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KGW – TV Newschannel 8 at
Sunrise
Pacific
Seafood brings dinner from the docks to your kitchen
Monday,
February 25, 2008
By DREW
CARNEY, kgw.com Staff
The
Pacific Seafood Group
is a family owned seafood company based in the Western United States
and headquartered in
Clackamas
,
Oregon
.
Watch Drew Carney "behind-the-scenes" at
Pacific Seafood's world headquarters in
Clackamas
,
OR
during the 02/25/08 edition of Newschannel 8 at
Sunrise
.
Pacific Seafood was started
in 1941 in
Portland
,
Oregon
as a small, fresh seafood retail counter operation.
Over the past 67 years, the
company has expanded their operations to meet customer needs and a
growing market to include all operations from dock to dinner table.
In fact, Pacific Seafood
Chef Gary Puetz has supplied us with the following two recipes for you
and your family to enjoy at your dinner table:
Salmon
ala Santa Fé (serves 6)
3
pounds
Salmon fillet, skin & bone removed and cut into 6 equal portions
Baste
1
cup
Prepared salsa, well drained
¾cup mayonnaise
1
Tablespoon
Garlic, minced
1
each Lime,
zest and juice
2
Tablespoons
Cilantro, chopped
4
sprigs
Cilantro for garnish
Combine
all of the baste ingredients
Thoroughly
coat both sides of salmon fillets
To
bake or grill on a cedar plank: 400 degrees for 20 to 30 minutes
To
bake in an oven: 400 degrees for 15-18 minutes
To
sauté: Sauté in a dry pan using just the baste over medium heat
If
you would like to be declared “King-O-The-Kitchen,” try serving
this “King of Salmon” with black beans & rice, grilled fresh
pineapple and a hardy, well-rounded Zinfandel. Enjoy!
-Pacific
Seafood Chef, Gary Puetz
King
Crab ala Carbonara
(serves
6)
Carbonara
is a classic Northern Italian Pasta dish with a sauce made of cream,
bits of bacon, onion, cheese, egg and fresh green peas. Although
the recipe is indeed wonderful in its original form, I couldn’t help
but take a little “Poetic License” with it!
2
pounds
King Crab Meat
3
cups
Heavy whipping
cream
6
slices Bacon,
cooked & chopped (try pre-cooked bacon)
1
cup
Sweet onion, chopped
½cup Dry
Vermouth
2
cups Green
Peas, fresh or previously frozen
1
cup
Asiago or Parmesan cheese, shredded
2
teaspoons Cajuns
Choice Blackened Seasoning
2
pounds
Pasta, pre-cooked, thawed
1
teaspoon
Butter or olive oil
In
a large sauté pan over med/high heat, add butter, onion, bacon and Cajuns
Choice Blackened Seasoning and sauté until the onions are tender
and translucent. Stir often.
Increase
heat to high and add the Vermouth. Cook until the Vermouth has
been reduced by 90%.
Add
the cream, pasta and half of the cheese. Stir often and simmer
for 3 minutes
Add
the peas and continue to cook for 2 minutes. Add the King crab
meat and cook just long enough to heat the Crab through.
Serve garnishing with the remaining cheese.
For
the perfect meal, serve your King Crab ala Carbonara accompanied by a
small Mixed Field Greens Salad, warm Focaccia Bread with mountains of
sweet cream butter and a lightly chilled Chardonnay. Enjoy!
-Pacific Seafood Chef, Gary
Puetz
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