Category Archives: pesto

Vacation in Oregon

We’ve been enjoying our time in Oregon and are heading back home tomorrow. We’ve tried some really good food and drinks while on vacation and we decided to share a few with you. On our way down we stopped at Tillamook and got a three-pack of different cheeses; one of the cheeses was a smoked black pepper cheese and the other two were garlic cheeses. Twice, we visited the Pelican Pub and Brewery in Pacific City. The first time we tried the pan-fried oysters and the scallop linguine. Colin had the MacPelican’s Scottish Style Ale and I had a tropical drink with orange vodka in it along with various juices. On our second trip I had the chicken pesto penne and Colin had the “Famous Fish and Chips.” Colin couldn’t resist trying a beer with a name like the Tsunami Stout, and I had a lemon drop. While in Lincoln City we visited McMenamin’s Pub and Brewery. We sampled the Communication Breakdown burger (with BACON) and their bleu cheese burger. Colin had the Hammerhead Ale and shared a sampler of their 6 sampler beers including the Terminator Stout and the Ruby Ale, which were our favorites. We went up to the Rogue Brewery in Newport, Oregon for a day trip. We walked through and went up to their restaurant where besides having delicious food (fish & chips, chili and popcorn shrimp) we also tried some of their beers. I had a pint of the Mom’s Hefeweizen and Colin had a pint of the Dry Hop Red Ale along with a sampler consisting of Irish Lager, Mogul Madness, John John Juniper and Triple Jump Pale. The John John Juniper had an aftertaste like a tree. They all tasted very fresh. We also started our meal there with a taster of the Honey Orange Wheat beer, which was refreshing. Melissa’s Top Food and Beer: Rogue Chili & Rogue Irish Lager Colin’s Top Food and Beer: Rogue Fish and Chips & Pelican Tsunami Stout Post by: Melissa and Colin

Photos by: Colin & Melissa

Advertisements

Cilantro and pepita pesto

Hey all so we will start putting out posts on MWF every week, because it will be easier for Melissa and I. We will also be submitting pictures to foodgawker so look there for them!

I made this pesto as a way to make a cheap, but very tasty pesto. Pine nuts and basil just cost too much, so I took them out!
This pesto goes really well on any pasta. I’ve made about three batches so far. I put some on a BLT, on spaghetti noodles and even in mac and cheese.

Ingredients:
2 cups of cilantro (I removed them stems and dried them off before using them)
3 to 4 medium cloves of garlic (makes it strong, less for a less strong taste)
1/4 cup pepitas (you can find them in the bulk foods, they are pumpkin seeds)
1/4 cup olive oil
1/4 cup cotija cheese
pepper and salt to taste

Recipe:
Step 1.
Wash cilantro; prepare garlic and pepitas

Step 2. Give 5 2-second pulses in a food processor to mix the ingredients together. This will happen pretty quick; be sure to scrape down the sides.

Step 3. Pour olive oil in while blending until it reaches the texture you want, scraping sides again as needed.

Step 4. Add cheese, pepper and salt.

Step 5. Blend again until everything is smooth and mixed. You can store this for up to 6 weeks in the refrigerator or 2 -3 months in the freezer.

Post by Colin
Photos by Colin


Ciabatta double-meat sandwiches with pesto

Here it is, as promised! My favorite sandwiches. These are great for lunch or dinner, but they are best served soon after cooking because they are delicious warm. You can use whatever meat you’d like, as long as it’s lunchmeat. I would recommend beef but pork would be ok too. I wouldn’t use chicken, but if that’s what you like then go for it. You can also use your favorite cheese. I think provolone and pepperjack both work well, but another cheese I’d recommend is asiago as it’s my favorite. 🙂

Ingredients:

2-5 cloves of garlic (minced)
2 T olive oil
Pastrami (lunchmeat)
Black pepper beef (lunchmeat) 
Ciabatta bread (you can learn how to make your own HERE.)
A little less than a cup of less-liquidy basil pesto, stirred (homemade or store bought)
Cheese of your choice (but we are using provolone, I got tired of pepperjack!)

( A pound of meat makes about 4 sandwiches)

Recipe:

1. Mince garlic.

2. Bring olive oil to medium high heat in a pan and add garlic. Sautee garlic until golden brown.

3. Preheat oven to 350 degrees Fahrenheit.

4. Add meat to pan.

5. Cook meat until slightly charred at edges.

6. Cut ciabatta bread into desired sandwich-sized pieces and in half.

7. spread one half of each sandwich with pesto and the other half with cheese.

7. Stack meat on pesto side of sandwiches.

8. Place in oven and check every 5 minutes until cheese is melted.

9. Enjoy!

What’s your favorite kind of sandwich? Have you ever tried pesto? If not GO FOR IT. I definitely recommend the homemade bread. 🙂

Post by: Melissa Rook
Photos by: Colin Diltz