|
|
|
|
|
|
|
|
CHEF'S BLOG - SEATTLEby Jeremy McLachlan, September 2010 SEATTLE WATERFRONT - I know that summer is almost over and the kids are going back to school, but luckily it's not too late to stop in for delicious Indian summer produce and local seafood at Salty's on Alki. Mother Nature threw us a curve ball this year, with a spring that decided to take a vacation from doing its job, followed by a cool summer that was late to the party. Consequently, the local produce scene is running a little late, too. This picture is from my demonstration at the Pacific Northwest Mushroom Festival in July. The boy's name is Thomas. He was sitting in the crowd with a chef hat on, so I asked him to help me on stage. His mother Andréa said that all he talks about is being a chef when he grows up, and his story really touched my heart. Since you are reading this blog, I consider you part of the family. There are many perks to being family, like you get to ask me any question you want. Well, almost any question - let's keep the focus on my two favorite subjects, food and drink. Trust me, you wouldn't want relationship advice from me! But, if you have a problem in the kitchen, or you want to take one of your tired old recipes and kick it up a couple degrees, I can help. Just ask by e-mailing me at chef@saltys.com, and I will help you with any culinary conundrum that you have. You can also call me on my radio show "Eat, Drink and Be Happier" every Saturday from noon to 1 p.m. on 770 KTTH: "The Truth." The number is (206) 421-0770. Also, visit www.mynorthwest.com/chefjeremy for the streaming version and my radio blog. There is no better way to support your community than by buying "backyard" produce from a farmers market, or better yet, let me do all the work here at Salty's. Stop in to our locally owned seafood restaurant and enjoy spectacular views of the Seattle waterfront. Dine on our funshine decks while they're still open. Who says we can't still have a great summer, even if it's in September! Friday, August 13, 2010 @ 10:37am
1) Slice 2 nectarines and place in the bottom of a 1-gallon sun teapot. Thursday, August 12, 2010 @ 10:37am I share a lot of things. I share my love, my truck to the friend who needs to move a couch and I even share my newborn baby to my friends so they can realize how great parenthood is. (Even when he cries) One of the best things I share is my recipes. I love creating the best recipes and then giving them to you. Well this week I am sharing my famous nectarine and ginger sangria. This recipe started as an experiment and now everyone loves it. If you are going to a friend or family barbecue and you ask them, "what should I bring?" If they respond with nothing well surprise them with my sangria. I hope you enjoy it. Oh yeah, I will post it tomorrow so you will have to wait MUHA HA HA HA. That is my sinister laugh if you didn't get it. Tuesday, August 10, 2010 @ 10:32am
Monday, August 9, 2010 @ 10:30am
1 # Heirloom Tomatoes Cut and Seeded 1) Place all ingredients in a blender and hit puree. Friday, August 6, 2010 @ 1:50pm Heirloom Tomato Gazpacho 1 pound Heirloom Tomatoes, cut in half 1. Place all vegetables in a pan and marinate overnight in the balsamic vinegar. 2. Place vegetables 2 cups at a time in a food processor and blend. You will do this process 2 or three times. While blending add tomato juice and olive oil a little at a time. Pour blended gazpacho into large bowl. 3. Season with salt. Refrigerate. Chef's Tip: Serve with slices of Avocado or Dungeness Crab OR…BOTH Thursday, August 5, 2010 @ 1:48pm I am so sick of people talking about how hot vampires are right now.
I was offered a roll in the upcoming twilight pictures but I was a little
too good looking. MMMM. Honestly they don't want vampires with beer
guts. This week we are talking about bloody Maries… the hangover cure, the savory drink, the brunch must have, or the best drink support for celery in the entire world. I will be giving you my recipe for the best bloody Mary drink in this vast land. You do not have to buy the store bought stuff you can just enjoy my recipe at your house. We will also discuss vampires… Just kidding no vampire talk here. The recipe for my bloody Mary will be read over the air on Saturday the 7th from NOON to ONE. So tune in. In case you miss it I will post the recipe on the following Monday. Tuesday, August 3, 2010 @ 1:45pm What a wonderful world we live in. We are blessed to have these wonderful
tomatoes in our own backyard. Yes I am talking about heirloom tomatoes.
What does Heirloom mean? Well, heirloom basically means that it is the vegetable the way Mother Nature intended. It is the tomato without any genetic changes or alterations. When you bite into an heirloom tomato you will know that this is the best tomato anywhere. They have a wonderful flavor, taste and texture. We will talk this week about all the different ways to prepare these amazing vegetables. I might also give you my wonderful heirloom tomato gazpacho recipe. WOOOO BOY watch out. August 2010 Too hot, must cool down - those are words that I've been waiting to say all year long! I didn't know if true summer weather would ever get here, but it has now and I'm feeling the heat here at Salty's on Alki, in the kitchen that is. Just check out my current Lunch Market Sheet and Dinner Market Sheet and you'll see what I'm talking about. Looks pretty delicious, doesn't it? I bet you're getting hungry just reading it. Well, if the blistering weather is getting to you, too, then there is only one thing you need to do: Come out and relax underneath the shade of an umbrella while taking in the spectacular views from our Funshine Decks. There is a reason why we are considered Seattle's best waterfront restaurant year after year! Yet another festival is upon us, and we want you to join the party. We are kicking off our "Just for the Halibut" Festival, which runs through September, with an outdoor fish fry. We'll be hand battering fresh Alaskan halibut and serving it with your choice of our wonderful beer-battered steak fries or our crispy tater tots. We will also serve a few different versions of tartar sauce for you to enjoy - our house special, a "wicked" tartar and our stone-ground mustard. With so many options, I guess you'll just have to stop by and try them all.
Do you go online to read my blog? Hey, it was so good it was the Blog of the Day on July 13th at Foodista.com (the "Cooking Encyclopedia Everyone Can Edit"). Visit foodista.com/fbod and scroll down to July 13 to see for yourself. Friday, July 30, 2010 @ 10:42am Yields 8 servings
In a saucepan, combine all ingredients above except halibut and tostadas; bring to a boil over medium-high heat. Add the halibut and cook until the fish reaches 125 degrees (or until desired doneness). Strain the halibut and chill until cool in a shallow pan in the refrigerator. While waiting to chill prepare the marinade: Ceviche Marinade Take all of the above ingredients and mix gently in a bowl with a rubber spatula including the chilled halibut. Marinate in the refrigerator for 20 minutes. Scoop the ceviche onto the tostados right before they are eaten. The tostada will get soft if the ceviche is put on too early. Thursday, July 29, 2010 @ 10:41am
Tuesday, July 27, 2010 @ 10:39am Is this supposed to be funny? I don't think it is because I didn't come up with it. Just joking I love little word works like this one. Heck I even come up with a few on my own that make me laugh. You always know the true comedians because they can laugh at their own jokes. We are talking about the great underwater creature named halibut. We will also talk about how their species is in danger and what you can do to help it out. So tune in and get informed on one of the best fish in the Pacific Northwest. Friday, July 23, 2010 @ 10:39am
Thursday, July 22, 2010 @ 10:35am
Tuesday, July 20, 2010 @ 10:34am Local produce is the best produce you can get period. Nutrients from any type of produce get lost when you do not eat them right away. I love going to the local farmers market and picking up my produce for the week. I have to be careful of when I eat certain things but I just love doing this. We only have great local produce 3 months out of the year so it is time to eat all you can. I am not saying that you need to become a vegetarian. I would not recommend that to anyone. We will be having a call in from a local farmers market throughout the city. If you have any questions on how to cook some of this great stuff you can call me on Saturday from 12-1. Friday, July 16, 2010 @ 10:34am 4 ears of Corn 1) Husk the corn and rub with canola oil. Thursday, July 15, 2010 @ 10:33am
Tuesday, July 13, 2010 @ 10:32am
Friday, July 9, 2010 @ 10:31am 1 Cup White wine 1) Place first 6 ingredients in a saucepot and cook on medium heat
until there is barely any liquid left. Thursday, July 8, 2010 @ 10:30am
Tuesday, July 6, 2010 @ 10:29am This week I am pleased to have the owner of the hardware store restaurant in Vashon on my show. We will be talking about the Vashon strawberry festival. How many different ways can you cook strawberries? Well that question will be solved. I will also ask the tough questions like: Why are local strawberries so sweet, succulent and juicy? Why are strawberries throughout the year so different? Wait until you see the recipe I am coming up with. You may think it is odd but it is out of this world. I love sharing my secrets. Tuesday, July 6, 2010 @ 10:27am 1 16 oz bottle of Guinness 1) Cook onion, honey and beer together until the beer is reduced by
2/3rds. Tuesday, July 6, 2010 @ 10:26am This week I am having someone on the show that is near and deer to my heart. No it is not my mom or my long lost cousin. It is Don Schultzy from Schultzy sausages. I have never met the man but if he makes sausage then he makes me happy. Hopefully he will adopt me so I can eat sausage every night for the rest of my life. We will also be telling you some grillin secrets that we have came up with in the past. I can't wait for this one…I hope he brings samples. Tuesday, July 6, 2010 @ 10:25am Doc my traveling wine reporter has been wanting me to put Kiona wine on my show for some time. I kept on saying NO. Then I tried the wine and I said Oh Yeah Baby this stuff is great. When I try the wine I start to say Doc's sayings. Well that won't last to long even if I need shock therapy, I will not say his cheesy lines. Kiona is truly some great stuff. I love the price point and the winemaker is a master of making great wines. They make numerous types of wine and they are also one of the oldest vineyards in Washington. Check out the website and get your questions ready because we will be having a winemaker on. May all your pains be champagnes…Another Doc Saying, looks like shock therapy is in my near future. July 2010 SEATTLE - It seems that all the great food events happen in July, and man am I busy! I will be all around Seattle teaching people how to cook, or just cooking for them, so you will need to come see me at one of my appearances. On July 1, I will return to FareStart for a Guest Chef Night dinner. This dinner will be three courses for $24.95. Yes, the price is right! FareStart's guest chef dinners highlight local chefs and help homeless and disadvantaged members of our community get back on their feet with useful culinary skills. See www.farestart.org/restaurant/guestchef/calendar/ for more. A few weeks later, on July 14, I'm participating in the 6th Annual Guest Chef on the Waterfront at Bell Harbor's Pier 66. This tasting adventure is my favorite event of the year. There are over 70 talented chefs, wineries and breweries. This year I will be making my famous Sangria with fresh Yakima peaches soaked in Grand Marnier, thyme, ginger and Sauvignon Blanc. I will also make a "Seafood Mary" and we'll hand out our world-famous Salty Chocolate Almond Clusters for you to take home. See www.farestart.org/help/events/waterfront/ for tickets at $75. The Bite of Seattle is July 16-18 and I'll be at The Alley on July 17 serving a grilled seafood salad. I will also do a cooking demonstration that same day on the Comcast stage for The Bite Cooks! The show is hosted by the famous "Chef in the Hat" Thierry Rautureau. I will show the audience how to make the perfect seared scallops with chimichurri sauce and bacon jam. Admission is free! Visit http://www.comcastbiteofseattle.com for more. The next morning, July 18, I will do an Iron Chef-style cooking demonstration at the West Seattle Farmers Market (see www.seattlefarmersmarkets.org/markets/west_seattle for more). Next up, on July 24 and 25, I will do a demonstration at the wonderful Pacific Northwest Mushroom Festival, where I'll also do my radio show on location (see www.mushroomfest.org for more). On the other days of the month, please come see me at Salty's on Alki, Seattle's best waterfront seafood restaurant. Make reservations today. Thursday, June 24, 2010 @ 12:56pm I Tuesday, June 22, 2010 @ 12:52pm I know I am a nerd and most will not get this joke but it is from Kindergarten
Cop. It is a great scene when Arnold says he has a headache and the
kid says it might be a tumor. Arnold replies with his great acting skills, Friday, June 18, 2010 @ 10:55am 1 Cup Red Wine -Reduce in a saucepan over medium heat until half the liquid is gone. 1/2 cup sugar -Cook on low medium heat until the mix starts to bubble slightly 2 # Pitted Halved Cherries -Let Cook on medium high heat until hot. 2 TB Cornstarch -Mix together and add slowly. IF IT GETS TO THICK ADD WATER TO THIN OUT Thursday, June 17, 2010 @ 9:25am
Have I lost you yet? Or maybe I lost myself. Well this wine is fantastic in it's own right. The acid goes very well with cherries and if you haven't taken the plunge into trying Italian wines then this is a good starter because the price is only around 12 bucks. Tuesday, June 15, 2010 @ 6:46am Friday, June 11, 2010 @ 3:27pm 2 each 10 oz New York Steaks Mushroom Salt Fresh Fig Salad Thursday, June 10, 2010 @ 1:17pm Wednesday, June 9, 2010 @ 9:15am Friday, June 4, 2010 @ 9:49am 2 6oz. fillet of Salmon 1) Season salmon fillet with salt and pepper. Brush with the honey Fennel Pollen Honey
Tuesday, June 1, 2010 @ 8:47am This week we are talking about one of my favorite subjects. SALMON. I love salmon. Yes I know it is a bold statement and hopefully my wife will take it lightly. If I lived in Utah salmon would be my next choice for another wife. We are going to talk about this wonder of nature and the true love story of salmon. We will also be talking about the different species, cooking techniques and where to find the best deals. So tune in this Saturday at NOON to learn why my love for this fish is deeper then any ocean. June 2010 Summer flowers mean no showers! This month we will be using the vibrant ingredients that are popping up all over the Puget Sound area, like mixed greens, tomatoes and micro celery. Often times I ask myself, "Self, what makes our local food better?" My alter ego always answers, "Well, Northwest seafood, stupid!" (He's the mean one.) I cannot wait to jump into the Alaskan salmon runs like Yukon, Kenai and Copper River sockeye, but better yet, our local Columbia River salmon are here. With local salmon and local veggies, how can I go wrong? I am a very busy chef this month - sorry, wife and son, but daddy
On June 13, I will be hitting up my local farmers market in West Seattle to do a cooking demonstration for all you market-goers. I am thinking of having some audience participation for this one. I'll pick people to go around and grab one protein item, two vegetables and one dairy, and then I will have the challenge of making a meal out of it. Hopefully I will pick people who like me - this could get scary! Stop by and help me out, won't you? Visit www.seattlefarmersmarkets.org/markets/west_seattle for more. I'll be out and about all month long, but take a look at my menus and then make reservations at Seattle's premier waterfront seafood restaurant, Salty's on Alki Beach! Friday, May 28, 2010 @ 2:16pm This is my smoke dry rub for salmon. Yes it is simple but some things you just cannot mess with. If you do not want to take the time to smoke your own salmon I recommend Gerard and Dominique Company. It is pricey but so worth it. The Rub Down Mix all ingredients and then rub down both sides of the salmon. Refrigerate for 6 hours before smoking Recommended Wood for Smoking: Apple, Alder, and Cedar Friday, May 28, 2010 @ 10:17am This is the time of year where our heads start to rise from the grey slumps and we get out and receive that much needed vitamin D. It's Memorial Day weekend so dust off your barbecues and sit on the back patio with an ice cold beverage and enjoy the surrounding friends and family. This weekend looks like rain is in the forecast. Do you think this will stop me from Queing? I am not scared of a little precipitation. Rain or shine I will enjoy the weekend. I have armed myself with a Helly Hansen raincoat, 14-inch metal tongs, chef's wood charcoal, and enough lighter fluid to start a small forest fire. So here I give you tips on how to clean your barbecue and get it ready. Also, I will give you my humble opinion on how I get it done. Cleaning Techniques Barbecue VS Grilling Gas VS Coal Chef's Favorite Things to use for Grilling Thursday, May 27, 2010 @ 9:55am
Tuesday, May 25, 2010 @ 9:11am
Friday, May 21, 2010 @ 1:54pm 2 TB Shallot, Diced
Thursday, May 20, 2010 @ 10:09am
Thyme for a Great Cocktail Tuesday, May 18, 2010 @ 12:54pm
They will be talking about edible treasures of the northwest. Have you ever tried stingy nettles? How about fiddlehead ferns? Well this will be the best time for you to call in and get some cooking tips and drinking tips. I am still worried though. Ha. If you were wondering where I would be… well I am going to work rehab in Italy. Yeah it is just a vacation but I thought rehab is so hip right now I might as well call it something different. Monday, May 17, 2010 @ 11:06am
It is absolutely out of this world and moderately priced. So get that salmon on the barbecue, grab a bottle of Argyle Pinot Noir and put those feet up. They deserve a break. Friday, May 14, 2010 @ 10:22am Salmon with Corn and Pea Succotash 2 6 oz Filets salmon Wild
Tuesday, May 11, 2010 @ 9:06pm I don’t know about you but this is why I save all my change during
the year. Friday, May 7, 2010 @ 8:32am
Thursday, May 6, 2010 @ 3:20pm
May 2010 My favorite month has to be May. There are several reasons why - like my wife's birthday - but the biggest is that it is the start of the mighty, majestic King salmon season coming out of Alaska. Yes, I am talking about Copper River salmon, and oh my gosh, it is great! If you've tried it, you know that it lives up to the hype and is well worth the price. If you haven't, then you are missing out, and I urge you to come in to Salty's on Alki to taste the magic that this fish brings to the table. It will be flown in as soon as the boats hit the dock. The start date traditionally has been mid-May, but if we can get it fresh to Salty's on Alki any earlier, we will.
I think it is just plain cruel how Mother Nature holds this fish from us in the winter, and then finally gives it back to us in the spring. When it goes away again in the fall, we're left longing for more throughout the next winter. It's a vicious cycle, but one that is worth the wait. No wonder bears hibernate - what's the use in being awake without beloved Copper River salmon jumping up the river? Yes, that's me in the photos having fun with a salmon! I want you to know how much fun I have in my job! I love menu changes and it's time for a special Salty's menu. We are getting ready to release our new core menu at all three Salty's locations. It arrives first at Salty's on Alki on May 4. The three Salty's Chefs - Gabe at Redondo Beach, Dana in Portland, and myself - put our heads together and focused on what you, our guests, want. Salty's new menu is going to be an over-the-top creation of how we do things at Salty's. We will bring back the classic dishes that put Salty's on the map, like the Blackened Salmon Caesar, Crab and Artichoke Dip and Halibut Oscar. We'll also add new items to show our diversity in cooking meats and vegetarian dishes, as well as sensational seafood preparations. I am looking forward to your feedback, and I hope you'll stop by to try it this month at Salty's! Then email me at chef@saltys.com with your comments. Monday, May 3, 2010 @ 10:31am Joe Fitzpatrick, cookbook author, was on the show Saturday to talk about his new book, "Strictly Sundays." Here's a sampling of some of his delicious home style recipes with a little extra punch. CAESAR SALAD 2 Bunches of Romaine Lettuce Tear the lettuce into bite size peaces and combine with the Parmesan cheese and dressing. DRESSING Blend first seven ingredients in a food processor and slowly pour the Olive Oil in as the machine is running. Add fresh ground pepper and serve. Note: To coddle an egg bring a saucepan of enough water to cover the egg to a boil. Carefully place the egg in the boiling water for 20 seconds. This should kill any threat of salmonella. CREAMY CAESER Blend together and toss with salad and parmesan. EASY ASHLEY POTATOES 1LB 4oz Package shredded potatoes Combine the first 7 ingredients in a bowl and transfer to a 2 qt baking dish. Sprinkle the Parmesan cheese on top and bake at 400 degrees covered for 45 minutes and uncover for 15 to 20 minutes until the parmesan is golden brown. KOLBI MARINADE 3C Soy sauce Combine all ingredients in a large plastic bag or glass baking dish with the meat of choice and refrigerate at least two hours or overnight. Best if the meat is grilled on the Barbie. Thursday, April 29, 2010 @ 1:23pm
Wednesday, April 28, 2010 @ 9:37am
Friday, April 23, 2010 @ 10:32am
The recipe: 1) Mix all the ingredients together. Thursday, April 22, 2010 @ 8:45am
Tuesday, April 20, 2010 @ 10:52am Monday, April 19, 2010 @ 8:24am One of my faves is hefeweizen beer. We had Charles from Pike Place Brewing in studio. WOO HOO! There is one thing I love more then beer, guys. It is beer guys. They always bring samples and I love the art of making beer. Have you ever tried to make your own beer? Well, we had the experts in house and showed you exactly how to do it. There is something about making your own beer. It is like having your own child. I do not know how Angelina does it. In case you missed it, here's a taste:
Saturday, April 17, 2010 @ 10:30am Do you like grilled shrimp? Crocodile Dundee would say to throw another shrimp on the barbie, and I agree. I love grilled shrimp, especially spot prawns. For this recipe, keep the heads on because it adds so much flavor. Lemon and Garlic Shrimp 1) Soak prawns for 5 minutes in ice water. Friday, April 16, 2010 @ 9:32am Chef Jeremy shows you the best way to grill a prawn
Thursday, April 15, 2010 @ 8:23am Monday, April 12, 2010 @ 8:49am
Friday, April 9, 2010 @ 11:58am This week I am sharing my lobster pasta recipe. This is a huge hit at our restaurant, so I have to give you my secret for a home cooked version. I hope you enjoy! Lobster Angel Hair Pasta: Home Cook Recipe 1) Heat a large frying pan heat over medium heat. Roasted Shallots 1) Toss the shallots in the oil, salt and pepper. Thursday, April 8, 2010 @ 7:56am 1 1/2 Cups Heavy Cream 1) In a large bowl combine the cream, thyme, salt, and minced shallot
and garlic. Wednesday, April 7, 2010 @ 8:49am
Friday, April 2, 2010 @ 1:37pm
3 pounds Purple Potatoes 1) Peel the purple potatoes until you get to the dark purple center,
then cut the potatoes into 1/2-inch pieces. Thursday, April 1, 2010 @ 12:48pm
Wednesday, March 31, 2010 @ 1:05pm
Tuesday, March 30, 2010 @ 2:23pm What did you do last Sunday? Well I had a great day tasting wine and serving wonderful treats. The Taste of Washington was a huge success and there are a few certain things that make it great. The outstanding wineries that are generous with their pours or the restaurants that get that idea of what to serve and try to make it over the top. This year I was pleased with the coordination of the event and the turn out of winos who wanted to sip some white and slam and oyster or two. I was very busy working to bring my hungry patrons BLT sliders or a touch of chocolate and almonds. I did get to make it out and about and try some great food from Steak Tartare from El Gaucho to Halibut with Asparagus Salad from Ivars. There were no breaks when it came to the creative thinking of these wonderful seattle staples. I also stopped by and checked out a little stingy nettle soup from my friend at the Space Needle Jeff Maxfield. I love his courage to think outside the box and to tell the average wine goer to "Just give it a try." There were a couple hidden gem wineries at the event that also caught my eye but my favorite is Walter Dacon. I did not have enough time to try every winery but when I see the Walter Dacon sign I gravitate towards it like a fly towards the bug Zapper. Over all it was a great event and if you missed it I am sorry. For you… There is always next year. My next outstanding event will be Guest Chef on the Water in July which is an event on the pier and all the proceeds go to Farestart. April 2010 Catch Our Wild Salmon BBQ And Erath Wine Event on Thursday, May 6th, 5-8pm Only $24.95
Your local catch dinner will include two preparations, apple wood-smoked grilled salmon and barbecued salmon basted in lemon butter. Choose half and half if you like! Salmon toppers include fruit chutney, hollandaise, apple fennel slaw or just lemon. Served with Twisted Caesar salad and roasted potatoes, it also includes your choice of a glass of Erath Pinot Noir or Pinot Gris, a pint of beer or an alcohol-free beverage. Play Carnival Games To Raise Funds for Local Food Banks from 5:30-7 p.m.All proceeds go to the Oregon Food Bank, West Seattle Helpline or Des Moines Food Bank.
Prizes: Unless otherwise noted, winners receive a trophy T-shirt or other Salty's gift shop goodies. (Gift cards expire one year from date of issue; do not include tax, gratuity or alcohol). Cost per game play is only $1-5 or bring canned food to pay your way. (Other restrictions may apply. Games subject to change. This promotion may not be combined with any other offers or discounts.) Reservations are required and must be made by phone. There is limited space. Please call today: Alki (206) 937-1600 Saturday, March 27, 2010 @ 12:20pm
Friday, March 26, 2010 @ 10:26am
Thursday, March 25, 2010 @ 2:47pm
Have you ever wondered why the Easter bunny is associated with eggs?
I know I have. Well this week we will crack the case. There is an amazing
history to Easter and I need to tell you about it. I think that traditions
just become traditions and we really do not know the true meaning of
them. We will discuss Easter foods from colored eggs to Easter ham.
I will tell you the best thing to serve with ham and the best way to
cook it. Friday, March 19, 2010 @ 11:09am Seared Halibut with Roasted Portobello Mushrooms and Truffle Vinaigrette 1/4 cup canola oil Method: Roasted Portobello Mushrooms Method: Truffle Vinaigrette 1) Add the Champagne vinegar, shallot, garlic, thyme, and Dijon mustard
to a blender. Blend for 20 seconds. 2 (6-oz) pieces of halibut Thursday, March 18, 2010 @ 10:54am Tuesday, March 16, 2010 @ 1:12pm
Friday, March 12, 2010 @ 12:48pm I absolutely love this salad. My wife gets the pre-cooked beets in a bag at Trader Joe's—they are top notch and so easy to use, just open and serve. Beet and Arugula Salad Method: Friday, March 12, 2010 @ 6:14am
Tuesday, March 9, 2010 @ 10:10am
Friday, March 5, 2010 @ 9:54am
Method: Thai Chili Sauce: Method: Thursday, March 4, 2010 @ 1:17pm Tuesday, March 2, 2010 @ 9:54am
MARCH 2010 Where did winter go? Wow, what a warm winter we've had - I can't believe we're seeing tulips sprouting in February! This is bad news if you run a ski resort, but if you are a chef it's great. It looks like an early spring, which means peas, sprouts and all the fun local crops are coming soon. In March we're still celebrating our "Be Shellfish" Festival. Go ahead, be "shellfish" and come in and try my colossal prawns dusted in chili salt and finished with a pico de gallo. Did you know that pico de gallo means beak of the rooster? This flavorful, chunky Mexican condiment got its name because you are supposed to scoop it up with your fingers, or a tortilla, like roosters pick up foods with their beaks.
In March, we will start exploring fresh Alaskan halibut. This has to be one of my favorite Northwest treasures. I hear from the grapevine that it will be an early season for these flat fish from the deep sea. Did you know that halibut weigh up to 425 pounds? Just imagine trying to get one of these mammoths onto your fishing boat, you'd need Hercules onboard! As soon as the fish is caught we will have it in our restaurant within four hours through the miracle of airplanes. We will be pairing it with local spring vegetables. Visit my current menus. Have you heard? I am on the radio every Saturday at noon on KTTH 770AM talking about what's in season and how to cook it. This month we will start the first Saturday off with prawn-amania. Then, on the 20th, we are going to dive deep into the subject of fresh Alaskan halibut. Visit mynorthwest.com/chefjeremy for what's up and links to past shows. Are you getting hungry for salmon? Check out the link at king5.com/video/featured-videos/Grilled-Salmon-and-Apple-Fennel-Slaw-81133087.html featuring yours truly cooking one of my favorite salmon recipes! Friday, February 26, 2010 @ 1:10pm This featured recipe is a great one to have in your back pocket. Are you tired of dreary weather? I sure know that I am. Well take a trip to Hawaii one night without paying for airfare. This is the easiest salsa you can make. If you want, you can add any fruit in place of the. I also recommend making the salsa a few hours before eating so all the flavors come together—like that Beatles song. Chili Rubbed Mahi with Mango Salsa Chili Rub Mango Salsa Thursday, February 25, 2010 @ 10:40am
Tuesday, February 23, 2010 @ 11:27am Friday, February 19, 2010 @ 11:29am This is an example of Crock-Pot cooking at its finest. Wait for it; trust me it is worth your time. You can start this stew before bed and have it ready for dinner the next day. 2-Day Stew The Next Day: Thursday, February 18, 2010 @ 12:23pm Hey guys, guess who's coming to the party? Kamiakin Red Wine blend.
Once you try this you won't say, "Not Ka-mi-akin," because
it is fantastic. Tuesday, February 16, 2010 @ 8:17am
Friday, February 12, 2010 @ 2:20pm
Thursday, February 11, 2010 @ 8:09am
Tuesday, February 9, 2010 @ 8:52am Friday, February 5, 2010 @ 2:14pm This recipe is a little out there, but trust me it is so good. Here I combine my two favorite things in the whole wide world: filet Diane and baked lobster. Steak Diane Stuffed Lobster 1-2 pounds Live Maine Lobster CHEF'S NOTE: Demi gold is the closest thing you can get to a traditional
demi glace. You can find it at Metropolitan Market or Whole foods.
Thursday, February 4, 2010 @ 6:46am Tuesday, February 2, 2010 @ 1:58pm Friday, January 29, 2010 @ 10:33am Have you ever had extra crispy chicken? Well it is my goal to ruin
that for you. When you try my fried chicken recipe you will see exactly
what extra crispy is and everyone will love you for it. Extra Crispy Chicken (Fried)
Chef Jeremy's Fried Chicken Tips:
Thursday, January 28, 2010 @ 11:23am Tuesday, January 26, 2010 @ 8:57am February 2010 SEATTLE - Love is in the air! I love Valentine's Day. It is one of our busiest days, and it's fun! Last month I mentioned that every year at the end of January I participate in an event called Gifts From the Earth, a benefit for South Seattle Community College's culinary program. This year I did a nine-course meal based on famous people's favorite foods. I will post pictures very soon of all my dishes. I went all out for this one, because I love the school - it turns out quality chefs. I have hired at least ten chefs from SSCC and they are all easy to work with and eager to learn. We're changing our menus and I have sourced the finest products for you, like our new T-bone steak covered in Madagascar peppercorns and Rogue River Blue Cheese - definitely not light on flavor. We are adding a happy hour menu big on portions and low on price with items that range from one to six bucks. So you can come in and get a juicy burger with French fries for just 6 bucks. Eat your heart out, Mickey D's. Check out my new lunch/café menu and dinner menu. Have you seen my video blogs yet? I give you directions on how to make flavorful recipes at mynorthwest.com/chefjeremy, and they are also on YouTube.com/Saltysseafood. I post three blogs a week that are geared towards my upcoming radio show on 770AM KTTH (noon Saturdays). I always feature a recipe and recommend a drink to pair with it. I want to help you with all of your cooking needs. Wishing you a Happy Valentine's Day from Salty's on Alki Beach! Friday, January 22, 2010 @ 6:39pm This week I am giving you a fantastic way to please everyone at a dinner party or just a dinner. Bacon goes great on so many different dishes, but one of my favorites is bacon wrapped prawns. There are some tricks to it so listen close. Bacon Wrapped Prawns with Chipotle Aioli 1) Heat a large fry pan to medium high heat. Friday, January 22, 2010 @ 6:33am This is a great wine that you have to try before you leave this world.
The wine is amazingly full of flavor and just makes your mouth say,
"More please." The wine was started by a master sommelier
that worked at some of the finest restaurants in the world. The wineries
idea of making great wine starts with their passion for great wine.
The price of this wine will be a little higher (around 30+ dollars)
but goes phenomenally with the smoky bacon. Syrah really holds up to
the smoke of the bacon so it makes the experience of eating a lot better. Tuesday, January 19, 2010 @ 10:02am Friday, January 15, 2010 @ 1:27pm This week I wanted to share with you a really great pear salad recipe. This quick recipe will have you melt with joy and it is very healthy for you. Red Wine Poached Pear Salad Red Wine Poached Pears Thursday, January 14, 2010 @ 2:25pm The winery is owned by two gentlemen named Butch and Jerry, and they
say that separately they are Butch and Jerry but together they make
one really talented person. Their Chardonnay has a slightly crisp flavor
and is not to oaky. I think that is why I like it so much. Wednesday, January 13, 2010 @ 2:18pm Friday, January 8, 2010 @ 9:06am I am going to give you a kick-butt crab stuffing recipe. This is great to stuff into fish, chicken or even a steak. Why not add a little love to your chicken? Dungeness Crab Stuffing Thursday, January 7, 2010 @ 10:09am Part of the adventure of being placed on this planet is trying new things. Do you like sweet wines? Do you like dry wines? Have you tried Riesling yet? Most Rieslings are thought to be sweet, but I can tell you that Chateau Ste. Michelle Riesling is dry and oh so yummy. The grapes are grown locally and the winery is out in Woodinville. Bottles are around nine bucks and are a great starter to the meal, or if you are having crab, then you can drink it with that also. It is a perfect match to Dungeness crab legs dipped in melted butter. Need a napkin for that chin? I know I am drooling. Tuesday, January 5, 2010 @ 2:29pm January 2010 SEATTLE - When I was a young lad I couldn't fathom this year - where are the flying cars? Ha! At least you can count on Salty's in the New Year. We are celebrating our Crab Festival, and this year marks a record-breaking catch of Dungeness crab off the Washington and Oregon coasts. When the supply is high we get great prices, so we will offer you special dishes at great prices (see all about them above). We will also feature Golden King Crab legs poached in butter at Alki. The taste is a little milder but still has that wonderful sweetness of its cousin, King Crab. I pride myself on helping charities in the Seattle area, and I have two good causes coming up. The first is South Seattle Community College's Gifts from the Earth Gala on Saturday, January 30 - an event dear to my heart because all the proceeds go to their culinary program. I get to work with the students on a lavish nine-course meal for attendees. Our accounting manager (and my wife) Maggie McLachlan came up with a brilliant menu concept to celebrate the last century. I'm calling my menu “Feel Famous for One Night!” It's a nine-course menu representing the most famous people of the twentieth century such as Mother Teresa, Princess Diana and John Lennon. Feel Famous for One Night! 2nd Course (Light Appetizer) 3rd Course (Heavy Appetizer) 4th Course (Soup) 5th Course (Salad) 6th Course (Light Entrée) 7th Course (Heavy Entrée) 8th Course (Dessert) 9th Course (After-Dinner Drink) You don't want to miss my menu so go to Southseattle.edu/foundation/giftsfromtheearth for tickets at $175 per person. The second event is the Seattle Food & Wine Experience on Sunday, February 28. This will be a huge gathering of the city's best chefs and will feature over 1,000 wines at the Seattle Center Exhibition Hall. It benefits the Beecher's Flagship Foundation program known as Pure Food Kids. Visit www.seattlefoodandwineexperience.com for tickets at $49 per person. I look forward to cooking for you in the New Year! Friday, January 1, 2010 @ 11:08am
4 Each Lamb shanks
1 Large Onion, Chopped
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
So, this month we will be featuring summertime produce like plump, ripe tomatoes from the Okanagan Valley and fresh and crisp lettuces from 
Chef's
Words: I wanted to give you a picture of the sun teapot that I am talking
about in this recipe. These work perfect and are inexpensive.
I
have always wanted to be a Q- master. When I was young all my friends
had idols like Michael Jordan or Wayne Gretzky but my idol was always
the galloping gourmet. Yes I was an odd child but look at me now. I
am unique not odd. This week we will be having my favorite grillers
on the show, Don Shultz from Shultzy's Sausages in the U-District Joe
Fitzpatrick who wrote a wonderful cookbook called strictly Sunday. Hopefully
this time they will bring me freakin samples. 
1
bag of corn tostadas (Los Pericos or any round corn tostadas)
We
are talking about viogneir this week. One of the best white wines for
halibut. My spell check goes crazy when I spell viognier but I think
I am right. The viognier that we will be featuring is from RULO winery.
This winery is located in Walla Walla and has a great reputation. We
will also talk about the origins of viognier and the proper pronunciation.
We
got off to a bad start for growing tomatoes this year but they are finally
making an appearance. This week I am going to share with you some great
techniques on how to keep that fresh flavor of those tomatoes all year
long. I have canned many tomatoes and my favorite way is my tomato sauce
that will make you smile. So listen up this week, get your canning jars
cleaned, grab your magnet wand and start preserving.
This
week I am featuring the best pale ale in the city. It is called Manny's
Pale ale. They are located in Georgetown and have to be one of my favorites.
I am hoping to get a call in segment so we can talk about this wonder.
There is bad news though…you can only find this beer at your favorite
restaurant. They do not bottle the beer and they only do kegs. Now I
think you can go down to the brewery and get growlers of this amazing
beer. I will be praying for samples all week.
This
drink of the week is the famous mint julep. Every time I think of a
mint julep I think of a southern bell sitting on the porch and waving
herself with a fan. Then I drink one and I think to myself that if I
drank these all day long I would be wasted. This week we will give you
a classic recipe and a wild recipe that will take your understanding
of a mint julep to new levels. We will also talk about the history of
bourbon and which bourbons make great drinks. So listen up this Saturday
from 12-1.
I
love this odd plant that has taken over our world. One of my fondest
memories is shucking corn from my mom's garden. This week we will be
talking to the experts about Z-maze the most amazing plant in the world.
Did you know that corn couldn't reproduce without human involvement?
Also they do not know the exact origins of corn. We will not get to
controversial but we will talk about the wonderfully sweet, fat maker
high fructose corn syrup. We will also talk about other corny things.
I will have Doc on the show just so he can tell his corny jokes.
I
am a Rose McGowan Fan but I am not a rose' fan. I know it is the new
hip thing but I just do not like the aftertaste of most rose wines out
there. This one has to be my favorite. I can drink it all the time.
I am talking about Sagelands Rose. I had this at a dinner that I was
putting on and the guests got very small pours because I wanted it for
myself. We will be talking about the rise of Rose' wine popularity and
where white Zinfandel went.
think I just have music running through my head constantly. This was
a great song from poison called un skinny bop but once again I changed
it to fit the drink of the week. This week we are shaking things up
with the best lemon drops you have ever tasted. We will give the recipe
that calls for lemon cello in it and we will also give you an easier
recipe to follow. Trust me… do not buy that store made pre-mixer
crap (sorry dad) it is not worth it.
"IT IS NOT A TUMOR." So I always say it is not a tuna. This
week we are talking tuna, which is one of the most amazing species in
the world. A blue fin tuna can swim almost 55 miles per hour. Plus if
the Tuna stops swimming it will die. These fish are amazing so we are
going to respect every one from the canned stuff all the way to the
mighty blue fin that can sale up to 100 bucks per pound.
This
week I am making all the people that became friends with me in Italy
say OH, what are you thinking. This wine does not shy away from acid
and doesn't have the overpowering strength of a Barolo or a barbesco.
It is still great. I am talking about Fontana Freda Barbera wine.
This
week we are in the pits with cherries. I know the song I am trying to
emulate is actually sherry but I changed it to cherry because I love
cherries. We are going to explore one of the best things grown in Eastern
Washington. We will talk about all the different kinds of cherries like
Bing, rainier, etc. So what can you do with these things? Well they
are great in cherry pie but I am going to share my favorite cherry compote
recipe that goes great on salmon. Oh boy. Just thinking of it makes
my mouth water. Hungry yet? 
When
I sing this in my head I really am spot on with Julie Andrews. Then
when I sing it out loud something bad happens. This week we will be
talking about fielding hills merlot. This is a great wine and it comes
form this great place called Wi-Natch-EE. The wine is made up of 93
percent merlot and some other stuff. This week I will have Doc try and
defend his favorite wine for you. Will he win? I do not know, but I
have my money on the guy with the mic.
This
week we are going to give you the tips on how to make Fathers day extra
special. Yes you could get a reservation at Salty’s for brunch
or you could cook dinner for your paps all by yourself. Imagine this:
Dad with his feet up watching a game and then you bring in the perfectly
cooked New York steak that is juicy and has those perfect little grill
marks on them. As your dad takes the first bite this over whelming joy
comes to his face and you realize that you have never seen him so happy.
Then a single tear rolls down his cheek. This is sheer perfection on
your part. So you want to make your paps happy right? Well listen in
on Saturday and I WILL help you make him the happiest sap this side
of the old miss. Check out the video on proper steak cookery.
Fennel
Pollen Honey Salmon Salad
Yes
I know I professed my love for salmon and Pinot noir numerous times
on the radio, but this week we are going to try something new. Doc,
my traveling wine reporter is talking about his favorite sangiovese.
Sangiovese grapes are the most predominant grapes in Italy. The grape
produces some pretty acidic wine so that is why it is better if it is
cut with some cabernet or aged for a very long time. I tried many sangiovese
wines when I was in Italy last month and I have to say that I like brunello
the best and there isn’t many sangio’s that are made in
the states that compare to the Italian stuff.
has
to work to teach our community how to cook. At least I'll be with my
son for his first TV spot on June 18, the Friday before Father's Day
at 4:30 p.m.. What a gift! We will be on KOMO News teaching you how
to barbecue salmon at home, just like I do in the kitchen at my Seattle
seafood restaurant. He will be around eight months old that week, so
he'll make a great sous chef. Visit 
No
I am not talking about flat tire…or is it fat tire? I cannot remember.
I am talking about guiness. I think this wonderful stout really holds
up to the smoked salmon. I do have a problem with the nitrous fed beer
because it tastes a little flat. I will drink any beer warm, ice cold,
dark, malty, fruity, rich, and even light but guiness always gets me.
I think I like it but I hate it. The flavor is great but it goes down
so fast that you get a little tipsy really quick. No wonder there is
so many unruly fans at those soccer matches. Or should I say Futbol?
Go Sounders!!
This
week I am talking about fish smoking. Should you brine it or cure it?
Should you just cook bellies? What other fish smoke well? Can I use
my barbecue as a smoker? How long do I smoke it? Can I smoke something
inside my house? What type of wood works? Why does smoked salmon taste
so good? These are the only questions we will answer because they will
take up the entire show. Just kidding, we will be taking calls and trying
to figure out why we love smoking things. No not you California.
Thyme
and Gin is another great combination. You see this in every gastro pub
or molecular gastronomists beverage hang out. A cocktail with something
savory in it. Now I do not want you to go try bacon in your cocktail
and I am sure you do not want a drink that tastes like a deviled egg.
Thyme goes great in a cocktail. JUST DRINK IT. I am not going to get
copyright lawyers calling me because I am using NIKE’s Slogan
hopefully.
This
week I will be leaving the microphone to my bald counterpart. No Not
Doc, even though he is very bald. I will be leaving the helm to Scott
McDowell who is the Operations Manager at Salty’s at Redondo and
one of my closest friends since 10th grade. I am worried that he will
not do a good enough job for you so I am bringing in one of my favorite
chefs for a second tour of duty: Wayne Johnson from 
No,
I am not talking about the dynamic duo of Doc and I on the radio. I
am talking about great wine pairings. There are certain foods that go
great with wine. Like New York Steak and Cabernet Sauvignon, Oysters
and Champagne, or even bitter chocolate with Washington state syrah.
This one is truly the best match I have ever tasted. It is Salmon and
Pinot Noir. The pinot I would like to recommend is called 
Yes
it is Copper River season and why not crack that piggy bank, grab the
old lady and go spend some coin on the best that the northwest has to
offer. Is it really that great? Good question other personality. Yes
it is!! Imagine walking across the dessert for 2 days and finally you
get that first taste of water… It can be out of a muddy pond but
it will probably be the best water you have ever tasted. Well that is
how chefs feel about Copper River salmon. We wait all winter long for
some good stuff and then finally we get our fix. My biggest recommendation
is to; if you can handle it, wait a couple weeks after opening day to
try it because the price drops significantly.
This
recipe originates from my mother-in-law. Yes I am a fancy chef but sometimes
you just have to appreciate the classic mommy food. I show my appreciation
for this by giving it to you. 
I
have been waiting for this show all year. YES YES YES. This is hands
down my favorite white wine. The taste is very bright and goes down
so great. I absolutely love this wine and you have to try it. The wine
is Dashwood Sauvignon Blanc. Just thinking of it makes my mouth water.
I am going to dream of sitting on Salty’s deck and sipping this
wine while watching the seagulls fight the crows. Sorry but it is really
entertaining to watch nature in it’s rawness.
Yes
Mom. O.K. Got it. And what would you like to drink on this special day?
Champagne? It will be right up…Does this sound like you waiting
hand and foot on your mom for mothers day? Every mom likes a little
tickle in the nose from champagne and boy oh boy do I have a suggestion
for you. It is called Billecart Salmon Rose Champagne. You know me I
like anything that has the word salmon in it. This stuff is great. It
is a little higher in the price range but hasn’t mom more then
earned it? If you do not want to shell out the extra clams for this
I also suggest Mumm Napa Brut Rose which is around 16 dollars a bottle.
Lamb Kafta is the recipe this week. It is a ground lamb on a skewer.
They are freakin' amazing.
No
this is not a blog about the Seahawks. After last season, we were grateful
every time we heard this phrase though. This week Doc, our 
This
week I am talking about lamb. Lamb has to be one of the best and most
underappreciated meats out there. Some people think they cannot eat
that pour innocent little thing. Sorry, but if it tastes good I am going
to give it a try. Lamb is juicy and good for an alternative from beef
or pork. We will slaughter the idea of not liking lamb with great recipes.
Oops, did I say that? After you try my recipe of the week at home you
will fall in love with lamb. I had this recipe at my wedding and it
was the first to go. Other countries do it, so why don’t you give
in to …a little "pier" pressure.
This
Saturday at noon we are discussing one of the best little gems to come
out of the Pacific Ocean, spot prawns. They have a short season, and
when I say short, I mean they might be out of season when I do the show.
I still owe them the SPOT-light for a second, so you can find them when
they are fresh. The season usually starts in May and lasts up to 80
days. If you have ever eaten raw prawns or sweet prawns in a sushi restaurant
they are usually spot prawns. The prawns have this nice sweet flavor
and cook great. I recommend getting them in fresh and then grilling
them head on. Wow, that sounds like a great recipe. I think I will feature
that this week, too.
Beringer
has to be one of the most common names to come up when you talk about
California wines. Beringer has been around since 1876! Yeah, this wine
was being produced when Billy the Kid was running around. The Chardonnay
has to be one of the best out of California. Doc of 
This
week I will be reminding you of a famed B-52’s song. We are talking
about lobster. The height of the lobster season is wrapping up, so join
me on Saturday to celebrate it one more time. I cannot imagine this
world without this tasty treat. A perfectly boiled lobster dipped in
butter with butter dripping down your chin is one of the greatest food
experiences ever. My favorite lobster is Maine lobster from the East
Coast, and my second favorite has to be Australian. This week we will
have my old friend from the Lobster shop on and hopefully he will make
it to the studio to put those headphones on and get in front of the
mic.
This
week’s recipe is simple but lovely. It is a recipe for Purple
Mashed Potatoes. Don’t be scared though, these potatoes have great
flavor and make the normal mash look fantastic. The recipe:
The
best vodka, in my humble opinion, is made from potatoes. This is why
I chose 
This
week I am getting down and dirty with 
SEATTLE
AND PORTLAND - The Wild Ones are coming fresh off the boats to Salty's
waterfront outdoor decks and we're ready to prepare a mouth-watering
barbequed salmon dinner just for you! Mark your calendar: Thursday,
May 6 only, from 5:00 to 8:00 p.m. 
Erath
Winery Bottle Toss: Can you throw a ring around a bottle of Erath
wine? Winners receive the bottle of wine or brew they ring. Start
practicing today!
This
is the time when I usually give you a recipe of the week. But, I just
can't do it this week because I need to talk to you about ham. Do you
want to make your Easter something special and unforgettable? Then you
need to purchase your ham through Nueskes. It has to be the best smoked
ham I have ever tried. You want to make it easy on yourself? Then buy
the spiral ham. It is injected with flavor and already sliced for you.
They also have a wide selection of bone-in or out. You have to take
my word on this. It is amazing! I will have Nueskes call in to the show
just so you can hear the great things they do.
One
of Doc's famous sayings is, "May all your pains be Champagnes."
Well I love that. This week our traveling wine reporter is staying at
home so he can try and come up with some great Champagne mixers. Have
you ever thrown a strawberry into Champagne? Well this takes that concept
to a whole new level. I cannot wait to dive into the best mimosa and
bellini, and to learn which Champagne to use to make these concoctions.
Tuesday,
March 23, 2010 @ 2:01pm
This
week Doc will be at my favorite winery in Oregon. I know that is a big
thing to say, but I just said it and now I can't take it back. If you
like white wine, heck even if you don't like white wine, you have to
try this one. It is WillaKenzie Pinot Gris. This wine is near and dear
to my heart because of the love they have shown Salty's over the years.
Well, Doc will have a Salty's badge on and they are going to give him
a tour of the winery and some tasters. Hopefully we will talk to him
when he is at the beginning of his tour.
This
week I am very excited about my guest. He is one of the most kind people
and best chefs in the city of Seattle. Yes I am talking about Chef Wayne
Johnson from Andaluca Restaurant. When I grow up I want to be just like
Wayne. We will be discussing his restaurant, travels and also be talking
about halibut. This has to be one of the most amazing fish in our area.
They are a little more dormant than the salmon that jump up streams,
but these are the deep-sea creatures that taste great. We will discuss
buying techniques, cooking skills, and how to catch one.
This
week Doc, our traveling wine reporter, is taking a small break. If you
want to catch up with him here is his site. It looks like the MyNorthwest.com
jet is in the shop so he will have to wait it out a week. So, we will
be showing you how to make the best lemonade on the planet. We will
also be talking about the great antioxidants this lemonade has for you.
Move over box lemonade here comes fresh squeezed!
Give
me a beet. Get it, like that Janet Jackson song? This week we are exploring
the wonderful world of beets. These are amazing vegetables, and we are
going to show you the true diversity of the beet. We will talk about
how to make drinks out of this crazy root. We will be having a very
special guest on this week—a true beet head—our produce
guy will be here to tell you all about this wonderful plant. We will
also be talking about the effect of this warm weather on the beet crop
this year. Get your questions ready and we will be ready to answer them.
Coconut
Prawns:
Every
week our traveling wine reporter, Doc, is out and about trying to find
you the best wines in the states. He travels more than that gnome from
Travelocity. TRIVIA: In which movie did the traveling gnome first appear?
This
week we are exploring the wonderful world of camarones—that means
prawns in Spanish. What is a prawn? What is a shrimp? I know these are
questions that have plagued you your whole life. Well, this Saturday
you will finally get a good night sleep. We will be discussing the taste
difference between various sizes of shrimp…or are they prawns?
We will also discuss the best way to prepare these little guys and I
will be giving you Salty's classic recipe. I want to tell you what it
is so bad, but you will just have to wait. Okay, I can't wait…we
are talking about coco prawns! I am really bad at keeping secrets.
We
will be diving into the reasoning why a mai tai tastes good in Hawaii
and tastes horrible in Seattle. I think it has something to do with
the rain in Seattle or the flowers and heat in Hawaii. Jeremy P.I. is
on the case, so please do not worry. What is in a mai tai? Well thanks
for asking. It has two different types of rum in it: light and dark.
You start with light rum, creme de almond, triple sec, sweet and sour
and pineapple juice. You then float the top of the drink with Meyer's
rum. It is said that the mai tai was created at Trader Vic's in Oakland,
California. Hmm.
For
those of you who do not know what the heck I am talking about, aloha
means hello and goodbye in Hawaii. It is a great way to keep people
guessing when you are at a party. Act like you are walking to the door
and say aloha then walk past and get a drink in the kitchen. We are
exploring the wonderful state of Hawaii, and will examine each fish
that comes from there and I will be talking to a Hawaiian fish guy about
the biz. We will talk all fish from mahi mahi to ahi ahi...I mean, ahi.
We will also discuss some island favorites like poi, loco moco and the
lovely mai tai.
Red
wine blends are getting very popular. It is not the cheap house wine
anymore. My sommelier Tim O'Brien says that it takes a true craftsman
and a great winemaker to make a wonderful red wine blend. This has to
be one of the best out there. Sheridan Vineyard makes Kamiakin wine.
The winery is laid on 76 acres of land in Yakima Valley. Scott Greer
is the owner and winemaker and he is self-taught. The wine is around
$15 a bottle and is well worth trying. http://www.sheridanvineyard.com/
People
think I am crazy. I am a chef and I love using a residential tool like
Crock-Pots. The thing I love the best about Crock-Pots is that you can
set them and walk away. In the winter I love making stews, corned beef,
braised lamb shanks, osso bucco and soups galore. The other thing I
love about a Crock-Pot is using it in the summer. It doesn't give off
a lot of heat so it is great for baked beans, chili, barbecue sauce,
ribs and pulled pork. This week we will talk about staging the best
dishes with crock-pots. This week I will also talk about how to get
the most out of your Crock-Pot. Wait until you see my recipe—it
is easy and fun!
This
week we will be featuring a great port wine from Barnard Griffin. Port
has to be one of the best ways to finish a meal. This port is made from
syrah grapes and has a wonderfully rich, full flavor. Barnard Griffin
winery was founded in 1983 and is located in south central Washington.
South central Washington is nothing like south central L.A.— instead
of gangs they have wineries. It's much more of a peaceful place to be.
I recommend a 2 to 3 ounce pour of port after a nice hearty meal. This
also goes great with chocolate. The port will cost around $20, but it
will stay good after opening because of the high sugar content.
Did
I get your attention? Well that is what I was trying to do. This week
we are exploring the wonderful art of chocolate. I will bring in my
pastry chef and make sure he talks slow so he doesn't lose you. We will
be talking about the difference between white, dark, semi sweet, milk,
and Nestle. He will also share with you buying tips on the best chocolate
in the world, and the worst. Can you tell the difference? We will taste
in the studio to tell you if the expensive stuff is really worth it.
Amavi
Cabernet is my feature this week. Wow, what a great wine! It is from
the heartland of Walla Walla and goes really great with steak and does
not overpower lobster. Amavi is a combination of the Latin words for
love (amor) and life (vita). In 2007 Wine Enthusiast gave this wine
a 91, calling it a "gem." The wine will cost you around $27
a bottle. We will also feature a few other wines that will be great
for V-DAY.
This
week we are discussing the love shared between lobster and filet mignon.
Valentine's Day, or (as we call it at Salty's) V-Day, is coming and
what a perfect match. This is the one day when your love can order whatever
it is he or she desires and, well...you just put it on the credit card.
I will be grilling the airwaves with filet mignon facts. Where does
it come from? Why is it so expensive? Who orders it-mostly males or
females? Plus, I'll offer some cheap alternatives that will help you,
GULP, not bring out that credit card. I will also Dive deep into the
subject of lobster. Which ones are good? Where are the deals? How to
cook it right? Why can it get so tough? These are difficult questions,
but with my tips hopefully it will only be the questions that are tough.
Tequila
makes me crazy…wait, I said that wrong. I am crazy about tequila.
There, that sounds a lot better. This week we will be diving into the
different types of tequila. We will talk about blanco, reposado, and
anejo. A quick lesson: Blanco is the white stuff and the most smooth.
Then the repasado is aged slightly, and the anejo is aged for a long
time. We will also discuss the little hidden drink called Mezcal. Does
anyone want some worms?
Sorry
I had to do it—this is a famous quote from the movie Back to the
Future. This week we will be talking about organic, free range, frozen
and all the other intricacies of chicken, the most consumed meat in
the United States. I have eaten this amazing bird a zillion different
ways, but I always find another recipe I have never heard of. My favorite
is to barbecue chicken, but that is not going to work in these cold
months so I will be giving you my fried chicken recipe instead.
No,
I am not talking about the overweight relative that will not stay out
of your kitchen during the holidays, I am talking about Lagniappe Syrah
by Gramercy Cellars. 
The
easy pleaser of any cook out is bacon! This has to be the most flavorful
meat in the world. Bacon is used across the world in many different
cultures but it is eaten the most in the United States. In the U.S.
we produce more the two billion pounds of bacon each year. This week
we will dive into real bacon, like the smoky stuff we all know, and
"fake stuff," like those Canadian bacons. We will also talk
about Kevin Bacon, pancetta bacon, and baconnaise. Yes, I have to talk
about it.
Since
we are chatting about pears, I thought we would pair them with some
Chardonnay. Chardonnays always tickle my nose a little. I love the butter
and the oak flavors. I recommend serving your Chardonnay slightly chilled,
and then move it around in your glass so it warms up. See how much the
wine changes as you drink it. My recommendation is Milbrandt Chardonnay
from Washington State.
This
week I focus on those little gems grown in our heartland, pears. This
has to be the most underutilized tree fruits in the Northwest. They
are little buggers that can be hard to work with sometimes, so I do
not blame everyone. Sometimes they are gritty and they discolor so quickly.
If they just didn't taste so gosh darn good then I would give them up,
but I have to stick with them and keep cooking. We will discuss the
different pears from around the state and the Pacific Northwest. We
will also teach you how to make some great pear recipes. Just "pear
with me" throughout the show and then you will love these things.
I
know… I have been talking about crab way too much. I here it all
the time from my wife. She always says, "Can we talk about something
different then crab for just a little while?" I always tell her
my love for her is strong but one false move and the crabs will take
over. Ha ha! The reason why we have talked so much about crabs is because
they are in season, and it is going to be one of the best seasons the
Washington Coast has seen in years. Please check out the video of me
on a fishing boat in Westport, WA.
There is no Mutton here. This is why some do not like lamb. They had
this disgusting dish named mutton and now they are ruined forever. Well
here I give you my recipe for the lamb shanks. These are so great because
the meat has just enough fat to stay really juicy.
