A while back, Ash and I were going to get into the martini onion business (we even had the labels made, pic above). Then I had a falling out with martini’s but now we are back! First batch should be ready by February 2013 🙂
No one’s fault but my own. But yesterday I cooked in the skillet (which I love and Ash hates i.e. clean up:) None the less I attempted to do steak the best way possible rare/rare/medium barely. But through the smoke and butter and my empty stomach 2 of the three steaks were more tartar. Luckily Ash prepared asparagus and potatoes. I probably should have just made classic basmati rice. Overall preparing the fine steaks from Rain Shadow Meats was fairly easy. I would have adjusted my times slightly. I heated up the skillet to a very high heat, then placed the steaks in the skillet to get a nice crust. Each side I did for 3 minutes. Then the last 4 minutes I did…
I recently decided to give our Facebook page a little more attention 😉 Basically the FB page is a combination of our twitter and blog all in one place. So if you do not have time to check us out here at theSeattleCook.com you can surely get the latest info into your news feed! Bon appetite! <– I know 🙂
Hope everyone enjoyed the holiday weekend!! We packed up and headed south to my parent’s house/cabin in Bend OR (Sunriver to be exact, :0) for those of you in the know) and yes, Jack even tagged along too! When we got back from our trip on Monday, we received a couple exciting bits of news: #1- We will be featured on HGTV’s House Hunters October 8th.  Click here for more details! Mark and Ashley on House Hunters Seattle http://www.hgtv.com/house-hunters/a-seattle-couple-has-trouble-deciding-on-a-condo-or-a-house-in-seattle/index.html We filmed back in June so it is exciting to actually have a date :0) #2- We were selected to move on to the 2nd round of the American Lamb Pro-Am!  The competition will be held October 10th at the Cedarbrook Lodge (http://www.cedarbrooklodge.com/). …
After preparing the kababs on Sunday. I went straight into making a brine for the pork loin’s we enjoyed last night. Quick back story…I made pork loin’s before when Ash went out of town…I just do not know if I truly like pork, the thing is though…steak gets boring after awhile, so it is nice to mix it up. Making brine for pork loin is simple: fill a pot with water 3/4 full Add half a cup of salt half a cup of brown sugar Bring to a boil add pepper corns (just under a handful) bay leaves Thyme rosemary spices (your pick…) Let simmer for about 8 minutes Then let cool down till at least room temp if not colder. Combine the liquid…
Tagged: boneless pork loin, brine for pork, cooking, cooking pork loin, costco pork loin calories, costco pork loin marinated, costco pork loin nutrition, costco pork loin price, costco pork loin recipe, costco pork tenderloin, food, grilled pork loin, grilled pork loin recipes, how to cook a pork loin, how to cook pork loin, pork loin costco, pork loin marinade, pork loin recipes, pork loin rub, recipes for pork loin, seattle cooking blog, seattle food blog, seattle food bloggers, seattle foodie blog
What you will need: Leftover brioche 1 to 1 1/2 cup raisins 3 eggs 3/4 cup sugar 1/2 tsp salt 3 1/2 cups milk Vanilla, to taste Cinnamon, to taste Nutmeg, to taste Powdered sugar for dusting Slice your leftover brioche into 3/4″ to 1″ thick pieces and toss into a 9″ pie dish or square baking dish and sprinkle raisons on top. In a separate bowl, whisk together all the other ingredients and pour over the bread and raisons. Cover and refrigerate for at least two hours (or overnight works too!). When you are ready to pop it in the oven, preheat at 350 degrees and bake for about 45 minutes or until golden brown. Remove, dust with powdered sugar and serve!! YUM…
So we had a bunch of leftover brioche hotdog buns (from Macrina) and I just couldn’t see them go to waste so I decided to make Croutons for my fabulous Salmon dish last week and bread pudding for dessert :0) Mark is not a huge fan of croutons…in fact, he always eats around them BUT for the record, he did really like these. They are super easy and you can make them as salty, peppery, garlicky, spicy, cheesy, herby, etc as you would like. Preheat the oven to 350 degrees. In a bowl, combine your leftover, sliced (3/4″ to 1″ thick) brioche and about 2 to 3 tsp olive oil (really depends on how much brioche you have). Then season to your liking with…
Last night I made Salmon. I used a cast iron dutch oven with a very high heat to get the salmon skin crispy. In the end the salmon was great. However Ash…plated her’s one way and I plated mine. Whose do you think HONESTLY looks better?
German Chocolate Cake is one of my favorite cakes of all time! …although for me, it might be a bit more about the frosting than the actual cake :0) Anyway, we went down to my parents house to celebrate our June/July b-days and Father’s Day so I decided to bake one. First, a little history….did you know that German Chocolate Cake did not originate in Germany? Basically, there was an American by the name of Sam German who made a brand of dark baking chocolate for the Baker’s Chocolate Company back in 1852. They named the product- German’s Sweet Chocolate- in his honor and in 1957 a baker from Dallas TX introduced the German Chocolate Cake recipe using the chocolate. OK- now the cake. …
Tagged: baker's german chocolate cake recipe, chocolate cake recipe, dessert, easy german chocolate cake recipe, German Chocolate Cake, german chocolate cake frosting recipe, german chocolate cake icing recipe, german chocolate cake recipe, homemade german chocolate cake recipe, how to make german chocolate cake, how to make german chocolate cake from scratch, how to make german chocolate cake frosting, how to make german chocolate cake recipe, seattle cooking blog, seattle desserts, seattle food blog, seattle food bloggers
the Seattle Cook