Oregon Coast Waves - 1.10 May/June

and cooking indoors on the stove has
transformed into cooking outdoors on
the grill instead.
I love grilling outside for many reasons —
my kitchen stays a little cleaner, I certainly
don’t want to waste a single moment of
that gorgeous weather and somehow the
food always tastes a whole lot better when
cooked outside. Combine that with
some good music playing and dinner on
the patio, and that is certainly one heck
of a way to spend a beautiful springtime
evening.
These venison meatballs are super simple
to roll ahead of time, then just throw
them on the grill or smoker when you’re
ready for dinner. Top with your favorite
sweet, spicy or savory sauce, and these
can be paired with just about any side
dish!
Smoked Venison Meatballs
Ingredients:
2 pounds ground venison
1 egg
1 teaspoon Johnny’s Seasoning Salt
Fresh cracked black pepper
Directions:
Mix all ingredients in a bowl then roll
into golf ball-sized meatballs. Toss on the
grill or smoker and grill until thoroughly
cooked.
These Smoked Venison Meatballs are
smothered in PS Seasonings, The Big
Kahuna pineapple teriyaki sauce and
paired with a side of jasmine rice and
grilled sugar snap peas. If you haven’t
tried grilling your fresh sugar snap peas, I
highly recommend it.
Clam Cakes with
Spicy Sriracha Mayo
After raking in the cockles last week
(literally), I now have more clams than
I know what to do with. Just kidding,
I know exactly what to do with them.
Eat them!
Truthfully, I would be perfectly happy
eating nothing but fried cockle clams
from every limit I pull out of the water.
But featuring fried cockle clams every
week in Friday’s paper wouldn’t be
very exciting, so it forces me to think
outside of the box a bit at times and
create dishes that I might not otherwise
create. I am so thankful for that because
I occasionally come up with a gem like
these clam cakes.
These clam cakes have immediately
earned themselves a top spot on my
list of favorite appetizers. They’re spicy,
crispy and loaded with clam flavor
because these small cakes are packed
full of clams! Topped with that Spicy
Sriracha Mayo (that would taste amazing
on just about anything), this is definitely
a winning combo.
Clam Cakes with Spicy Sriracha Mayo
Cockle Clam Cakes
Makes 6 clam cakes.
Ingredients:
1 limit of cockle clams (20 clams)
1 tablespoon butter
2/3 cup red bell pepper, diced small
2/3 cup green bell pepper, diced small
2/3 cup red onion, diced small
2 garlic cloves, minced
1 egg
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup panko crumbs, plus a little extra
for dredging clam cakes before they hit
the fryer.
Oil for frying
Cilantro and avocado for garnish.
Directions:
In a food processor, pulse clams until
chopped into very small pieces. Set
aside.
In a skillet, add butter and sauté onions
and peppers until soft, add garlic and
clams and sauté for another 2-3 minutes.
Remove from sauté pan, allow access
liquid to drain in a wire mesh strainer.
In a separate bowl, mix egg, mayonnaise,
Worcestershire sauce, cayenne, salt and
pepper.
Add well drained clam mixture to egg
mixture, then add 1 cup panko crumbs.
Form into 1/3 cup sized cakes, shaping
them into approximately ½-inch thick
rounds.
Refrigerate for at least two hours before
frying.
Right before deep frying, press a little
extra panko crumbs on each side for
extra crunch.
In a deep fryer or skillet, heat oil to
350 degrees and deep fry until golden
brown.
Top with Spicy Sriracha Mayo and
garnish with cilantro and avocado.
Enjoy!
Spicy Sriracha Mayo
Ingredients:
1/2 cup sour cream
1/3 cup mayo
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