In celebration of Fat Tuesday, we decided to have a traditional NOLA meal- BBQ Shrimp, Cheesy Grits & Homemade Hurricanes inspired by Pat O’Brien’s world famous recipe. You can purchase the Pat O’Brien’s Hurricane mix online but I found a recipe on their website. – 1 oz vodka – 1 oz gin – 1 oz light rum – 1 oz amaretto almond liqueur – 1/2 oz Bacardi 151 rum – 1/4 oz grenadine – 1 oz triple sec – 5 freshly juiced grapefruits – 1 freshly juiced pineapple – orange wedges and cherries Fill a tall glass 3/4 full with ice and pour all the liquors in first, followed by the grenadine and triple sec. Top off all glasses with equal parts grapefruit and…
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Posts from the “Seattle BBQ” Category
Since moving to Seattle, every year I head back to Tri-Cities to spend the Thanksgiving break with my older brother and my nephews. A LOT of traditions from Thanksgiving Super Bowl (nephew v. nephew with an quarterback draft prior to game) to heading over to Atomic Ales to fill up growlers…but this year was different and I would say more EPIC because my wife Ashley came with too 🙂 What a relief! It was just a great feeling having her with me the entire time…while she did watch the Thanksgiving Day parade and sip mimosas (all weekend) I reluctantly watched football with breaks to play with Nerf guns with my nephews. In the end our Thanksgiving spread prepped by my aunt Bendo was perfect…nothing…
I headed over to Bob’s Quality Meats in Columbia City on the reccomendation of my business partner. Bob’s is a cool little place obviously loved by locals. I bought a smaller boneless rib roast under 3 pounds. I do not know if rib roast and prime rib are the same thing..trying to look it up for this post…I am going to say “Plausible,” <– been watching a lot of Mythbusters lately 🙂 Anyways the rib roast was fairly easy to cook. Here is what I did. My dry rub consisted of, mustard powder, smoked sea salt, ground pepper, garlic powder, dried parsley flakes, pinches (knife tips) of curry powered, cayenne, and paprika. Next I grilled the fat side down for 8 minutes on a…
Right around the corner from where I get my haircut…Melrose Market and Rain Shadow Meats
I recently decided to give our Facebook page a little more attention 😉 Basically the FB page is a combination of our twitter and blog all in one place. So if you do not have time to check us out here at theSeattleCook.com you can surely get the latest info into your news feed! Bon appetite! <– I know 🙂
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
About a month ago Ash and I were asked to compete/participate in the American Lamb Pro-Am Seattle. I was in! Ash…who raised market lambs for FFA growing up, but never ate lamb, was initially reluctant until I told her that we would get to cook the first round at home. The basic rules for the first round of the Lamb Pro-Am was to cook the surprise cut of lamb within the week and blog about it. Ash and I speculated the days leading up to the reveal what the cut would be….rack, chops…neither. When we showed up to Bastille in Ballard (August 13th) for the pick up party we were surprised to that the cut would be a BIG boneless leg of lamb! On…
I absolutely LOVE traditional creole cuisine and have been craving BBQ Shrimp & Crawfish for a while now. When we lived in Pioneer Square, it was very easy to pop over to Marcela’s Creole Cookery for a quick bite and a couple Hurricanes – 2 max for me :0) – but since the move we haven’t made it down there. Crawfish is no longer in season so I thought I would try preparing BBQ Shrimp for some of our weekend guests. First, don’t let the title confuse you, there is not a BBQ needed to make this classic NOLA (New Orleans, Louisiana) dish. Also, you will definitely want to let the shrimp marinate for at least 3 hours – overnight is OK too- so…
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
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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…
To compliment Mark’s baby back ribs, I decided to roast corn on the cob- a must have during the summer months! This is a super easy and tasty way to dress up an ear of corn…just try not to over grill/roast the ears :0) You need a few cloves of minced garlic, melted butter, chopped cilantro, freshly ground pepper, kosher salt and crumbled cotiga cheese. First, shuck your corn and prepare the grill to medium-low heat. Then melt your butter and add the minced garlic. Brush the corn with your melted garlic butter, season with pepper/salt and place the ears on a single layer of foil on top of the grill. You will spend the next 10-15 minutes, turning the corn when they lightly…
Categories: Seattle BBQ, Seattle Grilling, Seattle Local Recipes, Seattle Salads, Seattle Small Bites, Seattle weekends
Tagged: baby back ribs, corn on the cob, cotija cheese, cotija cheese recipes, creative ideas for grilling corn, grilling corn, grilling corn in foil, grilling corn on bbq, grilling corn on the cob aluminum foil, grilling corn on the cob in foil, grilling corn on the cob without husks, grilling corn without husk, grilling corn without husks, how to grill corn on the cob, roast corn ideas, seattle cooking blog, seattle food blog, seattle food blogger, tips grilling corn, uses for cotija cheese
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