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Red Duck Cocktail Sauce added to list of 2015 Food Finds

Pine Street Market also something to look forward to in 2015


Photo Credit: SUBMITTED PHOTOS - Red Duck Foods has released Red Duck Cocktail Sauce, just in time for the Dungeness crab season.

Just in time for Oregon’s Dungeness crab season, our friends at Red Duck Foods in Eugene have released Red Duck Cocktail Sauce — No. 3 of my 52 Food Finds of 2015.

Founded in 2013 by University of Oregon students Karen “Crazy for Veggie Burgers” Bonner, Shannon “Pass the Cajun Tots” Oliver and Jessica “Don’t Call Them Freedom Fries” Zutz Hilbert, Red Duck organic ketchups were one of the exciting foods I discovered at Feast Portland last fall.

The concept for the line of Red Duck condiments stems from the women’s belief that regular condiments don’t cut the mustard. The original products, Classic, Spicy and Curry ketchups, elevate the popular condiment by using high-quality, organic ingredients and complement everything from burgers and fries to grilled lamb and baked oysters.

The women say the new cocktail sauce stays true to its roots with an epicurean edge, and the recipe honors the purity of the bounty of the ocean. It is crafted with fresh horseradish and a unique spice blend, with just enough lemon juice to bring out the best flavors in your favorite seafood.

“What I love most about our cocktail sauce is the one-two punch,” Zutz Hilbert said. “The fresh horseradish gives it a kick, and our spice blend has a nice after-burn, but neither is overwhelming. The success of our ketchups had us thinking about other condiments that we could approach with a fresh version and cocktail sauce was a no-brainer given our roots.”

Red Duck Cocktail Sauce is available for purchase online at redduckfoods.com, with an introductory discount of 15 percent when purchased online before Monday. It will be on store shelves soon.

I can share another bit of good news for foodies throughout the metro area. Last fall, it was reported that plans had been approved for the renovation of a 128-year-old building in Old Town/Chinatown by the Portland-based design and build firm Siteworks. Known as the United Carriage and Baggage Transfer Co. building, the three-story, 9,500-square foot building will be transformed into the Pine Street Market food hall.

Eater Portland recently reported that Mike Thelin, co-founder of Feast Portland, has signed on as culinary curator for the project. He will be responsible for bringing in top-notch purveyors. Plans call for the building to house six or seven food and drink vendors on the ground floor, each with its own style but sharing amenities such as communal seating and restrooms, much in the style of Seattle’s Melrose Market or Manhattan’s Gotham West Market. The upper floors will be offered as office space.

The building is located at 126 S.W. Second St. in Portland, just blocks away from the proposed James Beard Market.

Thelin says the markets will complement each other.

“The Beard Market will be more Portland’s version of Seattle’s Pike Street Market,” he said. “This project is more like Portland’s version of Seattle Melrose Market; smaller, more intimate, more neighborhood oriented.”

The opening is slated for fall 2015.

Great news now, and something to look forward to.

We are now in the thick of crab season and they are weighing in heavy, so it is a good time to purchase and enjoy crab, and taste for yourself the deliciousness of Red Duck Cocktail Sauce. Today’s recipes feature fresh Dungeness — get your fair share and then some this season.

Bon Appetit! Eat something wonderful!

Jake’s Famous Crawfish’s Crab Cakes

Makes 6 servings

of 2 patties each

Considered one of the top 10 seafood restaurants in the nation, Jake’s Famous Crawfish has been in downtown Portland for more than 110 years. To say they know a thing or two about seafood is an understatement. Their recipe for crab cakes is quick to prepare and a real Pacific Northwest favorite.

Serve on a bed of baby greens or arugula with Red Duck Cocktail Sauce, tartar sauce, lemon wedges and/or a ginger aioli.

1 1/2 pounds Dungeness crab meat

2 cups coarse bread crumbs or Panko breading

2 celery stalks, finely minced to make 1/3 cup

1 small green pepper, finely minced to make 1/3 cup (a mix of red and green pepper is nice)

1/2 teaspoon Tabasco

1 large egg

1/4 cup mayonnaise

1 tablespoon lemon juice

1/2 teaspoons Worcestershire sauce

1/8 teaspoon white pepper

1 tablespoon parsley, finely minced

Unsalted butter or olive oil to fry the crab cakes in

For the crab cakes: Drain the crab meat and squeeze out the excess water.

Be sure to check for pieces of shell. Break apart crab meat, combine with one cup of bread crumbs, onion, celery, green pepper mixture, mayonnaise, egg, lemon juice, Tabasco, Worcestershire, pepper and parsley. Don’t over mix.

Form mixture into six balls. Next pat in hand and press on the bread crumbs one patty at a time. Only a light coating is needed.

After forming and breading, put the six preformed and breaded patties onto a parchment- or wax paper-lined baking sheet and refrigerate for 30 minutes to help firm up the mix.

Heat oil in pan. Take chilled patties and lower them gently into the hot pan. Saute on each side until golden brown, about 3 minutes per side. Do not crowd the pan; brown the patties in batches.

Adapted from Jake’s Famous Crawfish.

Cioppino-Style Roasted Crab

Makes 4 servings

1/4 cup extra-virgin olive oil

1 medium onion, finely chopped

6 large cloves garlic, pressed

1 cup dry white wine

2 cups bottled clam juice

2 15-ounce cans chopped tomatoes in juice

1 cup water

2 bay leaves

1/2 cup (packed) fresh Italian parsley leaves

1/2 teaspoon (scant) dried crushed red pepper

Coarse kosher salt

2 2-pound cooked Dungeness crabs, quartered, cracked

Preheat oven to 400 F. Heat oil in a large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.

Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15-20 minutes. Place crab with juices in large bowl.

Bon Appetit, January 2010.

Randall welcomes your food questions and research suggestions. She can be reached at 503-636-1281 ext. 100 or by email at brandall@lakeoswegoreview.com. Follow her on Twitter @barbrandallfood.

The Dungeness crab harvest is at its peak now. Barb Randall encourages you to enjoy it often while it is available.

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