Roth's Growler Station
Dungeness CrabEnchiladas
Serves: 6
Ingredients:
The meat from 2 steamed Dungeness crabs
12 corn tortillas
24 ounces of queso fresco (Mexican white cheese)
1 yellow onion, sliced thinly
1 chopped tomato
2-3 tablespoons canola oil
2 green jalapeños, seeds removed and sliced into small pieces
1 tablespoon Mexican oregano
1 teaspoon ground cumin
For the beans
12 corn tortillas
24 ounces of queso fresco (Mexican white cheese)
1 yellow onion, sliced thinly
1 chopped tomato
2-3 tablespoons canola oil
2 green jalapeños, seeds removed and sliced into small pieces
1 tablespoon Mexican oregano
1 teaspoon ground cumin
2 tablespoons canola oil
3 15-ounce cans of Ranch Style beans
1/2 yellow onion, finely chopped
1 green jalapeño, seeds removed and finely chopped
For the sauce
3 15-ounce cans of Ranch Style beans
1/2 yellow onion, finely chopped
1 green jalapeño, seeds removed and finely chopped
2 pints heavy whipping cream
3 dried ancho chili peppers
1 head garlic
1 teaspoon salt
Preparing the sauce
3 dried ancho chili peppers
1 head garlic
1 teaspoon salt
Preheat the oven to 400 degrees. Slice off the top of the head of garlic and rub the entire head with oil. Place in an oven-safe dish or pan and roast for 10-15 minutes. After roasting, squeeze the bottom of the head of garlic and the flesh should all pop out the sliced top. Put all of the roasted garlic flesh in a blender, along with the heavy cream.
Fill a small saucepan with 3-4 cups of water and bring to a boil. Turn flame down to a simmer and put in the dried ancho chili peppers and simmer for 15 minutes until the peppers are soft. Turn off the heat and let cool in the liquid. Keep the liquid from the saucepan.
When the peppers are cool, slice open the chilis and discard the stems and seeds. Put the remainder of the chilis into the blender.
Spoon 8 ounces of the chili liquid from the saucepan into the blender.
Add salt to blender.
Blend until smooth and set aside.
To cook the beans
Fill a small saucepan with 3-4 cups of water and bring to a boil. Turn flame down to a simmer and put in the dried ancho chili peppers and simmer for 15 minutes until the peppers are soft. Turn off the heat and let cool in the liquid. Keep the liquid from the saucepan.
When the peppers are cool, slice open the chilis and discard the stems and seeds. Put the remainder of the chilis into the blender.
Spoon 8 ounces of the chili liquid from the saucepan into the blender.
Add salt to blender.
Blend until smooth and set aside.
In a medium saucepan, sauté the chopped yellow onion until translucent.
Add the chopped jalapeños.
Add the 3 cans of beans. Stir well to mix. Bring to a boil and reduce heat to simmer 15 minutes. Turn off heat and set aside.
To assemble enchiladas
Add the chopped jalapeños.
Add the 3 cans of beans. Stir well to mix. Bring to a boil and reduce heat to simmer 15 minutes. Turn off heat and set aside.
Oil a large rectangular oven-safe baking dish. Preheat oven to 350 degrees.
In a skillet, sauté the sliced yellow onions and jalapeños in the oil until onions are translucent. Add cumin and Mexican oregano and stir until mixed thoroughly. Turn off heat and set aside
Crumble the queso fresco into pieces (like the consistency of crumbled goat cheese).
Microwave the tortillas for 1 minute to make them soft so they won’t crack or, alternatively, brush them with oil and heat them in a pan over medium heat for a few minutes on each side until soft.
Assemble the enchiladas one at a time by filling each with the sauteed onions and jalapeños, some crab meat, some queso fresco, some tomatoes, and then roll and arrange in baking dish.
Spoon some of the beans over the tops of the assembled enchiladas, sprinkle some queso fresco on the top and bake for 15 minutes.
While the enchiladas are baking, in a small saucepan heat the ancho chili cream sauce over a low flame, taking care not to let it boil and separate.
When the enchiladas are done baking, pour some of the ancho chili cream sauce over them, garnish with any remaining chopped tomatoes and some chopped cilantro.
Serve enchiladas with the remaining beans as a side dish.
— Victor Panichkul, TheTasteofOregon.com
In a skillet, sauté the sliced yellow onions and jalapeños in the oil until onions are translucent. Add cumin and Mexican oregano and stir until mixed thoroughly. Turn off heat and set aside
Crumble the queso fresco into pieces (like the consistency of crumbled goat cheese).
Microwave the tortillas for 1 minute to make them soft so they won’t crack or, alternatively, brush them with oil and heat them in a pan over medium heat for a few minutes on each side until soft.
Assemble the enchiladas one at a time by filling each with the sauteed onions and jalapeños, some crab meat, some queso fresco, some tomatoes, and then roll and arrange in baking dish.
Spoon some of the beans over the tops of the assembled enchiladas, sprinkle some queso fresco on the top and bake for 15 minutes.
While the enchiladas are baking, in a small saucepan heat the ancho chili cream sauce over a low flame, taking care not to let it boil and separate.
When the enchiladas are done baking, pour some of the ancho chili cream sauce over them, garnish with any remaining chopped tomatoes and some chopped cilantro.
Serve enchiladas with the remaining beans as a side dish.
— Victor Panichkul, TheTasteofOregon.com
Dungeness CrabBenedict
Serves: 4
Ingredients:
16 ounces cooked dungeness crab meat
8 English muffins or toast rounds
8 tablespoons cocktail sauce
8 large fresh eggs
salt and pepper to taste
1 teaspoon vinegar
Directions:8 English muffins or toast rounds
8 tablespoons cocktail sauce
8 large fresh eggs
salt and pepper to taste
1 teaspoon vinegar
Toast the muffins or toast rounds and set on top of plates. Fill a large pan with 2 to 3 inches of water and bring water to a gentle simmer and then add vinegar. Carefully break one egg at a time into a large metal spoon and lower into water and allow water to slowly heat the spoon and then cover the egg before tipping the spoon and releasing the egg into the water. Allow to cook for 2 to 3 minutes and remove with a slotted spoon and set on a warm plate until all eggs are poached. Place an egg on top of each piece of toast or muffin, top with Dungeness crab meat and cocktail sauce and serve.
— Victor Panichkul, TheTasteofOregon.com
— Victor Panichkul, TheTasteofOregon.com
Dungeness Crab
Martini
Serves: 4
Ingredients:
Martini
Serves: 4
Ingredients:
1/2 cup (120 ml.) rice wine vinegar (unseasoned)
1 tablespoons (15 ml.) water
1 tablespoon (15 ml.) fresh ginger, peeled and grated
3 tablespoons (30 ml.) mirin
Pinch of salt
2 tablespoons (30 ml.) chopped scallions
1 pound (454 gr.) fresh dungeness crab meat, picked over
Directions:1 tablespoons (15 ml.) water
1 tablespoon (15 ml.) fresh ginger, peeled and grated
3 tablespoons (30 ml.) mirin
Pinch of salt
2 tablespoons (30 ml.) chopped scallions
1 pound (454 gr.) fresh dungeness crab meat, picked over
Combine the first six ingredients. Will keep refrigerated for 3-4 days.
Toss the crab with the dressing and serve straight up in martini glasses with cocktail forks.
Garnish with a quick cucumber pickle and pickled ginger on a pick along with a sprinkle of black sesame seeds.
— Charles Price, TheTasteofOregon.com
Toss the crab with the dressing and serve straight up in martini glasses with cocktail forks.
Garnish with a quick cucumber pickle and pickled ginger on a pick along with a sprinkle of black sesame seeds.
— Charles Price, TheTasteofOregon.com
Dungeness Crab
Cake Sandwich
Serves: 4
Ingredients:
Cake Sandwich
Serves: 4
Ingredients:
5 ounces of Dungeness crab meat
1 cup Panko bread crumbs
1/4 cup finely chopped red bell peppers
2 tablespoons chopped Italian parsley
Pinch of celery salt
Dash of Tabasco
Pinch of ground black pepper
Pinch of Kosher salt
1 large egg
1/4 cup heavy cream
1 tablespoon dry sherry
1 tablespoon chopped shallots
1/2 teaspoon paprika
2 cups canola oil
Directions:1 cup Panko bread crumbs
1/4 cup finely chopped red bell peppers
2 tablespoons chopped Italian parsley
Pinch of celery salt
Dash of Tabasco
Pinch of ground black pepper
Pinch of Kosher salt
1 large egg
1/4 cup heavy cream
1 tablespoon dry sherry
1 tablespoon chopped shallots
1/2 teaspoon paprika
2 cups canola oil
In a bowl, combine Panko bread crumbs, chopped red bell peppers, parsley, celery salt, Tabasco, ground black pepper, salt, egg, heavy cream, dry sherry, shallots and paprika. Mix well.
Add crab meat and combine thoroughly. Form into patties with your hand and refrigerate for an hour.
Heat the oil in a medium-sized skillet and fry the crab cakes until golden.
Serve with lemon wedges and cocktail or tartar sauce.
— Victor Panichkul, TheTasteofOregon.com
Add crab meat and combine thoroughly. Form into patties with your hand and refrigerate for an hour.
Heat the oil in a medium-sized skillet and fry the crab cakes until golden.
Serve with lemon wedges and cocktail or tartar sauce.
— Victor Panichkul, TheTasteofOregon.com
Curried Dungeness Crab
with Ginger and Scallions
Ingredients:
with Ginger and Scallions
Ingredients:
Cooked whole Dungeness crabs (at least 1 per person)
6 or 7 spring onions, cut into 3-inch lengths
A length of ginger root about 3 inches long, peeled and sliced into thin strips
1 to 2 tablespoons of curry powder (1 tablespoon for 2 crabs, 2 for more)
3 cloves of garlic, finely chopped
3 tablespoons of oil
Directions:6 or 7 spring onions, cut into 3-inch lengths
A length of ginger root about 3 inches long, peeled and sliced into thin strips
1 to 2 tablespoons of curry powder (1 tablespoon for 2 crabs, 2 for more)
3 cloves of garlic, finely chopped
3 tablespoons of oil
Prep each crab by breaking off its abdominal flap, and then peeling the shell on it’s body. Get rid of the crab’s guts and gills and then take your sturdiest cleaver and cut the crab into quarters. Repeat until all crabs have been prepped.
In a wok, heat the oil over high heat.
Add garlic, ginger root and cook for a few minutes until aromatic. Add the curry powder and 1 cup of hot water.
Add the crab, toss to completely coat the crab with the curried liquid, then cover the wok. Cook about 5 minutes until crab is thoroughly heated.
Add the scallions, stir until they’re slightly wilted and then plate the crabs and pour the wok juices over them.
In a wok, heat the oil over high heat.
Add garlic, ginger root and cook for a few minutes until aromatic. Add the curry powder and 1 cup of hot water.
Add the crab, toss to completely coat the crab with the curried liquid, then cover the wok. Cook about 5 minutes until crab is thoroughly heated.
Add the scallions, stir until they’re slightly wilted and then plate the crabs and pour the wok juices over them.
