May 2006 - TravelOregon.com Recipe of the Month

This month's recipe comes from Merlyn Baker, chef/owner of Foley Station restaurant in the picturesque Eastern Oregon town of La Grande. Merlyn uses fresh, local ingredients as part of his ever-changing menu of Northwest cuisine (with international influences).

The restaurant itself, located in downtown La Grande's historic Palmer Building, is a charming hotspot of activity with an open kitchen, and both intimate and busier dining areas. This month's recipe might be our longest title yet (go ahead, try to say it five times fast!). The outcome is worth every bit of the effort. Here we goooo….

To buy any of the Oregon products in this recipe, please visit the Oregon Product Locator

Huckleberry Barbequed Double Diamond Ranch Lamb Chops, Agri Star Mashed Potatoes with Crème Fraiche and Northeast Oregon Wild Porcini Sauteed Cop Copi Farms Green Beans with Toasted Garlic and Sweet Red Peppers (serves 4)

Huckleberry Barbeque Sauce:
- 2.5 cups huckleberries
- 2.5 cups honey
- 1 Tablespoon Merlyn's Mystic Forest Fire Spice
- 1 Tablespoon Lemon Zest

Heat a dry pan with the Forest Fire toasting lightly to bloom flavors. Add remaining ingredients. Cook for 5 minutes, strain and press to extract all juice. Return to heat and reduce to a glaze.

Huckleberry Barbequed Double Diamond Ranch Lamb Chops
- 8, 4-oz Double Diamond Ranch Lamb Chops
- 1 cup Huckleberry Barbeque Sauce

Combine raw chops with BBQ sauce, coating well. Marinate 24 hours. Grill to desired doneness.

Agri Star Farms Mashed Potatoes with Crème Fraiche and Northeast Oregon Wild Porcini Agri Star Farms
- 1 1/4 lbs Yukon Gold Potatoes, peeled and cut
- 1 1/2 cups crème fraiche
- 1 Tablespoon butter
- 1/3 Teaspoon salt
- pinch nutmeg
- pinch white pepper
- ¾ Teaspoon Porcini Oil
- ½ cup fresh porcini, chopped, sautéed

Boil potatoes until tender and mash to desired consistency. Add remaining ingredients, blending well.

Sauteed Cop Copi Farms Green Beans with Toasted Garlic and Sweet Red Peppers
- 2 ½ Tablespoon extra virgin olive oil
- ½ lb. fresh green beans, string and cut
- ½ lb. fresh wax beans, string and cut
- 2 to 4 cloves fresh garlic, sliced thin
- ½ large fresh sweet red peppers, small dice
- Salt and fresh ground pepper to taste

Beginning with a cold sauté pan, place the garlic and olive oil in the pan and begin heating. Stir the garlic from time to time as the pan heats. When garlic begins to toast add beans and seasoning. Stir to coat. Add ¼ cup water and cover tightly to steam until beans are tender. Remove lid and add peppers immediately. On high heat, allow water to evaporate. Add a touch more olive oil if desired just before serving.

To Serve
Drizzle Huckleberry Barbequed Double Diamond Ranch Lamb Chops with additional hot BBQ sauce and top with fresh huckleberries and Shoto Farms fresh chives. Serve with Agri Star Farm mashed potatoes with crème fraiche and Northeast Oregon wild porcini and sauteed green beans with toasted garlic and sweet red peppers.