Thursday, August 10, 2006

Grapevine August 13 Market

in this issue
--What's coming to the Market this week?
--Captain Cabbage Wants You!
--Recipe - Hazelnut Crusted Halibut with Marionberry

What's coming to the Market this week?

There will be a wide variety of melons to choose from this weekend. Take your pick - cantaloupes, charantais, galias, orange honey, several kind of watermelons and more. Blueberries, blackberries, strawberries, peaches, nectarines, figs and apples
will be in good supply too.

Peppers of many colors will be around this weekend. Eggplants, corn, cucumbers, squash, pole beans, lettuce and tomatoes will be readily available too. Check the availability list for detail.

Captain Cabbage Wants You!
Salvador Molly's is celebrating the abundance of farm fresh local produce and their support of farmers markets with two fundraising events this month. Sunday, August 20 at the Hillsdale location will support the Hillsdale Farmers Market. Sunday, August 27 at the Salvador Molly's Eastside location (3350 SE Morrison) will benefit Portland Farmers Market's Eastbank market. 20% of each location's sales will be donated to the respective market.

Join in on the celebration by making your own Captain Cabbage. Decorate a cabbage head at the market, then enter your masterpiece by bringing it over to the restaurant. The grand prize on August 20th will be a Hillsdale Farmers Market market bag filled with goodies and Salvador Molly's gift certificate. Other prizes will be awarded too. Anyone mentioning the market on August 20th will receive a free appetizer, blue firecrackers - wonton chips dusted with our chile Amarillo-lime salt with blueberry-chipotle sauce for dipping.

Recipe - Hazelnut Crusted Halibut with Marionberry

Edible Portland is a new bi-monthly food magazine celebrating the abundance of local foods in the Portland area. This recipe, from their August-September issue, highlights several items available at the market right now.

Hazelnut Crusted Halibut with Marionberry Margarita Sauce
The Pine Tavern, Bend, Oregon - Jeff Schon, Executive Chef

Hazelnut Crust:

1 cup Oregon Hazelnuts
½ teaspoon fresh thyme, chopped
½ teaspoon fresh oregano, chopped
½ teaspoon fresh rosemary, chopped
1/3 cup cornmeal
2 Tablespoons flour
¼ teaspoon salt
¼ teaspoon black pepper

Purée all ingredients in a food processor until it has a crumb texture.

Marionberry Margarita Sauce:

2 Tablespoons salad oil
2 cups yellow onion, small dices
1 Tablespoon garlic, minced
½ cup tequila
1 Tablespoon lemon juice
1 Tablespoon lime juice
3 Tablespoons honey
¼ cup sugar
2 Tablespoons rice vinegar
1 cup water
4 cups fresh marionberries or blackberries
½ teaspoon salt
¼ teaspoon black pepper

Caramelize onions in oil in a medium saucepan until browned. Add garlic and tequila and reduce until dry. Add juices, honey, sugar, vinegar and water and bring to a boil. Add half of the berries and return to a boil. Remove from heat and purée mixture until smooth in a blender. Add remaining berries and salt and pepper.

Final Step:

Coat 4 6-ounce halibut filets in the hazelnut crust. Place on greased baking sheet and bake at 350 degrees for 15 minutes. Top with the berry sauce and garnish with favorite starch and vegetables.

Serves 4