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Shiitake and Scallop Fettucine

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Shiitake and Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives.

I think it’s safe to say we love our seafood here at Out West. It’s also safe to say we love restaurant style dinner in less than 30 minutes. With that said, this Shiitake and Scallop Fettucine is right up our alley!

Scallops are SUPER SIMPLE to make and one of those less is more sort of things. Most of the time the scallops I get are ready to cook, meaning the muscle is already removed. This is important because it’s really tough and you don’t want to eat it. If your scallops still have it attached, just cut that part off.

Always pat your scallops dry before cooking. You want to remove the moisture with a paper towel. This allows you to get the perfect sear and that beautiful golden color.

Grab your heavy bottom pan, like a cast iron pan, use plenty of oil. I like using avocado oil because it has a higher smoke point then, say, olive oil. Crank the heat to high..you want that pan smoking hot.

Season, SEASON, Season, then…Place the scallops in the pan, leaving room in between each of them, and DON’T TOUCH THEM. Let them sear and create that golden color. Flip them once and repeat. They cook quick and all they need is a sear on each side. There you have it! All my tips and tricks to the perfect seared scallop.

Ingredients in Shiitake and Scallop Fettucine

  • Scallops – Large sea scallops, trimmed of muscle and patted dry.
  • Shiitake Mushrooms – About 8 cups 1/2 inch sliced.
  • Fettucine Noodles – Fresh is best for this recipe.
  • Shallot – A couple large shallots sliced thinly.
  • Panko – Japanese bread crumbs that are extra crispy
  • Chives – Freshly chopped chives
  • Sherry – Cooking sherry found in the wine section of your grocery
  • Garlic – Fresh minced garlic
  • Butter – Real butter is all that I use when cooking
  • Heavy Cream – Also called whipping cream

Related Recipes

Love seafood? We’ve got a few more favorites for you to try. Shrimp and Asparagus Risotto is rich and creamy comfort food in a bowl. If you want a beautiful showstopper for your friends, try Scallops with Tropical Rice served in a guajillo mango sauce. For a weeknight under 30 minutes dinner, try Creamy Spring Pasta with Shrimp.

Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.
Shrimp and Asparagus Risotto
Seared scallops with Guajillo Mango Sauce
Scallops with Tropical Rice
Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.
Creamy Spring Pasta with Shrimp
Shiitake & Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives.

Shiitake and Scallop Fettucine

OUT WEST: Food & Lifestyle
http://www.outwestlifestyle.com
Shiitake and Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Main Course
Cuisine Pasta, Seafood
Servings 4

Ingredients
  

  • 8 cups shiitake mushrooms sliced 1/2 inch thick
  • 9 oz. fresh fettucine
  • 2 large shallots thinly sliced
  • 4 tbsp. avocado oil
  • 4 tbsp. butter
  • 2 tsp. garlic minced
  • 1/2 cup cooking sherry
  • 2 tbsp. heavy cream
  • 1 cup parmesan cheese grated

Seared Scallops

  • 12 sea scallops patted dry
  • 2 tbsp. avocado oil divided
  • 2 tbsp. butter divided
  • 1 lemon for serving

Breadcrumb Topping

  • 1 cup Panko breadcrumbs
  • 1 tbsp. butter
  • 1 tbsp. fresh chives minced
  • 1 pinch salt and pepper

Instructions
 

  • Make the Breadcrumb Topping and set aside.
  • Cook fresh fettucine noodles according to package directions. While noodles are cooking sauté mushrooms:
    In a large pan over medium high heat, add 4 tbsp. avocado oil. Sauté shallot and mushrooms for about 2 minutes. Add garlic and sherry, stir to combine. Add butter, letting it melt and then the cream.
    Place cooked fettucine (straight from the water you boiled it in) in pan with mushrooms and toss to coat. This will add a little starchy water to help make the sauce.
    Serve topped with grated parmesan, breadcrumbs and seared scallops. Lemon on the side is always good.

Breadcrumb Topping

  • Melt butter in a small pan over medium high heat. Add breadcrumbs and cook for about 2-3 minutes until lightly browned. Remove from heat and toss with fresh cut chives, salt and pepper.

Seared Scallops

  • Sear scallops in two batches, if making 12. Heat large pan on high until smoking hot. Add 1 tbsp. avocado oil to pan. Place half of the scallops in pan, making sure to leave room between each. Sear for about 2 minutes, then flip and sear another 2 minutes, DO NOT move them around. Add 1 tbsp. butter to pan after flipping.
  • Remove this batch of scallops, wipe pan clean and repeat with second batch. Place cooked scallops over prepared fettucine.
Keyword 30 Minute Dinner, Fall Pasta, Mushroom Pasta, Pasta with Breadcrumbs, seared scallops

Fall Salad with Pecans, Yams and Cotija

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Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.

This time of year is all about throwing a tray of vegetables in the oven and roasting until the edges are perfectly caramelized. A little salt and pepper, a drizzle of olive oil and you have big flavor. Throw in some toasted pecans for the crunch factor and a little crumbled Cotija cheese. All the necessities to make a well rounded salad.

Garnet yams have that beautiful fall color and add a little sweetness to your salad game. Garnet yam? I know, I know, everything is a sweet potato, but REALLY let’s give credit to the yam. They are very similar and some say they are the same, but are they?

If you can’t find garnet yams, most definitely use a sweet potato, or even butternut squash. Roasting method should be close to the same time. Just pop that fork in the center and make sure it’s tender. Let the outer edges get a little browned and crispy.

Thinking of serving this as a side dish? Try grilling salmon for the main dish. The earthiness of this salad goes perfectly with grilled or roasted salmon. Check out my Sweet & Spicy Citrus Salmon

This salad would make the perfect Thanksgiving side dish for something light on the table. Add it to your holiday dinner plans and check out Out West Style Thanksgiving for the full meal plan.

Ingredients in Fall Salad with Pecans, Yams and Cotija

  • Mixed Greens – Grab a bag from your farmer’s market or a blend from the grocery
  • Pecans – Toasted pecans are a very fall flavor and add that needed crunch
  • Yams – Garnet yams, often mistaken for sweet potatoes, cubed and roasted
  • Cotija Cheese – A Mexican cheese similar to feta and easily crumbled
  • Shallot – Softer and sweeter flavor than using an onion
  • Apple Cider Vinegar – The punch to the vinaigrette
  • Dijon Mustard – The substance needed for viscosity
  • Avocado Oil – You could sub olive oil
  • Agave Nectar – What I use to sweeten my vinaigrette

Love Salads? Try These Recipes

Looking for another roasted vegetable salad? Roasted Beet Salad with creamy goat cheese and toasted pecans is my go-to salad. I always have beets on hand, they last a long time in the fridge and are so easy to roast up. In a hurry to get dinner on the table fast? 15 Minute Salmon Salad is for you. It’s like Nicoise Salad, meets Cobb salad, meets the Pacific Northwest. In charge of bringing the party salad? Shaved Brussels Sprouts Salad holds up the best over time, meaning it won’t get soggy and wilt.

Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Roasted Beet Salad
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Shaved Brussels Sprouts Salad
Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.

Fall Salad with Pecans, Yams and Cotija

Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Course Main Course, Salad
Cuisine American, Farm to Table, Farmer’s Market, Vegetarian
Servings 4

Ingredients
  

  • 1 garnet yam peeled and cubed
  • 1/4 cup avocado or olive oil
  • 1 pinch salt and cracked black pepper
  • 1 bowl mixed salad greens about 10 oz.
  • 1 cup pecans toasted
  • 1/4 cup Cotija cheese crumbled

Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 6 tbsp. apple cider vinegar
  • 1 tbsp. agave nectar
  • 1/4 cup avocado or olive oil
  • 1 pinch salt and cracked black pepper

Instructions
 

  • Coat cubed garnet yams in olive oil, salt and cracked black pepper. Roast at 350 degrees for 25 minutes. I use the air fryer for this, but an oven works too! When cooked through, remove and let cool. Toast pecans in a single layer at 350 degrees for 3 minutes. This can be done at the same time as the garnet yams, on a separate shelf in the air fryer or oven. Just remember to take the pecans out at 3 minutes, while letting garnet yams continue to cook.
  • While the garnet yams are roasting, place mixed greens in serving bowl and whisk together the Shallot Vinaigrette.
  • After the garnet yams have cooled, layer them in the mixed greens. Drizzle in dressing, adding a little at a time. You may have leftover dressing. Add in the toasted pecans and Cotija cheese.

Shallot Vinaigrette

  • Combine shallot, Dijon mustard, apple cider vinegar and agave nectar. Slowly whisk in avocado oil. Season with salt and cracked black pepper.
Keyword Autumn Salad, Fall Salad, Garnet Yam Recipes, Salad with Roasted Sweet Potato, Sweet Potato Salad, Thanksgiving Salad, Thanksgiving Side Dish

Pan Seared Pork Chops with Sage Cream Sauce

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Pan Seared Pork Chops with Sage Cream Sauce utilizes a cast iron pan to create a juicy chop with a seasoned crust and a delicious pan sauce.

Pan Seared Pork Chops with Sage Cream Sauce utilizes a cast iron pan to created a juicy chop with a seasoned crust and a delicious pan sauce.

You can have this dinner on the table in 15 minutes with just one pan. Add a vegetable and some French bread to complete the meal.

Ingredients in Pan Seared Pork Chops with Sage Cream Sauce

  • Pork Chops – Bone in pork chops about 1 inch thick (shop local farms).
  • Avocado Oil – Used for it’s higher smoking point.
  • Salt & Pepper – Madrona smoked salt from San Juan Island Sea Salt
  • Butter – Real butter for all my recipes.
  • Shallot – Has a sweeter taste than onion and works well minced in sauces.
  • Sage – Fresh sage leaves minced for an earthy flavor. 
  • Heavy Cream – I really try to use the farm fresh cream, it’s thicker and just tastes amazing.

Local Organic Pork

The flavor, texture and quality of local organic raised meat is always considerably better than grocery store meat.  I picked up these bone in pork chops from Hogstead Family Farm at my local farmer’s market.  I was super excited to create something with them.  The cut was beautiful with a nice size fat cap that you just know is going to add so much flavor and moisture.

They have several items to choose from.  I picked up green chorizo that was absolutely fabulous.  I had only eaten the red chorizo…how did I not know about the green? It is delicious. Cottage style bacon that comes sliced in rounds instead of strips…can’t wait to create something with this. If you are local to Western Washington you should check them out.

Know Your Farmer

Hogstead Family Farm is a WSDA certified organic farm.  Their hogs eat non-GMO grain that is locally sourced along with spent brew grain from a local brewery, and plenty of vegetables from their garden and pasture. You can taste the quality in their meat. 

Related Recipes

Pork chops are a budget saver and they are so versatile. You’ll love the flavor in this Double Cut Pork Chop with Spiced Agave Mustard Sauce . It’s ready in just 15 minutes, making it a weeknight favorite. Spice things up with Jalapeno Orange Pork Chops grilled with ginger and fresh tangelos. Looking for recipes to use your hot honey?  Balsamic & Hot Honey Pork Chops are sweet and tangy with a touch of heat from the hot honey.  They are so delicious, I know you will love them!

Pan Seared Pork Chops with Sage Cream Sauce utilizes a cast iron pan to created a juicy chop with a seasoned crust and a delicious pan sauce.

Pan Seared Pork Chops with Sage Cream Sauce

OUT WEST: Food & Lifestyle
http://www.outwestlifestyle.com
Pan Seared Pork Chops with Sage Cream Sauce utilizes a cast iron pan to create a juicy chop with a seasoned crust and a delicious pan sauce.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 12 mins
Course Dinner, Main Course
Cuisine American, Farmer’s Market, Pork
Servings 2

Ingredients
  

  • 2 bone in pork chops preferably thick cut
  • 1/2 tsp. smoked salt (or plain salt)
  • 1/4 tsp. cracked black pepper
  • 2 tbsp. avocado oil
  • 1 tbsp. butter

Sage Cream Sauce

  • 1/2 cup shallot minced
  • 1/4 cup butter
  • 1/4 cup fresh sage minced
  • 1/4 cup heavy cream

Instructions
 

  • Heat cast iron pan over medium high heat until smoking hot. Add avocado oil (we use avocado oil because it has a higher smoking point than olive oil). Season both sides of pork chops with salt and pepper. Place pork chops in the pan and reduce heat to medium.
  • You want to sear pork chops for about 2 minutes, then flip and sear for 2 minutes on other side. Continue flipping and searing until internal temperature of 135 degrees is reached. This method creates a really nice crust on the outside. I like to add a pat of butter to the pan at the half way point. Timing depends on the thickness of your pork chop. These are about 1 inch thick and took 12 minutes to cook. When 135 degrees is reached, remove from pan and let rest while you make sage cream sauce.

Sage Cream Sauce

  • Remove any excess oil from pan. Add butter, shallot and sage. Scrape up the browned bits left in the pan from cooking the pork chop. Add heavy cream and a pinch of salt, if needed. Drizzle over cooked pork chop.
Keyword One Pan Dinner, Pan Fried Pork Chop, Pan Sauce

I’d love to hear your comments…….

Grilled Shrimp & Nectarine Salad

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Grilled Shrimp & Nectarine Salad with honey lime dressing drizzled over mixed greens, toasted pecans, fresh pea pods and queso fresco.

I love a big green salad packed with all the ingredients. I use my standard method of some type of greens, plus a cheese, add in something crunchy, seasonal veggie or two.  Make it a meal with a protein…the possibilities are endless. I make this salad at least once a week in the summer.  We love how the honey lime grilled shrimp taste with the juicy nectarines.

Most of the ingredients I keep on hand.  I always keep a bag of either pecans or walnuts in my freezer.  They thaw out super quick and add a healthy crunch to any salad. Same with Argentinian Pink Shrimp, they are my go-to protein, so I keep a bag in my freezer. With staple items on hand, it’s easy to throw together a quick dinner.

Oh, and this Honey Lime Dressing is my new favorite!  You’re going to want to keep this recipe to use on rotation. It’s really good on chicken or anything avocado.

Ingredients in Grilled Shrimp & Nectarine Salad

  • Shrimp – Argentina pink shrimp are used in this recipe. They have a sweet flavor that I love and they are sustainably caught.
  • Nectarines – Fresh sliced nectarines pair so nicely with the shrimp.
  • Mixed Greens – Field greens from the market or Organic Girl Supergreens are fabulous.
  • Pecans – Toasted, rough chopped pecans. I keep a bag in my freezer.
  • Red Onion – Thinly sliced red onion.
  • Pea Pods – I like to cut whole pea pods on the bias and open up a few for looks.
  • Basil – Fresh basil leaves are added for a very fresh and unique flavor.
  • Tajin Seasoning – A Mexican inspired seasoning with lots of flavor.
  • Honey – Try and get the best honey you can, it’s worth the extra cost.
  • Lime – Fresh squeezed lime juice.
  • Avocado Oil – I keep avocado oil on hand, but you can sub for other mild cooking oil.

Related Recipes

Looking for a salad that also works an an entrée? These are three of our most popular flavor packed salads. Roasted Beet Salad is so good for you with vitamin packed beets and creamy goat cheese. 15 Minute Salmon Salad showcases sustainably wild caught Bristol Bay salmon. Avocado & Pineapple Salad with Halibut is like being in Mexico on the beach. It’s one of my ultimate favorites!

Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Roasted Beet Salad
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Avocado & Pineapple Salad with Halibut

Grilled Shrimp & Nectarine Salad

Grilled Shrimp & Nectarine Salad with honey lime dressing drizzled over mixed greens, toasted pecans, fresh pea pods and queso fresco.
OUT WEST Food & Lifestyle
http://www.outwestlifestyle.com
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Course Main Course, Salad
Cuisine Farmer’s Market, Healthy Recipes
Servings 4

Ingredients
  

  • 8 Argentinian pink shrimp 21/25 count
  • 1 tbsp. Tajin seasoning
  • 1 tbsp. honey
  • 5 oz. mixed greens
  • 1/4 cup fresh basil leaves torn
  • 1 large nectarine pitted and sliced
  • 1 cup sugar peas cut on bias
  • 1/2 cup red onion thin sliced
  • 1/2 cup pecans toasted and rough chopped
  • 1/4 cup queso fresco

Honey Lime Dressing

  • 1/2 cup fresh squeezed lime juice
  • 2 tbsp. honey
  • 1/4 cup avocado oil
  • salt and pepper

Instructions
 

  • Preheat grill. Combine Tajin seasoning and honey. Toss with shrimp and let sit while you prepare salad ingredients. I grill my shrimp with the shell on for more flavor, then remove the shell when eating, but you can grill without shell if desired.
  • In a large salad bowl, combine mixed greens, basil, nectarine slices, sugar peas and red onion. Toast pecans in either your air fryer or oven. Lay in a single layer at and toast for about 5 minutes at 375 degrees. Remove from over and rough chop.
  • Skewer shrimp and grill for about 2.5 minutes on each side. Remove from grill and place in prepared salad. Drizzle with Honey Lime Dressing (see below) and garnish salad with toasted pecans and queso fresco.
Keyword entree salad, Grilled Shrimp Salad, Honey Lime Shrimp, Salad for Dinner, Shrimp Salad

Roasted Beet Salad

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Roasted Beet Salad combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Hearty enough for a light meal and perfect as a side dish to grilled chicken or steak. This salad showcases the bounty of the farmer’s market. The beets used in this salad are from Grandview Family Farm who sells their local produce at the Arlington Farmer’s Market in Arlington, WA. The beets are cut in rounds and roasted in olive oil, salt and pepper to really accentuate their earthy flavor.

If you have an air fryer, this is an excellent way to roast the beets. I have the Sur La Table 13 Quart Air Fryer from Costco that comes with three shelves and other extras like a rotisserie. I drizzle the pan with olive oil, place the sliced beets in a single layer and drizzle with more olive oil. Set the air fryer to 400 degrees for about 15 – 20 minutes. The time really varies depending on the size of your beets. Make sure to check after 10 minutes and continue roasting until tender on the inside.

Ingredients in Roasted Beet Salad

  • Beets – I love the combination of both red and yellow beets in this salad.
  • Goat Cheese – Plain goat cheese is all you need as there is a lot of flavor already.
  • Greens – Field greens, Summer greens, any kind of mixed leafy greens work.
  • Pecans – I keep a bag of pecans in my freezer so I can use when needed.
  • Shallot – Thinly sliced shallot adds a nice flavor to this salad.
  • Dijon Mustard – A little Dijon mustard adds texture and zest to the vinaigrette.
  • Lemon – Juice of a lemon brightens the vinaigrette dressing.
  • Agave – Using agave in place of sugar helps the texture while sweetening at the same time.
  • Apple Cider Vinegar – My standby for a simple vinaigrette dressing.
Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Related Recipes

Looking for more salad ideas? Try this main dish 15 Minute Salmon Salad with tender butter lettuce, baked salmon, hard boiled eggs, radish and fresh pea pods. A favorite coastal Mexico inspired salad is our Avocado Pineapple Salad with Halibut drizzled in a light agave lime dressing. Shaved Brussels Sprouts Salad is perfect for the holidays with pomegranate seeds, parmesan and toasted breadcrumbs.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Avocado Pineapple Salad with Halibut
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Shaved Brussels Sprouts Salad
Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Roasted Beet Salad

Roasted Beet Salad combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Course Salad
Cuisine Farm to Table, Farmer’s Market, Vegetarian
Servings 4

Ingredients
  

  • 1 package mixed salad green
  • 1 bundle fresh beets peeled and sliced in 1/2 inch rounds
  • 1 tbsp. olive oil
  • salt and pepper
  • 4 oz. goat cheese sliced in medallions
  • 1/2 cup pecans roasted and rough chopped

Lemon Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. agave
  • 1/4 cup olive oil

Instructions
 

  • Preheat oven to 400 degrees, can also use air fryer at same temp.
  • Toss sliced beets in olive oil, salt and pepper. Place in a single layer on a sheet pan or air fryer pan. Cook for about 20 minutes or until tender and cooked through.
  • Place mixed greens and roasted beets in a serving bowl. Drizzle over desired amount of vinaigrette. Toss to combine. Add goat cheese medallions and chopped pecans. Lightly toss to combine.

Lemon Shallot Vinaigrette

  • Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.
Keyword Beet and Goat Cheese Salad, Beet Salad, Hearty Salad, Roasted Beet Salad

Grilled Potato Salad with Shallot Vinaigrette

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Grilled Potato Salad with Shallot Vinaigrette is a flavorful addition to your table with fresh herbs, bacon, chopped egg and pickled peppers.

Sliced Yukon Gold potatoes are grilled before soaking up a light, somewhat creamy shallot vinaigrette. Nestled in amongst the potato slices are bits of Mama Lil’s Peppers, smoky bacon, hard boiled egg, garlic scapes and chopped dill. The combination of vibrant flavors and textures make this a favorite side dish.

If you have never grilled potatoes, the first step is to par boil them. The goal is to boil them until a fork can pierce through the outside, but there is still resistance on the inside. You want them to be firm enough to slice and stay in a firm round for grilling. Once par boiled, they can be sliced in about 1/4 inch rounds, tossed in olive oil, salt and pepper then placed on the grill.

Now you’re ready to combine all the ingredients and bring on the most flavorful potato salad you’ve ever had. Place your grilled potatoes, sliced boiled eggs, chopped bacon, Mama’s Lil Peppers, fresh dill and garlic ramps in a large mixing bowl. Drizzle over the dressing and gently toss to coat. You can use your discretion on how much dressing to put on, but I like to really coat the potatoes. Grilled potatoes tend to soak up the dressing pretty quickly. Add more fresh dill to the top before serving.

Ingredients in Grilled Potato Salad with Shallot Vinaigrette

  • Potatoes – Yukon Gold potatoes are a great choice because they’re tender and creamy.
  • Bacon – Thick cut hickory smoked bacon tastes especially good in this dish.
  • Eggs – Hard boiled eggs sliced in rounds and gently folded in.
  • Mama’s Lil Peppers – A slightly spicy pickled pepper found in the condiment aisle.
  • Dill – Fresh dill for this recipe, plus extra for garnish.
  • Garlic Ramps – Found seasonally at farmer’s markets, used for flavor and texture.
This image has an empty alt attribute; its file name is Grilled-Potato-Salad-2-768x1024.jpg

Related Recipes

Fire up the grill and try these amazing main dishes that pair perfectly with Grilled Potato Salad. Flanken-Cut Short Ribs slathered in smoky raspberry chipotle sauce cook in minutes. Sweet & Spicy Salmon is a beautiful centerpiece for your backyard gathering and Chipotle Cherry Spare Ribs are a crowd favorite.

Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.
Flanken-Cut Short Ribs
Sweet and Spicy Citrus Salmon
Sweet & Spicy Citrus Salmon
Sweet and smoky Chipotle Cherry Spare Ribs are slow cooked with a dry rub, then finished in the most delicious farm fresh cherry sauce.
Chipotle Cherry Spare Ribs

Grilled Potato Salad with Shallot Vinaigrette

Grilled Potato Salad with Shallot Vinaigrette is a flavorful addition to your table with fresh herbs, bacon, chopped egg and pickled peppers.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Salad
Cuisine American, Farmer’s Market
Servings 6

Ingredients
  

  • 6-8 Yukon Gold potatoes
  • 2 tbsp. olive oil
  • 4 strips thick cut bacon cooked and rough chopped
  • 2 hard boiled eggs sliced
  • 1 tbsp. Mama Lil's Pickled Peppers chopped
  • 1 tbsp. fresh dill chopped
  • 1 tbsp. garlic ramps chopped (can sub green onions or chives)

Shallot Vinaigrette Dressing

  • 1/4 cup shallot thinly sliced
  • 1 tsp. Dijon mustard
  • 1 tsp. mayonnaise
  • 1 tsp. agave
  • 1/4 cup red wine vinegar
  • salt and pepper to taste

Instructions
 

  • Place whole potatoes in a pot and cover with water. Bring to a boil and cook until just pierceable with a fork. Don't overcook. You want them still firm in the middle. Drain, let cool then slice in 1/4 inch rounds.
  • Toss potato slices in olive oil and place in a single layer on prepared grill. Keep a close eye on them, turning as needed, making sure to get nice grill marks. When cooked though and tender on the inside, remove from grill and place in mixing bowl.
  • Drizzle in Shallot Vinaigrette Dressing and gently toss to combine. Fold in chopped bacon, sliced hard boiled eggs, Mama's Lil Peppers, fresh dill and garlic scapes. Garnish with more fresh dill.

Shallot Vinaigrette Dressing

  • Combine shallot, Dijon mustard, mayonnaise and agave in a small bowl. Whisk in red wine vinegar. Season with salt and pepper to taste.
Keyword Best Potato Salad, French Style Potato Salad, Lightly Dressed Potato Salad, No Mayo Potato Salad, Vinaigrette Potato Salad

Tacos al Pastor

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Cantina style Tacos al Pastor are marinated, grilled on the rotisserie and shaved off into your corn tortilla with bits of charred pineapple.


This at home version of Tacos al Pastor re-creates the traditional style spit grilled pork. Thin cut, marinated pieces of pork are threaded on a skewer, capped off with pineapple and grilled vertically over open fire. The juices from the pineapple drip down into the pork while it cooks and creates the best flavor. Use a sharpened knife to shave off bits into your warmed corn tortilla.

Toppings like charred bits of pineapple, chopped radish, cilantro and Cotija or Queso Fresco cheese complete the taco. I like to serve my homemade salsa verde on the side. It’s super easy to make and has lots of flavor from roasting the tomatillos with peppers and onions.

It’s easy to make a spit fire grill at home using your wood or briquette BBQ and a cast iron pan. I used a heavy duty metal skewer and set it in a cast iron pan. Place the pan either directly in the coals or on a low rack. The flames will come up the sides and char little pieces of the pork – and that’s o.k.

The flavor comes over time as the cooked pineapple releases juices and they slowly drip into the marinated pork pieces. The juices, combined with the flavorful marinade and charred edges create an extraordinary flavor. After grilling, remove the pineapple ends and cut the cooked pineapple into bite size pieces to serve with the pork in the tacos.

Ingredients in Tacos al Pastor

  • Pork Shoulder – This recipe needs this fattier cut of meat. Don’t try and substitute a leaner cut of pork, it will end up really dry. Grab the pork shoulder roast, cut into 1/4 inch thick slices.
  • Pineapple – A whole fresh pineapple as you will use the top and bottom.
  • Achiote Powder – Ground annatto seeds I use the El Guapo packets found in the Mexican aisle of the grocery.
  • Coriander – Ground coriander, tan colored spice with muted cilantro flavor.
  • Cumin – Ground cumin, a warm, earthy flavored spice.
  • Garlic Powder – Ground garlic without the salt.
  • Mexican Oregano – Found in Mexican aisle of grocery, El Guapo spice packets.
  • Chipotle in Adobe – Spicy peppers in adobo sauce, found in a can in the Mexican aisle.
  • Pineapple Juice – I like to keep small cans of pineapple juice on hand for sauces.
  • Corn tortillas – Small street taco size corn tortillas.
  • Toppings – Chopped radish, cilantro and Cotija or Queso Fresco cheese for toppings. Plus lots of lime for serving.

Related Recipes

Mix up your taco game with these Out West Food & Lifestyle favorites. Crispy Pork Tacos: Tender pork gets crisped up and served in a charred flour tortilla along side fresh corn and onion sauté with roasted tomatillo salsa. Grilled Pacific Rock Fish Tacos: Skip the typical dredging and go straight for the grill. Topped with fresh mango salsa and served in a warm flour tortilla with chipotle slaw. Shrimp Adobo Tacos : Warm, earthy adobo sauce tossed with shrimp and served in a blistered corn tortilla with cilantro, onion and cotija cheese

Tender pork gets crisped and served in a charred flour tortilla with corn relish and tomatillo salsa
Crispy Pork Tacos
Nearly guilt free, these Grilled Pacific Rock Fish Tacos skip the typical dredging and go straight for the grill. Topped with fresh mango salsa and served in a warm flour tortilla with chipotle slaw.
Grilled Pacific Rock Fish Tacos
Earthy spice coated Shrimp Adobo Tacos
Shrimp Adobo Tacos
Cantina style Tacos al Pastor are marinated, grilled on the rotisserie and shaved off into your corn tortilla with bits of charred pineapple.
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Tacos al Pastor

Cantina style Tacos al Pastor are marinated, grilled on the rotisserie and shaved off into your corn tortilla with bits of charred pineapple.
Course Main Course
Cuisine Mexican
Keyword Cinco de Mayo, Grilled Pork Tacos, Rotisserie Pork Roast
Prep Time 4 hours
Cook Time 3 hours
Total Time 50 minutes
Servings 8

Ingredients

  • 1.5 lb pork shoulder roast, thin sliced about 1/4 inch thick
  • 1/2 pineapple top 1/3 and bottom 1/3 cut off (remove spikey top)

Marinade

  • 1 tbsp achiote powder
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1/2 tbsp Mexican oregano
  • 2 tbsp chipotle in adobo sauce
  • 6 oz can of pineapple juice
  • salt and pepper

Other

  • 12 small corn tortillas warmed
  • 3-4 radish, diced for garnish
  • 1/4 cup cilantro, chopped for garnish
  • 1/4 cup cotija cheese for garnish
  • 1 lime, sliced for garnish

Instructions

  • Combine marinade ingredients in a large dish.  Massage into pork rounds, cover and refrigerate for at least 4 hours. 
  • Using a rotisserie spear, place the bottom 1/3 of pineapple, skin side facing down, on the spear pushing down to the end of spear. layer marinated pork slices onto spear, finish with the top 1/3 of pineapple, skin side facing up.
  • Grill with indirect heat, cooking slowly and rotating until charred and cooked through.  If you don't have a vertical rotisserie, place in a cast iron pan, upright, and manually rotate every so often while it cooks. I like to remove the grill of my BBQ and place cast iron directly in the bottom with the coals to one side.
  • When fully cooked through, about 2 1/2 to 3 hours later, remove from grill. Remove pineapple bottoms/tops and cut cooked pineapple to serve with meat. Standing upright, shave off pieces of meat for tacos.
  • Top with radish, cilantro, Cotija cheese, serve with lime wedges. If you want to reheat for later, just place chopped pineapple and shaved meat in a cast iron pan with a little lard over high heat until warm.

Apple Bourbon Peach Pie

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Apple Bourbon Peach Pie is loaded with fresh, juicy peaches and a hint of Jim Beam Apple Bourbon in an all butter crust.

Let’s face it, peaches and bourbon go hand in hand. I mean who wouldn’t love sweet juicy peaches soaked in sugary Jim Beam Apple Bourbon? Pair that with the flaky all butter crust and you have the perfect summer pie.

We like to head east of the mountains to get our fresh peaches by the box. Yes, layers of huge, juicy peaches just picked from the trees of Eastern Washington. I can never wait until we get them home. One bite and it’s dripping all the way down your arm. It’s peach perfection.

Once you do get them home. Apple Bourbon Peach Pie is a cinch to make! Of course, you could omit the Jim Beam Apple Bourbon and make a simple peach pie. It’s just as tasty. But, if you happen to have it on hand, I would suggest trying it. It adds that little bit of extra goodness to your pie.

Ingredients in Apple Bourbon Peach Pie

  • Peaches – 8 extra large peaches, fresh from the farm.
  • Apple Bourbon – Jim Beam Apple Bourbon gives this pie an extra touch.
  • Pantry Items – Butter, flour, sugar, egg

Why All Butter?

Butter = Flaky It’s that simple.

Everyone has their favorite crust. My mom uses Crisco, some people use a blend of shortening and butter, but I prefer straight butter. I feel butter gives an extra flaky crust with the best natural flavor. Shortening seems to have a less desirable after taste.

Tips to make your pie crust a success:

  • Use cold butter
  • Grate butter
  • Use very cold water
  • Work quickly
  • Avoid over mixing
Apple Bourbon Peach Pie is loaded with fresh, juicy peaches and a hint of Jim Bean Apple Bourbon in an all butter crust.
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Apple Bourbon Peach Pie

Apple Bourbon Peach Pie is loaded with fresh, juicy peaches and a hint of Jim Bean Apple Bourbon in an all butter crust.
Course Dessert
Cuisine Dessert
Keyword All Butter Crust, Bourbon Peach Pie, Peach Pie, Peach Pie All Butter Crust
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 1 hour
Servings 8

Ingredients

Apple Bourbon Peach Filling

  • 8 very large peaches pitted, peeled and sliced 3/4 inch
  • 1 cup sugar
  • 1/2 cup Jim Beam Apple Bourbon
  • 1/4 cup flour
  • 5 tbsp butter

All Butter Crust

  • 2 ½ cup flour
  • 1 tsp. sugar
  • 1 cup salted butter, grated (2 sticks)
  • 5-8 tbsp. very cold water
  • Other:
  • 1 egg blended with splash of water for brushing over crust

Instructions

Apple Bourbon Peach Filling

  • Preheat oven to 400 degrees.
  • In a large bowl, combine filling ingredients (except for butter) and let sit while you make the crust.

All Butter Crust

  • Combine flour and sugar in a large bowl, crumble in grated butter, add cold water and form into a ball.
  • Divide into two, wrap in saran and refrigerate for at least 15 minutes.
  • Throw some flour on your board or counter and roll out dough. Place bottom piece in pie pan and mold edges. Fill with apple bourbon peach filling, dot with 5 tablespoons of butter and cover with top pie crust. You can make lattice strips or design if that makes you happy. Brush crust with egg mixture.
  • Bake at 400 degrees for 30 minutes, then reduce temperature to 375 degrees, cover crust with foil and continue baking for another 40 – 45 minutes. Remove from oven and let rest before cutting.

Pairs Well With These Dishes:

Sweet & Sticky Baby Back Ribs
Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.
Flanken-Cut Short Ribs

Dungeness Crab Rolls

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Dungeness Crab Rolls let the crab shine with butter warmed lump pieces, minced red pepper, tarragon, smoky chipotle and a squeeze of lemon.

This west coast inspired crab roll skips the mayo for a fresher take on the classic lobster roll. You won’t miss the mayo with the large lump meat warmed in rich smoky chipotle butter. Finely minced red bell pepper, red onion, garlic and tarragon add just enough flavor to highlight the crab.

I often pair tarragon with seafood. You’ll find it in many of my recipes, like my Farm Style Clam Chowder and Dungeness Crab & Corn Chowder.

Tarragon is widely used in French cooking and is native to most of the Northern Hemisphere. It’s mild anise flavor pairs perfectly with seafood dishes.

Historically, tarragon has been used for medicinal properties like easing tooth and gum pain, but this herb has many more benefits such as:

  • Antioxidant: Neutralize those free radicals with tarragon oil
  • Digestive Aid: Improve digestion, upset stomach or irritable bowel
  • Sedative: Relieves anxiety / stress and helps with a good nights sleep
  • Fights Bacteria: Keeps your body healthy and free from bacteria
Dungeness Crab Rolls let the crab shine with butter warmed lump pieces, minced red pepper, tarragon, smoky chipotle and a squeeze of lemon.

Ingredients in Dungeness Crab Rolls

  • Dungeness Crab – A pound of fresh Dungeness Crab. If purchasing pre-cracked crab, squeeze out excess moisture.
  • Brioche Rolls – Check your local grocery for brioche split top hot dog buns. It’s difficult to find traditional crab roll buns on the west coast. These brioche buns are the next best thing and they come split down the top instead of the side, making for the perfect roll to stuff with crab.
  • Red Bell Pepper – Fine diced red bell pepper adds color and texture.
  • Red Onion – Fine diced red onion for flavor and texture.
  • Tarragon – Fresh tarragon pairs nicely with seafood and enhances the flavor of crab.
  • Chipotle Powder – Because I like a little kick in my bite.
  • Butter – Real butter is a must for this recipe.
  • Garlic – I used minced garlic that I keep in my fridge.
  • Lemon – Lemon adds freshness and brings out the flavor in crab.

Related Recipes

If you love seafood sandwiches, try this Vietnamese inspired Salmon Banh Mi Sandwich made with hoisin glazed wild caught salmon. Craving crab? These Mexican Crab Cakes with Serrano Cream are light, fresh and packed with flavor or indulge in rich, buttery Dungeness Crab Enchiladas.

Salmon Bahn Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.
Salmon Banh Mi Sandwich
Mexican Crab Cakes with Serrano Cream use rich, buttery, Dungeness crab and just enough Panko with a creamy serrano cilantro lime sauce.
Mexican Crab Cakes
Rich, buttery and totally indulgent Dungeness Crab Enchiladas with creamy Monterrey Jack cheese and tangy salsa verde.
Dungeness Crab Enchiladas
Dungeness Crab Rolls let the crab shine with butter warmed lump pieces, minced red pepper, tarragon, smoky chipotle and a squeeze of lemon.

Dungeness Crab Rolls

http://www.outwestlifestyle.com
Dungeness Crab Rolls let the crab shine with butter warmed lump pieces, minced red pepper, tarragon, smoky chipotle and a squeeze of lemon.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Course Main Course
Cuisine Burgers, Sandwiches, Pizza, Seafood
Servings 4

Ingredients
  

  • 4 brioche split top rolls warmed
  • 1 pound Dungeness crab shells and moisture removed
  • 1/4 cup butter
  • 1/4 cup red bell pepper fine diced
  • 1/4 cup red onion fine diced
  • 1 tsp minced garlic
  • 1 pinch chipotle powder
  • 1 tbsp. fresh tarragon
  • 1 lemon cut in wedges for serving

Instructions
 

  • In a medium pan over medium heat, heat butter until melted. Sauté red bell pepper, red onion and minced garlic until just softened, about 1 minute. Add crab, chipotle powder and tarragon, gently folding together. Heat until just warm. Fill each warmed brioche split top roll with a quarter of the mixture. Serve with lemon slices.
Keyword Crab Rolls, Dungeness Crab Recipes, Dungeness Crab Rolls, Lobster Rolls, Summer Sandwiches

Salmon Banh Mi Sandwich

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Salmon Banh Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.

Fresh, airy baguette rolls hold all the ingredients for this flavor packed sandwich. A twist on the classic, this banh mi sandwich is made with wild salmon glazed in hoisin sauce and quickly pan cooked.

Wild Salmon Vs. Farmed Salmon

Wild caught salmon is the only choice when preparing the freshest meals.  Here, in the Pacific Northwest, we are lucky enough to have the freshest salmon to choose from. Local companies such as Eva’s Wild and Wild Alaskan Company provide sustainably caught wild salmon. 

You can always tell wild caught salmon from farmed just by the difference in color.  Wild salmon is bright orange / red in color and has a firmer texture. This is from swimming in natural waters and eating a natural, native diet. It is a clear choice for a healthy addition to your recipe as wild salmon has less fat and more Vitamin B12 and Vitamin D. If you are searching for wild caught salmon in your local area visit Bristol Bay Sockeye and search ‘Find Your Fish’.  They will connect you with fishermen that sell, ship and deliver their fish.

Ingredients in Salmon Banh Mi Sandwich

  • Salmon – 1 pound fillet of wild caught salmon.
  • French Rolls – Individual French mini baguettes.
  • Hoisin Sauce – A sweet and salty sauce found in the Asian aisle of your grocery.
  • Sriracha Mayo – A simple blend of Sriracha and mayonnaise.
  • Carrot & Daikon Radish- Cut into matchstick pieces and quick pickled.
  • Cucumber – Thinly sliced into ribbons.
  • Cilantro & Thai Basil – Fresh herbs like cilantro and Thai basil add fresh flavor.
  • Jalapeno – Thinly sliced jalapeno for a spicy kick.
  • Lime – Squeeze lime juice all over the sandwich to brighten all the flavors.
Salmon Bahn Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.

Salmon Banh Mi Sandwich

Salmon Banh Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 6 mins
Course Dinner, Main Course
Cuisine Asian, Farm to Table, PNW
Servings 4

Ingredients
  

  • 1 lb. salmon fillet, wild caught, bones and skin removed
  • 4 tbsp. hoisin sauce, divided
  • 1 tbsp. avocado oil or other cooking oil
  • 4 baguette rolls
  • 1 cup mayonnaise
  • 1 tbsp. Sriracha sauce
  • 1/2 English cucumber sliced thin and lengthwise
  • 1 jalapeno sliced thin
  • 1 bunch cilantro
  • 1 bunch Thai basil
  • 1 lime sliced in wedges for serving

Pickled Carrot & Daikon Radish

  • 1 medium daikon radish peeled and cut matchstick style
  • 4 medium carrots peeled and cut matchstick style
  • 1 small jalapeno sliced thin
  • 2 cups boiling water
  • 1 cup white vinegar
  • 1 cup white granulated sugar

Instructions
 

  • Cut salmon into bite size cubes and coat with half the hoisin sauce.
  • Place large frying pan over medium heat, add avocado oil and salmon pieces. Cook for about 2-3 minutes on each side. While salmon is cooking, toast baguette rolls in oven or air fryer. Remove salmon from heat and coat with remaining hoisin sauce.
  • Combine mayonnaise and Sriracha sauce in a small bowl. Spread on each side on toasted baguette roll. Place a layer of cucumber, jalapeno, pickled carrot and daikon radish, and fresh herbs on roll. Top with a few pieces of salmon and finish with a squeeze of lime.

Pickled Carrot & Daikon Radish

  • Divide cut carrot, daikon radish and jalapeno into two small Mason jars or one large Mason jar.
  • Boil water and stir in vinegar and sugar to dissolve. Pour mixture over carrots, daikon radish and jalapenos. Cover and refrigerate for at least 20 minutes. Can be stored in the fridge for up to about two weeks.
Keyword Bahn Mi Sandwich, Banh Mi Sandwich, fish sandwich, Hoisin Salmon, Salmon Sandwich, Vietnamese Sandwich

Related Recipes

Keep it extra healthy with 15 Minute Salmon Salad featuring wild caught salmon, butter lettuce, radish, fresh peas and egg in a light shallot Dijon vinaigrette. Spice things up with Sweet & Spicy Citrus Salmon perfect for displaying at your gathering with layers of citrus.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Sweet and Spicy Citrus Salmon
Sweet & Spicy Citrus Salmon