Last month I featured my take on Pacific NW Clam Chowder while discussing our recent trip to Washington State. The food you can expect to find in the Pacific Northwest is varied. But with out a doubt, you can get salmon, all other fish and shellfish served any imaginable way. Cherries are also a big deal in the state for those with a sweet tooth. Washington is known for coffee like Oregon is for their beer brewing. In Seattle, you can visit the very first Starbuck’s coffee house near the waterfront and Pike’s Public Market.
So for this month, I have chosen to make a recipe that was an inspiration from the Oyster and Thistle Restaurant in La Connor, Washington. We stayed in the adjoining Inn, which is my header photo. The recipe is Grilled Shrimp and Romesco Sauce. This is a Spanish recipe from the Catalonia region where Barcelona is located. Years ago I got this recipe from the New York Times “Good and Healthy” section. My notes say that in the summer of 2008, I first made this at home and then Dave and I ate it on board our sailboat Allegretto Osprey Point Marina in Rock Hall, Maryland. What I love about this sauce is that it is healthy, easy and delicious. The nutty taste, combined with roasted red peppers, tomatoes and garlic make this perfect for dipping grilled shrimp, grilled large green scallions and crusty bread.
At the end of our vacation in Washington, we stayed with close friends from both Oregon State University and the US Air Force in Gig Harbor. Our last evening, we helped our friend Barbara make a charcuterie board. This is a handy way to use whatever cheeses, sliced meats, fruit, nuts and veggies you have available. In October of 2018, I featured a Cheese Charcuterie Board. It was based on the one I made for my girlfriend Lori’s birthday. Feel free to take a look as it’s more about tips than a recipe. I love how this recent charcuterie board turned out at Barbara and Kalen’s home, so it is the featured footer photo.
We are looking forward to crisp and colorful fall days ahead!
From my table to yours,
Your Galley Guide
