Salmon! Simply put there is no better way to entertain out of town clients at home then cooking them local Northwest food. To me the only real way to cook Salmon is to BBQ it. While this method is not always as easy to do, I went for it aka NAILED IT! Here is my most honest approach to how to BBQ the most perfect salmon. Rule #1 the Salmon has got to be WILD! I bought two line caught King Salmon from Jack’s Fish Spot (my local fishmonger) in Pike Place Market, he let me know they were caught off the coast of Neah Bay. I asked Jack to filet with the head off and skin on (its just easier this way). Next,…
A 9pm to 11pm Seattle cooking blog
Posts from the “Seattle weekends” Category
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Categories: Living in Pioneer Square, Pioneer Square loft, Seattle breakfast, Seattle Desserts and Sweets, Seattle weekends
Tagged: seattle food blog
I LOVE ST PATTY’S DAY!! Typically our office shuts down mid-day and we head to the Dubliner in Fremont for some green beers and day drinking. BUT, this year St. Patty’s is extra special because it lands on a Saturday, which means we can host an all day green extravaganza! We are going to start the morning off right with a brisk run- the annual St. Patty’s Day Dash– and then dive right into a green, gold and rainbow themed brunch for all our closest friends, co-workers and of course, family. I got most of my shopping done today (at the Fred Meyer’s in Ballard) and will reveal recipes as I go! Because we have two sleeps until the big day, I had to…
Used to be such a classic and a special treat at the Hayes House! There are several different ways to prepare Chicken Cordon Bleu, the major differences are whether you use ham vs prosciutto, swiss cheese vs gruyere and bread crumbs vs panko. Because I have never ordered Chicken Cordon Bleu in a restaurant, I only remember the way my dad used to prepare it- ham, swiss and bread crumbs. I never thought I would actually prepare this dish at my home, but after seeing it on the menu at Marcela’s Creole Cookery, I was inspired to give it a try! After deciding my approach (thanks for the ideas Tyler Florence!) – prosciutto, 1/2 swiss, 1/2 gruyere and panko bread crumbs…fancy, I know :0)…
Chefs today I prepared for you, Sweet Potato, Black Bean & Goat Cheese Quesadilla
theseattlecook
Posted on March 13, 2012
CHA, CHA, CHA! Maggie and I made these for the Chopped Dinner Party and they were a hit! There were a couple recipes out there but we pretty much made our own- so simple and delicious! Preparing the sweet potatoes… 3 sweet potatoes, pealed, cubed and boiled 2 cloves garlic sea salt & pepper, to taste 1/2 tsp butter Add the potatoes to a food processor and blend all ingredients together. Salt and pepper to taste….set aside. Preparing the black beans… 1 can black beans, rinsed lime juice, to taste 1/3 cup cilantro, whole leafs sea salt, to taste Toss black beans, cilantro, a touch of salt and lime juice…set aside. Preparing the chicken breasts… 2 chicken breasts, baked with spices/olive oil and shredded.…
Saturday brought our 2nd Chopped dinner party into the realm of “its now a thing.” The hosts Justine and Ryan absolutely nailed the atmosphere, drinks, voting and main course. I thought there was no way the 2nd dinner would be as fun as the first…but obviously as you read this..it was! Here was the host’s message posted to our Facebook group: (here is how the Chopped Dinner Parties work click here) ARRIIIBBAAA!! If you are getting this message it means that you weren’t eliminated in the first round, congratulations. It is my pleasure to invite you to the second night of CHOPPED!! Pardon the wall post, seems like the admins can manage to cook detectible veal and authentic bruschetta but cant figure out how…
Gordon Ramsay’d that! Done! 8-) Pike Place mushroom antipasto
theseattlecook
Posted on March 11, 2012
As Ashley preps dinner, I went ahead and made another antipasto inspired by my favorite ‘man’ chef Gordon Ramsay. I first saw this Gordon Ramsay video for marinated mushrooms a couple months back. So earlier today when I was walking through Pike Place market I bought fresh Oregon Maitake mushrooms and button mushrooms from Franks Produce. I simply heated a sauce pan with extra virgin olive oil and two cloves of garlic. When the oil started to ever so lightly put off a little heat I threw in both mushrooms (about a handful). I did the awesome saute flip that you see on every cooking show and then dropped in a pat of butter followed by 3 leaves of sage and I stick of…
After tennis today we decided instead of Subway to go to Pike Place market (5 blocks from loft). I made a simple antipasto from some of my favorite ingredients/ merchants around the market. Here is what I was inspired to make… 4 slices of Prosciutto de parma from BB-Ranch 1 Hard crusted Baguette from Three Girls Bakery 1/4 pound of Parmigiano Reggiano and 1 cow mozzarella ball from Quality Cheese Inc. 1 bushel of fresh arugula from Franks Produce I simply layered all the ingredients in a classic antipasto. First the 4 slices of Prosciutto de parma, the a small handful of fresh arugula, a couple shreds of parmigiano reggiano and finally a couple slices of mozzarella. Next I lightly salted and peppered with…
Ashley and Maggie cleaning the kitchen..headed to Justine and Ryan’s at 7pm.
Will let you all know how this one goes. To read about our Chopped Dinner Party series click here. This weekend’s dinner party is being hosted by Justine and Ryan. Here are the ingredients of which we have to choose three… any suggestions for appetizer, dessert or salad? – coconut milk – goat cheese – sweet potato – cocoa – corn husks – eggplant – ceylon – serranos Will follow up with results on Monday. Dinner party is this Saturday. Have a great weekend everyone!
the Seattle Cook 