A Different Kind of NW Inspired Cookbook
Just launched a quick site for the yet to be announced cookbook idea we have…details (eventually) will be posted there 🙂
Categories: Being lazy in Seattle
A 9pm to 11pm Seattle cooking blog
Grilling Mastery 101
Categories: Being lazy in Seattle
Categories: 5183 Miles
Tagged: seattle food blog, seattle food blogger
Last weekend we completed the Grilling Mastery Course at Le Cordon Bleu and one of the things we learned to grill was corn (in the husks). You simply pop the corn on the grill, wait until the husk blackens on one side, flip it, blacken the other side, remove the burnt husk entirely and then repeat the steps until you get down to the corn itself. I was a little too shy to eat corn on the cob during class (even though you are encouraged to) so I have been craving corn since!
Corn, bell peppers, tomatoes, onions and cilantro!
So that was what inspired me to make this salad…AND we happened to have tons of market veggies leftover in the fridge :0)
What you need:
- 4 to 5 ears of corn, shucked & cleaned
- 2 to 3 bell peppers, diced (I prefer yellow and red…but up to you)
- 2 to 3 ripe vine tomatoes, diced
- 3 green onions, diced
- 1/2 red onion, diced
- 3/4 cup to 1 cup cilantro, diced
- EVOO, to taste
- Fresh black pepper, to taste
- Sea salt, to taste
Start with boiling the corn…
Bring a large pot of lightly salted water to a boil. Put the shucked & cleaned corn in the water and bring to a boil again. Let it boil for about 3-5 minutes, remove from heat and place a lid on the pot. Let it sit for 5-10 minutes or until you have finished chopping all the veggies. I placed the ears of corn in an ice bath just as I was about to cut the kernels off so I wouldn’t burn my little fingers off.
Mix the corn kernels, peppers, tomatoes, onions, and cilantro in a large mixing bowl. Then add the EVOO (not too much), black pepper & salt to taste…done and devoured in less than 24 hours!
Corn OFF the Cob Salad!
Mark keeps calling this a “Cowboy Caviar” but it is really a salad- I think he just likes saying it ;0)
Categories: Seattle fresh, Seattle Salads
I LOVE traditional fried egg sandwiches (with mustard, pickle, cheese, etc) and I LOVE classic B.L.T. sandwiches so I thought I would merge the two and make a B.E.T.A. sandwich- bacon, egg, tomato & arugula.
Purchased all the goods from PCC in Fremont
When I told Mark what I was thinking of having for dinner, I was almost positive he was going to race home…not because he would be excited for the sandwich but because he would want to start cooking a meal of his choice. We have established a new rule in our kitchen- the first one home, wins :0) Anyway, he was actually excited about it so after work I dropped by the PCC in Fremont to pick up the goods!
Toast your bread and assemble your sandwiches!
Pretty simple- bacon, fried egg, heirloom tomatoes & arugula on toasted white bread with a dijon mustard spread. Quick tip…cook the bacon first and fry your eggs in the bacon grease. Also, if you like your eggs a little runny…make sure you don’t over cook them! Super quick, easy and delicious.
B.E.T.A. Sandwich!
Everything from Trader Joe’s at the top of Queen Anne or a Trader Joe’s near you. 1) Spaghetti cooked al dente 2) Three shredded cheese container Parmesan, Asiago, Reggiano 3) the best sauce (besides home made) is Trader Joe’s Bolognese Ragu di Carne Sauce Pomodoro Meat Pasta Sauce.
I am sure you can figure out how to assemble this. But I posted the picture just in case.
Categories: Being lazy in Seattle
Today starts Ash and I’s forth racing Season with the Tipsy Gypsy on Lake Union. The sailboat we race along with a crew of 6 to 19 (tonight) is a Soverel 33′ captained by Wendell. Every Tuesday between now and Sept we race. Rain or shine we race. We have met several friends, brought clients and partied many of nights aboard the Typsy Gypsy. If you know us pretty well you have undoubtedly seen the custom neon sign the crew bought Ashley and I hanging in our living room/ kitchen.
Tonight’s Duck Dodge theme was Mustache, Wig and Funky Facial Hair
Since this is my 4th year I can admit that I still do not know how to sail at all…but my duty on board is cooking. And I love it. I man our Sea-BQue and Ash acts as the sous chef preparing the final grilled items perfectly.
At the end of every race…sailboats all tie up in a “raft up.”
Tonight we had Sliders! The only time I ever leave the office before 5pm is on Tuesday’s during racing season. When I left the office today I walked by Dahlia Bakery and just had to by these rolls which sit right on the counter (I’m drawing a blank) but they just look perfect for sliders (you’ll know if you go).
Getting ready to grill Duck Dodge May 15, 2012 Sliders with a Hotdog
We picked up Maggie, my brother, his friend and Daniel my business partner and headed to QFC in Lower Queen Anne. The awesome guy in the meat department said he could put together 19 slider patties for me…and he did in under 10 minutes! We bought lettuce, condiments, cheese and onions.
We also bought 20 hotdogs since 19 sliders was not going to be enough for the hungry crew.
We placed 5th out of 50+ boats. We always place 5th…except when we place 3rd (three times) or 1st (one time).
Grilling on the boat presents a lot of challenges from wind to rocking but no one seems to notice and always is appreciative of what Ash and I prepare…I would not have it any other way 🙂
***this is the first of many posts related to cooking on sailboat/ Duck Dodge racing season foods 8-)…I know what I have to write/ do for the next one 😎
Yeah you heard that right…beer can chicken. In my case Schmidt’s Beer can chicken.
I used Schmidt’s…just felt right.
My older brother has been BBQing this for the past couple years and I have always wanted to try but just never did.
This is my older brother’s take on Beer can chicken…he used Miller Lite and Bud Light.
With the weather heating up in Seattle…our classic Monday night soups are basically done. So I opened the top of a beer with a can opener, poured out half and ramped it up the chicken’s ass.
Here is the dry rub I used for the chicken…salt, black pepper, chilli powder, paprika, garlic powder, lil cumin, onion powder, mustard powder, lil curry and a lil ground cayenne.
Dry rub on the chicken, beer can up the ass.
Heat up the BBQ between 250 to 350 degrees. Place the chicken on the grill (it will balance do not worry). It took about 1 hr and 15 minutes for our chicken to cook. The internal temperature should be right around 165 degrees to play it safe.
Removing the chicken from the grill is a little tricky so here is was I did…with tongs I held the bottom of the beer can, while my Dad pulled the off the can. Done!
You will hardly taste the beer and will notice the chicken is just the right juiciness.
Ash made a cowboy caviar salad 🙂 She thinks it was a corn salad 🙂
FYI she is now making Vanilla with Apricot cream cupcakes!
1 hour and 15 minutes later…
Categories: Seattle BBQ, Seattle Grilling
OK- so there is a really awesome photo of dried strawberries I found on Pinterest that literally makes my mouth water every time I see it…SO I decided to give it a try.
I used halved strawberries, bluberries and slices of mangos…put them on a baking sheet, seasoned with a little sugar and salt, then popped them in the oven at 210 degrees for about 5 hours (a bit longer than directed but they were definitely not done at the 3 hours mark).
Sad to report that there is no way in HE-double hockey sticks that you can make these delicious looking strawberries in your oven. They were sour (despite the added sugar), shriveled and lacked that dry chewy texture that I was so longing for.
I am going to steal my mom’s dehydrator and give it another whirl! Lesson learned…and I didn’t even bother taking an “after” photo, ew.
Categories: Seattle fresh, Seattle snacks
Spicy Chocolate Cupcakes with Chocolate Cinnamon Buttercream Frosting
theseattlecook
Posted on May 10, 2012
Just going to throw this out there —- Buttercream frosting is the best frosting in the entire world! I will never default to making cream cheese frosting ever again.
Anyway, Maggie just started working night shift and needed to stay up past her normal bedtime hours to get ready for the next day at work SO we decided to make a 9pm trip to Whole Foods in SLU to make these delicious treats! They definitely were flavorful (Mark claimed his lip was burning) but I thought they were just what they were supposed to be…. Spicy Chocolate Cupcakes!
What you need for the Cupcakes:
1/3 cup unsalted butter, softened
3/4 cup sugar
1 cup cake flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp cinnamon
1/2 tsp cayenne pepper (although feel free to use a tad less…ours had a kick)
2 large eggs
1 tsp vanilla
1/2 cup buttermilk
What you need for the Buttercream Frosting:
1/2 unsalted butter, softened
4 cups powdered sugar
1/3 cup (+1 or 2 tbsp) unsweetened cocoa powder
1 1/2 tsp cinnamon
1/2 cup milk
Preheat your oven to 350 degrees and line your 12 cup muffin sheet with paper liners.
Maggie
In a large mixing bowl, mix the butter and sugar until light and fluffy.
Slowly add the flour, cocoa powder, cinnamon and cayenne pepper. This can be pretty messy…I draped a towel over the mixer and bowl so that I didn’t coat the countertops and floor with the dry ingredients.
Add the eggs and vanilla, then add the buttermilk. Mix. Mix. Mix. Scrape. Mix. Mix. Mix.
Divide the batter evenly among the lined cups (I used a 1/3 cup to scoop the batter) and pop them in the oven for about 15 minutes. Test with a toothpick prior to removing from the oven and then set the pan on a cooling rack to cool for about 10-15 min.
While the cupcakes are cooking, start the frosting! This is the best part…
Beat the softened butter in a large mixing bowl until it is light and fluffy.
Sift the powdered sugar, cinnamon and cocoa powder in a mixing bowl and slowly add the mixture to the butter. Again, kind of messy!
Mix on low until incorporated and then increase the speed while adding the milk to the desired consistency.
Place the frosting in a piping bag (I used a gallon ziplock and cut a very very small corner so that my frosting tip would stay put) and pop it in the fridge until the cupcakes have cooled completely.
Top each cupcake with the frosting (the more frosting, the better) and enjoy!
Spicy Chocolate Cupcakes with Chocolate Cinnamon Buttercream Frosting
the Seattle Cook 