|
|
|
|
|
|
|
|
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
1) In a large fry pan add 1/4 cup of canola oil. Then turn to medium
heat. 1 Large Onion, Chopped 1) Place everything in the crockpot. Then put the shanks in. |
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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.
