Steak and eggs from Rain Shadow Meats (Melrose Market)
Categories: Seattle breakfast, Seattle Grilling
A 9pm to 11pm Seattle cooking blog
Its 2013 and we made it back from Costa Rica!
While in Costa Rica we never really ate seafood. We stayed at one of those mega all-inclusive resorts which I personally do not care for…but the company and friends we bring/ meet along the way make the trips epic. My brother and I are actually working on a screenplay/ movie idea about the comical nature of these resorts called “The All-inclusives: When We’re 30” (more on that later 🙂
Ingredients for fish tacos…kiwi, jalapeno, avocado, beef steak tomato, shallot and cilantro
So when we got back I had a craving for fish tacos. I did not realize how easy these really are to prepare and cheap..from Whole Foods none the less 🙂
Simply…
- 1 beef steak tomato
- 1 kiwi (trust me)
- 1 jalepeno
- 1 bushel of cilantro
- 1 shallot
- 1 avacado
I used a true cod filet.
Pressing on the fish in a hot pan helps it not stick just FYI. Yeah that my all-inclusive bracelet 🙂
Cutting of the ingredients is simple so I will focus on the prep of the fish.
I lightly seasoned the fish with salt, pepper, paprika and pinch of cayenne.
Next I heated up a pan and lightly buttered the bottom. Then I firmly placed the fish in the hot pan and pressed it down. I added a couple pats of butter and let cook for 2.5/3 minutes per side. Note* the filet was not that thick…so really a judgement call on yours how long to cook.
I cut the fish and plated on a small corn tortilla (heated on gas range) paired with a fat corona.
Welcome to 2013!
Hopefully the picture does this justice. I was just so hungry at that point 🙂
The title of this post is “What to cook for my wife,” because I really wanted to cook something for her and calling it Fish Tacos just felt weird.
Categories: Midtown Seattle, Seattle Dinner Ideas, Seattle Local Recipes, Seattle Seafood, Seattle Small Bites
Tagged: fish tacos, how do i season fish for fish tacos, how to make easy fish tacos, how to make fish tacos, ingredients for fish tacos, is cod a good fish for fish tacos, making fish tacos at home, prepare corn tortillas fish tacos, recipes fish tacos, true cod fish tacos, what is the best fish for fish tacos, what to cook for my wife, where to buy fish in seattle
Categories: Being lazy in Seattle
Tagged: Northwest holidays
a great night! Thanks Lori @ Real Sisters Talk Radio for a great night http://www.realsisterstalk.com/
Categories: Being lazy in Seattle
Great Grandma Neva’s pimento cheese is somewhat of a tradition in the Hayes House. It was passed down from my dad’s mom, Nana, and now I am happy to be sharing it with you!
Ingredients for Great Grandma Neva’s Pimento Cheese
This is a super simple and delicious cheese that is perfect for the holidays!! You can roll it in to bite size balls and serve as an appetizer, keep a batch in your fridge for unexpected guests (and yourself, of course :0) …grilled pimento cheese sandwiches- YUM!), OR you can create individual festive jars of cheese and give them away as gifts with crackers and a bottle of wine. Possibilities are endless….
Melt the cheese and milk on a double boiler…stir, stir, stir!
Anyway, here is what you need:
2 lb block of mild cheddar cheese (I used Medium Tillamook)
2 4oz jars of chopped pimentos
1 12oz can of condensed milk
First, grate your cheese using a food processor or a manual grate.
Transfer to a bowl and immediately add the pimentos
Over a double boiler, bring the water to a boil and reduce the heat to a simmer. Add all the cheese and the milk to your upper bowl/pot and stir. If you don’t have a double boiler, check out this link to make your own! http://www.ehow.com/way_5240731_can-substitute-double-boiler_.html
Stir in pimentos
Stir the cheese and milk consistently as it melts together…if you don’t, it will curdle.
As soon as it has melted, transfer the cheese to a bowl and immediately stir in the pimentos (liquid and all).
If you are making individual servings, spoon the cheese into airtight containers/jars, cover and chill.
Enjoy!
Make sure to store in an airtight container(s)!
Tagged: dinner, double boiler, food, homemade pimento cheese, how to make pimento cheese, mild cheddar cheese, pimento cheese, pimento cheese calories, pimento cheese dip, pimento cheese gifts, pimento cheese recipe, pimento cheese sandwiches, pimento cheese spread, pimento cheese spread recipe, recipes, seattle pimento cheese recipe
My version of Grandma Nancy’s Mint Chocolate Chip Meringue Cookies
theseattlecook
Posted on December 18, 2012
My sister and I are very lucky to have three grandmas- my mom’s mom, dad’s mom and Grandma Nancy. Grandma Nancy has been my parent’s neighbor since before I was born and when we were kids, played a huge role in getting Maggie and I up and off every Sunday morning to Sunday School. Among other things, she is the very best Christmas Cookie baker in the world! Homemade fudge, rum balls, sugar cookies (a classic fav) and our absolute favorite- Mint Chocolate Chip Meringue Cookies!! We literally fight over who eats how many every single year :0)
What you need (inspired by Martha Stewart’s recipe)
I tried to make these little delights last year and they turned out horrible but this year, I got much closer…I found the Winter Theme Dark & Mint Chocolate Chip mix at Safeway in lower Queen Anne- the hardest part of the recipe other than separating the egg whites from the yokes ;0)
What you need (inspired by Martha Stewart’s recipe):
- 4 eggs whites, warmed in shell by submerging the entire egg in warm water
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/4 tsp vanilla extract
- 1 cup sugar
- 10 oz Nestle Toll House Winter Theme (Dark Chocolate & Mint) Baking Morsels
Preheat the oven to 225 degrees and prepare two baking sheets with parchment paper (I think this is where I went wrong last year- parchment paper is key!)
Beat egg whites, salt, cream of tartar, vanilla
In a medium bowl, beat egg whites, salt, cream of tartar and vanilla until soft peaks form.
Then, gradually add the sugar, 1 tbsp at a time (every 5 seconds) and continue to beat the mixture until it is shiny and stiff.
Beat sugar in until mixture is stiff and shiny…then add the chips!
Add the chips and stir gently.
Use a 1/4 cup to drop the meringues on the baking sheets. This is where you will need to use your patience…let them bake for about 1 1/2 hours until they are dry to touch and slightly golden on the top!
Use a quarter cup to drop the meringues on the baking sheets
Let them cool and enjoy!!
Now, someday I hope to have Grandma Nancy’s real recipe- maybe this will be the year…fingers crossed…also hoping I arrive at my parent’s house this Saturday before my sister does :0)
Grandma Nancy’s Mint Chocolate Chip Meringue Cookies
Categories: Midtown Seattle, Seattle Baking, Seattle Desserts and Sweets, Seattle Local, Seattle Local Recipes
Tagged: Chocolate Chip Meringue Cookie, Chocolate Chip Meringue Cookie recipe, cookies for the holiday recipes, holiday inspired cookies, how to make Chocolate Chip Meringue Cookie, how to make Mint Chocolate Chip Meringue Cookie, Martha Stewart's recipe, Mint Chocolate Chip Meringue Cookies, Mint Chocolate Chip Meringue Cookies recipe, recipes for holiday cooks, safeway lower queen anne
Categories: Being lazy in Seattle, Seattle weekends
Tagged: Mistletoe seattle
With all the hustle and bustle going on during the holiday season, it is pretty hard for most to plan a full on meal. Here is a super SUPER simple, quick, light and VERY delicious pasta dish that only requires three ingredients- Myzithra cheese (also spelled Mizithra), butter and spaghetti noodles.
Holiday Myzithra Pasta! Simple, quick, light and very delicious! Perfect for the holidays….Mark decorating his side of the gingerbread house in the background :0)
For those of you who don’t know what Myzithra is, it is a hard goat cheese that has a very subtle yet naturally salty taste. http://en.wikipedia.org/wiki/Mizithra For those of you who are familiar with it…you have probably seen it on the menu at the Old Spaghetti Factory :0)
What you need:
- 3/4 cup butter, browned
- 1/2lb Myzithra cheese, fresh and finely grated
- 1 pack of spaghetti noodles
First prepare your noodles.
While they are cooking, start browning your butter on medium heat in a small saucepan. Stir occasionally and as the butter starts getting hot, it will foam. Keep stirring and pretty soon you will notice the foam disappearing while a brown grainy color appears. I personally like my butter a bit more on the burnt side so I wait until it is darker brown…will smell sweet and nutty!
Drain your noodles and in a large bowl, coat the boodles with the butter and toss with the cheese!
Start to finish…about 12-15 minutes.
Tagged: delicious pasta dish, dinner, how to make spaghetti factory mizithra, Mizithra Browned Butter Pasta Recipe, Mizithra Pasta Spaghetti Factory, old spaghetti factory, old spaghetti factory mizithra pasta recipe, seattle cooking blog, seattle food blog, spaghetti noodles, Spaghetti with Browned Butter and Mizithra Cheese, what is the trick to make old spaghetti mizithra
Categories: Being lazy in Seattle
the Seattle Cook 