Hail to Oregon and Dungeness Crab

Today is National Oregon Day. As many of you might already know, I adore Oregon – especially the coast. While both California and Oregon have designated their coastlines as “Public Property”, the wealthy in California tend to hog the best views for themselves, and the rest the state charges an admission fee.

Don’t even get me started about the amount of trash spewed along our beaches in the Golden State. Apparently the Golden Rule doesn’t apply to our precious lands. Oregon has some of the most beautiful beaches along the Pacific. And no, I’m not including Hawaii. I’m talking the lower 48 along the Pacific. I gotta wonder, are beaches in Oregon so much cleaner because the people who visit care more or is it because it’s so cold that even in the summer you don’t have the crowds you do in California?

Whatever the reason, I love spending time along the Oregon Coast. One of my favorite towns is Newport. It was once hailed as the San Francisco of the Pacific Northwest. Having grown up just over the coastal range from the City by the Bay, I can see the seminaries from a hundred years ago. Newport is hilly, and it’s a real pain to find a place to park! Unlike San Francisco, you can still feel safe walking the streets of Newport. It’s not the tourist destination it once was – and maybe it never reached San Francisco’s draw, but there is a quaintness that is unmistakable.

Newport is a fun place to explore, even when those adventrues take you to some rather hokey place. That and the fact that there are plenty of amazing places to dine. While none live up to the Five-Star Posh of San Francisco, the food is delicious.

Fresh from the sea, that’s the real secret. And just like San Franciscans, the folks up north do love their Dungeness Crab. Just hang out at the docks, watching the boats sail out, and be ready when they return. Yum! Here’s to my love of Oregon, and my deeper love of the bounty from the sea. Happy National Oregon Day everyone!

Dungeness Crab Supper from Oregon
Oven Roasted Dungeness Crab Clusters
Lemon-Herb New Potatoes
Dinner Rolls
Spring Salad
White Wine

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Oven Roasted Dungeness Crab Clusters
12 Garlic Cloves
Water as needed
6 Dungeness Crab Clusters
1 cup Butter
1/2 tablespoon Garlic Powder
1 cup Cocktail Sauce
2 Lemons
Parsley or other Herbs for Garnish

Heat oven to 425-degrees. Spray the top of a broiler pan with cooking spray, set aside.

Peel garlic, add to the bottom of the broiler pan. Add just enough water to create some steam when heated.Arrange crab clusters on the top of the broiler pan. Cover in foil, place in the oven to warm, about 20 minutes.

While the crab warms, melt butter. Add garlic powder to the butter, whisk until dissolved. Keep butter liquefied over a low heat source. Spoon cocktail sauce into a small serving dish.

Cut lemons in wedges, set aside. On a serving platter an attractive bed for the crab with parsley or other herbs.

Arrange crab on the platter. Tuck lemon wedges around the crab. Serve with both melted butter and cocktail sauce for dipping.

Lemon Herb Potatoes
1-1/2 lbs small New Potatoes, peeled
1 Lemon, zested and juiced
2 tablespoons fresh Parsley, chopped
2 tablespoons Butter, melted
Kosher Salt to taste
Fresh Black Pepper to taste

Note: Pick potatoes that are round and uniform in size for a more attractive presentation.

Peel potatoes, leave whole. Place in a pot, cover with – salted water. Bring to a full boil, maintain gently rolling boil and cook potatoes until fork-tender, about 20 minutes. Drain well.

While the potatoes cook, zest and juice lemon, set aside. Snip parsley, set aside. Melt butter, set aside.

Transfer potatoes to a serving bowl. Add zest and juice from the lemon, drizzle with butter. Season with salt and pepper, toss to coat. Just before serving, scatter parsley over the potatoes, then toss one last time.

Cornmeal Dinner Rolls
Dinner Rolls
2 cups Milk
1/2 cup Sugar
1/2 cup Butter, cubed
1/3 cup Cornmeal
1-1/4 teaspoons Salt
1/4 cup Warm Water
1 (1/4-ounce) Dry Active Yeast
2 large Eggs
5 cups Flour or as needed

Warm oven for a few minutes on low to create a place for the dough to rise. Turn oven off, with door closed. Generously oil a large ceramic or glass bowl, set aside.

In a large saucepan, combine milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook, stirring, until thickened, about 6 minutes. Remove from heat, let cool to about 110-degrees.

While the cornmeal mixture cools, warm water to 115-degrees. In a small bowl, dissolve yeast with the warm water, set aside.

In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups of flour. Beat with a dough hook until smooth. Stir in enough of the remaining flour to form a soft, sticky dough.

Turn onto a floured surface; knead until smooth and elastic, about 7 minutes. Place in the prepared bowl, turning dough once to grease the top. Cover and let rise in the warmed oven until dough doubles in size, about an hour.

Punch dough down. Turn out on a lightly floured work surface, divide into 30 dough balls. Place 2-inches apart on greased baking sheets. Cover with clean kitchen towels; let rise in the warm oven until doubled again, about 45 minutes.

Finishing Touch
2 tablespoons Butter, melted
1 tablespoon Cornmeal

Remove risen rolls from the oven, keep covered. Heat oven to 375-degrees. Melt butter, set aside.

Uncover rolls, brush with melted butter; then sprinkle with cornmeal. Place in the heated oven to bake until golden brown, about 14 minutes. Transfer baking sheets to wire racks. Serve rolls warm from the oven.

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To You, O Lord, I lift my soul