Recipes

Check out some of our great recipes below.


Chipotle Shrimp Salad (As Seen On KMTR)

Try This Easy-To-Make Tailgate Treat For A Healthy Pre-Game Alternative

Ingredients

  • 4 chipotle-marinated shrimp skewers
  • 1 sliced seedless cucumber
  • 2 chopped ripe heirloom tomatoes
  • 1 ripe avocado sliced into strips
  • 3 fried julienned corn tortillas or chips
  • ½ cup jalapeno basil vinaigrette
    • 2 chopped jalapenos
    • 2 tbls chopped red onoin
    • 1 tbls chopped garlic
    • 1 tbls dijon mustard
    • 1 tbls red wine vinegar
    • 1 tbls balsmaic vinegar
    • 1 tbls rice wine vinegar
    • 1 cup olive oil
    • 1 tbls sesame oil
    • 1 tbls ancho chili powder
    •  salt and pepper to order

Directions

  1. Mix the first ingredients, then slowly whisk in the remaining ingredients and taste.
  2. Marinate shrimp for three hours, drain and grill.  Toss in the remaining ingredients and serve.

Chocolate Gateau

Treat Your Loved One To This Sweet Treat

Ingredients

  • 4 cups all purpose flour
  • 2 tsp salt
  • 2 tsp baking powder
  • 4 tsp baking soda
  • 1.5 cups cocoa powder
  • 4 cups sugar
  • 2 cups vegetable oil
  • 2 cups hot coffee
  • 2 cups half and half
  • 4 eggs
  • White Chocolate Buttercream
    • 3.5 ounces white chocolate
    • 8 ounces cream cheese
    • 2 tbls butter
    • 1 tsp vanilla
    • 1 tbls lemon juice

Directions

  1. Melt chocolate over a double boiler with the cream cheese, butter, vanilla and lemon juice.
  2. Sift all dry. Make a well and add all wet ingredients.
  3. Spread batter out on cookie sheet and cook at 350 degrees for 15 minutes.
  4. Let cool. Cut into 3 inch circles. Layer with white chocolate cream and raspberry filling.

Cornmeal Crusted Golden Trout

Serve your catch of the day in this spicy gourmet dinner.

Ingredients

  • 2 - 1 pound whole trout
  • 8 ounces cooked black eyed peas
  • 2 ounces raw rock shrimp
  • 2 ounces steamed corn kernels
  • 3 ounces jalapeno/basil vinaigrette
  • Jalapeno Basil Vinaigrette
    • 2 whole jalapenos
    • 2 T chopped red onion
    • 1 T chopped garlic
    • 1 T dijon mustard
    • 1 T red wine vinegar
    • 1 T basalmic vinegar
    • 1 T rice vinegar
    • 1 cup olive oil

Directions

  1. Add all ingredients except the oils and puree.
  2. Slowly add the oils using a high-power blender.
  3. Filet the trout and dust flesh side with cornmeal, salt and pepper. Saute in whole butter for 3 minutes on each side on medium heat. Remove from pan, add 2 more tablespoons whole butter and saute the rock shrimp and black eyed peas. Then add the corn for 1 additional minute.
  4. Place the black eyed pea mixture in the center of the plate, top with trout and drizzle the vinaigrette around.

Crab Chowder

Fresh From The Pacific

Ingredients

  • 1 lb. Dungeness Crab
  • 1/2 lb. bacon
  • 1 lb. chopped white onion
  • 1 lb. diced celery
  • 4 lbs. diced new potatoes
  • 1 lb. butter
  • 4 tbsp. dried basil
  • 4 tbsp. garlic
  • 4 tbsp. dried thyme
  • 2 bay leaves
  • 1 lb. flour
  • 4 qts. clam juice
  • 1 gal. heavy cream
  • 1/2 gallon milk
  • tabasco, salt & pepper to taste

Directions

  1. Skillet bacon until almost crisp.
  2. Add butter, celery, onion, chopped garlic, bay leaves, basil and thyme. Sweat vegetables until done.
  3. Add flour and work evenly with heavy whisk, watching out for lumps.
  4. Add clam juice and whisk out lumps. Bring to a low simmer.
  5. Add potatoes and simmer.
  6. Add heavy cream and milk and continue to simmer.
  7. Add Tabasco, salt and pepper to taste.
  8. 10 minutes before finished, add cooked crab. Cook until done.
  9. Recipe will yield 3 gallons of chowder.

***Recipe may be cut in half to yield 1 1/2 gallons.***


Sauteed Filet of Sockeye Salmon in Pinot Noir Jus

Celebrate the flavor of salmon with this simple, rustic dish.

Ingredients

  • 4-6 oz. sockeye salmon filets
  • 1/4 cup each chopped morels, baby fennel and leek
  • 2 tbs olive oil
  • 1 bottle of Oregon Pinot Noir
  • 2 tbs heavy cream
  • 5 tbs unsalted butter

Directions

  1. Sauté filets in olive oil over high heat until browned on both sides.
  2. Remove salmon from pan, add 2 tbs. olive oil and sauté all vegetables until caramelized.
  3. Return salmon to pan, cover with the Pinot Noir and poach fish until medium cooked.
  4. To create the jus, remove salmon from pan, reduce wine with the vegetables until thick, then whisk in heavy cream and butter.
  5. Place salmon on large platter and cover with the jus.

 


Fresh Cod Sandwich (as seen on KMTR)

Be the star of your next tailgate party with this tasty tailgate treat

Ingredients

  • 1lb. fresh cod
  • 2 fresh baguettes
  • 12 oz. all-purpose flour
  • 8 eggs
  • 3oz. corn grits
  • 1/2 head of green leaf lettuce
  • 2 ripe tomatoes
  • 3 c. mayo
  • 1/2 c. chopped pickle
  • 1 tbl. chopped anchovies
  • 2 tbl. Dijon
  • 2 tsp. fresh or dried thyme
  • To taste - kosher salt and white pepper

Directions

  1. Cut the cod in 1 inch thick pieces. Rub in flour, dust off.
  2. Rub in egg, let excess drain. Then dredge in flour/corn grit mixture.
  3. Split flour into two different portions; One for the first part, the second to be mixed with the grits in the last part.
  4. Sauté in a large skillet or pan at moderate heat until brown.
  5. For the remoulade add the pickles, anchovies, Dijon, thyme, pepper and salt to the mayo and mix well.
  6. Cut the baguettes into two portions, spread the remoulade on both sides.
  7. Layer the fish first, lettuce and tomatoes.

Now you're ready for the tailgate party. Have fun and GO DUCKS!


Grilled Fish Tacos (as seen on KMTR)

Be the envy of your tailgate party with this Tasty Tailgate Treat!

Ingredients

Fish Tacos

  • 8 oz fresh swordfish, tuna, mahi-mahi or other firm flesh fish
  • 2- 6 inch flour or corn tortillas
  • 1 cup guacamole
  • ½ cup sour cream
  • 1 lime
  • ½ cup each purple and green cabbage (shredded)
  • 3 tbls aged sherry vinegar
  • 8 tbls olive oil
  • Chili powder, salt and pepper to taste

Black Bean Salad

  • 1 cup cooked black beans
  • 1 chopped fresh mango
  • 1 bunch chopped cilantro
  • juice of 1 lime
  • 1 finely chopped jalepeno
  • 2 tbls rice vinegar
  • 2 tbls olive oil

Directions

Fish Tacos

  1. Season the fish well with the chili, salt and peopper and brish with olive oil.
  2. Grill and slice into thin strips
  3. Combine the guacamole, sour cream, juice of lime and salt and pepper to taste.
  4. Combine the vinegar and oil with the cabbage and adjust seasoning with salt and pepper.
  5. Place tortills on grill for 10 seconds on each side to warm.

Black Bean Salad

  1. Combine all ingredients and adjust flavor with salt and pepper.

Pepper Grilled Salmon Salad As Seen on KMTR

Try This Easy-To-Make Tailgate Treat For A Healthy Pre-Game Alternative

Ingredients

  • 8 oz fresh wild king salmon
  • 3 oz arugala
  • 1 julienned red onion
  • 1/2 cip toasted hazelnuts
  • 1 julienned green apple
  • 3 oz goat cheese
  • 1/2 cup cider/mustard vinaigrette
    • 1/2 cup cider vinaigrette
    • 1/2 cup apple juice 
    • 1 tbls dijon mustard
    • 1 small chopped shallot or yellow onion
    • 1 cup olive oil

Directions

Vinaigrette

  1. Add the vinegar and juice to a bowl with the mustard and shallot and mix.
  2. Then whisk in the olive oil.

Salad

  1. Salt and pepper, the salmon, gross and flake.
  2. Toss the  remaining ingredients in and serve.

 


Grilled Shrimp Pizza As Seen on KMTR

Impress your friends with this easy-to-make tailgate special

Ingredients

  • 1 - 10 inch foccacia or other cooked pizza dough
  • 6 medium tiger shrimp
  • 4 oz. goat cheese
  • 2 ripe red and yellow tomatoes sliced into 1/2 inch thick rings
  • 2 oz. fresh thyme and parsley chopped
  • 2 oz. olive oil

Directions

  1. Oil and grill the foccacia on both sides for 30 seconds.
  2. Oil and grill the shrimp until just done (about 3 minutes per side)
  3. Arrange the tomatoes, then slice the shrimp in half lengthwise and arrange, followed by the goat cheese and herbs.
  4. Place back on the grill and cover until cheese has melted.
  5. GO DUCKS!!!

 


Grilled Steak Pizza (as seen on KMTR)

Impress your friends with this easy-to-make Tailgate Special

Ingredients

1 - 10 inch foccacia or other cooked pizza dough
1 - 8 oz. New York steak with fat well-trimmed
1 each red and yellow bell peppers sliced into thin rings
4 oz. high quality brie
4 oz. pesto sauce
4 oz. olive oil

Directions

  1. Oil and grill the foccacia on both sides for 30 seconds.
  2. Oil the peppers and grill until well-charred.
  3. Grill the steak to medium, let rest and slice against the grade very thinly.
  4. Spread the pesto on to the foccacia, then arrange the steak first, followed by the peppers and brie.
  5. Place back on the grill and cover until cheese has melted.

GO DUCKS!!!


Grilled Swordfish (as seen on KMTR)

Be the star of your next tailgate party with this tasty tailgate treat

Ingredients

• 2-6oz filets of swordfish
• 1lb. red potatoes
• 1tbl. powdered turmeric
• 1tbl. granulated garlic
• 4oz. balsamic vinegar
• 6oz. olive oil
• 1 turnip (cut into sticks)
• 1 rutabaga (cut into sticks)
• 1 parsnip (cut into sticks)
• 2oz fresh thyme (chopped fine)
• to taste white pepper & kosher salt

Directions

  1. First add the balsamic and olive oil together with the chopped thyme and reserve half of the liquid for the vegetables, the other half for the swordfish.
  2. Now rub or brush the swordfish with part of your reserved balsamic/oil mixture.
  3. With the potatoes you want to cut into small quarters and then toss with olive oil, turmeric, granulated garlic, salt, and pepper.
  4. Cook at 400 degrees for about 30 minutes or until golden brown or use foil version on grill for ten min.
  5. You need to peel and cut the veggies into sticks, put into a bowl and toss with the other oil/vin. mixture.
  6. The veggies will need 400 degrees for 10 minutes or you can also use the foil process for these as well for 10 minutes.
  7. The swordfish will need to be grilled last because your veg and starch will hold fine.
  8. Make sure all the marinated is drained off the fish before grilling, use a hot grill and your fish should only take about 6 to 7 minutes.
  9. Have fun with your food and GO DUCKS!

Lemon-Thyme Marinated Chicken As Seen On KMTR

Add some pizzazz to your next tailgater with this Tasty Tailgate Treat!

Ingredients

Lemon-Thyme Marinated Chicken

  • 4 chicken breasts
  • 1 Tbsp. dried thyme
  • 2 Tbsp. garlic (chopped)
  • 1/2 cup white wine
  • 1 cup olive oil
  • Cracked black pepper to taste
  • Kosher salt to taste

Scalloped Potatoes au gratin

  • 6 potatoes (sliced)
  • 2 onions (sliced)
  • 3 cups heavy cream
  • 3 cups parmesan cheese
  • 3 cloves
  • 1 bay leaf
  • White pepper to taste
  • Kosher salt to taste

Roasted Root Vegetables

  • 3 parsnips
  • 3 rutabaga
  • 3 turnips
  • 3 carrots
  • 1/2 cup olive oil
  • White pepper to taste
  • Kosher salt to taste

Directions

Chicken

  1. Combine thyme, chopped garlic, wine, oil, pepper, and salt with the chicken in a small bowl or pan.
  2. Leave to marinate over night.
  3. Grill on barbecue at medium heat until chicken is white inside.

Potatoes au-gratin

  1. Combine cream, cloves, and bayleaf in a sauce pot. Bring to a simmer. (20 min.)
  2. After boil remove bay leaf and cloves from cream.
  3. Turn down to low and add potatoes, onions, and 2 cups parmesan. Leaving 1 cup of cheese.
  4. Simmer for another 15 minutes. Pour into tempered glass dish and sprinkle the rest of the parmesan on top.
  5. Cover with plastic wrap and foil then put in oven at 350 degrees for 30 minutes.
  6. After taking out of oven pull off plastic and foil. Put under broiler for 3 to 5 minutes to caramelize or brown.
  7. Now you're ready to take to the game, just let it cool for about 1hour.
  8. Just put your scalloped potatoes in some plastic and foil and reheat at the game.
  9. It is a good idea to make this part of the recipe the night before the big game.

Roasted Vegetables

  1. Cut all veggies length wise and roll in olive oil, pepper, and salt.
  2. Seal in foil and put on barbecue at the same time you as the chicken.
  3. The veggies should take about 15 minutes or until they too start to get brown.

GO DUCKS!!!


Polenta with Mushrooms, Blue Cheese & Balsamic

Try this delicious recipe yourself

Ingredients

  • 9 cups water
  • 2 tablespoons salt
  • 3 cups coarse grade polenta
  • 3 tablespoons olive oil
  • 4 cups assorted sliced wild mushrooms
  • 2 tablespoons chopped garlic
  • 1/4 cup Oregon blue cheese
  • 4 tablespoons panko or bread crumbs
  • 1 cup aged balsamic vinegar

Directions

  1. Bring the water and salt to a boil, slowly add the polenta and stir over low heat for 25 minutes.
  2. Remove polenta from heat and spread out on cookie sheet.
  3. Cool then cut into 3 inch circles.
  4. Toss the mushrooms with the olive oil and garlic, spread out on cookie sheet pan and roast for 10 minutes at 375 degrees.
  5. Combine the blue cheese and the bread crumbs.
  6. Cook the balsamic vinegar on medium heat until thick and syrupy (careful not to burn.)
  7. To assemble, heat the polenta rounds in the oven for 5 minutes, place in individual bowls, top with equal portions of mushrooms and blue cheese, mix and brown in oven for 5 minutes.
  8. Remove hot bowls from oven and drizzle with the vinegar reduction.
  9. ENJOY!

Philly Steak Sandwich as seen on KMTR

Be the star of your next tailgate party with this tasty tailgate treat.

Ingredients

  • 1 lb. Buffalo or Beef New York
  • 1 lb. Bell Peppers (green,yellow,and red)
  • 1/2 lb. White Onion
  • 1/2 lb. Aged White Cheddar (grated)
  • 4 Hoagie Rolls

Directions

  1. Sauté the bell peppers and onions in skillet or pan.
  2. When they start to turn brown put in the beef or buffalo.
  3. Cook for about 3 minutes at high heat until fully cooked.
  4. Now put the peppers on the hoagie first, than the meat, and last generously put the cheese.
  5. Wrap in tin foil and put on the grill for about 4 minutes or until cheese is melted.

Pork Shishkabobs as Seen On KMTR

A fresh alternative for your next tailgate party.

Ingredients

Marinated Pork

  • 6 oz. pork loin
  • 4 oz. beer (dark amber)
  • 2 oz. olive oil
  • 1/4 cup brown sugar
  • Kosher salt to taste
  • White pepper to taste

Blackberry Barbecue Sauce

  • 1 pint blackberries
  • 1/4 cup pomegranae molasses
  • 1/4 cup cider vinegar
  • 1/4 cup brown sugar
  • 3 cups barbecue sauce

Cous Cous Salad

  • 3 oz. cous cous
  • 1 oz. chopped tomato
  • 1 oz. red onion
  • 1 oz. green onion
  • 1/2 oz. parsley
  • 1/2 oz. mint
  • 1/2 oz. olive oil
  • Kosher salt to taste
  • White pepper to taste

Directions

Pork Kabobs

  1. Cut pork into 1" cubes.
  2. Mix beer, brown sugar, oil, salt and pepper with pork.
  3. Let marinate for 6 hours. 

Blackberry Sauce

  1. Simmer berries, molasses, vinegar and sugar in a sauce pot for 20 minutes.
  2. Add your choice of barbecue sauce and simmer for another 10 minutes.

Cous-Cous Salad

  1. Cook cous cous in boiling water until tender. Add chopped tomatoes, onions, parsley, mint, oil and seasoning to cous cous.
  2. Soak wooden kabobs for 1 hour prior to grilling in warm water.
  3. Spear pork and other favorite vegetables such as onions, peppers, squash, etc.
  4. Grill for 5-6 minutes.
  5. Glaze with blackberry barbecue sauce. Place over cous cous and enjoy.

GO DUCKS!!!


Grilled Portobella Mushroom Sandwich- KMTR Special

Why grill hotdogs at the tailgater when you could grill this Tasty Tailgate Treat?

Ingredients

  • 1 large portobella mushroom
  • 3 oz. balsamic vinegar
  • 3 oz. olive oil
  • 1 oz. chopped garlic
  • 1/2 red onion sliced in ring
  • 1/2 red bell pepper sliced in half
  • 2 oz. soft Danish blue cheese
  • 1 soft hamburger roll

Directions

  1. Whisk together the oil, vinegar and garlic. Marinate mushroom for 4 hours, drain and grill 3 minutes on each side.
  2. Oil and grill the vegetables, then assemble sandwich with the vegetables, then the cheese.
  3. Place mushroom back on grill and cover to melt cheese.

GO DUCKS!!!


Sushi Tuna Handroll

Delight your guests with this delicious yet simple meal.

Ingredients

  • 4 ounces sushi quality tuna
  • 2 ounces fresh arugala
  • 4 fresh mango or papaya
  • 4 dried rice papers
  • 1 ounce black and white sesame seeds

Directions

  1. For the tuna, salt and pepper and roll in the seeds.
  2. Sear tuna in 2 tablespoons of sesame oil until just rare.
  3. Chill tuna and cut into thin strips about 2 ounces each.
  4. Heat 8 cups water to just below the boil stage.
  5. Remove from heat and add two rice paper sheets, keeping the sheets together.
  6. Let steep in the water for about 20 seconds (or until soft).
  7. Place the sheets flat on clean surface and add 1 ounce arugala, 1 tuna strip and 2 ounces mango in that order.
  8. Turn the edges in and roll away from the counter.
  9. Cover with a damp cloth until ready.
  10. Makes two handrolls.

Indian Tandoori Chicken Pita As Seen On KMTR

Surprise your buddies at your next tailgater with this International Tailgate Treat

Ingredients

  • Tandoori Chicken
  • 1 qt. fresh yogurt
  • 2 Tbsp. paprika
  • 2 Tbsp. garlic
  • 2 Tbsp. fresh ginger
  • 2 Tbsp. coriander
  • 1 Tbsp. cumin
  • 1 Tbsp. chili flakes
  • 1 Tbsp. salt and pepper
  • 4 boneless chicken legs
  • 4 pita bread or large tortillas

Cucumber Riata

  • 1/2 quart fresh yogurt
  • 2 chopped ripe tomatoes
  • 1 diced (seedless) cucumber
  • 3 oz. chopped fresh mint
  • Salt and pepper

Directions

Tandoori Chicken

  1. Mix the first 8 ingredients and marinate the chicken overnight.
  2. Drain the chicken and grill until done. (Do not worry about a charred look, that is the yogurt browning.)
  3. Top with Cucumber Riata and serve in pita bread warmed upon the grill. 

Cucumber Riata

  1. Peel cucumber and cut in half lengthwise.
  2. Cut each in half again lengthwise and slice each strip into 1/2 inch pieces.
  3. In a small bowl, combine salt, pepper and mint.
  4. Squeeze cucumber pieces gently between fingers to remove excess liquid.
  5. Place cucumber in deep bowl; add tomato and toss gently.
  6. Add yogurt to cucumber mixture, stirring to blend.
  7. Refrigerate for 4 - 6 hours before serving.
  8. Taste and adjust seasoning.

Heirloom Tomato Gazpacho

Our fresh chilled soup brings the flavor of Spain to your lazy summer afternoons.

Ingredients

  • 5 chopped and seeded cucumbers
  • 2 red bell peppers chopped
  • 1 yellow bell pepper chopped
  • 1 red onion chopped
  • 4 garlic cloves20 ripe roma or heirloom tomatoes chopped
  • 2 bunches cilantro
  • 4 jalapenos
  • 1 cup basil
  • 1 cup olive oil
  • 14 ounces good Sherry vinegar
  • Lime juice to order

Directions

  1. Combine and marinate 24 hours.
  2. Puree and adjust seasoning with salt, pepper and lime juice.
  3. For the salad, combine 2 ounces fresh bay shrimp, 2 ounces avocado, 1 ounce small diced cucumber and 1 ounce Sherry vinegar.
  4. Place in a 2 inch mold in the center of the bowl and pool the gazpacho around.
  5. Garnish with fresh cilantro and fried tortilla strips.

Key Lime Pie

This tangy Southern treat will have you asking for more.

Ingredients

Crust

  • 4 ounces graham cracker
  • 2 ounces sugar
  • 2 ounces melted butter
  • 2 ounces fine-ground macadamia nuts

Filling

  • 4 large egg yolk
  • 1 - 14 ounce can sweetened condensed milk
  • 1/2 cup (4 ounces) lime juice
  • 1/3 cup sour cream

Directions

  1. Mix all crust ingredients well. Pat into 9 inch pie plate. Bake 5 minutes at 340 degrees. 
  2. Combine all filling ingredients well. Pour into shell. Bake 15-20 minutes at 330 degrees.
  3. Garnish with fresh glazed fruit.
  4. Chill and serve.

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