Oregon Coast Waves - 1.10 May/June

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BERKSHIRE HATHAWAY HomeServices Northwest Real Estate Pam Zielinski Netarts Bay, OR • Mobile: 503-880-8034 www.PamZielinski.com – “Pam’s Homes by the Water” – The Landing at Newport was developed in the year 2000 as a 57 unit condominium-Hotel and is now one of Newport’s premiere Properties. The concept combines a resort-style hotel operation condominium ownership. CCB#191422 Stoves • Sales • Service Call us for your chimney sweep and to service your gas fireplace. 541-265-8390 www.coasthearthandhome.com • 633 E Olive St., Newport MARKET Employee owned & Working Hard to Serve You Every Day! • Bandon • Myrtle Point • Reedsport • Coos Bay • Gold Beach • Coquille • Lincoln City • Lakeside • Empire Complimentary BBQs and crab cookers on the patio In-suite laundry machines Open concept meeting room for 30 guests Complimentary local bus tickets to go further around Newport Cats and dogs welcome in select pet-friendly suites 890 SE Bay Blvd. Newport 541-574-6777 TheLandingAt Newport.com
croutons! You’ll still get all the salty crunchy goodness with the easy-to-bake parmesan crisps. Adding the yumminess of the avocado? It’s soooo delicious! This is a great meal for entertaining. It’s hearty as a full meal, or bring it along to a party as a side! My suggestion would be to assemble right before serving. I promise your friends will think they’ve died and gone to heaven in the kitchen. Serve it on a giant charcuterie board (my personal favorite way). That allows everyone to see what is being served and grab a little bit of everything for the perfectly balanced Caesar salad. It can also be served in a large bowl. Either way, your guests will rave! Ingredients: 4 tablespoons shredded parmesan cheese 2 pounds large raw shrimp peeled and deveined 1 lemon, juiced 2-3 tablespoons minced garlic Salt and pepper to taste 1/2 cup chopped bacon 1-2 avocados sliced 5-6 cups chopped romaine lettuce 1/2-1 cup parmesan cheese (separate) Ghirard’s Caesar dressing is my favorite Optional additions: Handful of pine nuts Fresh Dungeness crab meat, fresh bay shrimp or fresh caught albacore tuna Directions 1. Preheat the oven to 400 degrees. Pour a few tablespoons of shredded parmesan cheese onto a silicone or parchmentlined baking sheet, make it the shape of a large circle for the serving bowls. Lay out enough separately to bake and crumble later to top the salad. Silicone works best. Place 1/2 inch apart. Bake 3-5 minutes or until golden and crisp. When you pull them out of the oven, lay each circle over the bottom of a cup or bowl to shape the Parmesan cheese into bowl shapes, let cool. 2. Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10-15 minutes or so while preparing your other ingredients. 3. Wash and dry, then chop romaine lettuce, slice avocado. 4. Heat a cast iron skillet over mediumhigh heat; fry the bacon until golden and crispy. Transfer the bacon to a plate; set aside. 5. Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook. Set aside. 6. Assemble salad: combine the lettuce, shaved parmesan cheese and dressing. Toss well and add fresh ground pepper to taste. Arrange the bacon pieces, avocado slices and parmesan crisps on top. Serve in a bowl or on a large platter. Kaprice’s Sweet Potato Toast with avocado: Sweet Potato Toast is kinda the new thing. Instead of using a traditional slice of bread for toast, just slice a sweet potato lengthwise and cook to create sweet potato toast. Living in Hawaii I got really used to eating avocado toast almost every single day after my morning runs, it became my favorite routine. I love finding ways to make my recipes healthier and I love trying out new combinations of foods I could eat everyday. Back in February I attempted to make sweet potato chips with guacamole but sadly I burnt the chips while losing track of time on FaceTime with my mom. The next day I had a bunch of extra sweet potatoes I wasn’t sure what to do with since I failed with the chips, and that’s when I realized I could use my them as toast instead of the dry, crunchy rice cakes I had been using for my morning avocado toast and it was love at first bite. Instructions Preheat oven to 425°F. Brush both sides of sweet potato slices with avocado oil or spray with olive oil. Place on a parchment paper lined baking sheet or silicone baking sheet. Bake for 5 minutes. Flip the sweet potato slices and bake the other side for 5 minutes. Remove from oven and let them cool. Slice the avocado thinly. Top each slice of sweet potato with sliced avocado and sprinkle salt and chili pepper flakes to desired taste. I like to add an over easy egg and turkey bacon. Customize by trying other toppings, make it sweet or savory. Mom’s rolls My mom was an amazing cook. She was always trying new recipes. She was an artisan with homemade bread, rolls and pies. She rolled out her roll dough in large circles, used a round cookie cutter and then halved those circles, then pinched the ends together. I have been using my mom’s roll recipe for over 50 years. Her roll recipe is a legacy. I revised how she cut her dough in circles by cutting my 29
Page 1 and 2: W A V E S VOL 1.10 MAY/JUNE 2021
Page 3 and 4: May Flowers Element Series by Jerem
Page 5 and 6: contents P.15 SUPER MOON ON THE ORE
Page 7: Blessing of the Fleet MAY 2021 he B
Page 11 and 12: PHOTOS BY: JEREMY BURKE
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Page 15 and 16: PHOTO BY: JEREMY BURKE SUPER MOON
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Page 20 and 21: THE KITCHEN WILD BY KATIE WILEY Pho
Page 22 and 23: 1/2 teaspoon garlic 1/2 teaspoon cu
Page 24 and 25: PHOTOS BY: JEREMY BURKE
Page 27: PHOTO BY JEREMY BURKE ©2021 J.BURK
Page 31 and 32: Our Family Potato Salad and 5 Moms
Page 33 and 34: Rock of the Month Pariba Tourmaline
Page 36 and 37: 2020 Community Vision Awards Twenty
Page 38: Animal of the Month: Tufted Puffin
Page 41 and 42: Tidal Element Series by Jeremy Burk
Page 43 and 44: Cannon Beach Quick day trip up the
Page 45: PHOTOS BY: JEREMY BURKE
Page 49 and 50: OREGON COAST DREAM HOME 246 SEA CRE
Page 51 and 52: Close up of mussels and barnacles o

Oregon Coast Waves - 1.10 May/June

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