AGUA CHILE VERDE SAUCE WITH CUCUMBER PICO DE GALLO CHEF: Maylin Chavez RESTAURANT: Olympia Oyster
Bar LOCATION: Portland SERVES 12 OYSTERS AGUA CHILE VERDE SAUCE 1 bunch cilantro leaves and stems 1/2 cup lime juice 1 small serrano chile Salt to taste CUCUMBER PICO DE GALLO 1 English cucumber, peeled, deseeded, and diced 1/2 cup minced red onion 3 serrano chiles, minced and deseeded 1/2 bunch cilantro leaves and stems, finely chopped 1 small nob fresh ginger, grated Salt to taste Juice of 1 lime 1.
Climate change-associated weather events may cause flooding that threatens the survival of the Olympia oyster
. Oceans around the world typically have a salt content (salinity) of around 3.5 per cent, but the percentage varies more in shallow coastal waters affected by rainfall.
It would be beneficial to have an anesthesia method for the Olympia oyster
Ostrea lurida (Carpenter, 1864).
That's where The Wild Oyster Project comes in, engaging communities in the movement to give struggling Olys a hand and paving the way for an Olympia oyster
Over the years, Taylor Shellfish has battled many environmental threats, starting with the near extinction of the native Olympia oyster
from over harvesting and declining water quality conditions.
Oly's challenges started when Lewis and Clark reached the Pacific in 1805 and the explorers discovered how delightful the Olympia oyster
Environmental sustainment and enhancement projects include Salmonid Fish Feeding, Beaver Creek Legacy Program, Tank Farm Reforestation, Olympia Oyster
Restoration and Christmas Bird Count, to name a few.
The Olympia oyster
has long been a staple of the diet of the denizens of the Pacific Northwest.
The other is the Pacific coast's Olympia oyster
, Ostreola conchaphila, which ranges from Alaska to Baja California (Fig.
You say conchaphila, I say lurida: molecular evidence for restricting the Olympia oyster
(Ostrea lurida Carpenter 1864) to temperate western North America.
GRATIN Serves 4 For the salmon skin: Skin from 1-pound salmon fillet Salt, as needed For the Olympia oysters
: 25 oysters, shucked, muscles removed, liquor strained and reserved 6 large oyster shells, washed and dried For the oyster cream: 2 tablespoons olive oil 2 garlic cloves, peeled and smashed 1/4 white onion, peeled and sliced 4 cups heavy cream 1/2 cup dry sherry Reserved Olympia oyster
liquor Salt to taste Fresh grated nutmeg, as needed 1 bay leaf Pinch cayenne pepper 2 teaspoons lemon juice Peel of 1 lemon For the garlic crumbs: 1/2 French baguette, toasted and torn into small pieces 1 tablespoon melted butter 1 small garlic clove, peeled Salt to taste Renee Erickson The Whale Wins FOR THE SALMON SKIN: Preheat oven to 150 degrees.