A Different Kind of NW Inspired Cookbook
Just launched a quick site for the yet to be announced cookbook idea we have…details (eventually) will be posted there 🙂
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Categories: Being lazy in Seattle
A 9pm to 11pm Seattle cooking blog
Posts by theseattlecook
Grilling Mastery 101
Categories: Being lazy in Seattle
Categories: 5183 Miles
Tagged: seattle food blog, seattle food blogger
Last weekend we completed the Grilling Mastery Course at Le Cordon Bleu and one of the things we learned to grill was corn (in the husks). You simply pop the corn on the grill, wait until the husk blackens on one side, flip it, blacken the other side, remove the burnt husk entirely and then repeat the steps until you get down to the corn itself. I was a little too shy to eat corn on the cob during class (even though you are encouraged to) so I have been craving corn since! So that was what inspired me to make this salad…AND we happened to have tons of market veggies leftover in the fridge :0) What you need: 4 to 5 ears of…
Categories: Seattle fresh, Seattle Salads
I LOVE traditional fried egg sandwiches (with mustard, pickle, cheese, etc) and I LOVE classic B.L.T. sandwiches so I thought I would merge the two and make a B.E.T.A. sandwich- bacon, egg, tomato & arugula. When I told Mark what I was thinking of having for dinner, I was almost positive he was going to race home…not because he would be excited for the sandwich but because he would want to start cooking a meal of his choice. We have established a new rule in our kitchen- the first one home, wins :0) Anyway, he was actually excited about it so after work I dropped by the PCC in Fremont to pick up the goods! Pretty simple- bacon, fried egg, heirloom tomatoes & arugula…
Everything from Trader Joe’s at the top of Queen Anne or a Trader Joe’s near you. 1) Spaghetti cooked al dente 2) Three shredded cheese container Parmesan, Asiago, Reggiano 3) the best sauce (besides home made) is Trader Joe’s Bolognese Ragu di Carne Sauce Pomodoro Meat Pasta Sauce.
I am sure you can figure out how to assemble this. But I posted the picture just in case.
Categories: Being lazy in Seattle
Today starts Ash and I’s forth racing Season with the Tipsy Gypsy on Lake Union. The sailboat we race along with a crew of 6 to 19 (tonight) is a Soverel 33′ captained by Wendell. Every Tuesday between now and Sept we race. Rain or shine we race. We have met several friends, brought clients and partied many of nights aboard the Typsy Gypsy. If you know us pretty well you have undoubtedly seen the custom neon sign the crew bought Ashley and I hanging in our living room/ kitchen. Since this is my 4th year I can admit that I still do not know how to sail at all…but my duty on board is cooking. And I love it. I man our Sea-BQue…
Yeah you heard that right…beer can chicken. In my case Schmidt’s Beer can chicken. My older brother has been BBQing this for the past couple years and I have always wanted to try but just never did. With the weather heating up in Seattle…our classic Monday night soups are basically done. So I opened the top of a beer with a can opener, poured out half and ramped it up the chicken’s ass. Here is the dry rub I used for the chicken…salt, black pepper, chilli powder, paprika, garlic powder, lil cumin, onion powder, mustard powder, lil curry and a lil ground cayenne. Heat up the BBQ between 250 to 350 degrees. Place the chicken on the grill (it will balance do not worry).…
Categories: Seattle BBQ, Seattle Grilling
OK- so there is a really awesome photo of dried strawberries I found on Pinterest that literally makes my mouth water every time I see it…SO I decided to give it a try. I used halved strawberries, bluberries and slices of mangos…put them on a baking sheet, seasoned with a little sugar and salt, then popped them in the oven at 210 degrees for about 5 hours (a bit longer than directed but they were definitely not done at the 3 hours mark). Sad to report that there is no way in HE-double hockey sticks that you can make these delicious looking strawberries in your oven. They were sour (despite the added sugar), shriveled and lacked that dry chewy texture that I was so…
Categories: Seattle fresh, Seattle snacks
Spicy Chocolate Cupcakes with Chocolate Cinnamon Buttercream Frosting
theseattlecook
Posted on May 10, 2012
Just going to throw this out there —- Buttercream frosting is the best frosting in the entire world! I will never default to making cream cheese frosting ever again. Anyway, Maggie just started working night shift and needed to stay up past her normal bedtime hours to get ready for the next day at work SO we decided to make a 9pm trip to Whole Foods in SLU to make these delicious treats! They definitely were flavorful (Mark claimed his lip was burning) but I thought they were just what they were supposed to be…. Spicy Chocolate Cupcakes! What you need for the Cupcakes: 1/3 cup unsalted butter, softened 3/4 cup sugar 1 cup cake flour 1/2 cup unsweetened cocoa powder 1 1/4 tsp…
the Seattle Cook 