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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Fennel-Crusted Tuna with Lemon Aïoli Over Couscous

Fennel-crusted tuna

I think this is one of my new favorite tuna meals. It can be served warm or cold, making it a perfect meal year-round. Since we are still a little cold out, I opted for warm, but you could just as easily making everything earlier in the day (up to actually slicing the tuna), refrigerate it and just plate it all before eating.

One other change that I made was to use Whole Wheat Pearl (Israeli) Couscous instead of regular couscous. If you do this, the cooking time will be a little longer, . . . → Read More: Fennel-Crusted Tuna with Lemon Aïoli Over Couscous

Epic Marinated & Grilled Pork Tenderloin

pork tenderloin

I. This is some really good pork tenderloin. You definitely need to grill some this Summer. Just pick a day and do it, you won’t be sorry.

II. I started volunteering at the Montavilla Farmers Market taking photos and it’s so fun. I’m posting my pics on flickr, both in sets and also, adding the best ones to the Montavilla Farmers Market group.

III. You should enter the Bob’s Red Mill Spar for the Spurtle (oatmeal!) contest. The details are below.

But first, let’s get back to the pork. A pork tenderloin is . . . → Read More: Epic Marinated & Grilled Pork Tenderloin

Cedar-Plank Salmon

cedar-planked salmon

Here is a recipe that certainly will work outdoors on a grill but also worked quite well in the oven. I found these little 6 X 6 inch or so cedar grilling planks at Sur la Table for $10 and impulse-bought them. Then I on-purpose bought some salmon.

I soaked my plank for about an hour and a half. If it was going on a charcoal grill the fish *, I would have soaked it for at least two hours. I let the plank heat up in the oven for about 5 minutes, before . . . → Read More: Cedar-Plank Salmon

Grilled Garlic Steak with Argentinian Chimichurri Sauce

steak title

This is a meal inspired by a dinner that jwa had at his parents house a little while ago. He had gone down there to help them with some things and returned with tales of steak with garlic in it. Mmmmm…garlic in steak. I was intrigued. Such a great idea!

So, we grilled some up, with the addition of chimichurri sauce and some grilled veggies.

This was also a great opportunity to use out new outdoor grill — I still love it!

For the Argentinian Chimichurri Sauce: Adapted from a recipe from Bob Blumer, . . . → Read More: Grilled Garlic Steak with Argentinian Chimichurri Sauce

Summer Side Dish: Grilled Zucchini with Garlic and Lemon Butter Baste

zuc title

This was a side dish that worked really well with some grilled albacore tuna steaks. For the fish, I made a quick topping of kalamata olives, green olives, cherry tomatoes, red onion, olive oil, lemon juice and feta cheese. So, it was a Mediterranean kind of a thing (one of my favorite kinds of things).

The zucchini grilled while the fish rested. I think the scores in the zucchini are to let the buttery goodness soak in. This recipe is easily halved or even quartered. I did the later with 2 tbsp butter, 1/2 . . . → Read More: Summer Side Dish: Grilled Zucchini with Garlic and Lemon Butter Baste