2C
THE DAILY ASTORIAN • FRIDAY, JULY 17, 2015
Fennel Sausage
Stuffed Calamari
Tubes in Bold
Marinara
What you’ll need:
12 4” calamari tubes,
1 pound ground sausage
1 teaspoon red chili flake
1 teaspoon granulated garlic
1 tablespoon toasted and
ground fennel seed
2 tablespoons Kosher salt
1 tablespoon black pepper
2 tablespoons smoked paprika
2 14.5 ounce cans peeled tomato
(preferably San Marzano or Alta
Cucina)
6 leaves fresh basil
1 teaspoon red pepper flakes
1 tablespoon Kosher salt
1 tablespoon pure olive oil
2 tablespoons fresh oregano
2 tablespoons red wine
4 tablespoons tomato paste
5 cloves roasted garlic
Damian Mulinix/EO Media Group
Fennel sausage stuffed calamari tubes in bold marinara, as prepared by Pickled Fish chef Beau Hogge.
Cooking
WHAT’S
GOURMET RECIPES FROM LOCAL CHEFS
A
BOLD
appetizer
B
The Daily Astorian
eau Hogge, the executive chef at Pickled Fish at
the Adrift Hotel and Spa in Long Beach, Wash.,
has more than a quarter century of experience in
the kitchen.
Hogge, who moved to Portland from Montana in 2001 to
attend culinary school, was an associate instructor and creat-
ed a restaurant practicum for the Western Culinary Institute.
He has served as executive chef at Arrowhead Golf
Course in Molalla, Thirsty Lion and Gypsy in Portland and
Canby Grand Central in Canby. He moved to the peninsula
in 2010.
Hogge shares his recipe for Fennel Sausage Stuffed Cal-
amari Tubes in Bold Marinara with our readers.
Matt Lessnau, the bar manager at Pickled Fish, who
grew up in Chinook, recommends his Staten Island Sour to
pair with Hogge’s appetizer.
A Staten Island Sour, as prepared by Pickled Fish bar manager Matt Lessnau.
S
9-1-WHAT?
THE BEST OF THE WORST CALLS TO ASTORIA 911 DISPATCH
January 2015
ess
Chronicling the Joy of Busin
o this week we learn that “cookies” are not for driving, boat ramps are
not for urinating, garbage is not for seagulls, axes are not for necklaces
and wheelchairs are not for thrill-riding.
We quibble with the ax report, though. This is timber country, where axes
are always a fashion accessory ...
Follow reporter Kyle Spurr on his 9-1-What? Twitter watch, where a few
of the sometimes head-scratching calls to area dispatch take centerstage. The
full feed is at www.twitter.com/9_1_WHAT.
in the Columbia-Pacific
Region
striverbusinessjournal
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Volume 10 • Issue 1
stry spo
allenges
Inside: Indu
copes with ch
Shellfish farm
an conditions
oce
nging
s optimistic despite cha
tlight:
Taylor remain
NEWS
County makes a splash
PacifIc
in the pot biz page 10
Now inserted into
The Daily Astorian and
Chinook Observer
For more information call 503-325-3211
NEWS
Seaside Muffler and Off-Road
21
revs up its reputation page
BOAT OF THE MONTH
The Sadie out of South Bend,
Wash. page 24
What you’ll need:
2 ounces Bulleit Rye
3/4 ounce honey simple
1/2 ounce lemon juice
1/4 ounce Absinthe bitters
2 drops balsamic reduction
3/4 ounce Chianti
Axes are not
necklaces, are they?
?
FREE
Staten Island Sour
What you’ll do:
Shake; serve over a big rock. Use a
bar spoon to float the Chianti.
Damian Mulinix/EO Media Group
PUBLISHED THE FIRST FRIDAY
OF EACH MONTH
What you’ll do:
1. Mix all ingredients together by
hand in a bowl.
2. Fill each cavity of calamari tube
as full as it can get.
3. Seal the calamari with a tooth-
pick through the opening.
4. Mix all sauce ingredients in a
blender cold.
5. Place 2 tablespoons of olive oil
in a saute pan on medium heat.
Heat the oil until quite hot, but
not smoking hot.
6. Season the stuffed calamari
with salt and pepper. Place in
pan for 30 seconds. Rotate the
calamari to brown the other side,
30-40 seconds. Do not drain any of
the fluid — this is extra flavor.
7. Turn the heat to low, add the
cold sauce mixture. Let the sauce
simmer until the internal tempera-
ture of the sausage is 160 degrees.
8. With a spoon, place 3 calamari
in each dish, removing the picks.
9. Ladle the sauce on top of the
calamari.
10. Garnish with minced chives
and fresh grated pecorino roma-
no, parmesan or mizithra cheese.
crbizjou rn a l.com