Categories: Being lazy in Seattle, Seattle weekends
A 9pm to 11pm Seattle cooking blog
Posts tagged “seattle food blog”
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…
When Ashley is cooking Jack is always within arms length looking on.
Categories: Being lazy in Seattle
We came in 4th and I decided to start eating a little more healthy…I am on day 3. I do not know how our sailing crew feels…but I promise to make them hotdogs next week. This week however I decided to make awesome ALL-star chicken and turn them into lettuce wraps. The thing about ALL-star chicken is I can not share the recipe. Just know that it is marinated in a teriyaki type sauce for about 4 hours. The other thing about ALL-star chicken is that I let it cook…and cook for pretty long…which is probably not the best way to grill chicken but I rather make sure its done. I BBQ-ed boneless skinless thighs (dark meat) and chicken breast tenders (white meat). Cooking…
Categories: Seattle BBQ, Seattle Grilling
Tagged: how long do you barbecue chicken breast, how long to bbq chicken, how long to bbq chicken legs, how long to bbq chicken legs and thighs, how long to bbq chicken on charcoal grill, how long to bbq chicken on gas grill, how long to bbq chicken quarters, how long to bbq chicken thighs, how long to bbq chicken wings, how long to bbq whole chicken, how long to cook chicken breasts, how long to cook chicken on a grill, how long to cook teriyaki chicken recipe, seattle BBQ, seattle food blog, seattle food blogger, seattle grilling, seattle grilling ideas, teriyaki chicken recipe
4th of July fell on an awkward Wednesday this year (obviously). I headed to SF for a wedding and Ash headed to Vegas…but we did spend the 4th together. I have a new love, bone in rib eye. I think it is the perfect combination of a lot of different meats/ steaks i.e. Prime Rib, ribs…etc (just my opinion). Last week after getting my haircut at Raven’s in Capital Hill I walked around the corner and found Melrose Market, Awesome! I have been to Taylor Shellfish many times but for whatever reason never ventured next door. Wow, big mistake! They have an awesome butcher shop called Rain Shadow meats. As I looked through the glass I noticed a cut of meat called a Bone…
Categories: Cooking with Seattle friends, Seattle BBQ, Seattle Grilling, Seattle Local, Seattle Local Recipes
Tagged: bone in ribeye, bone in ribeye roast, bone in ribeye steak how long to grill, bone-in ribeye steak recipe, Delmonico Steak, dinner, food, frenched bone in ribeye, grill bone in ribeye steak, how to cook a bone in ribeye steak, How To Grill Rib Eye, porter house steak, seatle cooking blog, seattle food blog, seattle grilling, seattle grilling ideas, The Perfect Bone In Ribeye Steak
Well I did it. You can read about my attempts here, here and here. Finally on the 4th try I figured it out. I have been shying away from using a secret ingrident…I learned that bechamel is not a cheese and what making a roux is. Before I tell you what the secret ingrident is, you have to know…I DID NOT believe that you needed this ingrident to make AWESOME mac and cheese…but a las you do! Velveeta! Here are the rough ratios… 1/2 classic Velveeta 1/4 Havarti 1/4 coastal cheddar You need to either make a bechamel base or a roux. I use a whole stick of butter fyi…melted down then add flour till it lightly thickens up. Next add one of those…
Categories: Seattle Dinner Ideas, Seattle Late Night eats
Tagged: a perfect mac n cheese recipe, Béchamel sauce, bechamel sauce recipe, bechamel sauce recipe with cheese, Cheddar Cheese Sauce with a Bechamel Base, how to make a roux, mac n cheese, mac n cheese from scratch, macaroni and cheese, macaroni and cheese recipe, macaroni and cheese recipe beecher's, macaroni and cheese recipe seattle, macaroni cheese, Mornay sauce, peanut butter and jelly sandwiches, seattle chef, seattle cooking blog, seattle cooks, seattle food, seattle food blog, seattle food blogger, seattle mac and cheese, seattle mac and cheese recipe, the thickening agent of three of the mother sauces of classical French cooking, What is a Roux
Title says it all.
Lately I have been working out (started yesterday). And so today when I got to our building’s gym, I used the elliptical torture device. I wrapped up that routine in about 30 minutes. When I got upstairs to our place all we had was thin sliced chicken breast, onions, tomatoes and tortillas.
Ash has been the quesadilla maker in our lives and for whatever reason I never like to order quesadillas in restaurants. Today we are going to Foster the People (ash bought the tickets back in Jan) and so I prepared onions and chicken. Then Ash said…make a quesadilla. Uhhhhh damn it! So I did 🙂 It was awesome. No joke. Probably will not make another quesadilla till the next time there is a Foster the People concert and thin sliced chicken breast, onions and tomatoes in the fridge.
Every year a small group of loyal fisherman friends get together and head east to go fishing. This year we decided no women…last year they were bored when all we did was fish…needless to say it got weird. This year was simple…FISHING period. We ate fish. Sure we ate burgers, hotdogs, burritos and french fries; but the real meal was trout. I really want to share our location where we have been going for the past 4 years so I will just say its in easten Washington outside of Leavenworth. Prior to heading out I watched and researched several ways on how to cook trout. Everything from grilling to baking and even cooking over the campfire (FYI we did them all). But today I…
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Mark is out of town for the weekend on a fishing trip near Leavenworth WA so I have the whole kitchen to myself :0) Jack and I are keeping it pretty simple tonight so I decided to make a dish that is very close to my heart- Waldorf Salad. I once made this salad when I was 9 years old (give or take) at a 4-H cooking competition…I was totally on point the entire presentation and just when I was about to wrap it up the judge asked “what are you going to do with the celery??” … Umm, I was so excited I forgot the main ingredient!! I tell you, it scarred me for life ;0) It gets better…I yelled “OH RATS!!!” right…
Categories: Seattle fresh, Seattle Salads
Literally. Well, today was an eventful day…poor Jack managed to lodge something in his eye last night so this morning we woke to a One-eyed Jack (aaaarrrrhh! pirate-style). So putting on the neurotic “mother” hat, I decided to take him into the vet this evening. They flushed his eye, gave him some ointment and then asked to update his vaccines. With a little hesitation, I agreed (why not? if he needs them, he needs them) and we were on our way. When we got home, One-eyed Jack took a turn for the worse (not going to go into gross details, I don’t want to embarrass him), so we rushed to the Pet ER on Stone Way. Turns out, he had an allergic reaction to…
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