To the people who haven't been there, the Pacific Northwest where every man is assumed to be a kind of Grizzly Adams sporting giant lumberjack muscles under a plaid lumberjack shirt.

In truth this image fits some parts of the region like a glove. Both Oregon and Washington are states boasting towering mountains, tall timbered forests, raging white water rivers and small mountain farm towns where you will come across country cafes serving some of the most delicious food on earth. Everything from fresh mountain trout just caught out back to buffalo stew with giant cat head biscuits. And the apples, oh the apples.Have you ever had apple soup.

Freshwater fish abound in countless rivers and lakes, a veritable paradise for the cook that knows the value of of a trout caught that morning and simply grilled over a open fire for lunch an hour later.

But there is a gentler and more sophisticated side to the North West to be found in cities like Portland and Seattle where elegant restaurants reflect elegant societies. In these environs the he-man steak can be exchanged for Cream of Wild Mushroom Soup as a gastronomic prelude to perhaps, Trout Wellington.

Or how about Cream Of Sorrel Soup, followed by Spring Lamb with Rosemary and Hot Mint Salad nicely finalized with a delicate Peach Souffle with Orange Walnut Sauce. The cuisine of the Pacific Northwest region is both wild and tame simultaneously producing dishes like Fish Roses and Ricotta Scallop Rolls.

And the Flea Markets like, The Pike Place Market in Seattle show case all the wonderful wild and tame foods found in the area. You better be careful in the Pike Place Market as you might be hit with a flying salmon at one of the many Seafood Stalls in the market.

I hope you enjoy the photos from the Pacific Northwest and be sure that you check out the below recipes for some of the most delicious foods you will ever eat.

This dish is absolutely impressive on a serving tray or plate and your guests will be simply amazed by this delicious recipe which I have often been up cooking at 4 A.M. You can really use any type of trout for this recipe but you want your trout cleaned with the heads left on.

For Your Trout Wellington You Will Need

1. 2 Tablespoons of Real Butter.

2. 2 Tablespoons Lemon Juice.

3. 2 Tablespoons Sherry.

4. 1 Teaspoon Black Pepper.

5. 1 Cup Tightly Packed Shrimp Meat.

6. 2 Tablespoons Capers.

7. 4 Trout With Heads On, De Bone Them If You Wish.

8. A Package Of Puff Pastry.

9. 1 Large Egg Beaten.

Melt your butter in a skillet and then add the lemon juice, pepper and shrimp meat. Simmer for 5 minutes and remove from heat and add the sherry. Add the capers and then puree to a fine paste in your food processor.

Wash your trout and de bone at this point if you wish but leave the heads on. Pat your trout dry with paper towels. Place your trout on a buttered baking pan with at least 2 inches of room around them. Spread the shrimp paste in a thin coating over each of your trout using all of it.

Now open your puff pastry and it will take about four sheets for each trout. You want to cover each trout with your puff pastry and tuck it in firmly under each trout. Brush the puff pastry with the beaten egg with a pastry brush. Now you want to bake for 30 minutes in a 400 degree pre-heated oven.

Once done and be sure you do not over cook you can serve the Trout Wellington on warmed plates garnished with parsley, lemon slices and cherry tomatoes each cut in four pieces.

The recipe really is that easy and you can quite easily make this wonderful recipe there in your own kitchen. To me this is one of the most delicious things I have ever eaten in my life.

Here is one of my favorite recipes for soup of all the time I have been a Chef and that is saying a lot. The taste of this soup is so wonderful. The addition of the mushrooms added to this soup give the soup a hint of a earthy mysterious taste that will have people wondering what it is. And they will be surprised when you tell them what it is. You can garnish your soup with fresh chopped parsley and granny smith apple sticks.

For Your Recipe You Will Need.

1. 1/ 4 Tablespoons of Real Butter.

2. 1/4 Cup Green Onions with Tops Diced Fine.

3. 4 Slices Of Bacon Cooked and crumbled.

4. 2 Cups Peeled And Diced Granny Smith Apples.

5. 4 Cups Of Chicken Stock.

6. 1/2 Cup White Wine.

7. 1 Teaspoon Each Ground Nutmeg, Salt, and Pepper.

8. 1 Pound Button Mushrooms Sliced Up.

9. 2 Cups Heavy Cream.

10. 1 Tablespoon Cinnamon.

You will want to place all your ingredients in a large stock pot and bring to a boil. Reduce heat to medium and cook one hour. Remove from the heat and allow to cool to room temperature for safety's sake. Then you want to pour your soup in a large bowl or two and puree all your soup in your food processor pouring each batch back into the food processor. When finished if your ready to serve your soup bring the soup almost back to a boil but not quite. Pour your soup into the bowl or bowls and garnish with fresh chopped parsley and granny smith apple sticks. Make your Granny Smith Apple Sticks like in the above photo. 

If you have any tips, suggestions or questions please feel free to post them below.

I love Lamb cooked almost anyway. And over the years as a Chef I've looked for new and better recipes and I truly believe this is one of the best recipes for lamb that I have ever had.

For Your Recipe You Will Need.

1. 8 Loin Lamb Chops.

2. 3 Tablespoons Real Butter.

3. 3 Tablespoons Finely Chopped Fresh Rosemary.

4. 1 Tablespoon Fresh Black Pepper.

5. 1 Large Pear.

6. 1 Large Banana.

7. 1 Small Bunch Of Fresh Mint.

Wash your lamb chops well in cold running water. Melt your butter in a large skillet and add in your rosemary and pepper. Fry your lamb chops for 10 minutes on each side. Remove them to a dish and keep warm. Keep the juices in the pan. 

Peel and coarsely chop the pear and the banana. Wash the mint and shake away the excess water. Chop it fine. Add all three ingredients to your pan and cook for about 2 minutes.

Serve a spoonful on top of each lamb chop.

These are truly some of the best lamb chops you will ever eat. Be sure that you do not over cook your lamb chops. Cook only 10 minutes on each side. You want your skillet on about medium heat.