Portabella Cap Stuffed with Yelloweye Rockfish

This summer’s fishing has brought us riches of our one of our favorite species, Sebastes ruberrimus, yelloweye rockfish. The collar meat of yelloweye, especially the smaller two to five pound fish, has a lobster-like texture and taste that we’ve enjoyed experimenting with and have even served as one would lobster with drawn butter. In this creation, we combined yelloweye with another favorite, Portabella mushroom caps, and paired it with a Willamette Valley Chardonnay for one of the easiest and best meals of the summer.

Ingredients for two servings:

  • ½ pound collar meat from yelloweye rockfish, chopped into small pieces. (Substitute similar fish such as red snapper, red porgy, striped bass or walleye)
  • 2 portabella mushroom caps, stems removed
  • 2 portabella mushroom stems (from above), chopped coarse
  • egg whites from 2 eggs
  • 2 or 3 cloves garlic, chopped fine, divided into equal parts
  • ½ cup rice crackers (sesame flavor is good) crumbled fairly fine
  • 2 tsp soy sauce, separated into 1 tsp each
  • 1 tbsp grated parmesan cheese
  • 2 tsp finely chopped tarragon
  • freshly ground black pepper
  • 2 tablespoons sherry
  • olive oil


  1. Add enough olive oil to cover the bottom of a frying pan large enough to hold the 2 mushroom caps and heat over medium low heat.
  2. Add the mushrooms, gill side up, and cook for about 5 minutes.
  3. Add 1 tsp soy sauce and half the garlic. Turn the caps and move around so the gills absorb the soy sauce. Cook until mushroom is tender.
  4. Meanwhile, combine yelloweye meat, crackers, parmesan, tarragon, egg whites, chopped portabella stems, a healthy dollop of olive oil, a few grinds of pepper and the remaining garlic and soy sauce in a bowl, mixing ingredients together.
  5. Heat a frying pan over medium-high to high heat (you want enough heat to drive off moisture), add olive oil to cover the bottom, and add the yelloweye mixture, stirring frequently for about two minutes. Add sherry and continue cooking until browned, stirring frequently. Avoid overcooking.
  6. Place cooked yelloweye mixture on sautéed mushroom caps, garnish with a few tarragon leaves, (or, nori, or, better still, a shiso leaf, if available)

We served this dish with home fried potatoes, asparagus sautéed in butter and lemon, and a creamy Chardonnay with touch of oak, toasted almonds, and hints of fall fruit.

Afternoon Delight – Strawberries and Zabaglione

Cold, windy, rainy days are perfect days for making something special. This bowl of Strawberries and Zabaglione created with egg yolks, sugar and port wine took only about 15 minutes to prepare – and about two minutes to make disappear.

Some days on Resurrection Bay, glorious sunshine and turquoise waters allow us to imagine we are in the Bahamas rather than Alaska. But this afternoon’s dark skies, white-capped waters and steady drum of cold rain made it a good day to keep the companionway hatch closed and remain cozily tucked into our sailboat with a warm fire in our Dickinson fireplace.

With a few simple ingredients, I whipped up a lovely afternoon snack which had just enough warmth to it to keep the chill outside at bay.


  • 4 egg yolks
  • 4 tsp sugar
  • 4 tbsp port wine


  1. Whisk all ingredients together over a double boiler until it is not quite as thick as pudding.
  2. Serve immediately over berries. Top with sliced almonds or a spring of fresh mint.

Five Layer Port Berry Tart – Enjoying Summer Berries and Living Larger (if you’re not careful)

A crunchy cookie crust coated with dark chocolate is the foundation for this delicious tart. Layer on sliced almonds and pastry cream. Then finish with port wine-marinated berries. Yum!

Summer has always meant berries to me. When I was young, we would pick buckets of blackberries in thickets behind our home. I have fond memories of hot, sun-drenched, juicy strawberries at a “you-pick” farm…one for the container, one for me. All throughout my summers…berries. I can never seem to get enough of them. Maybe it is because their season is so fleeting.

In their short growing season, wild berries grow abundantly in Alaska. In the past, we’ve picked salmonberries, raspberries, blueberries and currents here on the Kenai Peninsula. This summer, our departure will beat the arrival of these ripening berries. Sigh. Fortunately, the local Seward grocery store supplied me with strawberries and blueberries to meet my berry craving.

This galley-sized tart serves four and was prepared in a Denby pasta bowl. In a traditional kitchen, you might double this recipe and bake it in a fluted tart or a springform pan. A dash of almond or vanilla extract might also be a nice flavor in the pastry cream. These are not staples in Bandon’s galley. Any berries could be used in this recipe. I would imagine ripe peaches would also be delicious.

Five Layer Port Berry Tart



  • 1 cup all-purpose flour
  • 2 tbsp brown sugar
  • 4 tbsp unsalted butter (separated into 2 portions of 2 tbsp each)
  • 12 rectangles of dark chocolate bar
  • 1/3 cup of sliced almonds

Pastry Cream

  • 2 egg yolks
  • 1/4 cup brown sugar
  • 1/2 cup semolina flour
  • 1/2 cup heavy cream
  • 1/4 cup low fat milk

Berry Topping

  • 1 cup of berries, I used sliced strawberries and whole blueberries
  • 2 tsp of brown sugar
  • 2 tbsp port wine
  • a few sliced almonds to garnish


  1. Preheat oven to 375 degrees F.
  2. Thoroughly mix together all-purpose flour and 2 tbsp brown sugar.
  3. Cut in unsalted butter.
  4. Mix to form dough ball (add drips of cold water if more moisture is needed to form dough).
  5. Press dough evenly into greased bakeware.
  6. Use tines of fork to prick dough all over the bottom and up the sides of the dough.
  7. Bake for 20 minutes.
  8. Let crust cool on wire rack in bakeware.
  9. On low heat, in a medium saucepan, melt chocolate and 2 tbsp of unsalted butter. Stir constantly.
  10. When chocolate mixture is thoroughly melted and mixed, spread evenly onto cooled crust, ensuring bottom and sides of crust are coated.
  11. Sprinkle 1/3 cup of sliced almonds onto melted chocolate. Press almonds into melted chocolate. Let cool and harden.
  12. In a small bowl, whisk egg yolks and 1/4 cup brown sugar until fully incorporated.
  13. Add semolina to egg mixture and whisk until fully incorporated. Set aside.
  14. Heat milk and cream in a medium saucepan on medium heat just until it boils.
  15. Whisk in heated milk mixture to egg mixture tablespoon by tablespoon, in order to avoid cooking eggs.
  16. Pour egg and milk mixture back into saucepan and stir constantly over medium heat until it thickens (should coat a wooden spoon).
  17. Continue cooking and stirring for two additional minutes. Cool pastry cream completely. Place plastic wrap over pastry cream to avoid developing a skin.
  18. Take remaining 2 tsp of brown sugar and mix with 2 tbsp of port wine.
  19. Pour port wine mixture over berries and let marinate while pastry cream is cooling.
  20. When ready to assemble, strain berries out of port wine mixture.
  21. Assemble tart by spreading cooled pastry cream evenly over chocolate coated crust and then placing strained berries atop pastry cream. Sprinkle a few sliced almonds on top of the berry layer and enjoy immediately.

The crust and pastry cream can be made ahead of time and will keep well in the fridge. Then you can easily assemble this delightful dessert right before you serve it. We did share two of the four servings with our dock neighbors to avoid living too “large!”

Rockfish Meunière on Whole Wheat Pasta

A fillet prepared à la meunière and served on pasta is one of our favorites when cooking with firm, delicately flavored white fish. We modify the traditional recipe, which means “miller’s wife” (descriptive of the flour this method employs) by using olive oil instead of butter and by skipping the lemon and butter finishing sauce.

Our three favorite methods for preparing fish, in no particular order, are as follows: sashimi – raw, thinly sliced fish dipped in a soy sauce and wasabi mixture; shioyaki – fish salted and then broiled or grilled; and à la meunière – dredged in seasoned flour and pan fried. These three preparation methods are the epitome of simplicity, emphasizing the freshness of the fish rather than sauces or seasonings, and can be accomplished in even the most bare-bones of kitchens. While they won’t adequately cover every species of fish (some species do well only when poached, and a few others shine best when deep fried), they are good methods to have in one’s repertoire.

A collar – the meat just behind the fish’s head, including the pectoral and ventral fins – is a good candidate for meunière. Pictured is the collar from a two to three pound yelloweye rockfish.

Each cooking method works particularly well with certain species of fish. Chinook salmon, for example, is a superb fish for shioyaki and a much underutilized sashimi fish. Yellowtail and other tuna are excellent served as sashimi. When you think of meunière, think of fish that is white, firm but not dense, and mildly or even delicately flavored. Some of the best candidates are sole, flounder, greenling and Pacific rockfish in the genus Sebastes such as black rockfish, copper rockfish, yelloweye and so forth.

Rockfish à la Meunière on Pasta for Two


  • two fish fillets 1/4 to 1/2 pounds each (110 to 230 grams), cleaned, skin removed, rinsed and patted dry with paper towels. Do not use a thick cut of fish for this. The fillets should be fairly thin – less than an inch thick (2.5 cm) as opposed to using part of a fillet from a large fish.
  • 1/3 cup semolina flour. (All-purpose or other flour is fine, but semolina will result in a very pleasant additional crunch and fuller texture to the finished fillet.)
  • 1/2 tablespoon herbs de Provence, plus 1 teaspoon herbs de Provence, separate
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon freshly cracked pepper
  • 3 to 6 cloves of garlic, sliced thin
  • 2 tablespoons pine nuts (optional)
  • 1 tablespoon extra virgin olive oil
  • olive oil for frying
  • enough pasta for two servings
  1. Cook pasta according to directions. Drain off water, return to pot and toss with about 1 tablespoon of extra virgin olive oil and 1 teaspoon herbs de Provence. Set aside. (Or do this simultaneously while cooking the fish.)
  2. In a plastic Ziplock bag, or in a mixing bowl or on a plate, mix together the flour, 1/2 tablespoons herbs de Provence, salt and freshly ground pepper.
  3. Thoroughly dredge the fillets in the flour mixture and set aside on a plate or cutting board. Left over flour can be used as a bed for the fillets.
  4. In a frying pan large enough to hold both fillets, add olive oil to about 1/8 inch depth. Heat over medium to medium-low until oil causes a pinch of flour to sizzle.
  5. Position fillets in pan making sure they do not touch. Cook uncovered over medium to medium-low heat for about 3 to 5 minutes.
  6. Carefully turn the fillets over. Add garlic slices and pine nuts and continue cooking for 3 to 5 minutes. The first few times you cook fish this way, you may have to break the fillets apart to check for doneness as it will vary depending on thickness, type of fish and cooking temperature.
  7. Place pasta on dinner plates. Remove fillets from pan and place on pasta. Use a slotted spoon to separate garlic and pine nuts from oil and sprinkle on fish and pasta.
  8. Serve hot with freshly grated Parmesan cheese.

We served the pasta and fillet with a side of fish collars, also prepared à la meunière, and brussels sprouts sliced in half, seasoned with salt and pepper, and pan roasted. This is a simple yet elegant meal that can be prepared in a galley, on a camp stove, or in virtually any kitchen.

Most Excellent Nachos

A heavy skillet, a bag of your favorite tortilla chips, salsa spiced up with jalapenos, medium cheddar cheese and an already-roasted chicken from the supermarket are all you need for the best nachos you’ve ever had!

By the time we were finished cleaning fish yesterday, it was already close to five o’clock. Tired, hungry and in dire need of a beer (or three), we had J-Dock vacuum pack and flash freeze our fillets, absent-mindedly forgetting to set aside a piece of salmon for ourselves for dinner. We’d fished hard and filled our cooler, and neither one of us was keen to cook. “How about super nachos?” Barbra suggested. “We could get one of those roasted chickens at Safeway….”

“And a case of beer,” I added.

We already had everything else we needed: medium-aged Tillamook cheddar cheese, sliced jalapeno peppers, Newman’s Own salsa, and Mission tortilla chips. Here’s all there is to it.

Pick a heavy frying pan, one that heats evenly and won’t burn the chips. Pour in a little olive oil, turn the heat to low or medium low, and when it’s hot, put in a layer of chips followed by a layer of cheese, a few spoonfuls of salsa, a few jalapenos sliced thin or diced fine (cook’s choice), and a generous amount of chunks of roasted chicken. Lay down a second layer of chips, cheese, salsa jalapenos and chicken, cover the pan with a lid, and cook over low heat till all the cheese is melted. Add a couple dollops of sour cream or guacamole when it’s all done if you want, serve it right in the pan, and keep the beers coming. Pop in a movie and eat and drink more than you should.

I had a few black beans on hand and added those this time, but usually I make this with no beans. This dish is great without the chicken (or any other meat), too. Next time I make this, I’m going to use rockfish and see how that goes. Future experiments might include caribou, moose or ground black bear.

Leftover S’mores Ingredients? Bake a S’mores Cheesecake!

After grilling s’mores for ourselves and our dock neighbors, we were still left with half a bag of marshmallows, a box of graham crackers, and a whole bar of dark chocolate. Such problems… Cheesecake was the answer to this problem!

Our galley kitchen is small. The counter space is measured in inches. Our pantry has just the basics. Our cookware and dishes are on the multifunctional and minimal side. We did outfit our little home with Denby dishes, which can be baked in. So, forget about the springform pan and the food processor in this preparation. What follows is how I made S’mores Cheesecake, galley style.

S’mores Cheesecake



  • a little more than 1 cup of ground graham crackers. I ground the graham crackers using our coffee grinder.
  • 3 tbsp brown sugar
  • 1/4 cup melted unsalted butter
Cheesecake Filling
  • 8 oz. cream cheese, brought to room temperature
  • 2 eggs, also room temperature
  • 4 tbsp brown sugar
  • 1/4 cup of coarsely chopped dark chocolate bar


  • Marshmallows, quartered
  • 1/4 cup of coarsely chopped dark chocolate bar


  1. Mix graham cracker crumbs with 3 tbsp brown sugar and butter.
  2. Press into a well-buttered pasta bowl that can be baked (or springform pan if you are in a standard kitchen).
  3. In a medium-sized pot, beat eggs and remaining 4 tbsp. of brown sugar. I used brown sugar to add flavor in lieu of vanilla extract.
  4. Whisk in cream cheese until smooth. A mixer would have come in handy for this step. My arm was a little tired here.
  5. Mix in 1/4 cup of chopped dark chocolate. I did experiment with using a vegetable peeler to curl pieces of chocolate. Using a cutting board and a chopping knife was easier and turned out with equally good results.
  6. Pour cream cheese mixture into graham cracker crust and bake in a 320 degree F oven. My little oven may bake a little warmer than yours, so you may need to increase the temperature a bit.
  7. Bake for about 40 minutes, until the center is almost set.
  8. Evenly place marshmallows on top of cheesecake. Sprinkle with remaining 1/4 cup of chocolate. Bake for another 5 minutes, marshmallows should just be tanning.
  9. Remove from oven and let cool for about an hour. No matter how much Jack begs, tell him he can’t have any cheesecake until tomorrow.
  10. Refrigerate overnight. Fortunately, our camper is parked in the harbor parking lot and is equipped with a nice little fridge.

I was pleasantly surprised that we could pop the cheesecake out of the pasta bowl. I thought we were going to have to enjoy this dessert spoonful by spoonful. Who needs springform pans?!

Strawberry-Port Gallette with Sliced Almonds

Delicious first baking experience in the galley of our boat, Bandon. Strawberries marinated in brown sugar and port wine stuffed into a simple crust filled our little home with delicious smells and satisfied my need to bake.

Our boat is equipped with a gimbaled stove, which pivots and swings to remain level in spite of waves and wind in the harbor. The stove houses a tiny oven, which is perfect for baking for two. I love to bake and have had an itch to make something with the  beautiful strawberries I kept seeing at the store. We hadn’t had strawberries since last summer! After thirty minutes of baking, the first experiment emerged from the oven a success. The only thing that would have improved this dessert was a couple of scoops of  vanilla ice cream. Next time…

Strawberry Port Gallette


  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 3 tbsp unsalted butter
  • 2 cups sliced strawberries
  • 1/4 cup brown sugar
  • 2 tbsp port wine


  1. In a small bowl, stir together strawberries, brown sugar, and port. Set aside.
  2. In a medium bowl, mix flour, granulated sugar, and salt.
  3. Cut in butter to flour mixture. I mixed this by hand, literally, until the butter was well incorporated.
  4. Add a bit of water to form flour mixture into a dough ball (I used about 2 tbsp).
  5. Roll out dough to an 8″ circle. I didn’t have a rolling pin, so I pressed out the dough into 8″ circle onto a well-buttered cookie sheet.
  6. Place berries in a mound on the circle, leaving a 1-2″ border. I reserved some of the sugar-port juice to sauté the sliced almonds.
  7. Fold the 1-2″ border over fruit, leaving the strawberries exposed in the center.
  8. Bake at 375 degrees F until golden, about 30 minutes.
  9. While gallette is baking, sauté almonds in reserved sugar-port juice.
  10. When baking is complete, remove gallette from oven and sprinkle with sautéed almonds.

Rockfish in Sweet & Spicy Beans with Miso

Yelloweye rockfish poached in miso soup with black beens, sweet corn and summer squash. The broth is sweetened with honey and spiced with a Jamaican-style rub for a little heat to balance out the sweet.

In Japan, I was served a dish featuring carp cooked in sweetened beans. It was good, though a bit sweet to my tastes. Later, I began catching kurosoi, a black rockfish (genus Sebastes) common in northern Japan. After broiling a couple of them, I knew I had a good candidate to try in a spicier bean dish.

Two pound rockfish such as this yelloweye are perfect for a whole-fish-for-two dinner. A small zucchini, cut in half, scored, drizzled with olive oil and seasoned with herbs de provence, makes a nice side dish. 

A variety of firm, white-meated fish work well in this dish. Any of the rockfishes in genus Sebastes, black seabass, small stripers, snappers and porgy (sea bream) would be good choices. Any leftover broth from this dish can be served the following day as an excellent soup.

Rockfish in Sweet and Spicy Beans with Miso

For two diners…


  • One rockfish (or other fish with firm, white meat) weighing about 1 1/2 to 2  pounds with scales, gills and entrails removed.
  • 1 pound of black beans
  • 1 cup of red miso soup broth (make it a little stronger than usual)
  • 1/2 tbsp Jamaican rub or other spicy seasoning featuring hot peppers. Cumin and oregano may be included in the seasoning, or may be added separately.
  • Several cloves of garlic, chopped coarse
  • 1/2 sweet onion, chopped coarse
  • sweet corn (one ear’s worth – about 1 cup)
  • 1 yellow squash (summer squash), sliced into circles, circles cut in half (optional)
  • sea salt to taste (the miso will add quite a bit of salt)
  • freshly ground black pepper, to taste
  • hot chili pepper, sliced thin or chopped fine – just a little for additional heat (optional)
  • two tablespoons honey
  • two tablespoons olive oil
  1. Thoroughly clean the fish, pat dry with paper towels, and set aside.
  2. Over medium-low heat, prepare the miso broth in a pan large enough to hold the whole fish (an oblong poacher works best for this, but any large, round pan that has a lid will do).
  3. Stir in the honey until dissolved.
  4. Add the beans, onions, corn, spices (including slices of chili pepper), olive oil and freshly ground pepper. Taste. Add salt and more spices, if desired. Cover with a lid and bring to a simmer.
  5. Add the fish, working it down into the broth.
  6. Cover with a lid and maintain a simmer, reducing heat if necessary, and cook for about 7 minutes. Using two spatulas, carefully turn the fish so that both sides are cooked in the broth. Add the summer squash at this time. Continue simmering on low heat for another 10 to 13 minutes. The fish will be all but falling apart when done. (Cooking the first side for a shorter time before turning the fish will mean that the fish is firmer and therefore easier to turn over.)
  7. Carefully remove the fish to a serving platter. Arrange beans and vegetables around the fish and serve piping hot.
We enjoyed this fish with a red table wine from the state of Washington. Syrah, Malbec, or Merlot would pair well with this dish.

And don’t forget a colorful seasonal salad!

Under Pressure: Delicious, Fast, Green Cooking

Pressure cooking is new to us, but we’re fast becoming converts. We made this one-pot-meal of two large pork chops, Peruvian potatoes and onions in about half the time the same meal would have taken in frying pan. In addition to cutting cooking time, pressure cooking requires less fuel than traditional methods.

Our first foray into pressure cooking involved one of our breakfast staples: steel cut oats. This is a new food for us, and now that we know what they are, it’s been a little tough to go back to quick rolled oats. But the time required is a deal-breaker on workdays. From start to finish, it takes about 35 minutes to cook up a couple servings of steel cut oats.

Enter the pressure cooker. These are not at all like crock pots or slow cookers – just the opposite. By sealing in steam pressure, these pans and pots speed up cooking time. As pressure rises, so does heat inside the pan. After some trial and error, I now have the preparation time for steel cut oats cut down to 17 minutes – and I think I may be able to bring the time down even further. Not only is the time cut in half, so is fuel consumption. Once the cooker is pressurized, the cooking flame can be cut back to low or even turned off altogether for up to 70% fuel savings over traditional cooking methods.

Also, since very little steam escapes during the cooking process, less water is required. This could prove to be valuable when sailing or boondocking. Less oil or cooking fat is required, too, and cooked under pressure, meats and certain vegetables that can be a little tough come out tender without being overcooked.

Years ago, I had heard that pressure cooking could be dangerous. Makes sense: hot steam, very high temperatures, pressure. I had an image of pan lids rocketing through kitchen ceilings. But whatever the risks involved with this cooking method may have been in the past, modern pressure cookers have addressed them. We purchased a two-and-a-half quart pan made by Kuhn Rikon, a Swiss company known for quality cookware. Engineered with safety in mind, the pan is made from heavy gauge stainless steel and features multiple pressure release systems to prevent over-pressurizing.

The real test came the other night when I attempted a one-pan meal for the two of us. I had two nice pork chops, some small red, white and purple Peruvian potatoes, and half a sweet onion chopped coarse. I seasoned all this with good old salt and pepper, heated a little olive oil over high heat in the pressure cooker, browned the chops for a minute on each side and then added a quarter cup of water (for steam). Then the potatoes and onions went in, I locked the lid in place, and…


Seven minutes later we had a beautifully cooked meal. The meat was cooked through and juicy, the potatoes were just right, and we had just one pan to clean up! (And nothing was stuck to the pan.)

The meat lacked the crispy outer texture straight pan-fyring gives, but searing the meat prior to pressurizing it seemed to seal it well enough. Once pressure had built in the pan, I was able to lower the flame to low and then to turn off the heat altogether, so I’m guessing I used only two-thirds to one-half the propane I’d have used had I prepared the meal in a frying pan.

Zaru Soba with Alaskan Scallops and Shrimp

Zaru soba (chilled buckwheat noodles) dressed up with fresh seafood makes for a quick but elegant meal. 

A challenge inherent to preparing meals onboard a boat or in a camper is that the stovetops tend to be small, and while this doesn’t necessitate limiting preparation to one or two pans, it steers a cook in that direction. Meals featuring something on a bed of noodles really shine, and one of our favorite types of noodles are soba – which is the Japanese word for buckwheat. Being thin, soba cooks quickly, and since zaru soba is served chilled, it’s no problem to rinse the noodles and set them aside while other food is prepared.

In the past, I’ve made this dish with salmon, halibut and rockfish. On this more recent occasion, I had large Alaskan scallops and fresh Alaskan shrimp on hand. Instead of serving the dish on traditional bamboo (the origin of the word zaru), I opted for pasta bowls.

Zaru Soba with Alaskan Scallops and Shrimp


  • soba for two people
  • 1/4 pound shrimp, peeled
  • 1/4 pound sea scallops
  • 1/2 cup tsuyu (a dipping sauce available in the Asian section of most grocery stores). Divide into equal parts.
  • 1 sheet of nori (dried seaweed), cut into thin strips
  • 1/4 cup dry sherry or sake
  • olive oil
  • salt
  • 1/2 tbsp Thai seasoning
  • 1 tbsp fresh tarragon chopped course or 1 tsp dried tarragon (optional)
  • 1 green onions, sliced thin


  1. Place scallops and shrimp in a mixing bowl. Add Thai seasoning and tarragon and toss together. Set aside.
  2. Boil soba according to the directions on the package. I use much less water than most directions call for and the noodles come out fine, but do salt the water.
  3. When the noodles are finished, pour them into a colander to drain and then rinse with cold water.
  4. Place noodles in pasta bowls. Add tsuyu to each bowl, tossing the noodles in the sauce.
  5. Heat a little olive oil in a large frying pan over medium heat. When oil is hot, add the seasoned scallops and shrimp. Add sherry or sake. Cook for about 1 minute, using a spatula to briskly stir and turn seafood.
  6. Place seafood on noodles. Top with sliced green onions and nori strips and serve. Alternatively, the cooked seafood can be chilled prior to adding to the noodles.

This dish and its variations has become a family favorite. It pairs beautifully with a Willamette Valley Pinot Gris or a crisp Sauvignon Blanc.