OC Waves Vol 3.6

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• 1 tablespoon Johnny’s Seasoning Salt • 1/4 teaspoon black pepper Directions: • Preheat oven to 400 degrees • In a large bowl, combine the ground meat, egg, Johnny’s, and black pepper. Mix well. • Scoop 1/4 cup ground meat into the palm of your hand then roll the meatball mixture into approximately 2-inch balls and place on your baking sheet. • Bake the meatballs for 18-20 minutes, or until they are golden brown and cooked all the way through. • Serve with fresh Chimichurri Sauce. Chimichurri Sauce Ingredients: • 2 cups fresh Italian parsley • 5 cloves garlic, peeled and smashed • 2 tablespoons red wine vinegar • 1/2 lemon, juiced (about 2 tablespoons) • 1/2 teaspoon salt • 1/2 teaspoon red chili pepper flakes (I actually have to leave these out of my recipe now because of my husband’s diverticulitis, but it’s certainly better with them!) • 3/4 cup extra virgin olive oil Directions: • Place all ingredients except olive oil in the food processor and pulse a few times until everything starts to combine. • Slowly add olive oil while food processor is running. Serve right away or refrigerate before using. If refrigerated, take out about 10-15 minutes before serving. COCKLE CLAM DIP It’s a new year, which means it’s time to renew those shellfish, angling and hunting licenses — but where exactly does that license money go every year? Most hunters and anglers understand that the money we spend on hunting and fishing licenses helps pay for conservation throughout the state of Oregon. These dollars fund the general operations of the Oregon Department of Fish and Wildlife and by state and federal law, these licensing dollars can only be spent on fish and wildlife management. Our license dollars help pay for programs that improve habitat, open private lands to public access, enhance fishing opportunities and protect fish, wildlife and their habitats for future generations. But those dollars are also the primary source of required state match needed to receive federal funds for federally funded programs such as fish hatcheries, fish and wildlife biologists, hunter and aquatic education and so much more. Every sportsman or sportswoman knows that a $10 shellfish license is worth it’s weight in gold with Dungeness crab and shellfish prices, but we can also feel good about our license dollars funding conservation for future generations of anglers and hunters. So get out there and start using that shellfish license to rake for one of my favorite Oregon coast delicacies — cockle clams. They’re sweet, briny and oh so delicious — perfect for this Cockle Clam Dip. Cockle Clam Dip Ingredients: • 1 limit cockle clams (20 clams), minced small • 1 tablespoon butter • 1 yellow onion, minced small • 2 cups sour cream • 1/3 cup mayonnaise • 1 tablespoon Worcestershire • 1 1/2 tablespoons clam juice (I use the liquid that thaws out with my frozen clams for this, but you can definitely purchase clam juice, too) • 3/4 teaspoon salt • 1/2 teaspoon lemon juice • 1/8 teaspoon black pepper • Fresh parsley or chives for garnish Directions: • Add butter to a small saucepan on mediumlow heat, once melted, add onions. • Sauté onions, stirring constantly until they’re golden and caramelized. • Add clams and continue to cook for another 2-3 minutes. Stirring every few seconds to evenly cook clams. • Remove clams and onions from heat, set aside to cool. • In a medium-sized mixing bowl add sour cream, mayonnaise, Worcestershire, clam juice, salt, pepper and lemon juice. Mix until completely combined. • Add cooled clams and onions to sour cream mixture and combine. • Allow to cool in the refrigerator for at least 2 hours before serving. • Garnish with fresh Italian parsley or chives and serve with Ruffles or Wavy Lays chips. Enjoy! 38 OC WAVES • VOL 3.6
VINO JOY FEBRUARY 2023 WHITE, ROSÉ, OR RED? At our shop, we’re noticing a significant, not overwhelming, preference for red wine. For our wine club one option is red-wine-only. About 5 times as many folks select that option as do the white-wine-only option! The majority still are interested in the full gamut. I confess, before we had a wine shop, I didn’t seek out many white or rosé wines. In this column I’d like to make a case for broadening your ‘vino joy’ by having some of each type on occasion; I certainly have come to enjoy them all. I now think of wine as lying on a spectrum. There is no clear boundary between white and rosé, or rosé and red. Highlighted below are a few wines that might be viewed as “tweeners” on the wine color spectra. Generally speaking there are white wine grapes and there are red wine grapes. But winemakers can get a bit of rosy color out of many white wine grapes, and some deeply-colored red wine grapes are used to produce wines that are called “white” (though there usually is some perceptible red tint). 880 S.E. Bay Blvd., Newport 541-265-9275 “Serving the Yaquina Bay Area Since 1988” We have all the gear you need to enjoy your time on the Oregon Coast! • Sport & Commercial Fishing Gear • Clamming & Crabbing Gear • Clothing, Boots & Rain Gear • Marine Electronics • Marine & Safety Equipment • Tools & Industrial Supplies • Rigging & Hydraulic Shop And so much more! www.Englundmarine.com At one of our after-work “research” sessions on a Saturday, I opened a Montepulciano from Abruzzo, forgetting that it was more rosé than red. It was at room temperature, and it was only after we noticed the lighter color that we recalled that this wine is characterized as a rosé. All of us around the table enjoyed it immensely though! When is it better to select a white over a red, or a rosé over the other two? That will have to be a topic for another column. The message for now is that all three have their place, and sometimes crossing the traditional boundary can be a lot of fun, and rewarding. HIGHLIGHTED WINES For this column I thought you might be interested in two wines that blur the boundaries, in one case between white and rosé, and in another between rosé and red. Valcan Cellars 2020 ‘Bare’ White Malbec (Rogue Valley Oregon). You probably wouldn’t have thought a grape usually made into ‘big reds’ could be used for a white wine, and indeed, winemaker JP Valot claims this is the only white Malbec made in the USA. It is made in tribute to his Argentinian roots. “Bare” is meant to indicate the minimal intervention used in making this wine, and the slightly pink/orange color comes from of very brief amount of skin contact, only about 1 hour. We pick up notes of nectarine, tropical fruit, and hints of vanilla and butterscotch. Bright acidity ensures that this wine is very food friendly. About $24. Torre dei Beati 2021 Cerasuolo (Abruzzo Italy). “Cerasuolo”, or “cherry” in English, is meant to describe the color of this wine. It is lighter red, and you may think it is a red wine. It really does dance right on the boundary between red and rosé. Notes of strawberry, pomegranate, and cherry meld together and create a long, complex finish. This wine is very pleasant to sip, and works well with a wide variety of foods. You may enjoy it chilled or at slightly below room temperature. About $23. FOOTNOTE The wines mentioned in this column are available at Beach Daisy Wine, 2118 Hwy 101 N, at the northern edge of Yachats in the Greenhouse Marketplace complex. Free wine tastings held every Saturday from 12:00- 6:00, covering a full range of lovely wines. Questions and comments are welcome. Contact Todd via email at todd@ beachdaisy.wine WRITTEN BY TODD K. MOYER OC WAVES • VOL 3.6 We are a TOTAL CAR CARE facility and provide maintenance (oil changes) and diagnosis & repair of most of your vehicle’s systems. AWD/4WD/2WD and hybrids welcome. Monday – Friday 8 am to 5 pm 126 NE 11 th St • Newport, OR 97365 541-265-9567 Jim Hoberg, ABR, ABRM, CRS, GRI BROKER/OWNER PHONE 541-997- SOLD (7653) FAX 541-997-7654 TOLL FREE 1-866-967-7653 jim@jimhoberg.com www.wcresi.com P.O. Box 3040 • 1870 Highway 126, Suite A • Florence, OR 97439 39
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