Recently we went camping and one of the places we were sure to stop on our way down the coast was Westport, Washington. Westport is a key charter fishing port. There are tons of charter fishing boats as well as private fishing boats, crabbers, ones who fish for salmon, halibut and much more.
This is a very small town which has only a small business district with lots of restaurants for fisherman who are staying there to eat. We were there once when we had a medical emergency and we would have had to travel a very long distance to get help according to a local clinic. Either we would have had to go to Pt. Angeles or Astoria. We decided to deal with it ourselves. This tells you that the services in this town are skimpy and mostly related to charter fishing.
There are however several places here for the gourmand. One of the best is a seafood shack for purchasing oysters, scallops, mussels, all kinds of fish and more is located here. We purchased our usual pint of yearling oysters and ate oysters for breakfast, lunch and dinner for a couple of days. These quarter size delicacies are extra ordinary. Doused with a little panko and lemon zest and fried in browned butter there is nothing better. For breakfast, fried bacon, onions and oysters in scrambled eggs with home fries on the side you are really eating high on the hog.
The other place that is near and dear to our hearts is Bay City Meats. These folks are the best source for sausages and meats. We bought Mulligans, linguisa, chorizo, breakfast sausage, landjager, and more.
We have been home for about a month now and we broke open the chorizo for dinner tonight. It was exquisite! Spicy with just the right amount of fat. The stuff they sell locally is about 75% fat. Yuck. This was just perfect. I made chili sauce with guajillo chilies by roasting them in a little oil and then blending with boiling water, garlic and grilled tomatoes. I put the chorizo, chili sauce and grated cheese in tortillas and spread with sauce and cheese on the top. Just the right amount of heat and aromatics to make a dinner that was over the top. I can still taste it and the house has this wonderful aroma.
Luckily we still have tortillas, sauce and some fried chorizo left to make migas for breakfast. Our version is to take the chili sauce and poach eggs in it. I will fry tortillas, dip them in the chili sauce, place the poached egg on top and cover with chorizo and more chili sauce and cheese. Boy I am hungry already and it is still evening.
When we were on this camping trip we also found in Twisp, Washington a source for elk burger, so we had elk burger spaghetti and elk burger pastitsio last week, but those are for another blog.
Take care and enjoy.