Xinh creates 2nd volume of recipes

Xinh Dwelley a nationally recognized chef, recently published her second volume of recipes, Flavors with Friends. Gathering, processing, and preparing seafood in her restaurant for over 25 years, her knowledge and creativity are legendary.

For two and half decades Xinh Dwelley ran Xinh’s Clam & Oyster House in Shelton, creating fusions of Northwest and Asian flavors with an amazing intuition for her ingredients, including the elusive and derided geoduck. Her restaurant gained great notoriety and was visited by some of America’s most famous chefs and TV personalities including Anthony Bourdain, Andrew Zimmern, Julia Child, and even Mike Rowe from Dirty Jobs. Her dishes are famous on the political circuit and more than a few times Xinh has been the guest chef at the Governor’s mansion and celebrity fundraisers.

Xinh understood food at a young age. By her 15th birthday in Vietnam, she was famous for her fried chicken and American burgers when she cooked for the officers at a military base near her village. “They loved my cooking.” She’s not bragging, just stating a fact.

Xinh married an American soldier and moved to Olympia with their infant son. She quickly proved that she was not afraid of challenges. Picking blueberries or mushrooms, digging clams, shucking oysters and on weekends she sold her egg rolls at farmers’ markets.

She had an amazing speed and accuracy at shucking oysters from the beginning. And after many delicious meals prepared at the Taylor Shellfish plant, her employers also realized she was a talented chef. This led to the advent of Taylor’s Xinh’s Clam & Oyster House.

It was a success. It wasn’t just local families dining in her restaurant. Over the decades her fame grew beyond the town and even the state.

Her restaurant walls were plastered with ribbons and plaques of the many honors her dishes earned and photos of her with famous people. In all the images she wears her signature apron, hair pulled back in a no fuss bun, and her face ageless with its engaging smile.

Xinh’s battle with cancer eventually forced her to close her restaurant in 2017 to the dismay of many thousands of loyal customers – each of whom she remembers by their favorite dish. Each meal with Xinh is like a chapter in her life. Spicy, sweet, wholesome and although you are full – you crave more.

Xinh’s first volume of recipes, Pacific Coastal Flavors, was met with delight. Launched during Shelton’s OysterFest in 2019, it was a reunion of sorts. Xinh signed over 800 books during the festival. The sales from the event in which Xinh Dwelley had gained five oyster shucking titles years ago – covered the cost of producing the cookbook.

Once again Xinh is in the fight for her life against cancer. Filling her mind with creating the perfect menu is a medicine to keep motivated as she created yet another gift for her adoring and hungry fans – Volume 2, Xinh’s Flavors With Friends.

Released in December 2021, this volume includes a collection of recipes that reach beyond her customary palate including vegetarian adaptions for many of her favorites.

Flavors with Friends can be purchased online at cookwithxinh.com or locally at Cameo Boutique in Union, ISH PNW and Verle's Sporting Goods in Shelton and at Taylor Shellfish in Kamilche. Over the next few months Xinh Dwelley plans to promote her volumes with book signings and dining pop-up's around Hood Canal and Puget Sound. Follow cookwithxinh.com for updates on locally hosted events.

Xinh's Stuffed Butter Clams

The butter clam is often overlooked in the world of shellfish -here'sa delicious combination that will elevate it to one of your favorites!

12 large butter clams

1 Tbsp butter

1/2 cup onion, chopped

1/2 cup red pepper, finely chopped

1 Tbsp garlic, minced

1/2 cup Parmesan cheese, grated

1/2 cup Pepper Jack cheese, grated

1/4 cup green onions

1 Tbsp soy sauce

Pinch white sugar 1

Tbsp basil, chopped

Remove raw butter clams from shell. Insert knife and shuck like an oyster. Chop meat coarsely (you could also grind in the processor). Save shells. Saute butter, onion, garlic, and pepper. Let cool down. Add raw clams, soy, sugar, basil and green onion. Spoon mixture into shells and top with Parmesan and Pepper Jack. Bake for 20 minutes at 350° F.

Angels on Horseback

Easy and pretty recipe that can be prepared on the grill or in the oven. If in the broiler, be sure to select a lower rack as the skewers may char. Use thin bacon for best results. Serve hot as an appetizer.

32 extra small oysters, shucked

1 tsp black pepper, freshly ground

1 tsp garlic powder

8 slices bacon, cut in thirds 8 skewers

Blanch oysters in boiling water for 2-3 minutes. Remove oysters, rinse, and drain. Preheat grill or broiler. Sprinkle oysters with garlic powder and black pepper. Wrap each oyster in a piece of bacon and secure with a skewer. Thread 4 oysters onto each skewer. Broil or grill, turning occasionally, until the bacon is crispy.

Xinh's Easy Seafood Fettuccine

1 to 1 1/2 lbs smoked salmon or cooked prawns

1 lb fettuccine

2 Tbsp butter

1 Tbsp garlic, chopped

1/4 cup fresh basil, chopped (substitute 1 Tbsp pesto) 1

onion, diced 1 cup heavy cream

1 cup half and half cream

1 cup Parmesan cheese

Salt to taste

Cook fettuccine al dente (slightly undercooked) and set aside. If using salmon, pull apart and remove bones if necessary. Melt butter in large pan. Add garlic and onion and sauté for one minute until onions are translucent. Add heavy cream and half and half and bring to a boil. Mix in pasta and seafood, stirring constantly. Add basil and Parmesan, mix well, add salt to taste. Substitute cooked chicken or combine seafood to add variety.

Italian Mussels in Red Sauce

4 lbs mussels (Mediterranean – wash & remove byssal threads)

2 cans (12 oz) tomato diced

1 can (12 oz) tomato sauce

1 Tbsp garlic, chopped

1/2 cup celery, chopped 1

/2 cup green pepper, chopped

1/2 cup white onion, diced

2 tsp dry Italian herbs 1 tsp oregano

2 Tbsp olive oil

1 Tbsp brown sugar

1 tsp cayenne pepper flake

1/4 cup fresh basil, chopped

1 cup Parmesan cheese

Heat oil in large sauce pan on medium heat. Add garlic, celery, green pepper, and onions. Cook for about 5 minutes (until onions are soft), stirring frequently. Add in tomato sauces. Add brown sugar, oregano, cayenne, and Italian herbs. Simmer on low heat 45 minutes to one hour.

Turn heat to high, add mussels, tossing well, when mussels start to open, replace lid and let them cook in steam. When mussels have opened, about 5 minutes, transfer to serving bowl, top with Parmesan and fresh basil. Serve with angel hair pasta.