black Pepper to taste

This is a knockout with Oregon Pinot Gris wine.  These potatoes are twice baked, first whole for one hour at 350-375  Remove from oven and let cool.  Increase oven temp to 450.  Cut top 1/3 off each spud lengthwise and scoop out the pulp, leaving skins intact.  Save tops for another use.  Mash  scooped Potato in a mixing bowl, blend in Cream, being careful not to add so much that mixture becomes runny.  Add  Onion, Tomato, Herbs, Crab and Salt & Pepper.  Spoon Potato mixture into the potato shells, sprinkle grated Cheese on top, place shells on a baking sheet and return to the oven for no more than 12 minutes, then serve at once.

©2002 Oregon Magazine