Postcard - Picture Perfect Views are yours to enjoy on a ride to Tomalas Bay, CA

Living in Northern California does have it’s perks, like having the ability to experience amazing day-trip destinations in literally every direction in under an hour travel time!

For instance, a scenic 40 – 45 minute ride towards Tomalas Bay takes us to West Marin, where both the famous Hog Island Oyster Co. and the Tomales Bay Oyster Company offer “fresh – right from the bay oysters” to enjoy on the spot (BBQ’s and picnic tables are available for a small fee).

You can also take them to-go,  which is what we typically do…in which case I recommend you bring along a cooler to transport the oysters to keep them fresh.  Both locations are very laid back, and both offer tranquil views of Tomalas Bay that will  give you that “get away” feeling you deserve in order to truly relax and have FUN!

Experience friendly service - great scenery - and FRESH OYSTERS at Tomalas Bay Oyster Co., Marshal, CA

When doing your oysters BBQ style – consider adding a healthy flavor boost with anti-aging benefits with my “Anti-Aging” Garlic Butter Sauce” Recipe below  - and pair your BBQ’D oysters with a sparkling beverage such as champagne, beer, or sparkling water to indulge in a most sumptuous pairing with nature’s perfect food ~ oysters.

To make Aprilanne’s “Anti-Aging” Garlic Butter for 2 dozen BBQ’D Oysters:

First:  Mince 3 cloves  garlic – let sit 10 minutes to enhance disease fighting properties.

Second:  Melt 3 heaping tablespoons of a healthy butter-like spread (or butter if you must) to 1 1/2 – 2 tablespoons first cold pressed olive oil in the microwave for 10 sec. increments at a time or on the stove top – keep an eye on it as it will melt fast and you don’t want it to burn.

Then – Add a few cubes of frozen basil (get in frozen section at Trader Joe’s). You can also finely chopped 5 -6 fresh basil leaves too - but the frozen variety is micro-fine and blends really well into the butter/olive oil mixture.

Next:  Coarsely chop a few springs of  fresh Rosemary, or the herb of your choice and mix all ingredients together well in a small bowl.

Now - once your oysters have opened up on the grill (they have been cooking at medium heat with the lid down for about 5 – 10 minutes depending on your grill and the temp. you have it set on) – split open and spoon enough sauce onto each oyster to cover the oyster meat and grill another few minutes until sauce gets slightly bubbly.

Then…ENJOY!  You can make this a great, light meal by adding a fresh green salad,  a loaf of crusty whole grain or french bread for dipping in the extra sauce, and a sparkling beverage which will pair well with the oysters.

Aphrodite- "The Goddess of Love" apparently had a thing for oysters...

Did you ever wonder how oysters got the wrap for being one of the best  aphrodisiacs going?  Well, as the story goes – the love goddess Aphrodite rose out of the sea in an oyster shell, and the “guilty by association” rule kicked in for oysters, which century after century have gained by this association with Aphrodite the reputation of enhancing the feelings of sexual desire and performance of those mortals who eat them.

Now as far as oysters being great aphrodisiacs - there apparently is no scientific proof to substantiate such a claim (sorry to be the one to tell you), but don’t let that prevent you from thinking what you want to think about them as the psychological impact of believing that oysters are aphrodisiacs can sometimes be strong enough to produce  a greater sexual desire or performance - temporarily anyway.

Proposed aphrodisiac effects aside -  Oysters are considered one of the most nutritionally well balances foods as they contain protein, carbohydrates and lipids.  Extremely low in calories one dozen oysters contains approximately ONLY 110 calories, and they are full of vitamins, and possess the omega-3 fatty acids that are good for our skin, brain, and muscles.

Aprilanne Hurley, CN, is a Certified Nutrition Professional specializing in Public Nutrition Education and Weight Management in the Lifecycle.  Hurley’s new diet and lifestyle book (title to be released for pre-sales late October 2010) will be out November 2010 and available on Amazon.com, as well as through book outlets globally.  For more information and to schedule Aprilanne to speak at your next event please contact Hope Gilmore @ pr@insidelooktv.com.

 Oregon Pink Shrimp with Organic Tequila Lime Sauce as seen on California Living with Aprilanne:

1 pound cooked Oregon Pink Shrimp

1 cup each of Red Beet, Yellow Beet and Cucumber “Confetti”

1 1/2 cups Tequila and Lime Sauce (see recipe below)

1 cup chiffonade of Romaine Lettuce

6 Martini glasses

6 Sprigs each of dill and Italian Parsley

6 wedges of lime

For the Kefir Sauce

14 ounces plain kiefer or Greek Style Yogurt

2 ounces organic tequila

Juice of 2 limes (about 1 ounce)

Salt and Pepper to taste

To make the “Confetti” you will need a turning machine – simply set up the radishes, peppers, etc. into the machine and crank away!  This is one of the greatest ways you can “sneak” veggies into dishes and it’s fun and easy!!!  (Watch Video for more details)

For the Chiffonade of Romaine you will need one head of just the heart of Romaine lettuce.  Starting from the stem end,  slice as thin a ribbon of Romaine  that you can.  Reserve.

To Serve, place 1 ounce of romaine at the bottom of a martini glass.  Hang a few strands of each kind of “Confetti” down the glass…

Spoon about 2 ounces of Kefir Sauce on top of the lettuce and then add about 3 ounces of the Oregon Pink Shrimp on top.. Garnish with the dill and parsley sprigs and lime wedge.  To compliment the acid and salt balance of this dish try pairing it with a sparkling beverage of your choice and ENJOY!!!  

 Silverado Resort

About Chef Peter Pahk

Visit Aprilanne.com - For more great recipes and cutting edge “Healthy Living Updates!”

How lucky are we in California to have the ability to use our outdoor spaces almost all year round for dining and entertaining pleasure!

So before you reach for the traditional outdoor fare to serve your guests why not treat everyone to a unique pairing…your favorite wine and BBQ!

The simple secret to creating a perfect food & wine pairing  is matching similar flavors and intensities.  Try pairing rich meats and sauces with  wines with similar qualities and intensities such as bold, rich red, and pairing fresh fish and poultry dishes with lighter sauces and flavors with your favorite whites or sparkling wine varieties.

Classic pairings  you can’t go wrong with are oysters and sparking wine, Crab Cioppino with a great pinot, and a New York Strip Steak with a good Cab - like the pairing we featured while visiting the PlumpJack Winery on California Living.

The CA INSIDER TESTED & APPROVED recipe below is a great dish to make for a weekend get-together or an outdoor holiday party when the weather is right for enjoying some great Outdoor Living…Cheers!  Aprilanne

AS SEEN ON California Living with Aprilanne™

New York Steak with Spring Vegetable Couscous and Olive Salsa Verde:

A dish to go with Cabernet Sauvignon- Compliments of Former Exec. Chef, Kimball Jones, Carneros Inn, A PlumpJack Resort:

4 – 8 ounce New York Steaks
Kosher salt and freshly cracked black pepper

1 tablespoon tarragon
2 tablespoon parsley
¼ cup extra virgin olive oil
1 clove garlic minced
1 jalapeno roasted, skinned, seeded and diced
1 1/2 teaspoon capers, diced
1/2 anchovy, minced
1 teaspoon lemon zest
1 large green olive minced
lemon juice to taste

1 bunch asparagus, peeled and cut on a severe angle in 1 inch pieces
1 cup shelled English peas
Meyer lemon olive oil
1 cup couscous
1/4 teaspoon cayenne pepper

FIRST: Season the steaks with salt and pepper. Let sit out, covered, at room temperature. Start a medium size fire in a BBQ. Place a medium sized pot on the stove filled with water. Heavily season with salt and place over high heat.

SECOND: Chop the tarragon and parsley together and mix with the olive oil, garlic, jalapeno, capers, anchovy, lemon zest, and green olive. Add lemon juice to taste, a little at a time.

THIRD: Place the asparagus in the boiling water and cook for 1 minute. Remove from the water and drain. Toss in a bowl with meyer lemon oil and salt to taste. Add the peas to the water and cook until tender. Toss in a bowl with meyer lemon oil and salt to taste. Reserve.

FOURTH: Bring 1 cup of water to a boil in a medium sauce pan. Add the couscous, stirring it in. Bring back to a boil. Turn the heat off and cover the couscous with a tight fitting lid. Let sit for 10 minutes. Remove the lid and fluff the couscous with a fork. Toss in the asparagus, peas and cayenne pepper. Season with salt and pepper and combine all of the ingredients.

NOW: Grill the steaks until medium rare (internal temperature of 120 degrees) about 10 minutes or so depending on the thickness of the steak. Let rest on a plate for 5 minutes.

THEN: Divide the couscous among 4 plates. Cut each steak in half on the diagonal. Place on top of the couscous and top with the salsa verde. Serve!

Healthy Living Update:  Be sure to visit Aprilanne.com for the latest health guidlines to decrease your cancer risk when cooking on the grill – informative, easy, and timely suggestions that can reduce carcinogen production when grilling meat, poultry, and fish up to 90%!

CA INSIDER Qaulity Tested & Approved California Destinations:

PlumpJack Winery, Napa Valley, CA

Carneros Inn & Spa, Napa Valley, CA

SAM’S ANCHOR CAFE CRAB CIOPPINO

Ingredients:

• 1/4 cup olive oil
• 6 prawns
• 8 clams
• 8 mussels
• 6 ounces fresh fish(salmon or halibut)
• 1/2 cup diced red bell pepper
• 1/2 onion, diced
• 1/2 tomato, diced
• 2 tablespoons minced garlic
• 1 tablespoon chili flakes
• 1 tablespoon chopped basil leaves
• 1 tablespoon chopped oregano leaves
• 1 tablespoon chopped rosemary leaves
• 1 tablespoon chopped parsley leaves
• 4 cups lobster stock
• 2 cups tomato puree
• Salt Freshly ground black pepper
• 8 ounces fresh picked crab

Directions: In a large pot, heat olive oil over medium heat. Add the prawns, clams, mussels, fresh fish, red pepper, onion, tomato, garlic, chili flakes, basil, oregano, rosemary, and parsley and cook for 2 minutes. Add the lobster stock and then stir in the tomato puree. Cook until the clams and mussels open and sauce thickens, about 15 to 20 minutes. Season with salt and freshly ground black pepper. To serve, ladle into 2 bowls and garnish with crab.