I want to be the FIRST IRON FOODIE…and you can help!

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I want to be the FIRST IRON FOODIE!

…and you can help!

As you know, I recently entered the First Iron Foodie contest over at Marx Foods. You can see the original post about the contest here, the ingredients I had at my disposal, here, and my recipe – Potlatch Salmon with Umami Risotto, here. I’ve added the recipe below, as well.

Now…I need your votes!

The poll goes live this morning (Dec. 7th) at 6AM PST at: http://marxfood.com/marx-foods-iron-foodie-2010/

The contest will only run until midnight 12/15, so PLEASE vote now.

You can only vote once per IP address (but you CAN vote from both your work and home computer, wink wink! LOL)

If you’re on Twitter, StumbleUpon, Digg, or Reddit, please share this post by using the “Share this” link, below. If you Facebook, please consider posting a link to this blog post as well! Here’s a short URL to help: http://ht.ly/3lhDY

Here’s the recipe, and how I developed it again:

Please don’t forget to vote!

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The original post:

Okay peeps,

Here’s my official entry recipe for Foodie Blogroll & Marx Foods’ “First Iron Foodie Contest.”

After being accepted, and receiving my ingredients, my instructions were as follows:

Post your Marx Foods ingredients signature dish on your blog by December 3, 2010.

Contestants will have until December 3, 2010 to create, photograph and post their recipes on their blogs. We will then set up a poll for FBR members to vote for their favorite! Include the Iron Foodie badge in your post.

They should tell us why they picked the ingredients that they did to work into a signature recipe, and why that recipe really speaks to their cooking style and philosophy.

Here we go…

A modern potlatch ceremony

Native tribes here in the Pacific Northwest believed that salmon were a gift from the benevolent salmon king. In honor of the gift, Indians treated the annual arrival of the salmon, in the spring, with great reverence and, often, with a ceremony known as the potlatch. At potlatch gatherings, a family or hereditary leader would host guests in their family’s house and hold a feast for those guests.

A good host was expected to provide more food than his guests could possibly eat.

One of the centerpieces of the potlatch was, of course, the salmon, roasted with local herbs and ingredients. Cranberries, pine nuts, sea salt, wild rice, seaweed, maple sugar, mushrooms are all ingredients that were used by the Chinook Indian tribes. Salmon, of course, was a primary food source.

In fact, the Chinook species is named for the Tsinuk tribe of the Columbia River region.

Given the history and unparalleled quality of our local salmon, my fondness for hosting feasts (as well as cooking too much food), and my own aboriginal heredity, it was easy to pick the entrée, and with my secret ingredients including Marx Food’s Aji Panca Chile, Porcini Mushrooms, Dulse Seaweed, Smoked Sea Salt, and Maple Sugar, a Northwest dry rub came quickly to mind, giving me a chance to prepare my dish using my favorite cooking method, live-fire grilling on my La Caja China.

Risotto, my accompanying recipe, is an ancient class of Italian dishes, originating are in northern Italy, of rice cooked in broth to a creamy consistency. Italian is another major branch in my family tree.

A word about umami it’s usually said that the human tongue can detect only four basic tastes: sweet, sour, bitter and salty, and that all tastes are combinations of these. In recent years, some have added a fifth taste to the other four: Umami. Both the word and the concept are of ancient Japanese origin. Umami is hard to translate, but words such as savory, essence, pungent, deliciousness, earthy, and ironically…indescribable are sometimes used.

It’s often associated with a feeling of perfect quality in a taste, and with foods such meats, cheeses, and mushrooms.

I believe in the importance of cooking with local, sustainable ingredients. I also believe that localized recipes, created and perfected over centuries by the indigenous people of an area, are almost impossible to improve on. The additional of an occasional sprinkling of foreign spice, or a touch of unusual herbs might bring out an interesting, even exciting underlying flavor, but no ingredients marry so well as those that have drank the same water, breathed the same air, and shared the same soil for eons.

Two cultures that epitomize this concept are Italian, and Native American. So, with a fusion of these ancient civilizations and culinary heritages, I give you Potlatch Salmon with Umami Risotto.

Enjoy,

-Perry

Potlatch Salmon

2 Tbs maple sugar
1 Tbs smoked sea salt
1 Tbs ground Tellicherry peppercorns, ground coarse.
1 tsp ground Aji Panca Chile, ground fine.
1 tsp granulated garlic
4 – 1/2-pound center-cut Chinook salmon steaks, skinned.

Combine the first 5 ingredients. Gently rub both sides of each salmon steak with spice mix, reserving 1/2 tsp per steak for later. Allow to rest 1 hour.

Prepare grill or turn on broiler. Arrange fish on grill or broiler pan. Grill or broil (500f) 5 inches from heat source 4-5 minutes per side, or until fish is opaque throughout. Don’t over-cook.

On each of 4 plates arrange salmon on a bed of wild rice risotto. Sprinkle each steak with 1/2 tsp reserved rub.

Recommendations: Serve with a salad of fresh wild greens, wild rice, and an Oregon Pinot Noir or Pinot Grigio.

Umami Risotto

(Wild Rice and Porcini Mushroom Risotto)

2 oz. dried porcini mushrooms
1/2 sweet onion, peeled and finely chopped
1/4 cup cranberries, dried
1/4 cup pine nuts, toasted
1/2 cup celery, diced
2 T. dried dulse seaweed, finely diced
2 cups chicken broth
3/4 cup wild rice, rinsed and drained
1/4 cup butter

In a bowl, pour 1 cup boiling water over porcini mushrooms. Let stand until water is cool enough to touch, about 20 minutes. Squeeze mushrooms gently to release grit, then lift from water. Finely chop mushrooms. Carefully pour 3/4 C of the soaking liquid, through cheesecloth, into another container, leaving grit behind.

In a 2- to 3-quart pan, combine onions, dulse, and 3/4 cup of the mushroom soaking liquid. Stir often over high heat until onions begin to brown, 10 to 15 minutes. Add remaining soaking liquid, butter, mushrooms, broth, and wild rice.

Cover and bring to a boil. Reduce heat and simmer until rice is tender to bite and beginning to split (about 1 hour.) After rice has cooked for 30 minutes, stir in celery and quickly re-cover. Cook remaining 30 minutes, and remove from heat. Stir in cranberries and pine nuts. Season dressing with salt to taste.

Yield: makes about 4 servings.

Okay, one last time…PLEASE don’t forget to vote!

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A Great Father’s Day

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What a great father’s day, I got exactly what a wanted!

Hung out on the couch all day with my girls, playing and watching movies. (Tortilla Soup, & Land that Time Forgot – my picks,The  Incredible – Gracie’s pick). No work, an only checked my email and FB once. My favorite pizza for dinner…it was great!

Oh, and I get a new hat for father’s day every year, here’s this years:

Tulip Fest 2010

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A grand time was had by all…

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-Gracie’s Daddy

A day at the park slideshow

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Today it actually felt like summer, so the pickle and I packed up the joggin’ stroller and headed for the park.

Here are a few snapshots of the great time we had!

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-Gracie’s Daddy

Now Taking Pre-Orders for Four From Left Field

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Dearest Reader,

We’re now taking pre-orders for my upcoming short story collection, “Four From Left Field.”

I’m very excited about the release of this collection, which includes some of my favorite stories that just didn’t quite fit anywhere else.

Four From Left Field

A short story collection

It was not the great atomic bombs of the nineteen-fifties, or the horror
of nuclear conflagration. No, the end of the world came with celebration,
and stargazing, and the pop of countless champagne corks.

Somewhere along the Pacific Crest Trail, Horatio Nolan Smith,
trail-name Rat, missed the whole thing.

*

In The Light at the End of the Tunnel, Cal Taylor’s hunting trip becomes
a fight for survival, as he battles the shadowy demons of his past, and the
all-too-real predator that stalks him through the wilderness.

*

Endeavor to Eden offers a terrifying glimpse of Earth’s near future, where
a last handful of men and women make a desperate attempt to escape the
“new order” that would hunt them to extinction.

*

Allana Jenkins sacrificed her career to see that her once-loving husband
realize his dream of becoming a lawyer, but now that he’s successful, she
finds herself trapped as the wife-done-wrong. In her desperation, she’s
approached by an old woman whose power is both compelling and
mysterious, who suggests a solution she’s never considered before.

From adulterous lawyers to world killing comets, from an genderless future society, to man-eating grizzlies, Four From Left Field is a collection of my more bizarre flights of fancy…none of which have anything to do with baseball.

These stories are a little edgier than my novels, have less fur than my hunting stories, and offer a little something for everyone.

I’ve set up a PayPal link for Paypal Members or credit card orders. (You do not have to be a PayPal member to use this link.) If you would rather pay by check, please print this page, include your name and shipping address, and remit with $9.95 + $2.50 shipping for the first copy (for additional copies shipping = $1.00 each) to the address below.

Estimated release date is February 24th.

Thank you!

-Perry

—————————————————————————————

Book Title: Four From Left Field

Name………………………………………………… Copies @ $9.95 = ………

Street…………………………………………………

City…………………………………………………… S&H: + 2.50*

State………………………………. Zip………………….

Total Enclosed ………………

Please make checks payable to PerryPerkinsBooks, and mail to:

PerryPerkinsBooks
PO Box 21
Wilsonville, OR 97070

Paperback, 5.25″ x 8″. 180 pp., retail $9.95. Please add the following for shipping: USA US $2.50 for the first book*, US$1.00 per each additional copy. Canada US$5.00 for the first book, US$2.00 per each additional copy. For all other countries please add US$8.00 for the first book, US$3.00 per each additional copy. For orders outside the U.S.A., credit card payments only.

Cover Contest: four from left field

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Hey all,

Win an autographed copy of my new collection, four from left field.

http://perryperkinsbooks.wordpress.com/2010/02/04/cover-contest-four-from-left-field/

Blessings,

-Perry

Now taking pre-orders for “Elk Hunters Don’t Cry.”

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Hey everyone!

I wanted to let you know that we’re now taking pre-orders for my upcoming outdoor humor collection, “Elk Hunters Don’t Cry.” I’m very excited about the release of this collection, which includes some of my favorite stories of fishing, hunting, hiking, and camping in the Pacific Northwest.

From the back cover:

ELK HUNTERS DON’T CRY
19 humorous, poignant, and sometimes absurd adventures of a Pacific Northwest sportsman.

“It’s a well-known fact that outdoorsmen, elk hunters in particular, don’t cry.

In fact, not so many years ago this was considered a badge of honor, a mark of courage for young hunters to aspire to as they watched their fathers and uncles grimace manfully in the face of pain.

I’ve seen several of my own hunting friends take tumbles in rocky riverbeds, gash themselves with skinning knives, and char various portions of their anatomies in campfires…all without a single tear.

Some of them defoliated large tracts of national forest with white-hot profanity, but none ever cried…”

*

Here’s a link to one of my favorite stories from the book, “Newbies

I’ve set up a PayPal link for Paypal Members or credit card orders.

If you would rather pay by check, please print this page, include your name and shipping address, and remit with $9.99 + $2.50 shipping for the first copy (for additional copies shipping = $1.00 each) to the address below.

I can only guarantee shipping in time for Christmas for orders received by November 27th.

Thanks everyone!

-Perry

——————————————————————————

Book Title: Elk Hunter’s Don’t Cry

Copies @ $9.99 = …………….

S&H:                +    2.50

Total Enclosed     ……………… 

Name……………………………………………………………………………..       

Street……………………………………………………………………………..

City………………………………………………..         

State……………….                

Zip………………….                                                                                                  

Please make checks payable to PerryPerkinsBooks,
and mail to:

PerryPerkinsBooks
PO Box 21 
Wilsonville, OR 97070 

Paperback, 5.25″ x 8″. 166 pp., retail $9.99. Please add the following for shipping: USA US $2.50 for the first book, US$1.00 per each additional copy.  Canada US$5.00 for the first book, US$2.00 per each additional copy. For all other countries please add US$8.00 for the first book, US$3.00 per each additional copy. For orders outside the U.S.A., credit card payments only.

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