Star of Big Daddy's House packs bold flavor for dialysis patients

You have a chance to brush with greatness Friday at the Bite of Oregon at Portland’s Tom McCall Waterfront Park. Celebrity chef Aaron McCargo Jr., star of the Food Network show “Big Daddy’s House,” will be there to show local Portland dialysis patients how to add variety and bold flavor to their diets and get back to enjoying eating, despite limits placed on them by kidney failure.

The Food Network fans among us will recall that McCargo competed on and won season four of “The Next Food Network Star” in 2008, beating out thousands of culinary hopefuls for the ultimate dream job of having his own show. “Big Daddy’s House” premiered in 2008 and continues to be a success. On his show, McCargo shares his passion for big, bold flavors and fun family cooking. He whips up mouth-watering recipes inspired by many years of culinary experience and his fun-loving family while bringing a down-to-earth vibe and warm smile to the kitchen. He is a frequent guest on “Dr. Oz” and “The Chew.”

Most recently he has partnered with Fresenius Medical Care, a national network of dialysis facilities, to develop flavorful yet simple recipes that help folks live better lives on dialysis and get excited about eating meals again.

I visited with McCargo by phone last week. He told me that even though there are foods people on dialysis must avoid, with a little know-how they can enjoy foods with good flavor and stick with their diets. He couples his “flavor of bold” techniques with healthy cooking tips and fresh ingredients to make recipes that put smiles on every family member’s face.

“They can create good-tasting meals that can be shared with the whole family,” he said. “No more bland fish — I have them enjoying chicken tacos, pizza and more dishes that are delicious and easy to prepare.”

McCargo said 20 million Americans are on dialysis, and another 20 million are at risk of kidney failure, so a wide audience appreciates his contributions to their culinary enjoyment.

McCargo will present a demonstration at the Bite at 3:15 p.m. Friday. Stay to watch his throwdown competition with DJ Cruze of 105.1 The Buzz from 4:30 to 5:30 p.m.

Fresenius Medical Care will offer free health screenings, kidney disease and treatment education and free cookbooks filled with dialysis-friendly recipes at its booth throughout the weekend. The recipes from McCargo’s cooking demonstrations will be available at the booth.

If you eat, you will enjoy attending the Bite of Oregon. This marks the 29th year the event has benefited Special Olympics Oregon while celebrating the state’s magnificent culinary bounty. Renowned as Oregon’s premier culinary festival, this three-day event features an abundance of mouthwatering menu items from some of Oregon’s culinary finest. You’ll find menu items ranging in price from $2 to $10. The best part is whatever you choose to spend goes directly to benefit Special Olympics Oregon.

Be sure to visit these venues:

n Gerry Frank’s Oregon Chef’s Table — Experience small gourmet bites from some of the top chefs from around the state. Meet the chefs and enjoy their signature menu items.

n Restaurants and dessert vendors — Explore more than 100 food offerings including smoky ribs, fresh seafood and juicy burgers, and then complement your experience with something sweet from the dessert vendors.

n The Best of Oregon’s Food Cart Cuisine — Portland’s reputation as being food cart central is for good reason. The food created in some of these carts is nothing short of amazing.

Tickets to the Bite of Oregon are $5 and can be purchased online at biteoforegon.com or at the gate. So it looks as if you can cover all your eating needs this weekend by attending the Bite.

Don’t miss it.

The recipe selected for today is McCargo’s blackened salmon with a tasty tarragon blue cheese sauce. Enjoy the bold flavor and healthfulness of the dish.

Bon appetit! Eat something wonderful!

Blackened Salmon with Tarragon Blue Cheese

Serves 4

1 pound fresh salmon fillets

1 tablespoon canola oil

2 tablespoons butter, unsalted

1/2 cup light cream

1/4 cup fresh lemon juice

1 tablespoon fresh lemon zest

2 tablespoons chopped fresh tarragon

6 tablespoons blue cheese crumbles

1 teaspoon fresh cracked black pepper

Blackening spice

1 teaspoon cayenne pepper

2 teaspoons smoked paprika

1 teaspoon coarse black pepper

1 teaspoon Italian seasoning (no salt)

1 teaspoon celery seed

1 tablespoon cilantro

Directions: Mix everything in a small bowl.

Preparation: Sprinkle fish with blackening spice then proceed to sear in canola oil and butter until golden brown for 3 to 6 minutes over medium-high heat on each side in a nonstick pan. Remove and let rest. Prepare sauce while fish is resting, then serve.

Sauce

Heat cream, lemon juice and zest until just simmering over medium-high heat. Lower heat and add tarragon, blue cheese, pepper and any leftover blackening spices. Stir until well mixed, turn off heat and pour over fish.

Adapted from original recipe by Chef Aaron McCargo Jr.

Randall welcomes your food questions and research suggestions. She can be reached at 503-636-1281, ext. 101, or by email at This email address is being protected from spambots. You need JavaScript enabled to view it. .