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Updated! Public Comment Deadlines for the November 2014 Briefing Book

Wednesday, October 15th, 2014

Public Comment Deadline – November 2014 Advance Briefing Book

Public comment materials received BY October 20, 2014, will be mailed to Council members and appropriate advisory bodies prior to the November meeting. This is known as the “Advance Briefing Book Deadline.”

Supplemental Public Comment Deadline

Public comments or materials received at the Council office after October 20, but BY November 5 will be included in the supplemental materials distributed to the Council on the first day of the November meeting. This is known as the “Supplemental Public Comment Deadline.”

See the Council’s Briefing Book Public Comment Deadlines webpage for complete details on how to submit comments.


Oregon Pink Shrimp Cakes with Wasabi Dipping Sauce

Wednesday, October 1st, 2014


  • 1 1/2 lbs. Oregon Pink Shrimp. Do not wash
  • 1 cup plain bread crumbs
  • 1 cup celery stalks, finely minced
  • 1 cup onion, finely minced
  • 1 cup green pepper, finely minced
  • 1 tsp. dry mustard
  • 1/2 tsp. Tabasco
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 Tbsp. lemon juice
  • 1/2 tsp Worcestershire sauce
  • Additional bread crumb for coating the cakes
  • 1/2 cup oil for frying (or more as needed)

Combine all ingredients except the breadcrumbs for coating and the oil for frying. Form the mixture into 8 1” thick cakes. Coat cakes on both sides with the additional breadcrumbs, patting the crumbs lightly into cakes.

Preheat 10” to 12” sauté pan over medium heat. Add 1/4 cup oil. Cook four cakes at a time, four minutes per side. The should be nicely browned on both sides and heated through. Keep the cooked cakes warm in the oven while you prepare the remaining four. Use fresh oil for the second batch.

Wasabi Tartar Sauce

  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 3 Tbsp. fresh ginger, grated
  • 1 Tbsp. fresh garlic, finely minced
  • 1 Tbsp. white vermouth
  • 1 Tbsp. sesame oil
  • 1 tsp. lime zest
  • 1 Tbsp. lime juice
  • 2 tsp. Wasabi Paste (finely minced jalapeno pepper can be substituted)

Use food processor to puree ginger. Wasabi, garlic, vermouth, sesame oil. lime juice and zest. Puree for 3 minutes. Add mayonnaise and sour cream and process until smooth.


Miso-Marinated Blackcod

Wednesday, October 1st, 2014

Serves 4. Active time: 5 minutes; total time: 30 minutes, or up to overnight for marinating.


  • 1/4 cup red or white miso paste
  • 1/4 cup sake
  • 2 tablespoons mirin
  • 2 teaspoons soy sauce
  • 1 tablespoon vegetable oil
  • 1/4 cup sugar
  • 4 black cod filets, 5 to 6 ounces each


Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days.

Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod filets skin side-down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.

When fish is cooked, carefully remove pin bones with a pair of tweezers (there should be no resistence), and serve immediately.

Recipe originally found here.


Treacle-Cured Salmon

Wednesday, October 1st, 2014

  • 1 side of Salmon with skin on
  • 80 grams treacle, slightly warm (80 grams is roughly 1/3 of a cup. Treacle is a light molasses, also called “Golden Syrup” and available in the British section of a well-stocked grocery store)
  • 1 teaspoon fennel seeds, crushed
  • 1 lemon, zested
  • 50 grams (roughly 3.5 tablespoons) sea salt
  • 1 tablespoon English mustard
  • 2 teaspoons cracked black pepper

Cover a tray that will fit in the fridge with a sheet of greaseproof paper. Place the salmon on to the tray, skin side down. Mix all of the ingredients together; pour the mix over the flesh of the salmon and coat well, massage in gently.
Cover with plastic wrap (or use another airtight method) and place in the fridge. Leave for 3 days to cure. Remove from fridge, pat with kitchen paper to remove excess moisture. Slice thinly and serve.

Originally found here.


White Bean and Bread Salad with Tomatoes, Capers and Anchovies

Wednesday, October 1st, 2014


  • 3 red peppers, halved
  • 1 yellow pepper, halved
  • 3/4 cup olive oil, plus extra for tossing
  • 2 cloves garlic, crushed
  • 1/2 loaf ciabatta
  • 1 14-ounce can white cannellini beans, drained
  • 8 anchovy filets (shop local!)
  • 1/3 cup capers
  • 1/2 cup basil leaves
  • 1/4 cup flat-leaf parsley, chopped
  • sea salt and freshly ground black pepper, to taste

For the tomato dressing:

  • 3 ripe tomatoes
  • 2 cloves garlic, crushed
  • 1/4 cup olive oil
  • sea salt and freshly ground black pepper, to taste

Preheat the oven to 350 F. Toss the peppers in the olive oil and scatter with the garlic.

Transfer to a baking tray and roast for 30 minutes, or until blistered. Remove from the heat and cover with foil. Leave to sweat until the skins soften and are easily peeled away. Discard the skins.

Roughly tear the ciabatta and, in a pan over a medium heat, lightly fry the pieces in the olive oil until slightly crisp and golden.

Rinse the beans and toss with the thinly sliced anchovy fillets, capers, basil, parsley and roasted peppers. Toss the crusty ciabatta bits into the salad at the last minute, allowing them to soak up the juices. Season to taste. Serve with the chunky fresh-tomato dressing.

To make the tomato dressing: Roughly purée the tomatoes and garlic. Add the olive oil and season to taste.


Dungeness Crabcakes with Green Cocktail Sauce

Wednesday, October 1st, 2014


  • 10 slices white bread
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons hot pepper sauce
  • 7 teaspoons Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • 1 pound fresh cooked Dungeness crabmeat, picked over for bits of shell and cartilage with claw meat and large pieces left whole
  • 1/4 cup chopped onions
  • 1/4 cup seeded and chopped green bell peppers
  • 1/4 cup seeded and chopped red bell peppers
  • Unsalted butter, for pan frying, about 6 tablespoons
  • 4 to 8 lemon wedges

Green Cocktail Sauce:

  • 8 ounces tomatillos, husked and cut into quarters
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons green hot pepper sauce
  • 1 teaspoon chopped garlic
  • 1 teaspoon mustard seeds, toasted
  • 1 teaspoon peeled and grated fresh horseradish


For cocktail sauce, puree tomatillos and drain liquid. Mix with remaining ingredients.

For crabcakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (about 6 cups.) Put crumbs in a shallow pan and mix in 1/2 cup of the chopped parsley (reserving the rest). Set aside.

In a food processor, combine the egg yolk, lemon juice, Worcestershire, hot pepper, mustard, paprika, thyme, celery seeds, and black pepper. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise. Remove and refrigerate.

Squeeze as much liquid as possible out of the crabmeat, onions and bell peppers. In a large bowl, combine the onions and bell peppers with remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine.

Add 1 cup of the bread crumb mixture and combine. Do not overwork or the crabcakes may get gummy. Gently form 8 patties and roll them lightly in the remaining bread crumbs.

Preheat oven to 425 degree. Using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned, put them in the oven until they are heated all the way through, 5 to 8 minutes. Serve with a cocktail sauce and a lemon wedge.

Note: The crabcakes hold together better if prepared a day ahead and stored in the refrigerator before cooking. Store them in the pan of bread crumbs, covered with plastic wrap.

Source: FoodNetwork.com


Grilled Rosemary Salmon

Wednesday, October 1st, 2014


  • 2 salmon fillets or steaks, preferably fresh and local (3/4 lb each)
  • 1/2 c. orange juice
  • 1/2 c. oil
  • 2-3 additional tbsp. fresh rosemary
  • Rosemary paste:
    • 1/2 tsp. rosemary
    • 3 cloves garlic, crushed
    • 1 1/2 tsp. salt

Prepare rosemary paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.

When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)

Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don’t overcook, will dry out or burn.

Source: Cooks.com


Spicy Chinese Dungeness Crab

Wednesday, October 1st, 2014


  • 2 whole Dungeness crabs
  • 2 tablespoons vegetable oil
  • 1 (3-inch) knob ginger, minced (about 3 tablespoons)
  • 5 cloves garlic, minced (about 2 tablespoons)
  • 3 to 4 fresh red bird’s-eye chiles, seeded and minced
  • 1 tablespoon Chinese fermented black beans or black bean sauce
  • 1 tablespoon shaohsing rice wine or sherry
  • 1/2 cup plain tomato sauce, purchased or homemade

Using a cleaver or large chef’s knife, cut Dungeness crabs in half lengthwise and remove back shell and spongy green matter.

Remove claws from body section and, using the back of a cleaver or chef’s knife, crack in several places. Cut each body section into two or three pieces, leaving legs attached. Rinse all pieces thoroughly and pat completely dry.

In a wok or large skillet over moderate heat, heat the oil until hot but not smoking. Add ginger, garlic, and chiles, and stir-fry until fragrant, about 30 seconds. Add black beans and stir-fry several seconds. Add crab and stir-fry until meat begins to turn opaque, about one minute. Stir in rice wine, tomato and chili sauces, sugar, salt, pepper, and one cup water. Bring to a boil, then reduce heat to low and simmer, uncovered, stirring frequently, until crab meat is fully cooked, three to four minutes.

In small bowl, whisk together cornstarch and two tablespoons water. Stir into crab mixture in pan and simmer, uncovered, until sauce thickens, about one minute. Stir in eggs and simmer, uncovered, until bits of egg are fully cooked, about one minute.

Stir in cilantro and scallion. Serve immediately with steamed Chinese buns or baguette slices.

Source: Epicurious.com


Grilled Fish Tacos

Wednesday, October 1st, 2014


  • 2 cups chopped white onion, divided
  • 3/4 cup chopped fresh cilantro, divided
  • 1/4 cup olive oil
  • 5 tablespoons fresh lime juice, divided
  • 3 tablespoons fresh orange juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 pound of your favorite local firm white fish
  • Coarse kosher salt
  • 1 cup mayonnaise or Greek-style (thick) yogurt
  • 1 tablespoon milk
  • Corn tortillas
  • 2 avocados, peeled, pitted, sliced
  • 1/2 small head of cabbage, cored, thinly sliced
  • Fresh green salsa
  • Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish.

Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise (or yogurt), milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, green salsa, and lime wedges.

Adapted from a recipe at Epicurious.com


Portuguese Grilled Sardines

Wednesday, October 1st, 2014

Sardines grilled the Portuguese way. Try them with a vinho verde (young white wine) from Portugal. Source: Food & Wine


  • 4 3/4-inch-thick slices bread, from a large country loaf
  • 6 tablespoons olive oil
  • 1/4 teaspoon table salt
  • 16 large sardines, cleaned (about 2 pounds in all)
  • 1 tablespoon coarse salt

Light the grill or heat the broiler. Using 4 1/2 tablespoons of the oil, brush both sides of each slice of bread. Sprinkle both sides with the table salt. Grill or broil the bread, turning once, until crisp and golden on the surface but still soft inside, about four minutes in all.

Rub the sardines all over with the remaining 1 1/2 tablespoons oil and sprinkle with the coarse salt. Grill or broil the sardines for four minutes. Turn and cook until golden brown and just done, about three minutes. To serve, top each piece of grilled bread with four sardines.