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Enjoy this fun cocktail we served at a recent Latino Nueve dinner. We’re calling it the “Pomegranate Marga-Tini.” ‘¡Salud!
Huckleberry Beurre Rouge
If you want a sauce that is not only delicious, but highlights some of Oregon’s best resources, you’ll love our Huckleberry Beurre Rouge.
Fill strawberry lemonade puree mixture to top of glass, and stir to combine. Garnish with a slice of lemon or additional strawberries
Chocolate Chip Bread Pudding Bars
If the top starts to over-brown, cover loosely with foil until custard is set. Allow to cool for at least 30 minutes
When the Tortilla Espanola is ready to be served garnish with fresh salsa or roasted bell pepper or sauce romesco
Champagne Sangria Fruit Punch
Top with a local NW blackberry liqueur, garnish with fresh mint, and serve
Northwest Salmon Cakes
Northwest Salmon Cakes with Spicy Chipotle Aioli
Serve and enjoy
Holiday Blood Orange Cosmo
Combine the vodka, orange liqueur, Blood Orange juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in, and shake...
Crave's Summer Smoked Salmon
Cool the salmon completely and then you are ready to eat your smoked salmon.
Serve and Enjoy.
Sauvie's Breeze - Signature Cocktail
Garnish with rosemary sprig and strawberry slice.
Serve and enjoy!
Oregon Pink Shrimp Ceviche
Mix it all well and taste!
Serve with fresh tortilla chips and beer… or a Margarita!
Mark’s Favorite MARGARITA
Fill a rocks glass with a salted rim with ice, pour tequila, lime juice, and simple syrup… ENJOY!
Goes great as a main dish or make skewers out of boneless skinless chicken. Flavors pair well with mango or pineapple. Serve with sauce left over for dipping.
Pear Thyme Fizz
It's Cocktail Thyme! - combine apple juice, pear, liqueur and half of the thyme. Stir together, then refrigerate for 2-4 hours.
Mom's Organic Chicken Soup
When the chicken stock is ready pour stock through a strainer (you can use a colander) with a large catch bucket saving all that yummy stock.
Winter Cocktail - Oregon Nutcracker
Shake with ice, strained and served chilled with Hazelnut Biscotti garnish. Enjoy!
Chocolate Chip Zucchini Bread
In a large mixing bowl, mix all dry ingredients well. Add eggs, oil, and water, then continue to mix. Fold in the grated zucchini and chocolate chips. Loaves take about 23 minutes. Enjoy!
Roasted Rosemary Chicken
Simple Roasted Rosemary Chicken - LET YOUR CHICKEN (OR ANY MEAT) REST for 5-10 minutes. This will prevent all the juices from running out of it when you cut into it. Serve and enjoy!
Blood Orange Cosmo
Blood Orange Cosmo - Holiday Cocktail - Locally made Indio Spirit's Blood Orange Vodka, Muddled Lime, A Splash of Cranberry, and a Touch of Crave’s house made simple syrup.
August 2013 Featured Recipe- Summer Gazpacho
Rough chop all items and put into blender or food processor. Blend to your desired consistency. Add sea salt to suit taste preference. Garnish with Oregon Pink Shrimp Grilled Shrimp Or Dungeoness Crab.
JULY 2013 – Pass The Pig Skin – Carnitas Tacos
Trim pork but save the fat. Dice into 3/4 inch pieces. Cut orange into 4 slices, separate onion pieces . Add everything except the coke to a casserole dish and mix thoroughly. Cover with foil and bake at 400 degrees for 1 1/2 hours. Remove foil and bake for another 10 minutes to brown the top of the pork. Serve immediately. Makes great tacos and always great with Margaritas! Try topping your tacos with the Avocado Relish.
JUNE 2013 Featured Recipe – Bacon Wrapped Shrimp
Peel and de-vein the shrimp, be sure to rinse them well with cold water. Place shrimp in large casserole dish and add the grill mix then mix thoroughly. Add brown sugar and mix again. Slide the skewers into the shrimp tail first and up the entire length of skewer. Wrap with entire piece of bacon starting at the end of the shrimp and ending with the tail. Fire up the BBQ and grill over medium to high heat until bacon is nice and brown and crispy. Serve immediately. Time for a shot of tequila!
MAY 2013 Featured Recipe – Chips and Dip
Dice the tomato, yellow pepper, red pepper, and jalapeno into 1/8 inch pieces. Dice the avocado into 1/6 inch pieces. Mince the garlic and chop the cilantro. Put everything into a mixing bowl add the lime juice and salt. GENTLY fold everything together and serve with chips. Get another beer too.