Pacific Northwest Gefilte Fish - Appetizer

Recipe by Gracie Schatz

Servings: 8

For the Gefilte Fish:

1 large onion, coarsely chopped

12 oz. Oregon snapper fillet, coarsely chopped

4 oz. wild salmon, bones and skin removed

2 T. vegetable or grapeseed oil

1 large egg

2 T. coarsely chopped fresh dill

1 t. kosher salt

1/8 t. freshly ground white pepper

1 t. sugar

For the Broth:

2 qt. Newman’s Seafood Broth


1. If there are any bones left in your fillets, remove the larger ones by hand, but don’t fret about the smaller ones since they’ll be pulverized in the food processor.

2. Place the onion in the bowl of a large food processor and process until finely ground and mostly liquefied. Add the fish fillets to the food processor along with the rest of the ingredients. Pulse in the food processor until the mixture is light-colored and evenly textured throughout. Scoop into a bowl and give it an additional stir to ensure that all the ingredients are evenly distributed throughout.

3. Warm up your broth, once it is boiling, reduce to a simmer. Wet your hands and form fish into balls, according to your size preference. They should be a little bigger than a walnut but smaller than a matzo ball. They will expand as they cook.

Place them one by one into the simmering broth. When all eight servings are in the pot, make sure heat is low and place lid on the pot. Cook gefilte in the pot for 30 minutes.

Remove gefilte with a slotted spoon and place in a bowl or deep serving dish. Chill.

Serve them chilled, topped with freshly chopped dill and freshly grated horseradish.

Pan Roasted Halibut with Green Garlic Pesto

Serves 4 Difficulty level: Medium

Recipe by Gracie Schatz



4 each 6-8 oz Halibut Fillets, skin on *

1 T. Butter

For Pesto:

4 shoots green garlic (dark green tops removed, roughly chopped)

1/4 cup shelled pistachios

½ cup grated Grana Padano or Parmesan cheese *

Juice and zest from 2 lemons

1 cup extra virgin olive oil

½ cup roughly chopped parsley

5 cloves garlic (peeled)

* items can be purchased at Newman’s Fish Company

Preheat oven to 350 degrees.

Make sure the halibut is room temperature before you start to cook it. To do this, remove the halibut from the refrigerator a half hour before cooking. Pat the halibut dry with a paper towel and salt generously. Heat a large cast iron pan over high heat. Place the butter in the pan and allow it to melt and coat the pan evenly. When it starts to bubble, place the halibut fillets in the pan, flesh side down. Press them down with a spatula so they get a good amount of surface contact with the hot pan. Allow them to sear for 3-5 minutes, until golden brown. Flip them so they are skin side down and carefully place the hot cast iron pan in the preheated oven. Allow them to finish cooking. Depending on the thickness of your fillet, this could take anywhere from 6-10 minutes. If you have a meat thermometer, remove the halibut from the oven when it is at 125 degrees and allow to rest in the pan for 5 minutes before serving. If you do not have a meat thermometer, use your hand to press down on the fish to check for doneness. If it bounces back, it is done. If you don't trust your hand, feel free to cut one of the pieces open and look inside. You want the very center of the fish to look slightly underdone when you pull it from the oven as it will continue to cook through as it rests.

While your halibut is cooking, make the pesto by combining all of the ingredients in a blender and blending until smooth. If it is not blending well add a splash of water. Taste for salt and acid and adjust to your liking. Pour pesto sauce over cooked fillet. This green garlic pesto is a perfect way to ring in the beginning of spring time and the beginning of fresh halibut season! Serve with pasta, potatoes, or Israeli couscous. Enjoy!

Squid Ink Pasta with Fresh Dungeness Crab and Cream Sauce

Recipe by Mitch Temple and Gracie Schatz

Recipe by Mitch Temple and Gracie Schatz

Serves 4

Prep time: 30 minutes  Difficulty: Easy


1 large Shallot*, diced

5 cloves garlic, diced

1 large leek, cleaned, tougher top discarded, diced

1 fennel bulb, fronds set aside for garnish, bulb diced

1 bunch chives, finely chopped

¾ lb freshly picked Dungeness crab meat*

¼ cup butter

1 ½ cups heavy cream

¼ cup grated Parmesan or grana padano cheese*

¼ cup dry white wine (like vernaccia di san gimignano)*

1 teaspoon red pepper flakes

1 package squid ink tagliolini* 

1 large lemon*

In a large pot, bring a half  gallon of water to a boil with 2 tablespoons of sea salt. While your water is heating, melt butter in a large saute pan over medium heat. Once the butter is starting to bubble, add diced shallot, leek, fennel bulb and garlic and increase the heat. Cook until they are golden brown and start to stick to the bottom of the pan, stirring constantly, about 10 minutes. Add your dry white wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add heavy cream and reduce heat to low. Add half of your grated Parmesan or grana padano and the teaspoon of chili flakes. Continue to simmer until your pasta water boils. Add pasta to boiling water. Once your pasta is cooking, add the fresh Dungeness crab meat to the cream sauce. The pasta will cook for 3-6 minutes (depending on how al dente you like it). Right before you strain the pasta, add a ¼ cup of the pasta water to your sauce, this will help it stick to the pasta. Taste your sauce, add salt or more chili flake if you like! Toss your strained squid ink pasta in your crab and cream sauce, add chives, the zest and juice of the lemon and garnish with fennel frond and the remaining grated cheese. This dish is rich and decadent, it pairs beautifully with a crisp, bright and dry white wine like an Arneis* or dry Riesling*. Make sure to serve it with a nice fresh salad. Enjoy!


*= items that can be procured at Newman’s Fish Market

Halibut Curry with Chutney

4 servings

From Fish on the Grill, Barbara Grunes and Phyllis Magida

CHUTNEY (can make ahead and refrigerate several days in advance)

2 c. dried apricots (or dried figs, craisins, or other favorite dried fruit)

1 1/2 T. chopped candied ginger

1 c. dark raisins

1/2 lime, sliced thin

1 large onion sliced thin

1 1/2 c. firmly packed dark brown sugar

1/2 c. wine vinegar

3 cloves garlic, minced

1 t. dry mustard

1/2 c. canned tomato sauce

1/2 t. ground cinnamon

1/2 t. each: ground cinnamon, ground allspice, and ground cloves


Curry powder

1/4 c. melted butter

4 7-ounce halibut steaks , or 2 lb. halibut fillet

1. Make chutney: This can be done a few days ahead. Chop apricots or other dried fruit. Combine all the chutney ingredients in a medium-sized heavy saucepan. Simmer for 25 minutes, stirring often, until the mixture blends together and has a thick consistency. Pour the cooled chutney into a covered container and refrigerate until ready to serve.

2. Grill the Halibut: Mix curry powder to taste with the melted butter. Brush halibut with the curry-butter mixture. Cook steaks on prepared grill for 4-5 minutes. Turn halibut steaks with a greased spatula and continue cooking until fish begins to flake, 2-3 minutes. When cooking halibut fillet don't turn the fillet, they can cook fully by having one side exposed. Grill for 15-25 minutes depending on the thickness of the fish. Serve the fish and pass the chutney as a sauce for the halibut.

Halibut Steaks with Tomato-Basil Sauce

4 servings

From Fish on the Grill, Barbara Grunes and Phyllis Magida


2 t. olive oil

1 clove garlic, minced

1 medium onion, minced

2 1/2 c. peeled, diced fresh tomatoes

1/4 t. each: salt and freshly ground pepper

3 T. basil, finely chopped


4 7-ounce halibut steaks

Melted butter

Freshly ground white pepper

1 t. dried basil

1. Make sauce: Heat oil in saucepan and add garlic and onion. Sauté for 3 minutes, stirring often, until vegetables are tender. Add remaining sauce ingredients. Simmer, uncovered, stirring occasionally, for 10 minutes. Place cooled sauce in covered container and store in refrigerator until ready to use. Reheat before serving.

2. Grill halibut steaks: Brush halibut steaks with butter and sprinkle with white pepper and basil. Place halibut steaks on prepared grill and cook for 4-5 minutes. Brush fish again, turn, and continue cooking 2-3 minutes until halibut begins to flake when tested. Arrange on individual plates. Reheat sauce and pass at the table.

Cioppino - San Francisco's Famous Seafood Stew

Original recipe published by John Mitzewich, but adapted by Newman's customer Paul Redhead.  Paul insists Newman's stock is the secret to great tasting Cioppino but says you can be flexible with the types of seafood you use.

Prep time:  20 Minutes         Cook time:  75 Minutes       Serves 6

1/4 cup olive oil

1/4 cup butter

1 rib celery, chopped

1 onion, diced

1 can crushed tomatoes (28-oz)

2 cups Newman's fish stock or clam juice

2 cups white wine

4 cloves crushed garlic

1 lemon, juiced

1 teaspoon Worcestershire sauce

1 bay leaf

1 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes, or to taste

1/2 teaspoon salt

1 Dungeness crab (about 2 lbs), cracked and cleaned, or 1 lb frozen crabmeat, thawed

2 pounds halibut fillet (or other white fish such as ling cod), cut into 1" pieces

24 large raw prawns, peeled and deveined

12 mussels

12 steamer clams - or more to taste

1/2 bunch Italian parsley, chopped

1. In a large pot, on medium-low heat, melt the butter with the olive oil and sauté the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.

2. Add the crab, shrimp, and halibut, and simmer covered another five minutes. Add the mussels and clams, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.

3.  Ladle the Cioppino into large bowls and serve with lots of sourdough bread and red wine.

Delicious Pistachio Encrusted Trout in Minutes

Recipe Stolen with Permission from Kim Esrig of Eugene - Serves 2

Pistachio Encrusted Trout is Ready in Less than 15 Minutes

Pistachio Encrusted Trout is Ready in Less than 15 Minutes

2 Trout fillets (1 per per person)
1/2 cup seasoned fine bread crumbs
1/3 cup chopped pistachios
1/4 cup chopped fresh parsley
Zest from 1/2 lemon
Salt and Pepper to taste
2-3 tablespoons Butter of Coconut Oil

This is and excellent, nutritious, and super quick supper to make for one or for a gathering.

Mix together crumbs, chopped pistachios, parsley, lemon zest, and seasonings.  Heat griddle to 375 degrees.  While griddle is heating pat both sides of each trout fillet in the crumb mixture and set aside.  Note Newman's trout fillets have skin on one side and will be beautifully boneless.  Add butter or oil to hot griddle and melt.  Place coated fillets on hot griddle and cook about 4 minutes on each side, flipping carefully.  The fillets should be golden brown.  Serve skin side down and pair with veggies, salad, a potato or quinoa side dish. 

Fish Stew

This recipe was brought into the market by a customer who says this is one of their favorite recipes.  They recommend you experiment with the quantities of wine and seafood to get it just right.  When it is right, you will swoon!

1/3 cup extra virgin olive oil (EVOO)
4 large leeks, rinsed and sliced lengthwise, then cut into 1/4" diagonal slices
2 medium onions, quartered and sliced into 1/2" pieces
6 bay leaves (or more if desired)
1/2 teaspoon dried Mediterranean oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon course ground black pepper
1/4 cup dried parsley flakes
3/4 teaspoon saffron threads
4 cloves minced garlic
1 quart red wine (Pinot Noir, Malbec, or whatever you prefer)
2-28 oz. cans diced tomatoes
2-8 oz. cans tomato sauce
1/3 cup clam Juice
2 dozen Manila clams, scrubbed
16 large, peeled and deveined shrimp (tips left on are pretty)
12 large scallops, halved
12 oz. halibut, cut into 1" cubes (can substitute snapper, cod, squid, or other favorite )
Crab claws for garnish (optional)

Saute leeks, onions, bay leaves, oregano, thyme, pepper, parsley, saffron, and garlic in EVOO in a large soup pot until the onions are tender. Add the wine and bring to almost a boil.  Turn down the heat and simmer, uncovered, 45 minutes. Add the tomatoes, tomato sauce, and clam juice. Simmer 30 minutes, uncovered.  Add the clams, shrimp and scallops and continue to simmer for 5 minutes.  Add the halibut.  When the clams open and the shrimp are pink, enjoy with a salad and crusty baguette.






All Seafood - All the Time Paella

By Dwight Collins, Fishmonger and Owner of Newman’s Fish Company

Two pans of this delicious paella were made to feed the crowds attending the SquareOne Villages Paella Fest 2015 at Sweet Cheeks Winery.

Two pans of this delicious paella were made to feed the crowds attending the SquareOne Villages Paella Fest 2015 at Sweet Cheeks Winery.

A seafood lover’s delight, this Paella recipe was prepared for our local Paellafest 2015 and again at the SquareOne Villages Paella Fest.  Paella is the centerpiece of a family gathering or a feast with friends, It takes some practice to get a feel for cooking times to cook the rice perfectly. You can modify it with your favorite seafood and make it your own, but a few rules in making the rice need to be followed.  Don’t rinse the rice.  Don’t stir the rice after it begins to simmer.  Don’t start cooking the rice until everyone is present.

Prep time:  45 minutes
Cook time:  40 minutes
Serves: 12-14 (18"-24" paella pan)

6      Cloves garlic, diced
1       Large yellow onion, diced into ¼” pieces
6 T.   Extra virgin olive oil, enough to coat the pan
1        Green pepper, julienne sliced
1        Red pepper, julienne sliced
1        Yellow pepper, julienne sliced
½ T.   Sweet Paprika
½ T.   Smokey Paprika
1-28 oz can Italian Tomatoes
1 t.     Salt (2 pinches)
Couple of pinches of Saffron, about 20 threads
12 c.   Fish stock, added as needed for type of rice**
4 c.    Bomba rice, or medium grain rice (use less fish broth for medium grain rice)***
1 lb.   Scallops, small
1 lb.   Firm-fleshed white fish, deboned and cut into 1-inch pieces
1 lb.   Medium shrimp, tails and shells removed and deveined
1 doz. Raw, deveined shrimp with shells intact and split
3-4    Clams per person, rinsed and drained
½ lb.   Squid, cut into 2 by ½  inch pieces (optional)
½ lb.   Green beans, blanched (may substitute another vegetable in season)

In an 18"- 24" paella* pan, sauté diced garlic and diced onion in olive oil until flavors are released and just starting to turn brown. Add the peppers and cook over medium heat, stirring frequently until the peppers brown and become fragrant, about 3 minutes.  Lower the heat to medium-low and stir in the two paprika seasonings, tomatoes, and two pinches of salt, and cook 5 minutes.  Sprinkle in the saffron and stir to let the flavors mingle.  Sprinkle in the rice and mix to coat.  Add in approximately 11 cups of the fish stock, 1 cup at a time, stirring to completely mix all the ingredients.  Turn the heat to medium and let the rice simmer.  Probe with a wooden spoon to make sure the rice is evenly distributed,  Cook for 10 minutes.  Keep remaining 1 cup of fish stock on stove, on low heat, and add in small increments, as needed, to areas of the paella pan where rice doesn't look cooked (the grains will be whiter).  Do not stir again.  Lay the scallops, white fish, both types of shrimp, clams, squid (optional), and blanched green beans evenly across the rice mixture and cook uncovered for 10 minutes on medium-low heat and 5 minutes covered to finish cooking the fish. Turn off heat, keep covered and let rest for 5 minutes.  Serve.

* Paella pans are wide, shallow, and made of thin conductive metal, with sloping sides and two handles.  They ensure the rice can be cooked in a thin layer and allow for evaporation of the liquid while the rice cooks so the paella has a desired dry texture.

** Fish Stock:  A good fish stock is important for building the flavor of the rice. Fish stock can be purchased at Newman's Fish Market on Willamette or you can make your own.  The following recipe makes 12 cups of stock.

1 large onion, roughly chopped
2 carrots, chopped
5 lbs. white fish bones
12 c. water
15 sprigs of parsley, chopped
2-3 c. shrimp shells

Put all ingredients in a stock pot and bring to a boil.  Turn heat down and simmer for 1-2 hours.  Strain and reserve the stock.  Discard solids.  Can be used immediately or cooled, covered and stored refrigerated for 2 days or frozen for up to 3 months.

*** About the Rice: Use short-grain Bomba rice or medium-grain rice, not long-grain or parboiled rice. Estimate 1/3 cup rice per person if you have lots of seafood in the paella. Short-grain Bomba rice takes slightly more liquid than medium-grain rice. The ratio of stock to rice is 3:1.

Herb Broiled Pacific Albacore

From the Oregon Albacore Commission

Prep Time: 35-40 Minutes;  Cook Time:  3 Minutes;  Makes 4 Servings

1 ½ pounds Pacific Albacore loin cuts, boneless and skinless, ¾ inch thick
1 tablespoon butter
1 tablespoon vegetable oil
½ teaspoon dried basil
4 teaspoons chopped parsley
1 teaspoon Dijon mustard
¼ Cup lemon juice
Salt to taste
Pepper to taste
½ teaspoon lemon peel, coarsely grated

Rinse Albacore with cold water; pat dry with paper towels. In small saucepan, melt butter. Add basil, parsley, mustard, lemon juice and salt and pepper to taste. Place Albacore in a glass ceramic baking dish; top with ¾ of the marinade. Marinate in refrigerator at least 30 minutes, turning once. Drain Albacore, and discard used marinade. Place on well-greased broiler pan; baste with reserved marinade. Broil 4-5 inches from source of heat for 3 minutes. Albacore should be pink in the center when removed from heat. Transfer to serving platter and sprinkle with lemon peel.

Grilled Curried Albacore with Apples

From the Oregon Albacore Commission

Prep Time:  35 Minutes;  Cook Time:  9-12 minutes:  Serves 3-4

1 lb. Troll-caught Albacore loin, cut into 1-inch thick medallions
1 tablespoon olive oil
3 tablespoons lime juice
1 teaspoon curry
1/2 teaspoon grated ginger
1 tablespoon chopped red onion
1 teaspoon honey
1 medium red delicious apple sliced thinly

Use a fresh Albacore loin from your local fish market. Make marinade by combining all other ingredients except apple. Add Albacore and marinate for 30 minutes, turning once. Remove Albacore reserving marinade. To grill, place on greased grate, 4-5 inches from hot coals. For most loins, 3-4 minutes on each of three sides is sufficient. Baste generously with reserved marinade. Turn frequently. Most importantly, do not overcook! Albacore should be pink in center when removed from heat. The center will continue to cook (from latent heat) for several minutes after removal. Serve over chilled apple slices.

Albacore Tuna Marinated and Lightly Grilled

Submitted by John Nelson, Chef and Former Staff Member at Newman's Fish Market and Newman's Grotto in Eugene
Prep Time:  20-30 Minutes;  Cook Time: 4 Minutes

1    fresh loin of tuna
1    teaspoon of harissa or sambal (hot spicy sauce)
¼   cup orange juice
1    teaspoon caraway seed
1½ teaspoon coarse salt
¼   cup olive oil

Albacore is one of the fastest fish in the sea is also one of the fastest fish to cook so don’t overdo this tuna.  Also, take care not to over-marinate this fish.

Mix all the marinade ingredients together.  Pour the sauce over the tuna, coating both sides, and marinate the albacore for no more than an 30 minutes --- or the citrus will begin to cook the fish and you will have made ceviche.

Lightly grease your grill with olive oil and preheat the grill on high temperature.

Grill each side of the tuna for about 2 minutes just enough to caramelize the sugars in the juice.  The middle of the tuna should still be rare to medium rare for the best flavor.

Let tuna stand for a few minutes, slice and serve.

Seafood "Who Needs Rice" Jambalaya

With Permission from Everyday Paleo, by Sarah Fragoso

Don't let a Paleo recipe scare you off - this is an exceptional soup! The coconut oil gives the broth a delicious flavor.  This will become your go-to meal.  For variety, change it up with different veggies or seafood.

Prep time:  35 minutes;  Cook time:  15-20 minutes

1 lb. wild Alaskan cod fillets (or other wild-caught fish of your choice)
1 lb. medium shrimp, tails and shells removed and deveined
1/4  cup coconut oil (or grass fed ghee)
4-5  carrots, peeled and cut into matchstick pieces
2   red bell peppers, thinly sliced
4   cloves garlic, minced
1   leek, diced
Sea salt to taste
1   Tbsp. chili powder
1/2  tsp. paprika
1/2  tsp. black pepper
4 cups chicken broth
Hot sauce to taste (optional)

Make sure the fish and shrimp are thawed and drained.  Pat the fish and shrimp dry with a paper towel;  it will have a better texture after cooking if you do this. Cut the fish into bite-size pieces. Set aside with shrimp.

Melt the coconut oil (or ghee)  in a large soup pot and sauté the carrots for about 4 minutes, stirring occasionally.  Add the bell peppers, leeks, and garlic, and cook for another 3-4 minutes.  Add all the spices and the chicken broth and bring to a boil, stirring occasionally.  Add in the fish and shrimp and simmer until the fish begins to flake and the shrimp turn pink and float.

Add the hot sauce (optional) and stir. Taste and add more seasoning or hot sauce if desired.

Serve in bowls immediately. Serves: 4-6.

Oregon Pink Shrimp Tacos

1 lb. Oregon Pink Shrimp
1 Tbsp. ground cumin
2 Tbsp. extra virgin olive oil
1 tsp. cayenne pepper
2 tsp. garlic powder
1 cup sour cream
hot sauce, salt & pepper to taste
4 flour tortillas
1 cup shredded cheddar cheese. Can substitute or mix with Monterrey Jack cheese
1 cup green cabbage, shredded
Black Bean Cilantro Lime Salsa, recipe follows

Dust the pink shrimp with salt & pepper and the cumin until evenly coated. Set aside in the refrigerator. Season the sour cream with the cayenne, garlic powder and hot sauce to taste, and reserve in the refrigerator. Lay tortillas out on a sheet pan and sprinkle the cheese over them. Place the tortillas in a 350° oven for 2–3 minutes, or just until the cheese is melted and the tortillas are warm. 
Meanwhile, heat the olive oil over medium high in a sauté pan. Add the shrimp and cook 1–2 minutes until hot. Add the hot shrimp, sour cream, salsa and shredded cabbage evenly over the tortillas. Fold over and serve with Black Bean Cilantro Lime Salsa. Serves 2.

Black Bean Cilantro Lime Salsa

1 cup of cooked black beans
1 roma tomato, chopped
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped 
1/2 cup red bell pepper, chopped
1/2 cup fresh cilantro, chopped
1 Tbsp chopped fresh garlic
1 jalapeno pepper, diced
1 avocado, diced
1/3 cup olive oil
1/4 cup lime juice
salt & pepper to taste
Mix all ingredients together and refrigerate until use.

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Linguine with Oregon Pink Shrimp

1 1/2 lb Oregon Pink Shrimp
1 lb dried linguini
6 Tbsp butter
1 Tbsp finely chopped garlic
1 cup heavy cream
1/2 cup finely parsley
3 Tbsp finely chopped basil OR 1 tsp. dried
1/2 tsp dried thyme
3/4 cup freshly grated parmesan cheese
salt & pepper to taste

Cook pasta until al dente according to package instructions. While linquini is cooking, melt butter in large skillet. Add garlic and sauté briefly to release flavor. Add cream and heat just to boiling, stirring frequently. Lower heat and stir in shrimp, parsley, basil and thyme. Continue cooking until shrimp are just heated through. Do not over cook shrimp! Remove from heat and add linquini. Toss and add parmesan, salt, and pepper to taste; toss again. Serve immediately. Makes 6 servings.

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Asian Cabbage Salad with Oregon Pink Shrimp

8 oz Oregon Pink Shrimp
1 package oriental ramen noodles
3 cups green cabbage, shredded
1/2 cup toasted almonds, sliced or slivered
1/2 cup green onion, chopped
2 Tbsp toasted sesame seeds
Dressing, recipe follows

Mix together the shrimp, noodles, cabbage, almonds, green onions, and sesame seeds. Right before serving, toss with the dressing and serve.

Ramen noodle seasoning packet, (oriental)
1 Tbsp apple cider vinegar
1 Tbsp sugar
2 Tbsp sesame oil
Mix well and refrigerate at least 30 minutes before use. Serves 4

Recipe courtesy of The Oregon Seafood Center, Astoria, OR,

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Oregon Shrimp Cakes from the Oregon Trawl Commission

1 lb Oregon Shrimp, well drained
2 Tablespoons Lemon juice
3 Cups Bread Crumbs (Panko)
2 Tablespoons Parsley, finely minced
1/2 Cup Green Onion, finely minced
1 Tablespoon Blackened seasoning
1/2 Cup Red bell pepper, finely minced
2 Teaspoons Sugar
1/2 Cup Mayonnaise
1 Large Egg Canola oil for frying

Divide bread crumbs into two equal portions. Combine half of the bread crumbs with the other remaining ingredients and mix gently. Cover and refrigerate shrimp mixture. Allow mixture to rest for at least 30 minutes.

Using butter or oil, coat inside of 1/3 cup measure. Fill the measuring cup with bread crumbs. Empty out excess. Firmly pack cup with shrimp mixture level with top. Gently tap upside down on the measuring cup to remove shrimp mixture. Gently coat shrimp cake with breading.

Coat sauté pan with 1/4 inch canola oil over medium heat. When oil is hot, add shrimp cakes and cook until golden on each side. Turn only once. Serve with Creole Tatar Sauce.

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Newman's Shrimp Slaw

Great alternative to regular cole slaw.

1/2 lb shrimp meat, approx a cup, rinse under cold water, remove any shell pieces
1/2 head cabbage, red or green 
juice of 1/2 lemon
1/4 cup mayo
1 Tbs Johnny’s Salad Elegance, available locally
2 Tbs chopped onion, green or regular
2 tsp rice vinegar
Mix ingredients and serve. Can be made ahead to let the flavors blend. Great side dish but also wonderful as light main course.

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Herbed Oyster Stuffing

This classic stuffing doesn't taste fishy at all — the chopped oysters simply lend some depth and moisture.

Active time: 1 hr Start to finish: 2 hr

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
1/2 lb sliced bacon, cut into 1/2-inch pieces
2 to 3 tablespoons olive oil (if needed)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 1/4 cups turkey giblet stock or low-sodium chicken broth

Makes 8 to 10 servings or about 10 cups
Preheat oven to 325°F.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.

If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.

Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Cooks' note: Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.

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Oyster Cornbread Stuffing

Prep Time: 1 hr 0 min; Inactive Prep Time: 10 min
Cook Time: 1 hr 0 min 
Serves about 4 to 6 side dish serving

20 oysters, shucked, plus their liquor (See Cook's Note)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth

Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.

Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.

Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.

Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour. Remove from the oven and serve immediately.

Cook's Note: Try to find already shucked oysters in their liquor (juice) in small plastic tubs at your local supermarket or seafood monger.

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Cornbread for Stuffing or use bakery or mix if you prefer.

1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan

Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.

In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.

Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.

Yield: 1 small loaf of cornbread