By Seared Lightly

 Now’s the calendar period that demands that you treat yourself (and selected others) to the tastier things in life.  We live in a region rife with good things to eat and drink that are grown or crafted right here.  Let’s review some of our favorites, by category:

Beverages—sparkling wine, of course, as discussed in the Decanting column.  The White House cellar master has recognized the truly world-class quality of the bubbly from Dundee’s Argyle vineyards.  In the still wine category, no Beaver state resident should fail to spring for a premier Oregon Pinot Noir…that would be virtually any label from the ’98 or ’99 vintages.  On the softer side, Mt. Angel brewery has placed some wonderful old-fashioned root beer in our markets.  And when it comes to beer mit alcohol, no state in the union can boast a better selection of brews labeled within its borders.  Should you seek solace in one of mankind’s oldest-known sips, there are superb teas packaged here, with flavor variations that include that Nepalese fave, Chai.

Seafood—Father Neptune chose to bless our shores annually at this time with the plumpest, sweetest Dungeness Crab of the year (best prices, too!) and simultaneously waved  his trident over our Oyster producers.  

Fruit—Hood River and Rogue valley orchards shed fruit tree crops equal to those grown  anywhere on earth.  Our lush Pears are a particular pleasure for the holiday table.  Coastal Cranberry bogs are raked for your December dining.  No finer preserves for painting toast and pastries are produced than the jams and jellies crafted here from local berries.

Vegetables—harvest season is past and fresh veggies come here from far afield right now, but pay homage to local growers of the wonderful Russet baking Potatoes on the market.

Meats & Poultry—“grown in Oregon” is the finest epitaph a Chicken can carry to the store…the quality difference is striking.  Oregon ranchers provide your butcher with Pork, Beef and Lamb that don’t need to travel to reach the worth of flesh from further afield.  If you live in one of our larger communities, seek out the European immigrants or their descendants that craft local meats into superb smoked and cured products.

Baked goods—Oregon-grown grains feed folks around the world.  They also fill the flour bins of artisan bakers across our state.  Don’t settle for packaged goods, buy where and while the products are still warm from the oven.

Nuts—Fresh Oregon Hazelnuts are in abundance.  Here’s our own recipe to turn them into a memorable appetizer:

   Filbert Fantasy
 4 cups raw Hazelnuts  4 cups Water
 2/3 cup Sugar   Vegetable Oil
 Salt & more Sugar

 In deep saucepan, boil water, add Nuts,  boil one minute.  Rinse & drain.  Toss  nuts with Sugar.  Heat ½” Oil in deep saucepan to 350 degrees (until a nut sizzles when dropped in oil).  Add half of boiled nuts to oil, cook 5 minutes, occasionally stirring.  Transfer nuts with a slotted spoon to a foil-lined baking pan.  Sprinkle nuts with salt and additional sugar, bake 7 minutes in preheated 300 degree oven. Transfer nuts to plate, separate and cool.  Repeat procedure with remaining half of  boiled nuts.

Cold weather concoctions

Our cherished Texas correspondent, W. C. Mabe, has forwarded a pair of southwestern recipes to warm your December innards:

   Chili Verde

Rub a five pound, boneless Pork butt or shoulder roast with the following dry
mixture:  2 tsp. each Cumin, Brown Sugar, Powder, Black Pepper…then roast the Pork for two hours @ 325 degrees.  Then allow to cool while mixing the following:

 3 sweet Onions, chopped 1 fresh Poblano Pepper, seeded & chopped
 1 fresh Chipotle Pepper, seeded & chopped
 3 fresh Jalapeno Peppers, seeded & chopped
 2 fresh Anaheim Peppers, chopped
 1 Red Bell Pepper, chopped ½ cup Extra Virgin Olive Oil

Saute’ this mixture in a heavy pot, until the Onions are transparent, then stir in the following:

7oz. can pureed Green Salsa (Tomatillos)
3 4 oz. cans diced mild Green Chilies
1/8 cup fresh ground Black Pepper
6 peeled & minced Garlic cloves
Salt to taste

As above simmers, cut cooled Pork into ½” cubes, add to pot, cover & simmer one hour.

  Tortilla Soup

This is a hearty way to consume leftover Turkey, gravy and vegetables:

 3 tbsp. Peanut Oil  1 Onion, diced
 3 Jalapenos seeded & diced ½ cup chopped Tomato
 1 chopped Garlic clove 1 tbsp. powdered Cumin
 2  12 oz. cans Chicken stock 1 can Water
 1  12 oz. can White Beans 2 cups cooked White Rice
  1 pckg. soft Corn Tortillas ½ lb. grated, sharp Cheddar Cheese
 6 oz. Vegetable Oil

Saute’ Onions and Jalapenos in Peanut Oil until Onions are clear.  Add Tomato & Garlic and stir for a few minutes, add all else except Rice, including chopped Turkey, gravy and any veggies.  Cover and simmer for 20 minutes.  Cut Tortillas into bite sized pieces, fry in Vegetable Oil until crisp.  Ladle soup over Rice in bowls, top with Chips and Cheese.