Categories: Being lazy in Seattle, Seattle weekends
A 9pm to 11pm Seattle cooking blog
Posts from the “Seattle weekends” Category
There are two parts to this post…why? Because this Bolognese Sauce can be used for anything. I am using it for Lasagna but unless you want to start preparing your sauce at 11am, I suggest you make it a two day adventure as well. Only gets better overnight! DAY 1 – Bolognese Sauce 1 medium onion, chopped and placed in food processor 2 carrots, ” “ 3 ribs celery, ” “ 5-6 cloves of garlic, ” “ 2-3 tbsp olive oil Kosher salt, to taste Freshly ground black pepper, to taste Red chili pepper flakes, to taste Oregano, to taste 1 lb ground beef 1 lb ground Italian sausage (mild or spicy- next time I am using spicy) 2- 6 oz cans of…
Ever since Mr. Hayes gave me a cast iron skillet, I have been preparing awesome meats. On the other hand Ash has seriously freaked out every time I say I am going to use the skillet. She claims it makes a mess. I am just excited to be cooking on a gas range versus electric 🙂 First you should make a compound butter. Make sure your butter is at roughly room temperature or just enough so that you can mix in some chipolatas, shallots and parsley (that is what I used). Here is how to prepare a filet Mignon (from Costco) in a skillet. 1) Lightly salt, pepper and whatever spices you want on to all the sides of your filet. 2) Wrap the…
Tagged: cast iron skillet, compound butter, cooking filet mignon in skillet, costco filet mignon, dinner, filet mignon in skillet, filet mignon in skillet recipe, how to make filet mignon in a skillet, meat thermometer, seattle cooking blog, seattle food blog, seattle grill ideas, seattle grilling, smoked bacon
I love that saying (title)! This weekend Ash went out of town for the Vancouver half marathon (with Maggie and Mrs. Hayes). Whether you can tell through this blog or not…Ash and I are both pretty competitive with each other, cooking wise. So I took this opportunity while she was away to cook. Here is how the weekend went down… Saturday morning 10:30am Ash left to Vancouver. I woke up and listened to Motley Crue and Beastie Boys while getting ready. First thing first…get a pork tenderloin…if you will remember last weekend we BBQ’d Costco burgers and so this week I decided let’s do pork. The boxing fight was on this weekend so I knew my dad and brother would be occupied watching sports…
Let me say I did not think this would turn into a post…all I wanted to do was BBQ hamburgers. Between the recent CNBC’s The Costco craze and the taste of the burger, I had to share this with you. Before I go on…the CNBC look at Costco is sick. Did you know that the $1.50 hotdogs has been the same since 1985 and they sell over 100 million a year. I do not know about you but I honestly think Costco hotdogs are the best in the world period (there are a bunch of close second place ones though, including Taxi Dog and random ones at 2am all over Seattle). This post is about Costco Burgers. As such I did not even have…
Its been a month and another successful Chopped dinner party has past. This time the dinner took place at our loft in Pioneer Square which we delayed our move by 1 week just to have the dinner party. The theme for our dinner was French and while I expected someone to make crepes; no one did, we still had fondue too. The dishes were all amazing even for some of the newbies who opted to make a salad with the ingredients. From oysters to sauteed beets on a baguette to souffle I would say our group is getting pretty sophisticated with the way of winning a chopped dinner party. The challenge is not only using the ingredients but how to transport, heat or re-heat…
I nailed it (Prime Rib)! First let me say this post is more of a technique than an actual recipe…but you should get the general gist of how to be successful with cooking a prime rib. Last Sunday I prepared Filet Mignon which is my favorite cut of beef…but for whatever reason I screwed up its searing and the filets turned out to be HUGE waste of taste, money and time. When I was traveling around the country with Ash for our honeymoon, one of our stops was Cody, Wyoming. Two things you should know about Cody…1) the cowboy is still very much alive and 2) they love their Prime Rib. Though I never prepared prime rib ever, I just felt I knew I…
Last night Ash and I decided to stay in and watch Ratatouille (her favorite movie). I was in a chill mood myself. This morning when we woke up, after tennis lessons and after we got our table lacquered…Ash decided she wanted to make Ratatouille; I was in the mood for filet mignon. We picked Maggie up and headed to Pike Place market. Stopping by Franks Produce…we bought: zucchinis, sweet potatoes, squash, button mushrooms, crimini mushrooms, vine tomatoes, egg plant and shallots. I stopped by BB-Ranch and bought 7 cuts of filet mignon. We decided to stop by Sur La Table and buy something(s). I finally got a real apron (red)…think of an apron as a huge napkin 🙂 We bought a sick casserole baking…
Visited the Paris Grocery on Western today. Awesome people, great selection of cheeses, meats and butter.
Categories: Seattle weekends
Tagged: seattle food blog
This past weekend was action packed! Started with a beautiful dinner party on Friday evening, then late night preparations for our St. Patty’s brunch, the annual St. Patty’s Day Dash on Saturday early AM and finally the St. Patty’s brunch/extravaganza late AM throughout the day! Maggie and I started Friday night making just over 100 Green (lime) and Orange (peach) Jello Shots. Jello Shots are always a fun time…and I mean always :0) There are a bunch of ways to make them but I stick to the simple – 2 cups boiling water, 1 large Jello flavor of choice (my favs are the berry & melon fusions), 2 cups vodka (I prefer Stoli- not top shelf but definitely not the worst) and 2 oz…
the Seattle Cook 