Yeah we had a few. At least we remembered to take a picture 😉
Categories: Being lazy in Seattle
A 9pm to 11pm Seattle cooking blog
Mrs. Hayes’s Lasagna
Categories: Being lazy in Seattle
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.
Diver scallops from Taylor Shellfish
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 Fraiche
- Mascarpone
- Lettuce (I think any type would work)
- Cilantro
Simply watch this Gordon Ramsay video on how to make Scallop Tartare with diver scallops which also shows you how to remove the scallop from the shell.
A light/ fresh option before hitting the town.
As for the ingredients above. About a healthy table spoon of each is enough (besides the lettuce) which you use as a wrap.
This is a great, fresh and light appetizer before tipping back martinis at Flying Fish!
Have a great Saturday!
Scallop tartare by Mark, inspired by Gordon Ramsay
Every Tuesday night during summer in Seattle, Duck Dodge takes over Lake Union. It is a sailboat race that has been running for 32 years now and prides itself on its vinyl ducks, loyal racers, and themed nights.
On June 26th, 2012 aka “Prom night”, the sailboat Salsa competed for the treasured golden duck.
Directed & edited by Andrew Franks
Shot by Collin Monda, Paul Maupoux, Andrew Franks & Stephannie Franks
Music by Jesse Whitford & James Riley
Categories: Being lazy in Seattle
Arugula, Crimini Mushroom with Prosciutto and Poached egg home made pizza.
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.
Butter Roasted Corn with Cilantro & Cotija 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 brown on the bottom. Do not let them get too dark!
When you are finishing up the last rotation, sprinkle the cilantro and cotija cheese on top, turn off the grill and cover with another sheet of foil until ready to serve. Yum!
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
On Saturday Ash and I drove to Ballard for Bastille Day. On the way back downtown we stopped at a couple places to buy baby back ribs.
Dry rubbed the night before. 5 racks.
Bill the Butcher (Magnolia) — Rip off! Period. A 2.2 lbs vacuum sealed rack of baby back ribs cost about $31 dollars. The people were nice…but was just completely let down. Their price for ribs was ridiculous. I used to like Bill the Butcher but whatever happened to being a real meat monger?
Ken’s Market (Queen Anne) — After leaving Magnolia we headed toward the Trader Joe’s at the top of Queen Anne. When we got to the intersection of 6th Ave W/ W McGraw…I saw the Ken’s Market display board read “$4.99 Baby Rack Ribs,” so Ash pulled in. I grabbed the last two racks of Baby back ribs…to my surprise THE RIBS WERE THE EXACT SAME AS BILL THE BUTCHER but I got two racks for $28 ish dollars. Love Ken’s Market.
5 racks. Low and slow. 1 hr on 250 to 300 degree heat.
Trader Joe’s (Queen Anne) — A client of ours was coming over for dinner on Sunday so I knew I wanted to BBQ at least 5 racks. So the first time I cooked ribs I bought them from Trader Joe’s in Queen Anne. Of course they had their Trader Joe’s Butcher Baby Back Ribs and I bought 2 more racks for a total of $26 dollars.
Other notable places I have bought ribs in Seattle which were also reasonably priced and awesome quality:
Rain Shadow Meats in Melrose Market.
BB-Ranch in Pike Place Market
Bone shows through…you know its getting close.
I BBQ’d and nailed the 5 racks using the same method of How to BBQ the Perfect Baby Back Ribs I did before.
Ash does the sauce. Done!
Tagged: baby back ribs, best way to cook pork ribs, bill the butcher, grilling pork ribs, how long to cook ribs on the grill, how to barbecue ribs, how to cook pork ribs on the grill, how to cook ribs on a grill, how to cook ribs on grill, how to grill in seattle, how to make bbq ribs, montreal steak seasoning, perfect ribs on the grill, recipes for ribs, seattle BBQ, seattle cookbook, seattle cooking blog, seattle food blog, seattle food blogger, seattle grilling, seattle grilling ideas, the seattle cookbook, weather in seattle
Spicy Bolognese Lasagna WARNING…this recipe is truly a two day process but is so worth the time, energy and love spent. Originally adopted from Smitten and modified to my liking, there is not a person on this earth who will not think about this dish at least three times the following week after having it. MMM…It is sinful, simple and delicious.
Prepare your bechamel as a substitute for ricotta cheese!
DAY 1 – Make your bolognese sauce and store it overnight.
DAY 2 РMake your b̩chamel & assemble your lasagna
Complete your first layer…pasta, bolognese, béchamel and cheese
In the ingredient list below, you might be surprised not to see ricotta in the ingredients, why? Because we are going to substitute it with a rich and creamy béchamel.
Repeat layers 5 times total
You will need:
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk (important!)
Salt, to taste
2-3 cloves of garlic, minced
Nutmeg, to taste
Fresh ground black pepper, to taste
Ready for the oven!!
First, melt the butter over medium heat in a medium saucepan and then add the flour stirring until smooth. Cook for a minute, stirring constantly and then add just a smidge of milk while whisking. It is important not to add too much…just a little at a time until you have added a little over 2 cups. The sauce will start to thicken and then you can add larger amounts until it has all been combined…whisk, whisk, whisk. Then add the salt, garlic, nutmeg and black pepper…let it simmer while stirring frequently for about 10-15 minutes.
ASSEMBLE
YAY- the fun part :0).
You will need:
1-2 cups grated Parmesan cheese
1-2 cups grated Pecorino Romano cheese
1 box of Barilla No-Boil Flat “Home-style” Lasagna pasta (next time, I will attempt to make my own pasta but in general these are the best!!)
Bolognese sauce
Béchamel sauce
Bake at 400 degrees for 45-55 minutes until bubbly and brown
Preheat the oven to 400 degrees.
Coat the bottom of a 9″x13″ baking dish with about 1/2 cup béchamel and add the first layer of pasta (3-4 noodles) on top. Spread about 2 cups of bolognese sauce evenly over the pasta, pour just over 1/2 cup of béchamel on top and sprinkle with cheese to complete your first layer. Repeat 4 more times. To finish it off, top with a layer of pasta, pour your remaining béchamel on top and coat with the rest of the cheese!
Finito!
Bake for about 45 to 55 minutes, until bubbly and brown on top. Remove, let it cool for 10 minutes and serve!!
Everyone at our dinner table said it was the best lasagna they have ever had…and trust me, they are a tough crowd :0)
Tonight’s critics! The best lasagna they have ever had
Tonight I will be attempting baby back ribs for the 2nd time, since my famous attempt couple months back. I will have a more detailed post on where I bought the 5 racks of baby back ribs note* 3 different places…and one of them was a major rip off.
Categories: Seattle BBQ, Seattle Grilling
Tagged: seattle BBQ, seattle grilling
Categories: Being lazy in Seattle, Seattle weekends
the Seattle Cook 