November 2025

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Recently Culinary Seasons visited Novelli’s Crab & Seafood in Florence, Oregon and conducted an Exploring the Source interview with Daniel Reynolds, owner of Novelli’s Crab & Seafood. Fresh Crab & Shrimp Scampi Style with Pepperoncini & Fettuccine was inspired by the fresh crab Novelli’s crab tank.

Award Winning Chowder

This unique business where Daniel and his crew of one begin prepping in the middle of the night. Their 5 time award winning competition Crab Chowder & garlic bread sell out daily! Don’t for get your ice chest to pick up some live or cooked crab. Make this a stop on your trip to Florence, OR or on your trip along the Oregon coast.

Novelli’s has also been awarded Readers Choice Award of Best of Florence for Chowder several years in a row.

Featured on Food Network

Novelli’s Crab & Seafood has also been featured on the Food Network and on Diners, Drive-ins and Dives with Guy Fieri.

To honor Daniel and Novelli’s Crab & Seafood, I wanted to write a recipe that keeps the crab at the forefront of the flavors of the dish. At Novelli’s if you are ‘dine in’ at their dock seating. It is a great way to enjoy the fresh cooked crab.

On their menu, there is an option to add “The Works” butter, cocktail sauce and lemon. In keeping with Novelli’s “The Works”

I also wanted to keep some of those classic flavors with the crab. The buttery sauce with, lemon, garlic, and a touch of heat compliment the crab.

Scampi – An Italian Dish or Is it?

As mentioned in other recipes posts, many ingredients we are accustomed to in the U.S. have not necessarily originated where we think they have. The vegetables in the recipe have taken a trip around the world before they were introduced to the new world. Even the recipe we use may have changed over time as part of cultural and religious migration and trade routes.

This seems to be the case of Scampi. Most times when we hear scampi, we immediately go to Shrimp Scampi as this is what has been on the menus in restaurants across the country. The word Scampi has a meaning of its own, that up until recently I was unaware of.

It’s a Shrimp Dish, No It’s a Pasta Dish, No it’s a…?

Scampi are actually a small lobster type crustaceans otherwise known as Dublin Bay Prawn, Langoustine, or Norway Lobster. Scampi are not found off the coast of the U.S. and mainly found off the coasts of Europe.

Because of this, using shrimp in scampi was an easy change for U.S. chefs. Most likely these cousins of lobsters were originally prepared by sauteing them or splitting and roasting over fire, then finished with lemon and butter.

Scampi otherwise known as Langoustine, Dublin Bay Prawn or Norway Lobster

As the various names of the Scampi imply, these crustaceans have been eaten all along the coasts of Europe for centuries, if not millennia.

While many Italian restaurants around the world serve Shrimp Scampi. The style and ingredients of the dish is what we equate what scampi is not the crustacean it self. I could continue down the path of who came up with the recipe of Shrimp Scampi but many countries take claim.

As we discussed above, there are many opinions around the world on who and where it actually came from. But I know what you are thinking, let’s get to cooking, I want to eat some crab!

The crab in the scampi style pasta dish goes very well with the sauce. To be honest I liked the crab better than the shrimp in this dish, but I ate it all nonetheless. 😎

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Servings: 4 servings

You can make this dish less spicy by using less or make it without the pepperoncini or red chili flakes.Making it gluten free or even use gluten free pasta instead. Pin Recipe Share on Facebook

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Enjoy this recipe for Rosemary & Roasted Garlic Lamb Loin for Easter or Anytime!

• Love Rack of Lamb? Try This!
• Lamb Popularity
• Lamb Flavor Pairings
• Recipe

Love Rack of Lamb? Try This!

The boneless lamb loin has great flavor and is very tender plus it includes the tenderloin too. Great to stuff and roll or cut and pan sear, not to mention you could season the tenderloin and skewer for a treat on the grill for an appetizer.

Lamb loin is a cut that comes from the section that is further back of the rack or rib section. Rack of lamb is sold with the ribs attached, whereas, the loin can be sold a number ways.

• Diagram of Lamb Cuts
• Herb Crusted Rack of Lamb
• Five Spice Marinated Rack of Lamb
• Lamb Chops Cut
• Balsamic & Rosemary Marinated Lamb Chop

One of the most see cuts in the markets and restaurants are lamb chops, bones still attached. This cut would be the T-bone of the lamb where you have the loin attached to the tenderloin getting the most tender parts in one cut.

The cut used in this recipe is a 12″ section of boneless of the lamb loin. The fat cap is still attached and the tenderloin is attached as well. This cut works great to create a roll or remove the fat cap and roast whole or cut into medallions.

The loin can also be bone in, sometimes referred to as the saddle. Cutting from the saddle, the cut could have lamb loins from both sides as a type of steak with bones attached. You can also find a boneless lamb loin with both loins attached to the fat cap. This makes for a nice roulade as well to stuff, with double the meat per slice in the cooked roast.

Lamb Popularity

Often times, lamb falls into a love it or leave it category for many. Lamb can be one of the most delicate meats you can eat. In addition, one of the most nutritious. On the other hand, the lamb is one of the least enjoyed in the U.S.

Ask some friends and family about lamb, and here in the U.S., you they will probably turn their nose up at the mere question. In the U.S. lamb is given a bad rap.

The thought of lamb give people the image of gamey, tough and even earthy or grassy meat. Although lamb may not be a favored meat here in the U.S. world wide it is one of the most consumed meats.

According to the USDA, the quantity of meats consumed in the U.S. are (from greatest to least) as follows, Chicken, Beef, Pork, Turkey, and Lamb trailing by a significant margin. Yet in other parts of the world it is more readily available than other meats.

Where many of the countries that consume lamb are less likely to have other meat sources available, Greece, Turkey and Australia are some of the top lamb consumers.

Lamb Flavor Pairings

I have a theory on why lamb doesn’t rank higher in popularity with the American palate. Thinking back to my own youth, I remember lamb being stronger in aroma and flavor than it is today. The fact that mint jelly was used in conjunction with the roasted lamb that was passed at the holiday table should be an indication of history of lamb in the U.S.

Depending on the age of the lamb/sheep the flavor of the meat becomes stronger in flavor. I believe that the lamb that was sold decades to centuries ago in the U.S. was more along the age of mutton vs the younger lamb. Thus the use of mint jelly was popular to “mellow” the flavor.

When cooking with lamb, there are many flavors that pair well, various spices from around the world, balsamic vinegar, garlic, lemon, and rosemary and even mint.

If you know me, I am particular when it comes to the use of mint. I believe it has its place in food – desserts, Mediterranean food, and even in Asian dishes sure. But pairing it with a leg rack of lamb in a jelly, no way!

• Moroccan Lamb Skewers
• Moroccan Lamb Skewers on the grill
• Five Spice Marinated Lamb
• Herb Crusted Rack of Lamb
• Balsamic & Rosemary Marinated Lamb Chop
• Pinchos Morunos (M

While you will find these recipes are packed with flavor, the use of mint jelly is nowhere in sight! 😎

I hope you enjoy the Rosemary & Roasted Garlic Lamb Loin!

Enjoy!

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Servings: 4 servings

Author: Chef Tony Zentgraf

Flavors of rosemary, roasted garlic, shallots & lemon enhance the flavor of the lamb loin. Pair it with a Pinot Noir reduction the flavors explode!

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Roasting Garlic Cloves

• Place garlic cloves on a piece of foil large enough to wrap the garlic cloves.Wrap the garlic cloves in the foil and pinch to close around sides.
• Roast the garlic cloves in the oven for 15-20 minutes. Time will vary depending on the size of the garlic cloves.Test the softness of the garlic cloves by pressing on them in the foil with the backside of a spoon or tongs. Once soft, remove from the oven and let cool.Rough chop the garlic into ¼” pieces.

Sauteing Shallot and Rosemary

• In a Saute Pan, heat the vegetable oil over a medium heat.
• Saute the shallots until they become translucent.
• Add the rosemary. Saute until the rosemary becomes fragrant and shallots are tender. Approx 2 minutes.
• Remove from the heat and refrigerate until cool.(It is important that the ingredients are cool before filling any raw meat)

Preparing the Lamb Loin

• Remove the tenderloin from the loin. Clean the tenderloin by trimming any silverskin.Reserve aside.
• To prepare the fat cap of the lamb loin, start by trimming the fat cap on the outside.Remove any discolored fat and level out any raised areas.
• Turn the lamb loin over.Using a boning knife, trim away the fat on the underside of the fat cap.Trim the fat cap to approximately ¼-⅓ of an inch.
• Using the knife, slowly separate the lamb loin from the fat cap.Rolling the meat away as you slice with the knife.Leave the fat cap attached to the lamb loin.

Filling the Lamb Loin

• With the lamb loin still rolled away from the fat cap, season with salt and pepper. Top with the grain mustard, spread to cover.
• Top with the sauteed Rosemary and Shallots.
• Place the chopped Roasted Garlic onto the Rosemary and Shallots.
• Distribute the lemon zest over the filling.
• Roll the lamb loin back over the filling.
• Add any additional filling ingredients over the lamb loin.Then place the tenderloin on top of the loin.

Rolling and Tying the Lamb

• Roll the fat cap over the lamb loin and filling. The fat cap will not fully wrap around the meat.
• Place the tightly wrapped lamb loin in the center of a cutting board.
• Using Butcher’s Twine, tie the lamb loin at 1″ intervals from one end to the other.See video for two methods of tying. Using separate pieces of twine at each interval or using a butcher’s method to continuously tie the length of the loin.
• Once the lamb loin is tied season with Kosher Salt and Black PepperPreheat oven to 350°
• Sear the lamb loin, rolling to develop a nice crust on the outside.
• Roast the lamb loin in the oven. Use a wireless thermometer to dial in the perfect temperature of your roast.
• Once the desired temperature is achieved remove from the oven.Approximately 35-40 minutes for medium rare.Rest the meat before slicing for 10 minutes.
• Remove the twine from the roast.Slice into 1″ pieces an serve with the Pinor Noir Reduction.

Making the Pinot Noir Reduction

• While the Lamb Loin is roasting make the sauce.The sauce can be made and held warm until ready to serve.
• In a saucepan, add the wine and reduce by half.
• At this point, add the chicken broth or stock and reduce by half again.
• Thicken with the Beurre ManieIn a bowl, combine the softened butter and flour. Mix until they are combined completely.
• While the sauce is at a rolling simmer, add small amounts of the Beurre Manie while whisking the sauce. Approximately 1 tbsp of the Beurre Manie to thicken the sauce.
• Beurre Manie works in a similar way to roux. The act of boiling creates the right environment to allow the butter and flour to thicken the sauce.It is always best to start with less, you can always add more.
• Let the sauce simmer for a minute or two. Check the thickness of the sauce by testing with a spoon. The sauce should coat the back of the spoon.If desired whisk in additional Beurre Manie and repeat the process of simmering to thicken.
• Once the sauce has thickened to your desire, remove the sauce from the heat.
• Whisk in the Cold Butter. The burrer will slowly melt, creating a sheen to the sauce and enhance the flavor.
• Adjust seasoning with Kosher Salt and Black Pepper.
• Serve immediately with the Lamb Loin.Enjoy!

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It is crab season in the Pacific Northwest. Who doesn’t love crab cakes? Crab Cakes with Lemon Aioli are always top on the list to make this time of year!

This recipe has some classic ingredients for crab cakes. With the addition of a local hot sauce it gives a new depth of flavor. Joey’s Hot Sauce is a local southern Oregon company. Joey uses a variety of roasted peppers to bring the flavor and heat of the peppers to come through.

Crab Season is here, or is it?

Dungeness crab is a season that everyone can’t wait for every year. Unfortunately, over the last few years, crab seasons have been delayed for a variety of reasons. There have been two reasons for the delays and closures.

The first being, crab do not have enough meat to satisfy the commercial need at the start of the season.

The second, the crab may have toxic domoic acid, a naturally occurring toxin, that makes the crab unsafe to eat.

Per the Oregon Department of Fish and Wildlife, “Phytoplankton blooms happen every year, but now they are often accompanied by harmful algal blooms that produce the domoic acid toxin.”

Crab Season Delays – Good and Bad

This year, 2023, the crab season was delayed approximately 2 months. This delay may allow for the crab to increase in fill rate and grow out of the toxic domoic acid but the down side is the financial hit the industry takes. Fishermen are not fishing for crab and losing income in the process.

Delay Equals Larger Catch Weight for Fishermen

There is an upside though. The crab weight will be higher bring a bigger dollar when they reach port.

The price of crab has been on an increase in recent years as well. This year may be no exception, Alaska had a Snow Crab closure which reduced the amount of crab in the market. This could cause the Dungeness Crab price to increase because of demand.

Hopefully future crab seasons will not take such a hit with closures as they have this year. The fishing industry and the consumers will be grateful for a season that is not marked with closures and delays.

Watch the Exploring the Source Interview with Port Orford Sustainable Seafood to learn more about the Oregon Fishing Industry

Enjoy it While it is Here

Whether it is a delayed year or a fortunate year of harvesting crab, enjoy the luxury of having some crab cakes. Crab Cakes with Lemon Aioli is easy to make, plus can be put together in under a half an hour and ready to eat. Serve as an appetizer or as a meal with a salad!

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Servings: 4 servings

Author: Chef Tony Zentgraf

You can substitute canned or frozen crab is that is what is available to you. You may have to squeeze out excess liquid if using frozen as it tends to lose moisture when thawing.

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Making the Lemon Aioli

• In a bowl, combine the mayonnaise and lemon juice and whisk to combine.
• Add the remaining ingredients and mix well to combine.

Making the Crab Cakes

• Saute the cut scallions, celery and red bell peppers until softened. Remove from the heat and chill.
• In a bowl, combine the mayonnaise, egg, dijon and worcestershire, Joey’s Hot Sauce, Old Bay seasoning kosher salt, black pepper and lemon zest. Mix to combine incorporating the egg.
• Add the sauteed veggies and mix to combine.
• Add the crab meat and fold into the mayonnaise mixture. Combine thoroughly.
• Add the breadcrumbs and panko. Fold together to incorporate into the crab mix.
• Let rest in the refrigerator for 30 minutes. This allows the mix to set up for scooping and cooking.
• Set up a plate with 1/2 cup of panko.
• Using a 2 oz scoop, portion the crab mixture into 9 portions.
• Press one portion into the panko on the plate and press down to make a patty. See video for example.
• Avoid overhandling the patty.
• Turn the patty over and press slightly into the panko to coat the second side. Repeat process with all 9 patties.
• Heat a saute pan with some oil over medium – medium high heat.
• Add the panko coated crab cakes to the pan and sear the crab cakes until golden on the first side.
• Turn the crab cakes over and sear on the second side. Crab cakes should be 165° because of the egg in the mixture. ~ If you cook at a medium temperature, the crab cakes should reach the temperature before in the pan before becoming too dark. ~ You can put into the oven to finish cooking to get the temperature up to 165°.
• Serve the crab cakes with the lemon aioli. Enjoy!

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These Chinese BBQ Spare Ribs are easy to make. Assembling the BBQ sauce is as easy as mixing it together. Marinate them overnight and smoke or roast in the oven and you will get some deliciously flavored ribs with the the aromatic flavors of hoisin, five spice powder, ginger and garlic.

The classic flavors of hoisin and five spice powder infuse the sauce and the end result is a bbq sauce that is a sweet and tangy glaze for the Chinese BBQ Spare Ribs.

Hoisin is the backbone of this sauce, in addition, the ketchup brings in notes of vinegar and sugar that help balance the sweet and sour flavor of the sauce. Although this sauce has ketchup as an ingredient, the flavors of the final sauce doesn’t have a tomato flavor like some American style bbq sauces.

Use all of the sauce as a marinade for two racks of ribs and reserve the marinade after they go on the smoker. After the ribs go are removed then bring the sauce to a boil and reduce to a medium simmer. Reduce the sauce by 1/3 and then taste the sauce and adjust sweetness with some brown sugar.

Glaze the ribs a couple of times when cooking and the ribs will come out glistening. Serve some of the Hoisin Five Spice BBQ sauce on the side.

Pork and Lunar New Year

Lunar New Year or Chinese New Year is marked by the first full moon that falls between February 10 to February 20th. Depending on the country or family traditions the food made to celebrate can vary.

Traditionally pork is part of the celebrations, pork belly is often a cut often used in New Year recipes. Pork Ribs also are found on some cultures tables to celebrate.

A pig represents good luck, it also has other significant meanings, wealth, prosperity and good fortune. For the Lunar New Year this year, I wanted to share this recipe for Chinese BBQ Spare Ribs.

Recommended Cooking Methods

Cooking the ribs on a smoker will impart flavor into the ribs that accentuate the aromatic flavors in the Hoisin Five Spice BBQ Sauce. Reduce the marinade down by 1/3. Adjust the sweetness as needed then brush on while cooking and serve as a side to the ribs. Delicious!

Roast the ribs in the oven at the same temperature that is done on the smoker. The ribs will come out with a glistening shine from the bbq sauce basted on them.

Enjoy!

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My love of Asian food is what inspired me to do the series of Skewered Street Food Around the World. Gaining knowledge of Asian food and the other cuisines around the world over my career has always brought me back to the thoughts of where does our food come from. Indonesian Style Chicken Satay (Satay Ayam) is a good place to start since that is where Satay originated.

See more of where our food comes from on the Exploring the Source page.

As we have already seen with the recipe post for the Southwest Sweet Potato Salad with Cilantro Lime Vinaigrette, sweet potatoes went on a world tour before landing in the United States.

This recipe has the elements to recreate Indonesian Chicken Satay, which are different than neighboring countries satay. Indonesian Satay ingredients vary across the 6,000 inhabited islands of the over 18,000 in the country.

Indonesia shown in red

Overall there are some similarities between the neighboring islands, dark soy sauce, garlic, lime juice, palm sugar, shallots and many times candlenuts remain frontrunners of ingredients.

Peanut Sauce the Dipping Sauce of Southeast Asia

Peanut sauce is a traditional dipping sauce with satay, no matter what country you are in. Each country’s version of peanut sauce is different, even from region to region within a country.

This recipe for peanut sauce is not cooked, it is combined in a food processor. If you want a workout use a mortar and pestle. It is easy to make and is delicious.

Leftovers and Variations

You can use any leftover peanut sauce as a sauce for an Asian cold noodle salad as well.

Indonesian peanut sauce has thai chilis as an ingredient. Peanut sauce is used in the marinade for the chicken as well. The ending flavor of both the peanut sauce and chicken are not overly spicy.

If you do not want the spice no problem, just remove the chilis from the list of ingredients there are many recipes for Indonesian or Bali Satay that are not spicy.

Charcoal Grilling is the Way To Go!

Cooking Indonesian Chicken Satay is traditionally done over charcoal. Additional flavor from the charcoal adds an authentic flavor. The skewers can be cooked on a gas grill or even under the broiler in your oven.

They will still have the flavor elements from the marinade to give you the feeling of sitting on a beach in Indonesia with a drink in hand.

Enjoy this recipe for Indonesian Style Chicken Satay (Satay Ayam)!

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Servings: 4 servings

Author: Chef Tony Zentgraf

The Peanut Sauce can be made vegetarian by using vegetable stock or broth instead of chicken stock or broth. Try marinating some skewered veggies and marinating them in the Satay Marinade. They come out great too! Pin Recipe Share on Facebook

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Indonesian Peanut Sauce

• In a food processor, add the garlic, shallots, thai chilis, and macadamia nuts. Pulse to chop, scrape down the bowl and pulse to chop again. The ingredients should be about ⅛”.
• Add to the bowl, the peanut butter, sweet soy sauce, palm sugar and about ½ cup of chicken stock.
• Pulse the ingredients for about 15 seconds to combine. Scrape down the sides of the bowl.
• Add more chicken stock and pulse to combine again.
• Continue adding the chicken stock until the peanut sauce becomes a pourable consistency. Running the food processor in between additions of liquid.
• Once the sauce has reached the desired consistency, season with salt.
• Add the chopped peanuts and pulse to incorporate. You don’t want to chop them finer, leave them chunky for texture. You can adjust seasoning at this point but I would recommend to taste at an earlier stage to see if you need to add more garlic or thai chilis. If added at this point they may not dice small enough to blend into the sauce.

Making the Indonesian Chicken Marinade

• In a bowl, combine the peanut sauce, sweet soy sauce, lime juice, and vegetable oil. Mix until well comnined.
• Add the diced chicken to the marinade and mix to combine.
• Marinate the chicken for 2-6 hours.
• Once marinated, skewer the chicken. Skewer 4-6 pieces on the skewer. Remember it is meant to be eaten off the skewer, if you fill a long skewer it may be difficult to eat.

Grilling the Indonesian Chicken Satay

• Preheat the grill. Charcoal grill will give the best flavor, traditionally the street vendors use charcoal to grill. Although any grill will work. Brush the grill with oil to help avoid sticking.
• Grill the chicken skewer on the first side for a couple of minutes. Baste with the marinade as it grills. Once char develops on the first side, turn to the skewers onto the second side. Repeat process of basting and grilling as you turn.
• The chicken is done when it can be easily pulled away from the skewer or at 165°. Remove from the grill and serve with Peanut Sauce. Enjoy!

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Kushiyaki – Japanese Beef Skewers are marinated with some sweet umami flavors. Slice up some flank steak or skirt steak across the grain and whip up the marinade. Assembling the marinade recipe is easy, then marinate the beef for a few hours.

Fire up the charcoal while you wait for the grill, skewer the beef. Skewer about 5-6 pieces on each skewer this will make them easier to eat and give room to handle. Grill over a high heat to give the meat a quick sear because the beef is sliced it will cook quick. That’s how easy this is to make. Bring the marinade to a boil, then thicken with cornstarch slurry and you have a great sauce to add to the beef and rice.

Kushiyaki vs Yakitori

Kushiyaki refers to any grilled meat or vegetables on a skewer but yakitori has a very specific meaning, grilled bird on a skewer.

There are different variations of meat on a skewer in Japan many have different meat skewers have their own specific name. Just remember Kushiyaki is the overarching term for any and all grille item on a skewer.

• All versions of Kushiyaki should be served with shio or tare.
• Shio means salt.
• Tare is a reduced and sweetened version of soy sauce.

Depending on what restaurant you are dining at in Japan, there may be a wide variety of Kushiyaki and Yakitori on the menu.

Not Wasting Any Part

The origins of Yakitori date back over 1300 years. Chicken was actually not the meat first used because of religious reasons. Off cuts of meat and game fowl were the first meats to be used for Yakitori. This is mainly because they were the affordable cuts of meat. Chickens were expensive at that time before they were raised for production. Therefore, yakitori was often viewed as a rich man’s food.

If You Can’t Stand the Heat…

Binchotan is a special charcoal for grilling Kushiyaki because the charcoal burns at close to 1000° yet has minimal flames. Although the heat is mainly from the embers of the charcoal, you will not find as much smoke. On a Bincho grill the coals are not that far from grill grate thus allowing the meat to quickly sear in the flavors.

Take a look at different styles of Bincho Grills to see how close the coals are to the grill grates and the meat.

Locking in Flavor

If you don’t have a Bincho Grill no worries, search out some good quality charcoal that produces high heat or move your grill grate closer to the heat if you can. The reason being, higher temperature gives the marinated meat a good sear to lock in the juicy flavors in the meat.

Jealous Devil Charcoal is a great brand of lump charcoal that produces a consistently high heat. Plus, they make a Bintochan style too!

Maybe I should give Bintochan charcoal a try in the Kamado Joe Jr., it may produce an amazing grilling result.

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Servings: 4 servings

Author: Chef Tony Zentgraf

Microplaning or finely grating the ginger and garlic, along with chopping the scallions allows them aromatics to melt away in the marinade.

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My love of bourbons and pure vanilla is top of the list as far as flavor profiles that excite the senses. In this recipe the addition of an orange liqueur such as Cointreau or Grand Marnier welcomes in the warm spices of cinnamon and cardamom.

Poaching to Infuse Flavors

Poaching the pears in water, brown sugar, bourbon, orange liquor, cinnamon & cardamom along with the pure vanilla beans infuses not only the pears but creates a delicious poaching liquid that can be reduced for a caramelized reduction.

Plate the poached pear with vanilla bean ice cream and some toasted pecans, you will enjoy the lightness of the desert with the subtle hints of bourbon and spices with caramel undertones.

Reduce the Poaching Liquid for a Sauce

Reducing the poaching liquid creates an almost caramel style sauce that is easier to make than making butterscotch or caramel. Although, I almost made a butterscotch sauce for this but while I was assembling the poaching liquid I thought, why not reduce the poaching liquid and finish with cream and butter as would be done for butterscotch or caramel.

The ending result gave the sauce all the same flavors that were infused into the pears.

What Pears should I use?

According to Washing State University, there are more than 3000 varieties of pears that are grown worldwide. In the U.S. there are 10 types that are grown commercially. 80% of those pears are grown in the Pacific Northwest.

The 10 types of pears are separated into two categories, Summer Pears & Winter Pears. Summer pears begin harvest in August, those include Bartlett, Red Bartlett & Starkrimson.

Winter pears begin harvest in late August through September to those include Bosc, Comice, Concord, Forelle, Green Anjou, Red Anjou and Seckel.

Local Availability May Dictate Types of Pears

Depending on what time of year and where in the country you may be located this may dictate what pear you should use. Pears can be stored after harvesting as do many other fruit such as peaches.

They are stored in cold storage facilities that slow the ripening process. The time varies from 5 months to 10 months with most pear varieties only being able to hold for 5-6 months; while Red Anjou being able to hold for 8 months in cold storage and Green Anjou for 10 months.

This can help explain why we see Anjou pears for most of the year in the produce department. More info can be found here about the types of pears.

But what type of pears are best for poaching, weather it be in red wine or in this recipe?

Anjou or Bosc varieties are two of the best to use because their texture when ripe are medium firmness and they flavor is not overly sweet.

Two other varieties can be used as well, Forelle and Bartlett, the Forelle is in a similar category of firmness as the first two recommended but ranks lowest of the 10 pears grown commercially for sweetness.

Bartlett pears can be used but they have a tendency to be softer and on the sweeter end of the spectrum. But I am not stopping you from experimenting with what you have or what is available, you may be pleased with the result.

Lessons Learned

Years ago, I was working in a restaurant and had a phone call from a guest asking for a poached pear for a dessert that night. I had some pears on hand regularly but depending on the time of year they would not always be delivered ripe. Many times it was difficult to stay ahead of ripening them at the restaurant.

I attempted to poach the pears I had on hand as we were getting ready to open for dinner service. The underripe pears never got to a point that were knife tender. I had to break it to the guest that I was not able to get the pears cooked to the quality that I wanted to serve.

I was disappointed in myself for trying to expedite an under ripe pear to be ready for dinner service, I should have known better but I wanted to appease the guest.

How ripe should they be?

Ripeness of the pears is a factor for speed of poaching along with the quality of the end product. When picking pears for poaching, the pears should be beginning to ripen. They should have some give when pressing the skin around the top of the pear near the stem.

This allows them to not be overripe and allows the pear to slowly be infused with the flavors of the poaching liquid as well as soften during the poaching process.

Keep an eye on the pears when poaching, turn the pears over throughout the cooking process to ensure they cook evenly. The poached pears can be served warm or served chilled.

Enjoy!

Print Recipe

Servings: 4 servings

Author: Chef Tony Zentgraf

Poached pears can be filled with sweetened mascarpone cheese and flavored with orange liqueur for an added element.

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Poaching the Pears

• In a pot, combine the water, brown sugar, bourbon, orange liqueur, spices and vanilla paste. Bring to a boil and reduce to a simmer.
• Peel the pears and core out the bottom where the stem runs about 2/3 up the stem to remove the seeds. Removing the core and seeds from the bottom is not necessary but gives you a pear that is easy to eat without cutting around the core when eating. The pears will also poach faster than a whole pear. You could pipe in a mascarpone filling to give the pears an additional element once cooled.
• Add the peeled pears to the poaching liquid.
• Simmer for 20-30 minutes. Rotating the pears every 5-10 minutes to ensure they evenly cook. Poaching time will increase if you are poaching whole pears that are not cored from the bottom.
• Check the pears with a knife to determine tenderness. Once knife tender, remove the pears from the pan and reserve in the refrigerator to cool.

Making the Sauce from the Poaching Liquid

• Turn up the heat on the poaching liquid and reduce for approximately 30 minutes. You want to remove much of the water in the poaching liquid.
• Stir throughout the reduction process. This will determine the thickness of the sauce, bring up a spoonful of sauce and pour out into the pot. If the reduction begins to run slower off of the spoon and begin to show signs that it looks like a thin syrup remove from the heat. The reduction will thicken some as it cools.
• While the sauce is on the stove top, add the cream and stir to combine.
• Add the cold butter to the sauce and stir to combine. This sauce will not be as thick as a caramel or butterscotch as the sugar was not caramelized like a caramel would. But it does give a similar flavor profile with the brown sugar, cream and butter with a touch of bourbon and spice. Serve the Pear with some Vanilla Bean Ice Cream with the Caramelized Reduction, garnish with some toasted pecans. Enjoy!

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Pellet Smoker Pulled Pork for Pulled Pork Sandwiches, Tacos, Burritos and Even Tostadas!

Smoked Pulled Pork Pickled Red Onion Recipe Savory Coleslaw Recipe Pulled Pork Tostada with Black Beans, Tomatillo Salsa and Chipotle Crema

Smoked Pork Shoulder with The Meatstick Chef X

I teamed up with The Meatstick to try out their Chef X wireless thermometer. Their Quad Sensor Wireless Thermometer is the smallest on the market. Don’t let the size fool you, the 4 sensors allow you to dial in your cook to perfection.

The Meatstick Chef X

Smallest probe on the market yet delivers quad sensors for accurate temperatures of your cook.

Injecting & Dry Rubbing for Amazing Results

In the recipe video below, I demonstrate how to inject the marinade and dry rub the pork shoulder or pork butt. Plus, I show why the Chef X works perfectly in this cut of meat. The small probe fits perfectly in the center of the pork shoulder. The three sensors inside the meat allows me to track the internal temperature to get an accurate read. Plus, the 4th sensor at the end of the stick tracks the ambient temp of the smoker.

The Science Behind the Injection Marinade

The injection marinade ingredients in this recipe play off of some classic flavor enhancers for pork. Apple juice and brown sugar bring in the sweetness allowing the apple juice. Soy sauce, worcestershire sauce and salt add umami and additional flavors. Beyond flavors, there is a method to the madness of injecting meats.

Apple Cider or Juice, Soy Sauce, Worcestershire Sauce and Salt add sweetness, umami and additional flavors to the meat through the process of preparing and cooking. All of these ingredients act as tenderizers for meats.

The low acidic nature of apple juice slowly breaks down the proteins enabling it to tenderize the meat fibers. Salt and soy sauce tenderize meat, help it retain moisture, and increase its savoriness. Even Worcestershire Sauce brings vinegar as one of the ingredients to act as an additional tenderizer in the Pellet Smoker Pulled Pork.

Worcestershire – Magic in a Bottle

Lea & Perrins, which invented Worcestershire sauce and continues to bottle the brand-named stuff, lists white vinegar, molasses, sugar, onions, garlic, anchovies, tamarind extract, and chili pepper extract as its primary ingredients. Therefore, the sauce is like several ingredients in one with its various flavorings bringing different benefits. Its sugar and molasses bring sweetness and ingredients such as onion, garlic, tamarind, and anchovy pack a wallop of umami flavor. Read more at TastingTable.

So don’t skip the injection for your next smoke! Your taste buds will thank you.

Dry Rub – Do I Need It?

Just like the pork marinade injection, you don’t have to do it but you will be missing out on some amazing flavors and crusty bark that develops during the long smoke. The brown sugar caramelizes infusing the smoke with the additional spices. The result is a nice savory/sweet spice bark on the outside of the pork. Shred and mix the pork together and you will intertwine the tenderized meat with the bark from the dry rub.

New to Pellet Smokers?

Pellet Smokers offer a set it and forget it smoking experience. (Well, sort of) There can be some learning curve with learning the nuances of using a pellet smoker. While there isn’t as steep of a learning curve as smoking with lump charcoal and wood chunks, there are some things to remember.

If you are coming from a gas or kettle style grill, you need to be patient during your smoke. The process of smoking meats doesn’t happen quick. Avoid peeking, leave the lid closed! Peeking at the meet to see what is happening allows the heat and smoke to escape. Losing the heat extends the cook time and watching that smoke dissipate before your eyes is flavor loss.

For the most part, if you have a wireless thermometer, you can monitor your cook from your phone making it an almost set it and forget it cook. Learn the temp points for different cuts of meat, this will help to deliver the best final results. See post on Ideal Internal Temperature of Meats.

Remember to clean your pellet smoker regularly. While skipping this step may seem harmless, there are some risks you are taking. The performance of your smoker to burn pellets to temperature fluctuations can wreak havoc on the cook. Plus the additional dust in the smoker’s firepot and basin can be a contributing factor to a fire in the smoker.

Sometimes Experience is the Best Teacher

Lastly, EMPTY YOUR GREASE TRAP. I will be the first to tell you, I have neglected this on a couple of instances. It slipped my mind when I cooked something like bacon (If you haven’t done bacon on the smoker you are missing out!) and the next cook I cook a chicken at a higher temp. Guess what, this is a recipe for a grease fire.

The combination of chicken fat melting off and combining with residual bacon grease, plus a high temp results in an moment of why is the smoker temp on the app increasing so fast? Then a moment of panic ensues….

Pellets and Flavors

If you haven’t smoked a pork shoulder or butt before, don’t be afraid to experiment with the recipe. Try other ingredients or variations to get different results. Example, if you are not a fan of heat, substitute the chipotle powder with smoked paprika. It is milder and will give a smokey touch to the final bark.

Different types of pellets deliver a touch of flavor as well. In keeping with what flavors naturally pair with pork, applewood, cherry, pecan and hickory all impart good flavor to pork. The cook in the video, I used some bourbon wood pellets. There are many brands on the market with many blends of flavors, check their bags, they usually have a chart of what meats go best with their pellets.

Keep in mind, using a pellet smoker may not deliver an overwhelming smoke flavor to the meat as a lump charcoal and chunks of actual wood. But if you are looking for a flavorful smoked meat that has a nice smoke ring and bark give this recipe a try.

Enjoy the Pellet Smoker Pulled Pork on a toasted bun with some Spicy BBQ Sauce and some Savory Coleslaw!

Check out the Smoked Brisket Recipe cooked on the Traeger Timberline

Shop Traeger Pellet Grills

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Servings: 12 servings

Author: Chef Tony Zentgraf

Smoked Pulled Pork is a savory & delicious treat that is great by itself, as a sandwich, tacos or just slathered in BBQ sauce.

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This Mediterranean Marinated Roasted Chicken brings the flavors of the Mediterranean to your table. Olive oil, lemons, garlic, rosemary and oregano brighten up chicken and fish. Plus it is Gluten Free!

What Makes This Recipe Great

Classic Marinade Flavors

The ingredients in the Mediterranean Lemon Herb Marinade are some classic flavors. It is no wonder you will find them many marinade recipes.

• Ingredients for Mediterranean Marinade
• Mincing Garlic
• Mincing Rosemary
• Mincing Oregano
• Mincing Shallots
• Combining with Dijon
• Whisking in Vinegar and Lemon Juice
• Whisking in Olive Oil

The acidity of the red wine vinegar & lemon juice act as a tenderizer, as well as, garlic, rosemary and oregano have resinous oils that help to impart a lingering flavor. Plus, the addition of dijon acts as the emulsifier, that is, keeping the flavorful olive oil bound to the other ingredients.

What Makes a Great Olive Oil?

Sciabica Family had made olive oil in Modesto, California since 1936. I used the olive oil in the video for this recipe because the quality and flavor of their olive oils are amazing! No joke. Their motto is “Sunshine in a Bottle”, once you try it you will see why.

According to Sciabica Family’s website – The concept of “Virgin” olive oil is actually quite simple. It means the oil was fresh-squeezed from the olive!

“Technically, it means the oil was mechanically extracted from the olive. Many oils are chemically extracted with solvents such as hexane, so that’s not allowed for virgin oil. It also means that the oil has not been treated after production to remove flavor defects in a process called refining.“

The “Extra” in Extra Virgin means the olive oil has “perfect flavor“.

“An olive oil is “virgin” if it’s been freshly squeezed from the olive, but that doesn’t mean it tastes good. The olives could have spoiled before pressing creating unpleasant “winey” or “fusty” flavors, or the oil could have oxidized after pressing creating stale “rancid” flavors.“

Today, “First Pressed” simply means that the oil was mechanically extracted in one pass, so it’s actually redundant to say First Pressed Extra Virgin.

“AN INTERESTING FACT: “First pressed” used to refer to the old olive mill presses and how many times the olives were literally pressed, but today nearly all olive oil is spun in a centrifuge so there is no second pressing.“

Gently, heating crushed olives is a normal part of high-quality olive oil production, BUT heating too much creates flavor defects, so “Cold Pressed” means olive oil not heated above 30°C (86°F) during milling.

All true Extra Virgin Olive Oil is “First Cold Pressed”, so while it sounds good, you don’t need to look for it on the label.

Meal Prep for the Week

Mediterranean Marinated Roasted Chicken is great on the grill or oven roasted Have it for the week for lunches such as salads or have ready for a quick dinner pasta.

Not to mention, the longer the chicken is marinated the more the flavors infuse into the meat. Where as, fish should marinate between 1-3 hours to avoid curing the fish with the acids in the marinade. The thickness of the fish and also the density of the cut play into the time length of the marinade.

Print Recipe

Servings: 4 servings

Author: Chef Tony Zentgraf

Marinade can be made ahead. Use the marinade on Chicken or Fish. Marinate Chicken for 2-24 hours.Marinate Fish for 1-2 hours depending on the type of fish and cut thickness.The acids in the marinade may start to cure the fish if left too long. Pin Recipe Share on Facebook

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