Right around the corner from where I get my haircut…Melrose Market and Rain Shadow Meats
A 9pm to 11pm Seattle cooking blog
Posts from the “Midtown Seattle” Category
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Categories: Being lazy in Seattle, Cooking with Seattle friends, Distinctly Seattle Drinks, Jack the Cat in Seattle, Living in Pioneer Square, Midtown Seattle, Pioneer Square loft, Seattle BBQ, Seattle breakfast, Seattle cooking competition, Seattle Desserts and Sweets, Seattle Dinner Ideas, Seattle Dinner Parties, Seattle Food, Seattle fresh, Seattle Grilling, Seattle Happy Hour, Seattle Kitchen, Seattle Late Night eats, Seattle Local Recipes, Seattle Morning sex, Seattle popcorn, Seattle Salads, Seattle Sandwich Ideas, Seattle Seafood, Seattle Small Bites, Seattle snacks, Seattle soups, Seattle weekends, Uncategorized, Walla Walla Wines
After preparing the kababs on Sunday. I went straight into making a brine for the pork loin’s we enjoyed last night. Quick back story…I made pork loin’s before when Ash went out of town…I just do not know if I truly like pork, the thing is though…steak gets boring after awhile, so it is nice to mix it up. Making brine for pork loin is simple: fill a pot with water 3/4 full Add half a cup of salt half a cup of brown sugar Bring to a boil add pepper corns (just under a handful) bay leaves Thyme rosemary spices (your pick…) Let simmer for about 8 minutes Then let cool down till at least room temp if not colder. Combine the liquid…
Categories: Midtown Seattle, Seattle BBQ, Seattle Grilling, Seattle Kitchen, Seattle Local Recipes, Seattle weekends
Tagged: boneless pork loin, brine for pork, cooking, cooking pork loin, costco pork loin calories, costco pork loin marinated, costco pork loin nutrition, costco pork loin price, costco pork loin recipe, costco pork tenderloin, food, grilled pork loin, grilled pork loin recipes, how to cook a pork loin, how to cook pork loin, pork loin costco, pork loin marinade, pork loin recipes, pork loin rub, recipes for pork loin, seattle cooking blog, seattle food blog, seattle food bloggers, seattle foodie blog
I know there are probably people out there that have their own recipes…probably even whole families out there that have their take on how to make koobideh. But I know that I am probably the only one that can make it truly as close to a restaurant version as possible 🙂 and I think its pretty simple. Here is the general gist… 1:1 <– yup that’s it. For every pound of ground beef add 1 egg, 1 tablespoon butter (room temp), 1 onion (make sure you squeeze all liquid out, that is the trick), 1/2 a teaspoon of baking powder, 1/2 a pinch of curry, 1/2 pinch tumerec, teaspoon salt, teaspoon of pepper, tablespoon of sumac and then whatever else you feel. I turned…
Last night was hella fun! But the night started with a happy hour hosted at our condo with a small appetizer prepared by me, inspired by Gordon Ramsay. Earlier in the day I was at Taylor Shellfish on Capitol Hill and I bought diver scallops. I have watched Gordon Ramsay make Scallop tartare 10x but I never have been able to find diver scallops. I am so used to seeing scallops without a shell I just figured they sit at the bottom of the ocean like that 🙂 I have tried to make scallop tarter before with regular ‘dredged’ scallops but the flavor was just off. Without rambling too much here is this amazing happy hour appetizer recipe. Scallop Tartar Lemon Lime Chives Creme…
Title says it all.
Lately I have been working out (started yesterday). And so today when I got to our building’s gym, I used the elliptical torture device. I wrapped up that routine in about 30 minutes. When I got upstairs to our place all we had was thin sliced chicken breast, onions, tomatoes and tortillas.
Ash has been the quesadilla maker in our lives and for whatever reason I never like to order quesadillas in restaurants. Today we are going to Foster the People (ash bought the tickets back in Jan) and so I prepared onions and chicken. Then Ash said…make a quesadilla. Uhhhhh damn it! So I did 🙂 It was awesome. No joke. Probably will not make another quesadilla till the next time there is a Foster the People concert and thin sliced chicken breast, onions and tomatoes in the fridge.
Every now and then I get the motivation out of now where to make something…and I typically nail it (see Prime Rib, Ribs, this and that). However lately I have been trying to make the most perfect mac and cheese and failing. DO not worry…I still eat my attempts as does Ash (she keeps saying its good) but I know better! Last night after wrapping our House Hunters shoot. I was in the mood to attempt mac and cheese for the third time. Ash told me I needed Bechamel cheese! I drive over to Whole Foods and ask the cheese monger for Bechamel cheese. He says, “there is no such thing.” I do not believe him…”come on, this is Whole Foods you got to…
Tagged: Béchamel sauce, bechamel sauce recipe, bechamel sauce recipe with cheese, Cheddar Cheese Sauce with a Bechamel Base, mac n cheese, mac n cheese from scratch, macaroni cheese, Mornay sauce, seattle chef, seattle cooking blog, seattle cooks, seattle food, seattle food blog, seattle mac and cheese
Categories: Midtown Seattle, Seattle Grilling
Tagged: seattle food blog
Seattle Surf and Turf: Fresh Dungness crab cakes with an Herb Crusted Lamb and a Local Frisee salad of radishes, blackberries served with a vinegarette
theseattlecook
Posted on May 3, 2012
Firstly, let me say…my experiences with surf and turf dishes, meals, dinners have always been lackluster aka nasty. Whether the lobster smelled or the steak was cold…every time something made me regret ordering surf and turf. But last night, despite Ash not liking lamb I nailed it! Here is how this whole idea/ meal went down… I headed over to Pike Place Market yesterday during a very rare lunch (normally I do not leave the office for lunch). As I walked through my usual spots of Franks Produce, BB Ranch and Jack’s Fish Spot…I thought a stacked crab cake with rack of lamb would be awesome…aka surf and turf! If you remember from last week, I made crab cakes and nailed them. But even…
Categories: Midtown Seattle, Seattle Dinner Ideas, Seattle Food, Seattle Kitchen, Seattle Local Recipes, Seattle Salads, Seattle Seafood
Tagged: crab cakes, crusted rack, herb crusted rack of lamb, ideas for surf and turf dinners, pike place market, rack of lamb, seattle cookbook, seattle cooking blog, seattle crab cakes, seattle dinner ideas, seattle food blog, seattle northwest, Seattle seafood, seattle seafood dinner ideas, shopping in pike place, surf and turf
Ashley was in a better mood today when she picked me up…maybe it was because Maggie was in the car 😎 Went to Whole Foods again…there is no getting away with the fact that typically when I leave work Pike Market is closed. Earlier in the day Ash texted me and said she wanted to do Strawberry, Mango and parsley ish kind of chutney with spicy grilled chicken…NOT another chicken this week (unless it was beer can chicken). I suggested Halibut and she was game. Prior to leaving the office I was telling Daniel (business partner since 16) that I was going to make halibut…he suggested…butter poached; I commited then and there butter poached. The reason tonight’s dinner will have to be two posts…
the Seattle Cook 