If you're planning on making dungeness crab sometime, seriously try this recipe!
And if you're planning a trip to Portland, here are links to a few places I've been and absolutely loved:
Ken's Artisan Pizza - delicious pizza, delicious everything. be prepared to wait; it's worth it!
Cupcake Jones - bite size cupcakes let you taste a few. flavor change daily.
Screen Door - great southern style food. come VERY hungry for brunch, get a spicy bloody mary, and splurge on the calories (I can recommend bananas foster french toast, and kev had biscuits + gravy with friend chicken)
Adelsheim Winery + Erath Winery (not in Portland, but a trip to Willamette Valley is so worth it!)
Powell's Bookstore - huuuge selection, both new and used. plan to spend a few hours in here. plan to get lost.
Voodoo Doughnut - ok, I haven't actually been here, but I'm going next time! p.s. you can get married in the store, too.
Pambiche - Cuban food + Drink (white wine sangria, need I say more)?
Moonstruck Chocolate - famous, delicious chocolates
Papa Haydn (Jo Bar) - went for lunch while shopping on 23rd, delicious salad + wonderful sangria
Shopping on 23rd St. - loved the neighborhood, great shops, lots of restaurants (see above)
Food Carts - most were closed when we tried to go. There are a ton of them, lots of clusters, and I can't wait to check some out!
The Observatory - if you're in NE Portland. Deliciuos and interesting cocktails. Good food.
Oven Roasted Dungeness Crab
recipe from Bon Appetit, February 2005, here
note: this sauce is for want of a better word, MAH-JOR, so get rid of those silly crab forks and dig in with your fingers. Serve with crusty bread. Also, read the comments below & find out doubling the sauce is a very good idea! I won't change the recipe, but write in bold DOUBLE the sauce, folks, double up.
1/2 stick butter
1/4 cup olive oil
2 Tbsp minced garlic
1 Tbsp minced shallot
1 1/2 tsp dried crushed red pepper
2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup orange juice
1 teaspoon finely grated orange zest
Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs and sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley. Serve immediately with crusty bread.