October is for Oysters in Mason County

October is for oysters in Mason County! Fresh off OysterFest, there's no better time to go harvest your own. After spawning in the summer, oysters spend the early fall feeding on phytoplankton and plumping back up, so they're at their best right now.

Several public beaches on Hood Canal are open year-round, including Eagle Creek. Grab your bucket, gloves, shucking knife and shellfish license, check the tides and which beaches are open, and head out!

Jeff stops by Verle's in Shelton to pick up his license and get tips on the best beaches. Meanwhile, Michael and Charlotte head to Eagle Creek to fill their frying pan. They show you what to look for (2½ inches minimum, 18 per day), demonstrate how to shuck one cleanly, and finish with a quick beachside cookout that includes some sea asparagus. Can't get any fresher!

Before you go, check the WDFW beach season and the Department of Health closure map. Remember to shuck on the beach and leave the shells there.

#ExploreHoodCanal #MasonCounty #HoodCanal #Oysters #OysterFest #PNW

Shrimp Season on Hood Canal

WDFW recently announced that Puget Sound will open for recreational spot shrimp fishing beginning May 19.

Marine Area 12 (Hood Canal Shrimp District): Open from 9 a.m. to 1 p.m. on May 19, May 22, June 2, June 5, and June 16.

In all areas of Puget Sound, fishers are limited to 80 shrimp per day on open days in May. Fishers may keep dock, coonstripe, and pink shrimp caught incidentally while fishing for spot shrimp, but they count toward the 80-shrimp limit. Beginning June 1, the daily limit is 10 pounds of all shrimp with a maximum of 80 spot shrimp.   

A valid 2021-22 combination license, shellfish license, or Fish Washington license is required to participate in all shrimp fisheries. More information on recreational shrimp seasons, and a description of the marine areas, is available on WDFW's recreational shrimp fishing website.  

---

Shrimp & prawn recipes

Thanks to local celebrity chef, Xinh Dwelley, here are a few delicious ways you can prepare and serve your Hood Canal bounty!

Crunchy Sweet Coconut Shrimp

Of all the recipes tasted for Xinh’s recently published cookbook, this was definitely a favorite. Easy, attractive, and a crowd pleaser – this simple but delicious creation would be good as a starter or for dinner!

2 lbs shrimp
2 cups panko
2 cups shredded coconut
3 Tbsp flour
2 eggs
1 cup coconut milk
3 Tbsp cornstarch
1 tsp garlic, minced
1 tsp lemongrass, finely chopped
1 Tbsp soy sauce
1 tsp salt and pepper, or to taste

Peel, devein prawns, leave tails on, and set aside. Make egg wash by combining eggs, coconut milk, cornstarch, garlic, lemongrass, soy sauce, salt, and pepper. Mix pan-ko, flour and shredded coconut together in another bowl to create breading mixture. Dip shrimp in egg wash. Then dip in the breading mixture. Arrange on cooking sheet and refrigerate for at least 15 minutes to help breading stick to shrimp. You could prepare in advance and cook when serving. Heat a few inches of canola oil to 375°F. Place shrimp into oil and cook until golden brown.

---

Prawns in Tamarind Sauce

2 lb prawns
⅓ cup white onions, chopped
1 Tbsp garlic, minced
1 Tbsp lemongrass, minced
1 Tbsp canola oil
1 tsp dry Italian seasoning
1 tsp cumin
1 pinch crushed dried cayenne pepper
1 cup crushed pineapple in its own juice
2 Tbsp tamarind concentrate
1 Tbsp fish sauce
1 Tbsp brown sugar
1 cup mushrooms, sliced
1 cup celery, sliced
1 cup carrot, sliced
1 cup coconut milk
1 whole medium tomato, sliced into wedges
2 Tbsp fresh Thai basil, chopped (garnish)
2 sprigs scallions, thinly sliced (garnish)2 Tbsp cilantro, chopped (garnish)

Peel and devein prawns and set aside. Sauté garlic, lemongrass, and white onion in oil until golden brown. Add Italian seasoning, cumin, cayenne pepper, pineapple, coco-nut milk, tamarind concentrate, fish sauce, and brown sugar. Simmer for 5 to 10 minutes. Add prawns and sauté for 2-3 minutes. Add remaining vegetables and mix gently until prawns and vegetables are cooked. Garnish with Thai basil, cilantro, and scallions. Serve with Jasmine rice.

---

Easy and Delicious Pad Thai

Xinh’s Pad Thai stir-fry dish made with rice noodles, fresh vegetables, peanuts, and prawns/shrimp all mixed together with a spicy and sweet sauce is surprisingly easy to make and can be customized with any vegetables or protein you wish – prawns, shrimp, chicken, tofu – and spice level you prefer.

1 lb prawns
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp oyster sauce
1 Tsp garlic, minced
1/4 cup Tamarind concentrate Pinch red pepper flakes Juice of 1/2 lime
3 Tbsp canola oil
16 oz package of pad Thai noodles
2 cups Napa Cabbage, shredded
1 cup bean sprouts
1 cup pea pods
1/2 cup onion, sliced
1/2 cup carrots, cut in matchsticks
3 green onions, chopped
1/2 cup garlic chives, chopped (optional)

Peel and devein prawns and set aside. Place noodles in hot boiling water for 3-5 minutes, or until they “relax,” and then drain. Set aside. In a bowl mix soy sauce, fish sauce, oyster sauce, tamarind, red pepper flakes, and lime juice. Using a large wok or large frying pan on high heat, saute garlic, carrots, cabbage and onions in oil until vegetables reduce (about 5 -7 minutes). Add noodles. Turn mixture with tongs and wooden spoon, Add beans sprouts, pea pods, green onions, and chives. Cook, turning often until incorporated (about 5 minutes). Remove from heat. Saute prawns in oil until cooked. Add prawns to mixture and toss well. Serves 4.

About Xinh

Chef Xinh Dwelley was born in South Vietnam, in a village near Siagon, where she discovered her natural talent of making people happy with her food as she cooked for an entire U.S. battalion. When she moved to Washington in 1970, she sold her spring rolls at the Olympia Farmers Market, and became an ace oyster shucker, winning the West Coast Oyster Shucking Championship at OysterFest five times in a row.

She finally found her home at Xinh's Clam & Oyster House in Shelton, WA. This book celebrates 25 years of favorite recipes and memories.

Easy and Delicious Wintertime Campfire Recipes

There’s hardly anything better than friends gathered around a campfire. Throw some tasty, warm drinks in the mix and a meal prepared over an open flame, and we contest that there’s a formula for winning winter.

Break out your cast iron, throw some dry wood into the back of your car, gather your friends, and try one of our favorite campfire treats! Oh, you may notice that there’s a distinct bourbon theme that runs through our favorite campfire recipes. That’s no coincidence. And we know you’ll probably already have a bottle in tow anyways.

1. Chipotle Bourbon & Garlic Oysters

This drool-worthy decadence is surprisingly easy, amazingly Instagram worthy, and the perfect warm-up for the rest of your campfire meal. This recipe is courtesy of Hog Island Oysters out of California, but comes recommended by Lilliwaup’s own Hama Hama Oysters. We trust those guys. If you’re a newbie, check out Hama Hama’s general tips for grilling oysters.

Ingredients:

• 2 dozen Hama Hama oysters

• ½ lb (two sticks) unsalted butter

• ½ cup brown sugar

• ½ cup bourbon

• ¾ cup finely chopped garlic

• Half a can of 10 oz. chopped chipotle chilis in adobo sauce

How to make chipotle butter:

We love this recipe because you can prep the butter at home and bust it out when you’re ready to throw the oysters on the grill. The butter requires at least an hour to chill so be sure to plan ahead.

Dissolve the brown sugar into the bourbon. Combine all ingredients in a medium bowl and mix well until a lumpy texture is achieved and all ingredients are thoroughly combined. Lay out a piece of parchment paper, pile butter into the center and wrap into a ‘log’. When finished, it should be just shorter than a foot and about two inches in diameter. Refrigerate.

How to cook oysters on the grill: 

This one requires a pit fire with a grill. The good news is that there are a number of quaint and quiet campsites with fire pits. Build your fire so that the flames don’t quite reach all the way up to the grate. Shuck your oysters, and place them on the grill with a ¼ inch pat of your chipotle butter. Once the oysters and butter are bubbling, remove them from the grill, let them cool for a hot second, cheers and enjoy.

2. Bourbon Glazed Chicken

This recipe is from one of our favorite road trip read-throughs: “Campfire Cuisine: Gourmet Recipes for the Great Outdoors” by Robin Donovan. If you’re looking for a tasty side to go with your bourbon-infused campfire feast, we recommend the White Beans with Chanterelles, or the Maple-Glazed Yams from her book. Mmm.

Ingredients:

• 4 boneless, skinless chicken breast halves

• 1/3 cup bourbon

• 3 tbs. brown sugar

• 2 tbs soy sauce

• 1 tbs sesame oil

• 1 clove garlic, chopped

• juice of ½ lemon

• salt & pepper

How to:

This recipe is easy to prepare from home as well, but for theatrics’ sake, it’s pretty fun to pound the chicken breast with your bottle of bourbon at the campsite. All that’s required on the front end is to mix all the ingredients well, pound the chicken breasts in a separate bag, and marinade all together for at least an hour.

When you’re ready to grill (this requires a campfire with a grate as well), remove the chicken from the marinade and place on the grill, cooking for 5 to 7 minutes on each side. While the chicken is cooking, put the rest of the marinade into a cast iron skillet and boil for at least 5 minutes. Allow for it to thicken. Spoon bourbon glaze over the top, and serve immediately.

Shorter days and colder weather are no excuses for not taking advantage of the year-round glory that is the Olympic National Park. We’ll see you out there. And until then, see you on Facebook, Twitter, Pinterest and Instagram.