Basic Tartar Sauce (or anything with mayo is a good thing)

Posted by Jill , , Thursday, May 24, 2012 7:24 AM


Suezy asked about a cocktail sauce recipe—I will pay attention then next time I make some and document it but for now I thought I would share my tartar sauce recipe and a couple easy revisions….

1 C Mayo ( I used light but you can use FF or whatever you like)
2 T minced onion (or scallions or shallots)
1 T dill relish (not the kind with mustard)
1 t lemon juice (juice of half a fresh lemon is actually better)
Dash Worcestershire
Dash hot sauce (Franks or Tabasco etc)
½ t Parisian seasoning (Penzy.com it’s the best!)
½ t garlic salt
Pinch black pepper
Mix it all together and that is all there is to it.
Now--REVISIONS!
You can change up the flavor by adding any or all of the following!
Horseradish (some like it hot!)
mustard--yellow; stone ground,Dijon--all impart different flavors
1/2 t dill weed (I like mine this way)

Smoked Salmon spread:
Trade the mayo for a packet of cream cheese, 1/2 t dill weed and add 1/2 C flaked smoked salmon

Louie Dressing:
Add 1 or 2 T catchup and a minced hard cooked egg and you have a "thousand island-y" Louie salad dressing

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Spot Prawns (Or A true West coast Treasure)

Posted by Jill , , Wednesday, May 16, 2012 7:35 AM

We spent the weekend at our place on the canal and our friends Craig & Jodi were nice enough to invite us to join them on their (and our) first excursion for the elusive Hood Canal Spot Prawn.


These delicious morsels are actually shrimp but they are pretty good sized so commonly referred to as prawns. You catch them in traps similar to crab traps but with smaller openings.
The shrimp run up and down in a row like ants on the bottom and are deeper then crabs at 200+ feet depth. Craig- you are a smart man to have invested in the pot puller- 400 feet is a lot of rope to pull by hand!

The bait seems to be the key—mostly stinky cat food but I now understand each boats bait recipe is “secretive” so I can’t tell you or I would have to kill you.

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Wine Corner (Or practice for my next career)

Posted by Jill , , Wednesday, May 9, 2012 7:46 AM

Welcome to the first of what will likely be many wine postings. I am seriously pursuing a new career in the wine & spirits industry. So what better way to develop my "wine chops" then to share experiences with you! I would love it if any of you tried the wines I post and would welcome and encourage your feedback and opinion on the wines to help me learn.

Our first wine is a Tempranillo. This is a grape principally grown and best known from Spain (Ribera Del Duero and Rioja regions primarily). But also being successfully grown in our very own Washington wine regions. I have learned that "on the palate" tastes can vary widely with this grape!

A 2010 Tempranillo from the Tapena winery called "Vino De La Tierra De Castilla" in Spain came across as a light ruby colored wine with a faint aroma and a fruity/strawberry taste.
This one was purchased at Fred's on sale for $9.95 (now I know why)

A real "light weight" in my opinion.

A 2008 Tempranillo from Teft Cellars in the Yakima Valley AVA of Washington was considerably more to my liking. This nice big wine came across with a clear medium-dark red with a pleasant black cherry aroma and a peppery medium dry taste with a full bodied rich and tannic finish. I bought this one last fall on our Yakima wine tour and it was priced at $28.

A delight! I served this with my aforementioned duck with huckleberry demi-glace and it stood up to that rich dish like a champion.

ENJOY!


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